View Full Version : A guide to sausage in Texas barbecue
Onkel Neal
11-21-20, 11:17 AM
https://s.hdnux.com/photos/01/13/44/47/19810752/7/gallery_xlarge.jpg
Man, I'm hungry now!
https://www.houstonchronicle.com/entertainment/restaurants-bars/bbq/article/A-guide-to-sausage-in-Texas-barbecue-15739977.php
The Texas trinity of brisket, ribs and sausage represents the diverse influences of smoked meats in the Lone Star State.
The story of how German butchers in Central Texas co-opted the cattle business of the area to create beef-centric meat markets, and later cooked meat, is well-known.
Pork ribs can be traced to Southern U.S. and African-American cooking traditions where whole hog cookery is still the primary focus of barbecue joints there.
And what about sausage? At most barbecue joints in Texas, ordering sausage is mostly an afterthought. If we are given any options, it might be between “regular” and “jalapeño.” Beyond that, we are at the mercy of the pitmaster as to the exact nature of those small discs of compressed meat that inhabit our tray next to the brisket and ribs.
Not surprisingly, the story of sausage in Texas barbecue is long and complex. But for the average diner, all we need to know is that the typical sausage served at our favorite barbecue joint originated from the area of Europe that is now Poland and the Czech Republic.
Although German immigrants to Texas get most of the credit for popularizing Central Texas-style barbecue, Polish and Czech immigrants also had a big influence, especially when it comes to sausage.
Texas Red
11-21-20, 11:42 AM
:Kaleun_Salivating: :up:
Ribs and hot wings are personally my favorite. What sucks though is that you can't just whip up some Ribs at 2:00 PM and have it ready at 5:00 PM, definitely won't taste good!!
Jimbuna
11-21-20, 11:43 AM
I'm a little surprised there was no British influence mentioned because it is believed here in the UK anyway that the history of British sausage was strongly influenced by Roman invaders during their occupation of Britain around 400 A.D.
https://www.primalcut.co.uk/post/the-history-british-sausage#:~:text=Closer%20to%20home%2C%20the%20hist ory,ancestry%2C%20Britalian%20sausage!
Catfish
11-21-20, 12:50 PM
[...] Man, I'm hungry now! [...]
Oh yes.. and i miss summer and the old life, only a year ago :oops:
Mr Quatro
11-21-20, 01:08 PM
Your going to make Reece hungry ... Reece and his wife love barbecue :up:
The most important thing about barbecue is when to add the sauce :yep:
https://www.chadsbbq.com/when-to-apply-bbq-sauce/#:~:text=Apply%20the%20sauce%20after%20the,pork%20 to%20add%20rich%20flavor.
Steps to BBQ Saucing Chicken
When coating the chicken, be sure to use a solid coating. You want to baste the chicken with just enough sauce to cover it, but not too much that it is drenched in BBQ sauce.
Coat one side and then allow the chicken to cook for 4 to 5 minutes before turning the meat over and coating the other side.
Choose a thick sauce. The best sauce type for chicken is one that is very thick. A vinegar or juice-based sauce is too runny and thin, and won’t cover the chicken as well. A thick BBQ sauce ensures that the chicken is fully coated and cooks evenly.
Steps to BBQ Saucing Beef
With beef, it is better to apply the BBQ sauce before cooking, and then allow the meat to cook for a few hours.
As the meat cooks, add sauce every hour.
Steps to BBQ Saucing Pork
Apply the sauce after the meat has been cooked.
Depending on the cooking temperature and the type of sugar, a sweet sauce can get gummy or even burn. So, apply the sauce at the end, about 15-30 minutes before removing the pork to add rich flavor.
If you can, warm the sauce in a pan or in a microwave to take the chill off.
While brushing the sauce on is a must, don’t drown your pork. Instead, apply several thin coatings to build layers.
ExFishermanBob
11-21-20, 01:12 PM
It depends - are they pork sausages or beef in Texas? If beef, at least we could claim a Scottish influence!
I'm a little surprised there was no British influence mentioned because it is believed here in the UK anyway that the history of British sausage was strongly influenced by Roman invaders during their occupation of Britain around 400 A.D.
https://www.primalcut.co.uk/post/the-history-british-sausage#:~:text=Closer%20to%20home%2C%20the%20hist ory,ancestry%2C%20Britalian%20sausage!
