Make Your Own Sausage At Home | Never Buy Store Bought Again!
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- čas přidán 17. 05. 2024
- Printable recipe below! Once you've made this sausage, you'll never go back to store-bought sausage again. We're flavoring up this juicy sausage with some good spices and chiles. #homemadesausage #cowboycooking
Used in this video:
Fresh Chile Co. freshchileco.com/
Roughneck smoker bit.ly/3W0dwUi
Sausage casings amzn.to/49CvZhG
ChefsTemp thermometer bit.ly/3prT4Bm use code: cowboykent25
Enamel bowels amzn.to/3m07G9k
Smokey Woods Wood smokeywoodsbbq.com/
Grinder amzn.to/40BHh1A
Orange gloves amzn.to/40ELems
Sausage stuffer amzn.to/468oOe9
Rode wireless Go 2 mic: amzn.to/3seAQ7X
Cowboy Hat: Chazhatz.com
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Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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Just a Greek guy from Athens. All I gotta say is that I "envy" your country lifestyle, from the doggos and the plains behind ya, all the way to the perfect sausage. You sir remind me of my granps who's passed away and I love ya. Yeehaw from Greece 🤘
Greece - beautiful country with rich history.Was there once,unforgettable experience
A tip of the cowboy hat to the Greeks. After all you guys invented Western Civilization.
I'm sorry to hear that you live in Athens
I am in bed, sick as a dog with COVID, and a new CKR video is just what I needed! Thank you both!
That sucks ,hope you have a speedy recovery.
Speedy recovery is my prayer for you.🙏🎶💖💐
Get well 😔😔😔
Speedy recovery from the common flu pal!!!
Get well soon
I love it when you thank our veterans an their service. All I can say is your welcome an thanks for recognizing your veterans. It was an honor an a privilege.
We thank you for your service and we owe you them so much
czcams.com/video/8gqwpfEcBjI/video.html
Kent, you could do a entire series on making sausage, brats, chorizo, hot dogs, and homemade hamburgers! Yum! All fresh and made at home, to your own designer ingredients! (I personally like a Brisket & Chuck hamburger!)
Great idea
i like stuffing my meat in between buns@@CowboyKentRollins
You had a very attentive audience. The entire crew was eager to sample the finished sausage.
Oh yea they like it when meat is involved
The Maj will always be my favorite. But then again I have a schnauzer that follows me around all day so I'm biased.
🥵
@@CowboyKentRollins🧐
I had the privilege of inheriting a cast iron sausage stuffer from my grandfather. It sees action 3 times a year when I make large batches of sausage for friends and family. Your sausage recipe would be ideal for my spring batch. Thank you as always for your good works.
Thanks for watching
Hi. Are you talking about sausage cold and you can slice? A guy at work would bring us the sausage in tubes from a deer hunt. It was killer.
Hi food lover ❤
Go vegan
VOMIT. @@RynaxAlien
Mr. Kent, you fulfil an empty space in my heart for a loving, wise, funny grandfather I never had
Thanks for every single one of your videos, we not only learn but have fun on the way! ❤❤❤
I found you from watching Uncle Roger but I just love everything about what you do. It feels so authentic, informative, and overall cozy. And the food you make has my stomach rumbling for a bite. Can’t wait to see more of your Cowboy lifestyle.
It would be awesome if it turned out he loved the fried rice enough to try making his own Cowboy Chinese sausage
I am very glad to see your channel thriving. I remember the old days here, and I wanted to say, you deserve this and more ! God Bless, much love from overseas in Norway !
And God bless you
@@CowboyKentRollins Thanks brother !
Go vegan
czcams.com/video/8gqwpfEcBjI/video.html
Dear Kent - I know this sounds crazy but a local speciality from my place here in Austria is called "Erdäpfelwurst" - so potatoe sausage. You gotta try it too!
All you need that goes in the casings: potatoes, onion, garlic, pork cracklings, pork lard and just marjoram for seasoning.
