The number of small tips that you add in these videos is incredible and so helpful to someone who is just starting in the sausage making world! Thank you!
Hi, as an ex-butcher from the UK this recipe is amazing. This is on my list as a must, the ingredients and spices are my kind of thing. I can’t believe you’ve not got more subscribers. Great video, content and information are spot on. Keeping up the good work 👏🏻👏🏻🍖🥓💥🍺
Yea, he should have a million subs. I think it’s just the fact that you need some specialized equipment. But once you start to make your own sausage it’s game over. You’ll be hooked. The taste the texture and the fact that you know exactly what goes into your sausage makes it the bast. And Eric’s recipes and calculator makes it super easy.
As being Cajun as you can get . Yep born and raise on Avery Island, La. I have to say good job on the sausage making . I will throw you another way we eat fresh pork & green onion sausage. Rice and gravy !
Same here. Smothered it down with some onion in a water and tomato sauce gravy until the casing is tender and the gravy reduces a little. Put over rice it’s amazing. We eat that quite a bit. Key for me is to let the sausage and onions brown and caramelize good and when you put the can of tomato sauce in let it simmer long enough to darken just a little. Add water or broth and let simmer for about an hour and reduce down just a little.
I made these sausage twice and loved them and my son and grandchildren love them so much i can't keep them in the freezer and they want more of them. Thank you
Well now I have to decide which onion sausage to do first. Both look fantastic. I really like how you did onion sausage recipes back to back two ways fresh and smoked. Another great video Eric. Cheers
I really want to thank you guys for the amazing job providing the best tips to make sausages, i'm pretty new in this and i learned so much specially in this channel, i already try this cajun recipe, Argentinian and colombian as well and the are amazing, i also started my sausage startup business and is going very good , thanks for the opportunity to learn and grow with your channel it's quite expensive for me to buy some products from your store because the shipping to canada it's pretty high and also some products are not allowed to import in canada ( non fat milk powder,) something that i can't get here or i didn't find it yet even i have a sausage supply store pretty close to my house , thanks again and you guys are helping me to save money to buy my first house thanks 😊😊
Eric, you nailed this. I made it exactly as written and it turned out fantastic! The flavor, the heat, it's all there. I loved it so much that I am making your kielbasa recipe this weekend. Thanks so much for sharing!
Made the cajun green onion sausage. Used 35% venison. Cut the cayenne pepper down just a bit. Seemed like a lot of green onions at first but works. They are AMAZING!!!
What a great recipe, I’m definitely printing this off, as soon as I have some room in my freezer I’m making this one for sure, thanks for sharing your Cajun heritage with us, god bless brother. 🇮🇹😎🇮🇹
Andoullie is great in cornbread dressing! Used it at Thanksgiving, and stuffing quail. Serve with port wine cranberry sauce. Transition from contemporary to modern .believe me, you won't be disappointed!
We stuff mushrooms caps with this sausage and toss them on the grill (meat side down first) Cousin likes to slather with BBQ sauce to finish. Yummy appetizer!
Oh my goodness Eric! The meat, the spices, the green onion….. your accent! All point me to the fact that I’m going to HAVE to make this sausage very soon!!!
Awesome video, you've definitely helped me understand sausage making, love how you've broken it done with basic stuff like stuffer and mixer, and grinder, as most of us just have that, but definitely agree that everyone should at least have a dedicated stuffer so much easier
Thank you for another great video Eric. The content you put out has been a great help in my sausage making journey. I look forward to every new video of Celebrate Sausage season 4!
Have you ever made a lamb sausage? My Sicilian grandfather, straight from the old country to the Bronx, use to make a fresh lamb sausage. It was like 75/25 with beef fat. He put fresh minced garlic, fresh peperment, fresh parsley, fresh Basel, Sicilian Med.Sea salt, (of course), a little Chianti, small amount of dark brown sugar and crushed red pepper flakes, and cracked black pepper. He put them in pork casings because the lamb casings were two small. All by hand in a small kitchen in a Bronx brownstone. It was some of the best food I've ever eaten. He served it with homemade linguine in a white wine cream sause.with frech grated Romono and a glass of the same Chianti.
This is one of my favorites. Done it, smoked it, and is great. Have not been able to get them to not shrivel up, they shrivel up before I even get to put them in cold water. The flavor is wonderful, as the original recipe. Thanks
Just made these over the weekend using this video and recipe. Except I ground up chicken thighs instead. Mannnnnn were they great. Thanks for these videos man!
