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Brooklyn Cookin'
United States
Registrace 2. 07. 2020
Mainly we we focus on Italian cooking and dishes Brooklyn style. Brooklyn is a melting pot of all different ethnic groups and we will also do other types of cooking like Cajun, BBQ, etc. we will try to do things that a lot of people don’t do and take the fear out of some things you may be afraid to try. Happy Cookin’ The Brooklyn way.
You Can Put ANYTHING in SAUSAGE | Parsley, Cheese, Broccoli Rabe, PESTO, and More!
You can pretty much put anything you want in a Sausage. It's so easy and delicious.
Here I show you how to make:
Cheese & Parsley
Broccoli Rabe
Jalapeno & Cheddar
Spinach & Feta
Pesto - soooooo good!
Basil
Base seasoning used for the 14 pounds of sausages in this video
80 Grams Salt
22 Grams Paprika
5 Grams Red Pepper Flakes
For basic Sweet or Hot Italian sausage I will also add
14 Grams ground Fennel
Sweet/Hot Red Pepper Sauce.
Because this is different types of sausage, I did not put fennel or the pepper sauce in everything.
Let me know what other ingredients you'd like to see in sausage.
My first video making Italian Sausage
czcams.com/video/x7zkO0FCYS4/video.html
The Dry Cured Italian Sausage & Soppressata
czcams.com/video/j9sL8lV_MWQ/video.html
#Sausage #Italian #Food
0:00 Grind Meat
1:31 Initial Mix
3:13 Cheese & Parsley
5:51 Broccoli Rabe
9:19 Jalapeno & Cheddar
11:33 Spinach & Feta
14:16 Pesto
15:30 Basil
16:10 Stuffing Prep
16:45 Stuffing
19:59 Done
Here I show you how to make:
Cheese & Parsley
Broccoli Rabe
Jalapeno & Cheddar
Spinach & Feta
Pesto - soooooo good!
Basil
Base seasoning used for the 14 pounds of sausages in this video
80 Grams Salt
22 Grams Paprika
5 Grams Red Pepper Flakes
For basic Sweet or Hot Italian sausage I will also add
14 Grams ground Fennel
Sweet/Hot Red Pepper Sauce.
Because this is different types of sausage, I did not put fennel or the pepper sauce in everything.
Let me know what other ingredients you'd like to see in sausage.
My first video making Italian Sausage
czcams.com/video/x7zkO0FCYS4/video.html
The Dry Cured Italian Sausage & Soppressata
czcams.com/video/j9sL8lV_MWQ/video.html
#Sausage #Italian #Food
0:00 Grind Meat
1:31 Initial Mix
3:13 Cheese & Parsley
5:51 Broccoli Rabe
9:19 Jalapeno & Cheddar
11:33 Spinach & Feta
14:16 Pesto
15:30 Basil
16:10 Stuffing Prep
16:45 Stuffing
19:59 Done
zhlédnutí: 1 388
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Thank you for 1000 Subscribers! Here's a little throwback to a video that didn't quite go as planned. I love Manhattan Specials, gave a shot at trying to make my own. Enjoy. Follow on other places: www.tiktok.com/@bklyncookin brooklyncookinrico 0:00 Prep 0:36 Mess 0:47 Big Giant Mess 1:00 Getting Yelled At #fails #coffee
Full English Breakfast - But in Brooklyn... and some Irish & Italian stuff.
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A Brooklyn version of a Full English Breakfast. Have some bangers, back bacon, tomato, mushroom, blood sausage, baked beans, toast, eggs Yes, I use some Irish bangers and Italian bread. It's ok, still delicious. Use what you can find. Follow on other channels: www.tiktok.com/@bklyncookin brooklyncookinrico 0:00 Cooking 3:03 Eggs 4:20 Plating 5:54 Eating #food #cooking #eating
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Meatloaf, but a lot more fun. Chop meat, celery, onion, carrot, garlic, salt, pepper, bread. Mozzarella cheese, kielbasa (sausage,) and bacon to take it to the next level. Add what you like. #meatloaf #food #cooking
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Spaghetti and Clams is delicious. It is a staple of our Christmas Eve dinner, but it is great all year round. The only tricky part is opening the clams, but your patience will be rewarded, or have the people at the fish market open them for you. I'll show you how to open them, letting them rest for a day and the colder they are, the easier it is to open. Ingredients: Clams, topneck clams are th...
Dry Cured Italian Sausage & Soppressata
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I soak them in white vinegar to kill the chance of botulism occurring plus they stay crispier
@@fgiord thanks hadn’t had a problem let still standing after doing this for 50 years. Does it give the peppers a vinegary taste
@BrooklynCookin a little bit but I like it
I hate the Yankees but this is awesome
This is great 😂🎉
How to cook?
Where’s Bald Vinny?
Looking at this is like rose lookin in the mirror after it’s been 84 years
Mein Rezept roh: Auberginen salzen, 24 h pressen, dann 24 h in Essig pressen, mischen mit Orignao, Chili und Knoblauch, in Gläser füllen mit normalen Öl auffüllen, Deckel leicht darauf und nach 10-12h den Ölstand kontrollieren, bei Bedarf nachfüllen. Ich lagere gleich im Kühlschrank. Ich werde dein Rezept versuchen, es erscheint mir sicherer zu sein als meines (Botulismus), danke dafür good luck👍👍😘😘 Je niedriger der pH-Wert, desto saurer ist das Lebensmittel. Gesäuerte Produkte mit einem pH-Wert und weniger als 4,6 gelten als sicher. Liebe Grüße aus Wien
So stupid
bro is a mets fan 😂😂
The Yankees picked up the battle pass
I love the yanks
I add Parsley, Fennel seed, Parmesan Cheese, & Red Pepper.
