After living in the Phillipines for 12 years, and saw flys on everthing, I never got sick. Suggest a fan off camera. Nice job on your video . Good fast flow and super informative.
Not really a big deal if one is using fresh meat... and therefore would not require any industrial strength sanitizers like the pink salts. they are for factory farmed meat with lots of feces and rot. It's sad that we have made it the norm to consume foul meat and regulate that we use these chemicals.... people still die... but not from the thing the nitrate was supposed to prevent..... We all know this when we think about it.... Please prove me wrong. I'd love to save some money.... but I don't think i can....I come from millennia of homestead salumi makers.... .. Just saying...... Thousands of years of Italian survival is based on nothing more than quality meat + salt.... and time. That's it. That's all..... Everything else is for flavor... or someone is selling you someting... like, eat this old meat but put this carcinogen on it first) But if you want to grind up 1000 pigs with machines that have ground up 10000 pigs that day... then mix them all together.... after that and it has been handled by someone who is underpaid and doens't care to wash hands after using the washroom.... then yes..... you should probably use whatever sterilization methods you have at your disposal.... accepting that they will have the same effect on you It's time to re-think "standard" safety methods and the wisdom of the TH-camr's who regurgitate nonsense that don't apply to anything that any reasonable personal craftsman would do at home. I'm thinking especially of two know-nothings with a cooler who delete comments that point out errors and support the inorgant chemical treatment of cured meats. I respect many sausage makers who adhere to the current commercial methods, because they are genuine and follow a protocol..... but they don't delete my posts to try and illegitimaty fake wisdom. Don't be intimated by all the "experts" here. Sausage is an easy as any recipe and better when it's your own. Pesants have done it forever before youtube..... The less you think about it... the better it will be
I was looking for some tips on making some pork sausages for my first time and decided to use this recipe. I was making fresh sausage because it's too damn cold outside here in Canada right now to smoke them. I left the cure and cayenne out and added 2 cans of chipotle peppers in adobo sauce and cheddar cheese for 11 pounds of meat. These are delicious and not too hot, I could have added another can. The adobo sauce is awesome and I think next time I will make my own and add more to the mix. Thanks for the help.
Used this vid to guide me through my first batch of sausage a couple of days ago. Turned out amazing, and I got all the ladies at my wife's church clamoring for my sausage now. Thank you Brad!
Great video! Sausage is such an important part of Texas BBQ. Even more than a good brisket, I think a perfectly made and cooked sausage is the mark of a really good Texas BBQ joint. Too many places overlook sausage.
Just getting into sausage making. Have seen a bunch of videos on TH-cam. I have to say yours was the MOST interesting to watch. Really enjoyed the subtle comments. Keep them videos coming!! Grind on!
Thanks for the video tried this for the first time and was a huge success i added jalapono with cubed pepper jack (reduced salt to 1%) and smoked it on my pellet grill at 150 with cherry wood for 3 hours and it turned out awsome.
Man, you are a guy if live in my street would definitely be my friend. Your jokes, humor and interests are quite the same as in my circle of friends. Great informational video and a delight to watch! Subscribed for more. Cheers, mate!
Yea that would always make me laughter too. 😂 That will never get old 🤣 I was watching a video at work and I couldn't stop laughing and people looked at me like what's wrong with that guy 😂
Flies, I live on Texas gulf coast, out in the country, I've tried all the fly traps, pennies in bags of water, its hell. I make a german style sausage of pork and either venison or beef, about a 60/40 to 50/50 split. Kosher salt, course black pepper, cayenne, minced garlic, #1 pink salt. Usually though about January the flies ain't so bad, summer time they love bbq. Loved the video.
So, I just made sausages for the first time ever... I used (most of) your recipe, they turned out fantastic! Thank you very much, I'm looking forward to trying your other sausage recipes.
Hey Bradley! I just want to say that I finally tried both this recipe and the Texas Hot Gut Sausage too! Yee hawww! Both turned out well and I love the spicy Texas Sausage. Thank you for all you do for us backyard weekend warrior pit "masters". 10-4! :)
Love your video. I had to share a tip about the flies.... Before you bring out any food at all outside (Cooking, picnic, etc) Add a little bleach to your space. You can have a open jar near your table, pour a little on the ground around your table. The bleach scent masks the smell of the food and you won't see a fly. My Louisiana born MIL shared that with me 20+ years ago when we were grilling and eating outside and I have done it ever sense. We never have a fly when cooking or eating outside.
