By Lori Fredrich Senior Writer & Dining Editor Published Sep 22, 2016 at 11:01 AM

From its inception, Camino has consistently hit the mark with regard to both its craft beer list and menu, which has gained a reputation for its spot-on burgers, pierogi and creative offerings like the beet reuben and kim-cheese sandwiches.

And now, it has taken things a step further by launching a collection of house-made sausages including a Wisconsin beer brat made with Central Waters HHD, spicy Polish and Thai chicken sausage. Each sausage is the product of collaboration between owner Casey Rataczak and Jake Gunville, former sausage maker for Sendik's and feature freshly ground meats.

The sausages make their debut during Camino’s Sausage Fest, which takes place on Saturday, Sept. 24 beginning at 3 p.m.

During the event, Camino will offer $5 grilled sausages served up with a side of potato salad for just $5. Rare offerings from Oregon’s Deschutes brewery will be on tap in the beer garden, and there will be a variety of giveaways throughout the evening.

"This is something I’ve been wanting to do from the beginning," says Rataczak. "The sausages that exist in town are great, but we really wanted to do something a little more special, something that’s unique to us. I’m excited about coming up with new flavors, things that people just can’t buy off the shelf."

Rataczak notes that the beer brat, Polish and chicken sausage will be staples on the menu, but each month, Camino will feature at least one new sausage.

"We might do a lamb or venison sausage, for instance," Rataczak notes. "And we’ll be rolling out a veggie sausage that’s a step above your average ‘not-dog’."

Coming up Oct. 12, Camino will also celebrate its first anniversary with a party featuring a 3 Floyds tap takeover, food and a DJ.

Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.