BBQ with Franklin Season 1 Episode 2 Sausage

In the second episode of the first season of BBQ with Franklin, titled "Sausage," host Aaron Franklin takes a deep dive into the world of sausage-making. Franklin starts the episode by discussing the history of sausage and how it has become a staple in American barbecue culture.

Franklin then welcomes guest Butch Bishop, owner of the Salt Lick BBQ in Driftwood, Texas, to the show. Bishop is known for his expertise in sausage-making, particularly in the Central Texas-style sausage. He shares his recipe and techniques for making the perfect sausage.

The first step in making sausage, according to Bishop, is to find the right meat. He suggests using a good mix of fatty and lean meat to get the perfect texture. He also advises against using pre-ground meat, as it lacks the necessary texture. Instead, he recommends grinding the meat yourself using a meat grinder.

Once the meat is ground, Bishop adds a mix of spices and seasonings, including salt, pepper, garlic, and paprika. He also adds a bit of sugar to balance out the flavors. Bishop then mixes the ingredients thoroughly and stuffs them into natural casings.

Franklin and Bishop then move on to the cooking process. Bishop explains that it's important to cook the sausage slowly over low heat to prevent the casings from bursting. He suggests using indirect heat and smoking the sausage for a few hours to get the perfect smoky flavor.

As the sausage cooks, Franklin introduces viewers to other types of sausage, including bratwurst and andouille. He explains the differences in flavors and textures and suggests pairing each type of sausage with specific sides and condiments.

Once the sausage is cooked, Franklin and Bishop slice it open to reveal the perfectly cooked, juicy meat inside. They discuss the importance of letting the sausage rest for a few minutes before slicing to allow the juices to redistribute.

Finally, Franklin and Bishop sit down to enjoy the fruits of their labor. They sample each type of sausage, discussing the different flavors and textures, and suggest a variety of sides and condiments to pair with them. Throughout the episode, Franklin offers helpful tips on sausage-making, such as using cool, not cold, water to mix the ingredients and how to tie the sausages to prevent them from unwinding during the cooking process.

Overall, "Sausage" is a fun and informative episode that provides a comprehensive look at the art of sausage-making in the world of barbecue. With the help of Butch Bishop's expertise and insight, Aaron Franklin demonstrates how anyone can achieve the perfect sausage at home.