Sausages So Good You’ll Want to Know How They’re Made

(Bloomberg Businessweek) -- Steaks and chops are the heroes of butcher shop cases, but why not sausages? Surely elevating humble ground meat with spices is a more ambitious endeavor. “Kielbasa” is Polish for sausage, but elsewhere it’s often synonymous with a dark red link that’s as subtle as a brick. And yet J&E SmallGoods owners Jocelyn Guest and Erika Nakamura aim higher. The duo opened the now-shuttered White Gold Butchers in New...