Making Italian Sausage, from Scratch - Complete Step-by-Step Guide and Recipe
Vložit
- čas přidán 15. 06. 2024
- I remember making sausage with my father, ever since I was a young child. It was a family affair and an annual event. This episode will help keep the tradition alive, by sharing each step, from start to finish, all the tips and the proven recipe which I (Ivo) developed. This process has been mastered over the years, resulting in an absolutely delicious Italian Sausage.
0:00 Introduction and Equipment
3:16 Cuts of Meat
9:49 Grinding
11:24 Spices
18:00 Casings (I use natural casing 32 - 35 mm) (here's a similar one: amzn.to/3JVk6Zo)
23:24 Filling
Sausage Meat Grinder: amzn.to/3FwiLpz
*Pepper Paste can be found here;
CA amzn.to/3cTMdqz
US amzn.to/3DYNfgR
I actually used a brand called Muraca - it's imported from Italy, but difficult to find
TO YOUR GROUND PORK, ADD:
► 4.5 gms (0.159 oz) of salt/lb of meat
► 1.5 gms (0.529 oz) of black pepper/lb of meat (optional)
► 0.85 gms (0.03 oz) of hot chili flakes/lb (for medium-hot sausage) (optional)
► 2.5 gms (0.0882 oz) of paprika/lb of meat
► 0.5 to 1 gm (0.0176 oz to 0.0353 oz) of fennel seeds/lb of meat (optional)
► 25 gms (0.882 oz) of pepper paste/sauce per lb of meat (i.e. a 1-liter Jar does 35 - 40 lbs)
► 1 cup of dry red wine/10 lbs of meat (optional)
NOTES:
► 20 YDS of sausage casings, will be enough to do 25 - 30 lbs of ground meat
► The best cut of pork to use, are pork shoulder butts
► The second best cut of pork to use are whole pork shoulder (i.e. NY Shoulder)
► The third best cut of pork to use would be Picnic Pork Shoulder
► Remove any “blubbery” fat, keep “firm” fat (do not make your meat too lean - sausage needs fat)
► Use a meat grinder plate with ½ inch holes
► Mix all ingredients very well
► Fill casings so that they are firm to touch
Thank you!
Making Italian Sausage, from Scratch - Complete Step-by-Step Guide and Recipe
• Making Italian Sausage... - Jak na to + styl
Most wholesome cooking videos on the internet ❤️
Thanks for such a nice compliment and I am so happy that you are enjoying my videos and recipes👍👍🙂🙂
Can you give me your wine recipes with your sausage ones? I knew a man that hung his sausages in the cellar and would cut off the mold and then cut us some fresh sausages.
Hi guys, I'm from melbourne aust. I found your recipes easy to follow,especially a second generation greek cypriot
I really like the fact that you gave the spice ratio per pound of meat and not just the amount applicable to the amount you were making.
Just anyone who puts a sausage video out can make good sausages, BUT explaining it is a completely different talent. Coias is a pro at both. Joy to watch and very inspiring.
I’ve been making sausage for approximately 70 years starting with when I was a small boy and we always run a slice of bread through the grinder when we’re done which takes out everything that’s in it and helps clean it up a little bit then you can do what was left over if you want to
Same memory here, I do remember using bread for the last spin. When I was a kid I was helping my mom using a grinder, it was one of my favorite tool in a kitchen 👌
Great idea 💡 I Will try it. Than you
It's seems like every one learn charcuterie by their own. I've been looking for school or training center where I can learn charcuterie but unfortunately I never find. Do you know any please? Is it possible to learn on line and do very good product?
Hey mate! Great video, A tip I learnt from my dad who was a butcher for 50+ years, Always have your nozzle wet when threading the casing as this will ease the casing on, dip the tip of the casing in a little of the water before you thread for ease of threading. will make life a lot easier.
Glad you enjoyed this video and thanks for sharing your tips with us👍
Great video. I like how it didn’t feel rushed and very calm. Attention to detail and not skipping little steps was much appreciated.
I like this guy.
This was fascinating and educational. I have worked with my old butcher once to make a country sausage and it was a lot of fun (and work). Thank you for creating, filming, editing, and posting this.
Tried this recipe today. Absolutely perfect!! You nailed it!!
Been making sausage for 40yrs since I was a little kid with pops.
I moved away from pepper sauce years ago only to realize now, my ratio was off. I also use to use caraway and garlic and so glad I moved to fennel minus garlic.. This recipe is dead on!! Thank you for sharing and bringing back memories of what Italian sausage should taste like!!
