This Sausage Blew My Mind! | Chuds BBQ
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- เผยแพร่เมื่อ 5 เม.ย. 2023
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Billions must grill
I absolutely love moments like this when something really simple that's executed well can blow your mind. The different reactions from everyone was priceless.
My wife was astounded some 7 years ago, when we went to my parents' house in Crete (where they hail from) and my mother served broiled kid (young goat) with nothing but salt. She still is amazed it tasted that good.
Millions must try
I never wanted to make sausages until I started watching chuds vids, they look so good!
If you haven't tried it yet, his jalapeno cheddar sausage that I think was one of the first if not the first sausage he did, is so freaking good. I would highly recommend making it. Even if you don't want to deal with a stuffer and doing that part, just make the recipe in to patties and fry them up, you won't be disappointed.
I’d love to try that. Omg amazing 😅
I agree, Bradley and Joe from Smoking Joe got me making sausage.
This! I’ve made sausage before TH-cam but it wasn’t great. Bradley’s videos have inspired me to make them again and they’re really good. I dare say mine are now close to as good as the place I have my venison sausage made at. I usually use venison instead of beef since I have a good stock of it every year. This last year I’ve made about 150 lbs of venison sausage. That’s outside of the 60fps of venison sausage I ordered from my local place. Shout out to Circle Pines Sausage Haus. They make some amazing venison sausage!
I never wanted to make sausage until I started watching ordinary sausage
Your backyard noises is one of the things that make your videos so appealing to guys like me. My patio is my kitchen at times, so I can relate to dogs barking, sirens wailing, and the occasional weather challenges. Keep up what you do, it keeps me learning.
Evan's reaction was laugh out loud funny "That's a delicious f**king sausage"
I LOVE the addition of all of the taste testers. This channel needs more of that when possible. BTW, on a completely unrelated side note; I live in Shady Hollow…
this will be my first endeavor into my own sausage, i've been a butcher for almost 20 years and i've finally been inspired. Sausage has always been the same old for so long that i really don't care for it anymore, same goes for almost all cured meats. The guy talking about it tasting clean is really what did it for me.
I love the reactions from everyone. You should do a couple more videos like this. Super fun!
Fabulosity as usual. The beauty and the fun of making sausage is that once you understand salt ratio and protein extraction, you have a limitless blank canvas. Add vinegar and red chili and Mexican oregano and make chorizo. Fennel garlic and chili flakes and Italian sausage. Black olives and mozarella cubes yields sausage pizza dogs. And on and on. Thanks Senor Chud.
wut da hell is salt ratio and protein extraction?
@@nastykerb34 Having the proper amount of salt (between 1.5% to 2% per meat weight) and mixing the meat well after grinding so the meat gets sticky and binded together.
You don’t smoke the meats.
You’re barbecuing it with smoke.
All respect.
I love your channel
Very enjoining entertainment.
👍
Evan’s response at the end👌. Truly shocked with a bit of “I don’t believe you Brad, lurking around in his thoughts.” 🤣
your awesome... I'm from the great state of TX ...now living in GA and loving your shows. keep it up!!!
I've been wanting to start making my own sausage for a while now, and your videos are just pushing me more and more to actually try.. Well guided and executed, and those sausages look amazing. Thanks, keep up the good work
Hi, just wanted to say, I used my CHUD press for the first time a couple of days ago. I decided to go with smashburgers for my first cook. Those were some amazing smashburgers.
Great videos. Really appreciate all the good knowledge you are passing down. Thanks!!
Sometimes simple is best!
This was an awesome sausage. Simple, clean and delicious. Appreciate you letting me try it!
Thank you so much for opening up pre-orders for the Chud Press❤️. Have a wonderful Easter holiday.
You basically made chip chopped ham but in a casing lol… maybe you should do that next, make some chopped ham lunch meat, slice it thin, then make some ham barbecue sandwiches. Signed, a native Pittsburgher.
Bruhh when Evan walks off in disbelief saying it’s fucking delicious was incredible. Might be my favorite chudd video. I let this marinate over my mind for a month just to come back and comment this.
Bradley consistently makes my stomach grumble with hunger! Always coming up with amazing recipes, and giving the best guidance! Hats off to you good sir! 💪🥇🙏 loved the video 😊
You are the sausage shaman Bradley. Thanks for showing us you can make a tasty sausage without too many ingredients and especially no sugar!
