"The Maverick" BBQ Sausage - 10 Pack
90%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaPecan Lodge’s first new sausage recipe in over a decade has arrived! Every link is hand-stuffed with a blend of beef and pork, Queso Oaxaca, Hatch Green Chiles, and cilantro for a spicy, savory summer delight.
Back in 2009, husband and wife Justin and Diane Fourton left their corporate jobs in order to start a mobile catering business out of the back of a pickup truck. Specializing in brisket smoked by Justin (who learned the craft from his grandparents), it proved to be so popular that they moved the operation into the Dallas Farmers Market six months later. Their smoky brisket and scratch-made sides soon began commanding long lines, which got even longer after an appearance on “Diners, Drive-Ins, and Dives.” In 2014, after the market was sold, the couple opened a standalone restaurant in Dallas’ Deep Ellum neighborhood with a 70-seat dining room and enough space for three black steel BBQ pits, cementing Pecan Lodge’s reputation as one of the very best barbecue joints in America.
This package serves 4-6 people and includes 10 Sausage Links
- Each link weighs approx. 4.8 oz.
- Choose to add more!
Add On Options Include
- 1 Pecan Lodge Koozie
- 1 Brisket & Pork Rub 2 Pack
- Sausage ships frozen with ice packs, may thaw in transit.
- Upon arrival, store sausage in the refrigerator or in the freezer.
- Sausage may be stored for up to 5 days in the refrigerator or up to 3 months in the freezer.
To Serve
- Allow sausage to come to room temperature for 2 hours.
- Preheat oven to 250°F.
- Place sausage on pan/baking dish.
- Cover with foil and bake for 1 hour, remove foil for the last 10 minutes.
- Serve and enjoy!
- “The Maverick” Sausages – Beef, Pork, Cilantro, Oaxaca Cheese, Hatch Green Chiles, Cheddar, Salt, Pepper, Pink Salt, Brown Sugar, Chili Powder, Coriander, Garlic Powder, Onion Powder, Ground Mustard, Cayenne, And Cumin
"Hands-Down Best Smoked Meat in North Texas" - Texas Monthly
"Hands-Down Best Smoked Meat in North Texas" - Texas Monthly
Back in 2009, husband and wife Justin and Diane Fourton left their corporate jobs in order to start a mobile catering business out of the back of a pickup truck. Specializing in brisket smoked by Justin (who learned the craft from his grandparents), it proved to be so popular that they moved the operation into the Dallas Farmers Market six months later.
Word quickly spread that this barbecue was truly something special. Their smoky brisket and scratch-made sides soon began commanding long lines, which got even longer after an appearance on “Diners, Drive-Ins, and Dives.” In 2014, after the market was sold, the couple opened a standalone restaurant in Dallas’ Deep Ellum neighborhood with a 70-seat dining room and enough space for three black steel BBQ pits (named Lurlene, Virgil, and Rick), cementing Pecan Lodge’s reputation as one of the very best barbecue joints in America.
Named after Justin’s grandfather’s ranch, Pecan Lodge has become a Dallas icon for its Prime, Certified Angus Beef briskets, which are simply seasoned with salt, plenty of pepper, and a secret spice blend before being slowly smoked for 18 hours over a mix of post oak, mesquite, and hickory woods to juicy, tender perfection. Pecan Lodge was named the #2 best barbecue joint in the world by Texas Monthly, who added that it’s “hands-down the best smoked meat in North Texas.” This is as good as Texas-style BBQ gets, and at long last it’s shipping nationwide!
