How to make Spicy Italian Sausage -BEST KEPT SECRET!

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  • Опубликовано: 11 ноя 2024

Комментарии • 794

  • @wimm1392
    @wimm1392 3 года назад +2

    Mr, this is first for me see a meat mixer, what an ingenious machine will have to get one.
    I'm definitely going to try this recipe.
    Thanks very much.

    • @ericrachal6133
      @ericrachal6133 3 года назад

      Best of luck, and thanks for commenting

  • @anthonybot7165
    @anthonybot7165 6 лет назад +6

    i have to say thank you so much sir for posting this, i raised my hog, butchered her and then made this and it came out so amazing, the best i have ever had. second time raising a hog, first time butchering one and first time making sausage for me and my 83 year old dad who has always wanted to make sausage. such a great experience and recipe. THANK YOU SO MUCH

  • @johnevans5651
    @johnevans5651 8 лет назад +10

    I have made this sausage 3 times over 50 pounds since new years. Yes my three sons can live on sausage. Thank you for posting it. I hope to see more videos

  • @MichaelRyanVlogs
    @MichaelRyanVlogs 5 лет назад +15

    I started my day watching house renovations and somehow ended up here. Guess ill be making sausage soon! Great vid!

    • @ericrachal6133
      @ericrachal6133 5 лет назад +1

      When you start making your 1st batch you will never enjoy store bought ever again... come back for more recipes.

    • @josephshaffer4978
      @josephshaffer4978 4 года назад

      Add 1/2 cup crushed pepper

    • @puneetsss5
      @puneetsss5 3 года назад

      Mr build it to here

  • @paulsweed8976
    @paulsweed8976 3 года назад +1

    I found this video about 2 years ago and made this sausage several times. I follow this recipe to the T, I don't change anything. It has nice heat and a excellent taste. The best Italian sausage I ever ate. My family and friends also love. Thank you so much for sharing this recipe.

    • @ericrachal6133
      @ericrachal6133 3 года назад

      So glad you enjoyed it. Thanks for the kind words.

  • @northwoodacres4114
    @northwoodacres4114 3 года назад +5

    Thank you. That is the taste I was looking for. Makes a great venison sausage when mixed with 50% pork. Now my favorite.

    • @mikeherber8358
      @mikeherber8358 3 года назад

      50 is wayyy to much as we is 25 witch recamenned

  • @12volt50
    @12volt50 10 лет назад +11

    Just made the sausage tonight and that recipe is pure perfection so glad you shared it! All of the ingredients are well balanced, and one doesn't overpower the other they all compliment each other.

    • @emoneyblue
      @emoneyblue  10 лет назад +1

      Glad you enjoyed it. You'll be a sausage maker for ever now....lol Thanks for commenting. E$

    • @edplow5917
      @edplow5917 7 лет назад +1

      why dont you mount your stuffer on a board with non-slip bottom?

    • @emoneyblue
      @emoneyblue  6 лет назад

      Great idea you have there. Its actually screwed with some self tapping screws right now to a white cutting board. I make a lot of sausage at my restaurant and I have a 50# hydraulic press there that I use. So I don't bring out the small unit that much. But THANKS SO MUCH for sharing your suggestions. Its a keeper for sure...

  • @dustypuppy
    @dustypuppy 6 лет назад +2

    I first tried your recipe about a year ago and it turned out fantastic. Since then I've made at least 6 more batches. I'm making some more today so I thought I'd write this comment so you'll know how much I love your video and instructions - thanks very much from Dwight in Nova Scotia.

    • @ericrachal6133
      @ericrachal6133 3 года назад

      Your welcome and now you have a family recipe to share.

  • @t-mac6210
    @t-mac6210 8 лет назад +9

    I'm going to make this this evening my first attempt at making sausage. I'm going to use this recipe.

  • @Copperhead23
    @Copperhead23 7 лет назад +1

    The recipe for the hot italian sausage was money! Thank you very much. Thanks for sharing. I've made 40 lbs and it keeps getting better.