Always looking for more cajun recipes from Eric! I make the Andouille several times a year up here in Michigan. Boudin is one of my surprise favorites as well.
You are going to love what comes next. October 1st (2 weeks) from now I have 31 more videos full of sausage making goodness!! If you ever have a question be sure to reach out
@@2guysandacooler thanks 🙏🏻 I appreciate that. I will definitely keep watching your videos my brats turned out amazing made with heavy cream and pork butt only thing I cut the recipe in half so had to do some math on ratios and learned the clean up is awful and won’t make 3 pounds again I borrowed a stuffer from a buddy and I won’t buy that stuffer left a lot of meat in the bottom so I’m going be in the stuffer market
I have to say, I have been waiting a long time for this one. Eric I thought this would have been an early sausage for you, due to where you live. My apologies for my erroneous thinking. Definitely making some this weekend. Keep ‘em coming.
Thank you. Almost never, not because I don't like it but because I have a smoker and I prefer that flavor. Adding liquid smoke would certainly be an option if you don't have a smoker
Loving all your excellent knowledge on all things sausage. A question - why do you choose one binder over another - Non fat milk powder or potato starch etc and why do you need to use a binder, just for retaining moisture?
Good Monday Morning Erik. It’s been awhile since my last visit. Question - can these be cooked in the oven? I would use the same temps and increasing it per your instructions. I still live in the same place where smokers are not allow…..dang it. Always great to watch your videos Erik. Ms J Roed
Look forward to trying this recipe. Your chaurice is outstanding and I am sure this will be as well. The 15# stuffer would be a real time saver Instead of my 5#!
Spicy sausage is really good in potato leek soup. Not really a cajun combo, but I recommend giving it a try. I frequently do an andouille to go with it. But this looks good also. The green onions to go with the leeks. I have done a bunch of Eric's recipes and really like them. Found him from previous year's celebrate sausage.
Love the back to back onion sausage recipes. A versatile ingredient that I hadn't considered using for sausages.
This is another one I will be making.
The number of small tips that you add in these videos is incredible and so helpful to someone who is just starting in the sausage making world! Thank you!
Thanks, Eric. I'm probably one of a bunch of people who have been requesting a Cajun sausage, and boy, did you deliver!! Thanks so much!!!
Hi, as an ex-butcher from the UK this recipe is amazing. This is on my list as a must, the ingredients and spices are my kind of thing. I can’t believe you’ve not got more subscribers. Great video, content and information are spot on. Keeping up the good work 👏🏻👏🏻🍖🥓💥🍺
Yea, he should have a million subs. I think it’s just the fact that you need some specialized equipment. But once you start to make your own sausage it’s game over. You’ll be hooked. The taste the texture and the fact that you know exactly what goes into your sausage makes it the bast.
And Eric’s recipes and calculator makes it super easy.
Do you still call them bangers?
@@juliewoods6534 we do call them bangers if it’s a British pork sausage. Hence, bangers and mash, a comfort food meal which is delicious.
Thanks for clearing up the reason for drying out the sausage.
As being Cajun as you can get . Yep born and raise on Avery Island, La. I have to say good job on the sausage making . I will throw you another way we eat fresh pork & green onion sausage. Rice and gravy !
Same here. Smothered it down with some onion in a water and tomato sauce gravy until the casing is tender and the gravy reduces a little. Put over rice it’s amazing. We eat that quite a bit. Key for me is to let the sausage and onions brown and caramelize good and when you put the can of tomato sauce in let it simmer long enough to darken just a little. Add water or broth and let simmer for about an hour and reduce down just a little.
I made these sausage twice and loved them and my son and grandchildren love them so much i can't keep them in the freezer and they want more of them. Thank you
Me encantan estas series, cada día aprendo algo nuevo
Well now I have to decide which onion sausage to do first. Both look fantastic. I really like how you did onion sausage recipes back to back two ways fresh and smoked. Another great video Eric. Cheers
Every time I watch your videos my mouth waters. Thanks for all the knowledge.
I really want to thank you guys for the amazing job providing the best tips to make sausages, i'm pretty new in this and i learned so much specially in this channel, i already try this cajun recipe, Argentinian and colombian as well and the are amazing, i also started my sausage startup business and is going very good , thanks for the opportunity to learn and grow with your channel it's quite expensive for me to buy some products from your store because the shipping to canada it's pretty high and also some products are not allowed to import in canada ( non fat milk powder,) something that i can't get here or i didn't find it yet even i have a sausage supply store pretty close to my house , thanks again and you guys are helping me to save money to buy my first house thanks 😊😊
Eric we just made these. This might be our new favorite. These things are amazing. Thank you so much for sharing this. You sir are a master.👍😎
Love the onion tops. I cut them all summer from the garden and use them in all sorts of dishes. I can add sausage to the list now.
