fantastic, i made this mixture and actually prepared it the scottish way in a bread pan, skinless. my my my it was lovely, my customers love it, thank you
Thank you!!! We never put it in casings any more either. I love to BBQ it in patties, it goes in so many of our Italian recipes………hmmm I think we need to try it in a bread pan, the Scottish way. My wife (head chef) is already thinking about it! Klaus
Thank you, I am just planning my next batch of sausages and had decided on a Cumberland, a Greek Loukaniko, a Mexican Chorizo and an Italian (1kg of each), and your recipe completes my set. Recently returned to sausage making after dabbling with it a few years ago, but life and work got in the way. Now retired, I have treated myself to a 3.5kg sausage stuffer and vowed to never buy another food factory sausage, burger or pie.
Thank you so much! I’m retiring at Christmas and can’t wait to have time to do all the things I want to do! We make a Cumberland sausage too! I have to look up the other two. I like one kind of Chorizo and not the other, but I can’t remember if we like the Mexican or the Spanish, my wife doesn’t like spicy 🌶️ food, so I’m guessing we prefer the Spanish.
@@WhatWeDoChannel Spanish is the dry cured sausage, which can be very mild or highly spiced. Mexican is usually highly spiced, but is a fresh, moist sausage. Enjoy your retirement, I was lucky to be able to get off the treadmill at age 61 and haven’t missed work for one single second. There’s still more than enough to fill my days.
🤚🏼👊🏼😀❤️ Tasting is believing. Love that. My household makes most of our food and it really does taste better when you can control the ingredients. Great tips. I love the idea of doing a fry test and keeping some stored outside of the cassings. Your wife had the toughest job mixing that cold meat. Always great to have a trusted assistant. Thank you my friends. Cheers from Jace in Gilbert, Arizona, USA. 🙏🏼☮️
I am very impressed! I have never made my own, if I ever venture into sausage making I would do what you did at the end and just skip the casing. Wonderful video!
Jackie's Kitchen & More Thank you for the comment! The sausage meat goes in so many different recipes that it just makes sense to have some unstuffed! Klaus
This brings back so many good memories of making sausage. I haven’t made any in years. I can still feel the cold of mixing the meat. I agree that even when you’ve perfected the recipe a tester patty as required. Who wants to wait until all the sausage is made. We always just rinsed our casings many times. I’ve never seen water run through the casing like you do before.
Prairie Plantgirl thank you. I have never mixed a batch of sausage in my life, the camera lady did that part of the job right from the getgo! I read in a book about running water through I’m sure you way is just as good. Klaus
@@WhatWeDoChannel I am a traditional style wood carver. My Dad's teacher, Charles Marshall Sayers, was an old school carver from Kirkcudbright, Scotland. I carved with my dad for forty years and he would have loved your block also! That was the first thing that caught my eye in your video. It's beautiful, and looks to be very well made also. Beautiful! Thank you again for the video! 🙋
Thank you so much! I went through Belgium when I was young, only a quick train ride but I remember the beautiful farmland! I even made Belgian style Ales in my brewing days! Happy Easter! Klaus
East Mesa Urban Homestead Thank you for watching! I noticed from your video that we kind of have the same approach of breaking the recipe down to a master formula so people can use it with any amount of meat! Klaus
Yeah ours are similar videos for sure, I actually did the two different grinds on mine as well. One thing I never thought of was did something breaks to replace the die and the blade, I would have just replaced the broken part. Again thanks for sharing Klaus😎 I may even try that press method
That looks pretty good Klaus. Jeez, when you make a "batch" of sausages, you really make one heck of a batch. I'm a bit embarrassed to say I do my sausages in 2 kg lots. I was pretty grateful that you gave the recipe per kilo. Great clip mate.
McDowall Manor thank you. I think is great to make whatever amount you like working with. I make a lot because there is something about a freezer full of food that gives me a good feeling 🐷🙂!
Thank you! For sure you could use wine, I know lots of Italian sausage makers put wine in. My recipe is very basic and leaves lots of room for experimenting.
