How To Make Sausage For Beginners - Easy Homemade Sausage

Thank you for watching my How To Make Sausage For Beginners video. This was my very first time making homemade sausage from scratch and I had a lot of fun! I can't wait to make my next batch of sausage and explore the plethora of flavors. This video is the perfect How To Make Homemade Sausage Easy for all beginners as this was my very first time and it's not too technical.
Thanks for Watching
Smokin Joe
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[@mbranbb]

Ok here’s the LONG LONG list of things u did wrong. It’s too long to write in this comment so look below in the comments for the list. Oooo just a side note I’ve never made sausage but I’ve seen tons of videos and articles on it.

[@mbranbb]

I’m just kidding u did an awesome just. I figured I’d throw a joke in your comments. Man I’d love to try both but I really want to try the chili one. Thanks again for another great video.

[@SmokinJoesPitBBQ]

My blood pressure went up a little. 🤣 Thanks so much for watching.👍

[@SmokinJoesPitBBQ]

Thank you!🤣🤘

[@MegaJkw123]

@@mbranbb The thing is you are not wrong, for starters sausage needs a binder such as rusk to retain the water and meat juices

[@Aleejandro_Gomez]

I was like "WHAT A DICK"..... Then calmed down! 😆

[@dannycasey8261]

Thanks Joe! I'm buying a grinder next week to make sausage. I've made it decades ago but needed an updated lesson and especially ingredients. I respect humbleness and you shoed it by thanking the You Tubers that you watched to gather information. I do the same before starting to cook something I've never done before. You're a very good teacher. Be Blessed!

[@SmokinJoesPitBBQ]

Thank you so much Danny!

[@SmokyRibsBBQ]

Great job Joe! As a homemade sausage enthusiasts, i loved every minute of it! You done your research well brother!

[@SmokinJoesPitBBQ]

Thank you Rus! Your videos helped me tremendously buddy. Thanks for watching.👍

[@ruizhang5534]

Thank you for sharing. I made 15lbs of sausages based on your recipe. It is absolutely delicious! Loads of work but my whole family went through them in one month!

[@Francloy1]

This is a good review for us beginners. Especially the amount and types of spice, and size of the dies.

[@fatalbie8512]

Great video!! I'm getting ready to make my first batch amd I'm going to follow your recipe and process. What is the mustard? Dehydrated oir ground? I've never used it amd want to get the right product.

[@fjbiernacki]

The stuffing tube you used is for small sheep casings. I would use wider diameter stuffing tube, it would be easier and faster. Good job Smokin' Joe

[@dannywilson304]

Great video. I enjoyed the detailed instructions. One question I have is, you explained how you figured the amount of salt used and that it dictates the amount of other seasonings. But how do you figure those amounts?

[@brucejeppesen1237]

wow that looks amazing. I want to try this myself because it is near impossible to find sausage that is not loaded with all the commercial garbage and preservatives. Great job!!

[@Chucho_Q]

Nice work Stud! What are your thoughts about cured and uncured sausage. Only thing I'm torn about is using prague #1 for bacteria.

[@SmokinJoesPitBBQ]

Hello Brian, if I was going to low smoke these sausages, I would definitely add a curing salt. Thanks for watching.🤘

[@ichunlin7355]

Hi Joe, thank you for your video. I want to start making sausage. so after you make 92 sausages how do you store them? do you store them raw in the vacuum bag or pre cooked first

[@SmokinJoesPitBBQ]

If the sausages have curing salt, I rest them raw in the fridge for 1 day to allow the cure to convert. Smoke them the next day and cool them for an additional day then I'll vacuum seal them. Long process but it works. 👍

[@ichunlin7355]

@@SmokinJoesPitBBQ thank you Joe, this is helpful

[@joelzapf3611]

I made this recipe yesterday along with some breakfast sausage not stuffed into casing, my first sausage making attempt. When I got up this morning I found my fridge was cracked open all night and meat was about 63 degrees F. My understanding is the casing should offer some protection from stuff getting in, and the meat is salted so how worried should I be? Do I have to toss it? If I freeze it will it kill bacteria enough cooking will do the rest? I did smell OK.... Any insights are greatly appreciated!

