To streamline the hand-to-face caloric-transfer process, early food engineers crammed their meats into tube-shaped casings and fired them at diners with ballistae. Siege your hunger with today's deal: for $8, you get $16 worth of beer and sausage at Rosamunde Sausage Grill's Mission Street location. Rosamunde's old-school meatiness is matched by old-school monetary systems—it is cash-only, so stitch some doubloons into your waistcoat just in case.
Survey the huge, meaty menu to discover bold new tubular foods or reacquaint your stomach with old favorites. Have a Nuerenberger bratwurst, porkily grilled and served, like all of Rosamunde's sausages, on a French roll with your choice of two toppings––sauerkraut, grilled onions, sweet or hot peppers, or beef chili ($6). Chomp on exclusive house selections such as the wild boar with apples and spice or a Mission Street all-beef sausage wrapped in bacon ($6.50 each). Or check the board to see if specials—such as the Basque pork sausage with red pepper or the pheasant with pork, wine, and cranberries—are currently in stock to embolden your inner Teddy Roosevelt ($6.50 each). Grab a sausage plate to sate your appetite's deepest desires, with your choice of two sausages, baked beans, and a salad ($12.75).
Rosamunde's spice-laden atmosphere is best viewed through the bottom of a pint glass, so have a look at its amazingly huge beer list, with 25 draft selections, 43 bottled beers, and four canned offerings. Have a pint of Anchor Steam ($4) or a liter of imported Radeberger Pils ($8) and unwind with a classic European pairing.
This Groupon is valid only at the Mission Street location.
- The fun about deciding between tubesteaks of various animals -- pig, cow (or calf), chicken, duck, pheasant, lamb, or the token PETA-friendly vegetarian offering -- is playing mix-n-match with available drafts. On first visit, we paired the pheasant with pork and cranberry sausage with an Allagash White. Yesterday, to soak up the beers enjoyed during football conference championships, we celebrated with a spicy pork andouille. – Brian Yaeger, San Francisco Weekly