Good location for Sausage downtown
I'm looking for a good place to get an assortment of sausage. There used to be a place on Bloor east of Bathurst that had some amazing varieties with great quality. They had a morrocan lamb that couldn't be beat, but I haven't been able to find anything to match that level since they closed.
This is where I purchased some "Macedonian" type sausage only 2 weeks back.
It was very good.
I have to say that I have had good experiences from this place recently. About 2 years ago, I purchased some sausage from the same place and was not impressed.
Lately though, they are worth the trip to the SLM.
While I was at the SLM , what I was really looking for was some US Prime steaks, I saw them there a few weeks ago, but did not see them this past week.
I do not recall the name of the establishment however...
When you enter the South building and walk south, and cross the the first aisle, there are 2 LARGE butchers across from each other.
The one on the West side had the US prime steaks about 4 weeks ago.
Not recently however.
I hope to find some again soon.
Here is an article from of interest the Toronto Star on 50's/70's Bloor St. west of Spadina.
I agree with all comments about Country Style, Paprika, and The Schnitzel House - both good and bad. I would add that Paprika is as close as anyone can get to everyday Hungarian home cooking - again, both good and bad.
Segovia Meat on Augusta in Kensington has very interesting sausages. They are lean and dry out easily if treated roughly on the grill though. I made a white bean stew yesterday with their thyme and garlic sausage and it was fantastic. The proprietor is South American, maybe Brazilian?
There is also a Polish or Ukrainian sausage place on Dundas near Crawford that will have a line up right out the door of people getting their sausages for Easter.
For Italian-style pork sausages:
When I'm in the Bloor/Christie neighbourhood I pick up some sausages from Fiesta Farms. I'm quite sure they're concocted on the premises. They have a good coarse texture, good meat-fat ratio, and they work wonderfully in making ragù. I take the casings off first.