Best of Boston

After a three-year apprenticeship with a fine-sausage maker in Germany, Dave Nosiglia returned to Boston and started stuffing and smoking his own. By now, his clients include the restaurants, wholesalers, and gourmet retailers around. Look for his chicken sausage with fresh rosemary and brown sugar (or with Marsala and mushrooms); or the smoked prosciutto, provolone, and pepper sausage—then stoke up the grill.