Sausage

Hickory smoke. Texas Hill Country tradition.

Opa’s smoked sausage — the recipe that started it all in 1947. Country Blend, Beef, Bratwurst, Knackwurst, Jalapeño, Jalapeño Cheddar, Hatch Green Chile, Habanero, and Chicken with Poblano and Monterey Jack. Every link is fully cooked and crafted in small batches in our Fredericksburg smokehouse.