Homemade Italian Sausage - Food Wishes
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- čas přidán 31. 05. 2018
- Learn how to make Homemade Italian Sausage! There's only one good reason to make your own sausage at home, and that's knowing exactly what you're eating. These are 100% scrap-free! Visit foodwishes.blogspot.com/2018/... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Homemade Italian Sausage recipe!
You can also find my content on Allrecipes: allrecipes.com/recipes/16791/e... - Jak na to + styl
Check out the recipe: www.allrecipes.com/Recipe/265538/Homemade-Italian-Sausage/
so i made two of these and didn't consider if time would be an issue ? 1.5 hr they dont seem done. Chef? one of your biggest fans for years
Z$lil,
Hi Chef John, can I grind all the spices to powder or any suggestion, please teach me thanks?
Am I stoned or does this dude talk bipolar
that stanless steel bench scraper at 1:20 is at dollar tree...yep $1
For anyone who can't cope with sausage casing, you can hand form your sausage, wrap it in puff pastry, bake it, and then you've got delicious sausage rolls!
You can also just knead the ground sausage meat for a few minutes until slightly tacky and use it in pasta sauces and pizza without putting it in casing at all.
Or use artificial casings, not as good but still great.
The Harry Channel .....who can't "cope" with natural sausage casings? Do those people exist?
Braxton l
Lol. I think it has to do with the casings being made from the small intestines, which hold the digested food and ultimately shit (towards the end). It is kinda unappetizing, if you think about it. Although, so is the whole process of bleeding and gutting and skinning a dead animal, so yeah, it’s a little arbitrary.
Maxim of the pig: use everything and then make sausage from the rest!
Those people will never be able to appreciate Culatello: that is basically the ham of the pork, but cured into its bladder!!! Something that costs up to 70 euros/kg.
Chef John, your videos are my happy place. ❤️
I used to work in a sausage shop .. ( we made nothing else, that was it).. and even we did not manage to extract as much comedy from the process as Chef does here! .. cooking tip, if it's winter, or for some other reason you don't want to grill them.. try blanching your sausages very briefly in scalding water, and then pan-frying them slowly on a medium low heat with a lid on. Lift the lid occasionally to let the steam out and turn them.. then lid off to finish. After about 20 minutes, should wind up with a sort of super-fond in the bottom of the pan.. sticky bits which taste fantastic. And don't you dare throw the fat away! Save it for something else.
I prefer to use a good beer or ale to par boil them and then grill them in the fireplace after the logs burn down to hot coals.
Sounds a great idea! .. nothing to stop you using the beer later for a stew.. or pie filling .. ( pretty much nothing gets slung in my kitchen )
Sounds like a great process. You've sold me and I'll try it next time.
Hi , Nice comment , I have a question , what kind of spices You used in the shop you worked ?
do you have any suggestion , how many gram of spice per one kg / pound meat ?
Thank you
The end of Chef John's videos is practically an anti-depressant. The piano, the "enjoy"--today's going to be a good day.
The casing stuffing scene is a prime example of why I could never love another You Tube channel like I love Food Wishes. You are absolutely the best, Chef John!
Chef John,
Grinding and stuffing sausage in a little Kitchen Aid can be challenging even to an old sausage head, but there are a few tricks to make it easier.
Very important step. Next time, when prepping the casings, hold up one end of the soaked casing (even if the package says they are flushed casings) to the faucet and put in about a quarter cup of cold water, then work it through the entire length of the casing and out the other end, do for each casing. They will slip over the sausage horn more easily and more importantly, slide off the horn very smoothly when stuffing.
Also, spread the meat cubes on a couple plate or pie tins and put into your freezer for about 10 to 15 minute until they get a little stiff but not so long that they stick to the pan. The colder the meat and grinder, the less it will "mud up" with fat.
Don't add the seasoning mix until after you grind the meat the first time.
Mix your seasoning into the ground pork (like kneading a ball of dough) until you think it's mixed good, then mix it 5 minutes more. It helps firm up the texture by aligning and bundling the protein chains,
which help it grind a little better.
Be sure to clean the plate and it's knife, even the worm, then put all the parts into the fridge until chilled well.
Put you mixed ground pork back into the freezer again until it starts crusting up, then run through the grinder into casings.
Hello John!
Besides loving ALL of your videos, you have the most entertainingly funny yet informative tutorials! Your candid banter and distinguishably soooothing voice separates you from any other…So thank you for sharing your expertise & passion for the culinary arts!🥂Happy 2022!
