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
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
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.
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...
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.
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.
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.
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.
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.
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.
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!
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
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.
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.
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!
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.
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...
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🤗
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
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.
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
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.
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
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.
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.
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.
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
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.
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.
@@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.
@@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!
@@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.
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.
Hello from the Philippines, I am german and I am a sausage maker...wtf I search 2 years now agreat italian sausage. Your recipe sounds very good. Thanks for the Video and many Thanks for the positiv comments. I will make your italian sausage tomorrow...lots of US friends ask me like that. All what you can get here is shit...Sorry, my english is not perfect, but my sausage...;-}}} Take care my friend, and thanks for the fricken Tip with the sliced bread in the meat grinder...
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!
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
please do make another video on sausage making and showing clearly all the steps , the gringing, the mixing and most importantly the linking ,, specially how the end result was in this video.. thank you . :)
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.
Just finished making it. Think I need to cut the red pepper and add a touch more salt. Kids could not eat it. I will though let it sit tonight and try another patty tomorrow night. You did not specify what type of salt so I used kosher. It was really good though and thank you for the video!👍
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!!
Minor detail, but I like to separate my wet and dry seasonings, seems to make it easier to get out of the containers. Also, this is just my French-Canadian-living-in-Japan interpretation of this Italian classic, I add rehydrated-in-wine shiitake mushrooms to my recipe. It’s no longer a traditional Italian sausage, I agree, and I didn’t know about anise before, but it’s really tasty.
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!
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.
Forget "smell-o-vision", I wish I could have sampled some of that myself. REALLY GOOD looking there. If it tastes 1/4th as good as it looks, I am sure that is some real good eating there!
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.
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)
+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
Yes Taslima you can, BUT.. you have to add 25-30% beef tallo (fat) to make the sausage juicy and flavorful. Enjoy and let me know how much you loved them after you make them. Thank you for commenting.
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.
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!
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
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
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.
Man, what a pleasure to watch and learn from you emoneyblue.You do a great job presenting the information and obviously you pay attention to detail and cleanliness. Couple of questions please: How do you think this recipe would work with a mix of 70% lean venison and 30% pork shoulder? I see the ingredients listed are for 3 lbs of meat. Obviously a person could just increase the portions of spice etc in relation to an increase in meat? I would like to do 10 lbs to start. Thanks for your great contributions to the web!
Thank you for sharing this recipe for us. The cleanliness of your prep area, tools, and kitchen shows your passion for cooking. I would like to see how you "linked" those sausages. Unfortunately you skipped that process. Overall, great video with excellent instructions.
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.
Hi emoneyblue, You said that the recipe is for 3 pounds but your video said you make ten pounds. Did you use triple the spices for ten pounds of meat or did you add extra spices to make up for the additional pound of meat? Also did you just use regular table salt or kosher salt? Thanks for sharing this recipe!
The recipe is for 3 pounds in the comments. The video I shot I was making 10 pounds if that makes sense? Best of luck and yes I use kosher salt but you can also use Himalayan salt
+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 $50 bucks... Cheers
i have to say thank you so much sir for posting this, i raised my hog, butchered her and then made this and it came out so amazing, the best i have ever had. second time raising a hog, first time butchering one and first time making sausage for me and my 83 year old dad who has always wanted to make sausage. such a great experience and recipe. THANK YOU SO MUCH
I have made this sausage 3 times over 50 pounds since new years. Yes my three sons can live on sausage. Thank you for posting it. I hope to see more videos
Thanks
Mr, this is first for me see a meat mixer, what an ingenious machine will have to get one.
I'm definitely going to try this recipe.
Thanks very much.
Best of luck, and thanks for commenting
Just made the sausage tonight and that recipe is pure perfection so glad you shared it! All of the ingredients are well balanced, and one doesn't overpower the other they all compliment each other.
Glad you enjoyed it. You'll be a sausage maker for ever now....lol Thanks for commenting. E$
why dont you mount your stuffer on a board with non-slip bottom?
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...
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.
So glad you enjoyed it. Thanks for the kind words.
I started my day watching house renovations and somehow ended up here. Guess ill be making sausage soon! Great vid!
When you start making your 1st batch you will never enjoy store bought ever again... come back for more recipes.
Add 1/2 cup crushed pepper
Mr build it to here
Thank you. That is the taste I was looking for. Makes a great venison sausage when mixed with 50% pork. Now my favorite.
50 is wayyy to much as we is 25 witch recamenned
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.
Your welcome and now you have a family recipe to share.
I'm going to make this this evening my first attempt at making sausage. I'm going to use this recipe.
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.
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.
Party TICKET !!! thanks for commenting,,
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.
Man o man my mouth was watering all along the way. Great video. Thank you for sharing.
Joseph Gonzalez
Glad you enjoyed it
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!
