The guy at 10:35 is from West Virginia. He's been in TX a long time, but he brings a little Appalachia to the table, which just adds to the fun and experience.
@@robzilla69makes me wanna crank out my passport, that’s some Blessed Talent Kinfolk Right there 🦅 📍🦘 3:28 I’ll watch the rest of Mr. Franklin’s presentation now.., there’s something in my eye 🙏🏼🥲
Texas should be the sausage capital of the country. Lots of German influence in Texas. I love Texas. Never lived there but have been there many, many times. (Including Luckenbach)
As a sausage maker myself, there are almost always little tricks that get completely missed with these presentations. I'm thankful for the show, but really want to be able to show people the easier and more reliable techniques that I've come to know.
You know how I know you don't make sausages? It's nothing against Franklin. He's really good at stuff. This sausage video is embarassing though. I'll send you a video though if you really want.
@@KenS1267 He doesn't actually know how to make sausage, is the only conclusion you can draw. Someone else makes his sausage and he's never learned it.
Funny, being from TX and living in SoCal my wife doesn't understand why I bring back an entire Yeti Tundra 75 cooler full of sausage when we travel to TX and FL. I mostly stock up with Opa's, Kiolbassa, and Conecuh, all of which you can't get out west.
To this day, Conecuh Sausage is theee best sausage I have ever had. And I've had lots of sausage. I'm 39 by the way. I'll put it up against anyone elses sausage in this world
I’ve had different sausages from all over Texas, Louisiana and the southeast in general. Overall I love Cajun sausages as a group. Not andouille but just Cajun smoked sausage but Conecuh in little ol Evergreen Alabama is the best smoked sausage of them all
Home boy busts out digital scales for spice measurements but is straight up not telling you his amounts. Hilarious! BBQ Jesus aint sharing his secrets with us! Thanks anyway Aaron!
If in DFW make sure and eat at Daynes Craft BBQ. OUTSTANDING!! Puts Franklins to shame and no silly wait in line. Fantastic sausage and all other offerings
I would look at sausage differently. In the beginning, people ate the meat as they found, without frying it. At some point the demand became higher and higher and they started thinking about how they could make better use of an animal. How does meat last longer? How can you use leftovers in a tasty way? It's a cultural process. Eve of civilization. Nothing less.
I’m sure the sausage in Texas is wonderful, but sorry to say when I was at Franklin I had to choose what to eat, and I just went with brisket and ribs. I’m from WI and we have some killer sausage here, from Karls state champion Brats, to Groppis Italian sausage.
@@ratlips4363 The sausage recipes you find here are hundreds of years old, came from people immigrating from Germany and Italy. We have one sausage maker that has been in business for 140 years. The University of Wisconsin has a sausage making school, so yeah we have some of the best old world sausages you will find anywhere. That’s why I don’t travel to Austin to eat sausage, I go for brisket and ribs.
Hot link sausage sun side eggs BBQ sauce cheese grits an English muffins 18th century cooking the English against the Americans history in New Mexico Seminole and Cherokee and Blackfoot Indian Rocky mountains we love rainbow trout
Why do I get the feeling he thinks he is better than everyone else? Has quite an ego sounds like. Its like I'm always looking up his nose. Bad camera angle maybe.
On topic of tweaking cooker design 📐🔍🤔 yáLL BBQ latches., I’d like to arrange an ergonomic design, to set an upward slide 🛝 type bracketing✔️ My Deår På 🕊️ left me with some familiarity in the salvaging of [Fe1-11] materials, that The Good Lord 🌅 Willing 🙏🏼 I’ve inadvertently come across 🛻 💨 That Beckons Me to Repurpose their ØLe School attributes, ♨️Indeed ❗️ Thanks for your Inspiring Shares {👍🏼➕🔔} from Downunder 📍🦘🌅24:16
10:37 “pretty much if it’s got a face we’re gonna grind it up, put it in the casing and serve it to you.” 😂
The guy at 10:35 is from West Virginia. He's been in TX a long time, but he brings a little Appalachia to the table, which just adds to the fun and experience.
May the Lord bless these men that are trying to keep businesses and feed families with food that has a good shelf life.
Amen
#separationofchurchandstate #fuckmaga @@logan3311
I'm always impressed with how down to Earth and normal Franklin is. The success hasn't changed him.
