Technique is everything in sausage making. It's not very difficult, but you simply cannot rush the process. There are shortcuts to everything in life and sometimes the differences are minimal. Making high quality sausage in not one of them. Keeping the meat very cold at all stages, flushing the cases and letting them soak, letting a pellicle form overnight before smoking, etc. all take time. You did a great job (as always) conveying this. Great vid.

The thoroughness of your presentation is a total reflection to your passion for the art. You are a Culinary Educator par excellence. Thank you

My brother and I have been making sausage for over 50 years and I'm still learning little tips on how to improve our game. Thanks for all you do! I keep hearing about these Texas Hot Links, definitely going to have to give them a go next time we make our smoked kobas.

What a brilliant video. No kidding. Sharp and polished...mastery of the medium. Especially appreciated the visual instruction during the stuffing process.

Lived in SE Alaska for 15 yrs and the wife was working for a Salmon Fishing Charter & Smokehouse down on the Ore Coast when I met her. The Salmon fishing in AK is World Class and we always had fresh caught Salmon to enjoy. I guess where I'm going w/ this is while the best Smoked Salmon cures & smoke methods are the simplest, you really need to adhere to some particular steps and methods during the brining & smoking process to get a quality product. Anyways, I've never made my own sausage but after seeing your methods, tips & recipe's, it's gonna happen. Just want to say Well Done and Thanks for sharing your knowledge expertise on the subject, it gives me the confidence to try this out! 👍

Perfect instruction. For years I've been trying to get that snap and this works everytime.

Good morning Eric Great video , very informative. I have used your casing soaking with baking soda after a through flush works fantastic, This makes a great video for newbies and seasoned home sausage makers, excellent content as usual from start to finish. Thanks again and have a great day

I'm so glad Michael Scott found his passion after leaving Dunder Mifflin. Haha, for real though I am learning so much through this channel. Thank you so much!

Thanks Eric! Great instructive video. I'll try baking soda to improve snap. 👍👍

Thank you for this, you have a real gift for explaining everything clearly and logically. I have been making boerewors (I'm South African) and sausage for about 10 years now, and I can't believe how much I have learned from your channel. It's now my new go-to binge watch, on KZfaq. Please keep them coming.

I don't know how i miss this video. But glad you made it. 👍🏽👍🏽

Ok, I made some close to phenomenal sausage last week, a little looser than I wanted, but I'm getting there. So I used vinegar to the casings for a couple of hours with the casings. Have you seen any difference instead of baking soda? Thank you again for all the time you put in these videos, it really shows!! ❤

Excellent video as always, some great tips! If anyone follows your steps here like I do you will be amazed.

Thank you for explaining how to do it correctly. I hope someday to be the best sausage maker in my area. Stay blessed!

17:15 One of the BEST TIPS for any cased meat. No matter how careful you are, how much you do everything right, it's almost impossible to keep rendered fat from pooling between the casing and sausage. (especially smaller stuff like pepperoni and pepper sticks) It's easier if you hang your links, because the fat will pool at one end, but if not? Leaving places for the fat to drip out makes perfect sense. This is something I learned the hard way after several disappointing batches of pepper sticks. _Using collagen casings, I was about to give pepper sticks up all together because of the loose fat filled casings!_

Yet another great video. Thank you for what you do it helps all of us be better at the craft.

Excellent video, Eric. Lots of great information.

Another great video Eric. This is the one I've been waiting for. I have a problem when I smoke sausages. The taste is great but the casing is like leather. I'll try the tips from this video to hopefully get that snappy bite. Thank you.

Woohoo! I needed this in depth tutorial, Mr. You're the best! 😊

Thanks for your video! Your tips have brought my sausage making skills to the next level. Your whole series is awesome.

Best info Ive ever found on this subject. Easy to follow and plenty of details. Thanks

Thanks, great video, packed with quality knowledge! 😄

Such a great video! I've been having the hardest time with my textures; sometimes they turn out, sometimes they don’t, and I couldn't figure out why until now! I believe this video answered all my questions!

Looks amazing brother. Going to make these.👍😎

I've been getting too much condensation in the electric smoker, and having rubbery casings. Watched your video again and it just reminds me why im getting the results im having. Thank you again for your content 😊

Another fantastic video, Eric. Thank you!

Fantastic Eric, been waiting for this since your "are you wasting curing salts" video.

