I pulled up a stool at Blind Butcher’s bar a couple of weeks ago. It was 30 minutes after they opened, so I had the entire restaurant to myself, with the exception of a scruffy, young man sitting at the end of the bar. He was working his way through a draft beer and a hardy portion of duck poutine (duck fat fries, cheese curds, duck leg confit, a fried egg, and duck gravy) when I sat down.
Not two minutes after eyeballing the menu, another plate was dropped off in front of the man with the ferocious appetite. It was one of chef Oliver Sitrin’s hand-cranked sausages on a pretzel bun. I don’t know which variety of sausage it was, I was too absorbed with the thick slice of golden brown bread that it was wedged between.
Turns out that even though it’s not listed on the menu, you can order any one of Blind Butcher’s sausages on a loaf of pretzel bread from Empire Baking Company for an upcharge of $4.50. I ordered the brisket, cheddar, and jalapeño sausage. It came served between a toasted loaf of pretzel bread, and garnished with a squeeze of mustard and scattering of diced pickles. It’s the only way I’ll order the sausages from Blind Butcher from now on.
