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
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.
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 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.
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! 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.
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.
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.
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.
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🤗
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 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
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!
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...
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.
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.
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.
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
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.
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
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!!
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.
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.
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.
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.
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.
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.
+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 $50 bucks... Cheers
Going to make it tomorrow, If it's as good as it looks I'm going to name my next kid after you! I may video it. If I do I'll send you a link with the credit going to you. The sausage making part not kid making.
First, your recipe is perfect. I made about 12 pds of sausage with my son. Can't put a value on that. Your video was perfect, and I love you in a non creepy way. Sadly I didn't video it my gopro was dead forgot to charge it. Finally you have all my thanks and appreciation.
Emoney, thanks for sharing! I found this video several years ago and have made it several times; friends and family love it. Over the years I modified slightly but revisited your video today for some inspiration as I have 20LBS of pork butt waiting to be stuffed :) Just wanted to thank you for the recipe and inspiration. It is so hard to find good sausage these days which isn't packed full of fillers - nothing better than making it yourself! Have you stumbled on any additional sausage recipes? I have been hunting for a Basque Chorizo recipe for a year now. Take care man.
Thanks for he kind words much appreciated to hear something positive in stead of negatively about my speech or whatever they could find. So thank you and keep making sausage and pass down that recipe to the next generation. ($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
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
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.
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
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
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
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.
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
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 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,,
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.
Love the ingredients..all natural spices thank you for sharing
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!
Thanks posting this video, the sausages look really delicious.
Your welcome
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.
Well Chef I made the sausage recipe and it's a keeper! Thanks
Chuck Flynn
glad ypu enjoyed 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
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
excellent video. absolutely love spicy italian sausage. two thumbs up.
davebass55
Thank you
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.
Thanks for the recipe.Always wanted to know what made that wonderful smell when cooking them.
Hands down the best recipe I have every come across. Thank you.
Thanks
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.
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.
YUMMY, Can't wait until I make some in my kitchen
The sample piece looked awesome.
Nik Let
thanks
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!
Great Recipe Thanks for taking the time to share with us your years of learning.
Your very welcome, thank you for kind comments.
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🤗
I'm now going to use bread to clear my meat grinder. Brilliant idea.
Thank you so much. I appreciate the tip about the bread!!
Its a keeper..
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!
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
That looks fantastic! Nice job, sir!
Thank you
Looks good. I plan to try it soon. I'll leave feedback after it's complete.
Nice one. ..gonna make it next week
That was a great recipe and lesson. Thank you (and your friend) for sharing.
your welcome
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..
Great presentation. I'm going to make this for Christmas.
thanks
Thanks for commenting.
Well done Emoney! Thank you for your insight and great 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
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
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!!!
thanks for posting I will do a batch this week.!
annasonly
Let me know how much you enjoyed them?
Awesome. Just what I was looking for. Thank you, sir.
Mike Hancho
your welcome
emoneyblue making some tonight. I'll review for you :)
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...
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.
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
Looks awesome!
Awesome video!! Going to start making sausages and this is a great one to start with!!
enjoy and happy sausage making.
good tip thank you
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.
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.
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
looks good thanks for the video
Excellent!!
thank you
Made this last year with venison and 40% ratio of pork. Absolutely delicious!!
YEAH!
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
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
looks very good ,thanks for the video!!
thank you for your comments and your very welcome
That looks awesome!! Will have to try.
Beautiful brother! Thanks for the tutorial!
Your very welcome my brother and thanks for the kind comments.
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?
I'm enjoying you videos very much. Just got into making sausage myself.
Used your recipe... THANK YOU!!! Everone asked me for the recipe.
Glad you enjoyed it
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.
very nice video. thanks
Leannie Fehrmann
Your welcome
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!
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 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
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.
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!
Looks wonderful, guy!
Thank you will be making another batch really soon
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!
i will give it a go!
thanks
+spockady
Let me know how much better your were compared to the store bought stuff. Cheers
thanks for the recipe
Your very welcome and thanks for commenting.
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
That looks amazing! Thanks for the video.
Glad you enjoyed it..
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 😃
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.
Looking good
Likewise
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.
.thanks for putting the recipe below. Good video
your welcome
Thanks for commenting.
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.
great man do great job ,thanks a lot
great video thanks so much!
Your welcome
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
Looks sooo yummy! Thank you for sharing. So nice not to get poisoned off nitrates also. :)
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.
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.
Awesome video, it looked so tasty!
And they really are. I sell these at my restaurant.
Damn! this is good. Thank you so much for sharing this.
Robin Nelson
Your welcome
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 $50 bucks... Cheers
Yum! I can't wait to make my own sausage
Sausage is the new crack..lol
I wish I had tastavision!!!! It looks perfectly fantastic.
I can't wait to try this thank you for sharing. Great presentation great video. Tell you mom I said Hi :)
Thanks Mark, I'm sure you will love these...
Going to make it tomorrow, If it's as good as it looks I'm going to name my next kid after you! I may video it. If I do I'll send you a link with the credit going to you. The sausage making part not kid making.
+Mark E Pugliano
hilarious good luck on your sausage making can't wait to see your video chairs
First, your recipe is perfect.
I made about 12 pds of sausage with my son. Can't put a value on that. Your video was perfect, and I love you in a non creepy way.
Sadly I didn't video it my gopro was dead forgot to charge it.
Finally you have all my thanks and appreciation.
Your very Welcome Mark, thanks for the kind words. Enjoy!
Emoney, thanks for sharing! I found this video several years ago and have made it several times; friends and family love it. Over the years I modified slightly but revisited your video today for some inspiration as I have 20LBS of pork butt waiting to be stuffed :)
Just wanted to thank you for the recipe and inspiration. It is so hard to find good sausage these days which isn't packed full of fillers - nothing better than making it yourself! Have you stumbled on any additional sausage recipes? I have been hunting for a Basque Chorizo recipe for a year now. Take care man.
Thanks for he kind words much appreciated to hear something positive in stead of negatively about my speech or whatever they could find. So thank you and keep making sausage and pass down that recipe to the next generation. ($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
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.
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....