How to make a Roasted Garlic & Smoked Sausage
ฝัง
- เผยแพร่เมื่อ 18 มิ.ย. 2021
- Welcome. Today we are making roasted garlic smoked sausage.
You can find a printable recipe (with adjustable quantities) here: twoguysandacooler.com/roasted...
Need kitchen knives? We've teamed up with Dalstrong. Check out their awesome selection and get an automatic 10% off by clicking here: tinyurl.com/kx78nhhj
Items used in this video:
Smokin It Smoker #4: www.smokin-it.com/Smokers-s/5...
Bella's Cold Smoke Generator: amzn.to/2UVTsX9
MK4 Thermapen: tinyurl.com/y224z7ke
Sausage Casings: tinyurl.com/xxev37sc
Insta Cure #1: amzn.to/3iUzwjq
Electric Sausage Stuffer: tinyurl.com/25u9n25b
#22 1.5hp Meat Grinder: tinyurl.com/psn5h9ts
Custom Cutting Board: tinyurl.com/3ez3ww7f (use discount code 2GUYS15 at check out for 15% off 😁)
If you would like to support our work you can do so in several ways:
1. Like, Subscribe, and share this video
2. Use our amazon link to get to amazon to make your purchases: amzn.to/3dqScEy
3. You can help support our channel through PayPal: tinyurl.com/5yfhhyce
4. Patreon (where you get all sorts of cool discounts from companies your most likely already buying from: / 2guysandacooler
Companies we use for our projects:
Sausage Maker: tinyurl.com/4de79s7d
Hailey Homes Custom Cutting Boards: tinyurl.com/3ez3ww7f
Thermaworks: tinyurl.com/uzmzre7z
New England Cheese Making Supply Company: tinyurl.com/hytekn7c
If you need anything from Amazon you can help us out by using this link to get there: www.amazon.com/shop/2guysacooler
Here are a few more things we use in our projects:
AMAZON LINKS:
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator amzn.to/2UVTsX9
High End Accurate scale to .01g: amzn.to/3gj79dA
Economical precision scale: amzn.to/3tt3bmk
Meat Slicer: amzn.to/31XV19q
Vitamix 750 Heritage Pro Model amzn.to/2PFXe1d
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Iwatani Professional Chef Torch amzn.to/2zUzm4E
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3eoO7A7
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
InkBird Sous Vide: amzn.to/3uQwmjw
Commercial grade Sous Vide: amzn.to/2QDYGGU
Large chamber Vacuum Sealer amzn.to/2wQp7wF
Butcher Twine & Dispenser: amzn.to/35QFhIa
EQUIPMENT LINKS
1.5hp #22 Meat Grinder: tinyurl.com/psn5h9ts
#12 Economical Meat Grinder: tinyurl.com/56uy52vk
5# sausage stuffer: tinyurl.com/yeryczuc
20# Electric Sausage Stuffer: tinyurl.com/25u9n25b
Stainless Steel Dutch Cheese Press: tinyurl.com/y7r4xmuw
33# capacity scale: tinyurl.com/mv8mx3pm
Hand heald vac sealer: tinyurl.com/5cs77d2m
Heavy Duty Vac Sealer: tinyurl.com/us2p3pbw
Thermapen Mk4 - tinyurl.com/y224z7ke
DOT Kitchen Temperature Reader - tinyurl.com/3pxtc6
Signals (4 Channel Temperature Probe) - tinyurl.com/eu6hu67m
Extra Big and Loud Kitchen Timer/Alarm - tinyurl.com/4xcj9wcw
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
It is unbelievable that this terrific channel has so few views and subscribers. It is quite possibly the best sausage making channel in all of TH-cam. If you cannot make perfect sausages following this channel you should take up gardening. You keep going Eric, just remember that quality wins in the end. Maybe, just maybe, the name you chose for this channel is not helping, personally I don't have a problem with the name of this channel, it is just my 2 cents worth. Than you Eric, I wish you all the luck in the world.
Ik I just found it love it
I thought the same thing! Very well done
I just found it too. I love it.
Completely agree. I just joined his Patreon. His knowledge is impressive and I've had more questions answered by watching his vids, than all the other channels I watch, combined
A lot of people would rather not know how the sausage is made
One hint, (you probably figured this out by now), put the casing on the horn, pull a couple of inches of casing, run the meat about half an inch into the casing and then tie the end. Much less air, pricking the casing creates holes for juices to escape later. Prick only when necessary. Great tutorial. Been making sausage for 30 years, it is a labor of love!
