We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter. 25 LB Electric Sausage Stuffer from The Sausage Maker: ua-cam.com/video/0S8SzS2hN9s/v-deo.html In order to enter this final giveaway, you must go to the specified video link above. Good Luck.
I truly hate to see it come to an end! This is the ONLY series that I take the time to watch! And am I ever happy to hear you just might possibly be open to doing a season 5!!! Because I know it’s a TON of work! Thank you so much for doing this! And of course my vote is YES ✔️☑️🔥
I vote YES for season 5 of Celebrate Sausage as I really love this annual series and follow every episode. I would like to request you make 'Bacon and Bleu Chees Bratwurst'. I have tried this sausage and it is fantastic. I would love to learn how to make it.
This has been my absolute favorite "celebrate sausage" series yet. I am already looking forward to season 5, if you do it. I am always looking to finding new sausage recipes. Getting an entire month of daily recipes is one of my favorite things ever. I am still pretty new to the sausage making game, and really enjoy the wellsource of knowledge that your channel provides. Thank you for sharing your knowledge.
Yes, please, to season 5! One idea for a sausage would be a seekh kebab. Not totally sure if this is considered a sausage, but it looks like one to me. Ground lamb and spices mixed together just like sausage, then molded around a skewer and thrown on the BBQ.
Having just joined for Season 5 and now watching past episodes your videos are much more polished and professional these days. KUDOS ON MANY YEARS OF SUCCESS!
☹️ The end of a wonderful season 4!!! So looking forward to season 5 along with my sausage making friends up north(N.Dak., S.Dak.,and Minnesota). The only two I have reservations about are the beef and bean sausage and the Cajun chaudin. Beef cheeks are used in a lot of old farm sausage recipes that I have. The old saying is want not waste not and the same is true in butchering animals. One that comes to mind , which I just made recently, is Beef barley sausage. This is a fresh sausage utilizing what is at hand on the farm, beef and pearled barely as well as salt,pepper and garlic. I wouldn’t enjoyed seeing this one for season 5 as it lends itself to any of the 3 meals of the day! Thank you for your dedication to the art of sausage making and keeping the tradition alive and well! See you next season and hopefully a few recipes in between! Take care my friend.
I hate to see it come to an end. I have watched every episode of all four seasons. My favorite ones are the Cajun sausages and would love to see moore of them. I would like to see a traditional mett video. I do hope that there is a season 5.
First of all, thank you Eric for the excellent work on this series. It Is quite Frankly the best sausage making resource on UA-cam.. It Is really amazing. I think we all agree that a season 5 Is a must! I think that every season has been better than the last. I have already tons of recipes that are on my to do list!
A couple months ago I smoked up some Barbacoa with homemade adobo, six pounds of very tender and tasty Barbacoa, vac packed and in the freezer, you know, for when you get the itch for. tasty tacos. Looking forward to next years series, great stuff Eric !
So glad to hear you would do a 5th! Like Beethoven's, it'll be a masterpiece. Your wrap up with all the thank yous was so genuine. Looked and sounded heartfelt. First rate! Easy to recommend your work to others. Kind of surprised the barbacoa turned out so well. Didn’t think the collagen would render at the low cooking temperature. I'm going to risk a few cheeks trying it.
Um...yea.....a big yes to season 5 and 6 and 7 etc.......watched everyone and loved it. Made the plunge and getting a stuffer/ casings to begin making sausage because of your vids. Thank you Eric!
Ask and you shall receive! I just and this question a week ago, and you good sir did NOT disappoint! I'm definitely going to make this one. I love the Celebrate Sausage series and sure hope there is another one next year.
No question we must have a season 5 Celebrate Sausage! Best produced sausage channel on UA-cam. I’ve seen all four previous seasons. Thanks Eric keep it going. Would love to see you do a series of taking subscriber’s personal recipes and critique and refine videos.
SEASON 5, OBVIOUSLY, YES! Maybe you could add a 5-point A-F grading system for each recipe, some of those points might include cost, difficulty, time, taste, ingredients availability, equipment needed, etc. ALSO, please make something "like" Hillshire's Beef Little Smokies please! Cheers, and thanks for all this work.
Absolutely vote for Season 5. I have thoroughly enjoyed this season. I have learned so much. Many thanks for the wonderful tips and great recipes. I am watching the previous seasons now. Goal is to come to market with some hyper local local sausage to sell thru my relaunch of our microbrewery. For Season 5 maybe some Asian inspired sausages? Ingredients such as Thai Basil, mint, galangal, lemongrass, garlic, Thai chili, green chilis, sea salt, and black pepper? Fish sauce or lime juice for the liquid. Just thinking out loud.
