Maple Chicken & Apple Sausage | Celebrate Sausage S05E30

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  • Опубликовано: 22 дек 2024
  • #celebratesausage
    Today we are making the Maple Chicken & Apple Sausage
    You can find a printable recipe here: twoguysandacoo...
    Visit the Sausage Maker for all your sausage making supplies. Use this link for an automatic 10% off your order: tinyurl.com/56j...
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    black kitchen gloves (SIZE M): amzn.to/3M4uAWn
    Sausage Pricker: amzn.to/3jiIS5V
    Kotai Chef Knife: tinyurl.com/49...
    Thermapen ONE (meat thermometer) - tinyurl.com/5n...
    Sausage Stuffers: tinyurl.com/43...
    Meat Grinders: tinyurl.com/3b...
    Stuffing Horn Cleaner: tinyurl.com/3a...
    Butcher Twine & Dispenser: amzn.to/35QFhIa
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    ►SAUSAGE & SALAMI STUFF WE USE
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    High Temp Cheese: tinyurl.com/32...
    The Pepper Cannon: amzn.to/3TeO5R5
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    Calabrian Pepper Paste: tinyurl.com/ybs...
    Calabrian Pepper Powder & Fennel Pollen: tinyurl.com/527...
    Italian Sausage Pricker: tinyurl.com/muv...
    Fabric Lined Hog Bung: tinyurl.com/4a4...
    Ph Meter by Apera Instruments: amzn.to/2A04Gll
    Starter Cultures and Molds: tinyurl.com/3w...
    Hand held vac sealer: tinyurl.com/5c...
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    Natual casings: tinyurl.com/bd...
    Meat Slicer: amzn.to/31XV19q
    Iodophor sanitizer: amzn.to/2Q9jFBM
    Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
    ►OUTDOOR COOKERS
    Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
    Digital Smoker (I use the 4D WIFi): tinyurl.com/mr...
    Kamado Ceramic Grill: grillagrills.p...
    Brazilian Flame Rotisserie Grill: tinyurl.com/3b...
    (Use the discount code: 2GUYS5OFF)
    If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p...
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    Eric
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Комментарии •

  • @skillitjohnson
    @skillitjohnson Месяц назад

    Eric,
    I altered the recipe a bit. I have made maple breakfast sausage before and thought the maple was very forward and sweet so i substituted the apple juice and the maple syrup quantity with frozen apple juice concentrate at the rate of 130g/kilo. It really is good this way. Thanks for what y’all do.

  • @mikemax4980
    @mikemax4980 Месяц назад +22

    I hate that we will wait a whole year after tomorrow

  • @michaelcorange
    @michaelcorange Месяц назад +1

    well done, what a ton of work for you to make this amazing series. I have queued up to make the pot stickers next. soaking the casings today. again thank you so much for what you do and have instilled confidence in me with being a newer sausage maker. this really helps a lot and I'm sure it does for many. you truly have earned my subscription and Patreon addition.

  • @garysmith8098
    @garysmith8098 Месяц назад

    Thanks for all the info. Can’t wait to make several of these sausages. Super nice to have variety to try.

  • @stevieg4201
    @stevieg4201 Месяц назад +3

    I really enjoy chicken sausage, great video, I made something like this last year and it was awesome. Can’t believe we will have to wait 11 months and a day for season 6.

    • @RARufus
      @RARufus Месяц назад +1

      I’m going to do a year of celebrate sausage and do one batch from a season 5 recipe each month to tie me over. There are some great ones this season I want to try. Who knows, maybe one or two of them will get into the regular rotation,

  • @victormaack2353
    @victormaack2353 Месяц назад

    Another great recipe, Eric. One more to go, I'm sad it's almost over, but at the same time, you have given us so many great recipes to work with. Thank you so much for your time and effort. Cheers

  • @thejacobhill
    @thejacobhill Месяц назад +1

    Looks good. I was planning to do something similar in a few weeks with apple and honey..

  • @georgesevelle8778
    @georgesevelle8778 Месяц назад

    For the last three years I've been experimenting with chicken sausage as a substitute for pork, I've done one breakfast sausage where I substituted the lean pork for the sausage, stuffed in 22-24 lamb casing it was great. I'll be giving this a try next. I consider myself lucky as I can find chicken leg meat in a 5lb bag and my local small box store, this portion works great for me in doing small batches. Thanks for the video.

  • @deangustafson7533
    @deangustafson7533 Месяц назад

    Interesting take on this chicken apple sausage. I made some a while back, and didn’t really care for the texture of that blend. But this looks good! I’m going to give this one a go - case them in 20-22 sheep casings. Thanks Eric!

