I no you don’t comment back. So your probable not reading these comments. But I’ll say. I’ve followed you and done exactly what you said to a T. And you my friend have turned my neighborhood get together to a hole new experience. Your comment anyone can cook ribs or bbq but sausage makes stand you out. Is an understatement. Keep up the channel and I’m doing these for breakfast on the 4th. Thank you.
Bradley...I gotta say you are the MAN!! This was a fantastic sausage. I've been making all of these are they're tip top. My family and friends agree. I send them all to your channel. You're the best!
I’d really like to see your take on a Brunswick stew with all your left over meats, can’t find a decent recipe from a trusted bbq source and i know you’d make it taste amazing!
Crushed it again Bradley! Just a suggestion, instead of chopping up frozen fries, what about using frozen hash browns, not the pattie ones obviously 🙄 but the skillet ones. They're already cubed up the size of the high temp cheese you used! 🍻 🔥🔥
Maybe a Pepperoni Pizza Sausage would be something to try next Brad. You could cold smoke your own mozzarella cheese, pepperoni cubes and maybe some sun dried tomatoes to tie it all together.
If you have the time (and patience!) you can hand-cut all the meat...yes, I know that sounds like back breaking work (and it is!), but you can make this recipe...stuff your sausage meat through a stuffing funnel, small batches at a time...lot's of good luck...it's worth the effort!
Epic sausage !!! Add some Jalapenos and BAM. By the way, when you growled as you lifted your grinder on the bench you sounded like a Viking or bear. One of the two.
I'm a huge fan of the show and have commented a few times before. The one thing I've noticed is the sausage you make is always curved. How would you go about making them straight, like a hotdog? Because I'm a fan of smoked sausage dogs and the buns usually are not curved. Thanks and keep up the good work.
Here's a question for someone in the know. When you're smoking the sausages... would you want to go over 160ish degrees? I smoked mine on a kamado at 150° for about 2 hours and temp was at 160 so I pulled them. But he cooks his for 4 hours and only mentions feel and color. Does temp not matter?
I have an Oklahoma Joe smoker and find it difficult to maintain a level temperature whether I'm smoking sausage, pork shoulders or briskets...I can get the temp to about 160* - 175* (which is considered hot smoke) and it doesn't take more than 2 hours or so...look for the mahogany color...you just want to get that smoke flavor into your sausage...don't spend time worrying about the temp...You need to cook the sausages after smoking (as he did in the video) so all you looking to do is get the smoke flavor...You did everything correctly and your sausages should be just fine...
@@jlaw3255 No cause for concern...just watch for that red coloring which will tell you that you've accomplished what you set out to do...Brad hot smokes at temps up to 250*F...a bit hot for me and as you suggested, at that temp you're basically cooking the sausages...145-175*F, for me, is a good hot smoke temp to strive for...if you go a bit over, you'll still be OK, but try to keep it as low as you possibly can...don't be a slave to temps and time (unless you're way out of the ball park)...trust your eyes...Cook all these sausages thoroughly after you smoke them. Overcooking products become a concern when you need to COLD smoke something i.e. fish. Here you MUST keep temps below 100*F, even lower for longer periods of time so as to not 'cook' the product...Meatsandsausages.com is a great site for recipes, smoking, curing and all related charcuterie questions! Have fun...you're on the right track!
He explained it a while ago. He scrapes it clean, then uses a bleach/water mixture, like any wooden cutting board. He occasionally oils it as well, since it's outdoors.
The sausage videos are the one thing that really differentiates you from other channels. Other people do sausage videos but they’re usually a little less thought and interesting. Nice job man.
Ha! I have a pork shoulder roast on my Weber Kettle right now. I live about 20 minutes away from the beach in San Diego and it is humid here today so onto the BBQ it went.
I get in arguments all the time with people because I say I prefer sausage over bacon, and apparently that makes me dumb to my family and friend. But I was wondering can you make Bacon sausage and get the best of both worlds?