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.
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.
Thanks for the recipe.Always wanted to know what made that wonderful smell when cooking them.
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!
Your welcome
Love the ingredients..all natural spices thank you for sharing
excellent video. absolutely love spicy italian sausage. two thumbs up.
davebass55
Thank you
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
Paul lacchin
Glad you enjoyed it. E$
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.
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.
Thanks
Thanks posting this video, the sausages look really delicious.
Your welcome
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!
Thanks so much, I'm gonna have to try that!!!
Well Chef I made the sausage recipe and it's a keeper! Thanks
Chuck Flynn
glad ypu enjoyed them
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.
Jack Mehov
Save it because you're going to use it a lot..
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...
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🤗
Nice presentation, Thanks for the written out recipe, I've never thought about making sausages, now I'll give it a try!
you're very welcome and best of luck with your sausage making
Just tried a sample of this sausage, and DAMN it's good! I'll be casing it tomorrow!
Thanks for sharing!
Wish I had some.... I'm all out! also very glad you enjoyed it!
Great Recipe Thanks for taking the time to share with us your years of learning.
Your very welcome, thank you for kind comments.
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
Thanks for sharing that sounds delish!
Loved the information video. I'm a new sausage maker and WILL be making these for friends and family
Great, I would love to hear from you after you have tasted them. ENJOY!
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.
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
Thanks for for the video. Good info on sausage making.
I have a few more on my page check them out Enjoy and subscribe as I will be adding more soon.
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.
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
Lets keep sharing the knowledge ... Keep in touch!!!
Do that all the time
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.
You're welcome glad you enjoyed them stay tuned for more to come
That looks fantastic! Nice job, sir!
Thank you
MAN I JUST MADE THE SAUSAGE. FRIED UP A PATTY MAN THAT THANG IS GOOD. IT IS A KEEPER. THANKS
Roderick Walker glad to hear you enjoyed it... cheers
THE RECIPE MAKES QUITE A FEW SAUSAGE.I AM FINA GRILL SOME NOW. THANKS AGAIN FOR THE RECIPE.
Can't wait to try it....and thank you for not calling it "EYE-talian"!!! Great video, thanks!
shelley sliman
LMAO you got it....axed though..lol
That was a great recipe and lesson. Thank you (and your friend) for sharing.
your welcome
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.
Your very welcome. Thanks for the kind words.
Great presentation. I'm going to make this for Christmas.
thanks
Thanks for commenting.
Hands down the best recipe I have every come across. Thank you.
Thanks
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.
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
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...
oooooh weeee
Well done Emoney! Thank you for your insight and great recipe.
Looks good. I plan to try it soon. I'll leave feedback after it's complete.
I'm enjoying you videos very much. Just got into making sausage myself.
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.
I’m seeing so many positive comments, I’ll definitely try this recipe very soon. Thank you for sharing.
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.
@@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.
@@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!
@@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.
@@veronical3135 Sounds like we have a family recipe! Your so very welcome and God bless you and your family.
The sample piece looked awesome.
Nik Let
thanks
Thank you so much. I appreciate the tip about the bread!!
Its a keeper..
I have made your recipe so many times. Awesome recipe - thanks for sharing. Be Blessed and Keep on Cooking my friend. I subbed ya!
Thank you for the kind words.
I'm now going to use bread to clear my meat grinder. Brilliant idea.
Awesome video!! Going to start making sausages and this is a great one to start with!!
enjoy and happy sausage making.
YUMMY, Can't wait until I make some in my kitchen
Nice one. ..gonna make it next week
Hello! great video. Could you tell me where you got the mixer from? 5:46 Thank you!
there all over the internet. I cant remember where I got mines but... saw some on Ebay!
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.
That looks awesome!! Will have to try.
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
M;
For the salt is it regular table salt or kosher salt?
Hello from the Philippines, I am german and I am a sausage maker...wtf I search 2 years now agreat italian sausage. Your recipe sounds very good. Thanks for the Video and many Thanks for the positiv comments. I will make your italian sausage tomorrow...lots of US friends ask me like that. All what you can get here is shit...Sorry, my english is not perfect, but my sausage...;-}}} Take care my friend, and thanks for the fricken Tip with the sliced bread in the meat grinder...
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!
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
Ok, thanks for the reply. You are totally talented. Thank you for taking the time to share you expertise with us.
Your very welcome, so stay tuned for future videos as I love to share ... thanks for commenting.
please do make another video on sausage making and showing clearly all the steps , the gringing, the mixing and most importantly the linking ,, specially how the end result was in this video.. thank you . :)
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.
