How To make Chaurice Sausage
2 1/2 pounds Pork butt -- cut into 1" cubes
1/2 cup Chopped garlic
6 teaspoons Chili powder
4 tablespoons Paprika
2 teaspoons Cayenne pepper
2 teaspoons Ground cumin
2 teaspoons Salt
1 teaspoon Crushed red pepper
1/2 teaspoon Dried oregano
1/2 teaspoon Dried thyme
1 teaspoon Freshly-ground black pepper
1 teaspoon Onion powder
1/2 teaspoon Garlic powder
Prepare the smoker. In a large mixing bowl, add the pork. In a small mixing bowl, combine the r emaining ingredients together. Mix well. Toss the pork with the seasoning and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. Or a food processor could be used. Stuff 1/2 of the mixture into 1 1/2-inch casings, forming 6-inch links. Form
the re maining meat into three 1/2-pound patties. You can either use the sausage fres h or smoked. For the smoked sausage: Place the sausage in the smoker and cook for 10 to
15 minutes. This recipe yields about 2 3/4 pounds of sausage.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A63 broadcast 10-20-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-08-1997
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South Carolina Onion Sausage | Celebrate Sausage S04E02
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Today we are making the South Carolina Onion Sausage
You can find a printable recipe here:
Visit the Sausage Maker for all your sausage making supplies:
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The giveaway for the stuffer has been awarded. Check the pinned comment for what's available.
►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Kamado Ceramic Grill:
►SAUSAGE & SALAMI STUFF WE USE
Non Fat Dry Milk:
Natual casings:
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:
Sausage Pricker:
Kotai Chef Knife:
Thermapen ONE (meat thermometer) -
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Items we use often:
Custom Cutting Board:
Ph Meter by Apera Instruments:
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
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):
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Celebrate Sausage S01E20 - Spanish Chorizo
#Celebratesausage
Welcome to Celebrate Sausage. Today we are making Spanish Chorizo.
You can find a printable recipe for this Spanish Chorizo here:
If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon:
Knives that we recommend
Kotai Chef Knife:
For 15% off your order use the discount code: 2guys
We want to thank the sponsors of this years show and we invite you to check out their stores for your charcuterie needs.
The Sausage Maker:
Casings:
Cures and Binders:
Stuffers:
Grinders:
Smokin It Smokers:
Eva-Dry Dehumidifiers:
Apera Instruments pH meters:
If you have a YouTube channel and would like to be considered for a part in Celebrate Sausage 2021 or if you are a company and would like to talk about sponsorship you can contact me here:
CELEBRATE SAUSAGE SPECIAL: Meredith Leigh's Online Charcuterie Intensive Workshop. Her classes cover a wide range of topics for the beginner and the advanced sausage maker. She has extended a special Celebrate Sausage discount till December 31, 2020.
You can check out her online course here:
Add the coupon code: CELEBRATESAUSAGE for a discount on on class or the entire course..
Books featured on this series:
Charcuterie for Dummies (Mark LaFay):
Pure Charcuterie (Meredith Leigh):
The Ethical Meat Handbook (Meredith Leigh):
Charcuterie (Michael Ruhlman):
Salumi (Michael Ruhlman):
Also be Sure to check out our Amazon Store front to see all the things we use:
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Vitamix 750 Heratige Pro Model
Vacmaster Vacuum Sealer
Chef's Knife Yaxell Gou 8inch
Wusthof Boning Knife
Edge Pro Professional knife sharpening Kit #3
Iwatani Professional Chef Torch
Sous Vide (For home use):
Apera pH Meter w/meat probe (Bluetooth):
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 2200
Dehumidifier Eva-Dry 1100:
TaoTronics Humidifier
My Absolute favorite thermometers:
• Thermapen Mk4 -
• DOT Kitchen Temperature Reader -
• Signals (4 Channel Temperature Probe) -
• Extra Big and Loud Kitchen Timer/Alarm -
• Pocket Temp/Humidity Meter:
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
Cajun Green Onion Sausage | Celebrate Sausage S04E03
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Today we are making the Cajun Green Onion Sausage
You can find a printable recipe here:
Visit the Sausage Maker for all your sausage making supplies:
Use the coupon code 2GUYS10 for a discount off your purchase.
►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:
Support the Channel with Patreon ►
Merch ►
Reddit ►
Amazon Shop ►
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Nooch Sausage | Celebrate Sausage S04E29
Join this channel to get access to perks:
Today we are making the Nooch Sausage
You can find a printable recipe here:
Visit the Sausage Maker for all your sausage making supplies:
Use the coupon code 2GUYS10 for a discount off your purchase.
►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:
Support the Channel with Patreon ►
Merch ►
Reddit ►
Amazon Shop ►
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Romanian Sausage from, Home Production of Quality Meats and Sausage.
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The Romanian Sausage is now for sale in my store. It made the top 5 sausages of the month list. The spices are really subtle but really well balanced. Also the texture and meat combination of this sausage are great. The Romanian Sausage was a hit and if you get a chance id recommend you give it a try!
If you feel up to it here is a link to Patreon:
If you guys would like to give it a try here is a link to Home Production of Quality Meats and Sausage:
If you guys need a grinder to get you started on your home sausage making journey here is a link:
If you guys need a stuffer to make your sausage making process smother here is a link:
If you guys are looking for a nice knife set here is a link: