Some of our regular sausages include:

• Rheinland Bratwurst- they're an ode to the region of my ancestors. They're inspired by the flavors and recipes of the 17th Century Palatinate region featuring majorum and the exotic and recently introduced nutmeg to the culinary appetite of medieval Teutons. While inspired by a distant past, they're still a griller's favorite!
• Maryland Fennel Sausage- some might call this an "Italian Sausage", but we call it a "fennel sausage", loaded with fresh (not dried) basil alongside a very generous helping of fennel, giving it more flavor than your average Italian sausage. We add fired peppers and onions to give it that authentic taste.
• Thai Chicken Currywurst- we decided we needed something without pork and really impressed ourselves with this bundle of joy that makes me re-think my love of the schweinefleisch. It is made with a red Thai curry paste, lemongrass, and fresh Thai Basil packing a flavorful, but still mild punch (but not a Muay Thai kick to the face either).
• DC Inspired Half-Smoke- it is 50% pork and 50% beef with a mild flavoring enhanced by real wood smoking the day of the event. It has small amounts of mustard seed and in true DC fashion, we add a beef chili sauce and some cheddar for authenticity.
• Beef Frankfurter- the favorite of kids and adults is served on a thin hot dog bun. It's perfect on a summer day and can be loaded with as many toppings as possible. (*these are not locally made as they require equipment not used in artisan cooking and thus we source the best premium pre-made commercial all- beef Frankfurters)

Special Order Sausages made fresh or by season:

• Nürnberger Bratwurst- Served without a bun and much thinner with a more robust flavor, we'll bring this out for Oktoberfest and similar events where they can be enjoyed with a beer.
• English or Irish Banger Sausage- a comfort food of the, British aisles, it is best on a cloudy and cold day with a beer. Best on St. Patrick's Day.
• Smoked Hatch Pepper Sausage- in the flavor of Spanish sausage, we make ours with New Mexico Hatch chilis and keep it mild and smoke it for a bit more depth. We do either mix of beef or pork or a 100% beef sausage in a fat beef casing.
• Chicken and Apple Sausage- Great in the fall and spring where the chicken brings out the spices and apple.
• Smoked Duck Sausage- A premium flavored sausage that is smoked at a low temp

*We strive not to use fillers and preservatives in our sausage. We do use nitrates in our smoked sausages to protect against botulism due to low-temperature smoking. We don't use fillers to replace the meat, but we will use protein-based fillers such as buttermilk solids, eggs, or similar to bring out the "snap." Bangers are our only sausages with a gluten filler, as they're true to the old recipes.