Just a Greek guy from Athens. All I gotta say is that I "envy" your country lifestyle, from the doggos and the plains behind ya, all the way to the perfect sausage. You sir remind me of my granps who's passed away and I love ya. Yeehaw from Greece 🤘
I love it when you thank our veterans an their service. All I can say is your welcome an thanks for recognizing your veterans. It was an honor an a privilege.
Mr. Kent, you fulfil an empty space in my heart for a loving, wise, funny grandfather I never had Thanks for every single one of your videos, we not only learn but have fun on the way! ❤❤❤
I had the privilege of inheriting a cast iron sausage stuffer from my grandfather. It sees action 3 times a year when I make large batches of sausage for friends and family. Your sausage recipe would be ideal for my spring batch. Thank you as always for your good works.
I am blessed with the stainless grinder attachment for my Kitchenaid Classic stand mixer. Same deal, an hour or so in the freezer before grinding the partially frozen meat. I have a horizontal stuffer, but those vertical ones are the bomb. The great side benefits to making your own is knowing exactly what's in there with no chemical additives etc. and customizing the flavor profile to suit YOUR tastes.
I lit up reading this because we just got OUR awesome grinder kit for “Ol’ Faithful,” too. In its first week I made KILLER hash from an extra ribeye cap-steak & a micro-grind on ground beef for Tommy’s Burger chili. 👀😮💨 But, as YOU point out: _Sausage_ is its best function, puttin yer _own_ combo of spices/herbs/seasoning is a luxury I’ve dreamed of for decades. The pro tip about freezing the parts before use is priceless-the timing of this video borders on paranormal! 😅🤷♂️
My wife surprised me with a lem vertical stuffer (the cheapest one) and it made the stuffing process so dang easy and just enjoyable part of the making process
I love my old Hobart-made Kitchenaid stand mixer. My grinder attachment was purchased later and it has a plastic housing. It eventually cracks, not just mine, I've seen it in other kitchens. I'll have to look for the metal one. But I'm thinking I'm better off with a standalone quality grinder. I do have a nice large stainless manual crank grinder, but don't have a good spot in the kitchen to clamp it.
Kent, you could do a entire series on making sausage, brats, chorizo, hot dogs, and homemade hamburgers! Yum! All fresh and made at home, to your own designer ingredients! (I personally like a Brisket & Chuck hamburger!)
My stove is on the fritz this morning so I took the cast iron out in the yard and made some country ham and eggs. Thanks for all the knowledge Cowboy Kent.
Howdy Kent from Fort Worth, Texas! Great job! This video proves that you are indeed the 'Cowboy Renaissance Man'! No fooling!!! I especially liked your recommendation to pinch off some of the seasoned grounded meat and cook it up to see if it was seasoned to your taste! Great ideal! After watching today's video, I'd like to try my hand at making sausage even though I don't have a grinder or sausage stuffer. But, I can still make breakfast patties!!! You inspired me to give it a try! I'd like to tell you that my wife and I enjoy watching your videos each and every day during our lunch break! You live in a beautiful part of Oklahoma (my wife and I are very familiar with the Mountain Park/Altus area)! And of course, we always get a kick out of your videos that are shot along the Red River looking towards Texas! I’m a (retired) veteran and sincerely appreciate you giving recognition towards the men and women who serve and have served in uniform as well as all first responders. I especially appreciate how you never forget to honor our flag and the blessings that God has given us. God Bless you, your wife and the pups!!!
I make my own venison sausage. I use 60% ground trimmed venison, 40% ground fatty pork. Just moist enough, yet still leaner and healthier than straight pork and beef. I toast the sweet and hot Italian sausage spice mix, then grind in a coffee grinder, I bought just for that purpose, and I also make a sage breakfast sausage that is fantastic.
When I was in the US many years ago. I could nut fine sausages in the Supermarket. I Australia (my country) sausages are a stample. There is competitions on who has the best sausage. We also have a Store Called Bunnings, where you can always get sausage in bread.
I truly appreciate your hat's off to the veterans. My oldest served on the USS Mason, and middle son served on the USS Ponce and the USS Enterprise. I cover my heart when you honor the veterans. Thank you.
With Thanksgiving and Christmas nipping at our heals, my wonderful wife and I want to thank you and Shannon for sharing your time and talents with us. May the Lord continue to bless and keep you. Happy Holidays
Did anyone else follow along with Chad grilling and making Bradley's little funny noises while Kent prepared the stuffing and casings? just me? Will you do this?
