How to Make Delicious Homemade Barbecue Sausage

🌭Choosing the right meat and fat ratio is crucial for making quality homemade barbecue sausage.

🧂Adding the right amount of salt and pink curing salt ensures proper seasoning and safety during cold smoking.

🌶️Adding spices like garlic powder, mustard powder, black pepper, cayenne pepper, and paprika enhances the flavor of the sausage.

🥩Pork shoulder is a great choice for making sausage due to its marbling and fat content.

🏡Making sausage at home allows you to control the ingredients and create customized flavors.

Can I use different types of meat for the sausage?

—Yes, you can use chicken, beef, or a combination of proteins with any flavor profile you desire.

What is the ideal salt content for the sausage?

—A general rule of thumb is 1.5-2% of salt by weight of meat and fat. Adjust the percentage based on your preference and other salty ingredients.

Can I use fresh garlic instead of garlic powder?

—While fresh garlic can be used, it is recommended to use granulated garlic for consistent flavor distribution. Fresh garlic may be too harsh and unevenly distributed.

What casing should I use for the sausage?

—All-natural hog casings are commonly used for homemade sausage. Soak them in water to remove the salt and make them pliable before stuffing.

How should I cook the sausage?

—You can grill, smoke, or pan-fry the sausage until cooked through. Make sure it reaches an internal temperature of 160°F for food safety.

00:00Introduction and overview of making homemade barbecue sausage

02:12Choosing the right meat and fat ratio for the sausage

04:48Adding and mixing the seasonings for flavor

09:20Grinding the meat and preparing for stuffing

10:59Stuffing the meat into natural hog casings to create sausage links

11:29Final tips and cooking recommendations for the sausage