When Karen Bell first started Bavette La Boucherie, her time spent with lifetime butcher Bill Kreitmeir in the shop allowed her to meld his old-school knowledge of classic Midwest and German sausage specialties with the warm, bright flavors she craved from her time spent in Spain.
I particularly loved her idea of making sausage, removed from its casing, into something different—a meatball. You can pick up preserved lemons at most specialty grocers or online—you should use them for that sweet-and-sour punch in this dish, as well as with seafood and grilled vegetables.
