Thank you for an in-depth demonstration. I did it tonight and all the result so fantastic!!!! (in Chiangmai, Thailand, Pecorino Romano cheese so expensive but it worth worth to try on.
Bit concerned that you inflated an otherwise sterile skin by blowing down it, although I appreciate that opening the skin will assist with its filling. Wonder if that fab sausage maker you recommend comes with a pump and nozzle for inflating skins or was that another thing the manufacturer forgot to include.
You did not give us the exact ingredients. Why did you buy pepper sauce and not use the pepper sauce? You didn’t break down the ingredients how much salt how much pepper how much of each ingredients. It was not helpful at all.
That moment at 1:56 when signore said "I like that you speak Calabrese." Love it!
Great video! Thank you for sharing!
Thank you for an in-depth demonstration. I did it tonight and all the result so fantastic!!!! (in Chiangmai, Thailand, Pecorino Romano cheese so expensive but it worth worth to try on.
Pecorino and White wine will def be in my next batch. Thank you!
I use a regular stuffer and I don't have the trouble with air in my casings. The piston head on my stuffer has an release Valve.
Been Sicilian for 64 years and have my grandfather's recipe for sausage which I make, never seen a sandwich like that in my life
I’ve never seen one like that either. The sausage doesn’t even look cooked properly for a start.
Che bello quel gesto di toglierti il cappello e parlare nella tua lingua di origine..che bello Luciano..complimenti
Grazie mille!
AWESOME
Ciao Luciano , I’m making sausage this weekend and I’m going to use your technique and recipe…..wish me luck 🇭🇺🇭🇺🍷 Jim Fiore from Massachusetts
I have shopped at several Italian stores, unable to get pepper paste in the Chicago area.
Try Caputos. Its an Italian market with branches in the area. Google it for location nearest you
Good cook
Thanks
Chef, I can’t find that pepper sauce in my country. Do you have a recipe for it? Thank you.
where is the pepper sauce you purchased?
Local italian grocery stores or italian butcher shops should have in stock.
Please make a video on making the muffaletta.
Sempre il numero 1 Chef Luciano
18:39 that sausage is pink, no?
Recipe for sausage barese?
Muito bene.
Muito bene
Bit concerned that you inflated an otherwise sterile skin by blowing down it, although I appreciate that opening the skin will assist with its filling. Wonder if that fab sausage maker you recommend comes with a pump and nozzle for inflating skins or was that another thing the manufacturer forgot to include.
You did not give us the exact ingredients. Why did you buy pepper sauce and not use the pepper sauce? You didn’t break down the ingredients how much salt how much pepper how much of each ingredients. It was not helpful at all.
колбаса сырая получилась
NO no no to the pepper sauce . I bought the real deal and i added to my sausage and do not like it. I will make it again and leave it out.
I seen him have it at the store but I don’t see it in his receipe list ? No much color without it
Why are you kowtowing by wearing masks?
Chef, I can’t find that pepper sauce in my country. Do you have a recipe for it? Thank you.