Love your work Chuddy, I have made nearly every one of your snag ( Australian) term for sausages, and you’ve never let me down, be doing these in 2 weeks for my young blokes Texas birthday cook up, thanks mate
Thank you for finally answering the question of worrying about clean smoke. I’m a lot more confident going into making sausage now that you have clarified it.
The face you make when getting the sausage maker ready. IT'S FUNNY EVERY TIME!!! Your sausage videos have inspired me to purchase a good quality grinder and sausage stuffer. I can't wait to try this one.
No snake in your boot on this day? Come on man, we all are waiting on that in each video. Keep up the great work I appreciate the educational sausage videos.
Do you salt by formula or do you do a test patty off camera? Awesome cook! You have me motivated to get the sausage making equipment out. Thanks Bradley!
Hell yeah!, BEAUTIFUL interior show chunks (bacon/cheese) on those! GOOD audible SNAP on the casings! Do believe that's the first time I've actually heard it. Bitchin' good job Chub!!
Hey Bradley thank you for the cool videos every week. I love to watch and want to make some sausage. The problem is i'm from the EU and pink salt is hard to get here. Do you have any tips how i can use something else than pink salt? We can get colorozo Salt but that has 0.6 - 0.8% nitrite in it. i love to hear from you.
We have a few turkeys left after Xmas and sausages sound like a good idea to use them up(they still run around the pasture lol). Should we use skinless meat or can we chuck the skin in the grinder too? Also what sort of seasoning would go well with cranberries in the mix?
question about the milk powder you use as a binder. Can it be normal milk powder off the shelf in a grocery store or does it need to be the high heat one ? Watched a video where the guy said it needed to be high heat. That stuff's awfully expensive to order
You started talking about temp safety and I had flashbacks to when toyo tires gabe all the employees and about 800 of us got salmonella... Thanksgiving 2017 was a tough time...
got z question,im aubscribed nd wtched your vids for last 2 weks,ant to start ith suasage making, do cellulose casings stay straight when stuffing, i dont want a curve in mine, aRE SOME EDible the clluose o fake ones
Chud, chudly, mr chud chudlison! Can you do some weber kettle stuff to show us poor folks how to do low and slow for snausages!? THERES A SNAKE IN ME BOOT!
What if… mashed potatoes leftover stuffing ground turkey and pork fat case it then serve with gravy. Keep it clumpy so you can see the texture. Some frozen corn could be added for effect. Call it Thanksgiving sausage…
Oh, man. I'm confused. I have so much respect for you. You are possible for hero status. But I saw the Crocs... I need time to reconsolidate my thoughts. Crocs?! 😊
@@kurtisrutz8301 I'm a little sad that no one else seems to be trying this out. It's truly great entertainment. It's the only way I watch the intro anymore.
Bradley has really improved over the past year. I remember when he couldn't remember to plug in the grinder. Our little Chud Bud is growing up!
I want a Chud Bud t-shirt.
I went from I’m never going to make my own sausage, to I asked my wife for a meat grinder for Christmas. Looks amazing!!
Same, dude! I’m getting a grinder and stuffer for Christmas.
I got the attachment for my kitchen aid a few years back and this channel is the reason that I’ve decided to put it to use.
I asked for a meat grinder for last Christmas also, it was a awesome investment
Same here!! I'm making sausage this week now 😋
I almost choked on my beer when I saw David from Wilson's. How? What? So many questions!
Nice to see David from Wilson’s BBQ.
Sturkey Snausage 😎 Yo! Wilson BBQ sighting 👀
Yummy, can't wait for deer season to smoke some venison summer sausage. Love the show keep em coming from Wisconsin!!🤤
Awesome job nice snap! Perfect Bradley!
Can't believe you made this without a snake in your boot?? LOL Love your channel!!!
Love your work Chuddy, I have made nearly every one of your snag ( Australian) term for sausages, and you’ve never let me down, be doing these in 2 weeks for my young blokes Texas birthday cook up, thanks mate
4:07 cracks me up every time
Sheeeeesh!! It sounds like they’re biting carrots!🤩🤩
Great looking sausage. Loved the surpsise of seeing @bbqwilson in the kitchen!
Love this channel!
1:31 Did you just used invisible pink salt Brad?
Yea, dumped it but nothing came out...
Good seeing Wilsons BBQ in there!
Thank you for finally answering the question of worrying about clean smoke. I’m a lot more confident going into making sausage now that you have clarified it.
The face you make when getting the sausage maker ready. IT'S FUNNY EVERY TIME!!! Your sausage videos have inspired me to purchase a good quality grinder and sausage stuffer. I can't wait to try this one.
I feel like this is a missed opportunity for Manscaped to be a sponsor of a sausage making episode.
Definitely gona try dat
Just made 15 lbs and our Italian friends love it. Living in Naples and sharing Chubs recipes. jeff
Evan got that monster Swiss chunk that hid behind your mixing tray! The circle is complete.
Hey Bradley how about deer sausage with brisket instead of pork (not a pork eater)
Looks Great
Truly a work of art.I wish I had smellevision!
Thank you for all you do.
You make it fun.
Turkey sausage on a sage, rosemary and thyme (stuffing) bun... serve it with some gravy for dunking and/or cranberry sauce smear.
Awesome for a breakfast, good to see that you can customize the sausage the way you want.
No snake in your boot on this day? Come on man, we all are waiting on that in each video. Keep up the great work I appreciate the educational sausage videos.
The snap on those are amazing!
Love the creativity for the sausages!
Definitely going to give this a shot!