Going to try this this week with 50/50 Bear meat and pork, can’t wait to try it.
Roasted Garlic Summer Sausage
ROASTED GARLIC SUMMER SAUSAGE!!!
I CAME HERE FROM THE EXACT SAME VIDEO HAHA
What 6 donkeys gave this a thumbs down and why? Absolutely great video and super informative. The passion that Eric has is evident in every video he makes.
I made your recipe for roasted garlic smoked sausage, but I altered it just a little bit by adding jalapeño to it, as well as 2Tbs of marjoram in the 10 lbs mix. Followed your directions. And I have to say IT’S FANTASTIC !! Thank you so much … it’s blooming right now, but my son and I sampled some at room temp, and after searing in skillet … nice snap, juicy, richness, little salt, nice smoke, great garlic flavor, a bit of heat from jalapeño, and that marjoram savory-ness. Again great recipe … I look forward to experimenting with other variations. Be safe ! Love the videos.
Eric , you taken the guess work to make finest sausage ever so great . You are a great Mentor
Excellent! Love to add that to my fried cabbage!
That would be delicious 🤤
Just completed my first smoked sausage. I used this recipe because I love garlic. Followed the recipe exactly including smoke time and temperatures, wow I can't believe It could get any better. I used Cherry wood in my homemade smoke generator connected to a cheap electric smoker. Thanks Eric, I'm really learning a lot from your channel.
Great job! Congrats on making your first smoked sausage. I love the flavor of this sausage!
I just found this channel about a week ago, and I love it! All your videos are awesome
Love the roasted garlic! Great idea Eric!
Eric, this looks fantastic. Hubby and I are going to give this recipe a whirl. We sure appreciate the tips & tricks you provide in your videos!
All right Eric... I'm modifying my garlic sausage recipe. Roast Garlic!!! Great Idea. Home grown garden garlic going into the oven as we speak... Out to the shop to start grinding some home grown pork. Ill let you know how it turns out.
The fact that You have the recipe with adjusting quantities is a godsend, specially with the salt and cure quantities!... I Will try this recipe in the next few days and I Will let You know the results!
I made this sausage from your recipe. I must say, WOW!!! My whole family loved it. Andouille is next. Tks for all your videos.
You gave a lot of details and specifics that others don't include! By the end, I felt educated and more confident. Very well done, and thank you!
Glad it was helpful!
They look fantastic!
This is a great recipe the sausage was delicious thank you four the recipe and the video.
I used potato starch and potato fiber instead of milk powder because of lactose intolerance.
The info you give in your vlog is top notch!
Made this recipe over the weekend. Very good flavor. Added green onion tops and dried jalapenos to it. Definitely a keeper!!! Thx.
OHH Nice addition. I'll have to try that!
Definitely making this one!
Looks great, thank you for sharing.
I haw made this sausage a couple of times and it is probably the best sausage I haw ever eaten delicious 🤤
Awesome tutorial, thank you!
Really love your video and learn a lot. Your receipt is so detail. Awesome.
Very informative, I really appreciate your channel and how you explain everything.. thank you 🙏
Guys this loos like a keeper what a fantastic recipe thank you so much
Thank you so much! It`s a wonderful video. We can learn a lot & a lot from this video.
Awesome!!!
I've changed the nonfat dry milk powder with potato starch as I have to do dairy-free, I feel it gives good results.
Nice. I need to try it with potato starch
Muy bueno gracias. Saludos desde Venezuela
Excellent video Eric and what a great job on the sausage!
Thanks a bunch!
I am from germany and butchermaster. A real good video with good details. GOOD JOB!!!
Thank you very much!
Other than the absence of sugar and marjoram, there's not a lot of difference between this and Kielbasa.
I've got 7 pounds of Kielbasa in the smoker now. Love what you do Eric!
I love it 😻 looks good…I make sausage my self little bit different but I bet it’s very delicious
Thanks for the drying tip. My sausage always stays very moist.
Looks great !!
I think this is the one I have been waiting for thank you Eric
You are very welcome!! It's a great sausage!
I need to stop watching this channel. It makes me hungry! :P
Thank you all for the work on every video and the great information.
