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Opening the door of Jake’s Handcrafted, you’ll think you’ve been magically transported inside of nearby Fletcher’s. The unmistakable aroma of fire-kissed brisket permeates the room, except instead of being sold by the pound or piled into sandwiches, here, it’s transformed into nubby links of smoke-dark forcemeat and nudged into buns, along with purple kraut and pickles. A redo of the German beer hall, Der Kommissar, the South Slope spot expanded well beyond wurst this past...
Seafood is undoubtedly the protein of summer, turkey and ham get plenty of love during the winter, and lamb is intrinsically connected with spring. As for autumn, well, it’s all about the sausages; they pair perfectly with seasonal ingredients like apples, and play a central role in the month-long holiday of Oktoberfest. That’s why we’re spotlighting our very favorite forcemeat in Brooklyn, from Karczma’s kielbasa and Chiang Mai’s sai ua, to The Vanderbilt’s cheesy brats...

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