I love your videos! I received my casings today and will be making sausage for the first time this weekend. Thanks!
I think chef John will request just a little pinch of cayenne be added to his casket at his funeral.
And freessshhhly ground black pepper. And then some more cayenne,
I think he puts cayenne on his fruit loops.
He did skip it in his beef stroganoff. Amazingly.
I will never do this but thoroughly “eennjoy”ed watching you make it Chef John!
My absolute favorite episode so far!!! Very informative and hilarious. I’ll be trying this out over the next several days. Thanks 😊
Looks very Yummy!
Thank you for the late night sausage video John!
.....wait.....
Chef John, you always inject humor to all your videos, i love it!
Thank you Chef John, your food is amazing and your taste is spot on.
Chef John, thanks for being on CZcams with your GREAT!!! recipes and videos
Hehe, this brings back memory how ''Italian'' sausage made me look like an total idiot. I watched an recipe that required Italian sausage, so i went to store and asked a butcher if he can give me Italian sausage, and he gave me a strange look and asked me which one and pointed to a section of cooler where he had like 50 different type of sausages imported from Italy XD
I was just gifted my grandfathers old school meat grinder today... i think this video is fate winking to make some sausage
Julien Berndt cool
Make it happen!
Sounds like you were ready to "meat" your fate.
Twice geound hamburgers are amazingly soft too.
Check out all things BBQ hot links! We made them, minus the chorizo, and they were amazing.
Thank you for all you do.
This is my favourite video from the past year. Thanks Chef. Made me laugh and answered a bunch of questions I had.
Awesome. Thanx!!!!
I would love to hear the story of the pork shoulder butt with Chef John
That's going to require completely different intro music.
Queue the Benny Hill Theme
Funny story, they actually call it pork belly butt in some places.
Me to
Aaaaaand I'm hungry...
I have been making Italian sausages at home for several years. This is the best, and now only, recipe I use. Delicious. Thanks chef.
I live in germany and I am Italian and out of 300 different bruts etc ...none from italian . Which is the only one I like ! Thank you !!!!!!!!!!!!! Plus you mke me crack up which is a plus ! Best chef ever !
You are the Link Wray... of how your links lay.
Morgan Childs ... or, "You're the Galloping Gourmet of ..."
"....you are the Colonel Klinks, of twisting links."
HoooooGAN!!!!!
Hotrodelectric - Only a special few would even understand that reference.
I know nuh-think. Nuh-think. About how to make sausages until I watched this video...
Lol. I was born in the 90s but know the reference. Prefer that time period of shows compared to today’s.
Very original! Cheers.......
But I don't have a Saxon accent. :(
Does he have that accent in the original too?
Perfect Ramadan iftar meal inshallah
Beautiful Chef John. Just beautiful.
Класс! Очень вкусно получилось, спасибо!
Let Trump make you sausage
😝
We will do it ourselves!
Hi Chef John, can I grind all the spices to powder or any suggestion, please teach me thanks?
Ha, a few links
Wow. They were beautiful! I need to make them one day, everyone will be so impressed. Thank you!
I love your recipes and your sense of humour.
You are the Italian Sausage Don while watching Chef John...
Wow look amazing and delicious 😋👍🏻
Diana Nguyen I got really hungry after watching the video 😅😂
I’ve been watching your videos for fun four years now and will totally be using them to teach myself how to cook
Another rockin' recipe from Chef John! Thank you
A guy got shot in Sopranos?! Thanks for the spoilers :(
Ingeborg Anne Rakvåg lmao
Ingeborg Anne Rakvåg
I think it was that Italian guy...you know , the one, the one! I can't think of his name.
@@craigchastain7016 He was my favourite character. I wish they had done more with him.
Me: I should go to sleep. It’s 1 am.
(Gets a notification for a new food wishes video.)
Me: .... Just a few more minutes.
Same!! Always!!! 😂🙌💗
Allyson Hilterbrand hahaha you're never gonna sleep
Who needs sleep when you have Chef John to keep you company?
Allyson Hilterbrand "Just a few more minutes." Next thing you know the sun is up and you can't believe that you just went through another 30 Food Wishes videos. Chef John is evil, but in a good way.
