I've been reading about these Beaumont style Beef links over the years. Here's a Texas Monthly article talking about them:
www.texasmonthly.com
They are all beef, stuffed in beef casings and smoked. They are pretty heavy seasoned compared to the simply seasoned sausages that most Texans are familiar with. I was born in Beaumont but moved away when I was 8 or 9. I still have some family in the area that I would visit from time to time. I've never had them, though, but I'm very curious. These are usually found in black owned establishments like Patillo's. They look like they break pretty much every rule in the sausage book. Versions of them exist in Beaumont, Port Arthur, Houston, and Galveston. Some of them have switched to pork casings and lowered the fat. They are sometimes called "Grease bombs" or "Garlic Bombs." Because the beef casings are so tough they are usually eaten more like boudin by squeezing out the meat onto a cracker or what not.
I'm just wondering if anyone has ever had them. I may try making them, but I want to try them first.
In the Land of Links
Hitting the barbecue trail in Texas is something of a weekend sport. Plenty of people create their own routes, but one of the more official
www.texasmonthly.com
They are all beef, stuffed in beef casings and smoked. They are pretty heavy seasoned compared to the simply seasoned sausages that most Texans are familiar with. I was born in Beaumont but moved away when I was 8 or 9. I still have some family in the area that I would visit from time to time. I've never had them, though, but I'm very curious. These are usually found in black owned establishments like Patillo's. They look like they break pretty much every rule in the sausage book. Versions of them exist in Beaumont, Port Arthur, Houston, and Galveston. Some of them have switched to pork casings and lowered the fat. They are sometimes called "Grease bombs" or "Garlic Bombs." Because the beef casings are so tough they are usually eaten more like boudin by squeezing out the meat onto a cracker or what not.
I'm just wondering if anyone has ever had them. I may try making them, but I want to try them first.
