Pork Sausage for Beginners! | Chuds BBQ
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- čas přidán 15. 06. 2020
- Everything you need to know to make your own super easy pork sausage at home! I'll guide you through the process of grinding, mixing, stuffing and smoking sausages, a Texas barbecue essential.
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Pork Sausage Recipe
4436g Pork Shoulder (10lbs)
80g Kosher salt
12g Pink Curing Salt
40g Granulated Garlic
40g Ground Mustard
30g black pepper
20g Cayenne
20g Paprika
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Your Recipes Work !!! 500 lbs of sausage built this year !!!! 1/3rd moose, 1/3rd pork, 1rd Ground beef !!! 14 different variations , all great sausage
THANK YOU! The salt cure before grinding while cubed...and adding ice while grinding...THAT was exactly what I needed to know!
After living in the Phillipines for 12 years, and saw flys on everthing, I never got sick. Suggest a fan off camera. Nice job on your video . Good fast flow and super informative.
Not really a big deal if one is using fresh meat... and therefore would not require any industrial strength sanitizers like the pink salts. they are for factory farmed meat with lots of feces and rot.
It's sad that we have made it the norm to consume foul meat and regulate that we use these chemicals.... people still die... but not from the thing the nitrate was supposed to prevent..... We all know this when we think about it....
Please prove me wrong. I'd love to save some money.... but I don't think i can....I come from millennia of homestead salumi makers.... ..
Just saying...... Thousands of years of Italian survival is based on nothing more than quality meat + salt.... and time. That's it. That's all..... Everything else is for flavor... or someone is selling you someting... like, eat this old meat but put this carcinogen on it first)
But if you want to grind up 1000 pigs with machines that have ground up 10000 pigs that day... then mix them all together.... after that and it has been handled by someone who is underpaid and doens't care to wash hands after using the washroom.... then yes..... you should probably use whatever sterilization methods you have at your disposal.... accepting that they will have the same effect on you
It's time to re-think "standard" safety methods and the wisdom of the CZcamsr's who regurgitate nonsense that don't apply to anything that any reasonable personal craftsman would do at home.
I'm thinking especially of two know-nothings with a cooler who delete comments that point out errors and support the inorgant chemical treatment of cured meats.
I respect many sausage makers who adhere to the current commercial methods, because they are genuine and follow a protocol..... but they don't delete my posts to try and illegitimaty fake wisdom.
Don't be intimated by all the "experts" here. Sausage is an easy as any recipe and better when it's your own. Pesants have done it forever before youtube..... The less you think about it... the better it will be
Just tried this recipe for the first time. Turned out amazing! Thanks for walking beginners like me through the process. Look forward to more videos!
This is the best sausage video Ive seen on CZcams.
My new favorite bbq channel! Amazing!
I was looking for some tips on making some pork sausages for my first time and decided to use this recipe. I was making fresh sausage because it's too damn cold outside here in Canada right now to smoke them. I left the cure and cayenne out and added 2 cans of chipotle peppers in adobo sauce and cheddar cheese for 11 pounds of meat. These are delicious and not too hot, I could have added another can. The adobo sauce is awesome and I think next time I will make my own and add more to the mix. Thanks for the help.
Beautiful sausage and it can be seen that it has perfect consistency. I get so happy to see someone succeed.
Absolutely loved this video!! I discovered your channel last week and have been obsessed with watching videos ever since!! Keep up the good work!
Great video! Sausage is such an important part of Texas BBQ. Even more than a good brisket, I think a perfectly made and cooked sausage is the mark of a really good Texas BBQ joint. Too many places overlook sausage.
I absolutely love your personality man!!! You just gained a subscriber for sure
i been making sausages for over 45years. . watched 10s of video's, this by far id the best one i have came crossed. looks great nice job
Used this vid to guide me through my first batch of sausage a couple of days ago. Turned out amazing, and I got all the ladies at my wife's church clamoring for my sausage now. Thank you Brad!
you have such a great free spirit
Just getting into sausage making. Have seen a bunch of videos on CZcams. I have to say yours was the MOST interesting to watch. Really enjoyed the subtle comments. Keep them videos coming!! Grind on!
Thank for that. I love all of your videos the bbq knowledge that you share with us.
