How to Make the Best Sausage I've ever tasted - Holy Voodoo Jalapeño Cheddar

How to Make Sausage - Holy Voodoo Jalapeño Cheddar
This is the best sausage that I have ever tasted!
Sausage making is an art and a differentiator in Texas BBQ. Gone are the days of simply being able to offer an all beef or all pork sausage at Texas BBQ joints. In order to make the prestigious Texas Monthly Top 50 BBQ Joints list, folks have to get creative with their sausage making.
My friend Dayne Weaver, owner and pitmaster at Dayne's Craft Barbecue makes some of the best sausage you have ever tasted. He has been a Meat Church user since prior to opening his BBQ joint. He came to me with this suggestion to make a Holy Voodoo Jalapeño Sausage. Man is it good!
The sign of a perfectly created and cooked house made sausage is the snap on the casing. Spoiler Alert: You are going to like the ending of this video!
Recipe: www.meatchurch.com/blogs/reci...
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: bit.ly/MCThermapen
Dayne's Craft Barbecue: daynescraftbarbecue.com/
MEAT the Masters Guest Pitmaster Videos: • Guest Pitmasters
Subscribe: ​bit.ly/3q5hn2t​ |​ Website: ​meatchurch.com
Watch the newest videos: ​ • New Videos | Meat Chur...
Follow Meat Church BBQ
Instagram: ​ / meatchurch
Facebook: ​ / meatchurch
Twitter: ​ / meatchurch
Watch ​more videos!
Shop Playlist: ​ • Shop Playlist | Meat C...
Recipes:​ • Recipes | Meat Church BBQ
Beef Recipes:​ • Beef Recipes | Meat Ch...
Most Popular:​ • Most Popular | Meat Ch...
About Meat Church BBQ:
Welcome to the official Meat Church BBQ KZbin channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ​ #HowToMakeSausage #JalapenoCheddar

[@brianschneider671]

There's got to be a million sausage / how to vids on the net but thissun by far was the most comfortable and easy goin to watch.

[@MeatChurchBBQ]

Amazing feedback. Thank you so much Brian!

[@johnlebzelter4208]

“Thissun?”…🧐

[@brianschneider671]

@@johnlebzelter4208 yes. Southern (and points SW) dialect.

[@richames3608]

This and Bradley Robinsons (Chuds Bbq) are the only two I have saved for my personal tutorials.

[@carlosenriquez3188]

Check out chuds bbq!

[@wmariage]

First time I have ever tried to make a sausage. Watched this video 6 times, bought all spices/flavorings. I only have a KitchenAid, but followed these directions. I took the 3 day route in making these. I HAVE NEVER HAD SUCH AN INCREDIBLE SAUSAGE!!! This is the best video instruction I have seen.

[@davejalenderki]

I just made about 30 lbs this. I have to admit, even though I let it overcook a bit, it was hands down the best sausage I have ever made and the taste was phenominal.Thanks to you and Dayne for sharing this recipe.

[@linkfarm7627]

Same. Made it and it was the best I have ever made!

[@txpitmaster6127]

Excellent video production every time! Thank you Matt and thank you Dayne for doing this!

[@MeatChurchBBQ]

Our pleasure. Thanks for the feedback and for being here!

[@newbtuber333]

This is what it’s about. No gatekeeping recipes just sharing the love. Thanks guys

[@zoiks2626]

A buddy sent me this link after trying my first sausage attempt, so now I not only have a new corner of BBQ to obsess over, but now I've got one more entire YT channel to binge, because this was one of the finest how to videos I've seen. Thanks for the content, and well done!

[@elsos8711]

I added smoked cheese and replaced half of the Paprika with Smoked Paprika...OUTSTANDING! I've made a sausage for a little while now, but this is my most favorite. And the Smoked Cheese and Paprika just sends things over the top awesome. Thank you guys for putting these videos together! El

[@tonyrauls1941]

This is the only sausaging video I've watched that fully cleaned the casing before putting it on the horn. It may not make a huge difference in the final product, but producing a top shelf product every small detail will produce the finest end product possible. We are truly being given some grade A content here.

[@NickLombardo-g3l]

I've watched most of your videos, this one especially got my mouth watering!

[@kennybaumann2117]

I've always been told to have my cut up meat almost frozen and put all the components of my grinder (not the motor) in the freezer for awhile while the meat is getting chilled but neither of these were mentioned in this video. Curious as to why or why not follow that procedure. To date I have made every one of the Master's recipes so Thanks again to you for your humbleness and the Masters for sharing their knowledge to us mere mortals.

