I really love the simplicity of this sausage and YES a stuffer makes a difference. You will become addicted to sausage making if you have the right equiptment.
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.
Hi Eric. Been watching you for the past 4 years and have made some great sausage and salami with your help! I started fumbling around 5 years ago with an old Wilton #5 my wife bought at a garage sale and a stuffer attachment for the kitchen aid. Bought a 5# stuffer from Northern Tool soon after my first batch. I upgraded the grinder to a #12 from the sausage maker last fall. The hobby has spread to my son, nephews and a few friends as well. we get together once a year to make summer sausage (and some fresh) and each year more people want to join in. You really have encouraged so many of us to not only attempt, but succeed in making some fantastic sausage! Thank you from myself and my family for helping us to safely create some of the best food I have ever eaten!
I made this last week and is was OUTSTANDING! I love the ease of the directions and how it was all calculated out! Texas Hot Links are next on the list!
What started out as a little hobby has grown to a passion and expanded to taking over my garage and now love for both Charcuterie and Homebrewing. Now I just need to expand on sausage making equipment for larger volume and stainless steel vs. plastic components. Your show has been a huge contribution to gaining reliable knowledge, thanks for what you do!
I am a newbie to sausage making. The depth of your knowledge and techniques have absolutely intrigued me. I can't wait to make this So Carolina sausage.
I’m currently using an old cast iron stuffer that has to be at least 75 years old. The giveaway stuffer would definitely be an upgrade. Eric, you are a great teacher, and I always look forward to seeing a new video from you. Kudos to The Sausage Maker, my “go to” place for sausage making equipment and supplies. Thanks for sponsoring these videos!
All your videos are informative and quite easy to follow. I've used your videos both to help teach others to make sausage and, also, to improve my own techniques. Thanks!
Watching your videos has greatly improved the quality of my sausage making. I've been making sausage for many years but there have been several tips and tricks that I have picked up from your channel that have improved my game.
I have only made pork and venison sausage in the past. But after finding your website, I am encouraged to experiment and try out the recipes. I love the fact that you spell things out rather simply, and only recommend the tools that you truly need without having to be a professional sausage maker.
I've been fascinated by sausage making for years. Your videos have made me want to take the plunge and start. I've been searching for the equipment that would fit my needs for about a month. Love your content!
I found my favorite sausage channel! Love all you do. For my setup I use either a simple kitchenaid attachment for grinding small batches. I also have a larger grinder for bigger batches. For stuffing, my Dad gave me the family Enterprise stuffer that has been on the farm for over 100 years. It's a little heavy, but I love it.
I started out using a kitchen aid stuffer and very quickly realized that I needed a dedicated stuffer. Watching your videos (and Chuds BBQ) showed me the importance of a dedicated grinder and stuffer. I have a Hakka 5lb stuffer which is great for small batches but have been telling myself a 15lb stuffer would be very nice for larger batches. Love celebrate sausage!
This looks right up my alley as a noob. I never made sausage without a stuffer because I saw your videos first and I didn't want to be deterred by frustration haha. Glad celebrate sausage is back!
I've been making sausage for many years now and enjoy your videos very much. I currently use a lem #8 grinder and a very old stuffer, I mostly have made German recipes but your videos have expanded my sausage making greatly. Thanks for sharing!
Started to make sausages as a Hobbie, where I live its not like I can go and buy different types it super limited and expensive, but since I watch your videos I elevated my skill so much and been loving it so far
Just started making sausage a couple of months ago, the kitchen aid attachment wasn't gonna cut it for me so I got a dedicated grinder and what a huge difference. Made a great batch of beer brats which stuffed great in the larger casings...tried a batch of breakfast sausage and I swore I'd never make another batch until I can afford a actual stuffer. Awesome channel and the products over at Sausage Maker look to be top quality.
Besides cool weather finally starting to reach us in Texas, Celebrate Sausage has become my second favorite thing about October. Love your channel, Eric! So many more to add to the queue! 😎
I have been making fresh sausage for a few years. I have a #12 big bite grinder and a Lem 5 pound stuffer. Everyone I talk to said when I started get a bigger stuffer than you think. I laughed but you know they were right. Thanks for all the fabulous recipes.
