I made this today, and I can say it is one of the best sausages I've ever eaten. I made it following the recipe very closely, and it is perfect as written. It will be a regular in my house from now on.
Ok, so I just made these, but with turkey. I subbed 8g of aleppo (my new favorite pepper) for the jalapeños because I don't love extra spicy. But they are delicious! Also, freeze your cheese and run it through the grinder after you do your meat, the curds in the cheese break up, and it pushes the meat through. Works great! Seriously delicious recipe though, it may knock out the peperonata sausage as my favorite!
I've just made a small batch of these and fried up the sausage meat left in the hopper after I had filled the casings. It tastes absolutely fantastic! I love the smoky flavour profile and when you get a bite with the cheddar in it it really pops. I used large sheep casings (24+ mm) as I find them the absolute best for sausages, so with the much smaller diameter, and the much smaller sausage horn, I will have to dice my cheddar a lot smaller next time as it did tend to somehow congregate and partially block the horn, which I presume is partly because the cheddar gets cooled down quite a lot by the very cold sausage meat, and cold cheese is hard cheese 😄 I will be making these again, and I might try with some dry white wine instead of the chicken stock too.
Thanks Eric! great recipe. I've been saving up chicken fat for something just like this. Cheers! Thanks for Season 3 of Celebrate Sausage. I have been looking forward to it.
Ya know.. you are my new sausage hero! I have done a ton of smoking/BBQ over the yrs but new to sausage making especially since we share the same Kitchenaid.. Well done Sir!
This sausage is on my to do list. Question for you, could I add roasted red peppers and sun-dried tomatoes? My concern is the moisture content of those two items, but I’m thinking of patting them as dry as I can. While I’m at it, what about roasted green chilies as well? Love what you do, love your and your viewers creativity!!
I just did a batch using wild North American Turkey (white and dark), chicken fat/skin and hi temp pepper jack. Excellent flavor and it was an instant hit. I'll be doing this again for sure!
This must definitely make the list of the best budget friendly sausages one can ever make ‼️ 2 of those with a plate of french fries and you're sorted 😋😋😋😋 Would make a great Hot Dog as well 😁
I've never felt tempted by chicken sausages before but this sausage looks very tempting I must admit. I have just made a big batch of authentic German Wieners and Thüringer Bratwurst, but next up will be this recipe for sure. Thanks for doing another of these really great Celebrate Sausage series 👍
@@2guysandacoolerlooks delicious and I heared the snap when you had bitten into the sausage WOW thank for your great work on the video and your experiments that you do
Question, what would happen if we added curing salt #1 to this sausage? Allow it to cure or maybe smoke it. Would it make it taste better or worse? Thanks.
Can you smoke these and if so do you use the curing in the sausage. Also, if you don't want to cook the next day can they just be frozen until ready to cook? eg: put in vacuumed sealed bags and freeze until ready to cook? Thank you in advance.
You are a culinary treasure! Do you think you might ever write a book or maybe produce a Blu Ray or DVD series? I love having offline resources as the internet here isn't 100% reliable. Thanks again!
Thanks for the good work. There is one thing that puzzles me about this recipe. The use of fresh spices. My mother taught me that fresh spices must only be used in sausages if you eat them the same day. Does it still apply?
I liked what you did with sausage and I am going to try it. One question. I like to make larger batches and freeze some for later. Sin e you freeze the chicken before grinding, does that mean you have to cook them before freezing?
Would you recommend a casing for people who don't eat pork? I've tried sheep, but they don't hold up that well, and don't have the same snap/bite. Thanks!
there are vegan casings that the sausage maker sells. There are also collagen casing and fibrous casings. You'll have to scroll through their casing selections to see if there are nonpork options. tinyurl.com/mtssw5rc
Are you using hi-temp cheese? What exactly did you use and where do you suggest getting it? I want to try this with wild turkey using chicken fat very soon. Thanks for another great video!
