Sausages are the fancy cousins of that childhood staple, hot dogs. Austin embraces its German heritage with world-class traditional links to wild and fusion interpretations. If there are any we missed, let us know on the tipline or in the comments below.Read More
Ditch the Hot Dog for 11 Exceptional Sausages
Lots of meaty links
Easily one of the best places for everyone’s beer, bread, and meat needs. Easy Tiger’s housemade sausages range from bratwurst to duck, and a vegetarian option packed with lentils and beets.
The hot dog king also has both housemade sausages made in-house, custom-made from Austin-based Hudson Sausage Company, or from Goldis’ Smokey Denmark (see above). For a really filling meal, order the Notorious P.I.G., where a pork, bacon, jalepeno, and sage sausage is topped with barbecue sauce and mac n’ cheese, or any of the other specials.
Micklethwait Craft Meats
The truck’s daily sausages often sell out, so get there early to try anything from pork belly to Thai chili and beef.
Banger's Sausage House & Beer Garden
The Rainey Street sausage and beer oasis offers lots of link options, from traditional bockwurst to game, like antelope, to more out-there with the Thai green curry or a link full of duck, bacon, and figs.
The Best Wurst
The old school cart in downtown happily feeds the Dirty Sixth masses.
Salt & Time
Butcher shops are always a good bet for meats, and Salt & Time doesn’t disappoint with its options, ranging from classic to out-of-the-box.
The in-house sausage from the barbecue trailer is pure Texas hot guts.
Sausages are meant to be eaten outdoors, and the daily rotating one at Contigo comes armed with a baguette and fries.
Lonesome Dove Western Bistro
Tim Love’s Dallas import mixes rabbit and rattlesnake into a sausage, served either thinly sliced or cut on top of manchego rosti. Or opt for one of the more decadent specials.
Dai Due Butcher Shop & Supper Club
Same as Salt & Time, the Cherrywood butcher shop offers traditional sausages, including smoked, breakfast, and more.
Haymaker takes a Midwestern spin on the sausage with its deep fried pork and cheddar balls smothered in gravy. Or opt for Italian sausage or Wisconsin wurst bombers.