Pork Sausage for Beginners! | Chuds BBQ

Everything you need to know to make your own super easy pork sausage at home! I'll guide you through the process of grinding, mixing, stuffing and smoking sausages, a Texas barbecue essential.

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Pork Sausage Recipe
4436g Pork Shoulder (10lbs)
80g Kosher salt
12g Pink Curing Salt
40g Granulated Garlic
40g Ground Mustard
30g black pepper
20g Cayenne
20g Paprika

►Full list of things I use and recommend:
_________________________________________

►Thermometer
►Black Pepper
►Cimeter Knife
►Scale
►Sausage Stuffer
►Hog Casings
►Pink Salt
►Meat Grinder
►Sodium Citrate
►Cheese Slicer
►Rub Tub
►Burger Press
►Slicing knife
►Boning Knife
►Knife roll
►Butcher paper
►Paper stand
►Cutting Board
►Fire Blower
►Blowtorch
►Chef Knife
►Bone Saw
►Thermometer
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Lens
►Light

[fmerkl]

Your Recipes Work !!! 500 lbs of sausage built this year !!!! 1/3rd moose, 1/3rd pork, 1rd Ground beef !!! 14 different variations, all great sausage

[thethoth]

After living in the Phillipines for 12 years, and saw flys on everthing, I never got sick. Suggest a fan off camera. Nice job on your video . Good fast flow and super informative.

[SmokinMoaksBBQ]

This is the best sausage video Ive seen on YouTube.

[DingusMcGillicutty]

Thanks! I really needed a simple all pork recipe I can modify and make my own. 👍🙏🖖

[cherimolina]

THANK YOU! The salt cure before grinding while cubed...and adding ice while grinding...THAT was exactly what I needed to know!

[ehbcd]

I was looking for some tips on making some pork sausages for my first time and decided to use this recipe. I was making fresh sausage because it's too damn cold outside here in Canada right now to smoke them. I left the cure and cayenne out and added 2 cans of chipotle peppers in adobo sauce and cheddar cheese for 11 pounds of meat. These are delicious and not too hot, I could have added another can. The adobo sauce is awesome and I think next time I will make my own and add more to the mix. Thanks for the help.

[TheDuganater]

Used this vid to guide me through my first batch of sausage a couple of days ago. Turned out amazing, and I got all the ladies at my wife's church clamoring for my sausage now. Thank you Brad!

[gravemoss]

Just tried this recipe for the first time. Turned out amazing! Thanks for walking beginners like me through the process. Look forward to more videos!

[ScottysBackYardBBQ]

i been making sausages for over 45years. . watched 10s of video's, this by far id the best one i have came crossed. looks great nice job

[ken]

Thanks for the video tried this for the first time and was a huge success i added jalapono with cubed pepper jack (reduced salt to 1%) and smoked it on my pellet grill at 150 with cherry wood for 3 hours and it turned out awsome.

[NancyPerilloux]

Love your video. I had to share a tip about the flies.... Before you bring out any food at all outside (Cooking, picnic, etc) Add a little bleach to your space. You can have a open jar near your table, pour a little on the ground around your table. The bleach scent masks the smell of the food and you won't see a fly. My Louisiana born MIL shared that with me 20+ years ago when we were grilling and eating outside and I have done it ever sense. We never have a fly when cooking or eating outside.

[brettsmith]

Great video! Sausage is such an important part of Texas BBQ. Even more than a good brisket, I think a perfectly made and cooked sausage is the mark of a really good Texas BBQ joint. Too many places overlook sausage.

[johnbradach]

Thank you, thank you, thank you
Followed your recipe to the T except, all I had was garlic powder and I used about half. Turned out great! I am experienced in sausage making for about 40 year but my family only makes Hungarian sausage ( about 200 pounds twice a year). But the cube and mix and the ice grind worked out great! Love it. I haven’t smoked it yet (will tonight) just fried up a few patties
Great channel

[mikepetti]

Would you be able to freeze the sausages after the cold smoke?

Love your channel

[evildzik]

Well. After watching all the sausage videos on the channel I finally had a crack at pork sausage. I live in Poland so I tried making kielbasa. Followed the instructions in this video expect I used milk powder instead of mustard. The process was long (especially the smoking process on the Weber kettle. It was difficult to get the internal temps to 150° and maintain smoke while the grill temp was 150°). But the result is I’ll never buy another sausage from a store. This was 15/10. So damn good.

[gophishkopesh]

So, I just made sausages for the first time ever... I used (most of) your recipe, they turned out fantastic! Thank you very much, I'm looking forward to trying your other sausage recipes.

[stevereese]

Flies, I live on Texas gulf coast, out in the country, I've tried all the fly traps, pennies in bags of water, its hell. I make a german style sausage of pork and either venison or beef, about a 60/40 to 50/50 split. Kosher salt, course black pepper, cayenne, minced garlic, #1 pink salt.
Usually though about January the flies ain't so bad, summer time they love bbq.
Loved the video.

[jladdgolden]

Just getting into sausage making. Have seen a bunch of videos on YOUTUBE. I have to say yours was the MOST interesting to watch. Really enjoyed the subtle comments. Keep them videos coming!! Grind on!

[piddlywiddly]

I absolutely love your personality man!!! You just gained a subscriber for sure

[bembolcordova]

That's the best, most entertaining and complete sausage making video i've seen. 🔥🔥🔥