The menu at this earthy farm-to-table-style restaurant reads like a Who's Who of seasonal produce and the area's top organic farms. A changing roster of house-made sausages such as chicken-mushroom, kaisekreiner (spicy Vienna-style pork sausage with cheese), and smoky poblano pork lends the casual restaurant its name, but there's vegetarian fare, too, including a carrot ginger soup and marinated eggplant burgers. Entrées include grass-fed skirt steak with purple potato mash and gnocchi with peppers. Every night has a different themed special, from Monday's sausage night to fish fry Fridays, Saturday's lowcountry boil, and Sunday's choucroute. The well-chosen wine and beer list includes cask-conditioned ales.