Making Damon's Famous Smoked Sausage: The Complete Video 

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.

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

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.

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.

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!

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.

Thank you thank you thank you for this 100% step by step lesson! I’m thinking about making my own sausage and these types of videos are very informative!!

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.

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

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

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.

Woww ive been watching a lot of videos on how to make sausage, but you just taught me so many things with just this one video. Thank you so much!! 🙏🏾

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!

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

Excellent video! As others have said, you have a real talent for explaining things. You're a born teacher.

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

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

Wow, I love it. It was a great presentation. Thank you

Im from south Louisiana and Personally I don't like all the water because it changes the texture But with that said you should get a paddle mixer for doing sausage makes things alot easier. You can even use it to mix your seasoning into the chunks before grinding

Nice video. That seasoning sounds good, I'll be looking at that website. One note, near the end you mentioned frying up a taste sample before stuffing. That's a great idea, however this needs to be done BEFORE adding any CURE. Cure needs to time work before it is safe to cook and eat the product. This is why meat with cure is held overnight before cooking or a cure accelerator must be added if smoking the same day.

I agree, add your spices to unground meat, it gets more distributed in the meat this way

this is a very good video you have explained this very well. i have a couple of suggestions. first when filling the sausage stuffer, the first hand full of meat make sure you press it down into the bottom of the stuffer. this gets all the air out. Second when stuffing try not to fill the casing to full. this will help with the twisting and you will have less or hopefully no breakage at all. also the wetter the horn is the easier it is to fill the sausage. when it is dry it sticks and breaks. i really enjoyed your video. don 45 years a butcher.

Thank you for sharing your secret seasonings, and tips like seasoning b4 grind thats awesome tip

Nice goin’ !! Great tutorial !!!!

Thanks for walking us through the ins and outs of sausage making - really appreciate the sharing of your knowledge!.

Excellent video on how to make sausage. Will definitely try this recipe out. Thanks for all your suggestions.

I from south east Texas and like the way you mix the seasons into the meat , but I was taught at a young age of 8 that you always smoke your sausage for at least to weeks to make sure they have a really great smoke flavor and that the meat is cured. Growing up in south east Texas we would leave our meats in the smoke house for several months at a time rather sausage or bacon. But people now days aren't taught the old ways of curing and making smoke meats rather it be bacon, ham, or sausage.

I have watched a lot of sausage making videos and I like yours the best, I like the way you explain your process, the next time I go to Port Aransas we are going to have to take a detour and check out your place. looking forward to more videos.

I have been making a stuffing sausages for over 35 years. One thing run warm water inside the casing. Washing them outside does nothing. Doing this you will remove all crap from inside. Twisting sausage use both hands. We don't do that at my place all is automatic. Blinkers doing all the job but 35 years ago we still use our hand on some sausages.

learned a lot. great video. thanks.

Excellent! Thank you very much for taking the time to teach us how you make this gorgeous sausage! New sub...

really loved your vlogs full of lessons. thanks for all generosity sharing god bless

Excellent tutorial on sausage making, I've been making small batches and learned some new stuff. Now i'll have to come to Wharton and try your bbq!

Mixing cold sausage by hand , the cold freeze feeling, that's not nice for employees to freeze hands and fingers,,your food looks amazing. Beautiful ❤

You can use collagen casings very conveniently

Best video I’ve ever seen ! Outstanding !

Dude God bless you I've watched two of your videos and I will watch them all

I really like your video thanks,

Thoroughly entertaining and informative video. Brilliant stuff. Thanks so much

Excellent demonstration! Well done!

Another way is to use some of the ground meat to run it back through the grinder to push the meat through.

Thanks so much for all of this information. Very helpfull.

Good video, real information and tips.

Brandon thank you for the time and effort you took to try and educate us all. Can you tell the plate hole size you used to grind with? Was it 1/4" ?

Yeah I totally agree. You need dedicated machines for grinding, mixing, and stuffing.

Best I've ever watch,thank you.

Wow!!! Watching this made me hungry. I love sausages smoked on the grill. I will make these for a family BBQ in September. Thank you!!! I love making everything I can homemade!!! Hope to visit your place someday!! Where do you purchase your casings??

That grinder is made by Weston, it's a pro series. Very nice grinder.

I learned a lot. Thanks. These skills will help when making deer sausage.

Great content I just found ur channel keep up the good work

Great video! I'll add one thing when using insta cure number one you must let the meat set overnight in a refrigertor or cooler to let the cure activate. You can speed the process and go straight to the smoker if you add sodium erythorbate which is a cure accelerator.

Executive training video quality. Clear, concise and tasty!

