The latest restaurant to open with quick public approval is Scotch and Sausage. With a name like that you best have plenty of both, and they do. Look for 20 hand crafted sausages and over 100 choices for scotch. Add a few extras such as their insanely good triple cooked fries and scotch eggs, and you have a recipe for delicious.
The menu offers over 20 varieties of local and house-made sausage sandwiches (including several vegan, pork free and gluten free options) featuring beef, chicken, venison, quail, antelope and more, and all sausages are priced $8 and below. They are all-natural, small batch production with no by products. The sausages not made in house are produced locally at Kuby’s using the Scotch and Sausage recipes.
The first few days the new restaurant opened the kitchen had a bit of difficulty keeping up with demand, and ran low on scotch eggs, fries and quite a few of the sausages. As the team entered into the first weekend they amped up production to ensure their patrons would enjoy their first visit. Many of the guests were ordering a large variety of sausages mostly due to the fact that they all sounded wonderful.
We already have a few favorites as we went back several times to get a good sampling. Tops on our list include the Danger Dog, which is made with 100% Angus beef then wrapped in bacon, then grilled. The dog has a delightful bite and a fantastic spiciness. The antelope and beef version has a nice tang to it, and is kicked up with corriander seed, black pepper and nutmeg.
Other musts include the quail and peach, Rabbit, veal and pork, and the wild boar bulgogi. The more exotic meats sell out faster than the more traditional sausages but ordering a well rounded combination for the table ensures a perfect bite. Look for housemade pickles which are made each day. The current selection is a cute mason jar of thick cut golden beets.
No trip to Scotch and Sausage would be complete without ordering the Belgian fries and the scotch egg. The scotch egg is a 6-minute cooked egg wrapped in their Nuerenburger pork sausage, and finished with corn flake crumbs before frying. The result is a slightly oozy, crispy egg that is the perfect accompaniment. The thick cut triple cooked fries are also a must have item, and comes with a choice of many sauces. We loved the bacon and chive mayo.
Chef Trevor Ball is heading the kitchen at Scotch & Sausage. A graduate of Johnson & Wales University, Ball began his food career as a young boy working behind the deli counter at his grandfather’s European market/restaurant and Dallas institution – Kuby’s Sausage House. He quickly followed in his family’s footsteps by becoming the 19th generation of chefs and sausage makers in his family. From Colorado to California and back to Texas, Ball became engrossed in the practice of working directly with farmers and local purveyors.
Ball explains, “ I surrounded myself by chefs and farmers who guided me to create a deeper relationship with the earth and kitchen, pushing boundaries and stretching my creativity by utilizing and playing with seasonal ingredients. My perspective on food was forever changed.” He continues, “ I am beyond excited to be a part of the Scotch & Sausage team. A modern style beer garden serving local and house made sausages. A cool social atmosphere that’s open ‘till the wee hours of the night; how could I resist? I feel fortunate to be a part of the Dallas food scene once more.”
At the bar, there is a heavy focus of Belgian and German beer on draft with local beers on rotation as well. A further extensive selection of bottled beer will also be available. Over 100 varieties of whiskey and scotch are available, all offered one of five ways: neat, on the rocks, old-fashioned, sour or Manhattan. Ask about the unique program called ‘The People’s Poison’ which offers a selection of $5 whiskeys.
The interior, along with all seating and fixtures were design and actually hand built by the owners, making for a unique atmosphere. Outdoor televisions will be added soon, along with a few other outdoor comfort enhancements.
Scotch and Sausage is located at 2808 Oak Lawn in Dallas. Call 469.802.6753 for more information. Hours are Mon – Wed: 11am – 12am; Thu: 11am – 2am; Fri – Sat: 11am – 4:00am; Sun: 11am – 12am.