For PART FOUR of my deep dive into creative sausage makers at BBQ joints across the United States, I focus my sights on Dayne Weaver at Dayne’s Barbecue in Fort Worth, Texas. Below you will see a wide variety of his unique sausage creations and some discussion from Dayne himself on his process and where he has come from in building his sausage program.
“When we started Dayne’s Craft Barbecue I wanted to always serve house-made sausages. We wanted to do things the hard way. Buying frozen sausages and calling it craft barbecue just didn’t make sense to me. So we quickly bought the equipment we needed and started making it ourselves.
The first sausage was our triple ‘chedda peppa sausage’. Me and Trevor Sales from Brix Barbecue teamed up as we were both making it and selling it at pop-ups. That was 3½ years ago. It was really good, but our process has changed a lot since then. If I tried it now I’m sure I would be disappointed in it and want to change some things.
We have 3 sausages to choose from every week. Two are standard on the menu (Jalapeño Havarti & Beefy Texan). The third is a rotating special, we have about 14 of those to choose from. We are constantly working on new recipes.
As for a favorite sausage, I really love our Chicken Cordon Bleu sausage. It’s a chicken sausage with chunks of ham, gruyère, swiss, and seasoned bread crumbs. So good. If we have leftover that isn’t sold we chill and vacuum seal them, then put them up for sale. Since we are a food truck, we are pretty limited on space. Once we have more space we’d love to have them available all the time. I do plan on putting together sausage classes sometime soon. So keep an eye out. Just working on a plan to make that happen.”
I featured Bill Dumas, Bryan Bingham, and Brandon Hurtado in previous pieces on sausage making.
Please see Dayne’s Craft Barbecue’s sausage stylings below:
Chicken Cordon Bleu sausage:
Funkytown Fuego sausage (a savory blend of pork, beef, Oaxaca cheese, and fire-roasted fresno peppers):
Bacon Cheeseburger Sausage (American cheese, chopped red onion, and fresh bacon crumbles to the grind):
Chicken Bacon Ranch sausage:
Beefy Texan sausage:
Berry Gouda sausage:
Check out my chat with Dayne Weaver and Thomas Loven from May 2021 here:
You can see my first chat with Dayne here: