If the pervasive trend toward upscale burger joints is a recessionary reaction, how come more restaurateurs haven’t adopted the gourmet sausage model pioneered by Hot Doug’s? Well, a Lincoln Park sausage shop with a surprising and until now obscured connection to one of the city’s top chefs did just that.

Last month Alexander Brunacci, Lillian Velasquez-Brunacci, and a third partner quietly opened Lincoln Park’s Franks ‘N’ Dawgs offering a number of sausages with elaborate global street-food-inspired adornments, such as a chicken Caesar sausage with romaine and black garlic and veal percik, a tube based on the Malaysian marinade topped with date chutney, carrot-ginger mayo, cilantro, and almonds .

If that surname sounds familiar it’s because they are the brother and spouse, respectively, of Aussie-born chef Frank Brunacci, who while having no official connection to the business himself, consulted on the recipes during his free time from Trump Tower’s Sixteen.