Make Your Own Sausage At Home | Never Buy Store Bought Again!
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- Опубликовано: 21 май 2024
- Printable recipe below! Once you've made this sausage, you'll never go back to store-bought sausage again. We're flavoring up this juicy sausage with some good spices and chiles. #homemadesausage #cowboycooking
Used in this video:
Fresh Chile Co. freshchileco.com/
Roughneck smoker bit.ly/3W0dwUi
Sausage casings amzn.to/49CvZhG
ChefsTemp thermometer bit.ly/3prT4Bm use code: cowboykent25
Enamel bowels amzn.to/3m07G9k
Smokey Woods Wood smokeywoodsbbq.com/
Grinder amzn.to/40BHh1A
Orange gloves amzn.to/40ELems
Sausage stuffer amzn.to/468oOe9
Rode wireless Go 2 mic: amzn.to/3seAQ7X
Cowboy Hat: Chazhatz.com
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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Just a Greek guy from Athens. All I gotta say is that I "envy" your country lifestyle, from the doggos and the plains behind ya, all the way to the perfect sausage. You sir remind me of my granps who's passed away and I love ya. Yeehaw from Greece 🤘
Greece - beautiful country with rich history.Was there once,unforgettable experience
A tip of the cowboy hat to the Greeks. After all you guys invented Western Civilization.
I'm sorry to hear that you live in Athens
I am in bed, sick as a dog with COVID, and a new CKR video is just what I needed! Thank you both!
That sucks ,hope you have a speedy recovery.
Speedy recovery is my prayer for you.🙏🎶💖💐
Get well 😔😔😔
Speedy recovery from the common flu pal!!!
Get well soon
I love it when you thank our veterans an their service. All I can say is your welcome an thanks for recognizing your veterans. It was an honor an a privilege.
We thank you for your service and we owe you them so much
ruclips.net/video/8gqwpfEcBjI/видео.html
Mr. Kent, you fulfil an empty space in my heart for a loving, wise, funny grandfather I never had
Thanks for every single one of your videos, we not only learn but have fun on the way! ❤❤❤
You had a very attentive audience. The entire crew was eager to sample the finished sausage.
Oh yea they like it when meat is involved
The Maj will always be my favorite. But then again I have a schnauzer that follows me around all day so I'm biased.
🥵
@@CowboyKentRollins🧐
I am very glad to see your channel thriving. I remember the old days here, and I wanted to say, you deserve this and more ! God Bless, much love from overseas in Norway !
And God bless you
@@CowboyKentRollins Thanks brother !
Go vegan
ruclips.net/video/8gqwpfEcBjI/видео.html
Kent, you could do a entire series on making sausage, brats, chorizo, hot dogs, and homemade hamburgers! Yum! All fresh and made at home, to your own designer ingredients! (I personally like a Brisket & Chuck hamburger!)
Great idea
i like stuffing my meat in between buns@@CowboyKentRollins
I had the privilege of inheriting a cast iron sausage stuffer from my grandfather. It sees action 3 times a year when I make large batches of sausage for friends and family. Your sausage recipe would be ideal for my spring batch. Thank you as always for your good works.
Thanks for watching
Hi. Are you talking about sausage cold and you can slice? A guy at work would bring us the sausage in tubes from a deer hunt. It was killer.
Hi food lover ❤
Go vegan
VOMIT. @@RynaxAlien
Dear Kent - I know this sounds crazy but a local speciality from my place here in Austria is called "Erdäpfelwurst" - so potatoe sausage. You gotta try it too!
All you need that goes in the casings: potatoes, onion, garlic, pork cracklings, pork lard and just marjoram for seasoning.
Enjoy!
I found you from watching Uncle Roger but I just love everything about what you do. It feels so authentic, informative, and overall cozy. And the food you make has my stomach rumbling for a bite. Can’t wait to see more of your Cowboy lifestyle.
It would be awesome if it turned out he loved the fried rice enough to try making his own Cowboy Chinese sausage
Just watched the Uncle Roger collab and was sad because it didn’t have the signature prayer, honor for Old Glory and the troops.
Thanks for having a God fearing honor driven channel Mr. Rollins! Hats off.
Be sure and watch our video with him on our channel next week
@@CowboyKentRollins can’t wait!
My stove is on the fritz this morning so I took the cast iron out in the yard and made some country ham and eggs. Thanks for all the knowledge Cowboy Kent.