[@BluePiggy97]

This video made me smile. I've tried making sausage a couple times and I can't stress enough how important it is to have quality equipment. Especially the stuffer!!! I didn't and it was such a headache

[@SmokinJoesPitBBQ]

I hear you Blue. The stuffer I used isn't all that great. I purchased it from Cabelas and I'm taking it back. I have the MEAT branded one now and it's a way better quality.

[@3ormorecharacterstimes2]

An ingredients list would be great, also curious as to any changes if any you'd make on the next batch

[@Atcraftcity]

Mouthwatering! CAN’T WAIT TO GET MY GRINDER! Good job JOE! !

[@JBsBBQ]

Thanks joe. I purchased a meat grinder 2 months ago I tried making sausage one time and failed! I’m gonna try what you said.

[@SmokinJoesPitBBQ]

Hey JB! I honestly can't wait to make more sausage.🤘 Give it another try buddy. 👍

[@forresteagar3007]

Hey Joe, just made my first sausage today. Been watching yours and other videos getting up the nerve to do it. Went great thanks for the education. One thing I did do that worked great was at the end ran a couple of ice cubes through to push out the last of the meat. Worked like a charm.

[@paulfiorino7463]

Excellent. I love the quantitative approach you take to adding seasoning. This is by far better than any TV cooking show out there.

[@SmokinJoesPitBBQ]

Thanks so much Paul. 👍🏼

[@marktoldgardengnome4110]

Hello Joe. I understand the 1.5% salt rule. Where this was a first attempt though, how/where did you come up with the amounts of the other spices? TY

[@michaelkrause7672]

They look good! Any reason you didn't use the grinder with the stuffer attachment?

[@SmokinJoesPitBBQ]

I think it's easier and faster to use the stuffer. Thanks for watching 👍🏼

[@michaelkrause7672]

@@SmokinJoesPitBBQ cool. I just ordered my grinder. I'm stoked to start making my own sticks, sausage, brats... You name it! I'm a hunter so I'll definitely be saving money from the butcher in the long run.

[@albertarpan7696]

Thanks for the video Joe. When you said first time I skipped the video watched a couple other ones. Them ones had no measurement a for the ingredients. So went back and watched yours so glad I did. My first batch was a bust and after watching this I see now where I went wrong. Sir you inspired me to do it again. A South Dakota.

[@CookingAtPamsPlace]

Oh yesss this is awesome! I love homemade sausage!

[@SmokinJoesPitBBQ]

Thank you Chef!🤘

[@Grover124]

Fantastic, Joe! Excellent primer video.. equipment and everything! No questions here, just kudos. I’m a sausage fanatic and I’m anxious to try my own. Thank you!

[@SmokinJoesPitBBQ]

Thank you Steve! These came out so good for my first time.🤘

[@2guysandacooler]

That looks like a proper sausage!!!

[@SmokinJoesPitBBQ]

Thank you so much for watching. Your videos are top notch and very educational.👍

[@ricksmith7631]

Joe, tried sausage making today, followed your video and i think they turned out pretty good, wont know til tomorrow. keeping fingers crossed.

[@Gquebbqco]

And that’s how it’s done! Nice job Joe!

[@SmokinJoesPitBBQ]

Thank you Jason! I appreciate you watching buddy. 🤘

[@Buffaloscat69]

By far my favorite channel, being from Texas probably helps!!!

