How italian of you with the music!! Classy! If you dont want to do all of this , get a friend who does!! Same with a boat, make sure he has a good one!!😊
I dont smoke Italian sausage. The process for drying italian sausage the safe way is quite different and alot more similar to my soppressata video. Salt amount must be increased above 2.0% versus the 1.5% I used for fresh sausage. For safetys against botulism, I use a curing salt in dried products in addition to sea salt. Follow the package carefully. I also use a starter culture in dried sausage. It makes the finished product much more predictable. Any questions, feel free to contact me.
It’s a Lem #8. Not big at all. Easy to handle. You can grind a case of pork butts ( 70 pounds) in less than 10 minutes. If you plan on grinding frozen meat, do not get a #8. You’ll need to go larger.
Well done Lou , I’m make mine the same way ... I hv the same equipment but I want to know where you purchased the mixer that you attached to the grinder machine ? .. best wishes , Bruno , Montreal ...
HI Lou Thanks for the great vids! I've made sausage several times but I've never been blown away, I want to do better. I'd like to use your %'s for seasonings and salt . I want to make sure I'm doing it right. Do you share your excell sheet? Thanks again for your efforts
There are 4 links to pound of meat, 3 links per pound if u want longer or fatter links. 32-35mm casing are fat links!! I like natual casing, hog is fine, sheep is better! Get a reliable supplier, not the cheapest!! Clamp the stuffer down to the table. 😊
All of these trays and bins were purchased from gatorchef.com. If I knew the cranking was going to be so hard, I would've clamped the stuffer down. LOL
Thanks for another great video! BTW, I sent an email request for the sopressata spreadsheet last week. Did you receive or did I fat finger your email address? TIA
Based on your call name, I wouldn't know, but I am current as far as responses. Re-email me and I will send it out again. LSantello@media-designers.com
Let me know what you think. Some milds I know have garlic. I dont know many hots that use garlic. I’ve never used garlic, but I have friends that I make for that has garlic in it
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You are 100% right on no need running it thru the grinder again, who ever said that should end up like Luca Brazi
That's a very nice digital printer!!!
Great video Thanks for the recipe and filming for us to watch much appreciated Happy Holidays bro ...God bless
How italian of you with the music!!
Classy! If you dont want to do all of this , get a friend who does!! Same with a boat, make sure he has a good one!!😊
My method exactly Lou. Only I don't poke for fresh sausage. It keeps the flavor in when cooking. Great job!
I’m sorry I left out you did a great job with recipe and video
Thank you for this video! Loved the other two as well. There are no italian sausages here in Taiwan so this is a big help!
double the red pepper flakes from the video
Thank you for sharing.
I like the LEM grinder with the screw in the horn( the filling tube and its transparent!!
Great video! Hope you have sauce on the stove!!
Just came across your video, and making my own sausage intrigues me. What are your thoughts on drying or smoking your sausage?
I dont smoke Italian sausage. The process for drying italian sausage the safe way is quite different and alot more similar to my soppressata video. Salt amount must be increased above 2.0% versus the 1.5% I used for fresh sausage. For safetys against botulism, I use a curing salt in dried products in addition to sea salt. Follow the package carefully. I also use a starter culture in dried sausage. It makes the finished product much more predictable. Any questions, feel free to contact me.
Mr. Santello would you please be so kind as to provide a link for the air dried casings? Thank you so much!
Hey Lou, what area of Italy are you from, my grandfather was from caserta, Anthony Santillo Jr.
Sheeza beautious!
yes I did enjoy your video, just wondering do people ever use aged meat
Daughter can make her own sausage. Put some pepper flakes and fennel seeds in there.
What size meat grinder are you using ? Great video! Thank You!
It’s a Lem #8. Not big at all. Easy to handle. You can grind a case of pork butts ( 70 pounds) in less than 10 minutes. If you plan on grinding frozen meat, do not get a #8. You’ll need to go larger.
Great job thank you, maybe a clamp on the short side of the block under the stuffer, just a suggestion Thanks for the video
Well done Lou , I’m make mine the same way ... I hv the same equipment but I want to know where you purchased the mixer that you attached to the grinder machine ? .. best wishes , Bruno , Montreal ...
Lem makes specific mixing boxes that fit on their specific machines.
HI Lou
Thanks for the great vids!
I've made sausage several times but I've never been blown away, I want to do better.
I'd like to use your %'s for seasonings and salt .
I want to make sure I'm doing it right. Do you share your excell sheet?
Thanks again for your efforts
please join this group. Thank you facebook.com/groups/curedmeat
I think you did a fine job.
There are 4 links to pound of meat, 3 links per pound if u want longer or fatter links. 32-35mm casing are fat links!!
I like natual casing, hog is fine, sheep is better! Get a reliable supplier, not the cheapest!! Clamp the stuffer down to the table. 😊
When I grow up I want to be just like you Lou great job brother
I've seen your stuff. Dont do anything different than you're doing,,,,and dont get old like me.
I didn’t see the garlic in this recipe 🧄😮
What Size tray is that ,If you don't mind me asking where can I get one ,Hey you did it by yourself Not easy ! Gave it hell Did a Great job !
All of these trays and bins were purchased from gatorchef.com. If I knew the cranking was going to be so hard, I would've clamped the stuffer down. LOL
1.1 gram per # of meat, either #1 or #2 depending, learn the difference.
Get a mixer that tilts
Is that a cad machine on the corner , or just a large printer
44" color plotter printer
I suggest you put a stick of butter down the grinder first, then grind the meat-that'll
Lube it up! No harm with the butter!!
Join the new Facebook group for more info: facebook.com/groups/774375473081999/?ref=share
Thanks for another great video!
BTW, I sent an email request for the sopressata spreadsheet last week. Did you receive or did I fat finger your email address? TIA
Based on your call name, I wouldn't know, but I am current as far as responses. Re-email me and I will send it out again. LSantello@media-designers.com
Wouldnt be something if they had a double funeral? Thats a first!
This is the only instance I know of where an Italian sausage doesn't contain garlic. I am going to make this recipe and see how it differs from others
Let me know what you think. Some milds I know have garlic. I dont know many hots that use garlic. I’ve never used garlic, but I have friends that I make for that has garlic in it
Great job but next time pull your sleeves up
If that table low or is he 9’ tall?
The table is a standard height table, not a countertop. 30 inches
Ricetta Reale... per pavore!
Do You have an email
It's in my soppressata video towards the end of the video. Any questions?
why don’t you just go buy ounces for every 10 pounds of meat 3 ounces of salt and 1 ounce of black pepper makes it a lot easier
How much salt and black pepper when you come home with 12 pounds 4 ounces? Percentages is so much easier.