Hey Eric, I'm glad you got Anderson on the show! I follow his channel as well. He is fun to watch and definitely knows his stuff when I comes to sausage making as well as other things. I'm gonna have to make these! I love these red hots on a hot dog bun with a good BBQ sauce. YUM!
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: ruclips.net/video/0S8SzS2hN9s/видео.html In order to enter this final giveaway, you must go to the specified video link above. Good Luck.
I would for me use a little less reaper and I know there are alot of pickling recipes and I think these would be great with an old fashioned dill pickle brine thanks Erick.
I used to pickle sausage all the time when I worked at Jack Link's. I could get the slightly damaged polish sausage that my employer would pickle. I didn't like their version so I would just pack a Mason jar full of the sausages and then fill with apple cider vinegar. Let set one week in back of fridge pour off the vinegar and chow down. They never lasted for more than a week. I always had one or two jars going in the fridge for a couple of years , up until I quit working there. I really miss those sausages , they were very tasty and a comfort food.
Saw the thumbnail and thought it was Age of Anderson. Then got confused with the user name :) He's always fun to watch and I like how he uses the land and sea. Both your channels are great. You are knocking out this series Erc .... nice work.
OMG!!! Finally a "red hots" video & recipe!!! The "regular" Southern type, not the Texas red hot that there are plenty of versions of. We used to live on these in my youth, but the store bought ones now just are not the same (I want to try Red Leaf one day though). I've never seen a recipe or video with that classic red look to the meat and casing. Thank you so much for this being included in the celebration this year. I can't wait to give them a try! Not so sure about the reaper though. I do have my heat limits. May have to swap the reaper for some jalapeno powder which I've been using so I'm familiar with how much for what heat level. As to finishing in sous vide, I always vac pack my sausage first. No mess to clean up and it's ready for the freezer when done (except the package I open to eat of course). 2 birds with one stone sort of thing.
Age of Anderson is one of my favorite channels! Just like this channel he’s always answered my questions and is a great source of information. Well worth the follow.
This is a must-do for me. I grew up eating these, modern ones are not as spicy as I remember. Age of Anderson is a great channel. I've made his venison jalapeno cheddar snack sticks. They were great and also taught me to either 1) do not try and stuff tiny casings by myself (it took 6 hours) or 2) get a motorized stuffer.
I grow my own Thai Birds Eye peppers! They provide all the heat you will ever need! We use it in our sausage and jerky. Also make chili oil and chili paste. And Yes some good ole pickled red hots can't be beat! There was a time that every bar in the country had a jar of pickled red hots and pickled eggs sitting on it. Really miss those days!
The Reaper. Oh my. So someone tell me how hot is this sausage? I recently made some snack sticks with Hi-Temp commercial Ghost Pepper Cheese and was quite happy with them. Just a warm sensation from mouth to stomach. I reckon I will just make them and find out for myself!! Great video and great sense of humor!
Oooooh yummo. Need this as my local butcher I mentioned yesterday, stopped making them a while back as only a few of us bought them regularly. Recipe looks fantastetic
This sounds awesome to me but only my brother-in-law and I can eat them, we're the only ones that can tolerate reapers... Yum, pickled sausage! So we added another salami we're making aling with the blueberry chipotle since I've some venison to use up. Venison or duck and cherry salami with pork added of course.
What a great video, being from the Northeast reds are different for us, they are a type of hotdog/wiener mainly in New Hampshire and Maine. Going to use ti recipe as a springboard, and am going to substitute a few Mexican chilies for the cayenne,etc. Thanks Age of Anderson and Eric.
Another great video Eric, I’m really enjoying this years celebrate sausage season 4, I like hot sausages a lot, but I’m not sure about adding that much Carolina reaper pepper to mine, maybe a little less for my taste buds, great video, Anderson is a hoot. Just so you know, visit is spelled wrong at the beginning of the credits. God bless brother. 🇮🇹😎🇮🇹
Wow! I've had the same problem using the mahogany 32mm casings. I can't link em or they'll break. Thanks for suggesting the tougher collagen casings. Subscribed!
This should be interesting I’ve never used any casing but natural … my son and I are the only ones who like spicy food and we really love your Texas Hot Links recipe too. It’s a favorite.
This recipe would be a great candidate to be pickled! I have a batch of lactic ferment peppers that are just about ready to come out of the brine.......this will be a great use for it!
