Since 1953 · Pompano Beach to Deerfield Beach
From The Old Country
To Deerfield Beach.
Family owned since 1953. Recipes carried across the Atlantic and still stuffed by hand.
A Small Shop with
Old-World Standards
In 1953, Emil — a European master butcher — opened a modest sausage kitchen in Pompano Beach, Florida, and started making the foods he missed from home: hand-linked bratwurst, smoked kielbasa, leberkäse and cold cuts, all prepared in the back room and sold across a small counter. Neighbours told neighbours, and the little kitchen became an institution.
Walter and Jutta Voos took over in the decades that followed and ran it the same way for over 26 years, eventually moving the shop to 124 N Federal Highway in Deerfield Beach under the name The Real Emil's European Sausage Kitchen. They grew it into one of Florida's largest house-made sausage kitchens without ever letting a single recipe leave the premises.
Today the counter belongs to Mirko Raatz — a sausage maker trained in Germany — and David Valkamir, with Ann, born and raised in Dresden, at the front of house. The generation changed; the rules didn't. Over 120 specialties are still made here daily, naturally, by hand — for the same families, restaurants and Oktoberfest tables as always.
The crew, at the case on Federal Highway
Same counter, same recipes — third generation of butchers.
1953
Est. in Pompano Beach
70+
Years of Butchercraft
120+
Specialties Made In-House
26+
Years in Deerfield Beach
Four Chapters, One Kitchen
From a suitcase of recipes to a house-made institution — the story so far.
The Old Country
The recipes were born in Europe — German, Austrian and Hungarian sausage kitchens where a butcher was judged by what he made by hand. When that generation crossed the Atlantic, the spice grinders, the natural casings and the standards came along in the same suitcase.
The First Counter
Emil — a European master butcher — opened his sausage kitchen in one of Pompano Beach's oldest buildings, and word travelled fast: hand-twisted bratwurst, smoked favorites and cold cuts made the way they were back home. The little kitchen became a fixture for South Florida families who cooked the old way.
The Real Emil's
Walter and Jutta Voos carried the shop for decades, moving it to 124 N Federal Highway in Deerfield Beach and naming it — honestly — The Real Emil's European Sausage Kitchen. Under their care it grew into one of the largest house-made sausage kitchens in Florida, supplying restaurants and homes across Broward, Palm Beach and Miami-Dade.
The New Generation
When Walter retired, the counter passed to Mirko Raatz — a sausage maker trained in Germany — and David Valkamir, alongside Ann from Dresden and the crew you meet at the case today. Different hands, same rule: everything made here, on premises, from natural recipes, with no fillers and no shortcuts.
Meet You
at the Counter
Mirko learned the trade in Germany and still runs the stuffer most mornings. David keeps the shop, the smokers and the wholesale routes moving. Ann — born and raised in Dresden — runs the front counter and will steer you to the right mustard without being asked.
That's the whole point of a family deli: the person handing over the paper parcel is the same person who made what's inside it.
What Hasn't Changed Since 1953
Trends come and go on Federal Highway. The four rules below haven't moved an inch — they're the reason the sausage still tastes like Emil's.
Taste the Difference →Made on Premises, Daily
One kitchen on Federal Highway — grinders, smokers and the stuffer working five days a week. Nothing arrives frozen from a co-packer; if we sell it, we made it here.
Natural Recipes, No Fillers
The recipes are the old ones: meat, natural casings, salt and spice. No binders, no added MSG, no mystery meat — the label reads like a recipe, not a chemistry set.
Hand-Twisted Links
Every bratwurst and bockwurst is still twisted by hand at the stuffer, the way Emil did it in 1953. It's slower. It's also why the snap is different.
A Family Counter
Three generations of butchers and one family crew. When you call, you talk to the people who actually made your food — and they remember your usual order.
Store Hours
Tuesday – Friday: 10 AM – 5 PM
Saturday: 9 AM – 5 PM
Sunday & Monday: Closed
