Making a Roasted Turducken Sausage
Today we are making a Roasted Turducken Sausage.
You can find a printable recipe for this Turducken Sausage here:
Knives Used in this Video (get 10% off automatically):
Dalstrong Chef's Knife (Frost Fire Series):
Dalstrong Boning Knife (Crusader Series):
Items used in this video:
Kitchen Boss Immersion Circulator:
Kitchen Boss Vacuum Sealer:
Thermapen MK4:
Sausage Stuffing Horn Cleaners:
#12 Grinder:
Kitchen Aid 7 qt Stand Mixer:
20# Electric Sausage Stuffer:
100mm (4 inch) sausage casings:
Custom Cutting Board: (use discount code 2GUYS15 at check out for 15% off ????)
If you would like to support our work you can do so in several ways:
1. Like, Subscribe, and share this video
2. Use our amazon link to get to amazon to make your purchases:
3. You can help support our channel through PayPal:
4. Patreon (where you get all sorts of cool discounts from companies your most likely already buying from:
Companies we use for our projects:
Dalstron Knives:
Sausage Maker:
Hailey Homes Custom Cutting Boards:
Thermaworks:
New England Cheese Making Supply Company:
If you need anything from Amazon you can help us out by using this link to get there:
Here are a few more things we use in our projects:
AMAZON LINKS:
Ph Meter by Apera Instruments:
Heavy Duty Vac Sealer:
Smokin-It Bella's Cold Smoke Generator
Meat Slicer:
Vitamix 750 Heritage Pro Model
Edge Pro Professional knife sharpening Kit #3
Iwatani Professional Chef Torch
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Kitchen BossSous Vide:
Commercial grade Sous Vide:
Chamber Vacuum Sealer
Butcher Twine & Dispenser:
Robot Coupe Food Processor (high end):
Hobart Edge Deli Slicer (high end):
EQUIPMENT LINKS
Small accurate Scale for spices:
Large Capacity Scale:
1.5hp #22 Meat Grinder:
#12 Economical Meat Grinder:
5# sausage stuffer:
20# Electric Sausage Stuffer:
Stainless Steel Dutch Cheese Press:
33# capacity scale:
Hand heald vac sealer:
Heavy Duty Vac Sealer:
Thermapen Mk4 -
DOT Kitchen Temperature Reader -
Signals (4 Channel Temperature Probe) -
Extra Big and Loud Kitchen Timer/Alarm -
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
(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)
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:
Use the coupon code 2GUYS10 for a discount off your purchase.
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) -
Support the Channel with Patreon ►
Merch ►
Reddit ►
Amazon Shop ►
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)
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This is a recipe for a CREOLE OYSTER RICE DRESSING. We use fresh Louisiana oysters, their liquor and Creole chaurice sausage to make a light and flavor packed springtime dressing that goes well with most meats. Served as an entree or side dish this oyster rice dressing is sure to be a hit.
Give this good luvin from the oven recipe for CREOLE OYSTER RICE DRESSING a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
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????????????????????????????????????????????:
1 quart GULF OYSTERS (reserve liquor)
¼ pound fresh CHAURICE SAUSAGE
3 tablespoons SALTED BUTTER
1/3 cup SHALLOT
1/3 cup CELERY
1/3 cup GREEN BELL PEPPER
2 teaspoons CREOLE SEASONING, divided
1 ½ cups LONG GRAIN RICE, uncooked
2 cups OYSTER LIQUOR plus WATER
1 1/2 tablespoons WORCESTERSHIRE SAUCE
1 teaspoon fresh THYME LEAVES
1/4 teaspoon TABLE SALT
1/4 cup GREEN ONION, sliced
2 tablespoons FLAT PARSLEY
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????
Celebrate Sausage S02E24 - Chile Relleno Sausage @SmokinJoesPitBBQ
#celebratesausage
Today we are making the Chile Relleno Sausage. You can find a printable recipe (with adjustable quantities) here:
Be sure to check out Smokin Joe's Pit BBQ You Tube Channel:
If you have any suggestions for next years Series be sure to leave them in the comment section below.
Take advantage of the discounts that this year's sponsor's are offering:
Thermaworks (Discount Expires 11/30/21): (USE DISCOUNT CODE ---- CelebrateSausage )
The Sausage Maker (expires October 31st 2021): (USE DISCOUNT CODE ---- 2GUYS10 for 10% off order)
Dalstrong Knives: (10% off your order by clicking the link)
Smokin-It Smokers: (USE DISCOUNT CODE --- ChefEric2021)
Hailey Homes Cutting Boards: (USE DISCOUNT CODE --- 2GUYS15 at check out for 15% off ????)
Jende Industries: (USE DISCOUNT CODE --- 2Guys for a 10% discount off anything in your cart)
items used in this video:
Knives:
Sausage Grinder:
Sausage Stuffer:
Digital Smoker:
Cold Smoke Generator:
Accurate Scale for spices:
Large Capacity Scale:
Custom Cutting Board: (use discount code 2GUYS15 at check out for 15% off ????)
If you would like to support our work you can do so in several ways:
1. Like, Subscribe, and share this video
2. Use our amazon link to get to amazon to make your purchases:
3. You can help support our channel through PayPal:
4. Patreon (where you get all sorts of cool discounts from companies your most likely already buying from:
Here are a few more things we use in our projects:
AMAZON LINKS:
ICucina Table top Grill:
Kitchen Boss Sous Vide:
Ph Meter by Apera Instruments:
Sharpening Lapping Plate for sharpening knives and plates:
Heavy Duty Vac Sealer:
Smokin-It Bella's Cold Smoke Generator
High End Accurate scale to .01g:
Economical precision scale:
Meat Slicer:
Vitamix 750 Heritage Pro Model
Edge Pro Professional knife sharpening Kit #3
Iwatani Professional Chef Torch
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
InkBird Sous Vide:
Commercial grade Sous Vide:
Large chamber Vacuum Sealer
Butcher Twine & Dispenser:
Robot Coupe Food Processor (high end):
Hobart Edge Deli Slicer (high end):
EQUIPMENT LINKS
1.5hp #22 Meat Grinder:
#12 Economical Meat Grinder:
5# sausage stuffer:
20# Electric Sausage Stuffer:
Stainless Steel Dutch Cheese Press:
33# capacity scale:
Hand heald vac sealer:
Heavy Duty Vac Sealer:
Thermapen Mk4 -
DOT Kitchen Temperature Reader -
Signals (4 Channel Temperature Probe) -
Extra Big and Loud Kitchen Timer/Alarm -
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
(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)
Making Portuguese Chorizo with Rodrigo Duarte at New Jersey's Caseiro e Bom
Watch the full series and get recipes at
Butcher Rodrigo Duarte shows us how to make traditional Portuguese chorizo at his shop Caseiro e Bom, in Newark, New Jersey. To make his sausages, he uses pork shoulder, garlic, salt, paprika, and red wine as a preservative.
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The Culinary Institute of America:
The CIA at Copia:
CIA Restaurant Group:
CIA Food Enthusiasts programs:
CIA ProChef:
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.