Pork Sausage for Beginners! | Chuds BBQ

[@fmerkl]

Your Recipes Work !!! 500 lbs of sausage built this year !!!! 1/3rd moose, 1/3rd pork, 1rd Ground beef !!! 14 different variations , all great sausage

[@thethoth1755]

After living in the Phillipines for 12 years, and saw flys on everthing, I never got sick. Suggest a fan off camera. Nice job on your video . Good fast flow and super informative.

[@joealta3450]

Not really a big deal if one is using fresh meat... and therefore would not require any industrial strength sanitizers like the pink salts. they are for factory farmed meat with lots of feces and rot. It's sad that we have made it the norm to consume foul meat and regulate that we use these chemicals.... people still die... but not from the thing the nitrate was supposed to prevent..... We all know this when we think about it.... Please prove me wrong. I'd love to save some money.... but I don't think i can....I come from millennia of homestead salumi makers.... .. Just saying...... Thousands of years of Italian survival is based on nothing more than quality meat + salt.... and time. That's it. That's all..... Everything else is for flavor... or someone is selling you someting... like, eat this old meat but put this carcinogen on it first) But if you want to grind up 1000 pigs with machines that have ground up 10000 pigs that day... then mix them all together.... after that and it has been handled by someone who is underpaid and doens't care to wash hands after using the washroom.... then yes..... you should probably use whatever sterilization methods you have at your disposal.... accepting that they will have the same effect on you It's time to re-think "standard" safety methods and the wisdom of the KZbinr's who regurgitate nonsense that don't apply to anything that any reasonable personal craftsman would do at home. I'm thinking especially of two know-nothings with a cooler who delete comments that point out errors and support the inorgant chemical treatment of cured meats. I respect many sausage makers who adhere to the current commercial methods, because they are genuine and follow a protocol..... but they don't delete my posts to try and illegitimaty fake wisdom. Don't be intimated by all the "experts" here. Sausage is an easy as any recipe and better when it's your own. Pesants have done it forever before youtube..... The less you think about it... the better it will be

[@SmokinMoaksBBQ]

This is the best sausage video Ive seen on KZbin.

[@DingusMcGillicutty007]

Thanks! I really needed a simple all pork recipe I can modify and make my own. 👍🙏🖖

[@ChudsBbq]

Hope you enjoy!

[@ehbcd]

I was looking for some tips on making some pork sausages for my first time and decided to use this recipe. I was making fresh sausage because it's too damn cold outside here in Canada right now to smoke them. I left the cure and cayenne out and added 2 cans of chipotle peppers in adobo sauce and cheddar cheese for 11 pounds of meat. These are delicious and not too hot, I could have added another can. The adobo sauce is awesome and I think next time I will make my own and add more to the mix. Thanks for the help.

[@cherimolina2121]

THANK YOU! The salt cure before grinding while cubed...and adding ice while grinding...THAT was exactly what I needed to know!

[@TheDuganater]

Used this vid to guide me through my first batch of sausage a couple of days ago. Turned out amazing, and I got all the ladies at my wife's church clamoring for my sausage now. Thank you Brad!

[@gravemoss7852]

Just tried this recipe for the first time. Turned out amazing! Thanks for walking beginners like me through the process. Look forward to more videos!

[@ken3458]

Thanks for the video tried this for the first time and was a huge success i added jalapono with cubed pepper jack (reduced salt to 1%) and smoked it on my pellet grill at 150 with cherry wood for 3 hours and it turned out awsome.

[@ScottysBackYardBBQ]

i been making sausages for over 45years. . watched 10s of video's, this by far id the best one i have came crossed. looks great nice job

[@brettsmith8055]

Great video! Sausage is such an important part of Texas BBQ. Even more than a good brisket, I think a perfectly made and cooked sausage is the mark of a really good Texas BBQ joint. Too many places overlook sausage.

[@RochetteJF]

My new favorite bbq channel! Amazing!

[@piddlywiddly8940]

I absolutely love your personality man!!! You just gained a subscriber for sure

[@mikepetti]

Would you be able to freeze the sausages after the cold smoke? Love your channel

[@jladdgolden5398]

Just getting into sausage making. Have seen a bunch of videos on KZbin. I have to say yours was the MOST interesting to watch. Really enjoyed the subtle comments. Keep them videos coming!! Grind on!

[@johnbradach8475]

Thank you, thank you, thank you Followed your recipe to the T except, all I had was garlic powder and I used about half. Turned out great! I am experienced in sausage making for about 40 year but my family only makes Hungarian sausage ( about 200 pounds twice a year). But the cube and mix and the ice grind worked out great! Love it. I haven’t smoked it yet (will tonight) just fried up a few patties Great channel

[@gophishkopesh2445]

So, I just made sausages for the first time ever... I used (most of) your recipe, they turned out fantastic! Thank you very much, I'm looking forward to trying your other sausage recipes.