[@SmokinJoesPitBBQ]

Thanks Cody! That means a ton buddy. I appreciate you watching.👍

[@victorbenner539]

Joe you did a great job. I have been meaning to make sausage for several years and was planning finally on getting to it this fall. You kept mentioning about keeping the meat cool and of course that's important so as to not let the meat spoil but I heard a few years back it's also so the fats don't start to melt. By keeping the fats solid it will improve the texture of the links. Anyway great work and very nice equipment. Now you just need that mixer and if they have it a moter that attaches to the stuffer with a foot switch so you have both hands available to work the links. Have a great day.🌭🍺

[@SmokinJoesPitBBQ]

Helli Victor. Correct buddy, that fat starts to warm up and its not a good thing. Yeah buddy, the mixer is a must have. Thanks for watching and good luck with your sausage making. 👍

[@myuglyfeet2886]

Have you tried smoking before grinding into sausages to incorporate smoke flavor within the whole sausage and then resmoke to add the flavor to the casing as well?

[@myuglyfeet2886]

Or would that cause issues with the texture, flavor, cook, etc.?

[@SmokinJoesPitBBQ]

Hello Mark, it can be done but it would be tricky to stuff an already cooked meat. Thanks for watching.👍

[@sandersjones1577]

I tried tried sausage recipe and it’s off the chain. Thank You

[@D70340]

Amazing video Joe! Now, i find it very hard to believe, that this was your first time. If it really was your first time, then you sir, are a gifted soul, without a doubt. I keep wanting to make my own sausage, but i haven`t gotten up the nerve yet. I`ve been bbq`ing and smoking meats for 50+ years, but this sausage making thing, ohhhh boyyy, i dunno. Thank you for sharing another one of your AWESOME videos, Joe. I enjoy ALL of your videos. You`ve got passion, brother. And THAT, is what its all about.

[@SmokinJoesPitBBQ]

Thank you. I was really nervous at first as well. I appreciate you watching. 👍🏼

[@ChefSaito]

I need to make sausage for the first time too.

[@SmokinJoesPitBBQ]

Chef, some Wagyu sausage would be amazing. Good to see you my friend.🤘

[@sonnyc3826]

wow ive made sausages a few tiems but this ones look really good good texture maybe the smoker is the key here nice and slow cooked

[@SmokinJoesPitBBQ]

Thanks for watching Sonny! The smoker makes a difference 👍

[@melrow3697]

Why did you use a separate stuffer instead of using the grinder stuffing attachment? Trying to figure out exactly what I need to buy. Thanks

[@seanew121]

Awesome video! Making sausage is my happy place. It is also a very lost art.

[@happinessdratre853]

Hello Joe, I need advice on the meat grinder/sausage stuffer to purchase. I believe the one you're using is good but have tried to follow the link in vain. Kindly advice how to get one.

[@SmokinJoesPitBBQ]

Try this link. meat-your-maker.pxf.io/9WKAJY

[@jasonsams4258]

What grade of brisket would you want to use? Could you get a cheaper grade I.e. Walmart, and still get great results?

[@SmokinJoesPitBBQ]

Hello Jason, I used a prime but yes you can use a select brisket too. The select will have less intramuscular fat so try to find a pork shoulder with a good fat cap on it. 👍 Thanks for watching.

[@chadcarpenterred]

Pretty good for your first time. I started off linking as i stuffed as well. Now i just stuff the entire casing and link when its full. If you dont tie the end you can "move" the sausage in the casing and pinch where you want to twist to get uniform links. Also is easier if you use a bigger tube on the stuffer. Good job though, keep the vids coming!

[@SmokinJoesPitBBQ]

Hello Chad! Way easier to link afterwards fo sure. The bigger tube would be way easier too. Thanks for watching👍

[@dpc102355]

I am getting ready to make my first batch of "Italian" sausage. I think your video will be a big help. Just putting the sheet pan under the sausage machine will be a big help when it comes to cleaning up. I am going to use most of your recipe but I am adding a little more paprika and crushed rep pepper flakes too, for the "HOT" batch. I plan on using all of your suggestions/techniques that apply,. I am only making 5 lbs to start. Too bad you don't live next door...I'd supply the beer!

