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Sausage Recipe
Beef: 1588g
Fat: 680g
Salt: 37g
Pink Salt: 5.6
Milk Powder: 86g
Granulated Garlic: 10g
Mustard Powder: 6g
Mustard Seed: 6g (Upped to 10-12g for more texture)
16 Mesh Pepper: 10g (Upped to 20 for more visible pepper)
Cayenne: 4g
Water: 190g
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Go to https://sponsr.is/zbiotics_knoxavebbq_0424 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code KNOXAVEBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
Good looking sausages bro!
The sausage king of chicago haha
Outstanding Joe Yim Joe Yim Joe Yim Joe Yiiiiiiim!!!!!!!!!!!
This was a very well made video. I am going to guess that you are an educator by training
Just to confirm, you put the seasoned meat in the fridge overnight, then on day 2, you put the meat in the casing, then put it in the fridge overnight again, and then you cook it on day 3? Is that correct?
What did you do with those poor ruptured reject links?
It's only fitting you do a Z-Biotic endorsement after a month with Brad. LOL! Very informative video bro. The beer idea next time – I am in.
Gonna try making sausages for the second time, I used a kitchen aid mixer and I think I messed up and over grinded by not removing the blade when stuffing (since it all uses the same base for the kitchenaid). Plus gonna focus on keeping things colder in between the steps! Need that crunch haha. Thank you for the vid!
Nice and plump!
Looks good… I made a batch Monday night and it came out great, did another batch Tuesday night using the same casings, cooked the same way but for some reason my casing was so tough, it was to tough to chew. What would cause that?
As always thanks for the thorough and informative videos! One question, what are the pros/cons of adding the seasoning/binder/water before grinding, vs adding those things after grinding?
so many finger manovuers, 2 finger then 4 fingers i like it hahaha
nice drug scale jhahaha memories. Can i use egg as binder instead of milk pounder, make for that 190g water, mix of egg and water? cant tolerate milk pounder :S my belly gets funny
Love it, informative and entertaining enough to keep watching without loosing focus. Thank you for the bbq education as always!
I use the chorizo mix that I bought from Chuds and made sausages with it. It was amazing
Golden Content!
Cooking sausages too hot leads to a rubbery casing?! isn't it the opposite?!
Using mustard seed in addition to ground and using beer instead of water are terrific ideas that I've never considered, but will be incorporating into my next batch of sausage. Great video Joe, appreciate the info!
Please tell me that you recorded this 2 months ago. It’s 10 degrees in late April? 😮
Yum!
Great Video!!! I got into sausage making after watching all of Brad's videos… I really enjoy watching yours, Chuds and L&L videos and the way everyone interacts!! Keep up the great work…
Hands down the best sausage video out there! Great info joe!
I will make this soon, thanks again for the time and the knowledge!
That was one heck of a snap, Joe 🙂 I've the same stuffer (or very, very similiar) and it's great but I've started to clamp it to the countertop to stop it moving around.
looks great man! you got any tips on how to not get your casing to be so chewy?
I found this channel in my news and I’m glad that I did.
Thanks Joe, that was excellent! I have brisket trim that I have saved for sausage that I am planning to make soon, so great timing. I am an experienced home sausage maker, but I picked up some great tips from this video. The finished texture is exactly what I would want. Thanks again!
nice, beer mustard from salzburg =) i like it
Awesome
Is that curing (pink) salt #1 or #2? I've wanted to get into sausage making for a while now, you make it look very easy and you give comprehensive instructions.