Chef Tom got bit by the sausage bug!🤘 Nice job!

@allthingsbbq

Жыл бұрын

Thanks for watching!

@jasonj6568

Жыл бұрын

Joe the sausage guru! You,two need a collab video!!

@theathjr

Жыл бұрын

All I could think about while watching this video was Smokin Joe’s Bbq! Lol. Great Job Tom ! Wassup Joe !

Chef, I really appreciated how well you lubed that natural casing onto the sausage horn.. breakage could end up being very expensive 😂

Looks great chef!

Awesome recipe thanks for sharing happy cooking

Looking tasty!

I've always thought sausage making was a labor of love,however it sure is good when it's cold outside,besides I love simple tacos outta the pan...Great Video.!!!

@allthingsbbq

Жыл бұрын

Thanks for watching!

Throwing it into the stuffer works the best. I use to push it, like you show until I moved to Germany and learn how they do it. Much better results. The trick is to make large softball size and throw it hard into the stuffer.

Hey, Let's be good to one another!! Another great video.

OMG! Amazing!

TIL...Sausage makers measure in percentages, like bakers. Looks delicious. So many BBQ joints offer hot links, but their heart isn't in it.

Really tasty looking sausages. Cheers, Tom! 👍👍✌️

@allthingsbbq

Жыл бұрын

Thanks for watching!

Awesome chef!!

@allthingsbbq

Жыл бұрын

Thanks for watching!

Wow, looks awesome!

@allthingsbbq

Жыл бұрын

Thanks for watching!

Man they look awesome 👍

@allthingsbbq

Жыл бұрын

Thanks for watching!

Love that hat!! "don' trip" Lol

Clear explanation and video on making sausage. I will copy your steps. THANKS

@allthingsbbq

Жыл бұрын

Thanks for watching!

Quick tip, make sure your beef is around 32 degrees when mixing otherwise your fat will steer.

Great job

Love it will try 🤘😊

Yum! 🔥🔥🔥

This Awesome!!!

@allthingsbbq

Жыл бұрын

Thanks for watching!

Wow .... nicely done Tom. I have made a lot of venison and pork sausage, some good, some not so good .... but that looks phenomenal

@allthingsbbq

Жыл бұрын

Thanks for watching!

@scott729

Жыл бұрын

@@allthingsbbq one time making venison summer sausage I read the recipe wrong and added 9 Tablespoons of crushed red pepper when it should have been 9 tsp. It was a 5 lb batch ... needless to say, it was NOT well received, lol.

Awesome sauce Chef

@allthingsbbq

Жыл бұрын

Thanks for watching!

U make snags to man that's awesome 😎

As always chef. 👍

Damn. My mouth is watering.

@allthingsbbq

Жыл бұрын

Thanks for watching!

Hey chef any recommendations on cuts to use if we're buying from the store and don't have brisket trim? I'd hate to use such a good recipe on regular old 70/30 ground beef

Our you kidding brisket hot links? Sounds Awesome 👏

@allthingsbbq

Жыл бұрын

Thanks for watching!

all i got to say is im hungry now yumm

Gumbo or jambalaya would be awesome!

Yeah Buddy!!!

Great video!! Have you made Shskashuka? I am very curious as to how you would make it.

@allthingsbbq

Жыл бұрын

Thanks for watching! Will add that to the list!

Looks great! Why no curing salt for this recipe?

@kyleankiewicz3303

Жыл бұрын

Guessing because he didn’t actually cold smoke. Which is closer to 150 degrees

While sitting in the drs. Office watching chef Tom make Brisket Sausage, my dr. Calls me in and says have you been eat healthy 🫣yes sir I said 😇I was just waiting ATBBQ chef Tom make brisket Sausage he laughed lol I gotta try those he said 🤣🤣😂 👍🏾✌🏾🙏🏾

@allthingsbbq

Жыл бұрын

😂 That's awesome. Thanks for watching!

Need to sell them..ill buy some for sure

Jalapeño cheddar next Chef????

How do you get the last bit of meat out of the stuffer into the casing?

Is dried milk powder similar to maltodextrin as a binder? Does it change the flavor?

"Great snap on that skin". At what point in the process does a hog intestine become a skin? Those sure look good! There is BBQ joint in Luling, Tx. that sells hot links in a box of 25 links. I like to support them when Im out that way and bring a box home.

@russellhawk2592

Жыл бұрын

It becomes skin when it is stuffed with a sausage mixture. He used the term correctly.

You don't need to use curing salt rather than regular?

I used to throw away the deckle fat and just use the softer fat. But it looks like deckle fat tastes just as good and renders well?

I recently learned that if you cut it across, it lools like a star thrugh a telescope.......

Wouldn't the water bath rinse off the smoke flavor on the outside of the link?

Smoked paprika, cayenne. Looks like you added turmeric as well

@allthingsbbq

Жыл бұрын

Here is the complete recipe: www.atbbq.com/thesauce/brisket-hot-links

Can you do a chicken sausage recipe like this one?

Chef one question I have is you always hear the importance of keeping the meat cold so it doesn’t smear but then you mix it like crazy to get the “protein extraction” and make it “sticky” so what is the difference? I’ve never understood this in any sausage making recipe I’ve seen or read.

@jonathanchausse3183

Жыл бұрын

Mixing emulsifies the sausage mixture. Very different from the fat getting too warm. The protein is emuslifying, not the fat. If you cut a cross section of the sausage cold, you would see pockets of fat.

I’ve never let my casings sit like that. Is that why hog casings come out chewy for me? I never can get that firm snap from my links

What type of gloves do you use?

@allthingsbbq

Жыл бұрын

www.atbbq.com/accessories/gloves/food-handling-gloves/csp-black-disposable-nitrile-food-handling-gloves-extra-thick.html

What are your shipping and handling costs for overseas again?

@allthingsbbq

Жыл бұрын

At this time, we do not ship internationally. Just in the US. We are hoping to offer international shipping soon.

whoa mumma

I'm just imagining someone going through the entire process of making this sausage and their kid insists on putting ketchup on it.

@allthingsbbq

Жыл бұрын

😂😅

Most hot links are chicken and pork i thought. But i guess that doesn't matter?

Anything other than pork casing that can be used I have a pork allergy

I feal like I just cheated on Chud! 😫

The butcher shop by me doesn't make them for me.... yyyyyyy!

What kind of fat? Beef fat or pork fat?

@allthingsbbq

Жыл бұрын

Beef. Thanks for watching.