A guide to sausage in Texas barbecue

Onkel Neal · 11-21-20, 11:17 AM

Man, I'm hungry now!

https://www.houstonchronicle.com/ent...e-15739977.php

Quote:

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

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...lian%20sausage!

Catfish · 11-21-20, 12:50 PM

Quote:

Originally Posted by Onkel Neal

[...] Man, I'm hungry now! [...]

Oh yes.. and i miss summer and the old life, only a year ago

Mr Quatro · 11-21-20, 01:08 PM

Your going to make Reece hungry ... Reece and his wife love barbecue

The most important thing about barbecue is when to add the sauce

https://www.chadsbbq.com/when-to-app...0rich%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!

Quote:

Originally Posted by Jimbuna

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...lian%20sausage!

Skybird · 11-21-20, 01:27 PM

Quote:

Originally Posted by Jimbuna

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.

Jimbuna · 11-21-20, 01:55 PM

Quote:

Originally Posted by Skybird

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.

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

Quote:

Originally Posted by Skybird

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.

Commander Wallace · 11-21-20, 03:53 PM

Quote:

Originally Posted by Onkel Neal

Man, I'm hungry now!

https://www.houstonchronicle.com/ent...e-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.

That sausage really looks good though.

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-h...ania-scrapple/

Mr Quatro · 11-21-20, 11:53 PM

Quote:

Originally Posted by em2nought

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-h...ania-scrapple/

No way Jose' not without lots of hot sauce

Quote:

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.

Reece · 11-22-20, 02:57 AM

A shame you can't try our local country butcher's "saltbush lamb snags" Yummy!!

Onkel Neal · 11-22-20, 11:43 AM

Quote:

Originally Posted by the beast

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.

Skybird · 11-22-20, 11:55 AM

^ At first glance I thought that was a Texas chainsaw...

11-21-20, 11:42 AM	#2
Texas Red Fastest Gun Around Join Date: Aug 2019 Location: Agua Fira, New Mexico Posts: 2,368 Downloads: 528 Uploads: 5	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!! __________________ There are no secrets to success. It is the result of preparation, hard work, and learning from failure. — Colin Powell I'm not very active on the forums anymore. If you have a question, please DM me and I'll respond ASAP!

11-21-20, 11:43 AM	#3
Jimbuna Chief of the Boat Join Date: Feb 2006 Location: 250 metres below the surface Posts: 190,473 Downloads: 63 Uploads: 13	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...lian%20sausage! __________________ Wise men speak because they have something to say; Fools because they have to say something. Oh my God, not again!!

11-21-20, 01:08 PM	#5
Mr Quatro Navy Seal Join Date: May 2013 Posts: 6,772 Downloads: 0 Uploads: 0	Your going to make Reece hungry ... Reece and his wife love barbecue The most important thing about barbecue is when to add the sauce https://www.chadsbbq.com/when-to-app...0rich%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. __________________ pla•teau noun a relatively stable level, period, or condition a level of attainment or achievement Lord help me get to the next plateau ..

11-21-20, 11:37 PM	#11
em2nought Ocean Warrior Join Date: Mar 2004 Posts: 3,485 Downloads: 0 Uploads: 0	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-h...ania-scrapple/ __________________ em2nought is ecstatic garbage!

11-22-20, 02:57 AM	#13
Reece CINC Pacific Fleet Join Date: Sep 2003 Location: Down Under Posts: 34,688 Downloads: 171 Uploads: 0	A shame you can't try our local country butcher's "saltbush lamb snags" Yummy!! __________________ *Sub captains go down with their ship!*

11-22-20, 11:55 AM	#15
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,602 Downloads: 10 Uploads: 0	^ At first glance I thought that was a Texas chainsaw... __________________ If you feel nuts, consult an expert.