My wife and I are actively making this recipe... Little late to ask, but can you please provide non cold smoke instructions? I have a gangster charcoal smoker(wont go that low) and the heating element blew out on my electric yesterday as well lmao! Just one of those days. But we hadn't used the Prague powder yet. Once we make sausages how does the cooking process differ. Sorry. :(
Had to google "edc" Pretty sure you didn't mean Electric Daisy Carnival...I didn't know what the f that was, either. Why do people feel the need to be armed? You're more likely to win some sort of prize on a scratch ticket than you are to ever be attacked or anything like that. Why are people such chickens? Or are they just looking for trouble?
what is your brine ratio you keep casings in? THose are do long but I have bought that brand in your link and they are not plus you have a ton in that container. Do you buy a hank of them instead? Brand?
Nice wallet 🙌
So I made this the other day and this rocked it at work!!! Your videos have been extremely helpful
I no you don’t comment back. So your probable not reading these comments. But I’ll say. I’ve followed you and done exactly what you said to a T. And you my friend have turned my neighborhood get together to a hole new experience. Your comment anyone can cook ribs or bbq but sausage makes stand you out. Is an understatement. Keep up the channel and I’m doing these for breakfast on the 4th. Thank you.
My grandson loves breakfast sausage I make. I used frozen hash browns
Bradley...I gotta say you are the MAN!! This was a fantastic sausage. I've been making all of these are they're tip top. My family and friends agree. I send them all to your channel. You're the best!
I’d really like to see your take on a Brunswick stew with all your left over meats, can’t find a decent recipe from a trusted bbq source and i know you’d make it taste amazing!
Good job and and great technique. Thank you
This is one of the coolest things I've ever seen. I wish I had the equipment to give this a try.
This channel has me shopping for a meat grinder to start making my own burger and sausage lol
Crushed it again Bradley! Just a suggestion, instead of chopping up frozen fries, what about using frozen hash browns, not the pattie ones obviously 🙄 but the skillet ones. They're already cubed up the size of the high temp cheese you used! 🍻 🔥🔥
I made this recipe this past weekend and did exactly that. Can confirm it works like a charm.
Once again you make a sausage that it never disappoints & you make it looks so easy. Keep on going Bradley
Yes to the boot snake sausage
The casing/horn routine never gets old. 🤣
Cornbeef hash style would be epic! Brisket and sausage with eggs! That's the whole farm in one bite
Bradley has all the toys! Nice job Sir.
I just made this. Outstanding! Instead of French fries I used diced hash browns, and added some dehydrated jalapeño. Thanks for the video!
Incredible. And awesome using fries instead of the effort of potato hack
those are the best Sausages I have ever seen.
Bag: Freezing cheese is Not recommended. Bradley: And we keep it in the freezer...
This is the first recipe I wanna try when I finally get a meat grinder 🤤
That is amazing my new hunting trip breakfast simply throw over fire in the morning full breakfast all in one!
Man, that sausage was screamin, especially @ 2:43 😆. Great method and recipe. Lovin all your videos man. 👏
Amazing. Saliva flowing. Bought a Ridge a few years back, great wallet and don't miss those old fold wallets a bit.
6:09 necessary any time you load your casing.
This is such a wild idea. Bro your the GOAT of Bbq!!!!! Man I wish ur where my neighbor.
That looks fantastic! Nicely done Brad!
That looks killer Brad
MOUNTAIN MAN SAUSAGE 🌭!!
Heh,heh,heh......i wanna see snapping turtle sausage! Maybe Cajun styled!
Let's see your take on the Monty Cristo with some delicious NH maple syrup.
The tickle gets me every time.
Those look AWESOME!
Nice vid, def gonna try the breakfast sausage. Looks like you re seasoned the ole pit.
*need clean grind merch
Damn now I need a sausage maker for this. My favorite recipe yet! Keep them coming
i think i could just eat one or two of those for every meal and be happy for the rest of my life lol
Love this idea although I’d probably just make into a patty and make it into a breakfast sandwich
Yeah!!!! That sounds amazing
That looks awesome, Great video Brother!
That looks delicious. ❤
I'm hungry now. Great video
Maybe a Pepperoni Pizza Sausage would be something to try next Brad. You could cold smoke your own mozzarella cheese, pepperoni cubes and maybe some sun dried tomatoes to tie it all together.
