Thanks for watching Everyone! *This is a collaboration with 2 Guys & A Cooler and their **#Celebratesausage** project. 30 days of sausage collaboration videos with lots of food KZbinrs - check them out:* kzbin.info/door/dnBWzYQfkql-o460NTL1Tw *As always the recipe is in the description box.*
@douglascampbell98094 жыл бұрын
My tastebuds are celebrating. My body will not be happy and will seek vengeance on me later.
@ThePyrolith4 жыл бұрын
Oh man, I know I don’t usually go through enough sausage to justify getting a grinder and/or stuffer, but these videos definitely tempt me!
@2guysandacooler4 жыл бұрын
Great Episode!! Thanks for participating in the series Glen!!!
@GlenAndFriendsCooking4 жыл бұрын
Can't wait to see what everyone cooks up over the next month!
@davidhalldurham4 жыл бұрын
The only step I would add is to saute a little piece and taste it before you stuff the meat into the casings. That way, you know what the final result will taste like and you don't end up saying, "Wow, I should have added more this or that."
@MikeKolcun4 жыл бұрын
Saw a tip from Kenji about just microwaving a small bit to taste for seasoning. Good idea!
@FallyArgi4 жыл бұрын
@@MikeKolcun To further add to this it's better to use a microwave because it doesn't brown the meat or impart any flavourings from the oils so you get a much more accurate flavour. Can't speak for Kenji but that's why I always use the microwave to test. Same goes for meatballs but in that case a bit of browning isn't the worst but it can overpower a small sample.
@zeropointfool3 жыл бұрын
so simple yet such wise advice
@DonMalik20084 жыл бұрын
I was the butcher for almost fifteen years and personally made all of our sausages in store. Nice work with these!
@jodydorsett87264 жыл бұрын
I'm always a fan of creators collaborating. It grows both channels and shows the true heart of the creator.
@BigJawnMize4 жыл бұрын
OK just made this...didn't case them, just packaged it as slugs for patties. I did 3.5 pounds pork shoulder and 1.5 pounds chicken breast (had them in the freezer and needed to use them) but followed the rest of the recipe to a T. Just fabulous sausage.
@kevinnelson97164 жыл бұрын
Love the channel. I made my first batch of sausage today using this recipe and it came out great. I did a sample patty and adjusted the salt a bit to offset the sweetness. I also did a 3 minute mix in a Kitchen Aid for a slightly smoother texture. But the taste was spot on and very yummy. The collaboration of the two channels is interesting. I look forward to more.
@GTbrunO4 жыл бұрын
My tip to make loading the casings onto the funnel a little easier, is to rub a little cooking oil on the funnel. This helps the casing slide on much easier.
@stevenlord57304 жыл бұрын
Those smell, I mean sound, delicious! But, seriously, I can imagine how they must smell.
@ladywithasword45872 жыл бұрын
That maple syrup looks incredible.
@markfalzini546410 ай бұрын
Made this yesterday and it is delicious! Thank you for sharing this recipe. And after spending three lifetimes trying to stuff sausage using the attachment for my kitchen aid, I've ordered the sausage stuffer you use in the video!
@NostalgiaBrit4 жыл бұрын
I have dreams that, when Jules comes on screen & says "hi friends," she follows up with "hi Steph!" That would be a dream come true ❤️❤️❤️
@anthonycima74 жыл бұрын
Glenn: now for some maple syrup *pulls out a Canadian “small” jar*
@GrizzAxxemann4 жыл бұрын
No... that's the "I have family that has a Sugar Shack" jar. Maple syrup is expensive as hell in Alberta.
@fnjesusfreak4 жыл бұрын
@@GrizzAxxemann I think it's more east coast/west coast than Canada/US. Maple syrup's about as big my side of the ditch as his.
@dougjonnaebel57042 жыл бұрын
too funny. I'm Canadian, and I didn't even blink at the size of the bottle until I saw your comment...😆😆
@Max-dg5gj Жыл бұрын
@@GrizzAxxemann When people talk about Canada they mostly mean Ontario, QC and Maritimes
@iysaw4 жыл бұрын
I'd fry the onions & apple together. Extra flavour baby!
@hecate2354 жыл бұрын
Oddly enough, breakfast sausage is on my mind. Pork butt is on sale here this weekend and I was thumbing through my recipes for one with maple syrup, when your recipe popped up on yt recommendations. The apple sounds excellent. Chubs for me, casings are just too much trouble. Thanks, Glen!
