Half and Half Texas Sausage

One of the things we love about BBQ in general is that it stems from a culture of maximising every ounce of meat from an animal. Sausages exemplify this perfectly because they are often made using left over trim from brisket and pork to ensure zero waste. They also happen to be utterly delicious.

Because of this, our sausages are a 50:50 mix of beef and pork, with a central batch of mix made using a spice blend before being separated into:

Texas Hot Link - we add chilli flakes and cayenne pepper to the central batch in order to add a chilli kick to the sausage. It’s not too hot but you’ll know its there. This is a classic in Texas.

Jalapeño and Cheddar - to the central batch we add cheddar cheese and pickled jalapeño. This is a good example of Mexican influence in Texas BBQ and is an absolute banger. Think creamy cheese and mild spice.

Sausages cook quicker than other BBQ foods and so benefit from a technique known as cold smoking, where we set the smoker up to burn at 65°C so we can impart maximal smoke flavour, again with an entirely oak wood fire. The sausages get 4 hours cold smoke before temp is bumped to 120°C to 130°C to be finished off.