  • @DarthKripple
    @DarthKripple 10 лет назад +3

    Man, serving these up as patties was amazing. I didn't have any casings but it didn't matter. Serving this up in a slightly milder form using my own spice adjustment it was a huge hit and now I get invited to all the parties.

    • @emoneyblue
      @emoneyblue  10 лет назад

      Party TICKET !!! thanks for commenting,,

  • @apace003
    @apace003 9 лет назад

    Terrific recipe for an Italian staple. My grandfather who came from Italy made sausage the same way. I always wished I should have written the recipe down, but no one did. You have revived my interest in making this sausage. Thanks for posting and bring back a part of my past.

    • @emoneyblue
      @emoneyblue  9 лет назад +1

      I felt the same way when my grandmother passed she was the chef and cooking genius of our family. I remember her saying to me you just have to feel it while you cook and put in what you like it'll always be perfect. I'm glad I sparked your interest in sausage making I can tell you from experience it is very addicting matter of fact I will be making sausage today a smoked andouille sausage. Thank you for commenting.

  • @jon7265
    @jon7265 6 лет назад +1

    Love the ingredients..all natural spices thank you for sharing

  • @josephgonzalez3018
    @josephgonzalez3018 7 лет назад +9

    Man o man my mouth was watering all along the way. Great video. Thank you for sharing.

    • @emoneyblue
      @emoneyblue  7 лет назад

      Joseph Gonzalez
      Glad you enjoyed it

    • @PerrynBecky
      @PerrynBecky 7 лет назад

      I know, he was killing me watching that cooked sample. That would go excellent with a few more patties, some eggs, and hash browns for breakfast too!

  • @stepbystepscience
    @stepbystepscience 9 лет назад

    Thanks posting this video, the sausages look really delicious.

  • @whythisdotcom
    @whythisdotcom 5 лет назад +1

    Thanks for for the video. Good info on sausage making.

    • @emoneyblue
      @emoneyblue  5 лет назад

      I have a few more on my page check them out Enjoy and subscribe as I will be adding more soon.

  • @WhiteLakerrt16
    @WhiteLakerrt16 8 лет назад +3

    Well Chef I made the sausage recipe and it's a keeper! Thanks

    • @emoneyblue
      @emoneyblue  8 лет назад

      Chuck Flynn
      glad ypu enjoyed them

  • @davidp2968
    @davidp2968 9 лет назад

    I tryed this sausage recipe and let me tell you it was the best I've made . This recipe is definitely a winner and we will be having it for many years to come. Thank you for sharing this recipe. my 6 yrs old son loves it!

  • @sharonroberts8664
    @sharonroberts8664 8 лет назад +1

    Hi! What a great recipe. Thank you all the way from beautiful Dorset, UK for taking the time to post. I adjusted the seasoning to suit our taste and also hung the 'bad boys' for an hour or 2 to dry/cure (in a cool room to 'bloom'), before putting them in the fridge. This is a delicious sausage recipe which I'm adding to my repertoire.

  • @davebass55
    @davebass55 7 лет назад +1

    excellent video. absolutely love spicy italian sausage. two thumbs up.

  • @veronical3135
    @veronical3135 Год назад +1

    I’m seeing so many positive comments, I’ll definitely try this recipe very soon. Thank you for sharing.

    • @emoneyblue
      @emoneyblue  Год назад +1

      You very welcome, I’m sure if you’ve never made homemade sausage you will be impressed on how well it turns out. It’s hard to eat store bought after you make your own.

    • @veronical3135
      @veronical3135 Год назад +1

      @@emoneyblue Thank you for the reply. Made sausages only a few times over the years but every time I tried they turned bland and dry and just gave up making them. Watching your recipe made me realize I never added water or wine to the meat.
      I’m actually going to make a few today and see how they turn out.

    • @emoneyblue
      @emoneyblue  Год назад +1

      @@veronical3135 fat is your friend 20 to 30 percent always and liquid of your choice things like meat and vegetable stock, wine etc. remember when you cook them some of the moisture will evaporate out so you need some in there and always keep everything as cold as possible. Good luck!

