Can you give me your wine recipes with your sausage ones? I knew a man that hung his sausages in the cellar and would cut off the mold and then cut us some fresh sausages.
I was a chef for 15 years. And all I want to say is that your wife has more knowledge than most of the people I’ve hired. Her little nuances and tips for the casings were by far the greatest part of this video. She taught me things that my mentors, teachers, coworkers, and friends didn’t know about. I mean the way she flipped the casing inside out with the weight of the water, the laying order of the casings in the bowl, the methodology of the separation based on the packaging….experience is worth so much more than education. You’ve added some awesome tips to my arsenal, thank you
Just anyone who puts a sausage video out can make good sausages, BUT explaining it is a completely different talent. Coias is a pro at both. Joy to watch and very inspiring.
Hey mate! Great video, A tip I learnt from my dad who was a butcher for 50+ years, Always have your nozzle wet when threading the casing as this will ease the casing on, dip the tip of the casing in a little of the water before you thread for ease of threading. will make life a lot easier.
I’ve been making sausage for approximately 70 years starting with when I was a small boy and we always run a slice of bread through the grinder when we’re done which takes out everything that’s in it and helps clean it up a little bit then you can do what was left over if you want to
Same memory here, I do remember using bread for the last spin. When I was a kid I was helping my mom using a grinder, it was one of my favorite tool in a kitchen 👌
It's seems like every one learn charcuterie by their own. I've been looking for school or training center where I can learn charcuterie but unfortunately I never find. Do you know any please? Is it possible to learn on line and do very good product?
@@pensadorrealista2825 NAIT culinary school has a cheese and charcuterie course, it also includes fermenting vegetables into pickles & other preservation methods. It is an actual college course though, & I wouldn't know if they would let you take that course without any prerequisites. Your best bet would be to try to find a workshop, even if it is not comprehensive. I've heard of day-camps for kids where they spend a week going to cooking camp or baking camp, but I haven't heard of that for charcuterie. I haven't heard of single-day or two-day workshops for food, I've only attended violin workshops. Internet research is always fun. A lot of the stuff here though, is recipe based not understanding based. Will Kotowicz is basically the leading meat preservation expert in alberta, so much so that the polytechnic approached him to design an entire course. In an interview he responded to "Current culinary obsession/exploration?" with 'I’m deeply into food microbiology, looking more into cheese making and how it’s so relative to what we are doing here.' I think his science-based approach is important in this field. Formulas, not recipes. Now, relating to the original comment, I've heard of people grinding ice. I think bread is a good idea (minus the gluten & potentially fermentable sugars) because it is not hard on the machine like ice.
Tried this recipe today. Absolutely perfect!! You nailed it!! Been making sausage for 40yrs since I was a little kid with pops. I moved away from pepper sauce years ago only to realize now, my ratio was off. I also use to use caraway and garlic and so glad I moved to fennel minus garlic.. This recipe is dead on!! Thank you for sharing and bringing back memories of what Italian sausage should taste like!! Cheers Ontario Canada
This was fascinating and educational. I have worked with my old butcher once to make a country sausage and it was a lot of fun (and work). Thank you for creating, filming, editing, and posting this.
We made *this recipe today. *Added garlic powder. Other than that we did this identical recipe and it turned out fantastic! Thanks for sharing this! Quite tasty!
Looks like a good recipe. Looking forward to trying it out. And just FYI for newbies or those that don’t know…. If you use stainless steel stuffer tubes instead of plastic, you won’t have the issue of the casing sticking to them. It makes for a lot easier prep, as well as cleanup. Definitely worth the small extra cost.
What a very enjoyable production. I've been looking for an Italian sausage recipe for quite some time. I live in TX and there just isn't any good Italian around and forget the store bought stuff. Grew up in the north east, full of great old family Italians that knew sausage . Some of the best meals you can find anywhere come out of Italian family homes! Thank you
I just finished making this recipe. OMG it is SOOOOOOOOO good. Thank You!! I cannot believe how perfect my sausage turned out. Your explainations and demonstrations are just SPOT ON. Thank You! This will be my GO TO recipe from NOW ON. oh yeah I did make 2 patties and cooked them to see if it needed any other spice. OH NO. Perfect!
I cleaned out the freezer yesterday, and came up with 7 lbs./3.2 kg. of pork butt. Today, I made it all into Italian sausage. Put that into different weighted vacuum seal bags, and now have 10 packages of sausage. I fried 2 small patties and had that for my brunch. Delicious. Thank you so very much for this excellent tasting sausage. I’m going to make it myself from now on. Thanks again. Diana C.
Your teachings of making Italian Sausage was so clear and in detailed...not in a rush....Your voice was so cool that everyone could understand every single thing on making sausage....Thank you very much for all your effort teaching us how to make sausage that I think a very special Italian sausage ...I'm here in the Philippines watching you....Thank you very much and thank also to the woman that explainwhat to do about the hog casing.....♥️
I grew up in the same way you describe. My parents are passed now but I continue the tradition with my cousins and friends. Your ingredients of spices are the same as mine including the sweet pepper paste, but minus the fennel seeds. I'm still using my parents #10 manual grinder, it must be about 45 years old now. I put a motor to it and it grinds like crazy. Thanks for sharing your tradition with us!
I have always air dried any sausage I make. I use my dehydrator so the skins don't feel tacky. This will help keep the sausages from splitting if they are to be grilled, or smoked. I make a lot of smoked sausage. I pre-freeze sausages, so they don't get mis-shapen when vac packed, then into the freezer. Your idea of running ground meat back through at the end of the grind so all the meat gets ground is great. And one I will be using. Thank you for making this video. Always good to see how people work together.
Always add the dry ingredients after rough chopping and before mincing and allow to stand for a hour at least and ideally overnight ideally in the fridge/cold room. [All PAPRIKA and CHILLI PEPPER is derived from dried CAPISCUM. One should NEVER mix weights [ie GRAMMES, LBS and CUPS it leads to confusion. A usual and recommended amount of salt for a non-preserved sausage is 15gms [1.5%] per kilo [25 or 2.5% gms for a DRIED SALAMI type sausage +of course nitrates or nitrites as per recipe ]
Always wanted to make my own sausages - you are both absolutely terrific with your easy manner and clear explanations. Will definitely try this when time allows. Thank you.