I was hoping this was coming!
Absolutely love the videos, very entertaining, keep up the great work
Recipe?
Been watching your videos for a while keep up the good work! But how far is that firebox from your house\ whatever building that is haha
There is no snake in your boots in this video :)
We don't have thanksgiving in the Netherlands , but we do like sausage like these !
oh yea😎😎😎
Do you salt by formula or do you do a test patty off camera? Awesome cook! You have me motivated to get the sausage making equipment out. Thanks Bradley!
You are a damn good ambassador for bbq...
That looks amazing
Hell yeah!, BEAUTIFUL interior show chunks (bacon/cheese) on those!
GOOD audible SNAP on the casings!
Do believe that's the first time I've actually heard it.
Bitchin' good job Chub!!
Looks great. Awesome meeting you at Holy Smokes. Are you going to post the recipe?
That beer never moved😂
I would really like for to make beef jerky!
Check back Tuesday 😉
Dude, nice sausage!
Much respect
How about a wild game sausage?? I shoot a lot of pheasants this time of year....might work nicely. Thank you for another awesome video.
Wow, those look tasty!
I notice in your sausage videos you don’t use fennel. Is that a Texas thing?
Did I see Wilson at the end there???
Sure did
Almost missed the tinman tickle, sneaky sneaky 😂😂😂
Hey Bradley thank you for the cool videos every week. I love to watch and want to make some sausage. The problem is i'm from the EU and pink salt is hard to get here. Do you have any tips how i can use something else than pink salt? We can get colorozo Salt but that has 0.6 - 0.8% nitrite in it. i love to hear from you.
You can use celery powder to do the same thing that pink salt does.
Did I miss the seasoning part?
We have a few turkeys left after Xmas and sausages sound like a good idea to use them up(they still run around the pasture lol). Should we use skinless meat or can we chuck the skin in the grinder too? Also what sort of seasoning would go well with cranberries in the mix?
Please make some venison sausage!
I'm thinking I need to make Turkey, Cranberry and Cheese sausages.
Look amazing where do I find your ingredients as I cant find them in the description
question about the milk powder you use as a binder. Can it be normal milk powder off the shelf in a grocery store or does it need to be the high heat one ? Watched a video where the guy said it needed to be high heat. That stuff's awfully expensive to order
You started talking about temp safety and I had flashbacks to when toyo tires gabe all the employees and about 800 of us got salmonella... Thanksgiving 2017 was a tough time...
I love turkey club sandwiches! Have you made pepperoni yet?
How do I go about getting the recipe for the Thanksgiving Turkey Sausage with cranberries and sweet potatoes?
Nice Crocs, my wife has the same pair. "There's a snake in my Crocs"... Where's the Yuengling?
More sausage bro)👍from russia with love
got z question,im aubscribed nd wtched your vids for last 2 weks,ant to start ith suasage making, do cellulose casings stay straight when stuffing, i dont want a curve in mine, aRE SOME EDible the clluose o fake ones
Chud, chudly, mr chud chudlison! Can you do some weber kettle stuff to show us poor folks how to do low and slow for snausages!? THERES A SNAKE IN ME BOOT!
YUM!!!
is the milk powder you use a special type or just any old milk powder will do?
Any chance you could do an andouille sausage video?
NICE MEAT BROTHA.
I’m doing a thanksgiving boudin with leftovers
These look great! Can we get the recipe?
Do you add water into this mix or not?
Could I do this with smoked turkey I have in the freezer?
Can you do a deer summer sausage or deer snack stick video?
Some diced jalapenos next time?
What if… mashed potatoes leftover stuffing ground turkey and pork fat case it then serve with gravy. Keep it clumpy so you can see the texture. Some frozen corn could be added for effect. Call it Thanksgiving sausage…
Oh, man. I'm confused. I have so much respect for you. You are possible for hero status.
But I saw the Crocs...
I need time to reconsolidate my thoughts. Crocs?! 😊
Can we reduce the amount of salt in the recipe?
You should smoke a duck on one of the offsets.
Chud , could you try a cheese burger style sausage
I have a dead cat in freezer as well. Not sure what housemates plan is yet
I am thinking a Taco al Pastor Sausage is in the makings
Weber Kettle Turkey please! :)
What do you do with the remaining casing?? just toss it? or is there a way to preserve it???
Pack it back in salt
Cover them in salt and put them in the freezer. They will keep pretty much indefinitely, especially if you can vacuum seal them.
Ooops!,.........Chud.
All i heard was the bacon saved the turkey taste wise.
Please recepi?????
Can you do thighs and breasts together or do you get a weird consistency?
I'd love to try those but I'm allergic to black pecker...pepper.
#teamchud
Okay let’s stop on the cooking tips just for a sec and what about give us a tip on how you grow out your beard and mustache!?? Haha I would like know
What about some smoked ham?!?!?
The only guy bringing a sausage? How about that.
Chud stop messing around and just open up your restaurant I'll be the first to be in line
I came here to hear the word plump with the "p"
Hmm, something seemed off with this video. Can't quite put my finger on it...I think Bradley's boot was empty this go round!
Bradley does like his horn...
But- was there a snake in your boot?!?!
My favorite way to watch Bradley is at .25x speed. I highly suggest everyone give it a go.
Tried it… started laughing immediately!
@@kurtisrutz8301 I'm a little sad that no one else seems to be trying this out. It's truly great entertainment. It's the only way I watch the intro anymore.
They wouldnt look that good of they did not
Have pork in them . Pork makes amost every thing tast good .