Best of Denver

The Ten Best Restaurants in Denver for Housemade Sausage

As food-savvy customers increasingly expect professional kitchens to crank out handmade edibles (rather than outsourcing to specialists), the daily grind of many a Denver chef has grown to include butchering, preparing charcuterie, curing meat and turning ground pork into delicious links. Some make fresh, rustic sausages that are served grilled or braised in beer, while others have tackled the complicated techniques of producing salumi in its various forms. But one thing is clear: Our access to bangers, wieners and wurst has never been better. Here are the ten restaurants plating the best housemade sausages in town, listed in alphabetical order — with the winner of Best Sausage in our Best of Denver 2016 awards in the number-one spot.

10. Blackbelly/Blackbelly Butcher
1606 Conestoga Street, Boulder
303-247-1000

The butchering program was on the forefront of the menu when chef-owner Hosea Rosenberg opened Blackbelly in 2014, and a dry-cured salumi program was launched as soon as Rosenberg could get sign-off from the health department. And if that weren't enough sausage satisfaction for Boulderites and others willing to make the trek, Rosenberg expanded this spring, adding Blackbelly Butcher next door. Now a growing number of salumi and charcuterie options are available both from the takeout counter and on a list of breakfast, lunch and happy-hour offerings, from housemade scrapple to air-dried Italian specialties. Blackbelly's resident butcher, Nate Singer, even makes mortadella hot dogs for a not-so-guilty treat.

9. Butcher's Bistro
2233 Larimer Street
303-296-2750
Launched in the fall of 2014 in the Ballpark neighborhood, Butcher's Bistro is a carnivore's dream, with local half-cows and hogs butchered weekly in-house and a case by the door so that you can pick up a steak for tomorrow when you're finished with tonight's meal. The kitchen cranks out a number of great sausages, which show up in everything from a steamy cassoulet to a pure punch of pork on the sausage shared plate. The menu changes regularly based on cuts available, so if the cassoulet's not there, check the sandwich menu for some other sausage option. 
8. Continental Deli
250 Steele Street
303-388-3354
Continental Sausage supplies a wide range of dogs — from a standard beef hot link to crazy concoctions packed with reindeer, rattlesnake and rabbit — to Biker Jim's downtown, but over in Cherry Creek, the company also runs a traditional deli with a few tables for a sandwich or a hot plate during lunch hours. Among the best on offer are a range of liverwursts with varying textures and spice blends. Try one on a liverwurst-egg salad sandwich or in the German-Vietnamese mashup called the Auto Banh Mi, a car wreck of flavors that somehow still works.

7. Cracovia
8121 West 94th Avenue, Broomfield
303-484-9388
Broomfield's old-world Polish eatery really isn't that old; Cracovia is going on eight years, but it seems like it's been in the northwest suburb for decades. Traditional Eastern European eats and equally traditional hospitality make it a great stop for families and culinary tourists alike, and a visit wouldn't feel quite Polish enough without a sizzling skillet of homemade kielbasa. For the more adventurous, the Connoisseur's Menu hides a robust farmhouse-style kiszka, a traditional blood sausage softened with oats.


6. Euclid Hall Bar & Kitchen
1317 14th Street
303-595-4255

Euclid Hall is a German beer hall reimagined for a sophisticated urban set, where foamy steins of lager give way to a long roster of connoisseur-level brews from the world's great beer-producing regions. And to stand up to the superlative suds, chef Jake Grant cranks out a savory selection of sausage styles, like the popular beef short-rib kielbasa and a rich, dark boudin noir. While there are plenty of other tempting plates from the kitchen clever enough to bring us pad Thai pig ears, a trip to Larimer Square never seems complete without a Euclid Hall tasting board of its finest links.

Keep reading for five more places to hit the (sausage) links...
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Mark Antonation is the former Westword Food & Drink Editor. In 2018, he was named Outstanding Media Professional by the Colorado Restaurant Association; he's now with the Colorado Restaurant Foundation.
Contact: Mark Antonation