Enjoy!
"The warmer your meat gets when grinding it, the sloppier it's gonna become." -Cowboy Kent
Wow, Kent. Incredible that you get into this kind of detail, and it’s true, for the value you get making your own food, it’s usually about the same cost, but the quality of homemade is undeniable. You can put in any flavors you want, and customize the texture to your liking. It’s true of any cooking you can do by yourself, as opposed to buying something prepared - you don’t know what those companies put in or what it tastes like, but you do know what’s in your own recipe. Lots of fun you’re having! Great video and good wishes to you. 👍💜
I am blessed with the stainless grinder attachment for my Kitchenaid Classic stand mixer. Same deal, an hour or so in the freezer before grinding the partially frozen meat. I have a horizontal stuffer, but those vertical ones are the bomb. The great side benefits to making your own is knowing exactly what's in there with no chemical additives etc. and customizing the flavor profile to suit YOUR tastes.
That is for sure
I lit up reading this because we just got OUR awesome grinder kit for “Ol’ Faithful,” too.
In its first week I made KILLER hash from an extra ribeye cap-steak & a micro-grind on ground beef for Tommy’s Burger chili. 👀😮💨
But, as YOU point out: _Sausage_ is its best function, puttin yer _own_ combo of spices/herbs/seasoning is a luxury I’ve dreamed of for decades.
The pro tip about freezing the parts before use is priceless-the timing of this video borders on paranormal! 😅🤷♂️
My wife surprised me with a lem vertical stuffer (the cheapest one) and it made the stuffing process so dang easy and just enjoyable part of the making process
I love my old Hobart-made Kitchenaid stand mixer. My grinder attachment was purchased later and it has a plastic housing. It eventually cracks, not just mine, I've seen it in other kitchens. I'll have to look for the metal one. But I'm thinking I'm better off with a standalone quality grinder. I do have a nice large stainless manual crank grinder, but don't have a good spot in the kitchen to clamp it.
Go vegan
I love that! Cletus got his own little pan and the rest of them got the other. That was so adorable. I loved being Cletus in your video today.
I make my own venison sausage. I use 60% ground trimmed venison, 40% ground fatty pork. Just moist enough, yet still leaner and healthier than straight pork and beef. I toast the sweet and hot Italian sausage spice mix, then grind in a coffee grinder, I bought just for that purpose, and I also make a sage breakfast sausage that is fantastic.
Hands down, my favorite cooking show!!! You all are just great people!
I remember as a kid my grandpa and dad making venison summer sausage and using the same grinder you used. I’m from Wis so I’ve been spoiled with great brats, summer sausage and cheese. We had relatives in California years ago and they had a suitcase that traveled back and forth and it was understood that anyone who visited them had to bring them that suitcase filled with cheese and Johnsonville brats.😂
My father-in-law has gotten into this new hobby of making sausages. He might appreciate this
It is sure good
My stove is on the fritz this morning so I took the cast iron out in the yard and made some country ham and eggs. Thanks for all the knowledge Cowboy Kent.
So glad to help, have a blessed day
Just watched the Uncle Roger collab and was sad because it didn’t have the signature prayer, honor for Old Glory and the troops.
Thanks for having a God fearing honor driven channel Mr. Rollins! Hats off.
Be sure and watch our video with him on our channel next week
@@CowboyKentRollins can’t wait!
Oh, I do miss a good old plate of bangers’n’mash ! One can just imagine how scrumptious a serving of Kent’s mashed spuds 🥔 would be !
That almost made me take a bite of my phone it looked sooo good. Thanks, Kent, for all of your hard work and delicious food.
