SPG Sausage - Sausage Recipe Perfect For Beginners - Smokin' Joe's Pit BBQ

welcome back to my channel I'm Joe with smoke and Joe's Pit BBQ if you've ever wanted to make sausage but you don't quite understand it maybe you're a little nervous well this is a video for you guys on today's video we're going to keep it simple and we're going to make an SPG sausage stay tuned [Music] [Music] all right let's get started on this SPG sausage again we're going to keep this very simple these ingredients right here is what every sausage recipe starts with and are very important ingredients to sausage making I'm going to start with 14 pounds of brisket which is 6 356 grams of meat all you got to do is multiply the 14 times 454 because there's 454 grams in a pound and that gives you this number right here I'm adding 70 grams of salt or 1.1 percent again multiply 63.56 times 1.1 percent and it's going to give you this number right here of 70 grams as far as black pepper I'm using 64 grams or one percent granulated garlic 38 grams or 0.6 percent and a non-fat dry milk powder 95 grams or 1.5 percent so a couple of reasons why we add non-fat dry milk powder and again this is a high temperature non-fat dry meal powder is for moisture retention and to help bind the meat together so in this recipe I'm not adding any pink curing salt but if I was I want to show you guys how simple it is to calculate that all I got to do is take 6 356 grams of meat six thousand three hundred and fifty six grams and multiply that times .25 percent that gives us 15.89 grams of curing salt if I was going to add it since I'm going to be smoking these sausages at 150 degrees I do not need to add any curing salt now if you wanted to cold smoke these sausages between 100 degrees and 140 degrees then I would highly recommend that you add a curing salt but again on this recipe I'm going to be smoking these at 150 degrees so it's not necessary all right I'm going to move these simple ingredients aside go grab my brisket and I'll bring you guys right back [Music] all right so here's my brisket and this one is 14.53 pounds now if you notice in the introduction I said we had 14 pounds I'm going to trim about half a pound of fat off of this because I noticed it had a pretty big fat pocket on one side all right so this is a choice brisket and I got it on sale for 2.46 a pound now I did see a huge piece of fat on it it's got a pretty good sized decal so I'm going to take off a little bit of this it's about a pound okay and on this side on the fat cap I saw this big old hump of fat right here I'm going to take some of this off now we brisk it is normally between 30 and 40 percent fat this one right here because of these big fat pockets this one's probably going to be in that 40 percent range okay so I just want to take about a pound of this fat off right that looks good to me so I'm just going to cut this down into small squares I've actually separated all of the fat from the meat and that's where I found out that these briskets are anywhere between 30 and 40 percent fat on the brisket where I separated 100 percent it was actually 40 fat so that's quite a bit now when you're making sausage you want about a 70 meat and 30 percent fat 70 30 ratio now a few years back I did reach out to a meat processor and I spoke to their head butcher and he told me that most briskets are about 30 percent out of the package but that you really have to look at the fat and if it looks like it's got a lot of fat that it could be close to that 40 percent so the grinder that I'm using to grind this meat is a meat 1.5 horsepower grinder okay so I can put some nice big pieces and grind it up and it's not going to have any issues now if you have a smaller grinder let's say a one horsepower you probably want to cut your pieces of meat a little bit smaller just like this and if you have a half horsepower probably want to cut that into four okay we're smaller cubes just like that so you don't have any issues with your grinder stalling now even with my 1.5 horsepower grinder I got to be very careful on how big the pieces of meat are so I like probably one inch squares which is perfect just like this all right I'm going to cut up the rest of this brisket and I'll bring you guys right back all right so I've got the meat all cut up now before I grind it I do want to talk about the die size that you use for grinding your meat now 99.9 of the time I'm going to use this die right here which is the four and a half millimeter die that's going to give us a really nice grind on our sausage it's not too fine and it's not too coarse now for these sausages I want a coarse grind I'm going to be using the 10 millimeter die you can see the size of these holes right here compared to the four and a half millimeter again 99.9 percent of the time I'm going to be using this 4.5 millimeter die but for these sausages