Great job on this video. I searched Italian sausage recipes for several days and this was the best one I came across. Well explained and put together. I used this recipe to make 14lbs of elk sausage last night. I ground a total 14lbs useing a 3/1 elk trimmings to pork fat. My wife found the Italian pepper sause at some wrold market in town. I cooked some this morning and I would say the sausage came out prety good. I highly recommend sampling the red wine first. The recipe calls for 1cup/10lbs dry red. I used 1cup of cabernet for 14lbs and the wine really cuts through for a powerfull distinctive flavor. I would definitely use a different wine next time or just leave it out. Other than that, this recipe is a winner.
Greetings everyone in the sausage world! This is phenomenal..I can't even find the words to describe this. I'm sure your Father is smiling down on you...great recipe..thank you for sharing. Puerto Rico thanks you!
My husband was watching this video and I recognized a familiar voice....Laura. Wow my sewing teacher on youtube. Well you have the same gift of teaching. Say hello to Laura and I watch her Sew very Easy videos everyday. Thanks you two. We subscribed to your cooking site.
Love what you are doing. Just a couple comments you probably know but I am not trying to be critical. May I suggest when the meat stops filling the casings you can use moist bread to force rest of meat into casing. I wonder if you only soak casing a few minutes because I found out that overnight or up to 2 days in fridge makes a big difference when it comes to placing casing over tube and making sure center of casing is centered over tube and if the casing is well soaked it doesn't usually bind .Also the ring color generally tells the size of casing. Where I come from the casings do not get packed quite so nice but I learned from you when I take them apart I can put the back together like you. Again you may already know these tips.
Thank you for these really well done videos. Making capicola and now, successfully, Italian sausage. My Dad was a meat cutter who supervised three stores (Pic-n-Pay and later Finest) in Cleveland for over 40 years. We always had the finest cuts of meat that never made it to the meat case for customers. I am so sad that I never paid attention to his cooking and ways of cutting meat. Such a loss of knowledge that could have been handed down. Now I am learning from others like yourself. Thank you so much. Dominic Ciancibello.
I never thought I'd comment on one of these but I have to say that we just butchered a pig and I wanted really good Italian sausage. This recipe is excellent!! Everyone that I've given any too loves it. I'm also making Capocollo. Excited to taste it. Thank you for sharing your recipe.
I received a meat grinder for my 60th birthday (my husband knows me very well, lol), and made this recipe yesterday; my first sausage making, ever. WOW! I don't think I've ever had such delicious Italian sausage! I followed your recipe exactly and it came out perfectly. Made a wonderful pasta sauce, last night. Today, I'll try my hand at stuffing some casings. 🤞 Love your channel. Thank you!
that's outstanding Karen - just made my day!!! Thanks for taking time to let me know - I am very happy to hear this and congrats on your 60th and your new meat grinder :) Not sure what pasta dish you made, but you really need to try this one, with your homemade sausage - it's amazing :) th-cam.com/video/3DfZn64z71U/w-d-xo.html
LOL, 2 months later can I tell you?… When I let my browser autofill for TH-cam it comes here. Still, after all this time. It gives me a smile every time… I say "Hello, Coias" and move on to where I intend to go but always a nice pop-in! :)
Ive done the stuffing with my grinder as well until I got a dedicated sausage stuffer and it’s so much easier , great video, great recipe, you guys did an awesome job , best sausage making video on utube,great explanation and straight to the point. Btw the sausages look fantastic, I’ll be making them sometime this week. Toronto Canada here. Bon appetite
This is the first video of yours that I’ve watched and I just wanted to say what an excellent teacher you are. You explain things so thoroughly, and I can tell you’re a perfectionist at what you do which I really appreciate. I’m very thorough as well and so, I will be following you from here on out and definitely will try your recipe. Thanks again.
thanks for such great feedback and so glad you are going to give this sausage making a try - comes out amazing every time!! welcome to our fantastic family of subscribers :)
My mother made sausages for as long as I can remember using the manual mincer. After she died I had it and used it up until about 15 yrs ago. Now I use an electric one, not as large as yours but sufficient for my needs. Our sausages, for want of a better description, are British sausages. Which were made of pork with sage as the main flavouring. Now I try other flavours by adding apples or prunes or onions or chives ( lovely with a nice tart apple such as Bramleys mixed in) etc. In South Wales U.K. we had, and still do have, some excellent delis run by Jewish and Italian families so have bought our Italian sausages and salamis from them. So you can imagine the real pleasure I will have trying out this recipe. 😊😊😊
The Italian sausage that I loved so much back home in the US was filled with spices like anise seeds, pepper, with a slight tone of garlic. Making it picante, molto italiano. Luxembourg.
I made this EXACT recipe last night. I even bought the same exact brand of pepper paste. The flavor of these sausages is AMAZING!! It was also my very first time of making a sausage and you video and instructions were extremely helpful. Thanks so much!! Love your channel btw!
Where can you get the pepper paste and do you know any brands? I live in Florida now and went to multiple grocery stores and even a European market and cant find it anywhere
Please keep this video posted. We only make sausage a couple of times per year--not enough to have committed the process to memory (or at least to MY memory). Although I previously printed the ingredients, my wife and I take a "refresher course" by reviewing your video each time.
Wow thanks to you and your wife for this amazing video! I can’t wait to make this! I love how you did the step by step and amount of ingredients thanks again
My family isn't Italian but we love Italian sausage and my mom spent lots of time experimenting to come up with a recipe somewhat similar by asking all of her Italian friends. First I've heard of that pepper sauce, I might have to try to find some and try it. One thing she did different was she'd season the cubed meat and refrigerate over night before grinding, that way you'd get that melding of flavors and the grinder would mix them for you. I still have the commercial grinder she bought back in the 70s, but I've never seen that spacer you used for stuffing, I'll have to look for one of those. Another thing she used to do was line a sheet pan with waxed paper and then fill it with the ground sausage and make shallow score marks in whatever sized patties she wanted. After you freeze them you can snap them off and bag them up and take out just what you need. Love your videos.
Followed your recipe except added liquified jalapeños. My brother-in-law and did 14 pounds and it turned out perfect. This is the first time we made any type of sausage. This will be the go to recipe in the future. Your wife and yourself did an excellent job explaining the process and we enjoyed your detailed steps. Thank you
Just made this sausage, and it came out perfect.... & delicious! Watched your video a couple of times before proceeding, and it was flawless. Thank you :)
Here is a tip to the casings, add a teaspoon of baking soda to the casings the night before while they are soaking and they will be very slippery and go on and not really get stuck on the horn! I love the idea of the pepper sauce!!!!! I am certainly going to try that real soon!!! Fun video!!
