Homemade Italian Sausage Recipe, How to Make Italian Sausage. Recipe Included.
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- เผยแพร่เมื่อ 26 ก.ย. 2024
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Thanks for clicking on! in this video i'm going to show you how to make an homemade italian sausage recipe. As I mention in the video there is a ton a variation on the Italian Sausage so feel free to play with this recipe!
Here is my homemade italian sausage recipe:
Salt 18g/kg
Black Pepper 2g/kg
Sugar 4g/kg (8g/kg for sweet)
Fennel 2g/kg
Corianer 2g/kg
Caraway 2g/kg
Oregano 1g/kg
Chilli Flakes 2g/kg (Remove for sweet 6g/kg for spicy)
Binder 10g/kg
Water 100g/kg
Note if adding wine ect.
Wine 20g/kg
Water 80g/kg
Fresh Pork 85/15 to 70/30
Stuff into 29/32mm hog casings
I hope you guys make this Italian Sausage and let me know how it is. Enjoy!
www.dhcustomsausage.com
If you feel up to it here is a link to Patreon:
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If you guys need a grinder to get you started on your home sausage making journey here is a link:
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If you guys need a stuffer to make your sausage making process smother here is a link:
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If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I - แนวปฏิบัติและการใช้ชีวิต
Hello Duncan, I agree with your demonstration up to a point, I hope that this reply will not upset you , in Italy you can easily purchase sausages made by the local butchers and in order to sell them to old and new customers they must provide a product with great taste and competitive price( so sugar is definitely not used) the sweetness of the sausages comes from the quality of the meat and the quality of the spices( every region uses different ingredients according to local availability), also due to various circumstances( including food rationing of various wars and conflicts) families started the home production of this fantastic product, usually they purchased a piglet from the local farmer ( usually at January) and the farmer will keep it until late winter ( at least until the animal reached a minimum of 100kg) and then the family (at home ) had to "process" it( sorry about this euphemism ) black pudding was first in line and sausages were the last part of the "procedure"( still no sugar as it was still too expensive) and the seasonings was checked simply by cooking small samples , sometimes many times over . In the 70s I was very young and I still remember being a spectator during this " family event" but I m trying to make sausages still following family tradition and the results are " acceptable ", so I would suggest to watch out on " TH-cam " for the little Italian nonnas that still make sausages in the old fashion way and good results could be achieved, sorry about the long story but I wish good luck ( and lots of love) to all of you guys and keep on making sausages🤗🤗🤗🤗
Great video!
Sweet Italian sausage was the one sausage my wife insisted I make. lol She uses it in spaghetti sauce and when she makes lasagna. So I make it 10lb at a time. I normally case about 1/2 the sausage and just vacuum pack the rest in 1lb packs uncased.
This stuff is great cased and cooked on the grill.
Lol well better make it for her. Happy wife happy life! I'm going to have to start keeping some un-cased sausage back. I like that idea.
Fantastic video Duncan! Well explained and easy to understand! Keep up the great informative videos. We deeply appreciate your efforts to teach professional sausage making techniques to beginners like myself.
Just made this last night. Recipe was spot on. I left out the caraway, simply because I don't like caraway and I added some black garlic powder and onion powder as well. Turned out exceptional. Thanks Duncan, great channel please don't stop posting.
Made my first ever batch of sausage using your recipe here. Fantastic recipe!
Thank you Sam, I am happy to hear you liked them!
I'm trying to make most of the sausages you put on TH-cam so far I'm am impressed with your recipes and teaching style keep them coming maybe some subprimal breakdowns down the road thank you very much
I made your recipe without the Caraway since I didn't have any but it came out perfect patties and sausages were delicious exactly what I think about when eating Italian sausage thank for the video
Duncan you nailed this one! Folks crumble this sausage and brown up in skillet then add to your pizza! OMG !
Thank you William, glad you liked it!
Tried this one this evening nice easy recipe and darn delicious. Thanks Duncan for another great recipe.
Great to hear! Thanks Robert.
This is my go to sausage recipe,( I also use Fennel pollen which is beautifully aromatic.) Family and friends love this. Thanks for the great video.
