Following on the heels of the ubiquitous gourmet hamburger, sausagesâ€”from hot dogs to bratwurst to bolognaâ€”seem to be getting a major status upgrade in restaurants across the U.S.
As reported by Pamela Parseghian, writing for “Nation’s Restaurant News”:http://www.nrn.com/landingPage.aspx?menu_id=1380&coll_id=616&id=376890&utm_source=MagnetMailemail@example.com&utm_content=NRN-News-Casual%20Dining%2012-17-09&utm_campaign=As%20it%20hits%20milestone,%20Applebee%27s%20looks%20forward#, chefs today are really high on dogs, links and the like. French Chef Daniel Boulud of New York’s DBGB Kitchen & Bar is one. His fine dining establishment offers 14 house-prepared sausages from around the world, including a $9 classic hot dog. Boulud brought it Parisian chacuterie consultant, Gilles Verot, to make sure the sausages were made correctly.
â€˜Iron Chefâ€™ Michael Symon features sausage at several of his restaurants. Symon emphasizes that seasoning the meat a day ahead of time is â€˜absolutely essentialâ€™ because it â€˜deepens the flavor and gives the finished sausage a more pleasing, less grainy texture.â€™ At his new B Spot Burgers in Cleveland, the eatery specializes in â€˜burgers, beer, bratwurst, bologna and bourbon.â€™ Symon offers two pan-fried bologna sandwiches for $6 each. He also makes foie gras bratwurst by emulsifying frozen milk with the liver, pork jowl, veal shoulder, nutmeg and mace.
At Bar Symon, Chef Symon has an entire section of the menu devoted to sausage. He also offers sausage specials at his two other Cleveland restaurants, Lola and Lolita, and at his Roast Restaurant in Detroit.
Lucy’s Cantina Royale in New York City has something called â€˜Chihuahuas in a Ponchoâ€™ on the menu, a variation on pigs in a blanket. The dish substitutes the mini dogs with chorizo.
In Los Angeles, which ranked as the top dinner-sausage consuming city in the U.S. last year according to the National Hot Dog and Sausage Council, the Let’s Be Frank truck peddles a Frank Dog made with â€˜100 percent local, grass-fed beef, with no nitratesâ€™ for $5. LBF also offers a vegetarian version.
With the economy still sluggish, and unemployment hovering around 10 percent, I suspect there’s many of us once again eating the proverbial baloney sandwich over the kitchen sink. If it’s any consolation to those doing so, at least you’re in good company.
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