[@boray6454]

Great video, I’m planning on making my own sausage soon and this will definitely help. I think you meant to mention that having the meat cold or almost frozen threw helps it grind (I may be wrong) But that’s what I learned I growing up grinding up Antelope meat by hand. PS I hope & PRAY 🙏 that chili is NEW MEXICO HATCH? Or else there is absolutely no way there’s that much heat and flavor in it… it can be hot but it’ll be lacking flavor all day long.

[@SmokinJoesPitBBQ]

Definitely. Keep your meats cold during the grinding process. Hatch is all we have around here being so close to Hatch. Thanks for watching 👍

[@boray6454]

@@SmokinJoesPitBBQ thanks for the reply and good to know about the Hatch. I travel a lot and I’m amazed how many people haven’t experienced hatch chili but when they do it’s amazing. Plus, I keep seeing how hatch and especially New Mexico hatch chili has declined in sales in the last few years (not that the media is trustworthy). I’m in KS now they have it at Walmart but as we all know the worst hatch is sent to the big grocery stores lol. I still bought some cause it’s better than anything else in the store. Thanks again.

[@markn.7054]

Hey Joe - This was excellent. This has been on my agenda and you’ve most certainly inspired me to move forward. I just cured & smoked bacon for the first time last weekend, which is definitely a process warm up for sausage making. I truly appreciate your videos. Thank you for sharing 👍🏾!

[@SmokinJoesPitBBQ]

Thank you Mark! I was nervous but I rolled up my sleeves and jumped right in. Thanks for watching and good luck with your sausage.🤘

[@markn.7054]

@@SmokinJoesPitBBQ It sure didn’t show...I saw nothing but confidence. Keep up the good work Brother!

[@bigokie50]

Nice job and really good looking sausages. Your grinder seemed pretty quiet mine sings like a bad opera singer. You almost need ear plugs. For a first timer you made it look to easy. Thanks for sharing.

[@SmokinJoesPitBBQ]

Thank you Okie! This giant grinder is really quiet. Thanks for watching. Opera singer. 🤣

[@clarissajovida508]

what is the brand of the sausage stuffer and meat grinder?

[@SmokinJoesPitBBQ]

Here you go. www.meatyourmaker.com/?avad=272801_b22149641&NA&Custom+Link

[@Rosco213]

Gday cobba, I know the salt is around 1.5% but how did you come up with the percentage for the spices? Very close to doin my first snaggers.

[@SmokinJoesPitBBQ]

Hello and thanks for watching. So if you look back at the video where I used 1.5% of the weight in salt you'll see the salt was around a 4 inch circle. I used the other dry ingredients and placed around the same diameter circle which was 45 grams per ingredient. I did add more black pepper (70 grams total). It was really trial-and-error.👍

[@calvinfoster5245]

Great video. Question: When do you suppose to use curing salt? Some of your sausages you use it and some you do not. I'm making regular venison/pork sausage this weekend. Thanks for your support.

[@SmokinJoesPitBBQ]

Hello Calvin. If I'm going to cold smoke the sausages at low temps I'll add curing salt. 👍🏼

[@calvinfoster5245]

@@SmokinJoesPitBBQ Ok thanks. I"m shopping around for a new grinder. I'm on your website looking at meat processing equip, what # grinder you are using? It sure getting the job done.

[@SmokinJoesPitBBQ]

I use the 1.5 hp. Use this link. 👍🏼 alnk.to/2Qr3AqV

[@pp5237]

I made my first small batch. Tried a 50/50 brisket and pork mixture but the sausages came out on the dry side. You think I need to add more fat?