He's a guy that owns a BBQ joint, not a movie star. I've had beers with him, so can you if you're buying 😂
@@robzilla69makes me wanna crank out my passport, that’s some Blessed Talent Kinfolk Right there 🦅 📍🦘 3:28
I’ll watch the rest of Mr. Franklin’s presentation now.., there’s something in my eye 🙏🏼🥲
Texas should be the sausage capital of the country. Lots of German influence in Texas. I love Texas. Never lived there but have been there many, many times. (Including Luckenbach)
Bro them intro transitions was BUTTER!
Sausage is the food of all our champions. Yesterday I had a choice of 20 varieties in my town, 15 miles from the home of Colman’s Mustard.
As a sausage maker myself, there are almost always little tricks that get completely missed with these presentations. I'm thankful for the show, but really want to be able to show people the easier and more reliable techniques that I've come to know.
Had to stop when he was trying to stuff the first casing. He's loaded though so who am I to judge. I'd stick to what I'm good at though, like BRISKET!
Do you have a YT video showing how you do it?
You know how I know you don't make sausages? It's nothing against Franklin. He's really good at stuff. This sausage video is embarassing though. I'll send you a video though if you really want.
@@adamcrockett18 I don't get it. He clearly had no idea. Why was he even doing this?
@@KenS1267 He doesn't actually know how to make sausage, is the only conclusion you can draw. Someone else makes his sausage and he's never learned it.
@10:35 _"Pretty much if it's got a face, we're gonna grind it up, put it in a casing and serve it to ya'."_ 🤣
1:40 when did we form a new super continent?
Czech and German settlers in Texas made sure that sausages were a Texas thing.
Love showcasing good cooks in TX.
Funny, being from TX and living in SoCal my wife doesn't understand why I bring back an entire Yeti Tundra 75 cooler full of sausage when we travel to TX and FL. I mostly stock up with Opa's, Kiolbassa, and Conecuh, all of which you can't get out west.
The guy in Elgin mentioned four elements to good barbecue. He left out the fifth element- the pitmaster.
He can only count to 4
9$ each for those sausages!!! They better be filled with gold!
7:49 about sausages as a man I FEEL this 😆
I loved your videos, then I saw Hungarian paprika, now I love you.
Putting them in the refrigerator, uncovered, overnight helps to form a pellicle, a tacky surface that helps the smoke to adhere.
Uncle Baby Billy is great!
I like to grind first and then fill the casings later with a hand crank
Luiling city market has the best sausage in all the land
To this day, Conecuh Sausage is theee best sausage I have ever had. And I've had lots of sausage. I'm 39 by the way. I'll put it up against anyone elses sausage in this world
I’ve had different sausages from all over Texas, Louisiana and the southeast in general. Overall I love Cajun sausages as a group. Not andouille but just Cajun smoked sausage but Conecuh in little ol Evergreen Alabama is the best smoked sausage of them all
@@dennisjones6943 No doubt! Peace, Love, and Conecuh.
If every porkchop were perfect we wouldn't have sausages
11:10 dudes like a cross between a southern man and a California surfer. 😂
That was funny listening to the Texan making fun of the Aussie"s accent. Its like that simpsons episode " say chowdah! chowdaire..."
Barbecue and sausage are a way of life more so than steaks and chops
Home boy busts out digital scales for spice measurements but is straight up not telling you his amounts. Hilarious! BBQ Jesus aint sharing his secrets with us! Thanks anyway Aaron!
The hate is strong in this one
Man’s a sneaky saint
You didn’t say “boudin” or smoked pork andouille. I’m disappointed. Lol
I agree with ya! You gotta remember where his focus is.
Aaron Franklin, Dale Watson, sausage! What is there not to like!
If in DFW make sure and eat at Daynes Craft BBQ. OUTSTANDING!! Puts Franklins to shame and no silly wait in line. Fantastic sausage and all other offerings
Truly love this video my suggestion is don't forget pink salt and learn the correct amount very important ingredient..Bless BBQ Fam.
Pink salt isn't necessary if he is going to smoke it at higher temps and serve it from there, but he doesn't address that specifically.
I made a lot of money for my kid's 4H MCing chicken 💩 bingo at the county fair for a few years. Lot's of fun.
def cant give too much history on the south's relationship with BBQ lol
Oh Mama! Yes please. 🙂
Thank you for this
Putting the horn on with the grind plate blew my mind
SAUSUGE SOOOOO GOOD!!!!!!!!!!
