Frankly Sausages Going Brick-and-Mortar

Frankly Sausages Going Brick-and-Mortar
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Cherokee Street Restaurant in the Works for Frankly Sausages

St. Louis, MO/July 23, 2017 (STLRestaurant.News) – There are some really great food trucks dishing out amazing food around town. One of the best is the chef-driven Frankly (Artisan) Sausages.  Chef Bill Cawthon and wife Jamie Cawthon have been feeding us from their commissary truck for nearly two years.  Now, they’re ready for the next step—the Cawthon’s are opening a brick-and-mortar restaurant on Cherokee Street.  On the Frankly Sausages Facebook page they wrote:

“Cat is officially out of the bag…

It has been an incredible year and a half introducing Bill’s food to the community through our food truck.  We have spent a lot of time considering where the best, permanent home for Frankly Sausages would be.  We are thrilled to be joining a thriving community of business owners and neighbors on Cherokee St. and look forward to bringing something unique to the table.
We have much more to share in the coming weeks but first wanted to say THANK YOU to everyone who has enjoyed our food.  You are the fuel to the fire to keep us growing, expanding and bringing you more.  Thank you for your support, thank you for your critiques, thank you for keeping us so busy that we outgrew our commissary.  Looking forward to serving you on Cherokee Street soon.”

They haven’t given an exact address, but have said they hope to open this fall. St. Louis’ Local Development Co. approved a loan for the project last week.  The Cawthons have begun teasing the new restaurant site on Facebook, even posting picture of the inside with the comment, “The new Frankly Sausages restaurant is looking #whitebox #longwaytogo #comingsoon.”

Frankly Sausages serves made-from-scratch sausages and what may be the best food truck fries anywhere.  These are chef-created, hand-made, artisan sausages.  All of the meats are antibiotic free, hormone free and humanely raised, featuring local products whenever the best is available.  All their pork is sourced locally.  They source produce from area farmers and even grow a lot of their own produce.  But then Chef Bill has a background in fine dining, having served as chef de cuisine at Gerard Craft’s Pastaria, and at Cardwell’s.  High quality ingredients are key to his approach to sausage making.  And it shows.  If you’ve never had fresh, premium sausages, you are missing out.  Seriously.  Each style of sausage is made up of unique ingredients.  There are familiar offerings like beer brats and all-beef hot dogs, along with a rotating menu of specials varieties using ingredients like lamb, alligator, wild boar, and local rabbit or duck.  Unlike a lot of other sandwich purveyors, the fries at Frankly Sausage are not an afterthought.  These are hand cut, brined overnight, fried at a low temperature for creaminess, then fried again on the truck, making them perfectly crispy.

The new Frankly Sausages restaurant on Cherokee Street will expand on the simple, straightforward food truck menu.  We anticipate more special menu items and sides that go beyond the truck’s legendary fries.  We don’t yet know where along Cherokee Street the new place will be, how far Chef Bill’s new menu will push the culinary sausage envelope, or when exactly it will open this fall, but we, and other Frankly Sausages fans are excited, nonetheless.  In the meantime, you can find out where the Frankly Sausages food truck will be by checking the schedule on their website: http://franklysausages.com/.

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Susan Smith-Harmon

Susan Smith-Harmon

Susan Smith-Harmon is an experienced writer, editor, and broadcast journalist with a strong news background. She’s worked in radio and television news, and for national and international newswire services.

She began her career in public radio while still a student at the University of Missouri-St. Louis (where she earned a B.A. in Communications). She soon made the jump to news/talk radio, handling assignments from field reporting, airborne traffic, and news anchor, to producing and hosting daily talk shows. She’s also worked in television, most recently as the inaugural producer for The Allman Report on KDNL-TV 30, and as a news writer and reporter for national and international newswire services.