Bacon Brie Cranberry Sausage | Celebrate Sausage S05E03
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- Опубликовано: 4 окт 2024
- #celebratesausage @WilsonsBBQ
Today Wilson's BBQ is making the Bacon Brie Cranberry Sausage. Check out Dave's Channel here: / wilsonsbbq
You can find a printable recipe here: twoguysandacoo...
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Products used in this video:
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mr...
Insta Cure #1: tinyurl.com/34...
Natual casings: tinyurl.com/bd...
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...
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Stuffing Horn Cleaner: tinyurl.com/3a...
Butcher Twine & Dispenser: amzn.to/35QFhIa
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Large Capacity Scale (33 pounds): tinyurl.com/mr...
Custom Cutting Board: tinyurl.com/3e...
►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
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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...
Meat Slicer: amzn.to/31XV19q
Iodophor sanitizer: amzn.to/2Q9jFBM
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
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Eric
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Today Wilson's BBQ is making the Bacon Brie Cranberry Sausage. Check out Dave's Channel here: ruclips.net/user/WilsonsBBQ
ALSO< We have a few giveaways going on. Here they are.
Themoworks is giving a Thermapen ONE in the Bunnings Snag Episode ruclips.net/video/QcdOM0p8IPU/видео.html
The Sausage Maker has the Ultimate Sausage making Bundle up for grabs. Check out the Sasiccia Fresca episode for more info: ruclips.net/video/ZnqXsEPieOE/видео.html
While working in wisdom many years ago I was fortunate to have my fill of cranberry sausage. What a treat!! Now couple that with bacon and Brie now has my taste buds doing summer salts!! It’s awesome that you find these recipes and share them with us. Many thanks Eric!!
You are very welcome!!
Thanks Eric and Dave sausage knows no limits!
Thanks Eric and Wilson for bringing us this appetizer in a casing! 😋
I'm thinking your cranberry Brie sausage would be a perfect sausage for my Christmas charcuterie board. It's beautiful and looks so delicious. Eric, Thanks for putting on another celebrating sausage. Always look forward to it.
I'm afraid I have entered the sausage rabbit hole and don't think there is any turning back.
There isn’t. I guarantee it!
We welcome you, enjoy ❤❤
2 of my favorite channels
Looks delicious! It's great to see Dave on this channel, I'm already a subscriber of his and I'm a big fan.
I cannot wait to make this sausage. It sounds awesome. Thanks for bringing a different flavor palette to sausages.
This looks great, I’ll definitely have to give it a go. Thanks Dave.
Awesome looking sausage! Will definitely have to try this one. Thank you so much for this series Eric!! It has inspired me to bring my sausage game up these past few years. I’m sure our friends and family thank you too!
This is a very interesting sausage may have to try this one. Really love the way this guy keeps you informed of your measurements. Lotta times they don’t do that on these channels and you kind of wonder especially if you’re not the kind of person that will just throw in your spices.my thanks for finding good content Eric👍🏼
Yeah go Wilsons!!!!
Wow what a cool sausage, I would’ve never thought to put those flavors together in a sausage, great work. I think this is one I would try, I love Brie, and bacon (of course) and the cranberry element is really cool. Great video, I love celebrate sausage. So cool. 😎
That's the best store bought bacon I've ever seen! Wow
Just a casing tip I recently learned..., put 1/2 tsp baking soda to 2 cups water after rinsing casings. It makes casings slide off horn easier.
Sounds awesome. Clearly demonstrated, simple recipe. Proof positive there is no
end of recipes anyone can make. Just have to try. It's not rocket science. Make it
your own. TY Eric for including David in this year's Sausage Fest.
Now off to check out Dave's sight!
Mark n Rosa
Maybe it is not rocket science, but to be able to develop your own recipes, beside experience you need to know quite a bit of things that can influence what you're doing. It's definitely not as easy as it looks.
I would have thought the Brie would have melted into oblivion. Definitely have given this a shot!
Eric definitely Dave nail it with that sausage! I ll have mine with waffles, sunny side up eggs and brie cranberry, bacon sausage,and can't forget maple syrup!!definitely will support his channel aswell!!!
I'll be snacking on that winning pizza sausage of yours while I watch. Also done chunky style.
So tasty!!!
I love this guy this love the recipes and easy to follow. Don't stop. I keep learning new techniques love . I'm still rough behind the edges!
Not my flavor profile with the cranberries, but after living in the UK for a few years it makes sense. His process was done extremely well. Good video!
Thanks Dave and Eric, very interesting recipe for sausage.
Oh my! Will definitely make this for the holidays! Thanks for such a great recipe Dave!
