Thanks for watching Everyone! *This is a collaboration with 2 Guys & A Cooler and their **#Celebratesausage** project. 30 days of sausage collaboration videos with lots of food CZcamsrs - check them out:* czcams.com/channels/dnBWzYQfkql-o460NTL1Tw.html *As always the recipe is in the description box.*
The only step I would add is to saute a little piece and taste it before you stuff the meat into the casings. That way, you know what the final result will taste like and you don't end up saying, "Wow, I should have added more this or that."
@@MikeKolcun To further add to this it's better to use a microwave because it doesn't brown the meat or impart any flavourings from the oils so you get a much more accurate flavour. Can't speak for Kenji but that's why I always use the microwave to test. Same goes for meatballs but in that case a bit of browning isn't the worst but it can overpower a small sample.
My tip to make loading the casings onto the funnel a little easier, is to rub a little cooking oil on the funnel. This helps the casing slide on much easier.
I have dried casings and natural casings - but opt for simply making some small sausage rounds (like miniature hamburger patties). Then plastic wrap and follow up with vacuum sealing and freezing. The rounds are great to slip into a hamburger-type bun for breakfast sandwiches.
Made this yesterday and it is delicious! Thank you for sharing this recipe. And after spending three lifetimes trying to stuff sausage using the attachment for my kitchen aid, I've ordered the sausage stuffer you use in the video!
I make mine into sausage rounds using a patty press. I use deli film to separate them and then freeze. They make a classic breakfast sandwich on a toasted English muffin. This recipe looks great, I'll going to give it a shot.
I do the same but I use patty papers. So much easier than making links. I freeze them on a cookie sheet then put them in a bag after they're frozen.
Před 3 lety
I agree personally I prefer the patty but he's cheap on the Maple Syrup and to add a bit of extra zing I'd add some Maple Sugar 😉 of course how your syrup is finished HAS BIG difference on flavor if you use Natural Gas/LP instead of Wood Fire Boiled as well as Reverse Osmosis affects the flavor #woodfiremaplesuyrp
Love the channel. I made my first batch of sausage today using this recipe and it came out great. I did a sample patty and adjusted the salt a bit to offset the sweetness. I also did a 3 minute mix in a Kitchen Aid for a slightly smoother texture. But the taste was spot on and very yummy. The collaboration of the two channels is interesting. I look forward to more.
Oddly enough, breakfast sausage is on my mind. Pork butt is on sale here this weekend and I was thumbing through my recipes for one with maple syrup, when your recipe popped up on yt recommendations. The apple sounds excellent. Chubs for me, casings are just too much trouble. Thanks, Glen!
OK just made this...didn't case them, just packaged it as slugs for patties. I did 3.5 pounds pork shoulder and 1.5 pounds chicken breast (had them in the freezer and needed to use them) but followed the rest of the recipe to a T. Just fabulous sausage.
Glen, I've been making homemade sausage for decades. The recipe you used was great, but if you want to elevate the flavor just a bit more, try adding a bit of mace to the spices. Just a little thought because a little of that can go a long way. I promise you will not be disappointed. I always test my batch before stuffing as well. That way there's time to make adjustments before hand. Great job! Love maple breakfast links, or patty's .😍🤩😊
Go to The Scott Rea Project, on CZcams and Facebook, a brilliant butcher from Worcester in England to see how to make many different sausages and all other butchering. Good to see a new sausage to try.
I really enjoy your videos, the production is top shelf. I love all types of sausage and have a grinder attachment for my mixer so this has inspired me. I prefer link, but will have to go the loose or patty direction since I don’t have a stuffer.
Hello Glen! Thank you for inspiring my husband and I to start cooking. I have one quick question - we often see you using a kitchenaid stand mixer. Have you ever used any other brand? Cuisinart/breville etc? It would be cool if you did a faceoff video between the different brands
when stuffing keep a bowl of water under the stuffing horn and keep your hand wet. Do NOT pull the casing off the horn. let the stuffer do it's job. Also get a bubble of water inside your casing before you start putting it on the horn. the inside of your casing is too dry. With your pulling the casing it is under filled. Used to have to make 800 lbs of this every week as a job.