I want a coarse ground sausage so I'm using this 10 millimeter dye so I'm just going to install this now this recipe came inspired from a gentleman that's the meat processing Enthusiast page on Facebook if you guys are into sausage making or curing sausage check it out if you have a Facebook page I'm going to leave a link down inside the description box to that page again it is the meat processing enthusiast if you guys are looking for a grinder or sausage making equipment make sure you check out the company meat down inside the description box check out their products thank them for sponsoring today's video as well right so now I'm just going to load up my Hopper with all of our Cube brisket so I am using a foot pedal switch all I got to do is tap on it just like that and it turns on my grinder okay those are available through meat as well if you don't have one makes life a lot easier so again this is a 1.5 horsepower grinder and they will grind the meat as fast as you can feed it but I still like to take my time I don't want to over feed it foreign [Applause] perfect all right I'm going to grind up the rest of this meat and I'll bring you guys right back all right so I've got the meat all ground up now it's time to add our spices now you have two options here you can add all the dry spices into the meat or you can mix it in with a little bit of water just so that the spices dissolve and makes the distribution a little bit easier in this case I'm just going to throw them in got our salt pepper a little more pepper and our garlic SPG here's our non-fat dry milk powder now I have four cups of water right here I'm just going to add one cup to start [Music] now you can add water beer beef broth essentially whatever you want in this case I'm just going to add water again this is a coarse ground sausage so mix it all really well so I do need some more water so I'm going to add one more cup total of two cups you want to get this mixture really nice and sticky get that protein extraction and the meat starts to really stick together and you know when it's ready when it starts to stick to your gloves that's when you can stop mixing man this smells so good it's crazy that it's just salt pepper and garlic now this SPG sausage is a blank canvas okay from this point you can add jalapenos maybe 10 to 15 maybe even 20 percent cheese same thing you can add other spices let's say you wanted to add some red color maybe some paprika some smoked paprika you want to add some heat maybe a little bit of cayenne pepper so this is where most of your sausage recipes start with your SPG and again from this point you can add whatever you want I'm not sure if you guys can see the pepper in there but it's actually pretty good on pepper check that out and it smells absolutely amazing it's getting really nice and sticky starting to stick to my glove right here in fact that's good right there all right I'm going to pop this mixture in my fridge let it cool down for about 30 minutes and I'll bring you guys right back all right so 30 minutes later I'm just going to stuff my sausage mixture into my canister super sticky make sure you remove any air pockets pack it in really nice and tight all right just load up your canister and this is a 15 pound stuffer from meat lower down your piston you want to get the meat to the tip of your horn just like that so I'm using a pre-loaded casing check out PS seasoning for all the spices that I used in this video you can get smaller casings from them as well if you want to do smaller batches and hessen brand is one that I really love real simple to load these casings like to throw a little bit of water on my tree the sausages slide [Music] pull out a little bit of the casing [Music] tie a knot one of the things I do as well is I get my sausage quicker pick a couple holes at the end right here [Music] and we are ready to start stuffing now you're controlling how thick these sausages are right here with your two fingers on your left hand real simple and this sausage is looking good look at that you can see the amount of pepper that's in this sausage it's going to be absolutely delicious I'm gonna stuff up this casing and I'll bring you guys right back all right so I've got the casing all stuffed up now it's time to link these sausages together and I do have this tray marked at six and a half and seven inches and I am going with these seven inches today just measure out seven inches or less pinch measure out another seven inches pinch just like that now this casing is really tight so I'm going to try not to puncture it like that you can twirl it twist it okay you want to twist just so that casing is nice and tight and that is enough again these casings are really nice and tight do one more for you guys seven inches and another seven inches and then again you can twist or twirl it the casing is loose it's easier