Because the cure would need a chance to convert into nitric oxide, otherwise it could lead to problems. For cure #1 it takes 12 hours to convert, and for cure #2 it takes 30 days to convert.
my sausages are tasting great, but the casing is always tough. I tried washing with vinegar, using a lot of water, soaking overnight, nothings seams to work. Any other advice?
Have You tried using a little of baking soda? I recall seeing a vídeo on this channel stating that it helps a Lot. Also may e trying to Buy different brands?
I second what Rasca said. High quality casings are the best place to start. Soaking in water after cleaning and rinsing for at least 12 hours is a good thing to do, also cooking for too long can make your casings chewy, also when you smoke sausages and you ice water bath them, if it's in the ice water for too long it can turn them rubbery. There's lots of factors that can cause a tough casing.
Hello, I watch all of your videos trying to learn the craft but I have a burning question I would love for you to answer: "What if the total processing time is 30 days and I used insta cure 1, and let's say I need another 30 days to finish eating the product? How safe will it be after I finished the processing time because I used insta cure 1, and how should I preserve the cured meat during the eating time, which is now longer than the 30 days recommended for insta cure one and insta cure 1 is not active now since 31 days has already passed?"
Great question, and I'm glad you came to me with it. Let me explain how cures work. The way you worded your question makes me think that you are talking about a dry cured meat product. Let's say a small diameter salami. The cure is added to help protect the meat "during the processing stage". This means that once the salami is finished the cure has already done its job and there is no need for concern. Curing agents only protect the meat while it's in the "danger zone". When you place your raw salami in your chamber (or cellar) the curing agent keeps it safe while it's drying. As it dries and the water activity lowers the chance for further contamination becomes virtually nonexistent. So, once it's finished you can safely store your salami in the refrigerator and eat. I hope that makes sense.
@@2guysandacooler Thank you for your answer, so basically the low water content at the end of processing reduces the chance of getting bacterial growth, thank you again and wish you the best, I always loved charcuterie and your channel gave me the kick to start actually making things,,, wish you could do a group zoom session so we can have better opportunity to ask and learn
@@2guysandacooler Group Zoom calls for the community would be excellent to debate ideas and learn. I also like to submit photographs of the Basturma I created that I thought was horrible (it came out fantastic, by the way), and it's enjoyable to meet people from the community.
Where these sausages have veg in them I'm guessing, if you wanted to make these ahead and frozen for future use, they still would be cooked or smoked first, then thawed and reheated? TYFS Eric, they do look awesome and yet a simple recipe and process.
Only allow the casing to dry in the fridge overnight, get a slight freeze on the and vacuum seal prior to fully freezing. They will flatten out if you try to get a good seal on the just coming out of the fridge.
@@Riggerking1 TY for the reply. We do a majority of Cumberland sausage, sweet and regular breakfast sausage. (patties) No curing salt, and freeze them exactly as you described. I think there is so much differing info out there today and more and more curing salt put in All sausage, smoked or not, it's hard to remember. I remember learning this process the hard way. Vacuum packed, without advance freezing, 4 sausages. Succeeded in making a quart sized patty. lol Thanks again, appreciate your reply.
As a suggestion for a future video: I have been mezmerized by the sausage found at Kruez Market in Lockhart, TX. They have what I consider to be the worlds best Jalapeno and Cheese Smoked sausage. I have for years searched for the recipe or something even close to their sausage. I know it's a blend of beef and pork but I know it's by far the best I have ever tasted. Would love to see you take a try and creating it. Thank you.
Kreuz Copy Cat - 10 LBS Beef Should Clod 2.5 LBS Fatty Pork Shoulder 12 tsp Salt 5 tsp course black pepper 3 tsp Cayenne Powder I've made this recipe using brisket instead of Clod. It turns out pretty good. You may need to adjust the seasonings a little but this will get you close.