[@madwoodbbq3834]

THOSE LOOK AWESOME GREAT JOB JOE

[@hawnjoe925]

Thanks for sharing this with us I want to try making sausage for the first time been looking at a lot of videos your's is the best I've found Mahalo once again Aloha 🌺👍🤙

[@sonnyc3826]

ive made sausages a few tiems Joe and ive never soaked the casings for 2 hrs really all i did was run what im using under water and run it through the casing and thats pretty much it the taste is the same to me anyway im also pretty new at it but dont soak or rinse out what you dont use as it will mold and the casing will be garbage in a couple days but what you keep salted you can store for up to a year in you fridge i think its said. also casings might be able to be found cheaper at a local butcher;)

[@SmokinJoesPitBBQ]

Thanks Sonny. Your way works too. I'll have to check with my butcher on the casings. 👍

[@johnwray449]

Want to try this at home. I noticed that you didn’t use pink salt in that recipe. I assume it’s because you cooked them fully and not just a cold smoke. Love the channel Joe.

[@kimberleighdixon4497]

I just made homemade sausages, I used only short ribs, the seasonings I used we're different, but I don't have a smoker, so I used the simmering method, and then I grilled them, the flavor was fine, definitely needed more salt, but they were dry. What's the best way to keep them moist? Also, I lost a lot of juices by simmering them, would you recommend baking them with a tray of water under so that there's steam? I also used pink curing salt, but read later that you only need to use that if smoking them. Should I just leave out the pink curing salt next time?

[@D...........33]

Yes your doing Spot on 👍👌

[@SmokinJoesPitBBQ]

Thank you Derek. 👍

[@popeye8469]

Love your uploads, never commented before. I watched my Dad (he's a life long butcher) make sausage for ...as long as I can remember and I'm almost 60 and you have shown me things I've never seen before, so I guess you can teach an old salty dog new trick. I made some Jalapeno smoked sausage about a week ago and everything went as expected but when done The casings seemed tough to chew. I'm not a competition cooker, and my smoker is store bought, with a few modifications to try and control hotspots. I'm sure there are a million thing I did wrong but any thoughts on the tough casings or what I may do in the future to try and prevent it from happening.

[@roperford1137]

Thank you for dumbing this down for me. You have inspired me to step out of my comfort zone and try new things. One question, do you have any shirts for sale?

[@rogeliogarcia2723]

Hey Joe, awesome video. I'm fixing to attempt to make my first sausage. It's just me and my girlfriend so what would be a good formula for five pounds of meat? How did you come up with %'s for your spices? Thanks!

[@aubreyowen5146]

Great Job!! I use glove liner under my gloves when making sausage and BBQ'n on the grill. They really help!! Give em a try !!

[@SmokinJoesPitBBQ]

Thanks Aubrey! Inhave some but next time I'm using them because that meat was really cold. Thanks for watching.👍

[@arkfireman3191]

Great video!! Are you freezing the sausage raw or smoked?

[@SmokinJoesPitBBQ]

I'm freezing them raw. 👍 Thanks for watching.

[@Mommatheregothatman]

Great Job my friend. I have watched several of your videos. byt the way the meat grinders and stuffers are out of stock per the website.

[@skojo518]

Joe, happy New Year’s to you and thank you for taking the time to share your video. I made sausage years ago and I am looking to make some more over the next couple weeks and needed a refresher… This video is exactly what I needed! Since you made this video a year ago, just wondering if you would use the same recipe again or if you would change anything?

[@LJ-gn2un]

Incredible! Can't wait to try that!

[@SmokinJoesPitBBQ]

Thank you for watching.👍🏼

[@travisgary6519]

I agree with Mr. Russ Jones from Smoky Ribs awesome job Joe!

[@SmokinJoesPitBBQ]

Thank you Travis!🤘

[@namwilalungu7925]

Thanks for sharing you knowledge God bless

[@johnhilde84]

What were the flaws in the Cabelas stuffer that you didnt like? Thanks!

[@HENRYKR58]

Hello Joe, can u tell me what size is your meat grinder? Also the stuffer.. looking to buying them.. but i want the same ones, that brand looks pretty well made.

