9 Great Sausage Recipes | How to Make Homemade Italian Sausage & More!
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- Опубликовано: 1 авг 2024
- Hello Food Wishers! Chef John’s Corporate Overlords here with 9 great sausage recipes to try this winter! Start with Chef John’s method for delicious Homemade Italian Sausage. In the mood for pasta? Italian Sausage Spaghetti or Sausage & Arugula Orecchiette One-Pan Pasta will warm you up on a chilly winter night. Having guests? One-bite Sausage Rolls, Crispy Fried Boudin Balls, or Sausage Cheese Balls will wow your guests. Whether you want breakfast, lunch, or dinner, Chef John has the perfect sausage recipe for you!
Homemade Italian Sausage:
foodwishes.blogspot.com/2018/...
Italian Sausage Spaghetti:
www.allrecipes.com/recipe/283...
Sausage & Arugula Orecchiette One Pan Pasta:
foodwishes.blogspot.com/2014/...
Homemade Pork Breakfast Sausage:
foodwishes.blogspot.com/2011/...
Country Gravy:
foodwishes.blogspot.com/2011/...
Sausage Cheese Balls:
foodwishes.blogspot.com/2015/...
Scotch Eggs:
foodwishes.blogspot.com/2015/...
Sausage Rolls:
foodwishes.blogspot.com/2017/...
Crispy Fried Boudin Balls:
foodwishes.blogspot.com/2015/...
00:00 Homemade Italian Sausage
09:14 Italian Sausage Spaghetti
18:54 Sausage & Arugula Orecchiette One Pan Pasta
25:26 Homemade Pork Breakfast Sausage
30:37 Country Gravy
35:11 Sausage Cheese Balls
40:31 Scotch Eggs
48:19 Sausage Rolls
56:59 Crispy Fried Boudin Balls
Old tip for meat grinder. Push thru some bread at the end to recuperate all the ground meat.
I worked for the Honey Baked Ham company back in the 1980s and they used almost that identical recipe for the cheese and sausage balls they sold. I’ve continued to make them almost every holiday season, but I love sweet with savory, so I eat them with raspberry jam or homemade apple butter.
I always do a test patty when I make my own sausage. I do the same thing when I make meatballs or meatloaf. Such a great tip I wish more people knew. It will save loads of people from having blah meatballs/loaf or sausage
Absolutely!
never anise in Italian sausage We only use fennel
Pro tips🎉 burgers too if I do specialty 🍔
Love watching your ever so practical videos. I have learned to cheat on seasoned meats if I am curious on the flavor by microwaving a little bit to taste it before I commit to something like putting it in a casing. That way a person knows if they would like a little more of a seasoning without finding out later. Keep up the kitchen chemistry!
My grandmother didn't have a microwave but it was standard practice for her to fry up a little sample for a taste test
We grew up eating biscuits and country gravy! It was a staple in our house, and yes it looks ugly! But it is SOOOO good! Especially with a fried egg or two!
Beans and cornbread half the week, with a proper southern breakfast on the weekends yummy.
I also love it over a baked potato.
I used to work in a big sausage kitchen where that's all we did - make sausage. Breakfast sausage was 50/50 fat and nothing less than 25% fat for all the others; fat content went according to what style it was. Less than 25% fat and the sausage cooks up dry and bland tasting.
We also made countless hot dogs and, contrary to common belief, hot dogs MUST be made with good cuts only. Junk cuts would "grease out" in the smokehouse where the fat would come out and ruin the dog. This was not caused by too much fat, it was caused when cheap cuts of meat would not form a good meat mousse.
As Chef John explains, the meat has to be cold when you grind it and stuff it; if you don't chill it, the fat will smear as you stuff the casing and look like a tube of lard when you're done. We used to add dry ice when we ground the mix to ensure the final product looked good.
Don't stuff your casings real tight. You want a little play in them when you make the links - too tight and when you twist, the casing may tear.
Your inclusion of anise in the Italian sausage confirmed my desire to have access to every carrot spice. I'm telling you, Mylar bags totally change the spice situation for the home cook..
That Sausage and Arugula Orecchiette is an absolute banger for the colder months when you need a quick easy dinner. I use Spinach instead for a little more body in the dish. And leftovers, if there are any, do that magical thing where they get better the next day.