GAWD!! I'm so glad I found this channel! This reminds me of all things barbecue channel. You are fantastic I'm going to watch as many of your videos, I'm going to binge watch it this weekend Great job dude.
Keep it up man, these videos are amazing.
Hey Bradley! Just made this and it was phenomenal!!! Thanks so much 😄😄😄😄😄😄😄😄😄😄😄
Thank you, thank you, thank you
Followed your recipe to the T except, all I had was garlic powder and I used about half. Turned out great! I am experienced in sausage making for about 40 year but my family only makes Hungarian sausage ( about 200 pounds twice a year). But the cube and mix and the ice grind worked out great! Love it. I haven’t smoked it yet (will tonight) just fried up a few patties
Great channel
You do wonderful videos. Thanks! Enjoying the food tips and humor.
Great info! Thank you for your time and posting!
Great info and video Mr Chud, keep the videos coming. Yesterday I found your channel, today I subscribed.
Enjoy your videos. Your step by step process is great.
Dude, I made your beef smoked sausage. It was out of this world. Exceptional video.
Thank You.
love your sense of humor and how you put your videos together!!! thankyou for sharing a great video :)
Been watching and loving your vids for awhile. Been making various kinds of hot dogs, bologna and burger meat for awhile but was always a tad bit nervous of sausages like this. I'm gonna hit up my local vendors for materials and effort some of these snausages this weekend!
Thanks Bradley for such a detailed and easy-to-follow video. I got a fan-tastic result. Now I’m ready to try other recipes now that I have the process started in my muscle memory. FWIW, I used a pellet tube for the cold smoke and it worked well.
Thanks for the incredibly informative video
Helpful. thank you for the time it took for this.
Great video! If I may, I make my sausage using a 50/50 mix of Boston butt and elk, along with the appropriate spices. Yes, it is a bit of a lean sausage mix, but it tastes great, especially with something like gravy and biscuits. Thanks for your video!
Great video!! I’m going to try this method. Thx
I've been binging these videos, eager to start making my own sausage. This is where I'll start. I'd love to see your take on chorizo Verde sausage.
Man, you are a guy if live in my street would definitely be my friend. Your jokes, humor and interests are quite the same as in my circle of friends. Great informational video and a delight to watch! Subscribed for more. Cheers, mate!
Thank you Bradley, you're a legend.
Thanks for the video tried this for the first time and was a huge success i added jalapono with cubed pepper jack (reduced salt to 1%) and smoked it on my pellet grill at 150 with cherry wood for 3 hours and it turned out awsome.
Trying this recipe for the weekend, thanks!
Awesome!! Glad to see someone making sausage with cure in the bbq world! Looks good! Makes me want to rebuild my cedar smokehouse that I haven’t used in several years. Look into kabanosy, it’s a polish semi-dry sausage made in sheep casings... so gooood.
Great looking sausage. I will try it out
Always make the best videos!
Love the video. You’r humor makes it even better. I knew what was coming when you were putting the casing on the shaft 😂
Can you do a beef sausage video? Great job bud.
Great lesson👍👍👍
Awesome ,. Definitely trying this out.
Thanks for the vid. Using your base rules and starting to experiment to make it my own.
Just made this today came out great
Thank you very much; I’ve watched all you videos on sausage. Just broke my sausage cherry today.
Great video. Thanks a bunch
Well done, lots covered! Making sausage is on my list of things to try soon!
Well now. Perfect timing for me to find your video ! Don’t sweat the flies, it’s outdoor cooking and they don’t eat much but can add extra flavor and texture...lol ! I’m actually cooking in a comp in Omaha during the middle of the winter and sausage is one of the categories. Great job and who doesn’t like a a clean sausage ? Great video !
Very instructive!
Love your personality, and vids are good. You probably already know but your on your way.
Great Job! You're the Best!!!!!
Awesome job.
Great video thanks mate. From Queensland Australia
Thank you so much! It`s a wonderful video. We can learn a lot & a lot from this video.
Thank you for sharing!
How i wish i can provide all the equipment and ingridients that you have ... you are amazing vlogger no dull moments i love sausage 😊😊😊
Thanks for video
Very helpful
Thanks brother you did a good job.😃
Thanks! I really needed a simple all pork recipe I can modify and make my own. 👍🙏🖖
Hope you enjoy!