Frankly, these days, my wife and I package our Italian sausage meat without any casings at all!!! It goes into all kinds of Italian recipes and if I want to grill some, it is made into patties and served on home made buns. These days, if a do stuff any sausage, I like to use collagen casings as they are so easy to use and don’t gross me out like natural casings sometimes can. I forget the exact size I use but you can buy a medium size good for most dinner sausages and a smaller diameter good for breakfast sausages. Places like Bass Pro Shops carry them.
That was a very good tuturial. The sausage came out looking very good. Wish I had a grinder to do this. You recipe sounds good. I really like the favor of garlic and fennel.
This is absolutely fascinating. Your set of skills is most impressive. I'm feeling inspired to try making sausages at home now - though watching you push the meat through the grinder had me sitting at the end of my seat! The glove is so sensible! Where could I get one? (I am incredibly clumsy!)
Great video, love the technique and your master formula. Thank you for including the conversion also, that will come in handy. I almost got thrown off track, your master formula lists “ 2 cloves of garlic”, but the bowl you had with the garlic looked like 2-3 heads of garlic....until you realize that was for 40lbs of meat...I’m a new subscriber and am looking forward to following your channel. Best regards.
Thank you, that was such a nice comment! We have been working on breakfast sausage (Cumberland sausage) lately and will make a video about it at some time! If I could only have one kind of sausage it would definitely be the Italian, it’s useful in so many recipes!!! Klaus
@@WhatWeDoChannel I made your Italian Sausage recipe yesterday, it came out fantastic! Your master formula was easy to use, I did not need to convert any amount to the Imperial System as my scale weighed everything in the Metric System. Thank you again for the terrific video, the recipe and master formula, and for your TH-cam channel. You guys are awesome!
Matescium Thank you for the kind words! My wife was really pleased to see your comment because she is the editor, camera person and director (I just do as I’m told!).
What a great video. I'm a huge fan of primarily pork sausages Klaus, especially with ridiculous amounts of garlic. I'm not a big fan of beef sausage although deer sausage I enjoy very much. Have you had a go a making Kubasa yet mate? I was surprised at how much I enjoyed bear sausage after tasting it for the first time. Thumbs up for the camera work (Mrs. Klaus?) and the editing, I know how long it takes to make a video such as this and appreciate your presentation. You own a Brie Baker? You certainly are posh mate :-) Cheers! 🍺
William Coleman's Garden and Allotment Thank you for the kind words. Mrs. Julie Asmus has taken to filming and editing like a fish to water, her only problem is the crappy talent she has to work with. We were given bear sausage once by a hunter friend, I have to admit I ate it with long teeth. I haven’t made a kielbasa yet but I am planning to, it just seems that every time I want to make bangers, bratwurst or kielbasa we have run out of Italian and they have become our favourite! Klaus
Dad Incredible thank you. Awesome! It sure is nice having Italian sausage meat on hand, we will use it at least twice this week for different recipes. Klaus
lerch400block It’s nice to here from someone in Texas! I was just showing my wife a bunch of videos from that show called The Texas Bucket List, man you have some great barbecue and burger joints down there! One day when this crazy time is over I would like to do a culinary tour of Texas! Klaus
anthony triolo Thank you for watching and commenting, I really do appreciate it! My wife (our tech expert) said she will add the written ingredients to the description section under the video, when she has the time. Have a great weekend! Klaus
I know you can make sausages with turkey but I have never done it! I have eaten store made turkey sausages, I must admit I found them dry and gristly. I expect the commercial ones are mechanically deboned, which means yuk! I’m sure one could do better at home! My guess is a mix of the whole bird would be best. I’m not sure how you would get a high enough fat content to make the sausage not dry. Best of luck!
I swear this is as good as any monty python sketch! 🤣🤣🤣 Great stuff 👍👍👍 I’ve been looking for a good Italian Sausage recipe, it’s not available in Ireland to buy. Plus I think it’s more satisfying if you do it yourself, hence your smugness lol (in a good way) 😏 How long would the sausage do in the freezer if vacuum sealed?