This gives a new meaning to the adage "keep it simple ... when making sausages". 🙂
This is awesome! I’ve been slowly working up the nerve to tackle my first sausage, and this is so darn simple that it might well be the one! Thanks for testing this out :)
I love all the creative things you make. and after watching the lamb ham, i would love to see you do a lamb sausage.
Me too, me too, me too!!!
How about doing one with pink salt and salt. Then you can cold smoke them and compare to this batch.
Seeing how much cold smoke helps
That's a great idea. I'm curious the differences that cold smoking might present.
Getting ready to try this today.
Awesome stuff! And those guys were blown away by it. To be confused by the pure simplicity of it.
The skill levels are almost overshadowed by the candor and honesty.👍
I have always believed a great sausage is more about technique than it is about ingredients. I grew up in the 60's in a small Texas farming town where the population was predominantly Czech, German, and Polish. Each had there own style of sausage of which I had the opertunity taste as a youngster. These sausages were made usually by the elders of each ethnic group and were all different but were all amazing in flavor. When it was Hog killing time the various families would help each other make there sausage recipe . I remember the old men would debate as to why there's was better or different in taste than the others. The one thing that was always agreed on was a basis for all recipies was Salt, Black Pepper, and Garlic. A lot of times the spices were not always available to make there traditional sausage and the SPG recipe would be the default recipe used for all . Keeping it simple on the ingrediates with proper techique will always produce a great tasting sausge that everyone loves . I thought this was one of the best TH-cams I have seen on sausage making especially for folks new to the craft. I believe one should Master a basic smoked sausage as you demonstrated here and then you start to experiment wi
th different spices.
That's an amazing video! The reviews at the end just blew me away!
Amazing video! I’ve never made sausage before but this video makes me wanna get into it!
Simplicity is always your friend.
Very nice. Not the results I would have expected. Thanks for sharing!
Precision video editing. Best cooking channel editing on TH-cam.
Hello, I really like your BBQ videos. I'm thrilled because they're not so over the top but natural. I would love to have a great BBQ Festivel with you. Thanks for the great videos from Germany
My mom loves using hillshires farm smoked sausage for jambalaya as it's very mild, and neutral. Then she would season the overall dish. Unlike most around South Louisiana they go for a way more flavor spiced sausage, and rely on it to help season the dish. Being heat sensitive she was always finding ways to bring down heat, without reducing other flavors.
I knew an old butcher that said all you really need to make a good sausage is salt and pepper. Sounds interesting. I was thinking about my next batch just using salt pepper and garlic.
Ground pepper has a much more complex flavor than most people realize when you don't bury it in other seasonings. I would love to try a S&P sausage.
SPG suasages are pretty good. That's how I make my brisket trimm suasage
Wow who knew it could be that easy, thanks for sharing, cheers..
Evan was like after all these years just needed to do pork with salt!
Speaking of binders, recently made a batch of british breakfast bangers, and aribiata sausages using rusk as a binder/filler. Also loving the fact that it can hold 3 times it's weight in liquid. Scott Rea has a video to make your own. Would love to see what you would do with it.
You should try the same recipe but with curing salt added, now I’m curious to see how much the cure contributes to the end result. Great video!
I want to try it, my family would love it. I've never made sausage but always wanted too.
Great video! Thanks for sharing.
Excellent! Simple sausages where the meat flavor is allowed to shine are some of my favorites, there's a sausage from the North of England called the Cumberland sausage, it uses chopped pork rather than ground, and then only lightly seasoned with salt pepper and small amounts of thyme, sage, and nutmeg. The magic is that it's traditionally made in one coil, like a South African Boerewors - I could see you making and smoking either of those 2 as a fun experiment - keep the sausages coming!
Brilliant vid Chuds
Very cool, I will be making Kielbasa this weekend for my 5th go at sausage. I wish I saw this video about 3 months ago! Thanks for sharing!
For those who need it, you can use "50% Less Sodium" salt. It's Norton brand, usually in the same place you would find regular salt in the Wal-Mart isle.
Nice 👍 I love the way you can lean against your house when firing up the fire box. I’ll be moving my pit tomorrow 👍🍺
Very cool that you tried this. You truly are tasting the meat with this one. Another good experiment would be regular store branded pork vs. high-quality pork.
Evan’s reactions are always priceless
I liked the cameo at the end to get more opinions about the food that was a nice touch!!
Brad!!! Us common folk screw up sausage because there’s SO many steps. This is a simple base. As we build confidence we can add extra seasoning and steps(one at a time), to perfect our own craft. I’m currently only cooking in a pellet rig as I burnt through my patio offset firebox and have been building(2 years running) a 150ga trailered rig, so I can’t cold smoke anything.
