How to Make the Best Sausage I've ever tasted - Holy Voodoo Jalapeño Cheddar
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- เผยแพร่เมื่อ 24 ม.ค. 2023
- How to Make Sausage - Holy Voodoo Jalapeño Cheddar
This is the best sausage that I have ever tasted!
Sausage making is an art and a differentiator in Texas BBQ. Gone are the days of simply being able to offer an all beef or all pork sausage at Texas BBQ joints. In order to make the prestigious Texas Monthly Top 50 BBQ Joints list, folks have to get creative with their sausage making.
My friend Dayne Weaver, owner and pitmaster at Dayne's Craft Barbecue makes some of the best sausage you have ever tasted. He has been a Meat Church user since prior to opening his BBQ joint. He came to me with this suggestion to make a Holy Voodoo Jalapeño Sausage. Man is it good!
The sign of a perfectly created and cooked house made sausage is the snap on the casing. Spoiler Alert: You are going to like the ending of this video!
Recipe: www.meatchurch.com/blogs/reci...
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Thermapen IR thermometer: bit.ly/MCThermapen
Dayne's Craft Barbecue: daynescraftbarbecue.com/
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Welcome to the official Meat Church BBQ TH-cam channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #HowToMakeSausage #JalapenoCheddar - แนวปฏิบัติและการใช้ชีวิต
There's got to be a million sausage / how to vids on the net but thissun by far was the most comfortable and easy goin to watch.
Amazing feedback. Thank you so much Brian!
“Thissun?”…🧐
@@johnlebzelter4208 yes.
Southern (and points SW) dialect.
This and Bradley Robinsons (Chuds Bbq) are the only two I have saved for my personal tutorials.
Check out chuds bbq!
I think the most notable thing about casing them that they didn't mention that somebody new to this might not know, is when you're spinning the sausage to make a link, you want to alternate which direction you are spinning so the links will hold tension on each other and keep the ends tight. Love these videos
As long as it isnt half salt and chicken guts like most and no Fennell seed . Or Grocery store sausage, then ill pay for it.
good tip
Brilliant tip. I made some last month and undone the link before not knowing this
If you watched the video you would see the direction change
@@jimmyfumbanks6081fennel seed is the only reason I eat sausage
First time I have ever tried to make a sausage. Watched this video 6 times, bought all spices/flavorings. I only have a KitchenAid, but followed these directions. I took the 3 day route in making these. I HAVE NEVER HAD SUCH AN INCREDIBLE SAUSAGE!!! This is the best video instruction I have seen.
Beautiful, beautiful!
Great video, and great tips. I appreciate the extra discussion on cooking/overcooking; I have definitely overcooked many of the sausages that I've made!
Those are some amazing looking sausages. Thank you both for sharing!
Great video y’all! Thank you Dayne and Matt 🤙🏻
A buddy sent me this link after trying my first sausage attempt, so now I not only have a new corner of BBQ to obsess over, but now I've got one more entire YT channel to binge, because this was one of the finest how to videos I've seen. Thanks for the content, and well done!
Excellent video production every time! Thank you Matt and thank you Dayne for doing this!
Our pleasure. Thanks for the feedback and for being here!
This is what it’s about. No gatekeeping recipes just sharing the love. Thanks guys
Such a great video! Appreciate you guys sharing.
Outstanding!
Thanks for that show guys. Very organized, simple, straight forward process. I bet using a smoked gouda would also give great results.
Thank you Matt and Dayne! I love homemade sausage, have never made my own. I was just (again) at John Lewis BBQ in Charleston SC (originally from Texas) just for his Hot Guts sausage. Charleston is a 400 mile trip for me, so I need to start making this myself! Thanks again. 🙏🏻
mind blown,, thank you so much, and thank you to Dayne!!!
Love the shoot notes at the end. The wealth of knowledge you provide can not be over stated.
I love teaching videos like this. I’ve just started making sausage in the last year. Thank you for all the tips and tricks. I’ll actually be in Ft. Worth this weekend. Oh and the Meat the Masters series is great. Giveaways or no giveaways, I’m still a fan.
Friend from work told me about meat church a few days ago . Love to grill on my flattop so I ordered three bags of seasonings for the first time. After one meal loved your blends so much already ordered my second batch of seasonings. Can't wait to get my voodoo and Texas sugar this week ! Thanks Matt!
