As part of our planning for the upcoming Midwinter Sausagefest ( Jan 13-17 at Jimmy' s No. 43) we asked our sausage advisory board for their favorites. Here are some responses, condensed:Karen Page, author of The Flavor Bible: Usinger's in Milwaukee
Sandy Murzin, food educator: DiPaolo's of Little Italy, NYC
Phillip Kirschen-Clark, former secret chef at Jimmy's No. 43: Violet Hill Farms fennel pollen sausage, 3 Corner Field Farms lamb and sheep chorizo, and anything from Salumeria Biellese in Hells Kitchen
Taylor Cocalis, Murray's Cheese educator: Flying Pigs Farm, and Dickson's Farmstand
John Taylor aka Hoppin John: "You mean local sausages as in up north? I don't know any. I make my own."
Lauren McGrath, Rick's Picks Pickles: Tamarack Hollow, greenmarket
Mike Smith, cook: Mazur's Manhattan Ave, Greenpoint
