when I was a preteen I used to watch a tv chef named Graham Kerr also known as the Galloping Gourmet.. the faces of contentment he used to make when tasting his food were just like the look you had on your face when you tasted your sausage ...lol pure food bliss .. hee hee take care my friend
My favorite time of the day!!! The next installment of the 31 days of sausage . Would like to see sausage recipes from the upper central plains where European settlers began farming and ranching. Manny brought their family recipes with them and are still being passed down to this day. Myself have 5 that my grandparents,dad and uncles passed to me to keep this tradition alive.
My butcher let me see what the process is for making sausages in bulk. He had 250 lbs to do, I watched him do a 50 lb batch. Took less than an hour. Equipment means everything!
I love peppers in sausage, imo they go hand and had. I have some ideas for next year's celebrate sausage, or whenever. 1.Muhammara Sausage (if you've never had Muhammara, it's definitely a must try) 2.Fancy pressed sandwich Meats along the line of a mortadella or smoked turkey, only make it in a meat press. Bonus points for adding capers. 3. An Italian fry pepper sausage wrapped around burrata and then deep fried kinda like a scotch egg. 4. Rabbit alfredo, I think this one would be best if the parm was grated so it mixed through really well and really added to the creaminess of it that makes up for the rabbit being so lean. 5. Thanksgiving sausages! Ok hear me out! Something surprising you could slice thick, like summer sausage sized for parties. Turkey with cranberries! 5. Christmas salami: with candied pecans spiced with clove, fenugreek, cinnamon and allspice berries, for heat, white peppercorn. 6. Duck a l'orange, can't believe no one has thought of this before... Ok, that's all I've got for now, hope something in here is inspiring.
I think this is my next sausage except I will use beef and sub out the cure for Eccocure and the starch for milk powder because that is what I have on hand. Looking forward to trying and hoping for the best.
My next sausage will probably be Dried Jalapeño Summer Sausage. We used to put cheese (both high temp and regular) in it, but the cheese gets kind of slimy when it defrosts. We just eat SS with fresh cheese.
This one looks awesome! Like I have said before, this year has been the best of all four years of celebrate sausage. I look forward to them every year.
I can't wait to try your tip on putting baking soda in the water with the casings. In my mind I think an added bonus would be it makes the casings extra snappy because I add it to my pizza dough to make a cracker crust. Thanks for yet another great video.🤠
I’ve made these many times of course with venison but I use all my seasonings from PS seasoning it’s all ready to go except binder but I’m usually making 100’s of pounds of different kinds of sausages so keep a binder.but they are good
Well Eric has done it again. Another recipe to try! Who doesn't like chipotle :) So much to try and expand my palate from summer sausage and southern sausage. Thanks again. PS - digging that cold smoke machine!
First time I’ve ever managed to watch a video premiere live.Kewl. I think I’ve fulfilled all the requirements to enter the the giveaways. Sure could use a new grinder. The one I use was my parents that they used in their cafe back in the 70’s. I think it was made in the 60’s in France by Braveté SGDG & etranger. It’s called a SuperChef. Pretty small and I don’t have all the plates and stuffing horns. Yup, a new grinder would be so sweet!
I had one of those air pump style smoke generators, but I wasn't very happy with the results. I found that the pump gathered all the humidity in the air and pumped it into the smoker. The sausage casings that I spent an hour drying wound up getting all wet with black creosote drip marks all over them.
Going to try using a Kitchen Aid grinder for forty pounds of bratwurst with my son and his friends. Would definitely be easier with a #12. Thanks for the great videos and recipes.
We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter. 25 LB Electric Sausage Stuffer from The Sausage Maker: th-cam.com/video/0S8SzS2hN9s/w-d-xo.html In order to enter this final giveaway, you must go to the specified video link above. Good Luck.
Hey Eric, I have to admit that the title of this video had me very intrigued and Chipotle is a pepper I adore. If I use dried peppers, I toast them momentarily in a dry cast iron skillet, just until they turn color. Then, I can rehydrate them in my hottest tap water. I have some Red Wattle pork coming, this sausage will be on the menu.
That looks like a fun sausage to make and add to BBQ. As far as the beet goes I dehydrated several beets for beet powder do you think I could reconstitute it for the puree of beet?