OH HOW YOU BRING BACK MEMORIES FOR ME😢!!! THANKS FOR KEEPING COWBOY RANCH & FARM TRADITIONS ALIVE!! KENT & Shannon THANKS FOR BEING PART OF LIFE!!! HAPPY THANKSGIVING TO YOU AND YOURS BE SAFE.AND GOD BLESS!!!!🙏🙏🙏🙏🙏
This is exactly what I needed! My wife and I recently bought one of the old all-metal grinder attachments for our Kitchenaid. Now I’m itching for a deer this year to turn a lot of it into some tasty sausage. This video will be bookmarked so I can watch it again.
Dear Kent - I know this sounds crazy but a local speciality from my place here in Austria is called "Erdäpfelwurst" - so potatoe sausage. You gotta try it too! All you need that goes in the casings: potatoes, onion, garlic, pork cracklings, pork lard and just marjoram for seasoning. Enjoy!
I remember as a kid my grandpa and dad making venison summer sausage and using the same grinder you used. I’m from Wis so I’ve been spoiled with great brats, summer sausage and cheese. We had relatives in California years ago and they had a suitcase that traveled back and forth and it was understood that anyone who visited them had to bring them that suitcase filled with cheese and Johnsonville brats.😂
I've made quite a bit of link sausage. When I was taught to make it, if you mix your spices in water or beef broth you will not have hot spots. Also grind a little ice with the meat.
I found you from watching Uncle Roger but I just love everything about what you do. It feels so authentic, informative, and overall cozy. And the food you make has my stomach rumbling for a bite. Can’t wait to see more of your Cowboy lifestyle.
I make the family recipe Swedish potato sausage. Beef, pork, potatoes and onions. Stuffed in natural casings. Season with salt and pepper. I have the Kitchen Aid grinder and stuffer. We do it this weekend for the holiday at my Mothers with cast iron grinders and stuffer.
Hi there. A little greeting from Denmark. I myself am a trained butcher and have made several tons of sausages in my life. A few good tips that you can take to heart or not. About pork casing, or whatever casing you use, I would fill the casing with water before you roll it on, it makes it a lot easier than if it's dry inside. I usually put some wetness in my stuffing, some form of broth in, it gives more juice and power to the stuffing. About tying a knot at the end of the casing before you filling the casing, it doesn't pay, you tie that knot after you stop the sausage, why, because you let the air out at the start, then you are sure there is no air at the beginning. But other than that, it looks really good
My wife recently got a Kitchen Aid mixer. We also have a table top smoker. A few alterations to the recipe here and I think we'll be good to go! Kent you always provide some delicious inspiration.
Your videos always warms my heart! 😊 Whenever I'm down, you're always a video away! I may be a Buddhist, and I may be on the other side of the world (sending love from Thailand), but may God Bless you sir 😊.
Kent is like the Bob Ross of outdoor cooking. Calming culinary goodness. Tip from MeatEater: you could try cooling the grinder parts in the fridge to stop the chilled meat from warming up too quickly.
I like to add my spices to the first grind. Mix it up really well, chill in the freezer and grind for the 2nd time. Chill some before putting into the stuffer. This recipe is so good.
Wow, Kent. Incredible that you get into this kind of detail, and it’s true, for the value you get making your own food, it’s usually about the same cost, but the quality of homemade is undeniable. You can put in any flavors you want, and customize the texture to your liking. It’s true of any cooking you can do by yourself, as opposed to buying something prepared - you don’t know what those companies put in or what it tastes like, but you do know what’s in your own recipe. Lots of fun you’re having! Great video and good wishes to you. 👍💜
DEAR MR AND MRS ROLLINS, Thank you for the videos. I swear sometimes the videos are just as comforting as the food. Oh, and I finally got my triple F cook book and I love it. Wonderful book cover to cover. God bless you and your whole crew. P.S. that includes the 4 legged hands too. ❤❤❤ From your Missouri neighbors!!!
Love bbq’ing & grilling! Never made sausage before but it’s always on anytime the smoke is flowing. Christmas is coming… sharing this with my wife! 2024, homemade sausage!!! Thanks Ken & Shannon!
