Monday, March 17, 2008
The Great Elgin Sausage Debate
Something that's kind of important to the local Texas cuisine is barbeque. When making the long trip between Austin and Houston, many travelers stop in Elgin, Texas for hot Elgin sausage. What is Elgin sausage? The website Dallas Food has a lowdown of the regular places. It's a peppery sausage made from mostly beef, including the tripe, made with natural casings.
There's a local sausage rivalry that might rival Pat's and Geno's were it not for the laid-back nature of most Texan road-trippers. Homesick Texan and I are on different sides of the debate. She prefers Southside, whereas I definitely side with Meyer's.
I am in the process of fully appreciating the fact that I can go to any local grocery store and pick up either of these sausages, fresh and pre-cooked.
Mr. O and I celebrated an important anniversary yesterday, and I picked up some Meyer's from the store. Unfortunately, the local grubs don't carry Meyer's BBQ sauce (no big deal for Mr. O. He much prefers Southside on this one, but his favorite sauce by far is Rudy's) but did carry Salt Lick sauce. He loves sweet sauces, whereas I prefer spicy and vinegary ones. Thankfully, we can both agree on Ruby's for regular 'que most of the time. (People really are this dedicated to their barbeque joints, I swear.)
Sliced on fresh rolls, Elgin sausage can't be beat. I am defying the rule which states 'meat must be served with white bread', but I figure since I'm upgrading the rule it's still mostly okay. The sausage has a nice bite to it, and is flavorful (as well as slightly hot).
p.s. I love Cooper's the best. Don't go there expecting Elgin sausage though; that's for Elgin.