Skybird
11-21-20, 01:27 PM
I'm a little surprised there was no British influence mentioned because it is believed here in the UK anyway that the history of British sausage was strongly influenced by Roman invaders during their occupation of Britain around 400 A.D.
I always wondered what they did with all the dead corpusses after a battle, but now I wonder whether I really needed to know it this precisely. :o
Jimbuna
11-21-20, 01:55 PM
I always wondered what they did with all the dead corpusses after a battle, but now I wonder whether I really needed to know it this precisely. :o
Well, I believe the American Indians would occasionally cut off the finger of their victims so heaven forbid what they cut off in the Roman times :)
Catfish
11-21-20, 02:12 PM
I always wondered what they did with all the dead corpusses after a battle, but now I wonder whether I really needed to know it this precisely. :o
:haha:
Commander Wallace
11-21-20, 03:53 PM
https://s.hdnux.com/photos/01/13/44/47/19810752/7/gallery_xlarge.jpg
Man, I'm hungry now!
https://www.houstonchronicle.com/entertainment/restaurants-bars/bbq/article/A-guide-to-sausage-in-Texas-barbecue-15739977.php
My mum made what she called Hunky stew. It was fresh sausage with onions and cubed potatoes. It got it's name as it was a favorite with Polish Immigrants. When they worked in the Steel mills, they were called " Mill Hunkies." Therefore, the stew they made famous was called Hunky Stew. As far as I know, it wasn't meant as a disparaging term. It's very easy to make as well. Unlike my mum, I would grill the sausage and blot out any grease to make it a bit healthier. It's great on a cold day with warm, fresh, Italian or French bread and a good cup of Earl Grey Tea.:Kaleun_Salivating:
That sausage really looks good though. :yep:
em2nought
11-21-20, 11:37 PM
My local Publix in Florida had Scrapple in the breakfast freezer section today. I stood looking at it for awhile. Maybe I'll go back and get some.
https://www.tastecooking.com/brief-history-pennsylvania-scrapple/
https://i2.wp.com/www.acoalcrackerinthekitchen.com/wp-content/uploads/2018/10/43098779_2060656387324480_6189656298603151360_n.jp g?w=236&ssl=1
Mr Quatro
11-21-20, 11:53 PM
My local Publix in Florida had Scrapple in the breakfast freezer section today. I stood looking at it for awhile. Maybe I'll go back and get some.
https://www.tastecooking.com/brief-history-pennsylvania-scrapple/
https://i2.wp.com/www.acoalcrackerinthekitchen.com/wp-content/uploads/2018/10/43098779_2060656387324480_6189656298603151360_n.jp g?w=236&ssl=1
No way Jose' not without lots of hot sauce :oops:
Scrapple, also known by the Pennsylvania Dutch name Pannhaas or "pan rabbit", is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving.
A shame you can't try our local country butcher's "saltbush lamb snags" Yummy!! :yep:
Onkel Neal
11-22-20, 11:43 AM
:Kaleun_Salivating: :up:
Ribs and hot wings are personally my favorite. What sucks though is that you can't just whip up some Ribs at 2:00 PM and have it ready at 5:00 PM, definitely won't taste good!!
Exactly right. Sausage is easy, ribs take longer. Brisket takes 10~12 hours of smoking.
But soooo worth it.
https://i.ytimg.com/vi/dmDOdA56tkM/maxresdefault.jpg
Skybird
11-22-20, 11:55 AM
^ At first glance I thought that was a Texas chainsaw...
Jimbuna
11-22-20, 12:25 PM
^ At first glance I thought that was a Texas chainsaw...
Might as well be as far as I'm concerned, absolutely hate anything that's been smoked :o
nikimcbee
11-22-20, 01:51 PM
You have my full attention.:Kaleun_Thumbs_Up: Greatest thread in subsim history?:Kaleun_Wink:
There's a really good BBQ place in Troy, NY, Dinosaur BBQ. They have really good side too! It seems to me, a good portion of the BBQ places have good meats and ok to meh sides. Dinosaur has really good sides. So it takes more than a Texas flag to pass as a Texas bbq joint?
https://www.dinosaurbarbque.com/
Busters BBQ in Portland area is really good too. Love the beef ribs there, plus their home made bbq sauce.
https://www.bustersbarbecue.com/
nikimcbee
11-22-20, 02:00 PM
I'm a little surprised there was no British influence mentioned !
