THAT IS A BREAKFAST OF CHAMPIONS FOR SURE. YOU MAKE EVERYTHING LOOKS SO EASY AND YOU EXPLAIN THINGS SO CLEARLY AS YOU GO ALONG. IT WOULD BE GREAT IF ONE DAY YOU GUYS COULD OPEN A TRAINING CAMP FOR TRAINING BEGINNERS TO LEARN THE CRAFT AND START THEIR OWN FAMILY BUSINESS OR JUST FOR THEIR OWN PERSONAL USE ON THEIR FARM.
We've been making sausage for 20 some years, using a Kitchenaid mixer with a grinding attachment. Its on its last leg and needed to replace it. I bought the Meat (brand) 500W grinder a few weeks ago. I bought it after watching you grinding in a different video. We made 20 lbs of Polish and 20 lbs of sweet Italian. It works very well. Its not as heavy duty as the grinder you guys have, but I think it will be good enough for us, since we only use ours a few times a year. I'm going to try your maple breakfast kit and add blue berries. It looks delicious. Thanks
You guys convinced me a while back, so I'm buying a Meat 1.5 hp grinder and a sausage stuffer payday. I know I don't need the big one, but I like the fact I can use it with the mixer and leave it to my kids when I die. Looking forward to trying your spices. Thank you for the great videos!
Great video 😋 Your video made me hungry for Evers Sausage over 150+ years old. From Holland. Today is the 88th Verboort Sausage Dinner in Verboort Oregon. The best sausage in the world when my grand-father and uncles were making it. Now only a few cousins have the recipe. Today they aren't using the original recipe. But the many family members and friends (500+) get to still enjoy the sausage today and tomorrow and the future 😊.
Hi Sandy I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful man with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….
"It's like Thanksgiving Morning in a sausage link" That Was Spot On because most times when I'm watching these Bearded Butchers Family orientated videos. it reminds me of The Holidays and the whole cross section of my own Family hanging in Mom's Kitchen catching up with one another while enjoying home made dishes! Your Products are awesome and the added bonus is The Motto Of The Bearded Butchers....FAITH--FAMILY--FOOD! Cheers and Blessings From up the road in COW-lumbus MOO
I don't know if it was a German thing but we got a lot of requests for sage in our sausage so we used the handcrank stuffer for those small 25 lb batches. Like to try that blueberries recipe 😋. Love the boys always hanging to help. They will talk and remember that when they are older.
this is the 3rd time where i have had a thought like "gee, i wonder how to make this..." and then you guys put out a video answering the question. you guys rock!
I just ordered the DIY kit to make mushroom Swiss brats and the Georgia peach brats. I can't wait to get to making some good sausage. Y'all should try using the Maine wild blueberries next time. They are smaller but pack some great flavor.
You need to figure out how to ship your meat products across the U.S. I would most certainly pay for some of that blueberry breakfast sausage among other meats. Porter Road does it so why not you. I would much rather buy from you than them. It would also be a great way to expand your brand by shipping your meat products nationwide...something to think about 🙂
Too funny, we have 4 pork butts in the fridge waiting on me and the hubby to make sausage. I now am thinking of putting some of my dried huckleberries in some and giving it a try. Thanks for the idea.
I love eating breakfast too! My favorite food category. But I also LOVE sausage(s) and sausage making. Don't have a ZLINKER yet. I only have to wait for it to be delivered now though as I stopped the video and found them online and ordered it! Looking forward to having one. Fun video boys!
You guys made me try my own verison of the maple blueberry. It’s delicious the family approves. The thing you don’t realize is how much fun it is making your own.
Oh man, I tell you what. I would hate to have been the postman that had to drive around all day with my order of Bearded Butcher Blend seasonings😀. The smell is amazing before you even get to the tasting part!
Thanksgiving morning is time for only a very light breakfast, so you are in shape for the feast at dinner time. The day after would be the day for this, and make it a monster breakfast. For the ladies facing the Black Friday crowds.
I have enjoyed your DIY sausage making videos. Could you do a review of grinders that are more in the budget of a person who may only grind a few times a year? Thanks.
@@eddiewilson8119 Hi Eddie I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful man with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….
I'm new to the art and enjoy your videos and have learned a lot from them. Is there a formula for what diameter tube to use for a given size casing? Thanks
I love almost everything you all show here, but I'll pass on putting fruit and sugar in my meat 😉. I'll stick to using salt and spices. Thanks for showing the process.
