I almost failed at this recipe as I couldn’t find bear hands, we don’t have bears in Australia, However, I was able to find wombat hands and proceeded successfully with the recipe 🐨
I took a "class" in charcuterie several years ago when my sons still lived close by. My dear hubby bought me a smoker and we enjoyed lots of homemade sausages, bacon, and other meats (and cheeses!) for many years which we shared with my sons. Now that I live alone (hubby passed in 2016) and my boys live far away, I really miss all that great food! This sounds like something I can make in a little smaller batch and enjoy! Thank you!
Chef John, I don't know if you read these anymore, if you do here is a heartfelt thanks! I have always been good in the kitchen but never really proficient beyond the typical American foods. When life threw a curve and I had to become a stay at home dad with two kids and a single income I used the opportunity to send myself back to culinary school (always a dream) via RUclips. I found food wishes about 2 years ago and I have faithfully watched ever since! By learning your techniques and mastering my own style I have become a whiz of a home-chef. We may be poor and our kids may be eating us out of house and home but thanks to your tutelage we eat like kings! I am feeding my wife, myself, and two kids on $275 a month thanks to your techniques. So John, welcome to the family, we certainly look to you as a member of our clan! Thanks again!!
I thought I heard him right the first time but had to listen twice and saw your comment to confirm I wasn't going crazy. Between Chef John and How To Drink talking about mouthfeel I feel like memes are taking over the world.
The sausage may take a few days but the actual sausage-making process is remarkably easy and straightforward. I never dreamed it would be so easy or that I could make my own sausage. This would be fabulous as gifts!
I'm ready for bed, already in my PJs and now I'm tempted to get dressed and go to the store to start this process. Then by the weekend I could be eating it. Yum! I've never even considered making my own
The best part is we don't have to put the sausage meat in an animal intestine ...that's why I never wanted to make sausage but this looks safe and no preservatives Thanks chef ! ✌️🇨🇦
I have made sausage, including summer for several years. I like knowing what goes into mine. It’s easy, safe and great fun. It makes nice gifts as well. Good job Chef John.
Chef John's peanut butter sandwich is like... spread peanut butter on a loaf a bread... ...spread it like a bad rumor, ... ...not harmful bad, interesting bad, like your weird aunt taught you... ...then a shake o cayenne pepper... which is not optional... and there you go! As always...enjoy.
At 65 - I assure you I am - To say the very least - An "old school smoke house" sausage maker - I tried this recipe, followed it almost exactly - Therefore - I can assure you that there is absolutely NO - IF ANY difference between this recipe and "smoke house" done- Chef John - This recipe is not only super delicious - It saves me a ton of work by not having to "smoke" - THANK YOU !!
Chef John, thank you for sharing this technique to making Summer Sausage! In addition, thank you for enduring the patience in this process taking a few days so you could show us the best possible end product😀 It’s much appreciated!
I've been watching your videos for several months. I've learned a lot, and I've tried several of your recipes/ideas/techniques. But I have to tell you, nothing you've done has been 1/4 as valuable as this video!!! I've processed my own venison for decades, but I always take one deer to the processor for two specific things: summer sausage and bologna. I've been searching RUclips for a technique I could do, but NONE of them look like what I get from my processor. And since he gets my sausages back to me in about a week I know he's not doing the traditional long-term curing. When I came across your video I know I'd found how he's accomplishing such a great summer sausage in just a few days!! Your result looks EXACTLY like his, and I'm absolutely thrilled to know I can now do it myself!!! Thank you!!!!
I'm making this for probably the tenth time! I divide the log so I can give one away. This time to my neighbors with some cheese and crackers. Makes an excellent gift! I had to buy the curing salt from Amazon and I always use trader Joe's 96/4 ground beef because it's lower fat but really comes out super delicious!
"Those gift baskets." Which my mother LOVES. I'll have to try this a few times to make sure I do it right. Then: I know what'll be in her gift basket this year.
