Most excellent! Having made sausage and trained by a German Sausage maker (my Dad), this is an outstanding recipe. There are hidden gems in here too, a little vinegar lowers the pH a bit, the complimentary seasoning hits the mark and you letting it rest for 24 hours let’s the flavors marry. Keeping it cold while mixing is key for shelf life too. (If kept fresh for a few days!) Wonderful all the way around! Also, if you want to, you can take the seasoning portion, add enough olive oil (or rendered pork fat) to moisten it and GENTLY HEAT IT to 165F, hold for 15’. Let it cool off. This sterilizes the spices and will knock down the bacteria while also helping develop and intensify the flavors. Great job!! K
I was on your homepage looking at last years garden videos. I got back to the homepage and I saw Italian Sausage. I was like I don't remember ever seeing a video about Italian Sausage, and then I saw, 11 minutes ago. I was happy!!!
I find that incorporating the spices into the chopped meat and leaving it to marinate BEFORE you mince it, helps to distribute the spices better throughout the mixture ,as they'll get passed through the mincer twice (first the larger holes then the finer holes).🙂
Oh it’s my favorite sausage, we buy from a butcher way out in the country, always the freshest. I make my meat for spaghetti half ground round and half Italian sausage, so good. Thank You for sharing I enjoyed this. Blessings to you both !!! ❤️❤️✝️💟
yum, I have a lb of ground pork in the freezer going to try , this week - Thanks been looking for a good recipe anxious to try Love your breakfast sausage, been making that quite often I also discovered that mixing the seasoning altogether firat and then I put the meat on a sheet pan flatten it out then sprinkle on the seasoning mixture goes on it season it more evenly without getting warm spots or spicy spot
My husband make fantastic Italian sausage!! He uses cheese and red wine and spices that are just to die for!!! I love the sweet and spicy sausage most of all too. It's great!!!! Good recipe!
Hi Rachel & Todd. I enjoyed the two of you working together. God Bless you Rachel & Todd for a wonderful video. Have fun on Super Bowl Sunday. Plus, Have a wonderful Valentine's Day on Monday. Take care. Maria. ❤️❤️❤️❤️❤️👍👍👍👍👍👍👍😇😇😇😇😇😇😇😇😇👍👍👍👍👍👍👍👍❤️❤️❤️❤️❤️❤️
Your learning and I'm learning from you guys. I'm a new homesteader and just learning everything alittle leary of getting pigs even though the people who owned this property raised pigs but thank you for taking me along on this journey of learning with you👍
I use trhe sausage stuffing tubes on the face of my grinder, and grind directly into the plastic meat chub tubes. When processing an entire elk, it makes it really easy to stuff and store in the freezer. Plus, if you choose, you can stuff into casings directly as you grind it, without having to use a dedicated sausage stuffer.
Ooh! I loved the breakfast sausage recipe. I will definitely try this one. I bought 3 pork butts while they were on sale and this would be a nice addition to the freezer.
Yes, yes, yes! We use the LEM grinder and the note about the ice water and last mixing is spot on! We do bulk breakfast and Italian in links and bulk too! Love you guys, thanks so much for sharing!
In the 90s, when I was trying to reduce the fat in my family's diet, I made my own Italian sausage from ground turkey. It was a similar process and we loved it. Now, I would used pork, too. Rachel, I also love my Italian sausage. Links for sandwiches, pasta dishes, even an Italian take on a stir-fry using sausage 'bites' and veggies. So good!! Oh, and PIZZA, of course!
Made 4 lbs of this yesterday - I used Italian Seasoning in place of the parsley, basil, and oregano, and used a keto brown sugar (everything else was pretty much as written) - I will be putting it into casings today, but we fried some up last night for dinner - THIS IS DELICIOUS!! And that was before the flavors had any significant time to meld. Thank you for helping me make sausage for the first time! I made my second batch of your breakfast sausage yesterday as well… yummm 😋
Looks great! I also questioned the amount of brown sugar. But the great thing about making your own sausage, is you get to make it to your personal taste! I’m going to give this a try. We love Italian sausage!
Great minds think a like! We ground up some venison and pork fat into breakfast sausage today. Made the store bought stuff taste like trash! We also got butter, mozzarella and colby cheese done.
