How To Make Sicilian Sausage

I come from central Sicily and share with you the simple easy way my parents and grandparents made on how to make simple Sicilian Sausage.
These sausages can be either cured in your Cantina or frozen. I love making sausages and am always so proud to share with my family and friends. Watch to get the step by step instructions... One important ingredient that I always add to my recipes is cooking with my heart. So, be sure when you make this you do it with all your heart. Enjoy!
#HomemadeSausages #ItalianSausages #ItalianRecipes #ItalianRecipe #Siciliansausage #santino'smangiamangia

[@muddymarine]

My wife whose Italian likes to put kabob sticks through the sausage ring. Usually 4 sticks per ring..It really helps hold the ring together when you put it on the Barbie😋.

[@charliegiardina6508]

A good tip measure your ingredients. It’s consistent. what makes a good sausage also.

[@michaelcauchi5547]

do you grind the pork twice? the second time when you are stuffing the skin , is the pork being ground again? very good video

[@thatsaromaarrustiemangiama113]

Yes I grind it twice

[@PaulCacciato]

What size tube are you using to make the Sicilian Sausage?

[@thatsaromaarrustiemangiama113]

32 - 35 mm is what I use

[@bencellini4200]

TIP: Dry fry your fennel in a frying pan and allow to cool before adding- it releases its oils. The flavour impact is doubled and saturates.

[@thatsaromaarrustiemangiama113]

Ill try that next time thank you!

[@debistramaglio1955]

I like your videos, this sausage looks great. Do you have a recipe for Barese style sausage? I cannot find one.

[@debistramaglio1955]

Also,when you tube your sausage is there a second grind involved?

[@thatsaromaarrustiemangiama113]

Sorry no I dont

[@Stephanie54515]

If I shared even that much I'd be cast out of the family - great video!

[@suleymanguzel722]

Süper

[@WilhelmSaayman-f3t]

Thanxs it was nice to see a person enjoys his trade and he knows what he is doing.

[@eligar7830]

Thank you for this! My paternal grandmother Cuchia’s family were immigrants to Texas and had a family friend who always kept us stocked with his homemade sausage. It’s was the best! I’m stuck with grocery store stuff now that doesn’t even come close so I’m ready to give my own a try. I appreciate your instructions very much. Ours had always used pork but in my searches for recipes I see that some are also made with veal, or a veal-pork combo and other meats. Does your family ever make it using other types of meat?? Thanks again!

[@thatsaromaarrustiemangiama113]

Hi thank you for your comment. I or my family have never used nothing other then pork it seems to be the best for flavor and curing. Good luck!

[@jjcaiv]

Great video!

[@thatsaromaarrustiemangiama113]

Thank you!

[@thatsaromaarrustiemangiama113]

I have a new sausage one next week coming out look out for that.

[@relativenormality]

Great video. I notice you were using the stuffing attachment for your grinder to stuff. I also do this with the attachment for my Kenwood mixer. With a coarse grind like you did I find that you can stuff via the auger and stuffing attachment with no issue. Then for another sausage I experimented grinding using the finer grind discs and then when I went to stuff everything got jammed in the auger and was a nightmare to clean everything (I cooled everything down before stuffing like I always do so it wasn't a heat issue). Have you had a similar experience with when doing a finer grind mix?

[@thatsaromaarrustiemangiama113]

I did before I got this machine but now I dont get any issues at all.

[@marioreho3438]

Fantastic on my way to doing my first try thanks ..

[@thatsaromaarrustiemangiama113]

Good luck let me know how it turns out

[@cembigred]

What are the temperatures and the humidity of your room? What type of cassings do you use? You don't get mold ? Thanks

[@shadybad9836]

I don’t mean to diss you man, but if that so’s skin is three foot long you must be about one and a half feet tall