Nice to see MSG! So many are scared to use it. It can definitely bring something special to a sausage

@HVACRTECH-83

8 ай бұрын

Ya so true

I’m sad now because October is gonna end which means I have to wait another year for celebrate sausage.thanks Eric for all you do for this community.

You hit us with a little of the Justin Wilson “I guarantee” accent lol!

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.

@domenicomonteleone3055

8 ай бұрын

😊😊 you are amazingly intelligent 👌 😊.

I have so many sausages too make from this season of Celebration Sausage. This one looks great. Thanks Eric. 😇👍

Already make this one with the exception I add a fresh chopped jalapeño or two. Without exception,simple home made sausages are still the best!!! Traditional sausages were made with what was at hand.

You make me believe I'm a Master Chef now!!! :) Thanks Eric for all your efforts! Cheers

Looks like another winner!

I love pepper jack

Most times simple is best.....great series...

This is awesome,,,,,, bet that would be good in cold months like Jan/Feb and do a cold smoke on it.

On my list.

Looks like another great BBQ sausage, Thanks.

I love most sausages, but sometimes you just can't beat a simple fresh delicious sausage. Going into my list!

You are the man cheers from Yukon

Looks absolutely delicious. I couldn't help notice that the cheese had a best before date seven months ago though 😮 Makes me hope this is an archive video and not made today 😄

@McGieHomesteadAdventures

8 ай бұрын

Can you imagine creating this series? It would be impossible to do this in a month, even two months. We need to show Eric a LOT of appreciation for all the work that goes into this…… so hopefully he will do a season 5!🔥🔥🔥

I would be very interested in seeing an exotic sausage experiment, something like ostrich or kangaroo.

definitely one for the gonna try list - looks gobble gobble yum yum for sure. That snap at the end was impressive

Beer? Sausage? Pepper Jack Cheese? Want is not to like about that! The world is good today. Another to add to the list. Will be doing samples and getting opinions. That Supreme Pizza one blew me away.

Once again Eric, you have out done yourself. This one is a must try I hope this weekend. Thank you for sharing these recipes.

This one looks amazing. Thanks for sharing. This series has not disappointed.

I will definitely going to be making some of these. You can't beat pepper jack cheese! Really have been enjoying your videos, thank you.

This one is going on our list of "try this soon". Thanks, Eric.

My wife likes this video. I'll have to try it soon.

Absolutely this is on my short list! Thanks Erik.

A really easy sausage to make, but all the right stuff

Defiantly giving this one a try. Thanks for helping us up our sausage game!

Looks great! Certainly on our "short list" Cant wait to try it. I love how clear and informative your videos are, havnt had a fail yet! THANK YOU!!!!!

Oh that grill would make a perfect kiln! 😂

Sounds great! I love simplistic recipes.

Thanks again Eric. I was thinking of trying a chicken cranberry sausage for the holidays, first I need to dry some cranberries.

It’s official! You’ve made more types of sausage than any other person on earth!!!🤩 I’m excited to try this!!!

@KingSam63

8 ай бұрын

When I see it on your channel I'll know where it came from. I would like to see you make it with Mangalista pork

Just new from sausage making but you help me a lot . Thank you so much.

This looks like a really good simple sausage that would be a crowd pleaser. I would make this recipe this weekend but I'm going to Lafayette with a BBQ group for a long four day weekend of Cajun cuisine and music so it will have to wait another week.

Love your channel

That one looks great. I always forget I have high heat cheese in my freezer

That looks good. Another great recipe to try. Thanks for the video!

This one looks like a keeper! Going to making this one a lot.

Easy to make and looks good too.

Great recipe, it looks like fun to make, I’ll print this off for sure, looks tasty.

Pepper Jack Grillers, they will made this weekend. I use celery juice powder for my nitrates if I need them, however, I typically smoke at 180. I find it gives enough smoke so as not to overwhelm the meat itself. Eric, can we do a Christmas sausage event in December? I have a few family traditional Christmas sausages.

Great videos. I learned a lot watching them and making some tasty sausages

This sounds like a great go to / everyday sausage because it would work with about everything. I wonder how it would work as a patty griller? Beer in a sausage makes them seem so much juicer with a smooth flavor! BTW thanks for the recipes and education so we can make them at home too.

Love this bro so hungry!

