Texas SAUSAGE CO.
Texas Sausage Co. was founded by Gene Christianson in the Forties; back then it was called Acme Meat Co. The current location was built in the Sixties, then Gene retired in the early Seventies and Bobby Hudson of Hudson Meats purchased the company.
Gary Tharp, Gene’s great-nephew, along with his uncle purchased the company and brought it back into the family in the 1980’s. “I originally learned how to make sausage from my father-in-law, making venison sausage during hunting season, but I didn’t know anything about the big machines at the sausage company,” Gary Tharp admits. “We kept all of the employees, and they’re the ones that taught me everything.”
Here at Texas Sausage Co. we provide sausage to many of your favorite local BBQ joints as well as have products for purchase in many convenient and local grocery stores. We are open to the public for retail sales and have a display counter up front where you can take a look at a variety of products. We produce fresh all beef “Hot Sausage” as well as fresh pork and beef sausage on a daily basis. Along with our fresh sausages, we produce a variety of smoked sausage, our Smoked Country is our basic and most popular one, but we also produce a jalapeno, jalapeno with cheese, Italian, hot, mild, and summer sausage. We use only natural casings, a medium-coarse grind, and hickory smoke. Whether you are a retail customer and want to check out what you can take home for dinner tonight or a wholesale customer interested in what we can provide to your business, feel free to drop by or give us a call.
During hunting season, we process deer and will take in a batch as small as 25 pounds. You will be able to choose from a variety of products to have your venison the way you like it.
Things are still being done today as they were back when Gene founded the business in the 1940’s. We are using the same great recipes, same grinding plates, and have a very similar setup to the original. The methods are proven by the quality we produce and we stay true to our old-school roots.
Saturday 8 a.m.-1 p.m.
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