How to Make Cheesy Italian Sausage | Chuds BBQ

[@Gnsmth91]

The sponsor ad was the most entertaining one I have ever seen. Well done, sir!

[@vickygrothe7217]

Thank you for your sharing Recepie God bless you Always More Power Sir from the Philippines Zambales I love your Recepie but I don't understand that's For example 7g Pink Salt how can't I mesure of Tbsp or Tsp Thank for your Reply 10g Coriander hayyyyz

[@yankee72789]

Can you do an Andouille Sausage recipe?

[@tyrelkliewer2078]

This is the best video in the history of youtube that makes the greatest sausage in the history of the world.

[@derghost8713]

I found your channel 2 weeks ago, i can't stop watching your videos, ur the big deal :D

[@omcorc]

Thunder Horse BBQ would be a solid name for the BBQ joint.

[@burnt_nz_bbq]

Sausage video is the perfect Segway to the trimmers great video

[@santiagojrmorales8305]

Hit them high Notes!!! Snake in my boots never gets Old!! 🤠

[@johnsaunders8395]

Great pipes! You crack me up. Rock on Brad!

[@fredrikhedlund1261]

What about a video on your favorite side dishes for BBQ? Would love to see your take on some of the classic Chud-complements. :) Keep up the great work!

[@snatch3349]

Your videos and tacos will get me through another Tuesday!!! Oh yeah.....and Yuengling!!!

[@dustinehrlich5706]

I come for the bbq wisdom, I stay for the immature humor. Never change Bradley!

[@bkeaver644]

I love this guy! thanks for the humor.. the laughs are much needed these days...

[@devongardner2884]

We need a summer sausage video!

[@williameholt6364]

A smoked andouille sausage would be a great one to do next! Love to see you do this or a boudin sausage.

[@robtroxler4109]

Boudin and Andouille Sausage videos would be AWESOME! Love all your videos!

[@marksadler6558]

Semi new to sausage making with all the skills and tools to do this. I watch the channel often but this is vid is an inspiration to take the leap again. I loves me a good spicy Italian sausage. Thanks!

[@lordpactos4214]

this manscaped add had to be the best one i ever heard im sure buying some the package now !

[@jdconn5973]

Love your videos your energy is contagious well done!

[@ReverendPONT]

I'd love to see the Chud spin on a Boudin or other style Cajun sausage.

[@FBA502]

Make andouille sausage it’s so versatile I use it in gumbos jambalaya and po boys I would appreciate it

[@jonathankhan9543]

The king of spills! Great recipe Bub

[@dgb5812]

I made 15 pounds of this over the weekend as well as 15 pounds of a polish kielbasa, these came out absolutely amazing and i will be making them again 100%. Great recipes bro keep them coming!

[@samuelrspade]

Bradley, your knocking it out of the park again brother! Just made 40lbs of Italian Sausage this weekend! Half bulk, half cased. Keep it up man! Love the content!

[@texikan]

Your killing it on the video sponsor, I’m dying of laughter over here! 🤣

[@chisel83]

Chuddy 🍺 I’m voting for Hungarian sausages next. Cheers from Adelaide south Australia sister city to Austin Texas 🇦🇺

[@brianhornby2564]

I feel like I need to comment again, great content, I love your friends and the side action, and smokers.

[@Sniper0510]

I used to make a venison “sun dried tomato and smoked mozzarella” sausage. That, along with a regular cheese and parsley was always a big BBQ hit.

[@Adam-W-]

😂😂😂 Possibly the best bbq channel out there!! Love yr cookin mate and the humour caps it off! Poyfect 👌🏻👊🏻

[@xInVINCEable41x]

Would love to see some kind of unique chicken sausage

[@tomchipego]

Yeah like an apple chicken maple sausage. The place I used to buy them shut down for retirement. The apples were dehydrated 1st according to the package. I read different story's say just regular apples had to much water in them. I dont know but they seem to be done different ways.

[@BBQbyBiggs]

Those look awesome!

[@EricsBBQAndMORE]

The sausage videos contain the best one liners!

[@992turbos8]

How exciting this was perfect as this weekend I am making Italian Sausage , I’ll definitely try the tomato juice . All though I’m not a fan of ads but you have a way of making them interesting and well worth NOT skipping them .

[@mikejacobs8326]

I love your videos dude they are so full of as much flavor in every installment, as those sausages, and briskets, and just everything you do. I wish I lived closer to Texas but illinois ain’t gona happen. Well I guess I’ll get as close as I can with your vids!

[@jeffmyers3896]

Texas all beef hot links would be a great video :) Thanks for all the great videos

[@ratethetoast]

kzbin.info/www/bejne/rX6caX6Oj7SfZs0

[@redreaperpestfiles6680]

Bro I fucking love all your content. The cooking. The preparation. The presentation. Your awesome attitude and clever remarks. The final taste test is always fucking great. You're passion for bbq is glorious.

