Thinking I might add some cure #1, swap the chicken for pork and do snackin' sticks. Good stuff, thanks Eric

I have GOT to make this!!! Thanks for another great tutorial!!!

Love Jerk chicken! I can't wait to try these. Thank you Friend!!

This looks like a great sausage to try tomorrow. To be the best Chicken sausage this season, it must be really good to beat out your Chicken Fajita sausage. That one was terrific. We'll see. Thanks again Eric 👍

Awesome Eric! 👏🏻👏🏻👏🏻👏🏻 Looking forward to making this….

Recipe just went into my Sausage folder, I'll be making this one. Thanks Eric.

Thank you for the mighty effort you have made so far. Some Glorieux Magnifique sossies so far

So glad you added this. I’ve been making these for a while.

@2guysandacooler

Жыл бұрын

aren't they amazing!!

Oh boy I definetly need to give this one a try....can't wait!!!

looks absolutely fantastic!

This is an amazing sausage and I love it! Lots of ingredients, but the clove, nutmeg and allspice, three of the least by volume, take center stage. I left out the habanero and I’m glad I did. Plenty of heat in the red pepper flakes and cayenne. I’m looking forward to making something else; they’re all outstanding.

Hey Eric, I love the channel. You've absolutely outdone yourself on celebrate sausage this year! I'm a little surprised you didn't smoke this sausage. Is it because you were looking for a lighter smoke flavor and opted to grill them instead? Just trying to get a few more notes. I love supporting the channel. Thanks again for all you do 👍🙏

I’m liking all the new chicken sausage

@2guysandacooler

Жыл бұрын

This one was especially fun for me!!

Excellent job I need to try soon 😊

Erick, I congratulate you on this sausage !! I always was curious about the fat added to the sausages, but today that question was answered. The fat from the skin is enough on one hand, and on the other, no pork fat is necessary.

@2guysandacooler

Жыл бұрын

correct😉

Fantastic sausage ! Added some chopped pineapple to give it that sweet and spicy flavor that my family would enjoy

I made this today I haven’t cased it up yet but fried up a patty, it was delicious! I might keep some patties and make sandwiches with them.

Thank you for your videos.

@2guysandacooler

Жыл бұрын

My pleasure!

More allspice mon. Not that I know anything.🤣 Keep up the great work! But more allspice.

You are a bad man Mr. Eric! I've been making jerk chicken a bunch lately getting my recipe dialed, and I just found a local source for those chocolate habaneros, what a great looking sausage. But why did you have to make this video right when I just started my fast?!! X-D

Guarantee you that had heat!!😂😂

Better man than I, I'm scared of those Chocolate habaneros

This is the most happiest time of the year!! This is a must try sausage for me. Thanks for all your hard work to make so many types of sausages in a way that is accessible to everyone.

Awesome! I bet a Red Stripe beer, instead of chicken stock, would be fabulous! You know, we have a "junk" sausage in the South called "red hots." I like to boil mine in beer and eat on a hoagie roll with kraut, mustard, and co-jack cheese. Think you might could do a "red hot" episode?

@2guysandacooler

Жыл бұрын

I love the red hot idea!! Consider it done!!

LOVE jerk chicken so I will have to give this one a shot! One quatuon I have about making chicken sausage is do you have to use curing salt for smoking the sausage? I've been seeing a lot of chicken sausage recipes and it seems that I haven't seen anyone use pink salt even if they cold smoke the sausage up to 150F. Thanks...

Looks like somthing I will try minus the peppers

Mate... I'm in!

Back for your spice mix, thanks.

These look good! I've been making my own jerk wet marinade for a few years and would love to give this a try. How do I work out the moisture content when it comes to a wet marinade? Or will this not work?

We would love to see you do an experiment between two salami's, same recipe for both, first one is fermented for three days at low temp, and the other one is fermented for one day at a high temperature. And after they age for a month we would love to see the taste test. We are really curious to know how much the long low temperature fermentation for salami improves the product and if its really necessary. Please use a recipe that has a lot of spices so we can detect the change in spice flavors as well.

This looks amazing! I was just given a jar of medium heat jerk sauce from. Jamaican friend… I’m wondering if I can add that to the meat and then turn that into sausages. I could use that instead of the spices?!?!

i dont like the heat but good vid dood!!!!

Keep them coming! Am making them for Fiambre here on the banana repubilc 😅

@2guysandacooler

Жыл бұрын

Nice!! What part of the republic do you live?

@joserogeliomorgaguzman8901

Жыл бұрын

@@2guysandacooler Salama, baja verapaz, I actually run a mexican tacos stand, mostly smoked meat, but sausages to be honest am just getting started and someday will be part of the menu.

Considering the 'heat blush' on you face... I think removing the seeds on the habenero might be advisable. 🤣🤣🤣

Looks awesome! I've never heard of or seen the peppers used

@2guysandacooler

Жыл бұрын

It's a great pepper. We grow our own, but it can be bought in the powder form: amzn.to/3Tlw3tg

@kellyklotz1744

Жыл бұрын

@@2guysandacooler thanks

I also use chicken skin as the fat (wife proofs the chicken sausage requirement). Glad to see I was on the right track

Love your channel and Celebrate Sausage month is great! If we just have 10mm and 4mm plates, would you just use the 10mm or maybe run it through twice in lieu of a 6mm plate?