I have never made sausage in my life, but by this time next year I expect to have made up for that in a big way so I’ll be ready for season five. Thanks for all your content Eric.
All things don’t have to come to an end. October has become such a great month. I’ve only had beef cheek as Barbacoa. I can’t find cheeks around me. Definitely interested in the Sodium Erythorbate. Please continue with Celebrate season 5. Can’t thank you enough Eric for another great season. 😇👍
Yes to season five! I found beef cheeks in my local HEB and grabbed them on a whim. I made barbacoa with them which was really good. I froze a bunch for later meals. Several months later I made "barbacoa" using a different recipe with an elk chuck roast. I took the leftovers and combined with the first batch and the sum of both is just excellent. As far as season five ideas: How about Pestat, from the same region of Italy as Pitina? It is basically their version of the Cajun trinity but has more fresh veggies and some seasonings. It is mixed with pork fat and aged like a salami. It is on my to-do list as soon as I get an aging chamber. Thank you for all of your time and effort in making your Celebrate Sausage series.
Yes, Celebrate Sausage 5! Thank you very much for this series and your channel in general. Sausage makers and enthusiast are all winners as a result of your efforts. Thanks!
Eric, hands down you have to be back with another series. If it wasn’t for you I would not have been into sausage and salumi making. I purchased an Apera instrument, Inkbird controllers,Eva dehumidifier, Cool Mist humidifier, Thermapen, and the list goes on. Why, because they work perfectly, making meat processing easy and straight forward like your videos. My curing chamber alway has some good eats in it. If I had to throw out a sausage or salumi recipe for you to try in the next series (hopefully)…….venison heart. Time to revisit your videos for the next meal. Cheers!
This is an amazing part of the beef, one of the very best but as stew as it’s a part who need to cook for hours to be at it’s very best, as a sausage I ain’t too sure but why not…. Thanks Eric for this 4th season, always amazing and we learn so much
Great season Eric. Watched every episode. The dry cured and emulsified sausages were my favorite ones. A big YES to another season next year. I looked forward to watching every episode.
I love your celebrate sausage series. This year I am learning. I don’t have all the tools & equipment yet. I will eventually get there. Thanks for teaching us!
Great job Eric! This was another epic series. My wife makes fun of me geeking out over all theses sausage videos. This is the best entertainment available imop. I think the Mennonite sausages maybe my favorite from this season. The partial fermentation process in that recipe has me thinking how it could apply to my Summer Sausage game. I'm definitely going to experiment with it.
I picked up some beef cheek at my local farmers market a few weeks ago. It was a great deal and I've just been hanging on to it until I came across a great recipe to use it in. Barbacoa, whether traditional or in a sausage sounds amazing!!!
What an immense amount of effort has gone into your Celebrate Sausage month - very much appreciated for my part and I do hope for a fifth season. The first season got me off the fence and making sausage for the first time. Thankyoul
Hey Eric, another great season in the books. You out did yourself this year with so many great recipes along with the tips and tricks for making great sausage. Oh yea I want to see a season five. Thanks for what you do you are one of the best.
First time to see beef cheek in a sausage. It makes perfect sense. I use beef cheek in long and slow simmers. Family fave is Beef Cheeks in Five Spice Sauce.
I know you go to a ton of work and planning for these Celebrate Sausage Seasons but I personally will be extremely disappointed of there is not a season 5, 6, etc. I have learned so much, Haven't yet, since I will be busy for the next two months, but do plan on going back, rewatching all the episodes of this season and then making some
Thank you so much for another fantastic season. Lots of great fresh sausages. Pizza sausage is on my mind still. Soon. I use cheek meat and salt only for barbacoa and a bit added in beef stock. Will try this as I once thought about cheek meat for sausage also. BRAVO Eric!!! Thanks again. Peace!
Thanks for all the hard work you guys, Celebrate Sausage Season 5 is a must, since you are from Louisiana, how about a tobasco smoked sausage or snack sticks, thanks again and have a wonderful holiday season! 17:42
I want to thank you for sharing this series, I have added so many new sausages to try and make, and I'll have to watch them again. Thanks again for sharing and all your hard work on this project!