Looks amazing! how would u suggest storing these if you did a big batch? Vacuum pack after cooking and freeze?

This looks so easy and tasty

Hey Eric! New to bbq and sausage making. This looks delicious BTW. Quick question do you have a chicken and cheese sausage video that is easy for beginners?

Tasty looking links! Everyone will love this one. Dreamed about your pizza sausage last night. Peace!

HI, Eric this sausage looks yummy, nice recipe.Thanks.

I would really like to see your take on Nuremberger sausage. Love your recipes

Hickory??? That was a surprise, but I use maple most of the time. I do use a little oak mixed with maple sometimes. I have easy free access to those 2 woods. Has anyone used American plum wood? I have several plum trees and going to plant more on neighbor's property under power lines.

👍😎👍

Looking forward to this one.

@2guysandacooler

8 ай бұрын

I have to admit. This was one of my favorites this year!!

@DennisAkerstrom-dm6rg

8 ай бұрын

We will definitely be doing this with some of our Wildgame this fall. Thank you.

good vid dood!!!

Hey Eric... this recipe sounds amazing... I want to make beef little smokies (Hillshire farms style), which seems like maybe a similar recipe to this, but mostly wondering about casings. Any suggestions?

Niceeeee.

I assume one could make these in bulk, and then (after the drying stage) freeze them for future use?

My, this looks yummy. I wonder how turkey and pork fat would go with this?

I think I will be trying this one sounds good 👍✌🏻🇺🇸

@stillnessbetween5103

8 ай бұрын

Yep! Eric has it at the end of the recipe on long term storage.

Can you tell, or do you know what additive makes cheese "high temp"? Is that something we can make at home ?

What ends up happening to the bit of meat from the stuffer that you use to test ph with? Is it edible, smokable, usable in any way?

I really do not understand the hatred of nitrates, most people are consuming way more through vegetables than they’ll ever get through any amount of cure

Getting so jealous and antsy lol still waiting for my stuffer. Everytime a new sausage pops up I'm feeling behind. Lolol

Krum Texas is watching.

I've seen you use NFDM as a binder in past videos but it seems like this past month you've leaned more towards potato starch. Why NFDM for this recipe? How do you decide what binder to use?

Is your stand mixer a 5.5 qt? if not what size please.

Hi, Would you be able to show us a good recipe for "Saucisses de Toulouse" an integral part of the best stew in the world; Cassoulet?

As far as nitrates in sausage, Is celery juice a better choice?

@davidward1259

8 ай бұрын

It's the same thing. Celery is naturally loaded with nitrates. The nitrate in pink cure #1 is a naturally occuring nitrate and not a frakenfood so don't be afraid to use it. If you read the fine print on "uncured" meat and sausage at the grocery store, you will see it has no added nitrates "except for those occurring naturally in celery juice". "Uncured" is just a gimmick to let them charge you more for basically the same thing with a bougie name....

10:59.....

What if you substituted the beef/pork for deer/bear and made a wild game version of this? Would it hold up if you cooked it to 180/190 to rid the bear meat of trichinosis?

@Glatty56

8 ай бұрын

If you can believe Google. "What temperature kills trichinosis in bears?". The response is "Simply put, it's all bad stuff. Luckily, however, all this scary stuff is very easy to avoid. Killing trichinosis in the meat is as simple as cooking to the right temperature. 160 is more than ample temperature to kill all forms of trichinosis that may be living in the muscle tissue." If you cook it to 180/190 all the fat will render out and you will not be happy with the results.

What model kitchen aid professional mixer does he use?

@2guysandacooler

8 ай бұрын

its the 5.5 quart

What the purpose of MSG in this as sausage.

What is the alcohol content of that beer because I made the mistake of adding an 18% alcohol content beer one time and it tasted horrible 🤔

if the world was ending is there anything i could use for a binder other than non fat milk powder incase i dont have access ?

@2guysandacooler

5 ай бұрын

You can omit it. Binder is 100% optional. But alternatives are eggs, breadcrumbs, corn starch, potato starch, liver

Why is MSG used for this recipe?

@2guysandacooler

8 ай бұрын

msg is optional. use or dont use, your choice

This is grilling not smoking.

I always send you hello on the live broadcast and you her and ignore the response ( WHY ) ??????????