Buffalo Chicken Sausage | Chuds BBQ
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1814 meat/fat
27g salt
5g pink salt
10g garlic
30g franks
5g pepper
4g cayene
60g milk powder
140g blue cheese
►Full list of things I use and recommend:
_________________________________________
►Fogo Charcoal
►Thermometer
►Wagyu Tallow
►Flame Thrower
►Drone
►Injector
►Meat Slicer
►High Temp Cheese
►Fryer
►Vegi Grill Pan
►Vitamix Blender
►Black Pepper
►Beef Tallow
►Pink Salt
►Mixer
►Chef Knife
►Sausage Stuffer
►Hog Casings
►Meat Grinder
Cabelas 1/2hp
►Food Processor
►Fire Blower
►Knife
►Slicing knife
►Boning Knife
►Sodium Citrate
►Sheep casings
►Cimeter Knife
►Scale
►Rub Tub
►Burger Press
►Knife roll
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Chef Knife
►Bone Saw
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Lens
►Light
used the 22mm sheep casings, made good snack sticks.
Do you use curing salt when you make these?
This recipe is fantastic!! Thanks for sharing
What about replacing the high temp blue cheese and the water with blue cheese dressing? Any reason that wouldn't work?
made a gizzard cheese and jalepeno sausage amazing! try it guy
I hate you… I just dreuled all over my self… Oh, and you didn't post where you got the High Temp powdered milk… SHAME… 🙄
Any reason the sausages weren’t stored in the fridge overnight with the curing salt added? Could they be cased the night before?
can u use liquid franks instead of water? where i live i have no access to franks seasoning blend
You gotta have the chicky wipe down the weins as they come off the smoker…lol
Sorry. I know I'm late to this post. I was planning on trying this recipe this weekend. i see that salt is running at around 1.5% rather than your usual 2%. I've never used Franks red hot seasoning so I'm assuming the lower percentage is due to the salt in the Frank's seasoning? Thanks and love your videos!
You crack me up when you're putting the casing on. Everybody likes a clean weenie. I love your channel.
It's got a bit of a wang to it.
Oh yes Please do a hot Ones Sausage episode and Get Sean Evans to be a guest host!!!
OMG. I struck gold. Never knew about it. I noticed the Buffalo NY on the Milk
container. Just looked up The Sausage Maker and its almost in my backyard. When I saw the building I knew exactly where its located. Spent a lot of my younger days shopping weekends at the farmers market across the street with my parents. Great times. Looks like I have another avenue to explore. Will be a definite stop when I head that way again. This will be on the cooker very soon.
That thumbnail You are such a juvenile delinquent. 🤣
can I use wagyu beef tallow instead of beef fat ? or a little of each ?
Just finished making this sausage, it’s on the smoker now. I fried a test pattie and it is out of this world!
Oh yes Hot ONES!!!!
awesome, was planning on doing this this weekend and yes to HOT ONES
So this may be too late but thought I would try anyways. I just started making sausages and brats and I have hand crank stuffer similar to yours, my question is when you are using the stuffer, how do you get the stuff that is in the stuffer base and nozzle when the plunger is fully down?
You've got to get your sausages sold to the general public. Find a distributor. I'd buy a ton of them
Hot ones challenge with sausage needs to be a thing.
when bradley takes his black gloves off, it looks like he’s wearing white gloves lol.
Do you think adding celery would be a good option? For a little crunchy texture and as a play on chicken wings with a side of bleu cheese and celery sticks? I was thinking of doing a fine dice and add it to the sausage after the grind with the high temp cheese.
I want a jerk chicken recipe on a chudbox!
Oh wow! What is that griddle with press lid? I cannot google find it.
Do you have a preferred method to get the residual sausage out of the stuffer. And once you get it out, what do you do with it?
Bbq sausage making with hot wing dipping sauce challenge sounds pretty fun. Maybe with a home made hot sauce as one of the sauces.
Great video as always. Would love to see a Lamb sausage video. Growing up my father butchered lamb on a regular basis and we always had a freezer full of lamb sausages. They were the best.
Put a few ice cubes in your grinder at the end and it will push out the last bit of meat.
I made this over the long weekend. Mmm… I gave some to my neighbors and I'm now the local hero. It's quite a production but worth it. I use the stuffer that Bradley features on this video. Works like a champ. I recommend clamping it to your work surface.
The tickle gets me every time 😂
Am definitely going to be making these however rather than using the bleu cheese chunks the wife suggested using ranch powder instead.
I've made the jal/cheese and the bean/cheese and both where Awesome!!! Could use some help on an Alligator/bacon/pepperjack tho… Mine came out like mush maby i added to much water???
Looks delicious
Hot ones style needs to happen. What if you paired a beer (Craft or crap) with each sauce too? Looked like Brooke felt a little miffed when you said buddies and not her.
Yes!!! Do a hot ones type video!!!
God I love your content! Just made your pastrami brisket recipe, and it’s a home run my dude. Can’t wait to get a grinder so I can try my hand at sausage.
I'd like to see you make a Laotian style sausage the Chud's BBQ way.
That official taste test reminded me of the scene from "The Sandlot" when the Beast jumps up and inhales the ball that they try to catapult over the fence.
Those sausages looked delicious you do good work 👍👍.
This is some…ha!
I suggested this on a livestream chat this summer and you said it was "too cliché."
Hi Brad, could you have added Franks Red Hot liquid to your sausage mix as part of your liquid moisture you need for this recipe?