Im so glad i found your channel, i live on an old family farm/apple orchard. It hasnt been in use for a few decades now and growing up ive always been fascinated with the farming and home culture life, making my own foods and other things like jams just feels so rewarding for me. Watching your videos just makes me love it even more and im excited to try all these new things so i can pass them down to my own children someday
Thanks a lot for your videos, Kent...! For your way of cooking. For how you treat your puppies. 👍For your humorous interludes. And last but not least for tipping your hat to all who serve and deliver every day. 🙌That's a really rare thing...🤔 Please don't stop doing this! It makes at least my(!) world a bit more colorful... 🙂
Hey Kent, have you ever eaten a Thüringer Bratwurst? I live in Germany and was born in Thuringia. This is the best bratwurst I've ever eaten. My personal opinion. If you ever visit Germany, you have to try a Thüringer Bratwurst.Your bratwurst looks great and delicious. I would love try it! 🤤🤤 Thanks for your great videos!
Sausage-making attachments are available for meat grinders. You remove the blades and the sieve, insert the attachment with a tube, and you can start stuffing. I've always used that to make polish kielbasa.
I have watched a lot of sausage making videos, here on UA-cam. But yours was the first to recommend making a taste tester, sausage patty. That is a great idea for ensuring your recipe is perfect! Simple, Smart & Easy! Thanks
Just watched the Uncle Roger collab and was sad because it didn’t have the signature prayer, honor for Old Glory and the troops. Thanks for having a God fearing honor driven channel Mr. Rollins! Hats off.
I'm 43 and grew up and still live on the family farm/ranch. We have a smoke house. Been making these since before I can remember. When I was 14 I bought my Papa and dad a big electric meat grinder for Xmas. Spent all the money I earned bailing hay that summer but I was sure glad I did the next year. Papa gone but dad and I used that grinder tonight to dehydrate some deer snack sticks.
Mr. Rollins as always absolutely fantastic cant wait to make this, God Bless you both. I pray one day I can meet you in person, it would be an honor to pray over you both.
I just bought the grinder attachment for my Kitchen aid mixer… came with a sausage stuffed attachment too! works amazing! Made a lot of ground duck for jerky already!
Gave up the hand grinder years ago. Just got done processing 5 deer. Wouldn't have a working shoulder on Monday morning. Colder grinds better. Love making sausage too. Splash a little water from those casings onto the baking sheet and the sausage will glide across it into a nice coil. Hated powdered milk while camping and hiking but, it sure works great in sausage. Lol.
I'm about to make my first sausages and I've watched a few UA-cam videos but yours by far has made me the most comfortable with the idea of this process
for me was an honor watch this video, from meat and species to finished smoked Mexican style Sausage. i learn very much the process. thank you Mr. Kent
This is great. Looks like Cowboy Kent showed up in my UA-cam suggestions just in time. I came here because of the double video collaboration with Uncle Roger. I've been wanting to try my hand at sausage making. Only problem for me was that all the recipes I found called for cures containing nitrites and nitrates. That sort of has to be as a preservative for air cured, uncooked sausage. But I don't mind making and storing smoked sausage in short term use quantities if it allows me to avoid the preservatives. Plus, love this recipe with the chilis. Many thanks Cowboy Kent.
I bought an electric grinder from Harbor Freight and it is a stuffer too. Comes with all the attachments. Tons of meat through it and never a problem. And it's cheap too!!!
thanks a lot for making these kind of home made and micro-plastic free foods. i wish i could bring some seasonings for Turkish sausage style, greetings!
I'm Serbian living in China and their sausages are sweet with not much meat (not a real meat) - not my taste at all! I just started making my sausages a year ago, it's so easy and delicious! I'm gonna try your recipe and see how's that! Great work, looking forward to see more of Texan cuisine! I'd be great to make a tutorial of making some bacon or similar! Have a blessed day :)
Great video as always. I'd like to add, as a meat cutter meat shops can gring pork and beef but not together because it's a liability due to cross contamination. It's silly but that's the way it is. Better off having them grind it separate and mixing them together at home. Even when they grind separate they have to wash the hopper and grinder between species.
Looks fantastic and /thank you and the crew. By the way every eager to help I might add. Gotta show this to he men. They will be pushing me out of the kitchen. Always great to learn new things.
I switched to electric grinder years ago. I built a upright smoker with rods and hooks and i use apple and cherry wood. I love your use of hatch chilies will try that soon.
