Chorizo Sausages using collagen casings

I've taken an interest in making sausages again because I wanted to experiment with collagen casings. They work well. These sausages are only mildly spicy because I don't like spicy foods, but you can make them as hot and spicy as you like. Note: These are sausage links, common in parts of Europe, not the spicy pork paste we see here in the stores in Southern California. Also, I forgot to add the vinegar, but the sausages came out delicious anyway. If you want a list of the spice mix, here it is:
2 tablespoons paprika
2 to 3 tablespoons chili powder, mild or spicy
1 teaspoon black pepper
½ teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon ground coriander
¼ teaspoon grated fresh ginger
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
2 teaspoons salt
6 cloves garlic, crushed
See the full recipe on my web site at:
www.white-trash-cooking.com/re...
This recipe uses natural hog casings, but you can substitute with collagen casings.
If you like this video, help it succeed by sharing the link in social media. Also, please click the Like button and if you haven't yet subscribed to my channel, please do so. Thank you.

[@salcalderon2125]

Happy Birthday my friend! My birthday is coming up soon and I'm planning on making your sweet Portuguese bread on that day. Can't wait! God bless you with many more. 🙏🏼

[@MobileHomeGourmet]

Thank you, and Happy Birthday to you as well. I hope you enjoy the Portuguese sweet bread. -Dennis

[@madamem7856]

Dennis, a very Happy Birthday to you! Glad to see you busy making sausage. We've made sausage with the collagen casing. A bit harder to work with we found, and a bit tougher than the natural casings, but they seem to be more readily available. A fun video to watch!

[@MobileHomeGourmet]

Thanks Mea. Making sausages is fun and also they're delicious. I'm pleased you make them too. --Dennis

[@AuntieVeraCharles50]

HAPPY BIRTHDAY TO YOU... HAPPY BIRTHDAY TO YOU... HAPPY BIRTHDAY DEAR DENNIS.. HAPPY BIRTHDAY TO YOU!!!!! XOOXOXOX

[@MobileHomeGourmet]

Thanks Scott. Much appreciated. -Dennis

[@gerardacronin334]

Happy Birthday Dennis! Nice to see you back on KZbin.

[@MobileHomeGourmet]

Thanks. It's good to be back doing videos again. -Dennis

[@gerardacronin334]

@@MobileHomeGourmet Good for you for buying yourself a cooking related birthday present! I’m not such an ambitious cook as you are, and I have far too many kitchen gadgets already, but I do make myself a birthday cake each year. This year it’s chocolate. I bought myself a new golf bag for my birthday.

[@pamwerren1458]

Thank you ...and Happy Birthday!

[@MobileHomeGourmet]

Thank you Pam! -Dennis

[@onesixfive]

happy birthday dennis! the sausage looks great!

[@MobileHomeGourmet]

Thanks. I made bratwurst today and they're even better. --Dennis

[@stephaneslec2171]

Happy Birthday from Canada, Dennis! I've been enjoying your channel and recipes for years and I am grateful to you for your fun and informative shows. I wish you All the Best on your Special Day and Always. God Speed!

[@MobileHomeGourmet]

Thanks so much! I'm happy you like the channel Stephane. -Dennis

[@goattactics]

Sausages look fun to make. Thanks for the explanation and for sharing

[@MobileHomeGourmet]

They are! Thanks for the comment. -Dennis

[@toddamyross693]

happy birthday. I have recently started making snack sticks and sausages. I love experimenting and trying different recipes. Enjoy the journey.

[@MobileHomeGourmet]

Thanks Todd & Amy. Yesterday I took two beef sausages out of the freezer to thaw in the refrigerator. I'll eat them for lunch with two poached eggs. Sausages are great, and homemade is even greater. -Dennis

[@Your.Uncle.AngMoh]

Happy cake day, Dennis.

[@MobileHomeGourmet]

Thank you kindly. -Dennis

[@ColdRunnerGWN]

Hope you had a happy birthday. I never thought of making my own sausages, but it looks really easy, so I may give it a try.

[@MobileHomeGourmet]

They are easy. I just bought a sausage stuffer for $65 on Amazon. I like controlling what's in the sausages - quality meat rather than funny animal parts. Thanks for the comment. -Dennis

[@50hellkat2]

Happy Birthday Dennis. Cheers and all the best to you.

[@MobileHomeGourmet]

Thank you kindly. -Dennis

[@mariclar53]

Happy birthday sweet man!

[@MobileHomeGourmet]

Thanks! -Dennis

[@ShesInLosAngeles]

Happy birthday!! 🎁

[@MobileHomeGourmet]

Thanks Jane. -Dennis

[@warmsteamingpile]

You can link collagen casings by twisting but you have to twist at least a dozen times. After drying overnight in the refrigerator they will hold the twist.

[@MobileHomeGourmet]

Thanks for the tip. I still have some collagen casings and I'm planning to make sausages again soon. I'll give this a try. It looks promising. -Dennis

[@warmsteamingpile]

@@MobileHomeGourmet I learned that from a retired butcher. He spins the link like a jump rope.