You have some skills on that stuffer
That looks delicious.
Love it. Look's awesome.
wow great job
Good Job 😊
lots of great information.....
One day I hope to own a farm and own a butcher am learning alot 🙏 🇿🇲 Africa
Awesome cook! Only 1 problem....... We'd need more that 6 links! 😋
TYFS Eric, Mark n Rosa
Definetely going to try this out but I will add some red wine in the meat and cut down on the amount of milk powder for the binder!!
Looks great! Home come the different temperatures in the smoker vs just starting at your end temp?
Eric I can Taste the flavor by looking at it!
Love your videos. I have learned so much in a very short time. Looking forward to putting your techniques to work. You have some very sophisticated equipment. I'm a home, small batch sausage maker (wannabe). I use a Traeger for smoking, the lowest temp I can sustain is 180 degrees F. Is there a schedule that will allow me to make these smoked sausage with that limitation?
Sure. I would start at 180f and after 3-4 hours increase temp (if necessary) till you get to your desired temp
Yum!
YUM!
Really enjoy your channel and have made several of your recipes. My recurring problem is tough casing. I flush and soak for several hours and have even tried a tablespoon of white vinegar. After a 5 hour smoke at 150f, and an ice water crash, bloom for two hours, the deep mahogany is there on a plump link, but the casing is still tough. 10 pounds of great tasting sausage but the tough skin makes it less than gratifying. Have you ever made a video that addresses this or do you have any suggestions?
Thanks for all you do. Geaux Tigers!
Wow
They look great, first time watching people making sausages. My question is how long can you keep them for ? And if vacuum sealed is it much longer period? TIA
Cheers Bruce from Australia.
Properly made sausage can be held with out refrigeration for as long as you want... it will get harder...
I'll say months...
I would have added some Italian seasoning on the Garlic before it went in the oven and I would have smoked it add more flavour
Great video! I subscribed. Do these have to be refrigerated? How long will they last?
They do need to be refrigerated. Generally once made these can last for 5-7 days in the refrigerator. They also freeze great!
Thanks to you, atleast after watching this video I believe am eraveted to another level. I love the recipe ❤.
Wunderbar
Wow👍
Eric the recipe looks great. I never did find the sausage that you told that was started and finished at 225 degrees. Where can I find this
Looks great. Can you skip the cure if you aren't worried about the color? I will sous vide mine for pasteurization. I don't like nitrates or nitrites.
Made a batch of the roasted garlic sausage. Its resting in the fridge waiting to be smoked in the morning.
Man that looks amazing Eric do you think I could make this in this recipe into a beef recipe or deer or elk and will the recipe scale up from 1000 g
Yes sir 😀
@@2guysandacooler thank you Eric I really again have to appreciate how you interact with your audience or your subscribers thanks again for the info I will be making this soon I have some elk meat
Great video! I have a quick question. After the drying cycle, when you start adding the smoke, after the first hour of applying smoke do you continue applying smoke during the rest of the cooking cycles? Thanks.
You can. It all depends on how smoky you want the finished product. I generally apply some smoke through the cooking process. Sometimes people only smoke for a couple hours.. It's up to you. Just so you know, too much smoke will impart a bitter flavor so just keep the smoke flowing nice and slow. If you open the smoker (or the pit) and the smoke is billowing out so thick it forms a cloud that you can't see through then you need to reduce it a bit..
@@2guysandacoolerOk, sounds good! I've always finished my smoked sausage by poached them. I want to try eliminating the poaching process by cooking them to completion in the smoker. Thank you very much for your reply.👍 😊👍
Eric awsome like always. My question is, do you have to smoke it. I know it will be better, but can you just freeze them and just fry up when wanted. I know I will not put cure1 in it when I want to do it my way. Same with all the other smoked videos do you have to smoke them. I have a smoker but when I do my sausages is in the winter time and it is to cold outside.. thanks
Hi Eric, love this video. question: is it possible to use pork shoulder meat and beef suet as main fat? I have lots of beef fat in fridge. could love put those in use.
Is the suet rendered already? You could always make pemmican. That uses suet: th-cam.com/video/MElMJsIP1Y0/w-d-xo.html
@@2guysandacooler not yet rendered. I want to replace pork back fat(can not get good quality pork here) with suet as I have some high quality grass feed finish suet. not sure how will it turns out
Nice one ,am watching from Kenya ,what I don't have machine,show us ordinary method
Hello Éric i love your chanel your thé best can i use turkey and beef with thé same spices for this sausige i dont eat porc or maybe just beef ?