So glad to help, have a blessed day
I am blessed with the stainless grinder attachment for my Kitchenaid Classic stand mixer. Same deal, an hour or so in the freezer before grinding the partially frozen meat. I have a horizontal stuffer, but those vertical ones are the bomb. The great side benefits to making your own is knowing exactly what's in there with no chemical additives etc. and customizing the flavor profile to suit YOUR tastes.
That is for sure
I lit up reading this because we just got OUR awesome grinder kit for “Ol’ Faithful,” too.
In its first week I made KILLER hash from an extra ribeye cap-steak & a micro-grind on ground beef for Tommy’s Burger chili. 👀😮💨
But, as YOU point out: _Sausage_ is its best function, puttin yer _own_ combo of spices/herbs/seasoning is a luxury I’ve dreamed of for decades.
The pro tip about freezing the parts before use is priceless-the timing of this video borders on paranormal! 😅🤷♂️
My wife surprised me with a lem vertical stuffer (the cheapest one) and it made the stuffing process so dang easy and just enjoyable part of the making process
I love my old Hobart-made Kitchenaid stand mixer. My grinder attachment was purchased later and it has a plastic housing. It eventually cracks, not just mine, I've seen it in other kitchens. I'll have to look for the metal one. But I'm thinking I'm better off with a standalone quality grinder. I do have a nice large stainless manual crank grinder, but don't have a good spot in the kitchen to clamp it.
Go vegan
Wow, Kent. Incredible that you get into this kind of detail, and it’s true, for the value you get making your own food, it’s usually about the same cost, but the quality of homemade is undeniable. You can put in any flavors you want, and customize the texture to your liking. It’s true of any cooking you can do by yourself, as opposed to buying something prepared - you don’t know what those companies put in or what it tastes like, but you do know what’s in your own recipe. Lots of fun you’re having! Great video and good wishes to you. 👍💜
I make my own venison sausage. I use 60% ground trimmed venison, 40% ground fatty pork. Just moist enough, yet still leaner and healthier than straight pork and beef. I toast the sweet and hot Italian sausage spice mix, then grind in a coffee grinder, I bought just for that purpose, and I also make a sage breakfast sausage that is fantastic.
Страны разные, а готовим одинаково, я даже запах чувствую 👍👍👍👍
I love that! Cletus got his own little pan and the rest of them got the other. That was so adorable. I loved being Cletus in your video today.
I remember as a kid my grandpa and dad making venison summer sausage and using the same grinder you used. I’m from Wis so I’ve been spoiled with great brats, summer sausage and cheese. We had relatives in California years ago and they had a suitcase that traveled back and forth and it was understood that anyone who visited them had to bring them that suitcase filled with cheese and Johnsonville brats.😂
Hands down, my favorite cooking show!!! You all are just great people!
Im so glad i found your channel, i live on an old family farm/apple orchard. It hasnt been in use for a few decades now and growing up ive always been fascinated with the farming and home culture life, making my own foods and other things like jams just feels so rewarding for me. Watching your videos just makes me love it even more and im excited to try all these new things so i can pass them down to my own children someday
My father-in-law has gotten into this new hobby of making sausages. He might appreciate this
It is sure good
Oh, I do miss a good old plate of bangers’n’mash ! One can just imagine how scrumptious a serving of Kent’s mashed spuds 🥔 would be !
That almost made me take a bite of my phone it looked sooo good. Thanks, Kent, for all of your hard work and delicious food.
So much good information. The pups had a real treat with this episode. Great food by good people. Thank you
Glad you enjoyed it
This is exactly what I needed! My wife and I recently bought one of the old all-metal grinder attachments for our Kitchenaid. Now I’m itching for a deer this year to turn a lot of it into some tasty sausage. This video will be bookmarked so I can watch it again.
Glad I could help!
Howdy Kent from Fort Worth, Texas!
Great job! This video proves that you are indeed the 'Cowboy Renaissance Man'! No fooling!!! I especially liked your recommendation to pinch off some of the seasoned grounded meat and cook it up to see if it was seasoned to your taste! Great ideal! After watching today's video, I'd like to try my hand at making sausage even though I don't have a grinder or sausage stuffer. But, I can still make breakfast patties!!! You inspired me to give it a try!
I'd like to tell you that my wife and I enjoy watching your videos each and every day during our lunch break! You live in a beautiful part of Oklahoma (my wife and I are very familiar with the Mountain Park/Altus area)! And of course, we always get a kick out of your videos that are shot along the Red River looking towards Texas!