Cutc a bunch of grape tomatoes in half,dipthem in a solution of water, cider vinegar, & a couple Ts salt, & put them skin down on a lined, not greased, cookie sheet. Bake at lowest temp possible in oven for 12-24 hours or until chewy-crisp, not dark . Best SDTs tomatoes you've had
Hi Chef John, I have to say I really dig your style cooking, narrating, so cool and competent, caring and prestigeless and genuinely fun. Love from Sweden
August 16th, 2019. My project this week was to make this sausage. I purchased the lean ground beef and a few seasonings on Wednesday. I mixed the meat and seasonings together and rested them overnight. Yesterday I cooked the sausage, then cooled it. I had some for supper just now. Wonderful sausage in a couple of days; 30 minutes of labour; excellent results. Thank you.
I think this recipe will come close. And, remember, you can experiment with the seeds and seasonings. You’ll want to keep the salts and celery the same, but the other stuff is up to you!
Is it weird that I haven’t met chef John or ever even talked to him but I feel like he’s one of my closest friends? Like in my subconscious he’s my best friend
D B I agree dude he’s like an old friend that you don’t talk to all the time but when you see him it’s just like old times .... god I need more friends
I made this, and it's lovely. The only thing missing is the tang from the lactic acid that comes from fermentation. So next time I'm going to buy some good grade lactic acid and add it manually to the curing mix.
Thanks Chef John. I made it for the first time and it's as easy as it looks and simply delicious. I added 1 tbsp. toasted fennel seeds for an Italian slant and plan to add 1/2 tbsp hot pepper flakes next time.
Thank you for your website. Looked at a lot of recipes that you have. Being I make a lot of my own soups and stews you gave me a lot of different ideas. I am trying the summer sausage one today. I also did one with the hamburger and made one added some ground sausage and hamburger to see how that one comes out. I lost my original recipe for my summer sausage and my smoker went kaput so I wanted a different way of making it. I do like trying different things as I grow my own veggies. I am so glad I found your site. I am 77 and still like making my own stuff including my chicken and beef broth and bone broth. Thank you again for your site.
I've been making this type of summer sausage for about 20 years or so, it's also very good with venison and elk, moose ect. And as he said don't be afraid to try other herbs and spices in it, I've got several versions that are very good. As I type this I've got five, two pound logs of venison and beef in the oven. eight pounds venison mixed with two pounds beef, you need the beef in there for the fat as venison is too lean, but it comes out delicious.
This is glorious! I love summer sausage, but only God knows what's in the commercial varieties. I've added this to my list of recipes to try in July. Cheers! ❤️💕
I'm irish, rural kentucky, the best summer sausage you will ever eat is made with venison, better than beef, bison, or horse meat, venison is the perfect meat for summer sausage.
I am definitely trying this! I just made Pate de Campagne for Christmas, and it was a royal pain in the tuchus. Delicious, but a pain. This looks much simpler. My neighbor used to make what she called Venison Bologna during hunting season. She packed it into a casing she made from muslin about the size of regular bologna and tied on both ends with strings. It wasn't aged, but baked like this , and was delicious on a sandwich with mustard and a slice of onion.
Been eating sausage in the summer; Since I was a kid. Summer sausage tastes great late, I’m just not a fan of mid. Midsommar sausage isn’t bad I just think it tries too hard. But honestly I’ll eat all sausage- Boiled, fried, or charred.
Oh my goodness thank you SO much - I have a hard time finding summer sausage where I live (in the middle of nowhere) so now I can make my own and I will know what's in my sausage! This has made my day.
i made this yesterday and chopped it up and vac sealed it today, it was good but not great, I am pretty sure more salt would better fit my taste. But the texture was on point and the smokey flavor as well. I might try more salt and some citric acid as well next time to give it the tang as well as some jalapenos and high heat cheese. Great recipe to experiment with, thanks for the share!
