I really want to thank you guys for the amazing job providing the best tips to make sausages, i'm pretty new in this and i learned so much specially in this channel, i already try this cajun recipe, Argentinian and colombian as well and the are amazing, i also started my sausage startup business and is going very good , thanks for the opportunity to learn and grow with your channel it's quite expensive for me to buy some products from your store because the shipping to canada it's pretty high and also some products are not allowed to import in canada ( non fat milk powder,) something that i can't get here or i didn't find it yet even i have a sausage supply store pretty close to my house , thanks again and you guys are helping me to save money to buy my first house thanks 😊😊

Love the back to back onion sausage recipes. A versatile ingredient that I hadn't considered using for sausages. This is another one I will be making.

The number of small tips that you add in these videos is incredible and so helpful to someone who is just starting in the sausage making world! Thank you!

Thanks, Eric. I'm probably one of a bunch of people who have been requesting a Cajun sausage, and boy, did you deliver!! Thanks so much!!!

As being Cajun as you can get . Yep born and raise on Avery Island, La. I have to say good job on the sausage making . I will throw you another way we eat fresh pork & green onion sausage. Rice and gravy !

I made these sausage twice and loved them and my son and grandchildren love them so much i can't keep them in the freezer and they want more of them. Thank you

Started curing meats about 5 months ago, and am now on my 6th recipe, all from your website. Thanks for all the great content.

Hi, as an ex-butcher from the UK this recipe is amazing. This is on my list as a must, the ingredients and spices are my kind of thing. I can’t believe you’ve not got more subscribers. Great video, content and information are spot on. Keeping up the good work 👏🏻👏🏻🍖🥓💥🍺

Thanks for clearing up the reason for drying out the sausage.

Lovely!

This is one of my favorites. Done it, smoked it, and is great. Have not been able to get them to not shrivel up, they shrivel up before I even get to put them in cold water. The flavor is wonderful, as the original recipe. Thanks

Every time I watch your videos my mouth waters. Thanks for all the knowledge.

Me encantan estas series, cada día aprendo algo nuevo

Best month of the year!

Well now I have to decide which onion sausage to do first. Both look fantastic. I really like how you did onion sausage recipes back to back two ways fresh and smoked. Another great video Eric. Cheers

Eric, you nailed this. I made it exactly as written and it turned out fantastic! The flavor, the heat, it's all there. I loved it so much that I am making your kielbasa recipe this weekend. Thanks so much for sharing!

We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter. 25 LB Electric Sausage Stuffer from The Sausage Maker: kzfaq.info/get/bejne/Zrloht2El86yaac.html In order to enter this final giveaway, you must go to the specified video link above. Good Luck.

mouthwatering. Cajun sausage looks juicy and good color!

LIQUID: For years I've been using Gin from the freezer. I figure the freezer is

Made the cajun green onion sausage. Used 35% venison. Cut the cayenne pepper down just a bit. Seemed like a lot of green onions at first but works. They are AMAZING!!!

Thank you for putting all your knowledge out there for us!!!!!! I can't tell you how much I appreciate your channel! Thanks again!

My family loves Cajun food … I’m gonna surprise them this weekend with some green onion sausage … Thanks guys

In Europe, sausages are so popular. Italian sausages, German sausages, Polish sausages, Spanish Chorizo, you name it.

Andoullie is great in cornbread dressing! Used it at Thanksgiving, and stuffing quail. Serve with port wine cranberry sauce. Transition from contemporary to modern .believe me, you won't be disappointed!

Outstanding, another one I'm going to have to try.

Love the onion tops. I cut them all summer from the garden and use them in all sorts of dishes. I can add sausage to the list now.

Have you ever made a lamb sausage? My Sicilian grandfather, straight from the old country to the Bronx, use to make a fresh lamb sausage. It was like 75/25 with beef fat. He put fresh minced garlic, fresh peperment, fresh parsley, fresh Basel, Sicilian Med.Sea salt, (of course), a little Chianti, small amount of dark brown sugar and crushed red pepper flakes, and cracked black pepper. He put them in pork casings because the lamb casings were two small. All by hand in a small kitchen in a Bronx brownstone. It was some of the best food I've ever eaten. He served it with homemade linguine in a white wine cream sause.with frech grated Romono and a glass of the same Chianti.

Great video, now to add this recipe to my collection and make.

This sounds awesome! Love me some Cajun cooking!! Never thought about making something like this.

What a great recipe, I’m definitely printing this off, as soon as I have some room in my freezer I’m making this one for sure, thanks for sharing your Cajun heritage with us, god bless brother. 🇮🇹😎🇮🇹

Added some dehydrated celery, jalapeño in place of the cayenne… might give it a try, worked out very nice for me!

I love spicy and this looks and sounds amazing! I will be giving this a try!

We stuff mushrooms caps with this sausage and toss them on the grill (meat side down first) Cousin likes to slather with BBQ sauce to finish. Yummy appetizer!

Thank you for another great video Eric. The content you put out has been a great help in my sausage making journey. I look forward to every new video of Celebrate Sausage season 4!

