Offering inventive, mouth-watering sausage, like their tamales pork sausage or the serrano-chile and cheddar cheese all-beef sausage, this Houston-area barbecue joint is pushing the envelope.
Jackson and Herrera offer two or three specialty sausages on a given day. On a recent visit, however, they offered five different house-made sausages. Not one to pass up a rare opportunity, I ordered one link of each.
Jackson sliced each link and Herrera plated them on a tray, with labels for easy identification. It reminded me of the beer or bourbon “flights” you see on the menu at restaurants and bars these days, where you get a small sampling of different drinks, with which you can compare and contrast flavors and styles.
For instance, the all-pork tamale sausage has a much finer, softer texture than the all-beef sausages. The tamale version is made by grinding up whole, locally-made tamales, adding pork trimmings and stuffing it into a casing. The corn masa of the tamales contributes to the finer texture of this sausage.
Jackson and Herrera haven’t rested on their laurels. They’ve been developing their own version of a brisket, chicken liver and rice boudin, as well as other inventive sausages.
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