I grew up eating moose & caribou summer sausage in Alaska. We were always disappointed when the freezer supply ran out. I was craving it & surfed for a recipe when your video popped up. I made it with beef and it was so easy & so delicious, perfect! Thank you for sharing this wonderful recipe.😊❤️❤️❤️❤️👍
Just made this with minced pork, didn't want mustard seeds, so used a teaspoon of dried English mustard! Turned out really well, grandsons were most impressed! Making another one with beef!
Chef John, regarding the air pockets in the sausage... While in Italy back in the 80's and 90's, I helped family make pork sausage and other charcuterie. An essential step before putting it into casings was that after the meat paste had been mixed together with spices (and wine, which might not go wrong here either!), was to take large handfuls and slam it down on the mixing board several times, which helped create a more solid mixture and eliminate bubbles. As always, thanks for your wonderful recipes!
Did Chef John suggest there was another kind of aluminum foil besides the heavy duty variety? I wouldn't waste my money (or kitchen space) on any other kind than Reynold's Heavy Duty!
I buy the large professional kitchen rolls of heavy duty foil. It lasts forever and is just as good. Buying in bulk comes at a much cheaper price in the end. Sam's or Costco has them.
Check out the recipe: www.allrecipes.com/Recipe/274799/Chef-Johns-Summer-Sausage/
Hi, is there a way to avoid pink curing salt in this recipe? What would the difference be like? Thank you
Did you say a giant beef spliff? 🤣🤣🤣🤣
How long would it be good for in the refrigerator?
can i use beetroot instead of celery?
I almost failed at this recipe as I couldn’t find bear hands, we don’t have bears in Australia, However, I was able to find wombat hands and proceeded successfully with the recipe 🐨
I took a "class" in charcuterie several years ago when my sons still lived close by. My dear hubby bought me a smoker and we enjoyed lots of homemade sausages, bacon, and other meats (and cheeses!) for many years which we shared with my sons. Now that I live alone (hubby passed in 2016) and my boys live far away, I really miss all that great food! This sounds like something I can make in a little smaller batch and enjoy! Thank you!
Thank you for sharing, that's a beautiful life you've lived!
moogie1954 what a great abstract of life...
bless you
💙💙💙🌻
What a lovely life experience! I hope you find joy in this recipe. Maybe your boys will find their way back home more often as a result.
Chef John, I don't know if you read these anymore, if you do here is a heartfelt thanks! I have always been good in the kitchen but never really proficient beyond the typical American foods. When life threw a curve and I had to become a stay at home dad with two kids and a single income I used the opportunity to send myself back to culinary school (always a dream) via RUclips. I found food wishes about 2 years ago and I have faithfully watched ever since! By learning your techniques and mastering my own style I have become a whiz of a home-chef. We may be poor and our kids may be eating us out of house and home but thanks to your tutelage we eat like kings! I am feeding my wife, myself, and two kids on $275 a month thanks to your techniques. So John, welcome to the family, we certainly look to you as a member of our clan! Thanks again!!
Great comment! I hope your 'kingdom' is thriving. 😊
Ibid! I've been a subsciber for 6 years!
Well I read it and loved your note. You should share how you save so much! I don't hardly have that and has to pay for ALL my needs. ALL...
LOL beef spliff. You rule Chef John!
Led Zeppelin
Goddamn that was funny. I had to roll it back to be sure.
Yep, Chef John RULES!!!
I thought I heard him right the first time but had to listen twice and saw your comment to confirm I wasn't going crazy. Between Chef John and How To Drink talking about mouthfeel I feel like memes are taking over the world.
I thought he said beef spiff lol
You are the Tannen, Biff of your summer sausage spliff?
Can I use human hands to mix it if I don't have bear hands?
Braxton Wirthlin yes but only if they’re your hands, don’t use other people’s
Frankbrooo fair enough! 🤣
Store bought is always good if you can't get them fresh
Joseph Bennett as long as they’re not previously frozen.
