ARTISAN SAUSAGE Black belt Bill Dumas, the 'Sausage Sensei,' pushes the envelope of new product development BY JOEL CREWS | jcrews@sos land.com B ill Dumas is very philosophical about how the sausage is made. He has refined his artisanal method and techniques over the years and respects the history and craft of making sausage. In fact, the native Texan is known to many in the culinary world and especially in the barbecue restaurant segment as the " Sausage Sensei. " He is a well-studied student of his craft and now works in a region considered the hotbed for Texas barbecue restaurants as the sausage maker for Brotherton's Black Iron Barbecue in Pflugerville, about 18 miles north of Austin. In his current role, Dumas works alongside Brotherton family members and longtime pitmasters who give him the freedom to create outside-thebox, seasonal sausage creations that are offered on the menu in addition to the mainstays. In many ways, he is like an artist, creating paintings or sculptures in his own studio. 28 MEAT+POULTRY | 02.24 | www.meatpoultry.com Joseph McGregorhttp://www.meatpoultry.com