Philly Cheesesteak Sausage | Celebrate Sausage S05E11

[@2guysandacooler]

Be sure to check out Drew's Chanel Swine & Bovine BBQ: www.youtube.com/@swinebovinebarbecue/videos

[@swinebovinebarbecue]

Thanks for having me be a part of Celebrate Sausage! I had a blast making this sausage

[@RARufus]

Great job man! Looks like a winner sausage!

[@mrd3863]

Love your channel too. Been sub'd for years

[@darrenfindlay3732]

Gday form Australia, Awesome job Drew big fan and subscriber of both channels, Will definitely be trying this Sausage out !! Just a question and some advice when linking I have been experiencing a few blowouts here and there I do use all the methods that both yourself and Eric use ie soaking casings in water and bi carb soda overnight and stuffing in 1 long rope etc . I noticed from this latest vid that Drew left the end untied after stuffing before linking so I'm guessing this is why I'm having issues with blowouts as I have always tied up the opposite end after stuffing ??

[@stevieg4201]

Great job Drew, looks like a fantastic recipe, I’ll put it in my arsenal for sure. 👍🏽

[@tomhlavnicka1618]

Great looking sausage! I subscribed!

[@vaazig]

Thanks Eric. Not only do you dig up good recipes, but you actually promote rhe community with celebrate sausage. Im a huge fan of the format...

[@2guysandacooler]

Thank you. I like seeing other people make sausage and I think it advances the art to demonstrate lots of styles and creative formats

[@vaazig]

@@2guysandacooler It most definitely does.

[@darrengartner5038]

I love Drew's channel! Glad you got him to make a sausage for this years episodes! DAMN that looks like a tasty looking sausage recipe to try!👌

[@joefleres794]

I’m really excited about this recipe. I love Philly cheesecakes and I’m looking forward to trying this recipe out.

[@McGieHomesteadAdventures]

Oh my Dallas goodness! Absolutely love this!!!❤️

[@2guysandacooler]

😂😂

[@jeffyankey7916]

Another excellent episode and a great sausage for a game day something everyone will enjoy 😊 thanks

[@ancherrera]

I mean, I don’t love the fact that a Cowboys fan is making anything “Philly Cheesesteak”, but other than that, looks great. I might make it the next time we play “Them Boys”. Go Birds!

[@vaazig]

🤣

[@forlifeyoda]

I love the simplicity of this recipe.

[@erikgodoy3160]

Another great video: Thank you very much guys for sharing your recipes.

[@gourmetwoodsman]

I'm already subscribed to Drew's channel but super happy to see him on Celebrate Sausage!

[@jasonhiggins7793]

I am so happy you shared this sausage! This is a unique recipe that I've been looking for! Thanks, Eric!!!

[@jimringo2569]

Really great recipe, easy and thanks helping out the 2 Guys!

[@stillnessbetween5103]

Thanks, Drew. Glad to see you using an offset smoker. I haven't splurged for a Smokin-it smoker yet and seeing you use an offset really helped.

[@rhondagillespie6031]

My mouth is watering! I have to make this, it's my husband's favorite sandwich. Thank you for sharing

[@dennisschickling2249]

Sounds good. #STAYSAFE #PHILLYPHILLY 🇺🇸

[@GuyBigwood]

Hi Eric. thank you for all the great recipes and guest you have.

[@DJ-fn3jm]

Looks awesome!!! Definitely on the short list of what sausages to make next.

[@jtb9544]

Brilliant recipe!

[@WilsonsBBQ]

Awesome, Drew!

[@tucobenedicto1780]

Great idea with a great quality video. I'm going over to that page and subscribing right now.

[@babatwofive5727]

Love Philly Cheesesteak sandwiches! ❤

[@TK-zq9wv]

Looks great!

[@basilbickford5906]

Great job man…..thanks Eric

[@Brewer35]

Fantastic sausage idea. I'm defiantly going to try this sausage. Thanks for sharing and Drew picked up a new subscriber!

[@arkyhunter2750]

Looks great.

[@blueenglishstaffybreeder6956]

I’m a huge Philly creases teak fan, will definitely be making this and new sub to his channel thanks Eric

[@PlunkinPLug]

Looks awesome

[@jakekay8419]

Love the cheesesteak, will have to give it mix.

[@dianenewby5173]

Another one to add to my to do list!!