In my country, home made sausage is a staple, along with headcheese and blood sausage. Haven't been doing our for a couple of years now, but I still have a few friends, who do. Just recently, one brought me a couple from his latest batch, mmm, grilled them and ate them with a side of sauerkraut and sourdough bread, soulfood at its best.
I didnt even think about putting Ancho chile powder and hatch green chiles in to sausage. I am for sure gunna have to make me a batch of that, might even try it with venison when i make that all up. Awesome Video Kent and Shan! Love your stuff as always! God bless! 😁
Just a Greek guy from Athens. All I gotta say is that I "envy" your country lifestyle, from the doggos and the plains behind ya, all the way to the perfect sausage. You sir remind me of my granps who's passed away and I love ya. Yeehaw from Greece 🤘
Greece - beautiful country with rich history.Was there once,unforgettable experience
A tip of the cowboy hat to the Greeks. After all you guys invented Western Civilization.
I'm sorry to hear that you live in Athens
@@Prodawgbruh
@@doomjuice.1652 bruh what?
I love it when you thank our veterans an their service. All I can say is your welcome an thanks for recognizing your veterans. It was an honor an a privilege.
We thank you for your service and we owe you them so much
ua-cam.com/video/8gqwpfEcBjI/v-deo.html
I am in bed, sick as a dog with COVID, and a new CKR video is just what I needed! Thank you both!
That sucks ,hope you have a speedy recovery.
Speedy recovery is my prayer for you.🙏🎶💖💐
Get well 😔😔😔
Speedy recovery from the common flu pal!!!
Get well soon
Mr. Kent, you fulfil an empty space in my heart for a loving, wise, funny grandfather I never had
Thanks for every single one of your videos, we not only learn but have fun on the way! ❤❤❤
I had the privilege of inheriting a cast iron sausage stuffer from my grandfather. It sees action 3 times a year when I make large batches of sausage for friends and family. Your sausage recipe would be ideal for my spring batch. Thank you as always for your good works.
Thanks for watching
Hi. Are you talking about sausage cold and you can slice? A guy at work would bring us the sausage in tubes from a deer hunt. It was killer.
Hi food lover ❤
Go vegan
VOMIT. @@RynaxAlien
By far the best north american traditional cooking channel in UA-cam!
Thank you so much
I am blessed with the stainless grinder attachment for my Kitchenaid Classic stand mixer. Same deal, an hour or so in the freezer before grinding the partially frozen meat. I have a horizontal stuffer, but those vertical ones are the bomb. The great side benefits to making your own is knowing exactly what's in there with no chemical additives etc. and customizing the flavor profile to suit YOUR tastes.
That is for sure
I lit up reading this because we just got OUR awesome grinder kit for “Ol’ Faithful,” too.
In its first week I made KILLER hash from an extra ribeye cap-steak & a micro-grind on ground beef for Tommy’s Burger chili. 👀😮💨
But, as YOU point out: _Sausage_ is its best function, puttin yer _own_ combo of spices/herbs/seasoning is a luxury I’ve dreamed of for decades.
The pro tip about freezing the parts before use is priceless-the timing of this video borders on paranormal! 😅🤷♂️
My wife surprised me with a lem vertical stuffer (the cheapest one) and it made the stuffing process so dang easy and just enjoyable part of the making process
I love my old Hobart-made Kitchenaid stand mixer. My grinder attachment was purchased later and it has a plastic housing. It eventually cracks, not just mine, I've seen it in other kitchens. I'll have to look for the metal one. But I'm thinking I'm better off with a standalone quality grinder. I do have a nice large stainless manual crank grinder, but don't have a good spot in the kitchen to clamp it.
Go vegan
Here in Kenya we call it MUTURA and it slaps well as a street food 😊😊
You had a very attentive audience. The entire crew was eager to sample the finished sausage.
Oh yea they like it when meat is involved
The Maj will always be my favorite. But then again I have a schnauzer that follows me around all day so I'm biased.
🥵
@@CowboyKentRollins🧐
Kent, you could do a entire series on making sausage, brats, chorizo, hot dogs, and homemade hamburgers! Yum! All fresh and made at home, to your own designer ingredients! (I personally like a Brisket & Chuck hamburger!)
Great idea
i like stuffing my meat in between buns@@CowboyKentRollins
My stove is on the fritz this morning so I took the cast iron out in the yard and made some country ham and eggs. Thanks for all the knowledge Cowboy Kent.
