How To Make & Smoke Sausage | Step By Step Jalapeno Cheese Sausage Made With Brisket

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USEFUL LINKS
Percentage calculator - percentagecalculator.net/
Sausage Fat calculator - cooking.marcgottlieb.com/saus...
BUY
3 Tier sausage racks - amzn.to/3jUaoZc
Hog casings - amzn.to/3g4E6tk
Pink Curing Salt (not pink Himalayan!!) - amzn.to/3sj5Cs7
Lawrys seasoning salt - amzn.to/3m0Jkdq
Meat grinder - www.luvele.co.uk/collections/...
Cheaper/smaller sausage stuffer - amzn.to/3kbZFJV
My sausage stuffer - adexa.co.uk/Commercial-Sausag...
Masterbuilt 560 - prosmokebbq.co.uk/collections...
Sausage base recipe
Lean meat - 70%
Fat - 30%
(100% or total weight)
Salt - 1.5%
Pink curing salt (not himalayan pink salt! thats very different) 0.25%
Milk Powder/binder - 2%
Spices and herbs - 4.5%
Cheese - 15%
Jalapeno - 6%
Liquid (beer/water etc) - up to 10%

[@texasowl5356]

I’m first! Bitches!

[@ChudsBbq]

Thanks for the Shoutout! Great looking links! #niceandplump

[@WilsonsBBQ]

Cheers, Brad!

[@jasonj6568]

You mentioned Brad but you forgot to fondle the meatballs!

[@connorthody9651]

Great video mate. Wish I wasn't so impatient now and had waited till you posted this before making mine 😂

[@AntsBBQCookout]

Really liked how exact everything is. Really thinking about getting a meat grinder soon with all the scraps I've been accumulating (and throwing away 😭) so I'm gonna save this video for the near future. Thank you 🙏

[@WilsonsBBQ]

Definitely go for it. It’s great for burgers too. Nothing better than making your own burgers, sausage or just general ground beef.

[@crookedpinebbq9101]

Definitely worth it. Just picked up a grinder and sausage stuffer myself. Tons of fun, I went with the MEAT! .75hp grinder and 5lb stuffer. Very happy with both, although will likely upgrade to a larger capacity stuffer in the future.

[@STINKINGLOWLIFE]

This video is pure gold my friend, ty very much for sharing this ✌

[@sweetmangolimited1017]

Videos as always are awesome ! Very informative , how do you not have more subs ! Keep smashing it dude ! I don’t even eat sausages 😎

[@WilsonsBBQ]

I appreciate that!

[@uncbroyoda4077]

Real informative detail video thanks! I learned a lot just started making sausage for Bbq pop ups

[@NorthernThaiGardenGuy]

I like the fact that you liquify your spices with your liquid of choice before blending everything. I saw in another video where you started to shred your cheese and use the food processor for the jalapenos. Great ideas and look forward to more of your recipes!

[@WilsonsBBQ]

I find it hydrates the spices better and you get a good distribution! However, it can be a problem if you use the full 10% water to mix it all. Sometimes, you only need 5%. So these days, I start off with about half the water. And add more if needed. The food processor really started when I started making 100+ sausages! But again, really good for even distribution

[@joolscyprien5142]

Great video as always pal amazing detail and even though you weren’t happy you over did them they still had a good snap on the video. 👍🏾

[@WilsonsBBQ]

Thanks mate!!

[@davidbondy8340]

Brilliant video Dave (again!). My first batch of Jalapeño Cheese sausages are drying in the fridge prior to smoking them tomorrow! A little sample of the meat fried turned out to be delicious! Thank you so much (again)!

[@WilsonsBBQ]

That’s awesome! Thank’s for watching! Love to hear how they turn out

[@mycomaniac316]

Very informative detailed video, giving these a go tomorrow mysrlf, the first part anyway, smoking on Saturday, prepped everything today, spice mix/cheese etc...thanks for the vid

[@michaelcallon9660]

Great video mate. Very helpful. And temperature in Celsius, even better.

[@OffsetRookie]

I'll be attempting sausages soon. Thanks for the video!

[@SmokinJoesPitBBQ]

Great how to video!👍🏼

[@WilsonsBBQ]

Thank’s joe!! Appreciate you checking it out

[@bladesofarmour]

Love you Videos and your teaching methods! I don't have the tools to make my own sausage at the moment, so is there a store brand that you would recommend for folks like me?

[@vaughnprecision]

Excellent video my friend.! New to your channel and really enjoying it.!

[@explosivefitnessuk]

great channel mate, thanks for the videos

[@salvadormora3331]

Man your inspiring me to try to make some! Love your videos thanks

[@WilsonsBBQ]

Awesome! Thank you! thanks for watching!