Bullied beef doesn't count! Fancy a piece of spam?
nikimcbee
11-22-20, 02:03 PM
Keto diet time? When's lunch....or dinner? Doesn't really matter, hungry now.
My only comment to this thread
DROOL DROOL
Markus
Mr Quatro
11-22-20, 03:32 PM
Now lets talk about what to wash all of that barbecue down with :yep:
https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcRWxFkvbm1tcD_nPJsfxSG8Wo0--GONg96vhA&usqp=CAU
Skybird
11-22-20, 05:22 PM
Someone said Keto...?
Anyone here remembering the episode of All Creatures Great and Small where James Herriot is on a farm and the farmer is so thankful for what he did for his animals that he invited him for lunch, and Herriot accepts - and then, sitting at the table, to his sheer horror gets served a plate full of 3cm thick pure white fat and nothing else? :har:
That was a jewel of a TV series, made by the BBC. A brilliantly sparkling, shining, excellent jewel. I think they just did a remake of it. I have no intention to watch, sorry. Some things are so good they just should not be touched again. The actors just matched the characters perfectly.
Might as well be as far as I'm concerned, absolutely hate anything that's been smoked :o
We can't be friends anymore and I'm never speaking to you again. :hmph:
My local Publix in Florida had Scrapple in the breakfast freezer section today. I stood looking at it for awhile. Maybe I'll go back and get some.
https://www.tastecooking.com/brief-history-pennsylvania-scrapple/
https://i2.wp.com/www.acoalcrackerinthekitchen.com/wp-content/uploads/2018/10/43098779_2060656387324480_6189656298603151360_n.jp g?w=236&ssl=1
OH YEAH! :D
I cut my I teeth on scrapple when I was growing up in north-eastern Penna.
BTW, not to derail a perfectly good BBQ thread, scrapple is actually a breakfast dish- typically served with eggs and grits or pancakes. :up: Think of it as "bacon's other cousin".
You really want to have a large cast iron pan to fry scrapple. Just slice it into 1/8th to 1/4 inch thick slabs while its still cold. Preheat the pan with a teaspoon or two of oil, or better yet lard, until it starts to smoke. Drop the heat slightly and place the slices down. Fry until the outer surface is brown and crispy but the innards are still moist. You should only have to flip scrapple once as it fries.
Good scrapple should really stay on its own, but it also goes well with catsup or maple syrup. :up:
Some folks swear by "farmer's market" scrapple but I still prefer the store-bought better. The pig bits (no, you don't want to know which pig bits) get ground finer and it has a more uniform flavor. :yep:
You would think that in corn and hog country like Iowa, scrapple would be everywhere and yet.. :wah:
Jimbuna
11-23-20, 05:06 AM
We can't be friends anymore and I'm never speaking to you again. :hmph:
:haha:
Onkel Neal
11-23-20, 10:04 AM
We can't be friends anymore and I'm never speaking to you again. :hmph:
That's no way to treat the less fortunate. :timeout:
Can you imagine growing up and disliking smoked meats? *shudder*
Aktungbby
11-23-20, 11:42 AM
Well, I believe the American Indians would occasionally cut off the finger of their victims so heaven forbid what they cut off in the Roman times :)The Indians did that too! At Little Big Horn; George had an arrow in his sausage:O: THe Zulus typically disemboweled everyone(think 1200 Brits here:timeout:) in a red coat at Isandlwana with their assegaishttps://upload.wikimedia.org/wikipedia/commons/a/ae/Zulu_warrior.jpg After both battles there was a celebratory BBQ by the victors!:O:
Jimbuna
11-23-20, 12:36 PM
Sausages one must presume :o
That's no way to treat the less fortunate. :timeout:
Can you imagine growing up and disliking smoked meats? *shudder*
I seriously can't. I'm tempted to go the old "You just haven't had the right smoked ribs, brisket and/or sausage!" route. But surely the U.K. has some decent smoke houses ... right?
