Hey, thank you for all your help. We made our first batch of sausage this weekend. With all the instruction and tips from you we made 25 lbs of fresh sausage. We couldn't be more pleased at how they came out, thank you.
I'm Jason from Idaho. I mentioned the Nuremberg sausage last season in your comments. Glad it got made. I was married to a German and discovered this sausage through her parents
I think I’ve seen 3 yrs of sausage month, and this year was more epic than ever. Thank you Eric. I can’t wait to try these over the coming year. What a great diversity of links: fresh, fermented, wet, dried, cured, mold, cased, freeform… Tremendous! Have a great 2025!
The month went so quick. So sad to see it is over. Looking forward to the next sausage season and of course any further content from you Eric. My favorite was the Nuremberg sausage for sure.
Made the potsticker sausage last weekend but used chicken instead. Life changing and so flavorful. Definitely on my top list of sausages that I will make again
This was such a great season. I don’t know how you could narrow it down to 5 favorites. I couldn’t, so I’ll have to fix them all. 😋👍 Thank you Eric for another wonderful season. It just gets better each year. Take care and I’ll be around watching like always. 😇😇😇👍
First, let me say I really enjoyed this month of celebrate sausage, just so many good sausages were demonstrated. I think I'll be trying a couple of the unusual ones, like the chili crisp and the bacon brie cranberry one for the holidays. As always, looking forward to all your content.
Thanks again for all the work to bring these recipes to us all month! I have not made any of these yet, but, based on the video and recipe, I would tend to agree with you, especially with the number 1 standard sausage. I have others on my short list. First, I have to make a Colombian "Génovas" round, linked sausage demanded by my other half, but then I have your top 5, plus the Braunschweiger, the Austrian Bauernbratwurst, and the Rotisserie Chicken sausage. Oh, and the Chili crisp sausage, and the cabbage and pork and the... 🤣
I'm so glad you're doing this!!! I've been wanting to see your top sausage picks of all time then when I was thinking about that I was thinking a top favorites from each sausage season, so very happy you are doing this!
Thank you for all the time and effort you put into another stellar month of celebrate sausage. I've only had time to make the potsticker recipe so far and it's delicious. I'll be making more of this year's recipes soon! Already counting down to season 6
That Nürnberger sausage is on my list next week. I just ordered Duroc pork belly from Gunthorp and it’s due to arrive Wednesday. Can’t wait to try that one. The spice mix is super interesting. Love that mace in there.
Hopefully the bonus episode will become standard for season 6 and beyond! Can't thank you enough for going through all the work to put this fantastic show together. You truly are the master! 😋👍🍻
Great season, thanks for all the hard work you put into this, some of us have learned so much from you, from knowing almost nothing at all to being able to make sausage, but a lot of us have gone from knowing not much, to being able to make even the most difficult recipes, from sausage to salami and whole muscle projects. The best thing about what you do is that you do it the proper way, there’s no BS, thanks again Eric. 🙏🏽
I made the Bacon cranberry brie and the poutine sausages so far, and both turned out great. I made toad in the hole with the poutine sausage, and it was an awesome dinner. I plan on making many of the recipes from this season. I think the potsticker sausage is next on my list. This was my personal favorite season so far. Thank you, Eric. Cheers
I haven't made them all, but that potsticker sausage is definitely going to become one of my permanent always must have on hand sausages. Served in a bao bun, and it's totally amazing!
Thanks for your picks! Didn’t have the biltong salami on my list until now. Thought the glue seemed too fussy to trouble with. Must be worth it! Making the nurnberger Sunday.
What a wonderful season of sausage!!! I have been looking for something other than Wisconsin style brat and the Nuremburg Brat just spoke to me as soon as I saw the spice profile and your reaction to it solidified it for me and I knew that would be your pick for #1. This will be the 1st sausage I attempt and can't wait to try it.
my all time fave is your Chicken Apple Maple sausage that was recreated for this season5, and one of the first recipe u featured in your first uploads to youtube, love ❤️ the spicy, sweet and umami flavors, a classic & keeper. Love the potsticker sausage too, and will try Nuremberg brat next. I wish you would have Irish black pudding sausage for next season, the place where we buy this sausage is a 2 hour drive Irish Cafe from our place.
