Four Spicy Seasonal Sausages That Won't Weigh You Down


Visions of sausage might bring muscly macho men and meat-hangovers to mind, but there are lots of light, summery links showing up on the menus of sausage-makers around town. All of these suggestions are made on the premises with a refreshing, seasonal spin. In other words, everyone is invited to this sausage party.

Pig and Pie's banh mi sausage sandwich 

At this quaint 24th Street newcomer, chef-owner Nate Overstreet takes a housemade garlic- and pepper-infused pork sausage and then gives it the traditional Vietnamese banh mi treatment. It's layered on a baguette with a slab of chicken liver pate, pickled daikon radish, thinly sliced carrots, jalapeno, cucumber, cliantro, and a swizzle of Sriracha. 

Bluestem Brasserie's Berbere spiced lamb sausages

These surprisingly elegant sausages are seasoned with the traditional Ethiopian berbere spice–a mixture of chiles, paprika, cinnamon, cardamom, and a handful of other spices and herbs. The vibrantly flavored meat is delicately adorned with watercress salad, cooling mint yogurt sauce and a healthy dollop of pureed eggplant on the side. 

Show Dogs' merguez sausage 

Peter Tempkin's handmade merguez link combines lamb, pork and a hit of North African spice, balanced out with the sweetness of freshly made fig chutney. Order it as a sandwich and you'll get it on a seeded, long, crusty bun with a tuft of arugula and a wash of sweet champagne vinegar-laced mustard. Or get it salad-style: All of Show Dogs' meal-size sausages can be ordered on a dressed bed of arugula if you really want to keep it light. 

4505 Meats' Lao sausage sandwich

Meat guru Ryan Farr will be serving this new summery option at his next few Ferry Building farmers market appearances. The creation starts with a Lao sausage (made with the traditional Southeast Asian flavorings of galangal, lemongrass, chili and a touch of fish sauce). Then it's piled onto a fluffy bun with watermelon, basil and mint salad—meaty and fresh in one bite.  

Had a great sausage lately? Tell us about it in the comments.

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