Thanks for watching Everyone! *What's your favourite style of 'fresh' sausage?* Full recipe in the description box.
@YousefIsmail
4 жыл бұрын
100% lamb sausages
@joellangenfeld1058
4 жыл бұрын
My German ancestors will give me a cold stare, but it's really hard to beat a hot Italian sausage.
@8stringmonkey
4 жыл бұрын
Growing up in a Hispanic household I'm obligated to say chorizo, but my favorite is kielbasa.
@snellscroft
4 жыл бұрын
Hi, I like a pork sausage seasoned with 2% salt, black pepper, sage and nutmeg, cider or water and rusk.
@Ottawa411
4 жыл бұрын
I was in Kitchener Ontario during Oktoberfest and fell madly in love with Bratwurst, yellow mustard, diced onions, and sauerkraut. I still like that, but I LOVE Hot Italian sausages. I use them in many different dishes, including on a bun.
@MundoHondo
4 жыл бұрын
“Don’t worry what other people think about your sausage”. That’s just good advice in general lol.
@reneereb6499
4 жыл бұрын
🤣
@kriskehrer6410
4 жыл бұрын
I came to the comments to make this exact comment.
@lisamoore6804
4 жыл бұрын
Hahaha, I was laughing pretty good when he said that, lol.
@mikebMN
4 жыл бұрын
@@kriskehrer6410 I was going to say the same thing... great minds.
@kensommerville
4 жыл бұрын
Thanks for paying homage to a local favorite. I live just "down the road", as they say, from Elgin Texas. I've lived in Texas all my life and never heard them called "hot guts". I've always called them "hot links" or "hotties".
@lisachapman6492
4 жыл бұрын
LOL, I live " down the road " from you in Elgin. The video caught my attention. I like a fine grind in my sausage.
@cmonkey63
4 жыл бұрын
My first job, even before the lemonade stand when I was 11, was untangling a bucket of sheep intenstines in my dad's meat market to help him make sausages. A bowl so big I could have slept in it. Then out to the smoker, which was made of cinder blocks, a 2-element hot plate and a tray of sawdust.
@alexhurst3986
4 жыл бұрын
I live in Elgin TX and I approve this video. Looks amazing.
@lisachapman6492
4 жыл бұрын
LOL! I live in Elgin , TX. This video obviously caught my eye. There are 2 BBQ places here that are " famous " for their sausage. One has a corse grind and the other has fine grind. Both places call it hot guts because of the spicy flavor. Glen I think you did a great job .
@benpierce2202
2 жыл бұрын
I assume you're talking about Southside Market and Meyers? I've been saving them for my Barbecue Pilgrimage Part II. Part I was Central TX between Austin and Seguin. We made it to 11 barbecue restaurants in 7 days. I have to say I didn't care for the mouth feel of the coarse sausage.
@arhythmicnick9929
4 жыл бұрын
Don't worry what other people think of your sausage! Truly wise words to live one's life by. Being from the UK I love the traditional British sausage, preferably made by a local butcher (or at home), of which there are lots of regional variations, from the peppery Newmarket to the coarsely ground Cumberland. Plus of course black pudding, made with pig's blood.
@josephkordinak1591
4 жыл бұрын
Interesting take on it, i would give them a try. I just made a batch of a little more traditional version of central Texas smoked sausage. 75% beef 25% pork salt pepper cayenne garlic curing salt. smoked for 3 hours over pecan wood.
@ClubbingSealCub
4 жыл бұрын
Also, there's a really weird echo.
@mikebMN
4 жыл бұрын
I mean what do you expect from a guy who makes cooking videos in his shed? /sarc
@trentoncarr
4 жыл бұрын
@@ivandrago9140 There was one only for a moment.
@drumdude10
4 жыл бұрын
It’s not supposed to be emulsified, it should be crumbly but moist inside. That’s a defining characteristic of it. It’ also called Texas-German Sausage. Texas Monthly has a great write up about the relatively unknown sausage. Chisholm Trail BbQ in Lockhart does it best IMO.
@liberalinfectioninar
Жыл бұрын
This is by far the best recipe I've found to tweak from. I added my malty homebrew (barely any bitterness so sweetish) as 50% moisture, milk powder to bind, mustard seed. Actually, it's my second iteration and I'm groov'n on it.
@adamkatz94
4 жыл бұрын
"Don't worry about what other people think about your sausage" - Words to live by.
