This is the granddaddy of them all folks, our #1 best selling sausage from the day we opened our doors. Nothing fancy here, just a good and honest German style brat made in classic fashion.
Pork, White Pepper, Mace, Cardamom, Marjoram, Coriander, Salt, Milk, Eggs, White Wine
Sweet, mild and smooth are the best ways to describe this sausage. With both chunks of honey crisp apples and house-made apple sausage we’re really not messing around. Chicken thighs add some meaty richness and a touch of brandy gives you just a bit more of that sweetness. If you like chicken and apples, it’s hard to imagine you won’t like this sausage.
Chicken Thighs, Pork, Honey Crisp Apples, Butter, Brandy, Kosher Salt, Nutmeg, Cinnamon, Mace, Black Pepper, White Pepper, Brown Sugar, Milk Powder, Panko, Apple Sauce (House Made, Apples Only) *nitrate free
Now listen, there’s two kinds of people in this world, those that can take the heat and those that need to get out of the kitchen. For those of us who prefer our food with a side of sweat on our foreheads, then take this bad boy for a test drive. We use a special technique on the jalapeno peppers that go into this sausage called the tornado method, which intensifies the heat of these already hot peppers with a dash of cayenne for good measure. Two types of cheddar cheese ensure maximum gooeyness while the post oak smoke will remind you that this here sausage was made in Texas.
Pork, Marjoram, Sage, Cayenne Pepper, Red Pepper Flakes, Kosher Salt, Pink Salt, Black Pepper, Dry Milk Powder, Apple Cider Vinegar, Molasses, Cheddar Cheese, Jalapeno Peppers **contains nitrites
Heavy on the red pepper flakes, cayenne, fennel, oregano and coriander; if you like bold flavor and a nice spicy kick, then this pork sausage is for you. At the restaurant we like to fry it up in a heavy bottom cast iron skillet with peppers, onions, garlic and a little bit of olive oil; but they taste great off the grill as well. Finish it off with some fresh torn basil and it’ll get you where you want to go.
Pork, Coriander, Caraway Seed, Arbol Chiles, Black Pepper, Fennel Seed, Red Pepper Flakes, Cayenne Pepper, Oregano, salt, red wine *nitrate free
We don’t drink with chickens often, but when we do, we drink PBR, snack on serrano peppers and catch a proper buzz. This sausage is packed with flavor that starts with brining chicken thighs in PBR and spices. It’s got a great heat from the serranos and red peppers flakes with just a touch of acid from the lemon zest. It’s the kind of sausage you could eat every day, and we'd really love it if you did.
Chicken, Pork, Salt, Lemon Zest, PBR, Red Pepper Flakes, Black Pepper,Coriander, Caraway Seed, Arbol Chiles, Black Pepper, Fennel Seed, Red Pepper Flakes, Cayenne Pepper, Oregano, Salt, red wine *nitrate free