Brooklyn Cookin' - Italian Sausage from Scratch
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- เผยแพร่เมื่อ 2 ก.ค. 2020
- In this debut episode of Brooklyn Cookin', Rico shows you how to turn a pork shoulder into Italian Link Sausages
Fresh Sausage with all crazy ingredients
• You Can Put ANYTHING i... - แนวปฏิบัติและการใช้ชีวิต
I'm a retired Butcher... and it was done right. Good vid.
Thank you
I love the phantom hand that works the sausage stuffer.
Best video ever on the basics and the do’s and don’ts. All delivered with great humour!
Great tip on getting ‘Lina’s Recipe’.. Loved it! ❤
Thank you
When you ground your fennel seeds 👍🏻👍🏻you won me over!
Thanks
For a Yankees fan this gentleman (gag) is very helpful, insightful, and downright conniving with acquiring the recipe. They're showing signs of intellect and self awareness in NY, my god.
Thanks for the demonstration.
Thanks.
LOL I was laughing at you trying to get the spice recipe. Nuclear launch codes are less secure than an Italian nonas recipes. My grandmother took her bolognese recipe to her grave. Nice video!
Thanks
Looks like a good old Canarsie recipe from the old days when there was homemade wine fermenting in the cellar and gagootze growing on the backyard fence. THANKS FOR THE MEMORIES AND RECIPE.
Thank you Ricco! Great technique!
I am trying this tomorrow with my new meat grinder! Thank you...I was in search of an authentic sweet Italian sausage recipe, and loved this video ❤
Thank you. Just do it it’s easy. Make it your own.
your cooking show is better than 99.99% of the bullshit Hollywood bs shows on all networks. fantastic show.
perfect cooking show. excellent content. great traditional style narration. very enjoyable cooking show. great old world expertise. much appreciated. have a great day always
Just saw this. Thank you so much that is really a great compliment
Great job. I bet it tastes amazing
Mate....you are a funny guy, you put a smile on my face, God knows i needed it. Thanks and keep on
Glad to hear, thanks for watching!
Thx Rico!!! Great video. We’re gonna do 100 sausages tomorrow morning. Thanks for the string tying part.
Bruno
Friulano (Polenton!)
Great video, can't wait for the next video
Very good and simple recipe . I will attempt in the very near future . I will make it all into patties and freeze . Thank you sir .
Michael Indelicato you’re welcome. Any questions ask
Loved yer video, buddy!
I’m making sausage with my sister who’s in town tomorrow.. I love the way you tied that. May have to try. 👍
Oh my goodness! 😂 this is a great video! Grazi!
Glad you liked it!!
Love the shirt Rico
That`s amore ! Thank you for this video !! I loved the dog !! LOL !
Going to try this! Also, your dog is very cute :)
Thanks Rico!
Rico, I really enjoyed this video. I would love to visit NY and Brooklyn at some point to check out the eateries and see. I would love to try Masa Ball soup. We don't have any Jewish delis here in Western North Carolina. Your video was entertaining and I loved the way you got the "recipe" from the ladies. Pretty sneaky but as you say, whatever works. Thanks!
We still have some great Jewish Delis but they are very few now. I think the cost of pastrami sandwiches are doing them in plus the old timers dying off
Thanks for mentioning my cousins place COLUCCIO’s in Brooklyn.
Going there in the next day or two need some pignoli nuts. Have to bring an armored car lol.
Great jòb al lasorta
Thank u
It's the fennel that makes it Italian sausage.
👍👍😊
Thank you for sharing!!! I am Italian from Chicago and just starting to make sausage and what I would like to know is about the pepper sauce. What brand is that? Thank you for the information!
The sauce I normally can’t is from a local Italian store the imports a lot of things from Italy and sell under their name, Coluccio. & Sons in Brooklyn on 69th street. There is another brand they i think is Marinella. Not home now I’ll text a picture when I get home tonight.
@@BrooklynCookin Thank you!!!!
