How to Make Homemade Italian Sausage | Godfather BBQ
Vložit
- čas přidán 22. 06. 2024
- Ingredient amounts are as followed:
5 lbs pork butt
2 tbs Salt
1 1/2 Tbs black course pepper
1 Tbs garlic powder
1 Tbs Ground or Whole fennel seed
1 Tbs crushed red pepper
5 oz water or water wine mixed
Hi there, I have watched a dozen people about making sausages . I have to tell you, you explained and showed more on how to make the sausages than all of them combined. Thank you so much.
My pleasure Susan, thank you so much!
This was great....thank you Godfather🙏
My pleasure, thank you!
You remind me of my dad, he was so dedicated in the kitchen, his food was the best. I like that you did not heavily edited the video, very well explained. I'll make this sausages recipe very soon. Thank you for posting.
Thanks Veronica, we appreciate you!
old school, just the way I grew up making sausage with my family.👍👍
Love it,
Thanks Bob!
THANK YOU THANK YOU THANK YOU!!!! VERY EASY AND TO THE POINT!!!!! LOVE THIS
My pleasure!
Thank you
Very possibly the best armature homemade sausage video on CZcams! First of all, notice the title, he NEVER says "the best" in it anywhere (thought it very well may be. He humbly makes his sausage and give no real bad advice on what "you have to do"! He gives excellent background into how he began and how he began again! how he learned etc. Just love it! I haven't made his sausage yet, but I am going to make it tomorrow most likely! Hey friend, if you actually read this comment, please consider watching a few Duncan Henry sausage making videos, as his linking procedure is just great IMO. He too is a seemingly kind and humble man and not a bossy know it all. i would stay FAAAAR away from ANY two guys and a cooler videos, that dude is a know-it-all narcissist, and he doesn't even make good sausage.
Love to hear it! I'll check out his videos and take a look at how he links them!
Just made those yesterday following the exact recipe, as he said keep it simple amaze by the result Merci
That makes me smile!
Thanks and keep watching,
This is brilliant. Thank you for creating and posting it.
My pleasure, thank you
This guy was great l really enjoyed his simply explained method n spice advice ...really good job
Thank you!
Thank you for sharing the goodness! Definitely gonna follow your recipe and the process. Can’t wait to turn on the family to some of this! 🤙🏾🤙🏾
My pleasure, let me know how you make out!!!
Thanks so much
Thank you for sharing your knowledge. Raley’s our local grocery store had the whole pork butt for 77 cents a pound and they even grounded it for me. Was looking for a way to make my own Italian sausage and found your channel. Love that I have all the ingredients and that you did a great job explaining how to make it.
So happy to hear Lydia!
Enjoy them, they’re gonna be awesome!
Made it. Soooo good! I used Mediterranean fennel...very nice. Highly recommend.
Awesome!
Thank you Ann!!!
This man is truly a king. Much love from Australia
Thanks my Aussie friend!!
Great recipe!! Makes me think of eating Italian up on "Da Hill" in Providence!!!
Funny you say that…my wife and I had lunch at Joe Marzilli’s on Thursday!
Thanks for watching !
Big shout out to you. Thanks for your video. Followed step by step and came out great!
Awesome!!
Thanks for your support, and check out our other sausage recipes on the channel!
I highly recommend the caprese sausage👍
So simplistic and to the point. Thank you for showing your recipe to us. ❤you Rawk
Thanks so much, appreciate your support!
Very similar to my mother’s recipe. We maker her Italian sausage and pepper gravy eaten on an Italian bread roll. Deeeeelish !!!
100% the best tasting sausage I've ever had. It's not even close. Thanks for the great video and recipe.
Awesome! Thank you so much 😊
Please share it if you can!
Great instruction and a great recipe. I made last week and they BBQ'd great.
Awesome! Thanks so much!!!
This video was amazing! Thank you! BEST sausage we’ve ever had!! You and your wife seem awesome and it sounds like y’all have so much fun with your friends and family! Too bad we are all the way in Austin, Texas, my husband and I would love to meet y’all! CHEERS and thanks again!