Glad you enjoyed this episode and thanks for sharing your tips with us 😊 The pepper sauce makes a delicious difference in your sausage...you are going to love it 👍
Laura!! I recognized your voice! I'm going to be making Italian sausage with my son and came to find videos on TH-cam. When your husband called you in I recognized your voice immediately! SewVeryEasy is one of my subscriptions. What a nice surprise! Now.... on to learn about those casings. You're an excellent teacher. As is your husband!
My question is, What is there for the 30 people who "disliked" to dislike? I worked in the television/media industry for 20 years and Ivon's (sp?) presentation and A/V quality are first-rate, to say nothing about the content...which is great/delicious. I'm embarrassed to say (but I will anyway) that we purchased a meat grinder years ago to put our dog on a raw diet. But we're making sausage this week, baby! Thank you both!
Hi Joe and thanks for the fantastic feedback - very much appreciated!! Also, I am so happy to hear you are making sausage now :) Made my day - enjoy :)
@@CookingwiththeCoias Came out great. Thanks again! Last night we had links par boiled (hardly any fat came out of them), then baked a little, then cooked in our homemade tomato sauce with macaroni. I have detested the "bite" of artificial casings for years. (That's what you get when you move away from the city....) Then this a.m. we had a "Sausage McMuffin" with a poached egg from our backyard chicken. Honestly, I darn near broke into an aria--and I don't sing or speak much Italian, only the cuss words--it was so good! I only wish my mother was still with us; I know she would have offered to do a guest appearance on your channel (if only I could have explained to her what TH-cam is:-) Like your father, she had a hand grinder for sausage, too, although I was too young to remember anything but the spoils. fwiw, I do have one suggestion that I learned when we first purchased our meat grinder (for the dog!): grinding slightly frozen ("butcher frozen") meat seems a lot easier than just refrigerated meat. I don't recall whether you said that in the video, but next time I hope to try it, then allow the ground meat to warm up a bit before mixing the spices. Best to you and Laura.
Mr. Coias, I made your family's recipe but held back on the amounts of pepper paste, red wine and black pepper out of fear. It turned out to be a solidly great recipe. The next time I make this, I'm going full Coias. I served it on French bread with fried peppers and onions. OMG good. Thanks to you and your lovely wife, your father and your ancestors for this gem of a recipe.
Just found your video on TH-cam, I liked it very much, it brought me very pleasant memories of my life when I was just a boy in the 1970s down in Brazil. Even being just a boy that time, I used to work with a lady next door and she used to make Chorizo and Sausage to sell at the weekends market. Nowadays I live in England and I stil love the country side life stile and the rustic way to make Chorizo and Sausage. We have an italian market in town and I buy it every week. Thanks for your vídeos, wish you all the best. 🙏🙏🙏
I made this and sure enough, after it cured for two days in the refrigerator, it cooked up wonderfully. I am still amazed at how simple the recipe was after all. Many, many thanks to mister Ivo and his family!!
Watching from the Philippines 🤗🤗 thanks for the recipe... we tried it we love it.. we just add the black pepper because we love black pepper 🤗🤗🤗🤗 and take out the red wine.cuz it's expensive here....we just add a little bit of "tuba" coconut wine and it works...
Best Sausage Making Video out there! Excellent Job - I'll be trying this recipe on Wednesday - I'm going to add some Garlic just because I can't help myself!
@@CookingwiththeCoias My wife smiled ear to ear when I showed her your reply. She said, “They’re such a _sweet_ couple!” 😄 I’ve just begun binging your recipes. 👍😅
I am a recent subscriber and wanted to thank you for the excellent video and Italian Sausage recipe. I made this recipe yesterday, and even though I did not have the exact pepper paste ( I went to 6 markets in my area, could only find Asian pepper/garlic paste, Harrisa paste, and red chili paste). I used the red chili paste, it was mild, a little salty ( two ingredients in the paste, red chilies and salt), but aside from that, the sausage tasted fantastic and was very well received by my extended family. I will probably order the Muraca paste online, but for now, thank you very much for posting this video and your recipe.
Hello again Mike - I have found some pepper paste for you - in the description below, just click on see more, and the links for pepper paste will appear :)
Absolutely loved watching this whole video. You’re both very professional and give all the details in such a way that was easy to hear and understand. Well done and thank you. It looks like the video was made 3 years ago and I’m hoping you did follow up with a cooking video showing some uses of the sausage. I’ll see if I can find it!
So happy to hear you enjoyed this sausage making episode and really appreciate the great feedback you left us :) I cook the sausage many different ways, fried, grilled, and baked and it's fantastic on a bun - but here is one of the classic ways I like 😊th-cam.com/video/J79ueWta54A/w-d-xo.htmlsi=w14Lpr3l1B5VORDB
I bought a foot pedal for my grinder. Excellent tip. Thank you, it makes grinding easier and frees up my hands to work with the casings. Great investment.
I've just started to make sausage and I appreciate the explanation of the various grinder plate sizes. I've only used pork shoulder / butt when I've made both Italian and bratwurst sausage but again, the information was helpful. I'm not familiar with the "pepper sauce" you use so I'll have to look for this. I use red pepper flakes to add "heat" to my Italian sausage.
Glad you found this episode helpful and as for the pepper paste, I have added a link below...in the description area, you can click on see more, and the link will appear below :)
Great job king Coias, your work, videos and explaining the recepies whether is sausage or wine brings it all home where the past becomes the present. Thank you for inspiring.
Thank you so much for the recipe and instructions. I knew this would be fantastic when I saw Laura come in! I love her Sew Easy TH-cam channel. A sign this would be a fabulous fit for our families recipe box.
I just tie a knot in the casing end. Also an old technique was to use a toothpick. Too difficult to explain but simple to do. I used my grinder to stuff with for about two years then caught a 5# vertical stuffer on sale at Scheels. Best thing I ever did to make a better product and simplify stuffing.
I made sausages for the very first time yesterday using your recipe. They turned out fantastic! I also appreciate your wife's section on handling the casings. I think it would be a good idea to spin that one section into its own video. I've seen many other sausage making videos where people talk about the frustration of handing the casings whereas your wife showed how to make the process easy!
