Any food-loving Seattlite who reguarly ventures south of I-90 knows about Bob's Quality Meats, one of the last (and probably the best) family-run, real deal butcher shops in town. Jim Ackley (son of Bob) and his wife Thien are the nicest meat slingers around, with a depth of knowledge that rivals their hospitality. Pretty much whatever you're looking for--elk, buffalo, chicken backs, veal chops, beef jerky, ground beef, whole lamb, sides of ribs--Bob's has it or can get it, and will tell you how best to cook it. (When you're at the shop, be sure to check out the--double-sided!--sheet of Bob's "bundles": 23 different bulk combinations of meat, poultry, and sausages for reasonable prices.)
http://commons.wikimedia.org Homemade Sausages. Four Generations.
One of the main attractions of Bob's can also be found listed on their business card, just under the tagline. It reads, simply: "Homemade Sausages. Four Generations." Even with such a vast inventory, Bob's still cranks out an impressive array of sausages: breakfast sausage, spicy chicken, Italian, mild and hot beef links, Cajun boudin, an extra spicy number called the Texas Hot, bratwurst.If your only familiar with a supermarket Johnsonville brat, you'll understand, within one bite of Bob's bratwurst, what a Johnsonville aspires to. There's no cloying corn syrup to Bob's brats, just the taste of fresh pork, pepper, a little earthy nutmeg, and just the right amount clean, sweet marjoram. Bob's makes the best fresh bratwurst that I've found in Seattle; they're nicely sized and cost just $5.49 a pound.
When I don't have the time to boil these puppies in beer before grilling them, I just brown them well on two sides (along with some onions) then pour in half a can of whatever beer's in the fridge, cover, and let time do the rest. In ten minutes or so, you've got one of the best little meals around.