i love biltong. i spent a number years of in south africa. they do great meat products as you said. i am trying to create some of these flavours in Australia with a lot of trial and error so far , so your channel is a godsend to me. one of my favourites over there was ostrich biltong but we cannot get ostrich meat here. doh! i am going to go through all your celebrate sausage vids and see if you have a recipe for boerewors. i miss that more than anything else. sooooo good on the bbq
With you comments on citric acid, could you make a summer sausage with out the encapsulated citric acid. I assume you would ferment longer to get the sour??? Thoughts. Thanks. Love your content. Best in the space 👍
I have not made any of these suasages but i agree with the flavor profiles that you chose with the exception I think I would have found a place for the Bacon Brie Cranberry Sausage that has alot of intresting flavor I like, I know Brie is an acqurired taste but is so so good!
Eric, I made the Taylor Ham recipe with a few small tweaks & it's delicious. I didn't get as much tang as I'd like but it was fully fermented. pH did not change in the last 12 hour before I cooked it. Would I increase this by adding more dextrose thereby giving the culture more food so they can produce more acid???
I would love to try all of these beautiful sausages but the one thing holding me back is a sausage stuffer. Is there a cheap stuffer that you can recommend for a beginner? I don’t have a lot of money so I’m kind of leaning toward the Vevor brand on Amazon to get me started. I think a cheap stuffer would be better than no stuffer to get started
What an amazing season! I do have a question for you. Now that I'm making sausages much more often, I've been slowly getting better equipment. Food processor is next on my list. I noticed they sell ones with just a single S-blade, and others that have grating disks & slicing disks. Is there a one you recommend over the other?
It all depends on what you plan on using the processor for. If you are going to use it to process food like vegetables and cheese then the disks might come in handy. If you are only going to use it to chop meat then the s blade is sufficient
Thanks for Season 5! In previous videos you teased us with ppictures and few remarks about a huge format sausage with multiple layers of meat and what I suppose is vegetable that I think you called the "Road to Rome." You have always been a culinary educator first (ie. your openess to Taylor Ham evolution) and I hope that all that hard work is not done in vain. What happened? Thank you.
I made the brie, bacon and cranberry and found it a trifle dry without any liquids. Perhaps my cranberry was rehydrated insufficiently. Taste wise it was interesting and would be better used on a water cracker in my opinion. I'd make it again to make it a little bit wetter.
I am tempted to start fermenting sausage. The drying of sausage is hard in the south in an area where basements are rare. If you ferment without PH testing, is that dangerous? I am tempted to ferment and then cold smoke, then finish in the oven or simmer. So want to start fermenting but drying will have to wait a while.
I cannot believe folk called Taylor ham American junk sausage, we have similar in the UK, versions include Pork roll, chopped ham and pork, and the classice veal ham and egg (looks the same but has boiled eggs in the middle) which is similar to Garla pie. get alife the folk who complained.
It cannot be over. Oh sweet month of sausage, will see you next year
I feel your pain! And can’t wait till next year.
Hey, thank you for all your help. We made our first batch of sausage this weekend. With all the instruction and tips from you we made 25 lbs of fresh sausage. We couldn't be more pleased at how they came out, thank you.
Thank you Eric for another great month of celebrate sausage! My family and I appreciate all the work you put into making a great series for sausages!
With those top 5 and an incredible 6th - no wonder your season 5 of Celebrate Sausage is loved by so many of us
Thank you Eric
I'm Jason from Idaho. I mentioned the Nuremberg sausage last season in your comments. Glad it got made. I was married to a German and discovered this sausage through her parents
I think I’ve seen 3 yrs of sausage month, and this year was more epic than ever. Thank you Eric. I can’t wait to try these over the coming year.
What a great diversity of links: fresh, fermented, wet, dried, cured, mold, cased, freeform…
Tremendous!
Have a great 2025!
Eric, thanks for another great Celebrate Sausage Month. I enjoyed it very much.
Over 5 years as a subscriber has flown by. Love oct
Thanks for all your hard work…for sausagemaking you only need you and Opa Jochen. Looking forward for next october
The month went so quick. So sad to see it is over. Looking forward to the next sausage season and of course any further content from you Eric. My favorite was the Nuremberg sausage for sure.