Or veal meat?
beef would be great. Veal even better
Ok thanks
Not related to this video, but does collagen casing break down if you cook it at a hotter temperature? Or does it need to sit a while before being smoked? I'm looking to make a smoked sausage in 19mm casing similar to one of your previous videos, but I am trying to use a #1 cure instead of a culture starter. I'm going for a slim Jim/cured texture with a snap. My casing was still very tough after being smoked, but I also feel I should have cooked them longer maybe? Any tips for my next batch would be helpful, but I also don't mind hearing I might be wasting my time with this recipe.
So edible collagen casings can be tricky. Follow the same directions when making snack stick (using collagen casings). Make sure your meat is super cold when grinding and mixing. You want your batter to be very sticky. When it's time to cook the sticks, make sure they dry out for 90 minutes before turning up the heat. When you are 75% finished with the cook, apply olive oil to the outside of all the sticks. Then finish cooking.. This will crisp up the collagen casing and give them that bite that you are after 😁
Awesome as usual. The link to your recipe is missing?
Thank you. It's just been updated
war for caliber casings did you use ?
I really want to roast garlic for my next batch. I’ve watched a bunch of your videos, but I don’t remember seeing you cut the pork into strips for grinding. Any reason behind doing it this way?
I just bought a new grinder and the grinder I have now really likes "strips" rather than chucks. It pulls the meat and grinds it a lot better. My old grinder seemed to like chucks. Go figure😁
Good stuff! Looks delicious. will try this recipe for sure, maybe will add with some venison & see how it turns out
I just made a small batch of the roasted garlic sausage, it was very good!
The question is, I used all pork butt , I have a lot of venison, what would I change in the recipe if I use 60 percent venison and 40 pork butt
It seems whenever I use part venison I loose a lot of the seasoning taste
Thanks
How to determine when you've reached the right internal temperature? Is it alright to finish with sous vide method?
I use an instant read thermometer but absolutely, finishing your sausage off in sous vide is a great way to get to that final temp with precision.
Ready for some red beans
What kind of smoker do you use and how do you dial in the temp so low and precisely. Thanks
It's a #4 WIFI model from Smokin-it smokers (www.smokin-it.com/Smokers-s/5.htm). This unit has a controller that allows it to accurately operate at very low or high temperatures with precision. So all I do is program the controller by setting the temperature and the duration that I want it to be at that temp. This unit has the capability of 6 program settings. So I can program the unit to be at 100F for 2 hours, then 125F for 2 hours, then 135f for 2 hours, then 155f for 1 hour, then 175f until the internal temp of 155f is reached. As soon as one cycle is finished it automatically moves to the next cycle.
It makes smoking and slow cooks a breeze!! I've had mine for years now and I love it!!
@@2guysandacooler Awesome, thanks so much. The knowledge you guys provide is invaluable. I really appreciate it.
That pink color has to do with the Cure #1 you used?
Yes
How long can you store it in a freezer?
💨スモーク
ボイル
ワテの順序は💨スチーム→💨スモークで🐷作ってます👆
with a small batch, could you use a kamado joe or green egg for smoking ?
sure...
good, i think i find a new passion
are you going to do a celebrate sausage series this year?
We are planning on it. Funny you should mention CS2. I was just talking about it with the patrons last night. We were deciding which sausages to feature this year. The list is about 1/2 way there. It's going to be epic!!
Eric, you said end Internal Temperature you started to cool off at 145F. I usally go to 152F, and the last 10 Degrees take forever. Is it still safe /pasteurize at the lower temp? I do understand that you can pasteurize at lower temps for longer times. Any info or thoughts on end Internal Temps..
LOL. You are right about that!! Personally, I like 145 for pork as it yields a remarkably juicy product. All I do is cook it to an internal of 145 and hold it there for 15 minutes. It also depends on how the meat is cooked. I generally start off very low and increase my temp gradually. The alternative is to cook it at a much higher temp a lot quicker. It's easy to to in a digital smoker as the temp rises very slowly. On a grill it's much harder to control the temps. Each one yields different results.. Fat starts to render at 129f (albeit very slowly) so in my experience the highest I would go would be around 150 and that's if I'm using ECA (encapsulated Citric Acid) in my recipe. Otherwise I tend to keep the temp pretty low. This is also a great temp to cook at if you plan on making a bunch of sausage then freezing them. Par cooking the sausage allows them to retain their moisture and reheating them in an oven or grill is a lot more forgiving..