The scale @8:16 was made in Hungary in the 70-80's I wonder how that scale ended up there. Could be a nice story :)
I would look at sausage differently. In the beginning, people ate the meat as they found, without frying it. At some point the demand became higher and higher and they started thinking about how they could make better use of an animal. How does meat last longer? How can you use leftovers in a tasty way? It's a cultural process. Eve of civilization. Nothing less.
I'm very surprised he isn't using a dedicated stuffer in a separate pass.
I miss my Texas days
@9:24 Look at Carlos handle those sausages...mmmmmmm. 😂 joto!
What’s the recipe ? That looks good ! I wish
I lived in Texas !
can you order the sausage online anywhere?
Bro what does this guy have against Salami and Processed Meat Sticks 😭 u notice the tonal changes when he say’s them 🤣☠️
I’m sure the sausage in Texas is wonderful, but sorry to say when I was at Franklin I had to choose what to eat, and I just went with brisket and ribs. I’m from WI and we have some killer sausage here, from Karls state champion Brats, to Groppis Italian sausage.
Start your own BBQ market...have it run for more than 100 years, and then come back to us
@@ratlips4363 The sausage recipes you find here are hundreds of years old, came from people immigrating from Germany and Italy. We have one sausage maker that has been in business for 140 years. The University of Wisconsin has a sausage making school, so yeah we have some of the best old world sausages you will find anywhere. That’s why I don’t travel to Austin to eat sausage, I go for brisket and ribs.
@@414s4 yeah...because all the Germans went to Wisconsin, and none of them went to Texas ....
@@jswjr6001 Yes, 4% or Texans have German ancestry, vs 43% in Wisconsin.
@@414s4 with 5 million Wisconsin residents vs 30 million Texas residents, using a percentage to make your point seems a little disingenuous.
u know u supposed to alternate direction of your twists. not the way u did it but if it works 4 you go Ahead.
10:18. $9 each!!!!!! Just for one brat that’s alittle high.
That Australian guy had quite the cultural experience to go back and tell his friends about.
Why not give us that sausage recipe
Lol why was franklin weighing the spices on a drug scale lolololol
Hot link sausage sun side eggs BBQ sauce cheese grits an English muffins 18th century cooking the English against the Americans history in New Mexico Seminole and Cherokee and Blackfoot Indian Rocky mountains we love rainbow trout
we got a kenyan sausage called mutura...
In his book Aron lists 3% beef heart which is hard
to find. What is the substitute?
Well if ya eat them with a broken heart that's a substitute match
Deer heart
It is a really lean part. If you dont substitute, check with a local slaughter house. Like a custom butcher.
Flank steak..Beef heart is really lean and resembles flank..or skirt (less lean)for a bit more flavor.
So, curing salt is not necessary?
lol only Franklin could list processed meat stick as a sausage with a straight face.
$9 a lb? Or $9 each piece?
Hi
Real smoky @6:01 but not smoky @6:38???
#scratchlynksgoff
mmm Sousage
I do hate when my sausage busts out on itself
🎉
wow sausages are really expensive sheesh
I like my sausage burnt slam up
"BBQ is cool now"...when was BBQ not cool?
There were times unfortunately
Better take out a second mortgage before you go eat there...Franklins
This video is a bit of a sausage fest.
“Soysauge” 🤦 Ok I can see why
$9 per sausage not a chance!
It’s 900 cents each. Not dollars😂
@Cpt.Kirkland I think it's 9$
Franklin may be the king of Texas bbq, but he sucks at making sausages.
That is not a nice thumbnail
Why do I get the feeling he thinks he is better than everyone else?
Has quite an ego sounds like.
Its like I'm always looking up his nose. Bad camera angle maybe.
Cool it 🤷🏽♂️😉🙂
So no recipe, just a tease. Shame, Franklin.
Vegetarian?!!! 🤮🤮🤮
Full disclosure - I did not watch this video. I gave a thumbs down because I don't want to know how sausage is made.
On topic of tweaking cooker design 📐🔍🤔 yáLL BBQ latches., I’d like to arrange an ergonomic design, to set an upward slide 🛝 type bracketing✔️
My Deår På 🕊️ left me with some familiarity in the salvaging of [Fe1-11] materials, that The Good Lord 🌅 Willing 🙏🏼 I’ve inadvertently come across 🛻 💨
That Beckons Me to Repurpose their ØLe School attributes, ♨️Indeed ❗️
Thanks for your Inspiring Shares {👍🏼➕🔔} from Downunder 📍🦘🌅24:16