How To Make Texas Brisket Sausage | Homemade Sausage Recipes | Artisan Charcuterie
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- Опубліковано 3 жов 2024
- How to make homemade sausage is something I always get asked. Making an artisan sausage for throwing on the grill or a charcuterie board is something you can learn to do at home. This video is an all-beef sausage, well that is if you do not count the hog casing that the sausage is stuffed into. This is an easy sausage recipe, but a flavorful sausage recipe. I have people rave about my Texas brisket sausage all the time and if you add a little jalapeno and cheese to it the flavor is elevated to a level that will send the crowds into a feeding frenzy. Please check out my sausage making playlist and my sausage cooking how to videos. Thanks for watching and please remember to share my video of "How To Make Texas Brisket Sausage | Homemade Sausage Recipes | Artisan Charcuterie". Now remember this is a fresh sausage, not a smoked sausage, so it does not need curing salt. Just throw it on the smoker and cook it to 155 degrees.
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Need something to make with this sausage? Here is an excellent appetizer recipe I love making with sausage. ua-cam.com/video/t1vvkuE3RNo/v-deo.html
Hello Cheff,it looks delicious,thank you for your time,as always, very informative.bessings.
Thanks Jose. Nice of you to leave a comment.
Yes Sir Chef! You can make me those sausages any day ! Great video Chef !
I will save ya a link Dutch come on down and get it.
I’ve been searching for a recipe similar to Lockhart Tx sausage. Kreuz, smittys, Blacks, Chisholm Trail etc. this is the closest I’ve seen. I’ll probably cut back on garlic, season before grinding, and only grind once. Their texture is coarse, and I love it! Tnx again!
Thanks for watching I am glad you liked the recipe
Same as op... i miss it
You made some marvelous brisket sausage. As for me, there is no such thing as too much garlic. The garlic was a nice addition. Cheers, Chef Johnny!
I am with you on the garlic Dwayne. Thanks for watching
Toss a handful of ice in at the end to push out the last of the meat. Super easy and no waste.
👍
Wow -have a meat grinder have never used it,, think this will be my debut - thx for sharing Chef!!
Thanks for watching. Get that grinder out and put it to work
I love the channel awesome job with them smoked sausages very nice😎👍
Scott thanks for stopping by and watching my video. Glad you enjoyed it.
Great video Chef! I haven’t made sausage in a few years. Your video makes me want to go buy a grinder and stuffer. 😎
That one came out well. Thanks for watching
I am so making this recipe and I will shoot a video with ALL CREDITS to you my friend......I loved all that garlic you added to this sausage. I am super sensitive to salt so I might have to play with the salt amount. Your smoked sausage looked delish Chef Johnnie. Thanks for always sharing your awesome recipes......Oh and btw....you look amazing in your NEW slimmer body.👍🏽Be Blessed and Stay Safe down there my friend. Josie🙏🏽💙
Thanks Josie you are a sweetheart I appreciate you watching.
If it comes in contact with food, it has to be NSF approved for commercial use(sale) or if it isnt, its a home only unit!!(for personal use)
EVERYTHING!!
NSF shows quality of a product but it is not mandatory. NSF does not deal every single type of food products but it does cover many types of food related products products. Thanks so much for watching this documentary appreciate it
You have to have 1k in the bank just to buy brisket now days
Prices have been ridiculous. Thanks for watching.
Yummy looks so good... Great video💕
Thanks I do appreciate you watching
@@TexasStyleCuisine your welcome
Put a stick of butter down the throat of that grinder and see that grinder go!!
Grinder sizes from smallest to largest are 12,22,32,42,55.
I think there is a #8 also
Use NSF approved for commercial use, if its no NSF approved its for home use only!!
Not the case for every bit of food equipment , maybe in some areas a jurisdiction could require it, but not mandated for everywhere. I do not know of any area that require it for everything. Now on power equipment like food processors and mixers they are required.
I love ❤️ your hat
Thanks, both of them came from Heads or Tails hats. I appreciate you watching
What kind of casing if you don’t want pork and the size ?
