During Tube Meat Week, we managed to highlight a number of this city’s excellent sausage makers, but there were a lot of delicious sausage and hot dog dishes that we didn’t get around to mentioning. Here is a sampling of other options around town.

Meat, often the centerpiece of a meal, garners little consultation of experts during the procurement process. Society Fair’s Julien Shapiro can guide you through making your choices.

If you need some high-quality sausage in your life, there’s one place you should get to: Eastern Market. Home to an absolutely dizzying array of tubular meat, there’s nary an animal that hasn’t been ground up and stuffed into a casing.

Ben’s Chili Bowl has always been something of an untouchable local culinary institution, but it may soon be getting some competition — and from someone who saw the eatery’s workings from within.

Stachowski Brand Sausages have come a long way from Restaurant Kolumbia, the mini meat market in the back of a truck, and local farmers’ markets to an upcoming Georgetown butcher shop.

DCist sat down with Peter Smith, Executive Chef and Owner of PS 7’s, and Andrew Markert, his Chef de Cuisine, to talk meat in casings.

Nate Anda, who has specialized in pushing the envelope of the everyday protein, is currently readying to take the next leap: into the brick-and-mortar business. Red Apron’s 709 D Street NW storefront should open in a few months, and it’ll be, well, everything a meat-lover could possibly want.

First there was Meat Week. Then Meat-Free Week. And now it’s time for DCist’s own Tube Meat Week! Prepare yourself for a week of delicious tube meats and devilish double entendres.