Can’t wait to try this! I ordered a stuffer from webstaurant, and seasonings and casings from butcher&packer in Madison heights. Haven’t tried it yet but have lots of pork to grind! Will definitely be doing your Italian and breakfast sausages, the breakfast sausage recipe is what brought me to your channel originally!
I found this video today when I revisited your breakfast sausage videos. I'm quite inspired! I've never been a huge sausage fan, but I think I'm about to become one. Our grocery is currently have a big sale on pork butts. Sale is with store loyalty card, but then they offered digital coupons that can be used 5 times. That makes the pork butts $1.29/pound! I already bought 2 and after seeing this I'm going back for another and then I'll see where we are on the grocery budget and if I can get another! Haven't tried your recipes yet, but I''m going to use yours without researching a bunch of others. I have total faith in you guys. And yeah, I'm a research and spreadsheet nerd too!
I made your breakfast sausage about a month ago and we loved it! Will be making it from now on. I guess now I'm going to have to make your Italian sausage 🤤😁
I'm game. I love your original breakfast sausage recipe. Honestly I haven't tried the new improved version yet but I'm preparing to do another big batch of breakfast sausage this week and I want to try your improved version plus this Italian sausage recipe. So I went looking for this video. Thanks Todd for all the research you put into sausage because I tried and failed repeatedly to find a great breakfast sausage recipe until yours. Thanks again to both of you.
Generally when I use dry spices (especially thyme, oregano, parsley, basil...) I soak them first with a little warm water for a few hours, it helps release the aroma.
I have found when making sausage like this to evenly distribute the spices I layer the meat a bit at a time in a really large bowl and on each layer sprinkle the spice mix on. Still have to mix it good, but seems to help. Thanks for the recipe!
Maybe adding some Smokey Paprika to the mix. I think this is a great way, and it makes sense to grind the butt to sausage for some user-friendly eats. Thanks for showing the procedure and ingredients you used. I'm sure the sausage is very tasty!
Too funny, my husband just made sausage for the first time this week. He made breakfast, Italian, kielbasa and what we're calling fauxrizo. He cooked up & we tried so much that I don't even want to think about eating it right now lol
Before we started processing our own pigs I hated being tied to either breakfast, Italian, hot sausage in whatever quantities the butcher gave us. Once we started processing I decided to just do plain ground pork and then I could mix the seasonings in for whatever type of sausage we want. Plus it gives you a opportunity to try different recipes to see which you like the best. Also growing up my mom always made meatloaf with 1 lb beef 1 lb ground pork so it gives us that opportunity as well! You guys are awesome love getting new ideas from you guys!
Catching up on videos n came across your 'canning leftover orange juice' 😃 be great for making batches of fresh homemade cranberry sauce 😍 thnx so much!
This is awesome. I get the ground pork from butcher box and I wondered if I could make some into sweet Italian sausage. I use it for zupa. Thank you!!!
I love watching and trying your sausage recipes !! Ive watched the breakfast sausage one several times. I really love watching you two taste the products!! Odd maybe, but when myself and my grandson made the sausages, we did the same taste stuff!!Lots of mmmmmm and ahmmm LOL Great time watching your videos! Thanks a bunch.
Just want you to know I ❤️ love all your videos! I learn so much from both of you 😄 I just ordered one of your hoodies from your bonfire merchant shop!
I am definitely going to try this recipe! Try making turkey sausage. I made rabbit sausage this year and my family loves it!! I would have never thought to make sausage with any white meat. Try adding maple sugar instead of brown sugar on your next batch....my favorite!
We just processed a pig and have lots of scraps for grinding up sausage. I will try your breakfast sausage and maybe this Italian bulk sausage also, thanks.
Love sausage of all kinds! Will save this video for making later. I'm in the market for a new vacuum sealer and noticed the one you all use. How does it work for you all?
There is a great book called "The Sausage Maker" excellent! They also have a online catalog with everything for sausage, curing, smoking and fermenting!
I have two huge pork shoulders in the fridge and a grinder for my kitchen aid which I’ve never used. I’m going to make your Italian and breakfast sausage recipes. Thanks so much!
