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Now taking inquiries · 2026 Season

Stag und Rauch

German-American Craft Smokehouse · Catering
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Traditional Germanic preparations meet American wood smoke. House sausage, pulled pork on fresh Brötchen, Käsespätzle, Kartoffelsalat — built on-site, served hot. Worcester County, Massachusetts.

Request Available Dates
Die Idee
The Concept

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.
Krautsalat
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
I

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.

II

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.

III

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.
Event Types
Backyard gatherings, private parties, Oktoberfest events, corporate gatherings, rehearsal dinners.
The Smoker
A fabricated 120-gallon propane tank on a trailer, all-wood fuel. It arrives, it sets up, it cooks, it leaves clean.
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 and a rough quote.