When it comes to sausages, one queen reigns supreme.

Chrissy Flanagan, The Sausage Queen runs The Sausage Factory in Dulwich Hill, a brewery/snaggery that exudes those wonderful Inner West vibes. Open on Friday and Saturday evenings for a banquet dinner with a menu change every couple of weeks, the Sausage Factory is the perfect place for a fun night out with friends or a date.

The atmosphere is warm and homey, with bric-a-brac and jars of pickles lining the walls, and crocheted sausages hanging in the windows.

After a starter of sourdough and butter came the first course. Tōa-tn̂g pau sió-tn̂g (a popular Taiwanese street food hotdog which translates literally to small intestine in large intestine) a pork, five spice, white pepper, and soy sausage inside a glutinous rice, peanut, and fried shallot sausage. It was served with a variety of condiments: black garlic miso, shaved cucumber, pickled watermelon radish and molasses, and kochukaru chilli sauce. I did as advised and slathered the sauces on and ate a little cucumber and radish with each bite. The resulting fusion of flavours was amazing. My friend had the vegetarian/vegan version of the same, the pork sausage being exchanged for a green onion, mirin, tempeh sausage, which was by all reports equally delicious.

We were then served a salad of raw pumpkin, leek, bronze fennel, and hazelnut, with a goats’ cheese ranch dressing; the pumpkin sliced so thinly that when it first came out, we thought it was mango!

The second course consisted of two sausages; the first, transported me to New Orleans: A Pork Chaurice sausage with celery, green and white onion, cayenne, thyme, and garlic; this was complemented with pickled okra and a Creole remoulade.

The final sausage was a Pork and beef Uruguayan chorizo sausage with pimentón, garlic, and red wine. This came with pebre, a Chilean condiment reminiscent of chimichurri but with coriander, tomatoes, and Aji Verde peppers (making it milder), and curtido, a Salvadoran cabbage slaw.

Both the okra and the curtido functioned as a palate cleanser, so I swapped bites, moving from South America to Louisiana with each mouthful.

My friend received a dish of slow roasted celeriac with wild rice, dried cherry, smoked almond, raspberry balsamic vinegar which he proclaimed wonderful and the best celeriac he’d ever tasted; I tried a bite of the celeriac, which was cooked to perfection with what seemed to be a simple salt crust which brought out the natural flavours of the root itself.

Not to be outdone by the food was ‘Queens of Chaos’, the brewery side of the business. Making drinks that are equally distinctive and flavoursome. Starting with a sour, the Queens of Chaos ‘Pash Rash’ Rhubarb Pineapple and Hibiscus Sour. Certainly unusual, but extremely refreshing, this beer was a great starting point for the night’s drinking.

If unusual is your choice word when it comes to beer however, nothing can best my second choice for the evening: Queens of Chaos X Reckless ‘Bloody Mary Double Gose’. Exactly how it sounds: tabasco sauce, fresh tomato juice and a handful of other ingredients make for a spicy yet nicely balanced sour that delivers a new spin on the classic Bloody Mary cocktail. While it was interesting, I wouldn’t go out of my way to order it again.

Moving on to a more traditional beer the Queens of Chaos ‘Boss Ale’ Paleish is a classic pale ale, which paired the best out of all three with the food.

We ended the night on a dessert of sorts: the Queen Crimson cocktail: Aperol, vodka, passionfruit, coconut, topped with a piece of crystallised ginger. A bittersweet and fruity concoction which tasted of Summer.

Overall, the night was an experience; the atmosphere was friendly, Chrissy and Tim Flanagan and the rest of the staff were wonderful. I will definitely be returning.

The Sausage Factory is open for dinner Fridays and Saturdays from 18:00 to 22:00.

 

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