I’m a (retired) veteran and sincerely appreciate you giving recognition towards the men and women who serve and have served in uniform as well as all first responders. I especially appreciate how you never forget to honor our flag and the blessings that God has given us.
God Bless you, your wife and the pups!!!
Thanks you have to make sure you go the seasoning right
I'm about to make my first sausages and I've watched a few RUclips videos but yours by far has made me the most comfortable with the idea of this process
for me was an honor watch this video, from meat and species to finished smoked Mexican style Sausage. i learn very much the process. thank you Mr. Kent
With Thanksgiving and Christmas nipping at our heals, my wonderful wife and I want to thank you and Shannon for sharing your time and talents with us. May the Lord continue to bless and keep you. Happy Holidays
Thanks and God bless you
Did anyone else follow along with Chad grilling and making Bradley's little funny noises while Kent prepared the stuffing and casings? just me? Will you do this?
Go vegan
Kent is like the Bob Ross of outdoor cooking. Calming culinary goodness.
Tip from MeatEater: you could try cooling the grinder parts in the fridge to stop the chilled meat from warming up too quickly.
Yeah and a hack 👎🚽🤢
GOD BLESS YOU TWO, HAVE A GREAT THANKSGIVING
I always follow your recipes, I made this sausage here at home and it was incredible. Thank you very much uncle, hugs from a brazilian fan.
I am so excited to learn this. Double excited for the green chilie. Even the pups are excited!!
🎶💖💐
Yep they love sausage making day
My wife recently got a Kitchen Aid mixer. We also have a table top smoker. A few alterations to the recipe here and I think we'll be good to go! Kent you always provide some delicious inspiration.
We hope yall enjoy
I truly appreciate your hat's off to the veterans. My oldest served on the USS Mason, and middle son served on the USS Ponce and the USS Enterprise. I cover my heart when you honor the veterans. Thank you.
It's the settings and environment for me. Great!
Thank you Kent. That looks amazing. God bless.🙏🏽🙏🏽🙏🏽
Thanks and God bless you as well
This was enjoyable informative and entertaining. How could anyone not like this? Im a fan Kent
We thank you so much for watching
Best sausage/kielbasa ever I ate in Poland on my trip there last year. God bless you
I have watched a lot of sausage making videos, here on RUclips. But yours was the first to recommend making a taste tester, sausage patty. That is a great idea for ensuring your recipe is perfect! Simple, Smart & Easy! Thanks
Got to make sure it is where you want it to be
Looks fantastic and can't wait to do this Kent!
Hope you enjoy
Sounds so yummy!
So good it was
OH HOW YOU BRING BACK MEMORIES FOR ME😢!!! THANKS FOR KEEPING COWBOY RANCH & FARM TRADITIONS ALIVE!! KENT & Shannon THANKS FOR BEING PART OF LIFE!!! HAPPY THANKSGIVING TO YOU AND YOURS BE SAFE.AND GOD BLESS!!!!🙏🙏🙏🙏🙏
Thanks and Happy Thanksgiving to you
This is my first time here and I'm really glad you popped up. Watching this was like therapy for me and now I'm really hungry for this sausage! 😂 I might have to give this a try. Thanks!
Love bbq’ing & grilling! Never made sausage before but it’s always on anytime the smoke is flowing. Christmas is coming… sharing this with my wife! 2024, homemade sausage!!!
Thanks Ken & Shannon!
Thanks a lot for your videos, Kent...! For your way of cooking. For how you treat your puppies. 👍For your humorous interludes. And last but not least for tipping your hat to all who serve and deliver every day. 🙌That's a really rare thing...🤔 Please don't stop doing this! It makes at least my(!) world a bit more colorful... 🙂
Greetings from the UK. 👋
I did some sausage making a few months back, grabbed some meat, a grinder, and got to it. It went all right, but I didn't think to freeze the grinder/sausage meat, add that emulsifier, or fry a patty first. All very valuable tips!
Thank you, God bless you, and take care.
This is my first video and I look forward to watching more!
It really lifts up the day when I see one of your videos, great cooking Mr. Rollins, you are a gentleman. Greetings from Argentina.
Uncle Roger's extended family have now arrived at the ranch! Just stared down a handful of sacks now its time to stare down some sausages. 😂
We thank you for joining us
Очень приятно было наблюдать за вами!
Спасибо
Thank you Sir for all your wonderful recipes and for honor us veterans with your kind and noble words. God bless your channel and God bless America.