I have been making sausage using my dads meat grinder with sausage stuffing attachments but after watching so many of your videos where you stress the improvements possible by using a dedicated stuffer I’m convinced to get my own. Winning one for free would be a lovely bonus! Thanks for all the great info and entertainment!
I am wanting to get started making sausage and do not have anything to do this yet. I really like watching your videos because I learn so much from you! Thank you!
I currently do not have a stuffer. I was amazed to stumble upon this channel a couple months ago as i am wanting to begin making sausages this winter. Looking forward to trying to make a one of each batch!
My goodness Eric! I’m getting goosebumps!! My daughter raised a bunch of huge onions this year! I’ll have to slip one of those bad boys out of the bunch and make this asap!!!! Awesome video and awesome sausage!!!
I am learning to do sausage making. I have not yet bought a modern grinder or stuffer yet. However, I do have a old 100 year old cast iron crank stuffer handed down from my Grandpa. I have used it a few times many years ago by buying ground meat from my grocery store, then used the old stuffer. It was not a very good sausage probably due to my lack of experience and the recipe. I love your channel so please keep teaching us.
I started with one of these, they work great but you have to sharpen the knife on it, so important to make sure it’s really sharp, and make sure your meat is under 34*, it will cut really well if those 2 things are met, I just started taking sausage making seriously over the last bunch of months, I use to make sausage on occasion before, but they never came out properly, Eric is an awesome teacher, if you ask questions he will answer you, great guy, and has about the most knowledge about charcuterie and sausage making that I’ve found yet. Good luck brother. 🇮🇹😎🇮🇹
Thanks for the recipe. I look forward to trying this one. I don’t have a proper grinder, but I do have a small 5 lb stuffer. I am slowly building up what i need thanks to videos like yours that show actual start to finished product. Learning safe practices as well along the way. Seems there are quite a few videos online that don't show safe food and sausage handling practices. And just to add, you also take the time to explain why they are important. Thanks to you and your crew for providing these videos!
Living in Arizona I always get excited when the cooler weather comes so I can start making salami again and cold smoking sausage. I started out using a hand grinder for both grinding and stuffing. Needless to say it only took a couple seasons before I went with a dedicated 1hp grinder and a 5lbs stuffer from Meat Your Maker.... my life is almost complete; now I'm looking at building a dedicated salami aging chamber/refrig. Thanks for all the wonderful videos.... been looking forward to the month of Oct for the Celebration of Sausage series once again.
I have a 25 lb stuffer that was a manual operation type. I had enough of cranking that handle so I added a VFD a DC motor and 2 position foot switch. I call it my Frankinstuffer. The best upgrade I could have done. When making 50 lbs or more it makes things go so much smoother. Thanks again for another great recipe
Started making sausage a month ago after watching maybe every sausage video you have. Then went on Amazon and bought me a meat grinder and I use that as a grinder/stuffer. Because I haven't gotten a stuffer yet. But I surely do need one, keep the videos coming.
Loved last season’s episodes. Looking forward to this year’s videos. I used to use the tube on the grinder. Didn’t know it made a difference in the end product. Thanks for the info!
When I started out a few years ago, I used an electric cookie shooter to stuff thin salami sticks, and it worked very nicely. Now, after following you for a while, I have a small grinder and stuffer, both from the Sausage Maker.
My husband and I just started to make our own sausages and charcuterie and thanks to your tips and instructions, it’s turning out really great! Converted a small fridge into our dry curing chamber! You are amazing…thank you
Great channel with great information. I started less than a year ago with a KitchenAid attachment. Now I have upgraded to a 7 LB stuffer. So much easier. I get the majority of my stuff from the sausage maker.
Celebrate sausage has to be one of my favorite series. As far as setup goes, complete MEAT brand grinder, mixer, and Stuffer. However, a smaller size stuffer would be nice. Especially for smaller batches. Keep up the good work.
Looks like a yummy onion sausage. My setup now is just a basic grinder and a small stuffer. I'd really love an upgrade. Thanks for all the great recipes.
I'vebeen making sausage for awhile . Alwayslike your show and have been subscribed for 3 years or more . I've used alot of your recipes and learn alot from you . Thank you
Your videos are great! So easy for a newbie like me to follow. I moved to the Nashville area shortly after hurricane Katrina and missed my Boudin, andouille, and other sausages. Finally got tired enough of paying the high price of shipping to order them and decided to put that money into my own equipment instead. I have a #8 grinder, 20 lb manual mixer and a 5 lb manual stuffer. My first “emulsion” type project was your Classic Italian Mortadella (which came out great btw). Keep up the great videos!!
