Kitchener Munchies News


On my way to the Greyhound station, post-Grad House on Friday night, I noticed a new food establishment on King street. The main concept:

sausage in a bun, not sausage on a bun.

As simple as it sounds, the concept requires some technical equipment. You can see pictures from a similar operation in Hawai’i (post: “Hole Lot of Flavor“). You impale the bun on heated pointy rods until it becomes nice and toasty, fill with your choice of condiments, and insert choice of viennese sausage or smokie.


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