There's a smoked BBQ place nearby that has some amazing food. It's appropriately named "Smoke". I'm gonna go there tomorrow! :yeah:
... But what do I know, really? After all, I hate mac & cheese. :huh:
nikimcbee
11-25-20, 02:38 AM
My local Publix in Florida had Scrapple in the breakfast freezer section today. I stood looking at it for awhile. Maybe I'll go back and get some.
https://www.tastecooking.com/brief-history-pennsylvania-scrapple/
https://i2.wp.com/www.acoalcrackerinthekitchen.com/wp-content/uploads/2018/10/43098779_2060656387324480_6189656298603151360_n.jp g?w=236&ssl=1
I can't decide if that is totally disgusting or not. Sounds like left over spam with cornmeal mixed in it. I didn't know what it was, so I had to look it up.
I can't decide if that is totally disgusting or not. Sounds like left over spam with cornmeal mixed in it. I didn't know what it was, so I had to look it up.
If you can handle a Head Cheese sandwich, you'll do just fine with Scrapple. :salute:
It tastes great and its full of things that aren't good for you (mostly fats, grease, and lard), what's not to love? :up:
It actually tastes better if they also grind up the liver, it gives the Scrapple a slight hint of liverwurst or braunschweiger. :yeah:
Jimbuna
11-25-20, 06:56 AM
We feed that to the birds here in the UK :)
I suddenly recall an old memory I got some years ago.
I live on a little island, an island who is a popular for turist and one day I was watching something on the telly. Yea why not, why not open a genuin Texas BBQ restaurant.
My idea was to import almost everything from Texas, USA and only use fresh thing from Denmark, such as meat, onion a.s.o
Markus
Mr Quatro
11-25-20, 11:27 AM
Not a bad idea Markus, but all you really need is the recipes and some good brisket.
Go with just beef at first and if it's successful add the pork and chicken
Most people will argue that the real secret is in the sauce which you could order by the case online from Texas to give it a authentic flavor.
Don't forget the side dishes make it worth paying high prices, mac and cheese, cole slaw, ranch beans, Texas toast, pecan pie, etc
Picture of Texas and some big long horns should do the trick :up:
Catfish
11-25-20, 05:05 PM
Not sausage, but ..
https://i.imgur.com/yFY3FWpm.jpg
Not a bad idea Markus, but all you really need is the recipes and some good brisket.
Go with just beef at first and if it's successful add the pork and chicken
Most people will argue that the real secret is in the sauce which you could order by the case online from Texas to give it a authentic flavor.
Don't forget the side dishes make it worth paying high prices, mac and cheese, cole slaw, ranch beans, Texas toast, pecan pie, etc
Picture of Texas and some big long horns should do the trick :up:
Thank you.
It's not the restaurant itself only but the outside look I want this restaurant look like a genuin Texas BBQ restaurant from outside.
I have made searches and to be honest there isn't exactly picture of a traditional Texas BBQ restaurant.
Markus
Mr Quatro
11-25-20, 06:20 PM
Thank you.
It's not the restaurant itself only but the outside look I want this restaurant look like a genuin Texas BBQ restaurant from outside.
I have made searches and to be honest there isn't exactly picture of a traditional Texas BBQ restaurant.
Markus
I'm sure Neal can send you one ... when I was growing up in Fort Worth, Texas they had saw dust on the floor to catch the drippings I guess.
Check with you local health department and don't forget to add the outside smoker to spread the smell :yep:
Texas Red
11-25-20, 06:20 PM
History of Barbecue
A favorite American pastime and a summer tradition for many, barbecues have a long and surprisingly patriotic history.
They began when a human ancestor called Homo erectus began cooking meat with fire about 1.8 million years ago, according to Planet Barbecue (Workman Publishing, 2010). But barbecues the way that Americans know them now meat cooked over a grill or pit, covered in spices and basting sauce originated in the Caribbean.
The word barbecue comes from the language of a Caribbean Indian tribe called the Taino. Their word for grilling on a raised wooden grate is barbacoa. The word first appeared in print in a Spanish explorer's account of the West Indies in 1526, according to Planet Barbecue.
Since then, the popularity of barbecues has spread like wildfire. The history of barbecuing in America dates to colonial times, and it has been a part of American culture ever since. In fact, one of the first laws enacted in the colony of Virginia during the 1650s forbade the discharge of guns at a barbecue.
https://www.livescience.com/32724-whats-the-history-of-the-barbecue.html#:~:text=They%20began%20when%20a%20hu man,sauce%20originated%20in%20the%20Caribbean.
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