SPG Sausage - Sausage Recipe Perfect For Beginners - Smokin' Joe's Pit BBQ
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- เผยแพร่เมื่อ 30 ม.ค. 2023
- Thank you for watching my SPG Sausage recipe that's the perfect recipe for beginners. This SPG sausage recipe is super simple and it's the base to many great sausage recipes. This SPG sausage recipe is a blank canvas so from here you can add whatever other ingredients you'd like. This simple recipe was so delicious by itself!
Thanks for watching
Smokin' Joe
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Thank you for watching my SPG Sausage video! If you want to kick up your Superbowl party food, check out this video next. th-cam.com/video/dI_d2JXu1c8/w-d-xo.html&si=EnSIkaIECMiOmarE
1.1% salt? Is someone on a low-sodium diet?
@@pedroarellano4266 not necessarily. I've found that 1.1% is perfect on salt. 👍
A pleasure listening to your clear and gentle explanations.
All I need is a good roll, some zesty mustard, and some alone time. A cold beer wouldn’t hurt, either. Well done, chef!
Oh heck yeah!🤘
What's the correct ratio? Is it one beer per sausage, or two? ;)
old school here folks. my grandpa should me this when i was 6. they are so good. nice job on an old classic
You are a great teacher! Thanks for your videos. Great editing.
I used to watch my grandfather make sausage and I always wanted to try making my own, after watching your video I will be giving it a try. Sausage looks so tasty, great job.😋😋
This is probably the best instructional video for sausage I have watched, and I have watched many! This is the way you do it, speaking in a relaxed conversational tone without an excess of complications, minute details, caffein, music, and dad jokes. And the sausage looks great too, we'll see!
Watching you bite into that sausage sold me 100%. I’ve watched enough videos… time to start making sausage.
Thank you for this, and for all the links to supplies I know I’ll need.
I'm glad I found your channel, I've been wanting to give sausage making a try for a while. This was a really good first batch for me to try and the flavor was really good. I kicked up the garlic just a bit, but made no other changes to your recipe. Thanks for making easy to follow videos, can't wait to try more!
Simple seasonings is sometimes the best. Fresh quality ingredients make all the difference. Great job and attention to detail.
Yes yes yes I've been waiting for a simple recipe lol Joe thank you
Nombre mi Jorge, this is super easy and very tasty bro. 👍
I love a good course ground sausage. I'm going to have to try making this someday.
Wow Joe, that was a great snap! Looks fantastic too!👍😊
There are times when the basics are all you need. Those sausages look amazing. The snap was fantastic. Cheers, Joe! 👍👍✌️
So true. I appreciate you watching buddy. 👍
Thank you Joe. Looks awesome. Love how you explained the calculations on how to figure how much you need. Awesome job sir
Thank you Cory!
As usual, Joe, you've made me homesick for good Texas BBQ! This is a great recipe and I hope to try it soon. Thanks, again, for another great way to do sausages.
Thank you Roger. 👍
You definitely can't go wrong with S.P.G ....and those Susauages look crazy delicious. Cheers ✌️ 🍻
Yes sir. Thanks so much for watching buddy. Hope all is well.
I love your channel I learn so much
Mace works really well with pork sausage. Keen for a pork snag recipe with mace
Big brother, enough love from the UK 🇬🇧 ❤️ 💙 I love smokin Joe's this recipe is goat 🐐 👌 beef sausages are the 👌 👍🏼 best
the best! Always a fan!
Thanks Christopher 👍
Great work, Joe. Mouth was watering the entire time.
Thanks so much for watching. 👍
Thanks for getting me hooked on sausage Making 🇺🇸👍Cheers from Corpus Christi Texas 🇺🇸
I have started making sausage now and your videos are amazing learning tools!! Thank you for the great content
Thank you Chris!👍
Thanks for de-mystifying the process, you've definitely got me thinkning.
