In regard to the fly issue may I suggest a “fix” I learned while in the Caribbean. Take one white onion, chopped and mounded on a clean plate, add 1/4 cup of white vinegar...and your flies will be gone! And no harmful chems around your food stuffs!!
Hi from South Africa. Thanks for your suggestion. I assume that's a solution for the house fly, not fruit fly? I've got red wine that's becoming into red wine vinegar. The fruit flies are relentless!
Bradley you are the man - every week I try to replicate one of your smoking recipes. Best BBQ channel on youtube hands down. Looking forward to giving this one a shot. Keep em coming!
Great way to make sauasages at home, start small like chud with afew pounds and once you gain experiance and knowledge expand. I started with 3-5lb batches of fresh sausages till i learned the needed skills. Now i do 30-40lb batches mostly with cure #1 depending on what i can find on offer from the butchers or supermarkets. Sadly i only have a small half arsed DIY smoker so most of mine are portioned into vacpack bags then sous vided then into the freezer till needed. Hoping this year to build a proper brick smoke house next to my shed AKA mancave. Take care, God bless one and all.
Thank you for the content. Always informative and detailed. not even a simpleton like me can make an error. I made homemade sausage for the first time last week, and they came out great. Great flavor and snappy casing. I used my kitchen aid attachment. Great for grinding but takes too long for stuffing. Will purchase a dedicated stuffer.
Thanks for simply telling us how to accurately make sausage. Other videos . . . So many questions. You are skilled at teaching as well as cooking. Thanks, man
Please make a video about sausage casing varieties, I don’t eat port and you always use pork casings and I would like it if you could share some other options for non-pork eaters out there. Thank you
WOW!!!!! Just made your beef smoked sausage, absolutely hands down the best ever. I shared them with my neighbors, now they keep asking me to make more. Thanks ,I love making them for them.😋😋 I wanted to make some beef sticks, do you have any videos on sweet and spicy beef sticks. ( kinda like a slim Jim). Thanks.
So after you stuff them what next? Did you leave in the fridge over night or cook them right away? And what if I wanted to grill them, should they be cooked low and slow? What about smoking? So many questions.
I used this recipe with Venison cut with beef fat. Also cut the cayenne down to a third and the results were amazing. I highly recommend switching out beef for venison in sausage recipes
@@chris71mach1 you should be a bit careful with switching the meat for venison I tried to copy one of my pork sausage recipes after buying some venison from a friend and while it tasted fine in both taste and texture it was still not great, kinda tasted like I had double the meat and half the spices despite using the same exact measurements as always
For those doing venison sausage, use a 50/50 venison/pork mixture and normal spices. Trim the venison fat off and add some beef fat to compensate for the lean venison. I always butcher my vension lean since venison fat coagulates quickly and gamey taste more. Venison is also denser than beef so you'll usually get a firmer sausage. I like that, but if you don't you can tenderize the venison by soaking overnight in buttermilk, then wiping it off of the venison (do not wash it off). I've made a lot of venison sausage and like venison/pork better than beef/pork, but that's just me. I do also like a good 100% beef sausage with jalapeno, onions and pepper jack.
Woow!! You' re really into it. You have a smoker grill, a sausage maker machine, a heavy duty grinder. Just thinking of making a home business once I learn to do it right. But for now, I will have to make it manually and use old- fashioned bbq smoker grill. Thanks for sharing. You have 1 new subscriber.😅
I enjoy your videos and watched you making pork sausage the other day. But let me tell ya, if you are placing a sausage on a grill for 4 hours at a low temp and not cook them through to proper temps you had better put some curing salt in them. You had that sausage in the danger zone for 4 hours. That procedure will get someone sick if you are not careful. Keep pumping out the videos I do enjoy them. Chef Johnny
Really enjoy the videos!! Made Brisket Brats and Snack Sticks. But had meat leftover so made burgers. I don't think I will ever buy store bought meat again. How about a Brisket Boudain???
This guy is hilarious! I accidentally hit play on TH-cam while looking for a morning prayer and did a double take (while driving hands free, of'course) when I realized what I was hearing, LOL. Glad to see that I had previously subscribed to this channel! Great insight to the how/why regarding the ingredients for sausage making! Now I have to find this recipe, get the equipment and get to work (and get to my morning prayer)! If you'd be so kind to fwd me the link to that Beet BBQ sauce as well, I'll include you in my prayers, too😉!
