Celebrate Sausage S02E08 - Cheesesteak Sausage
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- Опубликовано: 15 сен 2024
- #celebratesausage
Today we are making the Cheesesteak sausage. You can find a recipe for this sausage (with adjustable quantities) here: twoguysandacoo...
Be sure to check out Smoky Ribs BBQ for some down home Southern cooking / smokyribs
Have any suggestions for next years series be sure to leave them in the comment section below.
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Sausage Stuffer: tinyurl.com/wy...
Digital Smoker: www.smokin-it....
Cold Smoke Generator: amzn.to/2Zz8O8p
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Eric
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I haven't eaten yet this morning and I'm suddenly craving this sausage! Looked so good Eric, and I'm loving that panini press! Thank you so much for the shout out and kind words! Very much appreciated!
The first American to say Worcestershire sauce right. Impressive!
'I gotta go in for another bite' yeah man, the magic words, what a little ripper of a snag.
LOL. You know what I wanted to make this year but I couldn't find the ingredients KangaBanga!!! Have you had that one?
@@2guysandacooler Yeah Eric, had generic Kanga Bangers from the supermarket made by guys who have lost the art of sausage making, wasn't impressed, but believe that in the right hands, Kanga bangers could be awesome, the meat is very red like beef but dryer, with little fat and a very strong gamey flavor. Sorry to say sausages in Australia are crap these days, nothing like what we used to get from the local butcher when I was a kid and why I make my own now that are amazing and why I love your channel, your the man, bringing quality sausages back to the people!
Russ is an absolute legend. I watch him regularly. It must be why the algorithm your channel in front of my eyes.
And yes, I have subscribed.
I've never heard anyone pronounce worchestershir sauce that way lol great video man
It's usually pronounced 'wuster' same as the county in UK. Said Wustershuh but written Worcestershire.
Or Wash your sister sauce
Since you're going all crazy downtown with all those fabulous sausages. I got one. PIZZA sausage, I'm talking mushrooms, that tomato and cheese feel, maybe pepperoni bits? Could you master it?
I held a sausage making class with some friends of mine recently, and one of the participants used his Air Fryer to crisp up the sausages we'd cooked via sous vide'. They turned out amazing! Just a tip if someone has an air fryer... Will have to give this recipe a try!
Nice! I didn't even have to wait for Celebrate Sausage Three!
I made these today. They are in the fridge now and I will smoke them tomorrow morning. I did of course try a test patty and it was magnificent! My wife thought it was great too. I can't wait to taste them after smoking!
Thanks for the fantastic recipe!
Who are the 1 or 2 assholes who always give you a thumbs down. No reason for it at all. This a great channel with awesome detailed information.
The Wooster sauce lol. You crack me up sometimes Eric great recipe although I'm throwing mine on the weber kettle when I try this. Thx buddy
Looks great will give it a go 👍
Also I've been using different sausage meat to fill dumplings and pierogi. I'm used to making cheesesteak shen Jian bao and pierogi but it's generally with a cooked filling. I bet this would do well in that
0:14 when he said im subscribed to; I was expecting he'd say Ordinary Sausage lmao.
😂😂🤣🤣
Waiting on our casings. This will be one we try!
Hi Eric. Once again thank you for the exciting series
My pleasure! Thanks for watching..
I’ve gotta try this!!!
With Goose!!!
Russ does some awesome stuff on his channel. Been subbed for years.
- PS, Tasty looking sausage!
Can't wait to try this!
Looks great !!
good vid dood!!!
Gotta try this!!!!
Hey Eric great video and really enjoying this second season so far.
Question, is it OK to grind more meat than you need and freeze it for later projects? Or is there a significant loss in quality ?
Sure. There will be a slight loss in moisture but nothing too crazy!!
Very good. I am making theese asap 🙂
I really need to buy a stuffer machine! I am scared to try again with out one after having that bad batch. Looks good though. Jim
I read that intro title as cheesecake sausage lol.
The sausage sounds super, thank you! I don't have a sous-vide unit but I suppose I can vac-pac the sausage and cook it in an ordinary pan of water, yes? Would it still take 2 hours' cooking please?
