Buffalo Chicken Sausage | Chuds BBQ
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- Опубліковано 7 лют 2025
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Chudsbbq.com
Insta: chudsbbq
1814 meat/fat
27g salt
5g pink salt
10g garlic
30g franks
5g pepper
4g cayene
60g milk powder
140g blue cheese
180g Water
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My 3 year old son loves to watch your videos before nap and bedtime. He’s memorized all your little catchphrases and mannerisms. I’ll probably buy him some Chud merch for his birthday. Keep up the great work!
OMG. I struck gold. Never knew about it. I noticed the Buffalo NY on the Milk
container. Just looked up The Sausage Maker and its almost in my backyard. When I saw the building I knew exactly where its located. Spent a lot of my younger days shopping weekends at the farmers market across the street with my parents. Great times. Looks like I have another avenue to explore. Will be a definite stop when I head that way again. This will be on the cooker very soon.
The snap test sounds like a pickle and it’s LOVELY 😍😍
Brad, Another winning sausage recipe! If you say it's one of the best you ever made, then it has to be outstanding! Although frying up test patties is the best part of making sausage, you take the guess work out of the ingredients for us. You inspire me to break out the sausage making equipment. Great video, thanks!
First off I must say I love your videos. I learn a lot from you. So thank you for your time trouble.
Secondly, you are so upbeat that it really draws me into watching more of your videos. Again thanks
Third, my wife really does not like beef ( I know I don’t understand it either). I believe I’m going to try this recipe for her. Also she loves your videos too!
Last but not least, I am an ole country boy from Kentucky. Some of our family use to kill hogs every year when the weather cooled down (cold enough to kill hogs in here). My aunt would take the pigs feet, ears, and heads and make hogs head cheese (souse). Once she got it cooked down till the meat fell from the bones, she would season it up. She would make some spicy hot and some for the grandkids that was not hot. Then she would put it in cheese cloth and draw it up into a ball squeezing all the liquid out of it and then she would hang it until it firmed up and created a solid ball. The freeze it. Throughout the year she would keep a ball of it in the fridge in a bowl of vinegar. We would slice it off and eat it on crackers. She has passed on now and unfortunately her recipe went with her. So I was wondering if you would consider doing a recipe video on your version of hogs head cheese? Just an idea. Let me know what you think
Marvin Janes
Love your videos...we need Chud's summer sausage recipe!
You crack me up when you're putting the casing on. Everybody likes a clean weenie. I love your channel.
Awesome! Went on a little Chuds Sausage binge session last night and you release this little nugget today.....definitely making these for Sunday.
Was doing the same last night trying to find a recipe for a work competition. Think I now have the winning recipe.
Just finished making this sausage, it’s on the smoker now. I fried a test pattie and it is out of this world!
Did you use the milk powder?
I made this over the long weekend. Mmm... I gave some to my neighbors and I'm now the local hero. It's quite a production but worth it. I use the stuffer that Bradley features on this video. Works like a champ. I recommend clamping it to your work surface.
Great mate, I tried them but left them overnight before I smoked try them, allowing the cure to do it’s job and get the pellicle happening.
Thanks for sharing Brad.👍🍺your a classic mate
I would definitely Love to see a hot ones episode. But work the hot sauce into the sausage. And ask each other BBQ questions. That would be awesome.
If you want to try the tang of Buffalo Hot Wings, try adding a little Encapsulated Citric Acid at the end of the mixing!
Great video as always. Would love to see a Lamb sausage video. Growing up my father butchered lamb on a regular basis and we always had a freezer full of lamb sausages. They were the best.
Great stuff, I’ll be making these this weekend.
I’m considering using Franks Wing Sauce for my liquid component. Would the vinegar make that a bad idea?
Thanks again, I’m a longtime viewer!
This episode was so much fun!!!!!💯💯💯💯🍻
This recipe is fantastic!! Thanks for sharing
Great video Bradley. Definitely feel white meat does a great job at mixing with more savory meats to make a good product. It's bland on it's own but takes on the flavor of what you're pairing it with.
Do you have a preferred method to get the residual sausage out of the stuffer. And once you get it out, what do you do with it?
Do you think adding celery would be a good option? For a little crunchy texture and as a play on chicken wings with a side of bleu cheese and celery sticks? I was thinking of doing a fine dice and add it to the sausage after the grind with the high temp cheese.
what temp are they smoked to for first round before heating for eating
Oh yes Please do a hot Ones Sausage episode and Get Sean Evans to be a guest host!!!
