BBQ with Franklin: Makin' Sausage

[@scottduyser8583]

A true artist. The best BBQ I ever had at Franklin. There was so much going on in the combo I had. wish we had had something even close up here in the north.

[@valeriegarcia9585]

we never miss your shows!!! we love all your cookings!!! thanks Franklin!!

[@thebasementgourmet3344]

Awesome videos I love them all! I use a foot switch with my grinder , it works great.

[@nothingbutice3833]

Thank you. Great idea

[@BrianGracely]

Thanks for all the BBQ with Franklin video, great stuff! Couple questions: 1 - If you took the sausage links right from the fridge to the smoker, how long would you cook them and how hot? 2 - The video says they are "pre-cooked" - what does that mean? 3 - Especially for the non-pre-cooked sausage, how do you measure the internal temperature without causing problems with the casings?

[@davidbergin6184]

Brian Gracely I've heard you want to take them to an internal temperature of 160 degrees.

[@josephgiustiniani2834]

I am just starting to learn how to do this. Picked up some great info on this video. THANK YOU.

[@Vektorer]

Some food for thought: Many do not know that pork casings should be cleaned prior to use. I have always cleaned my pork casings, inside & out. In a bowl the size of your green Pyrex, I fill half with cold water and the casings, then massage out ALL of the salt. Usually repeat twice. Then, from a faucet, I run about a quart of cold water thru the casing. The now ready-to-use cleaned casing goes into a bowl of fresh cold water til needed.

[@ace1gl]

Favorite part he uses the scale to get exact amounts then spill some out while he is mixing up in the bowl.

[@flexr642]

Greg G I too thought that was hilarious... all his other vids show him eye balling everything and allllll of a sudden he weights chit out pffff lol 😂 I think he got into make coffee with his buddies

[@OltonHall]

I love the classic green Pyrex bowl.

[@mlstanley1956]

Really nice video! I now can more aggressively trim my smoked meats, ribs for example, and have a strategy for dealing with the trimmings. Thank you!

[@ericsens4355]

Hi Franklin, Great vid! Luv, making sausage! Personally I knead, knead, knead again (until you sea the little treads let you know, your there!), spice and leave for 24 hrs before filling the casing. And the colder the better, while you're doing it!!!!! My favorite? Pork shoulder, salie (as we call sage in the Netherlands), tiny pieces of dried apple, garlic and a good seasoning of sea salt & black pepper. Instead of the water, I prefer a good 10% of Italian red wine ;-)> And after that a good old smoke on the BBQ

[@briangleason5597]

Rrrrr r me matey

[@bobbyjo408]

I gotta get me one of those being that I live in central texas and all...Thnx Aaron!!!👍👍👍

[@ARTISTCHD1]

“TOGETHER We Stand And Divided We Fall”: And Iam talking about ALL ALPHA AMERICAS1_AMERI-CA_ANTIUTY2 Aggragate + Amalgamate. Alleged assumed as African-Americans are actual ancient aboriginense are authentic asan artistry and ancestry, .

[@bruceluke602]

What about the measurements on the ingredients??

[@shanehoseth5155]

You don't need measurements. You're the one making your food; Do it how you like, and trust your instincts.

[@SuperGamingeek]

True, but it's always valuable to have a known quantity to start with so you can experiment the next time. It's a waste if it's your first time making sausage and you don't know the effects of certain ingredients. 'Trusting your instincts' doesn't work in that case.

[@smitty7592]

Watch his pork rib video for hints on the seasoning. He does a 2 to 1 pepper to salt ratio followed by garlic, onion powder, and paprika. He did chili powder for the ribs, so we'll call that optional. Main thing is the pepper to salt ratio, then add the rest, adjusting as you go along until you feel it is a good balance of seasoning.

[@faisalahmed7461]

Love your videos. Cannot wait to come to Texas and try some of that tasty food.