@@Vedexent_ I am this old: I grew up before the metric system, and had to learn that an Imperial gallon has 4.5 litres, while a US gallon has 3.8. But yeah, probably comes in 4L jugs now. If you can afford it, or have your own sugar shack.
Metric gallon (4 liters; a term I've actually heard used in Canada.)
Před 3 lety
Thank my Ancestors for teaching your ancestors after all Maple Syrup was "OG Snow Cone "invented by them originally my ancestors would make sugar after all it's lighter and easier to travel with from the various hinting fishing and gathering camps throughout the seasons
Nice recipe. I'm looking to buy a vacuum sealer for my self, I think it would be interesting if you can make a video about vacuum sealing foods. Like pros and cons, different types of food, techniques, etc. Cheers!
Nice looking sausage Glen, I just got a meat grinder recently so I've been looking for good breakfast sausage recipes will definitely try this one out :D
We’ve found when making sausage to mix spices with liquids gives a more consistent blend into the meat. Since different flavors are soluble in different liquids, we get about a tablespoon of a vinegar, an alcohol (gin, sherry, vodka) and an oil then mix all liquids and all the spices together, then add to the meat. That amount of liquid disappears into the ground meat and gives a more consistent spicing for us.
Glen, check out Scott Rea's channel. Traditional English butcher. He has some helpful pointers regarding sausage mix consistency. He also has an easy method for link making.
Wow, just from the look of it, I immediately thought of a (german/bavarian) course bratwurst. Also, being from Germany I don’t know what exactly a „breakfast“ sausage is :) And is there some „trick“ how a butchers would make individual sausages? Cause I do remember documentaries, that I have seen occasionally throughout my life, of sausage making, and as I remember, the twisting almost happened „by itself“ during the stuffing. I do also remember that I did not understand how it worked, but it was always like they stopped during stuffing, and it almost seemed like they just let go the sausage for a sec, and there would be the twist/knot.
I'm right there with Julie, I don't like heavily seasoned breakfast sausage. Some years ago, purely by chance, I had the absolute best sausage at a small restaurant about 60 miles from home. The owner told me the name of the supplier, which I promptly forgot. Not long ago I made the trip back to the restaurant just for the sausage (They make fantastic pancakes, too) and got the name of the supplier. Now, I drive the 60 miles every few months and stock up on a whole variety of their sausages.
I like how the gain of the mix went WAY up & you could hear yr breathing as you stuffed the sausage. Never hear Martha Stewart zen thru a tough process or even admit it was tough. Rock on!
Glen!! Where do you get your maple syrup?? Sobeys here in Newfoundland recently stopped carrying the Quebec extra dark stuff and I'm in the midst of a withdrawal :P The Amber and Dark variants just don't cut it ;)
It’s times like these I really regret living with vegans! Great video as always Glen 👍 just as well I don’t have the equipment necessary or I would be left with about a ton of sausage to eat alone 🤷♀️
Fellow Torontonian here! by way of Glasgow Scotland originally haha Have you ever thought of making a Lorne square sausage? They were my favorite thing growing up in Scotland and knowing you aren't the biggest fan of casing they'd be the perfect sausage for you? or a Cumberland? one long link of sausage! love the channel!
When making links alternate the twisting otherwise you unravel the previous link. I.e. twist one sausage going forward rotations, twist the next link with backwards rotations.
Get water in the casing and it will slide onto and off of the funnel easier. Or, just make patties. I really don't like the idea of eating the guts. Ha, so I remove the casing anyways. After taking off the casing I have grilled the sausage and it maintains its shape and nobody is the wiser. I like your videos. They have been a great friend getting through covid. Thank you.
Next time, put some water(2 or 3 inch) into the casing before putting it on the funnel, it makes it more easy to put it on but also to fill the casing.
I'm gonna take this recipe and try to make a sausage roll out of it. Making sausages at home is for sure too much for me, but damn. Thank you for this video and idea. I know what to make next week
I am a beginner as well. I happen to come across a Weston #12 1hp on sale at Bed Bath and Beyond for $90. Tried it out today. It ran great. It's small and easy to figure out. Buzzed through 2lbs of pork in about a minute. I also used the stuffing attachment to make links and that went well too.
When making homemade sausages, both to use less energy both physical and electrical, and to avoid eating surprises and needless work, mix herbs and spices together before adding them to ground meat.