Thank you so much Mary! We do have a blast making these videos and we love our family and friends to death!
We are planning a Texas bbq tour so send me an email to godfatherbbq12@gmail and maybe we can get you folks in a video while we’re down there!
We appreciate you!
Enjoyed it VERY MUCH!! Thank you so much for making this video. I hope to see more from you, I'll subscribe now!
Thanks, a LOT MORE to come!
I just love you two!! Today we are making your Italian sausage. It's got to be great. All the same stuff my Gramma used, but she didn't put wine in hers. Have you done a video on the slab bread pizza yet? We're all trying to figure out what my Aunt did. She never used a recipe and took all that good knowledge with her when she passed away😞 Thanks for all you do!!
Thanks so much! Let me know how it turns out please.
A million miles of Italian sausage have been made with an old school hand crank grinders. I still remember my Dad course grinding clams for chowder with an old hand crank grinder.
I remember relatives cutting it up with scissors lol
Salt and pepper thats all we put in,and we minced it all by hand at my Aunties small holding, then Nonna made a sugo served with homemade tagliatelle, l can still taste it now, Nonno took the little key out of his shirt pocket, went in the out building and filled a 2 ltr bottle with vino, we ate then got our heads down for an hour. In Ascoli Piceno, Le Marche region
Sounds amazing paisano!
Amazingly informative video! Thank you so much for posting! Can’t wait to try it out!
Do you possible have a sopressata recipe to share?
Thank you, unfortunately I don’t do any dry sausage
Appreciate your reply, and your work here.
Thank you, and stay well!
@@T-Lo14
Thank you
Thank you so much for a basic recipe, everybody seems to want to push rheir own version of what Italian sausage should be. Growing up in Rochester NY I have never had a gourmet Italian sausage and honestly don't want one.
I agree, thank you!
Good job mister I’m very impressed
Thanks!
We appreciate it
A brilliant video, I have been making Italian sausage now for the past 3 years with a bit of an improvement each time, this video will bring me to where i want to get . Just one thing for those who are just starting I think you should have spent a little more time on the mixing of the meat and how it should be before the stuffing begins as it was the part that I had the most problems with when I started. I always wondered why my sausage was so grainey and it took me ages to find out I wasn't mixing the meat enough. Again a brilliant video and I'll be following you on CZcams from now on here in Ireland
Thank you Mary !
Just a quick note, if your sausage, tastes grainy, it’s usually either your meat is too lean or too coarse of a grind. Your mixing wouldn’t affect the texture of the Sausage.
For even flavor distribution you should mix it VERY well, until it becomes almost a chewed bubble gum texture, and sticks to your hands.
thank you@@godfatherbbqitalian
@@maryboyle5515
Hope it helps!
Thanks again
Cannot wait to do them sausages. 💯
Awesome, let me know how you like them. Or if you need any help!
Brings back memories! Great video😊
Nice to see someone from Ma. yes I am a newbie
Thanks and welcome!
Watched the whole thing. Favorite part is tha gravy comment at the end!
Yes, good ears😂
very nice
Thanks!
If you haven’t already take a look at the channel there’s several different sausage videos
Cool.🐊
Thank you!
Thanks for sharing, great video. Can you tell me are there other types of Italian sausage you can use when making sauce or gravy?? For some reason my family doesn't really like Italian Sweet Sausage. I have no idea why, maybe the fennel seed taste?? I don't know. I can leave the sausage out of the gravy, but was wondering if there are other Italian sausages I could use. We are not Italian and are not familiar with the different types. Thanks in advance for any answer.
You could make the recipe without Fennell, I do it sometimes. It’s actually still very delicious. I also have a couple of chicken videos and a Caprese pork sausage video on the channel as well. Hope that helps.
This guy is the best I’m 76 bee; nmaking sausage for 60 years I’m learning from this * Guy love yous
My pleasure Ray!
Thank you very much
Do you have a recipe for Polska kielbasa?
