🌭Mixing half beef and half pork gives the sausage a perfect balance of flavors.
🌶️Add mustard seeds for an extra pop of flavor.
🧊To keep the meat cold while grinding, freeze the grinder parts before starting.
🧂The seasoning used in this video is German-style smoked sausage seasoning with cure.
🧑🍳Mix the seasoning into the meat before grinding for easier and thorough mixing.
Can I use other types of meat for making sausage?
—Yes, you can experiment with different meat combinations, such as chicken, turkey, or lamb.
Do I need to add cure when making sausage?
—If you plan to smoke the sausage, it is recommended to add cure to prevent bacterial growth during the smoking process.
Can I add vegetables or cheese to the sausage?
—Yes, you can add jalapenos, cheese, or other ingredients to customize your sausage.
Do I need a special grinder to make sausage?
—A dedicated meat grinder is preferable for making sausage, as it allows for better consistency and control.
How long can I store homemade sausage?
—Properly stored, homemade sausage can be kept in the refrigerator for 1-2 days, or frozen for up to 3 months.
00:06Brandon Cruz introduces the topic of making sausage at home and shares his experience.
00:25He explains the meat mixture used, which is half beef and half pork.
02:08Brandon demonstrates mixing the meat and seasoning.
03:00He emphasizes the importance of adding cure for smoked sausage.
05:25Brandon discusses the addition of mustard seeds for extra flavor.
09:45He shows the grinding process using a dedicated grinder and explains the benefits of prepping grinder parts in the freezer.
11:48Brandon easily cleans the grinder by feeding ice through it.
13:28He demonstrates the first grind of the sausage mixture and explains the process for a double grind.
15:38Brandon prepares the casings by rinsing and soaking them in water.