Awesome month of recipes. My favorite was the bockwurst, because of the processing steps. Please do it again next year. I would like you to do an emulsified loaf, like a pickle loaves etc., or a cotton salami in a pan. Thanks
Yes Sir May We Have another Season. Barbacoa alone is so great and can be used so many ways. Wish I wash there to taste it. Oh well guess I'll have to make it myself LOL. I can't wait to see what next year's list will be. As a Texan I can't even think of smokin a brisket without having sausage, ribs and baked beans to go with it. So you know I will be trying out your recipes to have on hand in the freezer. I also keep up with all your other videos like how to repair your Kitchen Aid mixer and may others like The Dragon fruit plants. Thanks so much for all the videos you make.🤠
Fabulous job everyone!! I can’t wait to get my order from the Sausage Maker so I can try these recipes! Please do this again. It was so cool to see how it is done around the world. More more!
Absolutely interested in seeing a season #5! Thank you for the hard work you have done putting this series together, I look forward to seeing your videos each week. Perhaps you have already presented this recipe, but a sausage I have not found much information on is Old Fashioned Loaf. By my understanding it was traditionally baked in a loaf similar to a meatloaf ( but a bit different). Maybe even a side presentation of pickle loaf. Thanks again, best wishes to you all.
Looks good, Beef Cheeks are very underrated. I did the same thing with central Texas brisket sausage. I ground up a less than ideal brisket, seasoned it with salt pepper and garlic and smoked with oak. It came out excellent.
I love beef cheek! I’ve smoked it several times to make smoked barbacoa tacos which is always a crowd favorite. Going to have play with using it in sausage now!
Definitely need a season 5 I would love to see you try to replicate a classic slim Jim, small diameter greasy flavor stick lol and also, a pickled sausage! Like the individually packaged hot mama sausages
You are truly a sausage maestro and scientist. Learned a lot from you, thank you so much. I would like to see a season five also. I'm kind of new, so not sure if you have done venison sausage, but I will search your videos for it if not. Thank you again, very inspiring and educational!
Thanks for another wonderful season. I hope you do more seasons, and I understand the content could be hard to continue to come up with, but I’m certainly happy to see you do variations on other sausages that have already been shown. This year I love the fresh sausage aspect as that’s the stage I’m at although love seeing your skills with aged meat. Thanks again. Ps i really wish the giveaways could of included Australia lol but understand why.
Hi Eric Just a quick note to say thanks for the channel , I just started sausage and salami making this year and you have been my go to place for info . I’m originally from Ireland and there were three sausages there that I grew up with ,Black Pudding ( blood sausage ) White Pudding ( similar to Haggis ) and the last was a large what you would call a breakfast sausage we just knew it as Vegetable Roll Look forward to the next Celebrating Sausage hope to see one of my childhood favourite there Regards Rod
I'd love to see in season 5 a recreation/copycat of a Central Texas smoked beef sausage like that served at Smitty's in Lockhart. Beef sausage with pork fat, simple spice mix (mostly black pepper), and rumored to have a cereal binder like bull flour.
Thank you so much for all your hard work. We also very much appreciate your sponsors for helping you out on the videos. I will certainly be a regular customer of the sausage maker. I’m looking forward to season 5!
Thanks for all the videos this season. They were all well done and informative. A suggestion for future a sausage video would be a bloody mary brat. Thanks again.
Good morning from Phuket, Eric that is a very interseting Sausage that I will definately try. Beef Cheeks are an easy and reasonably priced product to purchase here in Phuket, our local Macro Cash and Carry have fresh Beef Cheeks every day. Now my life goes back to normal no more getting out of bed really excited at 5am to watch the next instalment of Celebrate Sausage I just have to watch all your videos again. Please make Season 5 for next year it has been fun, yesterday I made a 2kg batch of Supreme Pizza Sausage, they are still in one of my fridges and will be tested later today, then I will fvacuum seal and freeze the remainder. Thank you once again for some great ideas and recipes looking forward to next years Celebrate Sausage.
Thank you for another incredible month of Season 4 of Celebrate Sausage! Please accept my vote for Season #5! This is a very anticipated and incredible series and I really appreciate your efforts to provide us with quality content and recipes. So many recipes to try.
Thank you for all your hard work to put out these videos! I'm building up my list of new sausages to make thanks to your clear and concise tutelage. I'm looking forward to the next season already! +1 for a Sodium Erythorbate video + one on different binders w/recipe comparisons
Eric, thank you for another phenomenal season! I look forward to every October because of your channel. I thought your guests this month were excellent, and I'd love to see more videos like those next year!
Great series! Would love to see an al pastor sausage (other channels tried and failed), any other tacos inspired flavors, and also some more chicken sausages.
Another incredible 'Celebrate Sausage' month long series, or should I say "CELEBRATION" ! Thank you so much and can barely wait for next year's Season 5.
