How hot are the specialty sausages that Markethouse Restaurant executive chef Scott Walton has been turning out? Popular enough that in addition to the made-to-order sausages he does with 48-hours notice, he’ll now be making 30 pounds of his most popular sausages daily for sale as 1-pound orders to walk in customers.
Lamb merguez, seafood, spiced apple chicken, veal-pork bratwurst and hot or sweet Italian are among the sausages availalbe for sale at the Markethouse Restaurant, 611 N. Fairbanks Ct., starting at 1 p.m. daily until they run out. The per-pound price ranges from $6.50-$7.95. Walton’s housemade mustards, specialty bacons and pates will also be available.
As we noted in our Good Eating story earlier this week, Walton’s sausage recipes utilize meat from local farms. We loved the fresh taste and balanced spicing and flavors of the varieties we tried, including the veal-pork bratwurst, both hot and sweet Italian sausages, and a spiced apple chicken sausage.
Those who decide to create their own sausages can choose from among the proteins (pork, chicken, lamb or veal; $6-$7 per pound), style (chorizo, merguez, garlic, kielbasa, bratwurst, frankfurter, Italian, boudin) and add-ins (cranberries, cheddar, mushroom, leeks, pistachio, chilies, pine nuts, marcona almonds, fennel, etc.; 25 cents each).A minimum order is 5 pounds and must be made 48 hours in advance via email (firstname.lastname@example.org), then picked up at the restaurant.
Check out the menu here. For more information, call 312-224-2200.Copyright © 2014, The Baltimore Sun