@Surlaan
4 жыл бұрын
Also you got weird audio at 6:33
@kamujian
4 жыл бұрын
agreed, nice semi echo there
@kamujian
4 жыл бұрын
@@ivandrago9140 lol
@deletesoon70
4 жыл бұрын
I liked it I thought it was cool.
@GameplayBRSP
4 жыл бұрын
Love Texas
@lifeasjamest
4 жыл бұрын
How many takes does it usually take to get the “walking and talking out the door” right? I think it’d be cool to see a behind the scenes or blooper reel if you have one.
@andreaspoppe3906
4 жыл бұрын
seconded
@lesliemoiseauthor
4 жыл бұрын
Thirded!
@thecalicoheart7946
4 жыл бұрын
Fourthed!! 😆
@anthonycima7
4 жыл бұрын
A blooper reel would be awesome!
@6181green
4 жыл бұрын
Sextupled
@Shawnne86
4 жыл бұрын
It's a good day when Glen uploads!! Made a dairy free version of fudgesicle frozen custard last night. Seems promising... We'll see!! Gonna make it into "ice cream" today with ice, salt, etc... The two bowls method... Fingers crossed!!! (For the first time EVER.. I tempered eggs successfully!!!! Tysm Glen!!! Couldn't have done it without your videos!!!)
@cameronjameshall
4 жыл бұрын
I always loved doing a garlic and caramelized onions in a sausage.
@lesliemoiseauthor
4 жыл бұрын
That sounds fantastic 😊
@kathelmuth1279
4 жыл бұрын
One tip I picked up, maybe from watching Alton Brown for making sausage is to make a slurry of the spices by adding something acidic like vinegar (just a teaspoon or two) and some alcohol (I like sweet vermouth). Let the slurry set for about 15 minutes then mix it in with your meat. The flavors are more fully released with those two additions.
@zanedavis9020
4 жыл бұрын
Hey Glen, idk if you have this problem or not but if you ever can't get all of you meat out of the grinder try running a piece of bread through at the end.
@dontaylor8451
4 жыл бұрын
We use a piece of onion at the end...
@zanedavis9020
4 жыл бұрын
@@dontaylor8451 do you discard the onion or mix it in with the meat?
@dontaylor8451
4 жыл бұрын
@@zanedavis9020 in it goes...lol no waste.
@lesliemoiseauthor
4 жыл бұрын
You're so fearless, Glen.
@wannabee77
4 жыл бұрын
if you grind the fat and meat separately and then blend them together with your ice water, by hand or with a food processor or mixer until the blend is homogeneous you will have a nicer end product that is less grainy and wont have the fat leaking out of the sausage when you cut it.
@Handi300
4 жыл бұрын
Just started to learn to make my own sausage. Very fun and educational! Thank you mister Glen!
@MrGaryscott1983
4 жыл бұрын
Glen you and your wife are amazing I love how you both say it's your sausage make it how you want. so many people get detoured from cooking because people say you have to do it this way or that way but if that's the case we would not have all these wonderful recipes to try or we would be stuck eating hot dogs and Polish Kielbasa and have no other kind of Sausage or Hot dog keep up the amazing work going to make me a version of this hot guts Sausage with Carolina reaper peppers super Spicy.
@sitkahans
4 жыл бұрын
I like to finish my grind with a couple of slices of bread. It pushes the last of the meat through the grinder and if a little bit gets in the sausage it does seem to effect the flavour.
@GlenAndFriendsCooking
4 жыл бұрын
On the first grind; I don't really care too much if some meat is left in the grinder. On the second grind; I'll just drop some of the meat that's already been ground twice back through the hopper. That way what's left in the grinder has already been through twice, and I can just pull it out when I tear down the machine and add it to the stuffer. No bread needs to be sacrificed.
@colecole331
2 жыл бұрын
I must really say that they looked amazing. And definitely wouldn’t care what others think about your technique or the way that you do your recipes. I think that’s one of the things I like most about you. That you build peoples confidence where others may have destroyed or broken down some others confidence in baking or in cooking in general. One of my new favorite things is to tell people with lots of recipes that it’s a method. Obviously depending on the recipe. A lot of people that are commenting probably have never even tried doing what you do in your kitchen. But usually still have the nerve to comment something negative. Have a great day
@shawnslade1344
2 жыл бұрын
Great Job! I'm originally from Elgin, TX and I swear I can still taste Elgin taste Elgin Hot Sausage. Its that good!! Although I do prefer their original sausage. I do believe I have figured out most of their secret spice recipe. Not sure if its still a " thing " but back in the 80's all you needed was the sausage and a load of bread and that was a meal.