They make collagen casings you can use
Good stuff Chef! Love my MEAT equipment.🤘
Yep good stuff Joe.
Good video boss, I'm thinking that might be my next video. Hopefully I get mine like yours✌🏿👊🏿💯💯
Thanks for watching and commenting. I am glad you enjoyed it.
@@TexasStyleCuisine np.. I ended up pulling the trigger and I got it done. I just put the video up yesterday.. take a look and lmk what you think👊🏿
@@KillerMillerQue I sure will.
Thanks for letting me know.
I am here for this delicious recipe. I'm loving your new toys Chef Johnnie👈🏽😁
Thanks for stopping by and watching Josie.
Really enjoying your videos. Are you located around the Houston area?
Actually I near San Antonio.
Your place looks like the area around Tomball. Really nice!
Awesome stuff Chef Johnny. Thanks for the great vids.
RTFO!!! GB
Thanks GB. Appreciate ya stopping by.
Brother hello from Iola, TX. What plate size did you use? 10 mm?
Yes. I usually run it through twice. I like a little texture in my sausage.
@@TexasStyleCuisine So many versions on this. Thank you
@@cahoonm I think that is one of the fun things about making sausage, everyone can make it like they like it.
The hanks are awesome
Thanks for watching, glad ya liked it
I have never made sausage, I don't have the equipment to make it but I have found myself interested in learning here lately. Nice informative video chef!
Thanks buddy. And I shot a video using your spices last weekend. It will be out in a week or so.
Good video Sir
Thanks for watching. Glad you enjoyed it.
Chef Johnny......man I'm missing out those sausage must tasty as can be. Great tutorial video thanks for the sharing. Cheers!
Thanks for watching Stephen
That really looks good, made me hungry just watching.
Thanks for watching I do appreciate it. Glad ya liked it b
Great video thanks! I love my Meat Your Maker grinder and stuffer. I can't say enough good about them. I'm going to give this recipe a try. I have to say that I love the looks of that hunting knife in a couple of your scenes. Where can I get one?
I will have to watch it to remember which one it is. Thanks for watching.
Beef sausages?
Yes sir. I made them using a beef brisket. Thanks for watching
Awesome 👏 I love sausage but I don’t like to make it but I sure would like to eat it
That was a pretty good one. Thanks for watching, I sure do appreciate it.
Hello and thanks for the video! I am just getting into the sausage game and was curious about storing. I plan to vac seal my links i do not plan to use right away, will these keep without any other ingredients, like cure, for example? if so whats the rule of thumb on freezer life?
Oh! i almost forgot, since this is ground and not smoked, does it matter if you pick choice or prime?
Jourdan, be careful this sausage making is addictive. lol. No need for cures if you ae not cold smoking. You are making a fresh sausage so treat it like you would some breakfast sausage patties. I vacuum seal mine and throw them into the freezer. They will last you a long time if prepared like that. Thanks for watching and I am always here to answer questions if you need help.
@@TexasStyleCuisine thank you sir! I will definitely be following!
@@Confederate2348 Thanks
That “Meat” grinder is so quiet - was it even on? Beef brisket sausage - yes please
That is nice and quiet I tell ya. Never had one like that before. Thanks for watching.
looked good Chef! can't beat the meat....equipment!
Ya got a point there. Thanks for watching.
I never get tired of looking at your videos.I did something similar to this video.I used 10 lbs of meat and I put 9Tbl spoons of Kosher salt.It was salty.lol.I was figuring a tbl spoon per lb.Im gonna add more meat to the mixture to tone it down.I like to experiment when making sausage.Keep up the great videos.
You can usually figure 1.5-2% salt per pound Thanks for watching
thats some expensive sausage lol great video nice job
Actually no ad not to bad. HEB had the briskets night n for $2.29 so could have been worse. Thanks for watching
Keeping food safety in mind you would need to hot smoke it to 140° in under 4 hours. I would hate for someone be mislead and cold smoke these for 12-24 hours and they get sick do to not being clear. Always keep the 40-140 rule in mind..