Can’t wait to try out the Nice and Plump sausage seasoning mix!
This is similar to the type of sausage is common as a breakfast sausage in the UK. It’d would usually include a binder and pepper. Simple and good quality ingredients can be amazing.
Wow, more simple than your simple pork sausage video. I love it! Doing this one first!
Why did I love this so much?
Thank you for sharing this with us my friend 😊
awesome! making headers for the products , 👍👍
Sometimes simple is just right! 🍻
Woof woof that is one great looking table ❤❤❤❤❤❤❤❤
Great video! I like simple sausages...salt, pepper and maybe garlic. One point that I've observed throughout my sausage making experience, is that the quality of the meat is of upmost importance! I've replicated recipes to the letter with the meat being the only variable...and the sausage tastes different...which makes sense....no two pieces of meat are exactly the same. Looking forward to the next video!
Pretty cool man. Can't wait to order the new Chud sausage mix.
Forking awesome. I love the sausage videos keep it up 👍
definitely going to try this thanks from Mozambique
Well done, looks awesome
A straight pork sausage is straight up hard to beat. Johnsonville brats are a prime example of a commercial, no smoke, no cure sausage that's hard to beat. I stopped pre smoking sausage years ago. Takes a extra step out when making it yourself. I smoke it on the pit for a while. Depending on what time restraint I'm on. Then crank up the heat for fat render and good casing bite. I normally have a very deep smoke ring.
Loved the cameos at the end at chud hq
Proves the point that the more simple the Q the better it is. Awesome!
at 5:17, I wanted to sing, "uncooked sausage mountain" so bad.
Morning routine, wake up roll over and watch the new Chud video. 10/10
I always love watching the videos for information and the comedic value....but todays video made me laugh so hard for some reason. Keep up the good work sir.
'' but if you wanna be a dick about it'' got me ahahahah XD
Used to get a salt and pepper sausage from the butcher. Didn’t ask if there was more that just salt and pepper but was tasty! Might give this a try with an all beef sausage.
I make something very similar. 1.75% salt and about 1.2% coarse cracked black pepper. Makes the best smoked sausage!
What an awesome experiment. I found pork picnics with skin, and bone in. Bought it for $7.59, skinned and deboned yielded 8 Lbs. awesome deal, adding some belly for pineapple teriyaki sausages this weekend.
The fact that you take your 'meat show' on the road is awesome.
Surprises are fun, aren't they. Great video
Sometimes less is more! Will have to give this one a try.
I figured that would be good. Its amazing how good meat tastes with just salt. I think an all beef and just salt sausage is worth a try. My favorite steak is a chuck steak with just salt so I can't imagine it wouldn't be good.
Awesome video!
"If you wanna be a dick about it".....laughed way too hard over this as we ALL have that friend who would pick this "1 ingredient sausage" apart. 😆 🤣
i f-ing love your vids. as soon as i have a place of my own i'm getting a smoker and CHUD box+press and making all this
🤯.. mind blowin 😎👍.. for shure goiing to try this!!
Okay, I thought I could fight the urge to try this, but after seeing Evan's reaction. Gosh darnit, now I have to try it.😜
One of those magical moments of experimenting as a goof and genuinely blowing your mind.
My wife, being a very strict ingredient psycho, will absolutely love this. I'll try it on my smoker this weekend. Thanks!
I gotta make this!
Great video! I liked the suggestion on using it in a stew/soup or a seafood boil, so it doesn’t take over the show.
But!!!
What about the snake in your boot??? I missed him
This is awesome. I want to try this with Chicken
Thanks Bradley!!!
Awesome!
Love the reactions! Reminds me of the first time I smoked a whole chicken. I did a really basic rub of salt and a little pepper and the chicken breast tasted like ham!
It was very confusing :)
Great video.
Definitely going to try this in a couple months when it's warm enough to use my smoker.
Great content
Would you mind making a video where you go back to your roots and make a sausage using a meat grinder attached to a Kitchen Aid stand mixer? Cheers!
Made this. It's really good. Ham flavor. Winner.
Hey Bradley try this again with only the addition of cure to the salt to see how that turns out...would be cool to see how different the end product tastes.
Man I enjoy all your videos for a long time I passed this up but not anymore
Looks and sounds great. Could use it in place of little Smokies in a bunch of recipes. Have you ever made a buffalo chicken style sausage?