Italian Sausage Recipe on the Weber Kettle! | Chuds BBQ
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- Опубликовано: 16 июн 2024
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Sweet Italian Sausage
6lbs pork butt 2720
50g salt
25g sugar
15g garlic
10g italian herbs
15g paprika
8g pepper
8g fennel
6g Mustard
4g red pepper flakes
4g Coriander
17g C Bind
270g Tomato Juice
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Хобби
4:48 official taste tester living the best life
In the last three weeks I’ve made 20# of the Italian and 6# of the cheddar jalapeño. Never made any sausage before and they both turned out stupid good. My wife isn’t happy with the new kitchen toys, but no one is pissed at what’s coming off the Masterbuilt.
Awesome channel. My go to for anything new I want to make, and this recipe is perfect.
I just love watching your videos! Great stuff man and such a great variety of recipes to try!
Loving the fresh sausage videos! I like the sound of the bugs too.
Hi Brad, thanks for your time and attention to detail in your videos.
Brad, your awesome! You even sang to your meat in the Le Roy & Lewis days. I have to tell you that my sausage making skills are up 10 fold since hanging out with your channel, and I’ve been a Welder/ Fabricator for 45 years but I’m always learning great hints and tips from you there. My biggest get from your videos are the Pit skills that you give us. I think it’a Fan-Taste-ick that an old sucker like me can legitimately learn from a young gun like Brad about stuff that I’ve been doing well most all of my career. Someday I’ll get to shake your hand, but until then, please accept my sincerest Thank you Bradley Robinson.
This is a great video Brad! Really appreciate the three video per week grind in between all the events and traveling, you look so tired but I’m sure this past month has been a blast! Love seeing you branch out into these different recipes. Since your on a European kick, how about a porchetta video soon?!?!?!!!!! Can’t wait until the channel hits 500K! Keep it up and you’ll be there in no time!!!
Man your sausage videos are great! I hope to make them that well! 🔥🔥🔥
Made this recipe and it is by far the best sausage recipe I've come across.
Thank you cuz sweet Italian is my absolute favorite.
Looks awesome Brad. You being from the NE Can understand. The first thing I do every year is to hit the County Fair. The first thing I do every year is when I walk in. Tell everyone I will meet up later. Get myself a big old Honkin Italian sausage with all the peppers and onions you can pile on. And for a beverage to wash it down I get a X-large Chilled Mug of Birch Beer. For me it don't get better. This will be Year 38. this month.
Thank you for showing us this. It's incredible what you just did. I did not know you could so easily make this at home. Too expensive to eat out now, so we are learning to do it at home.
This channel has upped my game past year or 2. My family, which is pretty large, wants me to cook for every family outing just about. Love it. First new videos I watch daily. Also, the savage opening of the meat packaging always makes me laugh. Thanks as always, Brad!
Yep me too 👍
❤❤❤😂
You should try adding spicy V8 instead of regular tomato juice. Might be just the lil kick it needed. Looks delicious though as is. Love you show mate.
Great video, Brad and? I can plainly see your editing skills have greatly improved! Keep'em coming!
Loving this channel mate. Always 🪆
Love the veggie video editing. I wish more people did this.
Dude. You inspire me so much. Your, talent, your passion, your energy, your skills, your style and cool "Chudness". Digging your collabs with others (Guga, Mad Scientist) , and most of all -- I've learned so much. Thank you. Keep 'em coming! Here's a sausage idea for you .. Jamaican Jerk sausage with genuine from scratch recipe .. if you ever want the recipe to try it out DM me and I'll send your way.
awesome recipe and video!
I am going to try doing sausage, love it
Hey brad. I really enjoyed your video. I make Italian sausages with dad a few times a year. This tradition goes back to my great grandfather who immigrated from Sicily in 1914. We make hot and sweet sausage. I’m glad we keep this tradition alive. And, yes, I cook he sausage on one of my many vintage Webers. Sausage and peppers is common but my family mainly used the sausage in our Sunday dinner “gravy” or marinara. For many years we used a hand grinder that belonged to my grandfather but we’ve upgraded to the mixer attachment for higher capacity.