Hey there! Thank you both for your instructions. It helped fill the gaps that allowed me to make Cajun boudin, Green Onion Sausage and Italian Sausage. Thank you both for a very well made video.
amazing and extremely informative, yes, I'm a Newby but feel confident now and by using your string metho can make the exact sizes i want for the buns or homemade tolls thank you so much for your channel 😃😃😃😃
@@CookingwiththeCoias honestly well deserved, I've been learning how to cook plain basic dishes using store bought and come from Virginia very well known for homemade sausage but again it's somebody else's recipe to hot or not enough so again thanks for the fantastic content of all your videos including the pica pasta my gf is really looking forward to a romantic candle lit dinner 😃😃😃
I made sausage from a combination of other videos for the first time last week. It came good, but not good enough. I'm looking forward to trying out this recipe. I grew up in Bensonhurst, Brooklyn eating fantastic Italian sausage every Saturday night. After being away from NYC for about 45 years, I bought 10 lbs of sausage in Little Italy in the Bronx (Arthur Ave) and remembered how much better it was than anything I get in Virginia. I can't drive to NYC often enough, so I've got to perfect making it myself.
Tried you recipe except for the wine. Was delicious and a big family hit. Found a vendor to get the paste. Piccola's Gastronomia Italiana on line. May add garlic on my next batch as a personal preference. Thanks for the video. Easy to follow.
Thanks for such a well produced instructional video. I referenced it several times while making sausage, & the quick access to the timeline chapters made it wonderfully convenient. I have professional culinary experience, (30+ years in the kitchen), but had never made sausage before. I realized very quickly how unique a category this craft is. I've made variations of your recipe twice now, & I'd like to first of all say that it yields a tasty batch of delicious sausage. The first time I made it, I used some Italian Calabrian red peppers since I couldn't find the Turkish sweet ones locally & I didn't want to wait. The batch came out really nice. A few days later I ordered the Turkish sweet paste & made it again. This time I boosted the crushed red chilis & doubled the fennel. It came out great. That is the beauty of making it yourself, I made adjustments to fit my personal taste, & VIOLA' wonderful, yummy sausage with no additives or other BS. Thanks to you & your wife for a wonderful video. P.S. my lovely lady hails from northern B.C., (Smithers), so your accent made her homesick.
Now I want to start making sausages 😂 Thankyou for making me to have another interest to pile up with the others 😂 anyway, my mum from south Italy used also another recipe that you might want to try, with wild fennels seed and pepper powder, I remember the recipe you use in this video but not with pepper paste but pepper powder, we also dried it up in the cantina of my grandfather in south Italy, and was like a salami that we cut once dried and used in our tomato sauce to go with cavatelli, that was amazing!
Nice work, looks like some great sausage. I make it all the time and one thing I do with meat in the screw and funnel is, unscrew the funnel with casing still attached and push through manually with a wood dowel. Patties are a good option too though.....cheers.
Most wholesome cooking videos on the internet ❤️
Thanks for such a nice compliment and I am so happy that you are enjoying my videos and recipes👍👍🙂🙂
Can you give me your wine recipes with your sausage ones? I knew a man that hung his sausages in the cellar and would cut off the mold and then cut us some fresh sausages.
Hi guys, I'm from melbourne aust. I found your recipes easy to follow,especially a second generation greek cypriot
I was a chef for 15 years. And all I want to say is that your wife has more knowledge than most of the people I’ve hired. Her little nuances and tips for the casings were by far the greatest part of this video. She taught me things that my mentors, teachers, coworkers, and friends didn’t know about. I mean the way she flipped the casing inside out with the weight of the water, the laying order of the casings in the bowl, the methodology of the separation based on the packaging….experience is worth so much more than education. You’ve added some awesome tips to my arsenal, thank you
So happy to hear that you enjoyed this episode and thanks for such great feedback 👍👍👍
I really like the fact that you gave the spice ratio per pound of meat and not just the amount applicable to the amount you were making.
Just anyone who puts a sausage video out can make good sausages, BUT explaining it is a completely different talent. Coias is a pro at both. Joy to watch and very inspiring.
Hey mate! Great video, A tip I learnt from my dad who was a butcher for 50+ years, Always have your nozzle wet when threading the casing as this will ease the casing on, dip the tip of the casing in a little of the water before you thread for ease of threading. will make life a lot easier.
Glad you enjoyed this video and thanks for sharing your tips with us👍
I’ve been making sausage for approximately 70 years starting with when I was a small boy and we always run a slice of bread through the grinder when we’re done which takes out everything that’s in it and helps clean it up a little bit then you can do what was left over if you want to
Same memory here, I do remember using bread for the last spin. When I was a kid I was helping my mom using a grinder, it was one of my favorite tool in a kitchen 👌
Great idea 💡 I Will try it. Than you
It's seems like every one learn charcuterie by their own. I've been looking for school or training center where I can learn charcuterie but unfortunately I never find. Do you know any please? Is it possible to learn on line and do very good product?
@@pensadorrealista2825 NAIT culinary school has a cheese and charcuterie course, it also includes fermenting vegetables into pickles & other preservation methods. It is an actual college course though, & I wouldn't know if they would let you take that course without any prerequisites. Your best bet would be to try to find a workshop, even if it is not comprehensive. I've heard of day-camps for kids where they spend a week going to cooking camp or baking camp, but I haven't heard of that for charcuterie. I haven't heard of single-day or two-day workshops for food, I've only attended violin workshops.
Internet research is always fun. A lot of the stuff here though, is recipe based not understanding based. Will Kotowicz is basically the leading meat preservation expert in alberta, so much so that the polytechnic approached him to design an entire course.
In an interview he responded to "Current culinary obsession/exploration?" with 'I’m deeply into food microbiology, looking more into cheese making and how it’s so relative to what we are doing here.' I think his science-based approach is important in this field. Formulas, not recipes.
Now, relating to the original comment, I've heard of people grinding ice. I think bread is a good idea (minus the gluten & potentially fermentable sugars) because it is not hard on the machine like ice.
Great video. I like how it didn’t feel rushed and very calm. Attention to detail and not skipping little steps was much appreciated.
Tried this recipe today. Absolutely perfect!! You nailed it!!
Been making sausage for 40yrs since I was a little kid with pops.
I moved away from pepper sauce years ago only to realize now, my ratio was off. I also use to use caraway and garlic and so glad I moved to fennel minus garlic.. This recipe is dead on!! Thank you for sharing and bringing back memories of what Italian sausage should taste like!!
Cheers Ontario Canada
So glad to hear this....just made my day :) :) :)
This was fascinating and educational. I have worked with my old butcher once to make a country sausage and it was a lot of fun (and work). Thank you for creating, filming, editing, and posting this.
Thank you for keeping these practices alive....
We made *this recipe today. *Added garlic powder. Other than that we did this identical recipe and it turned out fantastic!
