Italian Salsiccia Fresca | Celebrate Sausage S05E01
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- Опубликовано: 30 сен 2024
- #celebratesausage
Today we are making the Italian Salsiccia Fresca
You can find a printable recipe here: twoguysandacoo...
Visit the Sausage Maker for all your sausage making supplies. Use this link for an automatic 10% off your order: tinyurl.com/56j...
Products used in this video:
Calabrian Pepper Paste: tinyurl.com/39...
Calabrian Pepper Powder & Fennel Pollen: tinyurl.com/3d...
Kamado Ceramic Grill: grillagrills.p...
Natual casings: tinyurl.com/bd...
black kitchen gloves (SIZE M): amzn.to/3M4uAWn
Sausage Pricker: amzn.to/3jiIS5V
Kotai Chef Knife: tinyurl.com/49...
Thermapen ONE (meat thermometer) - tinyurl.com/5n...
Sausage Stuffers: tinyurl.com/43...
Meat Grinders: tinyurl.com/3b...
Stuffing Horn Cleaner: tinyurl.com/3a...
Small accurate Scale for spices: tinyurl.com/3a...
Large Capacity Scale (33 pounds): tinyurl.com/mr...
Custom Cutting Board: tinyurl.com/3e...
RULES TO ENTER - The Sausage Maker's Giveaway: ►
1. Answer the following Trivia Question correctly: What sausage making technique would you use to keep your sausage from bursting while it’s cooking?
2. Head over to the following website to submit your answer: Https://sausagemaker.c...
3. If you answer the question correctly your name will be entered into the drawing.
4. WAYS TO INCREASE YOUR CHANCE OF WINNING - For each one of the following things that you do, you will add another entry into this giveaway. Subscribe to this channel, Thumbs up this video, Share this video, Comment on this video, Join the MakerHUB (the sausage maker's Facebook group), and finally sign up for The Sausage Maker's Newsletter.
5. Completing each one of the above-mentioned tasks will give you an additional entry for a total of 6 possible additional entries into this giveaway.
6. From the entries, one lucky winner will be drawn on October 16th at 1:00am EST.
7. You can find a complete list or rules regarding this giveaway here: tinyurl.com/48...
Support the Channel with Patreon ► / 2guysandacooler
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Merch ► tee.pub/lic/3zE...
Reddit ► / twoguysandacooler
Amazon Shop ► www.amazon.com...
►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mr...
Brazilian Flame Rotisserie Grill: tinyurl.com/3b...
(Use the discount code: 2GUYS5OFF)
►SAUSAGE & SALAMI STUFF WE USE
Grinder Knife and Plate Sharpening Kit: amzn.to/47GOCk5
High Temp Cheese: tinyurl.com/32...
The Pepper Cannon: amzn.to/3TeO5R5
Insta Cure #1: tinyurl.com/34...
Insta Cure #2: tinyurl.com/3v...
Dextrose: amzn.to/3XM9kdA
Spanish Hot Paprika: amzn.to/3N2lt9l
Spanish Sweet Paprika: amzn.to/3XZpwtv
Italian Sausage Pricker: tinyurl.com/muv...
Fabric Lined Hog Bung: tinyurl.com/4a4...
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Starter Cultures and Molds: tinyurl.com/3w...
Hand held vac sealer: tinyurl.com/5c...
Salami Dry Curing Chamber: tinyurl.com/ya...
Butcher Twine & Dispenser: amzn.to/35QFhIa
Meat Slicer: amzn.to/31XV19q
Iodophor sanitizer: amzn.to/2Q9jFBM
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p...
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Don't miss out on your chance to win the Ultimate sausage Making Bundle from the Sausage maker. Check the description box for all the details. Be sure to submit your answer to the trivia question here: Https://sausagemaker.com/celebrate-sausage-month/ref/2guys/
Don't forget to do all the thing necessary to also increase your odds of winning as well!!
I've been waiting 336 days for this!
😉
Bombdiggity! Thanks for all your hard work
Fantastic start to a fantastic series. Eric, we are so fortunate to have you and your crew pumping out what I believe are the best sausage tutorials on the planet! Cheers from Northern 🇨🇦
I've been looking forward to this since the last one. Eric, Thanks for doing this again, it's a lot of work!
Oh my goodness! You are making a sausage recipe exactly like I do! Pull that thang outta that hat big guy!!!❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥
😂😂😂
Oh yeah it’s Celebrate Sausage Time!!!
Been waiting all year for this. I always learn so much.
Edit to say thank you for all the work you do on these videos.
This recipe looks good (even if I'm not fond of fennel) and can't wait to see what else this month has to offer. Thanks.
One of the reasons October is my favorite month.