Made the potsticker sausage last weekend but used chicken instead. Life changing and so flavorful. Definitely on my top list of sausages that I will make again
This was such a great season. I don’t know how you could narrow it down to 5 favorites. I couldn’t, so I’ll have to fix them all. 😋👍 Thank you Eric for another wonderful season. It just gets better each year. Take care and I’ll be around watching like always. 😇😇😇👍
First, let me say I really enjoyed this month of celebrate sausage, just so many good sausages were demonstrated. I think I'll be trying a couple of the unusual ones, like the chili crisp and the bacon brie cranberry one for the holidays. As always, looking forward to all your content.
Thanks for another great season!
I love it Eric! I’ve really enjoyed sausage month, and especially your pointing out some favorites.
Thanks again for all the work to bring these recipes to us all month! I have not made any of these yet, but, based on the video and recipe, I would tend to agree with you, especially with the number 1 standard sausage. I have others on my short list. First, I have to make a Colombian "Génovas" round, linked sausage demanded by my other half, but then I have your top 5, plus the Braunschweiger, the Austrian Bauernbratwurst, and the Rotisserie Chicken sausage. Oh, and the Chili crisp sausage, and the cabbage and pork and the... 🤣
I'm so glad you're doing this!!! I've been wanting to see your top sausage picks of all time then when I was thinking about that I was thinking a top favorites from each sausage season, so very happy you are doing this!
Thank you for all the great information on these sausages.
It was an excellent season! Thanks for all hard but delicious work.
Thanks for another great season of sausage. Can't wait to see what you cook up next.
Love the Top 5 Bonus Video!! Now I’ll go in competitive mode lol
Thank you for all the time and effort you put into another stellar month of celebrate sausage. I've only had time to make the potsticker recipe so far and it's delicious. I'll be making more of this year's recipes soon! Already counting down to season 6
I’m making one each month until the next season. Loving it!
I totally agree with your #1 pick -- the Nurnberger sausage! So good... It's a staple in my line-up.
I'm not sure I can name a favorite right now I need to make a few of these. Definitely going to make the Biltong. Thanks great season.
Thanks for another great season! Looking forward to trying some of these recipes and already looking forward to next year's season.
That Nürnberger sausage is on my list next week. I just ordered Duroc pork belly from Gunthorp and it’s due to arrive Wednesday. Can’t wait to try that one. The spice mix is super interesting. Love that mace in there.
Celebrate Sausage is way too good to only do one month a year! Great job as usual!!
Congrats and thank you for an excellent season of sausage making! Can't wait to give some of these a try!
From one South African to another, this is the best season yet. Hope to see you in another video soon because once a week is not enough 😁
Congrats on a fantastic season!
Hopefully the bonus episode will become standard for season 6 and beyond! Can't thank you enough for going through all the work to put this fantastic show together. You truly are the master! 😋👍🍻
I think it will
Thanks for another season Eric
Great season, thanks for all the hard work you put into this, some of us have learned so much from you, from knowing almost nothing at all to being able to make sausage, but a lot of us have gone from knowing not much, to being able to make even the most difficult recipes, from sausage to salami and whole muscle projects. The best thing about what you do is that you do it the proper way, there’s no BS, thanks again Eric. 🙏🏽
I made the Bacon cranberry brie and the poutine sausages so far, and both turned out great. I made toad in the hole with the poutine sausage, and it was an awesome dinner. I plan on making many of the recipes from this season. I think the potsticker sausage is next on my list. This was my personal favorite season so far. Thank you, Eric. Cheers
Nice job Eric. Learned quite a bit. Thank you so very much for the education
Saffer here, I've got to make your biltong salami, sounds amazing
I haven't made them all, but that potsticker sausage is definitely going to become one of my permanent always must have on hand sausages. Served in a bao bun, and it's totally amazing!
Thanks for your picks! Didn’t have the biltong salami on my list until now. Thought the glue seemed too fussy to trouble with. Must be worth it! Making the nurnberger Sunday.
Great top 5 Eric! Always look at the Sausage side of Life!
Enjoy
You got that right!
What a wonderful season of sausage!!! I have been looking for something other than Wisconsin style brat and the Nuremburg Brat just spoke to me as soon as I saw the spice profile and your reaction to it solidified it for me and I knew that would be your pick for #1. This will be the 1st sausage I attempt and can't wait to try it.
Another epic season! Nice job Eric!
my all time fave is your Chicken Apple Maple sausage that was recreated for this season5, and one of the first recipe u featured in your first uploads to youtube, love ❤️ the spicy, sweet and umami flavors, a classic & keeper. Love the potsticker sausage too, and will try Nuremberg brat next. I wish you would have Irish black pudding sausage for next season, the place where we buy this sausage is a 2 hour drive Irish Cafe from our place.
