Homemade Texas Brisket Sausage Pit Barrel Cooker How-To BBQ Champion Harry Soo SlapYoDaddyBBQ.com

everybody is hariom spaghetti barbecue a YouTube channel that teaches you how to master barbecue so you can spare barbecue love you guys know that I love Texas style sausages insects sausages of every kind in my classes that teach in my backyard a couple of times a month I usually eat at least five to six different kind of sausages and I wanted most people that you know I will fly across the country just to taste sausage a lot of the best sausage - I like it's kind of Texas style they come from Lockhart in the area of Texas and it's basically a very simple beef sausage with lots of pepper a little bit touch of cayenne those spicy salty style so you guys always ask me what do I do in all this leftover brisket trimmings that I have sometimes I throw them in the inste pot to make some kind of a B stew or a lot of times I actually turn make it around make some Texas style sausages so I have a bag of natural casing here we're gonna talk you guys through an episode we're gonna make some hot pepper e brisket sausages kind of like a Texas style even my future recipes I'm gonna show you guys all the different kind of sausage recipes that I've done over the years sausage is a wonderful wonderful way you can repurpose all the leftover trimmings all cultures in the world make sausages so if you go around the world I could just start a youtube channel just making sausages from around the world but you do this episode I'm gonna keep you simple show you guys a very very basic simple but super delicious Texas now [Music] there's the natural hog casing and you can buy different kinds I got this from the online store Amazon and the link is in the description it comes back to each salt and all you want to do is you want to take them out and basically take it out and then wash it in ice kind of dry so like so [Music] one bag of casing like so will yield you about about a dozen all casings doesn't hear which we on pop the first step in making sausage is to make sure that your chunks of brisket that's cut into sort of a 1 inch dice is in a very cold refrigerator so I have my chunks sitting in refrigerator we are at about 20 or 28 degrees nice and cold you want always begin with very very cold meat you can use any kind of grinder you want me grind over what I have is the Ballia and you can find this on Amazon you can also attach it to your kitchen a with the little attachment and you've seen my video on how I made spam of a spam I use the KitchenAid attachment once you have your meat super chilled come into one inch dice you want to make sure that you also freeze the different cutting instruments so let's assemble the unit here this is called the horn this is where the meat is kind of put through we have a cutting blade like so and we have a die there's different kinds of sized die but I like the course one this is a water owe me a quarter inch die another school that kind of goes in and pushes everything through into the cutter cutter itself so you pick up the horn and you put in the marker here put the cutting blade here so it sits properly and then you put the die on this is a horse one and they are also final one so you can use screw on here okay insert it into the grinder I sent this girl hey check if they finish ready it's always good to go ahead refrigerate the meat again so keep it nice and cool while you prepare the seasoning and the slurry that will be used to season the sausage meat we're gonna make the slurry now I'm gonna teach you guys a really really simple Texas style rub here that we're gonna use we can use basically salt and paprika and some black pepper and that's it with some water the ratio of the salt to the meat is very important when you're making sausages it's a three-hour debate and Jerry Springer fistfight as to how much salt needs to go into kind of a Texas style beef sausage I like about one and a half percent but you know your needs and preferences may vary what you want to do is you want to weigh the meat like this weed here is about 6 pounds so if you do the math on the Excel spreadsheet and if you don't know how to calculate it just you know ask me and I'll give you some rough guidelines this is about 6 pounds of meat I need 1.5% of salt what it means is that if you have 100 pounds of ground beef the amount of salt I want to put in each one and a half pounds so not rocket science so when you calculate one point five percent of six pounds you get essentially one and a half ounces which is right here this is about 42 grams for those of you who are metric minded for watching my videos from overseas so one and a half ounces so the guideline is sort of about one ounce per four pounds of meat and if you want to use it spoon it says oh just slightly over two teaspoons maybe two point two teaspoons I'm sorry what am I saying