Making Damon's Famous Smoked Sausage: The Complete Video

There are no secrets at Damon's! In this video, Brandon walks us through grinding, stuffing, and smoking sausage. If you like what you see, come on down and enjoy some sausage at the restaurant. Be sure to tell Brandon you've seen this video.

[Cutter-jxxj]

I have been a butcher for 36 yrs and I recently retired from HEB. I help a friend who has a processing center and we do it all. Exotics, bison, wild hogs, longhorns and of course beef, lamb, domestic hogs, elk and deer. We processed over 800 deer last yr. We make our bacon, smoke hams, make custom jerky and 8 different kinds of smoked sausage, oh yeah, a lot of summer sausage. Butchers who can do hanging carcass and everything that goes with it are dying breed. I'm always happy to have guys come in to learn, aren't afraid of very hard work and can retain what we show.

[ourlifeinwyoming]

I apprenticed under an old school butcher many years ago. He specialized in sausage and had his own recipes, and even wrote a book. I ran a game cutting business out of our home when we lived in Montana. Each season we'd turn out about 500 - 700 lbs of sausage. Even after all that experience, I learned some new tips in this video. What inspired me years ago to learn sausage making was after getting a deer back from a processor and the sausage tasted horrible. It was frustrating to take such good care of the animal I harvested only to have it mixed in with meat from other hunters. In my business I kept all animals separate when processing. Takes more time that way, but customers come back. You're top notch Sir - great video. Fall is coming - sausage season is soon. Take care.

[SmokinJoesPitBBQ]

The biggest reason you'll want to let your sausages rest overnight is so that the sodium nitrite has the time to convert and cure the sausage. Another thing is you don't want to take a sample the patty as you mentioned and cook it to check the seasonings. Cooking a patty with sodium nitrite before it has had the chance to convert to nitric oxide is dangerous.

[alfredmdzilankhulani]

Thanks, Brandon. I am a livestock farmer from Malawi, in Central Africa, but I am currently in the US with my wife, who is studying. When I came over here a year ago, I fell in love with smoked sausages. We don't have them back home because we lack the expertise. I have been looking for the opportunity to learn so that when I go back home, I can produce smoked sausages. I appreciate your sharing your expertise. It is the best I have found so far. Thank you.

[jimmartina]

Brandon, just finished watching all of your videos. Thank you for taking the time to share them. You have an exceptional way of explaining your processes that makes me really understand what you are doing. You have great camera presence and a very calming voice that makes me feel you are speaking directly to me. I look forward to more of your content. I’m in Michigan but I wish I lived closer to your restaurant so I could try those delicious sausages.

[danielroselle]

Someone used the word "generosity". That's the perfect word. And I came here to say this. I have no intention to mass produce sausage, but Brandon's transparent generosity had me staying to watch the entire video. Much respect Brandon. You are a good human. Generous, respecting those who taught you, and passing on the knowledge. I'm all the way over in Hawaii, but I wish I could stop by and try the food you make.

[litgr]

Fantastic video. Obviously very knowledgeable, experienced and generous for sharing all of your methods. You are also intelligent and well-spoken. Nicely done!😊

[Localtruthspeaker]

One of the best detailed sausage videos I’ve seen. And I’ve seen a lot. Well done and looks fabulous.

[mikerouswell]

One of the best if not the best sausage making presentations ever. Thank you. Out the door to buy meat!

[JohnSmith-mxvt]

Thank you for the tip to mix seasonings before grinding. It's way easier, I really appreciate it.

[bigcountrylivingbcl]

Great advice on sausage making. A little to much talking, but still one of the best advice I have seen on YouTube.

[CelestePalmer-iq]

Excellent demonstration! Well done!. Wow, I love it. It was a great presentation. Thank you.

[howardmorton]

I'm blown away Brandon, not only for your expertise, but for you generosity of spirit in sharing it with us. I'm going to make a batch starting tomorrrow! But most importantly, I'm gonna have to make a pilgrimage to Wharton to snorkel through your entire menu. Mil gracias amigo!

[JAMESWILLIAMS-qmkk]

Thanks for sharing this how to. I followed your directions on mixing which made the process so much easier. I even ordered from REO. We just processed our first deer last week. Making regular sausage, Sausage Burger, and Smoked sausage. I can't believe my wife is very happy with the results, She's not a big fan of deer (till now). I broke it all down money wise. At the grocery store it cost $6.99 for 1lb of smoke sausage, for us processing it our self $1.88lb. And we're able to provide for family also. Again Many Thanks For This Video.

[diver]

This is one of the best sausage making tutorials that I've come across. I'm very interested in starting the next chapter in my BBQ hobby and start making my own sausage. This is a wealth of straight forward information. Thank you!

[joeconklin]

Thats got to be the best video I have seen on the subject. Well done

[jimm]

Really enjoyed this video. I've been making sausage for about five years now. What I learned about muxing seasoning to meat is like you I mix before grinding. The best thing that I learned is to add water to the seasoning making a slurry or gravy. Being wet the seasoning coats the meat better and is much easier to mix cutting your mixing time in half or more.
I couldn't keep my eyes off of your bread warmer, lol. I got my hands on an older all metal model a few years ago and converted it into a smoker by just adding wood chips to the water pan. I usually heat and dehydrate sausage for two hours without any wood then add wood to smoke and finish cooking the sausage. A double handful size of coals in the water pan will keep the temp 175 to 200. I cook mine to 160 to 165 and can cook off a 30lb batch in 3 hours. Anyway I really enjoyed the vid and am now subscribed.

[attilladacook]

My husband and I made Polish sausage today. I’ve got it smoking with hickory wood now. We moved to Texas from Chicago. Haven’t found any good Polish sausage in 26 yrs so I make my own, yummy. I’d sure like to get a crank stuffer like yours. My husband was a butcher at Dominick’s and a small Polish grocery store for years BUT I’m the boss when it comes to the sausage making. Lol

[randy]

My wife and I live in Richmond. We shall be taking a road trip to your restaurant soon, weather permitting. Nice weather is on the way, so we will see you soon. Thanks for the video and I can't wait to have some cheese sausage!

[juliewoods]

I have been making sausage for years and still learn things from others. I make small batches 10-15 lbs. I have found LEM to be reliable products.