I made my own sausage last year, I think it was, and added a lil too much spicy heat to it lol. It was still tasty though, and I ate every bit of it. 🤣
Very nice, we are looking forward to trying this recipe. I'm wondering about any salt or small amounts of water to the grind. And would you add powdered milk to only a patty recipe ? I think I smelt the molasses in it.👍👍💚
We just bought the grinder attachment for my KitchenAid - I’ve made 3 batches of ground beef this week, using sirloin with some pork back fat, chuck steak, and flap tips - all from the 1/2 grass fed cow in our freezer - so amazing! This week I am going to make some fresh breakfast and italian sausage! My question is this - if I make hamburger or sausage from frozen meat… is it safe to then freeze the resulting burgers and sausage??
Hi I made the Italian Sausage today and the Breakfast Sausage. Breakfast Sausage was my 2nd time. Thank you Turned out Awesome Italian Sausage will be used for Spaghetti or Ziti.
Lol, never cut the garlic out. We are fixing to do a couple hundred pounds of ground meat tomorrow. Some will be breakfast, some German, some polish and some brat. May do links as well. Yummy.
Excellent, thank you for your knowledge. I specifically bought 2 pork butts to make your sausage. Now I am going to make this also. Question: I always use sausage and ground beef in all pasta sauce. Could you grind the beef into the pork butt for this?
sweet basil adds a nice sweetness, over regular basil. but if making a non sweet spicy iltalian sausage, thinking no basil of any kind at all, and adding more of the hot pepper flakes, and in both, less garlic, so there is just a hint or compliment
I noticed that the amount of brown sugar you put in did not look like 5 Tablespoons. :) But it is to your taste. If you like it with less sugar then it is a win!
Do you slow smoke your sausage or use curing salt. I am new with all of this and trying to make it easy process. There are a lot of advice on TH-cam. Thanks!
TODD, off subject question please...how far is your peninsula from your oven? It looks close which is what I need but it may be more than what I think. Thanks! Your sausage looks delicious! Good job!
We do it for things that we want to have a firm cohesive texture like sausage patties, powdered milk and water mixed in acts as a binding agent and it hold it together. Kind of like when you add eggs to meatloaf
Most excellent! Having made sausage and trained by a German Sausage maker (my Dad), this is an outstanding recipe. There are hidden gems in here too, a little vinegar lowers the pH a bit, the complimentary seasoning hits the mark and you letting it rest for 24 hours let’s the flavors marry. Keeping it cold while mixing is key for shelf life too. (If kept fresh for a few days!) Wonderful all the way around! Also, if you want to, you can take the seasoning portion, add enough olive oil (or rendered pork fat) to moisten it and GENTLY HEAT IT to 165F, hold for 15’. Let it cool off. This sterilizes the spices and will knock down the bacteria while also helping develop and intensify the flavors. Great job!!
K
It’s nice to see you guys hugging! It’s refreshing to see a couple that cares for each other after being together for so long.
I was on your homepage looking at last years garden videos. I got back to the homepage and I saw Italian Sausage. I was like I don't remember ever seeing a video about Italian Sausage, and then I saw, 11 minutes ago. I was happy!!!
Being a dog lover myself we love hearing the puppy feet (nails) during your videos. Happy family and happy puppies. 🐕
I find that incorporating the spices into the chopped meat and leaving it to marinate BEFORE you mince it, helps to distribute the spices better throughout the mixture ,as they'll get passed through the mincer twice (first the larger holes then the finer holes).🙂
We split a locally grown hog last year and this will help me tremendously with the ground pork. "Good Job"
I love your recipes and program, awesome. Now I'm hungry...
I find that if I'm incorporating a few or more spices, to whisk them all together first then add to the meat. I'm definitely trying your recipe!
Oh it’s my favorite sausage, we buy from a butcher way out in the country, always the freshest. I make my meat for spaghetti half ground round and half Italian sausage, so good. Thank You for sharing I enjoyed this. Blessings to you both !!! ❤️❤️✝️💟
yum, I have a lb of ground pork in the freezer going to try , this week - Thanks been looking for a good recipe anxious to try Love your breakfast sausage, been making that quite often
I also discovered that mixing the seasoning altogether firat and then I put the meat on a sheet pan flatten it out then sprinkle on the seasoning mixture goes on it season it more evenly without getting warm spots or spicy spot
I agree…mixing everything( spices) together & then adding it to the meat works better👍
My husband make fantastic Italian sausage!! He uses cheese and red wine and spices that are just to die for!!! I love the sweet and spicy sausage most of all too. It's great!!!! Good recipe!