Thank you, thank you, thank you Followed your recipe to the T except, all I had was garlic powder and I used about half. Turned out great! I am experienced in sausage making for about 40 year but my family only makes Hungarian sausage ( about 200 pounds twice a year). But the cube and mix and the ice grind worked out great! Love it. I haven’t smoked it yet (will tonight) just fried up a few patties Great channel
GAWD!! I'm so glad I found this channel! This reminds me of all things barbecue channel. You are fantastic I'm going to watch as many of your videos, I'm going to binge watch it this weekend Great job dude.
Well. After watching all the sausage videos on the channel I finally had a crack at pork sausage. I live in Poland so I tried making kielbasa. Followed the instructions in this video expect I used milk powder instead of mustard. The process was long (especially the smoking process on the Weber kettle. It was difficult to get the internal temps to 150° and maintain smoke while the grill temp was 150°). But the result is I’ll never buy another sausage from a store. This was 15/10. So damn good.
decided to give it a try, since my cousins were butchering some hogs, they weren’t convinced at first (though I didn’t have any curing salt, so I had to cook them thoroughly) guess who’s now gonna have to help them use all the remaining bits and pieces for some sausages...
Thanks for this tutorial. I received a sausage maker as a birthday present and I gotta admit I was a bit intimidated about the process. After watching this I feel like I’m ready to give it a go.
You can let them Tye up in to the ceiling downstairs on a rope let them to dry winter time is better because it and there’s no humidity salt them if you want to dry more. Take a look at them about 2 to 3 months So good
As someone who lives in the southeast, I shoot a lot of wild hogs. I would love to see a pork andouille sausage video sometime. I’ve made your pimento and jalapeño cheddar sausage and they were delicious! Thanks for the channel
Well now. Perfect timing for me to find your video ! Don’t sweat the flies, it’s outdoor cooking and they don’t eat much but can add extra flavor and texture...lol ! I’m actually cooking in a comp in Omaha during the middle of the winter and sausage is one of the categories. Great job and who doesn’t like a a clean sausage ? Great video !
Love the video. You’r humor makes it even better. I knew what was coming when you were putting the casing on the shaft 😂 Can you do a beef sausage video? Great job bud.
again love the smoker. thanks now i want to try sausage. sorry binge watching vids while im making my bacon. 10 lbs pork belly smoking now. tomorrow slicing into perfect thick cut bacon.
Great video! If I may, I make my sausage using a 50/50 mix of Boston butt and elk, along with the appropriate spices. Yes, it is a bit of a lean sausage mix, but it tastes great, especially with something like gravy and biscuits. Thanks for your video!
Been watching and loving your vids for awhile. Been making various kinds of hot dogs, bologna and burger meat for awhile but was always a tad bit nervous of sausages like this. I'm gonna hit up my local vendors for materials and effort some of these snausages this weekend!
First timer here. I think I did this right (so far) 7471 grams 16.47 lbs pork shoulder 132 g (coarse) kosher salt 20 g prague #1 66 g granulated garlic 66 g ground mustard 50 g black pepper 33 g cayenne 33 g paprika I just took Bradley's recipe and multiplied by 1.647 then rounded up
I use the course plate first and the fine plate on the second grind. Fresh pork isn't a problem for me because there are always hogs on feed right here on the farm. Butchered 2 yesterday in fact.
Awesome!! Glad to see someone making sausage with cure in the bbq world! Looks good! Makes me want to rebuild my cedar smokehouse that I haven’t used in several years. Look into kabanosy, it’s a polish semi-dry sausage made in sheep casings... so gooood.
I'm smoking some up right now pretty much based off your recipe but with a few additions. I added some Oaxaca cheese and roasted green chilies. They look fantastic right now and it's 3 hours in the smoke bath.
