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01-26-2008, 01:03 PM
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#1
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BBQ NOOB
Join Date: Jan 2008
Posts: 30
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Another Hello from California
Hi all! I've been BBQing on my WSM for a couple of years and just made my first batch of fresh sausages last weekend. I found this forum through the Virtual Weber Bullet forum where I occasionally lurk. I'm looking forward to learning more about these hobbies from you guys.
Now that I have made the basic fresh garlic sausage recipe from the Charcuterie book, what batch of sausages should I make next?!
-Kyle
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01-26-2008, 01:17 PM
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#2
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Welcome, head right to the sausage section and make yourself at home.
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__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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01-26-2008, 01:40 PM
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#3
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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Hey Kyle..welcome. Person can't go wrong with Big Dave's cheesy jap sausage. Purty sure the recipe is in the sausage section. If it aint holler back.
bigwheel
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01-26-2008, 02:29 PM
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#4
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God O'Que
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
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Welcome.
--John
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Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
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01-26-2008, 02:37 PM
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#5
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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Greetings from Cleveland! 
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01-26-2008, 07:57 PM
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#6
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Pope O'Que
Join Date: Jul 2006
Location: North Central Massachusetts
Posts: 2,378
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Welcome...
Always wanted to try apple & spice pork sausage
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JFOA
The weather is here.... wish you were beautiful
Imagine my disappointment if i were here to make you happy
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01-26-2008, 09:45 PM
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#7
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Saint O'Que
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
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Welcome aboard.
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01-26-2008, 09:47 PM
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#8
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Welcome aboard Kyle! The book you have, Charcuterie, has plenty of good recipes in it! Hey, don't forget the pictures, some around here love them!
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I hope this isn't negative!
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01-26-2008, 09:55 PM
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#9
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Welcome Kyle.
Try Wittdog's Grandpa's Polish sausage recipe. Good stuff! 
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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01-26-2008, 10:24 PM
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#10
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Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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Welcome to the forum.
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" Never let a day go by "
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01-26-2008, 10:43 PM
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#11
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Good to have you on Board Kyle, just what we need another sausage head. 
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Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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01-27-2008, 10:22 AM
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#12
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Welcome aboard. There is a ton of info here and the resident expert in Sausage making is Wittdog. Check out the sausage area. I am a newbie to sausage making my self. Lets see some FOOD PORN!
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01-27-2008, 11:06 AM
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#13
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Welcome...take a look at the recipe section for a few ideas on your next batch of sausge.
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Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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01-27-2008, 09:51 PM
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#14
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Wizard of Que
Join Date: Nov 2007
Location: Winnfield LA
Posts: 1,812
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Welcome. There is alot of knowledge on this forum. I learn something new all the time.
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Geaux Tigers
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01-28-2008, 11:18 AM
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#15
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Saint O'Que
Join Date: Jun 2005
Location: SoCal
Posts: 1,245
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Finally some more Californians!!! Welcome!
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__________________
30 Helens agree...to disagree.
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