Simple & Delicious All-Beef Sausage | Swine & Bovine Barbecue

[@thetakeout]

Looks Killer! Who needs Kreuz and Smittys you you’ve got those bad boys! Save me some!

[@swinebovinebarbecue]

Appreciate it!

[@Letsgetbread8500]

Looks good👍

[@chriscrist911]

Legit! Man, that crunch was something else. Great job

[@swinebovinebarbecue]

Appreciate it!

[@holysmokebbqandsoutherncooking]

Good looking sausage brother!

[@swinebovinebarbecue]

Thanks!

[@JGill0124]

Looks good and thanks for including the percentage with the grams amount. Helps a great deal when trying to dial in the cayenne pepper.

[@swinebovinebarbecue]

Thanks and you got it! It definitely helps when converting a recipe

[@raymonddarylives6847]

Good recipe. Thanks!

[@swinebovinebarbecue]

Thanks for watching!

[@SuperPfeif]

Awesome

[@swinebovinebarbecue]

Thanks!

[@jeaubain]

Looks amazing! Will have to give it a try!!!

[@swinebovinebarbecue]

Thanks for watching and give it a shot!

[@michaelhawks9247]

DAMMITBOY! That is some fine lookin vittles.I have the equipment on hand,I just gotta get motivated to make a batch of that!

[@swinebovinebarbecue]

Give it a shot!

[@Avasbarbecue]

Great video, appreciate the information. Those look like some grade A classic central Texas links, 🤙🔥. I have about 30lbs of frozen brisket trimmings ready to be played with and will give this a try. Be well.

[@swinebovinebarbecue]

Thanks for watching! Sounds like a good use for 30lbs of brisket

[@randypoe560]

very nice!

[@swinebovinebarbecue]

Thank you!

[@harrybarker1408]

good vid dood!!!

[@swinebovinebarbecue]

Thanks!

[@SilverFoxCooking]

Good looking sausage there! I have a MEAT grinder and just got my Hakka stuffer, I think this might be a good one to get my feet wet with sausage making. Any tips would be greatly appreciated.

[@hojobbq]

Great video - the central Texas c-links are my go to when I make sausage - noticed you put cure in this batch - but your recipe doesn’t include that - thought you might want to revise so folks don’t start howling !

[@swinebovinebarbecue]

Solid catch! Updated the recipe. Thanks for letting me know!

[@Nameless-x9r]

So was the casing beef also if not then it isn’t 100% percent beef

[@harrybarker1408]

is the pepper a typo? 1.5% pepper seems like alot my math says 32 grams but that still seems high....is this correct? thanks.

[@swinebovinebarbecue]

That’s the correct amount

[@dennis9358]

why can't you eat them after the first time at 150 deg? why cool and reheat?...they look awfully tasty....

[@swinebovinebarbecue]

The ice bath helps shock the casings and adds to the snappy texture. Reheating them at a higher heat helps render some fat and makes them nice and juicy

[@dennis9358]

@@swinebovinebarbecue thx

[@RickNoffke]

Awesome looking sausage. Is it OK to use a water pan and ice to keep a low temp on ur smoker. I have a Oklahoma Joe and have a very hard time keeping it below 175