Making Sausage From Scratch | BBQ with Franklin | Full Episode
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Published 2023-09-12
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#BBQ #Sausage #SmokedMeat #Charcuterie
BBQ with Franklin
Pitmaster Aaron Franklin takes a boisterous road trip of BBQ culture -- the people, the places, and of course the food. Ten half-hour episodes celebrate the traditions and storied histories passed down through the generations, as well as those breathing new life into this distinctly American culture.
All Comments (21)
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Texas should be the sausage capital of the country. Lots of German influence in Texas. I love Texas. Never lived there but have been there many, many times. (Including Luckenbach)
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May the Lord bless these men that are trying to keep businesses and feed families with food that has a good shelf life.
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Sausage is the food of all our champions. Yesterday I had a choice of 20 varieties in my town, 15 miles from the home of Colman’s Mustard.
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10:37 “pretty much if it’s got a face we’re gonna grind it up, put it in the casing and serve it to you.” 😂
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Bro them intro transitions was BUTTER!
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Love showcasing good cooks in TX.
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The guy at 10:35 is from West Virginia. He's been in TX a long time, but he brings a little Appalachia to the table, which just adds to the fun and experience.
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I'm always impressed with how down to Earth and normal Franklin is. The success hasn't changed him.
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Funny, being from TX and living in SoCal my wife doesn't understand why I bring back an entire Yeti Tundra 75 cooler full of sausage when we travel to TX and FL. I mostly stock up with Opa's, Kiolbassa, and Conecuh, all of which you can't get out west.
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As a sausage maker myself, there are almost always little tricks that get completely missed with these presentations. I'm thankful for the show, but really want to be able to show people the easier and more reliable techniques that I've come to know.
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Putting them in the refrigerator, uncovered, overnight helps to form a pellicle, a tacky surface that helps the smoke to adhere.
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Thank you for this
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Uncle Baby Billy is great!
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7:49 about sausages as a man I FEEL this 😆
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I loved your videos, then I saw Hungarian paprika, now I love you.
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The guy in Elgin mentioned four elements to good barbecue. He left out the fifth element- the pitmaster.
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@10:35 "Pretty much if it's got a face, we're gonna grind it up, put it in a casing and serve it to ya'." 🤣
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Czech and German settlers in Texas made sure that sausages were a Texas thing.
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I like to grind first and then fill the casings later with a hand crank
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Barbecue and sausage are a way of life more so than steaks and chops
