watching in 3/10/ 2020 trying to get sausage made before the stores run out of food because of Covid-19. Thanks for this tutorial and I hope someday people will look at your video and only make sausage because they love it, not because they are worried they will run out. Thanks so much, stay healthy and happy.
Also watching Mid COVID, but less dramatically its because I got a sausage maker for my birthday and wanted to know how it all works. There was plenty of food, lads! Also, cheers for the instructions!
Nothing in the grocery stores can compare with homemade ground burger & sausages. You know EXACTLY what's in it and that's comforting. Not only that, it's FUN.
Great video and very informative. But I wish he'd have given the EXACT measurements of ALL of the spices. He only referenced measurements on some of the spices that he added to each type of sausage. Those little details, I'd imagine, are imperative when making great sausage. But I wish all of the "cooks" and "chefs" on RUclips made simple, easy-to-understand videos like this!
I just purchased the Kitchen Aid meat grinder and sausage maker. I have no experience in making sausage. This clip has helped me in researching on the how-to. Thanks
I've been making sausage for years and I still learn some stuff from your video, but I'll make a few suggestions for you and your viewers. Do your first grind through a more coarse grinding plate. It makes the hand mixing process easier so you don't toughen the meat by over handling while mixing. After mixing I usually let the sausage rest cover with plastic wrap in the refrigerator for a few hours if not overnight before 2nd grind. The second grind should be through a finer plate obviously. If you don't want to make links it's very easy to package this stuff loose for making patties. Simply use butcher's paper. It will keep in the freezer for at least as long as meet if not longer because it's partially cured by the salts. Lastly, If people really knew what goes into even the finest store-bought sausage they would never eat sausage from the store again. Pure meat sausage like this is incredibly delicious. It's worth the price of the gear you need to make it. Oh, one more. A delicious way to cook these link sausages is to put about a half an inch of apple juice in the bottom of a nonstick pan and you do a combination of frying and steaming them. It's really good
What an excellent and enjoyable video, clear explanation - very professional! I am not even a sausage eater, ended up watching your entire video because there's no hype (no shrill voice, no unnecessary lengthy excess vocabulary etc), thank you!
they are really very easy to use, I like to send through an onion and peppers when I grind my meat up for meat loaf. I also heard you can send as a last ingredient through, a piece of bread, which is supposed to push out any meat pieces and make the grinder easier to clean.
Here in Texas we would make sausage with the wild pigs thats are taking over. A free hunting, the little sows and young piglets are great for the smoker or cutting up for sausage. They are very lean, believe it or not, so you can buy fat trimmings at the local grocery like Kroger. Pennies on the dollar. I would use a popular premix season packet for whatever flavor I want. We would basically have an assembly line going. Thanks for the great video.
Thanks! And yes, the blade and the dye are gone; as you'll see at 9:08, Eric takes you thru the steps to attach the horn to the worm - then you're good to go! Have fun making sausage!
Excellent video & spice mixes, mille mercis ! My 2¢ bit: If one is to cook sausages, it's well worth investing in a good thermometer. Lamb, beef and veal are done at 63°C (145°F), pork at 71°C (160°F), and poultry at 74°C (165°F). These recommended temperatures are safe and secure. Best results are obtained from cooking sausages longer on lower heat instead of faster on high heat. This will avoid having your sausages burst open and will keep them from drying up.
This is one of the better instructional videos. I didn't have to sit and listen to a bunch of nonsense that had nothing to do with the subject. It was all business and I appreciate that.
I just made my own sausage using my Kitchen-aide mixer thanks to you! I made some hot sweet Italian and also Greek. The secret for me was to freeze the entire grinder/stuffer and sliced meat in the freezer for an hour before in order to chill it off. Keeps things from getting sticky. Work quickly by being organized ahead of time. I did 12 lbs of pork butt in an hour. I also took a sausage class. They emphasized NEVER smoke sausage without using a nitrite cure because of the possibility of botulism. As the man says, freeze or cook completely. Great video, It gave me confidence to try it my self. Thanks!
Fantastic video thankyou,I have just purchased a meat grinder sausage maker, I have looked at lots of instructive videos,by far this is the best informative one. Thankyou for info on herb measurements, excellent video !!! Subscribed!!!!
Very well presented! Informative, intelligent, and accurate in your presentation. One of the best demonstration videos I have seen on RUclips. My hat off to you sir!!!
