Wurstkuche was a veritable zoo of encased meats, further evidence that humans occupy the top of the food chain. Last week, Joseph Pitruzzelli and cousin Tyler Wilson became L.A.’s go-to “Purveyor of Exotic Grilled Sausages” when they opened Wurstkuche on a formerly desolate stretch of the Downtown Arts District.

Enter the triangular brick-and-wood restaurant with high ceilings and concrete floors and there’s no doubt where your focus should turn.

A display case spotlights colorful sausage stacks. Wurstkuche – “sausage kitchen” in German – offers 24 sausages organized by Classics, Gourmet and Exotics, with 18 available on any given day.

Mattatouille and I were most interested in Exotics ($7.75 apiece). We split Rattlesnake & Rabbit w/Jalapeño and Duck & Bacon w/Jalapeño Peppers. The idea of Alligator & Hickory Smoked Pork Andouille Sausage was intriguing, but Pitruzzelli said the casing was especially thick and chewy, which was a turnoff.

Rattlesnake wasn’t nearly as “exotic” as I would have imagined. It was actually just luscious white meat, expertly char-grilled. If chicken is white meat, and pork is “the other white meat,” what does that make snake?

Duck sausage was flecked with bacon and spicy jalapeño bits. Duck and bacon led to a richer flavor and more caramelization near the casing.

Sausages arrive in red metal plates shaped like amphibious World War II landing craft. The sausages each come on a fresh roll with a choice of caramelized onions, sweet peppers, spicy peppers or sauerkraut. We got caramelized onions and spicy peppers on the side, to not interfere with the flavor of the exotic animals. The spicy peppers had sweetness up front and a little bite at the back end. Caramelized onions can get too greasy, but not at Wurstkuche.

Wurstkuche’s Belgian Fries (Klein, $3.50) “cone” featured supple double-dipped fries sprinkled with sea salt.

The cousins have 20 different dipping sauces in their repertoire and offer nine per day. We opted for chunky blue cheese, walnut and bacon dip. The flavor was terrific, but the “dip” was so thick that it didn’t cling to the fries. Still, Pitruzzelli and Wilson displayed their continued commitment to bacon, which is always appreciated.

To drink, Wurstkuche offers 24 beers on draft, primarily Belgian and German. We sampled Aventinus Doppelbock, which was creamy and delicious. For recovering alcoholics and bores, Wurstkuche has a selection of unusual bottled sodas, including Mr Q Cumber, Fentimans Dandelion & Burdock and Sweet Blossom Elderflower. Galco’s Old World Grocery carries most of those sodas, but the Highland Park market doesn’t have alligator sausage.

Wurstkuche is off to a good start, and it’s bound to get even more exciting. The cousins are two-and-a-half months away from debuting a back-room bar and dance club.

The back room features brick walls, 12 taps, and food available from the restaurant. This is all very promising.