This is a super demonstration and recipe for making sausage, no one puts it together like you and Shannon do. The meat selection, spices, ingredients all combine for the best instruction possible, might be hard to fry up just one pattie though!!
Thanks so much!
I find the meat selection a little dangerous, the best meat is always in your neighbour’s pasture, you know the one, the one that never fixes his fence, & sometimes let’s his livestock run on your grass!!! Ya he’s the one! Ummmmmm good eating & pay back is always great!!! Ha. Ha. (Off coarse))
Not once did he say "Pause" 💀
I think that now that we've got colab with Uncle Roger, Kent now HAS to do a colab with Guga
Would be alot of fun it would
Just wanted to say your one of my favorite RUclipsrs. Amazing food and amazing personality. You remind me of loved ones ❤❤❤.
This is great. Looks like Cowboy Kent showed up in my RUclips suggestions just in time. I came here because of the double video collaboration with Uncle Roger.
I've been wanting to try my hand at sausage making. Only problem for me was that all the recipes I found called for cures containing nitrites and nitrates. That sort of has to be as a preservative for air cured, uncooked sausage. But I don't mind making and storing smoked sausage in short term use quantities if it allows me to avoid the preservatives. Plus, love this recipe with the chilis.
Many thanks Cowboy Kent.
I'm watching this at 3.00 am and I'm hungry
🤣
Thank you Kent and Shannon for another great video !
An old saying, no one wants to watch the sausage being made they just want to eat the result. Kent makes sausage making look interesting :)
Hey Kent, have you ever eaten a Thüringer Bratwurst? I live in Germany and was born in Thuringia. This is the best bratwurst I've ever eaten. My personal opinion. If you ever visit Germany, you have to try a Thüringer Bratwurst.Your bratwurst looks great and delicious. I would love try it! 🤤🤤 Thanks for your great videos!
I really like the products from Schroeder Fleischwarenfabrik in Saarbrucken !!! … schmeckt gut , Ja stimmt !!!
Hello, coming here from uncle roger video and already subscribe, will watch your videos from now on 🎉🎉🎉
Thanks so much
Finally got to see you Mr Kent. Excellent video on my new hobby making sausage . I looked you up and bingo you made a new video on how to make smoked sausage. Thanks for always being there Mr Kent. God bless you too . I’m a veteran myself 🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸❤️❤️❤️ keep em coming
You videos are the best,the way that you explain how to make all your recepies ,make's you want to go to the kitchen and start cooking,thanks
Who come from uncle roger 🙌
I did 😂
We thank you all for joining us
yup
Me lol
@@CowboyKentRollinsMr Rollins, very warmly reception for Uncle Roger! Well done! Can't wait for Fried Rice collab! Best wishes from Brazil!
This man can cook, teach, and be a showman, all in one!
Great channel
I just bought the grinder attachment for my Kitchen aid mixer… came with a sausage stuffed attachment too!
works amazing! Made a lot of ground duck for jerky already!
Sounds great!
I have the same! Haven't tried stuff sausage, but have made breakfast sausage and Italian sausage several times.
I didnt even think about putting Ancho chile powder and hatch green chiles in to sausage. I am for sure gunna have to make me a batch of that, might even try it with venison when i make that all up. Awesome Video Kent and Shan!
Love your stuff as always! God bless! 😁
I've made quite a bit of link sausage. When I was taught to make it, if you mix your spices in water or beef broth you will not have hot spots. Also grind a little ice with the meat.
I switched to electric grinder years ago. I built a upright smoker with rods and hooks and i use apple and cherry wood. I love your use of hatch chilies will try that soon.
It sure makes for some great sausage
Thanks for sharing with us Kent and Shannon. That's some mighty fine looking sausage you fixed up there. I bought a 3 pack of Mild sauces from the guys and gals at Fresh Chile in Lac Cruses, NM and I am enjoying it with my breakfast daily. Thank you again for sharing those folks us too. Stay safe around there and keep up the great work and recipes and videos along with the fun you share with the world. Fred.
It is sure good chili
Kent! You are what I love about REAL American Grub!!! Thank you!!!!!
I dont know where i was ....but i just found this Chanel and im loving it....thank you old timer for the recipes ...will try some of it ❤❤❤
Your videos always warms my heart! 😊
Whenever I'm down, you're always a video away! I may be a Buddhist, and I may be on the other side of the world (sending love from Thailand), but may God Bless you sir 😊.
Thanks for watching
a big salute to that good sausage work - a bit different than I know but looks amazing very well done!
