Brad, every time I watch your sausage vids, I always mimic your noises when you put the casings on… HAHAHA so childish yet amusing. Keep up the amazing work!!😂
We need more of these old school videos. As an audience member I enjoy all the videos you put out. Including cooks you have already done. Good job team Chud.👍🏽
Good morning. A very interesting video. I think I have seen most all of them and I must say, I also learned a lot of different ideas and things. I am an older man (almost 84) and I have made sausage on and off for many years now. Recently, I tried one that I think turned out to be very tasty. I mixed (packaged in the store) taco mix with meat that I ground (beef about 70/30) about 1 1/3 to 1 1/4 pound ratio of meat to a package. The recommended amount on the package was 1 pack of seasoning per lb. of meat. To this I added cheddar cheese and fresh chopped jalapeno. I then went about the standard procedure mixing for cold smoke. I had no idea how this would turn out, but it was very good in my opinion. I thought this might be something that you haven't tried. Thanks for your videos and have a great day.
I made these to Bradley's recipe except I used 2% NFDM instead of bread crumbs. They are the best sausage I have eaten since I ate sausage at Mueller's in Taylor over a decade ago. Made me wish I was back in Texas. Thank you! Thank you! Thank you! You made a 70 year old man very happy.
Salt, cayenne pepper, white grape juice, and Worcestershire sauce are my go-to seasonings for pulled pork. After smoking it and storing it for three days in the fridge, the cayenne loses its former bite and melds with the meat.
I made these today and they're awesome. So simple, no cure, no waiting, excellent seasoning profile. I used garlic and herbs bread crumbs and recommended that change. I cooked them on my pellet grill with oak in the smoke generator, at 200 for 2hrs. Then finished over charcoal like you did. I thought the heat was perfect, wife thought it was a little too hot. Thanks Brad! I'll be making a lot more of these. Best BBQ companion sausage I've ever made and I can't believe how simple!
bradley. you're the man. i can't thank you enough for the amazing content you give us. for years i've been attempting the kreuz sausage but could never quite nail it. i feel daft for not even once considering not using curing salt and doing a hot smoke. well, thanks to you, i surprised the hell out of my family with what's always been their favorite sausage. i did one batch with 30% fat and another with 40%. the crazy high fat content is totally what gives this artery clogging sausage its creamy texture. the 30% was great but not kreuz. honestly, although i have no desire to go over 40%, i believe kreuz likely has an even higher fat content. all those brisket trimmings, ya know :) thanks so much.
Going to try this using pork panko instead of bread panko as the binder making the links truly Carnivore. I really do love your recipes, and between our new Weber Grill and the Ninja Woodfire grill, we have had some wonderful cooks this summer.
Dang, I used up all of my rib and brisket trimmings a couple of weeks ago! I guess I just need to go get more 😂 These look great and I can’t wait to try it out.
Can’t wait to try the recipe! Here’s a suggestion for another sausage recipe that I have seen many BBQ channels explore… East Texas Hot Links from places like Doc’s Hot Links in Gilmer or Pittsburg Hot Links in Pittsburg.
Bradley, First time I am intrigued on making my own Bangers! Yep I'm from the other side of the pond! I've saved this vid and will give this a go for sure! Thanks Mucker 🤟
This is much more like a traditional English sausage, which is interesting. In English sausage-making we us rusk (yeastless breadcrumbs) and I believe that was also the traditional method in some parts of the US, which might explain the textural differences you get in old-school BBQ places. I've made English sausages whilst living in the US and they proved extremely popular with friends and neighbours. Rusk also has the advantage of being able to absorb twice its weight in liquid, meaning you can get exactly the consistency you want without worrying about excess liquid ruining your mix. You're usually aiming for about 15% rusk content by weight of meat, then an equal weight of water - which also means you get more sausage for you money. It doesn't replace that snappy, dense sausage style you usually go with (from more of a Central/Eastern European tradition), but it adds diversity to your arsenal to bring in that Northern European texture.
