I used to make sausage links in the meat department I was in. We always just twisted every other link so we didn't have to go on way, then the other. I made it a bit easier to do. Once you got the rhythm down it was quick and easy.
This recipe really looks fantastic, I can almost taste it while watching Eric eat it lol, I think I’ll make this either this weekend or next, depending on when I can get all the proper ingredients, probably next weekend. I recently made kielbasa, I did the cold water bath and I found it to be pretty amazing to watch my kielbasa change color while in the bloom, it took on such a deep mahogany color that just put the finishing touch on my recipe. Thanks again Eric, god bless. 🇮🇹😎🇮🇹
@@HVACRTECH-83 I have been watching Eric since the early days but the recipe was given to Eric and Co for this celebrate sausage week from someone named Larry, I thought it was a great recipe and wanted to thank him as well.
Tip for those making this - if you increase the scale of the recipe, be careful when adding baking soda to the soaked peppers in the blender. Stir in with a spoon first before blending else you’ll get a pepper shower when the baking soda reacts with the broth while blending 😮
Tried this recipe out and it was a huge hit! My only edit was to use about 2/3rds sharp white cheddar and 1/3rd smoked ghost cheddar. Thank you big time for the recipe!
Hi Guys, I am planning to make this Sausage in the next few days just got to find some of the ingredients some things are hard to acquire here so I'm always on the lookout. The weather here in Phuket has been quite cool for the past week but I am waiting on a cold wet day to make some Salami Sticks and Sausages. I recently upgraded my Grinder from a small domestic Grinder to an all Stainless Steel #32 Grinder it's 220V, 50hz, with a 2.2kwt - 3HP motor, 2 x four blade knives, 1 x two blade knife and 3mm, 4.5mm, 6mm, 8mm and 10 mm plates. I haven't used it yet and cant wait to do so, but in the meat time I gave it a thorough cleaning to remove and residual grime from the manufacturing process. I already have a 10kg Electric foot controlled Stuffer, 1 x 10 Litre stand Mixer and 2 x 6 Litre stand Mixers and a 5 litre Bowl Cutter so at 72 I am going to find it a little easier to make a good quantity of goodies all by myself.
My son and I love making sausage, this video has some great tips. Fantastic video and those things look incredible! Will definitely be trying this recipe.
When I make small batches and I'm making individual links while stuffing, I like to get them stuffed as tight as possible and I prefer the final texture that way but for large batches I do do it this way since it cuts time in half.
Need more fat added for venison just a heads up. I would try to find pork back fat to add till you have about a 70/30 ratio at least. Venison sausage can be horrible without alot of fat ratio
Check with your local supermarket's meat department for pork shoulder roast trimmings. They told me they don't usually save or sell it. I told them what it wanted it for, making my own sausage and in this case, making my own burger, as I had gotten drawn for the Moose hunt. Agreed on .99 cents per lb. We ended up getting about 40lbs of fat, most went into burger (150lbs) mixed 80/20, and the rest used for sausage. Ask, if you don't ask, you don't get.
Great video. Just joined your patreon. Should have joined much earlier. I have NEVER been able to pull a hank out and separate it like that. That deserves a video all on its own
I made this, this weekend, absolutely amazing recipe, even though I’m a beginner, I followed the recipe to the letter and it came out awesome, my Question is, what’s the best way to preserve the left over chili paste? Just vacuum seal it? Sausage is just amazing, thanks for the recipe. 🇮🇹😉🇮🇹
Even from sausage maker, I've never got a hank of skins that didn't end up knotted up. It's impossible to get the whole length of each of the individual casings pulled out without getting knotted up and having to cut it off and try a new spot to pull from
I get mine from my butcher and he sells them in a wet salt brine. So much better to get them untangled when they are wet. I hardly have issues. And his casings are huge. A single 32mm casing will do 20+ lbs of sausage
Is there a specific temperature for meat you like? Some sausage videos you say under 35°F. Some are under 34°F. This one you wanted under 32°F. Is it specific to certain sausages you make? I keep mine under 35°F.