Ready and waiting Eric. 😋😋😋👍👍👍
This is by far, the best sausage making channel there is.
This is my favorite "RUclips month"
I order supplies from The Sausage Maker exclusively.
This is my happy place!
Been waiting for a year for this
Always exciting to begin a new season of Celebrate Sausage! Thanks for sharing your craft Eric!
Thanks sharing this recipe.
Let’s do it!!
I'm so glad to see another year of Celebrate Sausage!!!!! Great to see you outside of reddit Eric!
Thanking you in advance for all the hard work it takes to produce these great videos!
Made the kielbasa from s1 e21 last weekend for at least a dozen times. It's my neighbors favorite. They ask for it every few weeks.
Looking forward to all the recipes and guests.. I tend to favor the fresh sausage recipes, don't really use much cure.
You are going to love this years line up. Lots of fresh sausages to choose from
Defiantly making this one! Thanks for bringing us the Greatest Sausage Show on the Planet! 😋🌭
Hope you enjoy.
i totally guessed on the answer, multiple choice made it easier. But i did it, and I shared the video, liked it, and made this comment. I call that a win.
I've been waiting months for these new recipes. So glad the wait is over.
This is turning out to be a great place to learn....
Excellent! Eric you are a natural teacher!
My favorite month its my birthday the 15th 🌭
Great information for all levels of sausage makers. Thanks for sharing this knowledge with us Eric! I’m one of your loyal Patreons!!
You are very welcome sir. Great to hear from you!!
New subscriber here. I just ordered the 5 lb stuffer from The Sausage Maker. Now it'll be impossible not to binge watch your channel!
Hope you enjoy
Gald to October. Sounds Great. Good Luck to whoever Wins. Looks like a GREAT deal.
#STAYSAFE #PHILLYPHILLY 🇺🇸
The best day of the year!!
Thank you for the education. I’ve just finishes my curing chamber fitted with the inkbirds’s. My Copa is going in this week. I can’t wait. Keep up the great work
What a great start to Season 5!
Looks delicious but I can't do spicy so I'd be playing with the seasonings. I told my cousin I found 16 pounds of deer meat in the freezer we need to grind he said I need to make another batch of breakfast sausage now his 2 daughters are teenagers that's 100 pounds in a year they eat I said here piggy piggy let's butcher one 😅 ✌️👍🇺🇲
Really excited about what this season will bring 🙌!! So ready for this!!!
This looks like a great time. I have learned A LOT from your video's. Thanks and please KEEP THEM COMING.
Yes, Finally it's here my October just got so much better. Each day a new video to enjoy. Thank you Eric!
Hi Eric very excited
Eric - another excellent show. Very instructive. Thanks.
It’s finally here! Celebrate Sausage season 5! Can’t wait to try these recipes with venison this year… your recipes never disappoint, Eric! Just in time for hunting season!
And season 5 is up and running. This sounds like a great sausage I'll give it a try next time I make my Italian sausage, looks like a good candidate to leave unstuffed and use on my homemade pizza. Thanks again for all you do. Hey that is a great bundle hope someone wins it that is just getting started what a wonderful way to kick off this adventure that we call sausage making.
Excited for this season's lineup and what a sausage to kick it off!
Heading over to Craft Butchers' Pantry...
That looks wonderful and will definitely happen here at some point (still using up the Sausage Maker's Italian Sausage spices they sent me with my stuffer - with the addition of a bit of that wonderful Calabrian pepper powder, of course 😁)
My version has fresh Basil, Ground Coriander, white pepper instead of black pepper, crushed garlic clove, and Calabrian Pepper Powder sweet only on the powder. Other than that it is the same.
Ohhh Yeah lets get making sausage, I have 25 kg's waiting in the fridge already!
My own recipe smoked Sajuk snack stick it what I will make.
Got up and RAN to the TV! Way to start out the month! I’ll be making this one! Can it be followed??? 🎉
Enjoy all your vids. Has drastically improved my sausage making. Can't wait to try this one.
This is, by-far, the best and informative sausage making channel us beginners!!!!!!
So ready for sausage celebration month. Excited to see all the recipes and techniques. Thanks for your efforts to bring this to RUclips!
Thank YOU and The Sausage Maker for another informative season of sausage-making! I've learned so much from you in past years.
Hi Eric! Celebrate sausage is such a fun time, I just bought a bunch of pork shoulder to make some of these recipes! This one looks like a winner and I'm excited to see what's next
Hi Eric, I have been watching all your sausage videos. I make a smoked venison sausage mixed with a 50/50 with pork. I use as a binder corn syrup solid. I have never seen you use this product. Do you have any experience, or any advice on this as a binder?
