This Sausage Blew My Mind! | Chuds BBQ

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[@giantpunda2911]

I absolutely love moments like this when something really simple that's executed well can blow your mind. The different reactions from everyone was priceless.

[@RaspK]

My wife was astounded some 7 years ago, when we went to my parents' house in Crete (where they hail from) and my mother served broiled kid (young goat) with nothing but salt. She still is amazed it tasted that good.

[@SycipsGD]

Billions must grill

[@Stocky1]

I never wanted to make sausages until I started watching chuds vids, they look so good!

[@wayniackc]

If you haven't tried it yet, his jalapeno cheddar sausage that I think was one of the first if not the first sausage he did, is so freaking good. I would highly recommend making it. Even if you don't want to deal with a stuffer and doing that part, just make the recipe in to patties and fry them up, you won't be disappointed.

[@SaucyRossyBBQ]

I’d love to try that. Omg amazing 😅

[@keithatkinson7649]

I agree, Bradley and Joe from Smoking Joe got me making sausage.

[@RARufus]

This! I’ve made sausage before KZbin but it wasn’t great. Bradley’s videos have inspired me to make them again and they’re really good. I dare say mine are now close to as good as the place I have my venison sausage made at. I usually use venison instead of beef since I have a good stock of it every year. This last year I’ve made about 150 lbs of venison sausage. That’s outside of the 60fps of venison sausage I ordered from my local place. Shout out to Circle Pines Sausage Haus. They make some amazing venison sausage!

[@NicCageForPresident2024]

I never wanted to make sausage until I started watching ordinary sausage

[@Ianfinity125]

Millions must try

[@kevinstewart7636]

Your backyard noises is one of the things that make your videos so appealing to guys like me. My patio is my kitchen at times, so I can relate to dogs barking, sirens wailing, and the occasional weather challenges. Keep up what you do, it keeps me learning.

[@zudosmg]

I love the reactions from everyone. You should do a couple more videos like this. Super fun!

[@TheGreatestJuJu]

I LOVE the addition of all of the taste testers. This channel needs more of that when possible. BTW, on a completely unrelated side note; I live in Shady Hollow…

[@24kachina]

Fabulosity as usual. The beauty and the fun of making sausage is that once you understand salt ratio and protein extraction, you have a limitless blank canvas. Add vinegar and red chili and Mexican oregano and make chorizo. Fennel garlic and chili flakes and Italian sausage. Black olives and mozarella cubes yields sausage pizza dogs. And on and on. Thanks Senor Chud.

[@nastykerb34]

wut da hell is salt ratio and protein extraction?

[@MrRilarios]

@@nastykerb34 Having the proper amount of salt (between 1.5% to 2% per meat weight) and mixing the meat well after grinding so the meat gets sticky and binded together.

[@warforlibertyNH]

Evan's reaction was laugh out loud funny "That's a delicious f**king sausage"

[@budfahnestock2418]

this will be my first endeavor into my own sausage, i've been a butcher for almost 20 years and i've finally been inspired. Sausage has always been the same old for so long that i really don't care for it anymore, same goes for almost all cured meats. The guy talking about it tasting clean is really what did it for me.

[@bpri9880]

Simplicity is always your friend.

[@WontonRanger]

Morning routine, wake up roll over and watch the new Chud video. 10/10

[@stevesack284]

Hi, just wanted to say, I used my CHUD press for the first time a couple of days ago. I decided to go with smashburgers for my first cook. Those were some amazing smashburgers.

[@Woodwardsbbq]

Evan’s response at the end👌. Truly shocked with a bit of “I don’t believe you Brad, lurking around in his thoughts.” 🤣

[@markmallory185]

your awesome... I'm from the great state of TX ...now living in GA and loving your shows. keep it up!!!

[@BBQbyBiggs]

Sometimes simple is best!

[@52chevy3100]

My mom loves using hillshires farm smoked sausage for jambalaya as it's very mild, and neutral. Then she would season the overall dish. Unlike most around South Louisiana they go for a way more flavor spiced sausage, and rely on it to help season the dish. Being heat sensitive she was always finding ways to bring down heat, without reducing other flavors.

[@WarblyWark]

For those who need it, you can use "50% Less Sodium" salt. It's Norton brand, usually in the same place you would find regular salt in the Wal-Mart isle.