Eric your blood sausage comment made me laugh. I grew up eating blood Boudin and later in life was introduced to a few German blood sausages that were completely un eatable in my perspective. I haven't had blood Boudin in 50 years so I dont know if my taste changed or blood Boudin was just that good because I was really Hungry after helping clean a pig. (I was around 10 years old)
Quick question, Eric. If I make this with pork shoulder, can I use my beef brisket fat trimmings. I have a lot of it and that way I wouldn't need to spend additional money for the fat back. Thanks. Really enjoying the channel.
@2guysandacooler In your Sausage Scientist expert opinion, is rendered and chilled beef lard/tallow an acceptable replacement for unrendered fat in a sausage? If not, what aspect of the sausage is changed by its inclusion?
Hey, I really like this channel ! I am definitely a Newb ... but am enjoying my experiments 😊 Could I substitute corn starch for Potato starch in this recipe ? Thanks !
I can't do any instacure/Prague powders, they flare up my arthritis for days. Also can't get the Eurocure you use where I live. Any tips on replacing the colour and taste from those with something natural?
when I was a preteen I used to watch a tv chef named Graham Kerr also known as the Galloping Gourmet.. the faces of contentment he used to make when tasting his food were just like the look you had on your face when you tasted your sausage ...lol pure food bliss .. hee hee take care my friend
My favorite time of the day!!! The next installment of the 31 days of sausage .
Would like to see sausage recipes from the upper central plains where European settlers began farming and ranching. Manny brought their family recipes with them and are still being passed down to this day. Myself have 5 that my grandparents,dad and uncles passed to me to keep this tradition alive.
Would you main share the flavourful recipes?
Not at all. Two of my favorites are beef barley sausage and smoked farmer sausage.
One of the best looking recipes of this years Celebrate sausage
My butcher let me see what the process is for making sausages in bulk. He had 250 lbs to do, I watched him do a 50 lb batch. Took less than an hour. Equipment means everything!
100% correct. With a cheap grinder and stuffer 50lbs could be a 6-8 hr job, but with bigger commercial equipment it makes life easier.
I love peppers in sausage, imo they go hand and had. I have some ideas for next year's celebrate sausage, or whenever.
1.Muhammara Sausage (if you've never had Muhammara, it's definitely a must try)
2.Fancy pressed sandwich Meats along the line of a mortadella or smoked turkey, only make it in a meat press. Bonus points for adding capers.
3. An Italian fry pepper sausage wrapped around burrata and then deep fried kinda like a scotch egg.
4. Rabbit alfredo, I think this one would be best if the parm was grated so it mixed through really well and really added to the creaminess of it that makes up for the rabbit being so lean.
5. Thanksgiving sausages! Ok hear me out! Something surprising you could slice thick, like summer sausage sized for parties. Turkey with cranberries!
5. Christmas salami: with candied pecans spiced with clove, fenugreek, cinnamon and allspice berries, for heat, white peppercorn.
6. Duck a l'orange, can't believe no one has thought of this before...
Ok, that's all I've got for now, hope something in here is inspiring.
Best month of the year, 31 days of sausage making!
Love the beet addition
WOW..This gives me a reason to use my PH Meter. I’ve had it for a few years but never used it. I’m off to the test kitchen. Thanks Eric!
I think this is my next sausage except I will use beef and sub out the cure for Eccocure and the starch for milk powder because that is what I have on hand. Looking forward to trying and hoping for the best.
Eric does that sound like a good recipe.. I'm looking forward to make and enjoy this recipe.
My next sausage will probably be Dried Jalapeño Summer Sausage. We used to put cheese (both high temp and regular) in it, but the cheese gets kind of slimy when it defrosts. We just eat SS with fresh cheese.
I absolutely love watching these videos! I'm definitely trying this video in my next sausage endeavor.
Sounds like another winner!
This looks amazing! So far this would be the one from season 4 that I want to try the most.
Absolutely! Love a good pork sausage and this looks very yummy!
Wow...that was the juiciest sausage "bite" clip I have seen in a long time!! Who needs a beer when the sausage is that juicy!?
Going to make this one for sure.
Thanks for the video and recipe Eric .
That looks amazing. Will definitely be trying this one.
I just bought some chipotle peppers. Probably next week this will be on my plate.
Thank you. Not trying first; That's living on the wild side!!! God Bless and stay safe.
love it, gonna make it this week.