I avoid Cilantro. About 20% of the population has a genetic mutation that makes Cilantro taste like soap to them. My SO is one of them. I substitute parsley for Cilantro. I feel that anyone that makes food products for commercial sale would be best to avoid using Cilantro.
I made this today, and I can say it is one of the best sausages I've ever eaten. I made it following the recipe very closely, and it is perfect as written. It will be a regular in my house from now on.
I swear. Watching you taste your sausages with the sound of the casing pop makes my mouth water along with the desire to lick the iPad screen.
🤣🤣🤣🤣🤣🤣
Simply amazing 👏 😍. This one is going on the list! Thank you Eric for putting this excellent series together!
Ok, so I just made these, but with turkey. I subbed 8g of aleppo (my new favorite pepper) for the jalapeños because I don't love extra spicy. But they are delicious! Also, freeze your cheese and run it through the grinder after you do your meat, the curds in the cheese break up, and it pushes the meat through. Works great! Seriously delicious recipe though, it may knock out the peperonata sausage as my favorite!
I've just made a small batch of these and fried up the sausage meat left in the hopper after I had filled the casings. It tastes absolutely fantastic! I love the smoky flavour profile and when you get a bite with the cheddar in it it really pops. I used large sheep casings (24+ mm) as I find them the absolute best for sausages, so with the much smaller diameter, and the much smaller sausage horn, I will have to dice my cheddar a lot smaller next time as it did tend to somehow congregate and partially block the horn, which I presume is partly because the cheddar gets cooled down quite a lot by the very cold sausage meat, and cold cheese is hard cheese 😄 I will be making these again, and I might try with some dry white wine instead of the chicken stock too.
I'll have to give this one a try, I've tried several fajita sausages and haven't been happy with the results yet.
Thanks Eric! great recipe. I've been saving up chicken fat for something just like this. Cheers! Thanks for Season 3 of Celebrate Sausage. I have been looking forward to it.
Ya know.. you are my new sausage hero! I have done a ton of smoking/BBQ over the yrs but new to sausage making especially since we share the same Kitchenaid.. Well done Sir!
excellent I will be trying this one Thanks Eric
This sausage is on my to do list. Question for you, could I add roasted red peppers and sun-dried tomatoes? My concern is the moisture content of those two items, but I’m thinking of patting them as dry as I can. While I’m at it, what about roasted green chilies as well?
Love what you do, love your and your viewers creativity!!
I just did a batch using wild North American Turkey (white and dark), chicken fat/skin and hi temp pepper jack. Excellent flavor and it was an instant hit. I'll be doing this again for sure!
Eric could you add cure and smoke it? If so what temp should I pull it at before placing in the ice bath.
This must definitely make the list of the best budget friendly sausages one can ever make ‼️
2 of those with a plate of french fries and you're sorted 😋😋😋😋
Would make a great Hot Dog as well 😁
I love this sausage! Was waiting for this one, it looks amazing! Gonna try it 👏
I've never felt tempted by chicken sausages before but this sausage looks very tempting I must admit. I have just made a big batch of authentic German Wieners and Thüringer Bratwurst, but next up will be this recipe for sure. Thanks for doing another of these really great Celebrate Sausage series 👍
Wait till you see the Jerk Chicken Sausage, it was wild!!
@@2guysandacoolerlooks delicious and I heared the snap when you had bitten into the sausage WOW thank for your great work on the video and your experiments that you do
This looks sooooo good! Can't wait to give it a try!! I'm thinking I might have to add a little heat tho 😜.
Question, what would happen if we added curing salt #1 to this sausage? Allow it to cure or maybe smoke it. Would it make it taste better or worse? Thanks.
That has potential for becoming my favorite sausage ever!!!
It's so tasty!!!
At long last October arrived. Would you consider a different series, mid year? Maybe Sausages for Summer?
Can't wait to try this!!
Can you smoke these and if so do you use the curing in the sausage. Also, if you don't want to cook the next day can they just be frozen until ready to cook? eg: put in vacuumed sealed bags and freeze until ready to cook? Thank you in advance.