[@roddemoss6902]

1-1/2 hp version

[@murraydelawski7496]

Thank you sir I make a lot of sausage and really enjoyed your video.good job.

[@davidwhite9041]

Very helpful video! Great transition from point to point. Overall great experience!

[@michaelhyland9216]

Now I need to step up and start making my own sausages. Looks VERY tasty especially the Hatch Chile ones.

[@guilhermanacas]

Great job, easy to tell how happy and accomplished you look!

[@SmokinJoesPitBBQ]

Thank you so much for watching friend. I really did enjoy this video and I was relieved that the sausage was really tasty.👍

[@Stlmgnolia]

Joe when u bit into the sausge on the bun u could really hear the snap of the casing must have made u really happy after all that work

[@SmokinJoesPitBBQ]

It really did! I really enjoyed this cook. Thanks for watching.👍

[@patrickldeansr.9294]

Mr Joe, I’m interested in the homemade sausage business just for my family but I don’t quite understand the dry measurements for each pound that I’m making. Can you help me with this? I’ve watched the video but not quite understanding the process.

[@imjustanotherguy2007]

Great presentation and they look good. There are a couple online sources for sausage making supplies I use for things I can't find locally. They are Sausage Source and Walton's. Also you may want to pick up a sausage pricked for getting any air out of the casings after stuffing. That will help you keep from growing any funky stuff in there, and you can also use it as a measuring guage for bun length sausages.

[@marktoldgardengnome4110]

Great result for a first timer, and well presented. A couple of things we learned early on. It's better to under stuff slightly. Air dry the links for several hours. You will find the casings shrink and the links will appear plumped up. Also less blow outs when linking. When twisting your links, pinch at 6"s and hold it pinched, pinch again with other hand at 6"s and twirl the sausage between your hands. Pinch, pinch, twirl. It speeds things up a bit, no keeping track of which way to twist, and more even length links once you've done it for a while. Try it, you'll like it. We make 5lb batch's. Much easier for home use. Small Weston grinder #8 I think, and a LEM 5lb stuffer. Makes about 20 links, and can make several batch's of different types in one day. Oh, try making some Summer Sausage and smoke it!! 😋😋😋 Time to check out some of your other video's. TYFS, Stay Safe and Well Mark and Rosa

[@SmokinJoesPitBBQ]

Hello Mark & Rosa, thanks so much for the tips. I love your idea of making 5 pound batches to have different flavors. I've learned so much on sausage making since making this video and I'm sure I'll continue to learn. Thanks for watching.👍

[@marktoldgardengnome4110]

@@SmokinJoesPitBBQ Just finished watching your Bratwurst video. Looks great. Also looks like you learned the link twist too. 👍 Quick study. Now I need to watch more of your videos to sharpen our smoking skills. If you haven't already, check out Scott Rea Project. A lifetime Master Butcher and Charcuterie. Many different recipes and demonstrations on making sausage. Don't believe he does any smoking. I grew up in Minnesota, yes lots of great beers, cheeses, and Brats. We'll be watching my friend!! 👍👍👍👍👍

[@2Bdivin]

Hi Joe, what Horsepower Meat Grinder are you using? Is it the .5 horsepower or the bigger 1.5 Horsepower from Meat maker? It looks a lot like the Cabela's Carnivore Models?

[@SmokinJoesPitBBQ]

Hello Brian, I'm using the 1.5HP. This grinder is better than the Cabela's models in my opinion.👍

[@2Bdivin]

@@SmokinJoesPitBBQ Thanks Joe for the reply back.

[@cesarc6994]

You did it again, another mouth watering video!