Looks absolutely delicious! I’m a hot pepper lover! Spoons and cups are not precise enough for him…… but spoons and cups are too tedious for me. I love to just pour it on!😂😂😂😂😂😂
Not a Carolina Reaper fan, but such a great basic recipe, I would go with a few go to's such as habanero or Butch T Scorpion. If you are into hot, you know both how hot you want it, as well the overall taste you crave. Seems to me like the best basic recipe for creating red hots, and then go with a flavor and heat profile you know. Do a simple test sample and adjust from there.
Dam,really? I wouldn't be able to enjoy the flavor. I like hot but man have I ruined some sausages with super hot Chile's, for me, once the heat climbs past a certain level my taste buds don't work anymore. They just hurt instead
@@2guysandacooler I would LOVE to participate. Been making sausage all my life, and I’ve learned a lot from your channel that I’ve incorporated into my process!
Great video. I still challenge you to smoke your sausage two ways on camera with a true effort and no tricks. 1 smoke at 225 from start to finish and 2 Smoke your normal way where you keep bumping the temp. I do enjoy your channel.
Eric be careful, you remember what happened with the reaper salame. You did not enjoy that,we could all tell in fact your exact words were "caugh,caugh,its brutal"
I don’t have access to a smoker. Is there way to maybe use liquid smoke? I don’t think my oven goes low to 140-150. I think it only goes to 170. Any advice?
Hey Eric, I'm glad you got Anderson on the show! I follow his channel as well. He is fun to watch and definitely knows his stuff when I comes to sausage making as well as other things. I'm gonna have to make these! I love these red hots on a hot dog bun with a good BBQ sauce. YUM!
I wonder if 2 Guys and a Cooler will start doing sound effects ?
LOL, probably not, but you never know😉
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: ruclips.net/video/0S8SzS2hN9s/видео.html
In order to enter this final giveaway, you must go to the specified video link above. Good Luck.
I would for me use a little less reaper and I know there are alot of pickling recipes and I think these would be great with an old fashioned dill pickle brine thanks Erick.
Excellent ,always enjoy this guy, thanks for another great celebrate sausage
You mentioned eating pickled sausage as a kid. Would you make a video on how to pickle sausage? Thanks
Anderson has a recipe on his channel for pickled sausage. I’ve made it before, it’s good
I used to pickle sausage all the time when I worked at Jack Link's. I could get the slightly damaged polish sausage that my employer would pickle. I didn't like their version so I would just pack a Mason jar full of the sausages and then fill with apple cider vinegar. Let set one week in back of fridge pour off the vinegar and chow down. They never lasted for more than a week. I always had one or two jars going in the fridge for a couple of years , up until I quit working there. I really miss those sausages , they were very tasty and a comfort food.
Saw the thumbnail and thought it was Age of Anderson. Then got confused with the user name :)
He's always fun to watch and I like how he uses the land and sea. Both your channels are great.
You are knocking out this series Erc .... nice work.
me too
great job Anderson and 2guysandacooler love both of your channels keep up the great work.
OMG!!! Finally a "red hots" video & recipe!!! The "regular" Southern type, not the Texas red hot that there are plenty of versions of. We used to live on these in my youth, but the store bought ones now just are not the same (I want to try Red Leaf one day though). I've never seen a recipe or video with that classic red look to the meat and casing. Thank you so much for this being included in the celebration this year. I can't wait to give them a try! Not so sure about the reaper though. I do have my heat limits. May have to swap the reaper for some jalapeno powder which I've been using so I'm familiar with how much for what heat level. As to finishing in sous vide, I always vac pack my sausage first. No mess to clean up and it's ready for the freezer when done (except the package I open to eat of course). 2 birds with one stone sort of thing.
Age of Anderson is one of my favorite channels! Just like this channel he’s always answered my questions and is a great source of information. Well worth the follow.
Love Age of Anderson channels, he's another one of my favorite RUclipsrs (lol, you as well) can't wait to see who else you'll have this season
I just love how you have picked up Andersons amazing youtube channel.. love his videos.
This is a must-do for me. I grew up eating these, modern ones are not as spicy as I remember. Age of Anderson is a great channel. I've made his venison jalapeno cheddar snack sticks. They were great and also taught me to either 1) do not try and stuff tiny casings by myself (it took 6 hours) or 2) get a motorized stuffer.
Great guest. Thank you for participating.
