How To Make Sausage Breakfast Links At Home (DIY) | The Bearded Butchers
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- Опубликовано: 13 сен 2024
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Breakfast. Seth's favorite time of the day. This video is special because even though Scott never let's Seth stop for breakfast, Seth finally gets a chance at the most important meal of the day. In this video, Scott and Seth will make 2 different kinds of breakfast sausage links: Batch 1 is a perfectly blended salt and pepper sausage, batch 2 is the same but with blueberries added! Who doesn't love blueberry breakfast links?
Scott's Hot Tip - If doing more than one flavor, do the plain one first to avoid an extra cleaning of your grinder.
Bonus Scott's Hot Tip - Form a big ball with the meat and - "blop" - it in the stuffer.
How to make breakfast sausage links (chicken, pork, or otherwise)
1) Mix salt and pepper base with 25lb of pork or other meat in a lined meat lug (You'll want 75/25 or 70/30 meat blend). Check out the dual grind MEAT Grinder we used meat-your-make...
2) Add your flavors. We used our proprietary Maple bit.ly/3KLqYIa for the first flavored batch and then added frozen blueberries to that for the second batch. Frozen blueberries are cheap and easy to find compared to dried, just hand mix them into the previously ground meat.
3) Load the meat in your stuffer meat-your-make...
4) Grab some 21mm casings bit.ly/3KQ3a5R and make sure you have a 10mm stuffing horn amzn.to/3WubMUT (as of the filming of this video, MEAT grinders don't ship with a horn that will fit a 21mm casing). Make sure you put the casing on the stuffer correctly, there is a right direction and a wrong direction.
5) Fill the casings. Pinch, twist, and cut. If you're having trouble stuffing, add some water, hand mix, and try again.
Check out all of the different items below! Remember, the more you buy the more you save!
Casing
32mm Brat Casing bit.ly/3oldKdx
Jalapeno flakes/powder bit.ly/3KMrJ3P
Salt/Pepper Base bit.ly/40eEJof
Brat Seasoning Base bit.ly/40f6Vrb
Maple Base bit.ly/3KLqYIa
Mangoes bit.ly/3GUYPND
Peaches bit.ly/3ors9EX
13oz Seasoning Bags
Cajun: bit.ly/3A8K06q
Chipotle: bit.ly/3AuT8m9
Hot: bit.ly/41CtXJK
Original: bit.ly/41EhSUd
DIY Bundles
Maple Bacon: bit.ly/3MYp1Li
Jalapeno Cheddar: bit.ly/41xcLW2
Georgia Peach: bit.ly/3A9XBu8
Mango Tango: bit.ly/3Afbrvn
Smokies (Snack Sticks): bit.ly/43WXIHg
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The Bearded Butchers are dedicated to providing as much information as we possibly can to help you understand how to best process and prepare meats of all kinds. To help you, we maintain a blog and RUclips channel with lots of free, high-quality information. The Bearded Butchers and Beardedbutchers.com are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com.
eating sausage and watching sausage's being prepared. I'm a happy camper.
"It's like Thanksgiving Morning in a sausage link" That Was Spot On because most times when I'm watching these Bearded Butchers Family orientated videos. it reminds me of The Holidays and the whole cross section of my own Family hanging in Mom's Kitchen catching up with one another while enjoying home made dishes! Your Products are awesome and the added bonus is The Motto Of The Bearded Butchers....FAITH--FAMILY--FOOD! Cheers and Blessings From up the road in COW-lumbus MOO
I love breakfast. I could eat breakfast any time of the day
THAT IS A BREAKFAST OF CHAMPIONS FOR SURE. YOU MAKE EVERYTHING LOOKS SO EASY AND YOU EXPLAIN THINGS SO CLEARLY AS YOU GO ALONG. IT WOULD BE GREAT IF ONE DAY YOU GUYS COULD OPEN A TRAINING CAMP FOR TRAINING BEGINNERS TO LEARN THE CRAFT AND START THEIR OWN FAMILY BUSINESS OR JUST FOR THEIR OWN PERSONAL USE ON THEIR FARM.
CAPS LOCK key broke?
Thank you so much for the kind words, Ron! Appreciate the recommendation for training camp as well!
