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WHEN IT COMES TO BUTCHER SHOP SAUSAGE, VARIETY IS KEY.
Shopping for sausages at a butcher shop is more than selecting hot or sweet Italian; it’s an opportunity to try their house-made meat missiles, which are vastly superior (and contain far fewer additives and preservatives) than supermarket links. “Sausages are like meat candy, a rainbow of colors and flavors,” says Missy Corey of Publican Quality Meats, which makes nearly 20 varieties. Her favorite? “A snail boudin,” she says. “It’s a pork-based sausage with confit escargot, a touch of cream, and some fines herbes.”