    • @veronical3135
      @veronical3135 Год назад +1

      @@emoneyblue You sir are the wizard of sausage making. I tried your recipe and it turned out amazing. I also added 10g of sugar to 1 kg of meat and cut my meat only using a boning knife into small pieces just like some italians do. Took a while indeed but it was worth it. I like it more this way rather than minced into finer pieces done with a mincer.
      This recipe actualy reminds me of my father’s sausage recipe God rest his soul, it’s very close to what he used to make.
      I hesitated adding red wine vinegar, added dry red italian wine instead but next time I’ll add a little bit of red balsamico with the red wine.
      Balsamic vinegar works with pork ribs so why not with sausages?…
      God bless you and the family that shared this recipe, it’s wonderful how food connects us and spreads happiness throughout the world.

    • @emoneyblue
      @emoneyblue  Год назад +1

      @@veronical3135 Sounds like we have a family recipe! Your so very welcome and God bless you and your family.

  • @marzan6857
    @marzan6857 5 лет назад +2

    Thanks for the recipe.Always wanted to know what made that wonderful smell when cooking them.

  • @woobear01
    @woobear01 8 лет назад

    Hands down the best recipe I have every come across. Thank you.

  • @PaulL914
    @PaulL914 7 лет назад +4

    Hi from Gloucester, UK! I made this recipe for the first time today and it was gorgeous! Will definitely be making more very soon. Thanks very much for the detailed instructions, explanation, and the list of ingredients! Best regards, Paul

    • @emoneyblue
      @emoneyblue  7 лет назад +1

      Paul lacchin
      Glad you enjoyed it. E$

    • @13pbarnes
      @13pbarnes 2 года назад

      If you haven't checked out Duncan Henry on RUclips, you should. He's a butcher out of Canada, I believe. He has a lot of sausage videos and is very explanatory on the process and ingredients. He's worth looking into.

  • @JGW5000
    @JGW5000 7 лет назад

    Great recipe. Just made some today.
    I made 6 lbs - use red wine vinegar and ground all the spices. Test patty passed the wife test, very tasty.
    Haven't tasted it with sauce yet, but packaged up what I don't need right now to freeze and will serve the rest with spaghetti tomorrow.

  • @mitch1937
    @mitch1937 7 лет назад +1

    YUMMY, Can't wait until I make some in my kitchen

  • @niklet805
    @niklet805 7 лет назад +2

    The sample piece looked awesome.

  • @Polamish
    @Polamish 10 лет назад +1

    Loved the information video. I'm a new sausage maker and WILL be making these for friends and family

    • @emoneyblue
      @emoneyblue  10 лет назад

      Great, I would love to hear from you after you have tasted them. ENJOY!

  • @salembeeman370
    @salembeeman370 8 лет назад

    Great Recipe Thanks for taking the time to share with us your years of learning.

    • @emoneyblue
      @emoneyblue  8 лет назад

      Your very welcome, thank you for kind comments.

  • @1960Harmony
    @1960Harmony 4 года назад +1

    Thank you! I made my first batch of sweet but I need great spicy Italian sausage for my Italian friends. Your mom and I would like the one I just made🤗

  • @jeffhartman2983
    @jeffhartman2983 4 года назад +13

    I'm now going to use bread to clear my meat grinder. Brilliant idea.

  • @2livelovelaughalot
    @2livelovelaughalot 10 лет назад +3

    Thank you so much. I appreciate the tip about the bread!!

  • @alexhortdog95
    @alexhortdog95 10 лет назад +4

    Just tried a sample of this sausage, and DAMN it's good! I'll be casing it tomorrow!
    Thanks for sharing!

    • @emoneyblue
      @emoneyblue  10 лет назад

      Wish I had some.... I'm all out! also very glad you enjoyed it!

  • @dadsradride
    @dadsradride 8 лет назад

    Nice presentation, Thanks for the written out recipe, I've never thought about making sausages, now I'll give it a try!

    • @emoneyblue
      @emoneyblue  8 лет назад

      you're very welcome and best of luck with your sausage making

  • @kabbey30
    @kabbey30 4 года назад +2

    That looks fantastic! Nice job, sir!