no oh two point two tablespoons I'm holding a tablespoon here of salt they would equal about 1.5 ounces all about 42 grams for about six pounds of me for those metric people six pounds is approximately what is it 2.7 kilos or something like that or 2700 grams so that's what you do I have a cup of cold water here I'm gonna dissolve the salt it's a bit of ice in there they're gonna make a slurry and salty slurry and the liquid also help with keeping the sausages moist so I'm going to now put the salted water into the meat so I have about a little bit of paprika how much you put in is up to you I like my sauce he just sliced by your weight so this is about I want to say maybe about two tablespoons here I'm gonna just stop and tell you kind of how much I have you know I just like to coat the surface one nice even layer like so so that's probably let's see here left so I want to say it maybe about one and a 1/4 tables of Africa it doesn't really matter how much you want to put it's up to you you don't have to use paprika you can use a advance will be powder or hot chili powders at you I also have here some black pepper so black pepper I like a lot of black pepper so your molecule very so put as much as or as little as you like I like a really peppery style Texas sausage so she's about three tablespoons going into six pounds of ground brisket and a little bit of cayenne crime is very hard to depend on how fresh your Cayenne is some clients are very hard my client is about medium so I'm gonna put in about maybe half a tablespoon of cayenne pepper here so make it nice and spicy style Texas sausage I will mix it up now so when you mix it is trying to try not to overwork the meat here just enough to kind of get everything mixed up because when you run into the grinder and put it in the sausage he's gonna get mixed up anyway so just gentle mixing with it when you walked it this way you're gonna be able to create kind of a natural way of kind of binding like a meat binder some proteins will start to bind and when you make a sausage is going to be and are nice and kind of like a little oh you make his own meat move you want to wash your casing like slow water through it alright first thing we want to do we want to prime it so I'm going to leave the opening here I'm gonna prime it so that once I get some meat coming out I will tie a lot ok so I have some sausage here alright gonna maintain a bit pressure here [Music] you've stuffed about six pounds of brisket ground biscuits sausage and we're ready now to come make it into links that look like this before we do that we have to make some holes with some tiny pinpricks onto the sausage itself you can use a kind of a sausage tool but I don't have one so I'm gonna improvise here with somebody's hypodermic needles that I use to inject brisket with hold it so and we're just gonna create some pin pricks here so that it kind of leave is the pressure now we are ready to roll into links you can roll in any size things you want this this size is pretty good like so and what you want to do is you want to roll it the opposite end so if I'm starting it this way like so let's go a bit hair like that alright a couple of turns and then this one I'm going to go the opposite way okay this one we're gonna go the other way so I gave you the quick rinse and now ready to rest I learned it rest overnight in the frigerator dry up let the flavors meld and we smoked it the next day [Music] all right sausages are beautiful explosion of juiciness didn't even see a nice smoke ring sausage itself beautiful look at how juicy this here very good it's a beefy smoky saltiness is just on a tad saltier so I use one in that 1.5% of salt maybe in hindsight mean 1.3 percent this is your really really good let me try it another piece here alright as much better general is a little salty but this one it's much better know whose it perfect so here you go our beautiful thanks to the South sausage you guys to try at home so not that hard to make sausage from Chris tip trimmings so if you guys want to try keep my recipe a shot super simple couple ingredients and it's very satisfying to be able to make your own sausage especially when they look and taste like that so there you have it Texas style sausage homemade not that hard to do if you know what you're doing so thanks for stopping by and watching my video please like subscribe and share and we'll see you guys in the next video [Music]

Channel: Harry Soo

Views: 62,289

Keywords: How-to, how to cook, recipes, food, cooking, recipe, meat, smoking, smoked, smoker, tasty, charcoal, smoke, harry soo, slap yo daddy bbq, homemade, sausage, texas sausage, hot sausage, homemade sausage, brisket sausage recipe, texas, texas brisket, epic how to, weber smokey mountain, pit barrel cooker, snake river farms, bbq

Id: ppLFWZfOtko

Length: 14min 45sec (885 seconds)

Published: Sun Aug 18 2019