Ian McDonald Thank you for the kind words! The vacuum sealed sausage easily lasts a year, probably longer but it gets eaten up before that! The garlic does mellow out within a short time, we are down to our last couple of packets now! Klaus
I enjoyed your video. Do you have a website? I would like to know which package sealer you use. I just bought a LEM #8 grinder and the LEM 10# vertical stuffer.
Congrats on the awesome equipment you bought! We don’t have a website. We bought our Italian vacuum sealer from a restaurant supply store in Toronto called Nella Cutlery, they rebranded our Italian machine under their own name. The machine is designed to handle light commercial use so it’s great for heavy duty home use! Maybe you could find a similar machine in a restaurant supply store in your area. Klaus
As an Italian living abroad, I detest the fact that I cannot find proper Italian sausages in the shops or butchers. All of the so called "Italian" sausages contain fennel, that, yes, it is contained in a few Italian sausages, but the vast majority sausages don't, and those taste much better. I am here watching some videos on how to make my own sausages, and BAM, Fennel. and I am shouting at the screen No, No, No! Apart from that, cool video.
Thank you for watching! Most Italian folks around here (Ontario Canada) seem to use fennel in their sausages and all of our commercial Italian sausages contain fennel. Most Italians I know are from the south, Puglia or Sicily, perhaps they use more fennel in those regions and that is reflected in the type of sausage we are used to considering Italian? While my wife and I love fennel in our Italian sausage I would be very interested to hear what spices and herbs you like in your Italian sausage, it might be our new favourite! Klaus
@@WhatWeDoChannel As far as I know, cinnamon, cloves, rosemary and garlic are normally part of the sausages from the area I grew up. I haven't come across a credible recipe yet, but my search continues.
@@thaifoodtakeaway it has occurred to me that if you take my basic formula, drop the fennel and add some cinnamon, cloves and Rosemary you might be on to something. I would start small and increase amounts over time. A little bit of clove goes a long way.
The best cut for sausage is pork shoulder! It’s the traditional cut for sausage. Pork shoulder has the right ratio of meat to fat to make a wonderful succulent sausage! In America it’s often called pork butt! Klaus
cdimi13 Thank you for watching and commenting! On a fresh sausage like this pink salt just isn’t necessary, when you get into cold smoking or curing it’s another story. Klaus
I tagged you in my latest video. I'd love to see your reply to this if you are interested. Everyone has something they'd love to get done in the "snap of the fingers"
That seems awfully lean for sausage. Shouldn't you have at least 30% fatback? Speaking of which, why don't you use the Boston Butt above the shoulder, as it contains a good bit of solid fat? Not challenging, just wondering.
Thank you for the comment, no challenge taken! That cut I’m using is the butt and the picnic combined! We live in an area (Toronto) that is blessed with a large Community of Italian heritage, we go to a wonderful Italian grocery store called Globe meats, they will cut meat for you any way you can dream of! When we went for the first time I asked for a couple of pork shoulders and the head guy said “how would you like it cut”. I said not cut, I’m making Italian sausage and he looked at me with a smile and nodded! It may not show up on the video but that meat has some nice fatty bits! I think it’s about 20% fat or so. I’m not using any chemical junk to retain the fat when I cook but if I go low and slow the finished sausage has plenty of juice! One could always add a little back fat if wanted but I think there is enough fat. In Italy when they kill a pig and make sausage, it’s traditionally the shoulder that goes for sausage, I think it’s the best sausage cut there is! Klaus
sara jane That’s too bad! Normally there is a good balance of fat and lean in the shoulder! If you are cutting the shoulder and it seems a bit lean you can add some pork back fat to bring you up to that 20% fat to lean ratio. If you don’t put chemicals in your sausage to retain the fat when cooking a lot of it can come out, try cooking your sausage gently on lower heat and see if that helps the meat to be more juicy. I hope this helps Klaus
It looks great , but in The USA we use the standard Measurements like Lbs , Tablespoons ,teaspoon > Doing the Math from A European Metric Math > I personally would be afraid It would screw up the recipe ! Thanks anyway ..