Correct Ken. I thought I had explained that well enough. Guess not. But you are right if it is a cold smoke you have to use curing salts. If you are putting them on the pit and cooking them then they are good to go. That is why I kept referring to them as a greasy sausage not a smoked sausage. Thanks for watching and for pointing that out.
This is making me hungry 😋
That is the way I planned it. Thanks for watching.
Great video! Assuming you can hot smoke and not add the pink salt?
Yes, absolutely, You only have to add the curing salt if you are going to smoke it at a low temperature. You can make it as a fresh sausage and just throw it into the pit and cook it up.
you can list all the products why not list the recipe?
16lb brisket
9tbs kosher salt
5tbd black pepper
3tbs granulated garlic
1/2 vip minced garlic
There ya go sorry about that did. It realize I had forgotten to put in the recipe Thanks for watching
good eats thank you chef
Once again, thanks for watching Ton
Great video Chef!
Thanks buddy. Glad ya liked it.
Milk? Bread crumbs? What?
There are no fillers in this recipe. Many of my recipes do not have them. I do not feel they are always needed.
Yes
Glad ya liked it. Thanks for watching.
jesus that sun must be prety vicious in texas kitchens .
Sometimes it is. Thanks for watching
Using the schools stuff to make money lol
Actually no I use my stuff to teach charcuterie at the school. Last year the students made 12 different kinds of sausages. I bring my food trailer to the school to use on large events since our kitchen is so small and my trailer is better equipped. We use my bbq pits, my blackstone griddle, and anytime we need large pots I bring mine to the school. Thanks for watching, but in the future you ask questions before assuming the worst. You can message me on Instagram @texasstylecuisine or email me. The address is on my about page. Have a wonderful Wednesday.
@@TexasStyleCuisine still on schools time.
@@ericgonzalez3977 do you do anything besides complain??? I think with the use of all my equipment my time before school and after school that I put in the fraction of a cent I made from you watching they come out to the better.
@@TexasStyleCuisine ❤️❤️
@@TexasStyleCuisine Some people just don't understand the time, personal physical resources (like your equipment), and personal money teachers use on a daily basis. Love the videos and the weight loss. I found your channel researching weight loss.
I have a girlfriend lives in Texas name Ida Herring she does quilt making and coins she’s on live on week days you ought to come hang out with us one morning she’s live at 7:00 am weekdays ! She on UA-cam look her up
I will do that sometime
That image of the sausage in your intro is a total fail. Dry as hell, bider problems. Looks like you tried to stuff well done burger into casing.
Thanks for the view.
Well let’s see what you make I am sure it is much better with a great individual like yourself making it.
@@TexasStyleCuisine You need to go take Bill Dumas 1-on-1 course.
@@SOLDOZER Bill Dumas? Who is that?
@@TexasStyleCuisine Bill Dumas. Google him. He's the sausage guru all the top BBQ joints in Texas go to if they are looking for help with sausage or anyone at all that wants to learn sausage. He does 1-on-1 instruction at Brothertons Black Iron BBQ in Pflugerville.
Can you tell me how much pink salt to use per pound? I am going to make some deer sausage . I want to try and go raw ingredients instead of a package mix. I am also wanting to do a summer sausage. I just am not sure how much cure to use.
normally it is 1 tsp per 5 pounds of meat. But always check directions to be sure. Thanks for watching.
NOBODY calls it "brisket sausage" in Texas. Its just called "beef sausage". Are you even from Texas or you just a big hat and no cattle?
Well KingTroll since you call yourself a troll I not really sure a response is going to help. But here we go. Yes I am from Texas, born and raised. Throughout my life I have owned and raised cattle. Yep, I have a few big hats, Heads or Tails Hats out of Haskell Texas is my hat sponsor. I do know plenty of people that call it brisket sausage. Also you have to title a video properly to get views. Brisket sausage is a better name then beef sausage. Thanks for watching and for taking time to comment.