Grinder to Grill: Hot Italian Sausage
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- čas přidán 20. 08. 2024
- Make your own better Italian sausage for a lot less dough! #sausage #Italianfood #meat
Recipe:
5lbs Meat @ 20-35% fat content
45g Salt
5g Black pepper
7g Fennel
5g Garlic powder
20g Paprika
5g Crushed red pepper
5g Cayenne pepper
50ml(1/3c) Water or wine
Music:
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Grams are the accurate way to go, especially for the cure.
Man am I glad I stumbled on your channel! Could you make a video on some jalapeño summer sausage?
Incredible content sir! Always happy to see you post a new video. Keep up the great work👍🏽
Im definitely gonna be doing this one. Another great video
Nice Job!
Oh yea.... I've been meaning to ask you, Mr. Anderson (in a creepy Agent Smith Voice!) how are your new digs? Have you and the Mrs. settled into your new home? How are the Neighbors? Do they know that they have a CZcams Celebrity living next door, or down the street? If I lived next to you, I would DEF be inviting myself over on a regular basis, to become a Taste Tester.!.!.! Hehehehe
I love your Cookin Style my Friend.!.!.!.!
We're getting there, but there's still a lot of work to do.
THAT LOOKED SOO YUMMYY! ID LOVEE TO TRY THAT 🥰 but now i want sausage and i dont have any lol 😔
What's the soup you used the sausage in? Looks delish! I want some of that for my Italian sausage!
It's pasta fazool., but I added some Italian kale at the end because I like the greens.
That was too much work for me to trim the bone. When I process several shoulders, I will cut fairly close to the bone. Grind the meat for whatever I am using it for. I then crock pot the bones to remove the meat. I get pulled pork and pork broth to can.
It of claret instead of water ,
😍😍😍😍😍
Time Stamp 5:50.... Was wondering what you are going to do with the bones of this meat slab? /curious... =)
Doggie gets to gnaw on those for a bit.
Kewl.. Pups need love too.!.!.! Hehe.. Didn't know if you would be using those for a stock or some such. =)
No red wine in a homemade Italian?
If I have some, it's going in there for sure!
How do determine how much of each spice to use? Is there a general rule of thumb?
Keeping the salt content between 2 and 3% is the most important thing in this type of sausage. After that the spice levels are subjective and you can tweak them any way you like. Mix them in, fry up a patty and adjust to your liking, and keep notes for the next time.
@@AgeofAnderson thank you. I enjoy your videos and love making sausage and trying to apply as much as can learn from others. Thanks again looking forward to your next video.
Measurements in "grams" are meaningless. Teaspoons? Tablespoons? Cups? Pretty useless recipe
Measurements in grams are ideal, the useless figure here is 5 pounds of pork.
Give recipes in grams of seasonings PER KILO of meat, then it’s easier to scale.