Thank you for another great Celebrate Sausage. There are probably 15 different recipes that I hope to try. You produce great quality videos that are so inspiring to a self proclaimed” salumist” like myself. Love to send you some pics of my product some time. Thanks again Eric
My second Sausage celebration and it didn't disappoint, this year I want to try the Salami and the snacksticks. yes of course have another next year with Sausages from around the world. it is the first time I have seen beef cheek in a sausage, but I am familiar with using Beef Cheek which I can get from my Butchers here in the UK, I use Beef cheek for Casseroles and stews, curry and chilli, braised similar to short rib recipes or Beef shin recipes, in a beef stock etc or even 50% Beef stock to 50% Ale or you can use stout like Guinness, its great for making a pie filling with rich thick gravy, Mushroom and the Brown beer, even use it on the BBQ like smaller Briskets which cook on approx 3 hours.
I’ve learned so much from you. Thank you. Some ideas for next season…. We have a huge local sausage place. And some favorites I’d love to learn to do myself and ideas for next season…. Pork, fig, walnut Gorgonzola. Pretty amazing. Strangely, their pork Mac and cheese is a big winner. And pork teriyaki pineapple is pretty amazing. Their breakfast pork, bacon, maple is amazing, too. Finally, my first venture into sausage was Thai chicken basil. It tasted okay but I think it lacked fat. If you could make us a recipe that is better, I would love that….as would many others.
Think this my favourite this year, I absolutely love beef cheeks, usually slow braise in red wine and Spanish Pedro Ximenez Sherry. Season 5 is a must :)
Too bad Celebrate Sausage is only in October. Thanks for all the hard work to put the season together! Please, please, please, put together a season five. My sausage game ticks a notch up every October! For season five, maybe you can make the Cincinati Who Dey sausage. Mine works but not like the real thing from Eckerlin Meats. As for this season, I'm going with the Cajun Green Onion Sausage | Celebrate Sausage S04E03. Defiantly giving that a try. Thanks again for all the work necessary to put this together. See you next week!
I can't believe it's over already! I'll be making one of the recipes this weekend, I haven't decided yet as there are so many good ones to choose from. Thank you for all the hard work, I always enjoy your videos & recipes. I definitely hope to see a season 5. If you want a simple recipe for a beginner I could give you our families Polish kielbasa recipe, it's not the standard smoked kielbasa recipe, it's really a garlic ring sausage. Simple to make, no smoking, great for all skill levels. It's our Christmas Eve kielbasa and the reason I started making sausage, to keep our tradition going, it was my great-great grandfather's recipe!!
Eric, this is the best one so far👍. Thank you for a great October hate to see it come to an end. So many amazing recipes from Red Hots to Mexican Carnitas and many more. Now comes the time to make more sausage. Yes to season 5 and keep up the amazing work 👍👍👍
We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter.
25 LB Electric Sausage Stuffer from The Sausage Maker: ua-cam.com/video/0S8SzS2hN9s/v-deo.html
In order to enter this final giveaway, you must go to the specified video link above. Good Luck.
I trimmed and smoked like a brisket. It is almost better than brisket.
I truly hate to see it come to an end! This is the ONLY series that I take the time to watch! And am I ever happy to hear you just might possibly be open to doing a season 5!!! Because I know it’s a TON of work! Thank you so much for doing this! And of course my vote is YES ✔️☑️🔥
Thanks Micah!!
Yes of course we need a season five haha! Great work!
Eric, thank you for another great October. This might be the best Celebrate Sausage so far. A big vote from me for Celebrate Sausage. #5👍
Just found this channel. I'm binge watching about 20 episodes lol.
I vote YES for season 5 of Celebrate Sausage as I really love this annual series and follow every episode. I would like to request you make 'Bacon and Bleu Chees Bratwurst'. I have tried this sausage and it is fantastic. I would love to learn how to make it.
This is such a valuable and well-done channel that a Season 5 is a MUST. Keep up the amazing work!
So sad that it is over, but what a wonderful month it has been. Definitely looking forward to Season 5!
This has been my absolute favorite "celebrate sausage" series yet. I am already looking forward to season 5, if you do it. I am always looking to finding new sausage recipes. Getting an entire month of daily recipes is one of my favorite things ever. I am still pretty new to the sausage making game, and really enjoy the wellsource of knowledge that your channel provides. Thank you for sharing your knowledge.
Yes, please, to season 5! One idea for a sausage would be a seekh kebab. Not totally sure if this is considered a sausage, but it looks like one to me. Ground lamb and spices mixed together just like sausage, then molded around a skewer and thrown on the BBQ.
The best season of all the other ones. I didn’t win anything, but I usually don’t. I m looking forward to make some of these recipes. Thanks.