I use to make krakowska kielbasa using fat back and hind quarter for the same reason. But ya, pork butt is a good substitute! Pork is just made for sausage... soooo good! Thanks for sharing man
I followed this to the letter…. After putting the sausages in the fridge overnight (about 24 hours to be exact) I took the sausages out of the tray and cut the ones with a tight twist right away. I gave the ones that hadn’t been twisted as well a little better twist and then cut them. All of them have stayed put.
I've only made two batches so far but people are basically begging me to sell them this. Just been smoking on an old traditional BBQ pit that my grandpa made, keeping my coals and wood chips on one side and meat on the other. Need to make a fire box to add on to it
Thank for your sharing Recepie God bless you Always More Power I like you Video but the amount of your ingredients I don't know 12g pink Salt 80g Salt hayyyyz from the Philippines Zambales Thank you for your Reply I love so much you share
Found myself with a bunch of rabbit meat after we butchered my kids' 4H projects, so made your recipe here and the sausages turned out fantastic! Thanks! Half the batch was 70:30 rabbit to hog jowl and the other half was all pork shoulder. Rabbit is kinda neutral so it all tastes like pork sausage.
Interesting you mentioned rabbit. No one eats it much anymore. My father-in-law as a boy, raised rabbit to sell to the local butcher. It was common in the 1940s and 1950s.
Thanks Bradley for such a detailed and easy-to-follow video. I got a fan-tastic result. Now I’m ready to try other recipes now that I have the process started in my muscle memory. FWIW, I used a pellet tube for the cold smoke and it worked well.
For a first time sausage maker, I found this video helpful. Especially when it comes to stuffing the casings, etc. So one question, after you twist the casing to form one link, I assume you can cut the link once you let the sausages rest for some time or ?
After living in the Phillipines for 12 years, and saw flys on everthing, I never got sick. Suggest a fan off camera. Nice job on your video . Good fast flow and super informative.
Not really a big deal if one is using fresh meat... and therefore would not require any industrial strength sanitizers like the pink salts. they are for factory farmed meat with lots of feces and rot.
It's sad that we have made it the norm to consume foul meat and regulate that we use these chemicals.... people still die... but not from the thing the nitrate was supposed to prevent..... We all know this when we think about it....
Please prove me wrong. I'd love to save some money.... but I don't think i can....I come from millennia of homestead salumi makers.... ..
Just saying...... Thousands of years of Italian survival is based on nothing more than quality meat + salt.... and time. That's it. That's all..... Everything else is for flavor... or someone is selling you someting... like, eat this old meat but put this carcinogen on it first)
But if you want to grind up 1000 pigs with machines that have ground up 10000 pigs that day... then mix them all together.... after that and it has been handled by someone who is underpaid and doens't care to wash hands after using the washroom.... then yes..... you should probably use whatever sterilization methods you have at your disposal.... accepting that they will have the same effect on you
It's time to re-think "standard" safety methods and the wisdom of the TH-camr's who regurgitate nonsense that don't apply to anything that any reasonable personal craftsman would do at home.
I'm thinking especially of two know-nothings with a cooler who delete comments that point out errors and support the inorgant chemical treatment of cured meats.
I respect many sausage makers who adhere to the current commercial methods, because they are genuine and follow a protocol..... but they don't delete my posts to try and illegitimaty fake wisdom.
Don't be intimated by all the "experts" here. Sausage is an easy as any recipe and better when it's your own. Pesants have done it forever before youtube..... The less you think about it... the better it will be
Your Recipes Work !!! 500 lbs of sausage built this year !!!! 1/3rd moose, 1/3rd pork, 1rd Ground beef !!! 14 different variations , all great sausage
THANK YOU! The salt cure before grinding while cubed...and adding ice while grinding...THAT was exactly what I needed to know!
Just tried this recipe for the first time. Turned out amazing! Thanks for walking beginners like me through the process. Look forward to more videos!
I was looking for some tips on making some pork sausages for my first time and decided to use this recipe. I was making fresh sausage because it's too damn cold outside here in Canada right now to smoke them. I left the cure and cayenne out and added 2 cans of chipotle peppers in adobo sauce and cheddar cheese for 11 pounds of meat. These are delicious and not too hot, I could have added another can. The adobo sauce is awesome and I think next time I will make my own and add more to the mix. Thanks for the help.
This is the best sausage video Ive seen on TH-cam.
