How to Make the Best Sausage I've ever tasted - Holy Voodoo Jalapeño Cheddar
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- Опубликовано: 24 янв 2023
- How to Make Sausage - Holy Voodoo Jalapeño Cheddar
This is the best sausage that I have ever tasted!
Sausage making is an art and a differentiator in Texas BBQ. Gone are the days of simply being able to offer an all beef or all pork sausage at Texas BBQ joints. In order to make the prestigious Texas Monthly Top 50 BBQ Joints list, folks have to get creative with their sausage making.
My friend Dayne Weaver, owner and pitmaster at Dayne's Craft Barbecue makes some of the best sausage you have ever tasted. He has been a Meat Church user since prior to opening his BBQ joint. He came to me with this suggestion to make a Holy Voodoo Jalapeño Sausage. Man is it good!
The sign of a perfectly created and cooked house made sausage is the snap on the casing. Spoiler Alert: You are going to like the ending of this video!
Recipe: www.meatchurch.com/blogs/reci...
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Welcome to the official Meat Church BBQ RUclips channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #HowToMakeSausage #JalapenoCheddar 
Хобби
There's got to be a million sausage / how to vids on the net but thissun by far was the most comfortable and easy goin to watch.
Amazing feedback. Thank you so much Brian!
“Thissun?”…🧐
@@johnlebzelter4208 yes.
Southern (and points SW) dialect.
This and Bradley Robinsons (Chuds Bbq) are the only two I have saved for my personal tutorials.
Check out chuds bbq!
A buddy sent me this link after trying my first sausage attempt, so now I not only have a new corner of BBQ to obsess over, but now I've got one more entire YT channel to binge, because this was one of the finest how to videos I've seen. Thanks for the content, and well done!
This is what it’s about. No gatekeeping recipes just sharing the love. Thanks guys
First time I have ever tried to make a sausage. Watched this video 6 times, bought all spices/flavorings. I only have a KitchenAid, but followed these directions. I took the 3 day route in making these. I HAVE NEVER HAD SUCH AN INCREDIBLE SAUSAGE!!! This is the best video instruction I have seen.
This is the best sausage tutorial video out there. Such a great resource! Thanks y'all!
Excellent video production every time! Thank you Matt and thank you Dayne for doing this!
Our pleasure. Thanks for the feedback and for being here!
Thanks for that show guys. Very organized, simple, straight forward process. I bet using a smoked gouda would also give great results.
I love your down to earth, low key and expert presentation. I’m learning so much! Thank you!!!
You guys are just good folk. My kind of people. Keep up the good work!
Thank you to both of you for making this video. It was really comforting to know how easy it could be to do this but also inspire me to expand my ways of barbecuing. Much respect!!
Respect to you for watching sir!
I just made about 30 lbs this. I have to admit, even though I let it overcook a bit, it was hands down the best sausage I have ever made and the taste was phenominal.Thanks to you and Dayne for sharing this recipe.
Love the shoot notes at the end. The wealth of knowledge you provide can not be over stated.
I have been looking for a video to educate me on my first attempt at stuffing sausage with my grinder and sausage attachment i got for Christmas. Wow you guys have went above and beyond with this instructional video. Every question and thoughts that I've had has been answered. Thank you guys.
Great video, and great tips. I appreciate the extra discussion on cooking/overcooking; I have definitely overcooked many of the sausages that I've made!
Friend from work told me about meat church a few days ago . Love to grill on my flattop so I ordered three bags of seasonings for the first time. After one meal loved your blends so much already ordered my second batch of seasonings. Can't wait to get my voodoo and Texas sugar this week ! Thanks Matt!
I tried this and it was amazing!!!!!!! I decided to use 3 peppers instead of 4 and it was plenty hot. I loved it and want to say thank you so much.
Those are some amazing looking sausages. Thank you both for sharing!
I love teaching videos like this. I’ve just started making sausage in the last year. Thank you for all the tips and tricks. I’ll actually be in Ft. Worth this weekend. Oh and the Meat the Masters series is great. Giveaways or no giveaways, I’m still a fan.
Just want to say you guys do it right! I'm from West Linn Oregon and Tillamook is just down the road. Black label chedder is great and we use it in many of our sausage recipes. Thanks for all your how to videos. Keep sharing and teaching folks how to make the best food to eat. Thank You! You Rock!!!
Loved this one guys great job and thanks for so much info without interruption or selling just genuine knowledge sharing!!!
I took a chance and made a triple batch of these........WOW ! I was not disappointed. These are incredible. Thank you both for sharing this with us.
Thank you Matt and Dayne! I love homemade sausage, have never made my own. I was just (again) at John Lewis BBQ in Charleston SC (originally from Texas) just for his Hot Guts sausage. Charleston is a 400 mile trip for me, so I need to start making this myself! Thanks again. 🙏🏻
Can’t get enough of these. Please do a jambalaya video and a chili relleno! I’ve been looking for good recipes for those and yours are always the best! If you had a cable tv show I’d never miss an episode
If you want a jambalaya recipe check out Isaac toups
I just want to thank you for having that teaching quality and your personality, so many people want to keep their secrets and not let other people know thanks
I made this sausage over the weekend using 60/40 elk/pork and it turned out absolutely wonderful. Thanks for posting such awesome videos and recipes!
