Hey guys! Thanks so much for watching. Just wanted to state that, I personally think that making your own spice rub is better than just using Lawry’s. This is just kind of easy recipe for you to get started on your sausage making journey. So as time goes on, I hope you guys start making your own spice recipes to make it even better. Thanks again for watching!
Jalepeno Cheddar is my go to. Im gonna try your method of adding liquid binders in the seasoning step. Im always tweaking and trying to improve my recipes.
Well done Joe. Another excellent video, still trying to talk my wife into more equipment for smoking/sausage making. Its a work in progress. Keep the outstanding videos rolling!
@@rchuyckthe only thing to watch out for is overloading your KitchenAid stand mixer. Get the metal grinding attachment as the plastic will break and don’t use cheese in any sausage you stuff with the KitchenAid as it will get too warm and the cheese will gum up the works. Ease the missus in with a stuffer first then get the grinder. Seems there isn’t an “only” thing, but this is how I started and I make about 10# at a time and I give half of every batch away. It’s a fun rabbit hole to go down.
@@davecarr5892 Thats what I was thinking about starting with, we have a KitchenAid mixer. Will look at getting the metal attachments. Agreed, looks like a fun thing to get started doing, its the extra sausage that i need to just give away. Thanks
Thank you for showing the meat grinder jamb up. I just started grinding and making my own sausage and hamburger and jamming up was one of my first problems. I really enjoy and learn a lot from ur technical videos.
I definitely like the pickled jalapenos I tried them on this last batch I made and it was better than fresh jalapeños in my opinion.I’ve tried both high temp cheese and regular and I’m really on the fence on which one to use 🤦🏻♂️ . Great video bro as always.
It’s not the best sausage mix. Making a custom one is definitely better, but this is just to get ppl started and not over thinking sausage making. Best of luck!
@@knoxavebbq Thanks Joe... I tried making Brad's version when I first started sausage making, It wasn't my favorite... maybe I screwed it up... I would like to try the lawrys as it does seem different... I'll be sure to let you know how it goes... again thanks for the content and all the help... after watching all of Brad's videos, along with L&L videos, watching your video's just seems part of the progression in the BBQ journey.. PS... here in Canada still looking for the Korean newspaper!
Beauty sausage Joe. Nice nod to Mike and Mark Black. Their pitmasters in Lockhart are excellent ambassadors of TX BBQ, we were treated so well. Your spice paste is an interesting technique. Thanks!
Good. I’m glad to hear. I don’t know many of the ppl who work there now, but I’m glad! I didn’t really think it was that different than other ppl’s, but I guess I just haven’t been paying attention. Haha.
I make my own sausage too and made sure to eat at Blacks when I was in Dallas last year. Blacks jalapeno cheddar sausage was better than mine but damn I’m close. I’ll try your recipe next so thanks and I’m now subscribed!
The cutting into smaller pieces makes a huge difference. I use a kitchen aid attachment and the first time my pieces were too big and had to stuff and force them down which probably did not help with the texture of the end product. Also Joe for the sizing of them, is this something you just eyeball before twisting?
I followed this recipe almost exactly this past weekend, with the exception of fresh jalapenos, and a bit more brisket meat. By far my best effort yet. Thanks! For the record, I don't see any shame in using Lawry's whatsoever. How many people honestly make their own sausage to begin with?
Love your content. I have been following you since the first time you where on Chuds channel years back. Question how do they hold sausage at the restaurants after they reheat and get nice and plump? In a warmer at 140 for a few hours?
@@knoxavebbq no problem Joe. I’ve just ordered some hog casings to try this recipe at home next weekend. I’m wondering whether there’s any advantage to the initial cold smoke…in my case I’ll be cooking/hot smoking them on my Weber kettle or Smokey Mountain so I assume there’s no need to cold smoke them first if I’m cooking this way? Any advice would be amazing
Just wondering because I didn't hear you talk about it in the video. When loading the horn with the casing does the sausage come out better if you do the Chud tickle? Asking for a friends. 😁
Nice Video. I just got my first grinder (meat brand as well) and stuffer. Hoping to try this with a few variations in the near future. Is using regular cheddar not a good idea over the High temp? I just try to stay away from preservatives as much as possible. Thanks and keep the videos coming.
No regular cheddar is great! You’ll just have cheese running throughout. Like I said, I only did it because it’s how I had it the very first time, but i prefer regular cheese.
Never thought of using a seasoning salt for sausage like this. So much easier than using a long list of spices individually weighed out. Did you (or someone else) get the ratio figured out just from trial and error?
You’ll have to figure it out. I’ll say it’s not the way to go if you’re trying to make the best sausage. It’s just something to try to get started in sausage making.