You should have bear hands, the Constitution gives you the right to bear arms.
The sausage may take a few days but the actual sausage-making process is remarkably easy and straightforward. I never dreamed it would be so easy or that I could make my own sausage. This would be fabulous as gifts!
There's a great book Charcuterie by Ruhlman with lots of recipes and detailed techniques.
I made this a few weeks ago and it was a HUGE hit! Making my 2nd and double batch today. Thanks Chef John for the best summer sausage Ever!
Mine is in the fridge. will update you when its done. 24 hrs. I have a smoker and also liquid hickory smoke. I will try this method. as it's easyer.
I'm ready for bed, already in my PJs and now I'm tempted to get dressed and go to the store to start this process. Then by the weekend I could be eating it. Yum! I've never even considered making my own
Sara D Update us!
How Fun & Yummy! Hope it comes out great ✌
You go girl!! You got this!!😉
Just my thoughts, too!
The best part is we don't have to put the sausage meat in an animal intestine ...that's why I never wanted to make sausage but this looks safe and no preservatives
Thanks chef ! ✌️🇨🇦
I have made sausage, including summer for several years. I like knowing what goes into mine. It’s easy, safe and great fun. It makes nice gifts as well. Good job Chef John.
At first glance of the title I thought, “No, thank you.”
After watching the video, I am thinking, “ Never doubt Chef John!”
You need to get out more and look at the foods sold in the store if you've never heard of this.
"Giant Beef Spleef" is the name of my new band
And their front man thin James
bdpa kaknox Giant Beef Spleef and the Gherkins.
Chef John's peanut butter sandwich is like...
spread peanut butter on a loaf a bread...
...spread it like a bad rumor, ...
...not harmful bad, interesting bad, like your weird aunt taught you...
...then a shake o cayenne pepper...
which is not optional...
and there you go!
As always...enjoy.
At 65 - I assure you I am - To say the very least - An "old school smoke house" sausage maker - I tried this recipe, followed it almost exactly - Therefore - I can assure you that there is absolutely NO - IF ANY difference between this recipe and "smoke house" done- Chef John - This recipe is not only super delicious - It saves me a ton of work by not having to "smoke" - THANK YOU !!
you're a treasure of the youtube community. never stop doing what you are doing
Chef John, thank you for sharing this technique to making Summer Sausage! In addition, thank you for enduring the patience in this process taking a few days so you could show us the best possible end product😀 It’s much appreciated!
Summer sausage?!...Im expecting a winter sausage soon chef john
@@SimonKanner-si3it Okay bitch
Good idea ! Lol i would love that too
S.H. K. Why? Smh
S.H. K. YOUR’E A BITCH
MOHO 😂😂😂😂
I've been watching your videos for several months. I've learned a lot, and I've tried several of your recipes/ideas/techniques. But I have to tell you, nothing you've done has been 1/4 as valuable as this video!!! I've processed my own venison for decades, but I always take one deer to the processor for two specific things: summer sausage and bologna. I've been searching RUclips for a technique I could do, but NONE of them look like what I get from my processor. And since he gets my sausages back to me in about a week I know he's not doing the traditional long-term curing. When I came across your video I know I'd found how he's accomplishing such a great summer sausage in just a few days!! Your result looks EXACTLY like his, and I'm absolutely thrilled to know I can now do it myself!!! Thank you!!!!
That chunk of smoked paprika was there, because we all know breaking up is hard to do.
LOL
🎶Reeeeemember wheeeen, I held you tight
And I kissed you all through the night
Look at all that we've been thro-ooh
I'm making this for probably the tenth time! I divide the log so I can give one away. This time to my neighbors with some cheese and crackers. Makes an excellent gift! I had to buy the curing salt from Amazon and I always use trader Joe's 96/4 ground beef because it's lower fat but really comes out super delicious!
"Those gift baskets." Which my mother LOVES. I'll have to try this a few times to make sure I do it right. Then: I know what'll be in her gift basket this year.
