How to Make Homemade Sausage
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- เผยแพร่เมื่อ 3 ก.ย. 2012
- Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of homemade sausages: Italian Chicken; Merguez Lamb; and Chorizo. The recipes are on cookingupastory.com/how-to-mak...
All the meat that Finley uses, including for sausage making, and charcuterie items, he carefully sources from farmers he knows and trusts. How an animal is raised, fed, and treated throughout their entire life is an important part of the story, as is how the slaughtered animal is processed by the butcher, both aspects are key determinants in the final taste and quality of the products that Finley makes.
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I've been looking for this for years.
You my friend are a great instructor.
Thanks a million.
Great video and very informative. But I wish he'd have given the EXACT measurements of ALL of the spices. He only referenced measurements on some of the spices that he added to each type of sausage. Those little details, I'd imagine, are imperative when making great sausage. But I wish all of the "cooks" and "chefs" on TH-cam made simple, easy-to-understand videos like this!
My Good sausage teacher you did a beautiful way of teaching us in computer land .I am 74 and you taught me well
I just made my own sausage using my Kitchen-aide mixer thanks to you! I made some hot sweet Italian and also Greek. The secret for me was to freeze the entire grinder/stuffer and sliced meat in the freezer for an hour before in order to chill it off. Keeps things from getting sticky. Work quickly by being organized ahead of time. I did 12 lbs of pork butt in an hour.
I also took a sausage class. They emphasized NEVER smoke sausage without using a nitrite cure because of the possibility of botulism. As the man says, freeze or cook completely. Great video, It gave me confidence to try it my self. Thanks!
hey, that's great! I know there are many recipes online and also in cookbooks, but fyi the recipes for Eric's demo can be found via a link in the description box above. Best of luck - have with it, and enjoy!!
watching in 3/10/ 2020 trying to get sausage made before the stores run out of food because of Covid-19. Thanks for this tutorial and I hope someday people will look at your video and only make sausage because they love it, not because they are worried they will run out. Thanks so much, stay healthy and happy.
Also watching Mid COVID, but less dramatically its because I got a sausage maker for my birthday and wanted to know how it all works. There was plenty of food, lads! Also, cheers for the instructions!
Nothing in the grocery stores can compare with homemade ground burger & sausages. You know EXACTLY what's in it and that's comforting. Not only that, it's FUN.
One of the best guides to sausage making on TH-cam, so far. Thank you for this video.
I want to say thank you. i did what you do in this video and the result was perfect. no problems at all. the recepie that i use was different but the technique was the same. i have the same set up so was really really helpful your video. thank u again!
I've never done this before but I would like to try it. Thank you for a very informative and well done video on the subject.
Excellent tutorial. Thanks for putting it online!
Looks delicious! Will have to try these!
Thank you chef/butcher/charcutier Eric Finley for your expertise and video on how to make these 3 different types of sausage. I have really learned something that I never knew before. I have a brand new kitchen aide mixer now I just need to get the attachments and the rest to try my hand at this for cooking at home. I was prompted to check this video out while I was looking for an italian sausage and pasta recipe by my curiosity when I saw your video title. So happy I watched it!
You made this process look too easy! I will be trying this! Can't wait to try it out!
Eric, Great instructional video. You kept my attention and made the information interesting and complete with the right cooking instructions, portions and how to cook and serve. Perfection! Thanks so much!
perfecto!!!
wrong process on grinder.the 2nd. time thru the grinder is when youu change to the course plate and add the stuffing tube and stuff into pig casings you also part freeze the meat between grinding to maintain a course grind unless you want to make hot dogs.ed
You are the best ! Very impressive and an excellent teacher. THANK YOU
Thank you so much for these instructions. Made sausage today and it went very well.
Excellent video… it really helped me understand the whole process of sausage making. Thank you for giving measurements for the spices.
Great instructions. thank you. Looking forward to making sausage.
Best vid I have seen, thank you for the clear, complete and concise instruction. Your knowledge and confidence has removed my apprehension.
An excellent piece of instruction! Thorough, no skipped steps. Good video that allows a novice to actually see what is being done. Slow enough for a novice to follow, yet no so slow that you want to scream. Great job, Chef Eric.
Thanks! And yes, the blade and the dye are gone; as you'll see at 9:08, Eric takes you thru the steps to attach the horn to the worm - then you're good to go!
Have fun making sausage!
What is the name of grinder plz ☺️
your my hero...the wife and i just picked up this machine and attachment, I'm so EXCITED
me too
they are really very easy to use, I like to send through an onion and peppers when I grind my meat up for meat loaf. I also heard you can send as a last ingredient through, a piece of bread, which is supposed to push out any meat pieces and make the grinder easier to clean.