Excellent instructional video! Thank you
This is the best sausage tutorial video out there. Such a great resource! Thanks y'all!
Great episode. Keep em’ coming
Yessir! Shooting another this week.
Thank you to both of you for making this video. It was really comforting to know how easy it could be to do this but also inspire me to expand my ways of barbecuing. Much respect!!
Respect to you for watching sir!
You guys are just good folk. My kind of people. Keep up the good work!
I just made about 30 lbs this. I have to admit, even though I let it overcook a bit, it was hands down the best sausage I have ever made and the taste was phenominal.Thanks to you and Dayne for sharing this recipe.
Same. Made it and it was the best I have ever made!
Great video Matt. Please keep this going. I am learning so much from these videos...
Thanks, will do! We have another guest pitmaster video next week.
I love your down to earth, low key and expert presentation. I’m learning so much! Thank you!!!
Loved this one guys great job and thanks for so much info without interruption or selling just genuine knowledge sharing!!!
Just want to say you guys do it right! I'm from West Linn Oregon and Tillamook is just down the road. Black label chedder is great and we use it in many of our sausage recipes. Thanks for all your how to videos. Keep sharing and teaching folks how to make the best food to eat. Thank You! You Rock!!!
Thanks for such an interesting and informative video. Really want to try this.
My pleasure!
Amazing!
Finally tried this recipe. Amazingly easy and so good .
Can’t get enough of these. Please do a jambalaya video and a chili relleno! I’ve been looking for good recipes for those and yours are always the best! If you had a cable tv show I’d never miss an episode
If you want a jambalaya recipe check out Isaac toups
I added smoked cheese and replaced half of the Paprika with Smoked Paprika...OUTSTANDING!
I've made a sausage for a little while now, but this is my most favorite. And the Smoked Cheese and Paprika just sends things over the top awesome.
Thank you guys for putting these videos together!
El
Amazing videos, Gents. Many thanks!
Gorgeous links. I can only imagine how good they are. Thanks for sharing Matt and thanks to Dayne for taking us in the weeds on how to make it happen.
I was so impressed to see your T Shirt that said Waxahchie,Tx.I was born in Waxahchie,it blew me away,to see. My home town in a cooking video,I live now in Colorado,so this was a treat, plus Tx. Red chili it was awesome the chili
Oh, heck, okay, y,eah
I've always been told to have my cut up meat almost frozen and put all the components of my grinder (not the motor) in the freezer for awhile while the meat is getting chilled but neither of these were mentioned in this video. Curious as to why or why not follow that procedure. To date I have made every one of the Master's recipes so Thanks again to you for your humbleness and the Masters for sharing their knowledge to us mere mortals.
Eh, it doesn't hurt, but it's not critical. The meat if you follow the real recipe chills again overnight. They were doing such a small amount on a industrial grinder that it didn't really matter.
Thank you both for sharing this. Great video 👌🏻
THANK YOU!!
Those look delicious, cool idea adding the recap at the end 👍
I can’t love this video enough. The sausage at Dayne’s has the perfect texture and the flavor is always spot on. It’s amazing all the hard work that goes into one of the cheapest meats on the menu! Oh and I agree with Matt those burgers are 🔥 🔥 🔥
That Burger is not fair!
Great video! I just got the Meat Your Maker 1HP Dual Grind grinder and their 15 lb sausage stuffer. Can't wait to try out this recipe!
AWESOME!!!!!!!
just amazing.......
Hands down the best bbq tutorial and all around good dudes. Keep me coming! I enjoy learning the art of bbq.
Great video! One tip someone gave me was that I can quickly cook/griddle a small patty of the mix to check for taste (also makes a nice snack). Keep on making these videos!
Yes you can, but they also told me to wait at least 12 hours eat meat when adding curing salt.
This was one of your coolest videos. I'm pretty new to all this but this makes me want to go out and get a meat grinder to give this a try!
Glad you enjoyed it!
First time ever making sausage and this recipe is so good- the whole fam devoured it. Meat Church is giving out the goods!
Tried out this recipe and it was amazing. Thanks for sharing
Great video and so nice of Dayne to share his recipe and methods! Quick question - what's a good sub for the brisket trimmings? Love this Meet The Masters series!
More pork. Or any beef\fat.
Hats off boys. Wonderful work!
Meat Church is what my wife calls her co-Ed Yoga class. Not sure why
HAHAHA. I''ll take it.