I have food allergies ... and your videos give me all kinds of ideas for meals to make at home thank you
Thank you for this I love sausage. God Bless you and yours.
You are so welcome and God bless you
Thanks for sharing this video. I like a lot of garlic in my sausage. When sausage is griiled, or fried up, and is served on a bun with mustard, onions, and sauerkraut, it's really good. A butcher in the meat department of a grocery store will grind up cuts of meat if you ask them to do it. They did it for me. The meat is already chilled, because it's in a refrigeration unit. Even if you don't want to make links, you can make sausage patties. It's good either way. Those sausages look really good. Cheers, Kent and Shannon! 👍🏻👍🏻✌️
many thanks man .. this is really help a lot specially with the seasoning part !!!
Great video as always. I'd like to add, as a meat cutter meat shops can gring pork and beef but not together because it's a liability due to cross contamination. It's silly but that's the way it is. Better off having them grind it separate and mixing them together at home. Even when they grind separate they have to wash the hopper and grinder between species.
He is giving me.. happy grandpa vibes.. 🥺💖
Love it
That was a great demonstration - thank you.
We take pride in making venison sausage every year. I feel as a father it’s essential my young boys understand and know how to do this. Thanks Ken.
@@Eet_Mia Steaks and roasts and some jerky. Most of our jerky comes from geese we harvest.
@@Eet_Mia Lol , not Canadian, close though. Northern MN. They a very good when handled and prepared properly. Lean protein.
When I was in the US many years ago. I could nut fine sausages in the Supermarket. I Australia (my country) sausages are a stample. There is competitions on who has the best sausage. We also have a Store Called Bunnings, where you can always get sausage in bread.
We thank you so much for your service
Boy that looks so good!!! Thanks for sharing
Our pleasure
Wow, looks delicious. Thank You
Our pleasure
Another great show Mr! Tnx for sharing ! ❤❤❤
Awesome!i learn something new today, and I thank you sir.😊
Wow! Yet another delicious recipe! I so need to get me a smoker! Thanks again Shan, Kent and the doggos!
Thanks to both of you and the puppers!
Bravo, Cookie! That looks amazing. God bless!
And God bless you as well
That looks amazing! God bless you too!!
Thanks so much and God bless you
Looks fantastic and /thank you and the crew. By the way every eager to help I might add. Gotta show this to he men. They will be pushing me out of the kitchen. Always great to learn new things.
This is my first time watching. Love this guys vibe. Seems like a cool guy to hang out with 🥳
That looked so amazing and delicious I can't wait to try this myself but I do need to get a grinder and a sausage stuffer but thank you very much for all that you do and that looked absolutely delicious.
It's so good!
@@CowboyKentRollins I bet it really is and like another video I just commented on sir it would be neat if you had like a guest from RUclips like me to help you cook and The taste what you're cooking and also if you feel it in your heart you should come cook at our wedding on May 26th 2023 that would be such an honor and so wonderful but I know if you can't that's fine but I'm extending an invitation to you thank you for everything you do and God bless.
By far the best north american traditional cooking channel in RUclips!
Thank you so much
Hi there. A little greeting from Denmark.
I myself am a trained butcher and have made several tons of sausages in my life. A few good tips that you can take to heart or not.
About pork casing, or whatever casing you use, I would fill the casing with water before you roll it on, it makes it a lot easier than if it's dry inside. I usually put some wetness in my stuffing, some form of broth in, it gives more juice and power to the stuffing. About tying a knot at the end of the casing before you filling the casing, it doesn't pay, you tie that knot after you stop the sausage, why, because you let the air out at the start, then you are sure there is no air at the beginning. But other than that, it looks really good
Kent just found you on youtube and I am trying to learn cast iron . Thanks for all you do. I am a big fan and really enjoy watching your videos!
I make the family recipe Swedish potato sausage. Beef, pork, potatoes and onions. Stuffed in natural casings. Season with salt and pepper. I have the Kitchen Aid grinder and stuffer. We do it this weekend for the holiday at my Mothers with cast iron grinders and stuffer.
That sure sounds good
This guy has good taste and even better videos!
When my daddy was a young man, he and his family shared a deer hunting lease and they would process their own harvest as a family. Daddy and his brothers were in charge of “running” the grinder. One day he decided there had to be a better way, so he scrounged up an old washing machine motor, bought an automotive belt, chopped up an old extension cord and made his own homemade motor for the crank grinder. He’s always been a smart one. 🥰🎓
Now that is what i call using your noggin