Loaded with prosciutto, Swiss, mushrooms, and spinach, you better believe this deli’s chicken saltimbucca is no ordinary stuffed sausage. Then again, the entire menu of meats and accompaniments is mouthwatering. Manager and CIA grad Bobby Matuszewski, whose grandparents started the business in 1947, says great sausage is made with great ingredients, including the wines. “If you’re not going to drink it, it’s not going into the sausage,” he boasts. In addition to the luscious links, ’wursts, steaks, and kielbasy, the charcuterie produces a mighty fine selection of side dishes — sauerkraut, baked beans, homemade pierogies, and stuffed mushrooms, to name a few — that draws hungry fans from miles away.