I do salt and peper only with beef sausage smoked. Got the idea from your salt only pork sausage They are my standard go to sausage now. Along with boerwors which i really think you should make!
Bradley I’ve been watching you for a while now love the sausage recipes! I would like to see you experiment and try making Red Links! I think you’re the man for the job.
The breadcrumbs are similar to rusk what we use in the UK. I understand that rusk is not so readily available in the U.S but it is easy to make at home. This is definitely my favourite binder to use, however, certain recipes are made without binders. Great video 👍🏻
One of my best received sausage recipes is a VERY old butchers recipe, salt, pepper, raw minced garlic and a decent red wine, press em and grill em. Simple and delicious every time. Also Brad I've become sold on rusk when I make a batch that needs a binder, holds 3 times its weight in liquid amazing vehicle to add extra flavor in liquid form. Scott Rea Project has a guide to make your own
I have a request or suggestion. Texas has a ton of great dried sausages for sale all across the state. However there is remarkably little information online regarding making these sausages. I would love to see a video with a recipe to make some of that dried sausage. (Granzins in New Braunfels had some of the best)
This sausage looks exactly like what my local meat market sells. My mom has been cooking their sausage for breakfast since I was 6 (I’m 24 now) and ever since I moved out I have been buying rolls of their sausage and smoking it on my offset. It is the best sausage I have ever tasted by a long shot. I wonder if their recipe is similar to this. It literally looks exactly the same as in your video.
New subscriber. I live in Wisconsin and grill all year long. Brats, sausage, chicken, pork, steak and the list is endless. People laugh at me when I’m grilling in 0 degree Fahrenheit but hey. To each his own 😂
Love this one, am about to embark on making my own sausages. What percentage of those ingredients did you use for that 5lb batch?? Love all your vids by the way 💪💪
As a beginner, it'd be useful to see the link between brisket trim and sausage. I have a bunch of brisket trim in my freezer but i can't imagine all of it is useable; some of the fats seems to be different in feel and i'm not sure what to use
All the fat on a brisket is usable, differences are technical and preferential though. Beef fat has a higher melting point and stronger flavor, whereas pork has a lower melting point and more neutral flavor allowing a cleaner taste for your seasonings. Also when you're extracting the proteins for the primary bind, it'll get there faster. Point being if you want a super beefy sausage use beef fat, better overall product pork fat. Better use for the big chunks of decal fat is to grind/ mince it small and render it down to tallow.
Looking good. Italians would have soaked those bread crumbs in milk like they do in meatballs. You can try a batch like that sometime and compare the differences in texture.
I wonder if finding dry ice wouldn't give you some extra time grinding the meat. Not saying dumping it with the meat, but add a little at a time to keep the metal cold without adding moisture
Upgrade your closet with Rhone and use CHUDS to save 20% at www.rhone.com/CHUDS Thanks to Rhone for sponsoring today’s video!
I like the simplicity of this a lot. I’m glad Brooke came home early to enjoy your sausage with you.
😂😂😂😂🎉
Rotflmao
Sausage jokes aside I always like cooking videos where more people get to taste the final product
Sky sausage in flight…
@@circlingsky Afternoon delight! Ohhhh OOOOOO Afternoon Delight.....
Brad, every time I watch your sausage vids, I always mimic your noises when you put the casings on… HAHAHA so childish yet amusing. Keep up the amazing work!!😂
I think those would be great on a bun, with caramelized onions. Cheers! 👍🏻👍🏻✌️
We need more of these old school videos. As an audience member I enjoy all the videos you put out. Including cooks you have already done. Good job team Chud.👍🏽
Good morning. A very interesting video. I think I have seen most all of them and I must say, I also learned a lot of different ideas and things. I am an older man (almost 84) and I have made sausage on and off for many years now. Recently, I tried one that I think turned out to be very tasty. I mixed (packaged in the store) taco mix with meat that I ground (beef about 70/30) about 1 1/3 to 1 1/4 pound ratio of meat to a package. The recommended amount on the package was 1 pack of seasoning per lb. of meat. To this I added cheddar cheese and fresh chopped jalapeno. I then went about the standard procedure mixing for cold smoke. I had no idea how this would turn out, but it was very good in my opinion. I thought this might be something that you haven't tried. Thanks for your videos and have a great day.
