Homemade Hot Links Recipe

[@archiephillips1010]

I don’t even own a smoker, I just find these videos so relaxing

[@brettmarquez562]

Archie Phillips get a smoker. Even an entry level pellet smoker is fun to work with.

[@dennissabado7459]

Archie Phillips n n

[@Garth2011]

You can still get some things smoked fairly well with a BBQ. Just keep the fuel very limited and add some as it burns away. Don't go over 200 temps inside the BBQ and let things gradually get smoked and cooked. Once you try it a few times, you'll catch on with how much fuel and time is needed. There are smokers on the market for $100 but they are limited to smokers, no higher heat choices. BassPro Shops has lots of them. Getting a decently made meat grinder that works easily isn't an easy task. Lots of them on the market are inexpensive but with that comes a "contraption" or "toy" version of what really does the job well.

[@bendover-yr4oq]

😂. Hey what ever makes you happy!

[@TheLastKaldowski]

Sausage making ... simultaneously relaxing and frustrating. The ultimate experience!

[@bo-be-qbarbecueausderseest1663]

Looks very delicious! Here in Germany we make our "Bratwurst " from 75% pork shoulder and 25% pork belly (no skin) ¡ Many greetings and have a great summer Frank from Bo-Be-Q BBQ, Bremerhaven - Germany

[@Darknesssleeps]

Bratwurst and hot links are severely different things.

[@Pjp43]

Quite possibly one of the best videos I’ve ever watched on you tube. I love your videos. They are so informative with great results. 👍

[@Romdryl]

Great instructions! Fast. Clear. Direct. Love it.

[@sandersjones1577]

I used that recipe for pork & beef sausage and it worked out very well. thank you

[@carkey351]

You are an amazing teacher, and I continue to learn so much from your videos. I never thought about freezing the grinder parts! makes total sense. you turn a craft into artwork. Keep sharing, it's appreciated!

[@jaxson8601]

BRO...... you have one of the best cooking channels I have ever seen!

[@wrangyswreef1404]

Loved the walk-through in the store! Would love to see more of it in the videos as someone who can't visit the store!

[@haywoodjablome4271]

been making my own sausage for a little while but I always make bulk(uncased) sausage cause I couldn't get links to come out the right consistency...gonna try again after these great tips...love your vids, they've really informed my BBQing and given me some great new recipes....keep up the great work, Chef Tom!!!!

[@tcmixman]

Best instructional I have watched on sausage making!

[@donmilleriii7399]

So yeah, I've watched this video more times than I care to admit. Chef Tom is an inspiration and holy hell do I love me some hotlinks.

[@sarrel48]

Thank you for the well detailed explanation on how to make sausages much appreciated big thumbs-up 👍

[@josephdodson3323]

I really wish I didn’t have an apartment so I could buy all of this stuff. Grinder, pizza oven, etc! Love your videos! Watched multiple, multiple times! Already made a few of them. Also, just received my order from you guys! Can’t wait to use it all! If I order a hat, can Chef Tom sign it!? Keep it up, folks!

[@graemekeable8461]

We really need you guys in the UK 😃

[@oyas_oracle]

I so appreciate finding this video

[@diceconverters]

Well done. One of the better videos I seen.

[@raylarkin5004]

Just what I been waiting for! That pork grind was superb. I can only imagine the taste! 👍 Now, I will patiently await the beef links! You rock the whole process on all of these recipes! 👍

[@allthingsbbq]

Thanks Ray!!!

[@FireWaterCooking]

I really need to start making my own sausage... this looks awesome!

[@gavelboy01]

I'm from Holland and my mother is from Ge6. I grew up on a farm and we made sausage right before the winter season. I like your style and it5on point. I always make sausage. But now on a bigger scale for a BBQ friend of mine. Keep it to. We might exchange recipes.

[@ipunchpoliticians1144]

MAN, I love this KZbin channel!

[@bigbrada777]

Chef Tom is a beast man !

[@Tunaslayer1]

As always, great job, Again! Not only are you an awesome chef, you put out the best videos!! I see so many YT videos where people are excellent at what they are doing, they just can't explain it quickly, clearly, and to the point.... You ROCK at both!!!

[@hamguy0807]

Thank you for such an informative video. I am clearing space in my backyard for a small smokehouse and was looking forward to learning how to make sausage. You have pushed me in the right direction.

[@artnapjr]

Great video! Two ideas for future shows 1. As has been stated a store tour would be amazing! 2. A session on the way you care for your knives would be great, they are always so sharp, would love to see what you do to keep that amazing edge!

[@JakeLovesSteak]

I bet that sausage would make a killer sausage gravy! Also, it was really cool to actually see the inside of the store. It looks like bbq heaven in there.

[@Garth2011]

Great presentation Tom. You explain things as you go very good and are consistent in delivering your steps as you progress. Lots of "chefs" stumble then skip things as they go along. This is a lot of work however, the grinder you have is really nice. Also, your knife seems to be the one utility knife many folks should have but don't ! There's still a lot of "home cooks" who continue to use old and dull knives and some still use worn out serrated steak knives which is a complete mistake. Sad too.

