Chefs and Restaurants

Nathan Sears Shows Us How He Takes the Thuringer Sausage From Stuffed to the Center of the Plate

Liz GrossmanDecember 10, 2014

The Radler might be German, but Nathan Sears considers what he's doing at his Chicago restaurant more Eastern European "grassroots eating." In this video, Sears explains how his pork and beef Thuringer sausage is a perfect example, why bottom cuts of meat cross cultures and more.

Chefs and Restaurants

Nathan Sears Shows Us How He Takes the Thuringer Sausage From Stuffed to the Center of the Plate

Recent Blogs

A

B

C

D

E

F

G

H

I

J

K

L

M

N

O

P

Q

R

S

T

U

V

W

X

Y

Z

Search form

Chefs and Restaurants

Nathan Sears Shows Us How He Takes the Thuringer Sausage From Stuffed to the Center of the Plate

Recent Blogs