Bradley with the fresh shave!
I love how versatile sausage is..one of the few areas in cooking that one can still make something original and tasty..
I cut back on the black and cayenne pepper and topped it up with some paprika. So good! Thanks Brad!
Love the cicada sounds in the background. Reminds me of home!
The casing ball dingle cracks me up...Sausage looks good!
I made these to Bradley's recipe except I used 2% NFDM instead of bread crumbs. They are the best sausage I have eaten since I ate sausage at Mueller's in Taylor over a decade ago. Made me wish I was back in Texas. Thank you! Thank you! Thank you! You made a 70 year old man very happy.
Salt, cayenne pepper, white grape juice, and Worcestershire sauce are my go-to seasonings for pulled pork. After smoking it and storing it for three days in the fridge, the cayenne loses its former bite and melds with the meat.
Looks great as always. How about a spicy pickled sausage? Love those things.
Texture is great with the bread crumbs! Try it this weekend! Thanks Bradley!
I made these today and they're awesome. So simple, no cure, no waiting, excellent seasoning profile. I used garlic and herbs bread crumbs and recommended that change. I cooked them on my pellet grill with oak in the smoke generator, at 200 for 2hrs. Then finished over charcoal like you did. I thought the heat was perfect, wife thought it was a little too hot. Thanks Brad! I'll be making a lot more of these. Best BBQ companion sausage I've ever made and I can't believe how simple!
Take a shot every time Chuds says plump 😂😂😂
Would love to see you do a traditional South African boerewors! Great vid Bradley
Nice looking sausage fella!!! Hope we see some more videos with the woodwind pro.
bradley. you're the man. i can't thank you enough for the amazing content you give us. for years i've been attempting the kreuz sausage but could never quite nail it. i feel daft for not even once considering not using curing salt and doing a hot smoke.
well, thanks to you, i surprised the hell out of my family with what's always been their favorite sausage. i did one batch with 30% fat and another with 40%. the crazy high fat content is totally what gives this artery clogging sausage its creamy texture. the 30% was great but not kreuz. honestly, although i have no desire to go over 40%, i believe kreuz likely has an even higher fat content. all those brisket trimmings, ya know :) thanks so much.
Your sausage videos are always excellent! You inspire me to get the equipment out, and get the trimmings out of the freezer. Thanks Brad!
Hey Chudd, great videos planning on making this weekend....luv the humor in your videos 😂
Trying this tomorrow or the next day, looks incredible!
I think I'll give this one a try real soon. Wifey got me pork casings for my birthday as a big "hint hint". Thanks Bradley
I dig these sausage recipes. I don’t have a sausage maker but i really want to get into this.
Going to try this using pork panko instead of bread panko as the binder making the links truly Carnivore. I really do love your recipes, and between our new Weber Grill and the Ninja Woodfire grill, we have had some wonderful cooks this summer.
You cook some crazy good food!! Always fun to watch, I learn alot!
Dang, I used up all of my rib and brisket trimmings a couple of weeks ago! I guess I just need to go get more 😂 These look great and I can’t wait to try it out.
Can’t wait to try the recipe! Here’s a suggestion for another sausage recipe that I have seen many BBQ channels explore… East Texas Hot Links from places like Doc’s Hot Links in Gilmer or Pittsburg Hot Links in Pittsburg.
I love the simple sausage recipes
The way they look reminds me of Lao sausage. You should make those Brad👍🏼
IDEA ! you could have done 3 different spice mixes with the 9 links you had. that would be interesting. Not that this one was not. keep on Chudin' On.
