I Tried Making An Epic Sausage And Failed – Smokin’ Joe’s Pit BBQ

Byamazingfoodstv


Thank you for watching my Oklahoma Onion Burger sausage fail video. On this video, I attempted to make an epic and very popular burger into a sausage a failed in a very bad way. The flavor of the sausage was really good but the appearance was a huge fail.
Thanks for watching
Smokin’ Joe

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38 Comments

  3. Hey Joe, I wouldn’t beat yourself up about the outcome, they still look delicious to me. As for the onions, to reduce that water chop them up, put them in a cloth and squeeze out some of that water before caramelising them. Still a job well done, part of learning is making mistakes. Great video on this.👍🏻🥓🍖💥

  8. You can buy dried caramelized onions at certain markets.
    And you can get special high temperature cheese for making sausage.
    Totally fail using regular cheese and fresh cooked onions but we all learn.

  10. Mad props, Joe. Lots and lots of people would have blown smoke and said The sausage is GREAT!! You don’t owe us anything but as an avid viewer I do appreciate the honesty. Makes me appreciate you and the channel that much more. I’ve never attempted doing my own sausage but would like to and now I know what not to do. Thanks!!

  16. Although your sausages did not come out as you desired, I would hardly categorize this cook as a failure. You stated the flavor was good even though the texture was a bit off; anytime you cook something that tastes good, that's a successful cook.
    Thanks for continuing to put out such good content, we fans appreciate how much you do to educate us 'backyard BBQ pitmasters'.
    Keep "Smokin' Joe.

  20. I wonder if adding granulated onion or onion powder to a sausage recipe would be more productive than trying to use actual onion. Because real onion is 89% water, by nature it is going to shrink and create voids in the dehydration of smoking. I believe that with further experimentation, you can achieve your desired result without the shortcomings.

  21. Joe, you had the courage to tell us the don'ts, and oftentimes that is more important than the do's. Regardless of the endeavor, today's success is often the result of yesterday's failure. Thank you for this valuable lesson! I think more of you than ever.

  23. Joe, would a commercial sausage binder such as Butcher & Packer #414 or AmesPhos help with a better bind and emulsification? I moved to B&P 414 year ago and think it works better than the NF dry milk powder in my opinion. Pre-Tubed casings are the way to go! I love them. And I like that you tell it like it is, both the good and the rare failure. I've saved and made so many of your recipes over the years…

  25. Try it again but use freeze dried/ dehydrated onion instead… it'll make a huge difference. Add frozen dice cubes of American cheese. We make that same sausage alot and it goes fast!

  26. Joe, still a great instructional video with tips if things aren’t 100% perfect. I blame the Chud box , Veronica would’ve never let you down even after you broke her heart by shipping her down the road…….lol! Great job Joe !

  28. May be a fail to a "pro" but for me… I'd be very happy with the results. Especially, if the taste is on point. Nice job with the video and telling us what you think we all could change if we're going to try these

  31. Nice one Joe! How about trying dehydrated onions? I think it may just work. The dried onions would absorb the moisture of the meat and hydrate instead of releasing water into your sausage mixture. Just a thought.🤔🤔🤔

  33. Joe I wouldn't call that a fail bro , it's a learning curve , I made a batch last year out of buffalo meat and used all fresh peppers onions and it was a disaster $800 worth of bison meat , the fresh peppers and onions were perfect but with the water and milk powder was to much liquid and it was a fail but I learned from it and just made another batch and it came out perfectly delisous

  35. Thank you for posting this Joe. Although the sausage may not have turned out like you hoped, you posted an EPIC learning opportunity for all us less experienced sausage makers which helps us out way more than watching a perfectly produced product every time. More mixing, less fat, and proper PH, has me thinking, not just drooling. Thanks again so much!

  36. Speaking for myself I appreciate seeing that even the pros fail on occasion. I like to experiment too and have a lot of failures. It’s a solid idea though, I’d like to see you do a remix video once you get the issues ironed out.

  37. You know the next time it’s going to be great.

    I believe showing imperfect results is an opportunity for everyone to learn.

    And for you and us, more content 😁

    It’s also funny as Chef John just showed one to.

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