[@jeffdalton2967]

I have an LEM #8 Big Bite meat grinder that came with a couple different size horn attachments to use it to stuff sausage. Can I use this the same way you use the sausage stuffer you use? My concern is that it would be hard to control the amount of pressure of the meat going in the casing which could affect the texture or cause blow-outs on the casing? Thanks! Love all the sausage videos!

[@davesuppa9434]

I have exact same grinder and did it one year with the grinder and I’ll tell you it’s not worth it. Get the dedicated sausage stuffer so much better and easier

[@brianhornby2564]

I think my favorite part was the Manscaped add, it made me chuckle. I just realized TIm S. already typed this message.

[@UltramaticOrange]

I'm sensitive to sodium nitrate (I get terrible headaches) and recently discovered EcoCure sold by The Sausage Maker, so I got a meat grinder for my stand mixer, a small sausage stuffer, a "smoke grenade," and gave this recipe a go last weekend. I screwed up the cold smoke a little bit (I should've put it under the heat diffuser in my pellet grill), but overall had a solid first experience! Being able to make my own sausage is a game changer if for no other reason than being able to eat sausage pizza again.

[@salempoor678]

"6 inch, which is average" Yer killin' me kid! New sub, just bought my first grinder. Really enjoy your vids!

[@abdullahhijazi3957]

Beard trim on point!!!! Lookin fresh my man 👍

[@rerainone]

Nothing like sharing some sausage with the boys.

[@johnruiz4370]

I sure as hell have learned alot watching your videos Bradley. When are you gonna make some Andouille sausage?

[@michaeldauria4386]

Italian sausage is one of my absolute favorite sausages I am glad you made a good looking Italian sausage I definitely have to try & make it.

[@tclark3141]

I really appreciate your appreciation for sauwsage - would l love to see a chicken sausage recipe, and a video how to make different sausage link types, specifically the “big loop” you did in the cheddar jalapeño sausage

[@riverswild5825]

Dude,the sponsor add is worthy of a Oscar

[@shaynewheeler9249]

❤❤❤❤❤

[@mikerlawrence]

A pork apple and gouda sausage. It is something I make in the slow cooker and my kids love having it for dinner. My second suggestion would be a pear and jalapeno sausage.

[@EscapeAcres]

Hey bro. You should Definetly do a video on making south african boerwors. You will love it

[@coleboniface923]

Do you like your meat grinder or is there a different one you would reccommend?

[@danebjornrud9074]

looks awesome! grind twice through the course plate?

[@matthewackerson7861]

Awesome as always. One question though, why no binder this time?

[@jhope1923]

One of the most phallic videos in while.

[@WilsonsBBQ]

I really hope people don’t skip ahead when it gets to the video sponsor section 😂

[@omcorc]

That’s for the heads up. I initially did and went back and watched it. Well worth it. “Thunder horse” 🤣

[@AlternateAT]

I watched it twice 😂

[@2005Pilot]

I was LMAO!!! Bradley has a special way with words!!! Lol 😂😁👍👍

[@StinkoMan22]

"Do your coin purse (and mine!) a favor" The man is a wordsmith

[@ericdigregorio1808]

Hey chud love your videos. I have had a hard time finding a solid beef sausage recipe and on top of that has no fillers. I follow a carnivore diet with the occasional whole fat dairy so I wouldn't be able to use milk powder. Thanks for all your content. I've taken alot of your unique ideas to my pit and had fantastic results

[@HVACRTECH-83]

All carnivore diet? What are you a lion? Lol you don't need to use any binders at all if you don't want to. There's alternatives to milk powder though but not sure if any of them would be good for the carnivore diet😂

[@lpeter5781]

I’d love to see you do mennonite farmer sausage. Bonus points if they are traditional winkler Manitoba style!

[@Canalcoholic]

Haven’t made sausages for many years ... until today. Now I’m hunting round for recipes. I would prefer seasoning mixes per kilo of meat, will have to do the maths on this one, but liked, saved and subscribed.

[@madisaur0]

I'd like you to make some Wagyu Beef sausages. Maybe some chicken ones too. Best manscaped promo I've seen yet! Laughed at the fuzzy kiwi 🥝 to smooth egg 🥚 transition.

[@rallo6]

Hey Chuds, on your "things I use list" not listed was the milk powder. Where did you get that? Want to try tis recipe out!

[@erikmorris8019]

Also, if you used packaged seasoning, would you recommend using the milk powder?

[@jencrook5415]

That ad was fantastic! ... Id love for you to do a Lamb, Fetta and Mint sausage 😁😎

[@chriscraft37]

Can you make some chicken apple next? I have a lot of family asking for that and I can’t find a good recipe to follow. Thanks!

[@philsentry1745]

If you don't have a sausage filler when you grind the second time do you case it then?

[@keithturner6982]

Bradley, got to make some boudin brother! Keep up the good work!