Cutc a bunch of grape tomatoes in half,dipthem in a solution of water, cider vinegar, & a couple Ts salt, & put them skin down on a lined, not greased, cookie sheet. Bake at lowest temp possible in oven for 12-24 hours or until chewy-crisp, not dark .
Best SDTs tomatoes you've had
My 9 year old is hooked to your videos. His favorite part? “And as always....enjoooooy!!”
“What are those called? Thin James’ ?” Thats the funniest thing I’ve heard all day 😂
Hahahahahaha, it was hilarious, and my favorite part! 😂
Well, that's the _formal_ term :-)
Slim Jim would probably get him taken down for copyright.
My new nickname
Hi Chef John, I have to say I really dig your style cooking, narrating, so cool and competent, caring and prestigeless and genuinely fun. Love from Sweden
It would be a 'bummer' if you don't try the sausage of summer! 😊
Laclu Lola you silly sausage
“Why did you put that in quotes?”
@@PockASqueeno Because it's a form of slang and not always recognized as standard English.
🤣😆
You are, after all, the William J Yokes, of your dad jokes.
I like the fact that your dishes seem doable and not overly fru fru with ingredients and techniques.
rolling up your beef spliff, "and now we're gonna smoke it"
oh word?
Word.
August 16th, 2019. My project this week was to make this sausage. I purchased the lean ground beef and a few seasonings on Wednesday. I mixed the meat and seasonings together and rested them overnight. Yesterday I cooked the sausage, then cooled it. I had some for supper just now. Wonderful sausage in a couple of days; 30 minutes of labour; excellent results. Thank you.
I always use to covet the Hary&David summer sausage my dad would get as gifts from friends during Christmas.
I think this recipe will come close. And, remember, you can experiment with the seeds and seasonings. You’ll want to keep the salts and celery the same, but the other stuff is up to you!
You are such a good teacher. Marvelous. Dad used to get venison made into different cuts, which always included summer sausage. Oh, wow. Wonderful.
This is just how my dad makes his venison summer sausage! Soooo good!
Best Food Channel on RUclips. Hands down. No Challengers.
This is simply true. Facts!
Is it weird that I haven’t met chef John or ever even talked to him but I feel like he’s one of my closest friends? Like in my subconscious he’s my best friend
@joe jitsu I guess I'm guilty too
I love him
That's sweet and very sad at the same time. Also a tad creepy.
D B I agree dude he’s like an old friend that you don’t talk to all the time but when you see him it’s just like old times .... god I need more friends
joe jitsu is your name a Joseph benavidez reference ?
I made this, and it's lovely. The only thing missing is the tang from the lactic acid that comes from fermentation. So next time I'm going to buy some good grade lactic acid and add it manually to the curing mix.
Brilliant! I never knew you could make sausage like that. Chef John, you always surprise!
Thanks Chef John. I made it for the first time and it's as easy as it looks and simply delicious. I added 1 tbsp. toasted fennel seeds for an Italian slant and plan to add 1/2 tbsp hot pepper flakes next time.
I was JUST thinking its about time for a new Chef John vid!
I love the fact that this doesn't take very long to make and it seems fairly straightforward.
“This might not be the best-looking meat log you’ve ever seen.”
- Me on prom night
Delicious recipe , thanks sharing
This looks great. Thanks for the inspiration chef.
Chef John never gets old
I'll make two so I can be the Wade Boggs of my meat logs.
Just like that one time wade Boggs had two summer sausages. Clever, veeeeeerry clever
I must add that every recipe I’ve followed from you Chef John has been boisterous to say the least and to taste.... the most. Thank you
You are the Chief Keef, of smoking your beef spleef.
"Thin James" Chef you never disappoint. Every recipe of yours I have ever tried has been fantastic. You brighten the world in the best way! Thank you.
You are the Emeril to Babish's Alton. You two guys are making the next generation of American cooks.