I am just now getting interested in making my own sausage so I currently don't have any equipment. Your videos are encouraging me to start my sausage making journey!
Super stoked to make some of the sausages this year in season 4. I bought a LEM 3/4 hp grinder and 5lb stuffed before finding your channel. But watching your videos has taken my sausage making to the next level.
This is a great looking recipe, I really love onions so this looks great, I have made so much sausage over the last few weeks, I don’t have and room in my freezer lol, but I do enjoy giving them away to some of my customers, they really enjoy my cooking. Thanks for another great video Eric, I’m so excited for Celebrate Sausage Season 4, god bless brother. 🇮🇹😎🇮🇹
I love your videos! Years ago I made lots of sausage. I used a cheap grinder with stuffer tubes. I graduated to a vintage kitchen aid and found a grinder attachment fot it. I used a graduated stuffer tube I had trimmed the base to fit. It's not a good way to make good sausage. But where theres a will, there's a way!
I subscribed a while back, love all of the videos. Finding this channel inspired me to expand from the ‘normal’ ole timey sausages we are used to making and also start dabbling in the art of curing meats. Our set up is a #32 grinder, 15# stuffer and chamber vac. We are currently building mini Smoke house for our obsession! Thank you!
Last year I used my kitchen aid, it was a less than enjoyable adventure. Busted the gear on my kitchen aid pro, luckily we had a smaller one in the basement to finish with. Most of what I did were breakfast sausage links in sheep casings. It was tedious! I vowed that for this year I would have a real sausage stuffer (and grinder for that matter!!) And I have so many sausage ideas from your videos that I'm having a hard time deciding what to try this year! Thanks for the channel, I love it!
I started making sausage to do something after tamale season. I used your videos to get ideas on types of sausage. Enjoy the process. Like the prospect of winning a stuffer.I currently have a small grinder,4 1/2# stuffer& cheap vac sealer being retired am limited to less expensive items. Started with a breakfast sausage. Keep going!
I'm definitely making this sausage! I used my kitchen aid mixer and then my grinder to stuff, then upgraded to a 5 lb stuffer that broke last year. So a 15 lb replacement would be great.
I've been making potatiskorv for a while now as a nod to our family heritage. My son loves onion sausage so I think I'm going to have to add this to my repertoire. Thanks for the introduction and recipe.
I’m still learning. This channel is the best for all things sausage. I purchased a 5 lb stuffer. A few years ago. I always make more than 5 lbs at once. A 15lb stuffer would be excellent
Really enjoy your videos, especially sausage making and curing. Currently use a 5 lb stuffer and unless you're making a very small amount it gets a bit tedious to stop and reload. Thanks.
Awesome channel! Currently using pre-ground pork from my butcher with an amazon special stuffer. Definitely ready for an upgrade to try this delicious looking sausage!
I have made a 5 lb version of your Smoked Jalapenos Cheddar sausage. It came out real good ! I used my inexpensive grinder to stuff the casings. That was a little bit of a pain, but it got the job done. A stuffer is on the wish list.
looks like a good recipe, going to try this one.. I follow you all the time, I currently use the old school stuffer a cast enterprise it's been in the family for years does a good job and you get a work out at the same time. look forward to more videos and recipes.
WooHoo!!! So happy that you’re back with another season of great sausage making. I don’t have a good knife sharpening system. The Jende system looks like it could fit the bill for sure.
We love onions WITH our sausages (think Italian sausage with peppers and onions) so onions IN sausage sounds good to us. Thanks for another great recipe! Our setup is a #12 grinder and a 5 lb stuffer. Mixing of anything over about a kilogram is done by hand.
Hi Eric, very happy to see what is coming in the 4 seasons. my set up is a 5 pounds not bad for a smal batches but every time i make Argentinian sausages I make a lot and i do have to reload many times and is stressful thanks for the videos, promotions and advice.
Looking forward to watching the season. I currently have a Cabella's 5lb stuffer and a Carnivore #8 grinder. It would be great to have a larger stuffer! Thank you for the content. Really inspires me to create new foods!