Lovely!
Eric, you nailed this. I made it exactly as written and it turned out fantastic! The flavor, the heat, it's all there. I loved it so much that I am making your kielbasa recipe this weekend. Thanks so much for sharing!
Best month of the year!
I love spicy and this looks and sounds amazing! I will be giving this a try!
This sounds awesome! Love me some Cajun cooking!! Never thought about making something like this.
My family loves Cajun food … I’m gonna surprise them this weekend with some green onion sausage … Thanks guys
Made the cajun green onion sausage. Used 35% venison. Cut the cayenne pepper down just a bit. Seemed like a lot of green onions at first but works. They are AMAZING!!!
What a great recipe, I’m definitely printing this off, as soon as I have some room in my freezer I’m making this one for sure, thanks for sharing your Cajun heritage with us, god bless brother. 🇮🇹😎🇮🇹
Andoullie is great in cornbread dressing! Used it at Thanksgiving, and stuffing quail. Serve with port wine cranberry sauce. Transition from contemporary to modern .believe me, you won't be disappointed!
What a great looking sausage, and pretty straight forward and versatile
Thank you for putting all your knowledge out there for us!!!!!! I can't tell you how much I appreciate your channel! Thanks again!
You are so welcome
We stuff mushrooms caps with this sausage and toss them on the grill (meat side down first) Cousin likes to slather with BBQ sauce to finish. Yummy appetizer!
I bet that's delicous!!
Amazing process you have going on, glad I found your channel.
Thanks! In 2 weeks we premier the next chapter in our Sausage Making Journey!! Hope to see you there
Oh my goodness Eric! The meat, the spices, the green onion….. your accent! All point me to the fact that I’m going to HAVE to make this sausage very soon!!!
😂😂
Awesome video, you've definitely helped me understand sausage making, love how you've broken it done with basic stuff like stuffer and mixer, and grinder, as most of us just have that, but definitely agree that everyone should at least have a dedicated stuffer so much easier
great recipe the weekend is saved .Peter from Sweden
I make Boudin using your recipe and my family really enjoys it, can't wait to try this one.
Love all of your recipes - trying to work my way through them all!
Thank you for another great video Eric. The content you put out has been a great help in my sausage making journey. I look forward to every new video of Celebrate Sausage season 4!
These sausage series are definitely interesting recipes but this one is a must try!
really sounds like a great recipe. Love your videos
Have you ever made a lamb sausage? My Sicilian grandfather, straight from the old country to the Bronx, use to make a fresh lamb sausage. It was like 75/25 with beef fat. He put fresh minced garlic, fresh peperment, fresh parsley, fresh Basel, Sicilian Med.Sea salt, (of course), a little Chianti, small amount of dark brown sugar and crushed red pepper flakes, and cracked black pepper. He put them in pork casings because the lamb casings were two small. All by hand in a small kitchen in a Bronx brownstone. It was some of the best food I've ever eaten. He served it with homemade linguine in a white wine cream sause.with frech grated Romono and a glass of the same Chianti.
great looking recipe Eric
we dont see some of these up here in alberta gonna have to try some of these out thanks for the video
We love gumbo but some of my family do not care for the spice and heat, so making my own with less cayenne is perfect. Thank you for sharing.
I tried the andouille and chaurice sausage that you did previously and they were amazing. I can't wait to try this one. Again; thank you!
This is one of my favorites. Done it, smoked it, and is great. Have not been able to get them to not shrivel up, they shrivel up before I even get to put them in cold water. The flavor is wonderful, as the original recipe. Thanks
Nice. Glad you like them. The shriveling could be from some minimal fat leaking out of your sausage during cooking.
Thank you so much@@2guysandacooler
At about 10:32 you started to go full on Cajun Looziana with your description! Love it!!!
We love cajun too!
Definitely going to try this one out, thank you for sharing recipes
I love cajun so this is a definite to try.
Another wonderful sausage to add to the to make list. Keep up the great work.
Love it! Thanks for all your great videos!
Just made these over the weekend using this video and recipe. Except I ground up chicken thighs instead. Mannnnnn were they great. Thanks for these videos man!