I’m in one of them, might know her.
that cutting board is amazing!
Looks beautiful! Thanks from the Netherlands
Outstanding Video and info, thank you!!
Wow, Just 😲 WOW!!!
I so want to try making my own sausage, and this has just motivated me even more.
A master class in sausage! Thanks guys!
Our pleasure!
Great episode learned so much
Got to have Dayne back
WOW! That's amazing 🤩
Thank you! Cheers!
This was a great video!!! Thanks a lot!
Beast video, learned so much. Priceless info
Excellent video. I always enjoy learning new techniques learning how to make great BBQ. Thank you!
I made this sausage over the weekend using 60/40 elk/pork and it turned out absolutely wonderful. Thanks for posting such awesome videos and recipes!
This is Truly Inspired!!!
I just want to thank you for having that teaching quality and your personality, so many people want to keep their secrets and not let other people know thanks
Great recipe and instruction, thank you! We made these for Labor day, and decided we need to double or triple the recipe for the next time because they were SO good.
Thanks Matt and Dayne can’t wait to try it at home.
Meat church thanks for all the information and passion for BBQ it has truly help me in the BBQ journey
You guys are killing me! Right now I'm wishing I had the equipment to make sausage. Thank you for sharing what you do. I do pickup a recipe from people like you here on TH-cam that I can use. Thank you
Thank you so much for the upload! I appreciate the time you both have spent. Sausage looks absolutely delicious
Thank you!!!!
Great job guys. Gonna be trying.
This video was both informative and enjoyable. Thank you so much!
Glad you enjoyed it!
Definitely a great idea for the videos! Love it!
Glad you like them!
I made this sausage last week, it was awesome!!!! thanks for sharing
I have been looking for a video to educate me on my first attempt at stuffing sausage with my grinder and sausage attachment i got for Christmas. Wow you guys have went above and beyond with this instructional video. Every question and thoughts that I've had has been answered. Thank you guys.
I may never make another sausage recipe again! These are phenomenal, thank you for sharing!
Breaking bread is one of the most important things in life!!! I really enjoyed this video! Thanks
I took a chance and made a triple batch of these........WOW ! I was not disappointed. These are incredible. Thank you both for sharing this with us.
Absolutely love watching your videos … you explain everything so well and of course, it ALL looks so good😊😊
I appreciate that!
you can always learn something....while I was always patient in the seasoning process (season "stew beef" size pieces over a couple of days), I was never patient enough to put the finished product back in the fridge to let the casings dry out...gonna do this from now on...great video and it looks delicious!!!!
Your the best Matt!! Thanks for a great video.
Really appreciate that.
Great commentary guys..one word for that sausage .. Awesome .. thanks
Amazing looking -- I want one!
so good.
As usual, great information and can't wait to get this recipe going.
Enjoy Jim. Thanks for being here sir!
Dang those look good! Thank you guys
Matt I just wanted to say I subscribed to your channel quite a while back. I didn't know what my passion was for most of my life. I'm about your age to put it in perspective. To make a very long story short, watching you and everything about the way you do what you do and all the reasons you do it, has helped me to find that passion. Keep on doing what you do brother don't stop. Finding something I love to do has changed my life. If your work has helped me, no doubt it has helped and will continue to help others. Meat church 4 life brother.
Damn, these look amazing!! Great job guys and thank you for sharing this wonderful recipe with us, it will be one of the first I try when I start making my own sausage..
I tried this and it was amazing!!!!!!! I decided to use 3 peppers instead of 4 and it was plenty hot. I loved it and want to say thank you so much.
Fantastic video! Thank you guys.
Our pleasure!
it's fantastic how you inspire so many people with your videos. You got thinking that I have to step up my game . Thank You!
I really appreciate that!
Thanks for the great sausage recipe!
Our pleasure!
We apprecite the videos
That snap is on point
awesome !
Looks so delicious
I really appreciate you and everything you do. I've learned so much from the stuff you share, and all your seasonings make it so much better. Much love brother
Thank you much Gregory!
I just got a meat grinder and sausage stuffer for christmas, so i can not wait to try this. I also want to say thank you for all you do. I cook all your recipes and my friends and family tell me all the time how it is the best they ever had so thank you again.
Love this! Hope you enjoy your new toys!
craftsmanship all day long
Fantastic video. Thanks guys.
Thank you!!!
Thanks great I appreciate it.
Loving this channel