How to Make Italian Sausage
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- čas přidán 14. 05. 2020
- Chef Tom shares the Tips & Techniques needed to make your very own Italian Sausage at home, then grills the Italian Sausage on the Yoder Smokers YS640s Pellet Grill for that wood fired flavor!
Full recipe: www.atbbq.com/thesauce/recipe...
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As an italian who actually does his own sausages let me give you a pro tip: know the difference between a Salsiccia(italian sausage, translated) and a Salame (dried out cured italian sausage) which are:
-Fresh spices for sausages, dry ones for salami.
-Ground the meat THIS MUCH (like in the video) only for curing meat like a salame, not for sausages. You can even do a napolitan style sausage without grinding the meat but instead only knife chopping it. It will result WAY more jucier. Like... A LOT more...
-Chose your spices and meat cuts depending on the purpose of the product, the only 2 mandatory ingredients to call a sausage "italian" are black pepper and fennel seeds but for the rest... it's up to you! That's where the fun is! Why deny yourself the fun of making sweeter/hot spicy/aromatic sausages or a sanguinaccio(pork blood based sausages) or a fegatella(pork liver based italian sausage)? I mean... the limit is your imagination!
The sacking tecquinque was spot on btw! The video is awesome man! Keep it up! :D
So im full blood Italian& my dad made up his own spice mix contraption&people i let try it out have to say THE BEST EVER EVER SAUSAGE ON THE WHOLE ENTIRE PLANET!!!!!IT CONSISTS OF ONLY 6 INGREDIENTS....FENNEL,PAPRIKA,RED PEPPER FLAKES,BLACK&CAYENE PEPPER,SALT& WATER LET IT MARINADE IN FRIDGE 24 HOURS
Brother, you bring it like no other. Love the videos! Thanks!
Since you're showing us how to make italian sausages from scratch it would be really nice if you made your own ''italiano spice'' some us don't have to it or can't find it but have the ingredients for it. Thank you anyways for the video, keep the good work. Stay safe and healthy.
here is a recipe for Italian sausage for every 10 pounds of coarse, ground pork butt, 3 ounces of salt, 1 ounce of black pepper, 2 tablespoons of ground fennel, 1 teaspoon of crushed red pepper, quarter cup of chopped parsley. If you want to add cheese, you can add up to 10% combination of Romano and provolone. 6 to 8 ounces of cold water.
I'm super impressed with this video. You're a great teacher.
this a perfect thing to do outside in the winter. how great to make/cook/eat.
Oh yeah! Big flavor! Gotta love it Chef Tom!
Is there anything Chef Tom could not perfect. I have made sausages together with friends and it is not as easy as it looks like Chef Tom did it. Great and perfect Job and big respect 👍👍👍
That looks fantastic! So hungry now
Yet another great video from you guys 🥱🇬🇧
Love the instruction
This is probably the best sausage making video available on youtub.
Great job
I would have smoked them first at low temp and then grilled to perfection. Maybe do it only with one half of the sausages to compare the results.
Love your channel
Chef Tom! Well done 👍
Wow, nicely done.
Looks complicated but delicious. Im just glad my local market makes sausage and its not expensive 😆
Great video! I’ve been wanting to make my own sausage. Could we see some more recipes for sausage? I buy mine from Hyvee and they have all kinds of different flavors. With pork still being cheaper than beef I’m ending up with a lot of pork scraps so I’ll be making a lot of sausage eventually. Thanks for the video!
I love this channel ATBBQ! Super high quality and educational! Maybe one day we will get to see you do up some BIRRIA TACOS!!! Thanks for all your uploads.
We've actually been talking about this!
Bravo!!
Always look forward to the new videos....have your ever or would you make a video on making pepperoni?
Chef Tom please make breakfast sausage , or an English cambridge sausage. I pop them in my smoker all the time and would love to make them from scratch. Fantastic channel btw. My yardstick and startpoint for many home bbq projects.
Wonderful. Next let's see dried sausage recipe.