Actually, the Hitemp Milk Powder is better for Baked goods as well! It does the same thing for baked goods as it does for Sausage. It keeps the baked good moister by holding onto more moisture than regular milk powder does. In fact, it is used in commercial baking for that reason!!!!
What about replacing the high temp blue cheese and the water with blue cheese dressing? Any reason that wouldn't work?
Do you use curing salt when you make these?
can u use liquid franks instead of water? where i live i have no access to franks seasoning blend
Love the video. Next time do a "all in" sausage! Like the smoked hamburger video. Maybe dry age meat, truffle and for liquid go for champagne. Go crazy, all out!
We need a Chudd version of Andouille sausage!! Give the people what they want lol
Sorry. I know I'm late to this post. I was planning on trying this recipe this weekend. i see that salt is running at around 1.5% rather than your usual 2%. I've never used Franks red hot seasoning so I'm assuming the lower percentage is due to the salt in the Frank's seasoning? Thanks and love your videos!
can I use wagyu beef tallow instead of beef fat ? or a little of each ?
So this may be too late but thought I would try anyways. I just started making sausages and brats and I have hand crank stuffer similar to yours, my question is when you are using the stuffer, how do you get the stuff that is in the stuffer base and nozzle when the plunger is fully down?
I made these last week and they are great. I do have one issue, it seems like the casing on these are tougher than the other Chudd recipes that I've made. After stuffing, I let them dry in the fridge over night and gave them an ice bath after smoking just like always. Any thoughts on why these ended up with tougher casings?
Wait, what does the milk powder do to your sausage? Is it a moisture retention thing or is it about the flavor?
Great, as always. I’ve requested before and I’ll request again: your take on an andouille sausage!
The mandatory dip smile while casing up makes me laugh every time!
Great video, as always. As I was watching it I was thinking about types of sausage I'd like to see how to make. How about pepperoni, or Italian soppressata? Both are a bit different from most of the other sausages that you've made in the past, but fantastic tasting
Also how about an andouille?
The thing with charcuterie style meats is, in many cases, they're not cooked at all. They're cured and aged often at room temperature. There's really no cooking or smoking.
Yes to both
Check out a channel called "2 guys and a cooler". They are hands down the best charcuterie experts on youtube and do an amazing job explaining the different processes for making dozens of different sausages and cheeses
Fantastic video! I love making sausages, but I've never made chicken sausage before, so I'm going to have to give this a try. Thanks for sharing, stay safe, and have a great day!
I've made the jal/cheese and the bean/cheese and both where Awesome!!! Could use some help on an Alligator/bacon/pepperjack tho... Mine came out like mush maby i added to much water???
@Bradley - could you use chicken schmaltz in the place of the tallow or pork fat?
Oh wow! What is that griddle with press lid? I cannot google find it.
These look awesome! Thanks for the recipe
Bbq sausage making with hot wing dipping sauce challenge sounds pretty fun. Maybe with a home made hot sauce as one of the sauces.
Great video! I can't wait to try this recipe.
Nice super bowl video. Pulled pork balls like awesome.
Which curing salt did you use?
What size casing are you using? 35-38mm?
First, thank you for all the effort you put in these videos.
2nd, for religious reasons i can’t eat pork and you always using pork casing for the sausages, is there a good alternative that can give the same results?
Thank you from Houston
Sheep casing
made a gizzard cheese and jalepeno sausage amazing! try it guy
Oh yeah! Have you already done a Philly Cheesesteak sausage? Would also really love to see a braunschweiger and Swiss cheese sausage (or fritter), or even liver, bacon & onion boudain? I love this channel!
Beef liver, that is
Those sausages looked delicious you do good work 👍👍.
God I love your content! Just made your pastrami brisket recipe, and it’s a home run my dude. Can’t wait to get a grinder so I can try my hand at sausage.
Hey Brad great video. Im looking to begin sausage making and was a little curious on how to store the casings once finished. You think you could make a video or something for tips and tricks for sausage and storing casings etc?
I've never made sausage before but this really looks delicioso. I am curious about the ice water shock bath. Would the water wash off any smoke flavor? Obviously not enough to negatively impact the results. Have you ever shocked in a ziplock or does it even matter?
