I miss Texas!

[Blythewood BBQ'er]

Picked up a Rocky's Sampler from New Braunfels Smoke house before the replies came in and just received it. Will cook some up momentarily when the wife gets home. Need to see what ones she wants to try since she's cooking tonight. Usually eat a Hillshire Farm with new potatoes once a week so we'll see. Will definitely try southside market next. Went with these since they had a cheap variety pack. Opa's will be on the list soon too! Thanks for all the replies!

[dadsr4]

Originally Posted by LYU370

I popped into Kreuz last Sunday after the Texas Bash. Was quite disappointed, sausage was kind of mealy and very greasy, brisket was dry, but the beef clod was off the hook.

Only place I had decent sausage from a que joint was at Cooper's in downtown Austin. Louie Mueller's sausage was probably the worst of the bunch, rubbery skin and dry, dry, dry...

The sausage that sleebus.jones brought to the bash was great. But being a Polak, it still didn't have enough garlic.

This may be why I can't understand the fascination with "Texas sausage". Because that is what I've found when I've tried sausage brought back from Texas. I expect sausage to be moist, instead of greasy, and flavorful.
And German sausage, which I understand is the origin of the recipes found in Texas, is easily available here in Michigan, and is superior to the "Texas sausage" I've had.

[Blythewood BBQ'er]

Well it's ok. Still not as good as I had. Will keep trying! Thanks again for all the suggestions!

[Smoking Piney]

Texas and sausage?

I thought Texas was all about any beef and the brisket.

Just razzing.........

[Ylouder]

Originally Posted by sleebus.jones

Maybe you forgot this is a thread about Texas sausage?

As dadsr4 said, there's way too many good sausages out there to limit oneselves to a single brand.

I have tried dozens of brands of sausage from all over the country. I have spend probably close to 700 dollars in trying different brands (purchasing online) that members recommended . I have also taken many trips to texas for vacation and brought back a variety of brands.

NONE of them are as good as Conecuh.

[pjtexas1]

Originally Posted by Ylouder

I have tried dozens of brands of sausage from all over the country. I have spend probably close to 700 dollars in trying different brands (purchasing online) that members recommended . I have also taken many trips to texas for vacation and brought back a variety of brands.

NONE of them are as good as Conecuh.

That's saying a LOT!!!

Sent from my SM-G955U using Tapatalk

[dadsr4]

Originally Posted by Ylouder

I have tried dozens of brands of sausage from all over the country. I have spend probably close to 700 dollars in trying different brands (purchasing online) that members recommended . I have also taken many trips to texas for vacation and brought back a variety of brands.

NONE of them are as good as Conecuh.

Anytime I've had shipped sausages that I've also had the fresh version of, fresh is better. Maybe you should check out local sources for fresh sausages.

[Tannhauser42]

Originally Posted by Smoking Piney

Texas and sausage?

I thought Texas was all about any beef and the brisket.

Just razzing.........

Honestly, while everyone says Texas BBQ is all about brisket and beef, i find that the reality is that Texas BBQ is "whatever you want as long as it's meat".

[frognot]

Originally Posted by Tannhauser42

Honestly, while everyone says Texas BBQ is all about brisket and beef, i find that the reality is that Texas BBQ is "whatever you want as long as it's meat".

That sums it up very well. Texas is a pretty big state and there's lots of variation between regions. "Legends of Texas Barbecue" by Robb Walsh is an excellent cookbook that covers the history and regional differences of BBQ in Texas.

[LYU370]

I've got a GREAT place in the Chicago area that Chicago Bill turned me on to. I'd just have to figure out how to ship it to you. Let me look into that...

[sleebus.jones]

Originally Posted by LYU370

I popped into Kreuz last Sunday after the Texas Bash. Was quite disappointed, sausage was kind of mealy and very greasy, brisket was dry, but the beef clod was off the hook.

Only place I had decent sausage from a que joint was at Cooper's in downtown Austin. Louie Mueller's sausage was probably the worst of the bunch, rubbery skin and dry, dry, dry...

The sausage that sleebus.jones brought to the bash was great. But being a Polak, it still didn't have enough garlic.

Andy, Bellville (Poffenberger's) sausage never disappoints.

I have found your observations to be a common fault with just about every sausage I've had on the Central Texas BBQ trail. Basically like a loose pile of ground beef in a tough casing. I never did find one from one of the BBQ joints that I liked. They were all terrible. All were cooked to the point to where all the fat was drained out of them and then the bind completely broke down.

Dozier's (right down the street from me ~4 miles) has good sausage, and I think they ship. Haven't had that "meatbag" experience with them. Bellville meat market (the one I brought) is also excellent. Honestly, all of the "famous" bbq spots I went to left me unimpressed.

LYU370, I too have a love of garlic. If you're into making your own sausage, I've got a great recipe I can share.

[LYU370]

Yep, was rather disappointed with the sausages, I made sure to try the brisket & sausage at each place I stopped. Mixed results all around. I'd love to see your garlic sausage recipe. So far this is one of my favorites, although I add more garlic. Although, every one of Len's recipes I've tried has been good.

http://lpoli.50webs.com/index_files/Garlic-Fresh.pdf

Len Poli's Sausage Recipes

[Blythewood BBQ'er]

Just tried the Apple Wurst sausages from the New Braunfels variety pack. Very different but nice! Has apple sauce, nutmeg, and other spices. Definitely not traditional, but very pleasing! Definitely will be getting more for the holidays. Talked with the wife and think we didn't cook it enough the first time to help bring out the flavor. She sliced it and cooked it with the taters. When the cheddar started to melt she pulled it since she didn't want to lose the cheese.

These tonight were grilled indirectly for 25 minutes. That did wonders for the texture and opened up the flavor. Can't wait to try the other 3 flavors. Will give some feed back on them when I try them.

[sleebus.jones]

Originally Posted by LYU370

I'd love to see your garlic sausage recipe.

Andy, I completely blanked on your request. Here's the thread with the recipe and technique: http://www.bbq-brethren.com/forum/sh...d.php?t=242074

I know you love the garlic, but give 'er a go as is one time and see what you think. :)

[Blythewood BBQ'er]

Tried the Tex Mex sausages tonight. Man that's what I was looking for! They were great. I will definitely grab a Rocky's Sampler for the family get together this Christmas Eve. Thanks again for the suggestions, I will definitely work my way through them. I can recommend the Rocky's Sampler from New Braunfels Smoke house. Now the apple wurst may not be for everyone, but to me it is a great departure from traditional sausages. I think it might be a better breakfast sausage than a had a bad day and a few beers sausage, but still a good eat!