How To Make Sausage with Brad | It's Alive | Bon Appétit

so look at every fire, you're ready to tango, so we're here in Portland, Oregon, we came for the banquet, we're here with Elijah Golden from Olympia supplies me and today we're going to

make

a little

sausage

. Oh, go. out of here with this the USDA making fun of us oh yeah the US cares about the USDA scared just for starters let's tell us a little about what we will be this will be making a multiplied

sausage

so we'll take lean meat and white protein, we'll put it in the chopper bowl and it will create one, and mine, like mayonnaise, and mine, and then you put fat in it and that creates particle eyes and then the leaves fan out, all of this. little particles of fat, so when you cook it, the protein is fine, when you eat it, it has a mild flavor, very good guys, that's not all it should be grainy, like a lot of those sausages out there, one comes and it's becomes one, so I'm just going to look at this device here.

This, yeah, this is what I was saying, this thing is going to roll, those blades are spinning like crazy, we put the meat in, we do our emulsification, we fold all the ingredients into the fat, okay, we cool, so we have our ingredients, Yeah. and then we went here, we got some spices, so yeah, this is the game here, but this is kind of true, there's cultured dextrose, we got some celery salt, there we have garlic and then the seasonings, chili flakes, cumin , cilantro, we ground them before, this is rosemary. extract that we put in water I thought it was beer, we'll get it later and this is ice, throw it all in there, yeah, and put the next one in, see how good I am at delegating?

This is the moment. I'd like to reflect on that, it's not too much, eh, well, this bad boy can handle it, we'll see, eh, that's what we're all going to learn together. Wow, man, you're right, huh, that's a beautiful thing, man, we'll turn it into pasta. We're going to turn that into a step towards the science of Gatien boom, Vinnie, so this will also give you a nice, even mix. Yeah man this machine is great. I have to say I can

make

anything, throw it away and then freeze graded ice. It's always cold here, put him down, he goes up, it's 150 seconds, since we arrived we have a few seconds.

I heard you mention that he comes in, you can already see the colors changing after you search, they are the thin ones here. We're starting to see them stick together and start to form little legs between the proteins. It sounds complicated, but it's literally, yeah, it's free, yeah, so it's amazing when you eat a bad sausage. You see how easy it is if people get up on the stove. handle the meat baby that's all day let's see why you did well can we stop now can you see it's nice and particle eyed yeah most people with sausages really eat them oh yeah , it's pork, I'm going to kill you, it tastes like a hot dog, hey something. so get there oh it's so good texture it melts and you're cold it's actually pretty good yeah you need a lot of that I don't know if I should I mean I don't even know if you're going to die now so I can't believe you for joking yeah it's okay, Roger, here's 30 seconds, 30 seconds, I'll just mix it now, we'll empty it, we'll never cut the T.

Oh, God, could you look at that well? Yeah, make sure it lands in the right place, oh yeah, baby like that, huh, that makes me feel good, that relieves me, man, you know who's going to love this? My mom, ever since I was little, she would always make my dad make her a hot dog with cheese and they would just split up. the hot dog and put a little bit like, do you know anyone? I've got some BS cheese in the Senate or tonight we'll give him some of this, yeah hey that's going to explode, clean this up real quick, reminds me of remembered ghosts, yeah oh yeah. you were doing - let me show you the ways that trick everyone loves a little Swayze remember yeah, wow, I was on that Patrick, it seemed good to me, I gotta go, Patrick was the ghost, he was dead, yeah, everyone was there alone, right, wow?

I love the other one of hers where the hell it's a scream, a scream, oh she sees Patrick, no, but that was a scream right there, he was Pat, like I was Pat, you were a different girl, yeah, dude . Oh, we just cut all the meat and mixed all the ingredients. tell us now what we're going to do with it, we're going to fill it in and what is this, oh yeah, Vinnie, you're getting that here, you can see it falling there. Vinnie is just rewarding, so what do you do? are these casings these have pig casings that are not a temple yet exactly this is a break right here to see where we are oh wow it's just oh man when I do this at home sometimes with friends or with my dad, yeah, you have the hands and you don't have that good portion control, no, I'm always breaking them down and yeah, but they get out of control, they're too long, you know, so you have to go back to how you used to do everything. you know well, just turn in the opposite direction, turn exactly crazy, it's not that difficult, it's beautiful the work you're doing there, well, I see what's happening, look at that and this continues here, I kind of give you a little finger between each one there just to get the smoke in there yeah, wait, cut, cut, Vinnie, okay, here we go, oh man, he made that look easy, here we go, feed him enough, close, there he is.

