For those who don’t have a sausage stuffer I have used a big funnel that had a large spout to stuff sausage and while a bit tedious it worked really well. You just use a spoon to push it through the funnel being careful not to get too many air pockets. It works better than using my grinder/stuffer combo machine because that thing heats up under the strain of stuffing. I’m hoping Santa brings me a stuffer like yours for the upcoming holiday. I dig the recipe, I’ll give it a shot soon. Thanks for another great video. ✌🏻👍🏻

@AgeofAnderson

9 ай бұрын

I thought about using my jerky gun, but that too would have be quite laborious.

I really love you, man. Great, easy, informative content presented with no pretentiousness. Keep doing what you do.

@AgeofAnderson

9 ай бұрын

Thank you very much!

Flipping outstanding once again,, keep it up Anderson!!!

@AgeofAnderson

8 ай бұрын

Will do!

Awesome video, enjoyed every aspect of this process, thanks for sharing your knowledge

@AgeofAnderson

8 ай бұрын

Thanks for watching!

Love the vids and music choices

@AgeofAnderson

6 ай бұрын

Thanks!

Im going to try making this

@AgeofAnderson

9 ай бұрын

I wish you the best!

I've found that partially dehydrating cheddar cheese at 95°F will drive off enough of the water and extra butterfat so it doesn't completely melt away. Going to try that. Looking up a sausage stuffer now.

Thanks for doing this for me!!!

It helps to have some equipment, but I also have a bull horn cut on the large and small side that my great, great grandparents used about 140+ years ago to stuff sausage, mainly potato sausage. They used the bull horn with a wooden push rod. For a grinder they had a manual grinder that was geared down a bit. It was just some pork, beef, potato’s, salt, garlic and allspice. My dad and I still make it, but we use his grinder and stuffer than are about 100 years old, handed down from his parents.He put an electric motor on the old grinder, so that makes it easy.

@AgeofAnderson

4 ай бұрын

Very cool!

Here from 2guysandacooler. Subbed🎉

@AgeofAnderson

9 ай бұрын

Welcome and thanks!

@RARufus

4 ай бұрын

That’s how I found AOA too! Love these videos!

Two guys and a cooler 👍

@AgeofAnderson

9 ай бұрын

Yeah!

I would like to see a video of a large cassing German blood sausage

@AgeofAnderson

8 ай бұрын

I'd love to make that one day. I don't have a source for fresh blood right now, but I'll keep an eye on it.

I had a problem with losing the favor. The jalaeno and garlic flavors "fizzle out" after being in tbe freezer if I use fresh. Dehydrated jaapenos and garlic powder work best for me. I sous vide the cooking process on a batch of kielbasa for the first time. 160 degrees for 2 hours. Souse vide is the way to go. Dummied it down for me. No wrinkles, fat did not blow out, great binding.

@AgeofAnderson

9 ай бұрын

Sous vide FTW!

hey, friend. i noticed your salt content is a little lower here. it looks to be around 1.5%. you typically do 2%, right? i'm guessing the cheese is why you backed off a bit. awesome content as always. i received my sausage education from you! no lie.

@AgeofAnderson

6 ай бұрын

You're correct about the salt/cheese, but I often make the fresh sausage a little less salty as a matter of personal preference. Thanks for watching!

semi frozen meat is easier to cut up as well as grind

2 guys sent me. Look Great. #STAYSAFE #PHILLYPHILLY🇺🇸

@AgeofAnderson

9 ай бұрын

Welcome in!

Nice! When you fried them up, was there some water in the frying pan to get them heated up? Like the 'old school' methods. While I've got a grinder attachment (open box special) for my factory-refurbished stand mixer, I'm still using my less than $15 plastic sausage squirter. It gets the job done pretty well. 🙂

@AgeofAnderson

9 ай бұрын

I do like to get them started with just a little water in the pan. It helps to get that core temperature up before the casing gets overdone.

Can you go straight on to the barbecue or do you need to fry them look pretty simple and easy

@AgeofAnderson

9 ай бұрын

Straight to the grill is absolutely okay. I do it all the time.

@TheDevnul

9 ай бұрын

You can go direct to the BBQ as long as the sausage does not contain any cure such as Prague powder #1 or #2. Those sausages need to set for 12 to 24 hours for the nitrate/nitrite to do it’s thing.

What is the benefit/difference between poaching them first vs. straight on the grill?

@AgeofAnderson

9 ай бұрын

I think it's more of a benefit for storage. They keep a bit longer after they have been cooked. I'm all about throwing some freshies on the grill.

Olive Loafers

Marjoram is a closer replacement for Mexican oregano than Italian oregano.

@AgeofAnderson

9 ай бұрын

For sure!

cheese and vegemite sausages mate

@AgeofAnderson

9 ай бұрын

Vegemite's not too common "round these parts. I'll keep my eye out!😆

Im sad there wasn't a link town episode with Frank Wurst Duke hammer.

@AgeofAnderson

9 ай бұрын

They shall rise again!

@jallen717

9 ай бұрын

@@AgeofAnderson awesome

@jallen717

9 ай бұрын

Link town rose again today on Two guys and a cooler celebrate sausage. Awesome!

@mikebravo1561

5 ай бұрын

@AgeOfAnderson How Did You Cut Your Cheese cubes that small

@jallen717

5 ай бұрын

It took him a long time.

P r o m o s m

What defines a bratwurst?

@AgeofAnderson

7 ай бұрын

The word translates to "Ground meat sausage", so it can be applied to many different regional varieties. Generally speaking, they are made with natural casings, but the seasoning varies quite a lot from region to region.

You didn't use a scale because not everyone might have one but you used a manual grinder... Make it make sense.

@budgy54

9 ай бұрын

Because it’s more budget than an electric grinder.

@AgeofAnderson

9 ай бұрын

It's tough to make a sausage without ground meat. The little manual grinder is the cheapest way I know to get it done unless you're an absolute ninja with a knife.