CheeseBurger Sausage Rolls! | Chuds BBQ

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Sausage Roll
1676g Meat
250g Cheese
30g Salt
8g Granulated Garlic
8g Granulated Onion
10g Mustard Powder
120g Water
10g Dehydrated Onions
10g Pepper
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Knives
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Appliances
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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[@mdpolaris]

Thanks for leaving in all the chaos! Its refreshing to see we all have cooks that can go sideways, but in the end, we're still cooking outside!

[@carlsberg1668]

Sam the cooking guy does the same thing. It helps make everything feel more relatable between our lives and youtube land

[@jarodmorris4408]

Exactly How many of us can count on at least a few projects when we set out to BBQ on a Saturday? If I plan to BBQ on a Sunday, I start on a Saturday to confuse the BBQ gods that don't want me to cook anything with smoke.

[@PreatorRaszagal]

Love that you leave all the "happy little accidents" in 👍Poor you having to eat all of those 😄And I i hope the missus feels alright 🤒

[@HunterBoone1]

I think this recipe is what's going to make me give in and get my own meat grinder.... mouth is just watering for wanting to try these.

[@absoz]

As an Aussie, I didn’t even know if you American’s knew what a sausage roll was - but have been making them at home for decades. For an easy way, you can get premade sausages, slice them open, a standard length sausage is maybe 1.5 x 2 per sheet of puff pastry. Put in a little salsa or whatever into the groove, and wrap, cut into pieces - I usually do 6 per length, not 8 like you did Brad so each is more of a snack than a bite - and into the whatever cooking device About half way through the cooking time, I’ll put a little cheese on top of each, then a couple of sesame seeds, the cheese melts across the top - cook to your preferred doneness and cheese melting level Definitely with a nice sauce to finish it before they go in your gob Hope you giggled as much as we all were with the “what next can go ooops” - awesome vid

[@TopJimmyCooks1]

I love sausage rolls! We have an Aussie Bakery not far from me in Georgia! Meat Pies too.

[@absoz]

@@TopJimmyCooks1 from that bakery, gotta try the vanilla slice, or better still ask if they have "snot blocks" - yummo, even better if it has passionfruit icing on top

[@MrSando75]

@@TopJimmyCooks1 How do you like the meat pies? From what I understand, pies in US are sweet, like apple pies with sugar?

[@TopJimmyCooks1]

@@MrSando75 no, they are authentic. The place I like to go to is run by native Australians.

[@scottshreeve1007]

I feel that the notorious Boot Snake was full ass on gremlining you today. Love it and thank you for another great video

[@davidward1259]

Bradley, about 12 years ago, I came across an Australian recipe called "Sausage Rolls" that is basically the same concept. Main difference is it is a mix of minced beef and pork and the recipe I had used diced veggies added instead of the cheese. My kids used to call them "meat wads" (gotta love kids), but they were great for a reheat and eat sort of thing.

[@Trains-With-Shane]

If you are looking for more of a sausage vs cheeseburger vibe on the next run of those you could hit the burger mix with a healthy shot of dried rubbed sage and some chili flakes. Those look incredible.

[@johnnyb7560]

Love your videos and really looking forward to doing these this weekend! Thanks for great content and definitely keep the videos coming!

[@SilverFoxCooking]

Love it! It is cool to see you have a Murphy’s Law day and still come out with a banging sausage roll video.

[@wooklim9440]

So awesome...an every man's cook. Love the spontaneity, and we've all been there when the universe seems against us. You made it fun and creative; keep being you. Thanks.

[@Walt1119]

Another fantastic cook!!! Hope she gets well soon, we both have it! But, I've been wonderin,, where'd that "boot snakes hat" go? 😁 Thanks so much for sharing with us!! Keep it up Bradley!!!!!

[@TheIrishman007]

One of the best Episodes yet. I’m totally gonna make these. Yum.

[@chrischrismon]

Brooooo!! You are absolutely correct! These are freaking delicious! Yall NEED to go make these!

[@jimmie7787]

Oh yeah!! Grand-kids are going to love these! Me too.

[@davidupton4730]

Another masterpiece! You keep coming up with these, thanks, people are beginning to think that I can cook 😉

[@dianenew0]

Awesome! Great rebound on the cooker and table egg.