Thanks! I really needed a simple all pork recipe I can modify and make my own. 👍🙏🖖
Hope you enjoy!
Used this vid to guide me through my first batch of sausage a couple of days ago. Turned out amazing, and I got all the ladies at my wife's church clamoring for my sausage now. Thank you Brad!
Great video! Sausage is such an important part of Texas BBQ. Even more than a good brisket, I think a perfectly made and cooked sausage is the mark of a really good Texas BBQ joint. Too many places overlook sausage.
I absolutely love your personality man!!! You just gained a subscriber for sure
My new favorite bbq channel! Amazing!
i been making sausages for over 45years. . watched 10s of video's, this by far id the best one i have came crossed. looks great nice job
Just getting into sausage making. Have seen a bunch of videos on TH-cam. I have to say yours was the MOST interesting to watch. Really enjoyed the subtle comments. Keep them videos coming!! Grind on!
Thanks for the video tried this for the first time and was a huge success i added jalapono with cubed pepper jack (reduced salt to 1%) and smoked it on my pellet grill at 150 with cherry wood for 3 hours and it turned out awsome.
Thank you very much; I’ve watched all you videos on sausage. Just broke my sausage cherry today.
Man, you are a guy if live in my street would definitely be my friend. Your jokes, humor and interests are quite the same as in my circle of friends. Great informational video and a delight to watch! Subscribed for more. Cheers, mate!
Yea that would always make me laughter too. 😂
That will never get old 🤣
I was watching a video at work and I couldn't stop laughing and people looked at me like what's wrong with that guy 😂
Flies, I live on Texas gulf coast, out in the country, I've tried all the fly traps, pennies in bags of water, its hell. I make a german style sausage of pork and either venison or beef, about a 60/40 to 50/50 split. Kosher salt, course black pepper, cayenne, minced garlic, #1 pink salt.
Usually though about January the flies ain't so bad, summer time they love bbq.
Loved the video.
So, I just made sausages for the first time ever... I used (most of) your recipe, they turned out fantastic! Thank you very much, I'm looking forward to trying your other sausage recipes.
How did the stuffing process go since it was your first time?
Not to bad truth be told, had a couple of case ruptures but on the whole it went better then expected.@@ryanragan8899
Hey Bradley! I just want to say that I finally tried both this recipe and the Texas Hot Gut Sausage too! Yee hawww! Both turned out well and I love the spicy Texas Sausage. Thank you for all you do for us backyard weekend warrior pit "masters".
10-4! :)
Love your video. I had to share a tip about the flies.... Before you bring out any food at all outside (Cooking, picnic, etc) Add a little bleach to your space. You can have a open jar near your table, pour a little on the ground around your table. The bleach scent masks the smell of the food and you won't see a fly. My Louisiana born MIL shared that with me 20+ years ago when we were grilling and eating outside and I have done it ever sense. We never have a fly when cooking or eating outside.
Thank you, thank you, thank you
Followed your recipe to the T except, all I had was garlic powder and I used about half. Turned out great! I am experienced in sausage making for about 40 year but my family only makes Hungarian sausage ( about 200 pounds twice a year). But the cube and mix and the ice grind worked out great! Love it. I haven’t smoked it yet (will tonight) just fried up a few patties
Great channel
Beautiful sausage and it can be seen that it has perfect consistency. I get so happy to see someone succeed.
Thank you for explaining the measurements in terms of % of the weight of the meat. Excellent tutorial!
GAWD!! I'm so glad I found this channel! This reminds me of all things barbecue channel. You are fantastic I'm going to watch as many of your videos, I'm going to binge watch it this weekend Great job dude.
That's the best, most entertaining and complete sausage making video i've seen. 🔥🔥🔥
Sounds like Carl is having one hell of a party
Absolutely loved this video!! I discovered your channel last week and have been obsessed with watching videos ever since!! Keep up the good work!
I've been binging these videos, eager to start making my own sausage. This is where I'll start. I'd love to see your take on chorizo Verde sausage.
Dude, I made your beef smoked sausage. It was out of this world. Exceptional video.
Thank You.
