Standard Tap, 901 N. Second St., Philadelphia, the Northern Liberties corner tavern widely credited as Philadelphia\u2019s first gastropub, will host its annual Sausage Fest from Sept. 24 to Oct. 4, and it\u2019s going to be like taking a trip around the world.<\/p>\n
Serving a sausage menu spanning Portugal, China, Scotland, Thailand, Germany, France, Morocco, the Chesapeake and Philadelphia \u2014 all made in-house and all paired with a rotating list of local festbier and German-style drafts \u2014 will be an epicurean wonderland.<\/p>\n
New executive chef Patrick Bones has been working in the culinary field for almost two decades.<\/p>\n
\u201cSausage Fest is the best kind of challenge for a chef,\u201d Bones said. \u201cTen sausages, all made in house, all sold at a price where somebody can order four of them on a weeknight. It gave me the chance to put my own spin on a long running tradition.\u201d<\/p>\n
For over 15 years, Sausage Fest has become the unofficial start to fall and Oktoberfest season. The animated neon sausage man, commissioned for the event and fabricated and by legendary Philadelphia neon artist Len Davidson, reappears in the front window at Second and Poplar and dances for a few weeks a year before going dark again until the following autumn.<\/p>\n
\u201cWe\u2019ve been doing this a long time and it is one of our favorite weeks of the year,\u201d said Standard Tap co-owner William Reed. \u201cIt\u2019s the neon in the window, it\u2019s the anticipation that builds to try the new menu every year, it\u2019s seeing some of the same people coming back every fall and, of course, its seeing how it brings new people in the doors to discover the Tap. We are especially excited to present chef\u2019s first Sausage Fest \u2013 he really stepped up to the plate.\u201d<\/p>\n
Hailing from Reading, Bones has worked at establishments such as The General Warren Inn and Barberet. He made his way throughout the Main Line, Phoenixville and Lancaster, on the way to his arrival in Philadelphia in 2017.<\/p>\n
This year\u2019s menu includes:<\/p>\n
Portuguese Chouri\u00e7o Sausage: A traditional smoky red paprika sausage made with unground chunks of heritage pork shoulder, served with charred green onion and romesco sauce.<\/p>\n
Sichuan Rabbit Sausage: This sausage contains a mixture of local rabbit and chicken from Keiser\u2019s Pheasantry (York, PA), and is laced with Sichuan peppercorns for a numbing heat sensation known as \u201cmala.\u201d It is served with house made chili crisp and jasmine rice balls.<\/p>\n
Pumpkin Lorne Sausage: This sausage is Scottish style with no casing made cooked terrine style with heritage pork and beef. It uses bread as a binder, lightly flavored with autumn local pumpkins and warming spices, served with a sunny side up Horseshoe ranch egg (Pottstown) and a puree of the same pumpkin found within the sausage itself.<\/p>\n
Thai Lemongrass Sausage: A sausage known as \u201cSai Ua\u201d with lemongrass and galangal (ginger\u2019s southeast Asian relative), typically found in Northern Thailand along with the Khao Soi curry sauce, and Thai basil from the rooftop garden.<\/p>\n
Philly Pretzel Sausage Roll: A homage to the City of Brotherly Love, a sweet Italian sausage made with heritage pork, wrapped in pretzel puff pastry, and served with house made Cooper cheese whiz and chopped broccoli rabe.<\/p>\n
Spicy Chili Bratwurst: A classic German sausage, with a kick of heat from a melange of peppers that grow in the rooftop garden. The brat is made from veal and heritage pork, served with sour cream and caramelized onions.<\/p>\n
Wei\u00dfwurst: White sausage Bavarian style, made from veal and heritage pork fats. Served with a timeless combination of spaetzle and mushroom jaeger gravy.<\/p>\n
Vegan Garlic Saucisson: A vegan spin on a traditional French farmhouse style sausage usually served cold and made from walnuts, chickpeas and oats. Complemented with a harissa cashew sauce and red pearl onions.<\/p>\n
Lamb Merguez Sausage: A North African sausage with big flavor. The lamb (Beirig brothers, N.J.) is marinated in wine, harissa and bold spices before it is served with smoked labneh (middle eastern yogurt) and couscous.<\/p>\n
Maryland Style Seafood Sausage: This Chesapeake-inspired sausage is made from a mousse of scallop, shrimp and flounder generously seasoned with old bay, served over a tangy remoulade sauce and sprinkled with lump crab meat.<\/p>\n
Diners can also choose the the World Tour Sausage Platter, which is all 10 sausages, including a Standard Tap Sausage Fest T-shirt with every order.<\/p>\n