First timer here. Awesome channel, I really appreciate the effort you put in, thank you for sharing your knowledge. This turned out great.
Duncan, a ingredient addition for most sausage recipes, adds a tangy zing rather than a spice bite but it does have a bit of spice bite to it. HP Sauce, a thick "brown sauce" often used as a dip for roast beef or steak. put some on your plate and dip the meat on your fork into it. ( helps to know the flavour before adding to a recipe. ) After decades of actual cooking for a living I just measure by eye but I would stay down around 5 grams per 100 meat as the flavour being mixed in you won't need a lot.
I just made this as bulk sausage but trimmed down the salt to 10g/kg, and heated the caraway and fennel seeds, before grinding them. This is the best italian sausage I have ever eaten. My wife even requested I make pasta with sausage meatballs for dinner tomorrow. This is staying in my recipe book! 👍
That is awesome to hear! Glad your family liked it hope the pasta was delicious too!
That's what I should have done, made this but slightly too salty. I typically add a teaspoon of salt per pound of meat, which is 6g per lb or about 14g per kg if making jerky. Flavor came out great, also added sage, thyme and rosemary at about 1g/kg and garlic at 2g/kg.
What binder did you use? Thanks!
@@CL-im9lk I like to use powdered milk. It is cheap and widely available where I live, Midwest USA. Soy protein is not as widely available where I live, other than fitness protein powders.
YES I'm going to make that sausage in The Philippines they eat a lot of pork and goat meat there (I'm in Australia coz of covid) but I will add frozen chicken stock instead of water to maximize flavor. The machinery is surprisingly cheap there but it's made by our Chinese cousins of stainless steel and is top quality.
Wow that is a long ways away from here! That is cool! Nice you can get some cheap machinery, also that chicken broth with be a nice touch. Enjoy!
This recipe is very flavorful and flexible to add or remove spices. Great base. Thanks a lot!
That's great to hear! I like when people take these recipes and play with them. Thanks for watching.
man that stuffer works so much nicer than mine. I have to fight with it to crank!!
Great video!!
Thanks!
wow that's the first one of these I have ever received. Thank you very much, I appreciate it!
Looks yummy. Great instructional video. Thank you for the simple, quick video.
Thank you I appreciate it IC U!
Hello Duncan. I am new at making Italian sausage. I have made Chorizo for many years. Wife's family recipe. In the Italian Seasonings, I heard you say binder at 10g/kilo.
What are you using for a binder?
Awesome sausage made it today wouldnt change a thing!!!
Awesome to hear! Glad you liked it.
First sausage made at home. I learned need a better scale and I think I like more spicy.. ty for your work.
Thanks Devouring. Happy to hear you made it and liked it. Yes defiantly play with it until you like it!
Made this today. Did recipe with listed ratios minus caraway, didn’t have any🤷♂️. Added extra T of pepper flakes cuz I prefer a bit more heat. Delicious recipe. Oh, added bulb of roasted garlic because I could. Did a course grind. Enjoy your videos and use them as reference as I learn sausage making.
Similar to the 'family recipe' brought over from southern Italy at the beginning of WW1. Your technique is fantastic! I also vacuum pack some of the sausage loose and use it for pizzas and Pasta Alla Norcino.
Subscribed!
Making the sweet and mild today. Thanks for the great video....
Thanks for sharing Duncan!
Your welcome glad you liked it.
Hi Duncan. Liked your video but used it as a guide rather than a recipe. I used onion and garlic and chilli powders (all home made) fresh garlic, toasted fennel seed, fresh parsley and oregano. Fresh cracked (mortar and pestle) pepper and red wine for moisture. Came out extremely good but I think the meat was over ground so will have to drill out the holes in the face plate a bit. Thanks for sharing your expertise, very helpful.
Hey Glen, thanks for watching. That is awesome because that is what sausage making is all about, taking something and making it your own. That sounds delicious by the way, well done.
Not sure what kind of grinder you have but I may consider keeping that fine plate for a fine textured sausage like bologna or hotdogs.
Thanks again for watching Glen.
What is “ binder “ ?
