The key is to use a mix of fatty pork—most people I talked to use the pork shoulder—and very lean beef. 108 S. Robinson Street You’ll never overlook those links hanging in your favorite market again. “There’s so much more you can do with it,” Felton said, but he’s aware of his place in the family sausage lineage. We take our German-style Beef sausage, smoke them in our smokehouses and hang them in our meat coolers for 21 days to dry. That’s right, old world style. “If you like dried sausage, you’ve gotta try the quail and pork,” he urged, sensing that he had likely secured a return visit from me. Then the sausages are smoked again to give them a wonderful Hickory smoked flavor. They grind it twice to get a finer texture than their fresh sausages, so it dries more quickly. Frank Felton III, who goes by Trey, has run Thorndale Meat Market since 2011, taking over from his grandfather Marvin Rodenbeck. I think the shorter shelf life also has to do with their short drying time. I did a double take at the ropes of sausage hanging over the meat counter at Granzin’s Market in New Braunfels. Felton uses a tried and true fifty-fifty mix of pork and beef. Trial and error,” Rodenbeck said. A Guide to Texas Dried Sausage, the Perfect Portable Snack Quick Links; All Forums; News/Opinion; All Toons; Join TRR; Sign in to follow this . Now more than ever Texans are connecting over shared stories. The links don’t require refrigeration, but they do have an expiration date. The recipe at Wiatrek’s came from the original owner. Hang them too long and they’ll become so tough as to be inedible. (Shipping to an APO AE? They were neither packaged nor refrigerated, but they weren’t plastic. Much to my wife’s chagrin, I have a few links hanging from the cabinet doors at home (the kitchen has never smelled better) for easy access, and there’s an obvious difference in texture from day to day. All of the half dozen flavors I sampled were on the smokier side. What is dried sausage? “We smoke it for three hours before it’s put up to dry,” he said, but he cautioned: “The key is not to dry it too fast, cause then it gets a crusty edge around it.” While a few dozen links were hanging above the counter, several hundred sat on racks at the far end of the market awaiting their optimal dryness. A series of gears and a motor turn it slowly, one revolution every fifteen minutes, as he feeds post oak (he likes round logs with the bark) into the remote firebox. Owner Gary Granzin explained the process to me. It’s a cased sausage that is cold-smoked and dried. Texas Heritage Turkey Sausage Poultry is a tough sell in the sausage game because it usually doesn’t contain enough fatty goodness to hold it all … Their German forefathers taught them how to make sausage the right way: 85% beef, 15% pork and spices in a natural casing.. No matter where you have ‘em shipped, we recommend eating them the only way you should—like a Texan. Owner Gary Granzin explained the process to me. It has recently become my favorite portable snack. Texans love their dried sausage. We start with the same quality ingredients as our smoked sausage, lean pork and lean beef seasoned to perfection. Required fields are marked *. Jeffrey Fankel, son-in-law of founder Marvin Dziuk, helps run the place. It’s a great feeling every time I see a dried sausage on offer in a meat market. Eckermann’s Sausage is available at grocery stores across Texas. “If you use all pork, it will take like three weeks to dry out,” he explains. We then smoke our Dry Sausage with Natural Pecan Wood Logs for over 5 days. You’ll never overlook those links hanging in your favorite market again. “She worked that recipe. You’ll never overlook those links hanging in your favorite market again. Owner Gary Granzin explained the process to me. This smoking process dries the sausage so that it becomes a great meat snack just like the Jerky. “Carrying on that legacy was first in my mind,” he told me. There’s a center pole that the receives the dowels from which the sausages hang. Texans love their dried sausage. Your email address will not be published. Dried Sausage quantity . They sell their Polish recipe right alongside it, but the Alsatian is more popular. That saying couldn’t be more true in how we make our Dry Sausage. Showing 1–16 of 20 results. 2 lbs of our famous dried sausage. They make it early in the morning in hundred-pound batches. He’s got the touch by now considering they make three thousand pounds of the stuff on a normal week and up to five tons a week during the holidays. “I walk by it every day, and I mash on one of the sausages,” Rodenbeck says. Sign up for a new account in our community. Once in Castroville, they adapted to a new clientele with an Alsatian sausage that featured coriander. You may place your order online through our Online Store or call us to order. Whether or not his grandfather can muster praise for Felton’s dried sausage, he applauds what Felton is trying to do. The next day they return to the smoker for another eight hours before hanging to dry for a day. Instructions. The process at Dziuk’s starts with racks full of sausage taking a two-hour hickory smoke bath inside an industrial smoker. The parched sausages dangled from a wooden dowel like stage props. We take our German-style Beef sausage, smoke them in our smokehouses and hang them in our meat coolers for 21 days to dry. A minimum of 10lbs must be ordered to qualify for shipping. If you have never had Texas style dried sausage it is a wonderful hard dry sausage that is almost as hard as jerky but has a burst of flavor from spices, smoke and the fact that there is fat in the blend of meats. “It takes about a week for it to be ready to eat,” Granzin said, noting that he tests the ripeness of each batch with an unscientific squeeze test. The change isn’t as pronounced with larger versions of dried sausage made from pork casings, which is the normal style found in Texas. Texans love their dried sausage. He’s got the touch by now considering they make three thousand pounds of the stuff on a normal week and up to five tons a week during the holidays. Said Granzin: “Once you try it, we’ve got you hooked.”, https://www.texasmonthly.com/bbq/a-guide-to-texas-dried-sausage-the-perfect-portable-snack/. He says that while the jerky is their most popular … Back in Poth, there’s still dried sausage to be found. The sausages stay in the smoke-filled cooler for a solid three days before hanging to dry for another week, give or take a few days. There aren’t many folks looking to break new ground in the dried-sausage game, but I found a market in Thorndale that’s pushing the boundaries of the genre. Enjoy your unlimited access to our site. It think it is precisely Felton’s willingness to offer unique varieties that appeal to new customers that will allow his beloved tradition to thrive rather than just survive. I hung one at my house and ate off of it for a few days. Meyer founded Meyer's Elgin Smokehouse in 1949 using the same sausage recipe his father brought to Texas from Germany. Vaughn says dried sausage was created as a … Think far beyond original and spicy flavors.