[@leshopkins45]

Don’t you get rid of air pockets, with sharp pin?

[@PanupatChong]

They don't spill when you cut it? How? Weren't those simple twist? How could it retain its shape?

[@user-gu9nx2ww5k]

Maybe because it is still very cold?

[@joseaguirre9389]

they do but they hold its shape.when you cut them they don't splash out but they can if you poke at them, idk i guess the meat isnt under too much pressure it just holds the shape

[@Wilde_UK]

Maybe this is just a uk thing but no pre grind? No rusk?

[@stizan24]

so the fat from the brisket is that stuff from what I call the front of the brisket? the front being the side where the flat is thin and has the hump on the point. Not that hard fat on the "back" of the brisket? Also I am a huge fan of pork fat, would belly fat work with this recipe?

[@kevinsullivan6675]

In your book you indicate 3% beef heart. Beef heart is not available. What's the alternative? Thanks

[@vladimirvaynkhadler8726]

look at Asian or Spanish markets they sell the weird stuff u can use pig heart too

[@anthonyhernandez7694]

Great video. Do I need to add a cure to smoke sausage?

[@jonpulicicchio5000]

Thanks for the video. What is the brand of the grinder?

[@TonecrafteLuthiery]

Oh so you didn't just throw away all those trimmings from the brisket episodes. Cool.

[@leoescalante3353]

So Aaron Franklin not only smokes the meats, but the bud too? I see that scale lol

[@whatsgrowingon]

Hes in austin so ya I bet..austin is like a mini l.a. as far as bud is concerned...ever heard of austin reggae festival lames call "Marley fest".?

[@pippi7144]

You know that’s his weed scale 🤣🤣🤣

[@georgekonop3418]

Your videos have been very informative and have me wanting to try other things when smoking now. Question about the sausage. Mostly everything I've been reading says make sure you use a cure when smoking sausage or bad things may happen but you don't. Any reason for or against using a cure and should you use one to be on the safe side?

[@thiagoverri]

July i Will from Brasil to austin to have this amazing barbecue

[@ClankyRochet]

Hey, I have the same scale. Only using for other type of powder ingredient.

[@russob7042]

Oh right, for reloading ammo, me too.

[@tigerpaw420]

why do u keep the casings in warm water. I have only used cold water

[@Kaledrums]

Warm water makes the casing more pliable.

[@SOLDOZER]

Warm water makes them pliable. Cold water does not. Pick...

[@airsofter2247]

I know someone with some scales like that, doesnt use them for making sausage though..

[@ancherrera]

In a other video you mentioned that brisket fat trimmings weren’t good for sausage, but here, you used it.

[@Isthislife2135]

Different kind of fat. He was referring to the very hard fat you cant render.

[@number51oco]

liked the vid, but no finished product? Food Porn needs the money shot.

[@Eugenefotografie]

kzbin.info/www/bejne/i4K0Z4qhadN8rdE

[@smitty7592]

kzbin.info/www/bejne/i4K0Z4qhadN8rdE

[@josephkordinak1591]

I am surprised you didn't use a meat mixer or stuffer. They make it so much easier and better product.

[@JeffAikema]

What does it look wen he put the casing on the grinder

[@SteveGruver]

What type/Brand of Meat Grinder are you using?

[@draytongraham8746]

What kind of scale is that? I'm asking about the scale used to measure the spices.

[@johnbonds2003]

***** Looks like one of these: www.amazon.com/gp/product/B0012LOQUQ?psc=1&redirect=true&ref_=oh_aui_search_detailpage

[@draytongraham8746]

John Bonds Awesome! Thanks.

[@camillo1234]

Don't the cut bits open up?

[@PapaKryptoss]

I wish you would make more vids

[@playaceezar]

lol, I was like 'let's watch this American dude making a sausage, sure it can be like ours', then he pulls out the Hungarian paprika haha. Respect, Sir!