Oh God, look at that. no hands from the beginning, I'll tell you whoever set up that machine, good job, this is, oh God, stop, don't make a little cut here, uh, yes, sir, good cut, that will happen in sausage making, that It will happen, that will be fine, it is inevitable. ready for this lay off a whole bed Oh Oh God oh no oh don't stop Wow, we've lost our case here Vinny I'm going to try to solve the problem get in there, come on now Vinny fire in the house fire in the hole Oh sausage throw baby certain things that just You can't teach huh, well, yeah, like today, how to mess things up, we're not going to stop all this sausage because tomorrow night, for a feast, Portland's little eyes and I are going to stuff sauce for dripping.

Look, roast them, cook them, so if you're in the area, well, you won't actually see this in time, so it doesn't matter. Oh, shoot everything, you'll see they come out shooting. Lois, why this lack of professionalism? Where is the beginning? Sometimes you have some BK, let me hook you in, yeah a little bit, but you want to keep it nice, okay, keep it nice, but you want to keep it nice, it's like cooking, you know you have to make a little adjustment, so yeah. you know you definitely want it to be nice look we made it there Bartol we're throwing sausages now that you're back oh god I got it so you gotta find that sweet spot shut up oh here you go huh so we stuff them . they're all ready to go now, they're obviously still raw, yeah, so what you like to do is smoke them, yeah, and you haven't gone around there, you've got those chambers where you've got a nice little mix of wood chips in here, we have a 2 /3 apple 1/3 Hickory, the Applewood has the right sweetness and then the Hickory gives a better color and also the birds are good, but the good thing about these is that it's really just a hot dish, good smoke and Then in the back it has a small fan. runs to Weber, yeah, and once it's in the chamber and distributed over the product by cooling, so let's take a look at this chamber, let's get a knife so we can eat something.

You have a knife, it's funny. Actually, yes. look at that thing that is a classy gentleman always there just finished right now that also has everything Hey, look at that huh, that beautiful skin has a nice little that smoke like covered it will close up to the legs, let's give it a little cut first oh yeah, nice juicy chats, bye buddy, aha, now when you get these are that package, you're going to eat them now, what's your preferred method? Just grow them if you are a patient person you can put them off. the integration side, you know, indirect heat, you just leave it on top, you leave it behind us, it slowly puffs up and gets crispy, but most people don't do that, so they put them directly on a grill, the They burst open and the outside burns, the best way for anyone. at home I always say to simmer them in hot water or beer, yeah, and then we just crisp them up on a grill, so obviously we don't see pigs running around, thank goodness, it'll be weird.

Can you let us know that you are looking for a good quality Pork, they probably have good relationships with their farmers and we are only getting better as we continue to grow. We continue to let them know that we have been able to purchase more pork and then set better standards that are also helping farmers. We all grow up together in Oregon making the best quality pork and we also give it back to the land, so I have to say the land, you know, the tip of the sausage, because I think it's reflected in the product, it really does.

I mean, yeah If you can't polish shit, talking to the sausage can't flow in some dirt there, but oh, he's right, so we ended up at the sausage production facility, they have a little restaurant right next door. the end of the street. Olimpia provides a nice little southeastern restaurant forever in town, stop by, we asked him to cook some of the things we did, we take a bite of this, how many excellent bread, you put on some well pickled onion, some mustard many of you live in the dream, you have that nice little pocket of cheese there, that emulsification, that's how it has that really nice texture, like bouncy, uniform throughout, a good amount of smoke in that really good, crispy skin and crunchy, and all they did was reheat them, get yourself some cold beer, something like the pills in there or something really cool and refreshing and you're doing good, man.

Appetite, anything, yeah, I get it. Greetings, oh yes, what would you sell? Tell me, yes, we are what your soldier tells you