Hi Eric. Been waiting for Celebrate Sausage month all year. Love it. Hey, I have a 5 pound sausage stuffer that's about 14 years old. I have a #12 grinder made by Pro Cut. I also own a Sausage Maker dry cure chamber I received about a year and a half ago. Other than that, just own most of the things to make sausage and I buy all my casings from The Sausage Maker. Enjoy, can't wait for more videos.
I am fairly new in the world of sausage and salami making, but have to say your percentage-based recipes are by far the best way to learn. I found a great deal on a 20qt Hobart mixer and have added a new grinder head. The stuffer I am currently using is an old cast iron Enterprise brand. It does the job, but is a huge pain to clean because it is quite heavy and the meat chamber isn't removable like this nice modern stuffer that you are giving away. Recently I was in Hawaii and had some amazing sausage for breakfast. I was told it was Portuguese sausage, so I'd imagine similar to Lenguica as the grease is very bright red colored. I would love if you could experiment with a recipe for this because a good breakfast sausage is highly underrated.
Love getting ideas from your videos. I make a lot of sausage for my family and friends. I am definitely going to give this one a go. I currently have a small cabelas grinder and a 5lb stuffer. My popularity is growing in the sausage field and I am looking to upgrade my tools to a bigger grinder and a larger stuffer as my batches are all over 5lbs now. Thanks for all the tips and tricks and recipes, my family and friends think I'm some kind of sausage master.
Thanks for a great channel. I love that you do small batch examples for us hobbyist! Hoping to win the stuffer! I have a cheap horizontal one that the threads pop open when you force a thick batter through. It works, but would love the upgrade!
Started with attachments and almost gave up because I kept smearing the fat and making gravely sausage, have since gotten a good grinder and my results have improved drastically.
I’m using a plastic sausage stuffer that came with a pasta making kit, it would be real cool to upgrade! Love your content, this is my third Celebrate Sausage Season!!!
I’m very new to sausage making. I have a kitchen aid grinder and mixer. I also have a 5# sausage stuffer. I’ve made a Texas red hot sausage and a batch of taco flavored with high temp cheese snack sticks. Love your show.
My last batch was Celery sausages which my wife really loves so I've forwarded this video to her. As an aside I made half the batch into burger patties, individually wrapped and frozen. In fact I'll one for breakfast directly. I have to agree regarding the sausage stuffer. I originally used a mincer, not the best method. It was difficult to use without help, smeared the fat and protein becoming difficult to clean. I have a 3 kilo vertical type which is a good fit on the kitchen bench. Just like making good artisan beer or spirits, after you master the process you and family no longer want commercial products.
I really love the simplicity of this sausage and YES a stuffer makes a difference. You will become addicted to sausage making if you have the right equiptment.
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.
Best part of October are the daily sausage videos posted here. Awesome video! Cannot wait for the next one.
Hi Eric. Been watching you for the past 4 years and have made some great sausage and salami with your help! I started fumbling around 5 years ago with an old Wilton #5 my wife bought at a garage sale and a stuffer attachment for the kitchen aid. Bought a 5# stuffer from Northern Tool soon after my first batch. I upgraded the grinder to a #12 from the sausage maker last fall. The hobby has spread to my son, nephews and a few friends as well. we get together once a year to make summer sausage (and some fresh) and each year more people want to join in. You really have encouraged so many of us to not only attempt, but succeed in making some fantastic sausage! Thank you from myself and my family for helping us to safely create some of the best food I have ever eaten!
I made this last week and is was OUTSTANDING! I love the ease of the directions and how it was all calculated out! Texas Hot Links are next on the list!
What started out as a little hobby has grown to a passion and expanded to taking over my garage and now love for both Charcuterie and Homebrewing. Now I just need to expand on sausage making equipment for larger volume and stainless steel vs. plastic components. Your show has been a huge contribution to gaining reliable knowledge, thanks for what you do!
I am a newbie to sausage making. The depth of your knowledge and techniques have absolutely intrigued me. I can't wait to make this So Carolina sausage.
Same here bud
Thank you for continuing this series. I have learned a ton.
You’ve convinced me I need a dedicated stuffer instead of using my grinder for double duty
These videos have helped me a lot in the kitchen. I'm sure they take a lot of work to produce but I get great value from them
I’m currently using an old cast iron stuffer that has to be at least 75 years old. The giveaway stuffer would definitely be an upgrade.