Im so glad i found your channel, i live on an old family farm/apple orchard. It hasnt been in use for a few decades now and growing up ive always been fascinated with the farming and home culture life, making my own foods and other things like jams just feels so rewarding for me. Watching your videos just makes me love it even more and im excited to try all these new things so i can pass them down to my own children someday
So much good information. The pups had a real treat with this episode. Great food by good people. Thank you
Glad you enjoyed it
This is exactly what I needed! My wife and I recently bought one of the old all-metal grinder attachments for our Kitchenaid. Now I’m itching for a deer this year to turn a lot of it into some tasty sausage. This video will be bookmarked so I can watch it again.
Glad I could help!
GOD BLESS YOU TWO, HAVE A GREAT THANKSGIVING
for me was an honor watch this video, from meat and species to finished smoked Mexican style Sausage. i learn very much the process. thank you Mr. Kent
I am so excited to learn this. Double excited for the green chilie. Even the pups are excited!!
🎶💖💐
Yep they love sausage making day
Kent is like the Bob Ross of outdoor cooking. Calming culinary goodness.
Tip from MeatEater: you could try cooling the grinder parts in the fridge to stop the chilled meat from warming up too quickly.
Yeah and a hack 👎🚽🤢
I'm about to make my first sausages and I've watched a few CZcams videos but yours by far has made me the most comfortable with the idea of this process
It's the settings and environment for me. Great!
Howdy Kent from Fort Worth, Texas!
Great job! This video proves that you are indeed the 'Cowboy Renaissance Man'! No fooling!!! I especially liked your recommendation to pinch off some of the seasoned grounded meat and cook it up to see if it was seasoned to your taste! Great ideal! After watching today's video, I'd like to try my hand at making sausage even though I don't have a grinder or sausage stuffer. But, I can still make breakfast patties!!! You inspired me to give it a try!
I'd like to tell you that my wife and I enjoy watching your videos each and every day during our lunch break! You live in a beautiful part of Oklahoma (my wife and I are very familiar with the Mountain Park/Altus area)! And of course, we always get a kick out of your videos that are shot along the Red River looking towards Texas!
I’m a (retired) veteran and sincerely appreciate you giving recognition towards the men and women who serve and have served in uniform as well as all first responders. I especially appreciate how you never forget to honor our flag and the blessings that God has given us.
God Bless you, your wife and the pups!!!
Thanks you have to make sure you go the seasoning right
With Thanksgiving and Christmas nipping at our heals, my wonderful wife and I want to thank you and Shannon for sharing your time and talents with us. May the Lord continue to bless and keep you. Happy Holidays
Thanks and God bless you
Did anyone else follow along with Chad grilling and making Bradley's little funny noises while Kent prepared the stuffing and casings? just me? Will you do this?
Go vegan
I truly appreciate your hat's off to the veterans. My oldest served on the USS Mason, and middle son served on the USS Ponce and the USS Enterprise. I cover my heart when you honor the veterans. Thank you.
Thank you Kent and Shannon for another great video !
Thank you Kent. That looks amazing. God bless.🙏🏽🙏🏽🙏🏽
Thanks and God bless you as well
Looks fantastic and can't wait to do this Kent!
Hope you enjoy
I always follow your recipes, I made this sausage here at home and it was incredible. Thank you very much uncle, hugs from a brazilian fan.
This man can cook, teach, and be a showman, all in one!
Great channel
Страны разные, а готовим одинаково, я даже запах чувствую 👍👍👍👍
My wife recently got a Kitchen Aid mixer. We also have a table top smoker. A few alterations to the recipe here and I think we'll be good to go! Kent you always provide some delicious inspiration.
We hope yall enjoy
This was enjoyable informative and entertaining. How could anyone not like this? Im a fan Kent
We thank you so much for watching
Best sausage/kielbasa ever I ate in Poland on my trip there last year. God bless you
It really lifts up the day when I see one of your videos, great cooking Mr. Rollins, you are a gentleman. Greetings from Argentina.
Sounds so yummy!
So good it was
Очень приятно было наблюдать за вами!
Спасибо
Kent! You are what I love about REAL American Grub!!! Thank you!!!!!
