Making Italian Sausage, from Scratch - Complete Step-by-Step Guide and Recipe
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- Опубликовано: 2 июн 2024
- I remember making sausage with my father, ever since I was a young child. It was a family affair and an annual event. This episode will help keep the tradition alive, by sharing each step, from start to finish, all the tips and the proven recipe which I (Ivo) developed. This process has been mastered over the years, resulting in an absolutely delicious Italian Sausage.
0:00 Introduction and Equipment
3:16 Cuts of Meat
9:49 Grinding
11:24 Spices
18:00 Casings (I use natural casing 32 - 35 mm) (here's a similar one: amzn.to/3JVk6Zo)
23:24 Filling
Sausage Meat Grinder: amzn.to/3FwiLpz
*Pepper Paste can be found here;
CA amzn.to/3cTMdqz
US amzn.to/3DYNfgR
I actually used a brand called Muraca - it's imported from Italy, but difficult to find
TO YOUR GROUND PORK, ADD:
► 4.5 gms (0.159 oz) of salt/lb of meat
► 1.5 gms (0.529 oz) of black pepper/lb of meat (optional)
► 0.85 gms (0.03 oz) of hot chili flakes/lb (for medium-hot sausage) (optional)
► 2.5 gms (0.0882 oz) of paprika/lb of meat
► 0.5 to 1 gm (0.0176 oz to 0.0353 oz) of fennel seeds/lb of meat (optional)
► 25 gms (0.882 oz) of pepper paste/sauce per lb of meat (i.e. a 1-liter Jar does 35 - 40 lbs)
► 1 cup of dry red wine/10 lbs of meat (optional)
NOTES:
► 20 YDS of sausage casings, will be enough to do 25 - 30 lbs of ground meat
► The best cut of pork to use, are pork shoulder butts
► The second best cut of pork to use are whole pork shoulder (i.e. NY Shoulder)
► The third best cut of pork to use would be Picnic Pork Shoulder
► Remove any “blubbery” fat, keep “firm” fat (do not make your meat too lean - sausage needs fat)
► Use a meat grinder plate with ½ inch holes
► Mix all ingredients very well
► Fill casings so that they are firm to touch
Thank you!
Making Italian Sausage, from Scratch - Complete Step-by-Step Guide and Recipe
• Making Italian Sausage... 
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Most wholesome cooking videos on the internet ❤️
Thanks for such a nice compliment and I am so happy that you are enjoying my videos and recipes👍👍🙂🙂
Can you give me your wine recipes with your sausage ones? I knew a man that hung his sausages in the cellar and would cut off the mold and then cut us some fresh sausages.
Hi guys, I'm from melbourne aust. I found your recipes easy to follow,especially a second generation greek cypriot
I really like the fact that you gave the spice ratio per pound of meat and not just the amount applicable to the amount you were making.
Just anyone who puts a sausage video out can make good sausages, BUT explaining it is a completely different talent. Coias is a pro at both. Joy to watch and very inspiring.
I’ve been making sausage for approximately 70 years starting with when I was a small boy and we always run a slice of bread through the grinder when we’re done which takes out everything that’s in it and helps clean it up a little bit then you can do what was left over if you want to
Same memory here, I do remember using bread for the last spin. When I was a kid I was helping my mom using a grinder, it was one of my favorite tool in a kitchen 👌
Great idea 💡 I Will try it. Than you
It's seems like every one learn charcuterie by their own. I've been looking for school or training center where I can learn charcuterie but unfortunately I never find. Do you know any please? Is it possible to learn on line and do very good product?
Hey mate! Great video, A tip I learnt from my dad who was a butcher for 50+ years, Always have your nozzle wet when threading the casing as this will ease the casing on, dip the tip of the casing in a little of the water before you thread for ease of threading. will make life a lot easier.
Glad you enjoyed this video and thanks for sharing your tips with us👍
Great video. I like how it didn’t feel rushed and very calm. Attention to detail and not skipping little steps was much appreciated.
Tried this recipe today. Absolutely perfect!! You nailed it!!
Been making sausage for 40yrs since I was a little kid with pops.
I moved away from pepper sauce years ago only to realize now, my ratio was off. I also use to use caraway and garlic and so glad I moved to fennel minus garlic.. This recipe is dead on!! Thank you for sharing and bringing back memories of what Italian sausage should taste like!!
Cheers Ontario Canada
So glad to hear this....just made my day :) :) :)
This was fascinating and educational. I have worked with my old butcher once to make a country sausage and it was a lot of fun (and work). Thank you for creating, filming, editing, and posting this.
That’s how I was shown before my mum died lost my mum when I was 13 And have never forgot
😢😢😢
‘Teach your children Well’🎶🙏🏼🕊️☂️ 34:18
This is so touching. It’s wonderful you never forgot your mother ❤😢
Thank you for sharing ❤
The recipe looks good, I have to try it. I must also say, Your wife (your helper ..😜is so beautiful.
