During a recent road trip, we stopped at Hot Doug’s in Chicago for some delicious and creative encased meat…..
# 1. Curried pork and veal sausage with spinach raita and apple-cinnamon cheddar cheese
#2. Cognac, lamb, and pork sausage with mint-mustard cream and double cream brie cheese
#3. Foie gras and sauternes duck sausage with black truffle aioli, foie gras mousse, and fleur de sel
TASTY
Bourdain likes this place too…..
Chef Chris Colburn 