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Пікірлер
@adenwellsmith6908 3 күн бұрын
Very good. I do like it that you left a good covering of fat.
@phoenixkitchen 3 күн бұрын
@@adenwellsmith6908 Thanks! That fat makes a big difference. 😁
@joesmith7427 5 күн бұрын
Where is the recipe ?? Tell us about how much spice??
@phoenixkitchen 5 күн бұрын
The recipie for the sausage is in the description. For the dish featured, I use 1 sausage, 1 onion, 1 bell pepper, and 1 can of potatoes. Slice everything up and saute it all together with salt, pepper, and garlic to taste.
@joesmith7427 5 күн бұрын
Morton 's tender quick is .5% sodium nitite And .5% sodium nitrate. The rest is salt. It works well when making corned beef and pastrami .
@KentBDouglas92 6 күн бұрын
Sign me up!!!
@Blutteufel 7 күн бұрын
This is a war crime.
@peteranserin3708 7 күн бұрын
One of those 'it looks like s**t but tastes great'?
@phoenixkitchen 7 күн бұрын
@@peteranserin3708 It tastes great, and while I admit they aren't my best looking, they aren't quite as far down as you mentioned 😉. Full disclosure, I made 4 different varieties in one day, and this was the last one. I kind of moved from caring to hurry up and finish. 😁
@cydrych 8 күн бұрын
I have to be honest I’m surprised at the bind you got. Have you seen Chud’s and Two guys videos about Pineapple sausages? Brad at Chud’s had all kinds of problems with bind and texture until he figured out to cook the pineapple first. Eric at Two Guys and a Cooler grilled his pineapple because he said it had to be done or you’ll get the issues Brad had. Looks like you didn’t have any problems.
@phoenixkitchen 8 күн бұрын
@@cydrych Honestly, I learned to make sausages from Brad's videos. I use his ratios as a start point for my recipes, then get creative from there. I just learned from his mistakes. 😁
@cydrych 8 күн бұрын
@@phoenixkitchen same. Those two channels are what got me going.
@joecaraco7503 12 күн бұрын
It looks so delicious! I am tempted to give it a try. 😊
@phoenixkitchen 12 күн бұрын
@@joecaraco7503 You should absolutely try it! 😁
@LittleBearBBQ_Food_Original 14 күн бұрын
Absolutely Stunning!!! It's such a rewarding "hobby"; Charcuterie.
@adnacraigo6590 15 күн бұрын
We have a local supermarket that will order you a green (fresh) ham and you can pick it up the next day. They usually keep one or two in stock near Thanksgiving and Christmas holidays in upstate South Carolina.
@phoenixkitchen 15 күн бұрын
@@adnacraigo6590 That's amazing! In my area, Kroger has a monopoly, and they won't do anything for you.
@adnacraigo6590 15 күн бұрын
@@phoenixkitchen This one is from North Caroline.....Ingles.
@CrimeVid 19 күн бұрын
In your thumbnail it looks nothing like black forest bacon as I know it. I do know that if it does not smell as if it was smoked over a coal fire, it is not Schwarzwalder Schinken.
@phoenixkitchen 19 күн бұрын
Assuming your in Germany, or at least Europe, you are probably familiar with it being crafted from the shoulder or belly. This was done with the ham roast (rear hip area). It definitely has a nice smoke smell and flavor. Any chance you could post a picture of what you're familiar with? I would love to learn the differences.
@bigbankhank9337 21 күн бұрын
Fantastic!!!
@feriqueshortte1844 22 күн бұрын
Wow!!! Absolutely amazing. I'm gonna start the process over the weekend.
@natalielambert703 23 күн бұрын
that looks wonderful! I’m going to have to try this with some of our pork- we bought three feeders from Middendorf farm and have been really happy with the quality of pork. Thanks for the recipe and how to !
@phoenixkitchen 23 күн бұрын
Thanks!