Cheers Ontario Canada
So glad to hear this....just made my day :) :) :)
What a very enjoyable production. I've been looking for an Italian sausage recipe for quite some time. I live in TX and there just isn't any good Italian around and forget the store bought stuff. Grew up in the north east, full of great old family Italians that knew sausage . Some of the best meals you can find anywhere come out of Italian family homes!
Thank you
Simply fantastic! Thanks to both of you for a very well made video.
This looks like a great way to spend some time. Thanks for sharing!
Best casing tutorial I have seen yet. Thanks Laura !!!!
Beautiful sausage instructions seem very easy to follow can’t wait to try it!
The clearest instructions I’ve found yet. Thanks!
Always wanted to make my own sausages - you are both absolutely terrific with your easy manner and clear explanations. Will definitely try this when time allows. Thank you.
Cute and very simplistic. Loved it. Enjoy!
I thoroughly enjoyed the way you made the sausage. A blessed couple you are
This looks great! Thank you, a must try.
Wow thanks to you and your wife for this amazing video! I can’t wait to make this! I love how you did the step by step and amount of ingredients thanks again
You are such a good teacher.👍👍
Great recipe and wonderful instructions! Thank you for sharing!
I love this video, very good understandable instructions.
Thank you Mam and Sir.
Most videos I struggle to get through, yours was great. Thanks!
my parents lived in Naples and I learned what a blessing good food with family are. Wonderful show, thanks!
I love Napoli👍👍
Thank you so much for the recipe and instructions. I knew this would be fantastic when I saw Laura come in! I love her Sew Easy CZcams channel. A sign this would be a fabulous fit for our families recipe box.
Ive done the stuffing with my grinder as well until I got a dedicated sausage stuffer and it’s so much easier , great video, great recipe, you guys did an awesome job , best sausage making video on utube,great explanation and straight to the point. Btw the sausages look fantastic, I’ll be making them sometime this week. Toronto Canada here. Bon appetite
I cleaned out the freezer yesterday, and came up with 7 lbs./3.2 kg. of pork butt. Today, I made it all into Italian sausage. Put that into different weighted vacuum seal bags, and now have 10 packages of sausage. I fried 2 small patties and had that for my brunch. Delicious. Thank you so very much for this excellent tasting sausage. I’m going to make it myself from now on. Thanks again. Diana C.
Thankyou lvo and Laura for the best sausage video and other recipes . God bless, from Canada
Thank you for this recipe.
Greetings everyone in the sausage world!
This is phenomenal..I can't even find the words to describe this. I'm sure your Father is smiling down on you...great recipe..thank you for sharing.
Puerto Rico thanks you!
We made *this recipe today. *Added garlic powder. Other than that we did this identical recipe and it turned out fantastic!
Thanks for sharing this!
Quite tasty!
Laura is BEAUTIFUL!!!! Thank you for the in-depth video! I can’t wait to give this a go!
Thanks to the lady for her demonstration on the casing.
Awfully good! Thanks to you both. clearly instructed and demonstrated. Many thanks.
Looks like a good recipe. Looking forward to trying it out. And just FYI for newbies or those that don’t know…. If you use stainless steel stuffer tubes instead of plastic, you won’t have the issue of the casing sticking to them. It makes for a lot easier prep, as well as cleanup. Definitely worth the small extra cost.
Hey there! Thank you both for your instructions. It helped fill the gaps that allowed me to make Cajun boudin, Green Onion Sausage and Italian Sausage. Thank you both for a very well made video.
Absolutely awesome video thank you
You make it look so easy!
Great Demonstration!
Thank you it looks so delicious 😋
Thnks so much for this. I am sure your sausage is delicious. Laura is very knowledgeable and an excellent teacher.
Great vid, I definitely learnt a lot before my grinder arrives and my first attempt , will be trying this delicious recipe
Your teachings of making Italian Sausage was so clear and in detailed...not in a rush....Your voice was so cool that everyone could understand every single thing on making sausage....Thank you very much for all your effort teaching us how to make sausage that I think a very special Italian sausage ...I'm here in the Philippines watching you....Thank you very much and thank also to the woman that explainwhat to do about the hog casing.....♥️
I just finished making this recipe. OMG it is SOOOOOOOOO good. Thank You!! I cannot believe how perfect my sausage turned out. Your explainations and demonstrations are just SPOT ON. Thank You! This will be my GO TO recipe from NOW ON. oh yeah I did make 2 patties and cooked them to see if it needed any other spice. OH NO. Perfect!
