Top 5 Sausages


There’s a reason why Cincinnati is known as Porkopolis: We used to have a whole mess of pork packing plants. That industry isn’t what it once was, but these five shops are keeping the tradition alive with menus of homemade sausage blended with curry, jalapeno cheese, and everything in between.

1. Currywurst at Wunderbar
This unassuming neighborhood bar and sausage haus in Covington serves up a selection of house made sausages, plus pretzels, sauerkraut, and other German-style fixings. Our favorite is the currywurst, the famous Berlin street food served with curried ketchup. Wunderbar’s comes with a squirt of said ketchup, plus a roll on the side—and the bar’s famous Brussels sprouts, if you know what’s good for you.

2. Hot Chicago Sausage at Kroeger & Sons Meats
If you can’t choose from the many sausages piled up in the glass cases at Findlay Market’s Kroeger & Sons Meats, we recommend starting with the Hot Chicago. It is spicy, as promised, and filled with big chunks of pork. The downside? You should probably take it home to eat it.

3. Brother Walt’s Cured Pork Sausage at Wurst Bar
You know we love barbecue, so what’s not to love about a Wurst Bar pork sausage at Mt. Lookout’s Wurst Bar, topped with—wait for it—pulled pork, Famous Walt’s BBQ Sauce, and hot slaw.

4. Mayday Hellaweiner
Northside’s divey Mayday bar has really classed up its menu as of late (ahem, charcuterie board), but the original dogs are, blessedly, here to stay. Step out of your comfort zone and try the jalapeno jack mettwurst with hot habanero salsa, cheddar cheese, and sour cream on a pretzel bun.

5. Metric Sausage at Steinhaus German Restaurant
This Florence spot temporarily closed its doors to find a new home this year. Apparently, though, owners Detlef and Karen Koeppe got impatient and will reopen in their original space on August 26, partnering with Chef Marcus Repp. And let us hope that they bring back the by-the-meter sausage. It’s worth ordering this dish for the presentation alone: the sausage is served coiled up by the meter or half-meter, wheeled out piping hot on a cart, and doused with black beer until the entire length of homemade grilled goodness steams and sizzles as nature intended.

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