You can just poach these sausages and they would be fine. The rule of thumb is to bring the water on the stove top to 170f and place the sausages in the water for 1 minute for every millimeter that it's wide. So in this case I used 33mm sausage casings. I would let them poach for 33 minutes
I've been a subscriber for several years,love your work. You mention in this clip that varying the combination of meats will have an effect on the texture of a sausage and I would love if you could recommend some reading on that particular topic. I am no expert by any means but I am a chef and have been toying around with sausage for a few years now. I often find with game sausage, specifically kangaroo and venison both of which are quite similar lean red meats, that I end up with a loose textured sausage. I'm pretty sure my mixing and grinding technique is sound although I will review my processes the next batch I do, just curious to see if different meats have different qualities to take into account, and for instance should I be adding pork to improve the texture. I use pork fat in my formulas, but will some lean help? Do I adjust liquid ratios? Any thoughts or sources of info would be greatly appreciated.
I have just started making my own sausage and have seen all kinds of sausage, some smoked some fresh I was wondering if I could use a smoked sausage recipe for fresh sausage by omitting the cure?
yes.
Awesome as usual! Whats the tool called that you use to empty the nozzle of the stuffer? thank you
What's "wooster" sauce?
😁😁😂😂
Is there a reason why you didn't use milk powder in this recipe?
I'd love to try this, but with the traditional cheese whiz instead of provolone. Can I go for it as you've done in this recipe, or should I change the ratio to accommodate the whiz?
That might get a little tricky because it's a liquid. I need to think about that one for a minute. The consistency might mess up the binding properties of the sausage.
the cheese...
wet ingredients I meant,... definitely something I'll think about
What about freezing steak and cheese sausage
I'm sure they were great, but WTH, no bell peppers?
Love it, where do you get the Fat?
butcher. I just ask for pork back fat
Can i skip the sauce since it couldn’t be find in my countr?
sure
mericanwit👍hahaa
Hi Eric
Loving the series again this year.
What’s your opinion on pricking sausages.
Some do some don’t
Depends on how tight you stuff them pretty much. If they're super tight, prick. If they're a bit loose, not necessary unless you see big air pockets then just prick the pockets. Pricking will just help avoid blowouts on the grill or however you cook them, then also it depends on how your linking them, individual links with the casing cut on both sides, not tied, no need to prick since the pressure won't build up inside. That's what I've always gone by anyway.
....... so I made, what reddit dictated as an abomination, hamburger helper hotdogs. Don't recommend using the noodles as a binder like I did BUT the sauce powder made for an excellent flavoring. I want to try this recipe then make one and incorporate the other powder. I'm curious
Could this be made into snack sticks?
sure
Thanks!!
Hi Eric! Big fan. Anyways I'm thinking of buying the smokin it 5 wifi smoker. I will be used manly for hot smoking sausage. The will be regular bratwurst size. Any idea how much I could put in there? I will be hanging them, not putting on shelves. However might consider the shelves.
I can hold 40 pounds of sausage in my 4D hanging. Could probably add another 5-10 pounds if it were all on shelves. My guess is that you could hang somewhere between 60+ pounds in the 5D. I'm not sure because I don't have one but i think that would be a good estimate..
Thank you very much Eric! You are the best. Quick response and your videos are top notch.
Eric I don’t have a water bath cooker Can I just grill them on low to 165 degrees internal temperature or that’s a no no
Yes, of course. I would cook them to an internal of 155f on low heat
Eric, I have 15 Links of salami hanging with mold 600 on them and my whole house smells musty is that normal?
Yes. Where are they hanging?
@@2guysandacooler in a fridge converted into a curing chamber 55°F and 80% humidity
they smell great when I open the fridge and they look good after 3 days starting to see lots of penicillium nalgiovense on them. This is my first attempt so far so good except for my whole house smelling like strong musty.
The musty odor will dissipate after a little while as the coverage gets uniform.. Sounds like everything is on track..
I wouldn't describe their smell as an odor
LOL. Have you ever smelled aged provolone? I would totally call it an odor. Funky at that