Brisket Hot Links

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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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Опубликовано:

7 сен 2024

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Комментарии : 81

@SmokinJoesPitBBQ 2 года назад

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

@allthingsbbq 2 года назад

Thanks for watching!

@jasonj6568 2 года назад

Joe the sausage guru! You,two need a collab video!!

@theathjr 2 года назад

All I could think about while watching this video was Smokin Joe’s Bbq! Lol. Great Job Tom ! Wassup Joe !

@bigdave2073 2 года назад

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

@trevordavis2760 Год назад

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.

@mackmckenzie8479 9 месяцев назад

Awesome recipe thanks for sharing happy cooking

@michaelbaumgardner2530 2 года назад

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.!!!

@allthingsbbq 2 года назад

Thanks for watching!

@Tmanaz480 10 месяцев назад

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

@whothatswho7756 2 года назад

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

@dwaynewladyka577 2 года назад

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

@allthingsbbq 2 года назад

Thanks for watching!

@Garylhairston 2 года назад

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

@allthingsbbq 2 года назад

Thanks for watching!

@ronfontenot4534 2 года назад

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

@xtreemej7 2 года назад

Love that hat!! "don' trip" Lol

@uriel-heavensguardian8949 2 года назад

Awesome chef!!

@allthingsbbq 2 года назад

Thanks for watching!

@russellcherry3288 2 года назад

Man they look awesome 👍

@allthingsbbq 2 года назад

Thanks for watching!

@chrispile3878 2 года назад

Looking tasty!

@davidholden4526 2 года назад

U make snags to man that's awesome 😎

@Thebutchershop78 2 года назад

Looks great chef!

@scott729 2 года назад

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

@allthingsbbq 2 года назад

Thanks for watching!

@scott729 2 года назад

@@allthingsbbq one time making venison summer sausage I read the recipe wrong and added 9 Tablespoons of crushed red pepper when it should have been 9 tsp. It was a 5 lb batch ... needless to say, it was NOT well received, lol.

@shagwaaone1432 2 года назад

Our you kidding brisket hot links? Sounds Awesome 👏

@allthingsbbq 2 года назад

Thanks for watching!

@Bigslimjim81 2 года назад

Wow, looks awesome!

@allthingsbbq 2 года назад

Thanks for watching!

@laurengriffin2225 2 года назад

OMG! Amazing!

@tonysnodgrass4400 2 года назад

all i got to say is im hungry now yumm

@MoesSmokeStackGrill 2 года назад

Yum! 🔥🔥🔥

@TheMerriell 2 года назад

Awesome sauce Chef

@allthingsbbq 2 года назад

Thanks for watching!

@jamesmckeon8251 2 года назад

Great job

@timcox9650 2 года назад

Looks great! Why no curing salt for this recipe?

@kyleankiewicz3303 2 года назад

Guessing because he didn’t actually cold smoke. Which is closer to 150 degrees

@greavous93 2 года назад

"Great snap on that skin". At what point in the process does a hog intestine become a skin? Those sure look good! There is BBQ joint in Luling, Tx. that sells hot links in a box of 25 links. I like to support them when Im out that way and bring a box home.

@russellhawk2592 2 года назад

It becomes skin when it is stuffed with a sausage mixture. He used the term correctly.

@markthomasstopani8516 2 года назад

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

@allthingsbbq 2 года назад

Thanks for watching! Will add that to the list!

@rneustel388 2 года назад

Gumbo or jambalaya would be awesome!

@mathiashellberg1153 2 года назад

This Awesome!!!

@allthingsbbq 2 года назад

Thanks for watching!

@recipesquicksimple1750 2 года назад

Love it will try 🤘😊

@richardswells3335 2 года назад

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

@thomasmckay9878 2 года назад

Damn. My mouth is watering.

@allthingsbbq 2 года назад

Thanks for watching!

@Calicaveman 2 года назад

While sitting in the drs. Office watching chef Tom make Brisket Sausage, my dr. Calls me in and says have you been eat healthy 🫣yes sir I said 😇I was just waiting ATBBQ chef Tom make brisket Sausage he laughed lol I gotta try those he said 🤣🤣😂 👍🏾✌🏾🙏🏾

@allthingsbbq 2 года назад

😂 That's awesome. Thanks for watching!

@laylandd9012 7 месяцев назад

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

@Murda0209 2 года назад

Need to sell them..ill buy some for sure

@RAEscobar 2 года назад

I used to throw away the deckle fat and just use the softer fat. But it looks like deckle fat tastes just as good and renders well?

@RazDaz74 2 года назад

Jalapeño cheddar next Chef????

@johnnunez17 2 года назад

As always chef. 👍

@leannemiller4729 Год назад

Wouldn't the water bath rinse off the smoke flavor on the outside of the link?

@jojopotato9419 2 года назад

Smoked paprika, cayenne. Looks like you added turmeric as well

@allthingsbbq 2 года назад

Here is the complete recipe: www.atbbq.com/thesauce/brisket-hot-links

@chasecreechproduction6914 2 года назад

Hey chef any recommendations on cuts to use if we're buying from the store and don't have brisket trim? I'd hate to use such a good recipe on regular old 70/30 ground beef

@nickjordan6344 2 года назад

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

@pflick13 2 года назад

Yeah Buddy!!!

@somedude0505 2 года назад

I recently learned that if you cut it across, it lools like a star thrugh a telescope.......

@57jpalos 2 года назад

Can you do a chicken sausage recipe like this one?

@nickjordan6344 2 года назад

I’ve never let my casings sit like that. Is that why hog casings come out chewy for me? I never can get that firm snap from my links

@CFullm 2 года назад

Chef one question I have is you always hear the importance of keeping the meat cold so it doesn’t smear but then you mix it like crazy to get the “protein extraction” and make it “sticky” so what is the difference? I’ve never understood this in any sausage making recipe I’ve seen or read.

@jonathanchausse3183 2 года назад

Mixing emulsifies the sausage mixture. Very different from the fat getting too warm. The protein is emuslifying, not the fat. If you cut a cross section of the sausage cold, you would see pockets of fat.