[@turtlehopper81]

happy birthday. hope you have many many more

[@MobileHomeGourmet]

Thanks Trent. I hope so too. -Dennis

[@yammie68]

Happy Birthday from Texas

[@MobileHomeGourmet]

Thank you!!

[@Barbarra63297]

Back in my hometown we have a couple wonderful Tortillerias, they make fresh bulk Mexican Chorizo every day and it's delicious. Now, living in Northern Europe all I can get is Spanish Chorizo, which is good but at least for me doesn't compare with the Mexican version. I would love to make a Mexican version, would you say this recipe you are making is more Spanish than Mexican and also, on your other sausage videos, do you have the Mexican version? I've looked online but because I don't know the real traditional version recipe for Mexican style I don't know if the recipes I have found have been tweaked and I'm just looking for the traditional no frills version! Thanks Dennis! Always happy to see you with a new video out!

[@MobileHomeGourmet]

Thanks Barb. A few years ago I made my own version of Mexican chorizo and it was pretty good. It was better than the packaged product because it was made with pork meat, not other stuff. Here is the link to that video: kzbin.info/www/bejne/i2e8poitdslqY5Y You might need to experiment to find a spice blend you like. I hope this helps. --Dennis

[@PirateCommander]

Chorizo is definitely identified as Spanish in Europe for sure. I love that you're making your own. I made my own sausage meat when I lived in USA because it was so hard to find anything tasting right for bangers or Scotch Egg, so I know it's an effort worth making to get what you want. Totally thumbs up for developing a recipe to suit your taste as certainly Chorizo doesn't have to be a specific recipe, in fact, sausages of any kind the world over made by traditional methods are going to be different butcher to butcher housewife to housewife and farm to farm. I'm interested to know if you intend trying the hanging / storing kind to see how that goes ?

[@MobileHomeGourmet]

Thanks. I agree about making some things ourselves. A friend told me some people in Europe won't reveal who their favorite butcher is because they don't want others to know where they get their delicious sausages. I just received the sausage stuffer I bought for myself as a birthday present. Today I am going to make bratwurst. If all goes well, that will be a future video. -Dennis

[@PirateCommander]

@@MobileHomeGourmet Haha ! ''won't reveal who their favorite butcher'' Totally true, even more so if your butcher only does a certain amount ... then don't offend by asking for the recipe either. You bought it yourself ? Man after my own heart.

[@Frasierpoo]

Happy birthday my Internet friend

[@MobileHomeGourmet]

Thank Ethan. -Dennis

[@shawnmorris5693]

Happy Birthday!

[@MobileHomeGourmet]

Thanks Shawn. -Dennis

[@bonzo1928]

Nice video, but I was hoping to see you cook the sausage in the casing as my collagen ones always seem to split when I cook them. How did you go with yours?

[@MobileHomeGourmet]

My collagen casings usually split too. I've returned to using natural casings. -Dennis

[@bonzo1928]

@@MobileHomeGourmet ok, thanks for the heads up. Sadly the natural casings here in thailand are very tough!

[@MsMollyson]

Happy birthday!

[@MobileHomeGourmet]

Thanks Molly. -Dennis

[@ziweiwang1704]

happy birthday!

[@MobileHomeGourmet]

Thank you! -Dennis

[@elchagie]

Happy birthday ❤

[@MobileHomeGourmet]

Thanks Joe. -Dennis

[@ceci2673]

How do you cook it? They blasted in the pan

[@edg5218]

Happy Birthday

[@MobileHomeGourmet]

Thank you. -Dennis

[@SwordsmanCaim]

Happy birthday

[@MobileHomeGourmet]

Thank you. -Dennis

[@AuntieVeraCharles50]

But of course... and you KNEW I couldn't just let this all go.... "Sausage Pricker" was my stripper name.... oh... you know the rest....

[@MobileHomeGourmet]

Thanks Auntie. As I write this I am munching on my first homemade bratwurst, on a toasted roll with caramelized onion on top. Delicious. It will be a future video. -Dennis

[@budsutt]

What size casings were you using? I couldn't tell if it said 22mm or 32mm. Thanks.

[@MobileHomeGourmet]

They were 32mm.

[@budsutt]

@@MobileHomeGourmet Thank You!!

[@ritasmallwood5639]

have a happy birthday an every day

[@MobileHomeGourmet]

Thank you Rita. I appreciate it. --Dennis

[@xiaohuli-yf4jm]

How much does collagen casing cost per meter?

[@MobileHomeGourmet]

You can check the price on amazon.com.

[@jcboom6894]

Happy Belated Birthday. Honestly, you do not look 71. You need to post oftener, Dennis. You, unlike a lot of the You Tube cooks, know what you are doing and explain why you are doing it. A lot of then just laugh and throw food together and do not even measure properly. One of them that throws stuff together has a B&B and she never ckks there, always at her house. I think she has a flour sponsorship also. She had never made a rhubarb pie and someone sent her the rhubarb and a recipe and she peeled the rhubarb!. I bet the pie looked sad.

[@MobileHomeGourmet]

Thanks for the positive feedback. Even though my prostate issue hasn't been resolved yet, I feel like making videos again. Today I made my own bratwurst. I have other videos planned. --Dennis