Glen mentioned that he can also make a chub (for sausage patties) or just put it in a container (for ground sausage). When I make breakfast sausage I don't put it in casing, I make chubs. I lay out a piece of plastic wrap on the counter and put 12 oz on it. I roll it up like a burrito and twist the ends making sure to squeeze out any air. I put the chubs in a gallon ziploc for extra protection and freeze them. I either make sausage patties with it or cook it up for pizza topping. One of these days I'll make links but I have not gotten around to it.
My stuffer looks identical to yours, & I have trouble stuffing the smaller sausages and pepperoni. Just how much liquid should one expect to add to the mix ? Thanks.
have you ever tried to use the casings made from gelatin or whatever? I don't know if they yield an inferior product and would like your insight. seems as though they would be much easier to use
What brand of grinder is that? I’ve been looking at getting one but all the reviews complain about how loud they are and yours seems quiet. Love the channel, keep it up!
The grinder is made by Chef's Choice - but it's at least ten years old and a model they don't make anymore. The newer ones that they make seem... cheaper.
Thanks for watching Everyone! *This is a collaboration with 2 Guys & A Cooler and their **#Celebratesausage** project. 30 days of sausage collaboration videos with lots of food CZcamsrs - check them out:* czcams.com/channels/dnBWzYQfkql-o460NTL1Tw.html
*As always the recipe is in the description box.*
My tastebuds are celebrating.
My body will not be happy and will seek vengeance on me later.
Oh man, I know I don’t usually go through enough sausage to justify getting a grinder and/or stuffer, but these videos definitely tempt me!
The only step I would add is to saute a little piece and taste it before you stuff the meat into the casings. That way, you know what the final result will taste like and you don't end up saying, "Wow, I should have added more this or that."
Saw a tip from Kenji about just microwaving a small bit to taste for seasoning. Good idea!
@@MikeKolcun To further add to this it's better to use a microwave because it doesn't brown the meat or impart any flavourings from the oils so you get a much more accurate flavour. Can't speak for Kenji but that's why I always use the microwave to test. Same goes for meatballs but in that case a bit of browning isn't the worst but it can overpower a small sample.
so simple yet such wise advice
Great Episode!! Thanks for participating in the series Glen!!!
Can't wait to see what everyone cooks up over the next month!
I'd fry the onions & apple together. Extra flavour baby!
Those smell, I mean sound, delicious! But, seriously, I can imagine how they must smell.
My tip to make loading the casings onto the funnel a little easier, is to rub a little cooking oil on the funnel. This helps the casing slide on much easier.
I have dreams that, when Jules comes on screen & says "hi friends," she follows up with "hi Steph!" That would be a dream come true ❤️❤️❤️
I have dried casings and natural casings - but opt for simply making some small sausage rounds (like miniature hamburger patties). Then plastic wrap and follow up with vacuum sealing and freezing. The rounds are great to slip into a hamburger-type bun for breakfast sandwiches.
Made this yesterday and it is delicious! Thank you for sharing this recipe. And after spending three lifetimes trying to stuff sausage using the attachment for my kitchen aid, I've ordered the sausage stuffer you use in the video!
I make mine into sausage rounds using a patty press. I use deli film to separate them and then freeze. They make a classic breakfast sandwich on a toasted English muffin. This recipe looks great, I'll going to give it a shot.
I do the same but I use patty papers. So much easier than making links. I freeze them on a cookie sheet then put them in a bag after they're frozen.
I agree personally I prefer the patty but he's cheap on the Maple Syrup and to add a bit of extra zing I'd add some Maple Sugar 😉 of course how your syrup is finished HAS BIG difference on flavor if you use Natural Gas/LP instead of Wood Fire Boiled as well as Reverse Osmosis affects the flavor #woodfiremaplesuyrp
Love the channel.
I made my first batch of sausage today using this recipe and it came out great. I did a sample patty and adjusted the salt a bit to offset the sweetness. I also did a 3 minute mix in a Kitchen Aid for a slightly smoother texture.
But the taste was spot on and very yummy.
The collaboration of the two channels is interesting. I look forward to more.
I was the butcher for almost fifteen years and personally made all of our sausages in store. Nice work with these!
