SPG Sausage - Sausage Recipe Perfect For Beginners - Smokin' Joe's Pit BBQ

pork shoulder

🥗Healthier: chicken thigh

💰Cheaper: pork butt

Chicken thigh reduces fat content while maintaining flavor.

pork fat

🥗Healthier: olive oil

💰Cheaper: beef fat

Olive oil provides a healthier fat alternative.

casing

🥗Healthier: collagen casing

💰Cheaper: no casing

Collagen casing is easier to handle and more accessible.

Welcome to the channel and introduction to making SPG sausage.

Start with 14 pounds of brisket, which is 6356 grams of meat.

Trim about half a pound of fat from the brisket, noting that brisket usually has 30-40% fat.

Cut the brisket into small squares, aiming for about one-inch pieces for grinding.

Use a 1.5 horsepower meat grinder for grinding the meat, and be cautious with the size of the pieces to avoid stalling the grinder.

Install a 10 millimeter die on the grinder for a coarse grind, as opposed to the usual 4.5 millimeter die.

Grind the brisket in batches, taking care not to overfeed the grinder.

Add spices to the ground meat: 70 grams of salt, 64 grams of black pepper, 38 grams of granulated garlic, and 95 grams of non-fat dry milk powder.

Start with 1 cup of water to help dissolve the spices, then add a second cup to achieve a sticky consistency.

Mix the meat mixture thoroughly until it becomes sticky and starts to cling to your gloves, indicating proper protein extraction.

Refrigerate the mixture for about 30 minutes to cool down before stuffing.

Stuff the sausage mixture into the canister, ensuring to remove any air pockets.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens