How to Make a Homemade Garlic Sausage | Swine & Bovine Barbecue
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- Опубліковано 5 жов 2024
- Garlic Sausage Recipe:
2284g pork butt
46g kosher salt (2% by weight)
6g pink curing salt (0.25%)
68g minced garlic (3%)
23g coarse black pepper (1%)
91g milk powder (4%)
228g beer (10%)
Things I Use:
Sausage Stuffer
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Sausage Casings
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Sausage Pricker
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12 Mesh Black Pepper
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Charcoal Torch
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Nitrile Gloves
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Dexter-Russell Trimming Knife
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Victorinox Trimming Knife
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Slicing Knife
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Chef's Knife
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Charcuterie Book
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Camera
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-35mm Lens
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-24mm Lens
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-Wireless Microphone
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-Shotgun Microphone
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-Tripod
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Awesome looking sausage! A lot of butts still have a gland that has to be removed.
The winking was a pro move! Great looking sausage, thanks for the video.
Appreciate it!
I love a simple sausage recipe, no frills, all thrills. Great video Drew! I’ll be borrowing that salt and cure technique before grinding and seasoning. I was grinding everything and then seasoning because the grinder would catch a lot of my seasonings.
Thanks, Dennis! I’ve become a fan of doing it this way. It makes cleaning the grinder a lot easier too
I'm going to try this sausage. Can't wait!
FYI, there is no garlic listed in the recipe for garlic sausage! 😂😂 Nice video, thanks!
Also, how do people feel about using fresh vs. dried (granulated) garlic in sausage recipes? I prefer the flavor of fresh garlic (it’s much more complex), but I find it makes the sausage “burpy” and no, before anyone says it, that is not the best part!
It’s fixed now! Thanks for letting me know
Sure thing, Drew. Thanks again!
Great video and awesome looking sausage
Appreciate it!
This my first time watching and I love younpresentation😊
Thanks for watching!
I need to try this!
I recommend it!
great video
Thank you!
That wink tho! 🤣 Loving your content. Hoping you get many more subs!
Appreciate it!
This guy maintained eye contact with a little wink😅
😂😂😂
I enjoy your videos.Keep em coming.
Thanks for watching!
Beautiful as always Drew
Appreciate it, Nick!
No worries about the bone, you’re grinding it all anyways. Thanks for another good video!
Agreed! Doesn’t have to look pretty, just has to get done
Awesome!
This is almost exactly the sausage on my platter you like on my grams. ❤️ -Shaker
Love it! That was a good looking link
Great video! Keep up the good work!
Thanks for watching!
Great video Drew - so garlic was 3% by weight ? Was not identified in your written recipe - looks like an outstanding sausage as usual!
Whoops! I’ll get it fixed. Yes, 3% by weight so 68g for the amount of meat I had
That made me hungry !
Tip on using up the bones. If I have bones like that and they have meat left over like a pork shoulder or even a ham bone I just throw them in when I make chili. Probably can throw them on the smoker for awhile and then put in the chili to add flavor. I just cook it all together and when the chili is done most of the meat fell off into the chili.
That’s a solid idea. Thanks for the tip!
Great simple recipe. You could have skipped the curing salt since you hot smoked it. Cold smoking is at temps below 100F.
Curing salt is necessary here due to time as well as temperature of the cook. This cook at 125°-150° would put the sausage in the 'danger zone' far too long not to use Curing salt. Besides, it also contributes to the wonderful color of the sausage.
Thanks! Hope you plan more "high end" hot dog videos?
Well done Sir!
Lots planned! Thanks for watching
Aromatic garlic flavour
10 mm plates?
Where did you get your cutting board?
Rosewood Block
How to order the sausage?
🔥🔥🔥🔥
the curing salt can't do it's job, it's not ground yet...
Your recipe says you have 2284 grams of pork butt, but that is only a little over 5 pounds. In the video, you say you have almost a 9 pound pork butt (minus the bone). Why is there such a weight difference in the recipe? Did you only use 5 pounds after trimming to make the sausage?
I trimmed it down to make a five pound batch. That’s the perfect amount for me. The rest was vac sealed and frozen for a future batch of sausage.
Actual measurements, none of this grams crap. Most of us don’t have scales with that
I don’t have the measurements since I do everything by weight. It’s worth getting a scale as most recipes for sausage do the same. It makes the conversion to your specific meat amount easy. Amazon sells some solid ones for less than $15
Then buy some scales for just a few ££!
Forget about 'a spoonful' or 'a cup' of this...especially when it comes to using cure.
Equilibrium method = NO FAIL.
If you have scales then yes you do…
Change the unit of measure.