Hi Rachel & Todd. I enjoyed the two of you working together. God Bless you Rachel & Todd for a wonderful video. Have fun on Super Bowl Sunday. Plus, Have a wonderful Valentine's Day on Monday. Take care. Maria. ❤️❤️❤️❤️❤️👍👍👍👍👍👍👍😇😇😇😇😇😇😇😇😇👍👍👍👍👍👍👍👍❤️❤️❤️❤️❤️❤️
I think that the hug while the test patties cooked made them extra special 💜
Your learning and I'm learning from you guys. I'm a new homesteader and just learning everything alittle leary of getting pigs even though the people who owned this property raised pigs but thank you for taking me along on this journey of learning with you👍
I use trhe sausage stuffing tubes on the face of my grinder, and grind directly into the plastic meat chub tubes. When processing an entire elk, it makes it really easy to stuff and store in the freezer. Plus, if you choose, you can stuff into casings directly as you grind it, without having to use a dedicated sausage stuffer.
Love, love, love the breakfast sausage! Use the recipe all the time. Can’t wait to try the Italian sausage! Thanks!
Guys it looks absolutely delicious ♥️♥️
Patricia & Daniel
Ooh! I loved the breakfast sausage recipe. I will definitely try this one. I bought 3 pork butts while they were on sale and this would be a nice addition to the freezer.
Yes, yes, yes! We use the LEM grinder and the note about the ice water and last mixing is spot on! We do bulk breakfast and Italian in links and bulk too! Love you guys, thanks so much for sharing!
In the 90s, when I was trying to reduce the fat in my family's diet, I made my own Italian sausage from ground turkey. It was a similar process and we loved it. Now, I would used pork, too. Rachel, I also love my Italian sausage. Links for sandwiches, pasta dishes, even an Italian take on a stir-fry using sausage 'bites' and veggies. So good!! Oh, and PIZZA, of course!
Made 4 lbs of this yesterday - I used Italian Seasoning in place of the parsley, basil, and oregano, and used a keto brown sugar (everything else was pretty much as written) - I will be putting it into casings today, but we fried some up last night for dinner - THIS IS DELICIOUS!! And that was before the flavors had any significant time to meld. Thank you for helping me make sausage for the first time! I made my second batch of your breakfast sausage yesterday as well… yummm 😋
Looks great! I also questioned the amount of brown sugar. But the great thing about making your own sausage, is you get to make it to your personal taste! I’m going to give this a try. We love Italian sausage!
Great minds think a like! We ground up some venison and pork fat into breakfast sausage today. Made the store bought stuff taste like trash! We also got butter, mozzarella and colby cheese done.
That is so fantastic! If you feel that it is missing something, it may be paprika. That is used quite often in Italian cooking.
Looks Delicious!!! ♥️♥️
Patricia & Daniel
Can’t wait to try this! I ordered a stuffer from webstaurant, and seasonings and casings from butcher&packer in Madison heights. Haven’t tried it yet but have lots of pork to grind! Will definitely be doing your Italian and breakfast sausages, the breakfast sausage recipe is what brought me to your channel originally!
I found this video today when I revisited your breakfast sausage videos. I'm quite inspired! I've never been a huge sausage fan, but I think I'm about to become one. Our grocery is currently have a big sale on pork butts. Sale is with store loyalty card, but then they offered digital coupons that can be used 5 times. That makes the pork butts $1.29/pound! I already bought 2 and after seeing this I'm going back for another and then I'll see where we are on the grocery budget and if I can get another! Haven't tried your recipes yet, but I''m going to use yours without researching a bunch of others. I have total faith in you guys. And yeah, I'm a research and spreadsheet nerd too!
I made your breakfast sausage about a month ago and we loved it! Will be making it from now on. I guess now I'm going to have to make your Italian sausage 🤤😁
Our youngest son bought us a grinder attachment for our our mixer at Christmas. I can't wait to try this! Thank you for the recipe!
I'm definitely trying this.I love love Italian sausage too.