[@flexr642]

Chiiillllll brrrooooooo! Barista is the house lol

[@Nucksterrr]

just do what i do. tie off the end and poke some holes in the end

[@briansavage932]

That's the scale literally every weed dealer I've ever known uses.

[@rambunctiousautumn5907]

I like watching this casuse he looks like the guy from Flight of the COncordes

[@steakwilliams4448]

Is there another video where he smokes them?

[@bridgesgijsbers6349]

I wonder how much he charges for a gram of that seasoning

[@jernigan007]

that cutting block !!!!!!!!

[@kellon.o.g3281]

''wetting the tube, you gotta spend some time getting it on there'' okaaay thanks i got it

[@daoyang223]

I've made sausage before. This is the exact process. I still think it's hilarious when he said that

[@bryanherly3544]

steve o ?

[@tripackonetooth4910]

I honestly prefer to encase my sausages with a sausage maker. Using the meat processor to encase them directly often makes the fat emulsifying and after the first 2-3 sausages, you end up with whitish unappetizing sausages...

[@snail5341]

thank you thing

[@matthewrose6221]

No sage?

[@shankleythebest]

Took the time to specifically say Hungarian paprika, but couldn't call the mustard by its actual name "Coleman's English mustard".

[@atownsend0020]

Nice bro

[@rodrigomm0111]

You can send the quantities of the ingredients of this sausage recipe. Brazil thanks

[@hopeso3002]

haha same scales i use to weigh up my drugs

[@usamachinist]

+Hopes O Yeah, you wouldn't want to cheat the little kiddoes on the playground!

[@hopeso3002]

i only sell to toddlers bruv

[@ThompterSHunson]

I was scrolling on the comments to see if anyone else noticed that this is not a kitchen scale haha :P

[@sabatino1977]

Technically any scale you use in the kitchen becomes a kitchen scale. That's how I justify my purchase of a drug scale. Best money I ever spent.

[@Mitch_B67]

Hopes O loser..

[@rickross199]

"ever wanted to make your own sausage at home?" Sucks to be you! You won't learn it here the amounts of the ingredients shall remain a mystery

[@towerswe]

I heard brisket trimmings (65%), fat (20%), and pork (15%), pork casings, and the approximate spice mix is right there in the first part of the video. What's the mystery?

[@beefox406]

@@towerswe the spice and salt volumes.

[@rickross199]

@@towerswe I don't know what happened to my original reply but I'll leave it again. You're from Texas aren't you? You were getting close when you typed "approximate" HAHAHA. I know math is a real challenge for you types but go ahead and keep waving your little Texas flag around and all.... That should solve all your problems lol. What you are describing is a ratio. This ratio could pertain to 1 pound, 100 pounds, 100,000 pounds or 100,000,000 pounds or any fucking pounds. As with any recipe the number of pounds of each spice in relation to the number of pounds of meat/fat is kind of important in knowing how to teach someone how to make sausage.... Now go wave your little flags around so the rest of us can continue to laugh at you.

[@towerswe]

@@rickross199 I'm from Sweden... and I'm an engineer so math is really not a challenge for the most part. I don't know what you expect from a free youtube video where the topic is how to make sausage (in general), not how to make xyz sausage as per an exact recipe. The general concept is there, now it's up to you to figure out the details that work for you and suit your taste. If you're looking for something more advanced or exact, why don't you take a course or buy a book.

[@jenniferl447]

Liking the scale

[@15751Chris]

Is that a weed scale?

[@t-mac6210]

don't quit your day job Franklin

[@bigv7095]

Why do you say that???

[@MrLeatherman23]

@@bigv7095 Because this IS his day job... we don't want him to quit!

[@stefan2473z]

The reason he puts emphasis on the fact that he's using brisket trimmings is because he got a lot of hate for the amount of meat he threw away in his brisket video.