I understand your trepidation, I grew up with the same system as you, well actually imperial in England and then Canada, our gallon is a bit bigger, then in grade three they suddenly started teaching us metric and then a few years later everything was switching over, we weren’t given a choice! But really converting is super easy! One Kilogram is 2.2 pounds, so for each pound of meat you just divide the ingredient list by 2.2 and then multiply by the pounds of meat to get the grams per pound. I realize I’m still asking you to use grams but that’s just a switch on most electronic kitchen scales ⚖️ and grams are way more precise then ounces (about 29 grams in one ounce) I hope this helps. I stink at math but this is easy😊! Klaus
Thank You ! I'll more than Likely print out a Conversion of Metrics to Standard > Sometimes teaching an Old Dog new tricks takes a bit longer -LOL > Have a Great day Sir ..
Please don't be afraid of metric measure. Buy a scale that allows you to see grams, pounds, ounces, etc. You will be happy with such precise measure. Kansas!
This is fresh sausage, there is no cure used! It would be very dangerous to put cure in sausage and eat it right away, as you so kindly pointed out! I do use nitrite in bacon production but that’s a different subject. Merry Christmas.
I only put in a smidge, you could leave it out and there would hardly be any difference. Sugar is the bad guy these days, personally I think the problem is cheap high fructose corn syrup. Sucrose refined from sugar cane or sugar beats is a very superior sugar and not as abused as cheap corn sweetener!
fantastic, i made this mixture and actually prepared it the scottish way in a bread pan, skinless. my my my it was lovely, my customers love it, thank you
Thank you!!! We never put it in casings any more either. I love to BBQ it in patties, it goes in so many of our Italian recipes………hmmm I think we need to try it in a bread pan, the Scottish way. My wife (head chef) is already thinking about it!
Klaus
Thanks for putting this in my recommended Ordinary Sausage lol
Thank you, I am just planning my next batch of sausages and had decided on a Cumberland, a Greek Loukaniko, a Mexican Chorizo and an Italian (1kg of each), and your recipe completes my set.
Recently returned to sausage making after dabbling with it a few years ago, but life and work got in the way. Now retired, I have treated myself to a 3.5kg sausage stuffer and vowed to never buy another food factory sausage, burger or pie.
Thank you so much! I’m retiring at Christmas and can’t wait to have time to do all the things I want to do! We make a Cumberland sausage too! I have to look up the other two. I like one kind of Chorizo and not the other, but I can’t remember if we like the Mexican or the Spanish, my wife doesn’t like spicy 🌶️ food, so I’m guessing we prefer the Spanish.
@@WhatWeDoChannel Spanish is the dry cured sausage, which can be very mild or highly spiced. Mexican is usually highly spiced, but is a fresh, moist sausage.
Enjoy your retirement, I was lucky to be able to get off the treadmill at age 61 and haven’t missed work for one single second. There’s still more than enough to fill my days.
🤚🏼👊🏼😀❤️ Tasting is believing. Love that. My household makes most of our food and it really does taste better when you can control the ingredients. Great tips. I love the idea of doing a fry test and keeping some stored outside of the cassings. Your wife had the toughest job mixing that cold meat. Always great to have a trusted assistant. Thank you my friends. Cheers from Jace in Gilbert, Arizona, USA. 🙏🏼☮️
Jace Jacobs - Jar of Poetry thank you for the kind words! Home made stuff really does taste better!
Klaus
I am very impressed! I have never made my own, if I ever venture into sausage making I would do what you did at the end and just skip the casing. Wonderful video!
Jackie's Kitchen & More
Thank you for the comment! The sausage meat goes in so many different recipes that it just makes sense to have some unstuffed!
Klaus
What a wonderful video... such a pleasure to watch. Please keep it up.
Thank you very much!
Best and most sanitary video yet. Good job.
El Miguel thank you so much! We do love our Italian sausages!
This brings back so many good memories of making sausage. I haven’t made any in years. I can still feel the cold of mixing the meat. I agree that even when you’ve perfected the recipe a tester patty as required. Who wants to wait until all the sausage is made. We always just rinsed our casings many times. I’ve never seen water run through the casing like you do before.
