In the final 25-ish seconds, you said "we just hit 30k on the channel." At this moment it's at 340k. It's great to see how much this channel has grown, it's truly some of the very best content on the platform. Congrats Brad and crew, and thank you for helping so many aspiring pit masters!
I made 20 pounds of this a couple of days ago, going almost strictly by the recipe and it turned out great. I added large jalapenos along with seeds, and it wasn't too spicy. In fact, after I tried a test patty before stuffing, I added a couple of teaspoons of crushed red pepper to the 20 lb batch. That made it just about right.
I made this sausage yesterday. I followed your instructions EXACTLY, except that I used fresh collagen casings. It turned out AMAZING. So, so, so good. Thank you for these videos.
Made this today, I did everything to your recipe but I used some sodium Erithorbate, I added a little more salt, a little more garlic, 10 jalapeños with all the seeds, still wasn’t hot enough and seemed to be missing a flavor or two, so I added 16 grams of red chili flakes and a half of a Modello beer, holy shyte, these are the best I’ve made to date, and I haven’t even smoked them yet, they’re going on for a medium smoke, 100* for an hour to dry them out, 140* with smoke for an hour, then 175* till I get to 155*-160* internal. Thanks for this recipe brother, I’ve searched a lot for a great jalapeño and cheddar sausage recipe, I went with yours, and I’m glad I did 🇮🇹😎🇮🇹
thank you so much for your videos , thay are so informational and so entertaining. this sausage turned out amazing! everyone loved it...keep it up bud 👍👍👍👍😁
Thanks for leaving all the weights and ratios of ingredients too! Not enough people do that makes a big difference. Please dont change your format and keep the vids coming🔥👍🍻
Hey Brad! I ordered your sausage mix and had it sent up here to Canada! Made the sausage exactly as you did in the video, every step, and wow! Perfect snappy links with smokey flavour! My kids love them! Now i have to make more! You rock! Thanks Chuds for improving my quality of life!
So I made this recipe down to the literal gram. I followed exact ingredients….I hate UA-cam for not showing me this video sooner😩 that was the best sausage I ever made and tasted. Hats off to you! Keep up the great videos 🙌🏼🙌🏼
Seen several sausage videos, yours gave me the incentive to do it started with your basic pork and this one . I’m new to the smoking game and I’m hooked. My wife said I need a hobby .
Just made this sausage today, and by far it’s the best sausage I’ve made to date. I went with your recipe, but next week I’m going to make another 25 pounds of it. I’ll be upping the amount of jalapeños in my next batch. Awesome recipe. Thanks for sharing. Love your videos!
I am VERY new to smoking. I made these on a VERTICAL PIT BOSS ELECTRIC SMOKER and they were perfect! I wanted mine to be pretty spicy so, I left the seeds in all 8 peppers and add added a table spoon of cayenne pepper and a table spoon of chili powder. I can't thank you enough for this one! Love your energy and videos. Already hit subscribe! I will be making your brisket tomorrow!🤣
I followed this recipe pretty closely with Elk and Brisket trimmings at a 70/30. Flavors were on point, perfect salt. First time using milk powder with cream, really liked textures and snap. Glad I found your page. Just finished 85 pounds of sausage and still have a buddies buck in the cooler. Maybe try popper recipe next. Keep up the good work.
I haven't started my own meat processing yet, but plan to start in the next year or so. I've bookmarked so many of your videos to reference when I get all my equipment because of how great your recipes sound. Love the humor and way you're presenting this info!
THOSE LOOK PHENOMENAL!!! I am always looking to buy jalapeño cheddar sausages to cook on my smoker. But you have just convinced me to instead get the tools to make my own ....
dude! Chud bbq i just followed this recipe and my sausages came out insanely delicious! thank you so much, i’ve been following for a while now and can’t wait for the next recipe that catches my eye
New with BBQ smoking. I have a small offset. Love the charcoal chimney!! The content of your videos I really enjoy and are very informative and always get a few chuckles. Thanks
Hitting your stride now!! Excellent. Best yet and THANK YOU. I have been adding subs to you left and right with my smokin buddies up here in DFW and all over the world as well. China, Australia, New Zealand. Maybe Middle East next.