What an excellent and enjoyable video, clear explanation - very professional! I am not even a sausage eater, ended up watching your entire video because there's no hype (no shrill voice, no unnecessary lengthy excess vocabulary etc), thank you!
awesome stuff. good speaker. clear instructions . Thanks a million.
This video is the BEST video on making sausage. very thorough!
Those are beautifully done! You've inspired me try this with our KithenAid. Great vid!
Great video, he presented things well and made it easy to understand. He seems very knowledgeable too.
This was so instructive and wonderful, thank you!!!
Amazing video . So informative! Wish I watched this before I did it my first time. They still turned out good . But with this it would have so easier!😁
Hey Sausage Maker Man, thank you for providing a very thorough demo with useful tips WHILE seeming completely unpretentious! I loved it. Now here I go on my first attempt. Bless you.
Excellent video! Thank you very much I have learned a lot. You explain things very well and I really appreciated the cooking time tips and tricks. Just awesome!
Thank you for sharing all these. ❤❤❤
Very informative. Great tips, clear instructions. Can't wait to start.
Thanks and L'Chaim . . . Avi
Shalom Chavier.
Excellent video & spice mixes, mille mercis !
My 2¢ bit: If one is to cook sausages, it's well worth investing in a good thermometer. Lamb, beef and veal are done at 63°C (145°F), pork at 71°C (160°F), and poultry at 74°C (165°F). These recommended temperatures are safe and secure.
Best results are obtained from cooking sausages longer on lower heat instead of faster on high heat. This will avoid having your sausages burst open and will keep them from drying up.
I actually like pork sausages drier though, it keeps it crispy.
Excellent Eric ! You are a perfect teacher...
recently bought a grinder and really love your recipes, thank you so much , just finished up some chorizo, very tasty
Thanks for sharing! Personally I'm new to sausage making, but it looks very doable and I'm looking forward to experimenting with the different meats *and* spices. =)
I love this video it is nice
congratulations for a video with a professional touch,clear sound, instructions to the point and good vibes!!
Julian Choque your right its hard to find videos like this because either the sound is to low or there some type of background noise the lighting sucks. this video is awsome
+Julian Choque I agree! He explained the process beautifully!
Professional...? No professional chef or cook would shove their fingers into the grinder like that!
Shame he didn't give metric weight measurements. I don't live in the United States of America. Would have loved to have him give advice on what to do if we want our homemade sausages flavored with flavor from a wine or beer we've found at a bottle shop. I was worried for him the whole time when he was shoving the meat in with his fingers. {The CIA has been trying to get the WHOLE of America to convert to the metric system of measurement}.
I just ordered my dad a meat grinder for Christmas and your video is definitely a big help!!! Thank you!!!
I love the way it was explain, very clear, to the point! I can sense you experience, thank you.
Dude, that looks amazing! I really want to try that. Great vid.
Very well presented! Informative, intelligent, and accurate in your presentation. One of the best demonstration videos I have seen on TH-cam. My hat off to you sir!!!
Are you blind, mans shoving his fingers into the grinder
Looks so easy
Very comprehensive and greatly explained. Thank you for teaching us.
That was great. Thanks for making this tutorial.
wow hope i can make this!! thank you
Just came across you video. I've been making German sausage for quite some time, I really enjoyed your technique. Great video.and directions. You are never too old to learn something new. Thanks for the video. JP
Jeff Paul send us your German recipes too.
Thanks a lot for sharing your talent
I just bought this attachment! I live in a campground in my RV and I can’t wait to make these and share them with the campers!
Getting a Grinder sausage maker for Christmas. Can't wait now. Great channel
thanks!
what kind did u get?
I know it's been 4 years, but did you make lots of sausages
Great video, great instruction, made my sausage today. Followed everything you said and it came out perfect.
This so amazing, I always wonder if I could make one but not I can say yes and I will definitely try, thank you so much 💋
Excellent video, very informative I feel way more confident now thank you!
Excellent! And so glad to hear it helped - I certainly learned a lot! Enjoy your sausage adventures. =)
Great video - I've been studying this topic and this video is very informative how you show us start to finish using a very inexpensive attachment to your kitchenaid mixer. I was thinking about a dedicated grinder and a sausage stuffer but you made this setup look very viable to get started. Thanks for sharing!!! A++++
That was awesome!! I wish I could see more videos with him cooking
Thanks for this. I feel I'm ready now to try it.
GREAT video and very informative, especially for the first timer. I'm getting a Kitchen Aid 600 for Christmas and can't wait to make and grill some of these babies (along with a Thai sausage recipe from the Pok Pok cookbook). I'm wondering if Eric or anybody has a truly authentic recipe for Lithuanian Kielbasa? We always have it at Christmas along with Klatskis (sort of a perogi stuffed with farmer's cheese). There are some recipes on the web. Most include garlic, onion, salt pepper, mustard seed and allspice with the pork butt butt. Love to know if anyone has a good one.
