Born and raised in Germany, Uli Lengenberg is a master butcher and the founder of Uli’s Famous Sausage, Seattle’s premier spot for high-quality encased meats.

Uli Lengenberg

Our Seattle heritage is a huge part of who we are and what we do here at ChefSteps. From the PNW Salmon that creates sous vide believers to the fresh produce we get daily at Pike Place Market, Seattle runs through the veins of our little development kitchen. And the same can be said for our neighbors all around the market. Seattle is a city rich with history, and nothing embodies that history more than a small German sausage shop in the heart of our community. Uli’s Famous Sausage has been slinging fresh sausages made with high-quality meat from the center of Pike Place Market for nearly two decades—and their brilliant brats are a staple at nearly every spot in the city.Seriously, catch a Sounders or Seahawks game and chow down on a Mens Room Original Sausage, Cajun Andouille, Bacon Sausage, or Polish Kielbasa from one of Uli’s sausage stands at CenturyLink Field. Or take in a matinee at the Cinerama and fill up your belly with a brat and a local beer. Uli’s has become a legend in our fair city because it takes pride in creating a business—and kitchen—built around sustainable sourcing and production, antibiotic-free, vegetarian-fed meat with no added hormones, and zero fillers or unnecessary binders and preservatives. And that is something we here at ChefSteps can definitely get behind.So when we decided to create a sous vide guide for making sausages, it seemed only appropriate to partner with our northern neighbor, Uli, the sausage king himself. This guy not only makes the finest brats this side of Lake Washington, but he also has over 30 years of experience as a German Master Butcher. His quest for the perfect link has led him from Germany to Taiwan to Seattle, a journey that has taught him a thing or two about creating the right texture and taste for the perfect bite of banger. Here, the master himself shows us how to make a masterful sausage at home—with the right meat, seasoning, and technique. Try it out for yourself—cooked sous vide, of course!—and then try one of <a href="https://ulisfamoussausage.com">Uli’s originals</a> to compare. Either way, we think it’s best to taste this wurst. *OTHER PEOPLE’S IDEAS: A Series From ChefSteps

At ChefSteps, we love to cook. And we love to share our top tips and techniques with you. But we’re not the boss of everything, and we learn from our friends and colleagues every day. That’s why we created Other People’s Ideas, a new series starring our favorite subject experts. These talented folks are here to help you tackle everything from soup dumplings to pizza pie—and have a ton of fun along the way. You down with OPI? Yeah you are. Let’s do this.*

Homemade Sausage: Like a Master, With a Master