Main Ingredient - Pork
Courtesy of Eve Chenu and Tobin McGill
I got this old family recipe from D’Hanis hog farmer, deer hunter and sausage-maker Dennis Herrmann. Use this recipe as a guide, but if you’re serious about making sausage, try to get invited to a few sausage-making parties, where you can learn from the pros. I consider sausage-making a culinary art that takes time, persistence and a good smokehouse. It’s also a great reason to get together with friends and family to celebrate a Texas food tradition. (Equipment note: The equipment for sausage-making is a big investment. At the very least, you will need a meat grinder with a sausage-stuffer attachment.).—Amy Crowell
By Jesse Griffiths
Photography by Jenna Noel
Ruby’s owner Pat Mares serves up some darned good barbecue at her joint on the drag, and collards with caramelized onions is a beloved side dish—perfect with their All Natural Texas Brisket.
Photography by Lucinda Hutson
Photography by Lucinda Hutson
Emerald ribbons of collard greens sautéed with garlic, bits of bacon and sausage, rice, sliced oranges, and farofa—toasted yuca flour flavored with proprietor’s blend of spices—always accompany Sampaio’s fejioada, a traditional Brazilian black bean and pork stew.
Photography by Lucinda Hutson
Photography by Lucinda Hutson
“This is a ‘bulk’ sausage, or one that is typically not stuffed into a casing. It is great with eggs in the morning or as a base for a soup or stew. I like to package it into ½ pound bags for convenience.” —Jesse Griffiths
Courtesy of Terry Conlan, Lake Austin Spa Resort
Courtesy of Gelya Camp
Courtesy of Chef Keem, Bavarian Bistro
Courtesy of Shannon Oelrich
Courtesy of European Bistro
Courtesy of GermanDeli.com
Courtesy of Bobbie Nelson
Courtesy of Chef Zack Northcutt
Courtesy of Diana Kennedy, author of Oaxaca al Gusto, published by University of Texas Press
Courtesy of Chef Jam Sanitchat, owner of Thai Fresh
Courtesy of Hudson’s on the Bend Chef Kelly Casey
Courtesy of Dai Due Camp Chef Morgan Angelone
Welcome to Edible Austin. We are a quarterly publication promoting local food in Austin and Central Texas. To subscribe to our newsletter click on the link below, so you won't miss a single delicious detail. Email marketing by Emma. To read previous newsletters, click here.
Stay Connected