Thank you for your website. Looked at a lot of recipes that you have. Being I make a lot of my own soups and stews you gave me a lot of different ideas. I am trying the summer sausage one today. I also did one with the hamburger and made one added some ground sausage and hamburger to see how that one comes out. I lost my original recipe for my summer sausage and my smoker went kaput so I wanted a different way of making it. I do like trying different things as I grow my own veggies. I am so glad I found your site. I am 77 and still like making my own stuff including my chicken and beef broth and bone broth. Thank you again for your site.
Ahh the summer solstice meat cylinder
That’s what she said.
This looks BEYOND amazing!!!
I've been making this type of summer sausage for about 20 years or so, it's also very good with venison and elk, moose ect. And as he said don't be afraid to try other herbs and spices in it, I've got several versions that are very good. As I type this I've got five, two pound logs of venison and beef in the oven. eight pounds venison mixed with two pounds beef, you need the beef in there for the fat as venison is too lean, but it comes out delicious.
Thank you for shering with us. Looking so yummy. Reciepe pls Chef John. Thx
It's on the blogspot :D
What a great channel! Two of my favorite things, dry humor and demystifying how things are made.
Chef John no you didn't do summer sausage! You the Bomb diggity
This is glorious! I love summer sausage, but only God knows what's in the commercial varieties. I've added this to my list of recipes to try in July. Cheers! ❤️💕
Beef spliff! LOL Great video, thanks, we're going to give this a try.
I made this and rushed to taste a little earlier than suggested and WOW! Is it good! I’ll keep making this!
I'm irish, rural kentucky, the best summer sausage you will ever eat is made with venison, better than beef, bison, or horse meat, venison is the perfect meat for summer sausage.
Yes sir, can confirm deer is the absolute best.
A man of good tastes
@@willyjimmy8881 ty friend, it is delicious, and being a deer hunter, i can practically make it for very little cost
@@indianasquatchunters ty friend, and being a deer hunter, i can practically make it for very little cost.
....horse meat...🐴
I just love your "food humor", congratulations!
2:51 *"BEEF SPLEEF"* is now the name of my experimental side project indie band.
one of my favorite summer sausage flavorings is mrs. dash. it adds a fantastic flavor
"...basically a giant beef spleef."
I seem to recall that phrase from one of the earlier drafts of "Fifty Shades of Grey".
I am definitely trying this! I just made Pate de Campagne for Christmas, and it was a royal pain in the tuchus. Delicious, but a pain. This looks much simpler. My neighbor used to make what she called Venison Bologna during hunting season. She packed it into a casing she made from muslin about the size of regular bologna and tied on both ends with strings. It wasn't aged, but baked like this , and was delicious on a sandwich with mustard and a slice of onion.
Been eating sausage in the summer;
Since I was a kid.
Summer sausage tastes great late,
I’m just not a fan of mid.
Midsommar sausage isn’t bad
I just think it tries too hard.
But honestly I’ll eat all sausage-
Boiled, fried, or charred.
Gage Smith : Thumbs up, not for your poem, but for your Mighty Boosh avatar ;)
Beef Spleef
Chef John, I absolutely love your videos, it's your little personal touches that always keep me smiling and drooling at the same time.
oh it’s beef! i’m definitely gonna try this now
I made this and it was very good. I found the taste and texture improved after a few days in the fridge.
I want a stainless counter top like yours. Floor sinks would be good too
Oh my goodness thank you SO much - I have a hard time finding summer sausage where I live (in the middle of nowhere) so now I can make my own and I will know what's in my sausage! This has made my day.
I didn't know I needed more beef splifs in my life.
A must try for me, Chef John just keeps delivering.
Ohhhh, this would go great with the beer cheese 😁
You are the liquid courage of your Summer Sausage Chef!
summer sausage? i came here expecting to see Chef John in a speedo, banana hammock
That's an image to puke by
I am disappoint!