Mate you are a champion. Love watching your videos. My family has been making Italian sausages since they came here to Australia from Italy and while your technique differs, it's fantastic. Love your instruction. Keep up the great work.
Nick a Dagon I made with my ex wife grandma philiminiea on Westside youngstowen ohio golden bears off east me
Same thing he doing I smoked it with cherry plum apple wood very good in old barn she is long gone philiminea you where like a mom too me she called me sipie spraiel we made pizza donates drsnk home made wine caned all things she had great garden witch I bring manure in me my bro Carl lunches rest in peace m8ke Jacko rocco m8ke shot 15 times but me mike I'll get ok Joe papoose flip me will revenge my little bro 1983 steel valley Champs songs barinquie my broes
?if not
You can clean out the last of the meat from the grinder by feeding in some scrunched up baking paper. It doesn't get minced up.
Hey, I really like your channel. I love your recipes and enthusiasm. I do have one small problem, though. Whenever you use spice mixes, I am at a loss. Not having anything close to your products available to me I either have to eyeball it, hoping it's close, or not make it at all, because I have no idea what's in it. So please, maybe you could give some alternative spice measurements, too? That would be very helpful. Thank you.
Nice
I get as much meat out at the end of the grind by grinding 2 slices of bread, then I pick out the bread. It all gets mixed by hand anyway.
I love that machine you used. Never seen something like that before. Gotta find me one of those. The grinder was so quiet
www.atbbq.com/accessories/meat-processing-equipment/meat-mixers/ankarsrum-original-akm-6230-mixer.html with www.atbbq.com/accessories/meat-processing-equipment/meat-grinders/ankarsrum-meat-grinder-complete-attachment.html
Nice! I am looking at making my own Italian sausage for my pizza truck!
Italian Fennel sausage ... yummers
Yes please!
Thank you!! This is great info. Can vote Chorizo next 🙋♂️
Chef Tom, I really enjoyed this video and the technique along with the ingredients you use. Question re: the "pinch & twist" method when making links: Once you twisted the ends can you then cut the link at the end where the link was formed ? I just want to be sure the sausage mixture will remain in the link.
Id wait till after you've sat it in the fridge on a rack for 24 hours.. The skin will tighten up, less chance of unraveling.
This is wonderful. Homemade is always better to me. Thanks for dropping the knowledge.
Chef Tom!!!! Have you made Chorizo for the channel? I need that in my life! Love the videos!
He's already done it
Check the breakfast tacos video
Awesome! I see it. Thanks!
Do you have any good pickling recipes? Maybe for any garden veggies like peppers, carrots,..etc.
I love your videos. Can I suggest that you put links to the products you use so I can buy off of Amazon? You can add a revenue stream that way too.
Speaking on the smoking/grilling. Couldn’t you do both (think reverse sear steak)?
Oh that looked delicious I will making this as soon as I possibly can I’ve made deer and hog mix sausage from time to time but not Italian sausage would you tell me name and where to buy that spice you used there thanks chef Tom I really enjoy watching your videos!
You can google "salsiccia recipe" and see what individual spices are used instead of a ready made spice mix.
Hi... I wanna try this recipe. Can I freeze it after I case it, or after I cook it? Thank you.
Does that seasoning have a big Fennel taste? Also have you made breakfast sausage?? I’d like to see that
Great video! Can you please make a Croque Monsieur from scratch?
I'm from Italy, here sausages are just salt and pepper, rarely you have some with garlic or chilli, but I mean it's like 1% of all. Ah, Italian spices mix doesn't exist in Italy, it's an American (or Italian-american) invention.
That being said I really appreciate your videos, keep it up.
how much salt, pepper and fennel do you use in your sausage. Im first generation and I asked all my family, like all old school there is no measurament.
@@crizz6397 I've never done it by myself, so I'm sorry but I can't answer your question 😥
But I can tell you that there is no fennel in traditional Italian sausages.
@@dieghen957 My Godfather (Literally off the boat) and the rest of my family would disagree. I wonder if it is a regional. Depending on where in italy you are from dictates what is put in.