So much to learn. I'm glad I came across this
Love the guest stars on Celebrate Sausage!
Anderson's ingredient explanation is the bomb.
OMG, corn pop killed me….”I’ll wrap this chain around your neck…..” 😂😂😂
Thank You. As I get older, my taste has gotten away from the heat, I would probably stop at the crushed red pepper. God Bless and stay safe.
The collab we didn't know we needed!
made this recipe with a combo of fresh reapers and scotch bonnets ground with the meat, came out awesome!! great recipe
Bro that looks awesome. I left the US about 7 years ago and had forgotten about them. Now i really miss them.
Makes me feel like I'm back in Texas. Muchas Gracias
Great video, I love Anderson's style! The sausages looked amazing!
Totally agree!!
I grow my own Thai Birds Eye peppers! They provide all the heat you will ever need! We use it in our sausage and jerky. Also make chili oil and chili paste. And Yes some good ole pickled red hots can't be beat! There was a time that every bar in the country had a jar of pickled red hots and pickled eggs sitting on it. Really miss those days!
Anderson is the best!
Yes, reaper+++. Sousvide could be a brilliant idea for sausages that will be reheated. Thanks.
Yes another great recipe - the Carolina Reaper sounds good with a great craft beer!
The Reaper. Oh my. So someone tell me how hot is this sausage? I recently made some snack sticks with Hi-Temp commercial Ghost Pepper Cheese and was quite happy with them. Just a warm sensation from mouth to stomach. I reckon I will just make them and find out for myself!! Great video and great sense of humor!
Really well-made video. I loved the credit sequence! :)
Oooooh yummo. Need this as my local butcher I mentioned yesterday, stopped making them a while back as only a few of us bought them regularly. Recipe looks fantastetic
This sounds awesome to me but only my brother-in-law and I can eat them, we're the only ones that can tolerate reapers... Yum, pickled sausage!
So we added another salami we're making aling with the blueberry chipotle since I've some venison to use up. Venison or duck and cherry salami with pork added of course.
What a great video, being from the Northeast reds are different for us, they are a type of hotdog/wiener mainly in New Hampshire and Maine. Going to use ti recipe as a springboard, and am going to substitute a few Mexican chilies for the cayenne,etc. Thanks Age of Anderson and Eric.
Another great video Eric, I’m really enjoying this years celebrate sausage season 4, I like hot sausages a lot, but I’m not sure about adding that much Carolina reaper pepper to mine, maybe a little less for my taste buds, great video, Anderson is a hoot. Just so you know, visit is spelled wrong at the beginning of the credits. God bless brother.
🇮🇹😎🇮🇹
Wow! I've had the same problem using the mahogany 32mm casings. I can't link em or they'll break. Thanks for suggesting the tougher collagen casings. Subscribed!
Jimbo from South Park teaching us how to make sausage, I'm liking this, haha
Wow! What a delicious looking sausage 🤤
This should be interesting I’ve never used any casing but natural … my son and I are the only ones who like spicy food and we really love your Texas Hot Links recipe too. It’s a favorite.
This looks very interesting, I think for the first time I am just gonna stop at the cayenne and try it. 🙂
This guy is great such a great character…. Fun
now thats how you cook a sausage! love the pitch fork!!
I made a 6 lb batch today. Outstanding.
This recipe would be a great candidate to be pickled! I have a batch of lactic ferment peppers that are just about ready to come out of the brine.......this will be a great use for it!
Every year I swing thru Milwaukee I pick up a jar of pickled red hots from Bay View Packing :D Definitely a sausage you can O.D. on.
Not sure I could go full on reaper madness, but they do sound great!
Great recipe, many thanks.
Looks absolutely delicious! I’m a hot pepper lover!
Spoons and cups are not precise enough for him…… but spoons and cups are too tedious for me. I love to just pour it on!😂😂😂😂😂😂
😂😂
Another channel i havent tried. Cant wait to go through this backlog!
Hi Eric yes looks yummy i love hat sausages.
These look really good!
Not a Carolina Reaper fan, but such a great basic recipe, I would go with a few go to's such as habanero or Butch T Scorpion. If you are into hot, you know both how hot you want it, as well the overall taste you crave. Seems to me like the best basic recipe for creating red hots, and then go with a flavor and heat profile you know. Do a simple test sample and adjust from there.
Thanks for the recipe and video
This is another must make, I have the reaper spice and ready to try it
For sure!!
