How To Make Italian Sausage | Sweet Spicy Or Mild | Gourmet Woodsman
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- čas přidán 22. 05. 2024
- No special equipment necessary to make this delicious Italian sausage.
Spicy Italian Sausage:
Pork Butt or
70%-75% lean pork
25%-30% pork fat
1.8% kosher salt
0.3% oregano
0.3% dried basil
0.2% italian spice mix (optional)
1% sugar
0.8% fennel seed
0.2% anise seed
0.7% granulated garlic
0.7% paprika
0.5% red pepper flakes
0.35% black pepper
0.2% dried parsley
0.3% coriander
6% cold water (optional substitute up to 1.5% red wine)
30-32mm hog casings (optional)
Track: "La Piazza"
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Great video. Thank you for putting the ingredients in percentages. It makes it much easier for different amounts.
Great job on the sausage. It was so refreshing watching an average guy make sausage than some of the other CZcamsrs. I felt like I was watching myself make them. A big thumbs up to you👍
I think that's kind of my niche, an average guy making some better than average food!
Thanks Brother. Looks good
That sausage looks amazing! And you're so right about a dull knife.
A sharp tool will always go where you put it, the dull ones slip bounce and bite you!
Thank you for your excellent step-by-step description! In particular, the detail that you gave as to what happens in the mixing process was super helpful. I live in Portugal now and it is impossible to find good Italian sausage. After watching your video, I made my third batch of Italian sausage and this rendition is the best yet!
I'm always glad to hear when my videos help someone up their sausage game, I'm happy I could help😉🤙
You did a great job making these sausage. And thanks for sharing this recipe.
Thanks! Appreciate the comment!
@gourmetwoodsman you're welcome. And I subscribed to your channel
That looks soo good!
That sandwich looks fantastic! Great video and nicely done
Thanks mate, appreciate it🙂
Anus seeds!!!! hahahahha epic!! I also us percentages in grams, best way to make a consistent sausage every time! Great job on the video!!
Thanks man, I appreciate it🤙
Hi Greg l like your vids I've been making sausage and salami for the past 4 years and loving it thanks to you and other youtubers I'll be making this one on Saturday all the best Rossko from Australia
Happy sausage making, sounds like a great way to spend a Saturday!
Very nice job very easy to understand 👏
Thanks🤙
Been making sausage 10 years +. You gave an excellent tutorial. Concur wholeheartedly about weighing ingredients. Digital scales are so inexpensive it doesn't make sense to not have/use one. SAME goes for a 5# vertical stuffer. Using your grinder as a stuffer more than doubles its usage (unnecessarily), shortens its lifespan, lowers the quality of the sausage, and is a pain-in-the-a** (to feed/plunge/control casing tension. It's called a "grinder" for a reason.
I couldn't agree with you more about using scales and stuffers. IMHO you'd be better off making sausage patties than using a grinder or a mixer with an attachment to stuff casings.
I appreciate how you take us through the process. Learning a lot from your videos!! Genius with the insulated glove liners. “Anus seeds” 😂 Why couldn’t they spell it aniss. Thanks for the humor and recipe Greg! 🌻
Thanks Katie! It helps to have a sense of humor when making sausage
what are your percentages based upon? Example - is it 1.8% Salt based upon 100g of combined pork & fat?
Yes, the percentages are based on the meat and fat combined. Using your example I would use 1.8 grams of salt for every 100 grams of pork & fat.
The way the yanks load up their buns and rolls kills me lol.....rammed so full you can never get your mouth around it 😆
That said the sausages look great!! I'm still a newbie at this game but i found sea salt at more than 1.2% is a bit too salty for my taste.
Great vid mate 👍
Us yanks are known to have big mouths 😆!!
The beauty of making your own sausage is you can salt and spice it to your own preference!
Are you able to get a good protein extraction using 1.2% salt?
I enjoyed watching your video and it looks like a great recipe, which I am going to try out. I am usually used to working in ounces with most of what I make, so I do have a question. Let’s assume that I have 1000g batch of meat to work with. So the first item is salt on the recipe. I would multiply 1000 x 1.8% = 18g of salt ? The second item is oregano. So 1000x 0.3% = 3g ? If this is correct please let me know, I don’t want to screw this up. Can’t wait to try it out, thanks. I also subscribed to your channel 👍
Yes, you are correct. The salt and spice percentages are relative to the total of the protein/fat. The recipe in the description is as made in the video. It came out just a little salty for my liking, I would recommend dialing the salt back to 1.6% or 1.7%. Happy sausage making!😋
Nice recipe, but I'm gonna ask some caroway seed which people forget. It's also awesome and when I was young to tell you. Italian Sausage always had Caraway seeds in them too.
Caraway seed is common in Italian sausage but I didn't think it would fit well with the flavor profile I was going for. I'm in the process now of making an Italian cacciatore dried sausage which does have caraway seed, stay tuned for that one!
@@gourmetwoodsman Looking forward to it thank you