I'm game. I love your original breakfast sausage recipe. Honestly I haven't tried the new improved version yet but I'm preparing to do another big batch of breakfast sausage this week and I want to try your improved version plus this Italian sausage recipe. So I went looking for this video. Thanks Todd for all the research you put into sausage because I tried and failed repeatedly to find a great breakfast sausage recipe until yours. Thanks again to both of you.
I have been searching for a good Italian recipe also! Gonna give thos a try. Thanks for the awesome video
Generally when I use dry spices (especially thyme, oregano, parsley, basil...) I soak them first with a little warm water for a few hours, it helps release the aroma.
I have found when making sausage like this to evenly distribute the spices I layer the meat a bit at a time in a really large bowl and on each layer sprinkle the spice mix on. Still have to mix it good, but seems to help. Thanks for the recipe!
I love the crispy parts too. The sausage looks amazing.
I tried this recepe and this is the best sausages I ever made! Tks
I make your breakfast sausage recipe quite often. I look forward to trying the Italian.
Maybe adding some Smokey Paprika to the mix. I think this is a great way, and it makes sense to grind the butt to sausage for some user-friendly eats. Thanks for showing the procedure and ingredients you used. I'm sure the sausage is very tasty!
Appreciate giving the recipe as per lb of meat. Will try this one, as I love this type of sausage. thks
Too funny, my husband just made sausage for the first time this week. He made breakfast, Italian, kielbasa and what we're calling fauxrizo. He cooked up & we tried so much that I don't even want to think about eating it right now lol
Happy Valentines folks.
You guys are such an inspiration to me. I think I will try both these recipes. Love your channel and you guys
Before we started processing our own pigs I hated being tied to either breakfast, Italian, hot sausage in whatever quantities the butcher gave us. Once we started processing I decided to just do plain ground pork and then I could mix the seasonings in for whatever type of sausage we want. Plus it gives you a opportunity to try different recipes to see which you like the best. Also growing up my mom always made meatloaf with 1 lb beef 1 lb ground pork so it gives us that opportunity as well! You guys are awesome love getting new ideas from you guys!
Great Idea!!
Looks so good! I just bought half a pig last week so I'm excited to find and try all sorts of recipes!
Catching up on videos n came across your 'canning leftover orange juice' 😃 be great for making batches of fresh homemade cranberry sauce 😍 thnx so much!
That looks like delicious sausage!
I just made this along with the breakfast sausage recipe. Wonderful recipe! Thanks for sharing!
This is awesome. I get the ground pork from butcher box and I wondered if I could make some into sweet Italian sausage. I use it for zupa. Thank you!!!
I love watching and trying your sausage recipes !! Ive watched the breakfast sausage one several times. I really love watching you two taste the products!! Odd maybe, but when myself and my grandson made the sausages, we did the same taste stuff!!Lots of mmmmmm and ahmmm LOL Great time watching your videos! Thanks a bunch.
Just want you to know I ❤️ love all your videos! I learn so much from both of you 😄 I just ordered one of your hoodies from your bonfire merchant shop!
Also mixing the spices together before adding to the meat
I love how you guys are trying new things! 🙌🏻💗 I also am a lover of a good hot Italian sausage, and no buns!
I am definitely going to try this recipe! Try making turkey sausage. I made rabbit sausage this year and my family loves it!! I would have never thought to make sausage with any white meat. Try adding maple sugar instead of brown sugar on your next batch....my favorite!
Love you guys so much. I learn something new all the time.
Good use of the meats !
So I swear I can smell the sausage...sounds delicious!
We just processed a pig and have lots of scraps for grinding up sausage. I will try your breakfast sausage and maybe this Italian bulk sausage also, thanks.
Love sausage of all kinds! Will save this video for making later. I'm in the market for a new vacuum sealer and noticed the one you all use. How does it work for you all?
Me too Robin, I try any kind of sausage, some are actually addictive. I never made my own but soon will try.
Looks delicious! Had to laugh, I thought the same thing when you dumped in the brown sugar
Love your recipe !!
Years ago I made an Italian sausage from venison. 14 ingredients it was great. My grinder, mixer and stuffer is from Walton's. Great prices.
I have a lot of venison in the freezer. Would u send me ur recipe for ur sausage please. Is it different then the pork sausage?