Fellow Sicilian here....basically same story...sausages always found their way into Sunday's 'gravy' (yes, it's 'gravy'!), but every now and then Mom would make sausage and peppers for which the leftovers found their way into an omelet...I learned a new trick here today i.e. using tomato juice as a liquid, something unheard of in my circle of sausage makers...sounds like it may be something I'd like to try....Great job Brad and good to have read your post, Michael!
Great video! Thanks for sharing.
Awesome knife skills
I used to love going to Fenway and getting an italian sausage outside at the food trucks on the street...
Next time, try putting the provolone on top and throwing it in the broiler for a couple minutes so that it melts on top of everything and holds everything together :)
Good stuff Bradley... Thanks brother.
Never thought to add marinara and prov to an Italian sausage but it sounds awesomeness
Great video, those things look good!
Hey Brad, Love your vids, especially the sausage ones since I too like to experiment or make themed batches. A trick that I use and you may know but I have never seen you do it is to run a few slices of white bread through the grinder at the end to push the last bit through die instead of leaving it on the auger. Anywho, keep up the vids and I'll keep watching. Cheers
Love the tire pressure checker in the knife roll...
It's for when he cooks by internal pressure instead of temp 😀
I love you. I love your channel. I’ll continue to watch every episode. That bun is raw.
Have my stuffer and mixer on a UPS truck, can't wait! Great video.
I know you're on this kettle series lately, but I'd love to see your take on cinder block pits. Offset ones and a whole hog pit. I fell in love with bbq in North Carolina
All right, you killing me with all these great videos! I have created a file just for your videos for things I want to try. Keep it up!!!!
There's a snake in my boot!
Dang, mouth watering!
Great editing!
I laughed my ass off at the tickle the nuts motion on the stuffer!
🤤🤤 Love watching this channel
I need a Chuds sausage episode with potato sausage
Have to try a recipe similar to this with some gochujang in it for a little kick. Thanks Brad!
I miss those bugs... reminds me of my childhood
Love your videos
THANK YOU!
Dude that looks money!
Dang that looks GOOD! 🤤
Wondering if you could do a video using the grinder and stuffer that attaches to a stand mixer. I just got a Innomoon kitchen aid attachment that grinds meat and has the ability to case sausages, but I’m worried about air pockets. Cheers!
You should have NO problem! Keep pressure on the stuffing tube/casing when you crank out the mince...this will insure a semi-tight fill into the casing...when the sausage is completely stuffed, prick small holes throughout the stuffed casing...you'll be able to see the casing actually 'shrink' onto the mince...leaving the sausage in the refrigerator overnight will bind the casing to the mince even more so...Invest in a 3 prong sausage pricker...cheap and quite handy! Best of luck!
Tomato juice - good idea. I usually use dry red wine as the liquid in my recipe. I'll try the tomato juice next time - maybe 50/50 juice and wine. I also leave most of the sausage as bulk and only stuff a couple of pounds - easier when using in sauces or making patties.
Was there any snap when you bite it? They look DEEELICIOUS!
That doggy at 4:48 is having time of his life there!
I live in a condo and either have to use my oven or outdoor propane grill. What temp do you recommend for each ?
Did anyone else spot the tire gauge..🤣 i love this channel..keep it up Brad.
@3:17...I almost spit my coffee out. Hilarious.
Hi Brad! Great video, very inspiring. Could you make classic salsiccia some day? Would be awsome! Regards from Sweden.
So glad the cowboy got the snake out of his boot today! Poor guy deserves a break.
Magical
You made some really awesome looking sausages. I'd like to see you make kielbasa. Cheers! 👍👍✌️
Looks bomb.
THANKS :)
Great video! Could we see some kebab or skewers stuff on the kettle series?
You're a good guy ...because you luv your dog 😍
Looks great of course. But you’re using the little Al sized grinder and stuffer lol. How does your Texas sized meat fit?
