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2012_new_yorker_sausages_123.jpgThe new food issue of the New Yorker features an article by former Times critic Mimi Sheraton about sausages. In her quest for the perfect sausages she remembers eating in her youth, Ms. Sheraton talks to Cesare Casella of Salumeria Rosi, Christopher Lee of Il Buco Alimentari e Vineria, and Kurt Gutenbrunner of Wallse. [New Yorker]