What a very enjoyable production. I've been looking for an Italian sausage recipe for quite some time. I live in TX and there just isn't any good Italian around and forget the store bought stuff. Grew up in the north east, full of great old family Italians that knew sausage . Some of the best meals you can find anywhere come out of Italian family homes!
Thank you
my parents lived in Naples and I learned what a blessing good food with family are. Wonderful show, thanks!
I love Napoli👍👍
I like this guy.
Always wanted to make my own sausages - you are both absolutely terrific with your easy manner and clear explanations. Will definitely try this when time allows. Thank you.
Beautiful sausage instructions seem very easy to follow can’t wait to try it!
This looks great! Thank you, a must try.
You make it look so easy!
Thank you it looks so delicious 😋
Great Demonstration!
Simply fantastic! Thanks to both of you for a very well made video.
Looks like a good recipe. Looking forward to trying it out. And just FYI for newbies or those that don’t know…. If you use stainless steel stuffer tubes instead of plastic, you won’t have the issue of the casing sticking to them. It makes for a lot easier prep, as well as cleanup. Definitely worth the small extra cost.
This looks like a great way to spend some time. Thanks for sharing!
Very nice job! I can't wait to try it!
The Italian sausage that I loved so much back home in the US was filled with spices like anise seeds, pepper, with a slight tone of garlic. Making it picante, molto italiano. Luxembourg.
Mad skills!! Love it
I just happened onto your channel and cannot wait to make this sausage. The spice combination sounds spot on. Thank you. Diana C.
Nice and thanks.
Thank you so much for the recipe and instructions. I knew this would be fantastic when I saw Laura come in! I love her Sew Easy RUclips channel. A sign this would be a fabulous fit for our families recipe box.
Absolutely awesome video thank you
Fantastic tutorial!
Awesome work
Great vid, I definitely learnt a lot before my grinder arrives and my first attempt , will be trying this delicious recipe
Nice and clear explanation
Thank you , clear explanations
Nicely done !!!!
Thank you for your recipe, bro. Awesome.
Looks Great Ivo! Going to try your recipe this weekend!
Hope it went well Mike & that you had fun making sausage this past weekend...the recipe is a fantastic one!!
Thanks for sharing this video
It helps ♥️
great advice and you two are really great
Very good.
I received a meat grinder for my 60th birthday (my husband knows me very well, lol), and made this recipe yesterday; my first sausage making, ever. WOW! I don't think I've ever had such delicious Italian sausage! I followed your recipe exactly and it came out perfectly. Made a wonderful pasta sauce, last night. Today, I'll try my hand at stuffing some casings. 🤞 Love your channel. Thank you!
that's outstanding Karen - just made my day!!! Thanks for taking time to let me know - I am very happy to hear this and congrats on your 60th and your new meat grinder :) Not sure what pasta dish you made, but you really need to try this one, with your homemade sausage - it's amazing :) ruclips.net/video/3DfZn64z71U/видео.html
@@CookingwiththeCoias Looks terrific! I think I know what's for dinner tonight. :)
LOL, 2 months later can I tell you?… When I let my browser autofill for RUclips it comes here. Still, after all this time. It gives me a smile every time… I say "Hello, Coias" and move on to where I intend to go but always a nice pop-in! :)
@@karenthompson4251 LOL 🙂🙂....and each time you do, I will be saying hello back 🙂🙂🙂
Congratulations ❤
Great video!
Great recipe and wonderful instructions! Thank you for sharing!
I cleaned out the freezer yesterday, and came up with 7 lbs./3.2 kg. of pork butt. Today, I made it all into Italian sausage. Put that into different weighted vacuum seal bags, and now have 10 packages of sausage. I fried 2 small patties and had that for my brunch. Delicious. Thank you so very much for this excellent tasting sausage. I’m going to make it myself from now on. Thanks again. Diana C.
The clearest instructions I’ve found yet. Thanks!
Hey there! Thank you both for your instructions. It helped fill the gaps that allowed me to make Cajun boudin, Green Onion Sausage and Italian Sausage. Thank you both for a very well made video.
great video! thank you
Such a great recipe. I will give it a try. Thank you.
I thoroughly enjoyed the way you made the sausage. A blessed couple you are
Thanks to the lady for her demonstration on the casing.
Most videos I struggle to get through, yours was great. Thanks!
Thank you for this recipe.
I love this video, very good understandable instructions.
Thank you Mam and Sir.
Thank you, God bless you sir!
I really really liked this video.
Great video - thank you!
I’m looking forward to this with my daughter ❤️❤️❤️
Please keep this video posted. We only make sausage a couple of times per year--not enough to have committed the process to memory (or at least to MY memory). Although I previously printed the ingredients, my wife and I take a "refresher course" by reviewing your video each time.
... sounds good and no worries, this episode will be here for you when you need it👍👍
Very good recipe thank you
Laura is BEAUTIFUL!!!! Thank you for the in-depth video! I can’t wait to give this a go!
You are such a good teacher.👍👍
Great show thanks😊
Nice ! 10 pm here and this was better than watching Netflix. Congrats.
