Chefs make a case for the simple sausage; say new variations anything but daily grind

Chefs make a case for the simple sausage; say new variations anything but daily grind

Following the hamburger’s recent elevation in status, chefs now are giving inexpensive sausage, from bratwurst to bologna, the royal treatment.

On the streets of Los Angeles a vendor sells local, organic, grass-feed beef hot dogs, a celebrity chef makes his own bologna in a brand new Cleveland restaurant, and a fine-dining French chef in Manhattan offers 14 house-prepared sausages from around the world, including a $9 classic hot dog.

“People order four of them,” says

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