How To make Sausage 2
1 1/2 kg ground pork (shoulder cut)
1 1/2 kg ground beef (brisket, round, or sirloing)
2 tsp dried sage
2 tsp crushed red pepper
2 tsp paprika
2 tsp ground cumin
2 tsp dried sweet basil
2 tsp aniseed
2 tsp dried oregano
dash salt and ground black pepper
1. Mix the meats with the spices. For sausage links, attach 6 cm sausage casings to the stuffer nozzle on a hand meat grinder. Stuff the casings to the desired length, cut the links, and secure the ends with string.
2. Barbecue at 225F/110C for 2 hours or slow-smoke at 185F/85C for 4 hours. For sausage patties, form the meat mixture into a roll and cover with wax paper. Slice the roll into patties and peel off the wax paper. Patties can be fried or grilled.
Difficulty : moderate - patience needed. Precision : measure ingredients.
How To make Sausage 2's Videos
Celebrate Sausage S02E02 - Jalapeno Cheddar Smoked Sausage
#celebratesausage
Thank you Dalstrong for sponsoring this video. Check them out and claim your discount here: (10% off your order by clicking the link)
Today we are making Jalapeno Cheddar Smoked Sausage. You can find a printable recipe (with adjustable quantities) here:
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 31ts 2021): (USE DISCOUNT CODE ---- 2GUYS10 for 10% off order)
Dalstrong Knives: (10% off your order by clicking the link)
Hailey Homes Cutting Boards: (USE DISCOUNT CODE --- 2GUYS15 at check out for 15% off ????)
Smokin-It Smokers: (USE DISCOUNT CODE --- ChefEric2021)
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:
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)
How to Make Cajun Andouille Sausage
If you would like to support our work visit us at Patreon:
This is a quick video on how to make Andouille Sausage from start to finish. If you have any questions please let me know.
We invite you to check out our new Amazon storefront. We are part of an affiliate program. This simply means that we receive a small percentage of any purchase that is made using the links we provide.
We use The Sausage Maker for all our sausage projects (They have a little bit of everything).
This is my recommendation for my absolute favorite thermometers.
• Thermapen Mk4 -
• Magnetic silicone boot for Thermapen -
• DOT Kitchen Temperature Reader -
• Signals (4 Channel Temperature Probe) -
• Extra Big and Loud Kitchen Timer/Alarm -
• Pocket Temp/Humidity Meter:
Smokers by Smokin-it:
Cold Smoke Generator by Smokin-It:
Thermometer (Thermapen Mk4) -
More traditional Andouille Sausage Recipe's: (IF YOU PLAN ON COLD SMOKING YOU NEED TO USE CURE #1 IN YOUR RECIPE)
This recipe is a little wilder and goes deep into the Creole heritage with African roots (my Favorite):
Makes 5# of Sausage (try to use a 30% fat ratio. Boston But works great)
5 Pounds of Boston Butt (fat cap on)
1 Cup of ice cold water
Sugar 3.4 grams
Cure #1 5.7 grams
Salt 38.6 grams
Cayenne 3.4 grams
Pepper Flakes 4 grams
Black Pepper 4 grams
Smoked Paprika 11.4 grams
Minced Garlic 34 grams
Mustard Powder 3 grams
All Spice 1 gram
Clove 2 grams
Ground Bay Leaves 2 grams
Ground Mace 2 grams (if you don't have mace then you can use 4 grams of nutmeg)
Ground Thyme 5.7 grams
Non Fat Powder Milk 45.4 grams
Instructions:
Rinse your natural hog casings (we use 32-34mm) in water (minimum 30 minutes). Change water out frequently and before you use your casings give them a thorough rinse by filling them up with water and draining them out.
Mix seasonings and water together and place in freezer to chill.
Grind your meat and fat together. If you want a more traditional andouille then grind 1/2 your meat & all your fat on the coarsest plate (I use 12mm), then use the stuffing plate (with the blade on) and run the rest of your meat through your grinder. If you don't have a stuffing plate you can course chop the rest of your meat by hand.
Mix your meat with your seasoning/water mix. Mix well till you achieve a tacky and sticky consistency. If you are mixing by hand them make sure to meat is very cold. If you are using a meat mixer or kitchen aid stand mixer this process will only take 6-8 minutes,...
