Pico De Gallo Sausage - Homemade Sausage Recipe
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- Опубліковано 20 вер 2021
- Thank you for watching my Pico De Gallo Sausage video. On this video, I took one of the most popular taco toppings/salsas and added it to a delicious smoked sausage. This Pico De Gallo Sausage was so full of Mexican style flavors and the Pico de Gallo took it over the top. I smoked these sausages in my Yoder Frontiersman using Jealous Devil lump charcoal as my base and small splits of post oak wood to maintain those low cold smoke temps. If you're into sausage making, this Pico De Gallo Sausage is a must try!
Thanks for watching
Smokin' Joe
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Thank you for watching my Pico De Gallo Sausage video. If you liked this video, check out my Jalapeño Popper Sausage video. ua-cam.com/video/t_B42RmSmpg/v-deo.html
can you show how to make homemade hot links please
I made the jalapeño popper sausage! A true favorite to family & friends
Wow !!! I'm all over this recipe ! That looks amazing Joe. Recently I made your Chicken Fajita and your Kielbasa.... nailed it ! You're my go to guy and I've turned so many wannabes (like me 🙄)on to your channel. Thanks Joe ☮️
I'm drooling over here!!!!!
🤘 Thanks for watching Carlos.
That's the best plate in the house man! That's Dad's plate it should be the taste tester plate and every video!! Love your content man I have learned so much and continue to. Thanks
I just want to thank you as a sausage maker myself me and the wife kept running into issues. your videos really helped us fix hose issues for a better sausage experience.
Oh, my goodness Mr.Joe you made me hungry with this pico de gallo sausage all you need is some home made corn tortillas . May God Bless 🙏
California Pro Tip:
1)Get the grill hot
2)Slice 1 Lg White Onion
3) Scrub the Grates with the Onion
4) As the Onion gets black cut a slice off and continue to scrub.
I think Joe should have a contest. We think of a sausage flavor and he tries to come up with a recipe and makes it.
Maybe a chicken enchilada with salsa verde sausage. Or pork tamale sausage.
I like your idea!🤘😁
..beautiful colors... I laughed as it made me think of the scene in "Boondock saints" where the character chose a pistol with grips of the same colors. Keep 'em coming Joe, delicious sausage for sure.
Thank you! It was definitely full of color. Really tasty too. 👍🏼
Excellent. an old sausage maker myself -- I'm making these bad boys soon.
Thank you Michael, these were my family's favorite. Thanks for watching.👍
Those look amazing! That sausage snap almost sounds like potato chips! Amazing Joe!
You make some sweet looking sausages. You videos are perfectly informative. Well done. I eat my sausages with tortillas. Mexican but like sausages. Lol
Fantastic! I bought something like this at Kroger a while back and have never found it again
Looks delicious, definitely trying this one. Great job
I can see the incredible flavours in those sausages. Really awesome! Cheers, Joe! ✌️
Thanks Joe for sharing this 💯👍🏽
Thank you for your help
Those look fantastic!! Can't wait to give this recipe a try!
Thumbs Up all day!! Looked amazing Joe. Thanks for sharing. 😎👍
Wow that was amazing!
Those snaps are so satisfying, you’re truly a master of your craft Joe.
Once again, a great video!
Thanks so much Harold!👍
Man your killing me!!! This looks and sounds so good. I’m definitely going to have to try this. Thanks for posting.
Awesome cook Joe. No it tasted very good. Thanks brother.
Joe you killing it with the sausage vids man. such artistry and flavor
Some pickled red onions would go great with that 🤤
Wow!! That looks great
Thank you for watching 👍🏼
Looks good,
Thanks for another great video Joe! Those sausages look amazing!
Thank you for watching Harold. 👍🏼
I love you man. I love your passion for good food. 👍 ty for the great videos
The money shot was that long cut sausage. Great distribution of the pico de gallo and so juicy. I am liking the looks of more pork being incorporated into the mix. Awesome stuff here, Joe! 👍
The sausages look great, and the snap is on point.
Great video!!!
I'm literally drooling right now. 😋
Thanks for watching Jeff. 🤘
This looks sooo good. I'm definitely going to make some like this. I typically make a venison/pork sausage mix in small 10lb batches. Love making my own and sharing them with friends and family. Thank you so much for the wonderful ideas and information on your channel.
I’m prepping for my first sausage creation…. I am consulting a few channels for tips. Your channel consistently inspires me. I won’t try this recipe first time out of the chute but I’ll be back. Thanks so much for your great work!
I dig the music also
Incredibly flavorful looking sausages!👍
Thanks so much for watching Bobbi. They were insane delicious.👍🏼
Thats look delicious joe 😋😋👍👍
Thank you so much Remi. 👍🏼
Amazing looking!
Thank you Pete. 👍🏼
Dude......made 40 pounds of this sausage. Absolutely awesome flavour. Thanks for posting this great recipe
Great job!
Thank you!👍🏼
Sweet baby Jesus, those sausages look incredible, so mouth-watering!
