Having Given the World Breast-Milk Cheese, Daniel Angerer Shows Us Some Sausage
Daniel Angerer's duck sausage with coriander and fennel seeds.
Now that the world has fully digested news of his breast-milk cheese, Klee Brasserie's Daniel Angerer is turning his attention to the sausage-centric restaurant he's been planning to open somewhere in Chelsea. If the chef's blog is any indication, things are rolling right along: "For a few weeks our staff in our existing restaurant has been consuming numerous sausages," he writes, and then waxes poetic about his duck sausage with coriander and fennel seeds and his new sausage-making equipment. Once the restaurant opens, expect "handcrafted sausages made with some of the best meats you can find produced in small batches in-house."
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