This past weekend we sold out of both of our house-made sausages: the Texas hot guts and the alligator boudin. We consulted with our boudin expert over in Lafayette, Louisiana and he informed us that even after a life on the western prairies of the Bayou state he’d never sampled a gator version. With gator running $15 a pound in Austin it’s unlikely you’ll see these links on any menus around town anytime soon. 57 year old sausage kiosk reopens http://www.thelocal.de/20140110/49531 Featured in the popular Tatort detective series.

The art of charcuterie and its Cajun cousin, the boucherie http://www.nola.com/food/index.ssf/2014/01/the_art_of_charcuterie_cooking.html great article by Marcelle Bienvenu over in New Orleans

A sausage 118″ long and weighing 220lbs http://en.ria.ru/russia/20140209/187332815/Kaliningrad-to-Mark-Sausage-Day-with-Giant-Sausage.html

America’s Test Kitchen penned an article titled “The only sausage guide you will ever need” http://dominicanheat.com/2014/01/24/the-only-sausage-guide-you-will-ever-need/ and they left off Texas Hot Guts. Fucking bunch of yankees.

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Illustration above is a group of villagers in Europe parading around a massive sausage.

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