I'm not saying that a person should live entirely on sausages. They can't; certainly, they shouldn't. I'm only saying that, if they did, these are the ones they could do it with.
The final word for all forms of sausage in the NYC, this is the place you want to go for hot dogs, knockwurst, bacon, and other cured pork products. It wouldn't be going too far to call it the Best of the Wurst. (thank you.)
Everyone has to go at least once to this mammoth beer hall, which is also a true "sausage fest" of the highest order. On a summer day, the live music, the sounds of hundreds (if not thousands!) of fellow diners sopping up cold steins of beer and huge plates of heavy food, and the general happy vibe creates memories that last a good long time.
Austrian superstar Kurt Gutenbrenner, better known for his high-end places, found a rich niche with this more casual, sausage-driven TriBeCa eatery.
This brooklyn barbecue does a decent job with its pulled pork, ribs, and etc. -- but the real draw here is an out-of-control hot dog that is easily the borough's best.
A tribute to the great barbecues of the Texas hill country in general, and Kreuz Market in particular, this spectacularly big opereration is actually better than many of its models (though not the best of them.) The sides are lame, and the brisket sometimes too fatty, but almost everything is redolent of post oak and perfectly seasoned. Look out especially for the fantastic cheese and jalapeno sausage imported directly from Kreuz's.
This immense Brooklyn beer hall echoes its sisters in Astoria, Munich and Prague: that is to say, it's very big, very fun, and serves a lot of very good beer and sausages.
This place is a fine kitchen store that happens to have one of the best butcher shops in NYC, The Meat Hook, inside it. The pork and beef are of varying quality but look out for the incredible specialty sausages, which are truly unique.
The hotel is a little over the top, and its bar and club scene even more so, but the restaurant at the Standard is surprisingly good, with legitimately seasonal, carefully sourced, simple food executed well. The front beer garden, with its elaborate sausage program, is fabulous as well.
There are few enough wurst counters in NYC; fewer still indeed that specialize in currywurst, no one's favorite German sausage. That's how good these little numbers are.
It seemed unlikely that a famous French chef would open they city's greatest sausage house, but there it is. DBGB has at least half a dozen in-house varieties every day, all of them delicious and imaginative. Bring several people so you can try them all.
A beer garden on the roof of Italy? The only question is why Mario Batali wouldn't create something like that. Nor is it suprising that the sausages, from a rustic Tuscan blood sausage to a fabulously porky cotechino.