[@ryanragan8899]

How did the stuffing process go since it was your first time?

[@gophishkopesh2445]

Not to bad truth be told, had a couple of case ruptures but on the whole it went better then expected.@@ryanragan8899

[@NancyPerilloux]

Love your video. I had to share a tip about the flies.... Before you bring out any food at all outside (Cooking, picnic, etc) Add a little bleach to your space. You can have a open jar near your table, pour a little on the ground around your table. The bleach scent masks the smell of the food and you won't see a fly. My Louisiana born MIL shared that with me 20+ years ago when we were grilling and eating outside and I have done it ever sense. We never have a fly when cooking or eating outside.

[@stevereese6488]

Flies, I live on Texas gulf coast, out in the country, I've tried all the fly traps, pennies in bags of water, its hell. I make a german style sausage of pork and either venison or beef, about a 60/40 to 50/50 split. Kosher salt, course black pepper, cayenne, minced garlic, #1 pink salt. Usually though about January the flies ain't so bad, summer time they love bbq. Loved the video.

[@bembolcordova]

That's the best, most entertaining and complete sausage making video i've seen. 🔥🔥🔥

[@evildzik]

Well. After watching all the sausage videos on the channel I finally had a crack at pork sausage. I live in Poland so I tried making kielbasa. Followed the instructions in this video expect I used milk powder instead of mustard. The process was long (especially the smoking process on the Weber kettle. It was difficult to get the internal temps to 150° and maintain smoke while the grill temp was 150°). But the result is I’ll never buy another sausage from a store. This was 15/10. So damn good.

[@waynefoster6103]

Thank you very much; I’ve watched all you videos on sausage. Just broke my sausage cherry today.

[@MoraesJr]

Man, you are a guy if live in my street would definitely be my friend. Your jokes, humor and interests are quite the same as in my circle of friends. Great informational video and a delight to watch! Subscribed for more. Cheers, mate!

[@frankieg9585]

Hey Bradley! I just want to say that I finally tried both this recipe and the Texas Hot Gut Sausage too! Yee hawww! Both turned out well and I love the spicy Texas Sausage. Thank you for all you do for us backyard weekend warrior pit "masters". 10-4! :)

[@OSGCourtWatch]

How do u sanitize that countertop after breaking down the raw pork?

[@BrandonMobley614]

I've been binging these videos, eager to start making my own sausage. This is where I'll start. I'd love to see your take on chorizo Verde sausage.

[@Hyltran]

Beautiful sausage and it can be seen that it has perfect consistency. I get so happy to see someone succeed.

[@alditommaso7315]

Dude, I made your beef smoked sausage. It was out of this world. Exceptional video. Thank You.

[@garrenmastrocola]

You can let them Tye up in to the ceiling downstairs on a rope let them to dry winter time is better because it and there’s no humidity salt them if you want to dry more. Take a look at them about 2 to 3 months So good

[@smokinbullbbqandcatering7208]

Can I use Tenderquick as a sub for the curing salt and get similar results?

[@brightontinashe194]

you have such a great free spirit

[@jeffward1106]

GAWD!! I'm so glad I found this channel! This reminds me of all things barbecue channel. You are fantastic I'm going to watch as many of your videos, I'm going to binge watch it this weekend Great job dude.

[@daddydutchbbq]

Well now. Perfect timing for me to find your video ! Don’t sweat the flies, it’s outdoor cooking and they don’t eat much but can add extra flavor and texture...lol ! I’m actually cooking in a comp in Omaha during the middle of the winter and sausage is one of the categories. Great job and who doesn’t like a a clean sausage ? Great video !

[@dtowndano]

For a first time sausage maker, I found this video helpful. Especially when it comes to stuffing the casings, etc. So one question, after you twist the casing to form one link, I assume you can cut the link once you let the sausages rest for some time or ?

[@mannyvenegas7601]

Yea that would always make me laughter too. 😂 That will never get old 🤣 I was watching a video at work and I couldn't stop laughing and people looked at me like what's wrong with that guy 😂

[@coolmine3561]

Thank you for explaining the measurements in terms of % of the weight of the meat. Excellent tutorial!

[@jeffdalton2967]

Absolutely loved this video!! I discovered your channel last week and have been obsessed with watching videos ever since!! Keep up the good work!

[@EagleArrow]

You do wonderful videos. Thanks! Enjoying the food tips and humor.