[@SmokinJoesPitBBQ]

Thank you Cesar.👍

[@randygarcia7577]

Do you use cure for the slow smoke or do we not need it

[@SmokinJoesPitBBQ]

Helli Randy, if I was going to smoke them at a low temperature, I would add a curing salt. I won't be low smoking them so I'm good without using it. 👍

[@Robert-no9jk]

Hey joe. Thanks for the video. I’m about to order the same grinder but my question for you is, why not use the stuffer that comes with the grinder? Is it necessary to buy a stuffer too? Thanks.

[@SmokinJoesPitBBQ]

Hey there, I think it would feed too fast. I've never tried it though.👍I think it's easier with the stuffer.

[@Robert-no9jk]

@@SmokinJoesPitBBQ maybe that could be a future video.... thanks for the reply. also, have you ever made sausage using venison?

[@SmokinJoesPitBBQ]

@@Robert-no9jk never have but I have some hunting buddies.😁

[@Robert-no9jk]

@@SmokinJoesPitBBQ I lm curios to see what you would mix it with and what ratio. Been enjoying them and noticing how you’ve improved with experience.

[@CJ2APEEP]

Hitori, I’m no expert but have tried both ways....I had the same thought you did. In my experience It’s definitely easier with a stuffer. The grinder works too fast (I even have a pedal for the grinder so I could control it easily without having to turn on/off with my hands every few seconds). Even more critical, a grinder creates many many more air pockets than the stuffer. The throat doesn’t hold nearly as much meat mixture as a stuffer does. So not only are you constantly stuffing the neck of the grinder you will get lots of air bubbles from the frequent refills and will also result in variance of size of the links. Both of these are avoided with a stuffer. Summary, It works both ways but if you want to make sausages with any frequency you will quickly see the value of a stuffer. Good luck.

[@silvanopiferi21]

I love your videos! And I feel inspired to try this myself.

[@SmokinJoesPitBBQ]

Thanks Silvano! 🤘

[@robdekoning5949]

Great video! Wanted to make my own sausage for a long time but I was a bit imitated by the process. This video takes away my fear. Thanks Smokin' Joe

[@SmokinJoesPitBBQ]

Awesome Rob. You got this!👍

[@stevoflint13]

Keep on doing great things man. 🍻🍻🍻

[@bernardjones6162]

Great job Joe!

[@SmokinJoesPitBBQ]

Thank you!

[@lozochild]

Please clarify how you calculate the amounts of sausage seasoning. Thanks

[@SmokinJoesPitBBQ]

Hello Lorenzo, I mentioned that in my video. The salt is the most important. One you figure the salt formula, you can guage the amounts for the other spices. This was my first time so it was a trial-and-error thing. 👍

[@CherishHellfire]

Joe said that he is using a 1.5% ratio of salt to meat. That told him how many grams of salt he needed based on how many grams of meat he's using. ( 1 lb of meat is equal to 453 grams. 1.5% of 453 = 6 grams of salt per pound, roughly ) Then he used the salt measurement to figure out how many grams each of the other spices, all based on the initial salt to meat %. ( Full disclosure: I also just watched J. Kenzi Lopez' most recent video in which he also explains how they measure the amounts of salt for the bratwurst they make for his restaurant, so it's a bit easier for me to understand, lol ) Great video @Smokin' Joe's Pit BBQ! (Edited to add gram measurements.)

[@SmokinJoesPitBBQ]

Thank you!👍

[@lozochild]

Thanks everyone.

[@explosivefitnessuk]

Thanks brother! Helpful video

[@dav1099]

Nice job, the only thing I use are meat lugs that makes hand mixing so much easier, but like you said a mixer would be good too, I hope to get one some day. thanks for posting👍👍

[@Just8Ate]

Wow we have never made sausage before when we do we know where to get the information from... these look amazing... sausage with a hoagie with some sautéed onions ....delicious... cheers 8)

[@SmokinJoesPitBBQ]

That sounds delicious! Thank you so much for watching.🤘

[@mrbilrin]

Hello, I am a guy trying to learn, I noticed that the measurements were for 25 lbs of pork...can you adjust it for two pounds? Thank you.