Thank you Matti! Thy were absolutely delicious.🤘
Looking good 😉
JOE IM GOING TO BUY A SET UP LIKE YOUR'S DAMMMM PICO DE GALLO YOU'R KILLING IT JOE OUTSTANDING NO LIE MY BROTHER KING OF BBQ
Thank you so much for the kind words buddy. 👍🏼
@@SmokinJoesPitBBQ your welcome
You killed it!!!!!
Thank you bro! These links were absolutely delicious.👍🏼
Another home run! Adding this to my list as well if I can convince Dad to experiment and shift from the usual venison/pork recipe every hunting season.
Good luck with that!😁👍🏼
Beautiful work, man 👍
Real talk bro 💯 Tru.
🔥🔥🔥🔥🔥🔥🔥🔥🎯
Nice and gorgeous ymm
Awesome video Brother!
I’m going to have to give this a try real soon.
Absolutely love your videos
Keep them coming please.
Thank you so much for watching Len. 👍🏼
Is it bad that I want to lick my screen and taste these? :) Looks amazing......great video Joe!!
Drool worthy Joe!! Just awesome
Thanks Douglas🤘
Awesome video again! Why is it every time I see your videos I get hungry!
Thanks Mike! 😁
Joe I got to give it to you brother I just love all your videos and man oh man all the flavorful home made sausages 😋 I love them all thanks a bunch for sharing with us all your expertise, good day my friend greetings from Edinburg Tx from a big fan!🙏
Thank you so much Candelario! I appreciate you buddy. 🤘
Good looking 👌
Wow those really look awesome Joe! 🤙🏼
Thank you Jon!👍🏼
Omg looks so good
Thank you Mr. Raymond. 👍🏼
@@SmokinJoesPitBBQ wish I was one of your friends so I could eat some of this great looking food your cooking up
Wow the food looks delicious, and all done by hand. Hope to see more videos in the future. Subscribed 💪🏼
WOW...I can only say WELL DONE SIR!!!!!
Thank you Manuel. 🤘
OMG!
I just mixed this sausage up and stuffed the casing.
I fried up a patty before stuffing and with a little lime . Again OMG !
The absolute best ever ! My whole family and friends will love this.
I will put this in the smoker tomorrow I know it will only get better. Thanks Joe for sharing the recipe .
Glad you enjoyed it. 👍🏼
I’ll take a taco like that anytime! Great sausage Joe!!
Thank you Biggs. 👍🏼
Looks like a Grand Slam, Joe!! DennyO
Thank you Denny!
Loving the channel and the recipes. Would love to see your take on a boudin sausage in the future!!
Bro, your test patties sizes are getting pretty epic! Like a 1/3 pound! 😂😂😂😃❤️😀
Did you just use my "bad boys" lingo? lol That'll be 4 sausages sent my way! Awesome show buddy.
0
Hahahaha...I say bad boys on just about every video too. 🤣
Thanks for the share!!
Thank you for watching DJ!👍🏼
@@SmokinJoesPitBBQ If it weren’t for you and awesome cooks like you, I wouldn’t know what to do.
My smoker that is.
this one looks great!! I did your jalapeno popper version, it was amazing!!!
I was going to make carnitas with pico de gallo, but you changed my mind.
(:
These were so tasty!🤘
Looks great, Joe! Now if I wouldn’t watch these videos when I’m hungry and broke. 😂
Try lime pepper, Joe. You can get that little citrus kick without the weird mouth feel of lime pulp. In theory. I've used it when making steak a la mexicana and it seems to work pretty well.
What a great idea for a sausage! Bet the lime took these next level.
Thank you and yes the lime was a game changer with the flavor!🤘
Weber makes a good grill brush. # 6463 -- Beat mine like a rented 72 Pinto. 8 years old, works like new.
I'll check it out. 👍🏼
Nice crunchy snap on that link. I liked the tomato onion cilantro in the chopped bin. I don't think it was a coincidence that it resembled the flag of Mexico. Nice touch.
Hey Brian! That's exactly what my wife said. I appreciate you watching buddy.👍🏼
Absolutely delicious sausages, Joe. Wow, you are the master. Your Frontiersman looks brand new. Is it? Beautiful looking Saw-Saw-Jezz on your chopping block! I know they tasted beyond good. Yes, Pico needs Limon. I loved that savage bite! I wanna be a savage too. I'd put one on a large flour tortilla, slather some refritos and queso fresco, and turn that into a Burrito Salvaje! Ay Dios Mio, Baby....hell yeah!
Hey Rivet, my Frontiersman is 2 years old. It has some battle scars but it still looks really good. Thank you for watching.👍🏼
Joe, I love your videos. They're very informative. Do you have a formula you use to figure the Basis amounts of ingredients you select? Basically a good starting point? Keep up the good work. Great job.
Good question Danny, it's a trial and error kind of deal. Salt is usually 1.5% to 2% of the weight of the meat but you can't use that formula with ingredients like pepper that's lighter. So let's say you add 1.5% salt and you lay it down on a plate, eyeball the same amount in pepper and weigh it out. If you like more pepper, add more and weigh out the total and stick to that recipe for future cooks. Then go on to the next ingredient. Hope this helps.
Joe, you're killing me, here.
You know damned well that I am stuck here at work and can't have any of that sausage. What torture.