[@rdmaynard57]

These look absolutely amazing

[@timmedlock996]

😂 we all have those days! Have to give these a go; look very tasty

[@kylechapman710]

What a great idea chud 👌. I haven’t checked in awhile but super glad I did. Nice job buddy.

[@48randal]

Love it. No problems only solutions!!

[@TheDuner68]

LOL Bradley I love love love your vids, especially your editing, and humor!! Cheers buddy!

[@TonyHarlan]

Every single one of your videos. The most exciting thing for me is trying to figure out the special addition to your your knife roll. Pretty sure this one is a Chinese ZhiZhé

[@lx2nv]

Sometimes pellets get wet and clog the auger. I had to take my old one apart once because of that. Also - this looks amazing!

[@claytonbray5931]

yup this, this is more than likely what has happened when the humidity get two high for to long for me here i run in to the same issue

[@petitjeanriverhomestead]

I had the same problem here in humid Arkansas.

[@brewerfireguy]

Bro. What a great recipe. Thank you!

[@BasedBoomer1337]

Looks good Mr. Chud! Can't wait to see how good the english breakfast in the english breakfast video will look!

[@Stan_L]

Great video! Thanks for sharing.

[@tonycaudle]

These look amazing

[@user-pu9hc8ff4m]

Looks Awesome know what's going on the super bowl snack menu !

[@thewholewheat5010]

Love the channel! I’m always watching. But the sausage roll is an Australian delicacy. The only thing this was lacking was dried sage. Add that and you are on an absolute winner! Keep up the great posting

[@andreas4417]

Guga sent me here, and I am not disappointed, excellent videos and great content. Keep up the great work Bro

[@garryhammond3117]

Very creative Brad, they turned out really well - in spite of your pellet grill issues. Hope Brooke is feeling better soon - you should save her at least one... - Cheers!

[@WonkoTSane]

The auger likes to clog if the pellet grill sits with pellets in them and they draw moisture. You may have to pull all of the pellets out of the hopper and use something to break up the solid mass that is in the auger. I use a large flat blade screwdriver.

[@MrIslandlogger]

the legend keeps....legending!!

[@tateastill5841]

Cant wait to make this. Thanks for the Idea

[@karma201]

I can see these in my future! Thanks!

[@danshouseofsmokeandoutdoor7119]

Them looks delicious. Definitely got have a backup grill when got pellet grill. They definitely nice when short on time. Thanks for the video

[@dwaynewladyka577]

Mouthwatering, for sure. Cheers, Bradley! 👍🏻👍🏻✌️

[@chriscrist911]

Table egg, 🤣Loved it! Great cook

[@joseparra6443]

May be the auger pin snapped on your pellet grill. Super cheap and easy to fix. And thank you for all the videos, I watched your sausage basics video, to the spice percentages and created a spreadsheet with the spice formulas. So now I just input the weight of meat and it outputs the correct amount of spices. We just picked up your mom’s dip book too to polish our dip game. Thanks again man

[@joseparra6443]

Ps. I am going to use this recipe to create a low brow Beef Wellington. I have about 5lbs of sausage I mixed up last night. When I stuff I will leave a couple of pounds out and see how I can merge the too. You with all the gifts, Thx again man!

[@HVACRTECH-83]

What program can I use to make spreadsheets like that, I've never done it but have a bunch of recipies I'd like to do this to, like brining recipies wet and dry, equilibrium cures, different salame recipies ect. I always struggle with the math when doing say 6 lbs when the recipe is for 10 lbs for example.

[@joseparra6443]

@@HVACRTECH-83 ​​⁠I used Microsoft Excel. Look up how to make formulas in Excel.

[@roscocsa]

You know a bacon swiss burger wellington could be awfully interesting.

[@caseymeyer5773]

Yep, I'm making them for the super bowl. Can't forget the table eggs, LOL. Great Video and Recipe. Thanks

[@ConversionSoftwareVersion7.0]

YUMM!! These look absolutely delicious! Ahh man, I need to get me a meat grinder.

[@chrisfoley1722]

If it gets humid, the pellets inside of the auger tube expand and stop it up. I have the same grill and have had to take it apart multiple times. I now keep it I the garage with east coast weather

[@chrisadams3280]

Same thing for me. I was able to get all the falling apart pellets out from around the auger in the hopper and it started spinning again. Then I just keep feed going till the new pellets started falling out.