Thanks for your videos - you really got me into sausage making here in the UK. Question - can I smoke these at a slightly higher temp in my Traeger @165f, and what internal temp am I aiming for during the first smoke?
Great video! It was fun to watch and packed with so much useful info. The step-by step break down gave us the confidence to make elk jalapeno cheddar brats. They turned out amazing--like best-brats-I've-ever-had amazing! Next, we're trying this recipe with the pronghorn we just got, and I hope my boys get another elk so we can fill the freezer with brats! Thanks a ton for sharing what you know and making it accessible and enjoyable.
Dude I just made these and they are freaking amazing. Mine weren't quite as dark red as yours but I love everything about this recipe. Thank you so much bro! I did eight whole jalapenos
Just made some this weekend ,25 lbs , 7 lbs moose , 8 lbs reg grind Beef , 8 lbs of pork butt , 3 lbs of Beef trim for extra Fat . 3 hours in my smoker , Taste is GREAT !!
Is there a reason that you didn't allow these to rest overnight or use the cure accelerator? I thought you typically wanted to do one or the other on cured sausages?
I gotta sub after a vid like this it was very well put together and the sausages look bomb I look forward to making and eating more recipes from this channel thanks
I can watch your videos over and over. 1) I learn a little more each time. 2) You crack me up. But seriously, I’ve really wanted to try making sausage (jalapeño cheddar specifically) and you’ve got me almost ready to go. Thanks for the steps and links to what I need.
I have not yet tried this recipe, but I will, they look amazing, thanks for taking the time, thanks for educating me, and most importantly, thank you for the entertainment, you are a funny guy!!!
I’m finishing smoking them, they look delicious and smell so good. The only thing I regret is no adding some seeds to sausages. Thanks so much for this delicious recipe. I will make this again and I subscribe to your Chanel
I always love the knife throw-down and unwrap tradition - awesome Very excellent looking sausage you got there - and specifically the cooked sausage 😂.
Man I’ve said it before but dammit I’m gonna say it again. I truly enjoy your videos. Clear, concise, comedic without too much filler and mindless ad plugs. Also really appreciate your explanation of the theory and science of things. And you don’t use a brand new smoker freshly unboxed. Keep grindin bro! I’ll be here watching. I am definitely using this video but I think I’ll swap in some fresh venison this fall!
Great video, smoking your jalapeno, cheddar sausage at this time. My sample was awesome, but I could've had more heat for me, just right for the wife. Thank you Bradley!!
Mate you have a brilliant channel just came across it in the last week those snags look very very awesome. What’s the dimension of that awesome chopping board keep up the great videos mate cheers from Australia 🇦🇺
Thank you for your video I'm going to make this with the kids hopefully it comes out the same way as yours good job brother for that video thank you so much
Thanks for the shoutout! 🤘
Bubba if you sold this I would drive my ass up there from Houston
What slicing knife are you using
In the final 25-ish seconds, you said "we just hit 30k on the channel." At this moment it's at 340k. It's great to see how much this channel has grown, it's truly some of the very best content on the platform. Congrats Brad and crew, and thank you for helping so many aspiring pit masters!
I made 20 pounds of this a couple of days ago, going almost strictly by the recipe and it turned out great. I added large jalapenos along with seeds, and it wasn't too spicy. In fact, after I tried a test patty before stuffing, I added a couple of teaspoons of crushed red pepper to the 20 lb batch. That made it just about right.
When it’s nice and plump like a stiff Sunday morning......you’re killing me! Great video Bradley!
Exactly what I was going to type in. Ha!
I had to wipe off my screen,since I spewed beer all over it after "like a stiff Sunday morning" comment
Wish I could show the jalapeno cheese sausage I made. Thanks to you this was absolutely fun to make. Thank you again
This vid hit 30 k back then. Today he's at 300+k. Let's bump that folks. Most entertaining BBQ channel out there.
