Daily fresh sausage (baguette, dijon, onions, french fries) 11

Our sausages are "fresh," meaning that they aren't cured, and contain no nitrites. They're always house-ground and stuffed. We cook them by poaching them in water (or beer, in some cases), and finishing them on the flat-top. They're served on an Easy Tiger baguette bun with fries, diced onions, and dijon. Sauerkraut ($1) is an option.

** dijon

The average batch of sausage is about 25 lbs., which yields 80-100 links. We use the trim, butt, and shoulder from the weekly pig, as well as separately bought fatback.

The sausage changes regularly, though with several recurring recipes. An inexact count of all the sausages we've served, roughly from opening to the present (and about how many times we've served them):

Bratwurst (5)
Andouille (3)
Chicken and apple (9)
Calabrese (18)
Cherry ancho (4)
Jalapeno cheese (9)
Caramelized onion and red wine
Roasted garlic (5)
Currywurst (2)
Sweet Italian (7)
Bierwurst (4)
Garlic and herb (2)
Roasted jalapeno (9)
Bacon (21)
Linguica
Kielbasa (2)
Smoked shallot
Roasted poblano (3)
Boudin
Shallot and red wine
Apple (2)
Kosher beef
Fennel, apple, and parmesan (2)
Jalapeno and garlic
Smoked ancho
Bockwurst
Green onion (2
Paprika
Roasted garlic and thyme (6)
Bacon maple (2)
Spicy Italian (16)
Moroccan chicken (2)
Ancho and bacon
Smoked garlic and Szechuan peppercorn (2)
Smoked jalapeno (4)
Hatch chile
Knockwurst
Harissa
Smoked green onion
Onion and oregano
Currywurst (5)
Red wine and garlic (2)
Red pepper
Cumin and green onion
Cilantro and cumin
Vindaloo
Charred green onion
Cilantro and onion
Thyme and oregano
Apple and sage
Smoked serrano (2)
Piquillo
Oregano and garlic
Serrano and cheddar
Basil, urfa, and lemon zest
Chipotle, garlic, and tequila
Pepperoni
Jerk chicken
Tomato basil
Spring onion
Jalapeno and garlic
Orange and white wine
Celery and mustard seed
Duxelles
Caramelized shallot
Potato and sage
Bay leaf and 512 Pecan Porter
Smoked onion and garlic
Cranberry and urfa


"The possibilities are pretty much endless. The flavor profiles you can mess around with are huge. and the regionalities are fun, too."