Thanks for sharing this!
Quite tasty!
Looks like a good recipe. Looking forward to trying it out. And just FYI for newbies or those that don’t know…. If you use stainless steel stuffer tubes instead of plastic, you won’t have the issue of the casing sticking to them. It makes for a lot easier prep, as well as cleanup. Definitely worth the small extra cost.
What a very enjoyable production. I've been looking for an Italian sausage recipe for quite some time. I live in TX and there just isn't any good Italian around and forget the store bought stuff. Grew up in the north east, full of great old family Italians that knew sausage . Some of the best meals you can find anywhere come out of Italian family homes!
Thank you
I like this guy.
I just finished making this recipe. OMG it is SOOOOOOOOO good. Thank You!! I cannot believe how perfect my sausage turned out. Your explainations and demonstrations are just SPOT ON. Thank You! This will be my GO TO recipe from NOW ON. oh yeah I did make 2 patties and cooked them to see if it needed any other spice. OH NO. Perfect!
That's outstanding!! You just made my day :) So glad you enjoyed this video and recipe...makes me very happy :)
I cleaned out the freezer yesterday, and came up with 7 lbs./3.2 kg. of pork butt. Today, I made it all into Italian sausage. Put that into different weighted vacuum seal bags, and now have 10 packages of sausage. I fried 2 small patties and had that for my brunch. Delicious. Thank you so very much for this excellent tasting sausage. I’m going to make it myself from now on. Thanks again. Diana C.
Nice ! 10 pm here and this was better than watching Netflix. Congrats.
Your teachings of making Italian Sausage was so clear and in detailed...not in a rush....Your voice was so cool that everyone could understand every single thing on making sausage....Thank you very much for all your effort teaching us how to make sausage that I think a very special Italian sausage ...I'm here in the Philippines watching you....Thank you very much and thank also to the woman that explainwhat to do about the hog casing.....♥️
I grew up in the same way you describe. My parents are passed now but I continue the tradition with my cousins and friends. Your ingredients of spices are the same as mine including the sweet pepper paste, but minus the fennel seeds. I'm still using my parents #10 manual grinder, it must be about 45 years old now. I put a motor to it and it grinds like crazy. Thanks for sharing your tradition with us!
I subscribe to Laura’s sewing channel!
I have always air dried any sausage I make. I use my dehydrator so the skins don't feel tacky. This will help keep the sausages from splitting if they are to be grilled, or smoked. I make a lot of smoked sausage. I pre-freeze sausages, so they don't get mis-shapen when vac packed, then into the freezer.
Your idea of running ground meat back through at the end of the grind so all the meat gets ground is great. And one I will be using. Thank you for making this video. Always good to see how people work together.
What a great video. Super grateful for you guys. Your wife really explains things well.
I just made this recipe. The sausage was incredible. I've never tasted anything like it. The red pepper paste does make it special.
Always add the dry ingredients after rough chopping and before mincing and allow to stand for a hour at least and ideally overnight ideally in the fridge/cold room. [All PAPRIKA and CHILLI PEPPER is derived from dried CAPISCUM. One should NEVER mix weights [ie GRAMMES, LBS and CUPS it leads to confusion. A usual and recommended amount of salt for a non-preserved sausage is 15gms [1.5%] per kilo [25 or 2.5% gms for a DRIED SALAMI type sausage +of course nitrates or nitrites as per recipe ]
❤
Thanks to the lady for her demonstration on the casing.
Always wanted to make my own sausages - you are both absolutely terrific with your easy manner and clear explanations. Will definitely try this when time allows. Thank you.
Great job on this video. I searched Italian sausage recipes for several days and this was the best one I came across. Well explained and put together.
I used this recipe to make 14lbs of elk sausage last night.
I ground a total 14lbs useing a 3/1 elk trimmings to pork fat. My wife found the Italian pepper sause at some wrold market in town.
I cooked some this morning and I would say the sausage came out prety good.
I highly recommend sampling the red wine first. The recipe calls for 1cup/10lbs dry red. I used 1cup of cabernet for 14lbs and the wine really cuts through for a powerfull distinctive flavor. I would definitely use a different wine next time or just leave it out. Other than that, this recipe is a winner.
Greetings everyone in the sausage world!
This is phenomenal..I can't even find the words to describe this. I'm sure your Father is smiling down on you...great recipe..thank you for sharing.
Puerto Rico thanks you!
My husband was watching this video and I recognized a familiar voice....Laura. Wow my sewing teacher on youtube. Well you have the same gift of teaching. Say hello to Laura and I watch her Sew very Easy videos everyday. Thanks you two. We subscribed to your cooking site.
That is awesome and I will say hello to Laura for you :)
The clearest instructions I’ve found yet. Thanks!
Love what you are doing. Just a couple comments you probably know but I am not trying to be critical. May I suggest when the meat stops filling the casings you can use moist bread to force rest of meat into casing. I wonder if you only soak casing a few minutes because I found out that overnight or up to 2 days in fridge makes a big difference when it comes to placing casing over tube and making sure center of casing is centered over tube and if the casing is well soaked it doesn't usually bind .Also the ring color generally tells the size of casing. Where I come from the casings do not get packed quite so nice but I learned from you when I take them apart I can put the back together like you. Again you may already know these tips.
Thank you for these really well done videos. Making capicola and now, successfully, Italian sausage. My Dad was a meat cutter who supervised three stores (Pic-n-Pay and later Finest) in Cleveland for over 40 years. We always had the finest cuts of meat that never made it to the meat case for customers. I am so sad that I never paid attention to his cooking and ways of cutting meat. Such a loss of knowledge that could have been handed down. Now I am learning from others like yourself. Thank you so much. Dominic Ciancibello.
...so happy to hear this Dominic and thanks for writing in 👍👍😊😊
From Collinwood, love these videos, Thanks
I never thought I'd comment on one of these but I have to say that we just butchered a pig and I wanted really good Italian sausage. This recipe is excellent!! Everyone that I've given any too loves it. I'm also making Capocollo. Excited to taste it. Thank you for sharing your recipe.