One of my favs too. I add mushrooms and peas along with spinach
"If people knew how sausage was made no one would eat it"
Mr. Sausage enters the chat
Ah...the sweet Italian sausage spaghetti...I may have to make it for Christmas! Yummmm.
If you’ve never eaten biscuits and gravy you are sorely missing out on one of the finest dishes known to man
quick cassoulet is my fav sausage recipe of yours
Omg, I made the sausage and arugula orecchiette. I used andouille sausage, Swiss chard and spinach. It is so creamy and flavorful and 😋. The only problem I had was the pasta kept on spooning throughout the whole cooking process. Some times they were stuck so much that I mangled them. Then I bit into twins that I missed and they were not cooked through and gummy. It is still a great recipe, I will change out the pasta.
Fat-skimming tool idea: One day I thought that the thing I needed for skimming fat was a spoon-sized ladle. I took one of those odd spoons we all have out of the drawer and bent the handle up. Voila! Works great!
love to have his cook book love all his recipes ive made most of them great chef
I swear I love this guy, even after all these years i still watch your old tomato sauce videos for a good laugh😂
Making sausage at home is such an adventure and so rewarding! My kids greatly enjoy helping along the way. We make TX style smoked sausage (with & without jalapenos) as well as smoked quasi-pepperoni. Although we do use the Kitchenaid grinder attachment, we don't use the sausage stuffing function as it is very inadequate. A small drum stuffer with a hand crank works much better.
Italian dishes like your orechetti & sausage, Pasta e Fagioli, escarole soup.... are a great way to use the outer leaves of a head of Romain. You know, the bunch of damaged dirty you always have to peel away. Just clean them up, removing any rot, & chop roughly before adding. Safest way to eat them & they work very well as a substitute for other bitter greens.
Holiday breakfasts at my place feature my homemade pork sausage patties. I use the grinder attachment more than I use the mixer attachments!
The gravy is also great over a baked potato!!
Oh heck yeah I will def make the sausage and orecchietta with arugula!
"I believe it was that episode where m when that guy got shot." That was amazingly specific LOL
I'm barbecuing for Christmas and this would be a perfect addition to the menu. Thanks Chef!!! Happy Holidays!!
I love the way you focus on the subtleties of tastes and methods.
Usually sausage making was a multi person operation in my (Italian American) family. It makes it much easier if one person is catching the sausage and one or two more are stuffing meat into the top and operating the machine. In some ways the old hand cranked machines were easier.
Wow!!!! Amazing reference to Dave Righetti!!! Brilliant!
If anyone out there is bemoaning the fact they they don’t have a meat grinder, wipe away your tears and buy an asian vegetable cleaver. That much meat is easy to mince up into what looks and acts like ground meat in a few minutes with a sharp cleaver. You can stuff casing by hand with the right funnel or cook it in patties or even a big block in the oven. Don’t be a slave to the sausage oligarchs. You can do it!
That country style gravy is perfect for using homemade breakfast sausage. I like the more traditional seasonings of just S & P, Dried Sage, tiny bit of Thyme. Perfect Sausage Gravy & Buiscuits.
If you put the end of the casing to the end of the tap and shoot a little water into it like you're filling a balloon before you start feeding it onto the horn the casing won't stick to the horn as easily. One hand feeds the sausage and the other pinches the casing to the horn slightly while you're filling it. A thing of beauty.
Thank you Chef! We all need to learn these ways of making sausage especially in this economy. Happy Holidays my friend
Instead of grabbing a wooden spatula, I like the way you spend 15 minutes on that fond. Old ways are best.
Looks amazing, thank you
sempre molto bravo 👏🇮🇹
GREAT show! Thanks Chef John
Every recipe a keeper!
Yayyy thank you for this! I was immediately drawn to the sausage cheese balls and then was pleasantly relieved because all I have at home right now is self-rising flour. So yee haw I'm ready to go!
I’ve made the one pot orecchiette over the years - one of my all time favorites. Though I change it up a bit and cook it essentially like I would a risotto. I deglaze with some white wine of some kind, I throw in some kind of Italian seasonings - light - usually from Italy that I’ve gotten from peoples trips over there. And! I like to throw in a parm rind as well! I like mine a little more wet but comes out similar.