Having just joined for Season 5 and now watching past episodes your videos are much more polished and professional these days. KUDOS ON MANY YEARS OF SUCCESS!
☹️ The end of a wonderful season 4!!! So looking forward to season 5 along with my sausage making friends up north(N.Dak., S.Dak.,and Minnesota).
The only two I have reservations about are the beef and bean sausage and the Cajun chaudin.
Beef cheeks are used in a lot of old farm sausage recipes that I have. The old saying is want not waste not and the same is true in butchering animals.
One that comes to mind , which I just made recently, is Beef barley sausage. This is a fresh sausage utilizing what is at hand on the farm, beef and pearled barely as well as salt,pepper and garlic. I wouldn’t enjoyed seeing this one for season 5 as it lends itself to any of the 3 meals of the day!
Thank you for your dedication to the art of sausage making and keeping the tradition alive and well!
See you next season and hopefully a few recipes in between! Take care my friend.
I hate to see it come to an end. I have watched every episode of all four seasons. My favorite ones are the Cajun sausages and would love to see moore of them. I would like to see a traditional mett video. I do hope that there is a season 5.
First of all, thank you Eric for the excellent work on this series. It Is quite Frankly the best sausage making resource on UA-cam.. It Is really amazing. I think we all agree that a season 5 Is a must! I think that every season has been better than the last. I have already tons of recipes that are on my to do list!
I always think of the thumb and forefinger on the horn as "the clutch"....small adjustments to get a smooth result, without bumps and stalls :)
Beef cheeks smoked at 225 for 2 hours then braised with onion garlic and beef stock in the oven for 3 hours till probe tender .
A couple months ago I smoked up some Barbacoa with homemade adobo, six pounds of very tender and tasty Barbacoa, vac packed and in the freezer, you know, for when you get the itch for. tasty tacos. Looking forward to next years series, great stuff Eric !
So glad to hear you would do a 5th! Like Beethoven's, it'll be a masterpiece. Your wrap up with all the thank yous was so genuine. Looked and sounded heartfelt. First rate! Easy to recommend your work to others. Kind of surprised the barbacoa turned out so well. Didn’t think the collagen would render at the low cooking temperature. I'm going to risk a few cheeks trying it.
Um...yea.....a big yes to season 5 and 6 and 7 etc.......watched everyone and loved it. Made the plunge and getting a stuffer/ casings to begin making sausage because of your vids. Thank you Eric!
Season 5!!?? Absolutely!! Thanks so much for all your efforts.
Ask and you shall receive! I just and this question a week ago, and you good sir did NOT disappoint! I'm definitely going to make this one. I love the Celebrate Sausage series and sure hope there is another one next year.
Very nice series! A season 5 would be great!
Can't wait for a season 5! Thank you Eric for doing this, it gives me and so many other people inspiration to be a better sausage maker.
No question we must have a season 5 Celebrate Sausage! Best produced sausage channel on UA-cam. I’ve seen all four previous seasons. Thanks Eric keep it going. Would love to see you do a series of taking subscriber’s personal recipes and critique and refine videos.
SEASON 5, OBVIOUSLY, YES! Maybe you could add a 5-point A-F grading system for each recipe, some of those points might include cost, difficulty, time, taste, ingredients availability, equipment needed, etc. ALSO, please make something "like" Hillshire's Beef Little Smokies please! Cheers, and thanks for all this work.
Yes please keep producing celebrate sausage seasons. Looking forward to season 5! Thank you!
Season 5 should be a must do! But no need to wait until next October, you have great content throughout the year.
Thanks Eric and all involved.
Absolutely vote for Season 5. I have thoroughly enjoyed this season. I have learned so much. Many thanks for the wonderful tips and great recipes. I am watching the previous seasons now. Goal is to come to market with some hyper local local sausage to sell thru my relaunch of our microbrewery. For Season 5 maybe some Asian inspired sausages? Ingredients such as Thai Basil, mint, galangal, lemongrass, garlic, Thai chili, green chilis, sea salt, and black pepper? Fish sauce or lime juice for the liquid. Just thinking out loud.
I have never made sausage in my life, but by this time next year I expect to have made up for that in a big way so I’ll be ready for season five. Thanks for all your content Eric.
All things don’t have to come to an end. October has become such a great month. I’ve only had beef cheek as Barbacoa. I can’t find cheeks around me. Definitely interested in the Sodium Erythorbate. Please continue with Celebrate season 5. Can’t thank you enough Eric for another great season. 😇👍
Celebrate Sausage is a glorious time of year. My second favorite holiday.
