The Journal · Menu.

The sausage program debut

We trim ~14% off every brisket. 80 briskets/week at the Cantina leaves ~11 lbs/day of fat-marbled trim — too much for staff family meals. We partnered with a local butcher to grind it into a Czech-style smoked sausage. $7 link on butcher paper with bread and mustard. Cantina Specials counter, starting June 28.