Apologies to tubular meat mainstays like Uli's Famous Sausages, or Shultzy's, but this cavernous former furniture warehouse is by far the coolest place in Seattle to slam some 'sage. The massive 420-seat beer hall with two elevated mezzanine-style sitting areas, a "bier den" tricked out like some grandiose Bavarian hunting lodge, plus a pair of bars and five indoor bocce courts is a spectacular place to hang out for any occasion, but we're talking about sausage here, and they've got it in spades. The sauerkraut- and-horseradish-sided plates of keilbasa, frankfurters, bratwurst are all made from scratch on-site, which is definitely (sorry about this... ) the wurst way to get it.
In Cajun country, boudin is king (andouille is its noble queen!), and Johnson's rules Louisiana with a recipe that dates back to 1937. When the original Johnson's in Eunice closed in 2005, locals mourned the loss of their favorite sausages, but they were reborn thanks to architect-turned-pitmaster Greg Walls, who married into the Johnson family and reopened a new restaurant smoking a KC-influenced style of barbecue with Louisiana undertones. The boudin's hearty snap, generous meat-to-rice ratio, and punch of spice make it stand out from the pack, as well as their signature preparation: the Parrain Special, a sausage-stuffed grilled cheese named in honor of the Godfather of Boudin.