@Lindakidaho
2 жыл бұрын
Tell me the spices they use pleaseeee.
@kchristiansen3600
4 жыл бұрын
we call them hot links in texas, if u dont like the term guts
@nathanross5527
4 жыл бұрын
I love all your videos. But for some reason that I can't explain, my favorite part of any video is the spices. I don't know what it is, but there's something satisfying about when you get the closeup on your bowl or whatever container, you name each spice as you hold it up, dump it in the bowl, then mix it up. Usually about 15-20 seconds of each video, I still love it.
@bigfatbaataed
4 жыл бұрын
My mom always said don't play with your food, now Glen is encouraging me to play with my food...
@morgantherat
4 жыл бұрын
I had kin from Pittsburg so I'd only ever known these as "hot links" too. I'd heard of "hot guts," but until now I hadn't known what that was other than what I got after eating hot links 😄
@MarcoC72186
4 жыл бұрын
my grandpa used to make this kind of sausage (elgin sausage, we called it), there used to be a joke where people would say put as much pepper as you think you need and double it. try that sometime .
@GlenAndFriendsCooking
4 жыл бұрын
Finally! @Marc Clegg A Texan who actually knows what I'm talking about. So many Texans in the comment section saying that this is something that I made up - or worse - a Yankee made up (?). Or maybe they think I'm a Yankee?
@daveogarf
4 жыл бұрын
@@GlenAndFriendsCooking - No sir! You're an entirely different breed, being Canadian.
@DutchDriver
4 жыл бұрын
Born and raised in Texas...been to countless BBQ joints in Texas. Never heard of Texas Hot Guts sausage though.
@GlenAndFriendsCooking
4 жыл бұрын
You should try Elgin Texas.
@DutchDriver
4 жыл бұрын
@@GlenAndFriendsCooking Is that Franklin BBQ? It's on my list.
@darklordrowan6152
4 жыл бұрын
One of my most favorite kitchen purchases recently was a meat grinder, so I'll definitely keep this one in case I want to get into sausage making!!!
@saskatoonguy
4 жыл бұрын
Wait... you have a cat? I think I speak on behalf of the crowd when I say we want to see that kitty.
@thechefjaygatsby
3 жыл бұрын
Just made this today and it turned out great. I used white wine instead of water and a big green chili that I blanched instead of a jalapeno.
@leonarddaneman810
4 жыл бұрын
The BEST was Killeen Hot Belly . . . OMG. I had a 2000/month rep route though Central and East Texas . . . every small town had a BBQ cook off every weekend, and their own local full-time smoke houses.
@scottyoung1322
4 жыл бұрын
That looks soooo good.
@SmokinJoesPitBBQ
3 жыл бұрын
Nice job Glen! I recently started making sausage for my channel and I'm hooked. I just make some hot guts and I saw your video. 🤘
@nidalshehahadeh7485
4 жыл бұрын
I had hell of a time sliding the sausage casing onto the plastic cone , desperate times calls for Desperate Measures , ended up taking the plastic cone off the machine sliding about 1 to 2 in of the sausage casing on it then dropping few drops of olive oil inside the plastic cone , meat grinder nut went over no problem and I was able to attach it to the machine and go from there , it worked like a charm .
@Draqo360
4 жыл бұрын
you could try hand chopped minced for your sausage basically cut it up to small pieces and then take two knives and whack at the meat with it for about 3-5 min depending on how fine you want, and then you can mix as much as you please as the meat is still in fairly large pieces in comparison to those meat grinders.
@michaelarnold838
4 жыл бұрын
Hot Links 🔥 Famous in Houston and East Texas. Every BBQ or Soul Food Restaurant will have a version. Usually lots of Cayenne or other red pepper 🌶, not jalapeño. He misses this in the spice mix...
@michaelv3340
4 жыл бұрын
I always freeze the grinder as well as the meat, just for extra safety.
@Babbage3
4 жыл бұрын
Every time there's a taste, there's a step back.
@paalaasengstubbrud3524
4 жыл бұрын
As with any good artist
@supergimp2000
4 жыл бұрын
"Take your time and don't worry about what other people think about your sausage." - Words to live by.
