Great video. I have a grinder and now I will be buying a stuffer. I like the fact that your recipe is simple. Some want to use a gaggle of spices. This is simple food and I'm sure that the pioneers had a simple recipe like yours. I can't wait to try it out. Jack
Nice easy approach. Never tried just 5# at a go. Will have to do that. I find it’s easier to mix in the spices after chunking the meat. Real easy to get all the chunks evenly coated. Then let sit in the fridge overnight for the spices to work. Grinding will then incorporate the spice further.
Yes sir. I’ve begun adding spice at the chunk stage & then grinding. My fingers are less frozen that way 🤣. I also add milk powder now which gives it a silky texture & makes for a better chew.
Skamper Camper I always err on the simple side. I find that the more stuff you add the more likely you are to create a batch you might not be fond of. I appreciate you giving this one a look!
I am a newbie to Weber cooking--as sutch I need temperature to cook to, time to cook to and where to buy the sausage press,great video that got my interest in cooking for myself ( ordered a 22”Weber today) thank you😎😁.
I don’t cook these sausages on a Weber. But the cooking of any ground meat will always come down to preference of doneness & what you’re comfortable with. These were cooked to 145f. The stuffer can be found at sportsman’s warehouse in person or online. But Amazon is an alternative.
Did you grind once or twice? Looked like a fine grinder plate, I have LEM grinder too! Hey you made a great well explained video here! I usually add a little water too to loosen it up 😎
Thanks for the compliment. I only grind it once with the med plate. Sometimes I add water for thorough spice distribution but mostly for large batches. I also like to use milk powder for better texture.
The Collagen casings are a tougher bite, even if you use the Fresh T kind. They are a little tougher than Sheep casings. I have used both, and prefer natural to Collagen casings.
Great video, only problem ditch the music in the background when you are talking. It was hard to understand what you were saying. Also put the recipe in the bottom so you do not have to go back and listen to the video.
When you cook the sausage does it spill out on the side where it was twisted? I keep having that problem with all the sausages I have made so far with collagen casing.
Zainab Zee I used to have that problem. Till I started stuffing them less. The problem is the collagen wants to shrink & the packing wants to expand causing the casing to rip. So now pack them pretty loose. I hope this helps!
@@BigShticks thanks for the video. Just getting into sausage and charcuterie. Figured breakfast sausage easiest to get my feet wet. You have a video on your Italian sausages?
@@eltotaupin unfortunately I haven’t gotten around to making one. It requires a lot of meat & natural casing & can be a bit labor intensive. But I do plan to make one .
I have not. I have no idea what would happen to the casing if soaked in water. I have however started adding milk powder to the sausage mixture & slowing down the stuffing which allows for a silky less hardened meat mixture that’s less likely to expand while cooking thus resulting in casing that aren’t rupturing.
The stuffing horn you are using is too big, you should be able to slide the collagen casings on the horn without having to unfurl them. The horn to use will fit into the hole in the casings easily in the compacted state that you get them in.
In this instance it wasn’t to bad. If left in bulk form for patties it was fine. For cased, it could’ve used more fat to be sure. It’s a delicate balance. I try not to exceed 70-30 lean to fat. Lately I’ve been adding powder milk which helps a bunch.
Great video. I have a grinder and now I will be buying a stuffer. I like the fact that your recipe is simple. Some want to use a gaggle of spices. This is simple food and I'm sure that the pioneers had a simple recipe like yours. I can't wait to try it out.
Jack
Nice easy approach. Never tried just 5# at a go. Will have to do that. I find it’s easier to mix in the spices after chunking the meat. Real easy to get all the chunks evenly coated. Then let sit in the fridge overnight for the spices to work. Grinding will then incorporate the spice further.
Yes sir. I’ve begun adding spice at the chunk stage & then grinding. My fingers are less frozen that way 🤣. I also add milk powder now which gives it a silky texture & makes for a better chew.
I've always known sausage to be mostly on the simple side.But you made it look even extra easy👍. Plus you can play with all those variations😋
Skamper Camper
I always err on the simple side. I find that the more stuff you add the more likely you are to create a batch you might not be fond of. I appreciate you giving this one a look!
I am a newbie to Weber cooking--as sutch I need temperature to cook to, time to cook to and where to buy the sausage press,great video that got my interest in cooking for myself ( ordered a 22”Weber today) thank you😎😁.