Another great informative video

Great video! Would love to see a video on how you handle cleaning your equipment. Especially interested in larger items like the grinder, stuffer and mixer.

Thank you for sharing your knowledge and experience!

Excellent thank you

You just taught an old dog, new tricks.. I need to try the baking soda trick but a good casings in more important.. You get what you pay for.. Thank You!!

Or? You can leaved the finished sausage in the hot sun for a day or two. 😂 Thanks for the video Eric! Good topic.

Excellent video ! Couldn't wait to give it a thumbs up.

Eric, another great tip on the casings, I like baking soda and water idea, going make this recipe this weekend. Thank you!!!

Another great and very informative video Eric thanks. Question is seeing as how you have already smoked those incredibly yummy looking sausages is it really necessary to re-heat before trying? I personally sometimes enjoy eating them cold! Keep up the great videos amd thanks agian 😊

Great info. My first batch was snappy but tough. Almost to the point they weren't fun to eat. I see from the video several places I could have done things differently with prepping the casings. Thank you!

Invaluable in depth information, thank you.

What does your sausage snap game look like?

Great Video, thanks for sharing..

I have recently discovered your channel and are wondering where is the other guy and the cooler?

as always you are a wealth of information and delivered in an easy to understand way .. great stuff

Wow!!! Did I learn a lot from this video or what??? This is a fantastic video that is packed full of facts and tips. Your videos keep upping my game.

Love your channel. I’m learning to start making sausages and fermented meats. I’m also a recent subscriber. I do wonder how you stay fit with all the sausage you’re eating! Please give us your tips. 😂

I have made a bit of sausage in my years and you had a few good tips that I will use when I make more. Unfortunately I have to wait till late October cause it's just to dam hot in Vegas right now to run a cold smoke. The heat is to great outside the smoker. thanks for the great vid!

Wow!! Such a great video, very informative and easy to follow Thank you so very much 🙏🙏

Nice job looks delicious

I’ve seen some sites recommend adding vinegar - which seems the opposite of baking soda? What are your thoughts?

Great video. I've always wonder how much of the snap comes from the casing. Can it be as good if it was non natural casing?

Wow, you make the best how-to videos, great teacher thank you.

Excellent video!!! I love listening to you,,, Thanks so much for sharing these very instructive videos,,, 👏😉

Great vid and nice tips - thanks- I guess if you don't hv a grinder - you could buy store bought minced meat / add the spices etc and stuff it - would there be a particular type of grind needed ( eg extra fine or a bit coarse) ?

Thanks for the tips. What’s the best way to cut/separate uncooked links? With smoked sausage I have had no problem snipping the links, but when separating uncooked ones, I’ve found that the casings sometimes tear easily.

Thanks! Love your videos, you're a awesome teacher

Fantastic, thanks mate.

I would like to make sausage to take on vacation. My question, at what point could I vac seal and freeze?

Ty sir for supper explaining A2Z speaking to n understanding sausage recipe excellent ending supper results I'm pleased n happy watching ur post from TANGA Tanzania WOW.

Can you use a Pit barrel cooker/smoker to cook the sausage?

I totally have a question about casings. I have bought from our closest outdoor store as well as from LEM, semi local butchers, etc. How long do salted unwashed in the bag casings last? These don't smell bad and I bought them about this time last year. I did purchase the ones in question from a good processor. Not sure exactly from where they originated. You're the best! Thank you!!

Eric I can see in the video there is not chuck in the meat mix only pork shoulder and pork fat, and in the recipe described a percentage of chuck as a mix of pork and beef, what do you recommend most.

Just wondering, any difference between smoked vs fresh to obtain the same snap?

This is such a helpful video, thanks for making this Eric, soaking the casings in water and baking soda is an awesome tip, I always seem to have an issue with my casings sticking to the horn, I find when they slide smoothly, I have way better results in every way. Question: what if I’m making something like Italian sausage, where it’s not going into the smoker, will cooking them slower help with a good snap? I usually cook them under the broiler, so I would imagine I’d have to turn them more, correct? I really love what you do, you are definitely the master at this stuff. Thanks again Eric. 🇮🇹😎🇮🇹

Do you and your family eat all of the sausage you make? Do you sell it? Give it away to your community?