This is AMAZING. It looks so easy. I just got a Kitchenaid mixer and the grinder with my bonus. I was recently diagnosed with celiac and while I love the local shop's chicken sausage, they can't guarantee it won't be contaminated so I decided to make my own. I can't believe how easy it really is. Thanks for posting, I will be trying some of these out very soon!
My brother also suffers from celiacs disease, so I can essentially sympathize. Very few sausage brands are certified GF and they're too expensive per link. I'd rather make them at home where I know cross contamination is nothing to worry about.
Well Merry Christmas to you, ignorant excuse for a human being. Unlike being vegetarian, having celiac DISEASE is not a choice. You have a choice whether or not to be insensitive and I see you have chosen the latter. Bravo.
All you celiac people do is announce that you have celiac disease. It gets sickening. It's like you want our pity because you can't eat wheat products. Well, no pity from me. Deal with it and stop announcing it to everyone.
There is a huge difference between being miffed about it and telling someone to fuck themselves because they talk about a life changing diagnosis. I hope you never get a life changing disease so some idiot stranger on the Internet can tell you to fuck off about it.
Julian Choque your right its hard to find videos like this because either the sound is to low or there some type of background noise the lighting sucks. this video is awsome
Shame he didn't give metric weight measurements. I don't live in the United States of America. Would have loved to have him give advice on what to do if we want our homemade sausages flavored with flavor from a wine or beer we've found at a bottle shop. I was worried for him the whole time when he was shoving the meat in with his fingers. {The CIA has been trying to get the WHOLE of America to convert to the metric system of measurement}.
Thank you chef/butcher/charcutier Eric Finley for your expertise and video on how to make these 3 different types of sausage. I have really learned something that I never knew before. I have a brand new kitchen aide mixer now I just need to get the attachments and the rest to try my hand at this for cooking at home. I was prompted to check this video out while I was looking for an italian sausage and pasta recipe by my curiosity when I saw your video title. So happy I watched it!
You sir are a great sausage Meister! I buy tons of sausage from whole foods and consider myself somewhat of a conousour. I can't wait to make the lamb merguez, the Greek (lamb, feta, fennel), and the Irish banger (pork and sage). Thanks a lot!
I've bought factory made chicken and apple sausage, might be something to try home made. The store bought version looked really good with lots of spices, but in fact was a little dry and bland.
Hey Sausage Maker Man, thank you for providing a very thorough demo with useful tips WHILE seeming completely unpretentious! I loved it. Now here I go on my first attempt. Bless you.
That's funny, I just finished watching Guardians of the Galaxy 1 and 2, and then decided to go to youtube and immediately stumbled upon this one. What a coincidence!
Gorgeous stuff. Love that he's using a household appliance to share this (wish to God he'd use a plunger and get his fingers out of that feed tube). Great video.
Actually he misspoke in the video; the correct amount is in the written recipe which can be found via the link in the description box - it's 1 Tablespoon of salt to 2 pounds of meat. Thanks for the reminder - I'll add an annotation with the correct amount at that spot.
There are several factors in weight loss - exercise, diet, motivation etc. But probably the most important is in making the meals you eat interesting so you aren't tempted to keep having additional snacks too. One resource I discovered that achieves this is the Paleo Secret Blueprint (google it if you're interested) definately the most helpful paleo ideas that I've heard of. look at all the pictures and awesome ideas.
I want to say thank you. i did what you do in this video and the result was perfect. no problems at all. the recepie that i use was different but the technique was the same. i have the same set up so was really really helpful your video. thank u again!
Eric, Great instructional video. You kept my attention and made the information interesting and complete with the right cooking instructions, portions and how to cook and serve. Perfection! Thanks so much!
wrong process on grinder.the 2nd. time thru the grinder is when youu change to the course plate and add the stuffing tube and stuff into pig casings you also part freeze the meat between grinding to maintain a course grind unless you want to make hot dogs.ed
+Chris Gisclair I have the same mixer/grinder and just measured it.It is over 4 inches from the hopper to the very top edge of the worm. Eric was only going just over 2 knuckles deep so was in no danger of getting caught by the grinder.
+ken barker Bad habits lead to bad outcomes. Better to teach yourself a 100% fool proof method, than get used to ignoring good practice and justifying it to yourself.
Just came across you video. I've been making German sausage for quite some time, I really enjoyed your technique. Great video.and directions. You are never too old to learn something new. Thanks for the video. JP
Thanks for sharing! Personally I'm new to sausage making, but it looks very doable and I'm looking forward to experimenting with the different meats *and* spices. =)
I was thinking the exact same think. At least he could've taken out the meat and used it for something else. Or even taken the little one not the really big one. :(
It gives me the shivers to see the butcher stuffing his fingers into the feeder tube. I guess he knows what he is doing but a warning to beginners should be made : "Always use the stuffer, never put your finger near moving parts"!!!!!