Thank you Christopher 👍
Joe you do a great job at training. I did your recipe and it came out great. Thank you for thorough teaching
You're very welcome. Thank you for watching. This basic sausage is the foundation to all sausages. Add some jalapeño and cheddar cheese to your next batch. 👍
I really want to try to make that sausage. I’m coming to Elpasso mid march. I plan on stopping by.
Great looking sausage my brother 👍🏽🍻
Excellent cooking 😋
Top notch Joe..
Looking good Brother Joe, appreciate ya sharing!!👍👊🍻🤘
Thanks bro! Hope all is well my man!🤘
I really miss the Central Texas style coarse ground beef sausage since moving to Florida. Southside’s 1882 and Giddings Meat Market were my go to’s.
Joe!! You’re killin me!! Haha
Another awesome video man!! Much appreciated!!
Thank you for watching 👍
Another great sausage video.
Thanks so much Panchuco. 🤘
I have gained 20 lbs just from watching your GREAT videos !!!
🤣 Thanks for watching Steve. 👍
This will be my first sausage cook technique
Joe, in the intro those long horns were perfectly lined up with your head!!!! Perfect! Charge! Doing beginner vids is the way, who knows the creative minds these vids will spark in the future.
Getting a grinder and sausage stuffer fory bday and can't wait to make these!!! Love the channel bro!
I have an LEM grinder/stuffer and I am going for these...
@@ucdbnxt7318 let me know how they turn out! I think I'm going to add cheese to mine though
I make my own sauerkraut, and I would love to put that beer mustard on an SPG sausage, in a nice hoagie roll. I'd be in "hog heaven". I would even like to make a cheddar and jalapeno sausage like that with the homemade sauerkraut.
That made my mouth water big time watching your show from start to finish. 😀
Very good video thank you
Thank you for watching 👍
I love some Texas BBQ! Great video!
Thanks Mary. 👍
Your food is the best and yummy 😋😋😋😋😋😋😋👍👍👍👍👍
Super as always
Thank you Rich!🤘
Great job…it great time make sausage
Yes sir Paul. 👍
Dear Joe great video comgrats for it and keep up the good job. Do yo know how to prepare the Morcilla sausages? It would be great if you could do a cideo on that. Thks and best regards
Awesome video.
Thanks Mike!👍
Hey joe awesome video! Recently got some equipment to start grinding meat an look forward to making these but I didn’t quite under stand how you got your grams for each ingredient. Could you explain? Greatly appreciate it!
Hi Joe I enjoy your videos Can you tell qhat size casing you use for this sausage?
Thank you
Oh man, I can taste 'em now! I smoked some hot sausages on my pellet smoker/grill with a honey & apple juice spritz, and it was like eating candy. Can't wait to make my own Thanks for all of the great tips!
Great vid again Joe. What was that blue "casing helper" I'll call it. Those watching your salt and using broth, maybe cut back some on salt added.
Amazing Joe ! 👏
Thank you Nacho!🤘
Hi Joe, thank you for sharing this recipe and I'd love to try it. My question is: How do you calculate the individual % for each ingredients you added to the meat?
For my sausage, I usually run 15% to 18% fat. I typically make venison sausage with a 50/50 venison/pork mix and 15% to 18% beef fat. If I get pork with enough fat, I skip the beef fat. Good stuff man!
Mmmm sausage :D
*Slaps knee*
Whoooo-Wheeee!!!
Hi Joe, thanks for this detailed video. Finding HT NFDM in Australia is almost impossible. What is the best substitute to Non Fat Dry Milk?
Thanks for sharing! Could I add fresh basil and use curing salt #1?
Where can you get those preloaded Van Hessen casings? and what do you look for when purchasing them?
Something you just want the meat to take center stage and this is a perfect example of it.
Yes sir. I could eat this sausage flavor all the time. Very tasty and it's not covered up with other ingredients. Thanks for watching 👍
Joe, love the video. I plan on trying this! I want to add jalapeño peppers. Should I cook them first?
Yes sir, even fire roasted would be amazing. 😁
Hey Joe, what size were the casings you used in that video? 29-32mm or 32-35mm?