  • @c.s.3746
    @c.s.3746 7 лет назад

    Looks good. I plan to try it soon. I'll leave feedback after it's complete.

  • @Frenky158
    @Frenky158 6 лет назад

    Nice one. ..gonna make it next week

  • @theresabollman8061
    @theresabollman8061 11 лет назад

    That was a great recipe and lesson. Thank you (and your friend) for sharing.

  • @jackmehov5788
    @jackmehov5788 7 лет назад +1

    Just ordered a grinder / stuffer and my aunt is having x-mas dinner. She making her family spaghetti recipe so I offered to make the sausage. Look forward to this recipe try out.

    • @emoneyblue
      @emoneyblue  7 лет назад

      Jack Mehov
      Save it because you're going to use it a lot..

  • @lirfesdemands
    @lirfesdemands 11 лет назад

    Great presentation. I'm going to make this for Christmas.

  • @dominickdeflorio193
    @dominickdeflorio193 3 года назад

    Well done Emoney! Thank you for your insight and great recipe.

  • @angeliyez58
    @angeliyez58 7 лет назад +2

    Can't wait to try it....and thank you for not calling it "EYE-talian"!!! Great video, thanks!

    • @emoneyblue
      @emoneyblue  7 лет назад

      shelley sliman
      LMAO you got it....axed though..lol

  • @wilcoxmf
    @wilcoxmf 8 лет назад

    I have the same stuffer as you do and I took mine and bolted it to a big cutting board to stop all the movement when I am stuffing casing. it works effortlessly now.

    • @emoneyblue
      @emoneyblue  8 лет назад

      funny thing is right this moment mine is attached to a white cutting board and has been on there for about 7 months but thanks so much for the tip I wish it would have come sooner

  • @pjcrock
    @pjcrock 10 лет назад +1

    I have a similar stuffer to yours and solved the counter attachment problem by getting some small suction cups used to pull out autobody dents from a car supply store. You attach one to each corner of the stuffer with a fat short sheet metal screw, then wet the counter, pull up the suction levers and you have 60+ lbs of force to hold the stuffer in place as you grind. Made my work a lot easier!

    • @emoneyblue
      @emoneyblue  10 лет назад

      Thanks so much, I'm gonna have to try that!!!

  • @annasonly
    @annasonly 9 лет назад +1

    thanks for posting I will do a batch this week.!

    • @emoneyblue
      @emoneyblue  9 лет назад

      annasonly
      Let me know how much you enjoyed them?

  • @chasedad1
    @chasedad1 7 лет назад +1

    Awesome. Just what I was looking for. Thank you, sir.

    • @emoneyblue
      @emoneyblue  7 лет назад

      Mike Hancho
      your welcome

    • @chasedad1
      @chasedad1 7 лет назад

      emoneyblue making some tonight. I'll review for you :)

  • @tightend4
    @tightend4 11 лет назад

    I enjoy your videos, I've been getting better at making sausages and Bar-B-Qing since I've moved here to S.E. Texas from the Bay area in California. It's good to learn from someone better at it than I am...Thank you, keep it coming...

  • @roderickwalker7168
    @roderickwalker7168 7 лет назад +3

    MAN I JUST MADE THE SAUSAGE. FRIED UP A PATTY MAN THAT THANG IS GOOD. IT IS A KEEPER. THANKS

    • @emoneyblue
      @emoneyblue  7 лет назад

      Roderick Walker glad to hear you enjoyed it... cheers

    • @roderickwalker7168
      @roderickwalker7168 7 лет назад

      THE RECIPE MAKES QUITE A FEW SAUSAGE.I AM FINA GRILL SOME NOW. THANKS AGAIN FOR THE RECIPE.

  • @francisandrecyk5591
    @francisandrecyk5591 9 лет назад

    Made these Spicy Italian Sausages this weekend and they were great. Love the spices. Some recipes I did just didn't have the kick to it.[lack of spices] yours didn't need anything. Thanks for sharing. Francis,Cape Breton, Nova Scotia.

