Following the hamburger’s recent elevation in status, chefs now are giving inexpensive sausage, from bratwurst to bologna, the royal treatment.On the streets of Los Angeles a vendor sells local, organic, grass-feed beef hot dogs, a celebrity chef makes his own bologna in a brand new Cleveland restaurant, and a fine-dining French chef in Manhattan offers 14 house-prepared sausages from around the world, including a $9 classic hot dog. “People order four of them,” says Daniel Boulud ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.