[@michaelquillen2679]

Great video! If I may, I make my sausage using a 50/50 mix of Boston butt and elk, along with the appropriate spices. Yes, it is a bit of a lean sausage mix, but it tastes great, especially with something like gravy and biscuits. Thanks for your video!

[@ogdensloan8555]

As someone who lives in the southeast, I shoot a lot of wild hogs. I would love to see a pork andouille sausage video sometime. I’ve made your pimento and jalapeño cheddar sausage and they were delicious! Thanks for the channel

[@fobbitty]

If you're interested in a cheap cold smoker, I use a Smokai from New Zealand hooked into an old fridge. Works a treat and cost less than $250au

[@oussamajaafar9937]

Thank you Bradley, you're a legend.

[@PmP4Life81]

Thanks for this tutorial. I received a sausage maker as a birthday present and I gotta admit I was a bit intimidated about the process. After watching this I feel like I’m ready to give it a go.

[@ChudsBbq]

hell yeah! once you get the basics down the world is yours!

[@johndaniels9751]

again love the smoker. thanks now i want to try sausage. sorry binge watching vids while im making my bacon. 10 lbs pork belly smoking now. tomorrow slicing into perfect thick cut bacon.

[@tabithawarren8249]

Love your video! Lol. Can you convert the gram measurements to tsp.?

[@trfghlk]

Love the video. You’r humor makes it even better. I knew what was coming when you were putting the casing on the shaft 😂 Can you do a beef sausage video? Great job bud.

[@dustyroads5753]

I use the course plate first and the fine plate on the second grind. Fresh pork isn't a problem for me because there are always hogs on feed right here on the farm. Butchered 2 yesterday in fact.

[@chriszinn7143]

Thanks for the vid. Using your base rules and starting to experiment to make it my own.

[@ElSenorBbq]

Wooooooow those Sausages look absolutely delicious 💯💯💯💯💯💯💯

[@timothyschouten8273]

Great video thanks mate. From Queensland Australia

[@en16]

Keep it up man, these videos are amazing.

[@NGRosales]

decided to give it a try, since my cousins were butchering some hogs, they weren’t convinced at first (though I didn’t have any curing salt, so I had to cook them thoroughly) guess who’s now gonna have to help them use all the remaining bits and pieces for some sausages...

[@dyland7215]

i know this video is 2 years old but i just made these. they were perfect!! wish you would do a video on how to make preserve big batches as i always make too much and it doesn't taste the same coming out of the freezer to me.

[@edwardalt2182]

First timer here. I think I did this right (so far) 7471 grams 16.47 lbs pork shoulder 132 g (coarse) kosher salt 20 g prague #1 66 g granulated garlic 66 g ground mustard 50 g black pepper 33 g cayenne 33 g paprika I just took Bradley's recipe and multiplied by 1.647 then rounded up

[@factxopyt]

Sounds like Carl is having one hell of a party

[@charliesebren197]

What graham wise do u use paprika cayenne and mustard and black pepper

[@nickdunin1504]

I use to make krakowska kielbasa using fat back and hind quarter for the same reason. But ya, pork butt is a good substitute! Pork is just made for sausage... soooo good! Thanks for sharing man

[@neilbaltes3469]

Learning tons from your content!!! Thank you!! Where can I buy the cooling sleeve you use on your grinder??

[@DanAnderson-zo8mr]

Cabelas sells that grinder so they probably have the sleeves or can get them

[@BigHeavyFella6]

I'm smoking some up right now pretty much based off your recipe but with a few additions. I added some Oaxaca cheese and roasted green chilies. They look fantastic right now and it's 3 hours in the smoke bath.

[@ruthmaefajardo1085]

How i wish i can provide all the equipment and ingridients that you have ... you are amazing vlogger no dull moments i love sausage 😊😊😊

[@jweg4051]

Trying this recipe for the weekend, thanks!

[@tabithawarren8249]

Hey Bradley! Just made this and it was phenomenal!!! Thanks so much 😄😄😄😄😄😄😄😄😄😄😄

[@laughing278]

Hi, can I add in any starch into it while mixing with the meat ?

[@bigedjones3952]

Question can i add dry milk powder to this recipe or would that be to much binder on top of the ground mustard?

[@jackofallj1433]

How do you tie the links in two's like you showed at the 11:15 mark?

[@simongilbert6320]

New to offset smoking. How do you keep the temperature so low? Any tips would be great. Thanks.

[@Working_Man]

Done, turned out really well. I could not keep smoker so low (The lowers I got it was 200) but all well. I will just eat it soon anyway. I would need to build me cold smoker to be able to do it right.

[@OffsetRookie]

Well done, lots covered! Making sausage is on my list of things to try soon!

