Make Authentic Italian Sausages from Scratch - Start to Finish Sausage Making Instructions & Recipe
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- เผยแพร่เมื่อ 1 มิ.ย. 2024
- Learn how to make real Italian sausage links in this complete walk-through and demonstration. These are 100% homemade pork sausages made from raw meat and seasonings.
With a couple tools and some patience, anybody can make their own pork or venison sausages. I'll also give you my amazing seasoning recipe.
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LEM 5 LB Vertical Sausage Stuffer
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Meat Grinder attachment for KitchenAid mixer
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See the full printable seasoning recipe here:
www.greatlakesprepping.com/re... - แนวปฏิบัติและการใช้ชีวิต
I made ground pork sausage every fall. Nothing better than making your own.
Great video. Thanks. Coming from an Italian family our sausages were slowly cooked in the tomato sauce that was used for spaghetti. Simply brown the sausage, cut into thumb length size and drop them in your favourite tomato sauce. Done. About 45 minutes to an hour. The sausage also gives off some lovely flavours to the sauce.
I’ve cooked venison, goose, rabbit, pork and beef. Just brown and place in the sauce. Bona Petit
Good stuff....pun intended. Making it all the way thru without splitting a case is quite an accomplishment. It's a feat that I seldom pull off.
Thanks for the recipe.
I noticed you didn't add any additional fat to your pork shoulder. Other Italian sausage recipes I've seen add a 1/3 of additional fat to the pork. Your sausage recipe and technique is very good and helpful to this rookie sausage maker. Thank you for the excellent tutorial video.
Thanks for your comment. Some do add even more fat, but I find the shoulder to be fatty enough, for sure. If I am making venison sausage, I'll add pork fat in, but the pork shoulder works great all on its own in my opinion.
I love Italian sausage! Thank you!
Thank you, great video
Good job guy
Good job
Bravo great recipe Thanks ❤
Thank you Daniel
It looks like it's a good recipe, thanks
Just made a few lb of these for patties.Converted to grms pr kg for future accuracy.
Used only half the amount of fennel( which for my taste was perfect) and salt at 15 grms pr kg.as salt was way light.Heat was just right.. not to much.Nothing overpowering.
With that tweeking this is the best fresh italian i have run across so far.Will be trying with fresh garlic next batch.
If you still reply to this vid have you tried smoking these???...
This one is permenant in my sausage recipe cookbook.Many arent after trying.
Thank you for sharing this.
Thanks for your comment. I'm glad you like them, and were able to dial it in to your perfect Italian sausage. I haven't smoked Italian sausages before. I've got a batch of Texas hot links on the smoker as we speak, but haven't tried it with Italian sausage.
Good delivery of information. Bet it taste great. Thanks, Paul J.
Thank you for your sharing Recepie God bless you Always More Power Sir From the Philippines Zambales I love it Please next time how to make a SALAMI if you don't mind Thank you for you time
Can you season the meat before grinding it, wont that work better than mixing once minced.
Some people do it that way to save effort from mixing by hand. I usually don't, because I feel like I'm losing a bunch of my seasoning to the grinder (seasoning sticking to every little surface inside it, etc).
It usually helps if you get some meat at the end of the tube it lines the tube and you don't get that much air in the casing and also pack the meat in the stuffer tighter and that eliminates lot of the air pockets
Great video. If you bring the meat all the way to the end of your tube before you load your casings onto it you get way less air in your sausage.
I truly learned a lot from this video. Good graphics and sound quality. I appreciated no music and no "male comments" as with some that I have seen. I actually believe that I could make the sausage. Also, would you smoke this type or use in dishes? Thank you!
Thanks Gretchen. I've never smoked any sausages before, but I'm sure they could be. Normally I bake, fry, or grill them, and then eat them whole or chop up to mix with peppers & onions, or that sort of thing. I'm not sure what "male comments" are, but maybe that's a good thing!
Looks very tasty. Why do you make links? I think that making patties, freezing them and then vacuum bagging will save the expense of casings and the stuffer. I'm close to making another batch and think I will use your recipe this time. Thanks.
Ground sausage is great too, but I do love a good link. I guess that's about the main reason.
Great instructional video! I was wondering what your favorite side-dish, or dishes, would be to go with these sausages? I pray you may achieve a Merry Christmas, Great Lakes! God bless.
Thanks Drummer. I love Italian sausage with peppers and onions, or just smothered in some marinara and served with pasta. Melt a little mozzarella on there, yum.
@@GreatLakesPrepping Ahh, man, that sounds awesome! Thanks for the idea!
Rinsing casings is not that big of a deal and you should be doing it to the ones you get from your butcher as well! If you are getting bit and pieces of casings you are not buying quality casings, I suspect that you are getting less than a hank or what is called a HOME PACK! In those you are getting the bits and pieces that are not packed into a whole hank that would be sold to a larger processor! A hank will stuff on average 80 to 100 pounds of sausage depending on the size of the casing! As long as you keep the extra packed in salt they will keep pretty much indefinitely in the fridge! If you are having trouble loading them or just really don't want to futz with rinsing out the inside get TUBED casings, they are by far easier to load and come already flushed, you just have to soak them in warm water for 30 minutes as you should be the ones you are getting from your butcher and slide them on the horn, pull out the tube and you are set to stuff!
what size of the tubes ?
You know, I'm not exactly sure. When I do brats and Italian sausages and similar, I just tell my butcher I need natural casings for sausage, and I always get pretty much the same thing. If your butcher has different natural casing sizes available, I'd just tell them what you're going to make and they'll hook you up with what you need.
as you get the intestines ready put the sausage meat in the fridge
Why no curing salt?
If not intending to smoke them, there is no need for curing salts. These are considered "fresh" sausages and not cured.
If they would be going in a smoker, it's a low heat and the sausage temp would be in the "danger zone" for too long. If cured, that compensates for the low-temperature interval. I wouldn't really ever smoke Italian sausage, so I don't need curing salt.
Some people put red wine in their sausage in place of water . have u ever done that and what do u think of that ?
I haven't done that, but it sounds good.
if you are making patties instead of links should water still be used?
Some people really know how to drag out a story . But not you though. And what's the deal with most recipes putting sugar in their sausage???
Everything looks great but you sort of lost me at Sugar, Why?
Ever had sweet Italian sausage? It's got a touch of sweetness to it, and that sweetness comes from sugar.
The meat should be returned to refrigeration and chilled thoroughly before grinding.
You never poke holes in the sausage, big mistake.
Why do you say that?
I'm baffled why all these youtube Italian sausage recipes are calling for sugar. Just NO!
UT smells good