Well done video - great detailing.
Yum! Great Job!
Awfully good! Thanks to you both. clearly instructed and demonstrated. Many thanks.
Ive done the stuffing with my grinder as well until I got a dedicated sausage stuffer and it’s so much easier , great video, great recipe, you guys did an awesome job , best sausage making video on utube,great explanation and straight to the point. Btw the sausages look fantastic, I’ll be making them sometime this week. Toronto Canada here. Bon appetite
Great video learned a lot thanks!
Best casing tutorial I have seen yet. Thanks Laura !!!!
Thanks so much for your time and expertise...this has been a passion of mine for years but have yet to make any sausage...we will most likely be snowed in this weekend so no better time to dive in...Cheers !!!!
Greetings everyone in the sausage world!
This is phenomenal..I can't even find the words to describe this. I'm sure your Father is smiling down on you...great recipe..thank you for sharing.
Puerto Rico thanks you!
You are an excellent teacher...thank you.
Thanks for the great feedback - I really appreciate it very much :)
Cute and very simplistic. Loved it. Enjoy!
Thank you so much! It`s a wonderful video. We can learn a lot & a lot from this video.
Awesome couple!..congrats
Very nice lesson ty...
awesome presentation thank from Cape Town
Good people great sausage great video!
You guys are just wonderful! Thank you for the recipe. Just got my stuffer attachment so will be trying this real soon!
that's outstanding...it will be a it of fun!!
Fantastic recipes! Great channel can't wait to try some of your sausages and meats. Thanks!
Love what you are doing. Just a couple comments you probably know but I am not trying to be critical. May I suggest when the meat stops filling the casings you can use moist bread to force rest of meat into casing. I wonder if you only soak casing a few minutes because I found out that overnight or up to 2 days in fridge makes a big difference when it comes to placing casing over tube and making sure center of casing is centered over tube and if the casing is well soaked it doesn't usually bind .Also the ring color generally tells the size of casing. Where I come from the casings do not get packed quite so nice but I learned from you when I take them apart I can put the back together like you. Again you may already know these tips.
You are the best, I did up a batch today and it was perfect , just like when I was a kid thanks a lot
Great video guys 👍
Wow thanks to you and your wife for this amazing video! I can’t wait to make this! I love how you did the step by step and amount of ingredients thanks again
I’ve been making sausage for years, and never tried that chili paste. I’m gonna try it!
Gracias señor and lovely señora!! My kids are going to love this recipe 🇲🇽🤝
This guy is awesome.
Lovely couple. Great lesson
Thnks so much for this. I am sure your sausage is delicious. Laura is very knowledgeable and an excellent teacher.
Your teachings of making Italian Sausage was so clear and in detailed...not in a rush....Your voice was so cool that everyone could understand every single thing on making sausage....Thank you very much for all your effort teaching us how to make sausage that I think a very special Italian sausage ...I'm here in the Philippines watching you....Thank you very much and thank also to the woman that explainwhat to do about the hog casing.....♥️
Thank you so much😊
Great tip to get all the meat through the grinder. Thank you.
Love this. What a lovely couple you are. ❤🎉
thank you for your content, very very helpfull, God Bless You . . .
I never thought I'd comment on one of these but I have to say that we just butchered a pig and I wanted really good Italian sausage. This recipe is excellent!! Everyone that I've given any too loves it. I'm also making Capocollo. Excited to taste it. Thank you for sharing your recipe.
Thanks for taking the time to write in as I am so happy to hear this 👍👍your comment just made my day🙂
Great job on this video. I searched Italian sausage recipes for several days and this was the best one I came across. Well explained and put together.
I used this recipe to make 14lbs of elk sausage last night.
I ground a total 14lbs useing a 3/1 elk trimmings to pork fat. My wife found the Italian pepper sause at some wrold market in town.
I cooked some this morning and I would say the sausage came out prety good.
I highly recommend sampling the red wine first. The recipe calls for 1cup/10lbs dry red. I used 1cup of cabernet for 14lbs and the wine really cuts through for a powerfull distinctive flavor. I would definitely use a different wine next time or just leave it out. Other than that, this recipe is a winner.
Nice job 👍 thanks for sharing
God bless keep going
Best Sausage Making Video out there! Excellent Job - I'll be trying this recipe on Wednesday - I'm going to add some Garlic just because I can't help myself!
Now I want to start making sausages 😂 Thankyou for making me to have another interest to pile up with the others 😂 anyway, my mum from south Italy used also another recipe that you might want to try, with wild fennels seed and pepper powder, I remember the recipe you use in this video but not with pepper paste but pepper powder, we also dried it up in the cantina of my grandfather in south Italy, and was like a salami that we cut once dried and used in our tomato sauce to go with cavatelli, that was amazing!
Thanks for sharing your family tips with us and glad to hear that sausage making is on your list🙂🙂
Excellent video! I am making sausage this weekend. I like to send a slice of bread through the grinder at the end of grind and stuffing so you get ALL the meat.
Awesome sausage