posted by: Josh O. March 1, 2009
East Village Meat Market
New York, NY
This big, plump sausage had been in a warmed box for several hours when I bought it and took it outside for a brief moment in the sun before entering the darkness of my GI system forever. As a result of its long captivity it was warm but not steaming, and its juices hot without being scalding. Red pepper livened up its pork flavor and a snappy skin gave it a satisfying sidewalk crunch.
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