You sir are a great sausage Meister! I buy tons of sausage from whole foods and consider myself somewhat of a conousour. I can't wait to make the lamb merguez, the Greek (lamb, feta, fennel), and the Irish banger (pork and sage). Thanks a lot!
I've bought factory made chicken and apple sausage, might be something to try home made. The store bought version looked really good with lots of spices, but in fact was a little dry and bland.
top notch video for this. was my first search for how to make sausage and my last search. All i needed to know from watching this explanation
An excellent presentation explained simply in straightforward layman's terms, thank you.
So informative!! Great video!! We are slaughtering our hogs in 2 weeks and just scored a kitchen aid. We are all set. Can't wait!
Sharon Rowland I want to buy this machine and I am from India please tell me where can I find this online
I've been making sausage for years and I still learn some stuff from your video, but I'll make a few suggestions for you and your viewers.
Do your first grind through a more coarse grinding plate. It makes the hand mixing process easier so you don't toughen the meat by over handling while mixing.
After mixing I usually let the sausage rest cover with plastic wrap in the refrigerator for a few hours if not overnight before 2nd grind.
The second grind should be through a finer plate obviously.
If you don't want to make links it's very easy to package this stuff loose for making patties. Simply use butcher's paper. It will keep in the freezer for at least as long as meet if not longer because it's partially cured by the salts.
Lastly, If people really knew what goes into even the finest store-bought sausage they would never eat sausage from the store again. Pure meat sausage like this is incredibly delicious. It's worth the price of the gear you need to make it.
Oh, one more. A delicious way to cook these link sausages is to put about a half an inch of apple juice in the bottom of a nonstick pan and you do a combination of frying and steaming them. It's really good
Me oí lo m lo l
Thank you for teaching me how to make different kind of sausages.Chef you are good teacher thumbs up!
Thank you! You make it look so simple.
BEST. VIDEO. EVAR!!1
That's great. How much did it cost you?
Nothing, looking at the number of views on this video. He made more than he spend on making sausages.
Hi, I have a totally free charge for you for this attachment, PM me and get it.
Thank you for the recipe. So clear and informative
Making sausages for the first time-this has been so helpful, thank you! Saved to my Food playlist :)
Love this guy, great attitude.
I've got the pasta attachment for my kitchen aid mixer. Tempted to to the meat one now.
I have, just five minutes ago, finished making sausages for the first time. It's kinda hilarious and kinda messy. Totally recommended!
I used to work in a cookshop and had a guy in once showing a demonstration on doing it.
I made ice cream today
I bet he made it look effortless. It's a coordination joke!
What flavour ice cream? I have a recipe for duck egg vanilla which I've only made using a commercial ice cream maker, not at home. Have you tried the method using two coffee cans, salt and ice? It intrigues me: lifehacker.com/make-your-own-delicious-ice-cream-with-old-coffee-cans-513573198
Wow, the best video on the topic and lovely printout on your website. I'm thrilled to be using my soon to be received Kitchenaid Food Grinder Attachment. Thanks.
Hint: use the Kitchenaid Grinder for very small portions of meat only.
Very interesting! This guy knows what he is doing with his sausages. He addressed every concern. Kuddos!
Very well explained and easy to understand!
i started watching the guardians of the galaxy trailer and i ended up here. oh internet, i love thee
I am Groot
What the hell I will never eat sausage again
That's funny, I just finished watching Guardians of the Galaxy 1 and 2, and then decided to go to youtube and immediately stumbled upon this one. What a coincidence!
Oh my God I can't stop laughing. I hope the Guardians of the Galaxy can make this delicious 😋 recipe over there.
😂😂😂
"The one thing you don't want to do is over work the meat"
Meanwhile he is sticking his HAND down into the grinder, lol!
THANK YOU FOR THIS INSTRUCTIVE TUTORIAL, I LEARNED SO MUCH IN THE 20 MINUTES, THANKS AGAIN
Thank you so much for the steps in making sausages. Well done mate. Keep it up.
Please never put your fingers in the grinder use the tool to push meat in. If you get your finger caught you will regret it. Safety first.
+Chris Gisclair I have the same mixer/grinder and just measured it.It is over 4 inches from the hopper to the very top edge of the worm. Eric was only going just over 2 knuckles deep so was in no danger of getting caught by the grinder.
+ken barker Bad habits lead to bad outcomes. Better to teach yourself a 100% fool proof method, than get used to ignoring good practice and justifying it to yourself.
+Chris Gisclair your fingers must be 8 inches long! LOL that's the beauty of that grinder, you CAN"T put you finger in the grinder LOL
Chris Gisclair and why are they calling it a worm it's an auger
You would have to be a damned Aye - aye to get your finger caught in that thing.
"If you like laws and sausages, you should never watch either one being made."
