THE BEST Italian Sausage Recipe | From Scratch
VloĆŸit
- Äas pĆidĂĄn 18. 06. 2024
- Making Italian sausage from scratch is cost-effective, fun, and straight-forward. Italian sausage is MEGA versatile so I wanted to make this stand alone video to refer back on whenever I use it to make a dish on this channel. As per usual, more helpful links will be posted below! đ€đ»Adam
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How to Make Sausage Links (6:11) - âą Easy Homemade Bratwurs...
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âSPICYâ ITALIAN SAUSAGE SPICE BLENDâŠ
3lb Pork Shoulder
1lb Pork Belly (33% fat)
30g Kosher Salt (3 tbsp)
33g Sugar (2 tbsp)
8g Fennel Seed (whole, toasted. 1.5 tbsp)
2g Coriander Seed (whole, toasted, 1/ 2 tbsp)
16g Sweet Paprika (2 tbsp)
6g Dried Oregano (2.5 tbsp)
6g Dried Basil (2.5 tbsp)
6 Garlic, minced (2 cloves)
8g Red Chili Flake (1.5 tbsp) ***leave out for mild sausage
9g Black Peppercorn (whole, toasted, 1.5 tbsp)
1/ 2 Cup Ice Water
1/ 4 White Wine
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STUFF THAT I USEâŠ
Hog Casings - amzn.to/32ulTPF
Sausage Poker - amzn.to/3c0svbx
Cuisinart Spice Grinder - amzn.to/35Bu0vu
Kitchen Aid Stand Mixer - amzn.to/32qX0Em
Kitchen Aid Meat Grinder - amzn.to/2Rqjfnx
The Spice House - tinyurl.com/yya24n7p
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FOLLOW ME ON SOCIAL:
Instagram: / omnivorousa. .
Facebook: / omnivorousadam
Tik Tok: vm.tiktok.com/fms9tX/
Website: www.omnivorousadam.com/
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MORE INFORMATION FOR YOU CURIOUS HUMANSâŠ
Pork Shoulder vs. Pork Butt - www.cooksillustrated.com/arti....
European âSausage Mapâ - www.tasteatlas.com/europe/sau...
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MUSIC:
Melodeyes - / melodeyes Disclaimer: I earn commission income with qualifying purchases made through Amazonâs Affiliate program and other affiliate links in this description. - Jak na to + styl
Fennel has to be one of the most wonderful spices on Gods green earth.
I AM A RETIRED PROCESSIONAL CHEF FOR 45 YEARS AND THIS IS THE BEST RECIPE THAT I HAVE SEEN VERY WELL EXPLAINED AND EASY TO THANK YOU FOR SHARING GOD BLESS YOU
I agree even though I'm not a professional chef. Got all the spices at home. Going to get my meats!
I just made the sausage yesterday and I absolutely love the recipe.. best Italian sausage I ever had.. highly recommend it
Thank you so much!!!! I will never buy packaged hot Italian sausage again!!!! This recipe was so simple with just the ground pork I had in my freezer... my husband could not stop eating it!!! I had to do the old bit him with a spoon and chase him out of the kitchen as I had prepared this for my baked ziti recipe!!!!! 10 stars and 2 thumbs up!!! Just amazing and a new subscriber!
I just made this to use in a deep dish pizza. OMG I fried a bit off to check for seasoning, both myself and my wife thought it was absolutely delicious. Many thanks for this recipe.
This is the best looking recipe I have come across. I will definitely be trying your recipe. Thank you!!
I liked the spice grind part of this recipe and it's easy to adjust the ratios. The only thing I would change is to cut your pork into strips rather than cubes because the meat strips pull the meat into grinder; less pushing the meat into the grinder with the plunger. I find that with the strips I can just feed them into the top of the grinder and almost no plunging is required.
And toasting the Fennel seeds is a must....
you made that look extremely easy! great vid babe
Hey Adam, I tried this, used about 4 heads of roasted garlic and doubled the spice mix for about 8 pounds.... it was fantastic! Best sausage we've had...Thanks and keep cooking bro!
Fire! Just seeing this. Great idea.
NIce job Adam. I have a similar recipe and I add a bit of powdered mushroom for added umami. I like that you used white wine...I thought I was the only one. It works.
Can't wait to try this. I've been watching tons of Italian sausage videos, I think this is the best spice version so far. I'll be making a batch this week! Thanks!
Thank you for your sharing Recepie God bless you Always More Power From the Philippines Zambales explain please what is the meaning 1.5 Tbsp or 2.5 Tbsp thank so much if you Reply
It means Tablespoons, which is one of the standard units of measurements in English speaking countries. So 1.5 Tbsp is one and a half tablespoons. You can find online conversions for different ingredients for how to convert from tablespoons to another volume like cups, or weight like grams
Hey budd I finally made this sausage, n it came out very good.
I cudnt wait, so I tried it immediately, lol
I cooked a very small patty. GOOD WORK!!