I've been using the same Weber chimney for about 5 years. I recently had to replace the screw that holds everything in place. Once, about 3 years ago, I had the coals going in my Weber, and before I realized the plastic handle was melting, I grabbed it with a homemade oven mitt my aunt in law made us.... Well... Still to this day there's a customized insulated cloth handle fitted to my chimney. Win win ftw...
Quick question. You mentioned that you were smoking around 100 - 150. Any worries about botulism at those low temps with no cure? I've been researching to start making my own sausage and there is a ton of conflicting info. Thanks. And, I love all of your vids!!
That's what the second cook at 275 is for. The first cook just seals and smokes so you can store/freeze them, the second cook actually cooks them through.
Great video man, you have a great way of making food look fun and incredibly easy. One item that isn't inlcuded in your link section is the tortilla press/hot plate thingy. Could you point me in the right direction where I can find one please? Thanks, peace & tacos from the UK
Great video, as usual! Since I don't eat pork, what casing could I use for a "true" all beef sausage? ( PS: I was visiting family in Austin last week and came by Leroy & Lewis hoping to meet you in person. They said you were at the commissary kitchen. Maybe next time! The beef cheeks I got were to die for!!)
Thus is the sausage I’ve been looking for. This is exactly the best sausage ! Thank you for making this beauty, but what strike the most is… that tortilla maker. Please tell me about that tortilla maker. I’ve never seen that before. The 3rd most amazing is that tortilla and the sausage bite… Thank you!
Hey Bradley so I followed this and had some issues with using the kitchen aid. I used your measurements and the flavor was nice but too much of a kick. So I would tone that down next time. However, I was wondering if I needed Curing Salt with this particular recipe (you seem to say not really since it’s beef not pork?). Additionally my texture was a bit off. I may have over worked the meat by putting it through my kitchen aid grinder twice, then again to case it. Perhaps Kitchen Aid folks should do it just once through for the first grind, and then the second would be for casing? Just some thoughts. It was a decent first attempt. Will try again with one of your other recipes. Thank you
Since he did not use a curing salt on this, by smoking it the way he did the sausage was left in the temp danger zone way too long...risky. Here is a great video that explains it. th-cam.com/video/Oo9dLKcqf4Y/w-d-xo.html
Made 2 batches of this I just subbed onion in place of cayenne as my house is largely spicy intolerant. 2nd batch I added 6% diced jalapeño w/ no seeds. FiYAH!!!!!! 🔥🍽🌭
I always enjoy watching your videos.I just have one question.Can you tell us your recipe in tsp or tbl spoons?Just thought I'd ask.Keep up the great videos.
9:15 is the best part. Lots of gems.
Guess he's using charcoal AND gas
In regard to the fly issue may I suggest a “fix” I learned while in the Caribbean. Take one white onion, chopped and mounded on a clean plate, add 1/4 cup of white vinegar...and your flies will be gone! And no harmful chems around your food stuffs!!
Thanks for the tips!
I just tried this in my restaurant. Works amazing!
Thank you for sharing that Al! I never knew about that solution.
Hi from South Africa. Thanks for your suggestion. I assume that's a solution for the house fly, not fruit fly? I've got red wine that's becoming into red wine vinegar. The fruit flies are relentless!
Ayy thanks I'll never try nor will I need this tip, but sounds cool.
Thank you so much. I started a manufacturing company and your video are of great help. Love you brother
Dude I hope you keep this going. I came for the recipe but stayed for the show. Nice work :)
Great video. Made a brisket sausage for the first time. I followed your instructions, everyone love it. Thanks
the time and quality put into these videos is insane you deserve so much followers thankyou so much for the content legend
I appreciate that!
I agree completely
How many chefs use actual meat in sausage? None. This is why this guy is legit.
The (hidden) humor on this videos are SO funny!
Underrated YT channel.
Bradley you are the man - every week I try to replicate one of your smoking recipes. Best BBQ channel on youtube hands down. Looking forward to giving this one a shot. Keep em coming!
send me recipe
That tortilla press/warmer is badass.
