What a delicious looking sausage!! I know what i'm making this weekend!! Great work Drew!! I have a question for you. How would you like to be in Celebrate Sausage Season 5? Let me know if you are interested.
Perfect combination. Habeneros, with their intense fruity flavor (despite their well earned ferocious reputation) is my favorite pepper along with the creaminess of the pepper jack cheese.
Nice video! Have you ever thought about creating a gumbo flavored, green onion sausage, then throwing it in a Po boy with a pureed potato salad smear? Me either.
@Swine & Bovine Barbecue I was wondering have you ever watched 2 Guys & A Cooler Eric say's that he normally soaks his casing's in water with baking soda over night and that helps to lube the casings so they slide off easier.
Hello from San Antonio, great video along with your others. Valuable information. Is that the Meat! Sausage stuffer? I’m looking to order one very soon to get on the sausage making journey(and make good use of my brisket/spare rib trimmings). Keep up the great work, be well. 🤙
Awesome video! Did you notice a difference with allowing the meat to cure over night then adding the slurry compared to how you normally make your sausage?
I don’t think there was a big difference. That said, I’ll go with the slurry moving forward. Hydrating the spices prior to adding them to the ground meat likely did provide a benefit. I also liked the simplicity of just going salt and curing salt overnight.
These look great and spicy, I much prefer regular cheese over high temp cheese in my sausages, another excellent video mate!! What is that on the fence at 3:19?
Yep, completely safe. The bulk of the sausages from this cook have been vac sealed and are in the freezer before being fully cooked. I’ve done it this way since I started making sausage and have never had an issue.
What a delicious looking sausage!! I know what i'm making this weekend!! Great work Drew!! I have a question for you. How would you like to be in Celebrate Sausage Season 5? Let me know if you are interested.
Thank you! I’d love to be in Celebrate Sausage Season 5! Thank you for asking!
Making your recipe today, I have them by the fan right now. I will let you know how they turn out. Thanks for the recipe!!!
Perfect combination. Habeneros, with their intense fruity flavor (despite their well earned ferocious reputation) is my favorite pepper along with the creaminess of the pepper jack cheese.
Great video Drew! Love that snap! I gotta try this. +1 for the clean beer hand 🍻
The clean beer hand is key!
@swinebovinebarbecue been enjoying your sausage making videos. Keep it up
Thank you!
Enjoyed the video. Working up the nerve to do some sausage. The one hand for grabbing beer is a pro move.
Give it a shot! It’s one of my favorite things to do in bbq. Pretty rewarding to make sausage from scratch.
Great video! Thank you
Thanks for watching!
Heck yeah!
Great video man!
Thank you for informative and great videos.
Nice video! Have you ever thought about creating a gumbo flavored, green onion sausage, then throwing it in a Po boy with a pureed potato salad smear? Me either.
👀 - that sounds fantastic. Gotta figure out a way to make that work
@Swine & Bovine Barbecue I was wondering have you ever watched 2 Guys & A Cooler Eric say's that he normally soaks his casing's in water with baking soda over night and that helps to lube the casings so they slide off easier.
I have watched them but haven’t seen that tip. I’ll have to give it a shot. Thanks for letting me know!
Hello from San Antonio, great video along with your others. Valuable information. Is that the Meat! Sausage stuffer? I’m looking to order one very soon to get on the sausage making journey(and make good use of my brisket/spare rib trimmings). Keep up the great work, be well. 🤙
Thanks for watching! I have a Meat! 1hp grinder and a Hakka 7lb stuffer. You can get the stuffer on Amazon
@@swinebovinebarbecue appreciate the direction! Looks like a good buy. Thanks.
Awesome video! Did you notice a difference with allowing the meat to cure over night then adding the slurry compared to how you normally make your sausage?
I don’t think there was a big difference. That said, I’ll go with the slurry moving forward. Hydrating the spices prior to adding them to the ground meat likely did provide a benefit. I also liked the simplicity of just going salt and curing salt overnight.
These look great and spicy, I much prefer regular cheese over high temp cheese in my sausages, another excellent video mate!! What is that on the fence at 3:19?
Thanks! That was a squirrel 🐿️
Great video. Is it safe to freeze the sausages before the final cook? I get nervous about freezing them before they are fully cooked.
Yep, completely safe. The bulk of the sausages from this cook have been vac sealed and are in the freezer before being fully cooked. I’ve done it this way since I started making sausage and have never had an issue.
Great video - how about a replica of Kreuz/Smitty’s sausage from down in Lockhart - always enjoyed that course grind they use -Ted
I definitely want to try and replicate those soon. Thanks for the idea!
@@swinebovinebarbecue for what it’s worth - most folks say it just has cure, salt, pepper and cayenne - and binder is Bull Flour - Ted
What kind of beer are you drinking?