For a more authentic Italian flavor instead of using cayenne pepper add some Calabrian Chili powder or flakes. Gives it a nice sweet hot kick.
Thanks Duncan. You are really good with your videos. Love from Malawi
I like mine with a little garlic, onion and nutmeg but might have to give yours a try
You betcha, there are 1000's of ways to make Italian sausage I hope you enjoy this one!
I’m new to your channel, and find each video very informative. Thank you! I like the little bit of history of each sausage as well.
I don’t use coriander or caraway in my version of italian sausage, and I’m not sure if it makes a difference, but I lightly toast the fennel first.
I’m thinking about making your beef hotdogs next week…if I have the time.
Thanks for watching! Toasted Fennel or any seed can really add to the flavor of the sausage for sure.
Good luck on the hot dogs! I hope you enjoy them.
I made this recipe a few weeks ago, and it is absolutely delicious. Thancks Duncan
My pleasure!
Did this guy just say bratwurst is a precooked sausage? Wisconsin says otherwise. Fresh Sheboygan style brats from wisconsin are amazing. Even Johnsonville brats come raw in the package. Cmon dude
Nicely done!
Thanks!
You should make a video on stuffing casings using the meat grinder .
Great Video as usual!
Glad you enjoyed it!
AWESOME!
9 subscribers away tell you have 1 Kilosub
Congratulations 🎊 👏 💐 🥳
Thank you so much, I'm surprised by this still!
Good tutoriol
Glad you liked it Barry.
MINT IS GOOD!!
thanks Sir Duncan ill that soon.good luck to you vlog
Pro Tip: If you don't like the texture of fennel seeds in your sausage, there is an option. Try Lucknow Fennel seeds instead. They are smaller, finer seeds than common fennel seeds. You can usually find them at an Indian Grocer.
Cardomon too!!
your videos are excellent and easy to follow. One question, why not just provide the amounts of ingredients as percentages vs. describing each ingredient in terms of grams/KG? Keep up the great work!
Great video!!
Hi Henry. Thanks for sharing so much of your dedicated work. I am trying most of your recipes at home. I have noted that in your Italian Sausage video you talked about 18 grams per kg pepper.😰😰😆😆
What is the composition of the binder? A supplier for the binder? You can also use a stand mixer with the dough hook to mix the meat. I wish I could find the recipe for an Italian sausage made by a now defunct company called Winchester Farms Meats that was located in Canal Winchester, Ohio just outside of Columbus. They had blend that I really liked. Have tasted many blends but nothing like what they had.
Fantastic video! What binder are you using, rusk or breadcrumbs or?
? what is binder?, Thank you
I noticed you don't add Cure #1, can you explain why?
If using 20mls of wine do i cut back on 20mls of water ? Also is chicken broth the recommended type or beef or anytype of broth
What is the brand of your commercial grade mixer grinder?
What makes it SWEET?? what spices?? 😊
What kind of mark up is there in sausage?? And in butcher shop meat??
What do you use for binder?
how can i make sausage crumbles for pizza, it never seems the same as a Pizzaria
Great video. I like to puree Calabrian chili's along with their brining liquid into a sauce and mix that in. Nice heat and much more flavorful than chili flakes.
Question - my husband won't eat pork. I tried chicken thighs but really didn't like the results. Any suggestions for other meat(s) to try to capture the essence of an authentic pork version? Thanks!
No garlic?
What is your smoker and is it from Wisconsin?
One of my all-time favorites is Italian sausage. I'm buying a meat grinder next month, killing a beef and a hog, and I can't wait to make this! I'll eventually buy a stuffer, but can I use the grinder (Meat Your Maker 1.5 hp) to stuff the casings?
Thank you very much Duncan!
Liked and subscribed! 🙋
I would like to see a ham and swiss sausage video. awesome vid and thank you
We do make that for the store and its quite popular. One day, I promise!
@@duncanhenry sweet thanks !!!!!! been making loads of sausages down here in ohio and having fun
what you do after. cook/boil. smoke . dry . WHAT YOU DO... MOST IMPORTAND ...
How about a good salami recipe and a cold meat recipe for sandwich with beef.. Thnx
As always looks amazing, in the video you say 18g/kg on the Black pepper, I'm assuming the 2g/kg is the correct one and I don't want to die.
