"I noticed when I started curing the meat it gave it a little bit of a different texture and feel and it just tasted better," Wnorowski says.
"It's crispy on the outside and really soft on the inside," he says, discussing his choice to use a hoagie roll instead of a traditional sausage bun.
Wnorowski makes a wide variety of cased meats from scratch each day including brats, spicy chicken sausage, and hot dogs.
The restaurant works with Fulton Market Chicago to source Midwestern hormone- and antibiotic-free meat and plans to add a small deli counter in the spring or summer.
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