Prairie Plantgirl thank you. I have never mixed a batch of sausage in my life, the camera lady did that part of the job right from the getgo! I read in a book about running water through I’m sure you way is just as good.
Klaus
Thank you for the video Sir! And for the recipe!
I love your butcher block table. 🙋🇺🇸
Thank you very much! That Boos block is my favourite piece of furniture.
@@WhatWeDoChannel I am a traditional style wood carver. My Dad's teacher, Charles Marshall Sayers, was an old school carver from Kirkcudbright, Scotland. I carved with my dad for forty years and he would have loved your block also! That was the first thing that caught my eye in your video. It's beautiful, and looks to be very well made also. Beautiful!
Thank you again for the video! 🙋
Followed your master formula exactly. I prefer a course grind but otherwise perfection. Thank you from Maryland U S A
That’s nice thank you! I do the fine grind because my wife prefers it, have to keep them happy 😊!
Klaus
Awesome tutorial well put together thank you enjoyed your video
Thank you so much!
wonderful job, and a perfect recipe. Thank you from Belgium
Thank you so much! I went through Belgium when I was young, only a quick train ride but I remember the beautiful farmland! I even made Belgian style Ales in my brewing days! Happy Easter!
Klaus
Excellent video Mr Klaus and thank ya for sharing how ya make your sausage!!! I'm gonna give some Italian sausage a try soon!! Dan
Home In The Sticks thank you for watching and commenting! I would love to see how the sausage making goes for you!
Klaus
That’s going to be our next sausage project! Thanks for sharing 😎
East Mesa Urban Homestead Thank you for watching! I noticed from your video that we kind of have the same approach of breaking the recipe down to a master formula so people can use it with any amount of meat!
Klaus
Yeah ours are similar videos for sure, I actually did the two different grinds on mine as well. One thing I never thought of was did something breaks to replace the die and the blade, I would have just replaced the broken part. Again thanks for sharing Klaus😎 I may even try that press method
Thanks for sharinh the vid, from México.
Thank you! I hope it’s useful. I’m unaware of what type of sausages you make in Mexico!?
Klaus
Brilliant video Klaus. The grinder is just like my mums! The sausages look fantastic. You're right - you would never get shop bought again!
giantdormouse thank you. We had some store bought sausages a few months ago when we had run out of our own, they completely grossed me out!
Keep the wife happy. Funny.
That pork shoulder looks amazing. I would love to try this!
Tiges The Winemaker thank you for watching! I guess it’s like wine, you can add all kinds of junk to it but less is usually more!
Klaus
That looks pretty good Klaus. Jeez, when you make a "batch" of sausages, you really make one heck of a batch. I'm a bit embarrassed to say I do my sausages in 2 kg lots. I was pretty grateful that you gave the recipe per kilo. Great clip mate.
McDowall Manor thank you. I think is great to make whatever amount you like working with. I make a lot because there is something about a freezer full of food that gives me a good feeling 🐷🙂!
That’s was very enjoyable to watch. Very well done. Subbed.
North Country Outdoor Guys Thank you very much. I was just enjoying your channel!
Thanks you are very good and very informative
MrTarek1946 Thank you so much. We have run out of sausage and I need to make some more!
Klaus
Enjoyed that and learned from it, thanks!
I’m glad it was helpful! We use Italian sausage meat in so many dishes! I love using it for burgers on the bbq!
Looks grate mate!! Could you use red wine instead of water?
Thank you! For sure you could use wine, I know lots of Italian sausage makers put wine in. My recipe is very basic and leaves lots of room for experimenting.
What size of casings do you use . Thanks. Looks good
Frankly, these days, my wife and I package our Italian sausage meat without any casings at all!!! It goes into all kinds of Italian recipes and if I want to grill some, it is made into patties and served on home made buns. These days, if a do stuff any sausage, I like to use collagen casings as they are so easy to use and don’t gross me out like natural casings sometimes can. I forget the exact size I use but you can buy a medium size good for most dinner sausages and a smaller diameter good for breakfast sausages. Places like Bass Pro Shops carry them.
Love this recipe sir! Will try it and mention this video when we do.
Essayons Family Garden Thank you so much! I heard about your new channel today🤫 and I’m looking forward to see your new videos!