You said it's easier to mix seasonings BEFORE you grind it up. I definitely agree cause ground meat sticks to your hands !!!!!

Love this video! ❤

Thank you for sharing this video it has been very helpful understanding the method of making sausage as a way to utilize all of the meat trimmings.

Thank you for the master class! Ive never made sausage and Im ready to try your recipe

We take 5 lbs of beef, run it thru larger hole plate, lay out on a tray, put in refrigerator to dehydrate, meat then get mixed in to mix, the small chunks of dry meat gives the sausage a different chew

Really great video. Very educational. Definitely worth watching. Thank you

OH.YEAH thank you for sharing . As I am a beginner 👌👍🇺🇸

Enjoyed watching your video on sausage making your very informative on this thanks.

I thought this was probably the best video I’ve watched on making sausage, especially if you’re making a larger amount. Thanks for sharing your knowledge (I’m still learning)! 👍👍 and.. I noticed you didn’t prick your sausage after. No need too?

Thanks for showing

Thank you

I spent many hours, over months learning the majority of what's in this video. I definitely learned at least two things. The amount of water you added and the amount of time spent mixing, blew me away. I followed someone's recipe and I will again with the missing pieces you provided. Thank you @Damon's Real Texas BBQ. I do have a question though. I recently purchased a 20# manual meat mixer that I haven't used yet. How long go you "estimate" it would take to bring it to the correct consistency? Thanks again, You seriously answered two things that was upsetting me. Take care,

Awsome video, Thanks for Sharing

That was awesome! Keep it up!!

Getting ready to make elk sausage,from Raymond,was.thumbs up.

Great information!

Man thanks so much! Really enjoyed the video. Good bless!

Small amount of fine ground rosemary like 1/4 Oz try it once

Pinching off sausage length (on both ends) and skipping twisting every other link allows you spin the links in the same direction. Goes faster....., 1st link- twist, pinch at 2nd link's back end, and 3rd link's backends' and spin (I always spin away from me).

Awesome information, thanks so much

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

Great video sir! Thanks!

Awesome video..thanks!

Awesome video. Thank you so much!

Get that girl an electric stuffer, she will really like that! 😁

I just came across your channel and I'm immediately hooked... What do you think about automatic commercial smokers like Southern Pride?

Major thumbs up.

What a great video lots of information I am new to sausage making and appreciate all the tips I am going to give it a try.

I love your video,,absolutely loved amazing and awesome 👌 ❤🎉😊

Thanks - lots of good info ! 😊

Fantastic

Really enjoyed your teaching video and just subscribed. Hoping for more videos. 👍😇

Damn that looks good. Anything extra you just throw in the disco and make tripas

Loved the video, I started making some sausage 2 years ago. Ive made about 100 lbs and much of what you did I have never seen! I love it. Already ordered the seasonings and cant wait to try it. How much water can I add to 50 lbs of sausage? BYTW..hello from South Carolina. If you ever get down this way holler. We are near Myrtle Beach

Great tutorial

The ring keeps the tangle fairy away.

Awesome video I learned soooo much

Awesome video...gona make sum as soon as it starts to get cooler

You don't have to use the knife to pop those air bubbles as she is cranking that you want to keep hitting the pressure release valve where you put the meat in that will stop air bubbles from getting into your sausage casings

I use pork loin and add beef tallow and bottom round!

Brandon....just found this video. I'm fixing to make my first batch of sausage and really enjoyed this video. You said you get your seasoning from Reo Spice but where do you get your High Temp Cheese

Float the casting in water it will help alot

Spray the rest of the sink or tub nicely...Thanks...😊

I have never even heard of Damon. Kind of hard to believe his sausage is "famous" but doesn't matter one bit to me, I just enjoy watching the video. I have zero desire to be famous for ANY reason. but I know others seem to be interested in such things. Good for them I reckon!

Great video Damon, I’m an ex-butcher from the UK now living in Thailand. I’m having a wood smoker made as a beginner, this is because I don’t have room for an offset smoker. If I don’t get the sausages cooked up to 150 what’s the alternative without loosing any of the smoke taste? The sausages I will be making will have the cure no1 as I’m aware of botulism. Any advice would be greatly appreciated. Please do a video on how much wood to add to the smoker👍🏻🥓

You should buy a linker. Whatever you set the length at eveyone will be exactly the same and it's faster.

just a home cook but wanted to watch this entire video because it interested me. I will never be able to process 50 pounds of meat into a sausage. I really enjoyed everything now I just want to eat it can you send some over I’ll pay for it.

Great video! I'd love to see one for the tortillas you mentioned, made with beef tallow. Are you doing both corn and flour or just corn tortillas? Thanks for making these videos!