Chudly thank you for posting such a simple sausage recipe. I’m looking forward to duplicating it. 👍
What's that? Bradley has a new sausage video? Thank you TH-cam algorithm. Thank you!
Well done. Suggestion:
Please do a "tools to make sausage" on a budget video, Sir.
Thanks!
Don’t skimp on a stuffer. Tye grinder attachment for kitchen aid mixer is fine for a 5 pound batch. But as a stuffer, grinders suck.
Bradley, First time I am intrigued on making my own Bangers! Yep I'm from the other side of the pond! I've saved this vid and will give this a go for sure! Thanks Mucker 🤟
WOW. Looks fantastic.
This is much more like a traditional English sausage, which is interesting. In English sausage-making we us rusk (yeastless breadcrumbs) and I believe that was also the traditional method in some parts of the US, which might explain the textural differences you get in old-school BBQ places. I've made English sausages whilst living in the US and they proved extremely popular with friends and neighbours. Rusk also has the advantage of being able to absorb twice its weight in liquid, meaning you can get exactly the consistency you want without worrying about excess liquid ruining your mix. You're usually aiming for about 15% rusk content by weight of meat, then an equal weight of water - which also means you get more sausage for you money.
It doesn't replace that snappy, dense sausage style you usually go with (from more of a Central/Eastern European tradition), but it adds diversity to your arsenal to bring in that Northern European texture.
I purchased some sausage mix. I will do a regular cook for now. Cold smoke later. I want to do the jalapeño cheddar sausage.
I do salt and peper only with beef sausage smoked. Got the idea from your salt only pork sausage
They are my standard go to sausage now. Along with boerwors which i really think you should make!
Bradley I’ve been watching you for a while now love the sausage recipes! I would like to see you experiment and try making Red Links! I think you’re the man for the job.
60% beef 40% pork is ideal with the moisture content you want
Beard is looking extra clean and Santa today, props on that. Sausage looks A+, too. I'll have to try the ol' panko technique next!
Will try this for sure so simple
Always use a binder such as rusk or breadcrumbs, holds the fat to keep a succulent sausage 👍, great video
Gotta get myself a meat grinder!
The breadcrumbs are similar to rusk what we use in the UK. I understand that rusk is not so readily available in the U.S but it is easy to make at home. This is definitely my favourite binder to use, however, certain recipes are made without binders. Great video 👍🏻
Thank you for sharing this!
I will check out the clothes line! Thanks
One of my best received sausage recipes is a VERY old butchers recipe, salt, pepper, raw minced garlic and a decent red wine, press em and grill em. Simple and delicious every time. Also Brad I've become sold on rusk when I make a batch that needs a binder, holds 3 times its weight in liquid amazing vehicle to add extra flavor in liquid form. Scott Rea Project has a guide to make your own
Went looking for a comment like this. Rusk, Scott Rea Project - spot on.
Irish and British sausage use rusk (yeastless bread) as a binder.Cheaper sausages can use up to 40% filler and the mixture is quite emulisified.
Nice and simple, short and sweet, bread crumbs ! Who would've thought, I wonder what a cold smoke would do?
I have a request or suggestion.
Texas has a ton of great dried sausages for sale all across the state. However there is remarkably little information online regarding making these sausages. I would love to see a video with a recipe to make some of that dried sausage.
(Granzins in New Braunfels had some of the best)
Looks great Brad! - Nice to see your second taste-tester (Brooke) in there with a review. - The pup never has much of an opinion - lol - Cheers!
This looks amazing! Soon. Soooon 😀
Best channel on TH-cam, keep on keeping on!
Ever thought about making linguica???
This sausage looks exactly like what my local meat market sells. My mom has been cooking their sausage for breakfast since I was 6 (I’m 24 now) and ever since I moved out I have been buying rolls of their sausage and smoking it on my offset. It is the best sausage I have ever tasted by a long shot. I wonder if their recipe is similar to this. It literally looks exactly the same as in your video.