Klaus
Big like for u !! Have a nice day !!
That was a very good tuturial. The sausage came out looking very good. Wish I had a grinder to do this. You recipe sounds good. I really like the favor of garlic and fennel.
PG Nano Farm
Than you so much. Even a hand grinder will do the job.
That great tutorial how make the proper Italian sausage. Maybe more tutorial others sausages.
JOHN CLERCK Thank you so much! We definitely want to do one on fresh German sausage (Brats) and making English Bangers.
Klaus
I like this man, so nice and gentle, also gets to the point, doesn't have to give a speech about literally everything morto bene
Lucky_Player Thank you 😊!
This is absolutely fascinating. Your set of skills is most impressive. I'm feeling inspired to try making sausages at home now - though watching you push the meat through the grinder had me sitting at the end of my seat! The glove is so sensible! Where could I get one? (I am incredibly clumsy!)
WineScribble thank you for watching! I see you can buy the gloves from Amazon.
Great video, love the technique and your master formula. Thank you for including the conversion also, that will come in handy. I almost got thrown off track, your master formula lists “ 2 cloves of garlic”, but the bowl you had with the garlic looked like 2-3 heads of garlic....until you realize that was for 40lbs of meat...I’m a new subscriber and am looking forward to following your channel. Best regards.
Thank you, that was such a nice comment! We have been working on breakfast sausage (Cumberland sausage) lately and will make a video about it at some time! If I could only have one kind of sausage it would definitely be the Italian, it’s useful in so many recipes!!!
Klaus
@@WhatWeDoChannel I made your Italian Sausage recipe yesterday, it came out fantastic! Your master formula was easy to use, I did not need to convert any amount to the Imperial System as my scale weighed everything in the Metric System. Thank you again for the terrific video, the recipe and master formula, and for your TH-cam channel. You guys are awesome!
@@mikeasquini2136 oh shucks, thank you so much! We do need to think about getting some videos out!
Your video editing is impressive
Matescium
Thank you for the kind words! My wife was really pleased to see your comment because she is the editor, camera person and director (I just do as I’m told!).
What a great video. I'm a huge fan of primarily pork sausages Klaus, especially with ridiculous amounts of garlic. I'm not a big fan of beef sausage although deer sausage I enjoy very much. Have you had a go a making Kubasa yet mate? I was surprised at how much I enjoyed bear sausage after tasting it for the first time.
Thumbs up for the camera work (Mrs. Klaus?) and the editing, I know how long it takes to make a video such as this and appreciate your presentation. You own a Brie Baker? You certainly are posh mate :-) Cheers! 🍺
William Coleman's Garden and Allotment
Thank you for the kind words. Mrs. Julie Asmus has taken to filming and editing like a fish to water, her only problem is the crappy talent she has to work with. We were given bear sausage once by a hunter friend, I have to admit I ate it with long teeth. I haven’t made a kielbasa yet but I am planning to, it just seems that every time I want to make bangers, bratwurst or kielbasa we have run out of Italian and they have become our favourite!
Klaus
Great video. Going to try my hand at this someday. Cheers!
Dad Incredible thank you. Awesome! It sure is nice having Italian sausage meat on hand, we will use it at least twice this week for different recipes.
Klaus
thanks for sharing
Cheers from Texas
lerch400block It’s nice to here from someone in Texas! I was just showing my wife a bunch of videos from that show called The Texas Bucket List, man you have some great barbecue and burger joints down there! One day when this crazy time is over I would like to do a culinary tour of Texas!
Klaus
@@WhatWeDoChannel let me know of you need me to point you in the right directions.
I like to have the basic recipe,even though i saved it its hard to write and listen at the same time thank you.
anthony triolo Thank you for watching and commenting, I really do appreciate it! My wife (our tech expert) said she will add the written ingredients to the description section under the video, when she has the time. Have a great weekend!