@lill the auger is inside the BOTTOM horizontal tube. look at the top pipe and at the lenght of his fingers again he probably couldnt even touch the auger if he tried. i dont know what grinder you were using but his fingers are defo not long enough for a kitchenaid feedertube and im pretty sure neither are yours.
This is a great video if you want to understand how to grind, season and case sausage. One of the most professional RUclips videos I have seen. Nice job! I think we will try it today.
hey, that's great! I know there are many recipes online and also in cookbooks, but fyi the recipes for Eric's demo can be found via a link in the description box above. Best of luck - have with it, and enjoy!!
Just got my KitchenAid metal food grinder/sausage stuffer and found this video! Made my first German Bratwurst last night and turned out beautifully thanks to this tutorial🤗 Has anyone tried the chicken sausage? Is it nice? It never appeared to me that chicken breast is nice in a sausage.
Never saw this done. You made the explanation so simple I think elementary children could do this. Thank you for the time and extra tips to make this really a successful experience. I guess making boudain would be similar? Jesus bless.
Mis respetos señor chef, carnicero y charcutier...personas como ustedes de verdad que saben su oficio y saben, ademas, como mostrar como se hacen bien ciertas tareas gastronómicas.
An excellent piece of instruction! Thorough, no skipped steps. Good video that allows a novice to actually see what is being done. Slow enough for a novice to follow, yet no so slow that you want to scream. Great job, Chef Eric.
GREAT video and very informative, especially for the first timer. I'm getting a Kitchen Aid 600 for Christmas and can't wait to make and grill some of these babies (along with a Thai sausage recipe from the Pok Pok cookbook). I'm wondering if Eric or anybody has a truly authentic recipe for Lithuanian Kielbasa? We always have it at Christmas along with Klatskis (sort of a perogi stuffed with farmer's cheese). There are some recipes on the web. Most include garlic, onion, salt pepper, mustard seed and allspice with the pork butt butt. Love to know if anyone has a good one.
I bet he made it look effortless. It's a coordination joke! What flavour ice cream? I have a recipe for duck egg vanilla which I've only made using a commercial ice cream maker, not at home. Have you tried the method using two coffee cans, salt and ice? It intrigues me: lifehacker.com/make-your-own-delicious-ice-cream-with-old-coffee-cans-513573198
I use yoghurt with spices to marinade chicken for Indian curry, it makes the meat so soft and tender. Have you ever tried adding yoghurt to the sausage meat while casing it or marinading it a few hours before mincing the meat? I'll try it myself. Thanks for the video. It's so interesting.
Amazing video . So informative! Wish I watched this before I did it my first time. They still turned out good . But with this it would have so easier!😁
This is my favorite video for making sausage and the recipes are simple and amazing. Make sure you use FRESH herbs and garlic and you won't be sorry. I've made the Italian with pork shoulder too (don't use the oil, or just a little to help the garlic)
Can I make a suggestion re the chicken sausages, put about half a tablespoon of cornflour to the mix and it kept the chicken really juicy as it can be dry as you said!
Excellent video for beginers, and an great refresher video for occasionlal sausage makers like me. Time to break out my grinder and stuffer this weekend. Thank for sharing.
Great video - I've been studying this topic and this video is very informative how you show us start to finish using a very inexpensive attachment to your kitchenaid mixer. I was thinking about a dedicated grinder and a sausage stuffer but you made this setup look very viable to get started. Thanks for sharing!!! A++++
Thanks for sharing this! I prefer patty sausage but would sure like a sample of all 3 of these. Down the road about 1.5 miles an old black man made the best sausage I've ever eaten. I always preferred the hot version. Today I add a good bit of crushed red pepper to store bought sausage we use today. He slew hogs every year and would sell it to our family and other locals in wax paper packages like ground beef by the 1lb. We always cut it into half inch strips 2x6 inches long and stacked it between the wax paper that it came in and put it in the freezer. He's long been in the ground now and I've often wondered how he made that sausage.
I think when he said "for every two pounds of meat I use two tablespoons of salt," I think he meant one tablespoon because that's way too damn salty. Ended up throwing away my sausage, and I even used less because that formula seemed crazy, yet my sausage was still unbearable.
