The Easiest Sausage I’ve Ever Made | Texas Style Hot Links On A Pellet Smoker

Patreon members will have EARLY ACCESS to this Chud sausage starter mix from next week. Sign up now. It will sell out.
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Sausage stuffer - adexa.co.uk/Food-Prep-Machine...
Grinder - www.luvele.co.uk/collections/...
Casings - butchers-sundries.com/collect...

[@WilsonsBBQ]

Patreon members will receive early access to the Chud sausage started mix (U.K. only) ❤

[@wfodavid]

Chad knows his sausage. One of the most innovative BBQ channels on YT along with L&L.

[@SuperPfeif]

Awesome can't wait to try it

[@bradbilski]

I bought a 3 pack from Chuds the moment I saw they were available. Sausage is always intimidating for me but Brad’s starter made it easy. Like you I added some stuff. A little high temp cheese, jalapeños and beer vs water.

[@puffyeye1]

Great video mate! Really helpful insight into sausage making and answered a few questions I had from watching other videos. Top stuff 🌭

[@WilsonsBBQ]

Glad it was helpful! Thank’s for watching!!

[@dislexicdadscooking]

Supper cool fella..mighty convenient

[@connorthody9651]

These looked amazing! Can't wait to give this a try

[@WilsonsBBQ]

They were genuinely perfect. Can’t wait to try the mix as a base for another flavour

[@connorthody9651]

@@WilsonsBBQ going to have to get to prosmoke to give it a try!

[@jamesgunn5358]

I was recently given a stuffer and mixer so I can’t wait for this to be back in stock! I don’t need to make a big enough batch at the moment to justify buying all the individual spices

[@VathSophanin]

Good recipe

[@mshafer2006]

The fact I recently saw you on a live with Chud(Bradley) and the other videos involving Evan and Sawyer. Definitely going to love this video and on 0:52 seconds into it

[@sprig6043]

I love the intro lol

[@user-yr9hl2mk5h]

Can you do a cook on your masterbuilt? Great channel and content keep it up 👍 yours and child’s are my go to channels

[@davidhalldurham]

The battery-powered fan hack was genius!

[@WilsonsBBQ]

I thought so too😅

[@markscott4059]

How is the new iron wood pellet grill?

[@beechermeats9797]

For the algorithm 🎉

[@jeremymurray3692]

It does have good flavor and it super easy to use, but it has an odd aftertaste. I assume it’s the milk powder?

[@GavM]

If I’m feeling super lazy, I just grab a pack of Sainsbury’s 80/20 pork mince and use that. They do 80/20 beef mince too.

[@peterchang5220]

Which slicing knife are you using?

[@Gorbo-ps4wf]

What’s the problem with the danger zone? Even if they’re cold smoked you’re still grilling them afterwards, as long as they are cooked to temperature they should be fine. They’re not gonna go bad while cold smoking unless it’s a hot summer day?

[@enemy-og]

Is that the Adexa SV7? The link in the description is broken but that looks like the nearest model @WilsonsBBQ

[@watsonrk1]

Better mix on that time compared to the last one. It was grainy when you bit it and this one stuck to your hand after mixing. Nice job, way better sausage, good bind and perfect texture!

[@Thechubbypig918]

So can you cook the sausage all the way through after making it without doing the ice bath? And what’s a good way to measure each sausage so they come out the same length? Thank you

[@petermorris8923]

you could use a ruler or make some markings on a table.

[@hcamardelle]

Anyone have an idea on how much (percentage-wise) pink salt to use with the Chud's sausage mix?

[@WilsonsBBQ]

0.25%

[@hcamardelle]

@@WilsonsBBQthank you! Keep up the good work!

[@MickMckie]

What's the sausage stuffer? I am looking for a good one

[@Gchupp]

Meat is a good brand ,but unsure what he has

[@PaceYourself]

Bonjour

[@Buford_T_Justice1]

Does the Chud’s mix have milk powder?

[@WilsonsBBQ]

Sure does!

[@smexyapman]

This is an insane amount of work for some food. Looks great though

[@martynsharp5936]

How does the mix make things easier though? It looks like you still have to do all the finicky time consuming processes.

[@WilsonsBBQ]

The finicky time consuming process of making sausage that you see in this video is non negotiable. What you don’t see is the weighing out of ingredients and getting the ratio right for a good flavoured sausage. Sausage is never going to be quick or low effort. But chucking in a bag of spices, salt and binder to 5lb of meat is easier than weighing it all out. Equally, it’s not hard to do it yourself

[@rhec_junior_9122]

to bad it's not in stock

[@WilsonsBBQ]

Is that in the USA?

[@rhec_junior_9122]

@@WilsonsBBQ yep