Goldis Sausage Company

The most amazing sausage ever! Goldis, you were on South First, but you disappeared! Come back!

They come up with such unique flavors and it’s some of the best sausage I’ve ever had.

After reading all of the great reviews of the food and the service, my expectations were really high when heading to lunch here today. But they were definitely met. I ordered the Goldis but got a sample of the green curry from him and mac and cheese from my friend. They were all solid, but the green curry is what I’ll be telling everyone I know about. Mr. Goldis is so friendly and the food came out very quickly. I enjoyed that he made a sausage (boerewors) that he wasn’t sure how to pronounce.

A superinnovative menu of perfectly executed sausages, served up by the most personable dude ever… LOVE!
The Fella and I split a mac n cheese link and an apple pie sausage after bustin’ our butts pouring beers and slinging merch at (512)‘s anniversary party.. What a perfect way to wrap up the afternoon!
The combination of spices and ingredients in each link is spot-​on perfection — they make the the side condiments unnecessary; a completely delicious frivolity. (Like eating the rootbeer mustard with a spoon after the sausage is gone — *that* kinda delicious)
And the roll that each link is served in.. yes! My personal pet peeve is bad bread served with good food, but there is absolutely no chintzing out on the bread here — hefty enough to handle the meat even if you do top it with the sauce, chewy, and just divine.
Massive high fives!

So glad they moved to the neighborhood! Just brought our company samplers and they were devoured. I can see us doing business with them often!!!

Goldis is great.
Imagine this: it’s 1:30 in the morning, you’ve had a few drinks, and you’re hungry. There’s not really a reason for you to be hungry because you ate dinner (actually, you might have eaten two dinners), but you suddenly remember that Goldis is located behind Crow Bar and now you are on a mission to fill your mouth hole with sausage. The only way you are going to fulfill your destiny as a magnificent eatbeast is if you keep eating, so you better get a move on.
With so many options, how do you know what to choose? (If your goal is to become an eatbeast, what does it matter?) Don’t worry — the lovely man serving up tasty treats will let you sample the sausage! (Thus awakening the hunger deep within.) I settled on the longenesa, which was an option the night I went. It is highly likely that I misspelled that, as I did not take a picture and I’m just going off of memory and phonetics. Apologies, Goldis, if I butchered your beautiful sausage.
That sausage was one of the best meat tubes I’ve ever inserted in my (m)eat hole. Time and tender, loving care went into crafting that tube of heaven and it showed. Gently nestled between perky buns? Could this get any better? Each bite was exquisite and I was sad when I finished it. I seriously considered getting another one, but you must pace yourself. Instead of letting the sausage train run through my mouth, I opted to get off at the first stop. I know, I’m boring, but you gotta work up your stamina, you know? It was my first time and I wanted to take things slowly and really get a feel for the whole experience.
If you check in on Unilocal,you get a free shot of chili. I chose the jerk chili because everyone knows girls go for the bad boys. Who can resist a walk on the wild side? I’m a beast, remember, my whole life is the wild side. The jerk chili didn’t jerk around, either — that was a full on shot in the mouth of tasty, delicious jerk-​juice and meat.
If you’re a fan of pickles, you’d being doing a disservice to your tastebuds and yourself if you didn’t get the pickle platter. They’re homemade and there’s different kinds. Unfortunately, I have no idea what the flavors were, but I can guarantee you that those pickles were delicious. Those little cucumber coins were pickled with all the skill of a person who knows how to handle some sausage. (Hint: that is a metric fuckton of skill, y’all. These lips would not lie.)
If you like having your sausage tenderly handled and expertly served, Goldis is your place. If you really like Goldis, and you should (read: will), you can grab one of their magnets to proudly display on your fridge, next to the kid’s drawings. One of them has boobs on it. Now that’s a mighty fine way to hang your kid’s report card.

The service was friendly and inviting. The green curry sausage topped with their curry bbq sauce was amazing! I’ll be back soon

Keenan cooks up unique combinations like watermelon and hatch chile chili, and an incredible chorizo verde sausage. Perfect late night food to take into the bar next door. Looking forward to when Goldis Sausage starts shipping national. Until then, it’ll be an Austin favorite.

I was amazed at how delicious the food is!!! I had the mole Frito pie! First of all it was the best tasting mole I have ever had and second it was the best me I ever had!!!

I’ll keep it short and sweet.
1. I’ve tried several things and haven’t had one bad item. Love the food!!!
2. I wish I could give the customer service 10 stars. The guys running this place are so nice and helpful. Always always great customer service. That in itself would make me want to come back even if the food was just okay.

I sampled the apple flavored pork sausage and devoured a Mac n cheese sausage on a bun topped with Curry BBQ sauce. Probably the best two examples of sausage I’ve ever had. One of the owners was working that day, he seemed really genuine and interested in a high quality product. Much props to these two guys. I’ll definitely be back for more.

