Someone that is good at what they do, such as yourself, makes what they're doing look so easy and effortless!! I have even gotten up the nerve to try some myself, which is saying a lot!! Kudos to you young lady... great presentation, and you explain things in detail, essential for someone of my cooking caliper. But thanks to you I'm learning!! Keep up the great work!!
Natashas Kitchen Would anyone like to give themselves unto the one true God today?Jesus Christ has done a lot for us sinners like giving His life for us.Without God we would all be dead.God roses Jesus Christ from the dead in three days.
Natashas Kitchen is there an accurate recipe to achieve that flavor of the breakfast sausage they have at McDonald's? I'm from Mexico and we only have chorizo, blood sausages and those spanish kind ones. There is such a great variety up there ib n America! I'd love to get that recipe from you. You make it look soooo easy. Thanks!
Natasha, just a small note; having worked for a water refining company, please don't just throw the juices straight down the sink; the fat content clogs pipes and plays havoc with the refinery filtration system. Either mix the fluid with lots of dishwashing liquid, or pour it into a container, and refrigerate to let the fat and liquid separate. Then either use the fat for cooking, or throw it away in a refuse bin. That all said, I'm going shopping this week to buy everything I need - meat mincer with attachments is on order, as are the skins! really great video! I am also going to experiment with making Italian salame, and if you want, I'll let you know how it goes - !
If it makes it that far. Once it hits cold water sitting in the pipes somewhere, it can congeal. Been there, done that! I dug a pit in my yard about a foot deep that I filled with gravel, and that's my spot to dump that kind of stuff. Fat like from cooking bacon we put in a can in the freezer and throw it away when it's full. We have a septic tank, and you have to avoid putting a lot of fat in it.
My grandmother my fathers mother was an old German woman who knew her way around sausage. She used to make the best smoked kielbasa I have ever tasted. When I went to the family farm I used to run to her smoke house and chow down. She used to chew me out for that and my aunt who was a nun told me that she did that for show just to rattle my cage. After my aunt told me that I would just wait until she walked away I would just chuckle. Natasha your video about sausage brought back fond memories about that smoke house. She had sausages of every kind you could think of, hams, bacon, and certain types cheese in there. You ought to get a smoker and try that sausage you made in this video after it has been smoked you would love the results you will notice a certain depth of flavor that you didn't know excested.
I made this exactly as. I have a grinder and a sausage stuffer. The good thing is that it tasted really good and the flavors were there. Unfortunately I must have a different oven because I baked it at 350 degrees for one hour, then broiled it each side for 5 min and the sausages were a bit too dry. Even the inside was more grey than pink. It's like they had lost all their moisture. Good thing I have more batches in the fridge. I will alter the cooking/broiling time and see if the sausages are juicier.
Hi,Natasha...you are an amazing talented chef.....you make it look so easy.....I would love to make sausage at home.....because store bought they have a lot of chemicals.....love you God bless ❤ 💖 💕 💛 🙏 💓 ❤
a couple of suggestions. 1-Prime your grinder first, that way you don't get air trapped. 2-DO NOT poke the sausage as this will drain all the juices 3- Hold the casing on the tube to add resistance (not too hard) and that will allow you to make firmer/more compacted sausage and will also prevent the emulsion from seeping back up the sides of the stuffing tube and casings. 4-when twisting the links, go counter clockwise to the next link...
One trick for rinsing: 1. Put the casing in a large bowl of water. 2. Put the end of the casing over the fill nozzle (before you attach it to the machine). 3. Run a small stream of water into the end of the fill nozzle, and carefully let the water inflate the casing. 4. The casing will naturally coil itself in the bowl 5. Once it's flowing well, increase the flow from the faucet. 6. Run for a few minutes, and the casing will be fully hydrated and clean.
It certainly takes so much effort, but you make it look easy as always! Thank you for sharing your amazing recipes😍 Oh and by the way I loved it when your husband offered you that juice in the middle of the video, such a cute gesture😍❤
Hi Natasha, thanks for sharing this. I was thinking of making Nuernberger Bratwurst, since I grew up with that sausage in Germany. You made it look so easy. Glad you used the KitchenAid attachement. I had totally forgotten about that. Now I have no worries. Thanks! 😍
Thanks a lot..it helps me to be activated to make my own Sausages... image I am from India...but also remember, I don't have access to sufisticated gadgets as you do, but that does not discourage me....I still make my own with diffrent combinations.... Thumbs Up To You...And a big Thank You 🙏 Ajeet
Natasha , are you an Indian .(I thought of this because of your name. ) I am from India,and I love your recipes, I don't make them but enjoy seeing someone making food, especially you
Very nice recipie! I love sausages! We make it for many years in my family! We smoked and we frized! I try your recipie! Thanks Natasha! Have a nice day! 👍👏🍴
Making this recipe today, then smoking them tomorrow until the sausage reaches an internal temp of 150 degrees. I'll definitely report back after the taste test!
