I created The “Sausage Sensei”- Sausage Making Classes to give both the backyard cooks, and folks in the restaurant industry, an excellent opportunity to hone and fine tune their sausage making skills. I have many years experience in high volume, nationally-acclaimed, award-winning Texas Monthly Rated BBQ restaurants, as well as USDA inspected sausage production facilities. I believe in mentorship and passing on my craft and knowledge, to carry on the Cultural Food Heritage of Central Texas BBQ and Sausage Making. My classes are designed for the neophyte beginner taking that first smoky step, or the already proficient backyard pit cook wanting to just sharpen and polish his or her skills, or for the professional pitmaster or restauranteur wanting to increase their bottom line and improve their ratings with their customers and critics.
I have been fortunate to gain industry and customer loyalty by making quality sausages by hand, using old world techniques all the while thinking outside the box.
I produce four daily types of sausage for Brotheron's Black Iron BBQ in Pflugerville Texas and Liberty BBQ in Round Rock Texas: Mild (my version of a traditional Central Texas Hot Gut), Jalapeño Cheese, and Brisket Boudin. I also rotate daily specials and produce more creative types of sausage such as: Mac n Cheese Sausage, Vietnamese Shaken Beef Sausage, Korean Bulgogi Sausage, Tacos Al Pastor Sausage, etc.
My belief is that you can think of any dish, explode it and put it back together in a tube aka sauasage! My methodology in making these specials are unique and quirky. That said, I do believe in mentoring folks. Since June 2020 I initiated and built a Sausage Making Class series, where I teach folks all of the rudimentary basics of sausage production.