Maple Chicken & Apple Sausage | Celebrate Sausage S05E30
HTML-код
- 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...
►PRODUCTS USED IN THIS VIDEO:
Sausage Bags (for 1 pound): amzn.to/3UxRDOd
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
Small accurate Scale for spices: tinyurl.com/3a...
Large Capacity Scale (33 pounds): tinyurl.com/mr...
Custom Cutting Board: tinyurl.com/3e...
►SUPPORT THE CHANNEL
Patreon ► / 2guysandacooler
Become a Channel Member ► tinyurl.com/yc...
Merch ► tee.pub/lic/3zE...
Reddit ► / twoguysandacooler
Amazon Shop ► www.amazon.com...
►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)
►SAUSAGE & SALAMI STUFF WE USE
Grinder Knife and Plate Sharpening Kit: amzn.to/47GOCk5
High Temp Cheese: tinyurl.com/32...
The Pepper Cannon: amzn.to/3TeO5R5
Insta Cure #1: tinyurl.com/34...
Insta Cure #2: tinyurl.com/3v...
Dextrose: amzn.to/3XM9kdA
Spanish Hot Paprika: amzn.to/3N2lt9l
Spanish Sweet Paprika: amzn.to/3XZpwtv
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...
Salami Dry Curing Chamber: tinyurl.com/ya...
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...
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
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.
I hate that we will wait a whole year after tomorrow
My wife is going to love this
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.
Thanks for all the info. Can’t wait to make several of these sausages. Super nice to have variety to try.
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.
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,
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
Looks good. I was planning to do something similar in a few weeks with apple and honey..
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.
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!
Going to try this recipe in hog casing and smoked in the offset with some apple wood for Smoke Sunday.
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!
Looking forward to trying this one.
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.
Wow ! Definitely I'm making this for my kids 😁
Looking forward to hearing about the Italian company and the very cool product! Keep us posted.
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 $$.
Great recipe! Try sorghum syrup in place of the maple.
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 😊
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
This one looks like a keeper, like you said for a change of pace from pork.
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.
WOW!!!!!!!!!!!!!!!
Yum! I have to make this one too. So Sad this is almost over😢
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 ?
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.
I use these bags: amzn.to/3UxRDOd
Awesome Breakfast Sausage
Eric, how about posting a list of the winners of this season's goodies?
Is there a link for the little bags that you used? Are vacuum sealed?
Thanks in advance.
Sure, amzn.to/3UxRDOd
They are not vacuum sealed; you can tie them off or heat seal them (which is what I do)
Hey! This looks good!
Wow, with all those ingredients it will be a meal in one 😏
Looks great, 80lbs?? Wow that's a pile of sausage. Enjoy.
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
Are the eggs in there to act as a binder?
yes
Want to try this with turkey
I believe I would put mine in a casing
Have family member allergic to eggs thoughts on what to use instead?
you can use 2% potato starch instead
Thank you!
Looks spicy 🤣
Can you case that sausage?
Recipe says egg white video had egg yolks Which one ?
I am making more and more chicken sausage and snack sticks
Coincidentally, I am making my version of chicken apple breakfast sausage tomorrow but I forgot to get the apple juice today. 😢
Pork back fat and chicken thighs! How could this be bad? 😁
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
Can you let me know which videos you are talking about
@2guysandacooler the chudd Texas hot gut sausage
Season 3 celebrate sausage Texas hot gut pepper Jack ch
@@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.
@@2guysandacooler thank you so much for the clarification
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! 🙂
I'll give it a crack!!
While you're at it. How about a kopykat for Odoms Tennessee Pride sausage?
I tjimk this would work all pork.
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.😊
I like your sausage show and I like maple but for some reason I don't care for maple in anything except syrup. Sorry.
So you just drink maple syrup by itself? That's hard core😉
@2guysandacooler IBelieve it or not I pour it over waffles and pancakes.
@adnacraigo6590 so you mean to tell me that you have maple flavored pancakes😁. That's wild!!
Sooooo sad tomorrow is coming