I use the reapers in a jerky marinade. definitely will light you up. I'm all in with Carolina Reapers
Another great channel that I follow
Great episode!
Love the sausage king channel.
Man, i am the reaper person...these will be in our future
❤❤❤ LOVE THESE ❤❤❤
Oh yeah ... I'd say thats a legitimate Red Hot....!!!
Oh yeah! Deschutes Brewery Fresh Haze IPA!
Another great recipe I'd have to cut it down a bit not everyone in my household likes hot. FYI I'm a Reaper/Ghost pepper kinda guy. 🌶🌶🌶
Man, reapers make my mouth hurt. But I do love spicy food. I have some Trinidad Scorpion powder that I might use in a sausage.
Will make these with the reaper powder. Miss Texas Earl Campbell hot links. Great episode!
Oh man good luck lol
@@HVACRTECH-83 Thanks brother!
For me it's Carolina Reaper too for sure. Great video. Thanks
Dam,really? I wouldn't be able to enjoy the flavor. I like hot but man have I ruined some sausages with super hot Chile's, for me, once the heat climbs past a certain level my taste buds don't work anymore. They just hurt instead
Looks Fun...
Eric! Have you ever considered showcasing a viewer’s sausage making setup/process during celebrate sausage?
I have considered that. No viewer wanted to participate😅
@@2guysandacooler I would LOVE to participate. Been making sausage all my life, and I’ve learned a lot from your channel that I’ve incorporated into my process!
@@BarHRanchLet's chat. Shoot me an email twoguysandacooler.com/contact-us/
I'm trying these!
Super video 😊
Great video
I think I will try scotch bonnet
Those were pretty impressive sausages
The reaper would be too much, but I would try it with habanero
Haha, you said "real heat", then you said cayenne. wah wah wah. Then came the reaper. Good call. ;)
thats some next level fat guy stuff im so in lol i love red hots
definitely keep the reaper. Great recipe
What smoker is being used? Not sure if it was this video one of the other videos i saw a propane tank. I struggle to have such low temps with propane.
Looked good
What for smoker do you use ? Thanks. Looks good
Great video. I still challenge you to smoke your sausage two ways on camera with a true effort and no tricks. 1 smoke at 225 from start to finish and 2 Smoke your normal way where you keep bumping the temp. I do enjoy your channel.
In episode 24 you get to see me smoke a sausage at 225 from start to finish😉. One of my favorite recipes this year!!
@@2guysandacooler I can't find the video, would you please be so kind to link me. Thanks in advance and keep up the great work.
@popatop6657 You can't find it because we are only on episode 5. You'll have to wait till that episode airs😉😉
@@2guysandacooler Looking forward to seeing it.
Spicy!
Reapers for sure!!
Looks really well made but I fear the reaper.
Don’t fear the reaper; you just need more cowbell.
Nice, this one looks HOT !!!
Eric be careful, you remember what happened with the reaper salame. You did not enjoy that,we could all tell in fact your exact words were "caugh,caugh,its brutal"
LOL. YEP! Still get flash backs over that one!!
Hey Eric how would you pickle these ? Just in vinegar?
basically but here is a link to Anderson's video where he shows you how to pickle sausages: ruclips.net/video/ZLYbmtDSFG4/видео.html
I don’t have access to a smoker. Is there way to maybe use liquid smoke? I don’t think my oven goes low to 140-150. I think it only goes to 170. Any advice?
Liquid smoke works good just use it sparingly as it's strong in flavor. I use store bought and make my own using different woods.
If you have a good vent hood you can use the oven with a small packet of whatever woodchips you wish. Works great, used that method at a restaurant.
Oh dang my ulcers 🤦🏻♂️
Yikes! I think habanero as the nuclear ingredient would be enough for me, if Pucker Butt's Reaper Squeezin's is any indication. 👹
I like it hot. Yumm❤
how do you pickle this sausage?
No reaper for me. My heat range stops at jalapeño.
Think I'll stop at the cayenne, the reaper sounds a bit too hot
I didn't know red hots was a season with episodes
Oh, Corn pop...
Reapers are too hot for me!! look good, I would just need to scale back th heat.
MacDonald pass on the Reaper that's a little bit too hot!
Cornpop was a bad dude. lol
No Reaper for me. Thanks
I believe I will make this but stop at the cayenne pepper.
Hmmmmm I might have to tone that one down a bit.