So glad to help, have a blessed day
This man can cook, teach, and be a showman, all in one!
Great channel
Howdy Kent from Fort Worth, Texas!
Great job! This video proves that you are indeed the 'Cowboy Renaissance Man'! No fooling!!! I especially liked your recommendation to pinch off some of the seasoned grounded meat and cook it up to see if it was seasoned to your taste! Great ideal! After watching today's video, I'd like to try my hand at making sausage even though I don't have a grinder or sausage stuffer. But, I can still make breakfast patties!!! You inspired me to give it a try!
I'd like to tell you that my wife and I enjoy watching your videos each and every day during our lunch break! You live in a beautiful part of Oklahoma (my wife and I are very familiar with the Mountain Park/Altus area)! And of course, we always get a kick out of your videos that are shot along the Red River looking towards Texas!
I’m a (retired) veteran and sincerely appreciate you giving recognition towards the men and women who serve and have served in uniform as well as all first responders. I especially appreciate how you never forget to honor our flag and the blessings that God has given us.
God Bless you, your wife and the pups!!!
Thanks you have to make sure you go the seasoning right
I make my own venison sausage. I use 60% ground trimmed venison, 40% ground fatty pork. Just moist enough, yet still leaner and healthier than straight pork and beef. I toast the sweet and hot Italian sausage spice mix, then grind in a coffee grinder, I bought just for that purpose, and I also make a sage breakfast sausage that is fantastic.
When I was in the US many years ago. I could nut fine sausages in the Supermarket. I Australia (my country) sausages are a stample. There is competitions on who has the best sausage. We also have a Store Called Bunnings, where you can always get sausage in bread.
We thank you so much for your service
I love that! Cletus got his own little pan and the rest of them got the other. That was so adorable. I loved being Cletus in your video today.
I truly appreciate your hat's off to the veterans. My oldest served on the USS Mason, and middle son served on the USS Ponce and the USS Enterprise. I cover my heart when you honor the veterans. Thank you.
With Thanksgiving and Christmas nipping at our heals, my wonderful wife and I want to thank you and Shannon for sharing your time and talents with us. May the Lord continue to bless and keep you. Happy Holidays
Thanks and God bless you
Did anyone else follow along with Chad grilling and making Bradley's little funny noises while Kent prepared the stuffing and casings? just me? Will you do this?
Go vegan
OH HOW YOU BRING BACK MEMORIES FOR ME😢!!! THANKS FOR KEEPING COWBOY RANCH & FARM TRADITIONS ALIVE!! KENT & Shannon THANKS FOR BEING PART OF LIFE!!! HAPPY THANKSGIVING TO YOU AND YOURS BE SAFE.AND GOD BLESS!!!!🙏🙏🙏🙏🙏
Thanks and Happy Thanksgiving to you
This is exactly what I needed! My wife and I recently bought one of the old all-metal grinder attachments for our Kitchenaid. Now I’m itching for a deer this year to turn a lot of it into some tasty sausage. This video will be bookmarked so I can watch it again.
Glad I could help!
Dear Kent - I know this sounds crazy but a local speciality from my place here in Austria is called "Erdäpfelwurst" - so potatoe sausage. You gotta try it too!
All you need that goes in the casings: potatoes, onion, garlic, pork cracklings, pork lard and just marjoram for seasoning.
Enjoy!
We take pride in making venison sausage every year. I feel as a father it’s essential my young boys understand and know how to do this. Thanks Ken.
@@Eet_Mia Steaks and roasts and some jerky. Most of our jerky comes from geese we harvest.
@@Eet_Mia Lol , not Canadian, close though. Northern MN. They a very good when handled and prepared properly. Lean protein.
I live on the other side of the world, but your sausage made me happy, watching, making and eating, thank you Old Men
I live s_korea
I remember as a kid my grandpa and dad making venison summer sausage and using the same grinder you used. I’m from Wis so I’ve been spoiled with great brats, summer sausage and cheese. We had relatives in California years ago and they had a suitcase that traveled back and forth and it was understood that anyone who visited them had to bring them that suitcase filled with cheese and Johnsonville brats.😂
I've made quite a bit of link sausage. When I was taught to make it, if you mix your spices in water or beef broth you will not have hot spots. Also grind a little ice with the meat.