That's outstanding!! You just made my day :) So glad you enjoyed this video and recipe...makes me very happy :)
Such a great recipe. I will give it a try. Thank you.
Great job on this video. I searched Italian sausage recipes for several days and this was the best one I came across. Well explained and put together.
I used this recipe to make 14lbs of elk sausage last night.
I ground a total 14lbs useing a 3/1 elk trimmings to pork fat. My wife found the Italian pepper sause at some wrold market in town.
I cooked some this morning and I would say the sausage came out prety good.
I highly recommend sampling the red wine first. The recipe calls for 1cup/10lbs dry red. I used 1cup of cabernet for 14lbs and the wine really cuts through for a powerfull distinctive flavor. I would definitely use a different wine next time or just leave it out. Other than that, this recipe is a winner.
Nice ! 10 pm here and this was better than watching Netflix. Congrats.
Gracias, I really appreciate this video. You and your wife seem very genuine and loving people. Dios los bendiga a ambos!
great advice and you two are really great
This is the first video of yours that I’ve watched and I just wanted to say what an excellent teacher you are. You explain things so thoroughly, and I can tell you’re a perfectionist at what you do which I really appreciate. I’m very thorough as well and so, I will be following you from here on out and definitely will try your recipe. Thanks again.
thanks for such great feedback and so glad you are going to give this sausage making a try - comes out amazing every time!! welcome to our fantastic family of subscribers :)
Gracias señor and lovely señora!! My kids are going to love this recipe 🇲🇽🤝
Very nice lesson ty...
Very good recipe thank you
You guys are just wonderful! Thank you for the recipe. Just got my stuffer attachment so will be trying this real soon!
that's outstanding...it will be a it of fun!!
Fantastic recipes! Great channel can't wait to try some of your sausages and meats. Thanks!
Thank you so much! It`s a wonderful video. We can learn a lot & a lot from this video.
You are the best, I did up a batch today and it was perfect , just like when I was a kid thanks a lot
I just made this recipe. The sausage was incredible. I've never tasted anything like it. The red pepper paste does make it special.
Always add the dry ingredients after rough chopping and before mincing and allow to stand for a hour at least and ideally overnight ideally in the fridge/cold room. [All PAPRIKA and CHILLI PEPPER is derived from dried CAPISCUM. One should NEVER mix weights [ie GRAMMES, LBS and CUPS it leads to confusion. A usual and recommended amount of salt for a non-preserved sausage is 15gms [1.5%] per kilo [25 or 2.5% gms for a DRIED SALAMI type sausage +of course nitrates or nitrites as per recipe ]
❤
I just happened onto your channel and cannot wait to make this sausage. The spice combination sounds spot on. Thank you. Diana C.
Thank you for your recipe, bro. Awesome.
Very nice job! I can't wait to try it!
I really really liked this video.
Thanks for sharing this video
It helps ♥️
I have always air dried any sausage I make. I use my dehydrator so the skins don't feel tacky. This will help keep the sausages from splitting if they are to be grilled, or smoked. I make a lot of smoked sausage. I pre-freeze sausages, so they don't get mis-shapen when vac packed, then into the freezer.
Your idea of running ground meat back through at the end of the grind so all the meat gets ground is great. And one I will be using. Thank you for making this video. Always good to see how people work together.
Lovely couple. Great lesson
Best Sausage Making Video out there! Excellent Job - I'll be trying this recipe on Wednesday - I'm going to add some Garlic just because I can't help myself!
I’m looking forward to this with my daughter ❤️❤️❤️
Fantastic tutorial!
Great show thanks😊
That’s how I was shown before my mum died lost my mum when I was 13 And have never forgot
😢😢😢
‘Teach your children Well’🎶🙏🏼🕊️☂️ 34:18
This is so touching. It’s wonderful you never forgot your mother ❤😢
Thank you for sharing ❤
The recipe looks good, I have to try it. I must also say, Your wife (your helper ..😜is so beautiful.
Mad skills!! Love it
Thank you , clear explanations
Thank you, God bless you sir!
Looks Great Ivo! Going to try your recipe this weekend!
Hope it went well Mike & that you had fun making sausage this past weekend...the recipe is a fantastic one!!