Well. After watching all the sausage videos on the channel I finally had a crack at pork sausage. I live in Poland so I tried making kielbasa. Followed the instructions in this video expect I used milk powder instead of mustard. The process was long (especially the smoking process on the Weber kettle. It was difficult to get the internal temps to 150° and maintain smoke while the grill temp was 150°). But the result is I’ll never buy another sausage from a store. This was 15/10. So damn good.
Thank you Bradley, you're a legend.
Great video thanks mate. From Queensland Australia
you have such a great free spirit
decided to give it a try, since my cousins were butchering some hogs, they weren’t convinced at first (though I didn’t have any curing salt, so I had to cook them thoroughly)
guess who’s now gonna have to help them use all the remaining bits and pieces for some sausages...
Thanks for this tutorial. I received a sausage maker as a birthday present and I gotta admit I was a bit intimidated about the process. After watching this I feel like I’m ready to give it a go.
hell yeah! once you get the basics down the world is yours!
You can let them Tye up in to the ceiling downstairs on a rope let them to dry winter time is better because it and there’s no humidity salt them if you want to dry more. Take a look at them about 2 to 3 months So good
You do wonderful videos. Thanks! Enjoying the food tips and humor.
As someone who lives in the southeast, I shoot a lot of wild hogs. I would love to see a pork andouille sausage video sometime. I’ve made your pimento and jalapeño cheddar sausage and they were delicious! Thanks for the channel
Well now. Perfect timing for me to find your video ! Don’t sweat the flies, it’s outdoor cooking and they don’t eat much but can add extra flavor and texture...lol ! I’m actually cooking in a comp in Omaha during the middle of the winter and sausage is one of the categories. Great job and who doesn’t like a a clean sausage ? Great video !
That ball tickle at 9:24 😆 🤣, awesome videos!
Love the video. You’r humor makes it even better. I knew what was coming when you were putting the casing on the shaft 😂
Can you do a beef sausage video? Great job bud.
again love the smoker. thanks now i want to try sausage. sorry binge watching vids while im making my bacon. 10 lbs pork belly smoking now. tomorrow slicing into perfect thick cut bacon.
You did make me laugh when you put the casing on!! You're too funny 🤣
Great video! If I may, I make my sausage using a 50/50 mix of Boston butt and elk, along with the appropriate spices. Yes, it is a bit of a lean sausage mix, but it tastes great, especially with something like gravy and biscuits. Thanks for your video!
If you're interested in a cheap cold smoker, I use a Smokai from New Zealand hooked into an old fridge. Works a treat and cost less than $250au
Keep it up man, these videos are amazing.
Been watching and loving your vids for awhile. Been making various kinds of hot dogs, bologna and burger meat for awhile but was always a tad bit nervous of sausages like this. I'm gonna hit up my local vendors for materials and effort some of these snausages this weekend!
Trying this recipe for the weekend, thanks!
Great info and video Mr Chud, keep the videos coming. Yesterday I found your channel, today I subscribed.
Wooooooow those Sausages look absolutely delicious 💯💯💯💯💯💯💯
First timer here. I think I did this right (so far)
7471 grams 16.47 lbs pork shoulder
132 g (coarse) kosher salt
20 g prague #1
66 g granulated garlic
66 g ground mustard
50 g black pepper
33 g cayenne
33 g paprika
I just took Bradley's recipe and multiplied by 1.647 then rounded up
New subscriber here. I do lots of sausage etc. you do a great job and have an awesome personality and are very entertaining! Great job
Well done, lots covered! Making sausage is on my list of things to try soon!
Thank for that. I love all of your videos the bbq knowledge that you share with us.
Would you be able to freeze the sausages after the cold smoke?
Love your channel
Those flies add flavor and protein. Yum!
I use the course plate first and the fine plate on the second grind. Fresh pork isn't a problem for me because there are always hogs on feed right here on the farm. Butchered 2 yesterday in fact.
Enjoy your videos. Your step by step process is great.
love your sense of humor and how you put your videos together!!! thankyou for sharing a great video :)
I feel the same. I love your bubbly persona. New subbie here from Illinois.
Thanks for the vid. Using your base rules and starting to experiment to make it my own.
Love your personality, and vids are good. You probably already know but your on your way.