[@HolmesFans2]

Eh, it doesn't hurt, but it's not critical. The meat if you follow the real recipe chills again overnight. They were doing such a small amount on a industrial grinder that it didn't really matter.

[@Bearsbbqden]

Thank you to both of you for making this video. It was really comforting to know how easy it could be to do this but also inspire me to expand my ways of barbecuing. Much respect!!

[@MeatChurchBBQ]

Respect to you for watching sir!

[@ishanaingerman5518]

I love your down to earth, low key and expert presentation. I’m learning so much! Thank you!!!

[@jnivens]

This is the best sausage tutorial video out there. Such a great resource! Thanks y'all!

[@jasonhollinger9513]

I love teaching videos like this. I’ve just started making sausage in the last year. Thank you for all the tips and tricks. I’ll actually be in Ft. Worth this weekend. Oh and the Meat the Masters series is great. Giveaways or no giveaways, I’m still a fan.

[@additudeobx]

Thanks for that show guys. Very organized, simple, straight forward process. I bet using a smoked gouda would also give great results.

[@danetaylor5112]

Great video y’all! Thank you Dayne and Matt 🤙🏻

[@TheZFreeman]

I think the most notable thing about casing them that they didn't mention that somebody new to this might not know, is when you're spinning the sausage to make a link, you want to alternate which direction you are spinning so the links will hold tension on each other and keep the ends tight. Love these videos

[@jimmyfumbanks6081]

As long as it isnt half salt and chicken guts like most and no Fennell seed . Or Grocery store sausage, then ill pay for it.

[@malthus101]

good tip

[@xr8brisbane]

Brilliant tip. I made some last month and undone the link before not knowing this

[@matthewbriley5265]

If you watched the video you would see the direction change

[@hopethisoneworksman]

@@jimmyfumbanks6081fennel seed is the only reason I eat sausage

[@MadPick]

Great video, and great tips. I appreciate the extra discussion on cooking/overcooking; I have definitely overcooked many of the sausages that I've made!

[@mikewill9693]

You guys are just good folk. My kind of people. Keep up the good work!

[@AnthonyLay]

Such a great video! Appreciate you guys sharing.

[@kenbietschek9174]

Just want to say you guys do it right! I'm from West Linn Oregon and Tillamook is just down the road. Black label chedder is great and we use it in many of our sausage recipes. Thanks for all your how to videos. Keep sharing and teaching folks how to make the best food to eat. Thank You! You Rock!!!

[@jgjones28]

Thank you Matt and Dayne! I love homemade sausage, have never made my own. I was just (again) at John Lewis BBQ in Charleston SC (originally from Texas) just for his Hot Guts sausage. Charleston is a 400 mile trip for me, so I need to start making this myself! Thanks again. 🙏🏻

[@shawngillogly6873]

Those are some amazing looking sausages. Thank you both for sharing!

[@YankeeRedneck437]

Matt I just wanted to say I subscribed to your channel quite a while back. I didn't know what my passion was for most of my life. I'm about your age to put it in perspective. To make a very long story short, watching you and everything about the way you do what you do and all the reasons you do it, has helped me to find that passion. Keep on doing what you do brother don't stop. Finding something I love to do has changed my life. If your work has helped me, no doubt it has helped and will continue to help others. Meat church 4 life brother.

[@joeolivera1885]

Great video Matt. Please keep this going. I am learning so much from these videos...

[@MeatChurchBBQ]

Thanks, will do! We have another guest pitmaster video next week.

[@JLmike987]

Friend from work told me about meat church a few days ago . Love to grill on my flattop so I ordered three bags of seasonings for the first time. After one meal loved your blends so much already ordered my second batch of seasonings. Can't wait to get my voodoo and Texas sugar this week ! Thanks Matt!

[@vernerkuchan7658]

Love the shoot notes at the end. The wealth of knowledge you provide can not be over stated.

[@bigrube75]

I have been looking for a video to educate me on my first attempt at stuffing sausage with my grinder and sausage attachment i got for Christmas. Wow you guys have went above and beyond with this instructional video. Every question and thoughts that I've had has been answered. Thank you guys.

[@MikeFisherCustomArtwork]

Great episode. Keep em’ coming

[@MeatChurchBBQ]

Yessir! Shooting another this week.

[@rqbass7670]

Can’t get enough of these. Please do a jambalaya video and a chili relleno! I’ve been looking for good recipes for those and yours are always the best! If you had a cable tv show I’d never miss an episode

[@Rokegle135]

If you want a jambalaya recipe check out Isaac toups

[@Rush-ld2qr]

Excellent instructional video! Thank you

[@deborahmersereau573]

Thanks for such an interesting and informative video. Really want to try this.