Stuff your meat into your casings and link them up. Prick the sausages with your sausage pricker looking for any unwanted air pockets.
Let hang in room temp to dry for 3 hours (this helps bind the casing) then refrigerate. The next day take the andouille out of the fridge and let it come to room temperature (2 hours)
Cold smoke for 6 hours with your favorite choice of wood (in Louisiana Pecan is a popular choice. You can mix and match as we use pecan and hickory for this recipe.
After 6 hours turn your smoker on and get your temp to 140F and slow cook for 3 hours. After 3 hours slowly raise your temp to 190F and cook till the internal temp of the andouille reaches 155F.
Once your sausage reaches 155F spray it down with water to cool the andouille down. This will prevent the skin from getting wrinkled. After you have thoroughly sprayed with water place in an area to hand for about 3 hours to bloom. This will enhance their color. Once this is done you can place them in a zip lock bag and refrigerate for 24-48 hours.
At this point you are ready to enjoy your sausage. If you want to freeze them then vacuum seal and place them in the freezer (good for 9 months) If you want to keep it in the fridge it will be good for about 1 week to 10 days. Try this in Gumbo, Jambalaya, Red beans and Rice, White Bean Soup, Pizza, with eggs, by itself with some mustard and crackers. Whatever you want. Please let me know if you make this recipe and how it came out!!
Don't forget to subscribe for more recipes and more cool videos
Eric
Celebrate Sausage S02E22 - Doctor's Sausage
#celebratesausage
Today we are making the Doctor's Sausage. You can find a printable recipe (with adjustable quantities) here:
Thank you Thermaworks for sponsoring this video. Be sure to check them out here ( and use the discount code -- CelebrateSausage
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:
Bologna Casings:
Ascorbic Acid:
Sausage Grinder:
Sausage Stuffer:
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)
Easy Summer Sausage Recipe - Great for Beginners
Today we are talking about Summer Sausage.
You can find a printable recipe for our Summer Sausage here:
Items used in this video:
Kotai Chef Knife: (for 15% off use discount code - 2guys )
MK4 Thermapen (Accurate Thermometer):
Iwatani Professional Chef Torch:
Small accurate Scale for spices:
Insta Cure #1:
Nutritional Yeast:
Encapsulated Citric Acid:
20# Electric Sausage Stuffer:
Meat Grinder:
Smokers (I use the 4D WIFI):
Butcher Twine & Dispenser:
3 Summer Sausage Casing:
Stuffing Horn Cleaners for your sausage stuffer:
Stainless Steel hooks:
Sausage Pricker:
Ph Meter by Apera Instruments:
Heavy Duty Vac Sealer:
Smokin-It Bella's Cold Smoke Generator:
Custom Cutting Board:
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:
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:
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)
Cajun Chicken and Sausage Jambalaya #onestopchop
I can’t do shellfish, so this is it!
Don’t forget to like, comment and subscribe. Turn on your post notifications and share to ALL your friends and family.
Ingredients
1 lb chicken thighs, cubed
13 oz. Cajun andouille sausage (can sub Turkey sausage)
1 1/2 cups med-long grain rice
2 celery stalks, diced
1 green pepper, diced
1 yellow onion, diced
4 cloves minced garlic
1 Tbsp tomato paste
1/2cup crushed or diced tomatoes
28 oz. Chicken broth
1 Tbsp avocado oil
2 Tbsp all purpose seasoning
2 tsp garlic and herb seasoning
2 tsp Cajun seasoning
Green onions for garnish
Join the family and cook with me!
TikTok:
Twitter:
Instagram:
Snapchat:
Facebook:
Pinterest:
For business inquires only ➢ onestopchop21@gmail.com
How to make a Roasted Garlic & Smoked Sausage
Welcome. Today we are making roasted garlic smoked sausage.
You can find a printable recipe (with adjustable quantities) here:
Need kitchen knives? We've teamed up with Dalstrong. Check out their awesome selection and get an automatic 10% off by clicking here:
Items used in this video:
Smokin It Smoker #4:
Bella's Cold Smoke Generator:
MK4 Thermapen:
Sausage Casings:
Insta Cure #1:
Electric Sausage Stuffer:
#22 1.5hp Meat Grinder:
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:
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:
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:
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)