Yes to season five! I found beef cheeks in my local HEB and grabbed them on a whim. I made barbacoa with them which was really good. I froze a bunch for later meals. Several months later I made "barbacoa" using a different recipe with an elk chuck roast. I took the leftovers and combined with the first batch and the sum of both is just excellent.
As far as season five ideas: How about Pestat, from the same region of Italy as Pitina? It is basically their version of the Cajun trinity but has more fresh veggies and some seasonings. It is mixed with pork fat and aged like a salami. It is on my to-do list as soon as I get an aging chamber.
Thank you for all of your time and effort in making your Celebrate Sausage series.
Yes, Celebrate Sausage 5! Thank you very much for this series and your channel in general. Sausage makers and enthusiast are all winners as a result of your efforts. Thanks!
Yes, definitely need a season 5 but what we would all love to see is a continuation, maybe S04E32-S04E365. 😜
Eric, hands down you have to be back with another series. If it wasn’t for you I would not have been into sausage and salumi making. I purchased an Apera instrument, Inkbird controllers,Eva dehumidifier, Cool Mist humidifier, Thermapen, and the list goes on. Why, because they work perfectly, making meat processing easy and straight forward like your videos. My curing chamber alway has some good eats in it. If I had to throw out a sausage or salumi recipe for you to try in the next series (hopefully)…….venison heart. Time to revisit your videos for the next meal. Cheers!
This is an amazing part of the beef, one of the very best but as stew as it’s a part who need to cook for hours to be at it’s very best, as a sausage I ain’t too sure but why not…. Thanks Eric for this 4th season, always amazing and we learn so much
YES SEASON 5!!!!!! Pepperoni snack sticks and menonite sausage ,,,,,,, great videio,,,,, thanks for all your hard work.
Great season Eric. Watched every episode. The dry cured and emulsified sausages were my favorite ones. A big YES to another season next year. I looked forward to watching every episode.
I love your celebrate sausage series. This year I am learning. I don’t have all the tools & equipment yet. I will eventually get there. Thanks for teaching us!
Those little sausage stuffing tips are priceless. Thank you
Please make another season of Celebrate Sausage - I never miss an episode and I’ve learned so much from you!
Yes for another season of sausage monthly. Love it.
Great job Eric! This was another epic series. My wife makes fun of me geeking out over all theses sausage videos. This is the best entertainment available imop.
I think the Mennonite sausages maybe my favorite from this season. The partial fermentation process in that recipe has me thinking how it could apply to my Summer Sausage game. I'm definitely going to experiment with it.
I picked up some beef cheek at my local farmers market a few weeks ago. It was a great deal and I've just been hanging on to it until I came across a great recipe to use it in. Barbacoa, whether traditional or in a sausage sounds amazing!!!
What an immense amount of effort has gone into your Celebrate Sausage month - very much appreciated for my part and I do hope for a fifth season. The first season got me off the fence and making sausage for the first time. Thankyoul
Hey Eric, another great season in the books. You out did yourself this year with so many great recipes along with the tips and tricks for making great sausage. Oh yea I want to see a season five. Thanks for what you do you are one of the best.
First time to see beef cheek in a sausage. It makes perfect sense.
I use beef cheek in long and slow simmers. Family fave is Beef Cheeks in Five Spice Sauce.
I know you go to a ton of work and planning for these Celebrate Sausage Seasons but I personally will be extremely disappointed of there is not a season 5, 6, etc. I have learned so much, Haven't yet, since I will be busy for the next two months, but do plan on going back, rewatching all the episodes of this season and then making some
Heck yeah, season 5!
Appreciate the long effort in fermentation & curing. Well done!
I look forward to each season of sausage making. We need another season.
Thank you so much for another fantastic season. Lots of great fresh sausages. Pizza sausage is on my mind still. Soon. I use cheek meat and salt only for barbacoa and a bit added in beef stock. Will try this as I once thought about cheek meat for sausage also. BRAVO Eric!!! Thanks again. Peace!
Thanks for all the hard work you guys, Celebrate Sausage Season 5 is a must, since you are from Louisiana, how about a tobasco smoked sausage or snack sticks, thanks again and have a wonderful holiday season! 17:42
I want to thank you for sharing this series, I have added so many new sausages to try and make, and I'll have to watch them again. Thanks again for sharing and all your hard work on this project!
Awesome month of recipes. My favorite was the bockwurst, because of the processing steps. Please do it again next year. I would like you to do an emulsified loaf, like a pickle loaves etc., or a cotton salami in a pan. Thanks
A season 5 … ABSOLUTELY! Season 4 was awesome! Thanks to the two of you and The Sausage Maker!
