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Sausage For $26 A Pound? You'll Pay It Happily
Bloomberg Businessweek
|September 23, 2019
Kielbasa so good, you’ll want to know how the sausage is made
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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 York before moving into consumer-packaged goods. Their juicy links are made from sustainably raised beef and pork, without nitrates or nitrites, and are re
This story is from the September 23, 2019 edition of Bloomberg Businessweek.
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