I add pink salt, extra mustard seeds, and a bunch of cayenne pepper to make hot links. They always are a hit. Also give the Chorizo mix a go. It is excellent as well
Glad you enjoyed it! You explained it very well, It is called a "starter mix" for a reason, perfect foundation to build whatever flavor profile you'r after. Great Vid!
I've use Chud's 'Nice and Plump' to make a Jalapeño Cheddar that was half pork and half beef. I used half seeded and half unseeded jalapeños and high temp cheddar cheese. I used cream for the liquid added. It was a winner with friends and family. Thank you, Eric, for taking it to the next level by adding your own to it! I'm a big fan of your's and Brad's channels.
Bradley is a swell guy. I am lucky to be three miles away from the shop. A quick email to ask if I may come by to grab some supplies resulted in a speedy reply and a fun few minutes with Bradley & Bones. Good crew, quality product, informative and fun videos. Just like you.
Bradly and Eric are my go to guys when it comes to all things sausage making. I’ve used Chudd’s chorizo sausage mix and loved it. Definitely going to try the Nice & plump starter mix and then spice it up a bit like Eric did. Keep up the great content guys.
Worth the wait! I’m new to sausage making and so far the only four sausages I’ve made were yours and Bradley’s so I was very much looking forward to this one. Not gonna lie you did have me a little bit on the edge of my seat with that slight pause before you revealed if it was a must or bust 😂 Thank you!
I’ve used the chudds nice and plump..I absolutely love it, quick fire sausage making just need the meat and pkt… simple but I’ve also used it on chicken and made variations beef pork cheese , jalapeño ect… I absolutely love it… I’m not a butcher or chef but ask my friends I’m the sausage master… thanks Brad… 2 guys you rock… love the content but yes I’m here for the sausages..
Erick and Bradly are my favorite. Tried and True recipes that you can trust. I started making sausage and bought a Smokin It Smoker because of these guys. Just did Bradlys basic Beef Sausage. SO GOOD!
I have not bought the packaged Chuds product but I watched his master proportion video. It is a perfect place to start. In fact, I use it as a metric for determining additions to sausages. I am growing Aji Charapita chiles this year. They are already started in the basement. I hope to grow it as a houseplant and keep it for daily "handy spice". It is my understanding that Peruvian kitchens always have them on hand. Using the master ratio, I can compare Ajis, vs Chiltepin vs Piquin. Until they are grown out, I'll try your "improved" recipe...
I've made homemade sausage a few times, but for the ease and great results, the Chud's Nice and Plump can't be beat. It's my go-to when I want some homemade sausage.
I’m new to sausage making so I have used Chud’s pre- mix twice now with no extras and find it very good on its own, but will try your Chud’s spicy sausage here soon. I finally got around to doing small batch of the who Dey and at the same time did the Wisconsin brat. I thought the who Dey was good but, that Wisconsin blow me away. Getting ready to make more of those but with a smaller casing something closer to hotdog size.. love the vids and am glad you did Chud mix I needed some help on what to add to it. Thank you
I have this packet ready to go but I'm going to wait to use Eric's recipe once I can get hands on his savory ingredient. All of his other seasoning package are awesome from Chud's
You are going to love it!! Here is the enhanced recipe from this video: 5 pounds of ground meat (I used 1.5# pork fat, 2# pork shoulder, 1.5# lean beef) 1 pack of "Nice & Plump" 113 grams crispy bacon chopped up 227 grams smoked Gouda cubed 68 grams chopped jalapenos 5.68 grams Insta Cure #1 5.67 grams black pepper 6.81 grams red pepper flakes 5.67 grams ground coriander 22.7 grams mustard seeds 11.35 grams SavorYE (optional but really enhances the flavor 😉) 1 cup of cold beer
is a little pricey when you think about 25 lb Spice Block that you can buy for like $12 or less but I opted to use 20% off code and it's a good way to support the guy's Channel through buying his merchandise
I've been using: "Nice and Plump" for a few years now. Just adding jalapenos and cheese makes a darn good sausage. Plus Brad is a good guy, meet him in Austin a few years back. Enjoyed the video. where do you get Savor YE? would like to try it out.
