How to Make a Homemade Garlic Sausage | Swine & Bovine Barbecue

Garlic Sausage Recipe:
2284g pork butt
46g kosher salt (2% by weight)
6g pink curing salt (0.25%)
68g minced garlic (3%)
23g coarse black pepper (1%)
91g milk powder (4%)
228g beer (10%)
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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- Dexter-Russell Trimming Knife
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- Victorinox 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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[@mattthebutcher5273]

Awesome looking sausage! A lot of butts still have a gland that has to be removed.

[@dennisjones6943]

I love a simple sausage recipe, no frills, all thrills. Great video Drew! I’ll be borrowing that salt and cure technique before grinding and seasoning. I was grinding everything and then seasoning because the grinder would catch a lot of my seasonings.

[@swinebovinebarbecue]

Thanks, Dennis! I’ve become a fan of doing it this way. It makes cleaning the grinder a lot easier too

[@BigWood76]

The winking was a pro move! Great looking sausage, thanks for the video.

[@swinebovinebarbecue]

Appreciate it!

[@SuperPfeif]

Awesome!

[@Beechboy68]

This my first time watching and I love younpresentation😊

[@swinebovinebarbecue]

Thanks for watching!

[@williamdixon4783]

That made me hungry !

[@jeaubain]

I need to try this!

[@swinebovinebarbecue]

I recommend it!

[@michaelhawks9247]

I enjoy your videos.Keep em coming.

[@swinebovinebarbecue]

Thanks for watching!

[@J.C.Clements]

That wink tho! 🤣 Loving your content. Hoping you get many more subs!

[@swinebovinebarbecue]

Appreciate it!

[@Electrical-face]

Aromatic garlic flavour

[@okcharleys]

Beautiful as always Drew

[@swinebovinebarbecue]

Appreciate it, Nick!

[@randypoe560]

great video

[@swinebovinebarbecue]

Thank you!

[@michaelshaker738]

This is almost exactly the sausage on my platter you like on my grams. ❤️ -Shaker

[@swinebovinebarbecue]

Love it! That was a good looking link

[@KaoV1983]

No worries about the bone, you’re grinding it all anyways. Thanks for another good video!

[@swinebovinebarbecue]

Agreed! Doesn’t have to look pretty, just has to get done

[@RicWestGa]

Great simple recipe. You could have skipped the curing salt since you hot smoked it. Cold smoking is at temps below 100F.

[@jellystoma]

Curing salt is necessary here due to time as well as temperature of the cook. This cook at 125°-150° would put the sausage in the 'danger zone' far too long not to use Curing salt. Besides, it also contributes to the wonderful color of the sausage.

[@jason5157]

Tip on using up the bones. If I have bones like that and they have meat left over like a pork shoulder or even a ham bone I just throw them in when I make chili. Probably can throw them on the smoker for awhile and then put in the chili to add flavor. I just cook it all together and when the chili is done most of the meat fell off into the chili.

[@swinebovinebarbecue]

That’s a solid idea. Thanks for the tip!

[@HollyBWilkins]

🔥🔥🔥🔥

[@RockDog645]

FYI, there is no garlic listed in the recipe for garlic sausage! 😂😂 Nice video, thanks! Also, how do people feel about using fresh vs. dried (granulated) garlic in sausage recipes? I prefer the flavor of fresh garlic (it’s much more complex), but I find it makes the sausage “burpy” and no, before anyone says it, that is not the best part!

[@swinebovinebarbecue]

It’s fixed now! Thanks for letting me know

[@RockDog645]

Sure thing, Drew. Thanks again!

[@WilsonsBBQ]

Great video and awesome looking sausage

[@swinebovinebarbecue]

Appreciate it!

[@hojobbq]

Great video Drew - so garlic was 3% by weight ? Was not identified in your written recipe - looks like an outstanding sausage as usual!

[@swinebovinebarbecue]

Whoops! I’ll get it fixed. Yes, 3% by weight so 68g for the amount of meat I had

[@teeosp2577]

How to order the sausage?

[@macEboy]

Thanks! Hope you plan more "high end" hot dog videos? Well done Sir!

[@swinebovinebarbecue]

Lots planned! Thanks for watching

[@nickstave5040]

Where did you get your cutting board?

[@swinebovinebarbecue]

Rosewood Block

[@daniedevite6781]

Actual measurements, none of this grams crap. Most of us don’t have scales with that

[@swinebovinebarbecue]

I don’t have the measurements since I do everything by weight. It’s worth getting a scale as most recipes for sausage do the same. It makes the conversion to your specific meat amount easy. Amazon sells some solid ones for less than $15

[@jimbop4499]

Then buy some scales for just a few ££! Forget about 'a spoonful' or 'a cup' of this...especially when it comes to using cure. Equilibrium method = NO FAIL.

[@someoneelse9059]

If you have scales then yes you do… Change the unit of measure.

[@chingon300cabrones]

Great video! Keep up the good work!

[@swinebovinebarbecue]

Thanks for watching!