How to Make the Best Sausage I've ever tasted - Holy Voodoo Jalapeño Cheddar
1,099,271
2023-01-25に共有
This is the best sausage that I have ever tasted!
Sausage making is an art and a differentiator in Texas BBQ. Gone are the days of simply being able to offer an all beef or all pork sausage at Texas BBQ joints. In order to make the prestigious Texas Monthly Top 50 BBQ Joints list, folks have to get creative with their sausage making.
My friend Dayne Weaver, owner and pitmaster at Dayne's Craft Barbecue makes some of the best sausage you have ever tasted. He has been a Meat Church user since prior to opening his BBQ joint. He came to me with this suggestion to make a Holy Voodoo Jalapeño Sausage. Man is it good!
The sign of a perfectly created and cooked house made sausage is the snap on the casing. Spoiler Alert: You are going to like the ending of this video!
Recipe: www.meatchurch.com/blogs/recipes/how-to-make-sausa…
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: bit.ly/MCThermapen
Dayne's Craft Barbecue: daynescraftbarbecue.com/
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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コメント (21)
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There's got to be a million sausage / how to vids on the net but thissun by far was the most comfortable and easy goin to watch.
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I think the most notable thing about casing them that they didn't mention that somebody new to this might not know, is when you're spinning the sausage to make a link, you want to alternate which direction you are spinning so the links will hold tension on each other and keep the ends tight. Love these videos
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This is what it’s about. No gatekeeping recipes just sharing the love. Thanks guys
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First time I have ever tried to make a sausage. Watched this video 6 times, bought all spices/flavorings. I only have a KitchenAid, but followed these directions. I took the 3 day route in making these. I HAVE NEVER HAD SUCH AN INCREDIBLE SAUSAGE!!! This is the best video instruction I have seen.
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I just made about 30 lbs this. I have to admit, even though I let it overcook a bit, it was hands down the best sausage I have ever made and the taste was phenominal.Thanks to you and Dayne for sharing this recipe.
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Great video, and great tips. I appreciate the extra discussion on cooking/overcooking; I have definitely overcooked many of the sausages that I've made!
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A buddy sent me this link after trying my first sausage attempt, so now I not only have a new corner of BBQ to obsess over, but now I've got one more entire YT channel to binge, because this was one of the finest how to videos I've seen. Thanks for the content, and well done!
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Those are some amazing looking sausages. Thank you both for sharing!
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Love the shoot notes at the end. The wealth of knowledge you provide can not be over stated.
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Thanks for that show guys. Very organized, simple, straight forward process. I bet using a smoked gouda would also give great results.
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I love your down to earth, low key and expert presentation. I’m learning so much! Thank you!!!
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Such a great video! Appreciate you guys sharing.
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I added smoked cheese and replaced half of the Paprika with Smoked Paprika...OUTSTANDING! I've made a sausage for a little while now, but this is my most favorite. And the Smoked Cheese and Paprika just sends things over the top awesome. Thank you guys for putting these videos together! El
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I've always been told to have my cut up meat almost frozen and put all the components of my grinder (not the motor) in the freezer for awhile while the meat is getting chilled but neither of these were mentioned in this video. Curious as to why or why not follow that procedure. To date I have made every one of the Master's recipes so Thanks again to you for your humbleness and the Masters for sharing their knowledge to us mere mortals.
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Gorgeous links. I can only imagine how good they are. Thanks for sharing Matt and thanks to Dayne for taking us in the weeds on how to make it happen.
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Excellent instructional video! Thank you
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I love teaching videos like this. I’ve just started making sausage in the last year. Thank you for all the tips and tricks. I’ll actually be in Ft. Worth this weekend. Oh and the Meat the Masters series is great. Giveaways or no giveaways, I’m still a fan.
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Thank you to both of you for making this video. It was really comforting to know how easy it could be to do this but also inspire me to expand my ways of barbecuing. Much respect!!
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You guys are just good folk. My kind of people. Keep up the good work!
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This is the best sausage tutorial video out there. Such a great resource! Thanks y'all!