  • @fessick2848
    @fessick2848 Месяц назад

    Going to try this recipe in hog casing and smoked in the offset with some apple wood for Smoke Sunday.

  • @barbaralucero2772
    @barbaralucero2772 Месяц назад

    That would be perfect with pancakes and over-easy eggs! Makes me hungry, and now I know what to do with the chicken skin in my freezer!

  • @DaveHojo
    @DaveHojo Месяц назад

    Looking forward to trying this one.

  • @jnorth3341
    @jnorth3341 Месяц назад

    Thanks, that looks great and is one I can make this time of year (can't do any smoking this late in the season). Do you know any synthetic casings that would be good for breakfast link sized? I've just had really bad luck with sheep casings.

  • @salvadorrivas6089
    @salvadorrivas6089 Месяц назад

    Wow ! Definitely I'm making this for my kids 😁

  • @Brewer35
    @Brewer35 Месяц назад

    Looking forward to hearing about the Italian company and the very cool product! Keep us posted.

  • @R1Kyle
    @R1Kyle Месяц назад +1

    Darn it I missed the live! Finally a worthy batch size --> I know I know when you are experimenting you do not go big!
    You make it Kyle style, large batch mixed by hand. I dream of a mixer but I am to cheap / poor lately to want to spend the $$.

  • @warmsteamingpile
    @warmsteamingpile Месяц назад

    Great recipe! Try sorghum syrup in place of the maple.

    • @vonmajor
      @vonmajor Месяц назад +1

      Grew sourghum many years ago as a way of seeing how I could make a Praire Sugar. Picked at the right time. Processed through a heavy duty juice extractor, and boiled. Made for something just like molasses 😊

  • @mikemax4980
    @mikemax4980 Месяц назад

    Eric ever think of doing krajana polish/ukrainian versions nice size chunks cured before the rest of the meat , nice garlic flavor and a ground part plus an emulsion so 3 parts and in big hog casing one of my favorites plus what we make for Easter Sunday

  • @slick6rick
    @slick6rick Месяц назад

    This one looks like a keeper, like you said for a change of pace from pork.

  • @thorjustin95
    @thorjustin95 Месяц назад

    Does leaving the peel on the apples make a difference? Typically when you make an apple pie you want to peel the apples because the peel creates a bad texture when cooked. Not sure if grinding eliminates this or not.

  • @tomfavre669
    @tomfavre669 Месяц назад

    WOW!!!!!!!!!!!!!!!

  • @rhondagillespie6031
    @rhondagillespie6031 Месяц назад

    Yum! I have to make this one too. So Sad this is almost over😢

  • @cjackson64
    @cjackson64 Месяц назад

    Have a question on culatello the hind leg I got had most of the fat trimmed off! Do I need to cover the entire culatello ?

  • @Cbbq
    @Cbbq Месяц назад

    What did you use to place the raw sausage into , to freeze it and later slice ? I am referring to the “ plastic” bag you used. This simple question has been messing me about, so some clarification would be most appreciated.

  • @lkapigian
    @lkapigian Месяц назад

    Awesome Breakfast Sausage

  • @MrDmorgan52
    @MrDmorgan52 Месяц назад

    Eric, how about posting a list of the winners of this season's goodies?

  • @josesierracabrera
    @josesierracabrera Месяц назад

    Is there a link for the little bags that you used? Are vacuum sealed?
    Thanks in advance.

    • @2guysandacooler
      @2guysandacooler  Месяц назад

      Sure, amzn.to/3UxRDOd
      They are not vacuum sealed; you can tie them off or heat seal them (which is what I do)

  • @jaysonreedy626
    @jaysonreedy626 Месяц назад

    Hey! This looks good!

  • @Getouttahere78
    @Getouttahere78 Месяц назад

    Wow, with all those ingredients it will be a meal in one 😏

  • @oldredcoonhound2182
    @oldredcoonhound2182 Месяц назад

    Looks great, 80lbs?? Wow that's a pile of sausage. Enjoy.

  • @inhisnamebbq8488
    @inhisnamebbq8488 Месяц назад

    i have heard you say lately " pork back fat " in most of this seasoned sausage recipes. where does it come on the pig or can you buy it as "pork back fat" from a butcher?
    last year you used if I'm not mistaken pork shoulder because of it's fat to meat and beef fat. i love the sausage series and i have made a few of the non complicated recipes. KEEP ON KEEPING ON

  • @michaelfoster5366
    @michaelfoster5366 Месяц назад

    Are the eggs in there to act as a binder?

