When deprived of flavorful sustenance, the mouth will often retaliate by shouting your bank-account number at sporting events or turning every sentence into a high-pitched jingle. Tame an unruly tongue with today’s Groupon: for $10, you get $20 worth of homemade sausages, meats, and prepared fare at Liehs & Steigerwald's Syracuse and Clay locations.
Bratwurst bosses at Liehs & Steigerwald stuff all-natural casings with freshly ground, preservative-free meat to craft more than 35 varieties of homemade sausage. Customers can stuff surly stomachs with garlic kielbasa ($5.99/lb.), knockwurst ($4.99/lb.), and chuckle-inducing knock-knock wurst, or they can wrap several links of chicken-bacon-ranch bratwurst ($5.99/lb.) around their waists to make a dog-attracting belt. Alternatively, cart home custom cuts of beef, pork, and other meats, or adopt heat-and-serve dinners ($12.99–$29.99) that fill six to eight mouths with piping-hot entrees and long-lost memories of Grandma's mac 'n' cheese.
Liehs & Steigerwald
Liehs & Steigerwald has been handcrafting sausages and meats in Syracuse since 1936, when its German-immigrant founders first began sharing their traditional recipes and culinary methods. Current owner Chuck Madonna, who began working at the shop at age 15, and co-owner Jeff Steigerwald now run an expanded operation that keeps butchery simple. Butchers custom-cut top-grade meats on request, grind chuck fresh several times a day, and craft sausages of all sorts, from traditional kielbasa to specialty cheddar and chicken-wing bratwurst.
Savory sausages reside in all-natural casings, free of additives and fillers, and acquire a smoky flavor and a husky timbre in an old-fashioned smokehouse. At-home delivery service ferries the shop’s meats directly to customers’ abodes, though some specialties, such as corned beef, take a little extra time to prepare. Profiled by the Post-Standard, the Irish-American staple takes three weeks to perfect, and Liehs & Steigerwald’s butchers carefully marinate the corned beef in brine, spices, and fresh four-leaf clovers, creating succulent slices that require no extra seasoning before cooking.