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Next, place the sausages in the pan and cook, turning occasionally, until they are nicely browned on all sides. I’ve tried the barbecue at Banger’s on weekdays and weekends. Rainey Street is a nightmare of crowds on a Saturday if you’re just looking for a good plate of barbecue. It’s hard to dissociate Banger’s from the stereotypical Rainey scene of buzzed twenty-somethings bar-hopping on dangerously swerving scooters. If you can look beyond that, there’s real depth to the cooking at Banger’s. Each dish is thoughtfully prepared and well executed.
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Rainey Street Sausage House Banger’s Gets Into the Sandwich Game
Boudin is a pork sausage made with rice and seasonings, such as Cajun seasoning. To make boudin balls, take the sausage, roll it into a ball, toss it in breadcrumbs, and deep fry it. Each order came with three boudin balls, pickles, and grain mustard on the side. When I ordered, I had no idea what boudin balls were.
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At the end of the day, Banger's is all about being a wonderful place to eat, drink and hangout. Not too rowdy, not too laid back, just a good old fashioned good time.
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They’re boiled down into a rich stock that forms the foundation of their spicy barbecue hash. That’s a thick stew of pork, spices, and chicken livers to give it a little twang. The hash is served over fluffy white rice with a scoop of slaw on top. That final flourish isn’t something you’ll find in South Carolina, but I liked the mix of sweet slaw and spicy hash, and it turns that side cup into a full meal. It’s hard to categorize how they cook the whole hog, since it’s not beholden to any single barbecue style. It’s closer to the Eastern North Carolina approach than any other.
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Our take on the most classic of German sausages. Mild, perfectly balanced & most importantly, delicious. Salted, served with cheese sauce & house-made beer mustard. Tossed with maple syrup & apple cider dressing. Finished with house-smoked bacon lardons & crispy onions. Preheat a large skillet or frying pan, and heat the oil over medium heat.
It was so juicy that the meat and cheese oils flowed out when I bit into the brat. The menu’s main focus was the house-made sausages, ranging from the traditional brat to the exotic duck sausage. Four pancakes topped with whipped cream, two seasonal breakfast sausage patties, two eggs, shoestring potatoes & a side of real maple syrup. Germany is the land where they serve the most (and often the best) sausages. By the 19th century, a longer, thinner version of the frankfurter had been created by a Viennese butcher named J.G.
Yet if you talk to him about his food for a while, you’ll realize his skills and thoughtfulness about cooking go well beyond the smokehouse. Banger’s has a lot of beer on tap (104 to be exact!) and another 50 in bottles and cans. Last up was the Poutine ($7.50 for small, $12.50 for large). For those who don’t know, poutine is a Canadian dish made of french fries, cheese curds, and gravy.
There was everything from pickles to pretzels to poutine. Four house-made biscuits served with honey butter & seasonal preserves. A classic vinegar-based pickle, made right here in house.
“The only reason we designed the smokehouse is because the city kept getting mad at me for starting fires everywhere,” Prater said. The lightly melted cheese, which reminded me of fresh mozzarella, had a dense, chewy texture and mild flavor. While simple, the combination of cheese curds, gravy, and French fries made a delicious dish. The fresh-cut salt & pepper fries did not disappoint.
Although they don’t have any beef in them, they’ll be the most familiar Texas barbecue protein on the menu. Served on a toasted Martin’s potato roll and topped with horseradish slaw. Garlic-brined turkey, smoked in-house, served w/ house-cured bacon, avocado, lettuce, tomato, red onion, roasted garlic aïoli & dijon mustard. Served on grilled sourdough w/ a house-made pickle & your choice of American fries or a house salad.
They’ve always lagged behind hamburgers (and more recently, by tacos) in popularity, which are really the quintessential Los Angeles fast-food dish. Prater has a strong Tennessee accent that would stand out among a crowd speaking in even the thickest Texas drawls. His beard alone could be cast as a moonshine runner in a Hollywood film. He wears overalls unironically and exhibits an easygoing, hospitable demeanor. He seems like a guy with a long history cooking whole hogs, because he is. “Barbecue is something I did in my backyard my whole life,” he told.
Before cooking, the hog’s skin is salted to promote drying while it sits over the fire. The skin is then crisped over hot coals at the end of the cook and chopped together with the meat. Topping this brat were jalapeños and a grain mustard. The peppers added more heat, more so than the sausage. Grilled & chilled corn, kale, fresh bell peppers, sliced red onion, cherry tomatoes, avocado, & jalapeños tossed in a Santa Fe dressing. The slow simmering in the flavorful broth helps the banger sausages stay moist and tender, infusing them with additional flavors from the onions and garlic.
I’m either going to be your customer, or I’m going to work for you.” He got the job. Thanks to a recent expansion, the Austin joint now regularly offers a Carolina barbecue pork tradition in the heart of Texas brisket country. If you are looking for good beer, great food, and good times, then Banger’s Sausage House & Beer Garden is the spot for you.
Sugar-conscious foods do not contain added sugars and have less than 4g of sugar per serving. Dairy-free products do not contain ingredients such as milk, butter, cheese, sour cream, yogurt, whey, casein, ghee and lactose. We believe a better treated animal creates a better tasting sausage. So, when we couldn’t find sausages in the Pacific North-West that lived up to our expectations, we decided there was only one way to go... Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have. When I took my first bite, I found the skin of the brat to be snappy but a little hard to bite through.
