Brisket Hot Links
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- เผยแพร่เมื่อ 20 ก.ย. 2024
- Chef Tom whips up a batch of scratch-made Brisket Hot Links, utilizing brisket scraps and big flavors to produce juicy, spicy all-beef sausages smoked on the Yoder Smokers YS640s Pellet Grill.
► FULL RECIPE: (www.atbbq.com/...)
RECIPE COOKED ON: (www.atbbq.com/...)
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Chef Tom got bit by the sausage bug!🤘 Nice job!
Thanks for watching!
Joe the sausage guru! You,two need a collab video!!
All I could think about while watching this video was Smokin Joe’s Bbq! Lol. Great Job Tom ! Wassup Joe !
Chef, I really appreciated how well you lubed that natural casing onto the sausage horn.. breakage could end up being very expensive 😂
Quick tip, make sure your beef is around 32 degrees when mixing otherwise your fat will steer.
Throwing it into the stuffer works the best. I use to push it, like you show until I moved to Germany and learn how they do it. Much better results. The trick is to make large softball size and throw it hard into the stuffer.
Awesome recipe thanks for sharing happy cooking
Hey, Let's be good to one another!! Another great video.
Love that hat!! "don' trip" Lol
Really tasty looking sausages. Cheers, Tom! 👍👍✌️
Thanks for watching!
TIL...Sausage makers measure in percentages, like bakers.
Looks delicious. So many BBQ joints offer hot links, but their heart isn't in it.
I've always thought sausage making was a labor of love,however it sure is good when it's cold outside,besides I love simple tacos outta the pan...Great Video.!!!
Thanks for watching!
Awesome chef!!
Thanks for watching!
Clear explanation and video on making sausage. I will copy your steps. THANKS
Thanks for watching!
Man they look awesome 👍
Thanks for watching!
OMG! Amazing!
Looking tasty!
Our you kidding brisket hot links? Sounds Awesome 👏
Thanks for watching!
Yum! 🔥🔥🔥
Looks great chef!
Looks great! Why no curing salt for this recipe?
Guessing because he didn’t actually cold smoke. Which is closer to 150 degrees
U make snags to man that's awesome 😎
You don't need to use curing salt rather than regular?
all i got to say is im hungry now yumm
Wow, looks awesome!
Thanks for watching!
This Awesome!!!
Thanks for watching!
Wow .... nicely done Tom. I have made a lot of venison and pork sausage, some good, some not so good .... but that looks phenomenal
Thanks for watching!
@@allthingsbbq one time making venison summer sausage I read the recipe wrong and added 9 Tablespoons of crushed red pepper when it should have been 9 tsp. It was a 5 lb batch ... needless to say, it was NOT well received, lol.
Gumbo or jambalaya would be awesome!
Damn. My mouth is watering.
Thanks for watching!
Jalapeño cheddar next Chef????
Great video!! Have you made Shskashuka? I am very curious as to how you would make it.
Thanks for watching! Will add that to the list!
Love it will try 🤘😊
Great job
Awesome sauce Chef
Thanks for watching!
"Great snap on that skin". At what point in the process does a hog intestine become a skin? Those sure look good! There is BBQ joint in Luling, Tx. that sells hot links in a box of 25 links. I like to support them when Im out that way and bring a box home.
It becomes skin when it is stuffed with a sausage mixture. He used the term correctly.
As always chef. 👍
Need to sell them..ill buy some for sure
Wouldn't the water bath rinse off the smoke flavor on the outside of the link?
While sitting in the drs. Office watching chef Tom make Brisket Sausage, my dr. Calls me in and says have you been eat healthy 🫣yes sir I said 😇I was just waiting ATBBQ chef Tom make brisket Sausage he laughed lol
I gotta try those he said 🤣🤣😂
👍🏾✌🏾🙏🏾
😂 That's awesome. Thanks for watching!
I used to throw away the deckle fat and just use the softer fat. But it looks like deckle fat tastes just as good and renders well?
How do you get the last bit of meat out of the stuffer into the casing?
Yeah Buddy!!!
Smoked paprika, cayenne. Looks like you added turmeric as well
Here is the complete recipe: www.atbbq.com/thesauce/brisket-hot-links
Is dried milk powder similar to maltodextrin as a binder? Does it change the flavor?
Hey chef any recommendations on cuts to use if we're buying from the store and don't have brisket trim? I'd hate to use such a good recipe on regular old 70/30 ground beef
Can you do a chicken sausage recipe like this one?
I recently learned that if you cut it across, it lools like a star thrugh a telescope.......
I’ve never let my casings sit like that. Is that why hog casings come out chewy for me? I never can get that firm snap from my links
Chef one question I have is you always hear the importance of keeping the meat cold so it doesn’t smear but then you mix it like crazy to get the “protein extraction” and make it “sticky” so what is the difference? I’ve never understood this in any sausage making recipe I’ve seen or read.
Mixing emulsifies the sausage mixture. Very different from the fat getting too warm. The protein is emuslifying, not the fat. If you cut a cross section of the sausage cold, you would see pockets of fat.
What are your shipping and handling costs for overseas again?
At this time, we do not ship internationally. Just in the US. We are hoping to offer international shipping soon.
What type of gloves do you use?
www.atbbq.com/accessories/gloves/food-handling-gloves/csp-black-disposable-nitrile-food-handling-gloves-extra-thick.html
whoa mumma
Anything other than pork casing that can be used I have a pork allergy
Most hot links are chicken and pork i thought. But i guess that doesn't matter?
I'm just imagining someone going through the entire process of making this sausage and their kid insists on putting ketchup on it.
😂😅
I feal like I just cheated on Chud! 😫
The butcher shop by me doesn't make them for me.... yyyyyyy!
What kind of fat? Beef fat or pork fat?
Beef. Thanks for watching.