[@tigranbabaev3696]

Bradley your a legend brother god damn it

[@vittoriabakes]

What other cheese might we be able to use that isn't a specialty "high temp" cheese? Thanks :)

[@billmangerie4424]

What mesh pepper and what salt do you use in your rubs? I believe your seasoning is just kosher salt and pepper? What amount... 1 to 1 ratio?

[@paulhoem5507]

For sure making this. Would like to see an andouille sausage for sure

[@MerkBros]

How long to you pop it in the freezer for?

[@aaronhilbig6836]

Have you used wild game in any of these sausage recipes? Wondering how they would turn out.

[@nappozulp4199]

Love the video. Why curing salt?

[@SimonZimmermann82]

I'm a total newbie and trying my first sausage tomorrow. How much of the casing do i need for your amounts? I got 10 meters

[@jerryfryer4267]

just made this cheesy sausage yesterday really good

[@matthewtownsend2804]

I love these videos.

[@cgoldiz]

Homemade pancake on a stick!! With homemade sausage and if possible can you do some wild game, all beef or poultry sausages??

[@Sniper0510]

Makes me wanna go buy a manscaper right now 🤣🤣🤣

[@nick3885]

Any specific brand or link to the milk powder? Think it’s sausage makin weekend!!

[@peterdixon9963]

I would love to see an Applewurst. I have been going to Wurstfest for years and my favorite has been the Applewurst. I have experimented but never found a great version I would consider close.

[@RedBravo216]

I'd love to see some buffalo and blue cheese chicken sausages 🤔

[@BigHeavyFella6]

Against the Grain Barbecue from Eugene Oregon just made some of those a week or so ago and they looked awesome, wish I could have tried them.

[@reggiezercher2633]

How do you smoke at such a low temp? I can’t keep a wood fire going at that low of a temp?

[@sw01ller]

I’m watching this while smoking BB ribs and some chicken with garlic potatoes and the smells are making this video 5D!!! I’d have preferred the cheese to melt though but that’s just me.

[@patrickmaley1354]

I'd love to see a seafood video at some point! I've seen some recipes for fish sausage, but some smoked fish would be cool too.

[@smokininbama1910]

Me to my wife just eat seafood

[@Brandenton1]

BRADLEY!!!! Like to see your take on some Texas hotlinks. I just bought the Perfect Package 3.0 with your code, because everyone loves a clean weenie!! lol! Love your videos.

[@mikebowerstv]

Great video and congrats on the sponsorship.

[@littleshopintheshed]

Fresh looking hair cut man!! Are there any glands in the pork shoulder that need to be avoided? Would love to see you make Mennonite Farmer Sausage, it is so good, my family won't stop asking me to make it.

[@fernandodasilva6529]

How about making Linguisa? Thank you for the great and entertaining content.

[@ericwatling159]

I'd like to see you do a breakfast sausage... In a lamb casting.. cuz who doesn't like a breakfast sausage seriously.. awesome videos bro

[@michaelnielsen9962]

Hey Bradley you've emboldened me to make sausage. Made Brats, came out tasty, did Spicy Cheesy Italian. Not sure I got the hang of cold smoking. Not really thinking it improved the sausage. Kept it btwn 110-140. Kind of "dirty smoke" taste. Any insight as to be more successful with cold smoke would be helpful. Best to you!

[@michaels.3632]

How about some Mexican style chorizo or green chorizo sausage? Love the videos!

[@matthewmcdermott1232]

Hey, you should do like chicken sausages or some take on something like that. Love the videos, good sir!

[@xodominator]

How did you get Johnny Knoxville to build pits for you??

[@OffRezWolf]

Best sausage I've ever had was a moose meat & pork fat garlic and onion sausage, might be something to give a try!

[@caesar90291]

Do you really need pink salt if you just smoked them at 275 right after making them?

[@BlackhartJ]

So I might’ve messed up.. first time making sausage and trying this recipe out. So I didn’t consider the weight of my pork compared to the pink salt and just used what was on recipe.. I had about 1lb and maybe some change higher in weight but used the 7g of pink salt that the 6lbs called for.. I realized all this after stuffing and air drying in fridge over night. I know pink salt is important.. so is this batch done for?

[@stevenjennings1559]

You the Man!!

[@eriklenocker8226]

You make working with the hog casings a hell of a lot easier than it is. Damn things are like untangling a fishing reel.

[@craighenderson6242]

I’d love to see you attempt black pudding.

[@ARC3333]

Did you course grind both times?

[@brisketwizard8004]

Hey Bradley, I'm probably not the only subscriber that does not eat pork. So, could do an ALL BEEF sausage with a NON-PORK casing? Would really appreciate it. Love all your videos and am a Patreon subscriber.

[@raynovak5607]

After sponsor ad I guess I vote for vienna sausages next

[@jdconn5973]

What are the measurements of ingredients? not listed

[@ChudsBbq]

Thanks! Its there now

[@toddfifield7044]

Where is it?

[@Rocky1115]

I'd love to see you do a red beans and rice beef sausage!

[@db.cannon]

gonna try this on some elk