Allyson Hilterbrand
For me it’s even worse...I‘m in Europe, so videos that get posted in the evening show up for me in the morning...I really have to resist the urge to watch ‚just one‘ video at breakfast, or I‘ll be late for work for sure 😏
Great job, chef!!! Thank you for sharing.
Chef John is my hero. I love Italian sausages!
Just a tip from tuscany (where we dare to eat raw sausages, and it's delicious, especially mixed with stracchino cheese on a sandwich). Here every butcher has his own recipe, my favourite involve just a touch of cinnamon and cloves, or maybe even pimento (allspice) in the mix , and finely minced fresh rosemary and sage in place of the oregano^^
Also : for the fat content, an amazing flavour enhancer is to trim some of the meat fat, and replace it with Lard, especially the Colonnata Lard (Aged in marble tubs, covered in spices)
Drop the cloves and I'm there! ;-)
I've been looking for this answer forever. Thanks for info. So can I use lard in the 1lb. Boxes such as Crisco etc.?
I regret not stopping in tuscany! Next time...
.
We didn't have anise and used star anise ....was great!
Not only an I Love Lucy Episode, but a reference to the particular one where Lucy and Ethel are working the fine chocolates conveyor belt. They get so behind that they start eating the chocolates to make it look like they are good speedy workers. 27 years old boiiii thank goodness for TVland
Oh shoot and bonus Hogans Heroes reference
I’ve been making my own sausages for years now and love it, it’s amazing the different flavours you can achieve with a little imagination. I also put cooked mushroom,onion and capsicum in the mix as well trouble now is we can’t eat shop bought sausages any more.
They look awesome, Chef John! Thank you for this video.
Hey, I'm sometimes known as Pork Butt too!
Yummy looking Italian sausage. I have a food wish. Can you make kielbasa in the future?
+1. Ditto!
agreed
If you want to do a fresh kielbasa, the only difference is in the spice mix. I would say it's twice as much garlic, about 1.5x the black pepper, 2-3x the marjoram, and the same amount of salt. If you want smoked kielbasa (and let's be real, who doesn't) you have to add some pink curing salt ("Prague powder") to the spice mix, and smoke it to 160F after the post-stuffing rest period.
Add me to wanting the smoked kielbasa video.
Dwayne Wladyka
Kurwa, pierdole!!!... ☺️😁
The best way to make sausages hands down. Best cooking channel
Chef Jon, you are such a hoot! Your techniques so parallel my single dad era. Bless you!.& Thanks!
Ooh always wanted to try this. Thanks for showing me how to handle my sausage...
:thinking:
Alright I’m going to be that Italian: it’s true that in sausages you can put whatever you want, just like on pizza (but not pineapple), but in Italy all the butchers stop at black pepper. They even rarely use chili pepper (mostly in Calabria). Also I think that another reason why you had such a hard time on extruding the sausage was that the mix was too dry. Usually the resting is done after the sausage is made, and not when you still haven’t grounded the meat. I’d suggest wetting the meat, while mixing the dry ingredients, with some good red wine! But overall great video as any other of yours!!!
Would red wine overpower the other spices if you make it Chef John's way?
Palace Of Wisdom
I don’t think it would. In my experience, wine used in cooking is rarely still identifyable in the finished dish. Take Risotto or Stew, for example...sure, it tastes different (and better) with some wine, but it doesn’t taste like wine.
Giuseppe Pipia
Why no black pepper? Is there a reason or is it just tradition?
No, I meant that they would just put salt, black pepper and fennel seeds, not even anise. Now that's usually the most common type of sausage you find at the butcher shop along side the one without fennel seeds (some don't like them, for example my grandma). However in Calabria they use a lot of chili pepper: there's a type of sausage, called " 'ndujia" (it also derives from the French word "andouille", since they dominated Southern Italy between the Arabs and the Spanish in 1000-1200) that is made of pork, salt, and a lot of chili pepper, but it's spreadable. Or for example in Piedmont they make a sausage made with beef and can be eaten raw, while the pork sausage usually is adviced not be eaten raw, although some people actually do it.
It's something I noticed also with my exchange year in the US: the US go heavy on several spices that usually do not exist in the original recipes. We Italians, and most Western Europeans, appreciate the natural flavor of things without using too much spices nor ways of cooking that over power the flavor (for example smoking the food, that is much more common in Eastern European meats for example). I'm not saying that your way is bad, in no way, just different.
