There comes a point in any beer crawl that consumption of something solid is necessary in order to continue, or remain upright, whatever the case may be. We’d already taken flight(s) at The Bruery Provisions. We transitioned to Tustin Brewing Company, a brewpub that has been around since 1996, for glasses of Roggenator Rye Doppelbock, Jackson’s Double IPA and Bourbon O.E. Barleywine. We had to come up for air (and food). Good thing OC Weekly food writer Dave Lieberman was part of the group. He’d been to Tustin Brewing Company plenty of times and knew to order the Sausage Platter ($10.95). Was this a revelatory plate of sausage that would transport valkyries to Valhalla? Not exactly, but the trio of grilled sausages produced by Mad Mike certainly got the job done.
It’s barely worth mentioning the Fiesta Chicken sausage, since it was pork-free. Just know that the Spanish “fiesta” tag is a direct result of its fillings: bell pepper, onion, jalapeno, black pepper, tequila and lime. We also devoured the Hungarian-inspired, all-pork Kielbasa, and a Tri-Pepper link, which is just the Kielbasa, only super-charged with jalapeno, bell pepper and black pepper. Each sausage was grilled well, with a taut, crispy skin that locked in the meats’ juices. The accompaniments consisted of roasted red potatoes, strands of sauerkraut and whole-grain mustard. And yes, the platter would pair well with at least a few of the beers we tried, particularly the IPA and the Pale Ale “au poivre,” brewed with cracked black pepper.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.