    • @emoneyblue
      @emoneyblue  9 лет назад

      You're welcome glad you enjoyed them stay tuned for more to come

  • @albertvalencia4968
    @albertvalencia4968 7 лет назад +1

    Looks awesome!

  • @GrillingNetwork
    @GrillingNetwork 8 лет назад

    Awesome video!! Going to start making sausages and this is a great one to start with!!

    • @emoneyblue
      @emoneyblue  8 лет назад

      enjoy and happy sausage making.

  • @itsjimmyo
    @itsjimmyo 7 лет назад +1

    good tip thank you

  • @treelimb2878
    @treelimb2878 3 года назад

    Hey thanks for posting - I'm trying your recipe for a pound of ground pork. Gonna use a portion to stuff a tenderloin. Valentines dinner :). Will fry up a portion in the morning to check seasoning.

  • @drummerchef851
    @drummerchef851 11 лет назад

    I love your video. I made the sausage and let me tell you it was the best I've made yet. This recipe is definitely a winner and we will be having it for many years to come. Thank you and keep the great videos coming.

    • @emoneyblue
      @emoneyblue  10 лет назад

      Your very welcome. Thanks for the kind words.

  • @MrJOHN6T6
    @MrJOHN6T6 9 лет назад

    Haven't tried making fresh sausage yet but I will try this version first. Thanks for the vid, it looks tasty.

  • @robs5186
    @robs5186 7 лет назад

    looks good thanks for the video

  • @thomaskotch4770
    @thomaskotch4770 3 года назад +1

    Excellent!!

  • @nathanbottazzi5863
    @nathanbottazzi5863 7 лет назад +1

    Made this last year with venison and 40% ratio of pork. Absolutely delicious!!

  • @rujonesin1
    @rujonesin1 9 лет назад

    Got two wild boars a couple weeks ago. Making about 20lbs of this stuff. Very much looking forward to it. Great video!

    • @emoneyblue
      @emoneyblue  9 лет назад

      Thanks, wish I had them two cook today...lol

  • @AncientBoneCrusher
    @AncientBoneCrusher 10 лет назад +3

    Dude, that bread idea is great. I have never seen that before but it makes perfect sense and I am always finding extra meat still left behind in the grinder

    • @emoneyblue
      @emoneyblue  10 лет назад +1

      Lets keep sharing the knowledge ... Keep in touch!!!

    • @garyinner6543
      @garyinner6543 6 лет назад +1

      Do that all the time

  • @denisemorin3160
    @denisemorin3160 9 лет назад

    looks very good ,thanks for the video!!

    • @emoneyblue
      @emoneyblue  9 лет назад

      thank you for your comments and your very welcome

  • @josephjohns1433
    @josephjohns1433 7 лет назад +1

    That looks awesome!! Will have to try.

  • @Carsonsaxplayer
    @Carsonsaxplayer 9 лет назад +1

    Beautiful brother! Thanks for the tutorial!

    • @ericrachal6133
      @ericrachal6133 9 лет назад

      Your very welcome my brother and thanks for the kind comments.

  • @emoneyblue
    @emoneyblue  11 лет назад +23

    Ingredients
    3 pounds well-marbled pork butt, cut into 1" inch pieces then grind
    1 tablespoon plus 1 1/2 teaspoons paprika
    1 teaspoon cayenne (or to taste)
    1 tablespoon salt
    1 tablespoon freshly cracked black pepper
    1/2 teaspoon ground anise
    2 tablespoons freshly chopped Italian parsley leaves
    3 tablespoons dry red wine (I used red wine vinager)
    1/8 tsp Oregano
    2 tablespoons minced garlic
    1/8 thyme
    1 1/2 teaspoons toasted fennel seeds
    2 tsp red pepper seeds
    Pork casings, optional

  • @johnbodden1641
    @johnbodden1641 12 лет назад

    I'm enjoying you videos very much. Just got into making sausage myself.

  • @JohnDoe-gd1zj
    @JohnDoe-gd1zj 5 лет назад +3

    Used your recipe... THANK YOU!!! Everone asked me for the recipe.