Joe, I frequently dine with an individual who is dairy free. After years of watching sausage making by various content creators formerly or currently in barbecue, it’s become quite apparent that milk powder is a common ingredient in sausage making. In your experience, if you are trying to be dairy free, would it be best to avoid sausage at most of the Texas Top 50 places? I know you can’t speak for every restaurant, but your insight is greatly appreciated!
Milk powder isn’t as common in restaurants. It’s just a nice cheat code for home sausage making. You don’t need it. You just need to mix it a lot more to extra the myosin. Idk what most restaurants do. I feel like most don’t, but I would ask if youre concerned
Ahh, the sausage I equate with the cattle auction by a city dump. Yeah, it was so good they started charging for bbq instead of it being a sample of the cattle they were selling.
Hey guys! Thanks so much for watching. Just wanted to state that, I personally think that making your own spice rub is better than just using Lawry’s. This is just kind of easy recipe for you to get started on your sausage making journey. So as time goes on, I hope you guys start making your own spice recipes to make it even better. Thanks again for watching!
I love the idea of thinking of nostalgia as a component of taste. Very unique thought!
Nostalgia is a powerful seasoning
Great looking sausages! Your video quality and content has improved so much from the first few videos. Keep up the great work!
From the first few videos??? I hope so. I’ve been at it for a few years now. Haha
@@knoxavebbq The first few for me were sadly only a few months ago. I found you because of Brad and watch all your content now!
Jalepeno Cheddar is my go to. Im gonna try your method of adding liquid binders in the seasoning step. Im always tweaking and trying to improve my recipes.
👍 if you do, I feel like letting it rest overnight is key. Thanks for watching
Well done Joe. Another excellent video, still trying to talk my wife into more equipment for smoking/sausage making. Its a work in progress. Keep the outstanding videos rolling!
You can still make good sausage with cheap equipment. You just need to take all the extra tips more seriously
@@knoxavebbq Sounds good. Will get moving on it. Thanks.
@@rchuyckthe only thing to watch out for is overloading your KitchenAid stand mixer. Get the metal grinding attachment as the plastic will break and don’t use cheese in any sausage you stuff with the KitchenAid as it will get too warm and the cheese will gum up the works. Ease the missus in with a stuffer first then get the grinder. Seems there isn’t an “only” thing, but this is how I started and I make about 10# at a time and I give half of every batch away. It’s a fun rabbit hole to go down.
@@davecarr5892 Thats what I was thinking about starting with, we have a KitchenAid mixer. Will look at getting the metal attachments. Agreed, looks like a fun thing to get started doing, its the extra sausage that i need to just give away. Thanks
Thank you for showing the meat grinder jamb up. I just started grinding and making my own sausage and hamburger and jamming up was one of my first problems. I really enjoy and learn a lot from ur technical videos.
Gotta be honest with you all. Thanks for watching
That’s a brilliant upload. Cheers from the UK Joe
Awesome! Hope to visit sometime soon
Looks delicious I want to try this with fresh jalapenos , I love the flavor of them \m/
i prefer it with fresh as well, but i do like the tang from the pickled
Awesome tutorial 👌🏼 😁 I hope to try this one day, the sausage looked amazing 👏🏻
You can do it!
Another great looking sausage. Good call with the bread and the pickles. Cheers, Joe! 👍🏻👍🏻✌️
Thanks for watching!
Excellent tutorial. Thank you.
Appreciate it!
I definitely like the pickled jalapenos I tried them on this last batch I made and it was better than fresh jalapeños in my opinion.I’ve tried both high temp cheese and regular and I’m really on the fence on which one to use 🤦🏻♂️ . Great video bro as always.
They’re all good. I go back and forth
Awesome video! That is some snappy, delicious sausage👍😊
It sure was!
Great video Joe!!... I'll certainly have to give the Lawrys a try!!
It’s not the best sausage mix. Making a custom one is definitely better, but this is just to get ppl started and not over thinking sausage making. Best of luck!
@@knoxavebbq Thanks Joe... I tried making Brad's version when I first started sausage making, It wasn't my favorite... maybe I screwed it up... I would like to try the lawrys as it does seem different... I'll be sure to let you know how it goes... again thanks for the content and all the help... after watching all of Brad's videos, along with L&L videos, watching your video's just seems part of the progression in the BBQ journey.. PS... here in Canada still looking for the Korean newspaper!
Beauty sausage Joe. Nice nod to Mike and Mark Black. Their pitmasters in Lockhart are excellent ambassadors of TX BBQ, we were treated so well. Your spice paste is an interesting technique. Thanks!
Good. I’m glad to hear. I don’t know many of the ppl who work there now, but I’m glad! I didn’t really think it was that different than other ppl’s, but I guess I just haven’t been paying attention. Haha.