Dude you got me set on making some sausage now since I've been binging on all of your sausage making videos. Thanks for the inspiration.
Great way to make sauasages at home, start small like chud with afew pounds and once you gain experiance and knowledge expand. I started with 3-5lb batches of fresh sausages till i learned the needed skills. Now i do 30-40lb batches mostly with cure #1 depending on what i can find on offer from the butchers or supermarkets. Sadly i only have a small half arsed DIY smoker so most of mine are portioned into vacpack bags then sous vided then into the freezer till needed. Hoping this year to build a proper brick smoke house next to my shed AKA mancave. Take care, God bless one and all.
Dude, it's fun to watch you go. Awesome stuff. Thanks for sharing. Nuff respect mon.
Thank you for the content. Always informative and detailed. not even a simpleton like me can make an error. I made homemade sausage for the first time last week, and they came out great. Great flavor and snappy casing. I used my kitchen aid attachment. Great for grinding but takes too long for stuffing. Will purchase a dedicated stuffer.
Glad i found your channel, this is Great! Love the Humor
Thanks for simply telling us how to accurately make sausage. Other videos . . . So many questions. You are skilled at teaching as well as cooking. Thanks, man
6:40 the happiest part of the process 😂
Interesting!!!!!!
I will try!!!!!
Love it! Learning a ton!
The pause + fart was hilarious
Can you make a video how you make that flour tortilla Comal or tortilla press?
Did you see that video already?
i guess it is quite randomly asking but do anybody know a good site to watch newly released movies online ?
@@julianreese6021 cinema HD
@Julian Reese Try FlixZone. You can find it by googling =)
@Julian Reese I use Flixzone. Just search on google for it :)
Plum ,smokey red , spicy 🔥 super tasty snappy texture sausage . From Johannesburg South Africa 👍
Please make a video about sausage casing varieties, I don’t eat port and you always use pork casings and I would like it if you could share some other options for non-pork eaters out there.
Thank you
Sheep or edibles collagen casings are another option
i sprayed coffee at my computer screen at 9:12 ! That IS what I think it is, right? I'm crying with laughter because I wasn't expecting that!
Hi, You are the BEST! 12:55 church singing is the top!!:) The sausage is the perfect!!
WOW!!!!! Just made your beef smoked sausage, absolutely hands down the best ever. I shared them with my neighbors, now they keep asking me to make more.
Thanks ,I love making them for them.😋😋
I wanted to make some beef sticks, do you have any videos on sweet and spicy beef sticks. ( kinda like a slim Jim).
Thanks.
So after you stuff them what next? Did you leave in the fridge over night or cook them right away? And what if I wanted to grill them, should they be cooked low and slow? What about smoking? So many questions.
Tried your beef sausage recipe. Perfect taste, heat, texture and moisture. Well done Bradley!!!
you are my favorite youtuber as of late love the channel !!! keep doing what you are doing. much love brother.. thanks for the tutorials
Fantastic!!!! You are the man!!!!
Man that looks delicious!! I like the simple technique that you do. Now I'm hungry..
I used this recipe with Venison cut with beef fat. Also cut the cayenne down to a third and the results were amazing. I highly recommend switching out beef for venison in sausage recipes
Well, that does it. Next time I go deer hunting, I'm makin me some sausage!
@@chris71mach1 you should be a bit careful with switching the meat for venison
I tried to copy one of my pork sausage recipes after buying some venison from a friend and while it tasted fine in both taste and texture it was still not great, kinda tasted like I had double the meat and half the spices despite using the same exact measurements as always
For those doing venison sausage, use a 50/50 venison/pork mixture and normal spices. Trim the venison fat off and add some beef fat to compensate for the lean venison. I always butcher my vension lean since venison fat coagulates quickly and gamey taste more. Venison is also denser than beef so you'll usually get a firmer sausage. I like that, but if you don't you can tenderize the venison by soaking overnight in buttermilk, then wiping it off of the venison (do not wash it off). I've made a lot of venison sausage and like venison/pork better than beef/pork, but that's just me. I do also like a good 100% beef sausage with jalapeno, onions and pepper jack.
@@RARufus I’ve gotten better results with venison and beef fat than venison and pork fat.