Hey Eric, can you please tell me what's the spices for applegate organic uncured beef hot dog (blue packaging) on its package it mentions some of the spices but not everything, if you can tell me in the comment section I appreciate, and one more thing, I see they used vinegar and baking soda, can you tell me what's the role of these? I bake so I know baking soda is alkaline and vinegar is acidic but don't know what it does to the sausage
Haven't used chuds seasoning but do follow his basic recipe and add to it. I add red pepper flake, whole mustard seed and chunky black pepper for texture.
I have used it before, by itself, added all kinds of things, jalapeños and cheese, habaneros always comes out great! I agree i have tried some of his recipies and they are a bit salty for me but this is actually perfect salinity for me! Also totally agree mustard seeds are a nice addition to any sausage!
Have you ever made Swedish potato sausage? I would love to see that To cook my family would boil it with bay leaves and a few allspice berries After that take it out let it dry slice it into 3/4” rounds put it in a frying pan with a little butter and just fry until its a little browned. It’s not as good in a hard packed casing.
I notice there is no sugar in the mix. Is sugar only necessary for fermented and/or cured products and not for fresh sausages and mince? Even when grinding meat just for mince I tend to add around 0.15 - 0.20% sugar (1.5-2.0gr/kg) and chill for a few hours with the added spices.
Hi Eric awesome video I'm yet to purchase Chuds nice n plump starter mix, question tho is it ok to dry your casings with the use of a fan just sitting out on the counter without any curing salt added without refrigeration or is this only done for a short while ??
Sort of. SavorYE is a product that comes from the same family of yeast as Nutritional Yeast but the process of making it is very different. Thie slightly different strain of yeast coupled with the different way of processing yields a product with a very different flavor profile. Nutritional Yeast gives the food a cheesy quality, while SavorYE gives the food a stronger Beefy and Umami Quality.
I’ve watched dozens of your videos and love them. However, Google has begun to put adds for sexually driven products in your videos. I really can’t watch them with my sons with that happening. Anything you can do. I’ve reported it to Google, but they don’t care.
I'm so sorry that's happening. Here's a link to an article that might help. Apparently you can control the types of ads you see from the ad center on Google. Here's the link. support.google.com/youtube/answer/7403255?hl=en#:~:text=You%20can%20control%20the%20ads,pause%20your%20TH-cam%20watch%20history.
@ We’ll see. I followed your advice and changed my settings. The people placing these adds really play the system. The last “enlargement” add was listed as clothing category when I blocked it. If the creators don’t complain about the adds being put in their content, I don’t see Google caring. I love your stuff and have a group of friends that makes sausage together almost once a month using about a dozen of your recipes. I’m just tired of needing to block several adds per video.
Have you used the Nice & Plump Starter mix and what did you add to this seasoning pack to make it your own?
I'm in South Africa but do follow Chud religiously. Would love to try Nice & Plump with that snake in the boot.
@@PowrAl Same for me in Straya.
I add pink salt, extra mustard seeds, and a bunch of cayenne pepper to make hot links. They always are a hit. Also give the Chorizo mix a go. It is excellent as well
Glad you enjoyed it! You explained it very well, It is called a "starter mix" for a reason, perfect foundation to build whatever flavor profile you'r after. Great Vid!
Brad, I use the Nice and Plump all the time. Learned how to make sausage from watching you. Great stuff!
@ChudsBbq Now you need to duplicate this recipe on your channel and provide your thoughts! 😆
Both my favourite sausage creators. I know you have done colabs before but I would love to see you both in the one video on set together
CHUDS ROCKS 🤘🏿 Love both of your guys vids. 🍻
Damn! Your explanation as to why you need to dry sausage after stuffing is precisely the edumacation that makes your channel the best! Thank you.
I've use Chud's 'Nice and Plump' to make a Jalapeño Cheddar that was half pork and half beef. I used half seeded and half unseeded jalapeños and high temp cheddar cheese. I used cream for the liquid added. It was a winner with friends and family. Thank you, Eric, for taking it to the next level by adding your own to it! I'm a big fan of your's and Brad's channels.
Bradley is a swell guy. I am lucky to be three miles away from the shop. A quick email to ask if I may come by to grab some supplies resulted in a speedy reply and a fun few minutes with Bradley & Bones. Good crew, quality product, informative and fun videos. Just like you.
Nice!!
I absolutely love this format! Awesome way to pull people together and make a great sausage!!! Awesome video!