Klaus
Can you do this with Turkey and what part of the Turkey is best for this process I’m asking because I no longer eat beef or pork
I know you can make sausages with turkey but I have never done it! I have eaten store made turkey sausages, I must admit I found them dry and gristly. I expect the commercial ones are mechanically deboned, which means yuk! I’m sure one could do better at home! My guess is a mix of the whole bird would be best. I’m not sure how you would get a high enough fat content to make the sausage not dry. Best of luck!
Andy's loving this segment. He does his own up as well. Yours looks really good. Awesome video👍
Paige family Homestead Our Journey back Thank you kindly! We need to make some more sausages soon!
Klaus
I swear this is as good as any monty python sketch! 🤣🤣🤣 Great stuff 👍👍👍 I’ve been looking for a good Italian Sausage recipe, it’s not available in Ireland to buy. Plus I think it’s more satisfying if you do it yourself, hence your smugness lol (in a good way) 😏
How long would the sausage do in the freezer if vacuum sealed?
Ian McDonald Thank you for the kind words! The vacuum sealed sausage easily lasts a year, probably longer but it gets eaten up before that! The garlic does mellow out within a short time, we are down to our last couple of packets now!
Klaus
I like how he uses his bare foot - that’s a winner for me 😅👍
rarecoolitems Thank you! Shoes in my own house, no way😊!
Klaus
Great info!
Thank you so much!! It’s nice stuff to have on hand!
Klaus
Cool! Also, see more interesting videos about sausages 🌭🌭🌭manufacturing and other interesting things on our channel!😉
Brainstorm HQ Thank you. Your channel looks interesting to me!
Klaus
Klaus that's a cool name 👍
Scotch yelper It was a bit of a strange name to give a kid growing up in England in the mid sixties but my Proud German Dad was undaunted!
Klaus
Hello..your new fan. That's great recipe I love homemade sausage
Backyard Gardening thank you for the kind words! Yummy, we are having some tonight in a baked pasta!
I enjoyed your video. Do you have a website? I would like to know which package sealer you use. I just bought a LEM #8 grinder and the LEM 10# vertical stuffer.
Congrats on the awesome equipment you bought! We don’t have a website. We bought our Italian vacuum sealer from a restaurant supply store in Toronto called Nella Cutlery, they rebranded our Italian machine under their own name. The machine is designed to handle light commercial use so it’s great for heavy duty home use! Maybe you could find a similar machine in a restaurant supply store in your area.
Klaus
As an Italian living abroad, I detest the fact that I cannot find proper Italian sausages in the shops or butchers. All of the so called "Italian" sausages contain fennel, that, yes, it is contained in a few Italian sausages, but the vast majority sausages don't, and those taste much better. I am here watching some videos on how to make my own sausages, and BAM, Fennel. and I am shouting at the screen No, No, No! Apart from that, cool video.
Thank you for watching! Most Italian folks around here (Ontario Canada) seem to use fennel in their sausages and all of our commercial Italian sausages contain fennel. Most Italians I know are from the south, Puglia or Sicily, perhaps they use more fennel in those regions and that is reflected in the type of sausage we are used to considering Italian? While my wife and I love fennel in our Italian sausage I would be very interested to hear what spices and herbs you like in your Italian sausage, it might be our new favourite!
Klaus
@@WhatWeDoChannel As far as I know, cinnamon, cloves, rosemary and garlic are normally part of the sausages from the area I grew up. I haven't come across a credible recipe yet, but my search continues.
@@thaifoodtakeaway oh wow, that sounds good, please let me know a recipe when you find one and it works for you!!
@@thaifoodtakeaway it has occurred to me that if you take my basic formula, drop the fennel and add some cinnamon, cloves and Rosemary you might be on to something. I would start small and increase amounts over time. A little bit of clove goes a long way.
That sounds awful. I’d keep the fennel
What kind of pork meet?
The best cut for sausage is pork shoulder! It’s the traditional cut for sausage. Pork shoulder has the right ratio of meat to fat to make a wonderful succulent sausage! In America it’s often called pork butt!
Klaus
@@WhatWeDoChannel Great, thank you so much..
Iam your new friend 👍 stay connected
finally !!! no pink salt...
cdimi13 Thank you for watching and commenting! On a fresh sausage like this pink salt just isn’t necessary, when you get into cold smoking or curing it’s another story.
