Pig & Rooster BBQ
Region: AU
Thursday 15 August 2024 08:25:01 GMT
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SuzMaga :
I don't eat pork, I won't use pig casings. What's the next best thing I can use for sausages?
2026-05-02 08:11:26
1
aAbBcCdD :
do you flip the sausages alternating directions as you tie them off?
2026-04-26 04:30:05
1
jacobfors :
Jesus Christ dude! This is perfect it’s such a simple but yet such in depth explaining type of videos as well!
2024-08-15 10:14:16
15
shrimp.man :
spectacular 👌 you've inspired me to surprise my dad with a sausage making day on father's day with my Nonna ( like they use to do in the olden days ) I'm going to buy everything then find our old sausage machine and surprise him with a sausage making day with the family ❤️🇮🇹
2024-08-17 16:19:44
17
user6117348196561 :
Excellent tutorial!
2026-01-26 08:14:10
1
Lizz Myhre :
Awesome, best tutorial - super easy to follow thanks!
2024-12-21 21:21:37
2
bigbadsmallgoods :
Nice one!!! 🔥🔥🔥
2024-08-15 08:35:51
2
Jordan Mathews :
when ya linking like that. instead of going forward and reverse on every sausage skip every 2nd one and just go the one way saves heaps of time same result
2024-08-16 01:10:59
2
ChiChi Chihuahua :
I’m looking at doing a brisket pastrami. The ratio u said about the salt for these how do I work out for brisket. I’m getting pink curing salt. Just need to know how to work out how much of the curing
2024-08-15 18:47:14
2
Top_Banana🍌 :
why don't you use milk powder for a binder?
2025-03-09 12:13:11
1
Ben Woodhouse :
Do you have an Amazon link for the sausage stuffer bud? Snag looks great
2024-09-20 03:51:30
1
Word&Life :
Thank you so much😊😊
2025-03-02 08:19:37
2
scoob :
that's a great tutorial yum could you do another one in more depth of cleaning the casings. thanks
2024-08-16 05:17:36
1
danielluck2349 :
Beginning snag maker and really appreciate this video
2024-08-16 10:08:41
1
chris19741004 :
wonderfull
2024-08-18 11:03:44
1
Huge_pipe_hanger :
Awesome stuff
2025-03-14 22:55:35
1
appleuser85874791 :
Good job
2024-08-16 08:28:47
1
steve :
Awesome Video 👍 🇦🇺
2024-08-17 00:54:31
1
Dave Chong :
Wicked tutorial. What do you do with your leftover casings or do you just commit to making heaps at the one time?
2024-08-15 09:32:14
2
Daniel Bond :
Were did you get natural casings in Brisbane?
2024-08-16 07:00:16
1
kylewilson2267 :
hey bud where did you get the vertical stuffer? great video cheers
2024-08-18 09:32:15
2
Milkocamaro67 :
Brilliant mate 👍
2024-08-15 12:01:23
2
Retsbew :
feels natural 😂😂😂😂
2025-08-20 17:45:05
1
Danielle O’Neill :
This might be a dumb question but is possible to use mince ? Like a high fat pork or beef ? Or is it just always best to use chunks
2024-08-20 00:42:10
1
pswileman :
Terrific, clear, honest training vid.
2024-08-24 16:44:06
2
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