Hey guys! Thanks so much for watching. Just wanted to state that, I personally think that making your own spice rub is better than just using Lawry’s. This is just kind of easy recipe for you to get started on your sausage making journey. So as time goes on, I hope you guys start making your own spice recipes to make it even better. Thanks again for watching!

I love the idea of thinking of nostalgia as a component of taste. Very unique thought!

@knoxavebbq

2 ай бұрын

Nostalgia is a powerful seasoning

Well done Joe. Another excellent video, still trying to talk my wife into more equipment for smoking/sausage making. Its a work in progress. Keep the outstanding videos rolling!

@knoxavebbq

2 ай бұрын

You can still make good sausage with cheap equipment. You just need to take all the extra tips more seriously

@rchuyck

2 ай бұрын

@@knoxavebbq Sounds good. Will get moving on it. Thanks.

@davecarr5892

2 ай бұрын

@@rchuyckthe only thing to watch out for is overloading your KitchenAid stand mixer. Get the metal grinding attachment as the plastic will break and don’t use cheese in any sausage you stuff with the KitchenAid as it will get too warm and the cheese will gum up the works. Ease the missus in with a stuffer first then get the grinder. Seems there isn’t an “only” thing, but this is how I started and I make about 10# at a time and I give half of every batch away. It’s a fun rabbit hole to go down.

@rchuyck

Ай бұрын

@@davecarr5892 Thats what I was thinking about starting with, we have a KitchenAid mixer. Will look at getting the metal attachments. Agreed, looks like a fun thing to get started doing, its the extra sausage that i need to just give away. Thanks

Jalepeno Cheddar is my go to. Im gonna try your method of adding liquid binders in the seasoning step. Im always tweaking and trying to improve my recipes.

@knoxavebbq

2 ай бұрын

👍 if you do, I feel like letting it rest overnight is key. Thanks for watching

Beauty sausage Joe. Nice nod to Mike and Mark Black. Their pitmasters in Lockhart are excellent ambassadors of TX BBQ, we were treated so well. Your spice paste is an interesting technique. Thanks!

@knoxavebbq

2 ай бұрын

Good. I’m glad to hear. I don’t know many of the ppl who work there now, but I’m glad! I didn’t really think it was that different than other ppl’s, but I guess I just haven’t been paying attention. Haha.

Great looking sausages! Your video quality and content has improved so much from the first few videos. Keep up the great work!

@knoxavebbq

2 ай бұрын

From the first few videos??? I hope so. I’ve been at it for a few years now. Haha

@SilverFoxCooking

2 ай бұрын

@@knoxavebbq The first few for me were sadly only a few months ago. I found you because of Brad and watch all your content now!

That’s a brilliant upload. Cheers from the UK Joe

@knoxavebbq

Ай бұрын

Awesome! Hope to visit sometime soon

Looks delicious I want to try this with fresh jalapenos , I love the flavor of them \m/

@knoxavebbq

2 ай бұрын

i prefer it with fresh as well, but i do like the tang from the pickled

Excellent tutorial. Thank you.

@knoxavebbq

Ай бұрын

Appreciate it!

Awesome tutorial 👌🏼 😁 I hope to try this one day, the sausage looked amazing 👏🏻

@knoxavebbq

Ай бұрын

You can do it!

Awesome video! That is some snappy, delicious sausage👍😊

@knoxavebbq

2 ай бұрын

It sure was!

Great video Joe!!... I'll certainly have to give the Lawrys a try!!

@knoxavebbq

Ай бұрын

It’s not the best sausage mix. Making a custom one is definitely better, but this is just to get ppl started and not over thinking sausage making. Best of luck!

@mikeotte1609

Ай бұрын

@@knoxavebbq Thanks Joe... I tried making Brad's version when I first started sausage making, It wasn't my favorite... maybe I screwed it up... I would like to try the lawrys as it does seem different... I'll be sure to let you know how it goes... again thanks for the content and all the help... after watching all of Brad's videos, along with L&L videos, watching your video's just seems part of the progression in the BBQ journey.. PS... here in Canada still looking for the Korean newspaper!

Another great looking sausage. Good call with the bread and the pickles. Cheers, Joe! 👍🏻👍🏻✌️

@knoxavebbq

Ай бұрын

Thanks for watching!

I followed this recipe almost exactly this past weekend, with the exception of fresh jalapenos, and a bit more brisket meat. By far my best effort yet. Thanks! For the record, I don't see any shame in using Lawry's whatsoever. How many people honestly make their own sausage to begin with?

@knoxavebbq

26 күн бұрын

Awesome! Glad to hear! Hope you check the all beef sausage as well

@gregory2709

26 күн бұрын

@@knoxavebbq I watched it, but the rest of the brisket scrap went to making burgers. Next time!

Beautiful. This is AWESOME. I think I'm too old to start a restaurant or to finance someone like you to start one. Who knows.. Solid vid!

@knoxavebbq

2 ай бұрын

Just cuz you like bbq doesn’t mean you need to open a restaurant. Just enjoy cooking. Haha. thanks for watching

I make my own sausage too and made sure to eat at Blacks when I was in Dallas last year. Blacks jalapeno cheddar sausage was better than mine but damn I’m close. I’ll try your recipe next so thanks and I’m now subscribed!

@knoxavebbq

Ай бұрын

Appreciate it! Thanks for watching. Hope you check out my other videos as well.

