Why Andrew, your voice has definitely changed and I like your beard ! I just made fresh sausage last night . Great to see two of my favorites from Texas together! Nice music edit while Chef is loading the casings …lmao !
Good looking sausage. I would go with High temp milk powder, use beer for liquid, and high temp cheddar. Resting the sausage over night would be good then smoking at 225f in smoke mode will give great flavor profile.
I do use milk powder sometimes, this sausage really does not need it and you are correct about the liquid. I will use water, beer and even wine as a liquid. Resting overnight uncovered will form a pellicle and that helps smoke stick. I do that when I am using curing salts and smoking the sausages. With a fresh sausage they are getting cooked in the grill so I don’t think I need to work on that pellicle. Thanks for sharing your ideas I am sure yours are fantastic. The fun thing about sausage making is all the ways you can do it.
@@TexasStyleCuisineI know that is not need in fresh sausage without curing salts, but it does help the spice mixture incorporate into the meat. I have tried tomato paste in the paste and has made my sausage crumbly because I let mine rest. Some of the sausages I make are hot links, chorizo, brats, summer sausage, and snack sticks.
@@k1llerdir I love snack sticks and am alway looking for a great summer sausage so if ya share recipes and have a good one send it this way. Yes letting the sausage set helps, even letting it set before stuffing is not a bad thing. 👍
fng does the mixing lol great simple recipe nice job/ way sausage should be very simple measurement's. none of that grams and metric stuff... chef johnny is the man..
Thanks for having me over to join in. It was a wonderful day.
That's what she said, will never get old
Funny guy isnt he. lol
I’ve always wanted to try to make sausage! Tnx!!
Time to start
Man what an awesome experience. Would have loved to be there for all that good learn'n and good sausage eat'n!
Chef Jonny!!!! That was a good video. Good instructions 🎉
Thanks guys
I expect a link or 2 when I get back to work on Tuesday.
Hard to get him to let go of those sausages
Wow. Very informative and Chef Johnny is a fantastic teacher. I am going to sub his channel right now so I can check out what he is doing over there.
Thanks Eric I appreciate that.
Why Andrew, your voice has definitely changed and I like your beard ! I just made fresh sausage last night . Great to see two of my favorites from Texas together! Nice music edit while Chef is loading the casings …lmao !
You’re the man Dutch. Thanks for watching.
Good looking sausage. I would go with High temp milk powder, use beer for liquid, and high temp cheddar. Resting the sausage over night would be good then smoking at 225f in smoke mode will give great flavor profile.
I do use milk powder sometimes, this sausage really does not need it and you are correct about the liquid. I will use water, beer and even wine as a liquid. Resting overnight uncovered will form a pellicle and that helps smoke stick. I do that when I am using curing salts and smoking the sausages. With a fresh sausage they are getting cooked in the grill so I don’t think I need to work on that pellicle. Thanks for sharing your ideas I am sure yours are fantastic. The fun thing about sausage making is all the ways you can do it.
@@TexasStyleCuisineI know that is not need in fresh sausage without curing salts, but it does help the spice mixture incorporate into the meat. I have tried tomato paste in the paste and has made my sausage crumbly because I let mine rest. Some of the sausages I make are hot links, chorizo, brats, summer sausage, and snack sticks.
@@k1llerdir I love snack sticks and am alway looking for a great summer sausage so if ya share recipes and have a good one send it this way. Yes letting the sausage set helps, even letting it set before stuffing is not a bad thing. 👍
Chef Johnny is a great teacher👍😊
Thanks Bobbi, you are to kind
Awesome job Andrew and Chef Johnny! Simply amazing sausage! Cheers 🍻
fng does the mixing lol great simple recipe nice job/ way sausage should be very simple measurement's. none of that grams and metric stuff... chef johnny is the man..
I didn't see the addition of any pink salt there. So they would probably only be ok for a hot smoke...
Correct, this was fresh sausage.