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.
Same here. I have fond memories of helping my Dad and Uncle in the kitchen making deer and moose sausage. Ice cold water, frozen hands and great patties sizzling in the pan. Now my kids help me when I do it at home.
So maybe I never told you, but I’m originally from Texas! I do believe I could sink my teeth into that beefy meaty hunk of goodness! The sausage looked good as well!😂
Dang that is some juicy sausage!! Been thinking of a brisket sausage for some time. Brisket, Chicken and pork ribs are a stable in Southern BBQ. Agree with coarser sausage! Thanks Eric for sharing and now another new chef to follow.
Great looking Saus, I'm sure the taste and texture is even better than what we see in the episode. Never had the privilege of a full blown Texas Masters Sausage so I ask this question as a newbie. Fat content, looks above 30% especially in the money shot after cooking ?. Is that free flowing juiciness normal for Texas style recipes ?. Great series as usual.
I love chef Johnny l am originally from the costal bend of Texas. I was so looking forward to a original Texas sausage recipe by him. But what we got was a commercial seasoning blend from Ohio for the most part. Nothing against the Bearded Butchers just wasn’t what l was expecting from Chef Johnny.
Hi Eric and Happy Birthday Johnny! Talk about a juicy sausage, that was run down your arm juicy. I see that Eric usuakky uses a binder in his sausage. Maybe just a little potato starch would keep some of that goodness inside.
Eric you should get in touch with Duncan Henry way up in Canada, he makes some amazing looking sausage from the Marianski brothers books. His Krakowska and Debowiecka really are worth looking into.
Nobody can say that wasn't a juicy sausage! Liked the Oaxaca cheese addition.. I Will try it next Time with a local cheese here in colombia called "7 cueros" which Is Also melty and stringy.
HI, Eric nice recipe. Iam doing a lot of charcutierie recipe how much is the price for pond in the market? Thanks for the new season.. Maecelo Domenecci.
Jose, if you pull the sausage at that 160 mark you will see the cheese. I took it past that since I was doing many different things that day getting ready for friends and family. I will not be like a high heat cheese, but it does pretty good.
Yeah he took them a little too far (it happens) but I know that flavor was there for SURE. Brisket, Chipotle and Oaxaca is a winning combo. I've also subbed to his channel based on this. Good stuff!
I just got given 6 pork loins and I would like to make sausage with a few of them. I do have pork fat from a hog we had butchered that is in the freezer until I have time to render it. What would be a good sausage for a beginner? I have made Mexican Chorizo but not anything else. Do you have any suggestions?
Here are the ingredients: Sea Salt, Spices (Including Paprika, Celery, Chipotle Powder), Dehydrated Garlic, Onion Powder, Rice Flour, Extractive of Paprika, Citric Acid. The rice flour is mainly there for anticaking and the citric acid could pose a problem in the sausage itself so I would omit it. While I usually write my own recipes, I know that there are a lot of sausage makers who really like cutting their teeth on spice blends and kits. Matter of fact I actually have a few rubs that I think will make a killer sausage!! Off to the butchers😉 In a few episodes we will be doing a different type of chipotle sausage that I think you'll like. It'll be fun!
Totally true Ricardo. I wanted to point out to a novice that most BBQ rubs will work for them starting out. Just use your favorite rub and see what kind of sausage it makes. With a little work I could probably figure it out or at least get close. What would work also is to make a basic sausage and add some chipotle in adobe. I do make sausages with it. So go with salt, pepper garlic and add the chipotle peppers in adobo.
Who in their right mind uses an entire brisket for sausage????? I'm convinced that the poor pigs that forfeited their guts for the casings to sequester this abominable desecration of superb beef, are squealing in pain.
Eric, thanks for letting me be part of Celebrate Sausage. I hope y'all enjoy and try this recipe.
I'm going to have to try this one out. Happy belated birthday.
@@EvrttGrndo it!!! I just Made it and it was fantastic! Very balanced and juicy as hell
Love this recipe, Eric! Thanks for sharing it!!
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.
You should try a chorizo sausage with chorizo seasoning
5:40 it’s 10:05 pm in Chiangmai Thailand. I look forward for a new recipe everyday. Love you channel!
