This Hidden Gem Serves Unbelievably Great Sausages and Kolaches

Stella Raines

Editor-in-Chief

This Hidden Gem Serves Unbelievably Great Sausages and Kolaches

Ten miles east of Temple, a long ranch‑style building has been feeding travelers and locals since the 1940s.

Part café, part bakery, part meat market—and even a deer processing shop—Green’s Sausage House is a one‑stop throwback to the days when country stores did it all.

*Inside Green’s Sausage House, the meat counter sits to the left, frozen items and bread racks center, with aisles full of jams and specialty goods. Credit: John B.*

Founded in 1946 by Jerome and Della Green, the place quickly became famous for sausage made from a Czech family recipe.

Demand grew so strong that by 1960, the Greens moved across the highway into a former dance hall, transforming it into one of Central Texas’s most beloved eateries.

Sausage by the Dozen

*The display case showcases meats, cheeses, and sausages—some ready to eat and clearly marked. Credit: John B.*

The meat counter at Green’s Sausage House showcases more than two dozen sausage varieties, all made on‑site from recipes passed down through three generations.

While the original Czech‑style links remain the cornerstone, the lineup now includes jalapeño cheese, garlic, smoked turkey, and rotating seasonal specialties.

Smoked in four industrial pits behind the building, the sausages emerge with that signature snap and juicy interior that defines a proper Texas link.

*Endless varieties of sausages line the counters, making Green’s a paradise for meat lovers. Credit: Mike H.*

Guests can order them hot from the café, buy them by the pound, or take raw links home to cook themselves.

Among the menu’s highlights is the kraut sausage burger—a grilled patty topped with mustard, pickles, onions, and a mound of tangy sauerkraut.

It’s the kind of simple, satisfying dish that keeps Green’s at the heart of Central Texas food culture.

*Bacon and cured meats fill the deli display, highlighting Green’s dedication to quality. Credit: Grant B.*

More Than Sausage

*The chicken fried steak, served with gravy and fries, proves Green’s also excels at hearty meals. Credit: Cassie H.*

The café menu stretches well beyond sausage. Regulars dig into chicken‑fried steak, hand‑battered catfish, rib‑eye sandwiches, and fresh‑ground burgers, with boudin balls and beer‑battered onion rings earning their own fan base.

*The Kraut Sausage Burger delivers bold flavor, a signature dish at Green’s. Credit: Grant B.*

Fridays and Saturdays bring a sausage‑and‑sauerkraut plate with green beans and mashed potatoes—a tradition many locals won’t miss.

Breakfast is equally popular, with omelets, burritos, and hearty country portions that keep the crowd coming back.

Then there’s the bakery, a surprise for first‑time visitors. Green’s turns out loaves of white, wheat, rye, Italian, jalapeño cheese, and cinnamon nut raisin bread daily, and they sell fast.

*A baked goods display case offers savory and sweet treats fresh from the oven. Credit: Tim C.*

Longtime customers even test the remaining stock for freshness, warning newcomers that once you’ve tasted Green’s bread, supermarket loaves will never measure up.

The Kolaches

*Kolaches are a specialty here, with boxes featuring different flavors to enjoy. Credit: Adam L.*

The kolache case holds 14 flavors at last count, and the Czech pastries are freshly baked every morning.

Fruit-filled, cream cheese, sausage-stuffed—the kolaches alone draw travelers who detour off the highway specifically for them.

Reviews consistently rank them among the best in Central Texas, which is saying something in a region where Czech bakeries compete fiercely.

The buttermilk pies, cookies, and other baked goods fill out the display.

Everything comes from the kitchen attached to the building, made with the same family recipes that have defined the business for nearly 80 years.

The Market Side

*Shelves stocked with country goods—jars, canned items, salsa, pickles, and more—add to the market-style charm. Credit: Tate V.*

Beyond the café, Green’s operates a full meat market. Six varieties of bacon line the display cases alongside the sausage selection.

Cheeses—also around six varieties—complement the smoked meats. Jerky and cured products make popular road trip supplies.

The shelves throughout the store stock jellies, jams, salsas, habanero pickles, pickled quail eggs, and specialty items that reflect both the region’s agricultural heritage and the family’s commitment to homemade products.

Visiting Information

Green’s Sausage House is located at 16483 State Highway 53, approximately 10 miles east of Temple in the Zabcikville area.

The market is open Monday through Friday, 7:00 AM to 7:00 PM (some sources indicate 6:00 PM closing), and Saturday, 7:00 AM to 6:00 PM (some indicate 5:00 PM).

The café closes about 30 minutes before the market. Closed Sundays.

For more information, call 254-985-2331 or visit greenssausagehouse.com.

Use the map to explore its location and discover nearby rural communities, farms, and scenic Central Texas countryside.

Where: 16483 State Highway 53, Temple, TX 76501 (Zabcikville area)

Green’s Sausage House isn’t just a restaurant—it’s a living piece of Texas food history, where handmade sausages, fresh-baked kolaches, and country cooking have been bringing travelers back for three generations.

Stella Raines

Editor-in-Chief

Stella brings over a decade of storytelling experience to TX Headlines. With roots in West Texas and a love for road trips, she leads the editorial team with an eye for the hidden stories that make Texas unforgettable.