Pork Sausage with Garlic, Sage, and Smoked Paprika
The Flower Shop Bar and Restaurant opened its doors in 2017 and immediately became a Lower East Side staple, known for its delicious fare, late nights and 70’s era Australian style. Looking to add some flavor from down under to his menu Executive Chef Michael Hamilton created this sausage or “snag” as they’re known in Australia. A tender pork blend mixes with rich confit garlic, smokey paprika, and a pinch of sage for a flavor equally at home at a Bondi beach cookout or L.E.S. rooftop BBQ.
Available in 12 oz 4-packs.
|Dimensions||5 × 12 × 3 in|