How To Make The Best Sausage I've Ever Had | Ash Kickin' BBQ

-In today's video, I will be showing you how to make the best sausage I've ever had! I came up with this recipe last June, when I was up making sausage until 3AM on my birthday (best birthday ever) and now that I feel like I have finally perfect this sausage, I wanted to share it with all of you! This sausage is extremely well balanced, and not offensive with it's heat or salt content, even with the jalapenos! This is a classic jalapeno cheddar smoked sausage, and of course it utilizes my Ash Kickin' BBQ honey chipotle rub! This a longer video, but I really wanted to reiterate every step when it comes to sausage making! I am not a pro sausage maker by any means, but I'm confident that you will enjoy this recipe! What is your favorite sausage to make? Let me know in the comments below!
Look below for this full recipe. Any questions? Be sure to drop a comment, and I will do my best to get back to you! As always, thanks for the support!
LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): www.sucklebusters.com/bbq-rub...
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Full Recipe:
| What I Used|
-Pro Smoker Pro Classic 100 S: www.psseasoning.com/discount/...
-Meat! 1.5 HP Grinder: amzn.to/3Ur9586
-Meat Lug: amzn.to/3SqUR4h
-LEM Stuffer: amzn.to/3SnSKOO
-Hog casings: www.psseasoning.com/discount/...
Please note, all percentage based ingredients are based off the total weight in GRAMS of your meat and fat.
| Ingredients |
-Pork Butt
-Brisket
-Kosher Salt 0.75%
-Pink curing salt 0.25%
-Milk Powder 2%
-Cheese 15%
-Liquid 10%
-Jalapenos 6%
-Spices 4.5%
Here are the spices used in the 4.5%
-Ash Kickin' BBQ Honey Chipotle 14.98%
-Granulated Garlic 9.97%
-Black Pepper 12.46%
-Smoked Paprika 2.49%
-Tailgaters BBQ Party Rub 14.98%
| Instructions |
Prep:
1. Weigh out the total weight of your meat in grams, and then weight out the spice ingredients based off the above provided percentages.
2. Grind the meat, and jalapenos per the instructions in the video.
3. Mix your dry seasoning together, and pour over the meat, and mix thoroughly. Then add your liquid and cheese. Continue to mix until tacky, as demonstrated in the video.
4. Once you've got a good bind on the meat, fill the stuffer per the instructions in the video, and begin casing your sausages.
5. Once you've got all your sausages stuffed, put them in the refrigerator overnight.
6. The next day, snip all your sausages apart per the video instructions.
| Cooking |
1. Set your smoker for 130º F. If your smoker doesn't go this low, just putting it on the lowest setting, and let the sausages dry out for 1 hour.
2. After 1 hour, raise the temperature to 170º F, and continue smoker until the internal temperature of the sausages reach 155º F. If your smoker doesn't go that low, just keep it under 200º F if possible until the sausages reach 155º F internal. This took about 5.5 hours for me at 170º F.
3. Once the sausages have reached 155º F, remove the from smoker and immediately put them in an ice bath for 10-15 minutes to stop the cooking process.
4. After the sausages have been in the ice bath for 10-15 minutes, remove them, and dry them off with a towel. At this point, they can either be vacuum sealed, or you can cook them on a smoker or grill until they reach 165º F. To cook them, I set my smoker at 300º F and cook them until they reach 165º F internally.
5. Once the sausages vacuum sealed. You can freeze them for long term storage. If you cooked some to eat, enjoy them! I'm telling ya, they're the best sausage I've ever had, and now you know how to make them at home!
*Links for everything I use down below*
-----The stuff I use:-----
-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): www.sucklebusters.com/bbq-rub...
-Granulated Garlic: amzn.to/3IZrQrl
-Diamond Crystal Kosher Salt: amzn.to/3B7MsYX
-16 mesh black pepper: amzn.to/2ZfLLQ4
-Shun Chefs Knife: amzn.to/3RN5zB7
-Disposable Cutting Boards: amzn.to/2UWLwY8
-Fat Separator: amzn.to/3oWRgdG
-Cooking Racks: amzn.to/3gu68xb
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
#howtomakesausage #sausage #smokedsausage #homemadesausage #ashkickinbbq #meat #howto

[@AshKickinBBQ]

DISCLAIMER: If you're going to fry up a test patty, wait to add your pink curing salt until AFTER you've cooked and tested the sample patty and have made any adjustments, OR you can add the cure and allow the ground to sit in the fridge for 12 hours before casing and then sample.

[@flaviomejia]

Out of curiosity, why would you want to wait to fry it up.

[@DeadBrokeBBQ]

Heck ya brother, those turned out fantastic!!! Hahahah Ricer "the sausage king" has a good sound to it!!!! hahaha Glad I was able to help and glad the Pro Smoker kicked some Ash!!!!!! I appreciate the shout out bro!!!

[@AshKickinBBQ]

Of course buddy, thank you again so much for helping me troubleshoot! Everything you said was spot on! Cheers buddy 🍻

[@daddydutchbbq]

Great job Darrin. You even sound like Jeff, I set a timer for 1 hour….lol ! Killer looking sausage, more cheese is always a plus.

[@AshKickinBBQ]

Thanks Kent!!

[@Pro-smoker]

These look fantastic, nicely done! 🤘

[@AshKickinBBQ]

Thank y’all so much! 🔥

[@jeaubain]

Looks great!!! I agree! I started with a 5lb stuffer it’s for the birds when working by yourself especially on a large batch.

