3/21/2013 09:55:00 AM

The New Menu at Banger's Includes a Meat-Tastic Brunch

Never go to bed angry, and never come to Banger’s Sausage House and Beer Garden unless you’re prepared to eat lots of meat. Chef Ted Prater has revamped the menu, with brunch items like “The Kitchen Sink” (otherwise known as beef tongue hash), bacon slices that weigh a hefty quarter pound each and a classy cocktail called the “Manmosa” as well as a build-your-own michelada bar.

The regular menu has gotten some new love too. Now, instead of having to wade through the choices of types of buns and condiments, the “sausage gurus” suggest pairings. For example, try the venison merguez sausage with a pumpernickel bun, caramelized onions and curry ketchup. But don’t worry, your supper isn’t predestined: With over 20 rotating sausages and over 100 beers on tap, there are still plenty of fates to be made.

Need to get in touch with the Zagat blog in Austin? Email Megan Giller at megzagATX at gmail dot com.

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