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
Cumberland Sausage | Celebrate Sausage S03E30
Today we are making a Cumberland 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
Items used in this video:
#12 Grinder:
Natural Casings (i used 26-28mm sheep):
Ceramic Honing Rod (for Knife Edge Maintenance):
Stuffing Horn Cleaner:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) -
Sausage Stuffers:
Custom Cutting Board:
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 ►
►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Kamado Ceramic Grill:
►SAUSAGE & SALAMI STUFF WE USE
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) -
Ph Meter by Apera Instruments:
Sausage Stuffers:
Meat Grinder:
Meat Mixer:
Meat Slicer:
Stuffing Horn Cleaner:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Heavy Duty Vac Sealer:
Drying rack and tray:
Custom Cutting Board:
Butcher Twine & Dispenser:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
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 S02E05 - Smoked Jalapeno Popper Sausage
#celebratesausage
Today we are making the Smoked Jalapeno Popper Sausage. You can find a recipe for this sausage (with adjustable quantities) here:
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)
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:
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)
When sausage meets tteokbokki
#shorts #koreanstreetfood #tteokboki
Sotteok Sotteok (sausage + rice cake) is one of the most popular Korean street foods. It's so interesting to see how Korean street food has evolved. Back in the day, it was only rice cake on a skewer and today it combines rice cake and sausage ????
Recipe:
4 skewers
12 rice cakes
12 small sausages
For the sauce, mix 1 tbsp gochujang, 3 tbsp ketchup, 3 tbsp brown sugar or corn syrup or honey. I prefer brown sugar for the sauce. Add 1/2 tbsp soy sauce, 1/2 tsp chopped or crushed garlic and 1 tbsp water.
Blanch the rice cake and sausages in boiling water for 2-3 minutes. Let water drain and transfer them into separate bowls. Make cuts in the sausages. Skew rice cake and sausage in the following order: sausage (so) - rice cake (tteok) - sausage - rice cake - sausage - rice cake. Cut slits in sausages. This prevents oil splatter when frying the skewered sausages.
Fry the skewered rice cake and sausages in a heated pan with oil until golden. In a pan, mix gochujang, ketchup, brown sugar, soy sauce, garlic and water. Then, cook while stirring only for a few seconds over medium heat.
Brush the sauce over the skewers. You can also add some hot dog mustard (or mustard of your choice) and ketchup on top. Sprinkle some toasted sesame seeds or peanuts and enjoyyy ????
Vegan Sausage 2 Ways | Vegan Sausage Recipe Ideas
This video will show you vegan sausage 2 ways and will give you vegan sausage recipe ideas because you can use this recipe as a base for your own vegan sausage flavors.
❤ OPEN FOR MORE INFO!
Full Recipe:
Blog: veggierose.com
Instagram: instagram.com/veggierose
Pinterest: pinterest.com/theveggierose
Facebook: facebook.com/veggierose
BEST VEGAN RECIPES FOR YOUR FAVS
THE BEST TASTING Vegan Steak Recipe -
Vegan Calamari & Shrimp -
Vegan Cauliflower Wings | 2 Ways -
Vegan Chicken Tenders/Nuggets -
Easy Basic Vegan Sausage Recipe -
How to Make Gravy | 5 Minute Recipe -
Vegan Popcorn Chicken Bites -
Easy Spanish Rice Recipe -
Mouth Watering Vegan Ribs -
Easy Vegan Meatballs -
Vegan Crunch Wrap | Taco Bell -
Vegan Deli Meat Slices -
Vegan Chicken Bites | Jackfruit -
Vegan Chicken Alfredo -
Easy Vegan Dumplings | Potstickers -
How To Make | Firm Vegan Cheese | Shreddable -
How To Make | Firm Vegan Cheese | Shreddable #2 -
#veganfood #veganrecipes #veggiefam
❤Curious about going vegan?
Inspiring Documentaries (Can be found on Youtube or Netflix)
1. Earthlings
2. Forks over Knives
3. Blackfish
4. Food Inc.
5. Meat the Truth
6. Cowspiracy
7. What The Health
8. The Game Changer
If you made it all the way to the bottom of this description comment Veggie Fam
Celebrate Sausage S02E01 - Cajun Boudin
#celebratesausage
Thanks goes out to the Sausage Maker for Sponsoring this series. Through the month of October you can get a 10% off your order. Check them out here
Sausage Maker: Discount Code --- 2GUYS10
Today we are making Cajun Boudin. 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
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)
Maple Walnut Sausage Breakfast Sandwich ???? #recipes #vegan #shorts