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 🤘
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.
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.
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.
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.
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.
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.
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! ❤❤❤
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.
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.
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!)
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
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?
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.
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!
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!!!
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!!!!🙏🙏🙏🙏🙏
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
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
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.😂
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 😊.
I like to add my spices to the first grind. Mix it up really well, chill in the freezer and grind for the 2nd time. Chill some before putting into the stuffer. This recipe is so good.
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.
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.
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.
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.
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.
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. 👍💜
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
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!
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.
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!
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.
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... 🙂
Sausage-making attachments are available for meat grinders. You remove the blades and the sieve, insert the attachment with a tube, and you can start stuffing. I've always used that to make polish kielbasa.
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
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'm 43 and grew up and still live on the family farm/ranch. We have a smoke house. Been making these since before I can remember. When I was 14 I bought my Papa and dad a big electric meat grinder for Xmas. Spent all the money I earned bailing hay that summer but I was sure glad I did the next year. Papa gone but dad and I used that grinder tonight to dehydrate some deer snack sticks.
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.
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!
Here in eastern Europe there's tradition to make your own food like this. Spent half my childhood at my grandparents' farm, glad to see the farm life is so similar between our cultures.
thanks a lot for making these kind of home made and micro-plastic free foods. i wish i could bring some seasonings for Turkish sausage style, greetings!
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
I bought an electric grinder from Harbor Freight and it is a stuffer too. Comes with all the attachments. Tons of meat through it and never a problem. And it's cheap too!!!
Gave up the hand grinder years ago. Just got done processing 5 deer. Wouldn't have a working shoulder on Monday morning. Colder grinds better. Love making sausage too. Splash a little water from those casings onto the baking sheet and the sausage will glide across it into a nice coil. Hated powdered milk while camping and hiking but, it sure works great in sausage. Lol.
DEAR MR AND MRS ROLLINS, Thank you for the videos. I swear sometimes the videos are just as comforting as the food. Oh, and I finally got my triple F cook book and I love it. Wonderful book cover to cover. God bless you and your whole crew. P.S. that includes the 4 legged hands too. ❤❤❤ From your Missouri neighbors!!!
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!!
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))
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.
Don't care about the sausage, although it looks delish, but when I saw dogs, an immediate like and a subscription to follow good people... Great job folks!
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
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
@@Prodawgbruh
@@doomjuice.1652 bruh what?
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
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
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.
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
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.
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
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! ❤❤❤
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.
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 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
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
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🧐
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
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!
By far the best north american traditional cooking channel in RUclips!
Thank you so much
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!
This man can cook, teach, and be a showman, all in one!
Great channel
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
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
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.
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
So much good information. The pups had a real treat with this episode. Great food by good people. Thank you
Glad you enjoyed it
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
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.😂
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
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 !
I like to add my spices to the first grind. Mix it up really well, chill in the freezer and grind for the 2nd time. Chill some before putting into the stuffer. This recipe is so good.
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
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
I am so excited to learn this. Double excited for the green chilie. Even the pups are excited!!
🎶💖💐
Yep they love sausage making day
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.
My father-in-law has gotten into this new hobby of making sausages. He might appreciate this
It is sure good
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.
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 👎🚽🤢
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
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. 👍💜
Thank you for the easy instructions. I need to get a stuffer. All the rest i have. Salute To You! US Army retired.
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
Thank you Kent. That looks amazing. God bless.🙏🏽🙏🏽🙏🏽
Thanks and God bless you as well
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.
Looks fantastic and can't wait to do this Kent!
Hope you enjoy
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.
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!
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
Очень приятно было наблюдать за вами!
Спасибо
I live on the other side of the world, but your sausage made me happy, watching, making and eating, thank you Old Men
I live s_korea
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... 🙂
Sausage-making attachments are available for meat grinders. You remove the blades and the sieve, insert the attachment with a tube, and you can start stuffing. I've always used that to make polish kielbasa.
Sounds so yummy!
So good it was
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
Hello, coming here from uncle roger video and already subscribe, will watch your videos from now on 🎉🎉🎉
Thanks so much
Here in Kenya we call it MUTURA and it slaps well as a street food 😊😊
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
Its called in Deutsch "grobe Bratwurst" and i love it, Sir
I'm watching this at 3.00 am and I'm hungry
🤣
Страны разные, а готовим одинаково, я даже запах чувствую 👍👍👍👍
It's the settings and environment for me. Great!