I've been watching these guys for a few months now absolutely love butchering. I would love to learn this.
I would be interested. Wouldn't mind trying this for the first time
Alright bro, no need to shout...
this is the 3rd time where i have had a thought like "gee, i wonder how to make this..." and then you guys put out a video answering the question. you guys rock!
That's cus we're the bearded mind-readers
We've been making sausage for 20 some years, using a Kitchenaid mixer with a grinding attachment. Its on its last leg and needed to replace it. I bought the Meat (brand) 500W grinder a few weeks ago. I bought it after watching you grinding in a different video. We made 20 lbs of Polish and 20 lbs of sweet Italian. It works very well. Its not as heavy duty as the grinder you guys have, but I think it will be good enough for us, since we only use ours a few times a year. I'm going to try your maple breakfast kit and add blue berries. It looks delicious. Thanks
I’m glad you guys are on RUclips I enjoy watching your videos thanks for what you do really appreciate it 👍👍👌
You guys convinced me a while back, so I'm buying a Meat 1.5 hp grinder and a sausage stuffer payday. I know I don't need the big one, but I like the fact I can use it with the mixer and leave it to my kids when I die. Looking forward to trying your spices.
Thank you for the great videos!
Awesome!! Here’s the link for Meat your Maker: meat-your-maker.pxf.io/LPLrnY
I don't know if it was a German thing but we got a lot of requests for sage in our sausage so we used the handcrank stuffer for those small 25 lb batches. Like to try that blueberries recipe 😋. Love the boys always hanging to help. They will talk and remember that when they are older.
If anyone isn’t from Ohio THIS is our accent. It’s half Canadian and half Southern
Sage is very common in English pork sausage too
Great video 😋
Your video made me hungry for Evers Sausage over 150+ years old. From Holland.
Today is the 88th Verboort Sausage Dinner in Verboort Oregon.
The best sausage in the world when my grand-father and uncles were making it. Now only a few cousins have the recipe.
Today they aren't using the original recipe. But the many family members and friends (500+) get to still enjoy the sausage today and tomorrow and the future 😊.
Sounds great, Sandy!
Hi Sandy I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful man with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….
*The Bearded Butchers* Bravo well done, thank-you gentlemen for taking the time to show us. God Bless.
Thanks
Nice to see the family involved
Always 👌
I lovt it how he asked for the pancakes, with that look of hope :D
👀
@@TheBeardedButchers Hope you got those pancakes 🧐
made my mouth water. originally from Maryland where we butchered the hogs, made scrapple, ponhourse, puddin and this just looks damn good
So cool! Tell us more 🙏
Excellent sausage and thanks for the tip of adding blueberries!
We find it better to mix the blueberries in the pancakes 🥞 batter first then put Maple 🍁 syrup on the pancakes 🥞 😋 👌!
Awesome tip, my guy!
I just ordered the DIY kit to make mushroom Swiss brats and the Georgia peach brats. I can't wait to get to making some good sausage.
Y'all should try using the Maine wild blueberries next time. They are smaller but pack some great flavor.
That blueberry looks amazing 🤩 I am going to try that with my venison!
Tell us how it goes!
I absolutely love watching you guys. I have learned so much. We are butchering a hog this weekend.
You need to figure out how to ship your meat products across the U.S. I would most certainly pay for some of that blueberry breakfast sausage among other meats. Porter Road does it so why not you. I would much rather buy from you than them. It would also be a great way to expand your brand by shipping your meat products nationwide...something to think about 🙂
Its just the logistics of it. Warehouse with a cooler,shipping, etc. they’re busy with butchering for their retail store.
Yea same here
Thanks for making the seasonings MSG free. That's hard to find and my family appreciates it!
That's how the Bearded Butcher brand started 😉
14:40 that girl was hangry! 😂 hurry bearded uncles
10am west coast breakfast .. haha 1 more hour and ur goin on brunch...
Hello there. Good afternoon how are you doing today?have a blessed day!!❤
Too funny, we have 4 pork butts in the fridge waiting on me and the hubby to make sausage. I now am thinking of putting some of my dried huckleberries in some and giving it a try. Thanks for the idea.
Great products and great family business! Keep up the great work folks!
