A single recipe has survived nearly a century inside a corner market tucked into an old St. Louis neighborhood.
The original fennel sausage, a blend of beef and pork that a family first started making in the nineteen twenties, still sells out on busy weekends.
The market opened as a small grocery store in nineteen twenty-six, and the same family has kept the doors open ever since. Customers come for the sausage, of course, but they also stay for the olive salad, the fresh pasta, and the lemon ice that takes fourteen cups of juice to make…