Before you waste time reading this, just go eat here, seriously! Stephen (I think that’s his name) is very friendly and excited about his foods. He just has that aura that people who get excited about others enjoying their food get!
I’ve lived less than a block away from this location (used to be Jamaican cuisine) for three years, and still do. Finally tried it for the first time tonight (I’m a late adopter). This is damn good grub! Plain and simple!
I had the apple pie sausage and the Mac n’ cheese. The apple pie is pretty much the perfect blend of sweet and savory with pork as the base flavor and a subtle cinnamon note. The Mac n’ cheese is Mac n cheese in a sausage casing, smokey cheesy and awesome! Take some of the recommended sauce for it (can’t remember which sauce it was but ask the experts there).
Sampled the mole and jerk chili and both were outstanding. The mole had a subtle but noticeable pleasant flavor. The jerk was the same base but with jerk spices instead, and boy are they great! The pleasant manageable heat comes on slow and comfortably.
I will definitely being stopping in after nights out or when I just feeling like ordering out without the wait!

ITS SO GOOD. They will let you sample something if you aren’t sure about what you want. They have so many good condiments, and the guy even offered me real horseradish, and a mint julep pickle! The guy working it was so so so nice, I really appreciated his attitude. Can not stress how great it was.

Wow. I hate to give this spot up. I have to say between it’s location, hours and Menu… I Love It. I don’t have to rush when I get home from work at 9pm to try and hit up some place that has halfway decent food (No offence Denney’s) The Apple Sausage one blew my mind, I dug the Coffee Mole’ Chili, tried the Macaroni Sausage, and the Goldis, which I kept pronouncing Goldies, and they were kind enough not to correct me. Nice Guys, Great food, try it out. Off Congress, behind the «Crow Bar».

Located in the parking lot of Crow Bar on S. Congress. They have a great selection of fresh made sausages. I got the sampler with the Goldis sausage (a more basic sausage), Chimichuri Sausage (deliciously spicy), a sausage that had bananas in it (it just added a hint of banana to a great tasting link). My friend got the Mac ‘n Cheese sausage (mac ‘n cheese in a sausage casing). We each got their chili (Jerk and Mole) both were great. He gave the German Style Potato Salad for free. Super good. Red potatoes, egg and sauerkraut. They make their own mustards there. He also gave us a sample of the Apple Pie Sausage (Apple, pork and cinnamon).
Every single thing that I had there was excellent. Go check them out.

Goldis makes their own, all available with your choice of sauces. In fact, they hate making anything but original flavors. Currently located in the back parking lot of Crow Bar on South Congress. When I was there, they had spicy italian, habanero, and one with goat cheese. All good, and very friendly service. In fact, after I sampled the first one, he sampled it himself and said he didn’t think that batch was good, and proceeded to give me two additional ones for free! Impressive service and standards, Goldis. May other food trailers follow your fine example.

Phenomenal sausage! Not just the quality but the selection as well. I got the sampler to try out a few of his different flavors and was very impressed. I grill at the house all the time but Keenan, the owner, obviously has much more experience on the pit than the average bear. I’m also a a sauce guy and there’s no shortage of sauces or mustard blends at Goldis! Job well done Keenan!
Ps the food is outstanding sober, but if you have a few extra minutes before super time, drink a few cold ones to prime the engine. After a couple beers this cuisine is OUTSTANDING!

Uh, they actually make a Red Velvet Cake Sausage… that says a lot about this place.
There is also a Berbere Banana Sausage… really good. Also tried the Honey Orange Mango Sausage, Chorizo Verde, and Mac and Cheese. That’s right, they stuff mac and cheese into a sausage and then smoke it.
Also makes some unique mustards like Curry BBQ, Dr Pepper, Ginger Mustard, and a few daily specials to go along with his creations.
And for dessert how about a smoked apple pie sausage with apples and pie crust mixed in with pork and smoked?
Still in the parking lot of the Crow Bar

Just when I thought Bangers on Rainey St. was my new favorite sausage joint in town, along comes Goldis to blow them away! Bigger, juicier, more flavorful sausages, perfectly smoked and warped in a flaky, buttery sub bun. It’s meat heaven.
The chef gets extra points for creativity, with crazy sausage flavors like apple pie, Hawaiian pizza, and mac & cheese. Mix and match them with his equally-​inventive sauces, like ginger mustard, root beer, mint julep, or IPA, and there’s almost no limit to the number of combinations — especially since he comes up with new ones all the time.
The menu also lists a bunch of desserts that sound delicious, but you’ve gotta get em before they sell out. Good luck with that.

This guy loves sausages. He loves to create new and interesting sausages. He creates new and interesting mustards. He is funny, friendly, and it’s just darn fun to give him business. You never know what he might have on a given day, from Thanksgiving sausage (trust me, get this if he has it) to apple pie sausage (also excellent), and more recently he had a pad thai and a green curry sausage. Both very good (although I liked the green curry a bit more than the pad thai). He always has the smoked mac and cheese sausage on the menu — the mac and cheese is smoked in a sausage casing — crazy! And delicious!
My only complaint is that the sausages are too interesting on their own to need all the interesting mustards (flavored with sodas, beer, curry barbecue sauce, and more). He needs to have something bland to put the mustards on. But bland really is not his style! I just eat them with my fingers, they’re that good!
For sides there are sweet potatoes and a vinegary slaw that is actually more like kimchee. But you’re not coming here for the sides. You’re going for the great sausages!