Making Sausage From Scratch | BBQ with Franklin | Full Episode
Sausage, often a BBQ afterthought is now finding reason to take center plate. Aaron makes sausage from scratch and visits some folks who are pushing the boundaries of artisan sausage making. [Originally aired 2015]
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#BBQ #Sausage #SmokedMeat #Charcuterie
BBQ with Franklin
Pitmaster Aaron Franklin takes a boisterous road trip of BBQ culture — the people, the places, and of course the food. Ten half-hour episodes celebrate the traditions and storied histories passed down through the generations, as well as those breathing new life into this distinctly American culture.
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If I go to a restaurant and they serve me messy food like that on purpose I'm sending it back, absolutely no reason to do that
I cant be impressed if they don't have anything to sample
I have been there 2 times stood in line for 3 hrs kept seeing all of the bbq going out of the back door and by 10:30 am they were sold out thats all good and well but i will never ever stand in line for his bbq again . At least bill millers has what you want
We have Chickensh**-bingo in Denmark to. Go to Svaneke/Bornholm saturday morning in the summertime😅😅🐔🐓💩💩
He did that so easy 😂
$9 a lb? Or $9 each piece?
i love tubular meats.
I made a lot of money for my kid's 4H MCing chicken 💩 bingo at the county fair for a few years. Lot's of fun.
Texas should be the sausage capital of the country. Lots of German influence in Texas. I love Texas. Never lived there but have been there many, many times. (Including Luckenbach)
#scratchlynksgoff
Vegetarian?!!! 🤮🤮🤮
So no recipe, just a tease. Shame, Franklin.
I loved your videos, then I saw Hungarian paprika, now I love you.
10:37 “pretty much if it’s got a face we’re gonna grind it up, put it in the casing and serve it to you.” 😂
7:49 about sausages as a man I FEEL this 😆
Bro what does this guy have against Salami and Processed Meat Sticks 😭 u notice the tonal changes when he say’s them 🤣☠️
I'm very surprised he isn't using a dedicated stuffer in a separate pass.
i was born raised in San Anglo but the heartlessness of Texans is ARPALLING – DROWNING children in the rio grande is a HOLCAUST
Not a person of color in sight.
PBS = Domestic terrorists
1:40 when did we form a new super continent?
11:10 dudes like a cross between a southern man and a California surfer. 😂
SAUSUGE SOOOOO GOOD!!!!!!!!!!
mmm Sousage
9$ each for those sausages!!! They better be filled with gold!
Luiling city market has the best sausage in all the land
Real smoky @6:01 but not smoky @6:38???
wow sausages are really expensive sheesh
Franklin may be the king of Texas bbq, but he sucks at making sausages.
"BBQ is cool now"…when was BBQ not cool?
“Soysauge” 🤦 Ok I can see why
The scale @8:16 was made in Hungary in the 70-80's I wonder how that scale ended up there. Could be a nice story 🙂
Putting the horn on with the grind plate blew my mind
The guy at 10:35 is from West Virginia. He's been in TX a long time, but he brings a little Appalachia to the table, which just adds to the fun and experience.
10:18. $9 each!!!!!! Just for one brat that’s alittle high.
Sausage is the food of all our champions. Yesterday I had a choice of 20 varieties in my town, 15 miles from the home of Colman’s Mustard.
@9:24 Look at Carlos handle those sausages…mmmmmmm. 😂 joto!
So, curing salt is not necessary?
On topic of tweaking cooker design 📐🔍🤔 yáLL BBQ latches., I’d like to arrange an ergonomic design, to set an upward slide 🛝 type bracketing✔️
My Deår På 🕊️ left me with some familiarity in the salvaging of [Fe1-11] materials, that The Good Lord 🌅 Willing 🙏🏼 I’ve inadvertently come across 🛻 💨
That Beckons Me to Repurpose their ØLe School attributes, ♨️Indeed ❗️
Thanks for your Inspiring Shares {👍🏼➕🔔} from Downunder 📍🦘🌅24:16
Oh Mama! Yes please. 🙂
Bro them intro transitions was BUTTER!
That Australian guy had quite the cultural experience to go back and tell his friends about.
we got a kenyan sausage called mutura…
Funny, being from TX and living in SoCal my wife doesn't understand why I bring back an entire Yeti Tundra 75 cooler full of sausage when we travel to TX and FL. I mostly stock up with Opa's, Kiolbassa, and Conecuh, all of which you can't get out west.
Home boy busts out digital scales for spice measurements but is straight up not telling you his amounts. Hilarious! BBQ Jesus aint sharing his secrets with us! Thanks anyway Aaron!