@joesmith7427 Ай бұрын
HOW MUCH OF EACH?? WHATS THE SECRET??
@phoenixkitchen Ай бұрын
The recipie for the sausage is in the description. For the dish featured, I use 1 sausage, 1 onion, 1 bell pepper, and 1 can of potatoes. Slice everything up and saute it all together with salt, pepper, and garlic to taste.
@cydrych Ай бұрын
Great idea.
@cydrych Ай бұрын
Looks good.
@KAT-pi3pk Ай бұрын
Have you ever tried using the pickled Jalapenos that come in the jar? Just wondering if that would give a smoother heat to the sausage.
@phoenixkitchen Ай бұрын
I have not. My dirty secret, I'm not a fan of pickled foods. I'm sure they would work, though. Thinking about it, for fans of pickled foods, we could probably do a sausage with pickled jalapenos, pickled onions, etc. Sort of like a pickled loaf sausage. 😁
@wakeuptoBlessings Ай бұрын
Bs video. I know how to grind and stuff. What I didn’t learn is how you used the peach cobbler?
@phoenixkitchen Ай бұрын
The peach cobbler filling goes into the sausage. The sauce is used for the liquid and the peaches are mixed into the sausage meat.
@BigWood76 Ай бұрын
Looks tasty! Is this something you would normally find in the south? I been kicking around an idea of apple pie pulled pork or using it as a glaze for ribs. I love the classics but like to experiment as well. Thanks for the recipe and video.
@phoenixkitchen Ай бұрын
It's not something you'd normally find. I just like to experiment. I do apple pie and pumpkin pie pulled pork and ribs in the fall. Incredible flavors. Pork is so versatile for flavor profiles.
@BigWood76 Ай бұрын
I’m pretty sure that the people who say they don’t like lamb, have never prepared it right. Excellent video!
@phoenixkitchen Ай бұрын
I agree!
@cydrych Ай бұрын
Short, sweet and to the point. Great video.
@garlicmayo_ Ай бұрын
recipe?
@phoenixkitchen Ай бұрын
Recipie for 5 lbs of Pork: Kosher Salt - 45g Sage - 15g Chili Flake - 3g Black Papper - 6g Garlic - 8g Parsley - 6g Cardamon - 3g Sugar - 15g Fennel - 2g Anise - 2g You can view the full "how to" video here - kzfaq.info/get/bejne/o5-AotN9m93QhKs.htmlsi=SfjugGnRcC9xfx59
@garlicmayo_ Ай бұрын
@@phoenixkitchen thank you very much. I ended up finding it by going through your channel. Love the vids I’m gassed to try your recipes. Having the sausages later on today. Thanks again
@phoenixkitchen Ай бұрын
@@garlicmayo_ If you make this recipe, please let us know what you think of it when you try it. 😀
@wakeuptoBlessings Ай бұрын
The cured bacon, cooked and cooled? Or just cured?
@phoenixkitchen Ай бұрын
The bacon was cured and smoked to 155F, then refrigerated. It was not cooked again before adding to the sausage. Of course, it could be cooked, cooled, and added, but that would definitely change the texture, and lower the fat content assuming it was drained. 🙂
@johnreeves8156 Ай бұрын
If the sausage mince is correct from the beginning, ugly eats just as well. Nice presentation,looks like a keeper recipe
@phoenixkitchen Ай бұрын
Very true!
@paulakevinmiddendorf3909 Ай бұрын
Looks absolutely divine!
@BigWood76 2 ай бұрын
Excellent looking bacon! Cherry is one of my absolute favorites, I like to mix it with other woods depending on what I’m smoking.
@cydrych 2 ай бұрын
Looks great.