Ill never buy pre-made again
Yup
This is a keeper ..thanks
I learned a lot, and your video/talking skills made watching this breezy and fun. Thanks!
ok I've been looking for a recipe like this for some time, I made this one and hand's down it's perfect, thanks đ đ
Got you dude.
Yes!!! I'm a subscriber now. Thanks for this video and the Truffle one.
No doubt, thanks for watching Scott.
Love your videos! Ty
Adam in researching a method and recipe for my first attempt at making Italian sausage links I chose yours and by and large it was successful. My own notes are only that I chose a courser grind for the meat and that next time I'll eliminate the oregano.
As a kid who grew up in a calabrian neighborhood and worked at a local butcher that was one herb that would not have been used. In fact Vince the butcher would only add fennel, paprika, pepper flakes, salt and pepper. Then add water and mix before stuffing into the casing. Your product though is still great with more layers of flavor and one that I'd do again.
This video and your technique is a great aid in learning about adding salt and water plus about how to use cold meat and grinders. A technique overlooked by many youtubers.
Thanks for your channel. I'm now a subscriber.
Yo Vic! Thanks for the feedback. Calabrian neighborhood?!... sounds like you grew up eating well. Welcome to the Omnivore Nashe.
Very well done video. I just made up my first batch using your recipe. Delicious, though next time I would use less sugar. Maybe cut it in half.
Thank you for sharing
excellent !!
Great video and recipeThe grams help alot
If I were to do a beef variation, what is your recommended cut of beef and any special considerations for beef? Thanks.
Hahaha thanks for the disclaimer!!
I appreciate it !!
Thanks.
This recipe looks so easy & most importantly Tasty!!
We love It sausay & want to try making our own.
We are going to try with pork belly & some of the rabbit meat from our meat rabbits. But i believe I will have to increase the fat to meat ratio.
Thanks for the recipe!!!
Looks good !
Thanks!
Another great video, Adam.
I still can't believe you can do all this in such a small kitchen.
Question: if I want to use beef or veal instead of pork, what cuts would you suggest?
(side note- I wish I still had my Mom's old fashion hand-operated grinder, that you attached to the countertop.) I loved that thing.
Thanks! I would look for anything from the shoulder cut wise. Ah, that sounds dope. Love OG kitchen gadgets.
best looking recipe
I bought some pre-made Italian sausages from Costco on sale, but the flavor is missing for sure. I'm going to see what I can do with them. Thanks for the information!
I'm defo gonna try this! Good work sir. Really liking your content.
You just really into food or are you trained?
Thanks homie. Both. It's my passion and career. I'm a private chef.
Very informative. One small suggestion, you need to slow down your presentation a bit for us older people. I had to keep running the video back to catch everything. Thanks! Can't wait to try it!
I'm totally doing a post surgery binge on you videos. Have you ever heard of Lebanon sweet bologna? I'd love to see a home chef version of it and pepperoniđ„°
Yo! Welcome. I haven't, but that sounds fire.
Just a heads up @2:50 .... "33% fat to meat ratio....one pound fat per 3 pounds of meat" That would be a 25% ratio. If you want 33% then one pound of fat to 2 pounds meat
Very good video.. Is it possible to use ground pork instead of the pork butt ? Im living in the Pilippines and its so hard to find a whole pork butt...
Can I mixing the spices with pre ground meat?
Will that make any difference?
Cool
yeee
I do have a KitchenAid and do try to make Italian type sausages but they are always like coarse hamburger. Now I know that I should keep the meat very cold before mincing and emulsification. Thanks.
Actually emulsified meat is ran through a food processor/fritter (or Buffalo chopper).think hot dog/bologna..., that's emulsified.
Mixing till it sticks to your hand is called "the bind". Protein (myosin) is extracted and this prevents the sausage from being crumbly when eaten.
Really appreciate the video. If I wanna do chicken. How much chicken fat. Same ratio?
Or could I just do chicken thigh meat and b fine.
Yo! Hmm. Tbh, I haven't tested this exact recipe with chicken, but I would aim for at least 30%. So 30% of the weight of the lean meat in fat. Start there, you could need 5-20% more fat because the white meat of chicky is so lean, I would use thighs and go for 30%.
Since it's only 2 tbsp sugar for the whole batch would it be detrimental to leave it out? Looks great and can't wait to try it! Thanks!
If you have it, I would add it. It balances things. But this is your sausage, you make the call.
@@AdamWitt if I leave it (and the wine) out it's Whole30 compliant, which is hard to find! But both are a very small amounts and still less processed and healthier than store bought.
@@CeriEAV If you're leaving out the wine, replace the volume with water - the liquid helps the sausage emulisfy.
What are you making at the end of the video that looks liike pie `? :D
Good reason to finally buy that attachment. Sick of buying store bought stuff that has "natural flavors" and other bs chemicals.
My husband hunts. Could your brats recipe and this recipe be used with a mix of venison and pork as well?
Definitely. Just make sure there's enough fat in the mix. Venison is lean which could equate to dry sausage. Fat is key for sausage making.
@@AdamWitt to follow up: he did 4 lbs venison, 1 lb pork belly. Once everything was ground together and rested in the fridge the salt and heat were spot on but the spice was a little mute, probably because venison is stronger tasting than pork. He added some more oregano and whole fennel and now itâs perfect! Thanks!!