Looks good! I just made some Italian sausage last night from a pork shoulder. Didn't make links though, I could as I have some pig casings leftover in the fridge. Ive never thought to use the collagen casings for them, might have to try it. Would love some pancakes but doing ketovore so a no go there lol.
chewy - meaning the casing is chewy after knoting up the ends and eating an inch or so extending from the knotted link, i guess that is normal. The 'snap' of a link after cooking, pan frying method. The casing when bitten is not crisp or does not 'snap' when you take a bite. i am using pork butt . my grind is a bit on the dry side. I do not use salt or filler like powdered milk, yet.
Rookie question... working in bulk like that from home what would be the best way to store that amount? I don't see a Lexan fitting in my kitchen refrigerator 🤣
I truely do enjoy your videos thanks for doing them. The wife just ordered me your mango tango brawt kit. I can't wait to try it out and will add one of these kits to the wife's xmas list.
While everyone is watching how the sausages are made, I listen to them with my eyes closed, trying to understand who is speaking and when. But I don’t hear the difference))) It seems to me that one person speaks all the time.
Love the videos, especially as a fellow ohio resident that makes real maple syrup, straight from real maple trees. Question, why collagen casings vs natural casings?
A great chef steals from everyone and makes it there own. You brothers are in weekly top 5. Thanks for your detailed videos. Ordering your special spices shortly. Cheers!
Wait, for your standard breakfast sausage, are you adding the salt and pepper blend AND the maple seasoning blend? Wouldn't that be too much salt since you have salt in both?
Hey Guys, My family has been up to visit you guys a couple times from down By Mansfield Way , Meat is DELICIOUS, SPICES ARE DELICIOUS ! Maybe someday your family should consider opening a restaurant up there close to the shop ? GOD BLESS
Pure Ohio Maple Syrup is always in my house. I had the occasion to be in New England back in the summer and was buying a sampler of syrup. I asked the clerk if it was as good as Ohio maple syrup and he replied, "I wouldn't know. I've never had a reason to visit Ohio."
I’m having troubles with my collagen casings, and it seems like you guys don’t have any problem at all. My problem is I have no way of cooking my sausages without the casing shriveling up and disintegrating, I tried baking my sausages., Starting with low heat increasing up to 280° they split they disintegrate!! have not tried your collagen cases yet, just got in LEM (smoke)and going to try them, but it might be back to natural hog casings for me. Are yours, the thicker “smoke” caseIngs? Mine were the sausage company brand
Hey guys, I have loved the various spices I've got from you. Awesome on my BBQ. Can you chat with your buddies at Meat! and teach them how to ship to Canada? That would be great.
When having no butchering experience what do you suggest i go to about starting I would eventuly like to start my own place sense theres a large demand for them around me.
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
THAT IS A BREAKFAST OF CHAMPIONS FOR SURE. YOU MAKE EVERYTHING LOOKS SO EASY AND YOU EXPLAIN THINGS SO CLEARLY AS YOU GO ALONG. IT WOULD BE GREAT IF ONE DAY YOU GUYS COULD OPEN A TRAINING CAMP FOR TRAINING BEGINNERS TO LEARN THE CRAFT AND START THEIR OWN FAMILY BUSINESS OR JUST FOR THEIR OWN PERSONAL USE ON THEIR FARM.
CAPS LOCK key broke?
Thank you so much for the kind words, Ron! Appreciate the recommendation for training camp as well!
I've been watching these guys for a few months now absolutely love butchering. I would love to learn this.
I would be interested. Wouldn't mind trying this for the first time
Alright bro, no need to shout...
We've been making sausage for 20 some years, using a Kitchenaid mixer with a grinding attachment. Its on its last leg and needed to replace it. I bought the Meat (brand) 500W grinder a few weeks ago. I bought it after watching you grinding in a different video. We made 20 lbs of Polish and 20 lbs of sweet Italian. It works very well. Its not as heavy duty as the grinder you guys have, but I think it will be good enough for us, since we only use ours a few times a year. I'm going to try your maple breakfast kit and add blue berries. It looks delicious. Thanks
eating sausage and watching sausage's being prepared. I'm a happy camper.
You guys convinced me a while back, so I'm buying a Meat 1.5 hp grinder and a sausage stuffer payday. I know I don't need the big one, but I like the fact I can use it with the mixer and leave it to my kids when I die. Looking forward to trying your spices.