Glad this is on TH-cam and I can go back and watch it again, hard to keep up with making these.
Nothing like Texas BBQ!!!
Between the German and Spanish influence comes some of the most interesting sausages hands down.
Bruce I am right up in that area also. Not far from Poth and Falls City. Thanks for watching.
That pattie in the pan is the way I was taught to check for seasoning and taste. We don't have that cheese but will try and find something similar 👍🏻
Same here. I have fond memories of helping my Dad and Uncle in the kitchen making deer and moose sausage. Ice cold water, frozen hands and great patties sizzling in the pan. Now my kids help me when I do it at home.
That is some good-looking sausage this one is a must try. I am thankful for the teaching of these videos.
Thank for using cups and tablespoons instead of grams not knowing how much I need is so much fun.
The recipe in the link provided (in the description box) is written in grams and in oz. Hopefully that helps😉
It sure does, thanks
😂😂
That was definitely some Texas beef, with the sheer amount of water coming out.. 🤣
So maybe I never told you, but I’m originally from Texas! I do believe I could sink my teeth into that beefy meaty hunk of goodness! The sausage looked good as well!😂
Thanks TexasStyleCuisine! Great video!
Thanks for introducing us to another sausage maker!
I’m so making this sausage, thanks Chef Johnny, and thanks to Eric for another fantastic episode on season 4.
🇮🇹😎🇮🇹
Glad you enjoyed it.
I entered the drawings...But this sausage looks YUMMMMMMMY!
Good looking Texas Sausage. Many different styles here in the lone star state.
Excellent stuff. Looking forward to more.
This recipe should be a good one with chipotle. Last week I made brisket jalapeno & cheese smoked sausage.
Dang that is some juicy sausage!! Been thinking of a brisket sausage for some time. Brisket, Chicken and pork ribs are a stable in Southern BBQ. Agree with coarser sausage! Thanks Eric for sharing and now another new chef to follow.
I've been looking for a fantastic Chipotle sausage, and I think I just found it.....Thanks Eric, and Johnny. = )
Great looking sausage! Can’t wait to try this one. Thanks Chef Johnny!
Great looking Saus, I'm sure the taste and texture is even better than what we see in the episode. Never had the privilege of a full blown Texas Masters Sausage so I ask this question as a newbie. Fat content, looks above 30% especially in the money shot after cooking ?. Is that free flowing juiciness normal for Texas style recipes ?. Great series as usual.
Great lineup this year. Definitely will have to try this one.
Great series.
Está receta de ve que va a quedar muy buena
I love chef Johnny l am originally from the costal bend of Texas. I was so looking forward to a original Texas sausage recipe by him. But what we got was a commercial seasoning blend from Ohio for the most part. Nothing against the Bearded Butchers just wasn’t what l was expecting from Chef Johnny.
Another interesting sausage maker. Thanks for the introduction!
I have made a similar sausage with BB spices. Its great you include these other you tubers
Happy birthday chef Johnny!!!
Hi Eric and Happy Birthday Johnny! Talk about a juicy sausage, that was run down your arm juicy. I see that Eric usuakky uses a binder in his sausage. Maybe just a little potato starch would keep some of that goodness inside.
Dear sir I use beef brisket 50 / 50 WITH MY WILD MEAT IT works great for us love your channel be safe
Happen to have a brisket in the freezer, Chipotle brisket and cheese sausages, DONE!
That's the juiciest sausage on the Planet 🤤
Thanks Johnny!
That looked delicious, Thanks for the video.
Oh my can't get better than that
Great looking sausage
Thanks Bill
Can’t wait to try it!
WOW! This is going on my list for sure, I too like a more course sausage and love my Lone Star cooker. Great episode Eric.
Eric you should get in touch with Duncan Henry way up in Canada, he makes some amazing looking sausage from the Marianski brothers books. His Krakowska and Debowiecka really are worth looking into.
LOL. Duncan was on the show last year (season 3) He made some amazing "smokies"
Great video thanks
Looks and sounds like a great tasting sausage! Can’t go wrong with Chipotle!
9:04 Was anyone else thinking, "GET YOUR RIGHT HAND OUT OF THE MIXER WHEN YOU REACH FOR THAT SWITCH?" lol Looks like a neat recipe to make.