[@myboomstick0056]

After I'm done cooking, I started dumping the bin of all remaining pellets and let it feed everything from the auger before shutting the smoker off. Takes a little longer to start and wastes a few extra pellets but haven't had to take it apart since.

[@mitchellbjerke5547]

Do you keep a cover on it? I have a different brand but have never had that problem regardless of weather. Granted the South gets more humid

[@mexi0501]

I must be lucky, mine stays on the patio with a cover and with this SETX humidity and hard rains I’ve never had a problem with pellets. PB Comp 1600 just for reference

[@matthewfreeman1986]

There is a shear pin in the pellet smoker that keeps the auger from breaking if it binds up. Camp Chef sells them, they can be a little time consuming to replace, but it can be fixed

[@harrythehorsebbq]

Showcasing the daily struggles of a pitmaster 😂 love it 🤙🏻

[@thegregharris51]

I’ll definitely be trying these out.

[@stevec7498]

I bet they would be great with boudin also. Nice work.

[@adamcapwell1557]

Oh man, I'm gonna have to try making these for the superbowl with some brisket trimmings. I'm getting hungry just looking at them.

[@dammitmanism]

bought a grinder and ground up a couple of chuck roasts for first time and produced the best burger seen in this house ever. never would have happened had I not found your channel. me and my weber kettle are very thankful.

[@frcShoryuken]

Hell yeah! You should get a sausage stuffer sometime soon to go with it too (and don't even bother with those grinder stuffer attachments.... ask me how I know lol). Homemade sausage is a gamechanger

[@dammitmanism]

can you recommend something affordable

[@michaelclancy4509]

Thanks for a great idea Brad.

[@waynelion-cachet35]

Is this a leading candidate for a Super Bowl snack? I would!

[@StitchJones]

"my table egg" best comment this week!!!

[@mikepoyner3382]

I had something similar happen to my traeger a couple of times. Once it was mice chewing the wires... replaced and rubbed irish springs bar soap on wires and inside of box. Mice hate the smell, its an old farmers trick to keep them out of your house. Second time, I left pellets in the auger on a humid day and it jammed up. Pulled the auger and cleaned it all out. Still running like the day I bought it. Hope this helps! Love the videos, keep them coming!

[@goofsaddggkle7351]

Haha best sales pitch for non-electric powered grills yet

[@KartizaK]

That is a brilliant idea !

[@brianhadad1]

Him using the little torch to light the big torch reminded me of Hank Hill's small can of WD40.

[@ronhenry2025]

The auger in the pellet grill is most likely jammed by pellets that got wet and swelled up, before drying. It's fixable, you just have to dig into it. The recipe looks awesome!

[@jeffmiller6100]

Thanks ! Worked out for me cuz I don't have no pellet grill Thank you sir🤜🤛💥

[@BenFeldman-kz7gt]

Looks delicious! Time to do a whole video or series on caring for and repairing a pellet smoker. Keep up the great content!👍 How about a how to make KC bbq taste as good as Texas video in honor of KC being in the Super Bowl! Not sure how to pay tribute to San Fran.🤔

[@VicBarry]

“Table Egg” 😂

[@andrewr2650]

I'm going to have to try these! To be that guy, everything made will break somehow at some point. But unlike the pellet smoker, the offset wont leave you without a way to make heat.

[@bobhealy1052]

Hello Bradley!! Love the channel. I'm curious what made you cut the rolls before cooking instead of after cooking.

[@sniktripn7217]

I've been doing pigs in a blanket a lot lately and now I want to try these as well

[@livelovefish3728]

Great vids! Super relatable. Any alternatives to a high temp cheese? Can’t get anything time?

[@stevev1758]

awesome! thanks

[@snareshaun]

There is a shear pin on he auger. They break all the time. When i still had mine i replaced it with a small bolt. Never had the problem again

[@stewartborgman5702]

Must have been a Monday! There is usually a small shear bolt where the auger attaches to the motor, good place to start. Also have had gears go bad in the motors.

[@bbqbeer1883]

I need a beer, my mouth is watering 🍻

[@chilecayenne]

That reminds me...I need to brew beer this weekend!!!

[@bbqbeer1883]

@@chilecayenne save me some kegs

[@gehbal9]

I've had to replace the auger pin on my pellet smoker before. Moisture gunks up the pellets/dust and when it dries it sheers the pin when the motor tries to spin.