@@2guysandacooler Thank you for your insights. I am making 15lbs this week and will go with your opinion.
@@2guysandacooler Great tip!
what is the size of the casing on this sausage? can you say which one from The Sausage Maker? Mihaela-Toronto
Very informative. Am I missing the exact ingredients recipe somewhere?????
In the description box... 2nd line down...
@@2guysandacooler THANK YOU VERY MUCH
How do you calculate how much milk powder to use?
I generally add 2% to the recipe. You can add a little less or a little more. After all the experimenting I have done I've found that 2% gives me a nice juicy product with great texture..
Can i use regular powdered milk if non fat dry milk cannot be found where i live?
No. unfortunately it won't do the same thing. It is an optional ingredient though. Potato starch, corn starch, soy protein concentrate, corn syrup solids, all do virtually similar things..
@@2guysandacooler thanks for answering sausage guy stay awesome so regular store bought corn starch will work?
I would use this for gumbo before I used Andouille.
RGSS
I can't get the temps on my kettle that low. I normally smoke around 250-275 since that's where it wants to be. Yes, I do all my meat smoking on it.
You know every smoker I'd a bit different. I say if it comes out the way you want it, that's all that matters😁
@@2guysandacooler True enough. When I do my home cured bacon, I can usually have it up to 150 internal in about an hour for a 1.5lb slab. I experimented with choking the fire down to get a longer smoke, because the short span of time wasn't getting a lot of good smoky flavor on my bacon.
@@GrizzAxxemann if during smoking, or whole cooking process, you cross 176 F for more than several minutes, sausage will fell apart...
Cause collagen in the muscles will melt away...
That's why temp is important...
@@mirekratajczyk470 Thankfully, I haven't had a problem with stuff falling apart yet. Choking the fire did lead to problems: Dirty smoke was the biggest of them. Made for a bitter taste on the meats. I'll be sticking to my method of running the kettle at 250-275, smoke until I hit 150 internal, shock them in an ice bath, and then pack them as needed for freezing.
@@GrizzAxxemann stick to what works for you...
I do cold smoking for years..
With very light smoke (you can hardly see it) using natural wood.
My fire box is about 10 feet from the smoker, and two feet lower.
Internal temp is between 90 to 120 F . After 2 to 3 h smoking like that with apple, and cherry wood, I poach sausage for 20 mi for every inch of thickness... in 170 F water.. Then I smoke it again for 3 h at 140 F..
My sausages don't need refrigeration for weeks. They don't spoil... they just get dryer...
I'm doing that for two decades, and this method is thousand years old...
One more thing...
For sausage to stick, don't add powder milk or any other "binders".
Just massage cut meat before grinding it. That will activate proteins in it, and will make it sticky...
Than cool it, grind it, and of course cure it.
Loved the video, you didn't say the weight of the meat
Thanks. The recipe in the description box allows you to enter any amount you want. In this video I only made 1 kilo
the recipe calls for mustard seed. is it used whole or ground ?
Whole
How do I get the recipe measurements
In the description
Sorry Eric I am writing this from PL (maybe that's the reason) but... in the video description I cant see any a printable recipe (with adjustable quantities) ... could you please improve it? Thx :P
No worries. It's the second sentence in the description box. In case you still can't fins it here is the link: twoguysandacooler.com/roasted-garlic-smoked-sausage/
@@2guysandacoolerok, thank you very much indeed: P.
Everything's fine now :P
I have heard rumors that people also use sodium phosphate in place of milk powder for moisture retention, have you ever tried that before ?
That is true. Sodium phosphate has got to be the most effective additive when it comes to moisture retention. I've never used it but commercially it's how they can start with 100 pounds of meat and end up with 125 pounds of sellable product simply by adding water and sodium phosphate. It's used mainly to increase the profit margin in commercial sausages (hot dogs, hams, things like that)
How about BLACK GARLIC SAUSAGE 😋
Looks great, can soy protein concentrate be used instead of non fat dried milk?
yes
Where have you been all my life?
LOL
@@2guysandacooler They came out perfect....