@wendylindsay3837 Жыл бұрын
I have dried casings and natural casings - but opt for simply making some small sausage rounds (like miniature hamburger patties). Then plastic wrap and follow up with vacuum sealing and freezing. The rounds are great to slip into a hamburger-type bun for breakfast sandwiches.
@DrButcher19714 жыл бұрын
I make mine into sausage rounds using a patty press. I use deli film to separate them and then freeze. They make a classic breakfast sandwich on a toasted English muffin. This recipe looks great, I'll going to give it a shot.
@crystalwright15044 жыл бұрын
I do the same but I use patty papers. So much easier than making links. I freeze them on a cookie sheet then put them in a bag after they're frozen.
4 жыл бұрын
I agree personally I prefer the patty but he's cheap on the Maple Syrup and to add a bit of extra zing I'd add some Maple Sugar 😉 of course how your syrup is finished HAS BIG difference on flavor if you use Natural Gas/LP instead of Wood Fire Boiled as well as Reverse Osmosis affects the flavor #woodfiremaplesuyrp
@cameronjm Жыл бұрын
That looks delicious. I will put that on my list to make. Thanks for sharing
@ladykenja27004 жыл бұрын
- Looks 'yummy." Thanx for sharing.
@cindymichaud71114 жыл бұрын
Really nice... This looks so good I may try my hand at making a chub of breakfast sausage. Thank you!
@CharlenePink-Dufresne4 жыл бұрын
Glen, I've been making homemade sausage for decades. The recipe you used was great, but if you want to elevate the flavor just a bit more, try adding a bit of mace to the spices. Just a little thought because a little of that can go a long way. I promise you will not be disappointed. I always test my batch before stuffing as well. That way there's time to make adjustments before hand. Great job! Love maple breakfast links, or patty's .😍🤩😊
@jperello0012 жыл бұрын
Thank you for this recipe!
@gzo3134 жыл бұрын
I really enjoy your videos, the production is top shelf. I love all types of sausage and have a grinder attachment for my mixer so this has inspired me. I prefer link, but will have to go the loose or patty direction since I don’t have a stuffer.
@arescue4 жыл бұрын
With all the fun kitchen tools, gadgets, I would like a video tour of your pantry/kitchen.
@LeesaDeAndrea4 жыл бұрын
Fun to see the whole process of sausage making.
@honthirty_2 жыл бұрын
Love the show,
@spacehead744 жыл бұрын
That is a gorgeous pork shoulder.
@dragonflyhill57484 жыл бұрын
You are such a diverse cook. What a good lesson on making sausage.
@BBQandBottles4 жыл бұрын
This looked incredible! Talk about upgrading your breakfast.
@Katya-zj7ni2 жыл бұрын
They look gorgeous ❤
@canaan_perry2 жыл бұрын
Great job -- these look amazing!
@nicolenew1708 Жыл бұрын
AMAZING
@plokikoki35943 жыл бұрын
Purple shirt lady is all about that breakfast sausage 🤤
@BalticHomesteaders4 жыл бұрын
They look great. In the UK we would call them chipolatas or 'chips' for short.
@woodshome113 жыл бұрын
I'm going to have to try this, it looks great, thanks.
@christopherbako4 жыл бұрын
I very much enjoy stuffing the sausage!
@sugarplumprincess54 жыл бұрын
Hello Glen! Thank you for inspiring my husband and I to start cooking. I have one quick question - we often see you using a kitchenaid stand mixer. Have you ever used any other brand? Cuisinart/breville etc? It would be cool if you did a faceoff video between the different brands
@darklordrowan61524 жыл бұрын
Nice looking sausage Glen, I just got a meat grinder recently so I've been looking for good breakfast sausage recipes will definitely try this one out :D
@German_MDS4 жыл бұрын
Nice recipe. I'm looking to buy a vacuum sealer for my self, I think it would be interesting if you can make a video about vacuum sealing foods. Like pros and cons, different types of food, techniques, etc. Cheers!
@solomonkane4084 жыл бұрын
I love love breakfast sausage those looked delicious man .
@Leafgreen19764 жыл бұрын
I knew you were the type of person to not even sleep in on a Saturday, Glen.
@phyllisstrider29984 жыл бұрын
I could smell the maple sausage here in North Carolina USA. It was good.😋
@stevenfaber38964 жыл бұрын
Looks like that sheeps' lining once you got it going was the best link you've had for casings, or pork, I hear now, lol.
