How To Make & Smoke Sausage | Step By Step Jalapeno Cheese Sausage Made With Brisket

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Sausage base recipe
Lean meat - 70%
Fat - 30%
(100% or total weight)
Salt - 1.5%
Pink curing salt (not himalayan pink salt! thats very different) 0.25%
Milk Powder/binder - 2%
Spices and herbs - 4.5%
Cheese - 15%
Jalapeno - 6%
Liquid (beer/water etc) - up to 10%

Опубликовано:

15 окт 2024

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Комментарии : 107

@texasowl5356 3 года назад

I’m first! Bitches!

@ChudsBbq 3 года назад

Thanks for the Shoutout! Great looking links! #niceandplump

@WilsonsBBQ 3 года назад

Cheers, Brad!

@jasonj6568 2 года назад

You mentioned Brad but you forgot to fondle the meatballs!

@NorthernThaiGardenGuy Год назад

I like the fact that you liquify your spices with your liquid of choice before blending everything. I saw in another video where you started to shred your cheese and use the food processor for the jalapenos. Great ideas and look forward to more of your recipes!

@WilsonsBBQ Год назад

I find it hydrates the spices better and you get a good distribution! However, it can be a problem if you use the full 10% water to mix it all. Sometimes, you only need 5%. So these days, I start off with about half the water. And add more if needed. The food processor really started when I started making 100+ sausages! But again, really good for even distribution

@AntsBBQCookout 3 года назад

Really liked how exact everything is. Really thinking about getting a meat grinder soon with all the scraps I've been accumulating (and throwing away 😭) so I'm gonna save this video for the near future. Thank you 🙏

@WilsonsBBQ 3 года назад

Definitely go for it. It’s great for burgers too. Nothing better than making your own burgers, sausage or just general ground beef.

@crookedpinebbq9101 2 года назад

Definitely worth it. Just picked up a grinder and sausage stuffer myself. Tons of fun, I went with the MEAT! .75hp grinder and 5lb stuffer. Very happy with both, although will likely upgrade to a larger capacity stuffer in the future.

@davidbondy8340 7 месяцев назад

Brilliant video Dave (again!). My first batch of Jalapeño Cheese sausages are drying in the fridge prior to smoking them tomorrow! A little sample of the meat fried turned out to be delicious! Thank you so much (again)!

@WilsonsBBQ 7 месяцев назад

That’s awesome! Thank’s for watching! Love to hear how they turn out

@vaughnprecision 2 года назад

Excellent video my friend.! New to your channel and really enjoying it.!

@michaelcallon9660 Год назад

Great video mate. Very helpful. And temperature in Celsius, even better.

@STINKINGLOWLIFE 3 года назад

This video is pure gold my friend, ty very much for sharing this ✌

@SmokinJoesPitBBQ 3 года назад

Great how to video!👍🏼

@WilsonsBBQ 3 года назад

Thank’s joe!! Appreciate you checking it out

@mycomaniac316 2 года назад

Very informative detailed video, giving these a go tomorrow mysrlf, the first part anyway, smoking on Saturday, prepped everything today, spice mix/cheese etc...thanks for the vid

@daniel-j-harris 11 дней назад

I've bought some pre-made Texas hot links from my bbq butcher and I have a Weber kettle. How would you cook them?

@OffsetRookie 2 года назад

I'll be attempting sausages soon. Thanks for the video!

@KingGeneral21 2 года назад

Looks great! Which milk powder did you use? Tesco skimmed powder?

@SarahScott-g7k Год назад

Hi, just wondering if you use smoked paprika? Thanks

@jazzmaster9426 2 года назад

Great video, thank you so much

@connorthody9651 3 года назад

Great video mate. Wish I wasn't so impatient now and had waited till you posted this before making mine 😂

@drobbow 2 месяца назад

Brilliant video, thanks a lot!

@uncbroyoda4077 2 года назад

Real informative detail video thanks! I learned a lot just started making sausage for Bbq pop ups

@JonTheBrisketMisfit 3 года назад

Very educational, and delicious looking sausage.

@bladesofarmour 2 года назад

Love you Videos and your teaching methods! I don't have the tools to make my own sausage at the moment, so is there a store brand that you would recommend for folks like me?

@explosivefitnessuk 2 года назад

great channel mate, thanks for the videos

@shellywebb7903 Год назад

Hello I just started watching your videos. I’m a caterer and I have been playing around with the idea of making my own sausage as well

@salvadormora3331 3 года назад

Man your inspiring me to try to make some! Love your videos thanks

@WilsonsBBQ 3 года назад

Awesome! Thank you! thanks for watching!

