The Sausage Factory
Australia's first sausage cellar door also brews its own native ingredient-spiked beer.
UPDATE, MAY 11, 2020 — In line with NSW's new relaxed restrictions, The Sausage Factory is reopening for dine-in service from this Friday, May 15. It'll be open from 5–8pm on Fridays and Saturdays only and a maximum of ten customers will be allowed inside at a time. It's also offering takeaway sausages and booze.
All hail the sausage queen, long may she rein. The brains behind Chrissy's Cuts, Chrissy Flanagan, has been serving snags to Sydney eateries and independent supermarkets since 2015. And, in 2017, the meat monarch opened a permanent home, which Flanagan has dubbed Australia's very first sausage cellar door.
The Sausage Factory is a butcher-bar of sorts. Featured behind the bar are beers from Flanagan's own brewery, aptly named Sausage Queen Brewing, which focuses on lesser-known styles of beer and ones infused with native Australian ingredients — just like her sausages. You can pair roasted wattleseed and Tasmanian mountain pepper beef sausages with a Grod the Goblin Plum Grodziskie, an old-world Polish style made from oak-smoked wheat malt. Other signature beers have included the Native Gose (a briny and salty German beer made with desert lime and red gum smoked salt) and the Lemon Myrtle Saison (a big classic Belgian saison, with lemon myrtle complementing the beer's natural yeasty funk).
At the moment, the beers are being brewed offsite, while the team at the Sausage Factory awaits approval on a pending DA and wholesale producer licence. Once it's approved, a microbrewery will be set up inside the Dulwich Hill space, too.
As well as Sausage Queen, other local breweries make the tap list, too, including Akasha, Yulli's Brews, Wildlflower and Philter. Come by at weekend happy hour, Friday through Sunday 4–6pm, when all wine and Sausage Queen tap beers are $5 and bar snacks are $10. Cocktails using local spirits and Australian wines are also on the docket.
And you can snag the full range of Chrissy's Cuts sausages here, too. Standouts include the lamb shoulder with sumac and mint and chicken with preserved lemon and honey, plus a vegetarian option made with scarmorza, zucchini, almost and currant. Eat as a sanga ($9–$19) or in a group package, serving up to 3 people ($59–79) — each order comes with lemon garlic yoghurt with capers, house-made beer mustard with tarragon, pink and orange pickles, and apple in Poor Tom's Gin.
Images: Sarah-Jane Edis.