That was an amazing video. Thank you! My wife got me the meat grinder attachment for my kitchen aid almost 10 years ago while we were dating, but all I’ve ever done with it is grind meat (mostly venison). I am buying the horn ASAP now. Thank you again.
Was wondering too. I made my first batch last night but decided not to poke holes in it...just because I was worried that all the taste and juices will get lost when cooking.
Wow, the best video on the topic and lovely printout on your website. I'm thrilled to be using my soon to be received Kitchenaid Food Grinder Attachment. Thanks.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
My Good sausage teacher you did a beautiful way of teaching us in computer land .I am 74 and you taught me well
watching in 3/10/ 2020 trying to get sausage made before the stores run out of food because of Covid-19. Thanks for this tutorial and I hope someday people will look at your video and only make sausage because they love it, not because they are worried they will run out. Thanks so much, stay healthy and happy.
Also watching Mid COVID, but less dramatically its because I got a sausage maker for my birthday and wanted to know how it all works. There was plenty of food, lads! Also, cheers for the instructions!
Nothing in the grocery stores can compare with homemade ground burger & sausages. You know EXACTLY what's in it and that's comforting. Not only that, it's FUN.
Great video and very informative. But I wish he'd have given the EXACT measurements of ALL of the spices. He only referenced measurements on some of the spices that he added to each type of sausage. Those little details, I'd imagine, are imperative when making great sausage. But I wish all of the "cooks" and "chefs" on RUclips made simple, easy-to-understand videos like this!
I just purchased the Kitchen Aid meat grinder and sausage maker. I have no experience in making sausage. This clip has helped me in researching on the how-to. Thanks
I've been making sausage for years and I still learn some stuff from your video, but I'll make a few suggestions for you and your viewers.
Do your first grind through a more coarse grinding plate. It makes the hand mixing process easier so you don't toughen the meat by over handling while mixing.
After mixing I usually let the sausage rest cover with plastic wrap in the refrigerator for a few hours if not overnight before 2nd grind.
The second grind should be through a finer plate obviously.
If you don't want to make links it's very easy to package this stuff loose for making patties. Simply use butcher's paper. It will keep in the freezer for at least as long as meet if not longer because it's partially cured by the salts.
Lastly, If people really knew what goes into even the finest store-bought sausage they would never eat sausage from the store again. Pure meat sausage like this is incredibly delicious. It's worth the price of the gear you need to make it.
Oh, one more. A delicious way to cook these link sausages is to put about a half an inch of apple juice in the bottom of a nonstick pan and you do a combination of frying and steaming them. It's really good
Me oí lo m lo l
I just bought this attachment! I live in a campground in my RV and I can’t wait to make these and share them with the campers!
I've been looking for this for years.
You my friend are a great instructor.
Thanks a million.
top notch video for this. was my first search for how to make sausage and my last search. All i needed to know from watching this explanation
Excellent video… it really helped me understand the whole process of sausage making. Thank you for giving measurements for the spices.
What an excellent and enjoyable video, clear explanation - very professional! I am not even a sausage eater, ended up watching your entire video because there's no hype (no shrill voice, no unnecessary lengthy excess vocabulary etc), thank you!
your my hero...the wife and i just picked up this machine and attachment, I'm so EXCITED
me too
they are really very easy to use, I like to send through an onion and peppers when I grind my meat up for meat loaf. I also heard you can send as a last ingredient through, a piece of bread, which is supposed to push out any meat pieces and make the grinder easier to clean.
Here in Texas we would make sausage with the wild pigs thats are taking over. A free hunting, the little sows and young piglets are great for the smoker or cutting up for sausage. They are very lean, believe it or not, so you can buy fat trimmings at the local grocery like Kroger. Pennies on the dollar. I would use a popular premix season packet for whatever flavor I want. We would basically have an assembly line going. Thanks for the great video.
You made this process look too easy! I will be trying this! Can't wait to try it out!
Looks delicious! Will have to try these!
Thanks! And yes, the blade and the dye are gone; as you'll see at 9:08, Eric takes you thru the steps to attach the horn to the worm - then you're good to go!
Have fun making sausage!
What is the name of grinder plz ☺️
Great video. Brilliant video angles and explanation.
Excellent video & spice mixes, mille mercis !
My 2¢ bit: If one is to cook sausages, it's well worth investing in a good thermometer. Lamb, beef and veal are done at 63°C (145°F), pork at 71°C (160°F), and poultry at 74°C (165°F). These recommended temperatures are safe and secure.
Best results are obtained from cooking sausages longer on lower heat instead of faster on high heat. This will avoid having your sausages burst open and will keep them from drying up.