#1 I love Italian sausage! I love saltzita dipped in oil seasoned breadcrumbs and grilled! Of course long cooked in some tomato sauce (or my preference of puree)
#2 how many sides does a circle have? 360 dang John that's a long cook time!
I think your Country Gravy is Beautiful.
Wow NYC sharing 😍
Just bought a new in box KitchenAid 5qt mixer from someone off Facebook who said their grandma "always orders two," 🤔 but anyway it's for the wife for Christmas. Is the KitchenAid grinder good? I want to order it.
I use my KitchenAid grinder more than I use the mixer attachments! Great not just for sausage but for turning chuck and other cheap beef slabs into the best damn burgers you ever grilled.
You should use the meat as lube. As you put the sausage on the tube just put some of the fillings in the casing. You can also use olive oil but I find the meat lube thibg works better.
When I was a kid we had friends that made sausage. They started by killing the pig.
On the starting thing, if people knew how all food was made that they bought they would hate it
I can only imagine how delicious this sausage would have been had you lost a part of your finger in the grinder.
Hahaha. Yes folks, it looks like S.O.S - but it's the best damn S. you ever had on your Shingle!
For the orecchiette recipe, cook the pasta separately as usual. It's much easier and you don't have to slave over it. Use a spider to transfer the pasta from the pot to the sausage. Make sure to reserve a couple of cups of past a water to add if needed to moisten. Put the arugula/broccoli/whatever in and stir until softened and mixed well.
I've done the orecchiette pasta dish but instead of arugula I used shaved fennel. Added red pepper flakes for a little kick.
I hate liver and my Southern cousin made this at our family reunion. It was just about the best I ever ate. He used saltine cracker crumbs because that was all we had on hand. I live in MN and still think about that Boudin and don't care what the hell was in it.
I need those blates in my life
A always enjoy your videos, but on this one, I actually laughed out loud on "I took 5, just in case somebody else wants 3". 🙂
Hi chef. What did you do with that little piece of Breakfast Sausage that came off when you flipped the last patty?
Just curious... in the Italian Sausage Spaghetti portion what size was the Cuisinart pot was used to make the sauce in? It seems like such a great size.
The sausage spaghetti recipe looks very tasty but you’d have Italians gritting their teeth at the use of the spoon in its consumption 😆
Narration voice: this one time at band camp
Cl of greens....heheh
I've made two of these:
The sausage cheese balls are to kill for! (not die, rather kill anyone to get to the last one) Easy to customize to your personal pleasure.
I've also make the pork sausage patties (with the orange zest) and it was horrible. The orange overpowered everything. Leave the orange out.
I LOVE watching you. You have easy & quick recipes that taste awesome.
My wife is Gluten Free and I would love some tasty, gluten free ideas. Got anything?
Ordinary Sausage jelqs to this video
Hi John, just curious. I know we can flavor the way we want, but anise and fennel? In some ways the basic tastes unless you get some high end brand from a country I've never heard of. But the size of die is what's not mentioned, so did you use the very small hole die, I believe 1/16" or the 1/8”. I've made different sausage's some years ago, maybe b4 RUclips, mostly Cajun sausages, boudin, andouille, etc. And each calls for a different die and some don't use dies. So what's your take on this.
guessing: "you are the stephen fry of your grinder die"
Amazeballs! No way 😹
Will it blow?
You are after all the Isaac Hayes of your innuendo involving sausage nine ways.
Western food is really different from Eastern food, mainly meat-based
My man, when will you put out a best of eggs?
ripper style kasekrainer
Should we fear synthetic sausage casings?
Have you ever tried to make sausages with the new vegan meats, beyond meat or impossible? Are there any tweaks to the spice mix to get the best out of them?
9 way sausage 😏
Only need sausage one way and we all know which way it is 😂
Up and down, up and down, up and down. Repeat.
Do people really want to know how the sausage gets made?
You lost me at fennel seed 🤢
I doubt being a true believer has anything to do with adding cayenne to anything. Maybe a true believer of ever deadening taste buds requiring an ever increase in "true believer" spices/garbage.
It's rare to see someone coping and seething this hard in this channels comments.
You can skip the intestine/case stuffing step.
Quick sausage rolls: Use breakfast links (FJ's) and puff pastry Not quite as tasty, but with beers they work a treat