The days of waiting on line at Pink’s or Jodi Maroni’s are long behind us. Wurstkuche's Downtown and Venice location, along with several outposts of Berlin Currywurst are raising the bar for a gourmet sausage trend. Chef Neil Fraser’s Fritzi Dog at The Grove was also an early adopter of the haute dog, and they now offer a vegan carrot dog. Sausages have become so huge that even eateries not associated with the wieners have started doing specialty nights or adding gourmet versions to their menus. Here are a handful of our favorites.
Ray’s & Stark Bar at LACMA
“The Wurst Night of the Week” features house-made sausages and beer out on the retro patio. The recent Monday evening program features new chef Viet Pham's creative creations ranging in styles from classic Bavarian and contemporary to Moroccan and down home Southern. Top dogs include Currywurst Vadouvan with house-made ketchup and aioli or Boudin Blanc wurst with Pommes puree and tea-soaked prunes.
Cook’s County
On Thursday nights, this Beverly Blvd. favorite down home cooking spot is serves country style pork sausage with Pippin apples, cabbage, and mustard; along with pork and kumquat sausages with black rice and mustard greens or chicken and beer sausage with mashed yams and sage. The lamb sausage is probably the most exotic with whole wheat bucatini, Moroccan olives, and ricotta salata – but don’t get too attached as the varieties rotate weekly.
Eveleigh on Sunset
Chef Jared Levy serves a “Devil’s Gulch Rabbit” that plates Boudin Blanc, roasted garlic, baby carrots, pickled mustard seeds, and fava greens. This bad boy is a mousse of rabbit pork stuffed in sausage casing and poached. It’s then removed from the casing and sautéed in butter. That’s all you need to know.
The Rockefeller
Executive Chef Cody Diegel has created a wild boar bratwurst with apricot mostarda and beer cheese sauce on pretzel bread, served with mixed greens at this cool gastropub with two locations in Hermosa and Manhattan Beach.
Picnik in Pasadena
This spot is the brainchild of acclaimed Eduardo Ruiz, chef of Corazón y Miel. The open courtyard at this beer-garden-meets-gastropub, where all the sausage is made in-house, screams sit on the picnic bench and order a cold beer. The Mexican Firing Squad is the perfect companion, constructed with chorizo sausage, chile con carne, poblanos, and chives that hits the spicy spot.
Just Hit the Market: Link Restaurant
Link Restaurant was recently opened on West 3rd Street by two former bankers and old college friends who decided to ditch the corporate grind. As of a few weeks ago, the duo crafts and cases original sausages in-house under exposed wood beam ceilings with polished concrete floors and subway tiles running along the walls in their new eatery. Sausage preparations for every personality and regional preference include the Venice Beach vegan link; a Big Sur hot, spicy Italian pork; or the La Jolla signature turkey which can be grilled and de-constructed, atop flatbreads and in salads. The booze is all California regional as well, with a great selection of beer, wine, and spirits from the Golden State. Check out their sausage of the day which could just be Jerk Chicken, or the party platter with four different varieties and sides for $22.
Something New From an Old Dog: Dog Haus
This place serves gourmet dogs that range in variety from a polish kielbasa to Cajun Andouille — but this casual concept is expanding from Burbank to Pasadena, with 70 other California and western states franchises in the works. Just in time for the holiday season, they have graced fans with a turducken sausage called the Plymouth Rockwürst that combines turkey, chicken, and duck smoked sausage with sage, rosemary, thyme, and whiskey soaked cranberries and yams. Try adding that to your Thanksgiving table this year!
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Photo from Link Restaurant