The Sausage Fest tradition began in college. We frequented a San Francisco eatery called Rosamunde that offered gourmet sausages in all varieties, from Knockwurst to Andouille to Wild Boar. That was a simpler time, when Rosamunde was a standing-room-only unless you want to eat in the bar next door, kind of a place. They have now expanded to four locations, including one in Williamsburg, Brooklyn, and they serve brunch. We were going there when the Mission location was still a little seedy, instead of being one of the hippest and most sought-after places to live in the country. But we’re trendsetters that way. We used to buy up a boatload of raw sausages from Rosamunde, bring them back to our apartment off-campus in Menlo Park, where we had furnished a 1000-square foot two-bedroom with one mini-futon from Ikea, a shoddy unfinished birch 4-seater dining table and a small charcoal Weber grill, and we gathered all of our friends for beer and grilled meat. It was a blast. And more importantly, it was a tradition.
In our quest for gourmet sausages worthy of The Fest when we moved to LA, we discovered a holy grail of exotic sausage. Wurstküche goes beyond your average elevated street dog and offers duck and bacon sausages, alligator and pork sausages, even rattlesnake and rabbit sausages. An adventurous eater can go wild here. They still have the classics, of course: a delicious hot Italian, Brats, and I love the buffalo, beef and pork with chipotle peppers. They have a few different tasty chicken and turkey sausages for the Kosher or health-minded among us, and like Rosamunde, they even offer vegan sausages, and not bad ones either. So everyone can get in on the action.
Wurstküche is also housed in a great space, open and airy and light during the day with a nice ivy-lined patio and fire pit, and clubby and hopping at night. The brick interior features a long bar with many, many taps of constantly rotating Belgian and German craft beers, a different glass for each and every one lining the wall. I asked my husband and our friend Mel to join me for an afternoon of sausages and beers at Wurstküche, and I brought my film crew along too so you could experience the delight of Belgian fries, Merguez sausage and Guden beer firsthand. Please enjoy!
Special thanks as always to my crew, the fabulous David and James Codeglia of Ghostlight, and my producer extraordinaire, Hesley Harps.