While there are plenty of shady sausages companies in the habit>"/>
While there are plenty of shady sausages companies in the habit of zipping up questionable animal parts in casings and hoping clueless customers will put them on buns, serious sausage makers are rightly proud of the meats and seasonings they use to make their magnificent products. And - fortunately for Seattle - there's no local shortage of serious sausage makers.
Here, our picks for the city's finest sausages. The listing drill remains the same: The finalists are randomly ordered, and Erin Thompson gets the credit for compiling our contributors' comments. Read on - especially if you're a policy maker.
The earthy, rich aroma that rises from Janet Lidzbarski's smoker at First Hill's George's Sausage and Delicatessen brings meat lovers to their knees. Lidzbarski and her crew--Polish women who wear starched whites, fantastic lipstick, and excellent hairdos--smoke smoking several types of meats in-house, among them kielbasa, Canadian bacon, three kinds of ham, and kabanosy, a handheld snacking sausage.
9. Prost! West
Prost! West follows the same Teutonic-loft template as Chris Navarra's other German bars: walls painted burgundy, heavy wooden tables that look like they could survive a swordfight, and bar shelves stocked with hundreds of branded glasses, including some steins that offer a binge with a handle. Navarra's approach to the food is to buy the best Germanic ingredients he can and simply to prepare them right. The bratwurst, fat and coarse-grained, is just the faintest pink in the middle; the knockwurst, a blimp of a hot dog, bursts between the teeth with a noise halfway between a squeak and a pop.
In the era of Meatless Mondays, food lovers are supposed to reserve their enthusiasm for fruits and vegetables. Ooh, kale. Aah, quince. But Robin Short and Miles James, who previously ran a West Seattle sausage cart, are determined to make it very hard for gourmands to be stylish by serving an array of extraordinary meats at Dot's Delicatessen, their cozy counter-service shop. James' experimental bent has produced beef jerky, chicharrónes, pickled-pig-feet terrine, and red-wine paté, as well as perfect specimens of bratwurst and merguez lamb sausage
This artisan wurst shop on Westlake is a sausage lover's dream, offering 25-plus varieties of sausage, including buffalo, elk, rabbit, and rattlesnake, as well as more common meat and vegetarian-friendly options. They're served alongside a variety of dipping sauces--everything from hot German mustards to Sriracha--and to make it a full meal, the menu also includes Belgian-style frites and a wide selection of beer and cider.
6. Uli's Famous Sausage
Hot dog! The lineup of sausage at Uli's is staggering, going global with German, Italian, Greek and African. Yes, the Boerewors is a traditional South African sausage made with pork and lamb seasoned with red wine vinegar and coriander. We love the fiery Merguez, which is a combination of lamb and beef and the Louisiana hot links.
5. Dom Polski
On Friday nights and Sunday afternoons, the community center-cum-restaurant known as Dom Polski opens its doors to anyone with a hankering for excellent Polish food who's willing to pay a $1 "temporary membership" fee. The bar serves a variety of Polish alcohol--try the bisongrass vodka, served with apple juice--while the menu is peppered with Polish pickings like pickle soup, pierogies, and kielbasa.
The hard-working chef-owner of Lynnwood's Budapest Bistro spends 14 hours a day at this charming Hungarian restaurant and extends her stay past 3 a.m. on sausage-making nights. Budapest Bistro doesn't have a set recipe for sausage. Its leather-skinned wieners, served two to a plate, are hearty even by sausage standards. Dashed with hunks of bacon and pocketed with pork fat, the smoky ground pork sausages, dark as charred marshmallows, sound a full scale of flavor notes.
This U-District institution ("Seattle's Wurst Restaurant Since 1989!") blends sports bar with German restaurant. Their sausage burgers and traditional hot dogs come in several flavor options--a smoky andouille, an even spicier Ragin' Cajun, Mexican chorizo, the hot chorizo El Diablo, and best of all, a pork-and-beef bratwurst topped with sauerkraut and grilled onions.
Even in the pouring rain, Salumi is worth waiting in line for. That's because once you're inside, the greeting's so warm from the seasoned pros on the sandwich-making line. While it's hard to pass up those swell signature sammies, it's worth exploring under-the-radar goodies such as the hot meat plate, an assortment of carnivorous delights like pork fennel sausage and lamb sausage seasoned with orange and cumin.
Co-owners and twin sisters Lynn and Lyla Stewart and their forebears have been grinding meat in Seattle since 1961, supplying mom-and-pop delis, QFC, and their own retail shop in Pike Place Market with headcheese (a jellied sausage made from pig's head, feet, and tongue), fresh liver rings, and Bavarian loaf, a meat log made with pork and veal. Bavarian's fresh and authentic bockwurst and bratwurst have made fans of Tom Douglas and Prost! owner Chris Navarra, both of whom serve the meats in their restaurants.
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