[@vrasis]

Hey mate, love the videos! Just wondering if you could give me any pointers as to how to get a snappier casing please? Seems like every time I smoke the casing gets very chewy, the filling is spot on though. Thanks!

[@hamboneabun2415]

Enjoy your videos. Your step by step process is great.

[@johnhancock2489]

Just made this today came out great

[@nathanielligon5318]

What can one use other than milk powder for a binder I can not find milk powder at the store or is there another kinda milk powder I can use

[@darrickharalson708]

Will using a manual sausage stuffer make a different in the quality and texture? I currently use my STX Turbo Force 400 to stuff my sausages. I don't think I get a consistent good quality with that method.

[@emhepri]

I took your recipe and worked it back to percentages and made a small batch of these the other day. They are amazing! I cold smoked them with cherry in my WSM using a pellet tray. Only change was I used hot paprika. I have to ask tho, is 150 degrees considered "cold" smoke in Texas, LOL? It was 24 here in RI the other morning, great day to cod smoke, did come cheese as well.

[@jimmyjohnson8210]

Fantastic tutorial! Question how much regular pepper did you add?

[@ChudsBbq]

Check the video description for the exact recipe

[@heatherriggle2450]

I feel the same. I love your bubbly persona. New subbie here from Illinois.

[@michaelwhalen4337]

The fly’s are freeking everywhere dammmmm!!!!

[@AlgorithmSlav]

For years I've been seasoning my meat after grinding. Letting them rest for a day for firmness before stuffing just as you did, for the same reasons. I guess the difference is seasoning the ground meat vs seasoning the cubes before grinding. What would be the difference? I've never noticed any smearing while grinding my unseasoned meat :)

[@l30red08]

I've only made two batches so far but people are basically begging me to sell them this. Just been smoking on an old traditional BBQ pit that my grandpa made, keeping my coals and wood chips on one side and meat on the other. Need to make a fire box to add on to it

[@inhisnamebbq8488]

can you use tallow to make sausage instead of cubing and grinding chunks of fat by sub the weight % in tallow?

[@5_0_watches9]

after you cold smoke them and give them the cold water bath is it ok to freeze some if your not going to eat them all at the same time.

[@nx99]

Found myself with a bunch of rabbit meat after we butchered my kids' 4H projects, so made your recipe here and the sausages turned out fantastic! Thanks! Half the batch was 70:30 rabbit to hog jowl and the other half was all pork shoulder. Rabbit is kinda neutral so it all tastes like pork sausage.

[@EagleArrow]

Interesting you mentioned rabbit. No one eats it much anymore. My father-in-law as a boy, raised rabbit to sell to the local butcher. It was common in the 1940s and 1950s.

[@jamesagee5101]

Great learning tool. Love the video. If I don’t have the option to cold smoke can I skip the curing salt?

[@dubehigh]

Where do you get your bulk spices, or a suggestion. Thanks. Beautiful sausage links.

[@AseanNomad]

love your sense of humor and how you put your videos together!!! thankyou for sharing a great video :)

[@brittanyviafranco7909]

When u twist each link, does the twist need to be in opposite directions or does it not matter ?

[@violetwillima1394]

Awesome ,. Definitely trying this out.

[@matthill187]

Did you also grind up the ice cubes with the meat?

[@sridgway54]

Could definitely watch you drink beer, smoke meat and talk. So glad I found this channel haha

[@wade1696]

Thank for that. I love all of your videos the bbq knowledge that you share with us.

[@sprig6043]

You did make me laugh when you put the casing on!! You're too funny 🤣

[@phillipwheeler809]

Did recipe as shown, Wow, fantastic! Only had one problem. I used natural hog casings and the casings ended up very tough. Did I smoke too long? How to avoid tough cases but still get that excellent smokey flavor throughout?

[@fishingwithsam7526]

Wow good job brother 👏 👍 🙌

[@brianschneider5292]

Been watching and loving your vids for awhile. Been making various kinds of hot dogs, bologna and burger meat for awhile but was always a tad bit nervous of sausages like this. I'm gonna hit up my local vendors for materials and effort some of these snausages this weekend!

[@lorencoop2054]

I like the info in this video. The flys gave it a little extra protein and spice.

[@tommos1]

Hi, I was wondering how long I need to let the ground meat cure before it's safe to eat? Is it safe to grind and stuff then eat it the next day?

[@WESTBY.]

LOVE THIS VIDEO BIG DADDY

[@texassportsman5880]

Those flies add flavor and protein. Yum!

[@Larrabjl]

Great video! You could use a couple of c clamps to hold your stuffer down.

[@eaveschristopher]

For the first over night curing - do you keep the 1 inch cubes covered or uncovered in the fridge?