@@crizz6397 Traditionally it's only salt and pepper, then (for shure) other variances can be found from region to region. I'm from center Italy and I've never heard about sausages with fennel for example.
Yes this is relevant to my comment also about "Italian spices mix".
of course I need to order the Italiano now but until then, how much salt, pepper, and fennel seed would you use per pound. How much red pepper flake and paparika would you use for hot?
What seasonings would you use to make a breakfast sausage? Sage, brown sugar?
Good looking cook,Tom. What would be a good temp for smoking, and could you grill them later? Newbie at this. Thanks. Stay safe.
It's quite a matter of taste and opinion but I would personally say about 200 to 250 degrees and yes you can grill the sausages after you smoke them.
You can smoke the sausages one day and heat them over a flame a week later. And if you freeze them, you can store them for months.
Chef tom is it possible you and brit could do a funnel cake recipe. i think just about everybody needs that
Any one seen the Bourdain episode where the man stuffed the sausage casings all by hand, 10 times faster than any machine?
Could you do a video on sharing your knives?
did you change the grind plate die size for the second grind? and, if you can, what is the name and model number of your "anchorshern" commercial grinder.blender? thanks in advance. excellent video by the way. Great job!
No, same sized die.
www.atbbq.com/accessories/meat-processing-equipment/meat-mixers/ankarsrum-original-akm-6230-mixer.html
Thank you!
@@allthingsbbq thanks! doing them tomorrow!
Yeah Boy!
What kind of grinder mixer combo is that????
We missed you
was there ever the savor beans receipe?
I have a question for you...when adding the pork belly do you use both the meat and the fat that is in the pork belly, or do you cut and use only the fat? the pork belly contains both meat and fat. thanks in advance!...Michael
When does the fennel go in and how much?
Some people use it for fishing a fish or soft shell turtle or fresh water eels
Check the link in your description. Not leading to the correct page for me.
I assume one casing makes one big coil? How many coils does 3 pounds of meat make? Any guidance would be greatly appreciated. Thanks!
Casings come in different lengths, depending on how they are processed. There variables to take into account, but consider that if a 6" link of sausage weighs be 8-12 oz, 3 lb of meat would be 2.25-3 feet long. Thanks!
@@allthingsbbq Thanks! One casing was plenty for 3lbs. Thanks for all the tips on the casings...and the red wine for this first timer. Worked out great- these flavors are intense!
How I make my sausage??....simple...
Buy from Maglio's in South Philly...
Agree - looked like a ton of work best left to the professionals like Tom!!
Also, can you please do a tour of your kitchen that shows off your gadgets and tools? You all have great stuff in every video, and I'm trying to have a diverse kitchen, but it seems like you guys get new tools in every other video. Like the sausage stuffer with the horn, I don't remember seeing that in previous videos.
What are the ingredients for the sausage spice? I would rather mix my own.
I would never do this much work but still a great watch
Yo, Chef Tom! Huge fan "butt" I'm calling you out on this one - How'd you get the blade bone out??? The hardest part and you didn't show us...
Chef Tom's secret.
how to make italian sausage:
1. buy a sausage machine
2.
What is the name of your grinder?
Ankarsrum. It's a mixer and grinder, among other things.
www.atbbq.com/accessories/meat-processing-equipment/meat-mixers/ankarsrum-original-akm-6230-mixer.html
I didn't see any pink curing salt added. So it's important to keep the mix below 60 degrees if not colder. As soon as the mix spikes above 60 degrees Fahrenheit the bacteria growth will be exponential. That is why people put the pink salt in the mix to control the nasty bacteria that can hurt people.
Temp and cook time for smoking?
daaaaaaaaaaang
No fennel seeds?
Next time you fire up your smoker, take whole heads of Garlic, slice off the tops. Discard tops. Now make some 6 inch square tin foils, wrap each of these tin foils around each head of Garlic., forming a cup. Drizzle some olive oil over each clove, no smoke at 325 degrees for about an hour and fifteen minutes, but watch it, take off when garlic squeezes out as a paste .
Next tips video. Pepper Jelly. Apple Pepper Jelly. Or a fruit and pepper glaze
CAB SAUV BABAY!!!