I found you from watching Uncle Roger but I just love everything about what you do. It feels so authentic, informative, and overall cozy. And the food you make has my stomach rumbling for a bite. Can’t wait to see more of your Cowboy lifestyle.
It would be awesome if it turned out he loved the fried rice enough to try making his own Cowboy Chinese sausage
I make the family recipe Swedish potato sausage. Beef, pork, potatoes and onions. Stuffed in natural casings. Season with salt and pepper. I have the Kitchen Aid grinder and stuffer. We do it this weekend for the holiday at my Mothers with cast iron grinders and stuffer.
That sure sounds good
So much good information. The pups had a real treat with this episode. Great food by good people. Thank you
Glad you enjoyed it
That was a great demonstration - thank you.
I am so excited to learn this. Double excited for the green chilie. Even the pups are excited!!
🎶💖💐
Yep they love sausage making day
Hi there. A little greeting from Denmark.
I myself am a trained butcher and have made several tons of sausages in my life. A few good tips that you can take to heart or not.
About pork casing, or whatever casing you use, I would fill the casing with water before you roll it on, it makes it a lot easier than if it's dry inside. I usually put some wetness in my stuffing, some form of broth in, it gives more juice and power to the stuffing. About tying a knot at the end of the casing before you filling the casing, it doesn't pay, you tie that knot after you stop the sausage, why, because you let the air out at the start, then you are sure there is no air at the beginning. But other than that, it looks really good
Oh, I do miss a good old plate of bangers’n’mash ! One can just imagine how scrumptious a serving of Kent’s mashed spuds 🥔 would be !
I love this man 😋❤️👍
My wife recently got a Kitchen Aid mixer. We also have a table top smoker. A few alterations to the recipe here and I think we'll be good to go! Kent you always provide some delicious inspiration.
We hope yall enjoy
Your videos always warms my heart! 😊
Whenever I'm down, you're always a video away! I may be a Buddhist, and I may be on the other side of the world (sending love from Thailand), but may God Bless you sir 😊.
Thanks for watching
Saw you with Uncle Rogers. So I’m subscribing now. Cool channel 👍
😂😅😂😅
lmaoooooooooooooooooooo
Thanks so much
@@CowboyKentRollins you’re welcome. But you should be thanking Uncle Roger
Glad to see the Roughneck Smoker in the video. I love both of mine!
They do such a great job
Kent is like the Bob Ross of outdoor cooking. Calming culinary goodness.
Tip from MeatEater: you could try cooling the grinder parts in the fridge to stop the chilled meat from warming up too quickly.
Yeah and a hack 👎🚽🤢
I like to add my spices to the first grind. Mix it up really well, chill in the freezer and grind for the 2nd time. Chill some before putting into the stuffer. This recipe is so good.
Thank you Kent. That looks amazing. God bless.🙏🏽🙏🏽🙏🏽
Thanks and God bless you as well
Hello my friend! I'm from the south of Brazil, and I come to wish you every success and congratulate you on your incredible work! long life
My father-in-law has gotten into this new hobby of making sausages. He might appreciate this
It is sure good
Thank you for the easy instructions. I need to get a stuffer. All the rest i have. Salute To You! US Army retired.
Wow, Kent. Incredible that you get into this kind of detail, and it’s true, for the value you get making your own food, it’s usually about the same cost, but the quality of homemade is undeniable. You can put in any flavors you want, and customize the texture to your liking. It’s true of any cooking you can do by yourself, as opposed to buying something prepared - you don’t know what those companies put in or what it tastes like, but you do know what’s in your own recipe. Lots of fun you’re having! Great video and good wishes to you. 👍💜
DEAR MR AND MRS ROLLINS, Thank you for the videos. I swear sometimes the videos are just as comforting as the food. Oh, and I finally got my triple F cook book and I love it. Wonderful book cover to cover. God bless you and your whole crew. P.S. that includes the 4 legged hands too. ❤❤❤ From your Missouri neighbors!!!
Glad you are enjoying and God bless you
Hello, coming here from uncle roger video and already subscribe, will watch your videos from now on 🎉🎉🎉
Thanks so much
This guy has good taste and even better videos!
Looks fantastic and can't wait to do this Kent!
Hope you enjoy
Gonna have to get both those things. Grinder n Sauage maker. That's the one thing I haven't tried is to make sausage! Thank you Kent for your videos.
It's so good!
