Meat+Poultry - February 2018 - 36

COVER STORY

A sausage-centric barbecue business
thrives-deep in the heart of Texas
BY J O E L C R E WS | j c r e w s @ s o s l a n d.c o m

B

"When you're
in central
Texas and you
say 'sausage,'
it means beef
sausage."
- BRYAN BRACEWELL

36

ig hair, high school football and
barbecue are synonymous with Texas
culture, and when it comes to Lone Star
cuisine, sausage is a coveted subculture all its
own. At Southside Market and Barbeque Inc.,
what started as a modest one-man operation
over a century ago, is an iconic restaurant
brand that's gone large with two locations
and a rich history of sausage production. The
"Market" part of the company name isn't just
a moniker as Southside started as a butcher
shop and its restaurants still sell products from
retail meat cases at the eateries. The original
restaurant in Elgin, Texas, sits adjacent to its
dedicated sausage-processing plant and those
sausage products are mainstays on its menus
and in a growing number of grocery store
chains and foodservice outlets.
The Bracewell family's journey in the meat
business and, indeed, in the sausage segment
dates to 1882, when William Moon founded

MEAT+ POULTRY | 02.18 | www.meatpoultry.com

the company, which was basically a butcher
delivery service.
"He slaughtered cattle and pigs out in the
country and then delivered fresh meat door-todoor in town from a horse-drawn buggy, says
Bryan Bracewell, third-generation owner of
Southside Market. At the end of each day, Moon
would take whatever was leftover and make
smoked barbecue and sausage to avoid spoilage,
because in that era there was no refrigeration.
"That's kind of how the sausage was born,"
Bracewell says. Four years later Moon opened
a storefront in downtown Elgin on what was
then known as South Street. The small-town
butcher sold fresh meats in the front of the
store and sausage and smoked meats in the
back, still using what was leftover from the
day's business just as he did four years earlier.
That store endured and changed
hands about four times before Bracewell's
grandfather, Ernest Sr., who called on the
store as a salesman for what was then
known as Armour & Co., decided to buy
it in 1968. The shop was famous for its
sausage in those days, but Bracewell says his
grandfather swore the recipe wasn't written
down anywhere and the product was always



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Meat+Poultry - February 2018