  • @snuffydawg8209
    @snuffydawg8209 9 лет назад

    I use a Dakotah water stuffer and it makes stuffing a whole lot easier.Gives you a hands free stuff. You also can add a foot petal. This recipe looks fantastic cant wait to try it.

    • @emoneyblue
      @emoneyblue  9 лет назад

      nice.. I have the foot peddle in my other videos.. thx I'm also investing in a 50 lb hydraulic Stuffer electric type for the restaurant. thanks for all the advice much appreciated. Have a great day

  • @carolespencer7739
    @carolespencer7739 11 лет назад

    Nicely done video. I like the kick in sausages. Will try this recipe. Since making my own I can no longer use store bought sausages. Looking forward to more sausage recipes.

  • @leanniefehrmann5001
    @leanniefehrmann5001 9 лет назад +1

    very nice video. thanks

    • @emoneyblue
      @emoneyblue  9 лет назад

      Leannie Fehrmann
      Your welcome

  • @dennisguy6154
    @dennisguy6154 8 лет назад +1

    Basically it's same but I use a dry jerk seasoning for the pork but and I put a little pink salt in as a preservative and for the chicken I put the same with granny Smith apples in it diced finely .I really appreciate your channel and I am no way a chef I just love trying to make different things

    • @emoneyblue
      @emoneyblue  8 лет назад

      Thanks for sharing that sounds delish!

  • @TRTGCbyjroed
    @TRTGCbyjroed 8 лет назад +6

    I have made your recipe so many times. Awesome recipe - thanks for sharing. Be Blessed and Keep on Cooking my friend. I subbed ya!

    • @emoneyblue
      @emoneyblue  8 лет назад +1

      Thank you for the kind words.

  • @CovertMediaConsultants
    @CovertMediaConsultants 8 лет назад +1

    I have watched a lot of these but yours look like the best I am going to try to do this. Is adding a little brown sugar okay you think...

  • @dennisguy6154
    @dennisguy6154 8 лет назад

    Oh very informative thank you I make a Jamaican jerk smoked sausage pork &chicken for my cookouts

    • @emoneyblue
      @emoneyblue  8 лет назад

      would you mind sharing your recipe with me.

  • @generalsdad89
    @generalsdad89 11 лет назад

    Good God man! Now I must go out and purchase all the necessary tools and equipment in order to make beautiful sausages like yours. I just purchased a farm in Bend, Oregon and cannot wait to raise a few for the grinder. Love your videos!!

    • @emoneyblue
      @emoneyblue  10 лет назад

      Thanks for commenting. you can make them with just and hand grinder the old fashion way they still come out GREAT Enjoy!

  • @danward8720
    @danward8720 4 года назад +2

    Looks wonderful, guy!

    • @emoneyblue
      @emoneyblue  Месяц назад

      Thank you will be making another batch really soon

  • @JcJc7200
    @JcJc7200 3 года назад +1

    Hello! great video. Could you tell me where you got the mixer from? 5:46 Thank you!

    • @ericrachal6133
      @ericrachal6133 3 года назад

      there all over the internet. I cant remember where I got mines but... saw some on Ebay!

  • @spockady
    @spockady 9 лет назад +1

    i will give it a go!
    thanks

    • @ericrachal6133
      @ericrachal6133 8 лет назад

      +spockady
      Let me know how much better your were compared to the store bought stuff. Cheers

  • @certifiedweldor
    @certifiedweldor 10 лет назад

    thanks for the recipe

    • @emoneyblue
      @emoneyblue  10 лет назад

      Your very welcome and thanks for commenting.

  • @LauraJeanBabbitt
    @LauraJeanBabbitt 8 лет назад

    I've been waiting for Italian sausage to go on sale so I can make a freezer full of ragu for lasagna. Well, pork butt came on sale this week, and with your recipe, I'm going to save a bunch of money and make my own sausage. Your great video gave me the confidence, thanks so much!