[@martinsaenz8683]

Just discovered your videos thanks for the uploads. I've seen your bbq operation from home. I've been thinking about doing it myself Just gotta get a couple more things down. More information on that would be gold for someone like me. You sir have a new subscriber keep up the good work

[@fatfoodiesinspain7727]

Another great video dude. Recently started making sausage following Smokin' Joes BBQ. Gonna try your way next time. Keep at it, this channel is gonna be huge.

[@WilsonsBBQ]

thank you so much!! thanks for watching!

[@MrStevepax]

Thanks brilliant! Thanks for the cheese tip. High temp cheese seems impossible to buy here in the uk

[@jazzmaster9426]

Great video, thank you so much

[@KingGeneral21]

Looks great! Which milk powder did you use? Tesco skimmed powder?

[@JonTheBrisketMisfit]

Very educational, and delicious looking sausage.

[@loganglenn5473]

Gunna use this step by step process this weekend on my first attempt

[@SnapLogistics]

Thanks. Very comprehensive. Can you pls advise where best to get brisket in the UK? Heard you mentioned Sainsbury’s?

[@WilsonsBBQ]

I use Tom hixson of Smithfield for brisket. But you can buy brisket in Sainsbury’s at the moment. Any lean beef will do! Don’t go spending £££ on expensive meat just to grind it up into sausage - you won’t be able to tell the difference between wagyu or supermarket (mostly)

[@wtpmxpunk]

Banging video as usual, keep em coming

[@WilsonsBBQ]

Thanks! Will do! thanks for watching!

[@chumbawumba9541]

Good sausage chat. How you handled your sausage casing was next level, how you fisted the sausage into the machine was something else ide even say semi professional fister

[@Gchupp]

Looks amazing

[@KeithMoonMTB]

they look insane!

[@spdesign-ba]

The great video, thanks!

[@stevewalker9888]

All you need now is an official taste tester. 👌🏻 🐕

[@user-yk2md4nm3j]

Hi, just wondering if you use smoked paprika? Thanks

[@sandersjones1577]

Look good Wilson real good man

[@shellywebb7903]

Hello I just started watching your videos. I’m a caterer and I have been playing around with the idea of making my own sausage as well

[@nathanjp96]

At approx 5:35 on the video, where could I find one of those metal trays please?

[@starsky72]

Fab video..... I'm gonna make some sausage!!!

[@WilsonsBBQ]

yes! do it!

[@craigmilky8430]

Proper pit master respect ✊

[@MaddieandKiki]

Omg we could listen to you talk all day!!!!! 😂❤️🔥 Love to see you in action. FYI you’re also easy on the eyes too! LOL! 🥰

[@WilsonsBBQ]

Thank you for watching ladies! 😳

[@leecoombes9122]

Great video, what internal temp do you smoke to before the ice bath

[@WilsonsBBQ]

After that many hours, the internal temp max out at whatever you’re cooking at. I think it was 150F?

[@leecoombes9122]

Ok cool thanks for the information

[@AS-su7lv]

Hi do you have a website please Love your videos and content

[@jayburgess4962]

How do you prevent them from shriveling after you pull them off the smoker? Do they need to come off sooner? How do you know when they are ready when you're hot smoking?

[@MrKoopas]

They only shrivel if they're overcooked, the casing will burst and leak out the rendered fat which causes it to shrivel up. Just need to bring them up to temp slowly and pull them once they hit 160/165.

[@procutslawn]

Thanks 🔥🔥🔥

[@AmsterdamBackyardCooking]

Thats a good looking sausage👍🏼

[@WilsonsBBQ]

thanks for watching!

[@hewy5114]

Can you grate the cheese with a food processor instead or cubing?

[@WilsonsBBQ]

Yes!! Infact, that’s exactly what I do now. Watch my video on running a pop up. You’ll see I do exactly that. I did it to speed things up, but I find you actually get better distribution of cheese!

[@davidbondy8340]

Could I just ask what milk powder you are using? I have a 340g tub of Tesco's Dried Skimmed Milk which use for my "Bark Builder." Would that be OK? By the way, I have booked into your training class at ProSmoke in May ...looking forward to it!! Thanks!

[@WilsonsBBQ]

Amazing! Thank’s for booking! Yes the skimmed milk powder from Tesco in the red tub is what I use

[@lalkurti]

What else can be used instead of pork..?

[@bw7057]

The milk powder the fat free stuff you add water to and drink?

[@WilsonsBBQ]

Sure is!

[@michaelduncan2759]

One thing I do different than Mr. Robinson is I mix my spices first, cube the meat and fat, then I spice and mix the meat allowing it to cure overnight prior to grinding. I believe it yields a better mix, more even.

[@lalkurti]

I have tried this with other bbq dry machinations that the salt draws the water out of the meat and leaves you with a bit dry texture, whilst yes you can taste spices better .

