Homemade Hot Links Recipe
ฝัง
- เผยแพร่เมื่อ 18 มิ.ย. 2018
- Chef Tom breaks down a pork shoulder, grinds it up and stuffs up some hot links that will be perfect for your next summer get together.
► PRINT RECIPE: www.atbbq.com/thesauce/homema...
GRINDER: www.atbbq.com/lem-products-bi...
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I don’t even own a smoker, I just find these videos so relaxing
Archie Phillips get a smoker. Even an entry level pellet smoker is fun to work with.
Archie Phillips n n
You can still get some things smoked fairly well with a BBQ. Just keep the fuel very limited and add some as it burns away. Don't go over 200 temps inside the BBQ and let things gradually get smoked and cooked. Once you try it a few times, you'll catch on with how much fuel and time is needed. There are smokers on the market for $100 but they are limited to smokers, no higher heat choices. BassPro Shops has lots of them. Getting a decently made meat grinder that works easily isn't an easy task. Lots of them on the market are inexpensive but with that comes a "contraption" or "toy" version of what really does the job well.
😂. Hey what ever makes you happy!
Sausage making ... simultaneously relaxing and frustrating. The ultimate experience!
Looks very delicious!
Here in Germany we make our "Bratwurst " from 75% pork shoulder and 25% pork belly (no skin) ¡
Many greetings and have a great summer
Frank from Bo-Be-Q BBQ, Bremerhaven - Germany
Bratwurst and hot links are severely different things.
Quite possibly one of the best videos I’ve ever watched on you tube. I love your videos. They are so informative with great results. 👍
Best instructional I have watched on sausage making!
I really need to start making my own sausage... this looks awesome!
Thank you for the well detailed explanation on how to make sausages much appreciated big thumbs-up 👍
Loved the walk-through in the store! Would love to see more of it in the videos as someone who can't visit the store!
You are an amazing teacher, and I continue to learn so much from your videos. I never thought about freezing the grinder parts! makes total sense. you turn a craft into artwork. Keep sharing, it's appreciated!
Great instructions! Fast. Clear. Direct. Love it.
Always happy to see a new video from you guys! Keep up the awesome work!
Just what I been waiting for! That pork grind was superb. I can only imagine the taste! 👍
Now, I will patiently await the beef links!
You rock the whole process on all of these recipes! 👍
Thanks Ray!!!
MAN, I love this TH-cam channel!
Great videos very informative and straightforward.
Store looks amazing, more clips like that!
They look amazing!
Looks incredible!
Mouth watering can’t wait to try to do this
Great job Tom! I've been wanting to try my hand at Hot Links. Thanks for the tips!
Wow what a great end product and even better lesson video. Some awesome tips and techniques here. Thanks for the well filmed perfectly produced content!
Thank you for such an informative video. I am clearing space in my backyard for a small smokehouse and was looking forward to learning how to make sausage. You have pushed me in the right direction.
So yeah, I've watched this video more times than I care to admit. Chef Tom is an inspiration and holy hell do I love me some hotlinks.
As always, great job, Again!
Not only are you an awesome chef, you put out the best videos!!
I see so many YT videos where people are excellent at what they are doing, they just can't explain it quickly, clearly, and to the point....
You ROCK at both!!!
Great video! Gotta try and make my own now!
Great video, very informative and appreciate all the little tips you have given. Thank you.
BRO...... you have one of the best cooking channels I have ever seen!
Great Job Chef Tom, that's looking very nice 👍👍👍
Great details and easy to follow
Looks delicious!
I used that recipe for pork & beef sausage and it worked out very well. thank you
Been waiting for this!
Great ideas I'm trying this soon!
Very well explained thanks for the video
Awesome to see a walk-thru of the store. Hopefully I can make a trip up there from Tulsa one day! Fantastic video as always guys.
Great video
I truly appreciate your information
Thanks
Great detail! Thanks
Well done. One of the better videos I seen.
Great video man!!
Thanks for sharing and god bless you
i made some the other day love maken my own. good video i enjoy watching these for ideas
Very informative, thanks!
Great video. Thanks for the post
Really want to try this now
Excellent well done video and now I’m doing it at home!
I bet that sausage would make a killer sausage gravy!
Also, it was really cool to actually see the inside of the store. It looks like bbq heaven in there.
Wonderful video. I recently purchased the LEM Big Bite and am looking forward to making hot links.
Geez, Thanks for offering us some to try
Why do I watch these right before lunch! LOL Great video.
LOTS of seasonings! Yummy!