I like to keep the meat between 31 and 35f. This will apply to all recipes. Below 31 and the meat gets tricky to grind and above 35 the meat start to thaw quickly through the grinding process
That looks amazing! I’ve been posting comments on your videos and you’ve kindly assisted me with issues I’ve had relating to curing salt I’m gonna try this BUT going to rearrange a little as I don’t have a sausage stuffer and I need to consider the fact the my children won’t eat anything too spicy! I have an idea! If you’re interested, I’ll let you know the results Peace
yeah. It makes way more than you need. The problem is with smaller batches it's very difficult to get everything blended properly. I usually freeze the left-over sauce and have it ready for future batches, or just add it to ground meat for a chili dinner
If you start at 200 then you run the risk, but if you start low and work your way up it's a lot less likely. What's more important than temp is that the fat isn't smeared. If the fat was smeared during the grinding or mixing, or stuffing then it will render out at much lower temps. As long as the fat is intact you can slowly bring the temp up and all will be ok (and the sausage will cook a little faster)
I'm trying to print this and other recipes but am told I don't have authorization. I have printed recipes before with no issues. What did I do wrong? Please help. Thank you.
Weird. I just tried and didn't have an issue. Let me know if the problem continues (perhaps with other recipes on my site) and I'll see if we can figure it out
Try to make them without msg, then we can talk! I am 100% sure the incredible flavor you are so in love with is the msg. The real cook is tested when that chemical is not part of the recipe. Remember, msg is made in labs, it is not natural.
I don't think so. I've made plenty of sausages with MSG and none of them were as tasty as this one. Besides the MSG that was used was in the chili sauce and we only used a fraction of what we made. So truthfully, I don't think the flavor enhancement was that much. The power of this sausage comes down to the chili's used, the smoke, the cheese, and the way it was prepared. All of those elements come together to form a powerhouse of flavor... With that being said, MSG is clearly optional. We have plenty of delicious food on this channel without using any MSG... BTW, just so you know MSG is naturally present in many foods. The store-bought stuff is just a purified version of that😉
@@2guysandacooler i kindly thank you for the time to respond to me. And yes, I've done the research of the natural msg. I am oppose to the fake, lab made msg. Thank you for informing me of the difference you have tasted in combination of ingredients which impart the flavor to certain sausages or chorizos. El Salvador(central america) makes one chorizo that is so delicious that they have made the ingredients secret trade mark. I've been trying for years to get the recipe but no body wants to make it public. They make chorizos, butifarras, longanizas, native to one small area called Cojutepeque. Some of the top ingredients are apple cider vinegar, wine, spanish paprika, mint, and other spices and ingredients, and the secret ones, which no body knows.
Join our subreddit: www.reddit.com/r/twoguysandacooler/
Post recipes, pictures, videos, and sausage suggestions for next year's Celebrate Sausage!!!
I used to make sausage links in the meat department I was in. We always just twisted every other link so we didn't have to go on way, then the other. I made it a bit easier to do. Once you got the rhythm down it was quick and easy.
So I e made this recipe about 4 times, I made 10 pounds this weekend, it just gets better and better, absolutely one of my favorites
When you squeezed that and the cheese came oozing out, my boy said mmmmmmmmm!!! I have to completely agree with him!!😂😂😂
This recipe really looks fantastic, I can almost taste it while watching Eric eat it lol, I think I’ll make this either this weekend or next, depending on when I can get all the proper ingredients, probably next weekend.
I recently made kielbasa, I did the cold water bath and I found it to be pretty amazing to watch my kielbasa change color while in the bloom, it took on such a deep mahogany color that just put the finishing touch on my recipe. Thanks again Eric, god bless. 🇮🇹😎🇮🇹
Nice!!!!
Made those yesterday out of venison and brisket fat. A lot of effort but well worth it. Awesome sausage.
Im definitely gonna try this. Thank you and the gentleman that let you share it. 😊
My poor gallbladder 🤣
Absolutely on the list ‼️
This would make a good snack stick!
I have done it and it does
Thank you Larry, looks like quite the treat!!!
Lol his name is Eric
@@HVACRTECH-83 I have been watching Eric since the early days but the recipe was given to Eric and Co for this celebrate sausage week from someone named Larry, I thought it was a great recipe and wanted to thank him as well.
Tip for those making this - if you increase the scale of the recipe, be careful when adding baking soda to the soaked peppers in the blender. Stir in with a spoon first before blending else you’ll get a pepper shower when the baking soda reacts with the broth while blending 😮
How fun! What a great idea for a sausage! This is going on the to make list. Thanks for sharing 👍
Tried this recipe out and it was a huge hit! My only edit was to use about 2/3rds sharp white cheddar and 1/3rd smoked ghost cheddar. Thank you big time for the recipe!
Awesome!
Smoked Ghost cheddar? Where did you find that?
