Impressive. Those must be regional brands? I don’t think I’ve ever heard of any of those.
Many Texas sausage makers are of German or Czech heritage (and Acadian/Cajun) and mostly specialize in medium grind or coarse grind sausages rather than wieners. Everybody produces natural casing sausages, but for the few that do produce wieners or Frankfurters, they’re almost exclusively skinless. I only know of 2 wieners produced in Texas with natural casings, one from Schulenburg Meat Market in Schulenburg, on I-10 between Houston and San Antonio, and Kasper’s in Weimar, ‘the oldest German meat market in Texas,’ not far east of Schulenburg on old US 90.
But it’s a big state and I haven’t explored most of it for sausages and wieners.
44 Farms is a big meat purveyor to restaurants and has I think 2 wieners, both skinless. They’re used by some restaurants and I thought they were pretty good until I found Fork in the Road.
