How to Make Breakfast Sausage | Chuds BBQ
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- čas přidán 17. 08. 2020
- In this week's video I make all pork breakfast sausages in links and patties. This simple sausage made from pork butt is sure to be the perfect meat to go with your breakfast spread!
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5 lbs Pork Butt
45g Kosher Salt
6g Dry Parsley
6g Black Pepper
15g Rubbed Sage
8g Granulated Garlic
3g Red pepper Flakes
3g Coriander
15g Sugar
3g Cardamom
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Bradley - "...beautiful breakfast spread"
Fly - "yo hold up"
When you poured the Angels Envy, you sealed your street credentials with me forever!
Yo Chuds! I made this sausage this morning and used sheep casing for the perfect size. 10/10 brother. Thanks for sharing!
Luv to see some pork scrapple making! Deep fried smoked scrapple has to be the GREATEST patte EVER
Made this today. Loved it!
Great video this week! Saving trimmings from here on out!!
Another awesome video! A meat grinder has been officially added to my Christmas wish list.
This is the perfect breakfast sausage! Just made this recipe and the flavors are amazing! Adding this to my keeper recipes, thank you :)
Great vid! I feel I’m never going to buy any packaged meats from the store ever again and just make my own. Awesome content
Brother, proper process right there! And much respect in the whiskey pour in the coffee 🥃 cheers!
Looks really good... hmm, how soon can I cook this! Thanks buddy.
Made a batch yesterday -- really good.
Dude, great videos and content! I’d love to see you do tri tip with some sort of chimichurri with your spin on things.
Great video, and breakfast sausage really is a perfect gateway into homemade sausage if one doesn’t have a grinder because of the ready availability of ground pork. Continuing Request: Chud’s take on a boneless pork loin roast, either whole or butterflied and rolled porchetta style. Por favor (or pork favor), and gracias for the great videos.
Soooooooooo goooooood!!!!!!!!
Dude! Awesome vid my friend! Gonna try it in the channel too :D
Breakfast sandwich... every few weeks I grill up a mix of sausage patties (some ground pork with spices like this, but usually also chorizo patties and Italian patties). That smoky, snappy sausage patties make some wonderful breakfast sandwiches.
your killing it
Thank You so much for the recipe. I cooked my test patty after following your measurements and the wife said we will not be buying from the store again! Thank you again.
Great video. . You got the outdoor cooking cover and cajun Ninja has the indoor cover. Enjoy watching your techniques.
It was at that moment, I knew Bradley was the REAL deal! When he stated the real test is dipping the sausage into syrup.
Awesome man!! Can you do a video of your cutting board table cooktop contraption!?
I cut the sugar and cardamom stuff entirely. Not my type of breakfast sausage. Replaced with onion powder. Then I added a cure and smoked it the next day. Delicious.
I just made this sausage and it was good!!! I would not change a thing if you are looking for a traditional sage breakfast sausage. I would like to twist it some for a spicy cousin of it, maybe a little more red pepper and a few jalapenos next time. Thanks a lot!!!!!
Wow those are some perfect eggs Brad
Great Video 🇺🇸🔪🔥💨
Thanks for keeping all the ingredients in the same measurement. I made an excel spread sheet that will convert all the ingredients by just inputting how many pounds of pork you have.
there's a fly there liking that breakfast of yours too
New subscriber, great videos. Quick question, what kind of burner and cover/griddle is that? Looks heavy duty and awesome.
love the flies
Great video again. Would be a good drinking game overtime a pesky fly comes along you take a shot ha
I can’t wait to get my grinder for the Kitchen aid
2 uploads a week pleaseee, waiting till Tuesday every week is killing me
Makes my Tuesday WAY better though.
For real tho
One upload a week is not enough!!!!!!!
Another great video, all you needed was some homemade salsa.
I have no idea why these videos don’t get more likes.
I still love sausage and eggs gravy freach toast goodnight
I'm with your recommended Test method.
You leaving every time wanting to go make something right away:) Question: In video you said you could use Coriander if you didn't have Cardamom & you made reference the Cardamom added good flavor. Did you actually add the Coriander as listed in the above recipe?
subbed
I’m having flashbacks of you and Evan’s pork burger experiment. I celebrate the cardamom over nutmeg any day, British breakfast sausage ruined my life from 2015-2017 🤣.
en tous cas dody , je suis du québec , tellement hot tes recettes et je te suis 👍👍👍
Thanks cuz
Pork butts are so versatile! Had no idea. Can you do a video on boudin? Always wanted to try my hand at making it.
Check out 2 GUYS & A COOLER, they got a decent recipe. The best I've found is in Bruce Aidells sausage book.