[@kateselby8734]

Great video, very informative and appreciate all the little tips you have given. Thank you.

[@sin46ned]

I have two smokers, one electric and one propane. Gonna smoke some meat this summer. I am also going to make sausage without casings. I'll make patties and logs I make the logs and freeze them and vacuum them up. I place hamburger paper to separate the patties then vacuum pack and freeze them.

[@jmanEOS17]

Why do I watch these right before lunch! LOL Great video.

[@artgarcia1674]

Great videos very informative and straightforward.

[@SimplyHEARTLESS]

Mouth watering can’t wait to try to do this

[@violentblue123]

13:11 this is a good tip, I've been using a small knife to relieve the pressure, but so easy to burst the casing, this is better.

[@ScottysBackYardBBQ]

the mixer step was called protein extracting.. you can do it by hand also but it takes about 15 to 20 minutes. before it gets tacky.

[@DoomGuyDestructotron]

Always happy to see a new video from you guys! Keep up the awesome work!

[@jkramer5]

Wow what a great end product and even better lesson video. Some awesome tips and techniques here. Thanks for the well filmed perfectly produced content!

[@deshawnmiller21]

Let’s get a store tour!

[@Neilooooo]

Deshawn Miller I was just thinking that! Would be cool to have a tour! 🙂

[@carkey351]

I second that motion, it looks quite neat!

[@whyvegan79]

A vegan store tour.

[@cumberlandgapjimbow7897]

Looks very good. I love sausage like this. It is very hard to find where I live. You either make it yourself or drive 30-40 miles to get it.

[@eversoslightly124]

Store looks amazing, more clips like that!

[@rveubank]

Great details and easy to follow

[@kevjo13]

A quick hack to get all the meat from the grinder, my mom puts bread in and it gets all the meat left in the tube.

[@darrellkirksey17]

That is a great idea! Thank you for sharing.

[@mikel6989]

I was going to say the same thing

[@AlergicToSnow]

I’ve never made sausage and couldn’t justify the cost of the equipment but it’s sure great to see the process.

[@tomtomthepipersson6675]

Looks awesome and with a little work you can do it at home

[@ivse9696]

Great Job Chef Tom, that's looking very nice 👍👍👍

[@mpaz48mo]

Must be wonderful to have all that equipment. Fantastic idea for threading casings on .

[@bigcanobbqshow9144]

Great video! didn't know it was so much work to make sausage. I might try it one day. Thanks

[@christopherblack1165]

I have been thoroughly impressed with this channel! I want all of your equipment and especially that Kamoto smoker!😳

[@chefdecuisineboyd]

as i chef myself here in washington, dc, i LOVE this channel!!!! good work chef! very thorough on the explanations and damn... that looks delicious!!!!

[@ipunchpoliticians1144]

Northern Virginia here!

[@WildAggie202]

R.L. Boyd Maryland here!

[@glenregan9760]

Another killer cook, I'm doing these this coming weekend.

[@allthingsbbq]

Let us know what you think of the recipe!

[@lorvin5673]

Chef Tom, this might be a little gross, but on my first attempt to make sausage, I encountered a fairly large puss pocket in the pork shoulder I bought. It looked like pureed guacamole and came oozing out of a hole about the size of a pencil. Best I could tell, the pocket was about the size of a golf ball, maybe a little larger. I asked the butcher about it and he said he's heard of it, but never seen it. I consider this a great argument for cutting the pork into cubes, not just because it chills better. I cut around pocket, ground the pork, and went through the whole process short of stuffing it into casings, at which point I couldn't go through with it and threw the whole batch away. You ever seen this and would it have been okay simply cutting around the pocket? What would you have done? Great video, BTW. And I've been thinking about purchasing the LEM products, so it was great seeing you use them.

[@JustAnOldMan]

Geez, Thanks for offering us some to try

[@bundesautobahn7]

I wouldn't have the patience to make sausage links myself, I could only cook them. Those links, plus the mustard sauce, are a powerful combination.

[@CiderTalbotToo]

WoW that sausage looks juicy. Would love to start making my own Hot Links thanks for teaching me how to do it right 👍

[@jasonschuttera5939]

LOVE this video! do some pork belly burnt ends next. One of my favorite appetizers.

[@allthingsbbq]

www.atbbq.com/thesauce/pork-belly-burnt-ends/ Thanks for watching!

[@dwaynewladyka577]

Those hot links look really awesome!

[@patagua]

Great video! Love to see you do a lamb Patagonia style! Regards from Chile 🇨🇱

[@pablojpadilla9460]

Looks incredible!

[@jwgreen987]

Excellent well done video and now I’m doing it at home!

[@limbrat5448]

My favorite dipping sauce is Maple syrup.

[@parkwayconcepts8758]

8:30 at night and now I wanna go make sausage. Great tips! Thank you for sharing.

[@lukewise8296]

Awesome seeing Hannah! She sold me a YS 480

[@nickneforos9204]

would like to see you make those Texas Red Hots. That would be awesome.

[@mmsolo5107]

Wonderful video. I recently purchased the LEM Big Bite and am looking forward to making hot links.