Thank you Micah!!
Bradly and Eric are my go to guys when it comes to all things sausage making. I’ve used Chudd’s chorizo sausage mix and loved it. Definitely going to try the Nice & plump starter mix and then spice it up a bit like Eric did. Keep up the great content guys.
Haven't tried Brad's mix yet but his channel is where I got started then found Eric's
Worth the wait! I’m new to sausage making and so far the only four sausages I’ve made were yours and Bradley’s so I was very much looking forward to this one.
Not gonna lie you did have me a little bit on the edge of my seat with that slight pause before you revealed if it was a must or bust 😂 Thank you!
I am glad you enjoyed it!
I’ve used the chudds nice and plump..I absolutely love it, quick fire sausage making just need the meat and pkt… simple but I’ve also used it on chicken and made variations beef pork cheese , jalapeño ect… I absolutely love it… I’m not a butcher or chef but ask my friends I’m the sausage master… thanks Brad… 2 guys you rock… love the content but yes I’m here for the sausages..
Erick and Bradly are my favorite. Tried and True recipes that you can trust. I started making sausage and bought a Smokin It Smoker because of these guys. Just did Bradlys basic Beef Sausage. SO GOOD!
You skipped the application of the casing on the horn. So important.
How do you type out the ball tickling sound effect?
I have not bought the packaged Chuds product but I watched his master proportion video. It is a perfect place to start. In fact, I use it as a metric for determining additions to sausages. I am growing Aji Charapita chiles this year. They are already started in the basement. I hope to grow it as a houseplant and keep it for daily "handy spice". It is my understanding that Peruvian kitchens always have them on hand. Using the master ratio, I can compare Ajis, vs Chiltepin vs Piquin. Until they are grown out, I'll try your "improved" recipe...
I've made homemade sausage a few times, but for the ease and great results, the Chud's Nice and Plump can't be beat. It's my go-to when I want some homemade sausage.
I’m new to sausage making so I have used Chud’s pre- mix twice now with no extras and find it very good on its own, but will try your Chud’s spicy sausage here soon. I finally got around to doing small batch of the who Dey and at the same time did the Wisconsin brat. I thought the who Dey was good but, that Wisconsin blow me away. Getting ready to make more of those but with a smaller casing something closer to hotdog size.. love the vids and am glad you did Chud mix I needed some help on what to add to it. Thank you
I love Bradley's channel, but I was always afraid to buy the sausage starter pack because, just like you, I prefer 1.5% salt. I'll give it a try now.
I am a bit of a salt fiend, but with the 4% binder and 10% water I believe the 2% salt is ideal!
@@ChudsBbq will you eventually have a Canadian dealer ? Cheers
@ChudsBbq that makes sense. I'm still waiting on one of you to make a chicken marsala sausage lol
Have used it for about a year now and have never been disappointed. I’m excited to eventually try the breakfast blend he is introducing.
I have this packet ready to go but I'm going to wait to use Eric's recipe once I can get hands on his savory ingredient. All of his other seasoning package are awesome from Chud's
You are going to love it!! Here is the enhanced recipe from this video:
5 pounds of ground meat (I used 1.5# pork fat, 2# pork shoulder, 1.5# lean beef)
1 pack of "Nice & Plump"
113 grams crispy bacon chopped up
227 grams smoked Gouda cubed
68 grams chopped jalapenos
5.68 grams Insta Cure #1
5.67 grams black pepper
6.81 grams red pepper flakes
5.67 grams ground coriander
22.7 grams mustard seeds
11.35 grams SavorYE (optional but really enhances the flavor 😉)
1 cup of cold beer
$7.99 for a mix to put in 5lbs meat, way out of worth ease for simple ingredients. Most of that package is Milk Power anyway.
is a little pricey when you think about 25 lb Spice Block that you can buy for like $12 or less but I opted to use 20% off code and it's a good way to support the guy's Channel through buying his merchandise
Have you seen the price of milk powder 😅 tinyurl.com/3w8sa5sm (not cheap)
Awesome Eric and Bradley
Thanks for the review. I've been planning to try this mix, i will a little sooner now.
Looking forward to getting my hands on your SavorYE! When are you releasing the product?
