How To Make Green Onion Sausage Recipe | Made With Meat Grinder
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Today you will Learn How To Make A Great Green Onion Sausage. Chef Lance shows you everything you need to know to create a tasty batch of green onion sausage. This video will show you how we grind our deer meat using the Made With Meat grinder, and the proper technique to smoke this type of sausage. Experience this in person
Bone Stock Recipe Is Available On Our Site:
Chef Tips:
*Curing salt is very powerful and goes a long way. The ratio is 1tsp per 5lb of meat.
*Curing salt slows the growth of botulism spores.
*Nonfat Milk Powder acts as a binder. It also aides in moisture retention.
*Store grinder parts in freezer for a few hours before grinding.
*When Freezing, always label and date your product.
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Watch Our Other Recipe Videos:
Deer Processing Tutorial:
Easy Deer Recipes! Make Axis Deer Wellingtons
Wild Boar Recipes! Pan Fried Boar and Brie
From Field To Table Preview:
It's Like Nothing Else:
Talk about a “Trophy Meal”! Hunting can bring us together in ways we could never expect and we're so grateful for it.
Other Videos From Outdoor Solutions
Introducing From Field To Table:
Outdoor Solutions Long Range Schools:
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 ►
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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)
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????
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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How to make Bavarian Smokies, Smoked Bavarian Sausage. Recipe Included!
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In this episode I give you the process and recipe on how to make the smoked Bavarian Sausage aka Bavarian Smokies.
These are sometimes used in German Currywurst but over in North America they are often served with a bun an sauerkraut.
The recipe is as follows:
Salt 15g/kg
White Pepper 3g/kg
Mace 0.5g/kg
Coriander 0.5g/kg
Allspice 0.5g/kg
Paprika 1.5g/kg
Ginger 0.5g/kg
Garlic 1g/kg
Liquid Smoke 0.5g/kg
Cure 5% 3g/kg
Sodium Erythorbate 0.5g/kg
Binder 10g/kg
Ice 100g/kg
If you feel up to it here is a link to Patreon:
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:
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)