The Easiest Sausage I’ve Ever Made | Texas Style Hot Links On A Pellet Smoker
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- Опубліковано 22 сер 2024
- 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/Fo...
Grinder - www.luvele.co....
Casings - butchers-sundr...
Patreon members will receive early access to the Chud sausage started mix (U.K. only) ❤
Chad knows his sausage. One of the most innovative BBQ channels on YT along with L&L.
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.
Great video mate! Really helpful insight into sausage making and answered a few questions I had from watching other videos. Top stuff 🌭
Glad it was helpful! Thank’s for watching!!
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
Can you do a cook on your masterbuilt? Great channel and content keep it up 👍 yours and child’s are my go to channels
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
The battery-powered fan hack was genius!
I thought so too😅
It does have good flavor and it super easy to use, but it has an odd aftertaste. I assume it’s the milk powder?
For the algorithm 🎉
These looked amazing! Can't wait to give this a try
They were genuinely perfect. Can’t wait to try the mix as a base for another flavour
@@WilsonsBBQ going to have to get to prosmoke to give it a try!
I love the intro lol
Awesome can't wait to try it
Supper cool fella..mighty convenient
Is that the Adexa SV7? The link in the description is broken but that looks like the nearest model @WilsonsBBQ
Good recipe
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.
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
you could use a ruler or make some markings on a table.
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!
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?
Google Botulism. It doesn’t matter if you heat up the food when it has developed the toxin responsible for botulism.
Which slicing knife are you using?
How is the new iron wood pellet grill?
Anyone have an idea on how much (percentage-wise) pink salt to use with the Chud's sausage mix?
0.25%
@@WilsonsBBQthank you! Keep up the good work!
What's the sausage stuffer? I am looking for a good one
Meat is a good brand ,but unsure what he has
How does the mix make things easier though? It looks like you still have to do all the finicky time consuming processes.
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
Does the Chud’s mix have milk powder?
Sure does!
This is an insane amount of work for some food. Looks great though
Bonjour
to bad it's not in stock
Is that in the USA?
@@WilsonsBBQ yep