SPG Sausage – Homemade Sausage Recipe Perfect For Beginners – Smokin’ Joe’s Pit BBQ

Byamazingfoodstv


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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29 Comments

  3. 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!

  5. 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?

  6. 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.

  14. 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!

  19. 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!

  24. 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. 😀

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