Old-fashioned butcher shops are becoming more scarce, which is why Adam’s Meat Shop is such a find. Master butcher Adam Abramowski stocks his cold cases with everything from from osso buco and Irish bacon, to old-fashioned frankfurters and Chateaubriand. In between are Cornish game hens and smoked turkey legs, venison and elk, and racks of rubs and sauces.
His 20-plus flavors of hand-crafted sausages are a revelation in flavor and quality. We chose mild and herbaceous cilantro chicken, and beef-and-pork Waikiki sweet ’n’ hot. Our favorite was the garlicky beef-pork Polish, the shop’s signature sausage. “I used to make them with my grandpa when I was a kid,” Abramowski said.
We grilled all three, plopped them on buns and smeared Grey Poupon coarse-ground mustard on top. Let’s do that again soon.
$6 a pound for Polish sausage, 850 East Bidwell St., Folsom, 916-496-3020, www.adamsmeatshop.com.
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