Thank you
i love biltong. i spent a number years of in south africa. they do great meat products as you said. i am trying to create some of these flavours in Australia with a lot of trial and error so far , so your channel is a godsend to me. one of my favourites over there was ostrich biltong but we cannot get ostrich meat here. doh! i am going to go through all your celebrate sausage vids and see if you have a recipe for boerewors. i miss that more than anything else. sooooo good on the bbq
Awesome season, Eric.
Suggestion for next season. Kiełbasa Biała (white sausage)
Sure was fun month would love another month
October was a great month. Thanks Eric
You robbed us, should have been #1 Biltong #2 cheesegriller love you hahahaha, keep representing SA bru
I enjoyed every sausage making video. Thanks.
Woohoo! Bonus episode!
We really enjoyed Season 5 and we would like to see a Season 6! Just curious, when do you plan to premier your Who Dat sausage? Thanks.
With you comments on citric acid, could you make a summer sausage with out the encapsulated citric acid. I assume you would ferment longer to get the sour??? Thoughts. Thanks. Love your content. Best in the space 👍
Thank you for all the insights. I am turning into a real pro 🇿🇦
Now that I think about it. I'm probably going to do that South African cheese sausage.
I have not made any of these suasages but i agree with the flavor profiles that you chose with the exception I think I would have found a place for the Bacon Brie Cranberry Sausage that has alot of intresting flavor I like, I know Brie is an acqurired taste but is so so good!
Eric, I made the Taylor Ham recipe with a few small tweaks & it's delicious. I didn't get as much tang as I'd like but it was fully fermented. pH did not change in the last 12 hour before I cooked it. Would I increase this by adding more dextrose thereby giving the culture more food so they can produce more acid???
That is correct. More dextrose = more tang
I would love to try all of these beautiful sausages but the one thing holding me back is a sausage stuffer. Is there a cheap stuffer that you can recommend for a beginner? I don’t have a lot of money so I’m kind of leaning toward the Vevor brand on Amazon to get me started. I think a cheap stuffer would be better than no stuffer to get started
Hoping that "Celebrate Sausage" will become regular scheduled programming!
What an amazing season! I do have a question for you. Now that I'm making sausages much more often, I've been slowly getting better equipment. Food processor is next on my list. I noticed they sell ones with just a single S-blade, and others that have grating disks & slicing disks. Is there a one you recommend over the other?
It all depends on what you plan on using the processor for. If you are going to use it to process food like vegetables and cheese then the disks might come in handy. If you are only going to use it to chop meat then the s blade is sufficient
Thanks for Season 5! In previous videos you teased us with ppictures and few remarks about a huge format sausage with multiple layers of meat and what I suppose is vegetable that I think you called the "Road to Rome." You have always been a culinary educator first (ie. your openess to Taylor Ham evolution) and I hope that all that hard work is not done in vain. What happened? Thank you.
Thanks for an awesome month! Any winner announcements yet on the final giveaways? 😀
I made the brie, bacon and cranberry and found it a trifle dry without any liquids. Perhaps my cranberry was rehydrated insufficiently. Taste wise it was interesting and would be better used on a water cracker in my opinion. I'd make it again to make it a little bit wetter.
I am tempted to start fermenting sausage. The drying of sausage is hard in the south in an area where basements are rare. If you ferment without PH testing, is that dangerous? I am tempted to ferment and then cold smoke, then finish in the oven or simmer. So want to start fermenting but drying will have to wait a while.
Great Videos. Thanks. Looking Forward to Season # 6.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Does anyone know the sausage that used the beef suet? Please let me know. Thank you in advance
This was the first year I’ve ever watched every episode….
Awesome. Thank you
@ it was magnificent!!!!
My question is which do I start with? So many to choose from
FYI, the links to the vacuum sealers you use don’t work.
Can you make a South African Russian Sausage please?
Done deal
Girls after their healing era
I cannot believe folk called Taylor ham American junk sausage, we have similar in the UK, versions include Pork roll, chopped ham and pork, and the classice veal ham and egg (looks the same but has boiled eggs in the middle) which is similar to Garla pie. get alife the folk who complained.
german sausages are the wurst
LoL
@ 6:26 👎
334 days and counting down......