Smoked Sausage Links Start to Finish!
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- Опубліковано 19 лип 2020
- Similar to Andouille, this sausage is great on it's own, but really stands out in a seafood boil! It's a very simple recipe that is sure to be a big hit. MAKE IT, EAT IT, LOVE IT!
Music Epidemic Sound:
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Looks great
Thank you so much! It`s a wonderful video. We can learn a lot & a lot from this video.
Very well done, excellent instructions and technique. I’m always looking for different recipes, and this hits the mark. I WILL be making these. Thanks
Thanks for the great comment and I hope you love them!
Beautiful 😍
Great video, thanks for posting the ingredients.
Thanks!
I’ve been making/selling sausage for a while now. Your method is the best I’ve seen on UA-cam… which is why I do the same. Keep it up!!!
Thanks!
came for the sausage tuto, 1st thing i noticed was that nice burl you have there ! (woodworker bias !! )
Those are some nice looking sausages! :-)
I take that as a great compliment from a connoisseur of your caliber!
@@AgeofAnderson Very funny! :-)
Wow... looks great... after cooking lots of sausages, how we can preserve them ? do we need to store them into deep freezer ?
Yes, they will last a very long time if they are wrapped to keep air out well and frozen. Thanks for watching!
Great looking sausages. What kind of smoker are you using?
It's Smoke Hollow gas smoker; reasonably priced and gets the job done. Thanks for watching!
What type of wood chips did you use? Would this recipe work without the curing salt if you grilled them after smoking? Great video by the way.
This was either apple or hickory smoke. You can go without the curing salt if you smoke them hot and fast, say around 250 degrees until the hit an internal temp of 155. It's the really low smoking temps that can cause the problems that require the cure.
Looks good not enough sausage videos on UA-cam.
PS if u make a lot of sausage checkout syracuse casings come pre tubed real time saver
I'll keep cranking them out! Thanks for watching!
Very nice, but how tender are the casings? Are they edible? Not chewy? I have a problem with turning out chewy
They are great. Speeding up the cook time a little can help with case hardening issues.
What are you using for a smoker?
It's a Smoke Hollow 44" gas smoker. Thanks for the comment!
What a great recipe! Does this sausage have to be smoked? P.S. I absolutely love the sound effects!
One could take it directly to a grill or skillet without smoking it, of course the flavor will be much different. Thanks for the comment!
@@AgeofAnderson How about adding liquid smoke?
@@russbarker2727 That, as well as smoked paprika, can certainly help.
Hello are you using curing salt?
Yes. Pink curing salt #1.