  • @royfinch5223
    @royfinch5223 Месяц назад

    Want to try this with turkey

  • @michaelpardue2400
    @michaelpardue2400 Месяц назад

    I believe I would put mine in a casing

  • @ericdeszo746
    @ericdeszo746 Месяц назад

    Have family member allergic to eggs thoughts on what to use instead?

  • @joemisak7925
    @joemisak7925 Месяц назад

    Looks spicy 🤣

  • @matthewbriley5265
    @matthewbriley5265 Месяц назад

    Can you case that sausage?

  • @laxcker
    @laxcker Месяц назад

    Recipe says egg white video had egg yolks Which one ?

  • @daviddennison7045
    @daviddennison7045 Месяц назад

    I am making more and more chicken sausage and snack sticks

  • @Murray_the_golden
    @Murray_the_golden Месяц назад

    Coincidentally, I am making my version of chicken apple breakfast sausage tomorrow but I forgot to get the apple juice today. 😢

  • @CH-ec5on
    @CH-ec5on Месяц назад

    Pork back fat and chicken thighs! How could this be bad? 😁

  • @smokininbama1910
    @smokininbama1910 Месяц назад

    Eric I have concern I have watched a lot of your videos and seen some others with pink curing Salt making sausage and smoking them the same day without using a cure ex please advise

    • @2guysandacooler
      @2guysandacooler  Месяц назад

      Can you let me know which videos you are talking about

    • @smokininbama1910
      @smokininbama1910 Месяц назад

      @2guysandacooler the chudd Texas hot gut sausage

    • @smokininbama1910
      @smokininbama1910 Месяц назад

      Season 3 celebrate sausage Texas hot gut pepper Jack ch

    • @2guysandacooler
      @2guysandacooler  Месяц назад

      @@smokininbama1910 Yes. In that episode Bradley should have let his sausage rest overnight, but he didn't. The recipe reflects the correct way for doing it. Brad has since altered his method.

    • @smokininbama1910
      @smokininbama1910 Месяц назад

      @@2guysandacooler thank you so much for the clarification

  • @MichaelScottPerkins
    @MichaelScottPerkins Месяц назад

    I love love love your videos! And I've made your other two"Bulk" style breakfast sausage recipes. But... I am still literally dying to finally find a clone recipe for Jimmy Dean's Original Breakfast sausage. All the Jimmy Dean clone recipes I've ever found miss the mark! Most of them (including yours) taste good! But... they are still not Jimmy Dean clones. I cannot figure out what it is. I feel like all online recipes add too MUCH of the herbs and spices. The sausages end up with a sort of... "perfume" quality. I think you mail the salt ratio dead on. But I can't tell if it's too much thyme, too much sage, or if it's one of the other ingredients (nutmeg, ginger, etc). I feel like Jimmy Dean's sausage is simplier than everyone is trying to make it. Any chance you'd give a propper JD clone recipe a try? At this point, I'd literally pay you! 🙂

    • @2guysandacooler
      @2guysandacooler  Месяц назад

      I'll give it a crack!!

    • @MrDmorgan52
      @MrDmorgan52 Месяц назад

      While you're at it. How about a kopykat for Odoms Tennessee Pride sausage?

  • @mrwashy2259
    @mrwashy2259 Месяц назад

    I tjimk this would work all pork.

  • @KenJohnsonUSA
    @KenJohnsonUSA Месяц назад

    I love your videos but I think you missed an educational opportunity. You see, almost every month YT suggests that chorizo recuse repair video where the acidity of the pepper addition destroyed the texture of the sausage. In this recipe you had some very acidic components that could have destroyed a normal sausage (i.e., apples and apple juice run about a 3 on the pH scale, maple syrup is about a 5 on the pH scale). However, you were able to make additions which negated the effects that acids usually have on proteins. These same mitigating components also allowed you to also add far more moisture than what one would find in typical sausage recipes. Explaining how that worked would really have helped beginners to understand how recipe composition is critical. It isn't just about flavor but pH, hydration, and more matter just as much.😊

  • @adnacraigo6590
    @adnacraigo6590 Месяц назад

    I like your sausage show and I like maple but for some reason I don't care for maple in anything except syrup. Sorry.

    • @2guysandacooler
      @2guysandacooler  Месяц назад +1

      So you just drink maple syrup by itself? That's hard core😉

    • @adnacraigo6590
      @adnacraigo6590 Месяц назад

      @2guysandacooler IBelieve it or not I pour it over waffles and pancakes.

    • @2guysandacooler
      @2guysandacooler  Месяц назад

      @adnacraigo6590 so you mean to tell me that you have maple flavored pancakes😁. That's wild!!

  • @colddeadhands5167
    @colddeadhands5167 Месяц назад +2

    Sooooo sad tomorrow is coming