Klaus
I tagged you in my latest video. I'd love to see your reply to this if you are interested. Everyone has something they'd love to get done in the "snap of the fingers"
Sorry, I just saw this, actually my wife did🙃, and it was five years ago!!!
That seems awfully lean for sausage. Shouldn't you have at least 30% fatback? Speaking of which, why don't you use the Boston Butt above the shoulder, as it contains a good bit of solid fat? Not challenging, just wondering.
Thank you for the comment, no challenge taken! That cut I’m using is the butt and the picnic combined! We live in an area (Toronto) that is blessed with a large Community of Italian heritage, we go to a wonderful Italian grocery store called Globe meats, they will cut meat for you any way you can dream of! When we went for the first time I asked for a couple of pork shoulders and the head guy said “how would you like it cut”. I said not cut, I’m making Italian sausage and he looked at me with a smile and nodded! It may not show up on the video but that meat has some nice fatty bits! I think it’s about 20% fat or so. I’m not using any chemical junk to retain the fat when I cook but if I go low and slow the finished sausage has plenty of juice! One could always add a little back fat if wanted but I think there is enough fat. In Italy when they kill a pig and make sausage, it’s traditionally the shoulder that goes for sausage, I think it’s the best sausage cut there is!
Klaus
I made a sausage only with pork shoulder and it is came out very dry :(
sara jane That’s too bad! Normally there is a good balance of fat and lean in the shoulder! If you are cutting the shoulder and it seems a bit lean you can add some pork back fat to bring you up to that 20% fat to lean ratio. If you don’t put chemicals in your sausage to retain the fat when cooking a lot of it can come out, try cooking your sausage gently on lower heat and see if that helps the meat to be more juicy.
I hope this helps
Klaus
hello 🙏😊
sultan serangga Hello. Thank you for watching!
Klaus
@@WhatWeDoChannel your welcome friends 🙏
@@WhatWeDoChannel your follow my?
sultan serangga yes, I subscribed to your channel. Very unique!
Klaus
@@WhatWeDoChannel thanks 😊
I'm come for you friends 🙏
It looks great , but in The USA we use the standard Measurements like Lbs , Tablespoons ,teaspoon > Doing the Math from A European Metric Math > I personally would be afraid It would screw up the recipe ! Thanks anyway ..
I understand your trepidation, I grew up with the same system as you, well actually imperial in England and then Canada, our gallon is a bit bigger, then in grade three they suddenly started teaching us metric and then a few years later everything was switching over, we weren’t given a choice! But really converting is super easy! One Kilogram is 2.2 pounds, so for each pound of meat you just divide the ingredient list by 2.2 and then multiply by the pounds of meat to get the grams per pound. I realize I’m still asking you to use grams but that’s just a switch on most electronic kitchen scales ⚖️ and grams are way more precise then ounces (about 29 grams in one ounce)
I hope this helps. I stink at math but this is easy😊!
Klaus
Thank You ! I'll more than Likely print out a Conversion of Metrics to Standard > Sometimes teaching an Old Dog new tricks takes a bit longer -LOL > Have a Great day Sir ..
Please don't be afraid of metric measure. Buy a scale that allows you to see grams, pounds, ounces, etc. You will be happy with such precise measure. Kansas!
@@gretchentyree1203 Thank you
*SOSIG.*
How wondeful is it eating that patty with CURE in it? Good way to get sick einstein. Unless youre usibg a cure accelerator you must wait 12hrs.
This is fresh sausage, there is no cure used! It would be very dangerous to put cure in sausage and eat it right away, as you so kindly pointed out! I do use nitrite in bacon production but that’s a different subject. Merry Christmas.
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No sugar.....Not ever.
I only put in a smidge, you could leave it out and there would hardly be any difference. Sugar is the bad guy these days, personally I think the problem is cheap high fructose corn syrup. Sucrose refined from sugar cane or sugar beats is a very superior sugar and not as abused as cheap corn sweetener!
None of these sausages compare to the sausages from China
Yes, they don’t have any melamine, led, or any other kind of poison.