Comments (0) Best Sausages - 2011
DBGB
Daniel Boulud's most populist restaurant yet, DBGB is dedicated to homemade sausages and beer. And what sausages! There's boudin Basque, crafted from pork blood and pig's head that forms a black, sticky round on the plate and tastes completely wonderful; the Parisienne is composed of pale, plump links of coarsely ground veal and aromatic spices, with brilliant carrots Vichy on the side; and the Tunisienne is a thin coil of lamb merguez sausage served with harissa. And there are many more, all of them globe-trotting and delicious. 299 Bowery, 212-933-5300, danielnyc.com/dbgb.html