Much appreciated!
You guys made me try my own verison of the maple blueberry. It’s delicious the family approves. The thing you don’t realize is how much fun it is making your own.
Great DIY videos fellas, could you please put together a German Landjaeger product for venison. Thanks guys
Amazing as always I will be making these for sure! Thanks again guys on a great video! 👍
Hope you enjoy
That smile on Seth’s face after bitting the blueberry sausage
I love eating breakfast too! My favorite food category. But I also LOVE sausage(s) and sausage making. Don't have a ZLINKER yet. I only have to wait for it to be delivered now though as I stopped the video and found them online and ordered it! Looking forward to having one. Fun video boys!
Thank you guys for sharing this recipe and I truly appreciate it!and I love 😍 learning!
Always a pleasure, Eddie! Knowing these things help you guys is what keeps us motivated 😉
@@TheBeardedButchers Just Thank you Guys and may God continue to Bless You and your Family 👪!
@@eddiewilson8119 Hi Eddie I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful man with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….
Awesome stuff guys. Breakfast of Champions right there 🏆
You bet 👌
Man I LOVE maple breakfast links. Gonna have to pick up some of that seasoning and give it a try.
Please do!
Attitude is everything. These gents have it in spades.
Great video both breakfast sausages look delicious gonna have to try those kits for sure.
Definitely a must-try, John! 😉
Just got the DIY brat kit with jalapeño and cheddar to make goose brats, can't wait
Blueberry Pancakes and sausage! Doesn't get any better Fella's!
Would duck and goose breast work too? Would love to try making something new rather than jerky all the time
I'm new to the art and enjoy your videos and have learned a lot from them. Is there a formula for what diameter tube to use for a given size casing? Thanks
Thanksgiving morning is time for only a very light breakfast, so you are in shape for the feast at dinner time. The day after would be the day for this, and make it a monster breakfast. For the ladies facing the Black Friday crowds.
That's very true
I truely do enjoy your videos thanks for doing them. The wife just ordered me your mango tango brawt kit. I can't wait to try it out and will add one of these kits to the wife's xmas list.
Enjoy!
Absolutely awesome. I really want to try that maple blueberry. I can see an order coming soon lol.
Go for it, Melvin!
Oh man, I tell you what. I would hate to have been the postman that had to drive around all day with my order of Bearded Butcher Blend seasonings😀. The smell is amazing before you even get to the tasting part!
I have enjoyed your DIY sausage making videos. Could you do a review of grinders that are more in the budget of a person who may only grind a few times a year? Thanks.
Great suggestion!
Chocolate brats!!! Yes please!!! Because I want to make them too!!
Thanks Guys Looks great! keep up the great Work!
Thanks! Will do!
That stuffing horn you linked is 8mm and you said 10mm is needed. I just purchased one of these and was wondering what one i was needed
It all looks incredible 😍
So mouth-watering 🤤
@@TheBeardedButchers 100%
Which is better fresh collagen or clear collagen casing. Which is better for tying
It’s that time of year again for making sausage. Could y’all do a video on what size stuffing horn to use with which size casing?
Another amazing video. I have to visit you guys soon.
Glad you like it, Jim!
Proprietary blend of salt and pepper. 😊
Exactly…..😂😂😂
chewy - meaning the casing is chewy after knoting up the ends and eating an inch or so extending from the knotted link, i guess that is normal. The 'snap' of a link after cooking, pan frying method. The casing when bitten is not crisp or does not 'snap' when you take a bite. i am using pork butt . my grind is a bit on the dry side. I do not use salt or filler like powdered milk, yet.
Wish I had a plate 🍽!and it looks so delicious 😋!
Makes breakfasts 10000% much better
Should do a collaboration with Ordinary Sausage, would definitely be a hit
How much blueberrys do u guys do per lb of meat for the breakfast links?
Hi guys..good to see you. Thanks for the video. Very hungry now..take care
Thanks for watching, Carol!
Looks good! I just made some Italian sausage last night from a pork shoulder. Didn't make links though, I could as I have some pig casings leftover in the fridge. Ive never thought to use the collagen casings for them, might have to try it. Would love some pancakes but doing ketovore so a no go there lol.
