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Goldis Sausage Company
1207 South 1st Street
Austin, TX 78704
Uber
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Sausage
Our Everyday Sausages
The Mac & Cheese Sausage
Primary Flavors: Mac & Cheese, Pepperoni. This sausage is essentially macaroni & cheese with pepperoni, stuffed inside of a sausage casing, and then smoked! You get a nice crunchy snap on the outside, with warm and gooey macaroni and cheese on the inside. Served with our Curry BBQ Sauce on the side.
The Goldis Sausage
Main Flavors: Pork/Beef, Peppercorns, Roasted Garlic, Chunky Garlic, Mustard Seed, Caraway. The Goldis Sausage is our most "traditionally flavored" sausage, meaning that I don't put a bunch of weird ingredients into it! This one stays on the menu, and is always a solid bet.
The Apple Pie Sausage
Primary Flavors: Pork, Apple, Cinnamon, Pie Crust, Ginger. For this sausage I cook big chunks of apple in butter and cinnamon before mixing it, as well as pieces of pie crust, into the pork! This sausage goes especially well on our soft and buttery brioche buns.
The Green Curry Sausage
Main flavors: Pork, Thai Basil, Cilantro, Galangal, Lemongrass, Curry Spices, Mint. For this sausage I create a green curry paste from scratch and mix it up with the pork! This is one of my more complex tasting sausages, and is sure to tickle the palate and amuse the senses.
Fruit or Dessert Sausages
The Red Velvet Cake Sausage
Primary Flavors: Pork, Dark Cocoa Powder, Goat Cheese, Vanilla. This is a meat dessert: tastes half way between a juicy steak and a chocolate cake! You'll never want to eat a meat-less red velvet cake again!
The Blue Sausage
Primary Flavors: Pork, Blueberry, Balsamic Vinegar, Maple Syrup, Mint, Galangal. For The Blue Sausage I make a spiced blueberry-maple-balsamic reduction and mix it into the pork! This gives it a very complex and well balanced taste. This is more of a dinner sausage than a dessert sausage. It goes particularly well with mustard.
Hawaiian Pizza Sausage
Primary Flavors: Pork, Mozzarella, Tomato, Oregano, Crushed Red Pepper, Pineapple, Pepperoni. With this sausage I essentially get all of the tastes of a Hawaiian pizza within the sausage casing!
Spicy Berbere Banana Sausage
Primary Flavors: Pork, Banana, Berbere Spices, Roasted Garlic, Poppy Seed, Cilantro, Coconut. For this sausage I cook sauté banana in coconut oil until it turns into a soft paste before mixing it into the pork. This a very well balanced sausage despite being very spicy.
The Valentine's Sausage
Primary Flavors: pork, dark cocoa powder, smoked habanero sauteed in raspberry juice. Habanero shall brighten your bite, capturing the intense but short lived passion that is young love! Raspberry shall sweeten any tartness in your heart, and the dark cocoa shall CAPTIVATE your soul with the companionship that only chocolate can truly bring!
Honey-Orange-Mango
Primary Flavors: Pork, Orange Zest, Mango, Honey, Soy Sauce, Galangal. This is part of my "meat-candy" series. Every once-in-a-while you'll get a molten chunk of mango!
Ethnic Flavors
Spicy Jerk Sausage
Primary Flavors: Pork or Chicken, Allspice, Scotch Bonnet Pepper, Garam Masala, Orange Zest, Vanilla, Galangal. During my youth I recall a visit to an old friend living in a Jamaican neighborhood in Brooklyn. I became ENCHANTED by an undertone of vanilla in the jerk chicken from his favorite shop. Although I haven't found any jerk chicken recipes that call for vanilla, I'm willing to put a twist on this sausage! Oh Peppa's, how I long for the day when our paths shall cross again!
Chorizo Verde
Primary Flavors: Pork, Roasted Poblano Peppers, Pepitas, Roasted Tomatillo, Oregano, Aleppo Chiles. This ain't your grannie's chorizo verde (unless of course she's from Toluca, Mexico, in which case it may very well be quite similar)! Sweetness from the roasted poblano and tomatillo, mixed with the nutiness of the pumpkin seed makes this one of my favorite sausages to smoke!
Molé Sausage
Primary Flavors: dark cocoa, cinnamon, chipotle, saffron seasoning, Chihuahua cheese. I wanted to capture the very essence of a warm Chihuahua fiesta. Well actually, I tried to make a peanut butter cup sausage that didn't work out, so I salvaged it by turning it into a molé sausage! The cinnamon/chipotle/cocoa combo makes this a fun change of pace from our usual less bitter flavors.
Loukaniko
Primary Flavors: Lamb/Pork, Orange Zest, Coriander, Fennel, Garlic, Crushed Red Pepper. Loukaniko is the Greek word for sausage, much like how Kielbasa is the Polish word for sausage. I prefer to use 50/50 lamb and pork in my version, but the ingredients can vary greatly in Greece.
Pesto with Roasted Red Bell Pepper
Primary Flavors: Pork, Basil, Red Bell Pepper, Parmesan, Wasabi-Sesame Seed, Lemon Zest. The roasted red bell peppers really shine through, and you get a small pop from the wasabi.
Spicy Italian Sausage
Primary Flavors: Pork, Fennel, Basil, Parsley, Red Wine, Bell Pepper, Crushed Red Pepper. "If it ain't broke, then don't fix it." Except I add a bell pepper blend to it, but I'm only unnecessarily fixing it a little bit.
Our More Traditional Sausages
The Oktoberfest Sausage
Primary Flavors: Pork, Lemon Zest, Pumpkin, Pumpkin Seed, Brown Ale, Nutmeg. This sausage truly captures the very essence of an Autumn's breeze upon lover's cheeks, strolling through the Brandenburg fog, one can only reminisce on that Oktoberfest's Sausage.
The Lynzy "Pub" Birthday Extravaganza Sausage
Primary Flavors: Pork, Goat Cheese, Dill, Roasted Garlic, Green Onion, Mustard Seed. These flavors are all an analogy of Lynzy (my former food trailer neighbor, at Baton Creole), of course: the dill for her cool head under pressure, mustard seed for her fiery spirit, goat cheese for her love of goats, green onion because she is a young entrepreneur, and roasted garlic because it should be in every great sausage.
Pink Lady Sausage
Primary Flavors: Pork, Habanero, Pink Peppercorn, Basil, Green Onion, Himalayan Salt. This is a fireball of a sausage, also from the mind of Lynzy "Pub" into the meat processing hands of Goldis! The habaneros are deseeded so that we're able to put BIG chunks inside the sausage.
Minty Lamb with Bleu Cheese!
Primary Flavors: Lamb, Mint, Bleu Cheese, Chunky Garlic, Roasted Garlic, Green Peppercorn. Somewhat akin to The Goldis, I wanted to create a really heavy sausage. Lots of mint to stand up to the bleu cheese and lamb fat, as well as the one-two punch from the garlics!