[@victormaack2353]

There are too many choices, Eric. 11 days in, and I'm having a hard time deciding what one to make first. Cheers

[@montymc450]

In my top 5 favourite

[@royfinch5223]

Gotta make this one

[@teresafacini6121]

Eric, thanks for this episode with your bud, Drew from Swine & Bovine BBQ, wish we were in Texas. This looks like another one we would like to try at some point. Our sausage we made the sweet Italian came out fabulous and I did already tell you that but just want to toot our horn first timers and so pleased with your channel which gave us a reason to try. Have a great day!

[@tomsanda4543]

Nuce job on the video! PS seasoning makes a philly cheese steak, and bacon mac n cheese with pasta that everybody loves.

[@robertmalis4493]

Loving all the videos Eric this one I’m definitely gonna make

[@tonystone7960]

That is a great video!

[@jeaubain]

looks amazing! definitely a must try

[@BruceHornberger-wj2lc]

I have been making a Philly Cheese Steak bratwurst using the Realtree recipe. My friends and family hear I’m making them and they rush to my house for their share!!!

[@LarryBenson-y3f]

Gotta try this one.

[@barbaralucero2772]

This looks delicious!

[@marcelodomenecci6058]

Hi, wauuuuu nice sausage. must taste yunny.

[@tyeferlsan7040]

I Will Try This Recipe!

[@timhiggins9291]

Gona try this one next!!!

[@craigmiller752]

Interesting. Thank you for sharing! Big Mac sausage next?

[@rickhale6396]

I liked it.

[@lkapigian]

Heck Yes!!

[@tyeferlsan7040]

Thank You.

[@RPSchonherr]

I like cheese dogs. This is an Elevated cheese dog. ;)

[@johnbelvedere5040]

Drew you just got another subscriber. One question, after smoking my sausages and after the ice bath I usually bloom my sausages at room temp for a few hours. I’m curious if you do this also.

[@user-kn4xg6iz9n]

Nice!!!

[@cydrych]

I’ll be making this one.

[@timjones3094]

Hello from Oregon, missed the premiere

[@ArielK1987]

I know it's a crazy question. But is there a way a person who has a bit of a sodium diet. Have a sausage without any of the curing salt added to it. Thanks and I appreciate everything you've done with this channel.

[@cydrych]

You only need the curing salt for smoked sausage. Or for dry cured charcuterie. To be honest though if you are worried about sodium the cure has a very tiny amount in it. Eric has a video about salt quantities for sausages. Search “How much salt you should add to sausages” it’s got some good information.

[@mrwashy2259]

Are you able to use or substitute potassium salts? Curring salts are potassium nitrite and nitrate. You should be able to use your potassium salt substitute the same way as sodium salt.

[@cydrych]

@@mrwashy2259 I don’t know. I’m not a chemist or a food scientist. You would have to check the ratios of the chemicals in the different products. Insta Cure is also known as Prague Powder and Pink Curing Salt. If the product you have is equivalent to any of those it should work. Prague powder #1 Contains 6.25% sodium nitrite and 93.75% sodium chloride. It's also known as Insta Cure #1 or Pink curing salt #1. Prague powder #1 is recommended for meats that will be cooked and eaten quickly. It's tinted pink to differentiate it from regular salt. Prague powder #2 Contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% salt. It's best for meats that take longer to cure, like hard salami, pepperoni, prosciutto, and country ham.

[@johndobbins3880]

How do you keep store bought cheese from melting and running out? I've only had luck with high temp cheese

[@BruceHornberger-wj2lc]

I have been making Philly Cheese Steak bratwurst using the Real Tree recipe for years with a little modification to my taste. When the friends and family hear I’m making them there is a mad rush to my place!!!

[@marccollo8776]

Looks great, I do feel like adding cure and salt to cubed meat was an extra step, since the cased sausage was refrigerated over night also.Wouldn't the cure be better distributed in the ground meat?

[@EvrttGrn]

I was thinking the same thing.

[@2guysandacooler]

The only real benefit that it has is protein extraction. If you salt/cure your meat overnight, by the time you grind your meat a lot of protein will have already been pulled from the meat itself. This will cause your sausage to come together quicker. We did a video talking about when should you add spices to your meat and this example was brought up..

[@marccollo8776]

@@2guysandacooler Thank you.

[@andrewriemitis2840]

I live in fort worth. Im going to find this guy in Dallas.

[@dennyo7798]

No sweet or hot peppers? Just salt garlic onion and cheese?? Not a Philly Cheese Steak .

[@mrwashy2259]

Eating philly cheesesteak without wearing part of it somehow seems like sacrilege.

[@colddeadhands5167]

OCTOBER!!!!!