@loganglenn5473 2 года назад

Gunna use this step by step process this weekend on my first attempt

@sweetmangolimited1017 3 года назад

Videos as always are awesome ! Very informative , how do you not have more subs ! Keep smashing it dude ! I don’t even eat sausages 😎

@WilsonsBBQ 3 года назад

I appreciate that!

@davidbondy8340 8 месяцев назад

Could I just ask what milk powder you are using? I have a 340g tub of Tesco's Dried Skimmed Milk which use for my "Bark Builder." Would that be OK? By the way, I have booked into your training class at ProSmoke in May ...looking forward to it!! Thanks!

@WilsonsBBQ 8 месяцев назад

Amazing! Thank’s for booking! Yes the skimmed milk powder from Tesco in the red tub is what I use

@MrStevepax 3 года назад

Thanks brilliant! Thanks for the cheese tip. High temp cheese seems impossible to buy here in the uk

@martinsaenz8683 2 года назад

Just discovered your videos thanks for the uploads. I've seen your bbq operation from home. I've been thinking about doing it myself Just gotta get a couple more things down. More information on that would be gold for someone like me. You sir have a new subscriber keep up the good work

@SnapLogistics 3 года назад

Thanks. Very comprehensive. Can you pls advise where best to get brisket in the UK? Heard you mentioned Sainsbury’s?

@WilsonsBBQ 3 года назад

I use Tom hixson of Smithfield for brisket. But you can buy brisket in Sainsbury’s at the moment. Any lean beef will do! Don’t go spending £££ on expensive meat just to grind it up into sausage - you won’t be able to tell the difference between wagyu or supermarket (mostly)

@Gchupp Год назад

Looks amazing

@leecoombes9122 2 года назад

Great video, what internal temp do you smoke to before the ice bath

@WilsonsBBQ 2 года назад

After that many hours, the internal temp max out at whatever you’re cooking at. I think it was 150F?

@leecoombes9122 2 года назад

Ok cool thanks for the information

@joolscyprien5142 3 года назад

Great video as always pal amazing detail and even though you weren’t happy you over did them they still had a good snap on the video. 👍🏾

@WilsonsBBQ 3 года назад

Thanks mate!!

@spdesign-ba Год назад

The great video, thanks!

@MaddieandKiki 3 года назад

Omg we could listen to you talk all day!!!!! 😂❤️🔥 Love to see you in action. FYI you’re also easy on the eyes too! LOL! 🥰

@WilsonsBBQ 3 года назад

Thank you for watching ladies! 😳

@KeithMoonMTB 2 года назад

they look insane!

@nathanjp96 2 года назад

At approx 5:35 on the video, where could I find one of those metal trays please?

@chumbawumba9541 3 года назад

Good sausage chat. How you handled your sausage casing was next level, how you fisted the sausage into the machine was something else ide even say semi professional fister

@starsky72 3 года назад

Fab video..... I'm gonna make some sausage!!!

@WilsonsBBQ 3 года назад

yes! do it!

@sandersjones1577 2 года назад

Look good Wilson real good man

@craigmilky8430 2 года назад

Proper pit master respect ✊

@stevewalker9888 4 месяца назад

All you need now is an official taste tester. 👌🏻 🐕

@fatfoodiesinspain7727 3 года назад

Another great video dude. Recently started making sausage following Smokin' Joes BBQ. Gonna try your way next time. Keep at it, this channel is gonna be huge.

@WilsonsBBQ 3 года назад

thank you so much!! thanks for watching!

@hewy5114 2 года назад

Can you grate the cheese with a food processor instead or cubing?

@WilsonsBBQ 2 года назад

Yes!! Infact, that’s exactly what I do now. Watch my video on running a pop up. You’ll see I do exactly that. I did it to speed things up, but I find you actually get better distribution of cheese!

@bw7057 2 года назад

The milk powder the fat free stuff you add water to and drink?

@WilsonsBBQ 2 года назад

Sure is!

@jayburgess4962 2 года назад

How do you prevent them from shriveling after you pull them off the smoker? Do they need to come off sooner? How do you know when they are ready when you're hot smoking?

@MrKoopas 2 года назад

They only shrivel if they're overcooked, the casing will burst and leak out the rendered fat which causes it to shrivel up. Just need to bring them up to temp slowly and pull them once they hit 160/165.

@AmsterdamBackyardCooking 3 года назад

Thats a good looking sausage👍🏼

@WilsonsBBQ 3 года назад

thanks for watching!

@AS-su7lv 3 года назад

Hi do you have a website please Love your videos and content

@michaelduncan2759 3 года назад

What do you think of that gravity feed Masterbuilt?

