Innovative butchers are digging up old family recipes and mixing exotic meats with offbeat flavourings. Here, the city’s best sausages
Olliffe mixes ground Ontario lamb from a Bruce County farm with piquant stilton and fresh mint. 1097 Yonge St., 416-928-0296.
Cumbrae’s lean, gamy pheasant sausage is balanced with fatty Berkshire pork. Rosemary adds a piney perfume, honey lends sweetness, and a chicken demi-glace sauces it from the inside. 481 Church St., 416-923-5600; 1636 Bayview Ave., 416-485-5620.
Peter Sanagan of Sanagan’s Meat Locker combines Perth County wild boar with roasted pistachios and Montepulciano d’Abruzzo red wine. 206 Baldwin St., 416-593-9747.
An ode to the original hot dog from Denmark, The Healthy Butcher’s pølser is made from double-ground organic pork and spices. Its red hue comes from beet juice. 565 Queen St. W., 416-674-2642.
At Medium Rare, duck legs are blended with vermouth-soaked dried cherries, roasted red peppers and fennel seed. 5241 Dundas St. W., 416-231-1500.