Comments on: Buffalo Chicken Sausage | Chuds BBQ

By: Brian Barnes

Brian Barnes — Mon, 03 Apr 2023 12:56:33 +0000

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?

By: Paul Harris

Paul Harris — Mon, 03 Apr 2023 12:56:33 +0000

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!

By: Scott Ferguson

Scott Ferguson — Mon, 03 Apr 2023 12:56:33 +0000

You gotta have the chicky wipe down the weins as they come off the smoker…lol

By: Dan Saladino

Dan Saladino — Mon, 03 Apr 2023 12:56:33 +0000

can u use liquid franks instead of water? where i live i have no access to franks seasoning blend

By: Nathan Dexter

Nathan Dexter — Mon, 03 Apr 2023 12:56:33 +0000

Any reason the sausages weren’t stored in the fridge overnight with the curing salt added? Could they be cased the night before?

By: T.C.

T.C. — Mon, 03 Apr 2023 12:56:33 +0000

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… 🙄

By: S B.

S B. — Mon, 03 Apr 2023 12:56:33 +0000

made a gizzard cheese and jalepeno sausage amazing! try it guy

By: misplacedangler

misplacedangler — Mon, 03 Apr 2023 12:56:33 +0000

What about replacing the high temp blue cheese and the water with blue cheese dressing? Any reason that wouldn't work?

By: Doug Bunch

Doug Bunch — Mon, 03 Apr 2023 12:56:33 +0000

This recipe is fantastic!! Thanks for sharing

By: scuba bowser

scuba bowser — Mon, 03 Apr 2023 12:56:33 +0000

Do you use curing salt when you make these?