I'll definitely give this recipe a try. mine is a little different.
I don't have sugar or coriander, and I do have some sun-dried tomato chopped up in there which gives an interesting touch.
Thank you! O shoot lol ya 2g/kg of black pepper is the way to go. 18g/kg would ruin it.
I have put sun-dried tomatoes in, in the past and they are awesome. I also have a sundried tomato-basil recipe.
Let me know what you think!
@@duncanhenry that sounds amazing, would love to see that when you get to it.
Italian sausage as we know it originated in Calabria, Basilicata as a rolled Italian sausage and evolved from there.
That's where my family brought their recipe from at the beginning of WW1.
Love the recipe, fantastic Italian sausage went down well with Canadian Italian wife Lol. have you got a banger recipe, as a ex Brit I would love a video on that
Hey Mike that is fantastic to hear! Happy wife happy life!
I do have one ill give it a go once I get through game season here.
Hey Duncan!! Love your channel and recipe I want to try this one and it says binder. Can you direct me where to buy high heat dry milk in canada? Thanks
Yes good question!
For fresh sausage, is dried milk or soy protein better for a binder? Thanks, and your recipe looks great.
Not sure about better. It works about the same.
Hi. what causes the the casing to shrink when cooking at both ends? meast burts outbof the ends? using natural hog casing. please help 🙏
That will happen. To try to help you can let your sausages come up to room temperature before cooking and prick the sausage casings.
Also if you pan is smoking hot that can burst them sometimes.
I've made this recipe as is plenty of times and it's brilliant, but I want to cure n smoke these as an experiment. Reduce salt to 15grams and add cure number one at 3g per kg?
Plates in mm is good enough. Everybody as far as I know in 90 of the world uses that. There is always Google for the holdouts that are resistant to convert.
what brand of stuffer do you use...we have one but not as good as yours...and i'm buying a bowl chopper found one great price
What is the binder used in these please?
What size grinder plate was used on the pork?
You can finish on 3/16 or 3/8 if you want some texture.
I don't see the recipe. What binder are you using? Non fat dried milk??
Have you ever tried using the EZLinker instead of linking by hand? Also for breakfast sausage do they make a 19mm natural hog casing?
Duncan, great video, thanks for sharing. I have been trying to find pork in the 20%to 30% fat to make the sausage, although it is not easy to find it. Please advise what cut from supermarket can be bought. Many thanks.
Hey there Alfredo. Pork Butts are pretty close, also you can ask the meat cutters for some 80/20 or 70/30 pork trimmings.
Duncan, may I submit that oregano seed is far superior to ground. for the exact same reason as your fennel seed. IMO anyway. it is, of course, a subjective thing. But I believe it is well worth trying.
Have you ever made Andoullie sausages
Duncan, would you please consider making a rabbit sausage? I am having difficulty in getting the fat ratio correct as well as the binder correct. I just seem to get sausage that tastes fantastic, but to "Crumbley".
Hello Duncan I am really new to sausage making I’ve been watching lots of videos mostly yours and my question is the addition of fat to meat. you say 20/80 is the ratio of fat to lean but other than the amount of fat that’s already in the meat how do you determine how much fat to add to meat
Hey Duncan, growing up my grandfather used to buy Slovenian Sausage on special occasions. I believe it is Kranjska Klobasa. Can you show us how to make this?
If I get some time to look into I can add it to my to-do list.
I do have a kielbasa video in the mean time if you are interested.
@@duncanhenry Thank you for the reply. I have seen nearly every video so far. I find it relaxing and informative to watch your videos. Thank you and Merry Christmas.
Duncan
Where do you get your soy protein, having trouble finding in Regina
Thanks Don
How do u cook it then
Do you have a recipe on Spaghetti sauce if you do will you please share
Will you share your spaghetti sauce recipes?
I can NOT get Italian sausage in the Philippines. That's why I have to make some.
As someone interested in trying this, you lost me at one point. You mentioned binder. What is binder?
I just saw your video on binders. Okay I know what they are. SO what one did you use here?