I made this sausage yesterday. I followed your instructions EXACTLY, except that I used fresh collagen casings. It turned out AMAZING. So, so, so good. Thank you for these videos.
I always appreciate it when I can find good stuff from the “links” in the description.
Thanks Mr. Robinson! Appreciate all your videos! I have started to make my own sausages because of your videos. Keep the videos coming!
Thanks Jason! Good luck with the sausage making journey!
Made this today, I did everything to your recipe but I used some sodium Erithorbate, I added a little more salt, a little more garlic, 10 jalapeños with all the seeds, still wasn’t hot enough and seemed to be missing a flavor or two, so I added 16 grams of red chili flakes and a half of a Modello beer, holy shyte, these are the best I’ve made to date, and I haven’t even smoked them yet, they’re going on for a medium smoke, 100* for an hour to dry them out, 140* with smoke for an hour, then 175* till I get to 155*-160* internal. Thanks for this recipe brother, I’ve searched a lot for a great jalapeño and cheddar sausage recipe, I went with yours, and I’m glad I did
🇮🇹😎🇮🇹
I love sausage. A little plasma design on chimney, luv it.
thank you so much for your videos , thay are so informational and so entertaining. this sausage turned out amazing! everyone loved it...keep it up bud 👍👍👍👍😁
Thanks Kenny!
Thanks for leaving all the weights and ratios of ingredients too! Not enough people do that makes a big difference. Please dont change your format and keep the vids coming🔥👍🍻
Where's the ingredients?
@@twhiggin press the down arrow next to the title
Billions must eat
One of the few UA-cam BBQers making this on their channel.
ever since moving to South Texas, these are my favorite item at bbq places.
We have made lots of different kinds of brats and sausages and these are far the best ones, thanks for the recipe.
Just made a batch. Left the seeds in for 6 of the 8 chilis and they were perfect. Thanks for the recipe and inspiration!
Yes we would love to hear you talk about the meat to fat ratio!
Hey Brad! I ordered your sausage mix and had it sent up here to Canada! Made the sausage exactly as you did in the video, every step, and wow! Perfect snappy links with smokey flavour! My kids love them! Now i have to make more! You rock! Thanks Chuds for improving my quality of life!
Made this for the second time today @chuddsbbq
Cracker recipe. Love your work
So I made this recipe down to the literal gram. I followed exact ingredients….I hate UA-cam for not showing me this video sooner😩 that was the best sausage I ever made and tasted. Hats off to you! Keep up the great videos 🙌🏼🙌🏼
Yes! The chud chimney is alive!
Seen several sausage videos, yours gave me the incentive to do it started with your basic pork and this one . I’m new to the smoking game and I’m hooked.
My wife said I need a hobby .
My buddy made these and they are absolutely amazing best we have ever had!
this is probably the best sausage I ever seen and now I know how to make it ;O
😂😂😂 when they feel like a stiff Sunday morning. I love this man’s videos.
DUDE ! GREAT VIDEO ! I have been Smoking for about 10 years. Never smoked sausages. I feel like I got it now ! Thank for helping me with my winnie
Tell us about that charcoal chimney. That thing looks pretty cool. And probably better than the store bought ones.
Agree! Check out Allen's Welding on UA-cam. He did a charcoal chimney build. Pretty cool.
Just made this sausage today, and by far it’s the best sausage I’ve made to date. I went with your recipe, but next week I’m going to make another 25 pounds of it. I’ll be upping the amount of jalapeños in my next batch. Awesome recipe. Thanks for sharing. Love your videos!
From the land down under a big thank you brother for sharing such a great recipe 👌🇦🇺🦘🦘👍
Dude, I gotta try it. Can't beat the combinations!