@2guysandacooler

Жыл бұрын

Yep. A 10mm grind twice would be great. Or once for a more course texture. Doing it twice isn't quite like a 6mm but it'll work

Since your adding chicken stock and dry spices……you might as well make a Jerk paste and add that to the mixture instead of the stock/spice combo. And to take it to the next level would be to source some Pimento Wood to use for smoking the sausages.

@2guysandacooler

Жыл бұрын

Very nice suggestion!!!

I've yet to make a chicken sausage Eric. I might have to try this one. _I'm assuming the chicken stock you use is unsalted, and if I use 'Better Than Bouillon' I'll need to reduce the other salt?_

Best substitue for potato starch?

If I cold smoked them, shouldn't I use prague powder #1?

If you were going to make a bunch of these at one to have on hand would you cook or par cook them before you freeze em?

@2guysandacooler

Жыл бұрын

I would.

@topfeedcoco

Жыл бұрын

@@2guysandacooler Thank you sir.

The printable recipe can't download.

@2guysandacooler

Жыл бұрын

Try now😁

@Rjtaylor12

Жыл бұрын

Write it out

Het there buddy I have another qeustion for you. Can yraou use corn strach instead of potato starch

@2guysandacooler

9 ай бұрын

yes

I hate to be a pain in the ass, but I made this sausage yesterday, (Amazing!) I've only cooked the leftovers that I couldn't get in the casing, I forgot how annoying trying to stuff sausages with a meat grinder is. But I'm going to precook the rest before I save them or leave a few in the fridge and I was wondering how you would suggest going about this. I don't have a smoker but I can smoke em on a charcoal grill if they wont stick and tear the casing, but I'm wondering if I should boil them or oven cook them or what your method for precooking them is? Thanks again for all your content and great recipes.

@2guysandacooler

Жыл бұрын

No worries. Glad to help. Chicken sausage can cook hot and fast so you can cook in the oven at 325 till you get to an internal of 165f. A pit would work as well. You can even lightly coat the outside of the sausage with a little oil to keep them from sticking and give them an extra snap..

@topfeedcoco

Жыл бұрын

@@2guysandacooler Thanks so much brother, your help is so appreciated for this somewhat forgotten art!

Mate, the printable recipe link is not working.

@2guysandacooler

Жыл бұрын

Try now. 😉

@pattayaguideorg

Жыл бұрын

@@2guysandacooler Yep, all good now.

I just saw your KZread page last week and was watching it from then my question is do you have to cold smoke sausage or can you just make it and refrigerate it then smoke it at about 300 or 275. And jerk chicken sausage and jerk pork sausage was the first thing came to my mind . Excellent video.

@2guysandacooler

Жыл бұрын

Thanks. I was looking for a lighter smoked flavor although, smoking these babies would have been amazing!!

@anythingoutdoors6560

Жыл бұрын

@@2guysandacooler ok but can you do any sausage like that because I don’t have a cold smoker but would like to start making sausage

@anythingoutdoors6560

Жыл бұрын

Only thing I have is a Weber grill

@2guysandacooler

Жыл бұрын

Weber works fine. The problem with smoking at 300 is that your sausage will cook very fast and not take on a lot of that smoke flavor. You would be better off using the "snake" method with your fuel and add your favorite wood. Try to keep the temp around 150-180f for a few hours. Then you can open the dampers and finish the cook..

@anythingoutdoors6560

Жыл бұрын

@@2guysandacooler sounds good thanks

One annoying issue I come across is how freezing the sausages changes the flavor profile. For example, this sausage tastes great fresh, but freezing seems to enhance the clove, making it too dominant over the other flavors.

@gsmoneygsmoney1479

Жыл бұрын

Hmmm never had this issue and I have made lots of sausages. I make 25 lbs at a time and naturally vacuum seal and freeze.

Love the jerk seasoning. Would this spice mix work with pork?

@2guysandacooler

Жыл бұрын

Yes, absolutely

@Brewer35

Жыл бұрын

@@2guysandacooler Thank you for putting this together. You've really leveled up my sausage game!

@2guysandacooler

Жыл бұрын

My pleasure!

Could you do something with deer or other wild game?

@2guysandacooler

Жыл бұрын

I can try, getting game meat is very difficult where I live

Sorry gotta be honest . I didn’t use the Chocolate peppers but I found a spicy that was advertised as a substitute. This doesn’t tasks like any jerk chicken I have every tasted. There is just no jerk flavor at all.

A sausage fest Every lesbians dream

hmmm the cut chicken that went into the freezer did not look like the chicken that came out of the freezer

@2guysandacooler

Жыл бұрын

LOL, yeah I left the chicken in the freezer too long and it was 1 solid frozen mass. So I had to recut the pieces (which is why they look like cubes 🤣) Better to grind chicken when it's mostly frozen anyway IMO

Is there a recipe location with

@2guysandacooler

Жыл бұрын

description box

If you need a dedicated taste tester......I work for free.

@mikelnu8224

4 ай бұрын

😁

Is this made from jerks or is it just the seasoning?

@2guysandacooler

Жыл бұрын

it's just the seasoning

@tylerosborne4980

Жыл бұрын

If I may impart some hard earned wisdom: It's always best to jerk the sausage before handling the habaneros, and certainly not afterwards.

That’s not jerk seasoning!!! Will try with original jerk seasoning 😅

If you made the authentic jerk sauce it would put it over the top.

🤘🤘🤘

Every thing ,s and loose....