New subscriber. I live in Wisconsin and grill all year long. Brats, sausage, chicken, pork, steak and the list is endless. People laugh at me when I’m grilling in 0 degree Fahrenheit but hey. To each his own 😂
Stoked that Chud rub is back in stock going to pick up some and a few nice & plump packs too :D
this is perfect man... i been wanting to do a sausage but dont have a setup for like a cold smoke.. this though.. i can do.
Love the video, looks like something I will try and make but with cure
Try some British sausage recipes, Scott Rea has some excellent ones 👍
What are the ratios of salt pepper and crumbs. Looks good!!!!
Love this one, am about to embark on making my own sausages.
What percentage of those ingredients did you use for that 5lb batch??
Love all your vids by the way 💪💪
As a beginner, it'd be useful to see the link between brisket trim and sausage.
I have a bunch of brisket trim in my freezer but i can't imagine all of it is useable; some of the fats seems to be different in feel and i'm not sure what to use
All the fat on a brisket is usable, differences are technical and preferential though. Beef fat has a higher melting point and stronger flavor, whereas pork has a lower melting point and more neutral flavor allowing a cleaner taste for your seasonings. Also when you're extracting the proteins for the primary bind, it'll get there faster. Point being if you want a super beefy sausage use beef fat, better overall product pork fat. Better use for the big chunks of decal fat is to grind/ mince it small and render it down to tallow.
Gotta try this!
I am digging the simple sausages. I made some awhile back with just SPG for seasoning. I tasted great and a lot more complex than the ingredients.
what is the ratio of spices and bread crumbs you used per pound of meat ?
Looks awesome! Kruez uses "Bull Flour" as their binder according to a Meatgistics article last year.
I make a traditional british banger and it has bread crumbs.... comes out really nice.
Looking good. Italians would have soaked those bread crumbs in milk like they do in meatballs. You can try a batch like that sometime and compare the differences in texture.
Have a look at Scott Rea on making rusk for sausage, here in the UK rusk is what goes in most sausage ❤
This is how we Dutch make sausage what is called 'verse worst', the only addition was the cayenne. Thanks for making these❤
Congrats, you literally made a British banger.... You should try oatmeal in your sausage, it's awesome
My favorite sausage from the local butcher shop is Lamb Merguez with some Jalapeno in it.
Brad you make me want to be a better backyard cook.I have to get a meat grinder.
3:48 gets me every time LOL
I've never ventured into sausage but you make it look so simple... OK Amazon, get ready.....
Your videos never disappoint
How easy is that, I’m on it this weekend cheers Bradley
Another great sausage video! Keep them coming! How close do you think you came to the Kreuz sausage?
Scott Rhea does breadcrumbs in almost all of his sausages. I bet tey taste great but all your sausages without the crumbs was a game changer for me
Can we get a smoked LAMB MERGUEZ SAUSAGE 🤝
This is the way
Brad ;-)
Nice looking sausage you got there lol for the algorithms 🎉
Would love to see you make alligator sausage
Definitely giving this a try… with some venison.
Bradley! I want to see you make the pride of South Africa- boerewors sausage! Let me know if I can send you a recipe!
I always heard it was bull flour as the binder. Bread crumbs has to be close. I've always wanted to make a Kreuz style sausage.
Tin Whistle
Can you please consider doing a video making jalapeño cheddar summer sausage?
We need summer sausage redemption after he left out the cure last time 😂
@@DickWinters101st yes!! Haha
Hey Brad, what toaster oven are you using to rest your briskets at home?
Try venison and lamb fat.nice
Watched a diff channel where they made mushroom and swiss brats with turkey (thebeardedbutchers). Maybe add some ortega chiles with it.
Loooookiiing goood. Need to try this out :)
Believe Kreuz uses bull flour as it’s binder
Stumped me on this one. Silver with holes and a green top. ???
Dood vid thanks, Definitely going to give this a go
Pull out game
I wonder if finding dry ice wouldn't give you some extra time grinding the meat. Not saying dumping it with the meat, but add a little at a time to keep the metal cold without adding moisture