Yes to all of your questions 😉
This looks amazing!
Beautiful ,will be doing this
Good day, what type and size casing did you use on this? I watch twice and read the recipe and didn't see or hear it. It looks amazing!!
I used 32mm casing
You are a culinary treasure! Do you think you might ever write a book or maybe produce a Blu Ray or DVD series? I love having offline resources as the internet here isn't 100% reliable. Thanks again!
Hey Eric could i substitute milk powder for the potato starch? Thanks
yes
Thanks for the good work.
There is one thing that puzzles me about this recipe. The use of fresh spices.
My mother taught me that fresh spices must only be used in sausages if you eat them the same day. Does it still apply?
no, you can use fresh ingredients in cured sausages and freeze them if you want.
I liked what you did with sausage and I am going to try it. One question. I like to make larger batches and freeze some for later. Sin e you freeze the chicken before grinding, does that mean you have to cook them before freezing?
Looks delicious Sir. On our list.
Would you recommend a casing for people who don't eat pork? I've tried sheep, but they don't hold up that well, and don't have the same snap/bite. Thanks!
there are vegan casings that the sausage maker sells. There are also collagen casing and fibrous casings. You'll have to scroll through their casing selections to see if there are nonpork options. tinyurl.com/mtssw5rc
Great video Eric, you should try making a "Cheltenham sausage", pork, smoked bacon and caramelised onions, they are delicious 👍😀👍😀👍😀
Are you using hi-temp cheese? What exactly did you use and where do you suggest getting it? I want to try this with wild turkey using chicken fat very soon. Thanks for another great video!
You guys make really good videos
This one got me thinking. What about an adana kebab lamb sausage?
Thank you!
Is the cheddar cheese high temp cheese or regular cheddar cheese?
In this episode it's regular cheese
Yum, just yum!
I'm butchering chickens this weekend. I guess I know what I'll be making when I'm done. 😉
looks great! question, why can't you do a taste test if it has cure in it?
Because the cure would need a chance to convert into nitric oxide, otherwise it could lead to problems. For cure #1 it takes 12 hours to convert, and for cure #2 it takes 30 days to convert.
@@2guysandacooler thanks, good to know! So if I needed to taste test, either do it before adding cure or after 12 hours right?
@@KingGeneral21 Yep. or you could use a cure accelerator like sodium erythorbate. In that case you can taste immediately after you mix..
@@2guysandacooler thanks!
If you're referring to the Chicken Fajita Sausage, perhaps I missed something, but I didn't see any cure being used in that recipe.
Hey Eric. Can milk powder or a soy binder be used instead of the potato starch? Thanks again. Can't wait for 27 more episodes. 👍
Yes. Either one will work
I can’t help but wonder how this would be with broken up corn chips in it too
good vid dood!!!
my sausages are tasting great, but the casing is always tough. I tried washing with vinegar, using a lot of water, soaking overnight, nothings seams to work. Any other advice?
Have You tried using a little of baking soda? I recall seeing a vídeo on this channel stating that it helps a Lot. Also may e trying to Buy different brands?
I second what Rasca said. High quality casings are the best place to start. Soaking in water after cleaning and rinsing for at least 12 hours is a good thing to do, also cooking for too long can make your casings chewy, also when you smoke sausages and you ice water bath them, if it's in the ice water for too long it can turn them rubbery. There's lots of factors that can cause a tough casing.
Where can i get the cassing
Man, CHICKEN FUJITA SAUSAGE 🤯 I bet those were amazing
Hello, I watch all of your videos trying to learn the craft but I have a burning question I would love for you to answer:
"What if the total processing time is 30 days and I used insta cure 1, and let's say I need another 30 days to finish eating the product? How safe will it be after I finished the processing time because I used insta cure 1, and how should I preserve the cured meat during the eating time, which is now longer than the 30 days recommended for insta cure one and insta cure 1 is not active now since 31 days has already passed?"