I hope I don't have to tell you that the official "land of infinite sausages" - Germany - is proud and curious to see another tasty, good-looking work of art. 👍
Not once did he say "Pause" 💀
Thanks a lot for your videos, Kent...! For your way of cooking. For how you treat your puppies. 👍For your humorous interludes. And last but not least for tipping your hat to all who serve and deliver every day. 🙌That's a really rare thing...🤔 Please don't stop doing this! It makes at least my(!) world a bit more colorful... 🙂
As a German i can confirm that the Bratwurst will make you fall in love!
Just wanted to say your one of my favorite CZcamsrs. Amazing food and amazing personality. You remind me of loved ones ❤❤❤.
Uncle Roger's extended family have now arrived at the ranch! Just stared down a handful of sacks now its time to stare down some sausages. 😂
We thank you for joining us
Love bbq’ing & grilling! Never made sausage before but it’s always on anytime the smoke is flowing. Christmas is coming… sharing this with my wife! 2024, homemade sausage!!!
Thanks Ken & Shannon!
This is my first time here and I'm really glad you popped up. Watching this was like therapy for me and now I'm really hungry for this sausage! 😂 I might have to give this a try. Thanks!
He is giving me.. happy grandpa vibes.. 🥺💖
Love it
I think that now that we've got colab with Uncle Roger, Kent now HAS to do a colab with Guga
Would be alot of fun it would
I'm watching this at 3.00 am and I'm hungry
🤣
Finally got to see you Mr Kent. Excellent video on my new hobby making sausage . I looked you up and bingo you made a new video on how to make smoked sausage. Thanks for always being there Mr Kent. God bless you too . I’m a veteran myself 🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸❤️❤️❤️ keep em coming
I didnt even think about putting Ancho chile powder and hatch green chiles in to sausage. I am for sure gunna have to make me a batch of that, might even try it with venison when i make that all up. Awesome Video Kent and Shan!
Love your stuff as always! God bless! 😁
Hey Kent, have you ever eaten a Thüringer Bratwurst? I live in Germany and was born in Thuringia. This is the best bratwurst I've ever eaten. My personal opinion. If you ever visit Germany, you have to try a Thüringer Bratwurst.Your bratwurst looks great and delicious. I would love try it! 🤤🤤 Thanks for your great videos!
I really like the products from Schroeder Fleischwarenfabrik in Saarbrucken !!! … schmeckt gut , Ja stimmt !!!
Yeah that crunch when You break it in half Is Satisfaction guaranteed
I dont know where i was ....but i just found this Chanel and im loving it....thank you old timer for the recipes ...will try some of it ❤❤❤
Hello, coming here from uncle roger video and already subscribe, will watch your videos from now on 🎉🎉🎉
Thanks so much
Who come from uncle roger 🙌
I did 😂
We thank you all for joining us
yup
Me lol
@@CowboyKentRollinsMr Rollins, very warmly reception for Uncle Roger! Well done! Can't wait for Fried Rice collab! Best wishes from Brazil!
I've made quite a bit of link sausage. When I was taught to make it, if you mix your spices in water or beef broth you will not have hot spots. Also grind a little ice with the meat.
Thanks to both of you and the puppers!
This guy has good taste and even better videos!
I want to go to America just to spend a day with this man. Best cowboy out there
That was a great demonstration - thank you.
Thank you Sir for all your wonderful recipes and for honor us veterans with your kind and noble words. God bless your channel and God bless America.
a big salute to that good sausage work - a bit different than I know but looks amazing very well done!
I have watched a lot of sausage making videos, here on CZcams. But yours was the first to recommend making a taste tester, sausage patty. That is a great idea for ensuring your recipe is perfect! Simple, Smart & Easy! Thanks
Got to make sure it is where you want it to be
You videos are the best,the way that you explain how to make all your recepies ,make's you want to go to the kitchen and start cooking,thanks
Another great show Mr! Tnx for sharing ! ❤❤❤
I have food allergies ... and your videos give me all kinds of ideas for meals to make at home thank you
I love Kent ❤ he's so nice as a human being and as a person
Greetings from the UK. 👋
I did some sausage making a few months back, grabbed some meat, a grinder, and got to it. It went all right, but I didn't think to freeze the grinder/sausage meat, add that emulsifier, or fry a patty first. All very valuable tips!