[@dansong.tolman2793]

I hàve done chorizo and your tips will be useful next time around. Nothing better than homemade. Thanks for the video and great tips Joe

[@SmokinJoesPitBBQ]

Hey Danson! I can't wait to make some chorizo.🤘

[@thegiftlady1]

I am very impressed. Keep these vids coming!

[@SmokinJoesPitBBQ]

Thank you so much for watching.👍

[@carfvallrightsreservedwith6649]

Sometimes I'll grind 1/2 of a batch through a smaller plate and mix it with the coarser grind till "the bind" occurs. I like the differences in the chew.

[@SmokinJoesPitBBQ]

That's actually a great idea!🤘

[@d.s7741]

nice video. I have habanero plants l.o.l. I think i'll go with bulk sausage for now

[@brittsbackyardbbqngrill]

Nice job Joe. Cool set and I know you will have lots of fun playing making different sausages. Great video.

[@joechacon8874]

Really enjoying your videos. These tools look pretty heavy duty. Thank you. Also, I'm from New Mexico, so I share a great appreciation for your use of Green Chile.

[@MCB9537]

What an awesome vid Smokin Joe, besides being a cool vid I just purchased for my lady and I for Christmas an electric meat grinder and sausage filler attachments. Can't wait to make fresh burgers and sausage. Merry Christmas Joe!

[@joshboards08]

Great video. Inspiring!

[@Jerhunt]

Thanks for the demo and tips, looks incredible. I’m looking forward to making sausage for the first time too.

[@bar-b-querangers256]

Hi Joe, great video! I've been waiting for you to venture into sausage making. Couple of questions. What was your thought process of putting the spices before you ground versus in between the coarse and fine grind? What will you do different on the next batch?

[@SmokinJoesPitBBQ]

Thank you. Lots of sausage makers add the seasonings and let the meat rest for a few hours and then grind it. They say the meat firms up. I'd like to try that to see if there is a major difference. Next time I'm using a larger stuffing tube too. Adding the spices and then grinding the meat really allows the rubs to get mixed really well with the meat. 👍

[@BehindtheGarageBBQ]

Great looking sausages, ya nailed it for your first go! Excellent video brother Joe! The pepper sausage would be my choice 👍looking forward to more sausage making videos!! Thanks for sharing, have yourself a great weekend, you all stay safe!! 👍👊🍻🤘

[@SmokinJoesPitBBQ]

Hey brother Craig! Boy those Hatch green chile sausages were really good & spicy! Thanks for watching buddy. Stay safe!🤘

[@craigjacob3704]

Ohh brother that looks soo good both of those. The regular and especially the green chili's. Those are hatch chili's?

[@gregcopper9137]

Hey Joe! I enjoyed your video. I found you by a referral from Cookin with Ry video. I noticed you have the Meat brand grinder and stuffer. Im in the market for a whole package. Grinder,mixer, stuffer. What is your opinion on the quality?

[@SmokinJoesPitBBQ]

Hello Greg, thanks for coming over to check out my channel. I'm really happy with the quality of the MEAT equipment. I'm really picky when it comes to the quality of things and this equipment is top notch. I've use the grinder 4 times and the stuffer 3 times without any issues whatsoever. I don't have the mixer but I'm going to assume its the same quality. Thanks again.👍

[@mikehedlund9631]

Really enjoyed this sausage making video, Joe. I'm going to be making some sausage to go along with brisket and ribs for Christmas dinner for my grown kid's families. I like your recipe on these and will be giving them a try. Thank you for a great video.

[@SmokinJoesPitBBQ]

Thank you Mike! The nice thing about the sausage is you can freeze it uncooked and have your kids take a pice of home back to their homes. Thanks for watching.

[@josephsmith961]

You inspired me to try making some Italian sausage. I live in Mexico, and Italian sausage (at least where I live) is nowhere to be found.