Yes, we are in the midst of trying to figure a spot on the schedule for that. Thanks!
Can the salt be left out? I want to try making sausage but my son has heart disease so sadly we have to keep salt out .
Yes, it won’t be the same but by all means I hope and I’m sure he’ll enjoy it. I would just double up on the garlic and maybe add some basil and parsley dried of course just to give it some extra seasoning. But please do make them for him. Maybe even add some granulated onion to it. Also, it does have some salt but you could you could add some Parmesan cheese to it.
Thank you and I hope you guys enjoy!
@@godfatherbbqitalian Thank you so much for all your suggestions.
@@silviag1547
My pleasure
What kind of grinder
Alpha
Do you do any Boudan Sausage?
Unfortunately I never have but it does interest me.
We’ll see what the future brings!
Thanks for your support
@@godfatherbbqitalian Yes Sir, great job. I'm gonna try to make some this week, so Im hoping it goes well..lol
Do you have a video for chicken sausage?
We don’t as of right now, high likelihood we will do one in the future!
Doing chicken sausage tomorrow Marilyn
Thanks again!
@@godfatherbbqitalian Thank you very much for the notification, I will definitely be on the lookout. Have a blessed day 🙏🏿
@@marilynmansaray9862
You as well!
Hope you enjoy
Geez marilyn. Might as well go tofu. LIVE A LITTLE!😊
Do you ever smoke your sausage?
Never have but not opposed to it!
I would probably change the flavor profile to more of a bbq based sausage, probably made from beef instead of pork.
I’ll give it some thought….
Thanks for your view and comment!
@@godfatherbbqitalian Thanks for the response. I was thinking more pork with applewood smoke.
I do quite of meat smoking in the warmer months. My natural beef jerky is off the charts according to those I share it with.
Sounds unbelievable, can you video it so I can check it out?
Thanks again
He'd have to add sodium nitrite if smoking. From his responses he's all about fresh sausage which doesn't require curing salt. If you can make meatloaf you can make fresh sausage.
What! No caraway seeds? Forgettabout it!
😂
why would u turn that nice meat into sausages when you could make some of the nicest barbeque steaks
You can do that as well. I do not consider pork shoulder one of the nicest steaksI. I’ve done that before and it’s fine but they’re very fatty.
Homemade sausage wins big time in my book.
Thanks!!
Because pork shoulder is what's used for sausage making (~70/30% meat/fat ratio). TYSON, SMITHFIELD, and others use all the trimmings from processing with additives to increase profit margins and reduce waste.
get back at me with the ingredients
The ingredients used in the video are:
5 lbs pork but
2 tablespoons Salt
1 1/2 Tablespoons black course pepper
1 Tablespoon garlic powder
1 Tablespoon Ground or Whole fennel seed
1 Tablespoon crushed red pepper
5 ounces water or water wine mixed
@@godfatherbbqitalian yeah, thanks. ive been looking for a good sausage recipe. my uncle married a italian and her mother was from italy. every xmas we would get homemade sausage for gifts. cant beat simple. thanks again and ill let you know but buy the way you make it and a not complex recipe it should be what im looking for. have a good year and keep up the videos
Wow great video. My family where butchers in East Chicago, Indiana many many years ago. I still make my own goodies: polish sausage, smoked sausage, jerky, breakfast sausage and more. Good eats. Old school.
Can you tell me what red wine you are using please.
Any red or white wine that you would drink, just not cooking wine
Typical mass-produced "Italian sausage" is pretty awful. Aldi brand has some weird fake anise flavoring and is ungodly salty. Hillshire Farms isn't much better. Seasonings just aren't right...or enough. Thanks for posting this video.
Thanks for your input!
It's awful because of the additives to increase profit margins & add water weight (firstly) and extend shelf life .
You can talk for new York. Less talking more action
Not sure what that means, but I do love NY!
@@godfatherbbqitalianmeans get to the point w/o all the backstop. (I don't mind it though)
@@withoutprejudice8301
Yes, I know lol. I was being rhetorical😂