Hey Bradley! Just made this and it was phenomenal!!! Thanks so much 😄😄😄😄😄😄😄😄😄😄😄
Awesome!! Glad to see someone making sausage with cure in the bbq world! Looks good! Makes me want to rebuild my cedar smokehouse that I haven’t used in several years. Look into kabanosy, it’s a polish semi-dry sausage made in sheep casings... so gooood.
Love your channel! There are no good jalapeño and cheddar pork sausage videos or recipes anywhere. Could you do that next?
I'm smoking some up right now pretty much based off your recipe but with a few additions. I added some Oaxaca cheese and roasted green chilies. They look fantastic right now and it's 3 hours in the smoke bath.
Great video! I subbed right after the "everyone loves a clean weenie" comment, LOL!
I use to make krakowska kielbasa using fat back and hind quarter for the same reason. But ya, pork butt is a good substitute! Pork is just made for sausage... soooo good! Thanks for sharing man
That’s some really fly sausage you made there 👍🏼👍🏼👍🏼
I followed this to the letter…. After putting the sausages in the fridge overnight (about 24 hours to be exact) I took the sausages out of the tray and cut the ones with a tight twist right away. I gave the ones that hadn’t been twisted as well a little better twist and then cut them. All of them have stayed put.
I've only made two batches so far but people are basically begging me to sell them this. Just been smoking on an old traditional BBQ pit that my grandpa made, keeping my coals and wood chips on one side and meat on the other. Need to make a fire box to add on to it
Could definitely watch you drink beer, smoke meat and talk. So glad I found this channel haha
How i wish i can provide all the equipment and ingridients that you have ... you are amazing vlogger no dull moments i love sausage 😊😊😊
You putting the casing on the stuffer is hilarious!
would love to see a beef sausage, I've got lots of brisket trimming! good job on these vids!
th-cam.com/video/wM98KXZOl0k/w-d-xo.html
Did you ever find any?
Thank for your sharing Recepie God bless you Always More Power I like you Video but the amount of your ingredients I don't know 12g pink Salt 80g Salt hayyyyz from the Philippines Zambales Thank you for your Reply I love so much you share
The fly’s are freeking everywhere dammmmm!!!!
Good looking sausage, I'll have to give it a try in a few months when my smoker isn't buried under snow.
Found myself with a bunch of rabbit meat after we butchered my kids' 4H projects, so made your recipe here and the sausages turned out fantastic! Thanks!
Half the batch was 70:30 rabbit to hog jowl and the other half was all pork shoulder. Rabbit is kinda neutral so it all tastes like pork sausage.
Interesting you mentioned rabbit. No one eats it much anymore. My father-in-law as a boy, raised rabbit to sell to the local butcher. It was common in the 1940s and 1950s.
Place a couple small ocilating fans to keep flies away. They don't like moving air and prefer dead air.
Just made this today came out great
I like the info in this video. The flys gave it a little extra protein and spice.
Thank you so much! It`s a wonderful video. We can learn a lot & a lot from this video.
Awesome ,. Definitely trying this out.
Great Job! You're the Best!!!!!
Man....enjoyed the video 👍 dude is funny, I learned alot (nice technique), . what more could you ask for...keep em coming
Thanks Bradley for such a detailed and easy-to-follow video. I got a fan-tastic result. Now I’m ready to try other recipes now that I have the process started in my muscle memory. FWIW, I used a pellet tube for the cold smoke and it worked well.
Thanks for the incredibly informative video
Wow good job brother 👏 👍 🙌
Perfect time to check the ol prostate after mixing
Great info! Thank you for your time and posting!
I will try to make this recipe next week 😁👍🏻
Love your video! Lol. Can you convert the gram measurements to tsp.?
👍👍
A video about all beef sausage would be cool🐄🙂
Coming real soon!
For a first time sausage maker, I found this video helpful. Especially when it comes to stuffing the casings, etc. So one question, after you twist the casing to form one link, I assume you can cut the link once you let the sausages rest for some time or ?
Man I swear, this is the first time I watched your video, and I laughed my ass off. Will subscribe and keep watching
Nice and fun to watch, thanks, man. Cheers
I have been searching for good sausage making videos for almost 6 months already. Now, if only i found this video sooner...
Love ur videos I want to start a bbq restaurant in California because of u
I have seen how to make sausage, you are the best.