Yes Sir May We Have another Season.
Barbacoa alone is so great and can be used so many ways. Wish I wash there to taste it. Oh well guess I'll have to make it myself LOL. I can't wait to see what next year's list will be. As a Texan I can't even think of smokin a brisket without having sausage, ribs and baked beans to go with it. So you know I will be trying out your recipes to have on hand in the freezer.
I also keep up with all your other videos like how to repair your Kitchen Aid mixer and may others like The Dragon fruit plants.
Thanks so much for all the videos you make.🤠
Fabulous job everyone!! I can’t wait to get my order from the Sausage Maker so I can try these recipes! Please do this again. It was so cool to see how it is done around the world. More more!
Absolutely interested in seeing a season #5! Thank you for the hard work you have done putting this series together, I look forward to seeing your videos each week. Perhaps you have already presented this recipe, but a sausage I have not found much information on is Old Fashioned Loaf. By my understanding it was traditionally baked in a loaf similar to a meatloaf ( but a bit different). Maybe even a side presentation of pickle loaf. Thanks again, best wishes to you all.
Thanks so much Eric for Celebrate Sausage season 4! I hope you do a Season 5. So many new recipes to try.
In parts of Texas we cook beef cheek low and slow like dino ribs or brisket. It is amazing! Thanks for your time and effort on these videos!!
Looks good, Beef Cheeks are very underrated. I did the same thing with central Texas brisket sausage. I ground up a less than ideal brisket, seasoned it with salt pepper and garlic and smoked with oak. It came out excellent.
I love beef cheek! I’ve smoked it several times to make smoked barbacoa tacos which is always a crowd favorite. Going to have play with using it in sausage now!
Definitely need a season 5 I would love to see you try to replicate a classic slim Jim, small diameter greasy flavor stick lol and also, a pickled sausage! Like the individually packaged hot mama sausages
Definitely Season 5, opening with Liverwurst, and closing with Braunschweiger, for a complete circle!!!
Epic season 4 of Celebrate Sausage and 100% would love to see a season 5. I look forward to October every year just for your content.
Excellent series with high quality content. Thanks
Love the shows, would like to see giveaways extended to your Canadian viewers. Looking forward to season 5!
You are truly a sausage maestro and scientist. Learned a lot from you, thank you so much. I would like to see a season five also. I'm kind of new, so not sure if you have done venison sausage, but I will search your videos for it if not. Thank you again, very inspiring and educational!
Great finale!! Loved this years celebration. Exploring sausage around the world !
Thanks for another wonderful season. I hope you do more seasons, and I understand the content could be hard to continue to come up with, but I’m certainly happy to see you do variations on other sausages that have already been shown. This year I love the fresh sausage aspect as that’s the stage I’m at although love seeing your skills with aged meat. Thanks again. Ps i really wish the giveaways could of included Australia lol but understand why.
Hi Eric
Just a quick note to say thanks for the channel , I just started sausage and salami making this year and you have been my go to place for info . I’m originally from Ireland and there were three sausages there that I grew up with ,Black Pudding ( blood sausage ) White Pudding ( similar to Haggis ) and the last was a large what you would call a breakfast sausage we just knew it as Vegetable Roll
Look forward to the next Celebrating Sausage hope to see one of my childhood favourite there
Regards
Rod
Absolutely one of the best and most informative shows around. Looking forward to another season Eric.
I would love to watch another season of Celebrate Sausage!
I'd love to see in season 5 a recreation/copycat of a Central Texas smoked beef sausage like that served at Smitty's in Lockhart. Beef sausage with pork fat, simple spice mix (mostly black pepper), and rumored to have a cereal binder like bull flour.
Thank you so much for all your hard work. We also very much appreciate your sponsors for helping you out on the videos. I will certainly be a regular customer of the sausage maker. I’m looking forward to season 5!
Thanks for all the videos this season. They were all well done and informative. A suggestion for future a sausage video would be a bloody mary brat. Thanks again.
Job well done Eric! Definitely would like a season 5.
Good morning from Phuket, Eric that is a very interseting Sausage that I will definately try. Beef Cheeks are an easy and reasonably priced product to purchase here in Phuket, our local Macro Cash and Carry have fresh Beef Cheeks every day. Now my life goes back to normal no more getting out of bed really excited at 5am to watch the next instalment of Celebrate Sausage I just have to watch all your videos again. Please make Season 5 for next year it has been fun, yesterday I made a 2kg batch of Supreme Pizza Sausage, they are still in one of my fridges and will be tested later today, then I will fvacuum seal and freeze the remainder. Thank you once again for some great ideas and recipes looking forward to next years Celebrate Sausage.
