Condiments of the Chef
While the Germans have been blitzing New York with the recent opening of Currywurst Bros. on Bleecker in addition to Wechsler’s on 1st Avenue, Sausage Inc., has quietly made its own D-Day invasion bringing a more American style of sausage to the neighborhood on University Place.
Ground and made in-house daily, Sausage Inc. offers its own varieties of no-preservatives-added tubular delights: Bianco (soft pork and basil); Chipolata (”chunky” pork and chipotle peppers); Farmer: (beef and bacon); Thanksgiving (turkey, stuffing and cranberry); artisan hot dogs, and a veggie option.
In some ways these are more German than their German competition. All of the sausages are served on a warm pretzel bun with sweet grilled onions (although sauerkraut is also available). Making it even more difficult to choose among the sausages is the choice of sauces: pesto, chili butter, barbecue sauce, Dijon mustard, garlic aioli, homemade relish, or cheese fondue.
If you do like I do, you can cut the foot-long sausage into eight pieces and alternate onions, sauerkraut and toppings on each piece for infinite variety.