Thank you for the great videos!
Awesome!! Here’s the link for Meat your Maker: meat-your-maker.pxf.io/LPLrnY
Great video 😋
Your video made me hungry for Evers Sausage over 150+ years old. From Holland.
Today is the 88th Verboort Sausage Dinner in Verboort Oregon.
The best sausage in the world when my grand-father and uncles were making it. Now only a few cousins have the recipe.
Today they aren't using the original recipe. But the many family members and friends (500+) get to still enjoy the sausage today and tomorrow and the future 😊.
Sounds great, Sandy!
Hi Sandy I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful man with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….
"It's like Thanksgiving Morning in a sausage link" That Was Spot On because most times when I'm watching these Bearded Butchers Family orientated videos. it reminds me of The Holidays and the whole cross section of my own Family hanging in Mom's Kitchen catching up with one another while enjoying home made dishes! Your Products are awesome and the added bonus is The Motto Of The Bearded Butchers....FAITH--FAMILY--FOOD! Cheers and Blessings From up the road in COW-lumbus MOO
I don't know if it was a German thing but we got a lot of requests for sage in our sausage so we used the handcrank stuffer for those small 25 lb batches. Like to try that blueberries recipe 😋. Love the boys always hanging to help. They will talk and remember that when they are older.
If anyone isn’t from Ohio THIS is our accent. It’s half Canadian and half Southern
Sage is very common in English pork sausage too
I love breakfast. I could eat breakfast any time of the day
this is the 3rd time where i have had a thought like "gee, i wonder how to make this..." and then you guys put out a video answering the question. you guys rock!
That's cus we're the bearded mind-readers
made my mouth water. originally from Maryland where we butchered the hogs, made scrapple, ponhourse, puddin and this just looks damn good
So cool! Tell us more 🙏
*The Bearded Butchers* Bravo well done, thank-you gentlemen for taking the time to show us. God Bless.
We find it better to mix the blueberries in the pancakes 🥞 batter first then put Maple 🍁 syrup on the pancakes 🥞 😋 👌!
Awesome tip, my guy!
I’m glad you guys are on TH-cam I enjoy watching your videos thanks for what you do really appreciate it 👍👍👌
I absolutely love watching you guys. I have learned so much. We are butchering a hog this weekend.
I lovt it how he asked for the pancakes, with that look of hope :D
👀
@@TheBeardedButchers Hope you got those pancakes 🧐
I just ordered the DIY kit to make mushroom Swiss brats and the Georgia peach brats. I can't wait to get to making some good sausage.
Y'all should try using the Maine wild blueberries next time. They are smaller but pack some great flavor.
Blueberry is ok but peanut powder is a top notch game changer.
Attitude is everything. These gents have it in spades.
Damn you guys always make me hungry. My wife loves those thanks for the recipe.
Excellent sausage and thanks for the tip of adding blueberries!
You need to figure out how to ship your meat products across the U.S. I would most certainly pay for some of that blueberry breakfast sausage among other meats. Porter Road does it so why not you. I would much rather buy from you than them. It would also be a great way to expand your brand by shipping your meat products nationwide...something to think about 🙂
Its just the logistics of it. Warehouse with a cooler,shipping, etc. they’re busy with butchering for their retail store.
Yea same here
Too funny, we have 4 pork butts in the fridge waiting on me and the hubby to make sausage. I now am thinking of putting some of my dried huckleberries in some and giving it a try. Thanks for the idea.
Thanks for making the seasonings MSG free. That's hard to find and my family appreciates it!
That's how the Bearded Butcher brand started 😉
That blueberry looks amazing 🤩 I am going to try that with my venison!
Tell us how it goes!
Nice to see the family involved
Always 👌
I love eating breakfast too! My favorite food category. But I also LOVE sausage(s) and sausage making. Don't have a ZLINKER yet. I only have to wait for it to be delivered now though as I stopped the video and found them online and ordered it! Looking forward to having one. Fun video boys!
MEDU provide the sausage whole production line, from meat grinder to the smoke oven, even sausage casing. Welcome to MEDU!
14:40 that girl was hangry! 😂 hurry bearded uncles
Blueberry Pancakes and sausage! Doesn't get any better Fella's!