The Sausage Maker offers low-temp mozzarella cheese...and your idea is something I'm going to consider! Thanks!
I'd love to make this but no way I could afford to buy all that stuff, but this was entertaining, and you are a goofball 🤣🤣
If you have the time (and patience!) you can hand-cut all the meat...yes, I know that sounds like back breaking work (and it is!), but you can make this recipe...stuff your sausage meat through a stuffing funnel, small batches at a time...lot's of good luck...it's worth the effort!
Totally random question... But what pocket knife is that? I love how thin it is.
Epic sausage !!! Add some Jalapenos and BAM. By the way, when you growled as you lifted your grinder on the bench you sounded like a Viking or bear. One of the two.
gonna pause the video, just as i see bacon, and now i want a blt with that bacon. A bacon steak BLT if you would
You should make a nice thick pancake batter and do those sausages corn dog style
How about a potsticker sausage?
Ooooh
Bruh! I want to see some snake sausage and some gator sausage. Make it happen.
Why does bacon in a pork sausage seem perfectly reasonable? Pork in pork and I’m totally like, yup
Looks killer! When using hog casings if you put them in the water but don't use them can you put them back in the fridge for later use?
Is there a zero sugar binder that'd work? The milk powder is 50% lactose sugar and I can't have carbs for health reasons.
That looks damn good. I’d pay good money for a box of those if you’d add onion and jalapeños to them.
Hey Brad! Can you add the ingredients/quantities please? ☺️ These look amazing
Yes please. List of ingredients/ quantities. These look awesome!!!
Ingredients added 🥳
👍👍👍
Man...u sell it. I'll buy it.
Get a cheap lazy Susan and a pizza pan. It makes suagsage management way easier when stuffing solo
bootsnake sausage, lol!
I'm a huge fan of the show and have commented a few times before. The one thing I've noticed is the sausage you make is always curved. How would you go about making them straight, like a hotdog? Because I'm a fan of smoked sausage dogs and the buns usually are not curved. Thanks and keep up the good work.
You would have to use a collagen casing. Natural casings are curved due to the intestines being curved, it's how they develop.
2:42 💀
Here's a question for someone in the know. When you're smoking the sausages... would you want to go over 160ish degrees? I smoked mine on a kamado at 150° for about 2 hours and temp was at 160 so I pulled them. But he cooks his for 4 hours and only mentions feel and color. Does temp not matter?
I have an Oklahoma Joe smoker and find it difficult to maintain a level temperature whether I'm smoking sausage, pork shoulders or briskets...I can get the temp to about 160* - 175* (which is considered hot smoke) and it doesn't take more than 2 hours or so...look for the mahogany color...you just want to get that smoke flavor into your sausage...don't spend time worrying about the temp...You need to cook the sausages after smoking (as he did in the video) so all you looking to do is get the smoke flavor...You did everything correctly and your sausages should be just fine...
@@charlesa3374 but should you not worry about the temp if they get up over 165°? Lol that's what I'm concerned about... over cooking them.
@@jlaw3255 No cause for concern...just watch for that red coloring which will tell you that you've accomplished what you set out to do...Brad hot smokes at temps up to 250*F...a bit hot for me and as you suggested, at that temp you're basically cooking the sausages...145-175*F, for me, is a good hot smoke temp to strive for...if you go a bit over, you'll still be OK, but try to keep it as low as you possibly can...don't be a slave to temps and time (unless you're way out of the ball park)...trust your eyes...Cook all these sausages thoroughly after you smoke them. Overcooking products become a concern when you need to COLD smoke something i.e. fish. Here you MUST keep temps below 100*F, even lower for longer periods of time so as to not 'cook' the product...Meatsandsausages.com is a great site for recipes, smoking, curing and all related charcuterie questions! Have fun...you're on the right track!
Man I bet that'd hit the spot with a tortilla
A lil BOOT snake sausage mmhhhmm!!
Should have used a pizza cutter on those eggs. Might have been faster.
