วีดีโอ

Good video I am going to try it for myself thank you.

Now that was a good easy sausage to make. We already have a great turkey to cook on Thursday. Now thinking and going to purchase 2-3 of the special cheapo turkeys and sticking them in the freezer for later sausage making. Appreciate the "recipe" that you leave. Need to learn how to transferring them to grams or tsps and so forth. Thank You for another fun and interesting video!

Greg, I made this yesterday and it was awesome. This is my 3rd recipe that I have made off your channel and all 3 were great. I love the simplicity of the rub too and how you measure it. You're right, make extra because you will eat it quick. Oh, I added jalapenos to mine and smoked it all. Appreciate all your effort. Blueberry or cranberry sausage off a cheap turkey next. Gonna have to wait though, we are loaded up about to go fishing for a day or two.

Hi temp cheese the best, the key hi temp.

Great recipe.

I made something similar not too long ago. I also added ginger, thyme, sage, allspice, a hint of cloves, garlic.powder, and some dehydrated onions in addition to what you used. They're pretty great.

I have been watching every video for the last six months. I figure it is about time to kick a super thanks your way. Thanks!

Love your channel, can't wait to try this one! Thanks!

I really like your channel. It’s neat to see all your techniques and flavoring suggestions.

Looks delicious, Greg! Great video, thank you.

You need some gravy to dip those in. Excellent video

Another excellent video! It looks delicious. Thank you so much. Happy Thanksgiving to you and your family.

Cool concept, dude. Got the whole sha-bang in one nice package. Now all you need is a green bean casserole sausage...with deviled eggs...ok maybe not!

This smoked andouille is my favorite so far Greg, it turned out great. I mean GREAT!!

It’s called. Sin U not soon ya you’re driving me crazy

Alright Greg, another hit!!! This andouille is excellent too. Ground fat once thru 10 mm chili plate. I ground the lean meat thru the same plate twice. Cut the salt back to 1.25% while adding cure at .25% bringing total salt to 1.5% I also cut the thyme back to 1% but wish I would have kept it at 2% I don't eat a lot of thyme, so I wasn't sure if I was going to like it. Girlfriend says it is a little spicy for her taste, but it is perfect for mine. This is just with the patties I just fried up. The links are in the smoker with a fan on them drying the casing out before I smoke them. Thank you again for what you do. I'm very pleased with the outcome so far. Time to clean up the mess now. lol

I checked one of the English sausage text books for chips. 23lbs including dry rusk/bread crumbs and water calls for 6 oz salt or pretty much 1.5% salt.

As an additional measure, after cleaning off the mold with vinegar, you can brush the meat with a 5 % potassium sorbate solution (5 g in 100 ml of water). This is very effective at suppressing mold. The same thing works if you want to cure something without growing mold in the first place. The potassium sorbate prevents mold spores that are floating around in the curing chamber from establishing themselves.

Alright Greg, I made this sausage today and said I was going to let my girlfriend try it first before I did. I fried 4 small patties. She took her first bite and said, MMM and started shaking her head yes. lol I ate some and am in agreement with her. Excellent sausage. I cut the salt back to 1.5 % and that is the only thing I changed. It looked like there was going to be too much seasoning, but Greg, that flavor was is on point. Thank you so much for the time you put in to making these recipes and putting them on TH-cam. Tomorrow will be Andouille. I have a SmokinTex smoker and I'm going to dry the sausage and pour the smoke to it after it develops a pellicle. I'll give you a report when it's done. Thanks again.

Looks great Greg!! If you have proper protein extraction, do you need a binder?? This recipe will be made too.

Man, I'm glad i found your channel again. I was looking for it the other day. I thought I subscribed. Well, I subscribed this morning. It looks like you have had some formal training from somewhere. Looking forward to making some of your sausage recipes and your boudin recipe too. If they're not good, I'm going to call you out on them. lol If they are good, you will hear the good too. Today's sausage will be your Italian. Tomorrow will be boudin. Thanks for taking the time to put these recipes out here.

I was always nervous cold smoking for so long while using cure #1, I had always assumed several hours of smoke and gentle heat until cooked was enough. But I've seen it done in a few videos now. I have tried a 24 hour cold smoke Kielbasa Surowa (raw and dried in a chamber like salami) only using cure #2. but it was my first attempt, was edible but nothing special. I think my drying method was not ideal. Anyway I enjoyed your video. I will probably try this recipe, I have other books by the Marianski brothers just not this one Cheers!

Like to see how you build your curing chamber. Enjoy your videos.

Great tutorial😊

What size netting you used ?

Black Sheep!!

Kind of simple, although not as spicy as we like. Think it is also a good beginners sausage to try out!

Gonna try this in the next couple of weeks!!

I broke the lid ears off on my processor. Ended up using a mortor and pisal.

I appreciate the use of percentage.😊😊😊

I was thinking about doing a series of UK sausages and doing the research I discovered that all of them are basically the same. So I gave up on the idea. I am still planning to do a Lorne sausage after the holidays though because I have a strong Scottish lineage. I agree with you about the rusk I think I like it better than crumbs or even milk powder. The fact that it’s cheaper is an added bonus. Great video.

Regarding pepperoni mate, What's your preference...semi dried n cooked, or full dried? I'm think pizza topping here but is the full dried more flavoursome?

Well done! 👍

Never heard of this one before. A English sausage without sage!! Don't think i'd bother with this......saying that, i still haven't made any rusk yet! Gotta do that soon.

Im from England and never tried Newmarket sausage, the herbs sound nice though. It’s good that you’re using rusk as it keeps them juicy, most people dislike the idea but I’d rather have a juicy sausage than a dry one. Q: how long did you soak the rusk for? Nice video, keep them coming.

No recipe = 👎

Like it. Thx. I've never once heard someone order either a cheeseburger or mac & cheese and asked for their cheese not to be melted...

Very nice bro, definitely on my list this fall

"You can use thyme or rosemary".🙄 _Throw the book you're using away._ _Immediately._

nice tip the follower. Never saw that before. Got most of the herbs in my back garden plus red cedar berries. Duck breast cr for a few days right now.

I heard green was bad

Really enjoyed this video Thank You. Going to attempt and making Sujuk next week. So a lot of helpful hints as well as a couple more ingredients that I will be adding. Don't have a cabinet like yours. Might need to get online and seeing what one costs and if I can justify the price!

Good video. Thanks

This is a great recipe! I've made it twice.. I am going to give it a try next with Fennel pollen instead of ground, just out of curiosity. I used a smaller hog casing and cure #1 as my drying time was 2-3 weeks. Thanks for your videos!

Awesome video and recipie! Takes long time, but looks amaising. Could you please put a link to a collagen sheets? Just to make sure I get the same.

Not fan of truffle but I’m willing to taste

Greg always a great content creator thanks to

Great vid thanks

Great job I’m down for this

Bestboudininboudinkingjenningslouisiana