I'll find my deer sausage list n post.
It's close. I use 12 Lbs venison, 3 Lbs pork fat. Adjust to your taste.
There is a great book called "The Sausage Maker" excellent! They also have a online catalog with everything for sausage, curing, smoking and fermenting!
Looks yummy!
Looks delicious!
I have two huge pork shoulders in the fridge and a grinder for my kitchen aid which I’ve never used. I’m going to make your Italian and breakfast sausage recipes. Thanks so much!
Hope you enjoy
@@1870s thank you🌷
Yum! I have been waiting to try a sausage patty. That looks so good. 😋😍
Great ideas
If you ever do that with your beef, try adding a bit of lamb fat. Really bumps up the flavor.
Thanks for sharing..
Gonna give this and the brekky sausage a try this wekend!
There it is, you nailed it bro
I made my own sausage last year, I think it was, and added a lil too much spicy heat to it lol. It was still tasty though, and I ate every bit of it. 🤣
Yum, looks great!
SO GOOD !! ❤
Good job. Great way to find what you like.
Very nice, we are looking forward to trying this recipe. I'm wondering about any salt or small amounts of water to the grind. And would you add powdered milk to only a patty recipe ? I think I smelt the molasses in it.👍👍💚
We just bought the grinder attachment for my KitchenAid - I’ve made 3 batches of ground beef this week, using sirloin with some pork back fat, chuck steak, and flap tips - all from the 1/2 grass fed cow in our freezer - so amazing! This week I am going to make some fresh breakfast and italian sausage!
My question is this - if I make hamburger or sausage from frozen meat… is it safe to then freeze the resulting burgers and sausage??
Hi
I made the Italian Sausage today and the Breakfast Sausage.
Breakfast Sausage was my 2nd time.
Thank you
Turned out Awesome
Italian Sausage will be used for Spaghetti or Ziti.
Thank you!
Lol, never cut the garlic out. We are fixing to do a couple hundred pounds of ground meat tomorrow. Some will be breakfast, some German, some polish and some brat. May do links as well. Yummy.
Excellent, thank you for your knowledge. I specifically bought 2 pork butts to make your sausage. Now I am going to make this also. Question: I always use sausage and ground beef in all pasta sauce. Could you grind the beef into the pork butt for this?
You gotta make chicken apple sausage. So good!
I’ve made breakfast sausage but not Italian. I may have to give it a try.
sweet basil adds a nice sweetness, over regular basil. but if making a non sweet spicy iltalian sausage, thinking no basil of any kind at all, and adding more of the hot pepper flakes, and in both, less garlic, so there is just a hint or compliment
Perfect!
Yo you made it sweet, spicy hot and savory your going to have various taste through out no matter how much you mix it Other then that good job
Why not use ground Fennel?
Did you add sage? That makes it for me!
Once you get a sausage stuffer find a Pickled Sausage recipe. Pickled eggs and sausages make wonderful snacks.
I noticed that the amount of brown sugar you put in did not look like 5 Tablespoons. :) But it is to your taste. If you like it with less sugar then it is a win!
I learned something new today, thank you for that and sharing this video ♥️🙏🏼
Nice!
If you used garlic and onion powder how much would you use compared to fresh or rehydrated?
Do you slow smoke your sausage or use curing salt. I am new with all of this and trying to make it easy process. There are a lot of advice on TH-cam. Thanks!
Way fun! I need a meat grinder!
I notice the brown sugar was low too, handy to have the recording to look back on 😊
Did you end up changing anything within the past year? I'm getting a small grinder coming in next week and have 20 lbs of pork I want to season up! :)
TODD, off subject question please...how far is your peninsula from your oven? It looks close which is what I need but it may be more than what I think. Thanks!
Your sausage looks delicious! Good job!
From the over to the counter is short. It's only about 30"
That’s not traditional Italian sausage but sounds like good blend of spices
Can you try making chicken Italian sausage? I am severally allergic to pork.
What is the reason for adding powdered milk to the breakfast sausage?
We do it for things that we want to have a firm cohesive texture like sausage patties, powdered milk and water mixed in acts as a binding agent and it hold it together. Kind of like when you add eggs to meatloaf
I always heard gring 3 times with the spices