Should you Prick your Sausage Casing

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Should you Prick your Sausage Casing | Beyond the Recipe

Рет қаралды 19,807

Күн бұрын

Today we are trying to determine if you should not prick or prick your sausage casing.
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Eric
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Пікірлер: 95

@2guysandacooler Жыл бұрын

The takeaway from this episode is this: When it comes to making sausage, technique is EVERYTHING. The techniques that you use to make sausage will 100% determine the outcome. If you are experiencing a greasy, crumbly, grainy, dry, chewy casing, sausage then you will want to work on improving the foundational techniques. We will be covering each technique in our upcoming Master Class, subscribe so you don't miss any episodes! BTW What sausage making myths would you like to see me cover next? Drop me a comment!

@HogMan2022 Жыл бұрын

Love your videos Sir! Thank you for sharing! I'm a newbie and have never made a sausage, but I just bought a nice grinder and the mixer and stuffer comes next month. I learn a lot from you and I'm looking forward to trying this! Thanks again! 🙋

@jonathangolan9619 Жыл бұрын

Love your vids! Video suggestion: Should sausages be poached on a low heat before they are grilled? Would that provide a juicier sausage?

@kevinlott9626 Жыл бұрын

Such an interesting and informative episode. Thanks so much, and I look forward to another episode..!!

@tonymorgan3526 Жыл бұрын

@@jonathangolan9619, yes mate, they will be far more succulent

@sabergermd Жыл бұрын

You are a very talented presenter! I started making my own sausage a year ago. Yours and Chud's BBQ videos got me started. Never going back to store bought.

@williammaxwell1919 6 ай бұрын

Interesting video, especially as you coherently articulate the arguments for pricking /not pricking and encourage the viewer to choose for themselves

@phillipcarroll6625 Жыл бұрын

Please do a binder vs no binder video!!

@TheCrunchbird 6 ай бұрын

Be sure to include Scott Rae's rusk.recipe, He has a KZfaq video that shows how to make it.

@markrobino6617 Жыл бұрын

Super juicy either way. Similar snap. Still pricking the air pockets, but not much more sounds good to me. The Science of Snap....yes please. Curious about sous vide with a hot smoke finish vs cold to hot smoke method.

@R1Kyle Жыл бұрын

I really tend to over stuff and I usually link while stuffing so I do not have casing bursts while linking after. As few pricks as required afterwards too. The point this video really proves is there is generally a lot of leeway when making sausage with many details, a few certain detains have less leeway but really not many of them are super crucial.

@pepperowl4034 Жыл бұрын

Hey, just found you guys. Not planning on making anything you do . But i am a chef and being oldschool i study everything that could pass the lips of anything. I love you two i will watch you mow your lawn.

@justinb8973 Жыл бұрын

Hey man, another great video absolutely love it keep them coming. I would love to see a video on different humidity levels in your smoker and see how it affects the cooking times.

@chrism.8105 Жыл бұрын

Freakin' Great! You covered so many bases. Your video will help so many be better sausage producers. I love all the "What if..." scenarios you openly discussed. Controlling the process and how to do it - you explained it all so well. High 5. Thank you.

@wemakeitlookeasy9070 Жыл бұрын

You're the man. Best sausage info on the internet, right here folks!

@scottx348 Жыл бұрын

Great content. I've always been on the never prick side. Now I know it's not that big of a deal

@victormaack2353 Жыл бұрын

Great video as usual Eric. Honestly I learned about pricking the sausage from watching your videos years ago. I was a little excessive in my first batches pricking everywhere. After years of watching and making many of your recipes, I have dialed it into a well stuffed sausage with minimal air pockets. And only pricking the few pockets I can visually see. Cheers

@vaazig Жыл бұрын

I don't have the time or freezer space to abandon purchased sausages altogether. But, what Erik has enabled me to do is to make sausages that are impossible to buy in my area, like the Chaurice that I use for gumbo. I'm not from the states, but I just love that dish, and the cousins jambalaya as well.

