My latest creation! I’ve been thinking about how to take my beloved chili recipe and turn it into a juicy, delicious sausage. And in this video, I finally bring it to live. All the seasonings, spices, and flavors of my chili, packaged up in some amazing pork and beef bratwurst-style sausage links.
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Stuff used in this video:
LEM Sausage Stuffing Machine
https://amzn.to/4dlqwNh
Natural Hog Casings
https://amzn.to/3YspKcF
Charcoal Chimney
https://amzn.to/3NtoShV
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See my full Chili Sausage recipe here:
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00:00 – Intro
01:48 – Meat Mixture
04:06 – Sausage Stuffing
04:49 – Tasting
06:10 – Conclusion
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8 Comments
I like this idea. Started watching because it said Great Lakes, and being from Michigan, I wanted to support someone more regional, and you're original,šš¼šŗšøš» keep rocking itš¤š¼š„
Hi John. They look great, especially with the bun and Sour Cream. "IF" I could make them, I would have a ton of Potato, Chopped Egg, finely diced Onions with Mayo, Salad Cream (Heinz) and a sprinkling of Chives… (Potato salad)… Are you going to try Smoking them as well?
Nice Work. Looks Great. I see that you found the pork Package paper. Lol. I hope that you have a Great Thanksgiving.
#STAYSAFE
#PHILLYPHILLY šŗšø
I tried the Oscar Mayer brand chili cheese stuffed hotdogs over the summer. They actually weren't bad when dumping chili sauce and onion on top but stand alone was odd. These look better. Happy early Thanksgiving.āļøšŗšø
That looked delicious, John! Thank you.
Look very good and delicious
Looks great buddy. I wish I had a couple of them right now.
Based on the slice you squeezed in the video, it looks like your bind was a little loose and a bit crumbly! That is likely because of the acid in the tomato juice you used. You can offset that by adding a little Baking Soda. I have found that by doing that on a sausage you have added acidic ingredients to make the binding much better.