Eric, you are a great teacher, and I always look forward to seeing a new video from you. Kudos to The Sausage Maker, my “go to” place for sausage making equipment and supplies. Thanks for sponsoring these videos!
All your videos are informative and quite easy to follow. I've used your videos both to help teach others to make sausage and, also, to improve my own techniques. Thanks!
Watching your videos has greatly improved the quality of my sausage making. I've been making sausage for many years but there have been several tips and tricks that I have picked up from your channel that have improved my game.
I have only made pork and venison sausage in the past. But after finding your website, I am encouraged to experiment and try out the recipes. I love the fact that you spell things out rather simply, and only recommend the tools that you truly need without having to be a professional sausage maker.
I've been fascinated by sausage making for years. Your videos have made me want to take the plunge and start. I've been searching for the equipment that would fit my needs for about a month. Love your content!
I found my favorite sausage channel! Love all you do. For my setup I use either a simple kitchenaid attachment for grinding small batches. I also have a larger grinder for bigger batches. For stuffing, my Dad gave me the family Enterprise stuffer that has been on the farm for over 100 years. It's a little heavy, but I love it.
I started out using a kitchen aid stuffer and very quickly realized that I needed a dedicated stuffer. Watching your videos (and Chuds BBQ) showed me the importance of a dedicated grinder and stuffer. I have a Hakka 5lb stuffer which is great for small batches but have been telling myself a 15lb stuffer would be very nice for larger batches.
Love celebrate sausage!
Appreciate all your celebrate sausage seasons. Have tried many and they’ve all been great.
This looks right up my alley as a noob. I never made sausage without a stuffer because I saw your videos first and I didn't want to be deterred by frustration haha. Glad celebrate sausage is back!
I've been making sausage for many years now and enjoy your videos very much. I currently use a lem #8 grinder and a very old stuffer, I mostly have made German recipes but your videos have expanded my sausage making greatly. Thanks for sharing!
Started to make sausages as a Hobbie, where I live its not like I can go and buy different types it super limited and expensive, but since I watch your videos I elevated my skill so much and been loving it so far
Been making sausage for decades, using an old cast iron sausage stuffer that’s been in my family for over 100 years. It’s a pretty good arm workout. 😂
Your videos have helped me be better at sausage making (when I have the time). Thanks for all that you do!
Just started making sausage a couple of months ago, the kitchen aid attachment wasn't gonna cut it for me so I got a dedicated grinder and what a huge difference. Made a great batch of beer brats which stuffed great in the larger casings...tried a batch of breakfast sausage and I swore I'd never make another batch until I can afford a actual stuffer. Awesome channel and the products over at Sausage Maker look to be top quality.
I'm so glad it's celebrate sausage time in America, I cannot wait to see and try some of the sausage recipes.
Thank you so much for this series!!
Besides cool weather finally starting to reach us in Texas, Celebrate Sausage has become my second favorite thing about October. Love your channel, Eric! So many more to add to the queue!
😎
I have been making fresh sausage for a few years. I have a #12 big bite grinder and a Lem 5 pound stuffer. Everyone I talk to said when I started get a bigger stuffer than you think. I laughed but you know they were right. Thanks for all the fabulous recipes.
Watching your channel for a year now has made me a better sausage maker love your content
I have been making sausage using my dads meat grinder with sausage stuffing attachments but after watching so many of your videos where you stress the improvements possible by using a dedicated stuffer I’m convinced to get my own. Winning one for free would be a lovely bonus! Thanks for all the great info and entertainment!
Loving the channel, used to work on industrial food machinery and became fascinated with sausage making. Now I want to make it a dedicated hobby.
I am wanting to get started making sausage and do not have anything to do this yet. I really like watching your videos because I learn so much from you! Thank you!
Love this channel! Thank your for all of the great instruction Eric!
I currently do not have a stuffer. I was amazed to stumble upon this channel a couple months ago as i am wanting to begin making sausages this winter. Looking forward to trying to make a one of each batch!
My goodness Eric! I’m getting goosebumps!! My daughter raised a bunch of huge onions this year! I’ll have to slip one of those bad boys out of the bunch and make this asap!!!! Awesome video and awesome sausage!!!
I’ve learned so much through your videos! Keep up the fantastic work Eric.