I would love to see your take on dinosaur ribs. I've only ever seen them done by Ben and Brent on Prime Time, but I bet Chef Tom would be able to make a full meal out of them.
Great idea! We'll pass this along
Bro, this video was basically cut up a pork butt then go buy the spices you need instead of me breaking down a list for you to make your own sausage.
my recipe
to 3lbs. meat, 1 Tbl salt, 10 garlic cloves minced, 1 Tbl fennel ground, 1 Tbl fennel whole , 1 Tbl black pepper, ! Tbl crushed red pepper, 2tsp corriander ground, and 1/2 cup wine
optional :for sweet italian add 1 Tbl brown sugar or dextrose
You can roast garlic wrapped in foil in the oven instead and not waste tons of olive oil.
The oil is not wasted. You use it for other things, and it now has an infused garlic flavour.
@@SlipperyEel13 Yes, you can use it for other things, but most won't. To me, you get a purer garlic flavor by just roasting wrapped in foil.
Pinch Pinch Twist
Did Chef Tom lose weight? Looking good, brother!
4 ingredients. Pork, red wine, garlic, and a whole lot of other ingredients.
Could you show a chicken sausage recipe or series?
We've got a chicken guacamole burger coming next week!
Bro , please try to find a way to show spices recipe ! We totally understand everything else . Thanks for the good video ! Much into
When will you make Swedish Sausge??? Dident know ther was a thing called Italien Sausage tbh!?
every Italian I know pokes small holes in the casing.
All this need to keep everything cold!!! I suppose they didn't have Italian
Sausage before refrigeration!!! Or machines?? My grandmother used a knife and large mortar and pestle... Sometimes she let me play with them.. Not the knife!!!!
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l SURRENDER l SURRENDER.. !!
Pork is haram can I use chicken instead
I would like to try this without the pork. Causes cancer!
Thank you for mentioning fennel on the spice mix, right off the bat. Whether it's just Italian-American, or traditional home-world Italian, in The US, Italian Sausage (mild or hot) must have fennel. I live in a place where there's a small pizza chain that advertises a "homemade Italian Sausage" as one of their big selling points. And, the sausage has no fennel. It's a disgrace. Thankfully, they are slowly going out of business. Their pizza really sucks.
Good But you do not give a full list of herbs .. just a shop bought mix, many people like myself live in other countries and can not just get that mix. So please break the recipe down,
Love the channel, but why the black beard?
The thumbnail looks like a facehugger.
I like this video. However, this is merely an OK intro to generic sausage making and casing and should be labeled as such. The secret to how this is Italian seasoned is locked behind a blend and not revealed in this video. Video title is misleading - because we don't really know what makes this Italian - and ATBBQ should divulge what's in the seasonings for future videos for completeness of information.
Tommy I love your channel...but sorry dude...NOPE the garlic??...blahhh..and I do not get it...so many people say that when you roast or cook garlic for a while to remove the pungency it smooths out or sweetens.....I don't see it or get it...I've tried it and NO it is NOT sweet at all..its still too pungent for my tastes...I hardly ever use garlic and my sauces and gravies are ALWAYS great...I admit I use it sometimes but mostly NOPE. And I'm Italian...hahahah......anyway...still enjoy your channel...
Maybe you didn't roast the garlic long enough to get the sweetness out of it.It tastes almost like chestnut if u slowly roast it.Another method that works 100% is if you boil the garlic in 3 waters.Please try it.Its such a pity that u don't enjoy garlic xD
Garlic is the best thing ever in all its stages !!
it is just a matter of taste!if you dont like it,doesn"t mean its bad! :)
Good vid, compares welll to other vids I have seen thank you. Please don't leave your tap running unnecessarily while doing other things, shocking waste of water I saw there
Dark video. Hard to see. This man needs diet sausage.
Hilarious. He uses a jar of 'seasoning'! Why not just go to the butcher and buy ready made? What are the 'seasonings' in the jar, dude? Fail.
What seasoning? Poor description
Great job