by Steven Doyle
I have always thought Scotch and Sausage was really good. The menu offers 15 varieties of local and house-made sausage sandwiches (including several vegan, pork free and gluten free options) featuring beef, chicken, venison, quail, antelope, rabbit and more, and all sausages are priced $8 and below. They are all-natural, small batch production with no by products.
When Scotch and Sausage first opened they kept very late hours,, weekends until 4am. Since then then have settled for midnight during the week, and 2am on weekends. The restaurant has been wildly successful since opening in July of 2014, but has since had a chef change. Chef Joey Allette took over the kitchen and has since made a few key changes which greatly improved the menu, including adding a burger and vastly improved their Scotch eggs. The original egg had a sweet outer crust, and the new version lacks that cloying quality. He also switched the sausage that wrapped the soft centered egg with a more savory Italian sausage he makes himself. With these small changes he decided to do a brunch menu. Continue reading