Bradley looks like he got a bit too much sun on that fishing trip with Guga! 🌞🥵
Brad Doc G Ranger from the pitmasters page. We will 10k members by the end of the day if we haven't already. Just keeping you posted on the side hustle. Everyone is loving the page. Everyone is very friendly and polite. W.W.C.D.?
You were talking about seasoning the peppers and onions properly so that they aren't bland. I have always sauteed my peppers and onions with a splash of Lea & Perrins Worcestershire Sauce (and no I will not buy any other brand). It does something great to sauteed veggies. You should try it. A little butter, salt and pepper and some Worcestershire.
Just in Time for football season bring these to a tailgate party
Is the pink salt only when you’re cold smoking?
Is anybody else noticing the oddball things in the knife roll?
lol a tire pressure gauge
I love how you make almost everything from scratch. I usually cook my peppers and onions in Kraft zesty Italian on the blackstone. I need to try it the way you did it. This looks really good
Hey
What brand of casings are using
Great entertainment 🤪
Hey Brad, don't fret the cicada you hear in the background. To Texans that is the sweet sound of summer time. You are real deal outside Pit master and they go with the territory. They are probably singing their best version of Stevie Ray Vaughan. Ha!
Nice Burch Barrel easter egg
Appreciate you calling theme hoagie rolls
Hey Bradly you should make a video on making Boudin.
My favorite!! Here you go: ruclips.net/video/JPN8sVnkxbI/видео.html
Great, leave it to Brad to make me hungry. I JUST ATE BTW. THX 🤣🤣
is the 8g of Fennel, fennel seed or fennel pollen?
Dude....the innuendo. 😏😏🤣🤣😂😂
I have a Big Green Egg and on offset smoker and your boy here is making me we want a Webber
One issue with using all lean and some fat... the last batch of Italian Sausage I made was made with pork loin (all lean) and back fat. It seems to taste the same but the sausage links are more white then redish like they usually are. Not sure what the issue there is, just look weird, still taste great.
Nice sausage bro! LOL cheers
Would u recommend smoking it instead of grilling but still adding peppers and onions
if I use milk powder as a binder would ut be the same amount that you used of the carrot binder
Yum
How necessary is the overnight rest in the fridge? Like if I stuffed these guys in the morning, could I grill them for dinner? Maybe have them hang out on indirect heat for half an hour or so before moving them to the flames?
Roses are red
Horns go toot
Would you look at that
SNAKE IN MY BOOT?!?!😤
You my friend are a BBQ God.. Maybe not thee.. God ..??But you are up there!!
a touch of yellow mustard on that and you're in heaven
Mr. Robinson, your video skills are on par with your cooking skills. Now if I could just get you to put your hat on right...
I don't have any C Bind, can I sub in nonfat milk powder?
That looks f****** good
Watching you put the casings on the stuffer is my favourite part of your sausage videos. Giggle every time
I love these, but can we have a beginner style video, not in terms of recipe style, but in terms of using beginner equipment like a kitchenaid grinder.
I'll never forget the first time I went to the US as a star-eyed 21 year old. Imagine my dismay when I went to Subway and was left wondering WTF do I do because they didn't have capsicums. That ain't no peppers y'all.
Tire pressure gauge?
Man,you "NEED" to try this,add a tsp of real anis extract when cooking to those veggies,I swear you it is a game changer for those,just try it please!!!
Idk if I should be more concerned that I mostly watch Texans on RUclips or that the amount of times I’ve heard Texans complain about cicadas in the last few videos is astronomically high.
We're doing thus today, only bulk packing for spaghetti
What’s with the tire air pressure gauge
How to store casings.
I buy an entire hank of casings and everyone I end up throwing a bunch away.
Everything I read says not to freeze them. But that is what the butcher tells me to do.
I would love to see a video on how you store you extras
tasty
Dang
I don't know if it's the lighting or a new camera but the video is looking mad cinematic
Does anyone have Chuds marinara sauce recipe? I made it once and it’s awesome but now I can’t find the recipe or video.