Say, “sausage,” to Midwesterners, and they’ll likely think of a bratwurst or a knackwurst. In New Orleans they’ll probably imagine a Cajun andouille. In California, a spicy link stuffed with chile, cilantro and cheese might come to mind. The United States might be one nation indivisible, but when it comes to food, there are some pretty sharp differences in regional preferences. Multicity restaurateurs have long known the importance of adapting their offerings ...
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