@WilsonsBBQ 3 года назад

I only really use it for smoking sausage to be honest. but its a great cooker. I like the set and forget element, and using real chunks of wood and charcoal - I prefer it over a pellet option. You can get this thing real real smokey if you want!

@michaelduncan2759 3 года назад

@@WilsonsBBQ Thank you for your reply sir, much appreciated. I always wanted to try that style of cooker, but the Myron Mixson gravity feeds are way too pricey for me at this time.

@wtpmxpunk 3 года назад

Banging video as usual, keep em coming

@WilsonsBBQ 3 года назад

Thanks! Will do! thanks for watching!

@lalkurti 2 года назад

What else can be used instead of pork..?

@iancec Год назад

Whats the best fat to use if you run out of trimmings? I can get lean brisket and pork, but i just don't know what fat to ask thr butcher for.

@WilsonsBBQ Год назад

You’re looking for hard subcutaneous fat. Tbh. If you can get hold of extra fatty pork belly easily enough, you can just use that.

@iancec Год назад

@@WilsonsBBQ thanks for the tip! Could I use pork belly to make up the fat content for both the pork and the beef (i.e. I don't need 50% beef fat)? Loving your videos :)

@rafiner 3 года назад

Looks legit! I have to laugh though as your in the UK making American style bbq smoked sausage….. whereas I’m from the UK living in Las Vegas trying to make a decent bloody banger! Not a tesco job either… I’m longing for a proper butcher well spiced coarsely ground U fookin K sausage! You just can’t get them here and I’ve literally tried dozens of ‘uk style’ sausage. I’ve come close flavour/spice wise but not with the overall texture/fattiness. Anyway, great videos and all the best to you. Where in the UK are you located?

@WilsonsBBQ 3 года назад

Interesting! You thinking Cumberland style? Heavy on the herbs or just a standard butchers pork sausage?

@WilsonsBBQ 3 года назад

Also - Bicester, Oxfordshire!

@procutslawn Год назад

Thanks 🔥🔥🔥

@michaelduncan2759 3 года назад

One thing I do different than Mr. Robinson is I mix my spices first, cube the meat and fat, then I spice and mix the meat allowing it to cure overnight prior to grinding. I believe it yields a better mix, more even.

@lalkurti 3 года назад

I have tried this with other bbq dry machinations that the salt draws the water out of the meat and leaves you with a bit dry texture, whilst yes you can taste spices better .

@michaelduncan2759 3 года назад

@@lalkurti I add my liquids while mixing after grinding. To date it has come out okay, because if it sits for long enough, the meat draws the moisture back in to reach equilibrium.

@josephmoncivais26 3 года назад

Good job..

@WilsonsBBQ 3 года назад

Thank you! Cheers!

@skippypeanut3025 2 года назад

Eden McCoy: We'll so how making to Smoked Sausage for Jalapeno Cheese, made with pork, chicken, beef.

@gregjones8453 2 года назад

Hey Wilson, how did you all know that the salt, cheese, and other ingredients should be those percentages? is that something that you all guessed on or was there a methodical way that you all figured the salt should be 1.5% of the recipe?

@hcamardelle Год назад

I am a little confused. When you say 4.5% on spices...is that 4.5% of each of the spice ingredients or the total of the spices should weigh 4.5%? I hope that my question is clear. Thanks in advance..

@WilsonsBBQ Год назад

I mean the total amount of spices should weigh no more than 4.5%. Also, since this recipe - I’ve found that somewhere in the region is 2.5 -3% works better.

@hcamardelle Год назад

@@WilsonsBBQ I just watched it again. You stated it properly but I missed it the first time. Thank you for the swift response and keep up the good work.

@kesterriley3716 3 года назад

Great video - but not keen on the background music! I am pleased you posted this as all week I have been thinking about making some !

@WilsonsBBQ 3 года назад

Appreciate the feedback! Too loud, or not a good background track in general? Hopefully you get around to making some!!

@kesterriley3716 3 года назад

@@WilsonsBBQ honestly, I just found it distracting. I don't think your videos need a background track, they normally just deliver high quality information. In my opinion it's just a bit cheesy! (Like the sausage) but seriously it is no big deal, just I tend to personally find it unnecessary! I am sure I will be ripped apart by some others who say the music was amazing!!

@MANTOWNCRIPCUZZ Год назад

Do u know why my sausage turn out mushy when it's cook

@WilsonsBBQ Год назад

Not binded we’ll enough.

@fabianvaldiviezo 2 года назад

Great video! About reheating after the ice bath try to go way lower 200F tops until they reach internal temp of 155F. You don’t wanna melt the fat and cheese if you do, they become wrinkly and shriveled. Keep up the good work. In case you like to read check out “home production of quality meats and sausages” awesome book tons of in-depth info