@CouldUseARide4 жыл бұрын
Glen!! Where do you get your maple syrup?? Sobeys here in Newfoundland recently stopped carrying the Quebec extra dark stuff and I'm in the midst of a withdrawal :P The Amber and Dark variants just don't cut it ;)
@CouldUseARide4 жыл бұрын
@@Vedexent_ omg I just noticed your comment....thank you so much!!!! 4L very dark coming right up.
@guster204 жыл бұрын
Wow that looks so tasty!
@shigemorif10664 жыл бұрын
Wow, those sausages look amazing!
@snellscroft4 жыл бұрын
Go to The Scott Rea Project, on KZbin and Facebook, a brilliant butcher from Worcester in England to see how to make many different sausages and all other butchering. Good to see a new sausage to try.
@thecalicoheart79464 жыл бұрын
Thanks for the tip. 🙏🙂
@manwithbeers4 жыл бұрын
Scott is an amazing butcher and sausage guy but he uses way too much "rusk" or fillers. Must be a British thing.
@wemcal3 жыл бұрын
Great video and the food looks delicious
@jmadd10004 жыл бұрын
This is excellent
@ljoes77334 жыл бұрын
Fellow Torontonian here! by way of Glasgow Scotland originally haha Have you ever thought of making a Lorne square sausage? They were my favorite thing growing up in Scotland and knowing you aren't the biggest fan of casing they'd be the perfect sausage for you? or a Cumberland? one long link of sausage! love the channel!
@tomadkins28664 жыл бұрын
I'm right there with Julie, I don't like heavily seasoned breakfast sausage. Some years ago, purely by chance, I had the absolute best sausage at a small restaurant about 60 miles from home. The owner told me the name of the supplier, which I promptly forgot. Not long ago I made the trip back to the restaurant just for the sausage (They make fantastic pancakes, too) and got the name of the supplier. Now, I drive the 60 miles every few months and stock up on a whole variety of their sausages.
@RossMcCartan4 жыл бұрын
Hi glen! Live your videos. I was wondering if you have any recommendations for sausage grinders for a beginner like myself?
@kevinnelson97164 жыл бұрын
I am a beginner as well. I happen to come across a Weston #12 1hp on sale at Bed Bath and Beyond for $90. Tried it out today. It ran great. It's small and easy to figure out. Buzzed through 2lbs of pork in about a minute. I also used the stuffing attachment to make links and that went well too.
@TACOMAN5OOO4 жыл бұрын
Glen, how do you stay thin with all this delicious food you make?!?!
@TACOMAN5OOO4 жыл бұрын
Megan Greene where does Julie work? Asking for a friend...
@bigfatbaataed4 жыл бұрын
Hunting internet trolls with axes in the north woods...
@Trainwheel_Time4 жыл бұрын
Looks wonderfull!! I wonder if they would be decent on that smoker you have...
@MikeKolcun4 жыл бұрын
Any experience with the kitchen aid meat grinding attachments? Wondering how it stacks up for occasional use vs the purpose built tool. Thanks!
@machinedgod4 жыл бұрын
This looks great Glen, you've convinced me to try and do this myself :-)
@joeyd.61724 жыл бұрын
I always cook a tester patty before I stuff to make sure my seasoning is good.
@cctn20124 жыл бұрын
I bet those taste great!
@EastSider482154 жыл бұрын
Oooooh, I love this! I’m watching them all!
@djm74944 жыл бұрын
Ooooohhh looks SO GOOD!!
@rogertrozelle81592 жыл бұрын
My stuffer looks identical to yours, & I have trouble stuffing the smaller sausages and pepperoni. Just how much liquid should one expect to add to the mix ? Thanks.
@gsilcoful4 жыл бұрын
Get water in the casing and it will slide onto and off of the funnel easier. Or, just make patties. I really don't like the idea of eating the guts. Ha, so I remove the casing anyways. After taking off the casing I have grilled the sausage and it maintains its shape and nobody is the wiser. I like your videos. They have been a great friend getting through covid. Thank you.
@pcb4623 жыл бұрын
As a guy from Mississippi, I like a sage sausage. But we all have or preferences.
@mortshare70374 жыл бұрын
We’ve found when making sausage to mix spices with liquids gives a more consistent blend into the meat. Since different flavors are soluble in different liquids, we get about a tablespoon of a vinegar, an alcohol (gin, sherry, vodka) and an oil then mix all liquids and all the spices together, then add to the meat. That amount of liquid disappears into the ground meat and gives a more consistent spicing for us.
@nosaltiesandrooshere74884 жыл бұрын
👍 Sehr gut, interessant und schön, danke! 👍 Very good, interesting and beautiful, thank you!