@bachiii0079
3 жыл бұрын
Glen you are awesome.
@stevewhitcher6719
4 жыл бұрын
Moink Sausage may favourite
@vitanksi
4 жыл бұрын
Great recipe. I just made a batch. Thank you for putting the measurements in weight. Edit - I also prefer my sausage with a bit more texture. Instead of running it through the coarse die then the fine die, I ran it twice through the coarse which gave a great texture.
@taccosnachos
4 жыл бұрын
Love it! When is it appropriate to use pink curing salt in a sausage?
@BLACKFLASH186
7 ай бұрын
Wow
@iysaw
4 жыл бұрын
You can add straight ice too right?
@s.leemccauley7302
4 жыл бұрын
This sounds like a keeper for sure! Many thanks for the recipe.
@roberthunter5059
4 жыл бұрын
"Take your time and don't worry about what other people think about your sausage." So it's turning into *that* kind of channel! 😁
@rogerw5299
4 жыл бұрын
"If that's what makes you happy, it's your sausage"
@gregorycalzada5264
4 жыл бұрын
Glenn .I live in Texas and I never heard that term before 🤠🤠🤠
@pshaw4295
4 жыл бұрын
Looks tasty to me. I have been looking for interesting things to smoke on my Pit Boss, and I have never made anything like this. Must give it a go.
@pollymcdonald7368
4 жыл бұрын
I’m a Texan, and I’ve never heard it called “hot guts”, that must be a Dallas thing 😆 We always just called them Hot Links. Earl Campbell makes some really good ones!
@GlenAndFriendsCooking
4 жыл бұрын
Elgin Texas thing.
@JohnKelly2
4 жыл бұрын
In Oklahoma, we just call them "hot links". Much nicer than "hot guts".
@GlenAndFriendsCooking
4 жыл бұрын
Perhaps @HulkSmashTime - you should take a trip to Elgin Texas and eat at the dozen or so BBQ places that serve Hot Guts. They've been serving them / calling them that since the 1880s.
@Brad_Bane
4 жыл бұрын
Weird that I lived in Central Texas for 8 years and never heard that. Never heard one person or restaurant call them that. Oh, well, learn something new everyday.
@anton7246
3 жыл бұрын
Flip the hog casings inside out. Way easier to handle then.. when I soak them put out a whole Lemon cut in half. Makes the skins more flexible.
@germeister6917
4 жыл бұрын
They look like Italian sausages! Mmmm, buying those soon.
@Qlulu92
4 жыл бұрын
Always great!
@ikitclaw3299
4 жыл бұрын
This is one out of five sausages, Bop bop bop...bop bop
@iv8976
4 жыл бұрын
Looks delish! Approved by this Texan!
@vickifrakes2761
4 жыл бұрын
Those look delicious.
@scottjacoby2594
4 жыл бұрын
6:24 - advice I could have used back in college.
@xoLauren1985
4 жыл бұрын
Strange name 🤷🏼♀️ Cool video! 👌🏼 I was wondering the names of the meat grinder you where using? And sorry but I have to ask. Is the KFC video still coming? Or did you decide not to make another one? Love ❤️ your vids thx!
@MrOnihige
4 жыл бұрын
I would love to see you do a cheese filled sausage. They've always been a favourite of mine.
@MG3Angling
3 жыл бұрын
can you do a video on meat grinder cleaning and maintenance??
@anoopmuralidharan1651
4 жыл бұрын
That thumbnail is awesome!
@hatcherluke
4 жыл бұрын
Let’s sausage!
@drumdude10
4 жыл бұрын
Great video!
@ClubbingSealCub
4 жыл бұрын
Ordinary sausage crossover, maybe?
@jamestrucker2215
4 жыл бұрын
I live in Manitoba. I'm hoping to make dried Spanish chorizo. Amy chance you would be willing to do a" how to" episode on this. As well as where you ordered the culture from cuz I'm having a hard time finding it in Canada. Thanks love the stuff you do
@walterco7701
4 жыл бұрын
I'm with Julie. Not much for meat anyway, but that - nope, I couldn't just because of the name. I even had to skip to the end on this one, though I do that with most of the ones with raw meat. Yes, I'm that delicate. ;)
@thegreyknight237
4 жыл бұрын
Love the content, love the voice over keep doing you good sir :)
@michael19862008
4 жыл бұрын
Repping the CBC cap, nice lol. Love your content man.