@Panzerman1951 2 ай бұрын
Staggering recipe! Will have to make these. Monterrey Jack is easy to obtain in the UK thankfully. Keep up the good work. Sid and Nicola, Rugby UK
@cooksuncookingtahirali 2 ай бұрын
❤❤🎉🥝🥑 It's fun and exciting to watch your video and have posotive content.Such as great recipe. Because of creativity, patience, and lots of fresh ideas,that will attract the audience. Thank you for sharing this recipe ❤🎵🎶🎉I will always be with you ! 💋💖❤Have a nice day 😊💓❤🎉
@joesmith7427 2 ай бұрын
U could have told us the amount in voice and then all of us would know what ur talking about, but you didn't!
@cydrych 2 ай бұрын
I guess my invitation got lost in the mail. 😂😂😂 It all looks good.
@phoenixkitchen 2 ай бұрын
Man, can trust the USPS. 🤣
@douglasthompso 3 ай бұрын
Looks so good, will have to try this one for sure
@gamesgonenuts 3 ай бұрын
it was cool to see how you make this smashing the like button
@phoenixkitchen 3 ай бұрын
Thanks!
@chanascreations 3 ай бұрын
Wow, great recipe, looks yummy, new friend, stay connected
@phoenixkitchen 3 ай бұрын
Thanks!
@paulakevinmiddendorf3909 3 ай бұрын
This looks absolutely amazing!
@MixinwithRobin 3 ай бұрын
I cant wait to try this.
@MixinwithRobin 3 ай бұрын
These look so delicious
@MixinwithRobin 3 ай бұрын
I started my own cooking channel a few months ago. I just found your video as I was doing some research. I love the video. I subscribed and look forward to watching more of your videos.
@phoenixkitchen 3 ай бұрын
Good luck with the channel! It's challenging sometimes, but it's fun.
@terrencetwohig7547 3 ай бұрын
I enjoyed watching this, I do love well made sausages
@phoenixkitchen 3 ай бұрын
Thanks!
@BigWood76 3 ай бұрын
Great cook. With how much you’re making these sausage videos have thought about getting a dedicated grinder? Meat makes an excellent one.
@phoenixkitchen 3 ай бұрын
YES! I'm saving up, and plan to get one in May. Meat is the one I'm planning on getting.
@cydrych 3 ай бұрын
Another nice recipe.
@jannewlove725 3 ай бұрын
Looks absolutely delicious! I remember my parents making sausages when I was young. You've inspired me. Just need the grill😂
@wakeuptoBlessings 3 ай бұрын
What milk powder do you use? Non-fat or full milk powder??
@phoenixkitchen 3 ай бұрын
I use non-fat.
@cydrych 3 ай бұрын
Nice one. I was wondering about the bind because of the acid in the pickle but it looks like you got a pretty good bind. I might have to give this one a shot.
@cydrych 3 ай бұрын
I’ve made a few sausages with store bought ground meat and they turned out great. You just have to pay attention to how well you mix to get a good bind and of course keep everything cold. I also buy pork shoulder when I catch it on sale then grind it up and package it in 1kg batches. I just put 5 kilos in the freezer yesterday. I do a coarse grind so I have options later and can do a secondary grind if I need/want to.
@cydrych 3 ай бұрын
Looks great.
@scottmc1178 4 ай бұрын
I have made the same sausage. I add pineapple chunks. Be careful not to add to much smoke or you cannot taste the bacon.
@cydrych 4 ай бұрын
I’ve been thinking about a corned beef and cabbage sausage. Still trying to decide if I want to use actual corned beef or just use the traditional spice mix.
@phoenixkitchen 4 ай бұрын
I have never tried that, but I imagine it would be easier to cube the beef and brine it ( in cubes it will only need about 3 days vs 9-10), then grind.
@cydrych 4 ай бұрын
@@phoenixkitchen I was thinking it would already be cured too so I wouldn’t have to add salt or insta cure. It’s definitely going to be a fun experiment.
@andrepatterson7058 4 ай бұрын
Great recipe. I will give this recipe a try. Thanks for sharing 👍🏽