When we’re not eating sausage, making sausage or developing recipes for our Texas Hot Guts sausage team, we’re reading about sausage. All sausage, all the time.
Now it’s time to share. While we invariably sell out of our hot links at our Scrumptious Chef pop up restaurant we’re not sure if this feature will grow legs or not but here we go.
Goldis Sausage in south Austin ranked as one of the best undiscovered food trucks in Austin http://austin.eater.com/archives/2013/11/11/austins-most-underrated-food-trucks-mapped.php
Green’s Sausage House, est.1946, outside Temple, http://kdhnews.com/business/legacy-of-green-s-sausage-house-lives-on/article_fe193e98-4910-11e3-936d-001a4bcf6878.html
Sometimes a dream comes true. Behold the sausage gun http://foodbeast.com/2013/11/14/sausage-gun-makes-our-meat-dreams-come-true/
Boudin rouge is a vanishing art form. Making it involves a good quantity of fresh pig blood, and cooks willing to practice this prairie art are disappearing. Rodney Babineaux still hews to this old tradition http://www.southernfoodways.org/okracast-rodney-babineaux-on-red-boudin/
Ten facts about sausage http://www.express.co.uk/fun/top10facts/440967/Top-10-facts-about-sausages
pic: Green’s Sausage House courtesy of Mayor Al on Roadfood.