@FPSCarrbrook
4 жыл бұрын
3... 2... 1... LET'S SAUSAAAGGGEEEEEE
@ethimself5064
4 жыл бұрын
What dd u use for an emulsifier in general? ya got me curious now. Great vid 👍👍
@epianguiano7880
2 жыл бұрын
09:04 Her smile after his statement.
@ronnieduran7799
2 жыл бұрын
The hot gut I buy in Smithville isn't smoked at all. We buy it raw and put it straight on the grill. Can you do that with this hot gut or do you have to smoke it?
@mary-catherinekunz6920
4 жыл бұрын
Thanks, Glen. I am going to try minus the jalapeños.
@peshgirl
4 жыл бұрын
7:27 Kitty!
@draskuul
4 жыл бұрын
Glen, which grinder (and stuffer) are you using, please? I'm looking to finally get one this year before deer season. Thanks!
@kvikende
4 жыл бұрын
Was just thinking perhaps the "guts" in the name was referring to the use of offal? In Norway we have a type of sausage which is traditionally made with offal. Basically, it is made out of meat, kidneys, tongue, lungs, stomach, heart, udder of whatever animal you have at hand (sheep, moose, cow, deer), and spiced with caraway, cloves, salt. It's then left to dry and ferment (the milk acid bacteria helps it preserve better). Using offal isn't as normal these days as it once was, though.
@movienerd202
4 жыл бұрын
What's it called?
@kvikende
4 жыл бұрын
@@movienerd202 "morrpølse", morr sausage. Found a recipe www.meatsandsausages.com/sausage-recipes/fermented/morrpolse
@MrAfrica1963
4 жыл бұрын
What about a sausage without any pork at all? Maybe using chicken, or turkey, or lamb or even beef? Or a combination of those meats? Would it be possible if you could plan one of those recipes? Thanks.
@jrhattenstein
2 жыл бұрын
Glenn I see you struggling with your casing if you put a few ml of water in and let it flow out as you are threading it on it will go much smoother
@ethimself5064
4 жыл бұрын
Have you ever used Alder embers? If not perhaps try some as wow, if there is Alder locally
@catshitonthecarpet8520
4 жыл бұрын
Is the tip of the horn sharp or “square” edged? It seems the tip should be nice an smooth/rounded.
@mauserthedoberman2165
4 жыл бұрын
When i have “hot guts” I usually paint things brown. 😆
@windbreaker246
3 жыл бұрын
You might want to check a channel called ordinary sausage.The man will sausage almost anything
@53Aubergine
4 жыл бұрын
Texan and haven’t heard of this. Is this Hot Links?
@Surlaan
4 жыл бұрын
Why not use natural collegen caseing? Way easier to use then natural and last pretty much forever.
@stan1036
4 жыл бұрын
Re: salt - maybe a dumb question but is the 30g of coarse salt in the spice mix the same salt as the 1.5% of meat/fat weight? (because I would expect a spice mix to have its own separate recipe with a predefined equilibrium etc)
@GlenAndFriendsCooking
4 жыл бұрын
All of the spices and salt are based on the weight of the meat/fat - but each can be tailored to your palate.
@stan1036
4 жыл бұрын
@@GlenAndFriendsCooking thank you!
@marilyn1228
4 жыл бұрын
Those sausages are very juicy. Could you use stock instead of water?
@bokkenka
4 жыл бұрын
Sure
@couldhaveseenit
4 жыл бұрын
Any update on the KFC recipe's?
@NorthshireGaming
4 жыл бұрын
I couldn't tell if the audio was just weird, or if the Peyote I took an hour ago had kicked in.
@nosaltiesandrooshere7488
4 жыл бұрын
👍 Sehr gut, danke!
@keithbrookshire
4 жыл бұрын
That's some good looking sausage. Can you provide a link for the measuring cup the water was in. It's very unique.
@peshgirl
4 жыл бұрын
I got one at Walmart... I thought it was Anchor but it mighty be another brand.
@lynnedunigan-little908
4 жыл бұрын
I am going to try this with 70/30 ground chuck.
@gmoops8986
4 жыл бұрын
Because the process creates heat, which is the enemy of fat in the grind. Why not use ice chips during the grind instead of cold water into the mix?
@caffeinepizza
4 жыл бұрын
I knew immediately after he said that what the comment section would be like. I am not disappointed.
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