Thank you very much!
This one looks awesome! Like I have said before, this year has been the best of all four years of celebrate sausage. I look forward to them every year.
This is an awesome sausage recipe!
I can't wait to try your tip on putting baking soda in the water with the casings. In my mind I think an added bonus would be it makes the casings extra snappy because I add it to my pizza dough to make a cracker crust. Thanks for yet another great video.🤠
This looks fantastic!
The laugh in the background when you said you’ve never used the smoothie cup for smoothies was priceless.
Really informative, in other episodes you use food & safety guidelines, very similar to our guidelines in Ontario Canada.
Thanks and God bless. 3:50
Thanks for the recipe Eric, will give it a try, both my wife and I like spicy and beets.
Very interesting recipe. Thank you!
Best sausage I have made!! Thanks for the recipe
Glad you like it!
I’m glad you included that slowmo of that bite! I completely missed that explosion of juice!😂😂😂
Oh that looks delicious! Absolutely perfect!!!❤️❤️❤️❤️
I’ve made these many times of course with venison but I use all my seasonings from PS seasoning it’s all ready to go except binder but I’m usually making 100’s of pounds of different kinds of sausages so keep a binder.but they are good
That’s a gorgeous sausage, love that mahogany color, I think it’s great that you nailed it first try, I’ll be making this one for sure. Thanks Eric.
Looks great as usual.
That looks fo good, I will have to try to make it. Thanks for the video.
Love this one, I’ll be incorporating this into a salami, thanks Eric
Very unique sausage, I will have to try this. Loving the videos, this gets better every year.
Good afternoon from Argentina 🇦🇷
That smoker is sweet! Looking forward to making this recipe.
Lol awesome slo mo snap & squirt well done Eric
Sounds like a delicious sausage.
Wow another great sausage! Add it to the growing list of must try’s. 😋
Season 4 delight. Very unique and worth a try for sure!
Well Eric has done it again. Another recipe to try! Who doesn't like chipotle :) So much to try and expand my palate from summer sausage and southern sausage. Thanks again. PS - digging that cold smoke machine!
Nicely done sir!
That thumbnail made my mouth water.
First time I’ve ever managed to watch a video premiere live.Kewl. I think I’ve fulfilled all the requirements to enter the the giveaways. Sure could use a new grinder. The one I use was my parents that they used in their cafe back in the 70’s. I think it was made in the 60’s in France by Braveté SGDG & etranger. It’s called a SuperChef. Pretty small and I don’t have all the plates and stuffing horns. Yup, a new grinder would be so sweet!
Another great sausage. I am very interested in making this one and others, I need a smoker first.
So many great recipes so far Eric. Excited to try this one. Cheers
Outstanding! This recipe is definitely going on my shortlist to try. Maybe I'll add some high-temp cheddar..
I had one of those air pump style smoke generators, but I wasn't very happy with the results. I found that the pump gathered all the humidity in the air and pumped it into the smoker. The sausage casings that I spent an hour drying wound up getting all wet with black creosote drip marks all over them.
The drip markings was fat leaking out of the sausage😉. Doesn't change the flavor
What a great idea! This is sure to be in my list. Thanks Eric
Interesting recipe I’m a rookie and I appreciate your tips
Going to try using a Kitchen Aid grinder for forty pounds of bratwurst with my son and his friends. Would definitely be easier with a #12. Thanks for the great videos and recipes.
I have been making a Cherry Chipotle for this last year. Finding a cheese to go with it has been the challenge, but it's different 👍🍻
Wow looks great ! Need to try this and I just got a load of dried chilies in as well !!!
Never used beet in a sausage... Will try for sure
I wish I could make every Recipe from your videos they always look so delicious
That looks like a keeper,my brother in law used to make one like this w/lamb it was 👍
Looking forward to making it have pork ready to go
Looks very interesting, I really thought it would look much darker red internally. Looks like something to try.
Very nice looking sausage. Wouldn't have thought of beets in a sausage.
We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter.
25 LB Electric Sausage Stuffer from The Sausage Maker: th-cam.com/video/0S8SzS2hN9s/w-d-xo.html
In order to enter this final giveaway, you must go to the specified video link above. Good Luck.
