Photography by Jason Varney

How does your sausage get made these days? By hand, using free-range chicken, hormone-free pork or locally sourced lamb. That’s what you’ll find on the Renaissance Sausage truck, a mobile meat wagon run by Lambertville natives Dan Semco and Bret Cavanaugh that makes weekly stops at the Headhouse Farmers’ Market to sell spectacular sausage sandwiches like the sage-and-thyme pork version topped with caramelized onions (pictured). If you prefer your links stationary, at Jose Garces’s Chifa the curry-scented Thai sausage is tucked into a crisp baguette with chili mayonnaise, or -simply grilled with papaya salad. At Supper, chef-owner Mitch Prensky’s international array of house-made cased meats includes French boudin blanc, Mexican chorizo, and a very upscale (ground pork shoulder, bacon-wrapped and deep-fried) version of that classic American sausage: the hot dog.