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Chili Crisp Sausage | Celebrate Sausage S05E16



#celebratesausage

Today we are making the Chili Crisp Sausage

You can find a printable recipe here: https://twoguysandacooler.com/chili-crisp-sausage/

RULES TO ENTER The Sausage Maker’s Giveaway: ā–ŗ
1. Answer the following Trivia Question correctly: Why would you use The Sausage Maker’s High Temp Cheese in your sausage?
2. Head over to the following website to submit your answer: Https://sausagemaker.com/celebrate-sausage-month/ref/2guys/
3. If you answer the question correctly your name will be entered into the drawing.
4. WAYS TO INCREASE YOUR CHANCE OF WINNING – For each one of the following things that you do, you will add another entry into this giveaway. Subscribe to this channel, thumbs up this video, share this video, Comment on this video, Join the MakerHUB (the sausage maker’s Facebook group), and finally sign up for The Sausage Maker’s Newsletter.
5. Completing each one of the above-mentioned tasks will give you an additional entry for a total of 6 possible additional entries into this giveaway.
6. From the entries, one lucky winner will be drawn on November 1st at 1:00am EST.
7. You can find a complete list or rules regarding this giveaway here: https://tinyurl.com/485eehsr

Visit the Sausage Maker for all your sausage making supplies. Use this link for an automatic 10% off your order: http://tinyurl.com/56jppdur

Products used in this video:
Chili Crisp: https://amzn.to/3XYZXaW
Smokin-It Bella’s Cold Smoke Generator: https://amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): https://tinyurl.com/mrxbnwkw
Natual casings: https://tinyurl.com/bdfhrvdt
black kitchen gloves (SIZE M): https://amzn.to/3M4uAWn
Sausage Pricker: https://amzn.to/3jiIS5V
Kotai Chef Knife: https://tinyurl.com/49f4j348
Thermapen ONE (meat thermometer) – https://tinyurl.com/5n7y3xsk
Sausage Stuffers: https://tinyurl.com/4382vb4n
Meat Grinders: https://tinyurl.com/3b9feaah
Stuffing Horn Cleaner: https://tinyurl.com/3atajmzf
Butcher Twine & Dispenser: https://amzn.to/35QFhIa
Small accurate Scale for spices: https://tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): https://tinyurl.com/mr23dhsd
Custom Cutting Board: https://tinyurl.com/3ez3ww7f

Support the Channel with Patreon ā–ŗ https://www.patreon.com/2GuysandACooler
Become a Channel Member ā–ŗ https://tinyurl.com/yc6wjb3z
Merch ā–ŗ http://tee.pub/lic/3zErnsjr0RI
Reddit ā–ŗ https://www.reddit.com/r/twoguysandacooler/
Amazon Shop ā–ŗ https://www.amazon.com/shop/2guysacooler

ā–ŗOUTDOOR COOKERS
Smokin-It Bella’s Cold Smoke Generator: https://amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): https://tinyurl.com/mrxbnwkw
Kamado Ceramic Grill: https://grillagrills.pxf.io/AWaNGo
Brazilian Flame Rotisserie Grill: https://tinyurl.com/3b88c3yj
(Use the discount code: 2GUYS5OFF)

ā–ŗSAUSAGE & SALAMI STUFF WE USE
Grinder Knife and Plate Sharpening Kit: https://amzn.to/47GOCk5
High Temp Cheese: https://tinyurl.com/32t4kr8k
The Pepper Cannon: https://amzn.to/3TeO5R5
Insta Cure #1: https://tinyurl.com/34jy5utm
Insta Cure #2: https://tinyurl.com/3v94rdsc
Dextrose: https://amzn.to/3XM9kdA
Spanish Hot Paprika: https://amzn.to/3N2lt9l
Spanish Sweet Paprika: https://amzn.to/3XZpwtv
Calabrian Pepper Paste: http://tinyurl.com/ybsf4fxc
Calabrian Pepper Powder & Fennel Pollen: http://tinyurl.com/5274yc3t
Italian Sausage Pricker: http://tinyurl.com/muvbayt6
Fabric Lined Hog Bung: http://tinyurl.com/4a4bd3bn
Ph Meter by Apera Instruments: https://amzn.to/2A04Gll
Starter Cultures and Molds: https://tinyurl.com/3wdez46b
Hand held vac sealer: https://tinyurl.com/5cs77d2m
Salami Dry Curing Chamber: https://tinyurl.com/yajhua9z
Meat Slicer: https://amzn.to/31XV19q
Iodophor sanitizer: https://amzn.to/2Q9jFBM
Robot Coupe Food Processor (high end): https://amzn.to/3fmmEPm

If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: https://tinyurl.com/2p8jwy4k

Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric

(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

42 Comments

  1. I use this ingredient so often I have to buy multiple jars every time I go to the Asian market. So tasty!

  2. Hi Eric, Etienne here. I really enjoy your videos with these great sausage recipes. Once again mant thanks.

  3. Hey Eric, I'v used chili crisp in many Asian dishes and pastas. I'm looking forward to making a sausage with it.

  4. Thank you for sharing the sausage making techniques and it is good recipe for those who want to process meat into delicious sausage​​ and follow this recipeā¤ā¤ā¤

  5. I'll def be making this next weekend, but will try 10% because we all know Chili Crisp is God's gift to man! Lookout Texas Hot Links, there's a new player in town!

  6. Hey Eric. I have been using carrot fiber as a binder. What binder do you recommend? Thanks. We’re trying to do low carb.

  7. If you do not have a convection smoker would you still follow the internal temp regimen but expect it to take a lot longer, or would you recommend something different?

  8. Eric, can high temp.cheese be frozen? Purchase the 5 assorted sausage maker bundle. Worry, I won't use all 5 pounds

  9. This is a great looking sausage. This season of sausage making has been very interesting with the new sausages and their flavor profile.šŸ‘šŸ½

  10. Hi Eric, can you please tell me what kind of smoker would you recommend for someone just starting out with sausage making.Most of your good recipes and summer sausage use a smoker. Ā I am interested in something that holds between 30 and 50 pound capacity. I appreciate your taking time to answer me. Ā I am clueless and need guidance.I am so enjoying your Season 5 sausages.

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