The number of small tips that you add in these videos is incredible and so helpful to someone who is just starting in the sausage making world! Thank you!

Love the back to back onion sausage recipes. A versatile ingredient that I hadn't considered using for sausages. This is another one I will be making.

Thanks for clearing up the reason for drying out the sausage.

Thanks, Eric. I'm probably one of a bunch of people who have been requesting a Cajun sausage, and boy, did you deliver!! Thanks so much!!!

I made these sausage twice and loved them and my son and grandchildren love them so much i can't keep them in the freezer and they want more of them. Thank you

Lovely!

Started curing meats about 5 months ago, and am now on my 6th recipe, all from your website. Thanks for all the great content.

@MrPhilTakken

Ай бұрын

Excellent channel isn't it?

In Europe, sausages are so popular. Italian sausages, German sausages, Polish sausages, Spanish Chorizo, you name it.

Hi, as an ex-butcher from the UK this recipe is amazing. This is on my list as a must, the ingredients and spices are my kind of thing. I can’t believe you’ve not got more subscribers. Great video, content and information are spot on. Keeping up the good work 👏🏻👏🏻🍖🥓💥🍺

@TheDevnul

9 ай бұрын

Yea, he should have a million subs. I think it’s just the fact that you need some specialized equipment. But once you start to make your own sausage it’s game over. You’ll be hooked. The taste the texture and the fact that you know exactly what goes into your sausage makes it the bast. And Eric’s recipes and calculator makes it super easy.

@juliewoods6534

8 ай бұрын

Do you still call them bangers?

@Nttmf

8 ай бұрын

@@juliewoods6534 we do call them bangers if it’s a British pork sausage. Hence, bangers and mash, a comfort food meal which is delicious.

I really want to thank you guys for the amazing job providing the best tips to make sausages, i'm pretty new in this and i learned so much specially in this channel, i already try this cajun recipe, Argentinian and colombian as well and the are amazing, i also started my sausage startup business and is going very good , thanks for the opportunity to learn and grow with your channel it's quite expensive for me to buy some products from your store because the shipping to canada it's pretty high and also some products are not allowed to import in canada ( non fat milk powder,) something that i can't get here or i didn't find it yet even i have a sausage supply store pretty close to my house , thanks again and you guys are helping me to save money to buy my first house thanks 😊😊

Best month of the year!

LIQUID: For years I've been using Gin from the freezer. I figure the freezer is

Me encantan estas series, cada día aprendo algo nuevo

As being Cajun as you can get . Yep born and raise on Avery Island, La. I have to say good job on the sausage making . I will throw you another way we eat fresh pork & green onion sausage. Rice and gravy !

@claylatour1899

5 ай бұрын

Same here. Smothered it down with some onion in a water and tomato sauce gravy until the casing is tender and the gravy reduces a little. Put over rice it’s amazing. We eat that quite a bit. Key for me is to let the sausage and onions brown and caramelize good and when you put the can of tomato sauce in let it simmer long enough to darken just a little. Add water or broth and let simmer for about an hour and reduce down just a little.

Have you ever made a lamb sausage? My Sicilian grandfather, straight from the old country to the Bronx, use to make a fresh lamb sausage. It was like 75/25 with beef fat. He put fresh minced garlic, fresh peperment, fresh parsley, fresh Basel, Sicilian Med.Sea salt, (of course), a little Chianti, small amount of dark brown sugar and crushed red pepper flakes, and cracked black pepper. He put them in pork casings because the lamb casings were two small. All by hand in a small kitchen in a Bronx brownstone. It was some of the best food I've ever eaten. He served it with homemade linguine in a white wine cream sause.with frech grated Romono and a glass of the same Chianti.

This is one of my favorites. Done it, smoked it, and is great. Have not been able to get them to not shrivel up, they shrivel up before I even get to put them in cold water. The flavor is wonderful, as the original recipe. Thanks

@2guysandacooler

4 ай бұрын

Nice. Glad you like them. The shriveling could be from some minimal fat leaking out of your sausage during cooking.

@larisamejia9999

4 ай бұрын

Thank you so much@@2guysandacooler

Love it! Thanks for all your great videos!

Every time I watch your videos my mouth waters. Thanks for all the knowledge.

Love this recipe

I love cajun so this is a definite to try.

Thank you for putting all your knowledge out there for us!!!!!! I can't tell you how much I appreciate your channel! Thanks again!

@2guysandacooler

9 ай бұрын

You are so welcome

Made the cajun green onion sausage. Used 35% venison. Cut the cayenne pepper down just a bit. Seemed like a lot of green onions at first but works. They are AMAZING!!!

Love all of your recipes - trying to work my way through them all!

This sounds awesome! Love me some Cajun cooking!! Never thought about making something like this.

Eric, you nailed this. I made it exactly as written and it turned out fantastic! The flavor, the heat, it's all there. I loved it so much that I am making your kielbasa recipe this weekend. Thanks so much for sharing!

We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter. 25 LB Electric Sausage Stuffer from The Sausage Maker: kzread.info/dash/bejne/YodstdyMYsu0adY.html In order to enter this final giveaway, you must go to the specified video link above. Good Luck.