Natasha this is great I Will have a ton of photos for all the recipes especially this one... I'm stuck at home just like everyone else, but I will get it.... ❤❤❤
Will try. I don't bother with casing, stuffing, I just make patties or roll sausage to a bun length, Pan fry or grill, Also smoke, Less work and expense,
Natasha, I do make my own sausage links and breakfast sausage about 30 pounds at a time. Could you disclose what cuts of beef and pork you use here. Your other recipes are so good I do want to try this one.
I always wanted to make homemade sausage but I would need to get that machine that you use to make them but I would have to tell my husband how to do it or have him watch on how to make it and I never tried granny mustard
Someone that is good at what they do, such as yourself, makes what they're doing look so easy and effortless!! I have even gotten up the nerve to try some myself, which is saying a lot!! Kudos to you young lady... great presentation, and you explain things in detail, essential for someone of my cooking caliper. But thanks to you I'm learning!! Keep up the great work!!
This tutorial was a lot of fun to make 😬. Let me know in the comments below what other recipes you would like to see on our channel. Enjoy!
So thankful for this recipe
I wanted to make this for a looong time. Wondering whe do you get casing for sausages?
I purchased sausage casings at the local meat market. You can also get them online. I have a link in the description under the video.
Natashas Kitchen Would anyone like to give themselves unto the one true God today?Jesus Christ has done a lot for us sinners like giving His life for us.Without God we would all be dead.God roses Jesus Christ from the dead in three days.
Natashas Kitchen is there an accurate recipe to achieve that flavor of the breakfast sausage they have at McDonald's? I'm from Mexico and we only have chorizo, blood sausages and those spanish kind ones. There is such a great variety up there ib n America! I'd love to get that recipe from you. You make it look soooo easy. Thanks!
Hi.. Wen did u remove the sausage casing
Now that we have a smoker, we're definitely going to make these!
I hope you love them!
Natasha, just a small note; having worked for a water refining company, please don't just throw the juices straight down the sink; the fat content clogs pipes and plays havoc with the refinery filtration system. Either mix the fluid with lots of dishwashing liquid, or pour it into a container, and refrigerate to let the fat and liquid separate. Then either use the fat for cooking, or throw it away in a refuse bin. That all said, I'm going shopping this week to buy everything I need - meat mincer with attachments is on order, as are the skins! really great video! I am also going to experiment with making Italian salame, and if you want, I'll let you know how it goes - !
If it makes it that far. Once it hits cold water sitting in the pipes somewhere, it can congeal. Been there, done that! I dug a pit in my yard about a foot deep that I filled with gravel, and that's my spot to dump that kind of stuff. Fat like from cooking bacon we put in a can in the freezer and throw it away when it's full. We have a septic tank, and you have to avoid putting a lot of fat in it.
@@jamillaharris9114 rude
@@clairebaloyi5055 don't give a fuck
Why so much hate.
@@jamillaharris9114 lmao the person is saying for the better of someone else, what's made you so butthurt about it lol
This is the best recipe, I've tried several others, but now I only make it according to your recipe.
Glad to hear that!
Yummmmmmmmm!!Looks sooooooooooooo good!!Congrats, Natasha!!🥰
Thank you 😋
Natasha, loved your video and had an "Wow" moment when I saw how you used the table to have your kitchen -aid at a more workable level.
I'm glad you liked it 😀. Always trying to work smart, not hard.
Наш человек. Хозяюшка. 👍♥️ Умница и красавица.
Thank you for that wonderful compliment.
My grandmother my fathers mother was an old German woman who knew her way around sausage. She used to make the best smoked kielbasa I have ever tasted. When I went to the family farm I used to run to her smoke house and chow down. She used to chew me out for that and my aunt who was a nun told me that she did that for show just to rattle my cage. After my aunt told me that I would just wait until she walked away I would just chuckle. Natasha your video about sausage brought back fond memories about that smoke house. She had sausages of every kind you could think of, hams, bacon, and certain types cheese in there. You ought to get a smoker and try that sausage you made in this video after it has been smoked you would love the results you will notice a certain depth of flavor that you didn't know excested.
Thats a great story and it sounds like your Grandmother was a talented woman!
Those sausages look great!
I just love it!