[@chrischrismon]

We are doing these right now as we speak. We did make a few small changes. We added real onion not dried, and used a different seasoning.

[@dennisschickling2249]

Looks Great. Thanks. #STAYSAFE #PHILLYPHILLY 🇺🇸

[@jimpalmer4061]

I now know what I'm cooking for the next party

[@molebogengbutanasomo3894]

What flavour does the table add? 🤣Thanks for another great video

[@jasonstarr6419]

of all the days for YT to put THIS on my feed... I'm doing a juice fast today!!! Heck, I'd have been willing to drive up to Austin (Manchaca) for some of these yummies (even though I detest I35). Gonna have to make these guyz!!!!

[@Joverine]

Pickles added after the cook would probably balance out the richness you mentioned, but wow these look amazing

[@SuperPfeif]

Nice!

[@jgpinc]

So I tried these smoked cheeseburger rolls but didn't take into account the amount of grease. So they ended up on a tray soaking in grease which makes it difficult to crisp up the pastry. I ended up siphoning off the grease with a food baster on the smoker, then moving them at the end into the oven @ 350 degrees. They came out quite tasty but I'd definitely use a rack or broiler pan. I also used ground beef instead of sausage (not my preference) so might have been a factor. I will definitely make them again....sausage version. Great video instructions as it was my first time using pastry.

[@hunterace1994]

Yum yum!!!!

[@JrSVT]

Hey, Mr. Sausage guy...I've got something for you to try to make...Weisswurst! I've been living in Germany (Bavaria) for a little over a year and Weisswurst is one of my favorite sausages. I'd love to see your version of Bavaia's breakfast sausage, served with a pretzel and sweet mustard.

[@Trumpetmaster77]

Deliciousness

[@TA-en9gu]

Hi Brad I believe you will find that the pellets remaining in the pellet tube has drawn moisture and solidified.the next step is to expose the auger tube from the bottom remove motor from worm screw and start rocking back and forth gently while cleaning tube with heavy gauge wire or rod. Been there done that. Just Doin Back yard BBQ T

[@josephthul2938]

Pellets absorbed the outside moister and jammed the auger. A grill cover can help prevent that.

[@tct9mm151]

Pellet dust and pellet jam. Remove the auger and clean the tunnel! It's a very easy job but should be done once or twice a season. I'll be cooking these sausage rolls! GREAT VIDEO!

[@slideoff1]

You need a gear and fan kit for that pellet smoker... prolly around 25 to 30 bucks amazon.. very easy to put in.... make sure you clean out the tube also!!

[@taccosnachos]

There is a place by me that sells rib "kabobs". It's cooked country style pork rib cubes that are battered and deep fried on a skewer. Would like to see your spin on something like that

[@beechermeats9797]

For the algorithms bay bay!!!!

[@matandameerazoller986]

What happened to the Sunday night live streams? Loved the international thing also! But miss the Sunday nights! God bless!!!

[@stevenramsay1249]

Sorry but it's funny too see you having one of my run of the mill day's Murphy favourite past time is kicking my ass daily 😂😊

[@CyFr]

The cheese is lava

[@mikegehner6438]

Try cornbread with everything bagel seasoning

[@joeybagofdoughnuts6664]

yummie!

[@Ysumguy]

Cheese Burger Wellington! Lol

[@darkmessiah1883]

Oi' you're going to have a lot of English folks drooling on their keyboards making a sausage roll like this mate

[@wheelairrentals7132]

If it’s been raining or there has been high humidity and you haven’t been running the auger, the pellets swell up and jam the auger. It a pain to clean.

[@b-radkisuke8773]

Lol what is going on today.. felt that

[@rocketmail125]

That Traeger motor is easy to replace.

[@kevingreer7860]

If the pellets have gotten wet and expanded, then you'll likely have to take the housing apart and replace the auger shear pin. Thankfully they're only like 50 cents online. I keep a few handy. I also empty the pellets going into winter to try and prevent that from happening again.

[@scottballentine1846]

Vacuum your pellets out or however you would normally remove them. Check for auger blockage. With all the rain you might have wood concrete down there. Remove it and see if that gets you working again. You might try tapping the auger lightly with a hammer too.

[@allenbateman3518]

Auger jam... Pellets got moisture

[@Synaptic_Response]

Pellets might have gotten wet in the auger. Might need to take it apart and clear the auger. Happened to me after some snow here where I lived.