I grew up in the same way you describe. My parents are passed now but I continue the tradition with my cousins and friends. Your ingredients of spices are the same as mine including the sweet pepper paste, but minus the fennel seeds. I'm still using my parents #10 manual grinder, it must be about 45 years old now. I put a motor to it and it grinds like crazy. Thanks for sharing your tradition with us!
I subscribe to Laura’s sewing channel!
Nice and clear explanation
We just got our grinder and SO glad yous two posted this! Out-STANDING!! All the info we needed! 👏👏👌🤟😄
so glad you enjoyed this episode and hope you give this recipe a try...and congrats on your new grinder :)
@@CookingwiththeCoias My wife smiled ear to ear when I showed her your reply. She said, “They’re such a _sweet_ couple!” 😄 I’ve just begun binging your recipes. 👍😅
Great video - thank you!
You are an excellent teacher...thank you.
Thanks for the great feedback - I really appreciate it very much :)
Hi, I am from Vietnam, first time I watch you channel, I really like the way you sharing. Thank you. I will make my saugage tomorrow.
Thank you for these really well done videos. Making capicola and now, successfully, Italian sausage. My Dad was a meat cutter who supervised three stores (Pic-n-Pay and later Finest) in Cleveland for over 40 years. We always had the finest cuts of meat that never made it to the meat case for customers. I am so sad that I never paid attention to his cooking and ways of cutting meat. Such a loss of knowledge that could have been handed down. Now I am learning from others like yourself. Thank you so much. Dominic Ciancibello.
...so happy to hear this Dominic and thanks for writing in 👍👍😊😊
From Collinwood, love these videos, Thanks
I can't tell you how much I value and respect your work here! You are a beautiful couple. May God bless both of you.
Thank you so much for such kind feedback, and hope you are able to give this a try 👍👍
Good people great sausage great video!
Thank you so much😊
Nice and thanks.
Great video learned a lot thanks!
Great tip to get all the meat through the grinder. Thank you.
I received a meat grinder for my 60th birthday (my husband knows me very well, lol), and made this recipe yesterday; my first sausage making, ever. WOW! I don't think I've ever had such delicious Italian sausage! I followed your recipe exactly and it came out perfectly. Made a wonderful pasta sauce, last night. Today, I'll try my hand at stuffing some casings. 🤞 Love your channel. Thank you!
that's outstanding Karen - just made my day!!! Thanks for taking time to let me know - I am very happy to hear this and congrats on your 60th and your new meat grinder :) Not sure what pasta dish you made, but you really need to try this one, with your homemade sausage - it's amazing :) czcams.com/video/3DfZn64z71U/video.html
@@CookingwiththeCoias Looks terrific! I think I know what's for dinner tonight. :)
LOL, 2 months later can I tell you?… When I let my browser autofill for CZcams it comes here. Still, after all this time. It gives me a smile every time… I say "Hello, Coias" and move on to where I intend to go but always a nice pop-in! :)
@@karenthompson4251 LOL 🙂🙂....and each time you do, I will be saying hello back 🙂🙂🙂
Congratulations ❤
Great video!
Awesome work
Well done video - great detailing.
great video! thank you
Nicely done !!!!
I enjoy your videos. Very detailed in the process. Thank you very much for sharing your hard work. Definitely will be trying my first time off this video 🤘
That's fantastic 👍👍So happy to hear this 🙂
You're the best tutor, sir. Thanks a ton.
Glad you enjoyed this episode and thanks for such great feedback 👍👍
@@CookingwiththeCoias I've even downloaded your video for my repeated watch, cause I'm planning mybown meat shop soon.
Just found your video on CZcams, I liked it very much, it brought me very pleasant memories of my life when I was just a boy in the 1970s down in Brazil. Even being just a boy that time, I used to work with a lady next door and she used to make Chorizo and Sausage to sell at the weekends market.
Nowadays I live in England and I stil love the country side life stile and the rustic way to make Chorizo and Sausage.
We have an italian market in town and I buy it every week.
Thanks for your vídeos, wish you all the best. 🙏🙏🙏
Yum! Great Job!
I never thought I'd comment on one of these but I have to say that we just butchered a pig and I wanted really good Italian sausage. This recipe is excellent!! Everyone that I've given any too loves it. I'm also making Capocollo. Excited to taste it. Thank you for sharing your recipe.
Thanks for taking the time to write in as I am so happy to hear this 👍👍your comment just made my day🙂
Thank you 😊