This Junction shop makes Calabrese sausage sandwiches from a 100-year-old recipe
Over in the Junction, Sorella Toronto is saluting the neighbourhood’s meatpacking history with its authentic Italian sausages. Owner Mario Garisto, who opened the little shop earlier this summer, grinds sausages from a 100-year-old recipe passed down from his great-grandmother (who’s still alive at 101) and perfected by his mother. The plump links are made with pork butt, natural casings, a little seasoning (fennel, chili), and that’s it—no fillers, nitrates, oils or even water. (Chicken, lamb, beef and turkey sausages can also be made to order.) For on-the-spot eating, soft buns from Solero Bakery are topped with mild, medium or “Garisto spicy” sausages, plus optional toppings like rapini, caramelized onions, tomato salsa and homemade garlic oil (there’s ketchup, too, if you must). Six bucks buys a sausage sandwich and a drink.