[@deadinside4620]

I love all the creative things you make. and after watching the lamb ham, i would love to see you do a lamb sausage.

[@djrtime1398]

Me too, me too, me too!!!

[@thecarnivorecurmudgeon]

You are the sausage shaman Bradley. Thanks for showing us you can make a tasty sausage without too many ingredients and especially no sugar!

[@SaucyRossyBBQ]

Bradley consistently makes my stomach grumble with hunger! Always coming up with amazing recipes, and giving the best guidance! Hats off to you good sir! 💪🥇🙏 loved the video 😊

[@josephkordinak1591]

I knew an old butcher that said all you really need to make a good sausage is salt and pepper. Sounds interesting. I was thinking about my next batch just using salt pepper and garlic.

[@TheBigburcie]

Ground pepper has a much more complex flavor than most people realize when you don't bury it in other seasonings. I would love to try a S&P sausage.

[@SandersChicken]

SPG suasages are pretty good. That's how I make my brisket trimm suasage

[@StitchJones]

Awesome stuff! And those guys were blown away by it. To be confused by the pure simplicity of it.

[@americanescu]

This gives a new meaning to the adage "keep it simple ... when making sausages". 🙂

[@richardgarcia7631]

How about doing one with pink salt and salt. Then you can cold smoke them and compare to this batch. Seeing how much cold smoke helps

[@SJOCK]

That's a great idea. I'm curious the differences that cold smoking might present.

[@opnsrc1]

Getting ready to try this today.

[@ANRQAngel]

I've been wanting to start making my own sausage for a while now, and your videos are just pushing me more and more to actually try.. Well guided and executed, and those sausages look amazing. Thanks, keep up the good work

[@1723tommy]

You don’t smoke the meats. You’re barbecuing it with smoke. All respect. I love your channel Very enjoining entertainment. 👍

[@alexaguillon7904]

Bruhh when Evan walks off in disbelief saying it’s fucking delicious was incredible. Might be my favorite chudd video. I let this marinate over my mind for a month just to come back and comment this.

[@user-vb2ip4fh6e]

I have always believed a great sausage is more about technique than it is about ingredients. I grew up in the 60's in a small Texas farming town where the population was predominantly Czech, German, and Polish. Each had there own style of sausage of which I had the opertunity taste as a youngster. These sausages were made usually by the elders of each ethnic group and were all different but were all amazing in flavor. When it was Hog killing time the various families would help each other make there sausage recipe . I remember the old men would debate as to why there's was better or different in taste than the others. The one thing that was always agreed on was a basis for all recipies was Salt, Black Pepper, and Garlic. A lot of times the spices were not always available to make there traditional sausage and the SPG recipe would be the default recipe used for all . Keeping it simple on the ingrediates with proper techique will always produce a great tasting sausge that everyone loves . I thought this was one of the best KZbins I have seen on sausage making especially for folks new to the craft. I believe one should Master a basic smoked sausage as you demonstrated here and then you start to experiment wi th different spices.

[@stphnhwkns]

Evan was like after all these years just needed to do pork with salt!

[@Jimmybillbob-fk6gm]

Great videos. Really appreciate all the good knowledge you are passing down. Thanks!!

[@jaytonbennett9722]

You should try the same recipe but with curing salt added, now I’m curious to see how much the cure contributes to the end result. Great video!

[@robertguerrero8009]

Wow who knew it could be that easy, thanks for sharing, cheers..

[@capt_ramius]

You basically made chip chopped ham but in a casing lol… maybe you should do that next, make some chopped ham lunch meat, slice it thin, then make some ham barbecue sandwiches. Signed, a native Pittsburgher.

[@axion8788]

The skill levels are almost overshadowed by the candor and honesty.👍

[@seanspurrell7514]

Speaking of binders, recently made a batch of british breakfast bangers, and aribiata sausages using rusk as a binder/filler. Also loving the fact that it can hold 3 times it's weight in liquid. Scott Rea has a video to make your own. Would love to see what you would do with it.

[@RumandCook]

Sometimes simple is just right! 🍻

[@downymaster]

I make something very similar. 1.75% salt and about 1.2% coarse cracked black pepper. Makes the best smoked sausage!

[@aaron159r2]

Precision video editing. Best cooking channel editing on KZbin.