Thanks for taking the time to write in as I am so happy to hear this 👍👍your comment just made my day🙂
I received a meat grinder for my 60th birthday (my husband knows me very well, lol), and made this recipe yesterday; my first sausage making, ever. WOW! I don't think I've ever had such delicious Italian sausage! I followed your recipe exactly and it came out perfectly. Made a wonderful pasta sauce, last night. Today, I'll try my hand at stuffing some casings. 🤞 Love your channel. Thank you!
that's outstanding Karen - just made my day!!! Thanks for taking time to let me know - I am very happy to hear this and congrats on your 60th and your new meat grinder :) Not sure what pasta dish you made, but you really need to try this one, with your homemade sausage - it's amazing :) th-cam.com/video/3DfZn64z71U/w-d-xo.html
@@CookingwiththeCoias Looks terrific! I think I know what's for dinner tonight. :)
LOL, 2 months later can I tell you?… When I let my browser autofill for TH-cam it comes here. Still, after all this time. It gives me a smile every time… I say "Hello, Coias" and move on to where I intend to go but always a nice pop-in! :)
@@karenthompson4251 LOL 🙂🙂....and each time you do, I will be saying hello back 🙂🙂🙂
Congratulations ❤
Ive done the stuffing with my grinder as well until I got a dedicated sausage stuffer and it’s so much easier , great video, great recipe, you guys did an awesome job , best sausage making video on utube,great explanation and straight to the point. Btw the sausages look fantastic, I’ll be making them sometime this week. Toronto Canada here. Bon appetite
This is the first video of yours that I’ve watched and I just wanted to say what an excellent teacher you are. You explain things so thoroughly, and I can tell you’re a perfectionist at what you do which I really appreciate. I’m very thorough as well and so, I will be following you from here on out and definitely will try your recipe. Thanks again.
thanks for such great feedback and so glad you are going to give this sausage making a try - comes out amazing every time!! welcome to our fantastic family of subscribers :)
My mother made sausages for as long as I can remember using the manual mincer. After she died I had it and used it up until about 15 yrs ago. Now I use an electric one, not as large as yours but sufficient for my needs. Our sausages, for want of a better description, are British sausages. Which were made of pork with sage as the main flavouring. Now I try other flavours by adding apples or prunes or onions or chives ( lovely with a nice tart apple such as Bramleys mixed in) etc. In South Wales U.K. we had, and still do have, some excellent delis run by Jewish and Italian families so have bought our Italian sausages and salamis from them. So you can imagine the real pleasure I will have trying out this recipe. 😊😊😊
thanks for sharing your story with us and yes, you are going to love this recipe :)
I been following your tradition for 3 years and all my sausage and capecollo do come out perfect, thank you, thank you thank you
so happy to hear this :) :) :)
The Italian sausage that I loved so much back home in the US was filled with spices like anise seeds, pepper, with a slight tone of garlic. Making it picante, molto italiano. Luxembourg.
Thank you very much for this recipe. Just made it without the pepper paste... was still mighty tasty. Thank you for sharing with us.
So glad you enjoyed this recipe👍👍and thanks for writing in and letting me know 🙂🙂
I made this EXACT recipe last night. I even bought the same exact brand of pepper paste. The flavor of these sausages is AMAZING!! It was also my very first time of making a sausage and you video and instructions were extremely helpful. Thanks so much!! Love your channel btw!
Where can you get the pepper paste and do you know any brands? I live in Florida now and went to multiple grocery stores and even a European market and cant find it anywhere
Thats fantastic!!
Please keep this video posted. We only make sausage a couple of times per year--not enough to have committed the process to memory (or at least to MY memory). Although I previously printed the ingredients, my wife and I take a "refresher course" by reviewing your video each time.
... sounds good and no worries, this episode will be here for you when you need it👍👍
my parents lived in Naples and I learned what a blessing good food with family are. Wonderful show, thanks!
I love Napoli👍👍
Wow thanks to you and your wife for this amazing video! I can’t wait to make this! I love how you did the step by step and amount of ingredients thanks again
My family isn't Italian but we love Italian sausage and my mom spent lots of time experimenting to come up with a recipe somewhat similar by asking all of her Italian friends. First I've heard of that pepper sauce, I might have to try to find some and try it. One thing she did different was she'd season the cubed meat and refrigerate over night before grinding, that way you'd get that melding of flavors and the grinder would mix them for you. I still have the commercial grinder she bought back in the 70s, but I've never seen that spacer you used for stuffing, I'll have to look for one of those. Another thing she used to do was line a sheet pan with waxed paper and then fill it with the ground sausage and make shallow score marks in whatever sized patties she wanted. After you freeze them you can snap them off and bag them up and take out just what you need. Love your videos.
Thanks for sharing your story with us and you are going to love adding the pepper paste to your sausage,👍👍👍
Best casing tutorial I have seen yet. Thanks Laura !!!!
Followed your recipe except added liquified jalapeños. My brother-in-law and did 14 pounds and it turned out perfect. This is the first time we made any type of sausage. This will be the go to recipe in the future. Your wife and yourself did an excellent job explaining the process and we enjoyed your detailed steps. Thank you
I am so very happy to hear this!! Just made my day :) Really appreciate you taking the time to let me know :) :) :)
I can't tell you how much I value and respect your work here! You are a beautiful couple. May God bless both of you.
Thank you so much for such kind feedback, and hope you are able to give this a try 👍👍
Followed your recipe...I had no red pepper paste but pureed a jar of fire roasted sweet red peppers. Sausages are very delicious!
Just made this sausage, and it came out perfect.... & delicious! Watched your video a couple of times before proceeding, and it was flawless. Thank you :)
just made my day!! so glad you made this sausage and that you like it :)
Here is a tip to the casings, add a teaspoon of baking soda to the casings the night before while they are soaking and they will be very slippery and go on and not really get stuck on the horn! I love the idea of the pepper sauce!!!!! I am certainly going to try that real soon!!! Fun video!!
Glad you enjoyed this episode and thanks for sharing your tips with us 😊 The pepper sauce makes a delicious difference in your sausage...you are going to love it 👍
Cute and very simplistic. Loved it. Enjoy!
Laura!! I recognized your voice! I'm going to be making Italian sausage with my son and came to find videos on TH-cam. When your husband called you in I recognized your voice immediately! SewVeryEasy is one of my subscriptions. What a nice surprise! Now.... on to learn about those casings. You're an excellent teacher. As is your husband!
PS: I thought that looked like a cutting mat on his table! First thing I noticed in the video. ❤
Thanks for such great feedback and glad for the surprise 😄😄😄 I'm happy to hear you are going to make this sausage with your son - that's fantastic 👍👍
My question is, What is there for the 30 people who "disliked" to dislike? I worked in the television/media industry for 20 years and Ivon's (sp?) presentation and A/V quality are first-rate, to say nothing about the content...which is great/delicious. I'm embarrassed to say (but I will anyway) that we purchased a meat grinder years ago to put our dog on a raw diet. But we're making sausage this week, baby! Thank you both!