I actually like pork sausages drier though, it keeps it crispy.
This is one of the better instructional videos. I didn't have to sit and listen to a bunch of nonsense that had nothing to do with the subject. It was all business and I appreciate that.
I've never done this before but I would like to try it. Thank you for a very informative and well done video on the subject.
Very interesting! This guy knows what he is doing with his sausages. He addressed every concern. Kuddos!
I just made my own sausage using my Kitchen-aide mixer thanks to you! I made some hot sweet Italian and also Greek. The secret for me was to freeze the entire grinder/stuffer and sliced meat in the freezer for an hour before in order to chill it off. Keeps things from getting sticky. Work quickly by being organized ahead of time. I did 12 lbs of pork butt in an hour.
I also took a sausage class. They emphasized NEVER smoke sausage without using a nitrite cure because of the possibility of botulism. As the man says, freeze or cook completely. Great video, It gave me confidence to try it my self. Thanks!
Fantastic video thankyou,I have just purchased a meat grinder sausage maker, I have looked at lots of instructive videos,by far this is the best informative one. Thankyou for info on herb measurements, excellent video !!! Subscribed!!!!
Very well presented! Informative, intelligent, and accurate in your presentation. One of the best demonstration videos I have seen on RUclips. My hat off to you sir!!!
Are you blind, mans shoving his fingers into the grinder
Looks so easy
This is AMAZING. It looks so easy. I just got a Kitchenaid mixer and the grinder with my bonus. I was recently diagnosed with celiac and while I love the local shop's chicken sausage, they can't guarantee it won't be contaminated so I decided to make my own. I can't believe how easy it really is. Thanks for posting, I will be trying some of these out very soon!
My brother also suffers from celiacs disease, so I can essentially sympathize. Very few sausage brands are certified GF and they're too expensive per link. I'd rather make them at home where I know cross contamination is nothing to worry about.
Fuck you and your celiac disease. Nobody gives a fuck. Why do you morons feel the need to tell everyone your damn condition? Almost as bad as vegans.
Well Merry Christmas to you, ignorant excuse for a human being. Unlike being vegetarian, having celiac DISEASE is not a choice. You have a choice whether or not to be insensitive and I see you have chosen the latter. Bravo.
All you celiac people do is announce that you have celiac disease. It gets sickening. It's like you want our pity because you can't eat wheat products. Well, no pity from me. Deal with it and stop announcing it to everyone.
There is a huge difference between being miffed about it and telling someone to fuck themselves because they talk about a life changing diagnosis. I hope you never get a life changing disease so some idiot stranger on the Internet can tell you to fuck off about it.
congratulations for a video with a professional touch,clear sound, instructions to the point and good vibes!!
Julian Choque your right its hard to find videos like this because either the sound is to low or there some type of background noise the lighting sucks. this video is awsome
+Julian Choque I agree! He explained the process beautifully!
Professional...? No professional chef or cook would shove their fingers into the grinder like that!
Shame he didn't give metric weight measurements. I don't live in the United States of America. Would have loved to have him give advice on what to do if we want our homemade sausages flavored with flavor from a wine or beer we've found at a bottle shop. I was worried for him the whole time when he was shoving the meat in with his fingers. {The CIA has been trying to get the WHOLE of America to convert to the metric system of measurement}.
Thank you chef/butcher/charcutier Eric Finley for your expertise and video on how to make these 3 different types of sausage. I have really learned something that I never knew before. I have a brand new kitchen aide mixer now I just need to get the attachments and the rest to try my hand at this for cooking at home. I was prompted to check this video out while I was looking for an italian sausage and pasta recipe by my curiosity when I saw your video title. So happy I watched it!
You sir are a great sausage Meister! I buy tons of sausage from whole foods and consider myself somewhat of a conousour. I can't wait to make the lamb merguez, the Greek (lamb, feta, fennel), and the Irish banger (pork and sage). Thanks a lot!
I've bought factory made chicken and apple sausage, might be something to try home made. The store bought version looked really good with lots of spices, but in fact was a little dry and bland.
U like your presentation style.not trying to be over bubbly and funny.strait to the point and one of the most informative videos I've ever watched
Hey Sausage Maker Man, thank you for providing a very thorough demo with useful tips WHILE seeming completely unpretentious! I loved it. Now here I go on my first attempt. Bless you.
The best sausage how-to I've seen so far. Thanks!
Getting a Grinder sausage maker for Christmas. Can't wait now. Great channel
thanks!
what kind did u get?
