Butchers

Shopkeeper Frank Jakubczak European Homemade Sausage Shop Poland native Frank Jakubczak’s humble South Side sausage shop has changed little since its opening in 1973, and its loyal customers wouldn’t have it any other way. No other shopkeep in town has such a lofty reputation for the fresh Polish link, the peppery Hungarian or the finger-sized “Polish delight.” On an afternoon in March, Jakubczak was making about 125 pounds of blood sausage with the help of an assistant who said the two added a liter of pork blood to the mixture – for coloring purposes only. Don’t forget to pick up…

The Ultimate Wisconsin Artisanal Cheese Plate

Photo by Adam Ryan Morris; food styling by Tamara Kaufman. 1. Petit Frère, nutty with a trace of fruitiness, is spreadable bliss. 2. This golden filet of oily greatness? A farm-raised smoked trout from Palmyra’s Rushing Waters Fisheries. 3. Underground Meats makes some knockout cured sausages, including Spanish chorizo and Tuscan salami. 4. Group cheeses with character and contrast such as this Dunbarton Blue and Bleu Mont Dairy cave-aged cheddar. 5. Use crispy, sturdy crackers, like these made by Potter’s, in flavors such as wheat, caramelized onion, and rosemary. 6. For dipping oils, we like the fruity, heady olive oils…