@afrikanking2254 жыл бұрын
Lovely channel. If you guys love this channel, you will love Scott Rea. Great stuff
@taccosnachos4 жыл бұрын
What an epic KZbin Sausage Party!
@ABWSKITCHEN4 жыл бұрын
Literally we can smell your channel.
@cesteves68824 жыл бұрын
I really enjoy your wife but when she said she doesn’t typically like breakfast sausage means we are now mortal enemies!! Great video I enjoy you guys
@cayteowands4 жыл бұрын
Yummmmmmmmm Love maple & apple
@buckshot02034 жыл бұрын
I don’t know if you’ve seen it or not but the Scott rea project KZbin channel does a lot of sausage and can show ya how to link sausages easily
@austin28424 жыл бұрын
Glen, check out Scott Rea's channel. Traditional English butcher. He has some helpful pointers regarding sausage mix consistency. He also has an easy method for link making.
@cmonkey634 жыл бұрын
Me: I need a new fridge. Them: How big? Me: Well, from time to time I'll need room for a gallon of maple syrup. Them: Imperial or US gallon?
@cmonkey634 жыл бұрын
@@Vedexent_ I am this old: I grew up before the metric system, and had to learn that an Imperial gallon has 4.5 litres, while a US gallon has 3.8. But yeah, probably comes in 4L jugs now. If you can afford it, or have your own sugar shack.
@fnjesusfreak4 жыл бұрын
Metric gallon (4 liters; a term I've actually heard used in Canada.)
4 жыл бұрын
Thank my Ancestors for teaching your ancestors after all Maple Syrup was "OG Snow Cone "invented by them originally my ancestors would make sugar after all it's lighter and easier to travel with from the various hinting fishing and gathering camps throughout the seasons
@ComSat_Bornem4 жыл бұрын
Next time, put some water(2 or 3 inch) into the casing before putting it on the funnel, it makes it more easy to put it on but also to fill the casing.
@Jacob-Vivimord4 жыл бұрын
How necessary is it to put the sausage meat into casings? Could you just use it as is?
@jamesthomas40804 жыл бұрын
Glen mentioned that he can also make a chub (for sausage patties) or just put it in a container (for ground sausage). When I make breakfast sausage I don't put it in casing, I make chubs. I lay out a piece of plastic wrap on the counter and put 12 oz on it. I roll it up like a burrito and twist the ends making sure to squeeze out any air. I put the chubs in a gallon ziploc for extra protection and freeze them. I either make sausage patties with it or cook it up for pizza topping. One of these days I'll make links but I have not gotten around to it.
@sillyrabbit3674 жыл бұрын
You sure can. Just hand-form it into patties or cook it loose, however you prefer.
@Jacob-Vivimord4 жыл бұрын
Thanks for the feedback, folks!
@Char124034 жыл бұрын
I take my breakfast sausage out of the casings to make patties when I do breakfast sandwiches
@nathanvineyard86294 жыл бұрын
Hello Glen, hello friends
@AlbertoMontesSoto4 жыл бұрын
"they're doing a new sausage everyday this month... so all of those LINKS" lol
@MrWalksindarkness4 жыл бұрын
have you ever tried to use the casings made from gelatin or whatever? I don't know if they yield an inferior product and would like your insight. seems as though they would be much easier to use
@microtasker4 жыл бұрын
A phrase I use with my non cooking friends is 'You don't want to see how sausage is made.' I, on the other hand..
@DWardington4 жыл бұрын
@glenandfriends we’d love to see a Cookbook Show-and-Tell! You have so many interesting and unique books
@honthirty_4 жыл бұрын
I like how the gain of the mix went WAY up & you could hear yr breathing as you stuffed the sausage. Never hear Martha Stewart zen thru a tough process or even admit it was tough. Rock on!
@MatthewHerrold4 жыл бұрын
When making links alternate the twisting otherwise you unravel the previous link. I.e. twist one sausage going forward rotations, twist the next link with backwards rotations.
@travelswithdan68504 жыл бұрын
when stuffing keep a bowl of water under the stuffing horn and keep your hand wet. Do NOT pull the casing off the horn. let the stuffer do it's job. Also get a bubble of water inside your casing before you start putting it on the horn. the inside of your casing is too dry. With your pulling the casing it is under filled. Used to have to make 800 lbs of this every week as a job.