[@TrizzaW]

This is awesome! I’ve been slowly working up the nerve to tackle my first sausage, and this is so darn simple that it might well be the one! Thanks for testing this out :)

[@kevin1979j]

This is similar to the type of sausage is common as a breakfast sausage in the UK. It’d would usually include a binder and pepper. Simple and good quality ingredients can be amazing.

[@bryantpartazana6356]

Evan’s reactions are always priceless

[@swinebovinebarbecue]

This was an awesome sausage. Simple, clean and delicious. Appreciate you letting me try it!

[@dano712]

Loved the cameos at the end at chud hq

[@ey5644]

Thank you so much for opening up pre-orders for the Chud Press❤️. Have a wonderful Easter holiday.

[@mbar5455]

Hello, I really like your BBQ videos. I'm thrilled because they're not so over the top but natural. I would love to have a great BBQ Festivel with you. Thanks for the great videos from Germany

[@duanehenicke6602]

A straight pork sausage is straight up hard to beat. Johnsonville brats are a prime example of a commercial, no smoke, no cure sausage that's hard to beat. I stopped pre smoking sausage years ago. Takes a extra step out when making it yourself. I smoke it on the pit for a while. Depending on what time restraint I'm on. Then crank up the heat for fat render and good casing bite. I normally have a very deep smoke ring.

[@gregoryjones2665]

Brad!!! Us common folk screw up sausage because there’s SO many steps. This is a simple base. As we build confidence we can add extra seasoning and steps(one at a time), to perfect our own craft. I’m currently only cooking in a pellet rig as I burnt through my patio offset firebox and have been building(2 years running) a 150ga trailered rig, so I can’t cold smoke anything.

[@chriszinn7143]

Used to get a salt and pepper sausage from the butcher. Didn’t ask if there was more that just salt and pepper but was tasty! Might give this a try with an all beef sausage.

[@pwread]

at 5:17, I wanted to sing, "uncooked sausage mountain" so bad.

[@benjaminberan7645]

I figured that would be good. Its amazing how good meat tastes with just salt. I think an all beef and just salt sausage is worth a try. My favorite steak is a chuck steak with just salt so I can't imagine it wouldn't be good.

[@rtpmedic66]

The fact that you take your 'meat show' on the road is awesome.

[@pitshowbbq]

Sometimes less is more! Will have to give this one a try.

[@johnnyk4551]

Nice 👍 I love the way you can lean against your house when firing up the fire box. I’ll be moving my pit tomorrow 👍🍺

[@thebiglimey]

Excellent! Simple sausages where the meat flavor is allowed to shine are some of my favorites, there's a sausage from the North of England called the Cumberland sausage, it uses chopped pork rather than ground, and then only lightly seasoned with salt pepper and small amounts of thyme, sage, and nutmeg. The magic is that it's traditionally made in one coil, like a South African Boerewors - I could see you making and smoking either of those 2 as a fun experiment - keep the sausages coming!

[@charlesa3374]

Great video! I like simple sausages...salt, pepper and maybe garlic. One point that I've observed throughout my sausage making experience, is that the quality of the meat is of upmost importance! I've replicated recipes to the letter with the meat being the only variable...and the sausage tastes different...which makes sense....no two pieces of meat are exactly the same. Looking forward to the next video!

[@sortafast.industries]

Why did I love this so much?

[@GLiH222]

I liked the cameo at the end to get more opinions about the food that was a nice touch!!

[@andrewwebster13]

Both said deli meat cannot make that up. What about making a breakfast sausage by shoving bacon, eggs, ham and seasoned ground pork. Maybe freeze the eggs put some cheese in there too…

[@charlesa3374]

He's done that! Go through his videos and you'll find it!

[@jondavidmcnabb]

Some times the simplest recipe is the best recipe. I have had this happen on several occasions.

[@tushfinger]

2:40 love this analysis, hahaha

[@toddgreene1704]

Very cool that you tried this. You truly are tasting the meat with this one. Another good experiment would be regular store branded pork vs. high-quality pork.

[@Equinoxious342]

Brilliant vid Chuds

[@SullyBach]

Made sausage for 40 years. Never used any "binder" never even heard of it til now.

[@danravenna2974]

Very nice. Not the results I would have expected. Thanks for sharing!

