I see "The Magic Hand", when adding the spices, this reminds me of when i first made sausage with my Italian next door neighbour, some 20 years ago, I luv the passion and the fun! To this day, I make his sausage they way I was taught, Great Video!
Galileo, thank you for sharing this. My beloved father is too elderly to make it now, but his technique is exactly the same, except for the paprika. We are originally from Molise, and quite honestly, I like most varieties of italian sausages but this basic pork fennel is my favourite (especially dried and preserved in oil). God bless.
Che possa campare cent' anni paesano, thank you for sharing, paesan. Just received my porkert grinder in the mail and will tackle my first (without assistance) homemade sausage batch by myself tomorrow. May you enjoy the peace of God, family, and Italian tradition for the rest of your life. Ciao, e grazie!
Thanks Galileo D. for sharing your recipe with us, I really enjoy your video and will try your recipe. I suscribed, and will look forward for more recipes!!!!
wow. I wish I can taste that now. loooks realllly goood! and I love you personality, quite funny. hope you can make some more vids of you making your recipes. Take care!
My butcher said that if you don't smoke the sausage and always keep them in the fridge or freezer you don't need to use cure. He also said that keep in fridge for a max of 3 days but if you warp them well they will last if freezer fro 2 or 3 months before they lose some quality.
Naw, this guys video was anything but useless. I always loved to watch my grandad do things and especially cooking. Experiment and understand the guy may not want to give out his treasured sausage recipe to just any old ya-whooo!
Nice lesson in Italian ...but no recipe? I watched your video and now I don't speak Italian any better than I did before watching it. I can't sing any better either.
I get frustrated when the chef doesn't disclose what kind of paprika. There are many kinds of paprika. The name simply means ground chili but there are many types... sweet, Hungarian, smoked, hot/spicy.... ughs!
Robin Halsey for Italian sausage I would have to say it is Spanish Paprika... after all... the Spanish invented the stuff... it is nothing more than Bell Peppers that have been smoked, dryed and ground to a powder... it will give some flavor, but is mostly used for color. Any heat will come from the crushed red (most likely cayenne) pepper and seeds.
This is the BEST video I’ve seen on making Italian sausage. I’m 100% Italian but I never learned to make this from my grandparents. grazie.
I see "The Magic Hand", when adding the spices, this reminds me of when i first made sausage with my Italian next door neighbour, some 20 years ago, I luv the passion and the fun!
To this day, I make his sausage they way I was taught, Great Video!
Galileo, thank you for sharing this. My beloved father is too elderly to make it now, but his technique is exactly the same, except for the paprika. We are originally from Molise, and quite honestly, I like most varieties of italian sausages but this basic pork fennel is my favourite (especially dried and preserved in oil). God bless.
Thank you for sharing! Your sausage sounds delicious and it was a joy to watch you make it!
Che possa campare cent' anni paesano,
thank you for sharing, paesan. Just received my porkert grinder in the
mail and will tackle my first (without assistance) homemade sausage
batch by myself tomorrow.
May you enjoy the peace of God, family, and Italian tradition for the
rest of your life.
Ciao, e grazie!
Galileo thank you for posting this brings back great memories of making sausage with my nonno
i can come to your cooking school anytime bcos you make it so interesting and vibrant, i enjoyed your video.
BRAVO! It just doesen’t get any better! It is an excellent video, it was well organized, very informative and also very entertaining.
This is very informative and entertaining. I will be making sausage using this as reference....Galileo, thank you very much!
Thanks Galileo D. for sharing your recipe with us, I really enjoy your video and will try your recipe. I suscribed, and will look forward for more recipes!!!!
Man, you're fantastic!
How good, how precious!
Yes, I enjoyed this video!
Cheers to all Italians!
Bravo Maestro!!?
Alex from Croatia
I Love your Video and Recipes! Much Love Please post more
What a great presentation, Bravo.
Lol! Fantastic video! Italians taught the world how to eat! Thank you for your recipe!
wow. I wish I can taste that now. loooks realllly goood! and I love you personality, quite funny. hope you can make some more vids of you making your recipes. Take care!
Great job - you just answered all my questions! thank you
This is sausaging with style. Look good.
I like very much the way you make your sausage... Beautiful....
A work of art.
That was Awesome... Thanks!
I love the sample part!!! great video,,,I can't wait to try your recipe....how much salt is in here?
Get video. I had a kitchen aid and was just given a grinder and attachments to make sausage. Do you add parsley? I will try this soon. Thanks
Awesome, good job..grande!
grat show ....thanks
just wander if the spieces are note to be ground with the meat..?
but anyway,,you help me a lot
hey goombah tu l'hai fatto bellissimamente........tante grazie.
Nice....Thanks for sharing!
Sounds like you're from the Boston area, no?
Great video, thanks for sharing!!
Great video thank so much.
Galileo kicks so much ass! We love you. Do you have a recipe for sopressata?
very nice, thank you sir!
Bravo!
Hi Mate!! Thanks for sharing!! =)
what spices did you put in.....a list would be nice.
this is great, pretty funny too!
Very handy
I love Italian people....
Hello,are you using curing powder or spice? , because i cannot eat that i get severe allergies.
My butcher said that if you don't smoke the sausage and always keep them in the fridge or freezer you don't need to use cure. He also said that keep in fridge for a max of 3 days but if you warp them well they will last if freezer fro 2 or 3 months before they lose some quality.
WONDERFUL VIDEO!!!! I must try this one day for my family .. would you please list those condiment ingredients? Thanks for sharing!!!
List of ingredients and weight of pork with out that I can’t make the sausage
Can someone tell me which ingredients are in these sausage?
How can I get the recipe?
What happened to the red chile flakes, garlic and fennel?
recipe please.
He is a legend!!!!!!! can he be my second nonno???
I want the bag of rolls, I miss good bread
homeboy know his italian
You're killing me! It's his family recipe! It's how he was taught to make it! I have never heard of adding cumin and marjoram to Italian sausage.
I have
Recipe?
Great video, but you missed the procedure of sticking it with a tooth pick to get rid of air !
I'd give you a thumbs-up if you provided the recipe!
no recipe?
No garlic?
I've seen many a recipes on web for Italian sausage and NO GARLIC... I always add some to mine... :)
Never tasted any with out that I would care for.
woww uncle i don't know about sausage taste bt u r very romantic...I really like u....
too many loops in the video to understand the whole process and no recipe at all. Nice to watch but useless as a learning video
Naw, this guys video was anything but useless. I always loved to watch my grandad do things and especially cooking. Experiment and understand the guy may not want to give out his treasured sausage recipe to just any old ya-whooo!
there they +deigo+ again, makin' sausage.....lol
Nice lesson in Italian ...but no recipe? I watched your video and now I don't speak Italian any better than I did before watching it. I can't sing any better either.
Al la cunto!
How about qty and ingredients in the description. Otherwise, this video is a waste of time.
I want to marry you, for real.
Sossage look s good but old man little bit .....
I get frustrated when the chef doesn't disclose what kind of paprika. There are many kinds of paprika. The name simply means ground chili but there are many types... sweet, Hungarian, smoked, hot/spicy.... ughs!
Robin Halsey trust your own taste buds :)
Robin Halsey for Italian sausage I would have to say it is Spanish Paprika... after all... the Spanish invented the stuff... it is nothing more than Bell Peppers that have been smoked, dryed and ground to a powder... it will give some flavor, but is mostly used for color. Any heat will come from the crushed red (most likely cayenne) pepper and seeds.
recipe please