Ahh, the sausage I equate with the cattle auction by a city dump. Yeah, it was so good they started charging for bbq instead of it being a sample of the cattle they were selling.

@knoxavebbq

Ай бұрын

Haha. That’s a cool memory. Thanks for watching.

Excellent looking snausages, brother

@knoxavebbq

Ай бұрын

appreciate it! thanks for watching.

I swear I heard that snap from my house it was so good!

@knoxavebbq

2 ай бұрын

I try my best.

Joe, I frequently dine with an individual who is dairy free. After years of watching sausage making by various content creators formerly or currently in barbecue, it’s become quite apparent that milk powder is a common ingredient in sausage making. In your experience, if you are trying to be dairy free, would it be best to avoid sausage at most of the Texas Top 50 places? I know you can’t speak for every restaurant, but your insight is greatly appreciated!

@knoxavebbq

2 ай бұрын

Milk powder isn’t as common in restaurants. It’s just a nice cheat code for home sausage making. You don’t need it. You just need to mix it a lot more to extra the myosin. Idk what most restaurants do. I feel like most don’t, but I would ask if youre concerned

Great video. Just subscribed. Thanks from the UK 🇬🇧

@knoxavebbq

14 күн бұрын

Appreciate it! Thanks for watching

@frankiesalmon7545

14 күн бұрын

@@knoxavebbq no problem Joe. I’ve just ordered some hog casings to try this recipe at home next weekend. I’m wondering whether there’s any advantage to the initial cold smoke…in my case I’ll be cooking/hot smoking them on my Weber kettle or Smokey Mountain so I assume there’s no need to cold smoke them first if I’m cooking this way? Any advice would be amazing

@knoxavebbq

14 күн бұрын

@@frankiesalmon7545 the casing might not be as snappy in my experience

@frankiesalmon7545

13 күн бұрын

@@knoxavebbq thanks. I’ll update this comment once I’ve tried it for the benefit of others

I definitely like the pickled jalapenos I tried them on this last batch I made and it was better than fresh jalapeños in my opinion.I’ve tried both high temp cheese and regular and I’m really on the fence on which one to use 🤦🏻‍♂️ . Great video bro as always.

@knoxavebbq

2 ай бұрын

They’re all good. I go back and forth

Looks good

@knoxavebbq

2 ай бұрын

Thanks!

Love your content. I have been following you since the first time you where on Chuds channel years back. Question how do they hold sausage at the restaurants after they reheat and get nice and plump? In a warmer at 140 for a few hours?

@knoxavebbq

Ай бұрын

Yup. But the longer it sits in the warmer, the more likely it is to get wrinkly

@jasonettredge6397

Ай бұрын

@@knoxavebbq thank you!

Never thought of using a seasoning salt for sausage like this. So much easier than using a long list of spices individually weighed out. Did you (or someone else) get the ratio figured out just from trial and error?

@knoxavebbq

2 ай бұрын

You’ll have to figure it out. I’ll say it’s not the way to go if you’re trying to make the best sausage. It’s just something to try to get started in sausage making.

Nice Video. I just got my first grinder (meat brand as well) and stuffer. Hoping to try this with a few variations in the near future. Is using regular cheddar not a good idea over the High temp? I just try to stay away from preservatives as much as possible. Thanks and keep the videos coming.

@knoxavebbq

2 ай бұрын

No regular cheddar is great! You’ll just have cheese running throughout. Like I said, I only did it because it’s how I had it the very first time, but i prefer regular cheese.

Another great chow time. Mmmmyum

@knoxavebbq

2 ай бұрын

Appreciate it! Thanks for watching

The cutting into smaller pieces makes a huge difference. I use a kitchen aid attachment and the first time my pieces were too big and had to stuff and force them down which probably did not help with the texture of the end product. Also Joe for the sizing of them, is this something you just eyeball before twisting?

@knoxavebbq

Ай бұрын

generally yea i just eyeball it

great video

@knoxavebbq

Ай бұрын

Appreciate it!

Mighty Joe for the win bay bay!!!!

@knoxavebbq

Ай бұрын

👍

Just wondering because I didn't hear you talk about it in the video. When loading the horn with the casing does the sausage come out better if you do the Chud tickle? Asking for a friends. 😁

@knoxavebbq

Ай бұрын

Not sure. I haven’t done a thorough study, but you should and report back.

@jason5157

Ай бұрын

@@knoxavebbq 😂I might have to do that. Still loving the content keep of the good work!

Great job Willson bbq

@knoxavebbq

Ай бұрын

Huh?

Beginners Guide To Jalapeno Cheddar Sausage

@knoxavebbq

16 күн бұрын

👍

This sounds like tic toc voice

@knoxavebbq

Ай бұрын

Nope. Just me

no CHUD chimney?

@knoxavebbq

Ай бұрын

Nope

MJY! Great content, but be careful! “The Claw” was patented by a man named Jim Carry, in 1997. Nothing.. can stop The Claw!

@knoxavebbq

2 ай бұрын

Ha. Good one

I went to a meat market the other day and they had some pastor sausage. I asked what their method was for incorporating the pineapple. They said they melt down pineapple hard candy and dilute with water. I'll get some next time I go back just for shits.

@knoxavebbq

2 ай бұрын

Ooo… that’s a good idea