Love bbq’ing & grilling! Never made sausage before but it’s always on anytime the smoke is flowing. Christmas is coming… sharing this with my wife! 2024, homemade sausage!!!
Thanks Ken & Shannon!
It's the settings and environment for me. Great!
Sounds so yummy!
So good it was
Im so glad i found your channel, i live on an old family farm/apple orchard. It hasnt been in use for a few decades now and growing up ive always been fascinated with the farming and home culture life, making my own foods and other things like jams just feels so rewarding for me. Watching your videos just makes me love it even more and im excited to try all these new things so i can pass them down to my own children someday
Thanks a lot for your videos, Kent...! For your way of cooking. For how you treat your puppies. 👍For your humorous interludes. And last but not least for tipping your hat to all who serve and deliver every day. 🙌That's a really rare thing...🤔 Please don't stop doing this! It makes at least my(!) world a bit more colorful... 🙂
That sausage looks both perfectly cooked and delicious. In South Africa we call it boerewors. 10/10 Mr Rollins.
Очень приятно было наблюдать за вами!
Спасибо
Дякую за цікавий рецепт з зеленим чилійским перцем, виглядає дуже апетитно, неодмінно треба спробувати.
Миру Вам та міцного здоров'я.
Hey Kent, have you ever eaten a Thüringer Bratwurst? I live in Germany and was born in Thuringia. This is the best bratwurst I've ever eaten. My personal opinion. If you ever visit Germany, you have to try a Thüringer Bratwurst.Your bratwurst looks great and delicious. I would love try it! 🤤🤤 Thanks for your great videos!
I really like the products from Schroeder Fleischwarenfabrik in Saarbrucken !!! … schmeckt gut , Ja stimmt !!!
Sausage-making attachments are available for meat grinders. You remove the blades and the sieve, insert the attachment with a tube, and you can start stuffing. I've always used that to make polish kielbasa.
Uncle Roger's extended family have now arrived at the ranch! Just stared down a handful of sacks now its time to stare down some sausages. 😂
We thank you for joining us
I have watched a lot of sausage making videos, here on UA-cam. But yours was the first to recommend making a taste tester, sausage patty. That is a great idea for ensuring your recipe is perfect! Simple, Smart & Easy! Thanks
Got to make sure it is where you want it to be
I'm watching this at 3.00 am and I'm hungry
🤣
Thank you Sir for all your wonderful recipes and for honor us veterans with your kind and noble words. God bless your channel and God bless America.
Just watched the Uncle Roger collab and was sad because it didn’t have the signature prayer, honor for Old Glory and the troops.
Thanks for having a God fearing honor driven channel Mr. Rollins! Hats off.
Be sure and watch our video with him on our channel next week
@@CowboyKentRollins can’t wait!
I'm 43 and grew up and still live on the family farm/ranch. We have a smoke house. Been making these since before I can remember.
When I was 14 I bought my Papa and dad a big electric meat grinder for Xmas. Spent all the money I earned bailing hay that summer but I was sure glad I did the next year.
Papa gone but dad and I used that grinder tonight to dehydrate some deer snack sticks.
Good times for sure
I think that now that we've got colab with Uncle Roger, Kent now HAS to do a colab with Guga
Would be alot of fun it would
Mr. Rollins as always absolutely fantastic cant wait to make this, God Bless you both. I pray one day I can meet you in person, it would be an honor to pray over you both.
We would be honored
Who come from uncle roger 🙌
I did 😂
We thank you all for joining us
yup
Me lol
@@CowboyKentRollinsMr Rollins, very warmly reception for Uncle Roger! Well done! Can't wait for Fried Rice collab! Best wishes from Brazil!
Not once did he say "Pause" 💀
I just bought the grinder attachment for my Kitchen aid mixer… came with a sausage stuffed attachment too!
works amazing! Made a lot of ground duck for jerky already!
Sounds great!
I have the same! Haven't tried stuff sausage, but have made breakfast sausage and Italian sausage several times.
Gave up the hand grinder years ago. Just got done processing 5 deer. Wouldn't have a working shoulder on Monday morning. Colder grinds better. Love making sausage too. Splash a little water from those casings onto the baking sheet and the sausage will glide across it into a nice coil. Hated powdered milk while camping and hiking but, it sure works great in sausage. Lol.
Ah great! Those deer all legally tagged?? Warden Joe Bush is asking!! Ha. Ha.