What a great looking sausage, and pretty straight forward and versatile

We love cajun too!

These sausage series are definitely interesting recipes but this one is a must try!

Awesome video, you've definitely helped me understand sausage making, love how you've broken it done with basic stuff like stuffer and mixer, and grinder, as most of us just have that, but definitely agree that everyone should at least have a dedicated stuffer so much easier

So happy to have another onion sausage recipe.

Looks delirious, will have to make it too.

Love this recipe

Sounds like a good sausage to try. Thanks

I make Boudin using your recipe and my family really enjoys it, can't wait to try this one.

ok so sausage week is going to be lit this year.

Looks great. Thanks for the video.

Love all of your recipes - trying to work my way through them all!

Have to try this one.

Another one i need to try! ❤

I like how your Cajun accent comes out a little bit when making a Cajun sausage. 😂

Thank You. Simply topped on Mac and Cheese! God Bless and stay safe.

Just made these over the weekend using this video and recipe. Except I ground up chicken thighs instead. Mannnnnn were they great. Thanks for these videos man!

Looks delicious.

I am from the Lake Charles area and i have never heard of this sausage. Will have to try this one day.

great recipe the weekend is saved .Peter from Sweden

This sausage looks really good I am going to try it Thank you.

Another great addition to the to-do list!!

Nice one Eric 😋 Thanks for explaining in metric man👌

Love it

love it

Amazing

At about 10:32 you started to go full on Cajun Looziana with your description! Love it!!!

great looking recipe Eric we dont see some of these up here in alberta gonna have to try some of these out thanks for the video

I will have to look for (or make my own) Green Onion Sausage. Looks delicious.

Looks very good!

Looks great

I tried the andouille and chaurice sausage that you did previously and they were amazing. I can't wait to try this one. Again; thank you!

I love cajun so this is a definite to try.

Hi Eric, I will make this sausage. looks yummy.

Nice gotta try it!

Always looking for more cajun recipes from Eric! I make the Andouille several times a year up here in Michigan. Boudin is one of my surprise favorites as well.

Oh my goodness Eric! The meat, the spices, the green onion….. your accent! All point me to the fact that I’m going to HAVE to make this sausage very soon!!!

Just made another 25#. My favorite recipe.

Love it! Thanks for all your great videos!

Another wonderful sausage to add to the to make list. Keep up the great work.

This sausage looks delicious. Thanks for the video. Can’t wait to try it!

Thanks for sharing must try 👍

Definitely going to try this one out, thank you for sharing recipes

amazing

Looks really good...

This looks excellent, can't wait to try

Looks great as usual. This is one I'm definitely going to try myself.

Great recipes, keep them coming. Thanks

Never heard of this one, I'll have to give it a try soon as it's snowing here already and my MasterBuilt doesn't work so well in the cold.

I wish I knew half of what you know concerning sausage. Great recipes.

really sounds like a great recipe. Love your videos

I have to say, I have been waiting a long time for this one. Eric I thought this would have been an early sausage for you, due to where you live. My apologies for my erroneous thinking. Definitely making some this weekend. Keep ‘em coming.

Spicy sausage is really good in potato leek soup. Not really a cajun combo, but I recommend giving it a try. I frequently do an andouille to go with it. But this looks good also. The green onions to go with the leeks. I have done a bunch of Eric's recipes and really like them. Found him from previous year's celebrate sausage.

I'll be trying this one in the spring when I have green onions available!

I think your accent was more Charleston than Cajun, but the sausage looked mighty fine!

This looks and sounds delicious, and I cant wait to give it a go

Ok I've got to make this sausage, it would go great in my Red Beans and rice. Thanks.

Those look absolutely delicious

We like spicy. Will have to give this one a try. Thanks for the recipe.

Looks amazing, I do love onions!

That looks delicious! I'm going to have to try this one.

...man, I gotta make some o these.... AYYYEEE EEEEE!

Loving all your excellent knowledge on all things sausage. A question - why do you choose one binder over another - Non fat milk powder or potato starch etc and why do you need to use a binder, just for retaining moisture?

I love cutting veg into chunks and roasting along with slices of chorizo as well as a prawn and chorizo gumbo. It looks like this sausage recipe would bring both dishes to the next level. I also always love natural casings, everything I've had success with has always been hog casings, tried sheep once and I'd always ended up having multiple blow-outs. I live in Canberra, Australia, and the hardest ingredient trying to get my hands on is pork back fat, even at the food markets. Most butchers will say they use it all themselves for sausages and terrines. How easy is it in your region of the USA to get your hands on it? I make my own black pudding and the one ingredient I thought would be the hardest to obtain was the pig's blood, but I was able to easily get dehydrated pig's blood from the UK. So the hardest ingredient to source is back fat, and you know how important those small cubes of blanched back fat is to black pudding. Love your channel, especially Sausage Month

Gotta give this a try, thank you

The best food ive ever eaten was in new orleans. I lived there 45 years ago. And ive lived all over america. And the men cook as good as the women. Damn, now im hungry.