I know it's been 4 years, but did you make lots of sausages
Thank you for teaching me how to make different kind of sausages.Chef you are good teacher thumbs up!
i started watching the guardians of the galaxy trailer and i ended up here. oh internet, i love thee
I am Groot
What the hell I will never eat sausage again
That's funny, I just finished watching Guardians of the Galaxy 1 and 2, and then decided to go to youtube and immediately stumbled upon this one. What a coincidence!
Oh my God I can't stop laughing. I hope the Guardians of the Galaxy can make this delicious 😋 recipe over there.
😂😂😂
Gorgeous stuff. Love that he's using a household appliance to share this (wish to God he'd use a plunger and get his fingers out of that feed tube). Great video.
That's a long feed tube... you'd need really long fingers to get all the way down.
5:29. Hmm...Wouldn't an easier rule to remember be: 1 Tbsp of salt per 1 lb. of meat? ;)
Actually he misspoke in the video; the correct amount is in the written recipe which can be found via the link in the description box - it's 1 Tablespoon of salt to 2 pounds of meat. Thanks for the reminder - I'll add an annotation with the correct amount at that spot.
+Food Farmer Earth Thanks for responding and clearing that up.
There are several factors in weight loss - exercise, diet, motivation etc.
But probably the most important is in making the meals you eat interesting so you aren't tempted to keep having additional snacks too. One resource I discovered that achieves this is the Paleo Secret Blueprint (google it if you're interested) definately the most helpful paleo ideas that I've heard of. look at all the pictures and awesome ideas.
janaki banepali tratar
lol
I want to say thank you. i did what you do in this video and the result was perfect. no problems at all. the recepie that i use was different but the technique was the same. i have the same set up so was really really helpful your video. thank u again!
Eric, Great instructional video. You kept my attention and made the information interesting and complete with the right cooking instructions, portions and how to cook and serve. Perfection! Thanks so much!
perfecto!!!
wrong process on grinder.the 2nd. time thru the grinder is when youu change to the course plate and add the stuffing tube and stuff into pig casings you also part freeze the meat between grinding to maintain a course grind unless you want to make hot dogs.ed
Excellent video. Have never seen sausage pricked before. Will have to try that.
This video is the BEST video on making sausage. very thorough!
Thank you for sharing all these. ❤❤❤
Please never put your fingers in the grinder use the tool to push meat in. If you get your finger caught you will regret it. Safety first.
+Chris Gisclair I have the same mixer/grinder and just measured it.It is over 4 inches from the hopper to the very top edge of the worm. Eric was only going just over 2 knuckles deep so was in no danger of getting caught by the grinder.
+ken barker Bad habits lead to bad outcomes. Better to teach yourself a 100% fool proof method, than get used to ignoring good practice and justifying it to yourself.
+Chris Gisclair your fingers must be 8 inches long! LOL that's the beauty of that grinder, you CAN"T put you finger in the grinder LOL
Chris Gisclair and why are they calling it a worm it's an auger
You would have to be a damned Aye - aye to get your finger caught in that thing.
I always thought that the more you grind the meat, the finer the texture but learnt something new today. Very informative video. Thx.
Just came across you video. I've been making German sausage for quite some time, I really enjoyed your technique. Great video.and directions. You are never too old to learn something new. Thanks for the video. JP
Jeff Paul send us your German recipes too.
I just ordered my dad a meat grinder for Christmas and your video is definitely a big help!!! Thank you!!!
Thanks for sharing! Personally I'm new to sausage making, but it looks very doable and I'm looking forward to experimenting with the different meats *and* spices. =)
I love this video it is nice
Amazing video. Thank you so much for sharing your expertise in such an easy to follow way.
Excellent tutorial. Thanks for putting it online!
Awaiting a grinder sausage maker for my machine. Thanks for sharing your techniques. Really useful.
My heart dropped when you spoilt the chicken sausage and then threw it!! :(
I was thinking the exact same think. At least he could've taken out the meat and used it for something else. Or even taken the little one not the really big one. :(
I know right!!!
I just trash it...
I thought that maybe he was keeping it for his cat or dog.
He's a butcher, there's almost definitely a trimmings bin behind his station. I'd bet a lot of money that's where he tossed it.
Thank you for this! I don’t have the stuffing attachments for links but can still form it into sausage patties.
It gives me the shivers to see the butcher stuffing his fingers into the feeder tube. I guess he knows what he is doing but a warning to beginners should be made : "Always use the stuffer, never put your finger near moving parts"!!!!!