    • @emoneyblue
      @emoneyblue  8 лет назад +1

      LauraJeanBabbitt
      that was my complete intention was to show you how to make sausage on your own to show you that you can make sausage ten times better than any butcher or sausage maker by doing it yourself customize the sausage to your liking or your family's liking bone appetit

    • @LauraJeanBabbitt
      @LauraJeanBabbitt 8 лет назад

      Yes! It turned out great. I made 2 gallons of ragu Bolognese with the sausage, and we ate it all up already--the lasagna was out of this world. I'm making more as soon as we finish up our turkey leftovers. :D

  • @utahbones3094
    @utahbones3094 9 лет назад

    That looks amazing! Thanks for the video.

  • @ghostrunner1167
    @ghostrunner1167 8 лет назад

    man folks I made some today and it is delicious. the flavors are on the money.wow i enjoyed the sausage. I just made 30 pounds of this.

    • @emoneyblue
      @emoneyblue  8 лет назад

      glad you enjoyed it .
      .me 😃

  • @123ALEXHOUSE
    @123ALEXHOUSE 7 лет назад +2

    January 28, 2017
    I am truly a loyal fan, I have learned a lot from watching your videos, from Ox Tails and how to marinate chicken in 20 minutes using the DVTS 30 in a few more. I don't know you, however, watching your videos is like having my own culinary instructor in my home. Once I feel that I am ready I plan to open a restaurant overseas. You are awesome keep up the great work.

  • @ciarajadealbarece3595
    @ciarajadealbarece3595 7 лет назад +1

    Looking good

  • @danhale2819
    @danhale2819 4 года назад

    Getting ready to make a 15 pound batch of kielbasa I bought a 21 pound pork butt, so I'm going to make this recipe. For tomorrow's dinner very excited to try it.

  • @SuperFourwinns
    @SuperFourwinns 10 лет назад

    .thanks for putting the recipe below. Good video

  • @earthie48johnson73
    @earthie48johnson73 8 лет назад

    You've made me hungry just listening to you tasting your test sausage! I'm on my way to the kitchen to give your recipe a try! Will let you know mine turn out! I'm only doing 2 lbs of already ground pork!

    • @emoneyblue
      @emoneyblue  8 лет назад +1

      I guarantee you will love the recipe. My wife asked me why do you give away your recipes? These are the recipes I use in my restaurant weekly the one for my andouille sausage is the recipe we use. I told her many great recipes were lost due to the fact that people died without sharing the recipes they're lost forever I don't want that to happen with mine. I don't mind sharing as any great chef knows share your recipes and other great chefs will share there's with you.

  • @picslook
    @picslook 9 лет назад +2

    great man do great job ,thanks a lot

  • @vegasvaughnphotography8414
    @vegasvaughnphotography8414 9 лет назад

    great video thanks so much!

  • @davem7447
    @davem7447 7 лет назад +1

    The recipe is great. I just made 3 pounds, the thing that i didn't like was the strong taste of licorice. Should i delete the fennel or the anise? Keep up the good work.

  • @Brandii141
    @Brandii141 8 лет назад

    Looks sooo yummy! Thank you for sharing. So nice not to get poisoned off nitrates also. :)

    • @emoneyblue
      @emoneyblue  8 лет назад +1

      That's the difference from fresh sausage to smoked sausage. Now there is a all natural product made from celery juice that is used in place of nitrates that will keep you from getting botulism from smoking meats.

  • @jimmiller82
    @jimmiller82 6 лет назад +1

    Hey E$, I just got my first grinder/stuffer for Christmas and can't wait to get started. How do you cook yours? Do you smoke them or oven cook? Thanks for your help. Can't wait to get started.

    • @ericrachal6133
      @ericrachal6133 3 года назад

      All the above... depends on how I want the outcome.

  • @flyinhawaiian4005
    @flyinhawaiian4005 9 лет назад

    Awesome video, it looked so tasty!

    • @emoneyblue
      @emoneyblue  9 лет назад

      And they really are. I sell these at my restaurant.

  • @robinnelson3868
    @robinnelson3868 7 лет назад +1

    Damn! this is good. Thank you so much for sharing this.

  • @bryanhouse3644
    @bryanhouse3644 9 лет назад +1

    thanks for the video. i will be trying it soon. what type of grinder do you recommend?

