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It’s far more compelling than the smoked turkey breast at most joints. English muffin topped with braised pork belly, poached eggs, hollandaise sauce, house-pickled peppers & onions, & spicy shoestring potatoes. Served on a toasted martin’s potato roll, dressed NOLA style with mayo, lettuce, tomato. Served w/ potato salad, coleslaw & pickled vegetables. When the hog has been picked through, and all the meat that’s fit for barbecue has been served, the remaining bones and scraps aren’t discarded.
How Much Does English Banger Sausage Cost?
There was enough gravy to cover the fries without making them soggy. But the gravy was quite salty, so give everything on the plate a good mix to balance the flavors. The smaller bits, which were crispy and crunchy, were my favorite. The combination of textures between the crispy and tender pieces elevated this simple dish. Four would have been more appropriate for the price. Mixed in with the sausage was rice, adding flavor and texture to each bite.
Banger’s Sausage House & Beer Garden Menu
I would have preferred the brat to be crispier. If you are looking for craft beer, this is your spot. You had an assortment of appetizers and sides, perfect for sharing.
Menu
I enjoyed the textural contrast between the crunchy breading and the moist, savory filling. What surprised me the most had to be the boudin sausage hidden under the breading. The texture was different from what I was expecting. If you love comfort food, you’ll want to order this. Next up was the Boudin Balls ($9.00), a deep-fried goodie stuffed with boudin sausage.
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After the curing, it hangs for 24 hours before being pounded flat and then twisted up tight like a pancetta. It’s smoked for a few hours before it hangs over the direct heat of the smokehouse fire. Its skin gets crisped, and some of the fat drips out. To serve, a thick slice is cut and both sides are browned on a hot plancha. This bacon “steak” is tender, but still has a nice chew to it. It is cured and smoked pork belly, but the similarities between it and the bacon you might be expecting end there.
And if you want your sausage with an adventurous twist, they have almost a dozen varieties, made with everything from duck and fig, to brown sugar, chicken, and apple. There’s even a “woofwurst” you can order for your dog after they’re done playing with the other pups in the large, fenced-in dog park. A one pound, large-format sausage, perfect for sharing. Seasoned with arbol chilis, garlic, brown sugar & our house BBQ sauce, w/ a house-made biscuit binder.
Banger’s Sausage House & Beer Garden in Austin, Texas
They’re hoping the business grows to justify a whole hog every day that the smokehouse is open. English muffin topped w/ roasted tomatoes, a kale salad w/ a sherry vinaigrette, poached eggs, hollandaise sauce, house-pickled peppers and onions & spicy shoestring potatoes. The classic Berlin street food that goes perfect with a liter of beer. This curry spiced pork sausage is sliced over a bed of fries, then drizzled with curry ketchup & served with a side of garlic aïoli for dunking. Roasted jalapeños, roasted Serranos, tomatillos, lime zest, spirulina, & cilantro turn this delicious pork sausage a beautiful bright green color. Topped with avocado crema, pickled red onion, shaved cabbage slaw, & cotija cheese.
The horseradish added even more heat to this brat with its classic strong and spicy flavor. You should keep your beer nearby if you can’t handle the heat. So, the Jalapeño Cheddar Brat ($10.00) stuffed with jalapeños and cheddar cheese wasn’t a difficult choice. More jalapeños and a grain of mustard topped this brat off. Since I love beer gardens, craft beer, and smoked foods, I went to Banger’s Sausage House & Beer Garden to try it out.
And, it allows me to use the best dogs on the market. This being a hotbed of seething multi-ethnicity, the choice of dogs out there is humongous. Texans in love with beef barbecue may not agree with Prater’s assessment of pork supremacy, but I appreciate his honesty about why he’d rather not cook brisket. “I like cooking a pig, and I can guarantee that the pig is gonna be right,” he said.
And I can’t forget about the beer garden, the perfect spot in town to enjoy a cold one. The French fries are the most essential component of any poutine. They must be crispy on the outside while soft on the inside. They must also withstand the gravy and cheese piled on top without becoming soggy. Its shredded texture reminded me of pulled pork but with a spicy, smoky Cajun twist.
Served on the side were crunchy, salty pickles and a thick stone ground mustard. The pickles and a dip in the mustard helped cut through the richness of the deep-fried boudin balls. Other than food, there was a vast selection of craft beers. There were over 100 beers on draft, ranging from local Austin beers to harder-to-find brews. If you have the time, peek at the smokehouse in the back of the beer garden. And all of this is set to the soundtrack of a live brass band, glasses clinking, and a loud “prost” in unison.
Running through that pig starts with the shoulder. A hog has lean and fatty cuts that must be mixed to create the right level of juiciness, but the shoulders alone have the proper balance. They are chopped first, and some of the crispy skin is mixed in. The process is done with batches as small as possible. If the chopped mixture sits too long, the crisp skin “sogs out really quick,” Prater said. Once the shoulders are chopped and served, they move to the loin, belly, and ham, and mix those together as the rest of the hog is served.
Of course, because this is Banger’s Sausage House, a couple links are on the smokehouse menu. There’s a straight pork sausage and a jalapeño cheese variety. They’re prepared differently than the sausage served on the main Banger’s menu—smoked pretty hot to come out with an incredible snap to the casing and a juicy texture.
Now Prater is head of culinary operations, responsible for a whole lot more than sausage and barbecue. The restaurant’s recent expansion, which included the smokehouse, brought with it a fermentation program, cured meats, and lots of bacon. Prater explained that the varieties of bacon produced, at varying salt levels, each have different uses. There’s also seasoning bacon that’s cubed and fills the center of a pit-cooked sweet potato, along with a generous scoop of sorghum butter. That they first cure for three days in a bath of bourbon, coffee, and water with some sugar, black pepper, and salt.
Prater got his first restaurant job at age fourteen. He bused tables, washed dishes, and worked the grill at dive bars. “I did a stint at Pizza Hut at eighteen just because I was able to sell weed out of my Volkswagen Bug and deliver pizza at the same time,” he told me with a laugh.
Banger’s Celebrates Its Seventh Anniversary in Style: A birthday bash featuring the holy trinity of beer, barbecue, and ... - Austin Chronicle
Banger’s Celebrates Its Seventh Anniversary in Style: A birthday bash featuring the holy trinity of beer, barbecue, and ....
Posted: Thu, 01 Aug 2019 07:00:00 GMT [source]
The restaurant is popular for its traditional, exotic, and vegetarian sausage selection. They also offer one of the best selections of craft beers in Texas, with over 100 beers on draft. Layered with butter, cinnamon, brown sugar & house-made peach preserves. Served hot & topped with cream cheese frosting. Our take on the classic kielbasas from the supermarket! Served with red cabbage braised with bacon & smashed, bacon-fat-fried fingerling potatoes.
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