Just got the DIY brat kit with jalapeño and cheddar to make goose brats, can't wait
Awesome stuff guys. Breakfast of Champions right there 🏆
You bet 👌
You guys made me try my own verison of the maple blueberry. It’s delicious the family approves. The thing you don’t realize is how much fun it is making your own.
Oh man, I tell you what. I would hate to have been the postman that had to drive around all day with my order of Bearded Butcher Blend seasonings😀. The smell is amazing before you even get to the tasting part!
Which is better fresh collagen or clear collagen casing. Which is better for tying
Great products and great family business! Keep up the great work folks!
Much appreciated!
Thanksgiving morning is time for only a very light breakfast, so you are in shape for the feast at dinner time. The day after would be the day for this, and make it a monster breakfast. For the ladies facing the Black Friday crowds.
That's very true
If you want something good on top those pancakes, use peanut butter instead of regular butter. :) still use the syrup too!
That smile on Seth’s face after bitting the blueberry sausage
Man I LOVE maple breakfast links. Gonna have to pick up some of that seasoning and give it a try.
Please do!
I have enjoyed your DIY sausage making videos. Could you do a review of grinders that are more in the budget of a person who may only grind a few times a year? Thanks.
Great suggestion!
Chocolate brats!!! Yes please!!! Because I want to make them too!!
Should do a collaboration with Ordinary Sausage, would definitely be a hit
Would duck and goose breast work too? Would love to try making something new rather than jerky all the time
I've found that meat doesn't start to freeze until down around 28 deg F. At 32, its still very soft.
It's perfect spanky
Amazing as always I will be making these for sure! Thanks again guys on a great video! 👍
Hope you enjoy
How cold is it in your shop?
I live in Southeast Texas and keeping my meat good and cold is a chore. I use Meat products and love them.
Thank you guys for sharing this recipe and I truly appreciate it!and I love 😍 learning!
Always a pleasure, Eddie! Knowing these things help you guys is what keeps us motivated 😉
@@TheBeardedButchers Just Thank you Guys and may God continue to Bless You and your Family 👪!
@@eddiewilson8119 Hi Eddie I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful man with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….
I'm new to the art and enjoy your videos and have learned a lot from them. Is there a formula for what diameter tube to use for a given size casing? Thanks
I love almost everything you all show here, but I'll pass on putting fruit and sugar in my meat 😉. I'll stick to using salt and spices. Thanks for showing the process.
Hello there. Good afternoon how are you doing today?have a blessed day!!❤
Looks good! I just made some Italian sausage last night from a pork shoulder. Didn't make links though, I could as I have some pig casings leftover in the fridge. Ive never thought to use the collagen casings for them, might have to try it. Would love some pancakes but doing ketovore so a no go there lol.
It’s that time of year again for making sausage. Could y’all do a video on what size stuffing horn to use with which size casing?
chewy - meaning the casing is chewy after knoting up the ends and eating an inch or so extending from the knotted link, i guess that is normal. The 'snap' of a link after cooking, pan frying method. The casing when bitten is not crisp or does not 'snap' when you take a bite. i am using pork butt . my grind is a bit on the dry side. I do not use salt or filler like powdered milk, yet.
Proprietary blend of salt and pepper. 😊
Exactly…..😂😂😂
That stuffing horn you linked is 8mm and you said 10mm is needed. I just purchased one of these and was wondering what one i was needed
Rookie question... working in bulk like that from home what would be the best way to store that amount? I don't see a Lexan fitting in my kitchen refrigerator 🤣
Great video both breakfast sausages look delicious gonna have to try those kits for sure.
Definitely a must-try, John! 😉
I truely do enjoy your videos thanks for doing them. The wife just ordered me your mango tango brawt kit. I can't wait to try it out and will add one of these kits to the wife's xmas list.
Enjoy!
This is so not fair. Now I am super hungry.
Thanks
You two really know how to torture someone don’t you, making me hungry again!
Great DIY videos fellas, could you please put together a German Landjaeger product for venison. Thanks guys
Thanks Guys Looks great! keep up the great Work!
Thanks! Will do!
Hi guys..good to see you. Thanks for the video. Very hungry now..take care
Thanks for watching, Carol!
What do you guys recommend for a good venison and pork mix ratio for sausage and or links?
Absolutely awesome. I really want to try that maple blueberry. I can see an order coming soon lol.
Go for it, Melvin!
Another amazing video. I have to visit you guys soon.
Glad you like it, Jim!
How much blueberrys do u guys do per lb of meat for the breakfast links?
