Smoked Sausage | Apple and Jalapeño Pork Sausage | Homemade Sausage
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- čas přidán 3. 07. 2024
- Apple and Jalapeno Smoked Sausage
1000g pork shoulder coarse ground
2 Granny Smith apples small dice
Jalapeno small dice
20g salt
2g instacure #1
5g fennel seed
3g black pepper
2g jalapeno powder
2g mustard seed
2g red pepper flakes
30g water
Tbsp of baking soda sprinkled on apple before stuffing
Stuff in hog casings
Rest in refrigerator overnight
Smoke at 140°f for two hours 150°f for two hours 170° until an internal temperature of 150°f is reached
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Great advice!!! A stuffer is where it's at!! Great video😊
Thanks for watching and commenting. I learned most of what I know from you.
@@cydrych - I'd heard that if you let your sausages hang after cooling them, that it can keep the casing from getting too tough/chewy. I dunno, maybe because of tension?
@@manofsan thanks again. 👍🏻
Sweet recipe, I’ll definitely be trying this and probably and cheese!! Thanks for sharing!!
Yeah, I was thinking about Swiss cheese or maybe Gruyere. Thanks for watching. Hope it turns out well for you, let me know.
loving the choice of music! your videos are so relaxing 😊
Thanks. Glad you enjoy them. I use that particular piece because of all the music that is free on iMovie (the software I edit with) it’s the only one I like that doesn’t get copyright claimed.
I'm going to add these to my list!
Thanks for watching. Hope you enjoy them.
I made a few minor adjustments (added cheddar cheese and made a few other personal tweaks) and they came out great. In fact, I sliced them into coins and put them out as an appetizer along with four of my other favorite recipies and these were definately a big hit - a real crowd pleaser. Thanks again for the inspiration.
Glad to hear it. Thanks for letting me know how they turned out for you.
I've been looking for a good apple sausage recipe. I'll definately try this one - it sounds great to combine them with jalapenos.
Thanks for watching. I got the idea from a fermented apple and jalapeno hot sauce I make. I hope you enjoy them. Come back and let me know how they turn out for you.
Dang! Good job bud. Those looked great!
Thanks, they were. I pulled one out of the freezer for dinner tonight and it tasted great. Thanks for watching.
Hey Robert. I have a question for you. I've been checking out your sausages and I have to say, such good content for sausage makers everywhere. How would you like to participate in Celebrate Sausage Season 5? Let me know if that's something you might be into. 😉😉
Wow, that’s a great compliment, thank you. I would love to be a part of that.
@@cydrych whats your email
I'd heard that if you let your sausages hang after cooling them, that it can keep the casing from getting too tough/chewy. I dunno, maybe because of tension?
I’ve never heard that before but I will definitely give it a shot. It can’t hurt anything. Thanks for the suggestion and for watching.
Great looking sausage RB,
Going to have to try this one out looks like a prime candidate for habenero and cheder shredded cheese you advice with the backing soda for acid and binder control and hog casing is right on you don't see that advice given out much but is a game changer
Thx for the video and recipe have a great day cheers from alberta
Thanks for the kind words and for watching. I am thinking Serrano and Gruyère next time to kick it up a bit. I have people that aren’t into spicy who I share most of my sausages with so I usually don’t go too heavy on the heat factor. Habanero would be great with the fruity notes pairing with the apple. I hope they turn out for you. Peace from Metro Detroit.
i recommend trying Mr.Sausage's menthol sausage
I think I’ll pass but thanks for watching.
@@cydrych 😂😂😂
Mega ❤ love USA ❤
Glad you enjoyed the video. Thanks for watching.
just curious as to why you dont add the water to the seasonings???
I had a couple of batches that got soupy when I added the water and spices at the same time so I started mixing the spices in first to see how wet the mixture is before adding more liquid.
@cydrych thanks for the quick reply...I am so itching to get a stuffer, we raise our own sheep...I see lamb sausage in my future
@g.h.1726 you are welcome, happy to help.