to twirl the sausage but if it's tight you might want to twist it with your hands okay that looks good right there so I'm going to link the rest of these up pop it in my fridge for probably an hour and a half let the casing dry up a little bit I'm going to fire up my yoda Frontiersman we're going to be smoking these at 150 degrees using Post Oak and I'll bring you guys right back all right let's light up my yoda Frontiers bin I'm going to be using Texas Post Oak from Gourmet wood products on this cook check them out at Academy Sports and Outdoors you can find Texas Post Oak and several other flavors so as you can see I do have a bed of lump charcoal inside my Firebox I'm going to light it up use my grill gun from Grill Blazer check them out at the links below all right our coals are lit I'm going to layer a piece of Post Oak right in the center of our calls I'm going to let my smoker come up to 150 degrees and I'll bring you guys right back all right so about 20 minutes later the smoker is up to 150 degrees maybe a little bit higher but that's okay it'll come down I'm going to be smoking these sausages on the top left hand side of my yoda Frontiersman so I didn't snip the links okay on this cook and that's because they didn't rest overnight to let those twists dry up if you will so I'm just going to put them in Linked UP the only thing I'm making sure is that the links do not touch get them all the way around this great gear so again I'm smoking these sausages at 150 degrees they're going to go for two hours and after the second hour I'm gonna crank the temperature up to 225 degrees until we get 145 degrees internal temperature stay tuned alright so 3 hours and 45 minutes later the sausage is already now I did smoke them for an additional hour to 150 degrees then I cranked the temperature up to 250 degrees and they came right up to 145 degrees in 45 minutes and here is the sausage right here I am cooling them off to stop that cooking process I'm going to snip a few of these toss them back inside the smoker 275 degrees it's probably only going to take about 20 minutes and I'll bring you guys right back all right so 30 minutes later at 275 degrees these sausages are ready take a look at these bad boys so if you notice these sausages are not as red as my other sausages and the reason for that is because we didn't add any of the pink salt to this mix now the pink salt does give these sausages a nice reddish color but these look fantastic let me cut into this bad boy all right let's see what this SPG sausage looks like remember this is a coarse ground sausage oh my goodness look at that good amount of pepper got a good smoke ring on this sausage as well that's something you normally don't see on sausages where you use that pink salt man these smell absolutely amazing let's give it a taste man I'm really liking the appearance of this coarse ground sausage look at that yummy these are still really hot but let's check that snap on these sausages hmm so good I can't believe how delicious this sausage is three simple ingredients SPG just like when you cook a good steak that's all you really need if you guys have never tried an SPG sausage give it a try it is super delicious now I'm going to try some of this buzzed beer mustard from PS seasoning you know this is gonna be fantastic look at that here we go hmm I gotta tell you this Buzz beer mustard pairs extremely well with this sausage man I'm going in for another bite [Music] look at that who wants some of this so as I mentioned earlier in the video if you guys are new to making sausage you've got to try this recipe it's so good and from this point you can actually build on it again you can add some cheese some jalapeno maybe some other dry ingredients and you'll end up with an amazing sausage don't forget to check out Pia seasoning on the link below and get yourself a 10 discount on all your sausage baking supplies and also the company meat check out all of their sausage making equipment I hope you guys enjoyed this simple and delicious sausage recipe if this is your first time to my channel do me a favor hit that subscribe button and if you enjoyed this video give me a thumbs up until next time Joe with Smoking Joe's Pit Barbecue see ya [Music]

Channel: Smokin' Joe's Pit BBQ

Views: 80,217

Keywords: homemade sausage, homemade sausage, sausage, food, cooking, easy sausage recipes, sausage making, homemade, smoked sausage, bbq, how to make sausage, recipe, meat, meat preservation, pork sausage, how to cook, how to make homemade sausage, sausage recipe, making sausage, recipes, smokin joes pit bbq, cook, cured meats, charcuterie, texas, how to, jalapeno, curing salts, cooking videos, pork sausages, how to make sausages at home, sausage making for beginners, barbecue, ps seasoning, MEAT

Id: 8_DrmqJzINI

Length: 17min 33sec (1053 seconds)

Published: Tue Jan 31 2023