[@michaelduncan2759]

@@lalkurti I add my liquids while mixing after grinding. To date it has come out okay, because if it sits for long enough, the meat draws the moisture back in to reach equilibrium.

[@iancec]

Whats the best fat to use if you run out of trimmings? I can get lean brisket and pork, but i just don't know what fat to ask thr butcher for.

[@WilsonsBBQ]

You’re looking for hard subcutaneous fat. Tbh. If you can get hold of extra fatty pork belly easily enough, you can just use that.

[@iancec]

@@WilsonsBBQ thanks for the tip! Could I use pork belly to make up the fat content for both the pork and the beef (i.e. I don't need 50% beef fat)? Loving your videos :)

[@josephmoncivais26]

Good job..

[@WilsonsBBQ]

Thank you! Cheers!

[@michaelduncan2759]

What do you think of that gravity feed Masterbuilt?

[@WilsonsBBQ]

I only really use it for smoking sausage to be honest. but its a great cooker. I like the set and forget element, and using real chunks of wood and charcoal - I prefer it over a pellet option. You can get this thing real real smokey if you want!

[@michaelduncan2759]

@@WilsonsBBQ Thank you for your reply sir, much appreciated. I always wanted to try that style of cooker, but the Myron Mixson gravity feeds are way too pricey for me at this time.

[@rafiner]

Looks legit! I have to laugh though as your in the UK making American style bbq smoked sausage….. whereas I’m from the UK living in Las Vegas trying to make a decent bloody banger! Not a tesco job either… I’m longing for a proper butcher well spiced coarsely ground U fookin K sausage! You just can’t get them here and I’ve literally tried dozens of ‘uk style’ sausage. I’ve come close flavour/spice wise but not with the overall texture/fattiness. Anyway, great videos and all the best to you. Where in the UK are you located?

[@WilsonsBBQ]

Interesting! You thinking Cumberland style? Heavy on the herbs or just a standard butchers pork sausage?

[@WilsonsBBQ]

Also - Bicester, Oxfordshire!

[@gregjones8453]

Hey Wilson, how did you all know that the salt, cheese, and other ingredients should be those percentages? is that something that you all guessed on or was there a methodical way that you all figured the salt should be 1.5% of the recipe?

[@kesterriley3716]

Great video - but not keen on the background music! I am pleased you posted this as all week I have been thinking about making some !

[@WilsonsBBQ]

Appreciate the feedback! Too loud, or not a good background track in general? Hopefully you get around to making some!!

[@kesterriley3716]

@@WilsonsBBQ honestly, I just found it distracting. I don't think your videos need a background track, they normally just deliver high quality information. In my opinion it's just a bit cheesy! (Like the sausage) but seriously it is no big deal, just I tend to personally find it unnecessary! I am sure I will be ripped apart by some others who say the music was amazing!!

[@skippypeanut3025]

Eden McCoy: We'll so how making to Smoked Sausage for Jalapeno Cheese, made with pork, chicken, beef.

[@hcamardelle]

I am a little confused. When you say 4.5% on spices...is that 4.5% of each of the spice ingredients or the total of the spices should weigh 4.5%? I hope that my question is clear. Thanks in advance..

[@WilsonsBBQ]

I mean the total amount of spices should weigh no more than 4.5%. Also, since this recipe - I’ve found that somewhere in the region is 2.5 -3% works better.

[@hcamardelle]

@@WilsonsBBQ I just watched it again. You stated it properly but I missed it the first time. Thank you for the swift response and keep up the good work.

[@MANTOWNCRIPCUZZ]

Do u know why my sausage turn out mushy when it's cook

[@WilsonsBBQ]

Not binded we’ll enough.

[@fabianvaldiviezo]

Great video! About reheating after the ice bath try to go way lower 200F tops until they reach internal temp of 155F. You don’t wanna melt the fat and cheese if you do, they become wrinkly and shriveled. Keep up the good work. In case you like to read check out “home production of quality meats and sausages” awesome book tons of in-depth info

[@sw01ller]

"hay siri, whats 30% of 3950?"

[@WilsonsBBQ]

Though 30% of your lean meat weight isn’t the same as fat being 30% of your total overall weight. It will always work out less, if you do it that way

[@allenbateman3518]

I would not recommend pickled jalapenos. The acidity will change the PH in the sausage and make them grainy. But, that's just me...

[@kentishtowncomputer]

No offence but isn't 4.5% of spices a bit high? Does it taste heavily spiced at that ratio?

[@traceyevans2757]

No it’s not

[@AhmedAhmed-xc3ri]

The quantity of salt is not correct,

[@traceyevans2757]

Yes it is

[@skippypeanut3025]

#edenmccoy

[@WilsonsBBQ]

I don’t know who Eden McCoy is