Easy Homemade Sausage | Swine & Bovine Barbecue

This sausage was incredibly easy to make and turned out fantastic.
Ingredients:
2276g pork and brisket combo
1 pack of Chuds BBQ Nice & Plump Sausage Starter
5.5g pink curing salt
26g mustard seed
25g coarse black pepper
6g crushed red pepper
Things I Use:
Sausage Stuffer
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Sausage Casings
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Sausage Pricker
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12 Mesh Black Pepper
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Charcoal Torch
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Nitrile Gloves
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Trimming Knife
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Slicing Knife
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Chef's Knife
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Charcuterie Book
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Camera
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-35mm Lens
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-24mm Lens
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-Wireless Microphone
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-Shotgun Microphone
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-Tripod
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[@dennisjones6943]

The video quality and editing just keeps getting better and better

[@swinebovinebarbecue]

Thanks, Dennis!

[@gourmetwoodsman]

Lice looking sausage, great color! I've been heavily influenced by Brad too as well as Eric over at 2 guys and a cooler.

[@tomhlavnicka1618]

When linking your sausage it works really well to roll the first one away from you the second towards you and so on. That way they won’t unwind… Good job on the video!

[@swinebovinebarbecue]

That’s the way I typically do it but switched it up this time. Thanks for watching!

[@seanew121]

In South Los Angeles, chicken sausage is traditional. Also, I think all of us BBQ lover’s colons will appreciate the change of pace.

[@jareddyer2900]

They ended up with some good color 🍻

[@2guysandacooler]

Nice Video. You can definitely tell that you've studied under Bradley😉😉. Beautiful looking sausage at the end as well!! Great juicy cut with a nice tight casing!! If I could offer a tiny bit of advice when it comes to stuffing. As you crank the stuffer pinch the tip of the horn and allow the casing to be pulled off with the pressure of the meat coming out, rather than scooting the casing as you are stuffing. The end result will have little to no air pockets and the sausage will have been stuffed a bit tighter in the casing. I know your channel is young and sometimes it takes a minute to get noticed by the You Tube Algorithm but keep at it!! Your information is solid, and your technique (although not bad now) will improve over time. You got a sub out of me; I want to keep an eye out for your content. I can't wait to see the creations that you come up with as your style evolves.

[@swinebovinebarbecue]

I’m honored! Thank you for watching and for the tips. I’m always looking to get better. I get a lot out of your content and love the creativity you put into sausage making.

[@fredgrejda4610]

Thanks for a great video.

[@andrepatterson7058]

Great video 👍🏽👍🏽

[@SuperPfeif]

Awesome!

[@kdranchaz3240]

Great job!!

[@randypoe560]

great video

[@Andrew-oh2nr]

I remember the CHUD movies from the 80s. Cannibalistic Humanoid Underground Dwellers. I'm glad the CHUDs have evolved and now have a pleasant sausage seasoning. The thought still scares me a bit though.

[@swinebovinebarbecue]

😂😂😂

[@Trumpetmaster77]

Beautiful looking sausages, thanks for sharing!

[@narbekalantarians6269]

Very nice. I've got a bunch of brisket and rib trim and now I know what to do with it (after getting the sausage mix).

[@swinebovinebarbecue]

You’re going to love it!

[@hojobbq]

Drew - I notice sometimes you spice the cubed meat first and then grind - and this video you grind and then seasoned (both methods you let it rest over night for the cure) - you prefer spice then grind OR grind then spice - thanks Ted

[@swinebovinebarbecue]

I prefer adding the spices after the grind now. I season with salt and cure the night before grinding. Then add all of the other spices and milk powder after grinding the meat. It makes clean up easier

[@hojobbq]

Great looking links ! Have you ever cold smoked on the chud box? I have a hanging system for my direct heat cooker and hope to use it for cold smoking - Ted

[@swinebovinebarbecue]

Thanks! I haven’t tried cold smoking on it yet. It is on the list of things to try though

[@chriscrist911]

Hey Drew... great video. Do you have item number on those wire racks? I'm looking on Amazon and there are several. Thanks man

[@swinebovinebarbecue]

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[@Andrew-oh2nr]

Is the smoker at 150 F or deg C?

[@swinebovinebarbecue]

Fahrenheit

[@michaelpardue2400]

Where you get the BBQ Chuds?

[@swinebovinebarbecue]

The sausage starter? It’s at chudsbbq.com

[@michaelpardue2400]

@@swinebovinebarbecue thanks