@2SaltyRecipes4 жыл бұрын
I'm gonna take this recipe and try to make a sausage roll out of it. Making sausages at home is for sure too much for me, but damn. Thank you for this video and idea. I know what to make next week
@3kids2cats1dog4 жыл бұрын
@0:20 "... links below." sausage videos, links... Get it... Never mind.. 🙄
@phoebelong75134 жыл бұрын
I heard that too. I was laughing........................
@hankjwimbleton3424 жыл бұрын
You mean nvm*
@little_forest4 жыл бұрын
Wow, just from the look of it, I immediately thought of a (german/bavarian) course bratwurst. Also, being from Germany I don’t know what exactly a „breakfast“ sausage is :) And is there some „trick“ how a butchers would make individual sausages? Cause I do remember documentaries, that I have seen occasionally throughout my life, of sausage making, and as I remember, the twisting almost happened „by itself“ during the stuffing. I do also remember that I did not understand how it worked, but it was always like they stopped during stuffing, and it almost seemed like they just let go the sausage for a sec, and there would be the twist/knot.
@amstrad004 жыл бұрын
Breakfast sausage is distinct from other sausages in its use of sage as a seasoning. There are other seasonings included, but sage is the key.
@rodneydangerfield93293 жыл бұрын
The jug of syrup is the most Canadian thing I’ve ever seen.
@pamelabraman72174 жыл бұрын
Glen, when you do use the pork casing, how loosely/softly can the casing be stuffed? I like a small breakfast sausage, but wouldn't want the meat to not hold up in the casing because I did not stuff it enough.
@GrizzAxxemann4 жыл бұрын
Use a smaller casing if you need to. Sheep casings are perfect (to me) for breakfast sausage.
@lics014 жыл бұрын
2 Guys and a cooler....The Great White North runs strong in this video.
@yellodragon3 жыл бұрын
When the zombie apocalypse comes, I want to come live with Glen and Julie. I'll defend the homestead!
@HadesSerpent014 жыл бұрын
Hey Glen do you buy the big jug of maple syrup you had commercially or did you get it locally? Im just looking for a good brand and that looks very nice in color.
@janeshattuck86814 жыл бұрын
Yummy
@okgibberish67714 жыл бұрын
It’s times like these I really regret living with vegans! Great video as always Glen 👍 just as well I don’t have the equipment necessary or I would be left with about a ton of sausage to eat alone 🤷♀️
@mrodgers39104 жыл бұрын
If you don't have the equipment you could use ground pork and pat it out into rounds. Freeze any extra. Not as fancy, but still tasty.
@bmaiceman4 жыл бұрын
DAMN.... I want a sausage stuffed and grinder!!!!! The different combinations I could do!!!
@GrizzAxxemann4 жыл бұрын
I've seen grinders for as little as $50. The stuffer... $250. :(
@scottyhemmeon55952 жыл бұрын
Hi, I’m new to sausage making. I can not see the recipe I was wondering if I could have it? Thanks
@GlenAndFriendsCooking2 жыл бұрын
As with all of our videos - the recipe is in the description box.
@bitghost47004 жыл бұрын
Damn they look great!
@d37fan4 жыл бұрын
What brand of grinder is that? I’ve been looking at getting one but all the reviews complain about how loud they are and yours seems quiet. Love the channel, keep it up!
@GlenAndFriendsCooking4 жыл бұрын
The grinder is made by Chef's Choice - but it's at least ten years old and a model they don't make anymore. The newer ones that they make seem... cheaper.
@annsidbrant76164 жыл бұрын
I'm not a great sausage fan, but these seem delicious!
@oneperson97084 жыл бұрын
Is it just me or does glen never runs out of maple syrup?
@ryangraham63934 жыл бұрын
That would be like an Australian like me running out of Vegemite, it just wouldn’t happen.
@oneperson97084 жыл бұрын
Interestingly, his jug of maple syrup is always half full, never more, never less, always in a perfect equilibrium
@3kids2cats1dog4 жыл бұрын
In Canada, everyone knows someone who owns a maple bush. Expect in BC, they grow something else out there... 😉
@oneperson97084 жыл бұрын
@@3kids2cats1dog what do they grow in BC then? O Kenneth of KZbin
@coloringwithd4 жыл бұрын
Hi, I really love how this recipe sounds. I rarely eat pork, will this recipe work with beef? If so, what meat cut, and would I need to change/add any spices? Oh, what is considered a serving of this sausage? I won't be stuffing it. Thank you so much ♥♥♥
4 жыл бұрын
mix U can try but mix extra Beef Tallow with it and if U can get Venison, Moose, or Elk to it but to get it to fry correctly it's in the fat