[@michaelduncan2759]

What an awesome experiment. I found pork picnics with skin, and bone in. Bought it for $7.59, skinned and deboned yielded 8 Lbs. awesome deal, adding some belly for pineapple teriyaki sausages this weekend.

[@BellaIsa8603]

Thank you for sharing this with us my friend 😊

[@prdprdprdprdprdel]

We'd usually grind part of the lean meat really fine so it acts as a binder, and part of the fat real chunky so you get those nice fat pockets.. Also, if you're making a big batch, consider a handheld cement mixer.. Works like a charm...

[@lazydog274]

Woof woof that is one great looking table ❤❤❤❤❤❤❤❤

[@colesdad2000]

Maybe you can use those Flys in the pan as a binder?

[@claylatour1899]

Hey Bradley try this again with only the addition of cure to the salt to see how that turns out...would be cool to see how different the end product tastes.

[@keithkamps77]

I want to try it, my family would love it. I've never made sausage but always wanted too.

[@Stan_L]

Great video! Thanks for sharing.

[@oscarlugo16]

The look on Evan's face is priceless!!!!

[@andrewharris4698]

Maybe the perfect sausage for pasta dishes.

[@michaels4883]

Wow, more simple than your simple pork sausage video. I love it! Doing this one first!

[@texasdarkskies]

bet you could do that with a larger casing, like summer sausage size, you can slice it up for breakfast ham slices.

[@emericanchaos]

Christmas sausage. Treat it like Christmas ham. Citrus, sage, rosemary.. or you could do pineapple and clove.

[@jasonhiggins7793]

Very cool, I will be making Kielbasa this weekend for my 5th go at sausage. I wish I saw this video about 3 months ago! Thanks for sharing!

[@graefx]

One of those magical moments of experimenting as a goof and genuinely blowing your mind.

[@davidhalldurham]

That's an amazing video! The reviews at the end just blew me away!

[@chriscrist911]

Surprises are fun, aren't they. Great video

[@dave84401]

Evan’s face was perfect.

[@NorthernThaiGardenGuy]

Proves the point that the more simple the Q the better it is. Awesome!

[@Chris-op7yt]

there are many sausages of different tastes and for different uses. i come from a sausage country (poland) and appreciate their differences. here in australia, unless you go to a european deli, the sausages are nothing to write home about, even so called "gourmet" sausages. a sausage a day keeps hunger at bay.

[@vog51]

My wife, being a very strict ingredient psycho, will absolutely love this. I'll try it on my smoker this weekend. Thanks!

[@whosradl]

Would you mind making a video where you go back to your roots and make a sausage using a meat grinder attached to a Kitchen Aid stand mixer? Cheers!

[@BrandonMobley614]

Can’t wait to try out the Nice and Plump sausage seasoning mix!

[@sol9211]

Would you ever grind the meat, add your simple spices (SPG), mix it, cold smoke that grinded mixture meat before casing, take off the smoker and let it cool, then case it and then smoke it again? Then follow the rest; Ice bath, smoke/cook, finish? What would that taste like?

[@jon-helgramite2478]

This may be quintessential Sausage 101 ... Start with this baseline, and then venture into small batches adding different other ingredients. Learn what flavors you can create. Now to just reset my taste buds and try this.

[@shaneedwards367]

Thanks Bradley!!!

[@Raftatv]

'' but if you wanna be a dick about it'' got me ahahahah XD

[@RPrice_OG]

Dude! You invented ham sausage. I bet this would be really good for breakfast or maybe on a bun with cheese and maybe mayo, lettuce and tomato. I gotta make some, thanks.

[@sandersjones1577]

Man I enjoy all your videos for a long time I passed this up but not anymore

[@llewellynstewart7321]

definitely going to try this thanks from Mozambique

[@dlloyd4896]

awesome! making headers for the products , 👍👍

[@Gauge1LiveSteam]

Made this. It's really good. Ham flavor. Winner.

[@leechrec]

Sometimes the pallet just wants something simple and not complicated.

[@jimmydean1147]

Alright now we need just a beef and slat sausage!

[@Satook]

Love the reactions! Reminds me of the first time I smoked a whole chicken. I did a really basic rub of salt and a little pepper and the chicken breast tasted like ham! It was very confusing :) Great video.