[@Draft2win]

$1800 pro smoker. $600 grinder. I think you can swing for a better stuffer. Sausage looks amazing. Will definitely be giving this one a go next sausage making I do. So much cleaning afterwards. Thanks for the content.

[@AshKickinBBQ]

Lol, valid argument! And yes....the cleaning is the WORST! I legit told myself I needed to hire a clean up assistent after this video!

[@TheSillyKitchenwithSylvia]

Looks awesome

[@GRodGrills]

Amazing my dude! I can’t wait to try this out!

[@Demonpk-lb4gh]

Boy those look so good right now I kind of almost choked on my saliva my mouth is watering so bad😊😊😊

[@papo517]

Man those look great

[@doncegas9687]

Those look fantastic, great job!

[@truthhurts7836]

Amazing looking sausages

[@jedheatley121]

They do look amazing man!

[@AshKickinBBQ]

Thanks brother!

[@mustangzr]

Wow that looks amazing.. bet it taste awesome thanks for the awesome videos

[@dougchalmers5010]

Those look absolutely amazing! Very good job young man! Thanks for the great video! Cheers!

[@holysmokebbqandsoutherncooking]

Those sausage look amazing Darrin!! I’ve been wanting to do this for so long and just haven’t had the opportunity to try it out yet. Awesome video brother!

[@smokeybeardco]

Dam these chedd-apeño links look freakin awesome!! Great job!

[@Tunfeld]

Yes sir...this right here is what I was looking for. Thank you bro!

[@AshKickinBBQ]

Glad to help!

[@t.t.3926]

I got a piece of summer sausage and a pack of brats from your brother from that batch and they were incredible!!! He needs to bring your biggest fan a pack of these. ! Great cook as always young man. Your biggest fan

[@AshKickinBBQ]

Thanks Tom!!

[@jedheatley121]

-cut from 4 sausages on the grill -cut to 3 sausages and a VERY cheesy knife on the board Somebody had a chefs snack. Lol.

[@AshKickinBBQ]

Someone forgot to press record when he sliced the first sausage 😂

[@wfodavid]

You dont play around when it comes to meat. Wagyu and Durock! Cloth gloves under the latex help a bunch. Good Stuff!

[@richhansen8617]

Looks great I will try your recipe. You should use sodium erythorbate or wait 12 hours before frying up a piece if you want to be safe. I ordered a couple bottles of your rub.

[@AshKickinBBQ]

Awesome! Haha, and yeahhhh I know. See the pinned comment on here. I had a brain fart and was thinking of my process with fresh brats 😂. Although I have done it with cured sausage, I totally agree it’s better to be safe! Great point brother! Also, thanks for the support!

[@rotaryperfection]

Does MEAT not sell a stuffing tube for their grinder? If you're handy, you could build an attachment for an automotive windshield wiper motor replace your hand crank. Those motor are internally geared and very powerfull and run arounf 60rpm at 12v.

[@AshKickinBBQ]

They do, I just don’t like using stuffing tubes on grinders.

[@rotaryperfection]

​@@AshKickinBBQ I see! I use to help my grand make sauage when I was a kid. He didn't give me gloves at ALL so yea it sucked. He just used the attatchment for the comercial grinder he had. These hand cranking stuffers look weird to me.

[@kenpflueger1967]

Hey Darin, your sausage looks delicious, I live in Avon MN, do you sell your spices? Thanks 👍

[@AshKickinBBQ]

My seasoning is for sale. SuckleBusters, Ace Hardware in Forest Lake and Coon Rapids, as well as Scheels.

[@williamthornton9935]

Darrin, I’ve been watching for a while now, to the point I consider us friends. Since you share this with friends would you like my address to send me some lol! Looks great!

[@AshKickinBBQ]

Haha, man I really appreciate that, and the support!

[@SanJoseDale]

Flavors look fantastic, but I think you have an error on your seasoning percentages. You have written over 50% by weight of total seasonings, that can’t be right. I make a lot of sausage, also salt looks low, we usually use 1.5-2% salt.

[@AshKickinBBQ]

@olstinskedale11 I'm not following you remark as to the 50% of weight by total seasoning. But in regards to the salt content looking low, that is to compensate the salt in the Tailgaters BBQ Party Rub, and my Ash Kickin' BBQ Honey Chiptole rub, as they both contain salt. Otherwise yes, I would be at 1.5% salt, but I halved that to compensate for the salt in the rubs I used.

[@SanJoseDale]

Add up the percentage of your rubs and pepper and other seasonings, it’s totals over 50% of meat weight. For example, with 10 lbs of meat, that over 1 lb of black pepper.

[@AshKickinBBQ]

@olstinskedale11 Well #1, I'm not sure why that matters...but for this batch, the total weight of the meat was 7,140 grams, and the amount of EVERYTHING, water, seasoning, cheese, etc, was about 2,603.8...so definitely not 50%. Perhaps I'm just not following what you're saying. I have no doubt you're more knowledgeable in this department, but what I will say...is this recipe is delicious, and everyone I have served it to loves it, and that's all that really matters to me. If you want to try and explain further, please feel free to email me. I do enjoy learning more when I can! Thanks!

[@SanJoseDale]

Ok, I love your Chanel I’m a big fan. But your math is way off, that all. Cheers!

[@AshKickinBBQ]

@olstinskedale11 you are 100% correct, the Ash Kickin', Party Rub, Granulated Garlic, Black Pepper, and smoked paprika was based off of 4.5% of the total weight! Thank you so much for catching that! I updated the description, hopefully that seems more accurate! Math is not my strong point LOL!!

[@davidmacron33]

Im A Sausage Lover!,....Im Talking BBQ🤚😖