Glenn: now for some maple syrup
*pulls out a Canadian “small” jar*
No... that's the "I have family that has a Sugar Shack" jar. Maple syrup is expensive as hell in Alberta.
@@GrizzAxxemann I think it's more east coast/west coast than Canada/US. Maple syrup's about as big my side of the ditch as his.
too funny. I'm Canadian, and I didn't even blink at the size of the bottle until I saw your comment...😆😆
@@GrizzAxxemann When people talk about Canada they mostly mean Ontario, QC and Maritimes
Oddly enough, breakfast sausage is on my mind. Pork butt is on sale here this weekend and I was thumbing through my recipes for one with maple syrup, when your recipe popped up on yt recommendations. The apple sounds excellent. Chubs for me, casings are just too much trouble. Thanks, Glen!
I'm always a fan of creators collaborating. It grows both channels and shows the true heart of the creator.
OK just made this...didn't case them, just packaged it as slugs for patties. I did 3.5 pounds pork shoulder and 1.5 pounds chicken breast (had them in the freezer and needed to use them) but followed the rest of the recipe to a T. Just fabulous sausage.
Glen, I've been making homemade sausage for decades. The recipe you used was great, but if you want to elevate the flavor just a bit more, try adding a bit of mace to the spices. Just a little thought because a little of that can go a long way. I promise you will not be disappointed. I always test my batch before stuffing as well. That way there's time to make adjustments before hand. Great job! Love maple breakfast links, or patty's .😍🤩😊
Love the show,
Go to The Scott Rea Project, on CZcams and Facebook, a brilliant butcher from Worcester in England to see how to make many different sausages and all other butchering. Good to see a new sausage to try.
Thanks for the tip. 🙏🙂
Scott is an amazing butcher and sausage guy but he uses way too much "rusk" or fillers. Must be a British thing.
I knew you were the type of person to not even sleep in on a Saturday, Glen.
I really enjoy your videos, the production is top shelf. I love all types of sausage and have a grinder attachment for my mixer so this has inspired me. I prefer link, but will have to go the loose or patty direction since I don’t have a stuffer.
They look great. In the UK we would call them chipolatas or 'chips' for short.
Really nice... This looks so good I may try my hand at making a chub of breakfast sausage. Thank you!
Hello Glen! Thank you for inspiring my husband and I to start cooking.
I have one quick question - we often see you using a kitchenaid stand mixer. Have you ever used any other brand? Cuisinart/breville etc? It would be cool if you did a faceoff video between the different brands
when stuffing keep a bowl of water under the stuffing horn and keep your hand wet. Do NOT pull the casing off the horn. let the stuffer do it's job. Also get a bubble of water inside your casing before you start putting it on the horn. the inside of your casing is too dry. With your pulling the casing it is under filled. Used to have to make 800 lbs of this every week as a job.
Glen, how do you stay thin with all this delicious food you make?!?!
Megan Greene where does Julie work? Asking for a friend...
Hunting internet trolls with axes in the north woods...
AMAZING
That maple syrup looks incredible.
Fun to see the whole process of sausage making.
I could smell the maple sausage here in North Carolina USA. It was good.😋
Looks like that sheeps' lining once you got it going was the best link you've had for casings, or pork, I hear now, lol.
I always cook a tester patty before I stuff to make sure my seasoning is good.
With all the fun kitchen tools, gadgets, I would like a video tour of your pantry/kitchen.
I very much enjoy stuffing the sausage!
That looks delicious. I will put that on my list to make. Thanks for sharing
Me: I need a new fridge.
Them: How big?
Me: Well, from time to time I'll need room for a gallon of maple syrup.
Them: Imperial or US gallon?
@@Vedexent_ I am this old: I grew up before the metric system, and had to learn that an Imperial gallon has 4.5 litres, while a US gallon has 3.8. But yeah, probably comes in 4L jugs now. If you can afford it, or have your own sugar shack.
Metric gallon (4 liters; a term I've actually heard used in Canada.)
Thank my Ancestors for teaching your ancestors after all Maple Syrup was "OG Snow Cone "invented by them originally my ancestors would make sugar after all it's lighter and easier to travel with from the various hinting fishing and gathering camps throughout the seasons
"they're doing a new sausage everyday this month... so all of those LINKS" lol
You are such a diverse cook. What a good lesson on making sausage.