@tejasmoke9227 Жыл бұрын

You asked for video ideas and I have one for you. Poaching...yea or nay? I always finish my smoked sausage by poaching it in water that is about 165° F. I don't vac seal or anything and my target IT is 152° F. I know it definitely saves time, but I sometimes wonder if there is anything detrimental happening by doing it this way. Thanks for all the effort you put into your videos, I've learned a ton from them.

@nickfranklin1867 Жыл бұрын

A very interesting video! I've always wondered whether to prick or not to prick, other than air bubbles that is

@davidhalldurham Жыл бұрын

Excellent experiment! Thank you, Eric.

@2guysandacooler Жыл бұрын

Glad you liked it!

@toddstropicals Жыл бұрын

Thanks Eric, great video! I always learn something with all your videos. Happy Easter, we're doing lamb birria for today.

@markbox553 Жыл бұрын

I usually make 150# batches in a 6x8 foot old fashioned smoke house. Then vacuum pack and freeze. Would you think the pricked sausage would loose more moisture when poached or grilled at a later date? Thank you for the knowledge, sausage making runs deep in my family and I had never even heard of pricking until I got hooked on your channel. Thanks again MB

@thirstyworks1465 Жыл бұрын

Before watchin. I never prick.. Thank you for this research... On a cheap supermkt sausage I think it will make a difference. Great work

@ronniesuburban Жыл бұрын

Great, useful information, as usual. Thank you.

@jenniferbentley1148 2 ай бұрын

I am Jennifer and I don't prick my sausage I just wanted to know how to cook it thank you very much ❤😊

@miker648 Жыл бұрын

It would be interesting to see if you added "Rusk" to the meat mixture. like they do when making English Sausages if there would be a juicier sausage. Also, I would like to know if you have any videos on handling/stuffing. sheep casing? I have a very difficult time trying to open the sheep casing to get it placed on the stuffing tube.

@2guysandacooler Жыл бұрын

I'll get a video on the sheep casings up and running for you😉

@miker648 Жыл бұрын

@@2guysandacooler Thank You

@vaazig Жыл бұрын

That was me when I made droewors. It was hard.

@dislexicdadscooking Жыл бұрын

Always good content make per usual..definitely plain on doing a few sausage clips down the road

@MadPick Жыл бұрын

Another extremely helpful video. Thank you!

@onedelish Жыл бұрын

yummy

@Krillekris Жыл бұрын

This was very informative 🙂 Thanks for sharing

@2guysandacooler Жыл бұрын

Glad it was helpful!

@darrengartner5038 Жыл бұрын

Awesome video as always!!

@banhmiii964 Жыл бұрын

Love your technique explained videos ❤ Btw can you make a video about Сало? I've searched for the recipe but couldn't find it anywhere 😂

@cabighorse 10 ай бұрын

Do you have a playlist for “Beyond the Recipe “? Love this series

@2guysandacooler 10 ай бұрын

Yeah. I called it Sausage Making Master Class

@cabighorse 10 ай бұрын

@@2guysandacooler , lol. Odd I didn’t think to look for that. 🤣

@tonymorgan3526 Жыл бұрын

Great video, any one else feeling the pinch at the moment, in England every thing has gone up, don't know about the rest of the world but, it's far cheaper to buy sausages, than it is to make them, unless you go shooting of course, just saying guys!!

@user-dm9dp4yg2p 10 ай бұрын

Gday Eric, thanks for the Greta tips and keep the good work. Your presentations are informative and are nice and compact. Please help me with my next batch. I’m going to head down the path of adding binder, potato starch as you recommended and 10% ice water. My question is how much binder is required? I’m looking forward to hearing from you, and getting to work. Thanks

@handzeespit1712 Жыл бұрын

The lesson learned is if your a prick or not you’re still juicy inside 😉 love your Videos so informative and has changed my life in the kitchen and on the grill 👍👍 Handzees Pit 🍺

@scottbrasuell325 Жыл бұрын

How do different parts of the world approach this issue? Germany is known for sausage what do they do. Great job Eric, Thank you.

@sfinger Жыл бұрын

I'm not sure I can make a decision until I've seen 600-800 pricks. I need to know if that many pricks will leave me satisfied with the end result.

@2guysandacooler Жыл бұрын

🤣🤣

@JoseLopez-bt6bk Жыл бұрын

Thanks for the video

@harrybarker1408 Жыл бұрын

good vid dood!!!!