Giuseppe Pipia
Ah, get it. I think, I confused ‚stop at‘ with ‚draw the line at‘....language and sausage making...the devil is in the detail!
I totally share your opinion about the different approaches to preparing food between Americans and Europeans, btw. I’m always wary about using recipes from Americans, because they usually turn out way too sweet/salty or heavily spiced for my taste. Of course there are exceptions to the rule, but I‘ve experienced it enough times to always carefully taste test.
I love your recipes and your sents of humor .good work .
I am definitely going to try this!
Chef pleaaaaaase recreate also the chorizo
Spanish or Mexican?
Both!
The shorter more accurate name for your sausage stuffing tube attachment is the horn.
Der Kolossal ..... I think Chef John must have figured that scene was funny enough already.......
Chef John always coming through!! 👏🎉🤗
Thank you Chef. I was grinning all the way through. I have had similar experiences making sausage...especially at the piping stage. Nicely done.
I think that I’m the only one here to say... I like commercially made hot dogs. Yes, even the cheap ones that contain “mystery meat” those ones are the best to make corn dogs with!
That is your choice. But please, don't whine on media in 15 years when you are dying of some strange, fucked up sickness. Also, when you get to weigh 400 pounds, please we don't wanna know nor do we care. Just remember that you "liked commercially made hot dogs with mystery meat" once back in time and that fault is only yours.
Mystery meat is fine, it's the additives and corn syrup in most cheap links that'll get you.
Redzo79 so... I can’t complain about dying from some “strange, fucked up disease” but You can go on to media and bully people, and boss them around like you own the place?
Also, what makes you assume that I eat them on a frequent basis?
My consumption of these commercially produced hot dogs is surprisingly low. It can almost be deemed annual.
Good day to you.
15 years is a pretty easily defeatable argument. For example, most 35 year olds in American probably consume hot dogs and have not died. If you'd said 60 years then it's still ridiculous, but harder to refute since a lot of people do start noticing problems with their health towards the end of their life that could or could not be directly attributed to commercially produced hotdogs.
Redzo79 the assumptions you're making are absurd. Don't be such a rude and judgmental ass.
You are the Tom Hanks of your Roman Franks
Nice B)
Love this one! Salute.....
Got to try it. Thanks Chef John.
Looks great
Thanks
Great video! I have made a lot of sausage over the last 36 years using what you called an amateur setup and have a couple of suggestions:
Really pack the meat into the hopper and use a higher speed. This works great with one person feeding the meat into the hopper while the other person controls the casing. It's about getting the feel for how firmly packed the meat is before allowing more slack in the casing. BTW, your butcher should also be able to provide a vegan-approved casing for those who are squeamish about using actual intestines, (which is funny if you consider you're already using cut up parts of the pig anyway). Different strokes for different folks!
Thanks for posting and blessings on you and yours!
Milk comes from truck not cows. 😁😁😁
As a Legend of Zelda fan I want to make a Link joke but I’m not clever enough 😂
:feelsbadman:
excellent cook.....big respect from Mauritius
Wonderful Chef John! Thank you for this video. Been wanting to learn how to make Italian sausage.
I was just watching an old food wishes video when I got this notification
Chef, now that you’re doing sausage, I’ll email you my authentic German style Bratwurst recipe. Why? Because whatever Johnsonville is doing, that’s not bratwurst.
lol
I wouldn't mind that recipe myself. captsulu2004@yahoo.com
Please..... ask Chef John to put your recipe for bratwurst in his blog. I would love to have it.
To everyone asking, I have already passed it on to Chef John. Hopefully he will enjoy and use it.
raiderking69 Thank you for your kind generosity. I will be watching for him to use it.
As an expat South African in Canada I make lots of boerewors. My trick was to stuff and grind at the same time to avoid feeding the ground meat through the grinder, which I found to be a nightmare. Now I have a dedicated stuffer. Thanks for a great channel Chef John!
Really enjoyed your video. Thanks so much for all the facts and tips you shared!
Why no thyme in the MSSP, chef? Blasphemous!
Truly, thyming is everything!
Palace Of Wisdom, just stop please...
Ain't nobody got thyme for that!
GeekBella, you beat me to it!
8:47 "if you like three or four days to kill"... chef john i'm in quarantine. I have more time than you can possibly imagine.
Old tv show references and meat. That’s why I love your channel.
