How to Make the Best Sausage I’ve ever tasted – Holy Voodoo Jalapeño Cheddar
How to Make Sausage – Holy Voodoo Jalapeño Cheddar
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:
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
Dayne’s Craft Barbecue:
MEAT the Masters Guest Pitmaster Videos:
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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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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.
Great instructional video, very laid back approach that shows how easy it can be. Three things this video made me want to do "1. try one off Danes Burgers…2. Take the trip across the pond to Meat Church School, and 3. light the smoker!!
How do you store
Not using hi temp cheese?
Awesome cook. If you have jokes about putting the casing on the horn, check out Chuds BBQ and his process of sliding on the casing. LMAO
must been good the dog woofed it down
What if you can't cold smoke em? My pellet grill only goes down to 200
verde salsa he knows what it is about
I tried this and it was amazing!!!!!!! I decided to use 3 peppers instead of 4 and it was plenty hot. I loved it and want to say thank you so much.
If I wanted to make a large batch and freeze some. Would I freeze raw? after the ice bath? Or after final cook?
I’ve seen a number of folks use High Temp cheese and I noticed you guys just used regular cheese. Is that a bid deal? Pros/Cons, thoughts?
Is this as good as Dickies? 😉
Your speech about how subscribing helps your channel wasn't really necessary, especially for like a 2 minute spiel. Your videos get plenty of views without people subscribing. This video has 504k views in just 2 months.
I wanted to see Santa Maria grill or smoke meat 🍖 which is better
One of the few on the tube that seasons before the grind. In my opinion the correct way. Only thing i didn't see was water or beer added. A little moisture goes a long way when turning the crank on the stuffer. I also just rough chop the jalapeños and run them through the grinder with the meat. I've also run the cheese through as well.
This is the best sausage tutorial video out there. Such a great resource! Thanks y'all!
craftsmanship all day long
Made a double batch smoked over peach and pecan. They turned out great but were both leaner and spicier than expected. If I do again, I will bump the fat up to 20% and dice the jalapeños a bit larger.
OMG. I didn't have any jalapeño or chipotle powder but still the best sausages I've ever had. Beyond good and my happy hour friends agree!
ADD MSG!!! maybe a little saltpeter substitution for cure salt.
Geez, ya'll got more Rub and powders than meat!
Thank you Matt! Love your videos. I’m new to Traeger grilling and you’ve taught me so much! Keep on keeping on!
The only thing missing was a cold Miller Lite.
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