I miss Texas!

LYU370 said:

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. :loco:

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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 said:

I'd love to see your garlic sausage recipe.

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Andy, I completely blanked on your request. Here's the thread with the recipe and technique: http://www.bbq-brethren.com/forum/showthread.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 said:

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!

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I've got a very good breakfast sausage recipe if you're up for it.

Texas Sausage- raw or pre cooked. They’re all good. Some are just better.

For those who want to make their own breakfast sausage. You can do this easily with ground pork from the store. Weigh your ground pork in grams, and then multiply those grams by the percentages below to get grams of spices needed. Add spices and mix until the mixture gets sticky. No casings or stuffers needed, just make into patties, fatties or freeze in bulk and crumble later when frying.

This is not a hot sausage at all. The "knob" is the cayenne pepper percentage of course. To give some perspective, I use 0.6% cayenne in Andouille sausage.


This has no cure in it (like all breakfast sausage) so it should be eaten on the day, or frozen the same day.

All this talk about Texas sausage, I thought I'd try some Kiolbassa smoked sausage, since it was on sale and in stock for once.
Cooked on the kettle for lunch for the wife and I. Nice snap to it, flavor was good. Higher cost compared to of local beef smoked sausages. If it shows up when my wife shops, I will know she prefers it.