Hi Guys, I am planning to make this Sausage in the next few days just got to find some of the ingredients some things are hard to acquire here so I'm always on the lookout. The weather here in Phuket has been quite cool for the past week but I am waiting on a cold wet day to make some Salami Sticks and Sausages. I recently upgraded my Grinder from a small domestic Grinder to an all Stainless Steel #32 Grinder it's 220V, 50hz, with a 2.2kwt - 3HP motor, 2 x four blade knives, 1 x two blade knife and 3mm, 4.5mm, 6mm, 8mm and 10 mm plates. I haven't used it yet and cant wait to do so, but in the meat time I gave it a thorough cleaning to remove and residual grime from the manufacturing process. I already have a 10kg Electric foot controlled Stuffer, 1 x 10 Litre stand Mixer and 2 x 6 Litre stand Mixers and a 5 litre Bowl Cutter so at 72 I am going to find it a little easier to make a good quantity of goodies all by myself.
NICE!!! That's some proper equipment.
Love your recipes! You and Bradley at Chuds BBQ have inspired me! Maybe try a Nashville hot chicken sausage studded with pickles and mozzarella!
He needs to do a colab with Chud!!
it's 430 am here as I type this - and I'm now hungry 🤣😂 that looks superb
These are fun, and had to be incredible!!🔥
This sausage nearly left you speechless! Must be amazing!
I was watching the ingredients in this sausage and was thinking, "this is going to be killer"
Man that cheesey ooze at the end is ALL THAT!!! Great recipe. 👊
Now there's a winner.
My son and I love making sausage, this video has some great tips. Fantastic video and those things look incredible! Will definitely be trying this recipe.
Absolutely wonderful 👏🏻👏🏻👏🏻
Those look amazing 😮 I'll have to try them out one day. Thanks for sharing!
When I make small batches and I'm making individual links while stuffing, I like to get them stuffed as tight as possible and I prefer the final texture that way but for large batches I do do it this way since it cuts time in half.
I am addicted to watching this content!
Beautiful!! Thanks for the recipe Eric!
Bombdiggity Eric!!
Thanks Larry, for a great recipe!!! Excellent sausage!
Hammering this out this weekend for sure!
Wow! That looks incredible!
Love this!
Might have to give this a try this week, will be a bit too cold for my smoker next week.
I think I’m going to try that with venison this year. Looks amazing!
Need more fat added for venison just a heads up. I would try to find pork back fat to add till you have about a 70/30 ratio at least. Venison sausage can be horrible without alot of fat ratio
Check with your local supermarket's meat department for
pork shoulder roast trimmings. They told me they don't
usually save or sell it. I told them what it wanted it for, making
my own sausage and in this case, making my own burger, as I
had gotten drawn for the Moose hunt. Agreed on .99 cents per
lb. We ended up getting about 40lbs of fat, most went into
burger (150lbs) mixed 80/20, and the rest used for sausage.
Ask, if you don't ask, you don't get.
This looks incredible !!!
Look fantastic!
fantastic!
Great video. Just joined your patreon. Should have joined much earlier. I have NEVER been able to pull a hank out and separate it like that. That deserves a video all on its own
Welcome aboard! Thanks for the suggestion. Great idea.
Going to give it try 🔥
Omg. Yum
I would love to have all your tools for sausagemanking. Pls do some videos about home sasaugemaking. THNX
Tôi rất thích video của bạn. Tôi cũng muốn làm theo .nhưng tôi sông ơ vùng quê,nên gia vi và dung cu thật khó khăn với tôi.
I made this, this weekend, absolutely amazing recipe, even though I’m a beginner, I followed the recipe to the letter and it came out awesome, my Question is, what’s the best way to preserve the left over chili paste? Just vacuum seal it? Sausage is just amazing, thanks for the recipe. 🇮🇹😉🇮🇹
That's awesome to hear!! I vac seal it and use it for more sausage later. Or I add it to ground beef and pork for a crazy good chili!!
Perfect example of there is NO end to what one can use to make sausage.
Hot Pepper paste and real cheese? Whoda Thunk It!
Try it, make it your own. 👍
I'm on three likes. I wish I could give a like every time I like what you say.
Even from sausage maker, I've never got a hank of skins that didn't end up knotted up. It's impossible to get the whole length of each of the individual casings pulled out without getting knotted up and having to cut it off and try a new spot to pull from
Remove the hank, untie and they are flawless, took me a few years to stop trying to pull individual casings without this step
I get mine from my butcher and he sells them in a wet salt brine. So much better to get them untangled when they are wet. I hardly have issues. And his casings are huge. A single 32mm casing will do 20+ lbs of sausage
I have tangling problems with the casings after rinsing them. So now I only put one casing in a small bowl.