This is a great tutorial. I really hope you make more. Thank you.
Thank you. Remodeled the kitchen then tax season. Should start putting out more in a few weeks.
what section is this in?
203
@@ricomaruffi2535 that is where the roll call guy sits or just where you guys were?
Roll call is in 203 my seats are in 203. This was taped from my seats.
OMG, you are amazing Rico! Typical NYorker! So am I! Wish I had seen your technique sooner for tying the sausage. I love it! Love this video, came here to see your recipe for the sausage you use for the dried sausage. Thank you, sir!
long time no great video. hope all is well there in that excellent kitchen 🙂
Thanks for the recipe! Great video.
Thank you
John Carlo
I have to do this some time, hopefully with Soto spending 10+ years as a Yankee
You’re a professional. You make it look easy
Great job. I bet it tastes amazing
what happened to vinny
unfortunately for bleacher creatures, he's retired. its not the same without him.
Thank u
Great jòb al lasorta
Only in the BRONX NY ❤❤❤❤
Nowadays: SO-TO SO-TO
Guy looks like a knock verison of Jim Harbaugh 😂.. never gets old
I'm new here. I haven't seem all your videos. But I'd love to see how authentic Italian calzone and Stromboli are made a la Rico. Thx, buddy.
Loved yer video, buddy!
You just know all these dbags live in their moms basement and collect comics. New Yorkers are the biggest pieces of shit on the planet
I know this guy
Major recipe about a month ago and it's done! Delicious did about 15 pounds. If it's from Brooklyn, it's gotta be good!
Nice!!!
Thanks
No more bald Vinny ?
Thx Rico!!! Great video. We’re gonna do 100 sausages tomorrow morning. Thanks for the string tying part. Bruno Friulano (Polenton!)
Gotta have a clean butt but honestly, the phrase “clean butt” doesn’t sound much worse than “bone in a butt” does. Jus’ sayin’
I hate the damn yankees... but I forgive ya! You come by it honest. You're good people and I enjoyed this video. Great take on what makes something good or not! 😊 Appreciate the encouragement. Yeah, I can do this - and my wife is looking forward to it. Hey, that's half the battle! Good video. Can't wait to make my own sausage! Thank you!
This is the best video for crêpes and manicotti I’ve seen, basic is best- simple marinara and imported cheeses
Thanks
How cold does your garage get?
Nothing like broccoli rabe and provolone sausage! Best stuffed in sheep casings left un-linked....nice and narrow! Love your station! I'm a Bronx boy now living in Idaho....no such thing as broccoli rabe here! LOL
Thank you Ricco! Great technique!
Juan soto! Juan soto!
With#2 cure, it does not require refrigeration, no smoking and no cooking! The cure should be in the meat 24 hours before stuffing the meat in casing. 1.1 gram per # of meat, same rate for cure #1, but a different reason. Learn the difference! Wine gives it flavor and helps cure the meat its it Ph that helps the meat.
Your video is great. Thank goodness I found it. Did you ever make peppers and onions sausage? I was wondering if the peppers and onions should be cooked first
I never made them inside the sausage. Things I would consider to cook or not cook the peppers and onions first. They probably won’t cook inside the sausage depending on how small of a dice. I didn’t cook the jalapeño but they were fine but a very small dice. The onion may not be pleasant to some if raw so maybe try a red onion if not cooking them. If you cook them first I consider the extra oil you’re putting in the sausage so I would drain them on some paper towels. The good thing peppers and onions can be eating raw so you don’t have to worry about killing anyone. Some of the sausages in this video I never made before so experiment. Try a few both ways see what you like. It’s cheap enough to experiment. To me besides the taste texture matters too. Don’t know it I want to bite into a sausage and get a hard piece of pepper or onion. So small dice or cook them first for a few minutes. Experiment and make it your own. Hope this helps.
My sopressata in sausage casings have been hanging for 4 weeks and they're still soft. What did I do wrong?
Hard to say without knowing what you did. I’m by no means an expert on what the issue would be. I do them and never have a problem. Some questions I have: 1) what size casing. You said sausage 33mm? 55mm? If you used about 33mm they should be hard. Also what type casing, natural or synthetic. 2) where do you hang them. Garage, house, basement, fridge. And what was the average temp? Could be just need more time. 4 weeks is about the minimum time for thinner sausages. My thicker sopressata take about 8 weeks.
Humidity levels are important. You should have a humidity of at least 80% during the drying process or you will get case hardening i.e. soft in the center, hard on the outer side. The coarseness of the grind will also determine the rate of drying.
Best Italian Sausage recipe on CZcams...Straightforward, authentic and no BS involving unnecessary ingredients.
Thank you
@@BrooklynCookin You're welcome! Viewers beware of recipes that include ingredients such as corriander, cumin, tons of anise and the like...trust me...I'm a Sicilian from the Bronx...LOL! Happy Holidays to all!
14:20 whoa, whoa, what kinda spoon?? 🤣
GREAT STUFF 🤙🤙🍷🍷🇮🇹🇮🇹
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.
Thank`s Brooklyn man ! I liked it when you said if don`t make it when you like it " hand in your Italian card" LOL !! I`ll be making this today !! Buona Fortuna amico !!