BBQ with Franklin: Makin' Sausage

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Ever wanted to make your own sausage at home? Learn how Aaron Franklin makes sausage at home in this step by step video

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34 replies
  1. tripack Onetooth
    tripack Onetooth says:

    I honestly prefer to encase my sausages with a sausage maker. Using the meat processor to encase them directly often makes the fat emulsifying and after the first 2-3 sausages, you end up with whitish unappetizing sausages…

  2. Vektorer
    Vektorer says:

    Some food for thought: Many do not know that pork casings should be cleaned prior to use. I have always cleaned my pork casings, inside & out. In a bowl the size of your green Pyrex, I fill half with cold water and the casings, then massage out ALL of the salt. Usually repeat twice. Then, from a faucet, I run about a quart of cold water thru the casing. The now ready-to-use cleaned casing goes into a bowl of fresh cold water til needed.

  3. George Konop
    George Konop says:

    Your videos have been very informative and have me wanting to try other things when smoking now. Question about the sausage. Mostly everything I've been reading says make sure you use a cure when smoking sausage or bad things may happen but you don't. Any reason for or against using a cure and should you use one to be on the safe side?

  4. Rob C
    Rob C says:

    lol, I was like 'let's watch this American dude making a sausage, sure it can be like ours', then he pulls out the Hungarian paprika haha. Respect, Sir!


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