I am VERY new to smoking. I made these on a VERTICAL PIT BOSS ELECTRIC SMOKER and they were perfect! I wanted mine to be pretty spicy so, I left the seeds in all 8 peppers and add added a table spoon of cayenne pepper and a table spoon of chili powder. I can't thank you enough for this one! Love your energy and videos. Already hit subscribe! I will be making your brisket tomorrow!🤣
I followed this recipe pretty closely with Elk and Brisket trimmings at a 70/30. Flavors were on point, perfect salt. First time using milk powder with cream, really liked textures and snap. Glad I found your page. Just finished 85 pounds of sausage and still have a buddies buck in the cooler. Maybe try popper recipe next. Keep up the good work.
I haven't started my own meat processing yet, but plan to start in the next year or so. I've bookmarked so many of your videos to reference when I get all my equipment because of how great your recipes sound. Love the humor and way you're presenting this info!
It's been a year, have you started yet?
THOSE LOOK PHENOMENAL!!! I am always looking to buy jalapeño cheddar sausages to cook on my smoker. But you have just convinced me to instead get the tools to make my own ....
MY FAVORITE. doing this weekend. I love this so much I’m going to keep playing the video and let all the ads run their full length
This is Chris Chirdo by the way. I am on the wrong account.
One of the many reasons I love this channel is 6:19
dude! Chud bbq i just followed this recipe and my sausages came out insanely delicious! thank you so much, i’ve been following for a while now and can’t wait for the next recipe that catches my eye
“Don’t forget to fondle the meatballs “ 😂. So many lines in this video!
New with BBQ smoking. I have a small offset. Love the charcoal chimney!! The content of your videos I really enjoy and are very informative and always get a few chuckles. Thanks
Love your stuff! You became of one my top bbq channels to watch
I made his but used venison instead of beef and it was fantastic. Thank you for the video and showing us newbies how it’s done!
im lookin to do the same what fat percentage did you use did they turn out juicy?
This is the best sausage I have made yet. Did it with venison and beef fat. Love it. Thanks so much
Hitting your stride now!! Excellent. Best yet and THANK YOU. I have been adding subs to you left and right with my smokin buddies up here in DFW and all over the world as well. China, Australia, New Zealand. Maybe Middle East next.
Thanks for your videos - you really got me into sausage making here in the UK. Question - can I smoke these at a slightly higher temp in my Traeger @165f, and what internal temp am I aiming for during the first smoke?
I just made your recipe for this sausage and it's spot on! The only thing different is I used smoked paprika. Thanks for sharing.
Chud makes everything look so easy and delicious
Charcoal chimney is choice my man !! You need to get a cook book going 🤘
Liked before even watching
Great video! It was fun to watch and packed with so much useful info. The step-by step break down gave us the confidence to make elk jalapeno cheddar brats. They turned out amazing--like best-brats-I've-ever-had amazing! Next, we're trying this recipe with the pronghorn we just got, and I hope my boys get another elk so we can fill the freezer with brats! Thanks a ton for sharing what you know and making it accessible and enjoyable.
Bradley.. Made these today and the recipe is spot on! Excellent flavor!!! My wife also enjoyed your sausage! Thanks..
Dude I just made these and they are freaking amazing. Mine weren't quite as dark red as yours but I love everything about this recipe. Thank you so much bro! I did eight whole jalapenos
Knowing what’s in them & freshly homemade are great things.
As always Thank you.
I made this Jalapeño Cheese Sausage recently and it tastes delicious, I made a 10 kilo bads.
perfect sausage and it tastes like more
It was thanks to this video that I started with BBQ.
this recipe is the best!
Good GOD those look delicious! I'm super glad I found your channel, dude! Great info and entertaining AF.
Just made some this weekend ,25 lbs , 7 lbs moose , 8 lbs reg grind Beef , 8 lbs of pork butt , 3 lbs of Beef trim for extra Fat . 3 hours in my smoker , Taste is GREAT !!
Those look just like the venison cheddar jalapeños brats I get made. Delicious!
Is there a reason that you didn't allow these to rest overnight or use the cure accelerator? I thought you typically wanted to do one or the other on cured sausages?