[@MeatChurchBBQ]

My pleasure!

[@GrillSergeant]

Great video! I just got the Meat Your Maker 1HP Dual Grind grinder and their 15 lb sausage stuffer. Can't wait to try out this recipe!

[@MeatChurchBBQ]

AWESOME!!!!!!!

[@dannyavery5578]

Amazing videos, Gents. Many thanks!

[@JLR77]

Thank you so much for the upload! I appreciate the time you both have spent. Sausage looks absolutely delicious

[@MeatChurchBBQ]

Thank you!!!!

[@carmenregalado7183]

I was so impressed to see your T Shirt that said Waxahchie,Tx.I was born in Waxahchie,it blew me away,to see. My home town in a cooking video,I live now in Colorado,so this was a treat, plus Tx. Red chili it was awesome the chili

[@jordanbabcock9349]

Oh, heck, okay, y,eah

[@mikebowerstv]

I can’t love this video enough. The sausage at Dayne’s has the perfect texture and the flavor is always spot on. It’s amazing all the hard work that goes into one of the cheapest meats on the menu! Oh and I agree with Matt those burgers are 🔥 🔥 🔥

[@MeatChurchBBQ]

That Burger is not fair!

[@recordman555]

Beautiful, beautiful!

[@RitzWood32]

Thank you both for sharing this. Great video 👌🏻

[@MeatChurchBBQ]

THANK YOU!!

[@narbekalantarians6269]

Great video! One tip someone gave me was that I can quickly cook/griddle a small patty of the mix to check for taste (also makes a nice snack). Keep on making these videos!

[@Mho-Cooking]

Yes you can, but they also told me to wait at least 12 hours eat meat when adding curing salt.

[@Colin0515]

This was one of your coolest videos. I'm pretty new to all this but this makes me want to go out and get a meat grinder to give this a try!

[@MeatChurchBBQ]

Glad you enjoyed it!

[@rickf.9253]

Outstanding!

[@deanm4138]

Those look delicious, cool idea adding the recap at the end 👍

[@bigmcisback]

Great video and so nice of Dayne to share his recipe and methods! Quick question - what's a good sub for the brisket trimmings? Love this Meet The Masters series!

[@MeatChurchBBQ]

More pork. Or any beef\fat.

[@mmr0221]

Meat Church is what my wife calls her co-Ed Yoga class. Not sure why

[@MeatChurchBBQ]

HAHAHA. I''ll take it.

[@dingdongdaddy589]

I’m in one of them, might know her.

[@kendouglas139]

I took a chance and made a triple batch of these........WOW ! I was not disappointed. These are incredible. Thank you both for sharing this with us.

[@nsalter76]

mind blown,, thank you so much, and thank you to Dayne!!!

[@solafarms2295]

Loved this one guys great job and thanks for so much info without interruption or selling just genuine knowledge sharing!!!

[@spearinternational4460]

Hands down the best bbq tutorial and all around good dudes. Keep me coming! I enjoy learning the art of bbq.

[@crowmoon]

This video was both informative and enjoyable. Thank you so much!

[@MeatChurchBBQ]

Glad you enjoyed it!

[@allieandbo]

Gorgeous links. I can only imagine how good they are. Thanks for sharing Matt and thanks to Dayne for taking us in the weeds on how to make it happen.

[@grillmaster07]

WOW! That's amazing 🤩

[@MeatChurchBBQ]

Thank you! Cheers!

[@brianstorey1163]

Finally tried this recipe. Amazingly easy and so good .

[@gregoryhunt4427]

I really appreciate you and everything you do. I've learned so much from the stuff you share, and all your seasonings make it so much better. Much love brother

[@MeatChurchBBQ]

Thank you much Gregory!

[@digiac4027]

Looks beautiful! Thanks from the Netherlands

[@bigdaddy4197]

Fantastic video. Thanks guys.

[@MeatChurchBBQ]

Thank you!!!

[@alanablankenship3117]

Absolutely love watching your videos … you explain everything so well and of course, it ALL looks so good😊😊

[@MeatChurchBBQ]

I appreciate that!

[@treythorsen225]

This was a great video!!! Thanks a lot!

[@Dadzilla2]

You guys are killing me! Right now I'm wishing I had the equipment to make sausage. Thank you for sharing what you do. I do pickup a recipe from people like you here on KZbin that I can use. Thank you

[@stanleeikki]

Fantastic video! Thank you guys.

[@MeatChurchBBQ]

Our pleasure!

[@davidvinson4681]

I just want to thank you for having that teaching quality and your personality, so many people want to keep their secrets and not let other people know thanks

[@iancoffee13]

Excellent video. I always enjoy learning new techniques learning how to make great BBQ. Thank you!