That's what sausage is all about !
been making my own sausage for a little while but I always make bulk(uncased) sausage cause I couldn't get links to come out the right consistency...gonna try again after these great tips...love your vids, they've really informed my BBQing and given me some great new recipes....keep up the great work, Chef Tom!!!!
Another great video
Great instructional video I make all my sausages out of Boston butts but this is a new type of seasoning I haven't seen before I can't wait to purchase the products and try it for myself it looks really nice and tasty.
outstanding Sir!
I so appreciate finding this video
I have been thoroughly impressed with this channel! I want all of your equipment and especially that Kamoto smoker!😳
8:30 at night and now I wanna go make sausage. Great tips! Thank you for sharing.
Absolutely fantastic video
Thanks for watching!
We really need you guys in the UK 😃
Great video! didn't know it was so much work to make sausage. I might try it one day. Thanks
Chef Tom is a beast man !
Those hot links look really awesome!
13:11 this is a good tip, I've been using a small knife to relieve the pressure, but so easy to burst the casing, this is better.
your the best chef
great information detail
WoW that sausage looks juicy. Would love to start making my own Hot Links thanks for teaching me how to do it right 👍
Another killer cook, I'm doing these this coming weekend.
Let us know what you think of the recipe!
cool look inside your shop!
That's nice work!
We appreciate that! Thanks for watching.
would like to see you make those Texas Red Hots. That would be awesome.
Must be wonderful to have all that equipment. Fantastic idea for threading casings on .
Awesome video
nice job sir...taught me alot...im hungry now
Great video! Love to see you do a lamb Patagonia style! Regards from Chile 🇨🇱
Awesome seeing Hannah! She sold me a YS 480
I really wish I didn’t have an apartment so I could buy all of this stuff. Grinder, pizza oven, etc! Love your videos! Watched multiple, multiple times! Already made a few of them. Also, just received my order from you guys! Can’t wait to use it all!
If I order a hat, can Chef Tom sign it!?
Keep it up, folks!
Looks great Tom. I'm doing up some plate beef ribs right now as I type this on my ys 640. Hopefully they will be amazing.
Great!
This video is BEAUTIFUL!!! :)
Looks awesome and with a little work you can do it at home
The was awesome
Great video! Two ideas for future shows 1. As has been stated a store tour would be amazing! 2. A session on the way you care for your knives would be great, they are always so sharp, would love to see what you do to keep that amazing edge!
That's some good eating at the pit! Wish I had all that sausage making equipment, so I could make this.
Top video!
LOVE this video! do some pork belly burnt ends next. One of my favorite appetizers.
www.atbbq.com/thesauce/pork-belly-burnt-ends/
Thanks for watching!
Yum!
Great video! Is it possible that you could do a video with collagen casing?
Great job. I love sausage and hot links. What temp did you have the Joe running at?
Man I made that recipe and it’s fantastic, easy .
Love this vid!!! Wanna look for that grill/smoker of yours. Will check out your website as well. 😍
as i chef myself here in washington, dc, i LOVE this channel!!!! good work chef! very thorough on the explanations and damn... that looks delicious!!!!
Northern Virginia here!
R.L. Boyd Maryland here!
Bro, those sausages look amazing. I make my own also, but living in Thailand I can not get those ingredients, apart from cayenne and smoked paprika. Keep up the good work.
Looks very good. I love sausage like this. It is very hard to find where I live. You either make it yourself or drive 30-40 miles to get it.
I want some
This is as informative as it comes,today is Memorial Day and as i was working the grill i wondered how are links made and i googled it and it led me hear and i'm glad it did for i subscribed, Thanks Chef Tom or whoever posted this
It's great to have you onboard!
@@allthingsbbq Thank you and glad to be here. Take care and keep up the great work
I’m digging the new thing there where you actually showed us these seasonings you used here are from your shop. Is that true for all the rubs and sauces you use?
I wonder if you could do a 20-30 lb whole hog in the Yoder YS640? I would love to see that video!
please make a video on making a DC half smoke!!!!
Great presentation Tom. You explain things as you go very good and are consistent in delivering your steps as you progress. Lots of "chefs" stumble then skip things as they go along. This is a lot of work however, the grinder you have is really nice. Also, your knife seems to be the one utility knife many folks should have but don't ! There's still a lot of "home cooks" who continue to use old and dull knives and some still use worn out serrated steak knives which is a complete mistake. Sad too.
Man I wish we had shops like that near us.
I'm from Holland and my mother is from Ge6. I grew up on a farm and we made sausage right before the winter season. I like your style and it5on point. I always make sausage. But now on a bigger scale for a BBQ friend of mine. Keep it to. We might exchange recipes.
great Vid, A good deal of work but well worth it.
Cool