Great video Matt. Please keep this going. I am learning so much from these videos...
Thanks, will do! We have another guest pitmaster video next week.
I think the most notable thing about casing them that they didn't mention that somebody new to this might not know, is when you're spinning the sausage to make a link, you want to alternate which direction you are spinning so the links will hold tension on each other and keep the ends tight. Love these videos
As long as it isnt half salt and chicken guts like most and no Fennell seed . Or Grocery store sausage, then ill pay for it.
good tip
Brilliant tip. I made some last month and undone the link before not knowing this
If you watched the video you would see the direction change
@@jimmyfumbanks6081fennel seed is the only reason I eat sausage
Gorgeous links. I can only imagine how good they are. Thanks for sharing Matt and thanks to Dayne for taking us in the weeds on how to make it happen.
Great video y’all! Thank you Dayne and Matt 🤙🏻
I've always been told to have my cut up meat almost frozen and put all the components of my grinder (not the motor) in the freezer for awhile while the meat is getting chilled but neither of these were mentioned in this video. Curious as to why or why not follow that procedure. To date I have made every one of the Master's recipes so Thanks again to you for your humbleness and the Masters for sharing their knowledge to us mere mortals.
Eh, it doesn't hurt, but it's not critical. The meat if you follow the real recipe chills again overnight. They were doing such a small amount on a industrial grinder that it didn't really matter.
Outstanding Video and info, thank you!!
Hands down the best bbq tutorial and all around good dudes. Keep me coming! I enjoy learning the art of bbq.
Great video! One tip someone gave me was that I can quickly cook/griddle a small patty of the mix to check for taste (also makes a nice snack). Keep on making these videos!
Yes you can, but they also told me to wait at least 12 hours eat meat when adding curing salt.
Thanks for such an interesting and informative video. Really want to try this.
My pleasure!
I just got a meat grinder and sausage stuffer for christmas, so i can not wait to try this. I also want to say thank you for all you do. I cook all your recipes and my friends and family tell me all the time how it is the best they ever had so thank you again.
Love this! Hope you enjoy your new toys!
Matt I just wanted to say I subscribed to your channel quite a while back. I didn't know what my passion was for most of my life. I'm about your age to put it in perspective. To make a very long story short, watching you and everything about the way you do what you do and all the reasons you do it, has helped me to find that passion. Keep on doing what you do brother don't stop. Finding something I love to do has changed my life. If your work has helped me, no doubt it has helped and will continue to help others. Meat church 4 life brother.
I was so impressed to see your T Shirt that said Waxahchie,Tx.I was born in Waxahchie,it blew me away,to see. My home town in a cooking video,I live now in Colorado,so this was a treat, plus Tx. Red chili it was awesome the chili
Oh, heck, okay, y,eah
I can’t love this video enough. The sausage at Dayne’s has the perfect texture and the flavor is always spot on. It’s amazing all the hard work that goes into one of the cheapest meats on the menu! Oh and I agree with Matt those burgers are 🔥 🔥 🔥
That Burger is not fair!
mind blown,, thank you so much, and thank you to Dayne!!!
First time ever making sausage and this recipe is so good- the whole fam devoured it. Meat Church is giving out the goods!
I added smoked cheese and replaced half of the Paprika with Smoked Paprika...OUTSTANDING!
I've made a sausage for a little while now, but this is my most favorite. And the Smoked Cheese and Paprika just sends things over the top awesome.
Thank you guys for putting these videos together!
El
Great episode. Keep em’ coming
Yessir! Shooting another this week.
Such a great video! Appreciate you guys sharing.
Thank you so much for the upload! I appreciate the time you both have spent. Sausage looks absolutely delicious
Thank you!!!!
This was one of your coolest videos. I'm pretty new to all this but this makes me want to go out and get a meat grinder to give this a try!
Glad you enjoyed it!
Great video! I just got the Meat Your Maker 1HP Dual Grind grinder and their 15 lb sausage stuffer. Can't wait to try out this recipe!
AWESOME!!!!!!!
Thank you both for sharing this. Great video 👌🏻
THANK YOU!!
Tried out this recipe and it was amazing. Thanks for sharing
Great video and so nice of Dayne to share his recipe and methods! Quick question - what's a good sub for the brisket trimmings? Love this Meet The Masters series!
More pork. Or any beef\fat.
Meat Church is what my wife calls her co-Ed Yoga class. Not sure why
HAHAHA. I''ll take it.
I’m in one of them, might know her.
Finally tried this recipe. Amazingly easy and so good .
Beautiful, beautiful!
Breaking bread is one of the most important things in life!!! I really enjoyed this video! Thanks
Absolutely love watching your videos … you explain everything so well and of course, it ALL looks so good😊😊
I appreciate that!
that cutting board is amazing!