@diannasullivan3666 Жыл бұрын

How about making some cudighi sausage links. Interesting topic on "Pricking or not Pricking". Thank you.

@HogMan2022 Жыл бұрын

Great video!

@petertomasello6461 Жыл бұрын

Question when making dried sausage you pick the casing !! Do you have to pick them when they hang to dry ??

@merryhohoschlegel Жыл бұрын

845 degrees internal.....Around 5:55 MIN . .Thats what I call golden brown.😎 Lol. Love the show! J.S

@2guysandacooler Жыл бұрын

😂😂 Nice and Crispy!!!

@Cbbq Жыл бұрын

I would like to see some experiments using your kamado…. Goal…. What is the best way to smoke in a kamado? Multi stepping a kamado seems un practical to me, if you conclude that 150f for two hours and then finishing off at 200f might make sense. Going low and holding with a kamado is a problem based on my experiences . Hope this gives you some ideas

@stevenjohnson249 Жыл бұрын

I don't use iodized salt for fear of metallic taste but I've been told by some that it doesn't make a difference whether you use kosher salt or iodized table salt.

@josephmarciano4761 Жыл бұрын

I can definitely taste the difference between Iodized Table Salt and Diamond Crystal Flakes.

@stevenjohnson249 Жыл бұрын

@@josephmarciano4761 I think it could be great thing to discuss in a video.

@darrenfindlay3732 Жыл бұрын

Hi Eric , A question I have for you regarding if it's important to add pink curing salt 1st to sausage meat before adding the spices or not ??does the spices inhibit the cure bond to the meat ??

@stevewygonik 4 ай бұрын

I've tried the UK and the Netherlands for dried pig's blood ..none will ship to US. Do you know any US source ?? Thanks april 15 -24

@user-es1qn9vj7l 7 ай бұрын

How about traditional Greek leukoniko sausage?

@vaazig Жыл бұрын

After seeing some horrendous failures making morcilla on other channels, what about a recipe using sous vide for perfect results.

@Glatty56 Жыл бұрын

I thought I heard you say the recipe is in the description. Where?

@2guysandacooler Жыл бұрын

It is. Here it is again: Texas Hot Links Recipe: twoguysandacooler.com/texas-hot-links/

@Glatty56 Жыл бұрын

Thanks

@AttacMage Жыл бұрын

I am interested in how the ice water bath would affect their weight compared to immediately weighing after cooking. then again, I don't understand the reason behind the bath because I'm not familiar with sausage.

@gametyme610 Жыл бұрын

I would like to see a collaboration with you and the Sausage Sensei.

@davidwyatt6617 Жыл бұрын

Just did my first batch of sausage...about 4 lbs. I have a dedicated stuffer and had a heck of a time getting the casing on the horn. I bought the 32-38mm casings from the Sausage Maker and used my 3/4 inch SS horn. I rinsed and soaked the casings ahead of time. I wet the horn with water, I added water into the casing before putting it on the horn, but could barely move the casing at all...it was a bad experience and took about 15 minutes to get the casing on...what am I doing wrong? I had a couple of blowouts, but ultimately the sausage when cooked was great. Thanks.

@2guysandacooler Жыл бұрын

WOW, that sounds like an ordeal. Next time start by rinsing the casing, then fill it up with water like a balloon (this helps stretch it out), next place the casing in cool water and add 1/2 tsp of baking soda for every 2 cups of water that you use. Once the casing is soaking in the baking soda water (the baking soda makes it slippery), place it in the refrigerator overnight. I try to soak my casings for at least 12 hours before use. Sometimes it doesn't work out but the longer you can soak, the better the results you will have. When it comes time to stuff your sausage make sure the horn is just a tad bit smaller than the casing (the 3/4 inch is the most popular stuffing horn for most casings) place some of the baking soda water on the horn and fill the sausage casing with some of that same baking soda water. It should slide on effortless. If you feel the casing stick to the horn, don't force it. Remove the casing and add more water. Hope that helps

@davidwyatt6617 Жыл бұрын

@@2guysandacooler Thanks so much for the suggestions. One item to clarify...you first mention using baking POWDER...then the rest of the note refers to using baking SODA...should I use POWDER or SODA? Thanks again!