[@renehogerhuis]

if i was in his shop i would spent a lot of money for his food

[@theuberdriver9029]

That digital scale seems a little suspect 🧐 lol

[@IIIrandomIII]

Okay.... sausages aren’t franklin’s thing. Hahaha.

[@mtgjax]

A little dab of crisco on that horn will make those casing slide right on without effort.

[@W.Vanderbilt]

astroglide works good too....:0

[@johnbonds2003]

Where is the beef heart??? :)

[@josedifranco696]

That scale

[@alfonsoValle21]

"Wet the tube a little bit" that's what she said

[@donhgr]

He definitely is no sausage maker LOL

[@yungeenalex281]

Yo I got that same scale to weight my weed

[@daanski82]

Great herb 😉 scale

[@abestang707]

Seth MacFarlane

[@jdnightwing]

Making sausage.....with NO fennel?? 🤔

[@renehogerhuis]

for

[@me446]

Never seen someone grinding the meat directly into the casing. That's a big no-no, never do this. There are many beginners looking on youtube for information on how to make sausage. Then, they stumble across a video in which the great Aaron Franklin explains how to make sausage. That's a shame. Sausage mixture needs to be well kneaded, to allow for myosin extraction, which is the natural "glue" from the meat that allows the sausage to bind. This operation is called "primary bind". Without it you won't have sausage, but meat crumbles inside a casing.

[@me446]

@ArchibaldMeatpants I am a world famous bbq restaurant owner so, according to your logic, you can trust my advice now.

[@Aih1616]

@@me446wheres your restaurant?

[@DamianK-qj9rl]

@@Aih1616 stop…don’t embarrass this poor dude😂

[@netdog713]

sorry about your fire :(

[@SouthsideDarealist]

Young jeezy ain’t even as precise as Aaron on the scale

[@jalenjose3905]

I like blood sausages with rice inside.

[@tonioyendis4464]

Stop asking for exact measurements! He's not going to give y’all his patented recipe! You think he's stupid?

[@bakernater77]

Drug dealer scales. Nice.

[@dwoodstwin]

Give me an 8th too

[@lvi185]

Moist

[@tomthomas334]

tapshit

[@thomashutto9585]

without measurements. this was pretty useless.

[@Zarthrow]

Thomas Hutto why? It's your meat, you can season it with whatever you want, however you want. There's no real measurement here.

[@immediatereview]

Plus if you are worried about taste, just do a once grind of your ingredients, and throw a little bit of the meat onto a skillet and taste it. If it's too strong, add more ground meat and fat. If it's not strong enough. More seasoning. Do it how you like it.

[@randywhisenhunt7726]

@@Zarthrow Then what's with the scales?

[@leolldankology]

I better not see you start sous viding your bbq...

[@SOLDOZER]

@Eric Pratt What the hell would people from North Carolina know about BBQ?

[@larrykillebrew2675]

Well, that was disappointing…

[@ScottysBackYardBBQ]

pointless video. never season fat.use a stuffer not a grinder

[@ericparker163]

Scottys Back Yard BBQ Are you telling this guy he's doing it wrong? Hilarious

[@SOLDOZER]

Scotty, your food videos are terrible. You should stick to terrible BBQ.

[@SOLDOZER]

Scotty, I saw your video where you turned a brisket into an abortion then cooked it on a gas smoker and called it "Texas brisket" Hahahaha!!!!!!!!!!!

[@ARTISTCHD1]

“TOGETHER We Stand And Divided We Fall”: And Iam talking about ALL ALPHA AMERICAS1_AMERI-CA_ANTIUTY2 Aggragate + Amalgamate. Alleged assumed as African-Americans are actual ancient aboriginense are authentic asan artistry and ancestry, .

[@mrcoz1764]

That sucked,,,no ingredience,,,,no smokin ideas,,,,,,,,this was a waste of time

[@hatchjustin]

Its how to make sausage. He gave meat to fat ratios. Notba specific sausage recipe.