Table of Contents for the Digital Edition of Meat+Poultry - February 2018

Meat+Poultry - February 2018
CONTENTS
COMMENTARY
Business Notes - BARRY CARPENTER TO RETIRE FROM NAMI
Business Notes - ALLEN HARIM PICKS A PICKLE PLANT FOR NEW HQ
Business Notes - JOHN SOULES FOODS INVESTS IN NEW ALABAMA FACILITY
Business Notes - BEYOND MEAT ADDS BEYOND SAUSAGE TO THE LINEUP
Business Notes - MORRILTON PACKING TO LAUNCH $2.1M EXPANSION
Business Notes - CARGILL, TYSON JOIN COMPANIES LEAVING GMA
Business Notes - FRICK’S QUALITY MEATS ANNOUNCES EXPANSION
WASHINGTON - Achieving ag export success
Sausage Report - Weiners and sausages on a roll
Company Profile - Fresh for Retail
Sausage Processing - Keeping it Real
Packaging Solutions - Full Speed Ahead
Cover Story - Lone Star Links
Small Business Matters - Small Town, Big Flavor
Transportation - Controlling Chaos
Poultry Processing - Behing the Scenes
Ingredient Issues - The road to clean label
Tools of the Trade - Watchful Eye
Training and Recruitment - Looking to the Future
From the Corral - Recruiting industry rock stars
CALENDAR - Industry events
Names in the News
Showcase
Classifieds
Advertisers
The Insider
Meat+Poultry - February 2018 - Meat+Poultry - February 2018
Meat+Poultry - February 2018 - Meat+Poultry - February 2018
Meat+Poultry - February 2018 - 2
Meat+Poultry - February 2018 - 3
Meat+Poultry - February 2018 - CONTENTS
Meat+Poultry - February 2018 - 5
Meat+Poultry - February 2018 - 6
Meat+Poultry - February 2018 - 7
Meat+Poultry - February 2018 - COMMENTARY
Meat+Poultry - February 2018 - 9
Meat+Poultry - February 2018 - Business Notes - BEYOND MEAT ADDS BEYOND SAUSAGE TO THE LINEUP
Meat+Poultry - February 2018 - Business Notes - FRICK’S QUALITY MEATS ANNOUNCES EXPANSION
Meat+Poultry - February 2018 - WASHINGTON - Achieving ag export success
Meat+Poultry - February 2018 - 13
Meat+Poultry - February 2018 - Sausage Report - Weiners and sausages on a roll
Meat+Poultry - February 2018 - 15
Meat+Poultry - February 2018 - Company Profile - Fresh for Retail
Meat+Poultry - February 2018 - 17
Meat+Poultry - February 2018 - 18
Meat+Poultry - February 2018 - 19
Meat+Poultry - February 2018 - Sausage Processing - Keeping it Real
Meat+Poultry - February 2018 - 21
Meat+Poultry - February 2018 - 22
Meat+Poultry - February 2018 - 23
Meat+Poultry - February 2018 - 24
Meat+Poultry - February 2018 - 25
Meat+Poultry - February 2018 - 26
Meat+Poultry - February 2018 - 27
Meat+Poultry - February 2018 - Packaging Solutions - Full Speed Ahead
Meat+Poultry - February 2018 - 29
Meat+Poultry - February 2018 - 30
Meat+Poultry - February 2018 - 31
Meat+Poultry - February 2018 - 32
Meat+Poultry - February 2018 - 33
Meat+Poultry - February 2018 - 34
Meat+Poultry - February 2018 - 35
Meat+Poultry - February 2018 - Cover Story - Lone Star Links
Meat+Poultry - February 2018 - 37
Meat+Poultry - February 2018 - 38
Meat+Poultry - February 2018 - 39
Meat+Poultry - February 2018 - 40
Meat+Poultry - February 2018 - 41
Meat+Poultry - February 2018 - Small Business Matters - Small Town, Big Flavor
Meat+Poultry - February 2018 - 43
Meat+Poultry - February 2018 - 44
Meat+Poultry - February 2018 - 45
Meat+Poultry - February 2018 - 46
Meat+Poultry - February 2018 - 47
Meat+Poultry - February 2018 - 48
Meat+Poultry - February 2018 - 49
Meat+Poultry - February 2018 - Transportation - Controlling Chaos
Meat+Poultry - February 2018 - 51
Meat+Poultry - February 2018 - 52
Meat+Poultry - February 2018 - 53
Meat+Poultry - February 2018 - 54
Meat+Poultry - February 2018 - 55
Meat+Poultry - February 2018 - Poultry Processing - Behing the Scenes
Meat+Poultry - February 2018 - 57
Meat+Poultry - February 2018 - 58
Meat+Poultry - February 2018 - 59
Meat+Poultry - February 2018 - 60
Meat+Poultry - February 2018 - 61
Meat+Poultry - February 2018 - 62
Meat+Poultry - February 2018 - 63
Meat+Poultry - February 2018 - Ingredient Issues - The road to clean label
Meat+Poultry - February 2018 - 65
Meat+Poultry - February 2018 - 66
Meat+Poultry - February 2018 - 67
Meat+Poultry - February 2018 - 68
Meat+Poultry - February 2018 - 69
Meat+Poultry - February 2018 - 70
Meat+Poultry - February 2018 - 71
Meat+Poultry - February 2018 - Tools of the Trade - Watchful Eye
Meat+Poultry - February 2018 - 73
Meat+Poultry - February 2018 - 74
Meat+Poultry - February 2018 - 75
Meat+Poultry - February 2018 - 76
Meat+Poultry - February 2018 - 77
Meat+Poultry - February 2018 - 78
Meat+Poultry - February 2018 - 79
Meat+Poultry - February 2018 - Training and Recruitment - Looking to the Future
Meat+Poultry - February 2018 - 81
Meat+Poultry - February 2018 - 82
Meat+Poultry - February 2018 - 83
Meat+Poultry - February 2018 - From the Corral - Recruiting industry rock stars
Meat+Poultry - February 2018 - 85
Meat+Poultry - February 2018 - CALENDAR - Industry events
Meat+Poultry - February 2018 - 87
Meat+Poultry - February 2018 - Names in the News
Meat+Poultry - February 2018 - 89
Meat+Poultry - February 2018 - Showcase
Meat+Poultry - February 2018 - 91
Meat+Poultry - February 2018 - 92
Meat+Poultry - February 2018 - 93
Meat+Poultry - February 2018 - Classifieds
Meat+Poultry - February 2018 - 95
Meat+Poultry - February 2018 - 96
Meat+Poultry - February 2018 - Advertisers
Meat+Poultry - February 2018 - The Insider
Meat+Poultry - February 2018 - 99
Meat+Poultry - February 2018 - 100
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