I'm about to make my first sausages and I've watched a few UA-cam videos but yours by far has made me the most comfortable with the idea of this process
for me was an honor watch this video, from meat and species to finished smoked Mexican style Sausage. i learn very much the process. thank you Mr. Kent
Страны разные, а готовим одинаково, я даже запах чувствую 👍👍👍👍
I'm 25 living in the city in Australia. The scenery behind you so beautiful, hope I get to live in a place like that in the future.
This is great. Looks like Cowboy Kent showed up in my UA-cam suggestions just in time. I came here because of the double video collaboration with Uncle Roger.
I've been wanting to try my hand at sausage making. Only problem for me was that all the recipes I found called for cures containing nitrites and nitrates. That sort of has to be as a preservative for air cured, uncooked sausage. But I don't mind making and storing smoked sausage in short term use quantities if it allows me to avoid the preservatives. Plus, love this recipe with the chilis.
Many thanks Cowboy Kent.
I dont know where i was ....but i just found this Chanel and im loving it....thank you old timer for the recipes ...will try some of it ❤❤❤
I bought an electric grinder from Harbor Freight and it is a stuffer too. Comes with all the attachments. Tons of meat through it and never a problem. And it's cheap too!!!
Looks good. What do you think if you open the end of the shell and put a little water inside?
thanks a lot for making these kind of home made and micro-plastic free foods. i wish i could bring some seasonings for Turkish sausage style, greetings!
Thank you for this I love sausage. God Bless you and yours.
You are so welcome and God bless you
It really lifts up the day when I see one of your videos, great cooking Mr. Rollins, you are a gentleman. Greetings from Argentina.
You videos are the best,the way that you explain how to make all your recepies ,make's you want to go to the kitchen and start cooking,thanks
I'm Serbian living in China and their sausages are sweet with not much meat (not a real meat) - not my taste at all! I just started making my sausages a year ago, it's so easy and delicious! I'm gonna try your recipe and see how's that! Great work, looking forward to see more of Texan cuisine! I'd be great to make a tutorial of making some bacon or similar! Have a blessed day :)
Great video as always. I'd like to add, as a meat cutter meat shops can gring pork and beef but not together because it's a liability due to cross contamination. It's silly but that's the way it is. Better off having them grind it separate and mixing them together at home. Even when they grind separate they have to wash the hopper and grinder between species.
I just bought a stuffer and i have a
meat grinder like yours cant wait to try your recipe
Hope you like it!
GOD BLESS YOU TWO, HAVE A GREAT THANKSGIVING
Watched this from Bavaria Germany - now I want to have a Ranch in the US and smoke a selfmade sausage. You guys are Fire!
Looks fantastic and /thank you and the crew. By the way every eager to help I might add. Gotta show this to he men. They will be pushing me out of the kitchen. Always great to learn new things.
Another great show Mr! Tnx for sharing ! ❤❤❤
He is giving me.. happy grandpa vibes.. 🥺💖
Love it
hen we make chorizo, we usually mix with some Martini style vermouth. Just for to enhance the herbs. We in Argentina use Gancia.
I have been waiting on this video, since we started grinding meat, several years ago! I am eager to make some sausage!
Hope you enjoy
I switched to electric grinder years ago. I built a upright smoker with rods and hooks and i use apple and cherry wood. I love your use of hatch chilies will try that soon.
It sure makes for some great sausage
Just wanted to say your one of my favorite UA-camrs. Amazing food and amazing personality. You remind me of loved ones ❤❤❤.
In my country, home made sausage is a staple, along with headcheese and blood sausage. Haven't been doing our for a couple of years now, but I still have a few friends, who do. Just recently, one brought me a couple from his latest batch, mmm, grilled them and ate them with a side of sauerkraut and sourdough bread, soulfood at its best.
Sounds great
I didnt even think about putting Ancho chile powder and hatch green chiles in to sausage. I am for sure gunna have to make me a batch of that, might even try it with venison when i make that all up. Awesome Video Kent and Shan!
Love your stuff as always! God bless! 😁
I know it's hot in the Philippines right now, but after watching this, I'm definitely trying it!
Hope you enjoy
Oh man that looks incredible! Green Chile could make an old boot taste delicious!
a big salute to that good sausage work - a bit different than I know but looks amazing very well done!
Best sausage/kielbasa ever I ate in Poland on my trip there last year. God bless you