PHILADELPHIA, PA — Standard Tap is bringing back its Sausage Fest from Sept. 24 through Oct. 4 in Northern Liberties, using a 10-item menu and a $100 sampler platter to revive a roughly 15-year-old fall promotion under new Executive Chef Patrick Bones.
The event at 901 N. 2nd Street will feature 10 sausages made in-house, spanning German, Portuguese, Scottish, Thai, French, Moroccan, Chinese and U.S. preparations. Customers can order them individually for $12 to $17 or purchase the full Wiener World Tour platter, which includes all 10 and a Sausage Fest T-shirt.
The promotion marks the first Sausage Fest led by Bones, who took over Standard Tap’s kitchen in March. The Reading, Pennsylvania, native has worked at restaurants including Osteria, Lacroix and Vetri Cucina in Philadelphia, as well as The DeBruce and Kenoza Hall in New York’s Catskills.
“Ten sausages, all made in house, all sold at a price where somebody can order four of them on a weeknight,” Bones said. “It gave me the chance to put my own spin on a long running tradition.”
The menu includes a $12 Portuguese chouriço made with heritage pork shoulder and served with charred green onion and romesco sauce, and a $14 Sichuan rabbit sausage combining rabbit and chicken from Keiser’s Pheasantry in York, Pennsylvania, with Sichuan peppercorns, chili crisp and jasmine rice balls.
A $12 Pumpkin Lorne sausage combines pork and beef with local pumpkin and spices and is served with an egg from Horseshoe Ranch in Pottstown and pumpkin puree. A $12 Thai lemongrass sausage incorporates lemongrass and galangal and is served with Khao Soi curry sauce and Thai basil grown in Standard Tap’s rooftop garden.
The Philadelphia entry is a $12 sweet Italian pork sausage wrapped in pretzel puff pastry and served with house-made Cooper cheese sauce and broccoli rabe.
Two German preparations are priced at $12 each: a spicy bratwurst made with veal and heritage pork and a Bavarian-style Weißwurst served with spaetzle and mushroom jäeger gravy.
The $12 vegan garlic saucisson uses walnuts, chickpeas and oats and is paired with harissa cashew sauce and red pearl onions. A $14 lamb merguez uses lamb from the Beirig brothers in New Jersey, marinated with wine, harissa and spices and served with smoked labneh and couscous.
At $17, the Maryland-style seafood sausage is the most expensive individual plate. It combines scallop, shrimp and flounder seasoned with Old Bay and is served with remoulade and lump crab meat.
Customers who prefer individual plates can use a punch card, receiving a Sausage Fest T-shirt after purchasing all 10 dishes. The $100 Wiener World Tour includes the shirt with the platter.
Standard Tap will pair the food menu with Oktoberfest-style beers priced at $8 a pint and $17 a stein. The lineup includes Sacred Vice Festy, Bonn Place Bonntoberfest, 2SP Delco Fest and Victory Fest Bier, along with Best Day Oktoberfest nonalcoholic cans.
The promotion dates to around 2010 and has periodically used an animated neon sausage created by Philadelphia neon artist Len Davidson as its seasonal marker. The piece will return to Standard Tap’s window at Second and Poplar streets for this year’s event.
Co-owner William Reed said the promotion has become a recurring way to bring existing customers back while introducing new customers to the tavern.
“It’s the anticipation that builds to try the new menu every year, it’s seeing some of the same people coming back every fall and, of course, it’s seeing how it brings new people in the doors to discover the Tap,” Reed said.
Standard Tap opened on New Year’s Eve 1999. Co-owners Reed and Paul Kimport have positioned the Northern Liberties tavern around locally produced beer and a rotating food menu.
Sausage Fest does not require a separate ticket, and Standard Tap’s regular menu will remain available during the promotion. Reservations for Sept. 24 through Oct. 4 are available through Resy at standardtap.com, while larger parties can call 215-238-0630.
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