Hi Joe and thanks for the fantastic feedback - very much appreciated!! Also, I am so happy to hear you are making sausage now :) Made my day - enjoy :)
@@CookingwiththeCoias Came out great. Thanks again! Last night we had links par boiled (hardly any fat came out of them), then baked a little, then cooked in our homemade tomato sauce with macaroni. I have detested the "bite" of artificial casings for years. (That's what you get when you move away from the city....) Then this a.m. we had a "Sausage McMuffin" with a poached egg from our backyard chicken. Honestly, I darn near broke into an aria--and I don't sing or speak much Italian, only the cuss words--it was so good! I only wish my mother was still with us; I know she would have offered to do a guest appearance on your channel (if only I could have explained to her what TH-cam is:-) Like your father, she had a hand grinder for sausage, too, although I was too young to remember anything but the spoils. fwiw, I do have one suggestion that I learned when we first purchased our meat grinder (for the dog!): grinding slightly frozen ("butcher frozen") meat seems a lot easier than just refrigerated meat. I don't recall whether you said that in the video, but next time I hope to try it, then allow the ground meat to warm up a bit before mixing the spices. Best to you and Laura.
Thankyou lvo and Laura for the best sausage video and other recipes . God bless, from Canada
Laura is BEAUTIFUL!!!! Thank you for the in-depth video! I can’t wait to give this a go!
Mr. Coias, I made your family's recipe but held back on the amounts of pepper paste, red wine and black pepper out of fear. It turned out to be a solidly great recipe. The next time I make this, I'm going full Coias. I served it on French bread with fried peppers and onions. OMG good. Thanks to you and your lovely wife, your father and your ancestors for this gem of a recipe.
You just made my day!! So happy to hear this 😊😊
Just found your video on TH-cam, I liked it very much, it brought me very pleasant memories of my life when I was just a boy in the 1970s down in Brazil. Even being just a boy that time, I used to work with a lady next door and she used to make Chorizo and Sausage to sell at the weekends market.
Nowadays I live in England and I stil love the country side life stile and the rustic way to make Chorizo and Sausage.
We have an italian market in town and I buy it every week.
Thanks for your vídeos, wish you all the best. 🙏🙏🙏
I made this and sure enough, after it cured for two days in the refrigerator, it cooked up wonderfully. I am still amazed at how simple the recipe was after all. Many, many thanks to mister Ivo and his family!!
I am so happy to hear that you made this sausage and even happier to hear that you enjoyed it, 😌😌 Thanks for taking the tto write 👍👍
@@CookingwiththeCoiasdo you make your own pepperoni and do you have a recipe ?
@@concernedcitizen9208 this is as close as I get - th-cam.com/video/-NWPdCkMepI/w-d-xo.htmlsi=zy5OYlrDA_U3PJ4M
Thank you for the recipe but THANK YOU A MILLION TIMES OVER FOR THAT NATURAL HOG CASING TUTORIAL MRS. COIAS❤❤❤. Soooooooo helpful!
So glad you enjoyed this sausage making episode and I will pass you great feedback on to Laura👍👍
Watching from the Philippines 🤗🤗 thanks for the recipe... we tried it we love it.. we just add the black pepper because we love black pepper 🤗🤗🤗🤗 and take out the red wine.cuz it's expensive here....we just add a little bit of "tuba" coconut wine and it works...
...fantastic...so glad you enjoyed this recipe and great to hear from you in the Philippines :)
Best Sausage Making Video out there! Excellent Job - I'll be trying this recipe on Wednesday - I'm going to add some Garlic just because I can't help myself!
We just got our grinder and SO glad yous two posted this! Out-STANDING!! All the info we needed! 👏👏👌🤟😄
so glad you enjoyed this episode and hope you give this recipe a try...and congrats on your new grinder :)
@@CookingwiththeCoias My wife smiled ear to ear when I showed her your reply. She said, “They’re such a _sweet_ couple!” 😄 I’ve just begun binging your recipes. 👍😅
I am a recent subscriber and wanted to thank you for the excellent video and Italian Sausage recipe. I made this recipe yesterday, and even though I did not have the exact pepper paste ( I went to 6 markets in my area, could only find Asian pepper/garlic paste, Harrisa paste, and red chili paste). I used the red chili paste, it was mild, a little salty ( two ingredients in the paste, red chilies and salt), but aside from that, the sausage tasted fantastic and was very well received by my extended family. I will probably order the Muraca paste online, but for now, thank you very much for posting this video and your recipe.
Hi Mike and thanks for making my day :) It is comments and feedback like yours, that make my efforts all worthwhile :) :) :)
Hello again Mike - I have found some pepper paste for you - in the description below, just click on see more, and the links for pepper paste will appear :)
You are the best, I did up a batch today and it was perfect , just like when I was a kid thanks a lot
Absolutely loved watching this whole video. You’re both very professional and give all the details in such a way that was easy to hear and understand. Well done and thank you. It looks like the video was made 3 years ago and I’m hoping you did follow up with a cooking video showing some uses of the sausage. I’ll see if I can find it!
So happy to hear you enjoyed this sausage making episode and really appreciate the great feedback you left us :) I cook the sausage many different ways, fried, grilled, and baked and it's fantastic on a bun - but here is one of the classic ways I like 😊th-cam.com/video/J79ueWta54A/w-d-xo.htmlsi=w14Lpr3l1B5VORDB
@ thank you so much for the link. Just watched it. Really great video. Dish looked soooo delicious!!!!
I thoroughly enjoyed the way you made the sausage. A blessed couple you are
I bought a foot pedal for my grinder. Excellent tip. Thank you, it makes grinding easier and frees up my hands to work with the casings. Great investment.
Glad you like the foot pedal....I love it too!!
Gracias, I really appreciate this video. You and your wife seem very genuine and loving people. Dios los bendiga a ambos!
You're the best tutor, sir. Thanks a ton.
Glad you enjoyed this episode and thanks for such great feedback 👍👍
@@CookingwiththeCoias I've even downloaded your video for my repeated watch, cause I'm planning mybown meat shop soon.
Gracias señor and lovely señora!! My kids are going to love this recipe 🇲🇽🤝
Hi, I am from Vietnam, first time I watch you channel, I really like the way you sharing. Thank you. I will make my saugage tomorrow.