Well now I have to decide which onion sausage to do first. Both look fantastic. I really like how you did onion sausage recipes back to back two ways fresh and smoked. Another great video Eric. Cheers

Another great addition to the to-do list!!

love it

mouthwatering. Cajun sausage looks juicy and good color!

What a great looking sausage, and pretty straight forward and versatile

Love it

Great recipes, keep them coming. Thanks

Amazing

Thank you for another great video Eric. The content you put out has been a great help in my sausage making journey. I look forward to every new video of Celebrate Sausage season 4!

This looks excellent, can't wait to try

I love spicy and this looks and sounds amazing! I will be giving this a try!

Definitely going to try this one out, thank you for sharing recipes

Looks great

Looks delicious.

That look amazing!

These sausage series are definitely interesting recipes but this one is a must try!

This sausage looks delicious. Thanks for the video. Can’t wait to try it!

really sounds like a great recipe. Love your videos

Looks great. Thanks for the video.

Those look absolutely delicious

So happy to have another onion sausage recipe.

Outstanding, another one I'm going to have to try.

What a great recipe, I’m definitely printing this off, as soon as I have some room in my freezer I’m making this one for sure, thanks for sharing your Cajun heritage with us, god bless brother. 🇮🇹😎🇮🇹

Awesome video, you've definitely helped me understand sausage making, love how you've broken it done with basic stuff like stuffer and mixer, and grinder, as most of us just have that, but definitely agree that everyone should at least have a dedicated stuffer so much easier

Another one i need to try! ❤

Gotta give this a try, thank you

amazing

Love the onion tops. I cut them all summer from the garden and use them in all sorts of dishes. I can add sausage to the list now.

Looks delirious, will have to make it too.

Looks very good!

We love cajun too!

This looks and sounds delicious, and I cant wait to give it a go

My family loves Cajun food … I’m gonna surprise them this weekend with some green onion sausage … Thanks guys

Looks amazing, I do love onions!

ok so sausage week is going to be lit this year.

I tried the andouille and chaurice sausage that you did previously and they were amazing. I can't wait to try this one. Again; thank you!

Another wonderful sausage to add to the to make list. Keep up the great work.

Looks great as usual. This is one I'm definitely going to try myself.

We stuff mushrooms caps with this sausage and toss them on the grill (meat side down first) Cousin likes to slather with BBQ sauce to finish. Yummy appetizer!

@2guysandacooler

9 ай бұрын

I bet that's delicous!!

Andoullie is great in cornbread dressing! Used it at Thanksgiving, and stuffing quail. Serve with port wine cranberry sauce. Transition from contemporary to modern .believe me, you won't be disappointed!

Nice gotta try it!

That looks delicious! I'm going to have to try this one.

Great video, now to add this recipe to my collection and make.

Have to try this one.

I make Boudin using your recipe and my family really enjoys it, can't wait to try this one.

I like how your Cajun accent comes out a little bit when making a Cajun sausage. 😂

@2guysandacooler

9 ай бұрын

I couldn't help it. 😂😂

Thanks for sharing must try 👍

great recipe the weekend is saved .Peter from Sweden

Looks really good...

Sounds like a good sausage to try. Thanks

Thank You. Simply topped on Mac and Cheese! God Bless and stay safe.

This sausage looks really good I am going to try it Thank you.

Added some dehydrated celery, jalapeño in place of the cayenne… might give it a try, worked out very nice for me!

❤❤❤

I will have to look for (or make my own) Green Onion Sausage. Looks delicious.

Just made these over the weekend using this video and recipe. Except I ground up chicken thighs instead. Mannnnnn were they great. Thanks for these videos man!

I am from the Lake Charles area and i have never heard of this sausage. Will have to try this one day.

Always looking for more cajun recipes from Eric! I make the Andouille several times a year up here in Michigan. Boudin is one of my surprise favorites as well.

I'll be trying this one in the spring when I have green onions available!

Just made another 25#. My favorite recipe.

Hi Eric, I will make this sausage. looks yummy.

We like spicy. Will have to give this one a try. Thanks for the recipe.

great looking recipe Eric we dont see some of these up here in alberta gonna have to try some of these out thanks for the video

Thanks for the great video

Nice one Eric 😋 Thanks for explaining in metric man👌

Oh my goodness Eric! The meat, the spices, the green onion….. your accent! All point me to the fact that I’m going to HAVE to make this sausage very soon!!!

@2guysandacooler

9 ай бұрын

😂😂

Spicy sausage is really good in potato leek soup. Not really a cajun combo, but I recommend giving it a try. I frequently do an andouille to go with it. But this looks good also. The green onions to go with the leeks. I have done a bunch of Eric's recipes and really like them. Found him from previous year's celebrate sausage.

These are the best sasauges I've never eaten.

Ok I've got to make this sausage, it would go great in my Red Beans and rice. Thanks.

At about 10:32 you started to go full on Cajun Looziana with your description! Love it!!!

Looks perfect for a chicken and sausage gumbo!!

Great video

I have to say, I have been waiting a long time for this one. Eric I thought this would have been an early sausage for you, due to where you live. My apologies for my erroneous thinking. Definitely making some this weekend. Keep ‘em coming.

I think your accent was more Charleston than Cajun, but the sausage looked mighty fine!