Nice recipe. I'm looking to buy a vacuum sealer for my self, I think it would be interesting if you can make a video about vacuum sealing foods. Like pros and cons, different types of food, techniques, etc. Cheers!
Nice looking sausage Glen, I just got a meat grinder recently so I've been looking for good breakfast sausage recipes will definitely try this one out :D
That is a gorgeous pork shoulder.
We’ve found when making sausage to mix spices with liquids gives a more consistent blend into the meat. Since different flavors are soluble in different liquids, we get about a tablespoon of a vinegar, an alcohol (gin, sherry, vodka) and an oil then mix all liquids and all the spices together, then add to the meat. That amount of liquid disappears into the ground meat and gives a more consistent spicing for us.
As a guy from Mississippi, I like a sage sausage. But we all have or preferences.
Glen, check out Scott Rea's channel. Traditional English butcher. He has some helpful pointers regarding sausage mix consistency. He also has an easy method for link making.
Wow, just from the look of it, I immediately thought of a (german/bavarian) course bratwurst. Also, being from Germany I don’t know what exactly a „breakfast“ sausage is :)
And is there some „trick“ how a butchers would make individual sausages? Cause I do remember documentaries, that I have seen occasionally throughout my life, of sausage making, and as I remember, the twisting almost happened „by itself“ during the stuffing. I do also remember that I did not understand how it worked, but it was always like they stopped during stuffing, and it almost seemed like they just let go the sausage for a sec, and there would be the twist/knot.
Breakfast sausage is distinct from other sausages in its use of sage as a seasoning. There are other seasonings included, but sage is the key.
I'm going to have to try this, it looks great, thanks.
Thank you for this recipe!
I'm right there with Julie, I don't like heavily seasoned breakfast sausage. Some years ago, purely by chance, I had the absolute best sausage at a small restaurant about 60 miles from home. The owner told me the name of the supplier, which I promptly forgot.
Not long ago I made the trip back to the restaurant just for the sausage (They make fantastic pancakes, too) and got the name of the supplier. Now, I drive the 60 miles every few months and stock up on a whole variety of their sausages.
I like how the gain of the mix went WAY up & you could hear yr breathing as you stuffed the sausage. Never hear Martha Stewart zen thru a tough process or even admit it was tough. Rock on!
Great job -- these look amazing!
Glen!! Where do you get your maple syrup?? Sobeys here in Newfoundland recently stopped carrying the Quebec extra dark stuff and I'm in the midst of a withdrawal :P The Amber and Dark variants just don't cut it ;)
@@Vedexent_ omg I just noticed your comment....thank you so much!!!! 4L very dark coming right up.
They look gorgeous ❤
I really enjoy your wife but when she said she doesn’t typically like breakfast sausage means we are now mortal enemies!! Great video I enjoy you guys
I love love breakfast sausage those looked delicious man .
It’s times like these I really regret living with vegans! Great video as always Glen 👍 just as well I don’t have the equipment necessary or I would be left with about a ton of sausage to eat alone 🤷♀️
If you don't have the equipment you could use ground pork and pat it out into rounds. Freeze any extra. Not as fancy, but still tasty.
@0:20 "... links below." sausage videos, links... Get it... Never mind.. 🙄
I heard that too. I was laughing........................
You mean nvm*
Purple shirt lady is all about that breakfast sausage 🤤
A phrase I use with my non cooking friends is 'You don't want to see how sausage is made.'
I, on the other hand..
Fellow Torontonian here! by way of Glasgow Scotland originally haha
Have you ever thought of making a Lorne square sausage? They were my favorite thing growing up in Scotland and knowing you aren't the biggest fan of casing they'd be the perfect sausage for you?
or a Cumberland? one long link of sausage!
love the channel!
- Looks 'yummy." Thanx for sharing.
This looks great Glen, you've convinced me to try and do this myself :-)
When making links alternate the twisting otherwise you unravel the previous link. I.e. twist one sausage going forward rotations, twist the next link with backwards rotations.
@glenandfriends we’d love to see a Cookbook Show-and-Tell! You have so many interesting and unique books
Get water in the casing and it will slide onto and off of the funnel easier. Or, just make patties. I really don't like the idea of eating the guts. Ha, so I remove the casing anyways. After taking off the casing I have grilled the sausage and it maintains its shape and nobody is the wiser. I like your videos. They have been a great friend getting through covid. Thank you.