Merci infiniment de partager votre savoir! ❤
I've just started to make sausage and I appreciate the explanation of the various grinder plate sizes. I've only used pork shoulder / butt when I've made both Italian and bratwurst sausage but again, the information was helpful. I'm not familiar with the "pepper sauce" you use so I'll have to look for this. I use red pepper flakes to add "heat" to my Italian sausage.
Glad you found this episode helpful and as for the pepper paste, I have added a link below...in the description area, you can click on see more, and the link will appear below :)
Great job king Coias, your work, videos and explaining the recepies whether is sausage or wine brings it all home where the past becomes the present. Thank you for inspiring.
Glad you are the videos and thanks for such great feedback 👍👍
Simply fantastic! Thanks to both of you for a very well made video.
That’s how I was shown before my mum died lost my mum when I was 13 And have never forgot
😢😢😢
‘Teach your children Well’🎶🙏🏼🕊️☂️ 34:18
This is so touching. It’s wonderful you never forgot your mother ❤😢
Thank you for sharing ❤
The recipe looks good, I have to try it. I must also say, Your wife (your helper ..😜is so beautiful.
Total Masterclass! Well done and thank you
So glad you enjoyed this sausage making episode 👍👍😊😊
Wow very nice. Thank you both.🙏
Thank you so much for the recipe and instructions. I knew this would be fantastic when I saw Laura come in! I love her Sew Easy TH-cam channel. A sign this would be a fabulous fit for our families recipe box.
I just tie a knot in the casing end. Also an old technique was to use a toothpick. Too difficult to explain but simple to do.
I used my grinder to stuff with for about two years then caught a 5# vertical stuffer on sale at Scheels. Best thing I ever did to make a better product and simplify stuffing.
I made sausages for the very first time yesterday using your recipe. They turned out fantastic! I also appreciate your wife's section on handling the casings. I think it would be a good idea to spin that one section into its own video. I've seen many other sausage making videos where people talk about the frustration of handing the casings whereas your wife showed how to make the process easy!
so glad to hear you enjoyed this episode and my recipe...makes me very happy :) :) :)
Hey there! Thank you both for your instructions. It helped fill the gaps that allowed me to make Cajun boudin, Green Onion Sausage and Italian Sausage. Thank you both for a very well made video.
Thnks so much for this. I am sure your sausage is delicious. Laura is very knowledgeable and an excellent teacher.
Most videos I struggle to get through, yours was great. Thanks!
Thank you for the recipes 😊
amazing and extremely informative, yes, I'm a Newby but feel confident now and by using your string metho can make the exact sizes i want for the buns or homemade tolls thank you so much for your channel 😃😃😃😃
So glad you enjoyed this sausage making episode and thanks for such great feedback 👍👍
@@CookingwiththeCoias honestly well deserved, I've been learning how to cook plain basic dishes using store bought and come from Virginia very well known for homemade sausage but again it's somebody else's recipe to hot or not enough so again thanks for the fantastic content of all your videos including the pica pasta my gf is really looking forward to a romantic candle lit dinner 😃😃😃
I made sausage from a combination of other videos for the first time last week. It came good, but not good enough. I'm looking forward to trying out this recipe. I grew up in Bensonhurst, Brooklyn eating fantastic Italian sausage every Saturday night. After being away from NYC for about 45 years, I bought 10 lbs of sausage in Little Italy in the Bronx (Arthur Ave) and remembered how much better it was than anything I get in Virginia. I can't drive to NYC often enough, so I've got to perfect making it myself.
I'm happy to hear you are going to try my sausage recipe and I have a feeling you are going to love it 😊😊Let me know if you get a chance 👍👍
@@CookingwiththeCoias I used it this past Sunday and nailed it! Thanks.
Such a great recipe. I will give it a try. Thank you.
Tried you recipe except for the wine. Was delicious and a big family hit. Found a vendor to get the paste. Piccola's Gastronomia Italiana on line. May add garlic on my next batch as a personal preference. Thanks for the video. Easy to follow.
That's outstanding Joseph and so glad you found a good pepper paste :)
Thank you for video. Well explained and very pleasent to watch. I will try roasting some Peppers and add them to the mix. Greetings from Guatemala 🇬🇹
Thanks for such a well produced instructional video. I referenced it several times while making sausage, & the quick access to the timeline chapters made it wonderfully convenient. I have professional culinary experience, (30+ years in the kitchen), but had never made sausage before. I realized very quickly how unique a category this craft is. I've made variations of your recipe twice now, & I'd like to first of all say that it yields a tasty batch of delicious sausage. The first time I made it, I used some Italian Calabrian red peppers since I couldn't find the Turkish sweet ones locally & I didn't want to wait. The batch came out really nice. A few days later I ordered the Turkish sweet paste & made it again. This time I boosted the crushed red chilis & doubled the fennel. It came out great. That is the beauty of making it yourself, I made adjustments to fit my personal taste, & VIOLA' wonderful, yummy sausage with no additives or other BS. Thanks to you & your wife for a wonderful video. P.S. my lovely lady hails from northern B.C., (Smithers), so your accent made her homesick.
So glad you enjoyed this episode and very happy to hear you are enjoying making your own sausage!! And wow...Smithers BC...what a beautiful place!!
You are such a good teacher.👍👍
Just been browsing how Italian sausage is made and this was the best video. Instant sub
So glad you enjoyed this episode and thanks for such great feedback 👍👍
I've watched a few of your videos and I'm a fan. I'm sharing them with my son, who is an aspiring chef.
That's fantastic!! Tell your son to stick with it👍👍
Now I want to start making sausages 😂 Thankyou for making me to have another interest to pile up with the others 😂 anyway, my mum from south Italy used also another recipe that you might want to try, with wild fennels seed and pepper powder, I remember the recipe you use in this video but not with pepper paste but pepper powder, we also dried it up in the cantina of my grandfather in south Italy, and was like a salami that we cut once dried and used in our tomato sauce to go with cavatelli, that was amazing!
Thanks for sharing your family tips with us and glad to hear that sausage making is on your list🙂🙂
Great tip to get all the meat through the grinder. Thank you.
Very good recipe thank you
oh my, your wife is such a beauty, with a really great speaking voice. She sounds like a news anchor. You lucked out brother
This looks like a great way to spend some time. Thanks for sharing!
Nice work, looks like some great sausage. I make it all the time and one thing I do with meat in the screw and funnel is, unscrew the funnel with casing still attached and push through manually with a wood dowel. Patties are a good option too though.....cheers.
I love this video, very good understandable instructions.
Thank you Mam and Sir.