If there’s anything better than an artisanal sausage sandwich in Chicago, it’s one that is sold right next to the beer garden at Longman and Eagle. The Saturday Sausage Shop operates out of Longman’s outside bar, which offers a limited drink menu for their eight-table garage space next to the restaurant. The menu changes weekly, and the sausages, all handmade by sous chef Matt Sliwinksi, come from animals that are grass fed and hormone free.
A few recent examples include a wild boar Italian sausage with dry chilies, paprika, giardiniera and werp pea vines, as well as ram mergue with paprika, clove, garlic, cream cheese and red wine pickles. Sliwinski looks forward to coming up with more creative approaches to supplement the already stellar menu that Longman and Eagle offers in its regular dining room. While they don’t take reservations, it’s never a dull wait with the extensive craft beer list and notorious custom cocktails.
By Richard Ray
Article courtesy of The Real Chicago Magazine 