@@Jeff1960G correction it’s on 60th Street. Fat fingers. And should have read the one I normally GET
Great video. Where did you get the casings for the cheese and parsley sausage please?
I get them at “Brooklyn Casing Co.” at 412 3rd Ave in Brooklyn between 6th & 7th street. It’s a place that sells to stores, restaurants etc but if you go there they will sell you a package that will do a lot of sausage. There are packed in salt and will last years in the fridge. Don’t know if you are in the area. Let me know if this helps and I’ll get the phone #. I don’t know if they will ship a small package. You can get any size natural casings there up to about 55mm. Note they are Jewish so closed on Saturdays and Fridays close early if they open at all. Best to go Monday to Thursday but they open early by 8am and close about 3.
Oh thank you so much. I am in Florida but do visit NY at times. Thank you for the excellent information- so appreciated.
Put your roll of butchers twine in an empty TANG container with a hole in the top. Then just pull out what you need. Keeps it clean and contained.
How it cook
Rico
Can you post the ingredients for the sausage? Can you Roast your own red peppers and puree them? Would that take the place of a pepper sauce i am having an issue in finding. :)
Great Video. You act like my Uncle Angelo!
Will do give me until tomorrow very busy today with 9/15 tax deadline
@@BrooklynCookin Good luck with that
Sorry I forgot. Spices for 10 lbs of meat
Salt 57 grams
Paprika 16 grams
Hot Red pepper flakes 4 grams
Ground fennel seeds 10 grams
Pepper sauce if you use 90 grams
Note the small amount red pepper doesn’t make them hot. Just a little taste. Need a lot more for not.
I looked at recipes for pepper sauce but they all add spices. The pepper sauce I get the only ingredient is roasted red pepper. So if you want to roast your own peppers don’t add anything just put in a good processor and let it rip. Watch a video and try it just omit the spices they put in.
I’m lucky I can get the pepper sauce less than a mile from my house so I never made it. I get it at Coluccio & sons. They have a website and ship.
Www.dcoluccioandsons.com
Phone 718-436-6700
Note the the pepper sauce comes in hot and sweet. Paprika ditto. Also can try smoked paprika. Play around to you get what you like.
Most sausage store put whole fennel seeds in their sausage with fennel. I never like biting into a seed so we grind it.
Hope this helps. Again sorry for the delay. Good luck
Thank you so much for stating that fennel is an optional ingredient. I hate how most commercial Italian sausage varieties are just dominated by that gross licorice flavor.
The Fennel is what makes Italian sausage. So your saying you dont like Italian sausage.
@@deanvigna7519 There are about 500 different varieties of sausage in Italy that don't contain fennel. I hate Americanized "Italian" sausage, which is really just fennel sausage.
Well that through me right off
Where do you buy the casings?
I go to Brooklyn Casing Co also they go by domestic casing Co at 410 3rd Ave in Brooklyn, around 4th Street. They have everything in small and large quantities. Only thing he is Jewish so he closes early on Fridays and closed Saturdays not sure about Sundays but I think he is closed on Sundays too. They have all sizes. If you have a butcher or sausage store near you they will probably sell you some. Can also get online. Need more details just ask.
I hope kitchen aid sees this. Those plastic grinder assemblies can’t handle the torque. I’ve been through many and they always crack like that.
Where did the second patty go ???????????????????
There was only one. Time lapse between putting it in the pan and showing it being cooked
Debone it first. Way easier. Youd think an Italian would know how to separate part's... Just saying. LoL.
Thanks for your input. This was not meant to be a butchering video just wanted to quickly cut up some meat and get it into the grinder. It’s a boring part of the process and didn’t want to take too long on this part as people start clicking off. More about the recipe than the cutting. It is what it is. Have a nice day.
Gotta have a clean butt but honestly, the phrase “clean butt” doesn’t sound much worse than “bone in a butt” does. Jus’ sayin’
What sort of moron would stuff 5 pounds of sausage without having tasted a sample patty? Oh yeah, that would be me...
ha!