Another great addition to the to-do list!!
This sausage looks delicious. Thanks for the video. Can’t wait to try it!
I will have to look for (or make my own) Green Onion Sausage. Looks delicious.
Outstanding, another one I'm going to have to try.
Added some dehydrated celery, jalapeño in place of the cayenne… might give it a try, worked out very nice for me!
Looks great as usual. This is one I'm definitely going to try myself.
Looks delirious, will have to make it too.
I am from the Lake Charles area and i have never heard of this sausage. Will have to try this one day.
Always looking for more cajun recipes from Eric! I make the Andouille several times a year up here in Michigan. Boudin is one of my surprise favorites as well.
Great recipes, keep them coming. Thanks
We like spicy. Will have to give this one a try. Thanks for the recipe.
Sounds like a good sausage to try. Thanks
Looks great. Thanks for the video.
Thank You. Simply topped on Mac and Cheese! God Bless and stay safe.
This looks and sounds delicious, and I cant wait to give it a go
This sausage looks really good I am going to try it Thank you.
Looks delicious.
Those look absolutely delicious
This looks excellent, can't wait to try
So happy to have another onion sausage recipe.
I'll be trying this one in the spring when I have green onions available!
Looks amazing, I do love onions!
Here for it just ran my first sausage recipe today learning as I go had some air in my casings after I fan dried just found this channel
You are going to love what comes next. October 1st (2 weeks) from now I have 31 more videos full of sausage making goodness!!
If you ever have a question be sure to reach out
@@2guysandacooler thanks 🙏🏻 I appreciate that. I will definitely keep watching your videos my brats turned out amazing made with heavy cream and pork butt only thing I cut the recipe in half so had to do some math on ratios and learned the clean up is awful and won’t make 3 pounds again I borrowed a stuffer from a buddy and I won’t buy that stuffer left a lot of meat in the bottom so I’m going be in the stuffer market
Definitely going to try this one with some cheese. Looks delicious 🤤
Great video, now to add this recipe to my collection and make.
mouthwatering. Cajun sausage looks juicy and good color!
I have to say, I have been waiting a long time for this one. Eric I thought this would have been an early sausage for you, due to where you live. My apologies for my erroneous thinking. Definitely making some this weekend. Keep ‘em coming.
That looks delicious! I'm going to have to try this one.
ok so sausage week is going to be lit this year.
Love this recipe
Looks very good!
Thanks for sharing must try 👍
Hi Eric, I will make this sausage. looks yummy.
I like how your Cajun accent comes out a little bit when making a Cajun sausage. 😂
I couldn't help it. 😂😂
Gotta give this a try, thank you
Looks great
You are the Sausage Master! Love the series, thanks for going through all the work to put it together. Do you ever use liquid smoke in your sausages?
Thank you. Almost never, not because I don't like it but because I have a smoker and I prefer that flavor. Adding liquid smoke would certainly be an option if you don't have a smoker
Loving all your excellent knowledge on all things sausage. A question - why do you choose one binder over another - Non fat milk powder or potato starch etc and why do you need to use a binder, just for retaining moisture?
Good Monday Morning Erik. It’s been awhile since my last visit. Question - can these be cooked in the oven? I would use the same temps and increasing it per your instructions. I still live in the same place where smokers are not allow…..dang it. Always great to watch your videos Erik. Ms J Roed
I wish I knew half of what you know concerning sausage. Great recipes.
Keep watching these videos and you will😉
Looks really good...
Look forward to trying this recipe. Your chaurice is outstanding and I am sure this will be as well. The 15# stuffer would be a real time saver Instead of my 5#!
Have to try this one.
Another one i need to try! ❤
Ok I've got to make this sausage, it would go great in my Red Beans and rice. Thanks.
Nice gotta try it!
That look amazing!
Spicy sausage is really good in potato leek soup. Not really a cajun combo, but I recommend giving it a try. I frequently do an andouille to go with it. But this looks good also. The green onions to go with the leeks.
I have done a bunch of Eric's recipes and really like them. Found him from previous year's celebrate sausage.
Never heard of this one, I'll have to give it a try soon as it's snowing here already and my MasterBuilt doesn't work so well in the cold.
Nice one Eric 😋 Thanks for explaining in metric man👌
Amazing
Going to have to try this one. Question - are there tell tale signs of overmixing, and what does it affect the final product?
love it
Looks perfect for a chicken and sausage gumbo!!