How To make Chaurice(4) (Creole Pork Sausage Making)

Leah Chase's Gumbo z'Herbes recipe

Every Holy Thursday since the early 1950s, just about seven decades, Leah Chase has stirred up a gumbo z’herbes like none other. I must have been one of the lucky people who were represented in making a new friend for every green added to her huge pot. That adds up to a whole big bunch of friends for Miss Leah.

Get the recipe here:

BEST HOMEMADE DEER SAUSAGE EVER!!

#howto #deer #sausage step by step making fresh homemade deer sausage!

Nooch Sausage | Celebrate Sausage S04E29

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Today we are making the Nooch Sausage

You can find a printable recipe here:

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►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Kamado Ceramic Grill:

►SAUSAGE & SALAMI STUFF WE USE
Potato Starch:
Natual casings:
Sausage Pricker:
Kotai Chef Knife:
Thermapen ONE (meat thermometer) -
5 lb Sausage Stuffers:
# 12 Meat Grinder:
Stuffing Horn Cleaner:
Butcher Twine & Dispenser:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Custom Cutting Board:
Ph Meter by Apera Instruments:
Meat Slicer:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Robot Coupe Food Processor (high end):

If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers:


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Eric

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How to make Chorizo Sausages

Here in Southern California the stores sell chorizo as a spiced meat paste packaged in plastic. I saw an old BBC Two Fat Ladies episode in which Clarissa Dickson Wright used chorizo sausages. After doing a lot of research I found some recipes I could use to come up with my own way of making these sausages at home.

You might also like seeing how I make chorizo sausage meat paste:


See the full recipe on my web site at:


And some people tell me my voice has a natural ASMR quality.

Chile Relleno Sausage - How To Make Sausage

Thank you for watching this how to make sausage video. On this video, I take one of my all time favorite Mexican foods and make it into a sausage. This Chile Relleno Sausage has a ton of flavor, especially with the Mexican Chihuahua cheese and fire roasted poblano peppers. If you like making sausages and you happen to like chile rellenos as well, this is the sausage recipe for you.

Thanks for watching
Smokin Joe

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AMAZON LINKS
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RODE Mic Set Up -
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Here are the ingredients I used for this recipe:
15 pounds shoulder clod (you can use brisket)
10 pounds pork shoulder
160 grams KOSHER salt
45 grams black pepper
25 grams ground cumin
45 grams paprika
45 grams mild chile powder
10 grams hot chile powder (optional)
45 grams granulated garlic
45 grams onion powder
10 grams oregano
5 teaspoons speed cure (pink salt)
2.5 pounds roasted poblano peppers
2.5 pounds queso Chihuahua

Portuguese Spicy Chourico (Sausage)

Hello Everyone! I appreciate you stopping by:) This is a my Grandmas Portuguese Style Smoked Chourico, and you can use any cut of meat for example, pork leg or pork roast for this recipe works great..Give this a try you wont regret it!!!. :)

This Recipe is for 5 pounds ( Pork loin or Pork leg). I use 10 pounds of Pork loin in this Video so you would need to double the recipe if you use the same and make sure to use at least 15 % fat in this recipe and test the salt before stuffing the Casting by frying a little in pan, and please subscribe as I need 1000 Subcribers to continue making videos and growing this channel. Thanks for coming by!!!♥️


1/4 cup Smoked Paprika
1/4 Table Salt or to taste you can use a little less to start and adjust if needed
1Tbsp Ground Black Pepper or white pepper use less as it is a little stronger
1/4 to 1/2 cup Sambal Chilli paste or red pepper paste. I use red pepper paste usually but also Samal chilli paste if I dont have pepper paste around.
6 chopped Garlic Cloves
1 to 2 cups Red wine and adjust if needed

Marinade should be fairly moist.Keep in the fridge for at least 2 to 3 days for best results and mix 1 or 2 times during marination if dry add a little wine and continue marinating. Fill Casings and spread evenly in smoker at a low smoke temperature. keep an eye on them they should look dried up when finished and some may be ready before others it all depends how much you fill in your smoker. Smoke for 8 hours, but keep an eye on it it maybe ready sooner:)
Enjoy!!! its so good on its own and in many recipes????