Thanks Natasha for your recipe.
you are so welcome and thank you for watching 😀
Natasha I love you gal..you recipes make me hungry..but above all u love wat u do and keep happy..I love the passion
Mukasa, thank you for the compliment and for watching our videos 😀
I made this exactly as. I have a grinder and a sausage stuffer. The good thing is that it tasted really good and the flavors were there. Unfortunately I must have a different oven because I baked it at 350 degrees for one hour, then broiled it each side for 5 min and the sausages were a bit too dry. Even the inside was more grey than pink. It's like they had lost all their moisture. Good thing I have more batches in the fridge. I will alter the cooking/broiling time and see if the sausages are juicier.
I love sausages too much
Hi,Natasha...you are an amazing talented chef.....you make it look so easy.....I would love to make sausage at home.....because store bought they have a lot of chemicals.....love you God bless ❤ 💖 💕 💛 🙏 💓 ❤
That’s a good idea and also so true! Hope it becomes a success.
a couple of suggestions. 1-Prime your grinder first, that way you don't get air trapped. 2-DO NOT poke the sausage as this will drain all the juices 3- Hold the casing on the tube to add resistance (not too hard) and that will allow you to make firmer/more compacted sausage and will also prevent the emulsion from seeping back up the sides of the stuffing tube and casings. 4-when twisting the links, go counter clockwise to the next link...
Thank you for sharing that!
One trick for rinsing:
1. Put the casing in a large bowl of water.
2. Put the end of the casing over the fill nozzle (before you attach it to the machine).
3. Run a small stream of water into the end of the fill nozzle, and carefully let the water inflate the casing.
4. The casing will naturally coil itself in the bowl
5. Once it's flowing well, increase the flow from the faucet.
6. Run for a few minutes, and the casing will be fully hydrated and clean.
Thanks for sharing!
It certainly takes so much effort, but you make it look easy as always! Thank you for sharing your amazing recipes😍
Oh and by the way I loved it when your husband offered you that juice in the middle of the video, such a cute gesture😍❤
Thanks for appreciating what we do 😊 he is really sweet like that! ❤️
Hi Natasha, thanks for sharing this. I was thinking of making Nuernberger Bratwurst, since I grew up with that sausage in Germany. You made it look so easy. Glad you used the KitchenAid attachement. I had totally forgotten about that. Now I have no worries. Thanks! 😍
You’re welcome 😊
This was very therapeutic to watch 🙌🏽😆
I'm glad you liked it 😀
Looks delicious
You are a great, clear n concise teacher. Thanks for the video! 👌👍👍
Thank you for your compliment and for watching ❤️
Is fantastic.❤❤❤
Perfect recipe, Thank you for sharing
Thank you for watching the video and I hope you'll give this recipe a try 👍🏻
@@Natashaskitchen of course I will...
Wew! Yummy sa tummy for sure... 😍😍😍😍😍
Yes it is!
Hi Natasha! from argentina: congratulations!
I love sausage kielbasa, specially Natasa she know how to make it, l learn how to make it.
Very simple and easy to understand, thanks!
Thanks a lot..it helps me to be activated to make my own Sausages... image I am from India...but also remember, I don't have access to sufisticated gadgets as you do, but that does not discourage me....I still make my own with diffrent combinations.... Thumbs Up To You...And a big Thank You 🙏 Ajeet
Incredibly juicy and flavorful!
Thank you!
wow ，that's what I call sausage，looking forward to trying it:)
Let me know how you like it.
Love homemade sausage.... Thank you Sweetheart for sharing this....
Bob Cooney
😍😊😊😊👨🍳😍
You are so welcome!
@@Natashaskitchen Have a great evening 😊😍
Looooove this recipe!!! I did it and it was sooo delicious!❤. Would like to see more videos about sausages!
Glad you liked it!!
The sausages look nice and delicious 😋
It is delicious, I hope you can try this.
@@Natashaskitchen yes I will try your recipe, thank you 😊😋😋
Hi Natasha,
Looks delicious!! And you make it look SO easy!! Thank you for sharing. :-)
Love, Mary
Thank you for watching Mary 😀 and you are welcome.
Very nice recipe
Wow I have a growling stomach right now...😋 Thank you for sharing this wonderful video Natasha...much love ❤️
You are very welcome Thomas and thank you for watching 😀
Excellent video, thank you
Glad you liked it!
Natasha , are you an Indian .(I thought of this because of your name. )
I am from India,and I love your recipes, I don't make them but enjoy seeing someone making food, especially you
No, shes American
Maybe she is an indo -American....
Who knows
@@devikmcyahoocoin Russian-American. Her name's Natasha Kravchuk
Looks yummy. Can you still freeze after cooked?
So delisious! ❤
Ohmy, that looks so good
Thanks Kyle 😀
wow i love it
Yummyyy perfect ..👍👍👍👍👍
Very nice recipie! I love sausages! We make it for many years in my family! We smoked and we frized! I try your recipie! Thanks Natasha! Have a nice day! 👍👏🍴
Thank you for watching 😊
@@Natashaskitchen ☺😘😘
Amazing simplicity demonstrated, gonna try at home
Yumm!! Looks great!