I’m just getting into sausage making, and have been enjoying your videos! I’ve been using a freezer bag and a funnel to stuff the casings for now.
I am learning to do sausage making. I have not yet bought a modern grinder or stuffer yet. However, I do have a old 100 year old cast iron crank stuffer handed down from my Grandpa. I have used it a few times many years ago by buying ground meat from my grocery store, then used the old stuffer. It was not a very good sausage probably due to my lack of experience and the recipe. I love your channel so please keep teaching us.
I started with one of these, they work great but you have to sharpen the knife on it, so important to make sure it’s really sharp, and make sure your meat is under 34*, it will cut really well if those 2 things are met, I just started taking sausage making seriously over the last bunch of months, I use to make sausage on occasion before, but they never came out properly, Eric is an awesome teacher, if you ask questions he will answer you, great guy, and has about the most knowledge about charcuterie and sausage making that I’ve found yet. Good luck brother. 🇮🇹😎🇮🇹
Thanks for the recipe. I look forward to trying this one.
I don’t have a proper grinder, but I do have a small 5 lb stuffer. I am slowly building up what i need thanks to videos like yours that show actual start to finished product. Learning safe practices as well along the way. Seems there are quite a few videos online that don't show safe food and sausage handling practices. And just to add, you also take the time to explain why they are important.
Thanks to you and your crew for providing these videos!
Awesome video! Very helpful to understanding fresh versus cured sausage. The baking soda tip was great!
Living in Arizona I always get excited when the cooler weather comes so I can start making salami again and cold smoking sausage. I started out using a hand grinder for both grinding and stuffing. Needless to say it only took a couple seasons before I went with a dedicated 1hp grinder and a 5lbs stuffer from Meat Your Maker.... my life is almost complete; now I'm looking at building a dedicated salami aging chamber/refrig. Thanks for all the wonderful videos.... been looking forward to the month of Oct for the Celebration of Sausage series once again.
Can't wait to give this one a try. Love Celebrate Sausage! Thanks for putting it together!
Great content! Have really leveled up my sausage game since finding your channel!
I have a 25 lb stuffer that was a manual operation type. I had enough of cranking that handle so I added a VFD a DC motor and 2 position foot switch. I call it my Frankinstuffer. The best upgrade I could have done. When making 50 lbs or more it makes things go so much smoother.
Thanks again for another great recipe
Started making sausage a month ago after watching maybe every sausage video you have. Then went on Amazon and bought me a meat grinder and I use that as a grinder/stuffer. Because I haven't gotten a stuffer yet. But I surely do need one, keep the videos coming.
Loved last season’s episodes. Looking forward to this year’s videos. I used to use the tube on the grinder. Didn’t know it made a difference in the end product. Thanks for the info!
When I started out a few years ago, I used an electric cookie shooter to stuff thin salami sticks, and it worked very nicely. Now, after following you for a while, I have a small grinder and stuffer, both from the Sausage Maker.
Thanks for bringing a beginner Sausage, I’ve never tried, but this looks too amazing, I’ve gotta give it a go.😊
My husband and I just started to make our own sausages and charcuterie and thanks to your tips and instructions, it’s turning out really great! Converted a small fridge into our dry curing chamber!
You are amazing…thank you
NICE!!! A curing chamber is next level!
Great channel with great information. I started less than a year ago with a KitchenAid attachment. Now I have upgraded to a 7 LB stuffer. So much easier. I get the majority of my stuff from the sausage maker.
Celebrate sausage has to be one of my favorite series. As far as setup goes, complete MEAT brand grinder, mixer, and Stuffer. However, a smaller size stuffer would be nice. Especially for smaller batches.
Keep up the good work.
Eric, I am excited again for October to watch your Celebrate Sausage videos! Appreciate all you do.
Looks like a yummy onion sausage. My setup now is just a basic grinder and a small stuffer. I'd really love an upgrade. Thanks for all the great recipes.
This one looks absolutely delicious. I'll be making this one this weekend. Thanks for posting, love the content.
I'm from South Carolina and appreciate you showing the SC Onion Sausage recipe. I have been wanting a good recipe. Thanks.
I'vebeen making sausage for awhile . Alwayslike your show and have been subscribed for 3 years or more . I've used alot of your recipes and learn alot from you . Thank you
Heck yeah celebrate sausage is back! I use a kitchenaid grinder and a small 5lb stuffer. So pumped about a month full of sausage content!