Thanks for sharing this recipe. This goes on the try list.
That sausage sounds great my wife wants me to try it thanks God bless 🇺🇸🥃
I look forward to making this recipe. It sounds and looks amazing.
That's one awesome looking sausage I will definitely be trying that recipe
I think this would be an awesome sausage to make and slice up for a pre-thanksgiving appetizer!
This past weekend I made a bacon, blue cheese and fig sausage which turned out fantastic. I can’t wait to try this and see if the portions are any different than what I did.
Looks like a great sausage to make around the Holidays to add to the snack trays. Will make some before Thanksgiving for sure!
Great video. Erick great series.
Can't wait to try it. Sounds great.
Very interesting and I’m sure tasty sausage. Definitely on my to do list.
A great looking sausage! Three down ….27 more to go!!!🥰😎😎😍
It always goes by so fast!!!!
Sooo interesting!!!! Thank you for sharing!
Look delicious!!
Have to try!
Loved this! Does anyone by chance have a thanksgiving sausage. Just getting into this and seems fun to make for thanksgiving. Imagine it would have potato and dried cranberries kinda like this
Looks fantastic. Maybe add a bit of chopped apple or dried apple.
My local shop has thes blueberry brats and it is AMZING
OHHH I bet that is delicious!
BTW, did you ever get to the bottom of your crazy sausage situation? I kept thinking about that but couldn't come up with a good reason. Hard to do without being there while its being made
@2guysandacooler I reckon It was because I added dry milk;
I made a meatloaf yesterday and added the dry milk and it turns out it kept it's size really well
I think it might have been because of that🤔🤔
Thank you for October sausage month
Let me know if you guys want a knife or something. :)
That looks like an awesome sausage to try. My local store had pork butt on sale. Need to stock up for the month.
Very interesting idea sounds good
Thankyou both for this video. I'm not a big fan of brie, so I will be substituting another cheese when I make this sausage.
Nice to see Tesco's cranberrys on this channel. Nice work fdrom Wilson's BBQ, though I might be tempted to leave the bacon out to bring the brie and cranberrys more forward. Also a very ripe brie might be funky...
going to try this one.
mmm, sounds good. I've made a pork & blue cheese one that is really good, but I hadn't tried brie yet.
Another interesting recipe.
Looks amazing!
Looks awesome.
That is a good looking sausage.
Looks great !!
Interesting sausage I'm going to have to give it a try. I'm surprised that he did not refer to the bacon as streaky bacon since he is British.
Sounds like a great sausage I wonder if the recipe would work with other soft cheese
That sounds good to me.
OHHHhhh, this sounds PERFECT! OMGOOSH sounds so good! (Except, leaving that rind is just lazy. 😅)
Nice!
Dang nab it man that looks good,,, very nice
This is an interesting recipe. I will give it a go but I would prefer to exclude the cranberries. Would I have to change anything in the formula then?
I will ditch the Brie and make it with just the other ingredients, maybe a mozzarella. I have a brisket on the smoker right now.
Wow, going to try to make it this weekend, but have a question. As far as I can tell the rind is "usually Penicillium candidum" google search. Any issue with mold inside the sausage or something to keep in mind? Cheers guys. Loving the recipes so far.
No issues. The cooking temp will kill it by the time it's finished.
Nice Work. Sounds Great. When making sausage, and you add other stuff to your meat. Do you calculate your spice with the added stuff? (No meat )
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Great video and delicious looking sausage, will deffo be making these! Quick question for you both, I have the same stuffer which always leaves me with about 300g of left over mince, fine for a few burger patties but with a small batch, is there a secret to getting that last bit of mince out and into a sausage? :) BTW I have tried the cooked rice trick, but it's a real faf!
What I'm about to suggest is something you should be very careful with. Place the hopper on the base and drop the piston as low as it will go. look inside the hole at the bottom where the sausage comes out. if you have a little distance you can add a washer or 2 between the bar and the piston. This will in essence lower the piston a little bit allowing it to come a bit closer to the bottom of the hopper. With that being said if you bring it down too low and there's something in your mix that won't budge you could break the plunger, so do at your own risk. Here's a scene in one of my videos where you can see what I'm talking about: ruclips.net/video/P1aCIGC2w6c/видео.html (it's at the 4:46 mark)
Great recipe, but I thought said he was British? What's with all the pounds and temp in Fahrenheit? We went metric in the early 70's.
I want to try this with Feta instead of brie...
Maybe a little less Brie or removing the rind would reduce the funk, may have to try that…
The concept of fruit in my sausage is a bit strange. Not being British.I don't know if my family would eat this.
Nice!