Everybody's Favorite Dish

For 4 years now, the most popular dish at Jimmy's No. 43 has been the "skillet fried beer sausages." Don't take our word for it, see what NYC Tastes has to say.

Came for Cassoulet, Stayed for Choucroute Garni

Our chef does make a classic cassoulet with flageolet beans and duck confit, but only from time to time. I would order the Choucroute Garni, that features two sausages, a slice of roast pork (all local, farm raised meat), with accoutrements. Then wash it down with a nice pint of Sixpoint Mason's Black Wheat

Love cassoulet? So does this fellow at The Kitchen Files.

The Sausage Advisory Board

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

Best Beer Sausages and a Great Beer Link!

Holy pig farm! NYC Tastes - c'mon, you know that blog, don't you? -just named our sausages to their "Best of 2008" list. Kudos, bloggers!

As another treat for our readers... sometimes we come across a good beer link. So, here it is.