How long do you think his fingers are?
Lill' Wolff , yeah where's his plunger
Xelbiuj Long enough to be caught in the worm.
Trust me, I know from experience.
Fortunately I still have all my fingers and both thumbs.
@lill the auger is inside the BOTTOM horizontal tube. look at the top pipe and at the lenght of his fingers again he probably couldnt even touch the auger if he tried.
i dont know what grinder you were using but his fingers are defo not long enough for a kitchenaid feedertube and im pretty sure neither are yours.
Thank you for sharing your recipes and secrets of the trade
"The one thing you don't want to do is over work the meat"
Meanwhile he is sticking his HAND down into the grinder, lol!
Just bought me a sausage machine. Excited to try these. Very good instructions.
"If you like laws and sausages, you should never watch either one being made."
Now I want to sit in on a legislative session...
😆😆😆😆😆😆 just laughed my head off!!
This is a great video if you want to understand how to grind, season and case sausage. One of the most professional RUclips videos I have seen. Nice job!
I think we will try it today.
hey, that's great! I know there are many recipes online and also in cookbooks, but fyi the recipes for Eric's demo can be found via a link in the description box above. Best of luck - have with it, and enjoy!!
Just got my KitchenAid metal food grinder/sausage stuffer and found this video!
Made my first German Bratwurst last night and turned out beautifully thanks to this tutorial🤗
Has anyone tried the chicken sausage? Is it nice? It never appeared to me that chicken breast is nice in a sausage.
Very informative. Great tips, clear instructions. Can't wait to start.
Thanks and L'Chaim . . . Avi
Shalom Chavier.
Never saw this done. You made the explanation so simple I think elementary children could do this. Thank you for the time and extra tips to make this really a successful experience. I guess making boudain would be similar? Jesus bless.
Excellent! And so glad to hear it helped - I certainly learned a lot! Enjoy your sausage adventures. =)
Mis respetos señor chef, carnicero y charcutier...personas como ustedes de verdad que saben su oficio y saben, ademas, como mostrar como se hacen bien ciertas tareas gastronómicas.
Those are beautifully done! You've inspired me try this with our KithenAid. Great vid!
An excellent piece of instruction! Thorough, no skipped steps. Good video that allows a novice to actually see what is being done. Slow enough for a novice to follow, yet no so slow that you want to scream. Great job, Chef Eric.
GREAT video and very informative, especially for the first timer. I'm getting a Kitchen Aid 600 for Christmas and can't wait to make and grill some of these babies (along with a Thai sausage recipe from the Pok Pok cookbook). I'm wondering if Eric or anybody has a truly authentic recipe for Lithuanian Kielbasa? We always have it at Christmas along with Klatskis (sort of a perogi stuffed with farmer's cheese). There are some recipes on the web. Most include garlic, onion, salt pepper, mustard seed and allspice with the pork butt butt. Love to know if anyone has a good one.
Well done mate Mouth watering!!
Great video, great instruction, made my sausage today. Followed everything you said and it came out perfect.
Great video! really helpful. Just bought a sausage making machine and needed a little "I'm from Missouri..." to get me going. Once again, thanks!
Love this guy, great attitude.
I've got the pasta attachment for my kitchen aid mixer. Tempted to to the meat one now.
I have, just five minutes ago, finished making sausages for the first time. It's kinda hilarious and kinda messy. Totally recommended!
I used to work in a cookshop and had a guy in once showing a demonstration on doing it.
I made ice cream today
I bet he made it look effortless. It's a coordination joke!
What flavour ice cream? I have a recipe for duck egg vanilla which I've only made using a commercial ice cream maker, not at home. Have you tried the method using two coffee cans, salt and ice? It intrigues me: lifehacker.com/make-your-own-delicious-ice-cream-with-old-coffee-cans-513573198
I use yoghurt with spices to marinade chicken for Indian curry, it makes the meat so soft and tender. Have you ever tried adding yoghurt to the sausage meat while casing it or marinading it a few hours before mincing the meat? I'll try it myself. Thanks for the video. It's so interesting.
Did you get to try this yet? If so, please tell us how it went.
Amazing video . So informative! Wish I watched this before I did it my first time. They still turned out good . But with this it would have so easier!😁
watched your video a few times! got a meat grinder and made my own. came out great!!! thanks very much for the video!!!
Great instructions. thank you. Looking forward to making sausage.
One of the best guides to sausage making on RUclips, so far. Thank you for this video.
