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They say you should never watch sausage being made, but I beg to disagree. At many top Portland restaurants and sausage kitchen, the process of making house sausages is an exercise in economy and respect--every part of the animal, most often an animal raised with kindness, is used thanks to the age-old process of turning scraps into delicious cased concoctions. Here are my picks for the best places to find freshly made sausages in Portland.
One of the original family-owned food establishments in Portland, Otto's has been serving handcrafted smoked sausages for more than 80 years. Try the Bockwurst, Old Fashion Wieners, and Smoked Pork Links!
This hidden gem has been serving up housemade and imported European delicacies since 1982! You'll often find the staff speaking German to loyal customers, dishing out everything from Bratwurst to Branschweiger.
Eric Finley and Paula Markus’s salami and pate are among the best in town, thanks to their own USDA-certified curing facility in North Portland.
Perfect for Paleos due to the a la carte steak menu, salad offerings, and veggie sides to make your own primal meal. They've also got a butcher counter so you can stock up on grass fed meats for home cookin.
This locally-owned market houses an on-site kitchen specializing in specialty fresh sausages, including lots of wild game options (think alligator, duck, and elk). Don't worry, they also stock plenty of familiar favorites.
Downtown's favorite alpine eatery with handcrafted everything, specializing in Germanic and Alsatian cuisines. Beet-pickled deviled eggs are among the best in town, along with one bad-ass burger.
Sweet French eatery with a penchant for foie gras, pigs feet, and killer cocktails. Have barman Kyle Webster whip you up something original with your favorite spirit.
Part craft beer convenience store, part Schlitz memorabilia museum, part Midwest eatery. Case after case of hard-to-find bottled brews, an imposing list of beers on tap, and a tavern crowd worthy of its own sitcom.
Awesome rotisserie chicken, sandwiches, and meats to-go from the deli case. This location is home to OP's USDA-certified meat facility, but the eatery is anything but industrial
Crave-worthy Tex-Mex comfort meets Bunk Sandwiches' dedication to quality ingredients and laid-back spaces. From the Southwestern decor to the indulgent bowls of queso topped with brisket, Tommy Habetz, Nick Wood, and Matt Brown have crafted a little piece of throw-back Americana unlike any eatery in town.
Handmade everything (from the pizza dough and mozzarella to the porkstrami and kielbasa) in portions that satisfy, served up in a space that eschews Portland's de rigueur hipness for a welcoming, sit-and-stay-a-while ease.