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 !!!
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
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
I'm 43 and grew up and still live on the family farm/ranch. We have a smoke house. Been making these since before I can remember.
When I was 14 I bought my Papa and dad a big electric meat grinder for Xmas. Spent all the money I earned bailing hay that summer but I was sure glad I did the next year.
Papa gone but dad and I used that grinder tonight to dehydrate some deer snack sticks.
Good times for sure
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!
Дякую за цікавий рецепт з зеленим чилійским перцем, виглядає дуже апетитно, неодмінно треба спробувати.
Миру Вам та міцного здоров'я.
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!
and God bless you, Shannon, and all the kids( Duker, Major, and all the rest). Thank you.
I don't know why I torture myself by watching these recipes, Kent... my mouth is drooling and my stomach is rumbling every time I watch your videos!
Not once did he say "Pause" 💀
It really lifts up the day when I see one of your videos, great cooking Mr. Rollins, you are a gentleman. Greetings from Argentina.
So many distasteful comments could be made here but I have too much respect for Cowboy Kent. Genuinely looks delicious!
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!
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.
Gonna have to get both those things. Grinder n Sauage maker. That's the one thing I haven't tried is to make sausage! Thank you Kent for your videos.
It's so good!
Hello my friend! I'm from the south of Brazil, and I come to wish you every success and congratulate you on your incredible work! long life
I want to go to America just to spend a day with this man. Best cowboy out there
Dear Kent! Thank you for you love! Cheers from Russia!
Here in eastern Europe there's tradition to make your own food like this. Spent half my childhood at my grandparents' farm, glad to see the farm life is so similar between our cultures.
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.
Thank you for this I love sausage. God Bless you and yours.
You are so welcome and God bless you
GOD BLESS YOU TWO, HAVE A GREAT THANKSGIVING
thanks a lot for making these kind of home made and micro-plastic free foods. i wish i could bring some seasonings for Turkish sausage style, greetings!
Glad to see the Roughneck Smoker in the video. I love both of mine!
They do such a great job
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
I bought an electric grinder from Harbor Freight and it is a stuffer too. Comes with all the attachments. Tons of meat through it and never a problem. And it's cheap too!!!
Looks good. What do you think if you open the end of the shell and put a little water inside?
I'm 25 living in the city in Australia. The scenery behind you so beautiful, hope I get to live in a place like that in the future.
Hands down, my favorite cooking show!!! You all are just great people!
Gave up the hand grinder years ago. Just got done processing 5 deer. Wouldn't have a working shoulder on Monday morning. Colder grinds better. Love making sausage too. Splash a little water from those casings onto the baking sheet and the sausage will glide across it into a nice coil. Hated powdered milk while camping and hiking but, it sure works great in sausage. Lol.
Ah great! Those deer all legally tagged?? Warden Joe Bush is asking!! Ha. Ha.
That sausage looks both perfectly cooked and delicious. In South Africa we call it boerewors. 10/10 Mr Rollins.
I know it's hot in the Philippines right now, but after watching this, I'm definitely trying it!
Hope you enjoy
DEAR MR AND MRS ROLLINS, Thank you for the videos. I swear sometimes the videos are just as comforting as the food. Oh, and I finally got my triple F cook book and I love it. Wonderful book cover to cover. God bless you and your whole crew. P.S. that includes the 4 legged hands too. ❤❤❤ From your Missouri neighbors!!!
Glad you are enjoying and God bless you
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))
Watched this from Bavaria Germany - now I want to have a Ranch in the US and smoke a selfmade sausage. You guys are Fire!
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.
Don't care about the sausage, although it looks delish, but when I saw dogs, an immediate like and a subscription to follow good people... Great job folks!
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 ❤❤❤
He is giving me.. happy grandpa vibes.. 🥺💖
Love it
I'm in Philippines and I miss good food so much! No chance to buy it here! Got to try this!!!! Thanks!!!
hen we make chorizo, we usually mix with some Martini style vermouth. Just for to enhance the herbs. We in Argentina use Gancia.
That was a great demonstration - thank you.
My first video that I'm watching of this guy. The first time is always weird, but you wouldn't want to miss it.