PAINT THE TOWN

That belongs in a bun

12/15/2012
BY REBECCA CONKLIN KLEIBOEMER
BLADE STAFF WRITER
swig-onion-rings-gyro-sausage

Onion rings and a gyro sausage at Swig in Perrysburg.

THE BLADE

Onion rings and a gyro sausage at Swig in Perrysburg.
Onion rings and a gyro sausage at Swig in Perrysburg.

You name it, Swig will stuff it into a casing.

Self-promoted as an eatery with "charcuterie and suds for the curious," the pub at 219 Louisiana Ave. prepares daily all kinds of sausages from freshly ground meat that is seasoned and smoked right there.

I'm a Syrian sucker for roasted mutton in a pita pocket, so I had to try the gyro sausage complete with chopped tomatoes, lettuce, and tzatziki sauce. (As always, you can have my raw onions.)

It was exactly the taste I expected from a gyro, with the added bonus of tasting fresh. The tzatziki was light and yogurty and not gloppy like some stop-and-shops may serve. The sausage itself was tender and easy to eat -- too often a "handcrafted" sausage requires tearing into it like some Neanderthal and pulling half of it out of the bun with one bite.

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