I do thank you!
My mouth has been drooling the whole time. But when you took that bite, and I heard the snap, wow. I want to show my husband this, but then he'll want that pit. I want the sausage!!!! We're about a mile away from NASA Space Center and Kemah boardwalk (hint hint)
Very nice. Buy him the smoker.😁 I appreciate you watching.👍🏼
@@SmokinJoesPitBBQ We had spicy boudin and crackers tonight. Not like your sausage but has to do for now. Hubby will nuts when I show him that pit.
Sounds delicious!
I LOVE the plate your daughter❤️ made Joe and….the sausages ain’t too bad either🤣😅……no😅….dang they looked FINE!!! 👏🏻❤️🔥🥰
Joe once again great sausage vid! I always have a good bit of sausage in the cavity of the stuffer at the end. Any suggestions on how to get them cased?
I’ve just noticed I’ve never seen you use fennel!! Ive always thought fennel was a staple, a necessity for sausage!!
Good good Walter Dumont said that
My mouth is watering watching you eat the gorgeous pico de Gallo sausages. There is a lime like fruit in the Phillipines call calamansi but it is not as sweet and quite sour. That might be good on this instead of the like. At least it would give it a little different flavor. Mayne?
Interesting. I'll have to look that up. 👍🏼
Man... I wanna cook with you... :)
Los colores de México
Yes sir! So delicious bro!👍🏼
@@SmokinJoesPitBBQ looks great bro I also like the size of the sample paddy
That sausage is calling my name. If this recipe is one of the top three. What are the other 2?
Every since I saw these on IG I've been waiting for the video. Your sausages always look so amazing, they need to invent smell-a-vision. When you put the pieces of the grinder in the freezer, does that help the seasoning not to stick? Also would you be able to add Cheyenne powder to your chili powder to make it hot chili powder? Great video. ✌🏼
Placing the items in the freezer keeps everything nice and cold and it prevents the fat from smearing inside the equipment. Yes you can use Cheyenne pepper too. Thanks for watching.👍🏼
Joe those look awesome as usual!!! You should sell me a 24 pack, lol!! Great video!!!
Hey Mark, it's been awhile buddy. I'll see you in October.😁👍🏼
Joe you gotta eat those sausages with bbq sauce and hot dog buns and tell me what you think
What a pain in the butt...........but the creation of a masterpiece ALWAYS takes work! Personally, I would drive a long distance for absolutely incredible food like this! This guy is DA BOMB!
Awesome you should send me a pack of them sausages
Come get some. 🤘😁
@@SmokinJoesPitBBQ we’re am I coming to get them???
(Tim)Joe so when is"Joe's Sausage Factory"Opening up in Texas,with mail order of course.I think you may have passed Russ(but isn't the student always better than the teacher)
Hey Tim! Rus is levels ahead of me and I hope my channel can be half of what his is some day. I appreciate you watching buddy!🤘
Hi, can I jump in here and ask who is Russ? Does he have Sausage making videos?
@@2Bdivin Russ Jones of smoky ribs bbq
Great video Joe. When you bit into that sausage it sounded like you bit a fresh apple. Would lime salt work in that recipe as a substitute for fresh lime?
I bet it would. 🤘
It would be great if you would do these in percentages too, next to the weights.
Hey Lee, I don't use percentages buy it's pretty easy to figure out. I appreciate you watching.👍🏼
@@SmokinJoesPitBBQ Watching you make sausages has made me want to get into doing it. How do you figure out the amounts of each one of the ingredients? That is why I asked if they were percentages.
@@elpipetuanis great question Lee. There are so many variables that I use percentage mainly on the salt content. Rule of thumb for salt is 1.5% to 2.0% of the weight. Even though that's a rule of thumb, it can be way too much salt and I usually use like 1% or 1.2%. Adding cheese will change the amount of salt I add as well. I might do a video on how I come up with my recipes.👍🏼
Skip the bun and use tortillas, nice. Better meat to bread ratio. 👌🏻
If you want to add the lime when grinding just add a little baking soda that is an old English butchers trick
Does that cut the acidity? Sounds like it would work.👍🏼
Could you lime salt in the sausage for the lime flavor
What do you use the clean your grinder and stuffer before and after you make sausage?
Hey Kendrick, just regular dish soap and water with a sponge. We do use a brush bottle brush to get the smaller areas. I run really hot water in everything and that removes all of the left over sausage.👍🏼
Joe! How big is the flavor difference between smoking sausages on your stick burner vs your electric smoker? When it comes to traditional bbq there's a huge difference - does that that extend to sausages as well?
Both smoke flavors are very similar. The offset is a bit more subtle than the electric smoker. I love using my electric smoker for sausages but somehow always migrate to my offset. Next sausage will be smoked in my PK100. 👍🏼
Joe can you help me with how you came up with the grams of everything I know you take your 24.3 lb multiply by 454 but how did you know how much to add on the for example chili powder,black pepper, yellow onions cilantro?
looks really good... one question, do you take the seeds off the Jalapeño ?
I always have. If you remove the seeds and membranes its not as hot and the heat is spread out better in the meat.
Have you ever been to Norco California?