BBQ with Franklin: Makin' Sausage
http://video.klru.tv/video/2365499902/ – Watch the full episode!!
Ever wanted to make your own sausage at home? Learn how Aaron Franklin makes sausage at home in this step by step video
source
http://video.klru.tv/video/2365499902/ – Watch the full episode!!
Ever wanted to make your own sausage at home? Learn how Aaron Franklin makes sausage at home in this step by step video
source
I know someone with some scales like that, doesnt use them for making sausage though..
Drug dealer scales. Nice.
In your book you indicate 3% beef heart. Beef heart is not available. What's the alternative?
Thanks
"ever wanted to make your own sausage at home?" Sucks to be you! You won't learn it here the amounts of the ingredients shall remain a mystery
Moist
Is there another video where he smokes them?
Chiiillllll brrrooooooo! Barista is the house lol
Yo I got that same scale to weight my weed
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…
July i Will from Brasil to austin to have this amazing barbecue
That scale
thank you thing
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.
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?
Liking the scale
"Wet the tube a little bit" that's what she said
Don't the cut bits open up?
Great herb ? scale
He definitely is no sausage maker LOL
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!
Favorite part he uses the scale to get exact amounts then spill some out while he is mixing up in the bowl.
Nice bro
Stop asking for exact measurements! He's not going to give y’all his patented recipe! You think he's stupid?
That digital scale seems a little suspect ? lol
He went to the corner store for that scale
This is my bbq guru
Okay…. sausages aren’t franklin’s thing. Hahaha.
Stop fucking calling unmodified salt kosher salt! It's fucking salt! Shut the fuck up retardation! you
Seth MacFarlane
''wetting the tube, you gotta spend some time getting it on there'' okaaay thanks i got it
tapshit
I wish you would make more vids
A true artist. The best BBQ I ever had at Franklin. There was so much going on in the combo I had. wish we had had something even close up here in the north.
You can send the quantities of the ingredients of this sausage recipe.
Brazil thanks