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 (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.