Hill Country Sausage – 3 lbs.

These are the sausages that guests to Salt Lick drool over as they see them hanging over the famed open pit, being licked with smoke from live oak! They’re made with a combination of pork and beef, plus some brown sugar and a secret blend of spices.

In 1967, Thurman Roberts and his two sons built an open barbecue pit and started selling the barbecue that their family had been smoking for generations. Curious locals stopped by for a taste, and soon enough they were selling out every weekend. Today, Salt Lick is synonymous with Central Texas barbecue. Thousands flock there from far and wide on a daily basis to dig into the legendary ‘cue that’s still coming off of that world-famous open pit, tended to by Thurman’s son, renowned pitmaster Scott Roberts.