Made your Chaurice several times and my friends LOVE IT!
Super excited!
Been looking forward to this years celebrate sausage. It’s finally here. Good work.
Sausage looks fantastic as usual, but you always lose me on the heat..grew up in an Italian family but always bell peppers for me..on you hot peppers I always substitute roasted red peppers... usually ones that have been soaking in olive oils and garlic...
That was an off the cuff effort!? Your recipe shows sometimes widely different amounts for the spices and all. Sometimes very similar quantities. Mighty impressive. Are there some mental guidelines you follow or are you just an artist at work?
Thanks for the mustard seed tip. I like whole fennel for the same reason.
So pinching the casings before the twist helps stop blowouts everybody.
October is now my favourite month, Celebrate Sausage!
I’m am so looking forward to watching all these new videos and making some new recipes! Thanks Eric! 👏🏻👏🏻
Hello Eric and all you sausage makers out there. My hubby has been gathering all of the elements he needs to make his first batch of sausage, all he is waiting for is his casings. My father was born in Reggio Calabria, Italy and they only things he put into his sausage was salt, crushed red pepper, black pepper, fennel seed and red wine so we are really confused about ingredients and the amounts of the spices needed for the pounds of meat you have. My father used to make sausage, salami throughout the 70's and 80's and until he passed away in 1996. My brother and hubby tried to make his sausage but to no avail and they just quit and never tried again, my brother passed away in 2018 never getting to try again so to honor the memory of my Dad and brother, my husband Chuck is going to try again. So wish us luck in our ventures, Chuck has been waiting for October 1 to start the month with your videos. Can't wait to see them all.
I love the Calabria pepper paste. It's an upgrade from chili flakes. Great job 👍
Yessssss….Ive been waiting for this all year. Thank you Eric I hope I can win some giveaway this year… lol
Love making sausage and love the celebrate sausage month. So many good recipes.. I don’t think my freezer can hold it all lol
Awesome, recipes and videos. You've inspired me to make more of my own sausage and charcuterie. Thanks
Going to have to get some of the Calabrian Pepper for future sausage recipes. Only so much you can do with just red pepper flake and paprika.
I'm so excited! October is now officially my favorite month.
Excellent video! My mouth waters every time you "crunch" into a sample of a new recipe. I love this channel and I hope I win so I can bite into some great sausages too😋
You made me hungry as usual, I love making fresh sausage too.
Mustard seed is awesome in sausage!
Waiting on the next episode
That looks great however being on Social Security I really can't afford all the fancy spices it this, so I hope as the month goes on there will be some with more common ingredients.
Let's go! Great give away from a great channel! Thanks!
Hey Eric ! love your Channel , thanks for sharing the knowledge .
I've learned so much from your masterclasses through out the years and I'm so excited to watch the new season! One question, when you rinse the casings is it with hot or cold water? Much love from Portugal!
OMG another year has gone by and waiting to see what delicious recipes you have in store for us this year. Thank you Eric for all of the great info you include every October.
Seems very similar to an Italian sausage. I would love the heat and will try. Love the series, thank you Eric!
In Italy every region have it's own local fresh sausage that is different from the others, there are so many recipes. Your recipe feels like some sausage from southern Italy based on ingredients.
Thank you for this free lesson, I think this is what Brasilians call by Linguiça.
good vid dood!!
Love celebrate sausage! So happy to have it back. Thanks Eric!
I am making this right now. Smells wonderful!
I love sausage!
Hi Eric, I'm a big fan! I can't wait to get into sausage making as soon as I move out of my small apartment and have the space for it!
Love you're videos. I'm always stoked to learn more recipes and ideas to put into practice. Thank you
So excited for Celebrate Sausage Month!
Looks amazing. Definitely have to try this
Super excited for this years celebration hah. Just got some small upgrades ready to treat the fam
Great video Eric! I now have another month of great sausage making content to watch.🤩
I'm always excited for this time of year and "sausage season" 😂
I've been looking forward to this season and seeing what you have for us.
FINALLY! Celebrate sausage is back!
I cant wait to try these recipes. New subscriber so many things to watch and try! Thanks
Came for the sausage recipe, stayed for the give away😂😂
I have to learn to stop watching these videos until after supper😊
Been waiting for the new season to start. Love all the new ideas when it comes to sausage making
Thanks Eric for season 5! Hello to everyone!🎉🎉
Sausage season is finally here! hoping to see a braunschweiger version this year!
So happy Celebrate Sausage is finally Here!!!
Celebrate sausage..favorite time of year. What are the best wines to use in Italian sausage?
So excited to try this sausage. Looks easy and delicious.
Keep sausage from bursting is to use a pricker to poke holes and make sure not to over stuff the casing.