    • @ericrachal6133
      @ericrachal6133 8 лет назад +1

      +BRYAN HOUSE
      A simple electric model check Ebay! there pretty cheap and you can also try Craigslist I see them there all the time around $50 bucks... Cheers

  • @user-mh5gm4uv4s
    @user-mh5gm4uv4s 9 лет назад

    Yum! I can't wait to make my own sausage

    • @emoneyblue
      @emoneyblue  9 лет назад

      Sausage is the new crack..lol

  • @stanleyjones2085
    @stanleyjones2085 9 лет назад

    I wish I had tastavision!!!! It looks perfectly fantastic.

  • @mpugliano
    @mpugliano 8 лет назад +2

    I can't wait to try this thank you for sharing. Great presentation great video. Tell you mom I said Hi :)

    • @emoneyblue
      @emoneyblue  8 лет назад

      Thanks Mark, I'm sure you will love these...

    • @mpugliano
      @mpugliano 8 лет назад +1

      Going to make it tomorrow, If it's as good as it looks I'm going to name my next kid after you! I may video it. If I do I'll send you a link with the credit going to you. The sausage making part not kid making.

    • @emoneyblue
      @emoneyblue  8 лет назад

      +Mark E Pugliano
      hilarious good luck on your sausage making can't wait to see your video chairs

    • @mpugliano
      @mpugliano 8 лет назад +2

      First, your recipe is perfect.
      I made about 12 pds of sausage with my son. Can't put a value on that. Your video was perfect, and I love you in a non creepy way.
      Sadly I didn't video it my gopro was dead forgot to charge it.
      Finally you have all my thanks and appreciation.

    • @emoneyblue
      @emoneyblue  8 лет назад +1

      Your very Welcome Mark, thanks for the kind words. Enjoy!

  • @fairlycautious1682
    @fairlycautious1682 8 лет назад +1

    Emoney, thanks for sharing! I found this video several years ago and have made it several times; friends and family love it. Over the years I modified slightly but revisited your video today for some inspiration as I have 20LBS of pork butt waiting to be stuffed :)
    Just wanted to thank you for the recipe and inspiration. It is so hard to find good sausage these days which isn't packed full of fillers - nothing better than making it yourself! Have you stumbled on any additional sausage recipes? I have been hunting for a Basque Chorizo recipe for a year now. Take care man.

    • @emoneyblue
      @emoneyblue  8 лет назад

      Thanks for he kind words much appreciated to hear something positive in stead of negatively about my speech or whatever they could find. So thank you and keep making sausage and pass down that recipe to the next generation. ($mile)

    • @fairlycautious1682
      @fairlycautious1682 8 лет назад

      +emoneyblue People gonna hate man, it's what they do. After 4-hours I am done... turned out very nice, lettin them hang for a couple days before I seal and freeze. Ciao

  • @philtimedavidfpw
    @philtimedavidfpw 11 лет назад +1

    I know the video is already a decent length, but I would really appreciate an explanation as to what you did to the end of the sausage as you were just beginning to stuff it. Also, when you showed the sausages that were linked up, I would like to know how to make the links in the sausage. This is my first time ever watching someone make homemade sausage, at least for many, many years. That being said, this is an excellent video. I wish you the best of success. Sorry to start off seeming critical, but you are definitely a talented cook and I am so grateful for your time to post this. I think I can do this!

    • @emoneyblue
      @emoneyblue  10 лет назад +1

      Glad to hear from you I would love to answer all your questions. First, please watch my other sausage making videos and if you have any questions after those message me again. Cheers :D

    • @philtimedavidfpw
      @philtimedavidfpw 10 лет назад

      Ok, thanks for the reply. You are totally talented. Thank you for taking the time to share you expertise with us.

    • @emoneyblue
      @emoneyblue  10 лет назад

      Your very welcome, so stay tuned for future videos as I love to share ... thanks for commenting.

  • @PatriotCoinRings
    @PatriotCoinRings 9 лет назад

    Wheew, thought you left us hanging in the video not explaining what you put in as ingredients and was wondering how so many said it was good tasting till I saw the info in your text above. Thanks for the recipe, I'll be making some this weekend.