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Posted by Bruce Bilmes and Susan Boyle on Saturday, October 27, 2012 12:38 AM

Encased meats: that's what Doug Sohn calls the sausages he slings at his famous Hot Doug's in Chicago (see the review). While he's justly celebrated for such chefly constructs as Bacon and Sharp Cheddar Elk Sausage with Daisy Cutter Beer Mustard and Garlic-Cheddar Cheese Spread, or Baked Ham Sausage with Chili-Garlic Mustard, Pineapple Salsa and Salsa-Jack Cheese (to select two examples from yesterday's specials menu), his straightforward Chicago-style dog is not to be ignored. This weekend, Jane and Michael Stern discuss this sausage house with Lynne Rossetto Kasper on The Splendid Table. You can hear the show on your local public radio station. You can also hear the discussion onlineLynne's whole show is also accessible on the web.


Always loved hot dogs and sausages as a kid. The Army sent me to Germany in the 70's and I always look for any kind of sausage wherever I go in the country.
Posted by Filetofish on Sunday, Oct 28, 2012 12:33 PM

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