Learn how to make the best authentic, flavorful homemade Italian sausage recipe from scratch that is simple to cook and delicious …
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My Family's HOMEMADE Italian Sausage Recipe
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Need it colder. The meat looks like it smeared
This is so cool. I have a question… can you describe the flavor? I'm sure it is incredible, but I'm just wondering how it compares to other brands if I am using it in things like soup or on pizza. Would you recommend holding back on adding in the orange or anything else if I'm not planning to use the sausage as the main ingredient? Thanks!
Ciao Mr Parisi, great video, judging from the ingredients (and your surname) these recipe seems to be from Sicily, sadly the whole of Italy does not use sugar in sausages making , nevertheless it is a great video and I hope that will inspire many people into the art of charcuterie😀😀😀😀
When I left Kenosha, I left behind a hand crank grinder. I miss it now.
If you don't want to work that hard or only want a few pounds of the best Italian, stop at Tenuta's in Kenosha. No I'm not affiliated, just have been shopping there for 50 years.
Tries to save pennies on supermarket sausages. Spends thousands of dollars on industrial machinery. FFS
Not sure about your math 😂 BUT the ones in the store will not be anywhere as good as yours!! You’ve made gourmet sausages, if you compare your costs to buying gourmet, you’ve definitely made a significant saving! I want to do this SO bad, I can’t focus on anything else 😵💫
if you are adding ice at the end, it might be worth your while to add some during the grinding to push the rest of the pork through. This will eliminate any plastics from being used or getting into the grind.
I don't like fennel so I will leave it out.
What is the brand of grinder?
what kind of wine?👏🏼👏🏼
not even italian
Oh yeah!!! Another recipe to make! ❤️❤❤
Are the spice measurements per lb or for the full 9 lbs?
I never throw my parsley stems away, like you I chop' em up or if too big then I save them in the freezer for stock😉
I just bought meat grinder and I'm looking forward to trying these!
Can you use lamb instead of hog?
How much boneless meat?
Billy love you but you want to put the meat in the freezer then grind it. You want your meat below 34 degrees. You will get a cleaner grind.
For the love of God!, don't use a GRINDER as a STUFFER! It's called a GRINDER for a reason. If you're springing for a grinder don't chinx for a stuffer.
Putting two handfuls of ground meat (from the tub) back through the grinder will ensure all meat is ground. SCREW the plastic…, there's enough of that in the bottled water.
fennel is great, but caraway seeds are not half bad if you dont got fennel in the house.
I’ve been wanting to learn how to do this, for a while now!! You’re my favorite Chef because you break everything down, so simply! I’ve seen some people hanging the meat up, in their cellars, with a dehumidifier. Do you know how to do that, I wanna learn that also! What grinders are you using for all of this? ❤
The recipe itself looks fine, but you really need to partially freeze the meat before grinding. Ideally, the meat should be somewhere around 30-32f when you feed it through the grinder. The easiest way to ensure a uniform freeze is to place it on a cookie sheet and then into the freezer. 20 minutes in a deep bowl, placed in the fridge will not get you there. You end up with crushed mince and smeared fats like you did here. Properly chilled meat results in a grind that resembles pebbles. I'd also recommend putting the auger, plates, knife and head in the freezer when you're doing the first grind to help keep the meat cold. Refreezing the meat to 30-32f will also help it feed through the auger and tube.
What about using a sausage poker/pricker? Ive seen may videos where people do that.
Thanks!
That was interesting. I've never made sausage before but that sure looks good. Thank you for sharing.
I appreciate your recipe. Mine is family from New York. Much simpler and four spices. Ours was sold to many outlets. I make it to this day.
CHITTERLINGS..MAN .
CAN'T GETAWAY 😅😅 PORK RULES… 🐖 🐷 🐽
Great video and very helpful. I am about to make it for my first time making sausage here so wish me luck. I would like to add that the ingredient list you have listed is missing the sugar and a couple of them list a different amount than what is shown in the video. Not sure if the differences are that great but I'm going to use the amounts shown in video as my starting point. Do you do a Bratwurst like you get in Sheboygan and also a good Polish sausage like you get in Chicago? Thanks for your time and efforts as it makes life easier and better for us Kitchen Ninja Foodies like myself !
I really like naked sausages.. no casing just burned a bit on the grilll or stove top… delicious!
Saving a couple dollars when making sausages is not important. What is important is using the highest quality ingredients such as Berkshire pork and high quality spices and it usually ends up costing more than some typical grocery swine but it is totally worth it when it comes to flavor and texture
This guy!!! He was super clear concise and succinct throughout! Watching made me feel i could DO IT NOW 😃
#newSub
#serve The Yèhovah-God Jesus
Can't finish watching it after you smeared the fat. The meat wasn't cold enough to grind it.
I got the machine to do this and i baught colllagen casings what whas missing me is the way to make them Im sooooo glad i found your video 😊😊 ohh and i just suscribed to your channel thank you soooo much 🎉🎉🎉🎉🎉🎉
Looks like fun, but not sure about the cost savings. $16 saved minus the $579 meat grinder = Well… Keep making sausage and that grinder will pay for itself in the next 20 years!
Do you have video of this for 1 pound only..
Wanted to let you know- just started the sausage making process and I recently made your Italian Sausage- it was AMAZING!! It is officially my go to for Italian sausage. Thanks for all your wonderful recipes and helpful tips and advice. I love the kitchen!!
its really that easy huh. I'm not gonna use casings.. I'm just gonna shape into patties and freeze. It's really just for the days I crave a sunday breakfast with eggs and beans
are the sausage ready to cook right after you put them in the casing? or do they need to rest?
Pork is a salty meat. In a world of trying to reduce salt consumption why not remove salt from the recipe????
Love to know your opinion?
I am asking for advice on purchasing
electric salami fermentation oven.
Very nice! In Czech Republic, too, we love pork. Ever tried our sausages?