Now I want to sit in on a legislative session...
😆😆😆😆😆😆 just laughed my head off!!
The best sausage how-to I've seen so far. Thanks!
wow, great video, I just bought a grinder....Christmas with a twist this year, a sausage twist!!!!cannot wait for the Italian chicken ones....Grazie.
Now l'm glad how to make sausages l needed mixmachine
It gives me the shivers to see the butcher stuffing his fingers into the feeder tube. I guess he knows what he is doing but a warning to beginners should be made : "Always use the stuffer, never put your finger near moving parts"!!!!!
How long do you think his fingers are?
Lill' Wolff , yeah where's his plunger
Xelbiuj Long enough to be caught in the worm.
Trust me, I know from experience.
Fortunately I still have all my fingers and both thumbs.
@lill the auger is inside the BOTTOM horizontal tube. look at the top pipe and at the lenght of his fingers again he probably couldnt even touch the auger if he tried.
i dont know what grinder you were using but his fingers are defo not long enough for a kitchenaid feedertube and im pretty sure neither are yours.
U like your presentation style.not trying to be over bubbly and funny.strait to the point and one of the most informative videos I've ever watched
So informative.thank you very much. God bless you always!
friggin awesum ......!!!!!!!!!
Thank you!
youre welcome. great sausages, great sausages indeed. especially the horn
i agree
Pearl Pinto dfydfgffgfffgfffggffg🍔🍔🍔🍔🍔🥗🥗🥗🥗🍚🍚🍚🍚🍚🍚🍙🍡🍡🍭🍩🍵☕️🍼🍻🍻🍻🍻🍻🍺🍺🍺🍺🍺🍺🍽🍽🍽⚽️⚽️🏀🏀🏀🎱⚾️🍨
Pearl Pinto i
My heart dropped when you spoilt the chicken sausage and then threw it!! :(
I was thinking the exact same think. At least he could've taken out the meat and used it for something else. Or even taken the little one not the really big one. :(
I know right!!!
I just trash it...
I thought that maybe he was keeping it for his cat or dog.
He's a butcher, there's almost definitely a trimmings bin behind his station. I'd bet a lot of money that's where he tossed it.
Amazing video. Thank you so much for sharing your expertise in such an easy to follow way.
Very nice presentation. You make it look easy.
5:29. Hmm...Wouldn't an easier rule to remember be: 1 Tbsp of salt per 1 lb. of meat? ;)
Actually he misspoke in the video; the correct amount is in the written recipe which can be found via the link in the description box - it's 1 Tablespoon of salt to 2 pounds of meat. Thanks for the reminder - I'll add an annotation with the correct amount at that spot.
+Food Farmer Earth Thanks for responding and clearing that up.
There are several factors in weight loss - exercise, diet, motivation etc.
But probably the most important is in making the meals you eat interesting so you aren't tempted to keep having additional snacks too. One resource I discovered that achieves this is the Paleo Secret Blueprint (google it if you're interested) definately the most helpful paleo ideas that I've heard of. look at all the pictures and awesome ideas.
janaki banepali tratar
lol
Can I make a suggestion re the chicken sausages, put about half a tablespoon of cornflour to the mix and it kept the chicken really juicy as it can be dry as you said!
It also acted as a great binder!
Thank you!
Well and clearly presented instruction and video coverage.
That was an amazing video. Thank you! My wife got me the meat grinder attachment for my kitchen aid almost 10 years ago while we were dating, but all I’ve ever done with it is grind meat (mostly venison). I am buying the horn ASAP now. Thank you again.
"pricking our sausage" Oh my sides... x3
james stewart SAWSADJ! :3
Aaaand I'm hungry.
Amazing ✨️ This is by far the best sausage making video I've stumbled upon 💯
Excellent video for beginers, and an great refresher video for occasionlal sausage makers like me. Time to break out my grinder and stuffer this weekend. Thank for sharing.
Don't you lose a lot of moisture by poking holes in the casing? The rendered fats will all run out.
correct should never poke holes in sausages lets all the flavour out
I was wondering the same thing wish he'd answer.
Was wondering too. I made my first batch last night but decided not to poke holes in it...just because I was worried that all the taste and juices will get lost when cooking.
I think when he said "for every two pounds of meat I use two tablespoons of salt," I think he meant one tablespoon because that's way too damn salty. Ended up throwing away my sausage, and I even used less because that formula seemed crazy, yet my sausage was still unbearable.
+Justin Jordan Don't use Iodized table salt, use purified or kosher salt.
Justin Jordan . I know, it's disgusting. People use too much salt
@Cy One teaspoon of salt per pound of meat is plenty.
Made the Pork Chorizo sausage and it turned out really well. Thank you for this wonderful demo and sharing the recipe. Great video !~
Great presentation, really want to try this now!