I don’t cook these sausages on a Weber. But the cooking of any ground meat will always come down to preference of doneness & what you’re comfortable with. These were cooked to 145f. The stuffer can be found at sportsman’s warehouse in person or online. But Amazon is an alternative.
Your a great dad and thanks for your service!
Fly Outwest
Thank you!
A trick: you can watch series on kaldroStream. Been using it for watching loads of movies these days.
@Rhys Milan Yup, been watching on KaldroStream for since december myself =)
@Rhys Milan yup, been watching on Kaldrostream for since december myself :D
Love your content !
Aisha Touray
Thank you! I really appreciate it
Did you grind once or twice? Looked like a fine grinder plate, I have LEM grinder too! Hey you made a great well explained video here! I usually add a little water too to loosen it up 😎
Thanks for the compliment. I only grind it once with the med plate. Sometimes I add water for thorough spice distribution but mostly for large batches. I also like to use milk powder for better texture.
Great vid, your daughter was hilarious 👍💯😎💪🏻♥️🐷
Thanks you so much!
Have you made these with the natural sheep casings? Curious of the difference. Never have used the collagen ones yet.
Unfortunately no. I seemingly forget to order natural casings in the appropriate size every time 😂.
The Collagen casings are a tougher bite, even if you use the Fresh T kind. They are a little tougher than Sheep casings. I have used both, and prefer natural to Collagen casings.
8:02 😂 ..... that’s what he said
Well I mean there is some truth to the saying 🤣
Great video, only problem ditch the music in the background when you are talking. It was hard to understand what you were saying. Also put the recipe in the bottom so you do not have to go back and listen to the video.
Noted!
Get bigger rubber gloves and put cotton gloves on under them. Helps a lot for the frozen finger thing.
Makes sense. I do the same for handling hot foods off the grill. I’ll definitely give that a try next time. Thanks for the tip
When you cook the sausage does it spill out on the side where it was twisted? I keep having that problem with all the sausages I have made so far with collagen casing.
Zainab Zee
I used to have that problem. Till I started stuffing them less. The problem is the collagen wants to shrink & the packing wants to expand causing the casing to rip. So now pack them pretty loose. I hope this helps!
@@BigShticks Thanks alot for the tip. I will try it out.
Awesome video. Can you make patty’s and freeze. Instead of links
Absolutely, in fact I prefer it that way. It’s much more versatile that way!
Thank you so much. Can I use a pork butt ?
@@donnaburbo3429
It’s actually preferable. The amount of fat/collagen in butts make an outstanding sausage.
@@BigShticks ok thank you. I will definitely follow your recipe.
Is a pork shoulder the same as a pork butt ?
nice video, but next time, tone it down with the music, lower the volume a bit.
Music WAY too loud, can't hardly hear you talk.
Sorry to hear that
No need for a binder, ie, water?
I’ve never used one. With one exception, Italian sausage. In which I use a red wine for spicy & white for mild.
@@BigShticks thanks for the video. Just getting into sausage and charcuterie. Figured breakfast sausage easiest to get my feet wet. You have a video on your Italian sausages?
@@eltotaupin unfortunately I haven’t gotten around to making one. It requires a lot of meat & natural casing & can be a bit labor intensive. But I do plan to make one .
@@BigShticks Milk powder is a binder.
Water is not a binder. 5 pounds of pork can absorb 3/4 to 1 1/2 cups of water without any binder needed.
Be cool to make Filipino style longaniza
FitChef Joe Garcia
That is on my list of things to do!
Have you tried soaking the casing so it doesn’t burst
I have not. I have no idea what would happen to the casing if soaked in water. I have however started adding milk powder to the sausage mixture & slowing down the stuffing which allows for a silky less hardened meat mixture that’s less likely to expand while cooking thus resulting in casing that aren’t rupturing.
You do not soak Colligan casings they are used dry. They are ok IMHO, but I prefer natural casings. For Breakfast sausage, I use Sheep casings.
@@mikesmicroshop4385 ok thank yu I have seen a lot of videos and some people are soaking them
The stuffing horn you are using is too big, you should be able to slide the collagen casings on the horn without having to unfurl them. The horn to use will fit into the hole in the casings easily in the compacted state that you get them in.
Good video, but please, lose the music!
It was a choice... either the music or the really loud grinder 😂
Too lean.
In this instance it wasn’t to bad. If left in bulk form for patties it was fine. For cased, it could’ve used more fat to be sure. It’s a delicate balance. I try not to exceed 70-30 lean to fat. Lately I’ve been adding powder milk which helps a bunch.
Turn the music off