Protip: put a piece of bread through at the end to push the last bit of meat through the grinder.
Can I use bacon instead of pork belly?
A little bit too salty for my taste, but overall good flavor. I think next time, I would reduce the salt, try fresh basil and instead of oregano, use fresh parsley instead.
I don't own a meat grinder, so can I just buy already ground pork & make the sausage?
When did you add the fennel seed? I watched twice, and no mention, other than to hold it for later.....
At 3:42
Could you right down the recipe in grams please and how much seasoning to 5pound of meat thank you
I do not have one of those fancy mixers, how can I emulsify my sausage?
I rather "lightly" knead my meat, as I would need my bread(only not as much). I find it gives a better consistency than my Kitchen aid. Just knead it until you get the desired consistency, also, the heat from your hand will soften the fat, making it easy to spread throughout evenly :)
Hope this helps
Ok, this may be the second sausage recipe I try. The first one had a bad flavor. Not gonna say whoâs recipe it was but yeah. Letâs give this a shot.
Get after it, chef!
@@AdamWitt props man. Iâve been looking for a recipe like this for years and nearly gave up after having dud after dud. This hit it right on the head. Exactly the flavor I was going for. Nicely done man.
If you have one part of fat and three parts of meat, the fat ratio is 25%. of the four parts that make the mix, one is fat, therefore 25%. If you meant a 33% ratio as you mentioned, should be one part of fat and 2 parts of meat, therefore fat would be 33% of the total mix.
part or pound, same reasoning
Informative well shot and well paced. Only detraction is you.
Agreed. He is a hottie and that sometimes makes focusing on the material occasionally a touch challenging. But it's a challenge I enjoy facing!
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Can u use a different meat Cus I canât eat pork
I've never tried it. It would mess with the flavor, but I don't see why not. Give it a go with beef or veal or a mix.
If you use chicken, you're going to need to add some fat which gets a bit complicated.
Omnivorous Adam ah ok care to make a video with alternative meats, think of it as a healthy experiment lol
Man you can't eat like any candy either then. Everything has pork in it or at least pig parts
@@sgtfluffy718 as a Muslim I donât think Iâm Missing out on much lol, literally have an alternative to everything. I live in the Uk and itâs so diverse almost every supermarket has items catered for a halal diet, probably most countries r like this america r just backwards in that regard which is typical
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pÄrk!
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Water is not needed to emulsify if you have enough fat in there.
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@adam forgive if this is common knowledge but are you related to Joshua? Your kitchen seems familiar:) âŠ.Gucci:)
Toast the fennel.
Has anyone made this without the sugar? Was it good?
Use coconut sugar is just as Good đ
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Why does everybody say a few months in the freezer for meat? I've had meat vacuum packed in the freezer for years that tasted just as good
I suspect you answered your own question. It's working for you because yours is vacuum packed. Not everyone has that luxury, and air alongside the food item will permit/ encourage freezer burn. Main thing is you're happy! And lucky!
@@ptrevino you could also wrap tightly in plastic wrap removing the air. Than wrap in freezer paper. It will last very long as well
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Nothing Italian about it, but might be good
I donât see the recipe? Checked your site but didnât see it either.
you have to click on show more
I felt the salt should have been 3tsps instead of 3tbls.
Fennel.....you should change the title to THE BEST american sausage
... fennel might be the defining factor of Italian sausage. xD
@@AdamWitt yes and no, in the sense that there is no Italian sausage. each region has its own types of sausage, however fennel is quite common (although I don't like it), certainly more than hot pepper (the only ones who use hot pepper anywhere like salt are the Calabrians)
Sugar in Italian sausage wtf? đđ
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Also forgot to tell you itâs a lot of money it is a lot of money that I spent on this sausage so I need your help to improve this somehow because it taste like crap to be honest with you!
No sugar....never.
This guy is more closely related to Trump than most people.
3 lbs of meat to one lb of fat is 25%
Dude. Ur math is off. 3 lbs of pork and 1 lb of fat makes a 25% fat ratio. U were also at 20% fat on ur brat video. 4 lbs of pork and 1 lb of fat is 20% fat.
you are not for real , insteads making percent base recepie you are making it so complicated. should keep your fingers in that grinder and see what hasppoend. keep us posted.
Well said, my friend. Properly spelled, poetic, thoughtful. You got it all, kid.
@@AdamWitt You still did not get it . Just scale you recipe to one kilo It is not my fault.
Sugar does not belong in Italian sausage. Beyond disgusting.
if you think that's beyond disgusting (it's used to balance out the bitterness of the other spices used in the recipe) you haven't thought about what you're ingesting when eating out at any restaurant!
@@lefty126 đ€Łđđ€Łđ
I agree and left the sugar out. No calabrian butcher would ever use it.
I personally donât use it in sausage either, unnecessary added sugar is bad for you especially in a savory dish.
The excessive hand movement in the intro, so distracting
I hope this guy please stop to use his hands while talking
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