Thank you Adam 😬
A Cuties with wonderful cooking talent💕🙋🤷🧏👈💕🙆
omg my fav i jst love it 😍😍😍
Thank you for watching 😀
Making this recipe today, then smoking them tomorrow until the sausage reaches an internal temp of 150 degrees.
I'll definitely report back after the taste test!
Yes please do, we’d love to know how it goes!
Adorable 💗💗
True Polish Kielbasa has tons of Garlic - I am Polish
Fantastic
Natasha this is great I Will have a ton of photos for all the recipes especially this one... I'm stuck at home just like everyone else, but I will get it.... ❤❤❤
You can do it!
Natashas Kitchen Thank You ❤
Thank you now I know how too make home made sausage thank you I love you recipes may God Bless 🙏
You are so welcome!
I love sausages so.....................much
Mmmmmm, looks delicious and you make the effort look so easy!! 😮👌
Thanks for watching 😊
Its amazing ❤️
Very informative, thank you. Even the description is also superb.
Wow this resepe looks great,I over season my sausege sometimes.this looks easy and fun to make
Thank you for watching Andy, it was a fun video to shoot 😁
Your reseped always turns out restaurant style,
THAT IS GREAT HERITAGE !
Thanks sooooo much! I watched 2 prior videos, and no one cooked and/or tasted for me. 💙
Surely, i will try this recipe. Thank you Ms. Natasha 🙏👍😊
I hope you love it! Thank you for watching!
Smoked sausage in my opinion taste better however I enjoy the fact she uses kitchen appliances as to outdoor appliances
great video for the stay at home mom.. you need to hang the sausage for a few hours at room temp to let them bloom//
Awesome video where did you get the wooden handle to stuff the sausage. the plastic one that comes with the kitchen aid sucks
Hi Sharon, my plastic one broke so I've been using mom's wooden stomper pusher. This one is something similar - amzn.to/2vknDK5 (affiliate)
It looks amazing👌👌
Thanks!
How would you freeze this i.e. container?
Napakasarap naman po nyan
Hi,
if you don't have sausage casings or if it's not available what can we use for it.
And how long can we keep the sausages in the freezer?
You are so nice!! thank you for all the great recipes!! carry on...u're good🤗👌👍👍😙
Thank you Denny for the compliment and you are very welcome 😀
Your good Nat, My mom have time to make this sosages, me? no...no time .love them😋😋😋
Happy Easter 🌷🌞
Nice dear 👌
Thank u for sharing us this beautiful video
Will try. I don't bother with casing, stuffing, I just make patties or roll sausage to a bun length, Pan fry or grill, Also smoke, Less work and expense,
Fabulous presentation,however,big ingredient missing for my family.Garlic ...
WOW
Very nice video 🤤
Your smile is contagious
Thanks😋😋😋
Easy bravo
woww
Thank your sister🙌
A proper sausager filler makes life so much easier. When I say proper it does not mean expensive, some are out there for around $30
any recommendations
Looks so delicious I love your video ❤️❤️❤️❤️
Thank you Lilly for the compliment, I'm glad you enjoyed it 😬
Natasha, I do make my own sausage links and breakfast sausage about 30 pounds at a time. Could you disclose what cuts of beef and pork you use here. Your other recipes are so good I do want to try this one.
i love it!!!
It was fun watching your video How to make sausage at home in an easy way, I will try to follow your recipe style ..Thank you
You are very welcome and thank you for watching 😀
Wow, I AM inspire, you made easy but I'm pretty sure is not. Love Kitchenaid's products. Natasha we love you!
thank you Manuel 👏🏻
I am never buying sausage agian
Thx sooo much😁😁😁
You are very welcome, I'm glad you liked the recipe 😀
What about the spicy Italian one and the German one with cheese inside? How do you get the cheese in the middle?
I always wanted to make homemade sausage but I would need to get that machine that you use to make them but I would have to tell my husband how to do it or have him watch on how to make it and I never tried granny mustard
Hi Natasha, do you make any Italian style sausage???
Nice job! I could eat sausage all day!
You must be a big meat lover 😬. Thanks for watching!
Natashas Kitchen Of course! You can never beat a homemade sausage. 😊
"SAUSAGE ALL DAY" ;)
am chef Isaiah i love your work
I love it...
Hey Natasha, how do you make sausages with a silicon mould instead of the machine.
Great I am to lazy to do it .... For sure I'll do it one day but I don't know when 😂😂😂😂😂😂😂
Thanks! Looks great!