Sausage Made in 3 Hours! | Chuds BBQ

what is going on everybody welcome back to Chad's barbecue my name is Riley Robinson and today I'm going to show you how I made these beautiful delicious Smoky plump amazing super quick and easy fast made beef and pork grilled sealing sausages coming up this is some meat Pat it dry and what I got here is some lean brisket fat cap still on and some chunks of some pork belly pretty meaty pork belly at that these are already cubed up but clearly not all the way so just gonna make these a little bit smaller this is a great combination of meats to use for sausage making because this is called lean brisket and this is pork belly so you get a really nice fat ratio that way but of course Boston butt works really well you could do a leaner cut of pork and a fattier cut of beef to be honest with you I missed the days of breaking down hundreds of briskets where there's tons of beef and fat and I could really dial in the proper ratio but at the same time storing all that stuff is pretty annoying but maybe one day I'll buy a big bag of fat anywho we're making a beef and pork sausage clearly so I'm gonna do about I don't know we'll see how much beef we got but I want it to be predominantly beef using the pork maybe 25 but also that fat will make up for the lack of fat on this cut but per usual we're making a five pound batch today and I'm getting everything cubed up nice and small that way it fits through the meat grinder nice and easy and freezes nice and quickly because it's really hot out here we want this stuff to be very cold so we get a nice clean grind and just like that three pounds of brisket and two pounds of pork belly going in the freezer to get nice and cold well we went for that let's go ahead and get our spices ready starting with some kosher salt some freshly cracked coarse ground black pepper and some cayenne keeping it real simple today folks that's it for spices but today we're doing a bit of an experiment and using some plain bread crumbs as our binder let's get that all nice and mixed up and the thought process for this sausage started a while back when Cole Parkman became obsessed with trying to figure out how to recreate the kreitz sausage and if you've never been to Crites market and had their sausage it's one of the best sausages in Texas one of the most famous for sure they're known for those seedlings that have a very unique texture but a very simple flavor profile and truly is an amazing bite and when trying to figure out what they put in their sausage I was on their website and I stumbled upon a page where they say that their sausage is not gluten-free which has got me thinking about putting bread crumbs into a sausage you know it makes sense if you think about it from a meatloaf perspective but I've never tried it as a binder in a sausage and I'm really curious to find out if it gives it a meatloaf texture or if tastes nice and plump it'll work out well so that's what we're going to find out today foreign and now that our meat is sufficiently chilled through the grinder we go single pass through the course die today trying to move as quickly as possible because it's very hot and there we go beautiful nice clean pebbly grind you know the drill from here folks in with our spices and our bread crumbs and get that incorporated a little bit and then once evenly distributed in oh Jesus oh great and we go with our carefully measured water I'll be right back water in and now we're going to mix this until everything is nice and sticky and nice and tacky probably about four or five minutes and just like that our farce is looking nice and tacky nice and sticky I think it's time to get this cased up all right thank you and on the horn we go with some 28 millimeter hog casings today tie it off snip the tip anyway we go making these nice and plump and remember at this stage I don't try to make some C links and I shouldn't have snipped that tip I wonder if we can still do it and there we go honestly I don't know how I just did that but that's what we're looking for a nice plump cute little C this time I'm going to leave some extra for tying loving the color of this nice fresh sausage like this no cure just nice and red when it comes to tying these things because they're so slippery I just like to put a whole bunch of knots in there I know a lot of old school places will use little pieces of string but this works out well for me with the casings by themselves and that way you don't have to worry about anyone eating string beautiful and just like that all of our ceilings are done and looking absolutely beautiful if I do say so myself that is just a thing of beauty Perfection nice and plump I just love the way that looks and because we're not going to cold smoke these in fact I plan on grilling them these are ready to cook so I'm going to park them in front of a fan for the next 15-20 minutes while we fire up the pit this video is brought to you by Rhone as you know I spent a lot of time outside in the 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everything is machine washable I've been loving my rowing gear it really is a game changer for me and Brooke definitely appreciates the Wardrobe update the commuter collection from Rome gets you through your work day and then straight into whatever you've got planned afterwards and I highly recommend it if you want to get something for yourself go to roan.com chuds and use promo code chuds to get 20 off your entire order again Link in the description that's rowan.com chuds where you can use promo code chuds to get 20 off your order thank you Ron uh I'm gonna go ahead and throw on a couple of chunks of some post oak just cut these out of some splits from my pile add a little smoke to the party why not see if we can get that little sausage Bullseye smoke ring foreign [Music] probably around 250 300 degrees get a Little Smoke on them cook them through and then we'll check back in all right folks it's about 40 minutes later I did these in two batches because they wouldn't all fit batch one there batch two here about 20 minutes each and I gotta say I'm loving how these are looking definitely got some good smoke color on there especially for 20 minutes at like 300 degrees looking nice and plump can confirm that bread crumbs make for a decent binder but then again we still got to figure out the texture on these for this first batch I didn't realize they were going to cook so quick so a lot of them kind of got wrinkly cooked a little too hot and fast but honestly that's kind of what I'm after here because whenever I see a c-link like this and multiple barbecue this is kind of what they look like you know a little wrinkly a little loose kind of greasy not that detergent plump Perfection with the snappy bites that I'm usually aiming for and that's why I wanted to make this recipe and make this video you know if I was really trying to