BBQ with Franklin: Makin' Sausage 

Thank you. Great idea

Rrrrr r me matey

“TOGETHER We Stand And Divided We Fall”: And Iam talking about ALL ALPHA AMERICAS1_AMERI-CA_ANTIUTY2 Aggragate + Amalgamate. Alleged assumed as African-Americans are actual ancient aboriginense are authentic asan artistry and ancestry, .

Brian Gracely I've heard you want to take them to an internal temperature of 160 degrees.

Greg G I too thought that was hilarious... all his other vids show him eye balling everything and allllll of a sudden he weights chit out pffff lol 😂 I think he got into make coffee with his buddies

Hes in austin so ya I bet..austin is like a mini l.a. as far as bud is concerned...ever heard of austin reggae festival lames call "Marley fest".?

Maybe because it is still very cold?

they do but they hold its shape.when you cut them they don't splash out but they can if you poke at them, idk i guess the meat isnt under too much pressure it just holds the shape

Oh right, for reloading ammo, me too.

look at Asian or Spanish markets they sell the weird stuff u can use pig heart too

***** Looks like one of these: www.amazon.com/gp/product/B0012LOQUQ?psc=1&redirect=true&ref_=oh_aui_search_detailpage

John Bonds Awesome! Thanks.

You don't need measurements. You're the one making your food; Do it how you like, and trust your instincts.

True, but it's always valuable to have a known quantity to start with so you can experiment the next time. It's a waste if it's your first time making sausage and you don't know the effects of certain ingredients. 'Trusting your instincts' doesn't work in that case.

Watch his pork rib video for hints on the seasoning. He does a 2 to 1 pepper to salt ratio followed by garlic, onion powder, and paprika. He did chili powder for the ribs, so we'll call that optional. Main thing is the pepper to salt ratio, then add the rest, adjusting as you go along until you feel it is a good balance of seasoning.

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-UQQ6Wk4nIwo.html

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-UQQ6Wk4nIwo.html

Different kind of fat. He was referring to the very hard fat you cant render.

Warm water makes the casing more pliable.

Warm water makes them pliable. Cold water does not. Pick...

I've made sausage before. This is the exact process. I still think it's hilarious when he said that

+Hopes O Yeah, you wouldn't want to cheat the little kiddoes on the playground!

i only sell to toddlers bruv

I was scrolling on the comments to see if anyone else noticed that this is not a kitchen scale haha :P

Technically any scale you use in the kitchen becomes a kitchen scale. That's how I justify my purchase of a drug scale. Best money I ever spent.

Hopes O loser..

Why do you say that???

@@bigv7095 Because this IS his day job... we don't want him to quit!

I heard brisket trimmings (65%), fat (20%), and pork (15%), pork casings, and the approximate spice mix is right there in the first part of the video. What's the mystery?

@@towerswe the spice and salt volumes.

@@towerswe I don't know what happened to my original reply but I'll leave it again. You're from Texas aren't you? You were getting close when you typed "approximate" HAHAHA. I know math is a real challenge for you types but go ahead and keep waving your little Texas flag around and all.... That should solve all your problems lol. What you are describing is a ratio. This ratio could pertain to 1 pound, 100 pounds, 100,000 pounds or 100,000,000 pounds or any fucking pounds. As with any recipe the number of pounds of each spice in relation to the number of pounds of meat/fat is kind of important in knowing how to teach someone how to make sausage.... Now go wave your little flags around so the rest of us can continue to laugh at you.

@@rickross199 I'm from Sweden... and I'm an engineer so math is really not a challenge for the most part. I don't know what you expect from a free youtube video where the topic is how to make sausage (in general), not how to make xyz sausage as per an exact recipe. The general concept is there, now it's up to you to figure out the details that work for you and suit your taste. If you're looking for something more advanced or exact, why don't you take a course or buy a book.

astroglide works good too....:0

Thomas Hutto why? It's your meat, you can season it with whatever you want, however you want. There's no real measurement here.

Plus if you are worried about taste, just do a once grind of your ingredients, and throw a little bit of the meat onto a skillet and taste it. If it's too strong, add more ground meat and fat. If it's not strong enough. More seasoning. Do it how you like it.

@@fransiskusstefanus2110 Then what's with the scales?

@@ArchibaldMeatpants I am a world famous bbq restaurant owner so, according to your logic, you can trust my advice now.

@@me446wheres your restaurant?

@@Aih1616 stop…don’t embarrass this poor dude😂

@Eric Pratt What the hell would people from North Carolina know about BBQ?

Scottys Back Yard BBQ Are you telling this guy he's doing it wrong? Hilarious

Scotty, your food videos are terrible. You should stick to terrible BBQ.

Scotty, I saw your video where you turned a brisket into an abortion then cooked it on a gas smoker and called it "Texas brisket" Hahahaha!!!!!!!!!!!

Its how to make sausage. He gave meat to fat ratios. Notba specific sausage recipe.