Thank you for another incredible month of Season 4 of Celebrate Sausage! Please accept my vote for Season #5! This is a very anticipated and incredible series and I really appreciate your efforts to provide us with quality content and recipes. So many recipes to try.
I learned from you a lot. Thank you
Thank you for all your hard work to put out these videos! I'm building up my list of new sausages to make thanks to your clear and concise tutelage. I'm looking forward to the next season already! +1 for a Sodium Erythorbate video + one on different binders w/recipe comparisons
Eric, thank you for another phenomenal season! I look forward to every October because of your channel.
I thought your guests this month were excellent, and I'd love to see more videos like those next year!
Thanks for another great season. Yes for season 5 and hopefully it might be time for a Haggis recipe.😊 👍
Great series! Would love to see an al pastor sausage (other channels tried and failed), any other tacos inspired flavors, and also some more chicken sausages.
Another incredible 'Celebrate Sausage' month long series, or should I say "CELEBRATION" ! Thank you so much and can barely wait for next year's Season 5.
Thanks for all the effort and another amazing season Eric!
Glad you enjoy it!
Thank you for another great Celebrate Sausage. There are probably 15 different recipes that I hope to try. You produce great quality videos that are so inspiring to a self proclaimed” salumist” like myself. Love to send you some pics of my product some time. Thanks again Eric
You are so welcome! Make a post on my subreddit. We get all the pictures there
Nooooo, don't end the month! I watched ever episode and loved it.
Thanks for the great month of sausage making. Yes to a season five
My second Sausage celebration and it didn't disappoint, this year I want to try the Salami and the snacksticks. yes of course have another next year with Sausages from around the world. it is the first time I have seen beef cheek in a sausage, but I am familiar with using Beef Cheek which I can get from my Butchers here in the UK, I use Beef cheek for Casseroles and stews, curry and chilli, braised similar to short rib recipes or Beef shin recipes, in a beef stock etc or even 50% Beef stock to 50% Ale or you can use stout like Guinness, its great for making a pie filling with rich thick gravy, Mushroom and the Brown beer, even use it on the BBQ like smaller Briskets which cook on approx 3 hours.
I’ve learned so much from you. Thank you. Some ideas for next season…. We have a huge local sausage place. And some favorites I’d love to learn to do myself and ideas for next season…. Pork, fig, walnut Gorgonzola. Pretty amazing. Strangely, their pork Mac and cheese is a big winner. And pork teriyaki pineapple is pretty amazing. Their breakfast pork, bacon, maple is amazing, too. Finally, my first venture into sausage was Thai chicken basil. It tasted okay but I think it lacked fat. If you could make us a recipe that is better, I would love that….as would many others.
Thank you. Was here for everyone of them. Waiting for next year. God Bless and stay safe.
Yes to season 5!
¡ Viva Two Guys and a Cooler !
Great Season! Will be here for Season 5. I've got a week of sausage making planned soon and will be trying some of these recipes.
Think this my favourite this year, I absolutely love beef cheeks, usually slow braise in red wine and Spanish Pedro Ximenez Sherry.
Season 5 is a must :)
Too bad Celebrate Sausage is only in October. Thanks for all the hard work to put the season together! Please, please, please, put together a season five. My sausage game ticks a notch up every October! For season five, maybe you can make the Cincinati Who Dey sausage. Mine works but not like the real thing from Eckerlin Meats. As for this season, I'm going with the Cajun Green Onion Sausage | Celebrate Sausage S04E03. Defiantly giving that a try. Thanks again for all the work necessary to put this together. See you next week!
I can't believe it's over already! I'll be making one of the recipes this weekend, I haven't decided yet as there are so many good ones to choose from. Thank you for all the hard work, I always enjoy your videos & recipes. I definitely hope to see a season 5. If you want a simple recipe for a beginner I could give you our families Polish kielbasa recipe, it's not the standard smoked kielbasa recipe, it's really a garlic ring sausage. Simple to make, no smoking, great for all skill levels. It's our Christmas Eve kielbasa and the reason I started making sausage, to keep our tradition going, it was my great-great grandfather's recipe!!
Celebrate Sausage has become part of the whole holiday season for me. I love it. We certainly need a season 5.
Eric, Another great Celebrate sausage season. I really enjoy every year and hope you will do a 5th season. Thank you for your dedication to the craft.
Eric, this is the best one so far👍. Thank you for a great October hate to see it come to an end. So many amazing recipes from Red Hots to Mexican Carnitas and many more. Now comes the time to make more sausage. Yes to season 5 and keep up the amazing work 👍👍👍