Log in
News
-
What Makes a Smoked Sausage Texas?
What makes this different from regular grocery sausage?” The tasting station’s most common question gets its full answer: the five marks of the Texas style, the tradition that built them, and the tell nobody fakes.
Learn MoreWhat Makes a Smoked Sausage Texas?
What makes this different from regular grocery sausage?” The tasting station’s most common question gets its full answer: the five marks of the Texas style, the tradition that built them, and the tell nobody fakes.
Learn More -
Labor Day Cookout Menu: The Smoked Sausage Math
The last big cookout of summer, solved: the per-person math, the sides the counter would pick, and the grill set up right.
Learn MoreLabor Day Cookout Menu: The Smoked Sausage Math
The last big cookout of summer, solved: the per-person math, the sides the counter would pick, and the grill set up right.
Learn More -
Opa’s Heat Guide: Habanero, Jalapeño & Hatch
The toughest graders are the customers who grew up in New Mexico — and they rave about the Hatch. The honest map of the three spicy links: how the ladder really runs, and which one belongs in whose hands.
Learn MoreOpa’s Heat Guide: Habanero, Jalapeño & Hatch
The toughest graders are the customers who grew up in New Mexico — and they rave about the Hatch. The honest map of the three spicy links: how the ladder really runs, and which one belongs in whose hands.
Learn More -
The Best Sausage for Gumbo
A gumbo runs long, and that punishes most sausage. Here is which link survives it, how to place it against andouille, and when it should actually go in the pot.
Learn MoreThe Best Sausage for Gumbo
A gumbo runs long, and that punishes most sausage. Here is which link survives it, how to place it against andouille, and when it should actually go in the pot.
Learn More -
Bratwurst: The Texas-German Classic | Opa’s
When the most German town in Texas throws its German party, the vendors grill Opa’s. The pork-and-veal classic, done to its roots: what’s in it, how to warm it, and the plate it was born for.
Learn MoreBratwurst: The Texas-German Classic | Opa’s
When the most German town in Texas throws its German party, the vendors grill Opa’s. The pork-and-veal classic, done to its roots: what’s in it, how to warm it, and the plate it was born for.
Learn More -
What Is a Texas-German Sausage, Really?
Willkommen is still a working word in Fredericksburg — and the question visitors ask at the counter deserves a real answer. What makes a sausage Texas-German: the lineage, the four links that hold the line, and the marks you can taste.
Learn MoreWhat Is a Texas-German Sausage, Really?
Willkommen is still a working word in Fredericksburg — and the question visitors ask at the counter deserves a real answer. What makes a sausage Texas-German: the lineage, the four links that hold the line, and the marks you can taste.
Learn More -
Smoked Ham 101: Hickory, Honey Glazed & Peppered
Some families have bought the same ham for thirty years. Here’s why: three styles, all fully cooked, all year-round — and the only question is which one belongs at your table.
Learn MoreSmoked Ham 101: Hickory, Honey Glazed & Peppered
Some families have bought the same ham for thirty years. Here’s why: three styles, all fully cooked, all year-round — and the only question is which one belongs at your table.
Learn More