I so want to try making my own sausage, and this has just motivated me even more.
you can always learn something....while I was always patient in the seasoning process (season "stew beef" size pieces over a couple of days), I was never patient enough to put the finished product back in the fridge to let the casings dry out...gonna do this from now on...great video and it looks delicious!!!!
Great recipe and instruction, thank you! We made these for Labor day, and decided we need to double or triple the recipe for the next time because they were SO good.
This is Truly Inspired!!!
it's fantastic how you inspire so many people with your videos. You got thinking that I have to step up my game . Thank You!
I really appreciate that!
I made this sausage last week, it was awesome!!!! thanks for sharing
I really appreciate you and everything you do. I've learned so much from the stuff you share, and all your seasonings make it so much better. Much love brother
Thank you much Gregory!
Damn, these look amazing!! Great job guys and thank you for sharing this wonderful recipe with us, it will be one of the first I try when I start making my own sausage..
Those look delicious, cool idea adding the recap at the end 👍
Thank you do very much for FINALLY making the point i Have been trying to make for YEARS on RUclips. It's simply in the titling of your video then the philosophy behind it. 1st. it is the "best" sausage, however you put the addition of "that you have ever tasted! FANTASTIC! then the philosophy of this gut or these guys are the proven best in the field and even the very best in the field (proven to be so). Would NEVER EVER claim to make the "BEST" anything. they know and understand that there is always better and that the best has never even been made yet. WONDERFUL! This is coming from a man that has been an exec chef for 35 years in several Michelin restaurants. With, like you, a great many great fiends that are leaders in our business. Not a single one of them would ever claim they have or currently make the Best anything. They might say "the best I know how to make" or something like that.
Made these for Memorial Day weekend and they were amazing. They are definently time consuming to make but it was well worth it. Thanks for sharing
Excellent instructional video! Thank you
Meat church thanks for all the information and passion for BBQ it has truly help me in the BBQ journey
Thank you!
A master class in sausage! Thanks guys!
Our pleasure!
Just wanted to say thanks for sharing your knowledge and insight love making sausage and this one is definitely one of my favorites!! 💪 and for sharing your recipe you guys rock
Great video Matt! The sausage looked amazing. I made the recipe last week and it turned out great!!
You guys are killing me! Right now I'm wishing I had the equipment to make sausage. Thank you for sharing what you do. I do pickup a recipe from people like you here on RUclips that I can use. Thank you
Thank you guys. I am an old bastard and I recently bought a grinder and a stuffer. My first batch came out a little salty, but we ate it. Thank you for the help because I just love smoking. I am starting late in life so I need all the help I can get.
Great episode learned so much
Got to have Dayne back
Dang those look good! Thank you guys
Excellent video. Love the series! Had to make some for myself! Currently on day 2 of 3, I’ll smoke tomorrow and can’t hardly wait to try the finished product.
This video was both informative and enjoyable. Thank you so much!
Glad you enjoyed it!
Absolutely love it, gonna be a little costly to get started but definitely gonna try this soon. Amazing job guys
i´m so glad, i found this video just in time.
I´ll try to do some nice sausages at home after my first well done Smoking weekends. And therefore i wanted to look for sausages with a kick.
This is so cool, and i love how you guys discribe it and how you show all the steps.
Thank you so much and and much love from germany
Looks beautiful! Thanks from the Netherlands
Thanks - happily subbed and looking forward to watching more of your stuff!
Yea! ....that's a try.
I may never make another sausage recipe again! These are phenomenal, thank you for sharing!
just amazing.......
Beast video, learned so much. Priceless info
Great commentary guys..one word for that sausage .. Awesome .. thanks
OK I finally got a smoker dedicated for making sausage and set up time to make my first batch. I remembered seeing this video so I did two sets of 5 pounds of sausage and one of them was this. I’m gonna give it 10 out of 10 stars! The flavor was simply amazing. The other recipe I used was also a jalapeño cheddar and it was very good but this one simply has an explosion of flavors. The sausage came together very well and my new smokin-it pro smoker did an excellent job. Once again, thank you for your great videos.
Wow, Just 😲 WOW!!!
Outstanding!
Amazing videos, Gents. Many thanks!
Amazing!
Your passion comes through everytime brother. That's why I subscribed 🇺🇸
Love the recipe and enjoy the end of the show with the real talk.
Thanks Kevin!!
Thanks Matt I have been wanting to try my hand at making sausage now I'm going for it. The best thanks
Excellent videos as always.
It has been a while since I've made sausage and this video was enough to make me do it. Can't wait to try it. Very thorough, too.
AWESOME!
I have my first sausage class this weekend. I’m on the West Coast of Canada or else I would love to take every class you offer! Hoping to get good enough by the summer to make sausages for our food truck. Thank you for so much for the knowledge you share❤
That is awesome. Good luck!!!!
This video was really educational for me. I feel like this is something I could try and I have never done it before. Thank you!!
Glad it was helpful!
Definitely a great idea for the videos! Love it!
Glad you like them!
Thanks Matt and Dayne can’t wait to try it at home.