In this episodeI chat with Ben Siegel and Chef Ted Prater from Banger’s Sausage House & Beer Garden in Austin, Texas. In this almost hour long interview we talk about how Banger’s came to be as well as Ben and Chef Ted’s background AND what brought them together. We talk about the original concept and how Ben knew when to pivot and ‘listen’ to his customers to grow the business. We talk about the evolution of the smokehouse and now everything that they offer(including whole hog Thursday through Sunday). We discuss sausage making, pickling, fermenting, curing, and so much more. You will learn an exceptional amount about Banger’s and the two men behind this business, which is actually only in its infant stage. You will really enjoy this.
See all things(including current hours) here: https://www.bangersaustin.com
See Banger’s on Instagram here: https://www.instagram.com/bangersaustin
Check Banger’s out on Twitter here: https://twitter.com/bangersaustin
See Banger’s on Facebook here: https://www.facebook.com/bangersaustin
Follow Chef Ted here on Instagram: https://www.instagram.com/blinkychef
See more of Robert Jacob Lerma’s work here: https://www.instagram.com/robertjacob…