Thank you for watching my SPG Sausage recipe that’s the perfect recipe for beginners. This SPG sausage recipe is super simple and it’s the base to many great sausage recipes. This SPG sausage recipe is a blank canvas so from here you can add whatever other ingredients you’d like. This simple recipe was so delicious by itself!
Thanks for watching
Smokin’ Joe
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Thank you for watching my SPG Sausage video! If you want to kick up your Superbowl party food, check out this video next. https://youtube.com/watch?v=dI_d2JXu1c8&si=EnSIkaIECMiOmarE
I know this is an older video. What if you do decide on adding Pink salt, should you add less table salt?
For my sausage, I usually run 15% to 18% fat. I typically make venison sausage with a 50/50 venison/pork mix and 15% to 18% beef fat. If I get pork with enough fat, I skip the beef fat. Good stuff man!
Hi Joe, thank you for sharing this recipe and I'd love to try it. My question is: How do you calculate the individual % for each ingredients you added to the meat?
Hey Joe, I enjoyed meeting you in person at your food truck back in Jan. I have a question about ratios.. other than the salt content.. how to you know how much of each spice to use? Is there a default ratio?
I'm originally from Central (Eastern – in the States politics) Europe and my Grandfather ran a small smoke shop before the second WW. After that it was a family hobby or more accurately a way of life for our extended family. From what I remember from my days as a child were that the Sausages were very different from any I've been able find in the States. The texture was much more corse back home and in truth I've stopped eating sausages because I really don't like. that fine grind. I think they used more fat as well.
I'm now interested in Sausage making but find it likely to be an expensive start up, and who knows, I may not keep at it. For someone starting out, and who aspires to smoke twice a month of so, and likely in small batches – would a hand cranked grinder be suitable? If not, then are the attachments meat grinders put on KItchen-Aid dough mixers worth the purchase, or is that simply asking for frustration?
You have a great way of presenting information. I'd love to see more equipment reviews in the near future.
Thanks for sharing! Could I add fresh basil and use curing salt #1?
Do have motor and foot petal for your stuffer? All of meat stuffers I’ve seen are hand cranked.
I love your channel I learn so much
Where can you get those preloaded Van Hessen casings? and what do you look for when purchasing them?
I'm sorry Joe
Joe have you ever made gator sausages?
A ussted le deberian llamarle **EL SEÑOR DE LAS SALCHICHAS, LA LONGANISA Y EL CHORIZO** (SIN ALBUR NI DOBLE SENTIDO)
Hey joe awesome video! Recently got some equipment to start grinding meat an look forward to making these but I didn’t quite under stand how you got your grams for each ingredient. Could you explain? Greatly appreciate it!
I used to watch my grandfather make sausage and I always wanted to try making my own, after watching your video I will be giving it a try. Sausage looks so tasty, great job.😋😋
Simple seasonings is sometimes the best. Fresh quality ingredients make all the difference. Great job and attention to detail.
Did i miss the non metric measurements?
Curious. Does the milk powder affect people who are lactose intolerant? I figure the lactose would be quite diluted in the final product, but do you know anyone who is lactose intolerant, and eats the sausages without any issues? Thanks!
@6:13 I'm gonna leave a link…Nice pun Joe…😂
I've done smoked venison sausage, did some bratwurst last week, and now I'm going to have to grind up a brisket! You, sir, are my new bad influence.
Getting a grinder and sausage stuffer fory bday and can't wait to make these!!! Love the channel bro!
Have you ever gone to BBQ Charlie for wood by Valle Verde
I make my own sauerkraut, and I would love to put that beer mustard on an SPG sausage, in a nice hoagie roll. I'd be in "hog heaven". I would even like to make a cheddar and jalapeno sausage like that with the homemade sauerkraut.
That made my mouth water big time watching your show from start to finish. 😀
Hi Joe, on some of your videos you had mentioned a local meat market (here in EP 😉) where you get good cuts of meat. Mind sharing again the name? Thx
Hey Joe, what size were the casings you used in that video? 29-32mm or 32-35mm?
Hello I dam new to making sausage. What type of stuffer are you using? Thanks I really enjoy watching your videos.
Your food is the best and yummy 😋😋😋😋😋😋😋👍👍👍👍👍
I want to make some alligator sausage how much fat do you think I need to add with that cuz alligators don't really have much fat at all