Black's BBQ Shows the Art of Sausage Making on Goodtaste with Tanji
In this Goodtaste with Tanji episode, third-generation pitmaster Kent Black walks viewers through the full handmade sausage process—a craft the Black family has been perfecting since 1932.
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In Goodtaste with Tanji’s episode DIY: Black’s Sausage Making, The Original Black’s Barbecue opens the smokehouse doors to reveal one of its oldest and most essential traditions: handmade sausage.
“We started back in 1932 making our own sausage and we are still doing it today,” says Kent Black, third-generation pitmaster. While most barbecue joints outsource their sausage, Black’s remains one of the few in Texas still making it by hand—every single day.
Kent, along with Black’s team member Josh Mendoza, walks through each step of the process, from seasoning and grinding to stuffing and linking. The company produces over 1,000 pounds of sausage a day, carrying forward the legacy with consistency and care.
“It’s probably the hardest thing we do,” Kent says. And watching the episode, it’s easy to see why. Each batch takes precision and patience—and that effort is what sets Black’s sausage apart.
This isn’t just a cooking demo—it’s a look at the behind-the-scenes work that keeps a 90+ year tradition alive. From the hands-on technique to the pride in doing it right, this episode shows why handmade sausage still matters at Black’s.
For anyone who loves Texas BBQ, values tradition, or wants to see real craftsmanship in action, this is one episode you won’t want to miss.