Tracing the evolution of sausage as a barbecue staple

The contribution of meat markets to the barbecue scene, at least in the Southern part of the United States, was influenced by Jim Crow laws that enforced racial segregation in such places as restaurants where minorities were forced to use separate entrances, eat in designated locations, or were served only takeout. Meat markets did not have these same restrictions, so people would go into them and purchase smoked meats, including sausages, get some bread or tortillas, cheese and other items to make a meal. Over time, these smoked products, especially sausage, served in this manner gained popularity with a wider audience and became a foundation for our love affair with this style of food. Sausage ultimately gained fame as part of the Texas Trinity, alongside brisket and pork spareribs, forming the core of Texas Barbecue. In the 20th century, ordering one-, two-, or three-meat plates or buying meat by the pound on butcher paper became common. Sausage, being the least expensive of ...