Anise is the licorice taste.
anise
Just finished making it. Think I need to cut the red pepper and add a touch more salt. Kids could not eat it. I will though let it sit tonight and try another patty tomorrow night. You did not specify what type of salt so I used kosher. It was really good though and thank you for the video!👍
Got two wild boars a couple weeks ago. Making about 20lbs of this stuff. Very much looking forward to it. Great video!
Thanks, wish I had them two cook today...lol
Looks awesome!
Haven't tried making fresh sausage yet but I will try this version first. Thanks for the vid, it looks tasty.
You'll love it
Awesome. Just what I was looking for. Thank you, sir.
Mike Hancho
your welcome
emoneyblue making some tonight. I'll review for you :)
thanks for posting I will do a batch this week.!
annasonly
Let me know how much you enjoyed them?
Beautiful brother! Thanks for the tutorial!
Your very welcome my brother and thanks for the kind comments.
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!!
Thanks for commenting. you can make them with just and hand grinder the old fashion way they still come out GREAT Enjoy!
Made this last year with venison and 40% ratio of pork. Absolutely delicious!!
YEAH!
Minor detail, but I like to separate my wet and dry seasonings, seems to make it easier to get out of the containers.
Also, this is just my French-Canadian-living-in-Japan interpretation of this Italian classic, I add rehydrated-in-wine shiitake mushrooms to my recipe. It’s no longer a traditional Italian sausage, I agree, and I didn’t know about anise before, but it’s really tasty.
I love it! you made it your own... with a Twist!
great job I love your mix but was to hot for wife so I used 5 lb of meat with same ingredients and we are both very happy.Thank-you
Orv Alderson
Make it your own... Enjoy!
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!
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.
Forget "smell-o-vision", I wish I could have sampled some of that myself. REALLY GOOD looking there. If it tastes 1/4th as good as it looks, I am sure that is some real good eating there!
Looks wonderful, guy!
Thank you will be making another batch really soon
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.
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)
+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
can I substitute the pork for beef?? and can I use normal vinegar instead of red wine??
Yes Taslima you can, BUT.. you have to add 25-30% beef tallo (fat) to make the sausage juicy and flavorful. Enjoy and let me know how much you loved them after you make them. Thank you for commenting.
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.
No problem Mon....
.thanks for putting the recipe below. Good video
your welcome
Thanks for commenting.
Great Job on this Video!! Love this! Thanks! What kind of Grinder are you using? Where can you buy one?
Sounds Great...Im gonna try it....but is the ingredient list for just 3lbs of pork? thx
Yes the recipe in the description box is so that you are able to taste it to see if you LOVE it or it needs your special touch.
One comment, I wish you had listed the ingredients in the video. The sausage looks great and I'm making some today!
Thank you.
the ingredients list is in the drop-down list below the video hit the arrow and you'll see the entire recipe, cheers mate.
Ah! Thanks. I made the sausages and they came out great! Thank you.
+mochosla
glad to hear....
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!
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
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
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.
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.
glad you enjoyed it .
.me 😃
Man, what a pleasure to watch and learn from you emoneyblue.You do a great job presenting the information and obviously you pay attention to detail and cleanliness. Couple of questions please: How do you think this recipe would work with a mix of 70% lean venison and 30% pork shoulder? I see the ingredients listed are for 3 lbs of meat. Obviously a person could just increase the portions of spice etc in relation to an increase in meat? I would like to do 10 lbs to start. Thanks for your great contributions to the web!
sounds perfect
Thank you for sharing this recipe for us. The cleanliness of your prep area, tools, and kitchen shows your passion for cooking. I would like to see how you "linked" those sausages. Unfortunately you skipped that process. Overall, great video with excellent instructions.
Checkout my other sausage making videos I believe one shows the process and if not? I will make one for you... Cheers Mate.
Beautiful recipe.
What about ya Ma's recipe?
Could you also share please? ???
Check out our videos
Ooo wee…mom is now passed on we keep her recipes close to heart
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.
All the above... depends on how I want the outcome.
Oh very informative thank you I make a Jamaican jerk smoked sausage pork &chicken for my cookouts
would you mind sharing your recipe with me.
Hi emoneyblue, You said that the recipe is for 3 pounds but your video said you make ten pounds. Did you use triple the spices for ten pounds of meat or did you add extra spices to make up for the additional pound of meat? Also did you just use regular table salt or kosher salt? Thanks for sharing this recipe!
The recipe is for 3 pounds in the comments. The video I shot I was making 10 pounds if that makes sense? Best of luck and yes I use kosher salt but you can also use Himalayan salt
looks very good ,thanks for the video!!
thank you for your comments and your very welcome
looks good thanks for the video
thanks for the video. i will be trying it soon. what type of grinder do you recommend?
+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
Awesome video, it looked so tasty!
And they really are. I sell these at my restaurant.
That looks amazing! Thanks for the video.
Glad you enjoyed it..