How to make Italian Calabrese Sausage

[@russellnorton9940]

i live in canada, im a countryboy. i love hunting and also raising my own pigs, i get bored of my own cooking etc, but since ive been watching your shows its really been a fantastic game changer for me, your very easy to understand, thankyou so much

[@thatsaromaarrustiemangiama113]

Thank you so much cheers!

[@danrichardson3653]

Hell yes. Very inspiring, thank you.

[@thatsaromaarrustiemangiama113]

Thank you good luck!

[@basilbickford5906]

You only hang for three weeks? I Gus’s the thicker the sausage the longer you leave hanging. My casings I used is 38/42 and I hung it up for 6 weeks and turned out fine,plus I use cure #2 that’s something the old school Italians didn’t do,I put a lot of work and money in making sausage so I don’t want it to go bad. And thanks for your sausage recipe I’ll definitely try it 👍

[@jjcaiv]

Great video. Will definitely try to make both, dried and fresh.

[@neilcordeiro]

I like the way you put your ingredients with approximate estimations....this is real cooking..👌🏼..😀🙏🏼

[@thatsaromaarrustiemangiama113]

Thank you its how I always do it

[@danielswatske7770]

I am a new subscriber to your Channel and I absolutely love your videos and I agree with you doing things the old way our grandparents did is the way to go a lot of these people make it like it's so complicated and it's not after watching you you made that very clear thank you and right now I am doing your recipe capicola with the pork loins

[@thatsaromaarrustiemangiama113]

Thank you so much for your kind words! Please let me know how it turns out

[@serhanp6964]

Hi Santino, your receipies look so good. I am very relieved that you are not using curing salts, as the whole meaning of doing it naturally becomes obsolete. But when you watch and read on the internet you become quite stressed doing it without. I will do it your way, thanks

[@thatsaromaarrustiemangiama113]

Thank you good luck !

[@danieldjerdjerian9169]

Bravo Bellissima presentazione tanti saluti ❤

[@thatsaromaarrustiemangiama113]

Grazie !

[@peteschar1426]

Cheers from BC! I will try your recipe this weekend

[@thatsaromaarrustiemangiama113]

Good luck let me know what you think once done

[@desarioe]

Does it really come out cured with the same amount of salt for the fresh salgicha

[@thatsaromaarrustiemangiama113]

Hi Enzo yes it does

[@julianokuzhicov]

Hey thanks for great video. I want to make sausage but dont have peperocin from Italia. What can i use insted

[@thatsaromaarrustiemangiama113]

Any good pepper sauce will do fine to

[@julianokuzhicov]

@@thatsaromaarrustiemangiama113 ok thank you ! beacuse some one told me. If you want the real stuff you ned peperconi from napoli. To get the unik taste of salami. But I just gone follow your recipe- Thanks

[@moussajoubi2574]

Please explain us where and how to dry it your sausage ? 🙏🏻🕊🌷

[@thatsaromaarrustiemangiama113]

Plase watch some of my other videos I have on capicollo drying you can do it that way or you Hang them in a cool place I use my garage and hanf for 3 weeks. If you look at some of my other cured meat videos you can see.Thank you for watching

[@bebobbebob8275]

Hello. So coarse salt is ok to make hard dry spicy sausages.

[@thatsaromaarrustiemangiama113]

Yes that's what I use for my dry Good Luck!

[@shibuigardenbungalows0420]

Chili Seeds are removed before grinding ,yes? Thank you

[@thatsaromaarrustiemangiama113]

Add the chili seeds before the stuffing in the casing second grind

[@choongachangachoongachanga556]

Belisimo

[@thatsaromaarrustiemangiama113]

Grazie!