Looks awesome -- plan to try it this weekend as patties.
Daannnggggg!!! That looks so delicious! Awesome job 👏 👍
Looks good Brad, have you ever used celery juice powder for curing?
Thanks.
Yes!! Please do a hot ones challenge with sausages!!
Just discovered your channel and I already love your videos. I love sausages *that’s what she said*.
Oh Snappily Delicious!!! Put me in the mood ... Just made 6# ... smoking tomorrow! Thanks Bud!!!
Great video Brad (as are the rest of them). Making these this afternoon after work for a "big game" party on Sunday.
Should be awesome.....
I made this for the first time. I didn't have cayenne so I substituted Sriracha powder for it. Just sampled one.
How do I truly explain how good they are when I refuse to share them?
WHAT A GREAT IDEA!! My local grocery store called Stater Brothers almost always has whole chickens for .99 cents a pound, this sounds like something I should try.
Many thanks Bro! Really great video and i will cook it this weekends!) Greetings from Russia!
Definitely would love to see a hot ones sausage tasting wit Leroy and Lewis and a few more friends.
Nailed it, thats hella creative.
Definitely need to try this, how about a chicken apple sausage next?
used the 22mm sheep casings, made good snack sticks.
Weiner Mountain is perfect for Superbowl Sunday with the boys.
Put a few ice cubes in your grinder at the end and it will push out the last bit of meat.
With the cheese and fat, nice recipe!
Hot ones challenge needs to happen for sure. I'd stick with wings though. I'll be making a batch of this Saturday for the big game. Thanks Bradley!
The tickle gets me every time 😂
If you one day go to Portugal you will cook on my farm those delicious sausages, in Delhi we don't have this type of essential food ;)
Am definitely going to be making these however rather than using the bleu cheese chunks the wife suggested using ranch powder instead.
Each sausage video you make slowly erodes my initial reaction of "this is too much work". Now who wants to buy me a lil casing boi?
Awesome video. I like sausage and hotdog making videos
Any reason the sausages weren’t stored in the fridge overnight with the curing salt added? Could they be cased the night before?
That official taste test reminded me of the scene from "The Sandlot" when the Beast jumps up and inhales the ball that they try to catapult over the fence.
Which non red meat fat could you use?
Good lord these look so good!
Sausage Maker has a lot of things for sausage making, but it is definitely not the place to get Hi-Temp Cheese. In fact, there is really only one place for that to get the best price, and since the cheese is all made pretty much by the same company that everyone sells you are going to get the same thing that you get from them at half the price. The is Butcher & Packer!!!
What’s up everyone!!! Great video, I would make these and combine them with pasta
Clearly you made these fresh, but this reminds me of a hotel lounge menu. Monday - Buffalo Chicken Wings
Tuesday - Buffalo Chicken Sausage
Wednesday - Buffalo Chicken Gumbo
Looks like I'll be ordering some high temp blue cheese. These look amazing and I'm low enough on my last batch of home made sausage that it's time to make some more. I need a bigger freezer lol...
Have you ever used a meat mixer instead of your hands? Thoughts if so? Worth the money?
when bradley takes his black gloves off, it looks like he’s wearing white gloves lol.
You know it's good when he brings out the misses
Remember the ten second rule on that sausage, pick it up and wipe it off before ten seconds is up, and your good to go. Don't waste it bro. Remember a chicken gave it's life for this video. I'm going to have to try this recipe. Good video. Thanks.
Made these last week and couldn't find Frank's powder so substituted Frank's sauce for the moisture. Total money.
Making this today!
Never made homemade sausage before, but I think you’re gonna make me a sausage guy. I can almost taste that snap!
yes, Hot Ones. You should try to get onto Hot Ones.
I wonder, here in The Netherlands we grill sausage like steak. Grill untill the underside looks browned, than turn and in the mean while watch your internal temp. We usually don't smoke em, but if we do, we put them in the fridge and grill them the next day the way I mentioned.
I wonder how you like that.
Please do a Chicken Sausage with Lamb Skin! 😊
I'd like to see you make a Laotian style sausage the Chud's BBQ way.
Another good cook
Looks delicious! 🔥🔥🔥
No freggin way! That looks so good!! I'm hungry all of a sudden, xp
Damn good recipe!👌🏼🇺🇸
Dang brother they look fantabulous...
I see a chud video, I click it.