@2guysandacooler Жыл бұрын

@@davidwyatt6617 soda

@Jay-wu4xm Жыл бұрын

Oh snapage! Did he just go there?!

@user-zh2mb9xl6o Жыл бұрын

The experiment would have been better had you pricked one lot of sausage as you would normally & not excessively. Also the weights of the two batches should have been the same, this would have shown a much lower percentage loss than you got from the larger batch. Still enjoyed the video though, your enthusiasm shines through.

@2guysandacooler Жыл бұрын

Funny you should mention the pricking. In a completely different experiment (I did) I only pricked out the air pockets and the weight loss between the pricked and unpricked was practically identical. It was less than .3% difference. In this experiment I wanted to see if overpricking would in essence allow the fat to freely flow out (as claimed by the don't prick group). The 3% difference demonstrated that it's not the pricking that overtly causes the fat to flow out. It's the technique in how the sausage is made. A poorly made sausage that's pricked will leak out fat like a faucet and end up grainy, but then again, a poorly made sausage that's not pricked will be ultra greasy when you take a bit with a super chewy casing and a grainy texture as well. Isn't sausage making fascinating😁. In my spare time I'll run the test again to see if there's a difference in weight loss % if I start with 2 batches that are the exact same weight. Personally I don't think it makes a difference because we are only looking at the percentage based off the starting weigh. The 2 batches are technically not weighed against each other. So if I start with less, i of course will lose less weight but the percentage should be the same. It'll be an interesting test. As always. Thanks for the comment and the feedback😉

@lettuceprey23 Жыл бұрын

Do sausage casings go bad ? I've got some from 2 plus years ago well protected but are they still good or not

@2guysandacooler Жыл бұрын

Thay should still be good

@ToddIngham Жыл бұрын

how about an old recipe say minnonite sausage old way ( 15 lb pork shoulder double ground, 1 cup water, 2tsp cure, 1/2 tsp pepper, 1/4 cup salt, 1/2 tsp garlic.) vs. newer recipe with binder. let mw know because i would love to see where shared style has brought us to.

@user-wf9bh7yr5r Жыл бұрын

Could one season🐔 meat before grinding than grind meat

@2guysandacooler Жыл бұрын

Yes of course

@user-wf9bh7yr5r Жыл бұрын

Doing my first sausage to stuff what is a good seasoning to start with rusk binder going to use cream crackers an soda crackers cilantro parsley pink kocher salt accent salt black pepper butter milk powder sage paprika anies seeds how about caraway seeds thyme garlic onion powder celery seeds muster coriander seeds anything else to add

@williammaxwell1919 Жыл бұрын

The sausage I use is Kangaroo, which is a very low fat meat. So if you like fatty sausages this sausage isn't for you.

@2guysandacooler Жыл бұрын

Would that be called kanga bangas

@vaazig Жыл бұрын

@@2guysandacooler 🤭

@PowrAl Жыл бұрын

You smoked then and gave them a bath. The missing piece is how you cooked them thereafter. I presume you used cure #1 as you started very low. I will watch the recipe vid now.

@davidwyatt6617 Жыл бұрын

I see you seemed to rub some sort of "oil" onto the large o-ring at the top of your stuffer...what are you using there? Thanks.

@2guysandacooler Жыл бұрын

Yep. It's just a neutral oil. In my case it was sunflower but any vegetable oil will work

@marcelodim9762 Жыл бұрын

Argentinian blood sausages....

@Lettuce-and-Tomatoes Жыл бұрын

Does anyone sell sausage casing that doesn’t come from an animal that works well? I love sausage and I’d like to try to make it, but the idea of using intestines isn’t too pleasant. I pretend that the casing on store bought sausages is grown on trees. 😁

@2guysandacooler Жыл бұрын

I think the sausage maker has vegetarian casings on their website (tinyurl.com/32cswb6d) They also have collagen casings (tinyurl.com/mpbxcz57) in different sizes

@vaazig Жыл бұрын

What about making a sausage with as little meat as possible, without it being too obvious, to show us the dirty tricks of the industry.