Shame you are afraid of blood sausages...you do not know what you are missing.....lol😫
LOL, not afraid of them, it's just a sausage I won't be making. Goes against my faith. 😉
@@2guysandacooler I understand, maybe a guest to the show? Just as a teaching moment?
They looks delicious! Another one I can't wait to try! Thank you!
going to try this one this weekend!
Hey Eric, I have to admit that the title of this video had me very intrigued and Chipotle is a pepper I adore. If I use dried peppers, I toast them momentarily in a dry cast iron skillet, just until they turn color. Then, I can rehydrate them in my hottest tap water. I have some Red Wattle pork coming, this sausage will be on the menu.
Thanks for sharing this recipe ❤
That looks like a fun sausage to make and add to BBQ. As far as the beet goes I dehydrated several beets for beet powder do you think I could reconstitute it for the puree of beet?
Great video Eric! That looks delicious
Great recipe! That looks really good, and juicy too!
Have you thought about roasting the beet first, to bring out the sugars even more.
I can just picture several people sitting around the table squirting each other as they try to eat this sausage. 😂
I wonder if a spiral mixer will work better for the ground meat mixing?
Can you make a video on Schinkenwurst (German ham sousage)?
Eric your blood sausage comment made me laugh. I grew up eating blood Boudin and later in life was introduced to a few German blood sausages that were completely un eatable in my perspective. I haven't had blood Boudin in 50 years so I dont know if my taste changed or blood Boudin was just that good because I was really Hungry after helping clean a pig. (I was around 10 years old)
LOL🤣🤣
Ideas for next year's celebrate sausage
sure
Sorry, I don't know why it split the comment like this. There's another with my full thoughts. So weird!
Loving Sausage Month ! 200 Chicken Cordon Blu ?
Catering business or restaurant ?
Either way congratulations !
Tim Jones
Hood River, Oregon
Should have used some of the excess chipotle water for the beets!
Quick question, Eric. If I make this with pork shoulder, can I use my beef brisket fat trimmings. I have a lot of it and that way I wouldn't need to spend additional money for the fat back. Thanks. Really enjoying the channel.
I'm not the sausage expert, but I have used Brisket fat in pork sausages many times with great results.
I can always use a small smoker
You were using a blend of wood chips and pellets for a while. Did you stop that completely?
In South Africa we call that a "Bukwors"
That means you have to bend over when you bite otherwise your shirt is full of fat juice 😂
Hey Eric, got a question for you instead of using dried chipotle peppers. Could I use the small little cans of sweet, chipotle peppers
@2guysandacooler In your Sausage Scientist expert opinion, is rendered and chilled beef lard/tallow an acceptable replacement for unrendered fat in a sausage? If not, what aspect of the sausage is changed by its inclusion?
Hey, I really like this channel ! I am definitely a Newb ... but am enjoying my experiments 😊 Could I substitute corn starch for Potato starch in this recipe ? Thanks !
Yes you can!
Thank you ! @@2guysandacooler
Very inspiring video. Any reason not to add the chipotle after blitzing the beet? Do you need to clean the blender between them?
I like to keep them separate so I can adjust how much of each puree.
New to your channel. What is your all-time favorite sausage to make?
I can't do any instacure/Prague powders, they flare up my arthritis for days.
Also can't get the Eurocure you use where I live.
Any tips on replacing the colour and taste from those with something natural?
I wonder what canned chipotle peppers in adobo sauce would do to the recipe? 🤔
I think it would taste great but Also I would check the acidity
@@MrRilarios Oh, most definitely! I just love that stuff! I never thought about it in a sausage.
Out of subject: would you do equilibrium cure 2.5 or 3% for gravelax?
Do you think that chipotles in adobo would work?
Man, that saugage was juicy.
What size is your KitchenAid mixer and what size batch can you mix in it?
A question: Our go-to 'chipotle' is the chile morita rather than the chile meco you used. Would using it in this recipe make a huge difference?
not really. The Morita would be great!!
How can we store this sausage in the refrigerator? And for how long.
Eaty, Beety, Big and Bouncy! 😄
Love your videos and your month of sausages want to upgrade to a TSM country smoker can you comment on them
U should have put the recipe on the screen!! That way we all know how to do it!!
i would have used the Chipotle water for the beet
Can the beet be swapped out for something else? Like honey or maple syrup.
sure. The flavor would change but I bet it would still be good