Thank you, Chef John is what I always say when I get a creative recipe idea from this channel. My husband always says, "This is great, did you get this from Chef John?" Thank YOU, Chef John!❤️❤️❤️
I find it quite amusing that "Italian Sausage" in America is so different from sausages made in Italy.
It looks delicious though, and I do love fennel flavour with meat!
Mmm, love some diet sausage.
Chef John's recipe already 50% less fat. Any healthier and we're eating a salad.
the way you speak in these videos is really relaxing
Va bene!! That´s one sausage that I wouldn´t mind putting in my mouth! Bravissimo!
I’m 35 but I got the reference 😜
Why water? Why not, you know... Wine?!
You ever hear a drunk sausage ramble on? It gets annoying after a while.
There are reasons why drunk sausages aren't invited to the party anymore....
Or Cider, or Sherry, maybe a little orange zest, a dribble of brandy or other spirit. The combinations are endless. But YES at least some wine ... a nice California Zinfandel per-chance.
Love your commentaries....
Thanks so much. I look forward to the video.
Actually I don't think anyone died in the episode of the sopranos where Tony made sausages for Carmella's Dad's birthday
Benjamin Cox
Wasn't he twirling them around like a stripper with her tassels?
Jane Poultney Bada Bingo
What do you think they were making the sausage from? Secret's in the paste.
joan marie christensen lol
What about orange zest? :(
Love his delivery ❤️
This made me want to make sausages for the first time in my life! Thank you for this, it is fantastic.
I clicked even tho I'm vegetarian tf lmao
Gundam Tanaka Rethinking life choices, eh?
Haha
I don't eat pork but I think I could use the seasoning and method to make another sausage. Maybe use the seasonings to flavor a homemade seitan.
Tamra N Good idea.
Every sentence is like he’s surprised at what came out his mouth and goes low with the last word of every sentence can’t handle it sorry chef john
Drives me nuts. The recipes he does are so good tho, I've watched a lot of them.
same. He really should listen to himself and work on that as yes he does an awesome job but literally makes it unwatchable.
Great! Thanks chef!
I did it!!! Thank you so much it was the best ever. My family is calling me "Goddess of the Kitchen" now.😂😂 thanks again
Notification GANG
Daddy would you like some sausage? Daddy would you like some sausages?
ΔΘΛΞΠΣΦΨΩ he’s a real character he’s a real character
Awesome reference.
ΔΘΛΞΠΣΦΨΩ
You sir deserve limitless blessings in life.
😂😂😂 YES!! I like mine tied to the ceiling with strings!
Freddy got fingered lol
I haven’t had Italian sausage in years, can’t buy it here, I love the stuff!, thanks so much!!!
Awesome!
Looks tasty but man thats a lot of spices you gotta buy
You should have most of these already if you cook with any regularity. Whole spices keep for quite awhile.
lfishlegend you should stay off the kitchen my friend
You can use whatever spices you have. Actually you can put only salt and pepper, it would turn perfectly fine so ...
Edit: if you have no bbq, you can boil them for 30 minutes. It is very good and a bit healthier as some fat will melt away into the water. You can then eat it hot or let it cool down and eat them finely sliced, for the apperitif.
lfishlegend
You can use a spice mix instead. It’s worth spending a little more on a good quality one (I‘ve found that when it comes to spices, there’s often a noticeable difference in taste), but you don’t need to buy single ingredients unless you’re a really ambitious cook 🙂
Oh goodness you’re one of those people who call hot dogs “sandwiches”.
Excited by this recipe, can't wait to try.
I *really* mean it when I say that I think this might be your best video. Nearly spat out my drink a few times from laughter.
Yes! A new video right before bed!
That was just plain cool.
I just got this recipe finished and fried up a patty left over from the stuffing tube. The MSSP was amazing. The only substitutions that I made were honey in place of sugar and red wine in place of water. I also added a tsp of paprika. What a delicious recipe. Thanks Chef John.
I'm a hardcore knitter (yeah, that's a thing), and I watch a particular woman's knitting channel as though she were the anointed Patron Saint of Knitting -- a true master, she truly is. I never miss a video. What I love most about her shit is that she is not afraid to be honest when she F's something up. She creates a learning resource from a place of dedication and mastery, but not from outside the reach of her human, fallible fan base. I think you see where I'm going with this. Thank you for your humbleness and humanity. There's a difference between a sausage how-to video, and a sausage how-to video that doesn't set you up to feel like an idiot if you hit a road block. You're a man apart, John.