Nobody can say that wasn't a juicy sausage! Liked the Oaxaca cheese addition.. I Will try it next Time with a local cheese here in colombia called "7 cueros" which Is Also melty and stringy.
Let me know how it turns out for you.
@@TexasStyleCuisine Of course!, I plan to do it next week given that I have already made bratwurst this week!
@@MrRilarios excellent, how were your brats.
@@TexasStyleCuisine Delicious!, I plan to down most of it with german beer on saturday celebrating Oktoberfest from afar :P
@@MrRilarios sounds great
I'm going to try this
Love the coarser chop!
Eric, could we get a recipe for Basque style chorizo please? Thank you!!!!
Yes, that was a really juicy sausage.
did not taste bad either. Thanks for watching.
wow If you grilled those up then wrapped them in a flour tortilla grilled again! Oh my pigs in a pancho!
Sausage in a taco we call taco polako. lol not always a polish sausage, but they do get that generic name. Glad you enjoyed the video.
That looks delicious.
A 6oz shaker of Bearded Butchers will do 12.5#, that is what the boys from White Feather meats say.
HI, Eric nice recipe. Iam doing a lot of charcutierie recipe how much is the price for pond in the market? Thanks for the new season..
Maecelo Domenecci.
Oh this sounds very interesting.
Happy Birthday!
Kickin the Sausage
I want to see if the cheese will hold up
Jose, if you pull the sausage at that 160 mark you will see the cheese. I took it past that since I was doing many different things that day getting ready for friends and family. I will not be like a high heat cheese, but it does pretty good.
What if you use instant mashed taters or flakes instead of potato starch or even leave it it? Just an idle thought.
When will we get to see who won the giveaway? Congrats to whom ever did win. Thanks for the chance to win Free stuff.
I just announced the first round of prizes on my community page
Yeah he took them a little too far (it happens) but I know that flavor was there for SURE. Brisket, Chipotle and Oaxaca is a winning combo. I've also subbed to his channel based on this. Good stuff!
thanks for the sub. I sure do appreciate it. I am glad you enjoyed watching.
I’m surprised, you being the chef,that you prefer the drummies instead of the flats which are way better
Let's goooo 🎉🎉🎉🎉
Will there be a list of who won each week's giveaway?
on my community page on this channel
❤
I just got given 6 pork loins and I would like to make sausage with a few of them. I do have pork fat from a hog we had butchered that is in the freezer until I have time to render it. What would be a good sausage for a beginner? I have made Mexican Chorizo but not anything else. Do you have any suggestions?
Most sausage recipes are fairly straightforward, especially fresh. Maybe start with a garlic sausage or German brat.
Deeeeeeelish!
I didnt like that he used a spice kit... we dont know whats in it so we cant replicate the sausage, and the idea is so we can do it at home :(
Here are the ingredients: Sea Salt, Spices (Including Paprika, Celery, Chipotle Powder), Dehydrated Garlic, Onion Powder, Rice Flour, Extractive of Paprika, Citric Acid. The rice flour is mainly there for anticaking and the citric acid could pose a problem in the sausage itself so I would omit it. While I usually write my own recipes, I know that there are a lot of sausage makers who really like cutting their teeth on spice blends and kits. Matter of fact I actually have a few rubs that I think will make a killer sausage!! Off to the butchers😉
In a few episodes we will be doing a different type of chipotle sausage that I think you'll like. It'll be fun!
@@2guysandacooler thanks Eric, and I like the idea of your chipotle sausage! It sounds awesome.
Totally true Ricardo. I wanted to point out to a novice that most BBQ rubs will work for them starting out. Just use your favorite rub and see what kind of sausage it makes. With a little work I could probably figure it out or at least get close. What would work also is to make a basic sausage and add some chipotle in adobe. I do make sausages with it. So go with salt, pepper garlic and add the chipotle peppers in adobo.
Who in their right mind uses an entire brisket for sausage????? I'm convinced that the poor pigs that forfeited their guts for the casings to sequester this abominable desecration of superb beef, are squealing in pain.
I have seen way too many ridiculous vids on this channel, that I have now designated it as "Don't recommend this channel".
LOL. I thought you were leaving TH-cam? Thanks for watching😉