Great vid as always. Smoked Salmon anybody?
Great with cream cheese on a bagel.
What do you clean your butcher blocks with?
What size ar those casings? Looks like about 24-26mm?
If you ever open a sausage shop I’ll be first to come and buy them
Finished up building an off-set smoker today - seasoned it, but was too late to bang on a roast - will do one tomorrow. Next task is to get a grinder & filler - so I can give your sausage-sagery a lash. :-)
Them eggs looking straight out of a cartoon
Angles Envy... better neat.. but thats ok... as long as you enjoy it.
will be making sausage this coming weekend....
Outstanding!!
Only one question.. What did you mix with the Angel's Envy??
Looks like coffee
I've only made my own sausage from a premade season pack and I think they all came with curing salt. If I make this, package and freeze it uncooked (linked as well as some bulk), do I need to add some pink salt? Can't wait to try it!
I add the curing salt in because I'm usually doing link and pan sausage, it does change the color of the sausage when you fry it though, but that doesn't bother me. If you don't plan on leaving it in the freezer long you can leave it out.
Looks awesome. Pounds and grams…you Canadian? 😂😂😂
I do have a question is it sacrilege if I include a pork loin in the grind? I have one that’s got a bit of freezer burn on it but I don’t wanna throw it away or make dog food from it.
Those links look fucking amazing. I'm so hungry now but too high to go cook, lol.
How about duck and or veal sausage!🤩
Hey Chud, great recipe to try!!! Do you know why my sausage is crumbly everytime i make it? I'm using only beef brisket with 70:30 meat to fat ratio. Please give any tips about sausage binding 🙏🙏🙏 Thankyou Chud 😃
Crumbly sausage usually results from either 1) insufficient salt content or 2) failing sufficiently to mix or knead the ground meat to work in the salt and establish the “primary bind,” where the meat goes from individual ground pieces to starting to stick together in a sticky semi paste that is sausage as opposed to seasoned ground meat. Watch Chud’s earlier video or Scott Rea has sausage “master class” videos that are great.
Yep poor bind or not enough fat.
Show us how to make those perfect eggs
RELEASE THE CHUD BOX VIDEO!!!
Bradley, periodically I have access to a full sized, commercial Hobart grinder, circa 1970 and weighs about 80 pounds. We borrow and use it for big ground burger and sausage making when we harvest elk. But, between that and my Kitchen Aid stand mixer grinder, I'm interested in a Carnivore. What motor/size is yours? 1/2 or 3/4 HP? Appreciate if you could clarify and also confirm that you're happy with it. Thanks for the great content.
I use the .5hp in these videos with great results. I also use the 1hp version at work. they are both great although the bigger one is way faster but the quality of the grind is the same. would definitely recommend
Thanks so much, glad to hear confirmation that the .5 works well for smaller, around the house sized batches. Once one starts making sausage, it’s tough to buy it at the store because it’s so easy to customize. Looking forward to the next video.
Could you smoke the patties? Smoke them then freeze them for future breakfast
Maybe this would be too boring, but a video showing how you clean your smoker would be cool.
to much flyyyyyyyVor!!
I made this per your recipe except I used 2/3 venison and 1/3 hog. I need to clean out the freezer before the new season.
"Everybody loves a good breakfast sausage."
Ha. Gayyyyyyyyyyyy!
P.S. Sensational video as always, mate!
Truth be told, I'm more impressed with how your eggs turned out.
what you put in the cup with angels envy?
coffee
Love sheep casings but definitely a pain in the butt. To me it's worth a headache to get that super tender bite
Looks so good buddy 🤤🤤
We would like to see you smoke beef shoulder 😍 press like to let him see my comment
Will do soon!!
#backyardpatiogoals
With special guest:::: fly
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4:12
4:19
Tell us what it REALLY looks like.
Why use.MAPP gas? More expensive for no reason here. Propane seems better here. Honest question.
I love this video but danm that lil ugly fly just ruined it by walking all over the sausage and egg😂😪
Why don't you use american measurements instead of stupid grams. Other than that you're videos are great
Most professionals use grams becuase it's easier to work with. For example 18 grams is 0.635oz. It's just easier to double or half a whole number vs a decimal.
American measuring system is outdated and stupid, most of the world and professionals too use grams, but americans are behind.
Made these yesterday. The amount of sage is absurd! I have to add more meat to reduce taste. Waaaaaaaay to much
Chud I love your video but the way you say your ingredients in order make me feel stupid. “Koooosher Salt” “Garrrrrlic Powder”. Your viewers aren’t toddlers.