Yo... how do you clean your butcher block between cutting raw meat, and then putting cooked meat and slicing on it?
He explained it a while ago. He scrapes it clean, then uses a bleach/water mixture, like any wooden cutting board. He occasionally oils it as well, since it's outdoors.
All it is missing is jalapeños
is that a neighborly domestic dispute im hearing in the background.
Put in on a tortilla and you have breakfast taco full of preservatives and chemicals. Just sayin!
Make a pancake tortilla and that would take it over the top with your maple syrup dipping sauce!! Great work as always Brad!
Crepe
dang
Pancake tortilla, aka a crepe.
No needs to be fluffier than a crepe. A true pancake or pancake batter dipped.
@@woolymansmachining6016 Better Idea.
Pancake batter thickened up and fry these bad boys like a Corn Dog you've got EVERYTHING 😋
The sausage videos are the one thing that really differentiates you from other channels. Other people do sausage videos but they’re usually a little less thought and interesting. Nice job man.
Kid yells and Chud just says "Oooh Goodness" ........too funny🤣
I think your own "boot snake sausage" joke weren't like went over not only most of our heads but yours as well😂😂
Ha! I have a pork shoulder roast on my Weber Kettle right now. I live about 20 minutes away from the beach in San Diego and it is humid here today so onto the BBQ it went.
Beef shoulder clod por favor
Looking tasty as always! How about some peperoni? Just a thought! 🍻
I get in arguments all the time with people because I say I prefer sausage over bacon, and apparently that makes me dumb to my family and friend. But I was wondering can you make Bacon sausage and get the best of both worlds?
Now that’s a breakfast sausage.
Also, boot snake sausage when?
Dude.... I'd thrown the bacon/egg/cheese/potatoes in the mixer right after the bind was achieved.
Bradley, you rock the sausage master!! Love this recipe keep it up my friend. 😊
LOL too far
My wife and I are actively making this recipe... Little late to ask, but can you please provide non cold smoke instructions? I have a gangster charcoal smoker(wont go that low) and the heating element blew out on my electric yesterday as well lmao! Just one of those days. But we hadn't used the Prague powder yet. Once we make sausages how does the cooking process differ. Sorry. :(
Had to google "edc" Pretty sure you didn't mean Electric Daisy Carnival...I didn't know what the f that was, either.
Why do people feel the need to be armed? You're more likely to win some sort of prize on a scratch ticket than you are to ever be attacked or anything like that. Why are people such chickens? Or are they just looking for trouble?
Those larger sausages are reminiscent of British and European style breakfast sausages, which are on the larger size.
Dammit Chudley, I will never not laugh at your shaft and balls sausage joke shenanigans 😘
Awesome video. Quick question? Where do you source your metal for your smoker builds? Thinking of trying to build one for fun.
More videos Bradley thank you they are addicting and I watch every one of them
Awesome! Got confused though, you made a dozen eggs but your recipe calls for 200g, which is about 2 eggs.
Could take it a step further and sous vide your eggs, it's a life changer when you're scrambling that many!
I wish I could order these frozen from somewhere and then do the cooking myself I don't own a meat grinder or mixer:(!!!
what is your brine ratio you keep casings in? THose are do long but I have bought that brand in your link and they are not plus you have a ton in that container. Do you buy a hank of them instead? Brand?
Couldn't squeeze a slice of toast in there? I betcha could! Makes me wanna make some sausages! Got me hungry!
And a cup of coffee!
Got my snake in the boot comment the other day I see, lol. Well done sir. Looks amazing, and I’m sure it tastes even better!
Hey man do you have a Slovien or Hot Hungarian recipes for sausage??
Nawice! Never made sausage yet but this would be my first choice
Can you make an episode about sausage casings varieties, please?
Now pair one of those with a home made buttermilk biscuit, that would totally make the nut.
Come up with a unique sausage recipe and call it the Boot Snake Sausage
Great looking snausage and there wasn't a snake in your boot.
Those look Great! could it be too much to also add in some Jalapeno to the sausage?
Stealing this. This is a great idea! Calling it Chuds Morning meat
So where do I find this recipe with exact amounts?