[@backwoodscountryboy1600]

Great instructional video I make all my sausages out of Boston butts but this is a new type of seasoning I haven't seen before I can't wait to purchase the products and try it for myself it looks really nice and tasty.

[@2AKNOT]

The sausages looked perfect. Great job. I just couldn't believe how much cayenne you put in those suckers. It makes me think that we need to get you on "FIRST WE FEAST" with Sean Evans. I'm sure you wouldn't blink once at those wings.

[@allthingsbbq]

Being on First We Feast would be a dream!

[@FLNative82]

Really want to try this now

[@reesewallace5448]

nice job sir...taught me alot...im hungry now

[@rmftrushing6591]

I imagine the reason all the hot links ("redhots") I've bought in my life were actually red, was because of food coloring. This makes me really want to get that grinder attachment for our kitchenaid mixer.

[@RealBigmista]

Great job Tom! I've been wanting to try my hand at Hot Links. Thanks for the tips!

[@nickthomas2270]

Absolutely fantastic video

[@allthingsbbq]

Thanks for watching!

[@sandersjones1577]

Man I made that recipe and it’s fantastic, easy .

[@Blue-rl5dp]

Now you done it. I HAVE to make some sausage. Mix pineapple juice and a really good yellow mustard together and simmer to reduce till very thick to have something to dunk pork munchies in. Oh oh, now I done it. Time to go make sausage....

[@jasonhiggins7793]

Texas has "hot guts" as our most prevalent sausage. The "red hots," as you stated, are more of a Louisiana based sausage.

[@alanmooney3120]

You literally have not out out a bad video. I am going to go ahead and eat my screen...:)...You have so many fun toys! :)

[@thebeaniestbean]

Awesome to see a walk-thru of the store. Hopefully I can make a trip up there from Tulsa one day! Fantastic video as always guys.

[@mikemeeks2935]

i made some the other day love maken my own. good video i enjoy watching these for ideas

[@CrusherFitter]

Man I wish we had shops like that near us.

[@alexbrennor73]

This is as informative as it comes,today is Memorial Day and as i was working the grill i wondered how are links made and i googled it and it led me hear and i'm glad it did for i subscribed, Thanks Chef Tom or whoever posted this

[@allthingsbbq]

It's great to have you onboard!

[@alexbrennor73]

@@allthingsbbq Thank you and glad to be here. Take care and keep up the great work

[@joealderete2149]

your the best chef

[@XIV__]

Great video! Gotta try and make my own now!

[@Mystify333]

Im jealous of how that knife moves through that meat...

[@wesurftexasbrown]

Dear God look at the juices! I need this

[@tysonmayberry1208]

outstanding Sir!

[@julyd.9201]

Great video I truly appreciate your information Thanks

[@eric061574]

Great ideas I'm trying this soon!

[@roccosiffredi6427]

Great video man!! Thanks for sharing and god bless you

[@ALifeofPayne]

cool look inside your shop!

[@jimpennock7622]

Looks delicious!

[@fldays6798]

Very well explained thanks for the video

[@williamcarter1993]

A beautiful man and the beautiful sausage. these videos are so calming

[@cplmackk1]

Another great video

[@Danny66G1]

Why do I watch this over and over and over and...

[@ipunchpoliticians1144]

Always seem to be watching this channel between meals

[@ipunchpoliticians1144]

Brutal!

[@spacemonkey0077]

Great video. Thanks for the post

[@budwaite1499]

I love the Hot Links! Never done those before. You should do some boudin. My buddy made one that was wild duck and wild hog that we smoked. Wow! You should try it. Also, I haven’t found a duck recipe here yet. Did I miss it?

[@WildAggie202]

Bud Waite boudin would be AWESOME to see.

[@ipunchpoliticians1144]

Can you do more in-store videos please?!

[@a.w.w.728]

Looks great Tom. I'm doing up some plate beef ribs right now as I type this on my ys 640. Hopefully they will be amazing.

[@ChristopherPowell7]

That's nice work!

[@allthingsbbq]

We appreciate that! Thanks for watching.

[@brentcrowder976]

How can you get the grease or the juices a more red color. I bought some hot links that were on sale. Did not retain the brand. About a month later I cooked them up and they were the best I ever had. The casing made a cracking or popping sound when you but into it. Bright Red juice squirted and dripped out of my bread down my hands. I went back to the store the next day. They were all gone. I talked to the butcher, and he said they only had two cases to try out on the public and he said a lot of people came back for more. He said he called his distributor, they told him that it was a one time offer from a new company for a trial run, however they went out of business. Had they know they hit the jackpot I could have gotten more. I have tried just about every brand and can never find one like it. It was hot but did not kill the flavor. It's hard to describe it, it was the best. You got me kind of thinking I may be able to create thire masterpiece.

[@MrMCPhilly]

Would be great if ATBBQ started shipping to Canada. So many great things I'd love to get, but....

[@stevefrench8256]

That sausage is beautiful

[@jaxmon21]

I wonder if you could do a 20-30 lb whole hog in the Yoder YS640? I would love to see that video!