Oh my gosh does that look great!!!!!
Is there a specific temperature for meat you like? Some sausage videos you say under 35°F. Some are under 34°F. This one you wanted under 32°F. Is it specific to certain sausages you make? I keep mine under 35°F.
I like to keep the meat between 31 and 35f. This will apply to all recipes. Below 31 and the meat gets tricky to grind and above 35 the meat start to thaw quickly through the grinding process
@@2guysandacooler awesome. Thank you for the response. I love your channel and the content you produce. Thank you.
haha, just asked you the Q about the baking soda before video went live ;-)
LOL I was thinking about that!!
Eric, can soy protein concentrate be used instead of the potato starch. This looks like a keeper can't wait to try it.
That looks amazing!
I’ve been posting comments on your videos and you’ve kindly assisted me with issues I’ve had relating to curing salt
I’m gonna try this BUT going to rearrange a little as I don’t have a sausage stuffer and I need to consider the fact the my children won’t eat anything too spicy!
I have an idea!
If you’re interested, I’ll let you know the results
Peace
That sounds great. Let me know how it turns out
Do you have a formula on the amounts of seasonings you use when you make sausage?
click the link in the description box
It’s surprising that the ph needs to be neutralized in the chill sauce. Is there a lot of acidity in the dried chilies?
My set up is a LEM .5hp grinder and a Hakka 7lb sausage stuffer
is the chil paste formula correct? There is so much more paste than the lower recipe calls for.
yeah. It makes way more than you need. The problem is with smaller batches it's very difficult to get everything blended properly. I usually freeze the left-over sauce and have it ready for future batches, or just add it to ground meat for a chili dinner
Can I use Pork stock instead of beef?
Great looking sausages. When cooking at 200 degs. do you get any fat out? I usually try not to go brighter then 175.
If you start at 200 then you run the risk, but if you start low and work your way up it's a lot less likely. What's more important than temp is that the fat isn't smeared. If the fat was smeared during the grinding or mixing, or stuffing then it will render out at much lower temps. As long as the fat is intact you can slowly bring the temp up and all will be ok (and the sausage will cook a little faster)
Can I sub adobo sauce for the chili paste?
Can we purchase this sausage anywhere?
If I don’t have a #6 plate, should I use 10 mm or 4.5. Thank you
sure. either one works
How do you reheat your sausage? On the grill, in the oven, microwave?
usually in the oven. 250f for 20 - 25 minutes give or take
Could you answer if this sausage is very spicy or not, I do not want really spicy but it sound amazing!
It's about a 5 or 6.
You have mentioned "#6 grinder plate" a couple of times now. Does that mean 6mm?
yep
I'm trying to print this and other recipes but am told I don't have authorization. I have printed recipes before with no issues. What did I do wrong? Please help.
Thank you.
Weird. I just tried and didn't have an issue. Let me know if the problem continues (perhaps with other recipes on my site) and I'll see if we can figure it out
10 likes right now. That looks a bit hot. But I want to taste it.
😋😋😋😋😋 hello
is this Episode 22 or 15
LOL 15. I moved it up this morning😉
Bowl of the wife of ????
Try to make them without msg, then we can talk! I am 100% sure the incredible flavor you are so in love with is the msg. The real cook is tested when that chemical is not part of the recipe. Remember, msg is made in labs, it is not natural.
I don't think so. I've made plenty of sausages with MSG and none of them were as tasty as this one. Besides the MSG that was used was in the chili sauce and we only used a fraction of what we made. So truthfully, I don't think the flavor enhancement was that much. The power of this sausage comes down to the chili's used, the smoke, the cheese, and the way it was prepared. All of those elements come together to form a powerhouse of flavor... With that being said, MSG is clearly optional. We have plenty of delicious food on this channel without using any MSG... BTW, just so you know MSG is naturally present in many foods. The store-bought stuff is just a purified version of that😉
@@2guysandacooler i kindly thank you for the time to respond to me. And yes, I've done the research of the natural msg. I am oppose to the fake, lab made msg. Thank you for informing me of the difference you have tasted in combination of ingredients which impart the flavor to certain sausages or chorizos. El Salvador(central america) makes one chorizo that is so delicious that they have made the ingredients secret trade mark. I've been trying for years to get the recipe but no body wants to make it public. They make chorizos, butifarras, longanizas, native to one small area called Cojutepeque. Some of the top ingredients are apple cider vinegar, wine, spanish paprika, mint, and other spices and ingredients, and the secret ones, which no body knows.