emulate the crite sausage I probably would have thrown these on the offset at 200 for probably two hours to get some more smoke on him but again this is a really quick summertime grilling sausage recipe so I already popped these ones in a nice bath these guys are going in next and that's because I do not plan on eating all of these tonight and it does help the casings out a little bit wow that is hot oh convenient but yeah I'm really liking how these are feeling and looking so far all right now that these coals are looking ready to grill on let's go ahead and toss a few of these on there really get these casings nice and plump get them nice and snappy maybe they'll pop and we'll have a big flare up that'd be cool fun with either because no matter what these are gonna be super tasty God it smells so good I love a good fresh grilled sausage like a brat there we go Char dog status oh we got a squirter oh nothing wrong with that folks I'd eat that any day of the week loving that grilled color on there this is kind of sausage I grew up on you know just links on the grill yeah they pop yeah you get some charring on that casing but look how greasy and just delicious that looks let's see some flames gonna try the hell out of this one just for fun all right here's one that got super wrinkly during the smoking process let's see if it plumps back up during the grilling yeah can confirm does plump up nicely beautiful all right let these rest for a second then we'll dive on in all right I think it's time to see how one of these beautiful little grilled off ceilings came out shall we they're feeling nice and soft not too much of a smoke ring though little faint one you know if we did these low and slow but the texture is feeling really nice you know firm but not milk powder firm but also not meatloaf soft so kind of hard to explain it looks really nice though very coarse grind see big chunks of fat in there I gotta say folks I'm super impressed with this cook there was a moment there where I thought this was going to be a fail because it came off the pit looking all soggy and wrinkled up but once it hit the grill you can tell that that casing has got nice and crispness to it they plumped up real nice and uh yeah I'm ready to dive in beautiful little coin oh my god wow that is phenomenal like the texture on that that's unlike any sausage I've ever made it's funny without the Cure they look kind of gray and boring but super Grill flavor really thin Snappy casing on there because they were blasted hot and fast everybody wants one the texture from the breadcrumbs is maybe my new favorite thing it's got a meatloafy thing but I would never compare it if I didn't know the flavor profile is perfect if you like black pepper and a little bit of heat this is the sausage for you I could eat all of these unlike a lot of sausages that are really heavy that are like super Smoky got that cured Vibe going on this is just fresh clean tasting definitely got a bite to it from the cayenne and the black pepper ah if you gave it to me and told me there was like four ingredients in it I would not believe you it would go great with mustard I don't intend on grabbing mustard that is beautiful wow I wish someone else was here both my neighbors are out of town Brook's at work I guess it's all up to me then oh I know it doesn't look like much but wow so juicy grilled flavor I think this is my favorite sausage of the year that's incredible you see I can just glide through it like that unlike the super Snappy ones that I usually make wow wow wow good Lord I'm making this every day of the week from now on and look how cool it looks I'm just gonna keep going this might be the way folks especially if you're new to sausage making no weird ingredients you can get all this stuff at the grocery store and I started making this and I'm eating it and it's still daylight you know if I wasn't filming I could get from meat in the fridge to eating in probably three hours that's crazy oh no I've never had a casing like that I want to compare it to soft chicken skin now hear me out usually you aim for that really crunchy crispy skin on chicken thighs or whatever but then in the competition world you want that bite through skin texture so the whole thing doesn't come pulling out that's what this is It's bite through but not chewy at all it's such a pleasant eating experience I mean at this point I put out over 300 videos every four of those is sausage at least have you ever seen me eat an entire Link in one video this is the first time that's saying something good but I can't eat the entire link so with this very last bite I think we all know what time it is it's the official taste test Brooke came home early want to try some links sure how about beef at first it tastes a little briskety kind of there's definitely some heat which I love it is made of brisket and pork belly oh okay I don't I'm good it really does taste brisky now that you mentioned it yeah at the beginning oh my God the heat is building what's in there black pepper and cayenne oh okay ma'am you must have put a lot in there I feel like pan usually isn't that like powerful this is this is my perfect level no this is good it was just burning when it was coughing how do you like the texture you can definitely tell it's a beefy texture yeah it's good though I'm gonna keep eating it I like it a lot I like it it's got a good spice it's so simple yeah there's a little fattiness in there but it's not you know chewy or anything well rendered good job babe and I made this since I've seen you last in the five hours I went and had a shift and here I am all right John that is it that doesn't make an absolutely fantastic Smoky grilled quick and easy summer sea link sausage I highly recommend making this sausage it really is a great flavor profile super easy to make comes together really quick whether you you see links regular links add your own spices break the process up into several days or whatever you do I highly recommend it because it really I mean that was a fantastic dinner and I'm going to have more after the cameras off I'll tell you what but all that being said if you enjoyed this video let me know by hitting that subscribe button let YouTube know by dropping a like on this video If you give this recipe a try for yourself be sure to tag me on Instagram at chuds barbecue I'd love to see what y'all are cooking big shout out to all the patreon members thank you for supporting team chud and allow me to keep making all these videos and until the next time I see you please go cook something outside peace

Channel: Chuds BBQ

Views: 68,876

Keywords: kreuz sausage, sausage, sausage recipe, easy sausage, sausage making, old school sausage, c link, texas, texas bbq, barbecue, brisket, ribs, smoke, fire, livefire, cooking, bread crumb sausage

Id: BM_JLpThJ9I

Length: 14min 9sec (849 seconds)

Published: Tue Aug 01 2023