🌭The SPG sausage recipe is simple and uses basic ingredients like salt, pepper, and garlic.
🥩Choosing the right meat, like brisket, is essential for making delicious sausages.
🌶️You can customize your SPG sausages by adding ingredients like jalapenos or cheese.
👨🍳Proper grinding and mixing techniques are crucial for achieving the ideal sausage texture and consistency.
🔥Smoking the sausages at 150 degrees Fahrenheit gives them a perfect juicy and smoky flavor.
What is SPG sausage?
—SPG sausage stands for Salt, Pepper, and Garlic sausage. It's a classic sausage recipe that uses these three ingredients as the base for flavor.
Can I use a different type of meat instead of brisket?
—While brisket is commonly used for SPG sausages, you can experiment with other types of meat like pork or chicken to create your own unique flavors.
Can I add other spices and seasonings to the sausage mixture?
—Absolutely! The SPG recipe is a great starting point, but you can add additional spices and seasonings to customize the flavor of your sausages.
Do I need special equipment to make SPG sausages?
—Having a meat grinder and a sausage stuffer will make the process easier, but it's possible to make sausages without them. You can ask your local butcher to grind the meat for you, and then hand-form the sausages.
How long should I smoke the sausages?
—For SPG sausages, smoking them at 150 degrees Fahrenheit for 1-2 hours should be sufficient to achieve a delicious smoky flavor. However, you can adjust the smoking time to your preferred level of smokiness.
00:00Introduction and welcome back to the channel. This video is dedicated to making SPG sausages and is perfect for anyone who wants to try making sausages at home.
02:35Explaining the ingredients needed for the sausage, including brisket, salt, pepper, granulated garlic, and non-fat dry milk powder. The purpose and benefits of each ingredient are also briefly explained.
05:53Trimming the brisket and calculating the meat to fat ratio to ensure the perfect balance for the sausages. Detailed instructions for cutting the meat into cubes for grinding are provided.
09:32Grinding the meat using a meat grinder and choosing the appropriate die size to achieve the desired texture. Explaining the importance of protein extraction and why it is necessary to achieve a sticky consistency.
11:46Stuffing the sausages into casings and linking them together to obtain individual sausages. Mentioning the different options for casings and where to source them.
12:56Preparing the sausages for smoking by letting the casings dry for approximately 1-2 hours. Introducing the Yoder Frontiersman smoker and the type of wood, Texas Post Oak, used for smoking.
