5. ...And work your way up to the wildest wursts
Pitruzzelli and his partner Tyler Wilson work with specialty grinders from around the country to produce the more-creative sausages that have become their signature, including the almost creamy-delicate rabbit with leeks and carrots and the rich, zingy duck-bacon with jalapeños. Down the line, Pitruzzelli says, they may add some local flavor to the lineup with elk or venison. Meanwhile, even the vegetarian versions aren’t chopped liver (literally and figuratively), fashioned from eggplant, potatoes, fennel, apples, and other good stuff.