Great question, and I'm glad you came to me with it. Let me explain how cures work.
The way you worded your question makes me think that you are talking about a dry cured meat product. Let's say a small diameter salami. The cure is added to help protect the meat "during the processing stage". This means that once the salami is finished the cure has already done its job and there is no need for concern.
Curing agents only protect the meat while it's in the "danger zone". When you place your raw salami in your chamber (or cellar) the curing agent keeps it safe while it's drying. As it dries and the water activity lowers the chance for further contamination becomes virtually nonexistent. So, once it's finished you can safely store your salami in the refrigerator and eat. I hope that makes sense.
@@2guysandacooler Thank you for your answer, so basically the low water content at the end of processing reduces the chance of getting bacterial growth, thank you again and wish you the best, I always loved charcuterie and your channel gave me the kick to start actually making things,,, wish you could do a group zoom session so we can have better opportunity to ask and learn
@@Flyy65 that is correct. Group zoom. That's an 💡 idea!!
@@2guysandacooler Group Zoom calls for the community would be excellent to debate ideas and learn. I also like to submit photographs of the Basturma I created that I thought was horrible (it came out fantastic, by the way), and it's enjoyable to meet people from the community.
hope you have Colombian Chorizo in a future vid. thanks you're the new Abe Froman!!
For long time Ilove wat you doing and I want to do for elderly people and youth I don't have equipment South Africa
Ever tried a beef fajita sausage ? Possible to try for us ?
beautiful
I know what I'm making this weekend.
Hold up, you're not Ordinary Sausage 😲
😂😂😂
Where these sausages have veg in them I'm guessing, if you wanted to
make these ahead and frozen for future use, they still would be cooked
or smoked first, then thawed and reheated?
TYFS Eric, they do look awesome and yet a simple recipe and process.
Only allow the casing to dry in the fridge overnight, get a slight freeze on the and vacuum seal prior to fully freezing. They will flatten out if you try to get a good seal on the just coming out of the fridge.
@@Riggerking1 TY for the reply. We do a majority of Cumberland
sausage, sweet and regular breakfast sausage. (patties) No curing
salt, and freeze them exactly as you described. I think there is so
much differing info out there today and more and more curing
salt put in All sausage, smoked or not, it's hard to remember.
I remember learning this process the hard way. Vacuum packed,
without advance freezing, 4 sausages. Succeeded in making a quart
sized patty. lol
Thanks again, appreciate your reply.
As a suggestion for a future video: I have been mezmerized by the sausage found at Kruez Market in Lockhart, TX. They have what I consider to be the worlds best Jalapeno and Cheese Smoked sausage. I have for years searched for the recipe or something even close to their sausage. I know it's a blend of beef and pork but I know it's by far the best I have ever tasted. Would love to see you take a try and creating it. Thank you.
Kreuz Copy Cat -
10 LBS Beef Should Clod
2.5 LBS Fatty Pork Shoulder
12 tsp Salt
5 tsp course black pepper
3 tsp Cayenne Powder
I've made this recipe using brisket instead of Clod. It turns out pretty good. You may need to adjust the seasonings a little but this will get you close.
@@bforester1982 Would you explain what "clod" is exactly ? Thanks.
Suggestions do not include cross promotion. You not only embarrass Kruez but yourself with your shameful post. Move on.
@@dennislock3415
en.m.wikipedia.org/wiki/Beef_clod
@@bforester1982 Thanks.
I avoid Cilantro. About 20% of the population has a genetic mutation that makes Cilantro taste like soap to them. My SO is one of them.
I substitute parsley for Cilantro. I feel that anyone that makes food products for commercial sale would be best to avoid using Cilantro.
You don't need #1 cure for this sausage?
Not for this sausage. We are cooking it hot and fast so it's good to go
.
can you make fish sausage
check out episode 11
I am thinking that smoking and heating to 150 - 160 F would be delicious.
🤤🤤🤤🤤🤤🤤