[@geneoprice5338]

Great job guys. Gonna be trying.

[@wickedgrizzly4699]

I just got a meat grinder and sausage stuffer for christmas, so i can not wait to try this. I also want to say thank you for all you do. I cook all your recipes and my friends and family tell me all the time how it is the best they ever had so thank you again.

[@MeatChurchBBQ]

Love this! Hope you enjoy your new toys!

[@alexanderjohn4407]

Hats off boys. Wonderful work!

[@GHOSTINPLAINSIGHT]

A master class in sausage! Thanks guys!

[@MeatChurchBBQ]

Our pleasure!

[@capobeachsmith872]

First time ever making sausage and this recipe is so good- the whole fam devoured it. Meat Church is giving out the goods!

[@MrRockstar1969]

Outstanding Video and info, thank you!!

[@prahfetts825]

Great episode learned so much Got to have Dayne back

[@ronwheeler1400]

I so want to try making my own sausage, and this has just motivated me even more.

[@bogerton5624]

Your the best Matt!! Thanks for a great video.

[@MeatChurchBBQ]

Really appreciate that.

[@carterelmore3593]

I made this sausage over the weekend using 60/40 elk/pork and it turned out absolutely wonderful. Thanks for posting such awesome videos and recipes!

[@joealderete2149]

it's fantastic how you inspire so many people with your videos. You got thinking that I have to step up my game . Thank You!

[@MeatChurchBBQ]

I really appreciate that!

[@jimhull1971]

As usual, great information and can't wait to get this recipe going.

[@MeatChurchBBQ]

Enjoy Jim. Thanks for being here sir!

[@billyhughes9776]

Amazing looking -- I want one!

[@MeatChurchBBQ]

so good.

[@MrBadAssBBQ]

I can't thank you both enough for what you do and your gift of sharing!

[@harrisgage]

Thanks Matt and Dayne can’t wait to try it at home.

[@grillmaster07]

Definitely a great idea for the videos! Love it!

[@MeatChurchBBQ]

Glad you like them!

[@marliescalebclemens1171]

Beast video, learned so much. Priceless info

[@markmower6507]

Wow, Just 😲 WOW!!!

[@jasonchilders3276]

Tried out this recipe and it was amazing. Thanks for sharing

[@totallyunited]

I tried this and it was amazing!!!!!!! I decided to use 3 peppers instead of 4 and it was plenty hot. I loved it and want to say thank you so much.

[@MicheleTeixeira23]

Amazing!

[@rrvil]

Excellent video. Love the series! Had to make some for myself! Currently on day 2 of 3, I’ll smoke tomorrow and can’t hardly wait to try the finished product.

[@eluniqoTito77]

Loving this channel

[@RustyOutdoors101]

As always, Great video!

[@MeatChurchBBQ]

Glad you enjoyed it!

[@HungryAnwar]

Looks so delicious !! Thanks for sharing !!@

[@lukepeters6346]

you can always learn something....while I was always patient in the seasoning process (season "stew beef" size pieces over a couple of days), I was never patient enough to put the finished product back in the fridge to let the casings dry out...gonna do this from now on...great video and it looks delicious!!!!

[@tdwayne1]

Great commentary guys..one word for that sausage .. Awesome .. thanks

[@tbi1161]

Awesome! Thanks for posting you for posting your videos, I like watching and learning!

[@MeatChurchBBQ]

My pleasure. Thanks for the feedback!!

[@JeffMarxWoodworking]

Great recipe and instruction, thank you! We made these for Labor day, and decided we need to double or triple the recipe for the next time because they were SO good.

[@BluePiggy97]

just amazing.......

[@c.s.3746]

Excellent videos as always. It has been a while since I've made sausage and this video was enough to make me do it. Can't wait to try it. Very thorough, too.

[@MeatChurchBBQ]

AWESOME!

[@rickeyvigil6317]

Meat church thanks for all the information and passion for BBQ it has truly help me in the BBQ journey

[@harrywarren5081]

Thanks for the great sausage recipe!

[@MeatChurchBBQ]

Our pleasure!

[@matttezak2334]

Nice work guys

[@beardswagbbq]

Your passion comes through everytime brother. That's why I subscribed 🇺🇸

[@nastysoda9212]

that cutting board is amazing!

[@earnestluster7668]

Breaking bread is one of the most important things in life!!! I really enjoyed this video! Thanks

[@fourpressmedia2674]

This video was really educational for me. I feel like this is something I could try and I have never done it before. Thank you!!

[@MeatChurchBBQ]

Glad it was helpful!