@@BlairStOnge Do you use all venison with beef fat and no pork then?
Woow!! You' re really into it. You have a smoker grill, a sausage maker machine, a heavy duty grinder.
Just thinking of making a home business once I learn to do it right. But for now, I will have to make it manually and use old- fashioned bbq smoker grill. Thanks for sharing. You have 1 new subscriber.😅
Amazing and simple recipe ,wanna try this anyday this month .looks yummy and mouth watering.thanks for this achimwene
Tonnes of great information and tips in this video. Thanks for sharing!
I’ve never heard of eating sausage in a tortilla. I’m gonna have to do that now because it sounds awesome!
We eat them all the time in tortillas in Texas.
@@rg1599 Yup, sausage wraps everywhere. Haha.
Thanks for the recipe, Bradley.
Love the channel bud. In the process of getting me ingredients. Want to make some exotic sausages🤗
I enjoy your videos and watched you making pork sausage the other day. But let me tell ya, if you are placing a sausage on a grill for 4 hours at a low temp and not cook them through to proper temps you had better put some curing salt in them. You had that sausage in the danger zone for 4 hours. That procedure will get someone sick if you are not careful. Keep pumping out the videos I do enjoy them.
Chef Johnny
Looks Really Really Yummy :) Thank you for the Info.
Man that tortilla press will be a must buy once available
Is that available in shops?
Fro the land of the Pharos the land of Egypt I love the way your smoked sausage made
Absolutely enjoyed watching your video. You have talent of Robin Williams. You got my thumbs up and sign up.
What do you do with the leftover casings you don’t use? Can you save them for next time or do you just chuck them?
Homie! So good! Gonna use this recipe next weekend!
Man oh man those links looks amazing. Really like the tortilla press.
Really enjoy the videos!! Made Brisket Brats and Snack Sticks. But had meat leftover so made burgers. I don't think I will ever buy store bought meat again. How about a Brisket Boudain???
EXCELLENT video!!!
Great video. Thank you.
you should give exact amounts of seasoings.. looks really good
It's in the Description box like he mentioned in the video...click on the "Show More" tab under the video for the measurements
Pastrami brisket next pleasee! 🙏
Thank you so much! It`s a wonderful video. We can learn a lot & a lot from this video.
PLEASE make the Chud chimney starter in 3/8"! I seem to burn through one of the crappy Weber ones about every other year or so...
This guy is hilarious! I accidentally hit play on TH-cam while looking for a morning prayer and did a double take (while driving hands free, of'course) when I realized what I was hearing, LOL. Glad to see that I had previously subscribed to this channel! Great insight to the how/why regarding the ingredients for sausage making! Now I have to find this recipe, get the equipment and get to work (and get to my morning prayer)! If you'd be so kind to fwd me the link to that Beet BBQ sauce as well, I'll include you in my prayers, too😉!
Bradley, sir, you left out the 90 grams of non-fat dry milk powder. Love the videos, thank you for making them sir.
Adding milk powder is a Nono for me. Too many people around me are allergic to milk protein and/or lactose intolerant.
@@cammurray8453 Try potato starch or carrot fiber...
My daughter is lactose intolerant. I was able to find lactose free milk powder
can you use chuck roast for sausage also?
Great video as always! Can you do a video on how to repel and kill flies?
got him 😂
No I’m not sponsored- Just have a Blast using mine! When u get a real good kill you will see a little blood smear where the fly was😉👍
Love your videos, Like to see your take on snake sticks
snack
I've been using the same Weber chimney for about 5 years. I recently had to replace the screw that holds everything in place. Once, about 3 years ago, I had the coals going in my Weber, and before I realized the plastic handle was melting, I grabbed it with a homemade oven mitt my aunt in law made us.... Well... Still to this day there's a customized insulated cloth handle fitted to my chimney. Win win ftw...
Great video, thanks for sharing. Instead of dry milk powder for a protein binder could you use egg or egg whites from a fresh egg ? Thx.
Quick question. You mentioned that you were smoking around 100 - 150. Any worries about botulism at those low temps with no cure? I've been researching to start making my own sausage and there is a ton of conflicting info. Thanks. And, I love all of your vids!!
