THE MaYOR SAUSAGE
A former butcher finds his stride with a small-batch sausage company
Kyle Morse is the man to see about meat, whether a juicy bratwurst or a garlicky, seasonal ramp sausage, or even a hot dog destined for classic toppings such as a drizzle of mustard and chopped onions. When Morse relocated to Richmond for his wife’s job, the former butcher and chef felt himself missing whole-animal butchery. Not wanting to enter restaurants, but possessing an entrepreneurial spirit, the stay-at-home dad began experimenting in the confines of his own kitchen. Shortly after, Morse founded his small-batch sausage company, The Mayor, in 2019. And a few years later, the name has become synonymous with quality.
Hailing from a fine dining background, the Culinary Institute of America graduate landed in New York City kitchens post-graduation. It was during those early career moments, and while holding the role as head butcher at The Breslin, that Morse would come to truly embrace the nose-to-tail philosophy.
Gaining popularity on the farmers markets circuit, Morse eventually connected with Ellwood Thompson’s at the end of 2021. “It has been greatly beneficial as it was my first wholesale account and able to open up to a whole new realm of customers,” shares Morse.
With a sausage selection that includes a versatile Portuguese-inspired linguica to the cajun-tinged andouille perfect for a stew, along with a rotating selection of specials that lean on the season, Morse, says that one offering in particular remains a fan favorite.
“Fennel Garlic has always been my No. 1 and most well received due to its simplicity and versatility,” he says.
Earlier this year Morse introduced wagyu beef hot dogs, and with backyard hangouts and pool parties on the horizon, he’s excited for the summer season to officially kick off with Memorial Day.
“With grilling season upon us I always enjoy classic preparations of sauerkraut, onions (raw), ketchup, mustard and if I’m feeling it (or if it’s available) relish,” Morse says. “Any combination of those I love. After I scratch that itch though, comes the fun toppings.”
Morse suggesting pairing a grilled curry wurst with roasted eggplant and a cucumber-cumin yogurt, or a bratwurst with braised pork shank and sauerkraut.
Fun fact: The “Mayor” in Mayor Meats has been passed down for generations. The name was originally his grandmother’s maiden name. It is also the middle name of Morse’s father, and his son’s name.