I'm thinking since I plan on making bulk sausage instead of links, because I will use it mostly for sauces, I will just not put it in. BUT I still would like to know what binder you were thinking of when you made the recipe.
Pesto-basil
Great video, you mentioned sugar in the video but not in the recipe. How much sugar do you use?
Thank you. I use 4g/kg for mild and 8g/kg for sweet.
I just made 2 kg of them and the family finished them off in two days. Needlessto say they loved them.
I copied your recipe and I don't want to appear to be a smartass but kg stands for kilograms so I wrote grams in my copy.... and for casings we will be using 32mm collegen but you might have got the sizes back to front. You guys aren't used to metric measurements, we were pounds and ounces when I went to school as well, these European measurements take a bit of getting used to. I subscribed, gave you a like and shared your video. Thank you.
Thanks for watching and subscribing! Not sure what the first sentence means but all my recipes are set up as a ratio. Grams of spice per Kilogram of meat. As for the casing I see there was a typo and I fixed it up thanks for catching it. Enjoy the Italian sausage.
Wish we could add pictures....I just did 25pounds of this....I increased the fennel and didnt add the caraway.....
my mistake was not using cracked fennel....I bought whole fennel seed.....hence why I increased the amount...I ended up using 45grams of fennel
Hey Duncan. I've been making sausage a long time. I'm pretty old school Italian and just do it the way my father taught me when I was young. I'm curious... At 6:24 you mention your recipe includes "binder at 10g per kg". What is "binder"? I suppose I could Google it but I want to know I understand in the context of what you do...
Also, I've never used sugar. No judging here. Recipes are as varied as there are people making sausage. I'm just curious to know if you use it for the flavour or for some quality.... such as a preservative? Like you I use no pink salt.
Thanks for the great videos.
Thanks Joe. Yes you bet I go over in detail what a binder is in my "How to make a sausage recipe" video that would probably be best.
Sugar is just used for flavor, sugar doesn't have any preservation qualities. Like pink salt aka sodium nitrite.
Thanks Duncan. I will view that video. Right after I check out the Boerewors vid....
how much extra fat would you use when using a pork butt (shoulder). for a 2k batch. it seems most shoulders don't have enough fat that's why i ask.
On your video you said pepper is 18g per kg, In your recipt it has 2g/kg. Could you clarify what it is please. Thanks
Yes regrettably I stumbled up in the video. It is supposed to be 2g/kg
I have a few beef livers in the freezer. Do you have a recipe for using them?
Beef Liver is sort of the strongest of the livers I don't usually use it often. I do have a liver sausage recipe but I usually use pork.
Please check you’re video on the amount of black pepper
The recipe says 2 grams pepper,you said 18 grams on the video
Which is correct? Thanks
2 grams
Thanks for the prompt reply! You’re doing a great job!
What could we use for a binder without buying it? What do they use traditionally, bread crumbs?
Can you overmix it if you're using your hands?
You can use bread crumbs if you'd like. You can skip binders all together if you want.
You can't really overmix unless you get your meat too warm and smear the fat.
Sorry confused about binder
Hello Duncan, I just made 14 pounds of sausage from the recipe you showed on your video. When I was mixing in the spices I noticed something didn't seem right. I didn't realize that you had a written recipe below the video until after I made the mixture. On the video you say to use 18 grams of black pepper per kilo of meat and thats what I did. The written recipe says 2 grams per kilo. I havent yet put the mixture into casings. Is there any way to save this? Thank you
O boy, yes that is supposed to be 18g of salt not black pepper. You may need to add some more pork if you have it available. Otherwise that is going to be quite peppery. If you add more pork don't forget to add the other seasonings (except pepper) to balance it out.
I thought the same thing but I would have to add way too much to cut the peppery taste. Just to let you know, I really like the way you explain everything in your videos and will continue to watch them. Of all the italian sausage videos I watched, I thought your method and recipe was the best, Thats why I used it. The one good thing about this is the fact that I bought the pork shoulder on sale for 77 cents a pound so not a major loss. Thank you for getting right back and I will be trying this recipe again with the correct measurements this time. Ill let you know how I make out the next time. :)