X-Upper, on Islington's Upper Street, recruited top London chefs to create a signature recipe for each sausage on the menu, which includes six core varieties paired with different sauces and sides.
They include the Olma Bratwurst, a protected Swiss bratwurst which is served with a signature purple mustard, pickled cabbage, and milk and honey sourdough, and daily rotating specials such as the Austrian Käsekrainer and smoky Polish Kielbasa.
Chef James Tanner of Ready Steady Cook and Saturday Kitchen fame heads up menu development with the help of Francesco di Marzio, who was executive chef at two Michelin-starred The Greenhouse in London’s Mayfair.
The sausages will be priced between £8 and £12 and will be available to order either in the restaurant or to-go.
The X-Upper team, led by managing director Mariam French, visited 14 European cities and tasted 513 sausages to find the best types they could.
French says: “Our mission is to completely re-invent the perception of sausage through serving authentic, high quality, local provenance sausages that are true delicacies.”
X-Upper will initially seat 40 with plans to introduce another 40 covers upstairs and 20 on the outside terrace later this year.
It will open seven days a week from 11am to 11pm.