Just got done making these and I say these are bomb will be adding this to my list of bbq cooking
Thats the best looking sausage I have ever seen.
I gotta sub after a vid like this it was very well put together and the sausages look bomb I look forward to making and eating more recipes from this channel thanks
looks super good! and the meat actually binded together and didnt look like ground meat inside a casing! i hate links that dont bind well
BRADLEY!!! Time to make some pastrami. Thank you for all you do. Love your videos.
Thank you so much for the recipe!! 🙏 I made these today and OMG these are some of the best I’ve ever had!!
First time watcher and luved it ..Subscribe for sure thanks Mate from Australia
About to make this for this Saturday’s cookout and I’m so excited
Dude! This channel is the BOMB!! Can't wait to try ALL of these recipes!! Starting with these snausages!
I can watch your videos over and over. 1) I learn a little more each time. 2) You crack me up. But seriously, I’ve really wanted to try making sausage (jalapeño cheddar specifically) and you’ve got me almost ready to go. Thanks for the steps and links to what I need.
I have not yet tried this recipe, but I will, they look amazing, thanks for taking the time, thanks for educating me, and most importantly, thank you for the entertainment, you are a funny guy!!!
I’m finishing smoking them, they look delicious and smell so good. The only thing I regret is no adding some seeds to sausages. Thanks so much for this delicious recipe. I will make this again and I subscribe to your Chanel
did you add a cure excellerator at all. or put the mixture in fridge over night before stuffing to let the pink salt do its thing
I always love the knife throw-down and unwrap tradition - awesome
Very excellent looking sausage you got there - and specifically the cooked sausage 😂.
Those look great you realy know your way around a sausage!
Any reference to cole😅😅. Looking fantastic!!
a new chud video...my morning is looking up.
Came here to discover good bbq, stayed here cause I discovered the funniest UA-camr
Man I’ve said it before but dammit I’m gonna say it again. I truly enjoy your videos. Clear, concise, comedic without too much filler and mindless ad plugs. Also really appreciate your explanation of the theory and science of things. And you don’t use a brand new smoker freshly unboxed. Keep grindin bro! I’ll be here watching. I am definitely using this video but I think I’ll swap in some fresh venison this fall!
Congrats on the 30k! Commenting to feed the algorithm.
Great video, smoking your jalapeno, cheddar sausage at this time. My sample was awesome, but I could've had more heat for me, just right for the wife. Thank you Bradley!!
Absolutely love jalapeno cheddar sausages. Shout out to Opas in Fredericksburg.
Great step by step...
That looks perfect...
Thanks for making it happen.
I’M ON IT. 😊
Definitely more sausage making videos! The fat to meat ratio video would definitely be helpful. Love the videos man.
When you smoke it do you try for a certain internal temp?
Brad...buddy... These are amazing! Very well done, sir!
If you have a bread hook for a mixer it works really well for mixing.
"Stiff as a Sunday morning" - Chuds BBQ
I'd of laughed if your doggo had, after you teased him with that bite, just grabbed that big sausage on the edge of the table. lol
Just made this recipe. Going in the smoker in the morning. Cant wait
How’d they turn out? Deciding if I want to make this weekend.
@@outnumberedbbq it was alright, I'd make them again
Love your energy ... gonna try this recipe. Thx Bro.
Great video the jalapeño cheese sausage looks awesome!
Would it be possible to make this with a mixture of Pork Shoulder and Pork Butt if we wanted to avoid beef?
You know it's gonna be good when you take a bite and it sounds like a cucumber
Mate you have a brilliant channel just came across it in the last week those snags look very very awesome. What’s the dimension of that awesome chopping board keep up the great videos mate cheers from Australia 🇦🇺
How's you turn them into individual sausages without any meat coming out the ends?
Thank you for your video I'm going to make this with the kids hopefully it comes out the same way as yours good job brother for that video thank you so much
Great vid and I have to try these out. Thanks for sharing.
They look amazing!!
I just ran across your channel. I really like the energy and humor....oh and the food content is splendid! New sub here. Keep the videos coming!