Can you do a video on fire management and how to maintain the temp of your smoker.
Appreciate the beginners video on sausage making. You talked about the meat grinder power at one point. A lot of beginners probably don't have a dedicated machine for this. Any thoughts on the use of something like the Kitchenaid attachments for grinding and stuffing before graduating to dedicated equipment?
You can absolutely use a Kitchenaid. It's a bit more challenging but definitely doable 👍
I use a kitchenaid attachment for grinding, it is great to use for small batches 4-5 pounds at a time. For most use cases that is enough I think. Also it helps having the kitchenaid to mix the meat with the spices and it saves you a little bit of elbow grease!. I do recommend starting with one of those until you feel more comfortable making sausages. I also started using the same attachment with an stuffing tube, but stuffing with the attachment is definitely harder than using a dedicated stuffer, but I used it for years before upgrading to a dedicated stuffer (It is so much easier because you get less air pockets than using the attachment). The one thing I can guarantee you is to start with wathever you have/can afford. THen you can start upgrading, also, the hobby of making sausages never gets old, I can guarantee you that!.
I always use the heb brand milk powder. I was kinda skeptical at first, but now I'm on my 5th or 6th batch, with no issues thus far.
I've never used that milk powder but your not alone in using it.
Thank you for showing how to determine how many grams of each seasons but how do you determine what percentage to use?
Hi Joe, on some of your videos you had mentioned a local meat market (here in EP 😉) where you get good cuts of meat. Mind sharing again the name? Thx
I'm always jealous watching your sausage videos.
Thanks for watching Steve. 👍
@@SmokinJoesPitBBQ Thanks for the great videos! I just cooked the N.C. style pork from the comparison two video and it was great. Thanks.
Atta boy Joe! I think you could make sausage outta coyote and it’d be great 😊 Great video brother!
Great idea!😁 Thanks for watching 👍
I guess sausage is the next try on my smoking journey!
Hey Joe. Subscriber. Love the channel, the content, and the dream. Got a couple questions when you get a chance I'd love answered. How tight are your sausages before you link them? I wouldn't be able to stuff one large sausage then link them afterwards the way you do. I wouldn't be able to get through 2 before bursting. Do you think it may be a casing quality issue or something else? I do stuff my sausages pretty tight so just wondering how tight you stuff yours. Also, the casing you use seem to be very uniformed in size. Which are they if you don't mind me asking. I'd love to try some out. I use PS Seasoning Home-Pack Hog Casings 32-35mm, but they are never the same in diameter. Some are wide and some are thin, making sausages of all sizes. Thanks for the help brother.
Hey Joe, I enjoyed meeting you in person at your food truck back in Jan. I have a question about ratios.. other than the salt content.. how to you know how much of each spice to use? Is there a default ratio?
Your wonderfully Made 😂
Joe, what is the purpose of the multiple smoking steps? What happens if you just smoke them one time at 250 or a lower temp until the sausage hits 145?
Good job Joe You must have stepped on some big boys toes to pay Eric to cut your sausage make in down in his video that’s ok in Texas we stand behind Texans again great job
LOL I appreciate you watching James!🤘
Hello I dam new to making sausage. What type of stuffer are you using? Thanks I really enjoy watching your videos.
I'm using a MEAT brand of stuffer. Check out the link in the show more tab.meat-your-maker.pxf.io/9WKAJY
Hey Joe, thank you for the video. Your sausage making vids are my favorite because I am into making sausage myself. I usually make sure my sausages are about 30% pork fat. How does this compare using only the beef fat of the brisket vs. using pork fat in sausages. Can you tell a difference? Is one way better than the other?
The flavor of beef fat has a more buttery flavor to me. It was perfect. The course is grind is something I've done before and I think I like it more than a fine grind. Something about the texture does it for me.
@@SmokinJoesPitBBQ Good to know thank you for the advice. I do like the course grind myself, only once through the 10mm. When you first see it, you feel like that is way too chunky, but once you mix it and stuff it, it definitely turns out good and not as chunky as you would think.
