Smoked by AI · San Antonio
Producers.
The makers behind the food: farms, mills, vineyards and kitchens that supply the rooms on the list. How the city eats lives on its own page: culture of place.
From Central Texas.
These belong to Central Texas rather than to San Antonio. Tunnock’s bakes in Uddingston and Blackthorn boils its brine at Ayr, and saying otherwise would be getting the place wrong.
Coarse-ground beef packed loosely into a natural casing and smoked over post oak, sold by the ring off the same counter as the brisket. It came out of the meat markets, and most barbecue counters still buy theirs in rather than case their own.
- sold at Smokey Denmark Sausage Company Albert Denmark learned sausage at Black's in Lockhart, founded the company in 1964 and put the plant up on East Fifth in 1970.
- cooked with at Rollin Smoke BBQ The one Austin counter that names its sausage maker on its own menu.
- best version at Mum Foods Smokehouse And Delicatessen Travis Crawford grinds finer than the Lockhart standard and the barbecue editor went and said so.
- best version at Interstellar BBQ A Frito pie cased as a sausage, next to links made on recipes the pitmaster will not change.
- best version at LeRoy and Lewis Barbecue There is usually a special link on, and one of them was a beef, pork and curry-spice currywurst.
- best version at Burnt Bean Company The state's number one joint, and the thing the editor noticed about the link was the noise.
- best version at Barbs B Q A fajita-flavored link on the Lockhart square, which the operator calls a more Mexican-style jalapeno cheddar.
- best version at Green's Sausage House A cafe, a bakery, a meat market and a deer-processing room under one roof since 1960.
- best version at Miller's Smokehouse Started in a deer-processing yard in 2008, and five 1,000-gallon smokers run around the clock now.
- best version at Robertson's Hams & The Choppin' Block Salado's meat counter since 1971, curing and smoking everything it sells on its own recipes.
- best version at L&R Old Fashioned Meat Market & Sausage Shop Cutting meat on East Central Avenue since 1988, with a pit running every day beside the case.
Where to eat one: the The smoked sausage link card on the San Antonio list has the rooms.
Texas Monthly, Daniel Vaughn, Top 50 BBQ Joints 2025, on what a Lockhart link isTexas Monthly, Daniel Vaughn, 18 January 2023, on the grindThe Austin Chronicle, Virginia B. Wood, 7 October 2005, on Smokey DenmarkSmokey Denmark, Jonathan Pace, on the house style