I make my own sausage too and made sure to eat at Blacks when I was in Dallas last year. Blacks jalapeno cheddar sausage was better than mine but damn I’m close. I’ll try your recipe next so thanks and I’m now subscribed!
Appreciate it! Thanks for watching. Hope you check out my other videos as well.
The cutting into smaller pieces makes a huge difference. I use a kitchen aid attachment and the first time my pieces were too big and had to stuff and force them down which probably did not help with the texture of the end product. Also Joe for the sizing of them, is this something you just eyeball before twisting?
generally yea i just eyeball it
I followed this recipe almost exactly this past weekend, with the exception of fresh jalapenos, and a bit more brisket meat. By far my best effort yet. Thanks!
For the record, I don't see any shame in using Lawry's whatsoever. How many people honestly make their own sausage to begin with?
Awesome! Glad to hear! Hope you check the all beef sausage as well
@@knoxavebbq I watched it, but the rest of the brisket scrap went to making burgers. Next time!
Love your content. I have been following you since the first time you where on Chuds channel years back. Question how do they hold sausage at the restaurants after they reheat and get nice and plump? In a warmer at 140 for a few hours?
Yup. But the longer it sits in the warmer, the more likely it is to get wrinkly
@@knoxavebbq thank you!
Beautiful. This is AWESOME. I think I'm too old to start a restaurant or to finance someone like you to start one. Who knows.. Solid vid!
Just cuz you like bbq doesn’t mean you need to open a restaurant. Just enjoy cooking. Haha. thanks for watching
Great video. Just subscribed. Thanks from the UK 🇬🇧
Appreciate it! Thanks for watching
@@knoxavebbq no problem Joe. I’ve just ordered some hog casings to try this recipe at home next weekend. I’m wondering whether there’s any advantage to the initial cold smoke…in my case I’ll be cooking/hot smoking them on my Weber kettle or Smokey Mountain so I assume there’s no need to cold smoke them first if I’m cooking this way? Any advice would be amazing
@@frankiesalmon7545 the casing might not be as snappy in my experience
@@knoxavebbq thanks. I’ll update this comment once I’ve tried it for the benefit of others
Just wondering because I didn't hear you talk about it in the video. When loading the horn with the casing does the sausage come out better if you do the Chud tickle? Asking for a friends. 😁
Not sure. I haven’t done a thorough study, but you should and report back.
@@knoxavebbq 😂I might have to do that. Still loving the content keep of the good work!
Nice Video. I just got my first grinder (meat brand as well) and stuffer. Hoping to try this with a few variations in the near future. Is using regular cheddar not a good idea over the High temp? I just try to stay away from preservatives as much as possible. Thanks and keep the videos coming.
No regular cheddar is great! You’ll just have cheese running throughout. Like I said, I only did it because it’s how I had it the very first time, but i prefer regular cheese.
Never thought of using a seasoning salt for sausage like this. So much easier than using a long list of spices individually weighed out. Did you (or someone else) get the ratio figured out just from trial and error?
You’ll have to figure it out. I’ll say it’s not the way to go if you’re trying to make the best sausage. It’s just something to try to get started in sausage making.
Well done
Excellent looking snausages, brother
appreciate it! thanks for watching.
Joe, I frequently dine with an individual who is dairy free. After years of watching sausage making by various content creators formerly or currently in barbecue, it’s become quite apparent that milk powder is a common ingredient in sausage making. In your experience, if you are trying to be dairy free, would it be best to avoid sausage at most of the Texas Top 50 places? I know you can’t speak for every restaurant, but your insight is greatly appreciated!
Milk powder isn’t as common in restaurants. It’s just a nice cheat code for home sausage making. You don’t need it. You just need to mix it a lot more to extra the myosin. Idk what most restaurants do. I feel like most don’t, but I would ask if youre concerned
I swear I heard that snap from my house it was so good!
I try my best.
great video
Appreciate it!
Looks good
Thanks!
Ahh, the sausage I equate with the cattle auction by a city dump. Yeah, it was so good they started charging for bbq instead of it being a sample of the cattle they were selling.
Haha. That’s a cool memory. Thanks for watching.
Another great chow time. Mmmmyum
Appreciate it! Thanks for watching
Mighty Joe for the win bay bay!!!!
👍
Hey Nox just made this sausage without the cheese and dam that shit is good. Great recipe
Aye! Awesome, glad to hear. Thanks for watching
Do a gasoline sausage next
Great job Willson bbq
Huh?
Beginners Guide To Jalapeno Cheddar Sausage
👍
MJY! Great content, but be careful! “The Claw” was patented by a man named Jim Carry, in 1997. Nothing.. can stop The Claw!
Ha. Good one
no CHUD chimney?
Nope
This sounds like tic toc voice
Nope. Just me