Dude, that looks amazing! I really want to try that. Great vid.
This is my favorite video for making sausage and the recipes are simple and amazing. Make sure you use FRESH herbs and garlic and you won't be sorry. I've made the Italian with pork shoulder too (don't use the oil, or just a little to help the garlic)
wow hope i can make this!! thank you
Great video. Didn't know about the pricking. I will make the chicken using Italian seasoning
That's great. How much did it cost you?
Nothing, looking at the number of views on this video. He made more than he spend on making sausages.
Hi, I have a totally free charge for you for this attachment, PM me and get it.
I don't like much sausage, but I love watching it being made.
So informative!! Great video!! We are slaughtering our hogs in 2 weeks and just scored a kitchen aid. We are all set. Can't wait!
Sharon Rowland I want to buy this machine and I am from India please tell me where can I find this online
Amazing ✨️ This is by far the best sausage making video I've stumbled upon 💯
Can I make a suggestion re the chicken sausages, put about half a tablespoon of cornflour to the mix and it kept the chicken really juicy as it can be dry as you said!
It also acted as a great binder!
Excellent video for beginers, and an great refresher video for occasionlal sausage makers like me. Time to break out my grinder and stuffer this weekend. Thank for sharing.
Great video - I've been studying this topic and this video is very informative how you show us start to finish using a very inexpensive attachment to your kitchenaid mixer. I was thinking about a dedicated grinder and a sausage stuffer but you made this setup look very viable to get started. Thanks for sharing!!! A++++
Thanks for sharing this! I prefer patty sausage but would sure like a sample of all 3 of these.
Down the road about 1.5 miles an old black man made the best sausage I've ever eaten. I always preferred the hot version.
Today I add a good bit of crushed red pepper to store bought sausage we use today.
He slew hogs every year and would sell it to our family and other locals in wax paper packages like ground beef by the 1lb.
We always cut it into half inch strips 2x6 inches long and stacked it between the wax paper that it came in and put it in the freezer.
He's long been in the ground now and I've often wondered how he made that sausage.
I think when he said "for every two pounds of meat I use two tablespoons of salt," I think he meant one tablespoon because that's way too damn salty. Ended up throwing away my sausage, and I even used less because that formula seemed crazy, yet my sausage was still unbearable.
+Justin Jordan Don't use Iodized table salt, use purified or kosher salt.
Justin Jordan . I know, it's disgusting. People use too much salt
@Cy One teaspoon of salt per pound of meat is plenty.
That was an amazing video. Thank you! My wife got me the meat grinder attachment for my kitchen aid almost 10 years ago while we were dating, but all I’ve ever done with it is grind meat (mostly venison). I am buying the horn ASAP now. Thank you again.
Don't you lose a lot of moisture by poking holes in the casing? The rendered fats will all run out.
correct should never poke holes in sausages lets all the flavour out
I was wondering the same thing wish he'd answer.
Was wondering too. I made my first batch last night but decided not to poke holes in it...just because I was worried that all the taste and juices will get lost when cooking.
Nice I just got my attachments for Christmas so this is very informative and thank you 🙏
Wow, the best video on the topic and lovely printout on your website. I'm thrilled to be using my soon to be received Kitchenaid Food Grinder Attachment. Thanks.
Hint: use the Kitchenaid Grinder for very small portions of meat only.
Best vid I have seen, thank you for the clear, complete and concise instruction. Your knowledge and confidence has removed my apprehension.
Lamb is only unpopular in the united states. It's still one of the most popular meats in every other english-speaking country.
I'm from the UK and I've never had lamb sausage.
***** Considering I live in the city that's highly unlikely and an odd joke :l
only because it is so expensive.
I was born in USA and have always lived here and I love lamb. Any idea why it's unpopular here?
IceDragon978 Probs because they'd rather just do beef for burgers/mince
I am going to make sausages this spring you explained and showed me how its done thanks looks easy enough to do thanks...
why r u putting ur fingers in it. can it cut ur fingers? because i am getting that machine I'd like to know
Thats a good question.
lol
but i do love the video. i was just wondering because i want one of those machines.
Awesome video. I just ordered the grinder and stuffing tools for kitchen aid. You are a great teacher! Very easy to watch and learn.
"pricking our sausage" Oh my sides... x3
james stewart SAWSADJ! :3
Very clear presentation. Thank you. I liked it.
Now l'm glad how to make sausages l needed mixmachine
Before you put on the sausage stuffer you put a part in that hooks on to the worm. (at 9:14 in the video) Where did you get this part?