@@jus4funtim *drool
Have no fear, my neighbor tells me Chef John is a computer with hands.
jus4funtim 😂
i made this yesterday and chopped it up and vac sealed it today, it was good but not great, I am pretty sure more salt would better fit my taste. But the texture was on point and the smokey flavor as well. I might try more salt and some citric acid as well next time to give it the tang as well as some jalapenos and high heat cheese. Great recipe to experiment with, thanks for the share!
After all, you are the Lee van Cleef of your giant beef spliff.
The Spice Gods are always with you Chef John!!
I love you chef John. Lol! You make my week. This hack is awesome, definitely going to try. ✌🏻
Gorgeous summer sausage!😍💓🔥🔥🔥🔥🔥
Charcuterie, charcuterie, what will be will be, the future is not mine to see, Se la vie!
*C'est la vie
Ow, hurt self laughing.
The best chef in the world.
Summer mysteries can be fun, but not in your sausage!
My wife says that I quote you more than anyone else on the planet. And, I am OK with that. Thanks Chef John.
“Improper Sausage” was my nickname in high school.
Hahahahahaha 😂
That certainly brings a picture to mind!
I grew up eating moose & caribou summer sausage in Alaska. We were always disappointed when the freezer supply ran out. I was craving it & surfed for a recipe when your video popped up. I made it with beef and it was so easy & so delicious, perfect! Thank you for sharing this wonderful recipe.😊❤️❤️❤️❤️👍
Well there you have it! "Giant Beef Splif" is Che John's punk band name!
I had venison summer sausage. And it was real good. Ugh i need to try this too!! Thanks...more work on my list!!!!!
SNAP INTO A "THIN JAMES"!! OH YEAH!!
Just made this with minced pork, didn't want mustard seeds, so used a teaspoon of dried English mustard! Turned out really well, grandsons were most impressed! Making another one with beef!
Thoughts while watching this:
“ wow he has nice hands”
“Does he shave his knuckles?”
“I have to make this !”
Nope,,,just reaching over a hot BBQ will burn the hair right off
Chef John, regarding the air pockets in the sausage... While in Italy back in the 80's and 90's, I helped family make pork sausage and other charcuterie. An essential step before putting it into casings was that after the meat paste had been mixed together with spices (and wine, which might not go wrong here either!), was to take large handfuls and slam it down on the mixing board several times, which helped create a more solid mixture and eliminate bubbles. As always, thanks for your wonderful recipes!
Chef john give me your summer sausage
( ͡° ͜ʖ ͡°)
Name checks out.
mustard as a spice is very underrated. Great homemade sausage tutorial
Since this is not fermented and smoked but has the curing salt, what's the shelf life (compared to traditional sausage)?
Abt 15 minutes...from shelve to my tummy, it's so yummy...there's a song in there somewhere 😋
@@vindicatorg8392 Thank you V...but if "IDK"...why suggest it's a year or two? I'm trying not to get sick here.
EXTREAMLY sorry about that.
I just made this recipe with seitan instead of ground beef (since we don’t eat meat) and it is delicious!!! Thank you Chef!
This looks lovely! Why would you have gift baskets in summer? Do you give gifts for 4th of July?
Both my mother's and wife's birthdays are in July...
This looks amazing! Can't wait to try this for my German husband. He'll love it I'm sure! Thanks for this recipe!
SAUSAGE PARTY!!!
Not that there is anything wrong with that...
Brutally Honest Canuckistani Classic Seinfeld
My favorite part of summer for sure
Did Chef John suggest there was another kind of aluminum foil besides the heavy duty variety? I wouldn't waste my money (or kitchen space) on any other kind than Reynold's Heavy Duty!
I buy the large professional kitchen rolls of heavy duty foil. It lasts forever and is just as good. Buying in bulk comes at a much cheaper price in the end. Sam's or Costco has them.
@@DeedlyDood that is a good idea! I've liked their plastic wrap but never tried the foil
While I am watching this, Chef John drops a *new video* yes yes yes!