Lockhart, the Barbecue Capital of Texas, is also home to some mighty fine Texas-German sausages. Charles Kreuz Sr. opened Kreuz Market in 1900, and the original sausage recipe is still being used today by the Schmidt family at both Kreuz Market and Smitty’s Market.
Texas-Czech sausages all contain garlic in one form or another, but Texas-German sausages are simpler: beef (primarily) coarsely ground and seasoned with salt, black pepper, and maybe some cayenne, stuffed into natural hog casings and smoked. “It’s like a farm sausage,” Bracewell said.
Write the recipe name and date on the outside of the freezer paper. Sausage can be refrigerated for 3 days or frozen for 2 to 3 months. Place thawed patties or links in a skillet and cook over medium-low heat for 10 to 13 minutes. Bake patties or links in a preheated 375°F oven for 18 to 20 minutes.
His restaurant has been serving Texas-German sausage since 1932, and it’s all about the beef. Black said that ground pork has enough of natural binding capability, but beef needs some help, and that’s where the bull flour comes in. Don’t assume that cutting out pork means these beef sausages aren’t juicy.