Thank you, God bless you, and take care.
This is my first video and I look forward to watching more!
OH HOW YOU BRING BACK MEMORIES FOR ME😢!!! THANKS FOR KEEPING COWBOY RANCH & FARM TRADITIONS ALIVE!! KENT & Shannon THANKS FOR BEING PART OF LIFE!!! HAPPY THANKSGIVING TO YOU AND YOURS BE SAFE.AND GOD BLESS!!!!🙏🙏🙏🙏🙏
Thanks and Happy Thanksgiving to you
Good looking sausage! Thanks for sharing.
An old saying, no one wants to watch the sausage being made they just want to eat the result. Kent makes sausage making look interesting :)
Here in eastern Europe there's tradition to make your own food like this. Spent half my childhood at my grandparents' farm, glad to see the farm life is so similar between our cultures.
those look delicious
thanks for sharing the recipe
Sausage-making attachments are available for meat grinders. You remove the blades and the sieve, insert the attachment with a tube, and you can start stuffing. I've always used that to make polish kielbasa.
This is great. Looks like Cowboy Kent showed up in my CZcams suggestions just in time. I came here because of the double video collaboration with Uncle Roger.
I've been wanting to try my hand at sausage making. Only problem for me was that all the recipes I found called for cures containing nitrites and nitrates. That sort of has to be as a preservative for air cured, uncooked sausage. But I don't mind making and storing smoked sausage in short term use quantities if it allows me to avoid the preservatives. Plus, love this recipe with the chilis.
Many thanks Cowboy Kent.
Thanks for sharing this video. I like a lot of garlic in my sausage. When sausage is griiled, or fried up, and is served on a bun with mustard, onions, and sauerkraut, it's really good. A butcher in the meat department of a grocery store will grind up cuts of meat if you ask them to do it. They did it for me. The meat is already chilled, because it's in a refrigeration unit. Even if you don't want to make links, you can make sausage patties. It's good either way. Those sausages look really good. Cheers, Kent and Shannon! 👍🏻👍🏻✌️
Thanks for showing. I am going to try it.
This looks amazing 😍
Parece muito bom. 😋😋😋 Abraço aqui do Brasil 🇧🇷 🇧🇷 🇧🇷 🇧🇷 🇧🇷 🇧🇷 🇧🇷 🇧🇷 aqui em Minas Gerais fazemos linguiças boas
This is like yellowstones own cooking channel! Love it.. ❤
many thanks man .. this is really help a lot specially with the seasoning part !!!
Butcher shops usually sell the casings fresh so you can buy those to skip a step. You can even freeze them if you have leftover for the next time.
That looks amazing! God bless you too!!
Thanks so much and God bless you
Looks fantastic and /thank you and the crew. By the way every eager to help I might add. Gotta show this to he men. They will be pushing me out of the kitchen. Always great to learn new things.
Thank you for this I love sausage. God Bless you and yours.
You are so welcome and God bless you
Wow! Yet another delicious recipe! I so need to get me a smoker! Thanks again Shan, Kent and the doggos!
se ve muy buena la preparacion.
Boy that looks so good!!! Thanks for sharing
Our pleasure
Thanks for sharing with us Kent and Shannon. That's some mighty fine looking sausage you fixed up there. I bought a 3 pack of Mild sauces from the guys and gals at Fresh Chile in Lac Cruses, NM and I am enjoying it with my breakfast daily. Thank you again for sharing those folks us too. Stay safe around there and keep up the great work and recipes and videos along with the fun you share with the world. Fred.
It is sure good chili
This looks delicious, thanks Kent!🤝🏼