Wow, those sausages look amazing!
Next time, put some water(2 or 3 inch) into the casing before putting it on the funnel, it makes it more easy to put it on but also to fill the casing.
👍 Sehr gut, interessant und schön, danke!
👍 Very good, interesting and beautiful, thank you!
Ooooohhh looks SO GOOD!!
Yummy
This looked incredible! Talk about upgrading your breakfast.
Literally we can smell your channel.
I'm gonna take this recipe and try to make a sausage roll out of it. Making sausages at home is for sure too much for me, but damn.
Thank you for this video and idea. I know what to make next week
Yummmmmmmmm Love maple & apple
I don’t know if you’ve seen it or not but the Scott rea project CZcams channel does a lot of sausage and can show ya how to link sausages easily
Wow that looks so tasty!
Lovely channel. If you guys love this channel, you will love Scott Rea. Great stuff
Oooooh, I love this! I’m watching them all!
Hello Glen, hello friends
What an epic CZcams Sausage Party!
Is it just me or does glen never runs out of maple syrup?
That would be like an Australian like me running out of Vegemite, it just wouldn’t happen.
Interestingly, his jug of maple syrup is always half full, never more, never less, always in a perfect equilibrium
In Canada, everyone knows someone who owns a maple bush. Expect in BC, they grow something else out there... 😉
@@3kids2cats1dog what do they grow in BC then? O Kenneth of CZcams
Great video and the food looks delicious
This is excellent
I bet those taste great!
Hi glen! Live your videos. I was wondering if you have any recommendations for sausage grinders for a beginner like myself?
I am a beginner as well. I happen to come across a Weston #12 1hp on sale at Bed Bath and Beyond for $90. Tried it out today. It ran great. It's small and easy to figure out. Buzzed through 2lbs of pork in about a minute. I also used the stuffing attachment to make links and that went well too.
When the zombie apocalypse comes, I want to come live with Glen and Julie. I'll defend the homestead!
❤❤❤
LET'S SAUSAGE!!!
DAMN.... I want a sausage stuffed and grinder!!!!! The different combinations I could do!!!
I've seen grinders for as little as $50. The stuffer... $250. :(
When making homemade sausages, both to use less energy both physical and electrical, and to avoid eating surprises and needless work, mix herbs and spices together before adding them to ground meat.
It takes talent to make sausae because all of mine have come out like boiled meatloaf
Damn they look great!
How necessary is it to put the sausage meat into casings? Could you just use it as is?
Glen mentioned that he can also make a chub (for sausage patties) or just put it in a container (for ground sausage). When I make breakfast sausage I don't put it in casing, I make chubs. I lay out a piece of plastic wrap on the counter and put 12 oz on it. I roll it up like a burrito and twist the ends making sure to squeeze out any air. I put the chubs in a gallon ziploc for extra protection and freeze them. I either make sausage patties with it or cook it up for pizza topping. One of these days I'll make links but I have not gotten around to it.
You sure can. Just hand-form it into patties or cook it loose, however you prefer.
Thanks for the feedback, folks!
I take my breakfast sausage out of the casings to make patties when I do breakfast sandwiches
Looks wonderfull!! I wonder if they would be decent on that smoker you have...
2 Guys and a cooler....The Great White North runs strong in this video.
My stuffer looks identical to yours, & I have trouble stuffing the smaller sausages and pepperoni. Just how much liquid should one expect to add to the mix ? Thanks.
have you ever tried to use the casings made from gelatin or whatever? I don't know if they yield an inferior product and would like your insight. seems as though they would be much easier to use
What brand of grinder is that? I’ve been looking at getting one but all the reviews complain about how loud they are and yours seems quiet. Love the channel, keep it up!
The grinder is made by Chef's Choice - but it's at least ten years old and a model they don't make anymore. The newer ones that they make seem... cheaper.
Any experience with the kitchen aid meat grinding attachments? Wondering how it stacks up for occasional use vs the purpose built tool. Thanks!
Heck yeah this is what I came here for.
I'm not a great sausage fan, but these seem delicious!