Traditional Germanic preparations meet American wood smoke. House sausage, pulled pork on fresh Brötchen, Käsespätzle, Kartoffelsalat — built on-site, served hot. Worcester County, Massachusetts.
Three generations back, the family left Germany with a bakery in their hands. The tradition carried through a mother who catered professionally, and now arrives at a trailered smoker, a wood fire, and the kind of honest German-American cooking that fills a backyard or a barn.
We don't do generic barbecue. Every menu is anchored in Germanic craft — house-made bratwurst and bauernwurst, long-braised red cabbage, hand-shaped spätzle — finished with the slow wood smoke that defines American pit cooking. The German immigrants who built Texas Hill Country barbecue in the 1800s would recognize the setup.
Booking now for May through September 2026. Two to three events per month. One event per weekend, maximum.
Die Karte
The Catering Menu
From the Smoker
Pulled Pork on Brötchen
Heritage shoulder, smoked overnight on-site over fruitwood. Served on fresh-baked house Brötchen with coarse mustard.
Wurst
Bratwurst
Coarse-ground pork, nutmeg, white pepper, caraway. Made by hand in the days before your event.
Bauernwurst
Smoked farmer's sausage with garlic and marjoram. Built for a hot grill and a cold mustard.
Beilagen · Sides
Käsespätzle
House-made micro-dumplings under melted alpine cheese and slow-caramelized sweet onion.
Kartoffelsalat
Warm German potato salad — waxy potatoes, caramelized onion, crispy speck, vinegar dressing. No mayonnaise.
Gurkensalat
Cucumber, dill, vinegar, onion. Bright, cold, honest. Cuts through the smoke.
Coleslaw
Fresh green and red cabbage, caraway, apple cider vinegar. Crisp enough to stand up to the pulled pork.
Menus are built around your event, your guest count, and what's in season. The list above is the foundation — seasonal additions, dietary accommodations, and custom builds are all on the table. Ask.
Der Ablauf
How It Works
1
You Inquire
Tell us the date, the headcount, the setting, and anything you already know about what you want. We'll come back within two days with availability and a rough quote.
2
We Build the Menu
A short back-and-forth to lock the menu around your event. Sausage goes into production that Thursday. Sides come together Wednesday evening. Brötchen bake Friday morning.
3
We Arrive & Cook
The smoker tows in Friday night. Fire goes in around 10pm. Pork reaches temp by morning. Service runs hot off the pit, from our setup to your guests.
Service Area
Worcester County, MA and surrounding communities within a reasonable tow.
Season
May through September 2026. Weekends preferred. One event per weekend maximum.
Guest Counts
Comfortable at 30 to 100 guests. Larger events considered on a case-by-case basis.
A fabricated 120-gallon propane tank on a trailer, all-wood fuel. It arrives, it sets up, it cooks, it leaves clean.
Buchung
Booking & Terms
Every event is booked on a written agreement. The structure below is standard — it protects both sides, locks the details in ink, and means nobody's guessing on the morning of.
Our Scope
We bring the food, the pit, and the people to run it. That means: sourcing and cooking, smoker setup and teardown, buffet line with linens and chafers, serving staff through your service window, compostable plates, utensils, and napkins for the pit line, and full haul-out of our gear when we're done.
Host Responsibilities
Guest seating and dining tables, a level pit location with reasonable clearance from structures, and access to power and water within reach. Real china, linens at dining tables, and dedicated servers for seated courses are not included by default — but we're happy to connect you with local rental and staffing vendors if you want them.
Retainer
25% of the estimated total, due at contract signing. Non-refundable. This holds your date on the calendar and covers early-stage sourcing — once it's paid, we're yours for that Saturday.
Final Guest Count
Locked 10 days before the event. This is the number we build to — sausage volume, Brötchen count, side yields all flow from it.
Balance Due
Full balance based on the locked guest count is due 10 days before the event, alongside the final head count.
On-Site Additions
Any extras added during service — additional guests, add-on items — are invoiced within 5 days after the event and due on receipt.
Cancellations
Tiered, in writing. More than 60 days out: full refund of balance, retainer forfeit.
30 to 60 days: retainer forfeit plus 25% of the remaining balance.
Inside 30 days: full contracted amount is due. (Food's been bought, sausage is in the works.)
Weather & Force Majeure
Outdoor events get a weather clause. If conditions make service genuinely unsafe, we reschedule or refund based on when the call is made. Acts of God go both ways.
Contract
A simple, plain-language catering agreement covering the above, plus liability, insurance, and scope. Signed by both parties before any work begins. No surprises.
Insurance
Fully insured. Certificate of Insurance available on request, with your venue named as additional insured if needed.
Anfrage
Request a Date
Dates book quickly for the 2026 season. Send along a few details and we'll reply within two business days with availability, a rough quote, and the draft agreement for your review. Submitting this form is a request — no commitment until you've seen the numbers and signed the contract.