I'm in the final stages of packaging. I think it will be available in 3-4 weeks (hopefully sooner)
I've been using: "Nice and Plump" for a few years now. Just adding jalapenos and cheese makes a darn good sausage. Plus Brad is a good guy, meet him in Austin a few years back. Enjoyed the video. where do you get Savor YE? would like to try it out.
Just looked back on other comments and read that Savor YE will be coming in the near future...Thanks
Hap,
If you were to use dried jalapenos would you use the same 68 grams? Thank you!
Hey Eric, can you please tell me what's the spices for applegate organic uncured beef hot dog (blue packaging) on its package it mentions some of the spices but not everything, if you can tell me in the comment section I appreciate, and one more thing, I see they used vinegar and baking soda, can you tell me what's the role of these? I bake so I know baking soda is alkaline and vinegar is acidic but don't know what it does to the sausage
Haven't used chuds seasoning but do follow his basic recipe and add to it. I add red pepper flake, whole mustard seed and chunky black pepper for texture.
Lost the conversation somehow,, luved what ya did in your added flavor to the mix!!
I have used it before, by itself, added all kinds of things, jalapeños and cheese, habaneros always comes out great! I agree i have tried some of his recipies and they are a bit salty for me but this is actually perfect salinity for me! Also totally agree mustard seeds are a nice addition to any sausage!
100% agree about the salt content. I was actually shocked 😅. Mustard seeds are awesome in sausage!!
Eric where could I find SavorYE in Australia or equivalent
Have you ever made Swedish potato sausage?
I would love to see that
To cook my family would boil it with bay leaves and a few allspice berries After that take it out let it dry slice it into 3/4” rounds put it in a frying pan with a little butter and just fry until its a little browned. It’s not as good in a hard packed casing.
Looking forward to hearing more about your flavour enhancer. Is it a flavoured MSG?
Would not mind if one can get that in South Africa. Makes life so much easier
👍👍👍👍👍People
I notice there is no sugar in the mix. Is sugar only necessary for fermented and/or cured products and not for fresh sausages and mince? Even when grinding meat just for mince I tend to add around 0.15 - 0.20% sugar (1.5-2.0gr/kg) and chill for a few hours with the added spices.
Ps seasoning has dang good seasoning and lots of it!!
Hi Eric awesome video I'm yet to purchase Chuds nice n plump starter mix, question tho is it ok to dry your casings with the use of a fan just sitting out on the counter without any curing salt added without refrigeration or is this only done for a short while ??
For fresh sausage you would only do it for 30-45 minutes.
Where (when) can SavorYE be bought. Couldn't find it on Amazon
It should be available in 3-4 weeks
👍🏽👍🏽
what size is your mixer?
It's 8qt
Is the Savor-YE a variation of Nutritional Yeast? I've added that to various sausages, over the years, several times and it's incredible!
Sort of. SavorYE is a product that comes from the same family of yeast as Nutritional Yeast but the process of making it is very different. Thie slightly different strain of yeast coupled with the different way of processing yields a product with a very different flavor profile. Nutritional Yeast gives the food a cheesy quality, while SavorYE gives the food a stronger Beefy and Umami Quality.
Where can you buy the savor Ye in the US?
@@Jarine-hunter It's not quite ready. As soon as I get it finished, I will let you know where you can get it.
👍👍
The mountain man bfast sausage mix is wayyyyyy to salty wish I could buy it no salt add my own
I’ve watched dozens of your videos and love them. However, Google has begun to put adds for sexually driven products in your videos. I really can’t watch them with my sons with that happening. Anything you can do. I’ve reported it to Google, but they don’t care.
I'm so sorry that's happening. Here's a link to an article that might help. Apparently you can control the types of ads you see from the ad center on Google. Here's the link. support.google.com/youtube/answer/7403255?hl=en#:~:text=You%20can%20control%20the%20ads,pause%20your%20TH-cam%20watch%20history.
@ We’ll see. I followed your advice and changed my settings. The people placing these adds really play the system. The last “enlargement” add was listed as clothing category when I blocked it. If the creators don’t complain about the adds being put in their content, I don’t see Google caring. I love your stuff and have a group of friends that makes sausage together almost once a month using about a dozen of your recipes. I’m just tired of needing to block several adds per video.
Not liking the presentation, loud and obnoxious is not my favorite.
Nice vid......how long til October?