The wurst (worst) sausage video on the Internet. Basically a blooper real.
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- Опубліковано 14 жов 2024
- So I finally got around to making my first batch of sausage!
Well, let's just say I wasn't really all that prepared and it didn't quite go as planned. You could call it the wurst sausage video of all the Internet.
In the end, things turned out okay. I'd be lying if I said I was proud of the final result, but it was edible and wasn't really bad at all. it was actually kind of good. But the journey of getting there was way more exciting than I thought it might be.
Anyway, I learned a ton and if this is the worst product I produce I'll be happy.
Will you'll get better as time goes on. I usually add some water to the seasoning because it spreads better through the mixture, . First time you did a better job them most. Also get a C clamp for your stuffer to hold in place.. Great video..
Thanks Tom. It was a disaster, but it was a fun disaster. I know what to expect next time and that was the point.
@@evilTexanBBQ make it your own style...
My brorher, buy 2 Irwin quick grip clamps to hold down the tabs or, like I did, mount the stuffer to a piece of wood and clamp the wood to the counter, makes it loads easier👍🏼🍻🇺🇸
Didn't realize it was going to be that big a problem, I've got some plans. 😎
I thought it was pretty funny. 🤣
@@evilTexanBBQ we all had disasters our first time....it was funny for sure🤣😂🤣😂🍻🇺🇸
This was a fun video! From your shirt to you putting together the grinder to your stuffing skills 😂 You did amazing and those sausages look good 😋
What a epic disaster 🤣
They came out good, so there's that. Getting there was a battle. 😂😂
@@evilTexanBBQ well, you won the battle! 😂😂
It’s very hard at the outside temps right now to keep 150-170. Not a bad effort for try one. Trust me you will get better with time. Thanks for sharing!
Thanks Aaron, thought it was a pretty funny video. Everybody I see making sausage makes it look so easy and effortless, boy the first time all by yourself is anything but easy and effortless. LOL
@@evilTexanBBQ the clean up is the worse. I did fresh sausages first to ensure I had the process down good. Then did the smoked version. The IVS can hold 150 with a small snake of wood chunks and coal. Choked down it does really well. I played with getting that fire low a few times. Keeping any temp in this weather right now has been tough. Heck leave the smoker in the sun with a smoke tube and I bet 150 would happen! Take care man.
@@BBQbyBiggs I think the IVS is the way to go here, it's kind of made for this kind of application.
That looks amazing I have wanted to learn to make my own so I enjoyed it 😊 thank you
Thanks Sheena. Honestly all the videos I see make it look real easy, thought it was a learning experience worth sharing. 😎
@@evilTexanBBQ I think you did great might have been easier if you had a place to screw down the grinder but the end product was awesome 👌 I was wondering because you added beer did it make it overly juicy ? Have a great day
@@Sheenasalesthriftytreasures Well you need a liquid component to hydrate the spices and give the right texture. I followed by others example here more than I understand it all to be quite honest.
Keep at it bro.
First step at being kinda good at something is screwing it up a few times. 😎
Wow man…..wow! Thanks for sharing this, your first attempt at making sausage.
Two things dawned on me while watching this video:
1. Cooking is all about the “journey”.
2. It’s so much easier and cheaper to buy sausage already smoked….lol.
I’m pretty sure I would’ve thrown that stuffer out the window….lol.
The first time isn't easy 🤣
Thought it was a funny video, all the other videos I see make it look really easy. It's not terrible but it's certainly more complicated than you'd think. Next time will be a lot better. 😎
You'll get better with time. Put a dense log on about a half chimney of lump and hit it with that dirty smoke at 150 to 170 till it hits an I.T. of 150 then pull em and shock in ice bath.
I've got to figure out how to keep that pit at 150. It's not as easy as I thought it was going to be. Once it got warmed up it just wanted to cruise at 225 like normal.
@@evilTexanBBQ less charcoal and a dense log that will smolder and not burn. You'll get it tho keep going at it. Practice using pork butt it's cheaper alternative than beef.
@@MikeBrownBBQ This was half trim so the cost was super low. Good call with the dense log. 😎
@@evilTexanBBQ I've got a detailed video I did on brisket trim sausage a few months ago, It's got good pointers in it that may help ya out and a recipe you can try on beef sausage its good!!!
Hello Fire 'n Steel BBQ. Coming to you from Sunday Night with the Good Fellas😀😁
Howdy there, thanks for stopping by. I've got you. 👊
This is the best wurst video I have seen. Newbie to you, pushed all the good "butons" including the red "S"
Well thank you, good sir. Things started going sideways so I figured might as well show it all. I had some fun with it. 🤣
My brother I have to give you big props on this even though it's a learning curve I thought the sausages came out pretty good after watching you trying to make sausages I might just buy meat grinder and try it out for myself great video my brother 👍
Thank you Jorge. Definitely a how NOT to video. 😂
It was good, everything turned out just fine. But realistically it's not all sunshine and rainbows for the first timer. Next time will be a lot better.
@@evilTexanBBQ lol yeah my brother how much was that set up
@@805BBQJUNKIE About $1000 but you can get out the door for closer to $600. I went with the large grinder and stuffer.
@@evilTexanBBQ ok sounds good to me thank you bro
I pulled out thousands of pounds out of grinders when I worked in the meat department. That’s a great grinder you have! Your gear is good and every batch is going to get better! Isn’t Smokin’ Joe’s Pit BBQ channel a pro using the same gear?
Yes they're supposed to be pretty good. I hope I get better to do it justice. LoL 🤣