Your videos are great! So easy for a newbie like me to follow. I moved to the Nashville area shortly after hurricane Katrina and missed my Boudin, andouille, and other sausages. Finally got tired enough of paying the high price of shipping to order them and decided to put that money into my own equipment instead. I have a #8 grinder, 20 lb manual mixer and a 5 lb manual stuffer. My first “emulsion” type project was your Classic Italian Mortadella (which came out great btw). Keep up the great videos!!
Looking forward to trying these out. They look great! Thanks Eric. Cheers
I am just now getting interested in making my own sausage so I currently don't have any equipment. Your videos are encouraging me to start my sausage making journey!
Super stoked to make some of the sausages this year in season 4. I bought a LEM 3/4 hp grinder and 5lb stuffed before finding your channel. But watching your videos has taken my sausage making to the next level.
This is a great looking recipe, I really love onions so this looks great, I have made so much sausage over the last few weeks, I don’t have and room in my freezer lol, but I do enjoy giving them away to some of my customers, they really enjoy my cooking. Thanks for another great video Eric, I’m so excited for Celebrate Sausage Season 4, god bless brother. 🇮🇹😎🇮🇹
My favorite time of year, new ideas are comin!
Another great sausage recipe. Your stuff is always perfect. Never any blowouts!
LOL. Took a long time to get there😅
I love your videos! Years ago I made lots of sausage. I used a cheap grinder with stuffer tubes. I graduated to a vintage kitchen aid and found a grinder attachment fot it. I used a graduated stuffer tube I had trimmed the base to fit. It's not a good way to make good sausage. But where theres a will, there's a way!
Oh my goodness I am obsessed, I love all things onion and this sausage looks delicious.
Love this channel. Keep up the great work, Eric.
I LOVE LOVE LOVE your channel! Hello from TEXAS. Best past of the day is watching your videos
This is the best channel for understanding how to make sausage
I have an old 5lb stuffer that has seen better days. Thanks to The Sausage Maker for all their great products.!! Fingers crossed!
Love this recipe. Always learning new tips from you!
This sausage looks great. I am beginner working with a grinder/stuffer, but will surely try this recipe
I subscribed a while back, love all of the videos. Finding this channel inspired me to expand from the ‘normal’ ole timey sausages we are used to making and also start dabbling in the art of curing meats. Our set up is a #32 grinder, 15# stuffer and chamber vac. We are currently building mini Smoke house for our obsession! Thank you!
Super excited for the new season of celebrate sausage! A largers stuffer would certainly be nice
Last year I used my kitchen aid, it was a less than enjoyable adventure. Busted the gear on my kitchen aid pro, luckily we had a smaller one in the basement to finish with. Most of what I did were breakfast sausage links in sheep casings. It was tedious! I vowed that for this year I would have a real sausage stuffer (and grinder for that matter!!) And I have so many sausage ideas from your videos that I'm having a hard time deciding what to try this year! Thanks for the channel, I love it!
I love making sausage with the scraps from my brisket trimmings and pork butts. Love your channel and your presentation.
I started making sausage to do something after tamale season. I used your videos to get ideas on types of sausage. Enjoy the process. Like the prospect of winning a stuffer.I currently have a small grinder,4 1/2# stuffer& cheap vac sealer being retired am limited to less expensive items. Started with a breakfast sausage. Keep going!
Making all by hand!
I'm definitely making this sausage! I used my kitchen aid mixer and then my grinder to stuff, then upgraded to a 5 lb stuffer that broke last year. So a 15 lb replacement would be great.
Been making sausage for years. Love these videos! I should really update my stuffer. Been using an old 5lb LEM.
I've been making potatiskorv for a while now as a nod to our family heritage. My son loves onion sausage so I think I'm going to have to add this to my repertoire. Thanks for the introduction and recipe.
I’m still learning. This channel is the best for all things sausage. I purchased a 5 lb stuffer. A few years ago. I always make more than 5 lbs at once. A 15lb stuffer would be excellent
Really enjoy your videos, especially sausage making and curing. Currently use a 5 lb stuffer and unless you're making a very small amount it gets a bit tedious to stop and reload. Thanks.