Τέλειος Άριστα και στην καθαριότητα και στην παρασκευή και στον τρόπο διδασκαλίας απίστευτος Τώρα μετά από αυτό θα μπορώ να γευτώ τα αρμένικα κεμπάπ σε λουκάνικο Λαχταράω πραγματικά να δω πως θα είναι

Great video and great information

What is the process if you are doing a fresh uncooked sausage that will be frozen right after stuffing and cooked on the grill from raw?

At what temp do I smoke for and about how long?

Possibly a dumb question I apologize. But can a person use lard, or bacon fat to bring up the fat content in leaner cuts of meat?

hickory and pecan are the same wood!! 😊

so, are you saying the more binder you use, the more water you should use. so a 4% binder would be a 10% water??

an average weight is 4 links to 1 pound!! i like a fatter link and a longer one, 3 to a pound!!

I want to make Russian sausages.The recipe suggested that I dip the Russians into 70deg C DIRECTLY AFTER SMOKE PROCESS.

At what point / temperature is this finished?

nice! great as always. one question here. is it possible to get a good snap with a collagen casing?

You mentioned adding egg as a binder. How would I know how many eggs to add?

What was the length of 1/5 th of that whole sausage casing? Just curious so i can measure it out for portions next time. Always wondered how long a whole casing was... 😂 Never ending basically

Hello. I recently purchased some Publix hot Italian sausage. They looked fine but after cooking them the casings were so chewy and rubbery they were almost inedible. Is there a way this can be avoided short of removing the casing?

Bom dis🌻🇧🇷 Essa receita é muito parecida com a receita da linguiça portuguesa chamada, farinheira, deliciosa! Você é um grande mestre! Por favor, fale mais devagar, assim posso perceber melhor todos os detalhes. Eu gostaria de compartilhar um maravilhoso pão, frito por minha mãe, para você consumir com as maravilhas que você faz... Se você estivesse no Brasil enviaria.

This is a great video, I've been buying pre-tubed casings from the sausage maker. Should I stop and start buying the casings loose?

Absolutely loved your Video. Was looking for something very much on these lines. Thank you. One question though. What percentage should the binder be???

Eric, regarding the liquid amount. When you say 5%, is that by weight or fluid oz? Thanks!!

I do the same thing when I'm playing with my sausage

Thank goodness this isn't another sildenafil citrate plug. ☝🏿👨🏿👍🏿

how do you separate into single links so they dont leak out anything when you cook them

Hell yeah!

Need to dry it if it’s not a smoked sausage and it’s a fresh sausage ?

I'm using beef casing, how to make them tender

With a 32 grinder, why do you cut the meat so small before grinding?

Do you recommend stainless horns over plastic?

My girl and I can’t eat sausage, as 99% of store bought sausage has a nasty chewy casing, any casing that is NOT chewy?

Hey Eric. I have a Bella Cold smoker and a Smokin it smoker 3d. I don’t want to over smoke my sausage. How high are you setting you smoker blower ? I have over smoked a few times and sausage came out bitter. Your recipe says smoke six hours. I’m thinking 1 hour. Any help would be appreciated. Thanks.

I am about to make my 1st cased sausage but bought collagen casings. Will this ruin my chances for the SNAP?

Not sure if this video is still being monitored but I have been posching the sausages after cold smoking in my Kamado using an Amzn tube and getting good results but losing smoke flavor. I have been cold smoking for 4 hours. Should I make it 6? If I put it in the oven to finish should I put a water pan to increase the humidity?

Hey Sir!! Really enjoy your videos. I recently made 25lbs of venison smoked sausage. I followed the steps in this video as far as preparation to a T. The cook was the only thing different. I use a 250 gallon vertical smoker I built to hang and smoke the sausage in my. Everything was perfect except the casing was real tough like leather tough. Very unpleasant to chew. I smoked them at 150 degrees till an internal temperature of 155. I don’t want this to happen again. You can still eat the sausage if you peel the casings off which sucks by the way😂 any tips on what to do for better casings. Thanks

Sir, is that possible to make snappy chicken sausage? I tried to make it with chicken breast and egg white. But it is not as good as i want like what i bought on the store. Any help?

must be a small bun !!😊

How long do you let the sausages bloom after you take them out of the ice bath?

How accurately can you control the temperature in your Smokin-it smoker. +\-

Maybe I missed it, but how do you dry a non cured sausage, keeping the danger zone to 2 hrs?

What kind of liquid was that in your bowl? It looks like beer.