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GuideUpdated July 15, 2026

3 Best Places for House sausage in Austin

Where to find the best house sausage in Austin — each restaurant rated 4.0★ or higher. Top-rated at 9.4★. Spanning barbecue kitchens. Curated by TastyPals.

The best places for house sausage in Austin are Terry Black's Barbecue, Franklin Barbecue, Micklethwait Barbecue. Start with Terry Black's Barbecue if you want the strongest overall first pick.

By Carlos Mendez•3 ranked picks•Published July 15, 2026•Updated July 15, 2026
Methodology•Editorial team
Terry Black's BarbecueFranklin BarbecueMicklethwait Barbecue
3 Best Places for House sausage in Austin
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Top picks at a glance

#1Terry Black's BarbecueBarbecue • Zilker • $$#2Franklin BarbecueBarbecue • Austin • $$#3Micklethwait BarbecueBarbecue • Austin • $$

Who this guide is for

This guide covers the highest-rated spots for house sausage in Austin. Whether you're a local hunting your next regular or visiting and want to eat well, these picks are sorted by quality and review depth.

Quick picks

Terry Black's Barbecue
Barbecue • Zilker
Terry Black's carries a barbecue lineage that runs back generations to Lockhart, and the Austin outpost on Barton Springs Road has built a reputation as one of the rare high-volume smokehouses that…
Franklin Barbecue
Barbecue • Austin
Franklin Barbecue is the East Austin smokehouse that turned Central Texas brisket into something approaching a national religion — and the line that forms before dawn is not theater, it is a ration…
Micklethwait Barbecue
Barbecue • Austin
Micklethwait Craft Meats is the East Austin trailer that the city's barbecue conversation regularly circles back to — operating out of a small yard off Rosewood, it has built a reputation that runs…
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Editorial details
Published: July 15, 2026
Last updated: July 15, 2026

On this page

  1. 1. Terry Black's BarbecueView →
  2. 2. Franklin BarbecueView →
  3. 3. Micklethwait BarbecueView →

How the restaurants compare

Editorial restaurant image stand-in for Terry Black's Barbecue
Google
Terry Black's Barbecue
Zilker • Barbecue
9.9/10
TastyPals Score
Price
$$
Best for
date night
Mood
Zilker
Editorial restaurant image stand-in for Franklin Barbecue
Google
Franklin Barbecue
Austin • Barbecue
9.9/10
TastyPals Score
Price
$$
Best for
bib gourmand
Mood
Easygoing
Editorial restaurant image stand-in for Micklethwait Barbecue
Google
Micklethwait Barbecue
Austin • Barbecue
9.9/10
TastyPals Score
Price
$$
Best for
cocktail
Mood
Easygoing

How we chose

We looked for restaurants that feel like a strong fit for the guide topic, not just the most obvious names in the city. The shortlist favors rooms with clear mood, dependable pacing, and enough distinction to help someone decide faster. Read our full methodology →

Room tone

Lighting, pace, and general energy all need to support the reason someone clicked this guide.

Food fit

We favored restaurants that feel best suited for the moment, not just restaurants with broad reputation.

Useful range

The final list tries to give readers enough variation in neighborhood, price, and style to compare real options.

3 ranked picks

Terry Black's Barbecue — Terry Black's carries a barbecue lineage that runs back generations to Lockhart, and the Austin outpost on Barton Springs Road has built a reputation as one of the rare high-volume smokehouses that doesn't seem to trade quality for capacity. The space is cavernous and cafeteria-style — post-oak smoke in the rafters, cutters working briskets and ribs down the line as fast as the crowd comes through, and the crowd apparently never really thins. What could easily feel like a barbecue factory is consistently described as a well-run operation with a clear sense of purpose. The fatty brisket is what people come back for — smoked over post oak and reportedly sliced to order, so it doesn't sit and tighten on a tray. The black-pepper bark and the fat-to-meat ratio on the fatty end are what diners point to when they call this place a benchmark. The beef rib is the room's showpiece: a single bone that runs forearm-length, the kind of thing that makes Central Texas barbecue make sense to someone who's never had it. The house sausage rounds out the meat lineup, and the creamed corn has developed its own following as a side that actually justifies ordering — reportedly made with the same seriousness as the proteins rather than as an afterthought. Practically, this place handles groups better than almost anywhere else in Austin's barbecue corridor, which makes it the go-to when Franklin's two-hour line isn't an option on a given morning. Weekends move quickly and supply on the beef rib especially goes fast — earlier in the day means more to choose from. Order by the pound, mix fatty and lean brisket, and budget for at least one beef rib to share. View restaurant →
Franklin Barbecue — Franklin Barbecue is the East Austin smokehouse that turned Central Texas brisket into something approaching a national religion — and the line that forms before dawn is not theater, it is a rational response to the reputation. The setup is deliberately stripped down: a converted building, butcher paper, a chalkboard menu that sells out daily. That austerity is the whole operating philosophy. Everything exists in service of the meat, and by every account that reaches me, the meat is among the best smoked anywhere in this country. The menu centers on four things worth knowing about. The fatty brisket is what pilgrims come for — reportedly smoked over post oak for the better part of a day, developing a peppery bark that diners consistently describe as the standard by which other brisket gets measured. The beef rib is a serious secondary commitment, the kind of large-format cut that draws its own devoted following. House sausage holds a place on the menu that sausage rarely earns at a brisket-focused operation, and the pulled pork rounds out the board without being an afterthought — which, at most Central Texas joints, it absolutely would be. Everything is sold by the pound, and the conventional wisdom is to go heavy on the fatty brisket before working your way across the rest. Practical reality: Franklin operates on lunch hours and sells out most days, full stop. Arriving at or before opening is not overcaution — it is the only reliable strategy. Bring cash, recruit someone to share the line, and show up with enough appetite to eat immediately. This is a daytime institution, not a dinner plan, and patience is the one ingredient you have to supply yourself. View restaurant →
Micklethwait Barbecue — Micklethwait Craft Meats is the East Austin trailer that the city's barbecue conversation regularly circles back to — operating out of a small yard off Rosewood, it has built a reputation that runs comfortably alongside the more famous names without requiring a pre-dawn commitment. The setup is classically no-frills: a trailer, picnic tables, a hand-lettered menu, and a smoker that is doing all the real work. What makes Micklethwait worth tracking down is less the mythology and more the consistency that regulars and visiting writers keep reporting back. The brisket is the anchor, known for a dark, peppery bark and the kind of rendering that separates a serious pit from a casual one. Beyond the brisket, the house sausage is where Micklethwait reportedly distinguishes itself from a crowded field — rotating recipes, housemade throughout, and consistently cited as among the better links in a city that takes sausage seriously. The beef rib is a Saturday-only proposition, which means timing your visit around it if that is the priority — diners who do tend to say it is the right call. On the sides front, the jalapeño-cheese grits are the standout, representing a kitchen that is apparently paying attention to what goes next to the meat rather than treating sides as an obligation. Practical reality: the meat runs out, and it runs out faster on weekends. The move is to arrive well before noon, lead with brisket and whatever sausage is current, and add a beef rib if it is Saturday and they are still on. This is a cash-and-patience operation, and the patience is better spent arriving early than standing in line after the good cuts are gone. View restaurant →

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Save these spots to your Austin list

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Personalized city picksCleaner shortlistsBuilt for iPhone and Android
TastyPalsTonight
Your taste. Our picks.
Smarter follow-through after the guide: better restaurant context, quicker narrowing, less second-guessing.
For tonight
Date night spots with warm rooms and polished service
Next step
Keep exploring in the app when you want a tighter shortlist