A “sausage fest” is rarely a good thing, unless you’re talking the snag kind.
And that’s exactly what the Builders Arms is doing at its annual celebration of the humble banger.
From June 7 to July 23, the Fitzroy pub will add four sausage specials to its lunch and dinner menus. Head chef Andy Barkham has created the four sausage-based dishes with help from his mates at Meatsmith.
The spread includes the Choucroute Garnie, complete with two types of pork sausage, smoked pork belly and cured; the Krank’d Up Footy Dog, a smoked-cheese kransky with mustard, pickles and crispy shallots; the Blood Sausage, a blood-sausage terrine served with a fried egg and relish; and the Pig’s Trotter, which is pig’s trotter stuffed with sweetbread boudin blanc (a sausage made with chicken, pork, milk and mushrooms).
There are also perfect wine pairings for each, just ask the staff.