Quick Bites: Blood Sausage Beignets At Fritzl's

[Pigging by Wilfrid: October 22, 2013]

You can keep your cronuts, you can sit on your ramen burger. Here's what NYC becs-fins and feeders should be screaming about.  Mouthwatering, fluffy, blood sausage beignets at Fritzl's.

Savory donuts? Yes, but chef Dan Ross-Leutwyler had this version by the alpha and the omega: great idea, great execution.

I've already praised the unassuming precision of the cooking, and especially the deep-frying, at this little lunch and supper room behind Maria Fernandez Park in Bushwick.  But here we have invention too: beignets--basically deep-fried donuts. You might associate them with New Orleans, and especially with the Café du Monde, where heaps of these little fritters are served, unstuffed and powdered with icing sugar.

You might also associate boudin with the Lousiana outback, where blanc or noir sausage is sometimes battered or breaded and fried.

Here's where the idea comes together.  These beignets have all the fluffiness of donuts, but the crackling crisp surface you associate with battered, fried food.  Crunch in to them (careful, hot)...

...and there's the funky richness of blood sausage.  They're drizzled with some reduced syrup, and honestly, this is the breakfast food of my dreams.  It was a special; it deserves to be on the regular menu. $7 for three of them.

A pork chop special was pleasing too--a big hunk, served with apples, scallions, and bitter greens.  $16 the plate.

I will get to the burger one day, if they stop throwing these specials at me!