Still need the sweet italian sausage recipe lol so no more sausage stuff till you give me it lmao
It all looks incredible 😍
So mouth-watering 🤤
@@TheBeardedButchers 100%
Great video looking into trying to start making these the pork you are using is a pork roast?
My hot tip… spray your lugger with Pam. Your liner will stick to the Pam and not so much the meat! You try it and let me know
Not necessary if you use the right blend
Are there many places who do (or can) make blood breakfast sausage? Are there special requirements if a butcher was going to use blood in a sausage?
10am west coast breakfast .. haha 1 more hour and ur goin on brunch...
Hello there. Good afternoon how are you doing today?have a blessed day!!❤
When making breakfast sausage if you use a pork shoulder or butt do you still add in additional pork fat to the mix?
How do you deal with 'Boar Taint'? or what would you do with boar meat?
While everyone is watching how the sausages are made, I listen to them with my eyes closed, trying to understand who is speaking and when. But I don’t hear the difference))) It seems to me that one person speaks all the time.
Love the videos, especially as a fellow ohio resident that makes real maple syrup, straight from real maple trees. Question, why collagen casings vs natural casings?
Thanks
A great chef steals from everyone and makes it there own. You brothers are in weekly top 5. Thanks for your detailed videos. Ordering your special spices shortly. Cheers!
Wow, thanks, Gord!
Wish I had a plate 🍽!and it looks so delicious 😋!
Makes breakfasts 10000% much better
Looks really delicious.
Smells really delicious too, Eric 👌
Love your videos!!
Glad you like them, Ken!
Wait, for your standard breakfast sausage, are you adding the salt and pepper blend AND the maple seasoning blend? Wouldn't that be too much salt since you have salt in both?
Standard breakfast sausage they are just adding S &P blend only. For maple sausage they only ad maple seasoning only.
Gatling gun of sausages he says 😂
Hey Guys, My family has been up to visit you guys a couple times from down By Mansfield Way , Meat is DELICIOUS, SPICES ARE DELICIOUS ! Maybe someday your family should consider opening a restaurant up there close to the shop ? GOD BLESS
Do you all have a conversion chart for the seasoning? I want to do 5 lb batches
Ditto!
Pure Ohio Maple Syrup is always in my house. I had the occasion to be in New England back in the summer and was buying a sampler of syrup. I asked the clerk if it was as good as Ohio maple syrup and he replied, "I wouldn't know. I've never had a reason to visit Ohio."
If you don’t already live here we don’t want ya here. Let’s keep Ohio a red state
You guys are doing some really good video on all your sausage varieties… I wish I lived closer to shop at your store… ever think of franchise? 😅
No plans of franchising yet, James - feel free to drop by whenever though!
Thanks again. Good video
hey is there a kit coming out soon to upgrade my #32 up to a dual grind?
“Plethora”
Three Amigos Reference 🎉
You bet
I’m having troubles with my collagen casings, and it seems like you guys don’t have any problem at all. My problem is I have no way of cooking my sausages without the casing shriveling up and disintegrating, I tried baking my sausages., Starting with low heat increasing up to 280° they split they disintegrate!! have not tried your collagen cases yet, just got in LEM (smoke)and going to try them, but it might be back to natural hog casings for me. Are yours, the thicker “smoke” caseIngs?
Mine were the sausage company brand
These are specifically made for smoking: beardedbutchers.com/products/products-clear-smoked-sausage-casing-32mm-2pk-25
Love the stuff you do have you thought about coming over to New Zealand for a hunt and doing some stuff here with our wild game
That would be so amazing
Good thing is we can hunt all year round here so you can come anytime
Yes! Make some chocolate brats! Start a new internet trend. 🤣
💡💡💡
Hey guys, I have loved the various spices I've got from you. Awesome on my BBQ. Can you chat with your buddies at Meat! and teach them how to ship to Canada? That would be great.
Will do
Great video! OH...fellas
I-O!
Does the z linker twist the casing before cutting or just squeeze it closed and cut?
Was that a Dax beat that played the background a few times.
When having no butchering experience what do you suggest i go to about starting I would eventuly like to start my own place sense theres a large demand for them around me.
You said 10mm stainless horn but your Amazon link goes to an 8mm horn. Can you confirm which one is correct?
If I have used previously frozen meat. What’s the best way to preserve these if I’m not eating them all within a week?
Vacuum seal them and freeze them.