I feel the same. I love your bubbly persona. New subbie here from Illinois.
Great how to video sir.
Im learning from this 🔥 Hopefully i can have the same board setup here in the garden.
loved it...
Excellent
I will try to make this recipe next week 😁👍🏻
Thank you for explaining the measurements in terms of % of the weight of the meat. Excellent tutorial!
Flies, I live on Texas gulf coast, out in the country, I've tried all the fly traps, pennies in bags of water, its hell. I make a german style sausage of pork and either venison or beef, about a 60/40 to 50/50 split. Kosher salt, course black pepper, cayenne, minced garlic, #1 pink salt.
Usually though about January the flies ain't so bad, summer time they love bbq.
Loved the video.
That's the best, most entertaining and complete sausage making video i've seen. 🔥🔥🔥
For a first time sausage maker, I found this video helpful. Especially when it comes to stuffing the casings, etc. So one question, after you twist the casing to form one link, I assume you can cut the link once you let the sausages rest for some time or ?
New subscriber here. I do lots of sausage etc. you do a great job and have an awesome personality and are very entertaining! Great job
So, I just made sausages for the first time ever... I used (most of) your recipe, they turned out fantastic! Thank you very much, I'm looking forward to trying your other sausage recipes.
How did the stuffing process go since it was your first time?
Not to bad truth be told, had a couple of case ruptures but on the whole it went better then expected.@@ryanragan8899
Wooooooow those Sausages look absolutely delicious 💯💯💯💯💯💯💯
Nice tutorial 😀
You did make me laugh when you put the casing on!! You're too funny 🤣
Great Job.
again love the smoker. thanks now i want to try sausage. sorry binge watching vids while im making my bacon. 10 lbs pork belly smoking now. tomorrow slicing into perfect thick cut bacon.
Wow good job brother 👏 👍 🙌
That ball tickle at 9:24 😆 🤣, awesome videos!
Great video.
Awsome thank you
Man....enjoyed the video 👍 dude is funny, I learned alot (nice technique), . what more could you ask for...keep em coming
Subscribed bro! Thanks the the knowledge.
I make a jalapeno, bacon, cheeseburger sausage. Grind up some brisket then add your spices, add jalapeno, bacon and cheese. Extrude, stuff, cook and eat.
Nice and fun to watch, thanks, man. Cheers
Hey Chuds, love your videos and can't wait to see the fire management video. What is your opinion on tuning plates. I have a 24x48 smoker and can't use but half the pit without tuning plates. Do tuning plates reduce the quality of food like brisket?
Love ur videos I want to start a bbq restaurant in California because of u
VERY NICE.
Thanks for this tutorial. I received a sausage maker as a birthday present and I gotta admit I was a bit intimidated about the process. After watching this I feel like I’m ready to give it a go.
hell yeah! once you get the basics down the world is yours!
As someone who lives in the southeast, I shoot a lot of wild hogs. I would love to see a pork andouille sausage video sometime. I’ve made your pimento and jalapeño cheddar sausage and they were delicious! Thanks for the channel
I have seen how to make sausage, you are the best.
Those flies add flavor and protein. Yum!
I'm smoking some up right now pretty much based off your recipe but with a few additions. I added some Oaxaca cheese and roasted green chilies. They look fantastic right now and it's 3 hours in the smoke bath.
Love your video. I had to share a tip about the flies.... Before you bring out any food at all outside (Cooking, picnic, etc) Add a little bleach to your space. You can have a open jar near your table, pour a little on the ground around your table. The bleach scent masks the smell of the food and you won't see a fly. My Louisiana born MIL shared that with me 20+ years ago when we were grilling and eating outside and I have done it ever sense. We never have a fly when cooking or eating outside.
Great learning tool. Love the video. If I don’t have the option to cold smoke can I skip the curing salt?
Great video! You could use a couple of c clamps to hold your stuffer down.
I like the info in this video. The flys gave it a little extra protein and spice.
decided to give it a try, since my cousins were butchering some hogs, they weren’t convinced at first (though I didn’t have any curing salt, so I had to cook them thoroughly)
guess who’s now gonna have to help them use all the remaining bits and pieces for some sausages...
Chuds. Would love to see you do a pig Fabrication video. Complete and comprehensive cuts
Thank you