Brisket Hot Links

Chef Tom whips up a batch of scratch-made Brisket Hot Links, utilizing brisket scraps and big flavors to produce juicy, spicy all-beef sausages smoked on the Yoder Smokers YS640s Pellet Grill.

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[SmokinJoesPitBBQ]

Chef Tom got bit by the sausage bug!🤘 Nice job!

[trevordavis]

Throwing it into the stuffer works the best. I use to push it, like you show until I moved to Germany and learn how they do it. Much better results. The trick is to make large softball size and throw it hard into the stuffer.

[Garylhairston]

Clear explanation and video on making sausage. I will copy your steps. THANKS

[mackmckenzie]

Awesome recipe thanks for sharing happy cooking

[bigdave]

Chef, I really appreciated how well you lubed that natural casing onto the sausage horn.. breakage could end up being very expensive 😂

[michaelbaumgardner]

I've always thought sausage making was a labor of love, however it sure is good when it's cold outside, besides I love simple tacos outta the pan...Great Video.!!!

[dwaynewladyka]

Really tasty looking sausages. Cheers, Tom! 👍👍✌️

[ronfontenot]

Hey, Let's be good to one another!! Another great video.

[Tmanaz]

TIL...Sausage makers measure in percentages, like bakers.
Looks delicious. So many BBQ joints offer hot links, but their heart isn't in it.

[tonysnodgrass]

all i got to say is im hungry now yumm

[davidholden]

U make snags to man that's awesome 😎

[shagwaaone]

Our you kidding brisket hot links? Sounds Awesome 👏

[whothatswho]

Quick tip, make sure your beef is around 32 degrees when mixing otherwise your fat will steer.

[scott]

Wow .... nicely done Tom. I have made a lot of venison and pork sausage, some good, some not so good .... but that looks phenomenal

[richardswells]

You don't need to use curing salt rather than regular?

[xtreemej]

Love that hat!! "don' trip" Lol

[ChandlerTC]

Looks great! Why no curing salt for this recipe?

[markthomasstopani]

Great video!! Have you made Shskashuka? I am very curious as to how you would make it.

[laylandd]

How do you get the last bit of meat out of the stuffer into the casing?

[nickjordan]

Is dried milk powder similar to maltodextrin as a binder? Does it change the flavor?