Awesome channel! Currently using pre-ground pork from my butcher with an amazon special stuffer. Definitely ready for an upgrade to try this delicious looking sausage!
I am brand new to sausage making, just did my first Canadian Bacon and Summer Sausage. Have no sausage stuffer so this would be a great start!!
I have made a 5 lb version of your Smoked Jalapenos Cheddar sausage. It came out real good ! I used my inexpensive grinder to stuff the casings. That was a little bit of a pain, but it got the job done. A stuffer is on the wish list.
looks like a good recipe, going to try this one.. I follow you all the time, I currently use the old school stuffer a cast enterprise it's been in the family for years does a good job and you get a work out at the same time. look forward to more videos and recipes.
WooHoo!!! So happy that you’re back with another season of great sausage making. I don’t have a good knife sharpening system. The Jende system looks like it could fit the bill for sure.
We love onions WITH our sausages (think Italian sausage with peppers and onions) so onions IN sausage sounds good to us. Thanks for another great recipe!
Our setup is a #12 grinder and a 5 lb stuffer. Mixing of anything over about a kilogram is done by hand.
Hi Eric, very happy to see what is coming in the 4 seasons. my set up is a 5 pounds not bad for a smal batches but every time i make Argentinian sausages I make a lot and i do have to reload many times and is stressful thanks for the videos, promotions and advice.
Looking forward to watching the season. I currently have a Cabella's 5lb stuffer and a Carnivore #8 grinder. It would be great to have a larger stuffer! Thank you for the content. Really inspires me to create new foods!
Hi Eric. Been waiting for Celebrate Sausage month all year. Love it. Hey, I have a 5 pound sausage stuffer that's about 14 years old. I have a #12 grinder made by Pro Cut. I also own a Sausage Maker dry cure chamber I received about a year and a half ago. Other than that, just own most of the things to make sausage and I buy all my casings from The Sausage Maker. Enjoy, can't wait for more videos.
I am fairly new in the world of sausage and salami making, but have to say your percentage-based recipes are by far the best way to learn. I found a great deal on a 20qt Hobart mixer and have added a new grinder head. The stuffer I am currently using is an old cast iron Enterprise brand. It does the job, but is a huge pain to clean because it is quite heavy and the meat chamber isn't removable like this nice modern stuffer that you are giving away. Recently I was in Hawaii and had some amazing sausage for breakfast. I was told it was Portuguese sausage, so I'd imagine similar to Lenguica as the grease is very bright red colored. I would love if you could experiment with a recipe for this because a good breakfast sausage is highly underrated.
Love getting ideas from your videos. I make a lot of sausage for my family and friends. I am definitely going to give this one a go. I currently have a small cabelas grinder and a 5lb stuffer. My popularity is growing in the sausage field and I am looking to upgrade my tools to a bigger grinder and a larger stuffer as my batches are all over 5lbs now. Thanks for all the tips and tricks and recipes, my family and friends think I'm some kind of sausage master.
Thanks for a great channel. I love that you do small batch examples for us hobbyist! Hoping to win the stuffer! I have a cheap horizontal one that the threads pop open when you force a thick batter through. It works, but would love the upgrade!
I will have to give this one a try! I am currently using an old 5lb LEM stuffer but a 15 lb HD stuffer would be a huge improvement to my process!
Started with attachments and almost gave up because I kept smearing the fat and making gravely sausage, have since gotten a good grinder and my results have improved drastically.
I’m using a plastic sausage stuffer that came with a pasta making kit, it would be real cool to upgrade! Love your content, this is my third Celebrate Sausage Season!!!
I’m very new to sausage making. I have a kitchen aid grinder and mixer. I also have a 5# sausage stuffer. I’ve made a Texas red hot sausage and a batch of taco flavored with high temp cheese snack sticks. Love your show.
My last batch was Celery sausages which my wife really loves so I've forwarded this video to her.
As an aside I made half the batch into burger patties, individually wrapped and frozen. In fact I'll one for breakfast directly.
I have to agree regarding the sausage stuffer. I originally used a mincer, not the best method. It was difficult to use without help, smeared the fat and protein becoming difficult to clean.
I have a 3 kilo vertical type which is a good fit on the kitchen bench.
Just like making good artisan beer or spirits, after you master the process you and family no longer want commercial products.
Wow I can’t wait to make these they looked delicious.