Great show Joe - at what point would you add the cheese and jalapeno? what type of cheese?
You can add the jalapeño with the seasonings and add cheddar cheese after you have the protein extraction (sticky). That way the cheese doesn't break apart on you. 👍
Have you ever gone to BBQ Charlie for wood by Valle Verde
Is there any difference between regular milk powder and high temperature powder milk
I've done smoked venison sausage, did some bratwurst last week, and now I'm going to have to grind up a brisket! You, sir, are my new bad influence.
Feel like you are talking to me on this video..LOL. For my first sausage making adventure I made your Hatch Green Chile Cheese with my new MEAT equipment and they were fantastic!!!
I am...🤣 Thanks for watching buddy. 👍
@@SmokinJoesPitBBQ Right in the middle of the SPG video now and glad you talked about the die size because I was thinking about texting to ask about that. I feel like you have sometimes used the larger one and then run the meat back through with the smaller one. Does memory serve me correct on that?
I've done that but the meat smears really easy doing that so I don't do that anymore. 👍
@@SmokinJoesPitBBQ Appreciate the great advice!! 👍👍👌👌
So if im smoking sausages at temps over 150 degrees, curing salt is not needed?
If you were to use a non dairy binder like a carrot binder would you use the same binder percentage shown?
I believe for C Bind, 1% of the weight is recommended. 👍
Why man... I'm so hungry now)))
😁 Thanks for watching buddy. 👍
@6:13 I'm gonna leave a link...Nice pun Joe...😂
🤘🤘🤘
Nice looking sausage and wish I had some. So why did you pick 10mm over the other size?
Thanks Keith, no sir. I'll use the 4.5mm but the 10mm is a nice change from the norm. 👍
Do have motor and foot petal for your stuffer? All of meat stuffers I’ve seen are hand cranked.
No I don't, it's a hand crank only.
Is that and electric sausage stuffer?
I made some sausage this weekend for the first time. Great flavor but I couldn’t get that rich red color. Any ideas?
Smoke them at a low temp, ice them down once they reach 145° and re smoke them at 250 until they hit 150°👍
👍💥🔥
I just got a grinder, stuffer and slicer. Quick question…should go-temp cheese cubes be refrigerated or shelf stable??
** High temp cheeses
Refrigerated or frozen. 👍
Joe have you ever made gator sausages?
Just curious what did use or come up with that ratio for the SPG
Just my past experience of making sausages. That ratio is one I use in many of my recipes. 👍
I know this is an older video. What if you do decide on adding Pink salt, should you add less table salt?
I always use 1% or 1.1% salt and the curing salt is always .25% of the weight of the meat. It's so little curing salt that it doesn't make that much of a difference.
Your Beautifully Awesome 💯
Could I use bread crumbs instead of NFDM? What %? Will that require an adjustment to the amount of water?
Yes you can. I add 10%. The water all depends on the moisture of the meat but rule of thumb is also 10%.
how do you figure out what you need when you are using less meat? subtract the lbs of the meat and use that number? for example. 5 lb x 6356?
Hello Eric, multiply the meat in pounds by 454...example 5 pounds of meat x 454=2270 Grams. Take the 2270 x the percentage of the spices you want to use. 👍
Where did you buy your brisket for 2.46lb? Good video!
Walmart had a crazy sale on them.
I can do this. For some reason the cured low temp smoking process kinda makes me nervous. Don’t have a dedicated cold smoker so not sure I could pull that off anyway. Don’t want to mess up and get anybody sick.
What is the rule again on when or when not to add curing salt?
Anytime your cold smoking. Essentially from 40° - 140° for an extended time period it's required. One thing you'll have to do is check the internal temp of your sausages after the 2 hour mark. These sausages were at 142° at the 2 hour mark and it stayed there until I increased the pit temp to 250°. After I placed them back on the smoker, the internal temp was 165° when I pulled them off. 👍