Gatling gun of sausages he says 😂
Hi my name is ricardo im from south Africa l watch your skills and how you work with the meat and l wish that l was there in live to watch I'm a butcher and like to work with meat love your clips to watch
Looks really delicious.
Smells really delicious too, Eric 👌
Love your videos!!
Glad you like them, Ken!
Thanks again. Good video
Rookie question... working in bulk like that from home what would be the best way to store that amount? I don't see a Lexan fitting in my kitchen refrigerator 🤣
Great video looking into trying to start making these the pork you are using is a pork roast?
Love the videos, especially as a fellow ohio resident that makes real maple syrup, straight from real maple trees. Question, why collagen casings vs natural casings?
Thanks
If you want something good on top those pancakes, use peanut butter instead of regular butter. :) still use the syrup too!
You guys are doing some really good video on all your sausage varieties… I wish I lived closer to shop at your store… ever think of franchise? 😅
No plans of franchising yet, James - feel free to drop by whenever though!
What do you guys recommend for a good venison and pork mix ratio for sausage and or links?
I love almost everything you all show here, but I'll pass on putting fruit and sugar in my meat 😉. I'll stick to using salt and spices. Thanks for showing the process.
Hello there. Good afternoon how are you doing today?have a blessed day!!❤
MEDU provide the sausage whole production line, from meat grinder to the smoke oven, even sausage casing. Welcome to MEDU!
How cold is it in your shop?
I live in Southeast Texas and keeping my meat good and cold is a chore. I use Meat products and love them.
Still need the sweet italian sausage recipe lol so no more sausage stuff till you give me it lmao
thx
How do you deal with 'Boar Taint'? or what would you do with boar meat?
I've found that meat doesn't start to freeze until down around 28 deg F. At 32, its still very soft.
It's perfect spanky
Was that a Dax beat that played the background a few times.
hey is there a kit coming out soon to upgrade my #32 up to a dual grind?
Does the z linker twist the casing before cutting or just squeeze it closed and cut?
A great chef steals from everyone and makes it there own. You brothers are in weekly top 5. Thanks for your detailed videos. Ordering your special spices shortly. Cheers!
Wow, thanks, Gord!
When making breakfast sausage if you use a pork shoulder or butt do you still add in additional pork fat to the mix?
Love the stuff you do have you thought about coming over to New Zealand for a hunt and doing some stuff here with our wild game
That would be so amazing
Good thing is we can hunt all year round here so you can come anytime
You two really know how to torture someone don’t you, making me hungry again!
Any nut base ingredients allergies in the diy maple
Excellent… 😊
While everyone is watching how the sausages are made, I listen to them with my eyes closed, trying to understand who is speaking and when. But I don’t hear the difference))) It seems to me that one person speaks all the time.
With those type of casings do they need to be soaked or can they go straight on thanks
Love all the content and products online do you ship to the UK.
They only ship seasonings, some diy kits, knives to the UK.
@@DareDog. thanks for letting me know
Yep! Place your order thought our website below:
beardedbutchers.com/
Yummy love me some sausages 😋
Give it a go, Jackie!
Awesome 💯🔥🔥🔥🔥🔥
This is so not fair. Now I am super hungry.
Hey guys, I have loved the various spices I've got from you. Awesome on my BBQ. Can you chat with your buddies at Meat! and teach them how to ship to Canada? That would be great.
Will do
Do you all have a conversion chart for the seasoning? I want to do 5 lb batches
Ditto!
Yes! Make some chocolate brats! Start a new internet trend. 🤣
💡💡💡
Hey Guys, My family has been up to visit you guys a couple times from down By Mansfield Way , Meat is DELICIOUS, SPICES ARE DELICIOUS ! Maybe someday your family should consider opening a restaurant up there close to the shop ? GOD BLESS
I have some frozen bulk salt and pepper sausage can I unthaw it and add some more spices and then make links and refreeze it?
Quality wouldn't be as good, unfortunately
Yum Yum Yum!
My hot tip… spray your lugger with Pam. Your liner will stick to the Pam and not so much the meat! You try it and let me know
Not necessary if you use the right blend
“Plethora”
Three Amigos Reference 🎉
You bet