That's what the second cook at 275 is for. The first cook just seals and smokes so you can store/freeze them, the second cook actually cooks them through.
use a small Stainless grid which you put the sausages on. Easy to take out an clean .
Excellent video. Just subbed. You definitely know what your doing. I’m going to give these a try right now. Looks delicious
Nicely done, great content
Ok.. did this today, gotta say total Boss sausage!!
Legend. Thanks.
Curious to see how you would make mexican sausage...(chorizo).
Great video man, you have a great way of making food look fun and incredibly easy. One item that isn't inlcuded in your link section is the tortilla press/hot plate thingy. Could you point me in the right direction where I can find one please? Thanks, peace & tacos from the UK
Awesome video! Thank you. Please make italian sausage.
Good Job😊
Any updates on the tortilla press availability ?
Love it!
Wow so much goes into making a snausage. I’m impressed. I have a new respect for the snausage. Do you sell them? I’d like to order some. I’m in Cali.
Can you make a video using collagen casing?
Love your videos, what's the recipe for the tortillas 😁🤔
6:45
8:43
9:15
12:55
Your knife set has grown
Great video, as usual! Since I don't eat pork, what casing could I use for a "true" all beef sausage? ( PS: I was visiting family in Austin last week and came by Leroy & Lewis hoping to meet you in person. They said you were at the commissary kitchen. Maybe next time! The beef cheeks I got were to die for!!)
Collagen
For natural casings, try lamb casings(smaller) or beef casings ( larger) as compared to pork sausage.
Thus is the sausage I’ve been looking for. This is exactly the best sausage ! Thank you for making this beauty, but what strike the most is… that tortilla maker. Please tell me about that tortilla maker. I’ve never seen that before. The 3rd most amazing is that tortilla and the sausage bite…
Thank you!
Hi, great recipe , and great work. Where can I get a tortilla press like the one you got?
Make a video bout your tortilla press and your cook/curing board table
What scale do you use to measure your spices
Hey Bradley so I followed this and had some issues with using the kitchen aid. I used your measurements and the flavor was nice but too much of a kick. So I would tone that down next time. However, I was wondering if I needed Curing Salt with this particular recipe (you seem to say not really since it’s beef not pork?). Additionally my texture was a bit off. I may have over worked the meat by putting it through my kitchen aid grinder twice, then again to case it. Perhaps Kitchen Aid folks should do it just once through for the first grind, and then the second would be for casing? Just some thoughts. It was a decent first attempt. Will try again with one of your other recipes. Thank you
Since he did not use a curing salt on this, by smoking it the way he did the sausage was left in the temp danger zone way too long...risky. Here is a great video that explains it. th-cam.com/video/Oo9dLKcqf4Y/w-d-xo.html
Hmmm, pretty sure the curing salt is important for preservation?
Awesome your Recipe are in grams to thanks mate
Do you sell the tortilla presses? Again love the videos.
What size Hog casing you using ?
Hi Bradley. Can you show us how to smoke some veggies?
You have skills, sir.
Would oat milk powder work as well as a binder?
Made 2 batches of this I just subbed onion in place of cayenne as my house is largely spicy intolerant. 2nd batch I added 6% diced jalapeño w/ no seeds.
FiYAH!!!!!! 🔥🍽🌭
How about smoked bluegills? Easiest to catch, taste the best. Or smoked walleye? With a butter garlic chile oil moping sauce. Sounds good to me.
Can I boil them in the water? Thank you on recipe?
Followed your recipe to a T, then added some hi temp cheddar. MMM good.
6:45 Never forget to give the balls a little attention. Bradley is a true gentleman.
Can you just make the links then freeze them or do you have to cold some it first & would I need to put curing salt it
Wish you could show how you remedy the POP!
Can this be done with the grinder attachment to a common Kitchen Aid mixer? Enjoy the videos, info and personality....
I use one to make sausage. Cut the pieces smaller and it isn't as fast but I've done 10lbs of pork in a go without issue.
love it great video
I always enjoy watching your videos.I just have one question.Can you tell us your recipe in tsp or tbl spoons?Just thought I'd ask.Keep up the great videos.
Hey man, mail me out that grinder. My mixer ain't enough😂
How long can keep afther smoke it?
Thank you!!! 😋