I've watched a few old school butchers make sausage - there tips to add to this: 1. run all your sausage into the casing in one go, and twist afterwards - it's much easier to match the consistent pace of the machine if you're not stopping. 2. hang the sausages in a cold room or fridge for 24hrs - it allows the flavors to really meld together 3. your test patty should taste just a little more salty then you'd like - this will even out in the 24hr rest.
Congratulations, excellent work, I'm a charcuterie maker here in Brazil and I intend to visit the productions in the USA one day, I don't know if I'll be alive LoL, with 62 years old let's see if I have time, but I have faith that I'll be able to watch the productions over there. Good luck and congratulations for the video and work. Alberto Tomaz From Brazil
Just got into sausage making myself, everything you said is 100% correct. Had the same kitchen aid grinder, bought a big one and ground 25 lbs in 10 mins. Game changer
Your right about having the right equipment. I started with the kitchen aid for several years till I burned it out,but I did have a 5lb stuffer.Now I have the 1.5 h.p. grinder and 20lb mixer.No more freezing my hands.lol
Great video , I started to dabble in making my own sausage a year or so ago and I am totally hooked on it now . I started out going the kitchen aid route but have moved on to dedicated sausage making equipment. Again great video , thanks for sharing.
I love a good sausage. Especially with lots of garlic in it. My favorite sausages includes kielbasa, brats, Italian sausage, and chorizo. Those sausages look awesome. Cheers, Arnie! 👍👍✌️
I have no idea how your channel showed up in my feed. But I am very glad. Why can't I find authentic Mexican food in South Carolina? Fine, I will watch your channel and try making it myself. Thank you.
Just bought a kitchen aid with grinder and stuffer. The sausage came out pretty ok but definitely I'm going to tweak everything from the spices to the grind next time. Thanks for some good tips
Great job.... totally new to the game and I'm ready to get started. My girlfriend gave me this huge grinder for Christmas and I've yet to use it !! Thanks so much for your video.... definitely helps out getting started !!! I feel like you just kicked me in the butt 👍
Good advice Arnie, thanks for sharing your experience. I’m going to try to make some Italian sausage soon and I’ve been watching videos about how to make sausage.You are very talented and the real deal
Thank you, how do you keep the casings from opening after you cut them? Some of my ends open after I cut! My friend told me to let them dry out for a day in the fridge before separation.
Hey Arnie up here in canada I make mine in January meat goes outside between steps. Gotta love the -15°c weather😂
7 месяцев назад+1
great video thanks for sharing......QUESTION, we made sausage last week for the first time, it turned out excellent for taste BUT the casings were very rubbery or chewy, we smoked some and cooked over the flames a some others, both sets were tough but the smoked were not as tough......any info would be great. Thanks
I noticed you had to lift the mincer up so the neck will go into the tub. I would get a jigsaw and notch your tub to suit your mincer. Great video mate !.
Just tried my hand at making my own Italian sausage, and turned out spectacular! I used a bunch of your tips, along with some other guys I follow on here, and this guy will be making more sausage and all kinds at that! Thank you for your very informative video
High Mountain Jerky is a great company, I use them alot. I like the casing myself. But really, they can help you do meat right. I use them for deer and beef jerky. So easy.
I just got a Kitchen Aid with meat bringer and stiffer attachment. I had no idea it would be so expensive. Now I see I need a separate grinder. Aaaahhh! Lol
Nice! BTW if you use pink salt aka curing salt, careful not to cook and taste before stuffing, it's a no no, it needs I think it needs to sit overnight in your fridge, unless you add sodium erythorbate, I saw that on 2 guys and a cooler, just food for thought, no pun intended 😉
Is there a reason for the meats to be kept cold while working and stuffing the meats ? Im curious since I want to be making my own homemade sausage the right way. good video 👍
I just followed along my brother in law, he weighed it all and had the measurements, lots of great pages on FB and videos here on YT about how to, I'm just learning.
Dear Lord, I want to eat that sausage in this thumbnail. I grilled sausage tonight. Hot Italian from a great Italian market. Indirect heat on charcoal Weber for a total of 40 to 45 minutes, with plain ole Kingsford and some Applewod chunks for smoke. I'll be watching this. BTW, biggest key to great sausage, washing the casing 5 times to remove all the salt and keep it in ice water as your using it, just prior to stuffing.
Do this for a living, rinse your casings better and let them soak longer. You shouldn't have to help it feed off the horn. Also don't know about your linking method. Pinch pinch then twist, am going to try the alternating direction of twist on my next shift though. There's no way you could do it that way making 75+lbs a day solo, You run the whole casing then link at the end.
I'd never twist the sausages as they come out of the stuffer, it just slows you down so much and its just akward. Fill a skin, seal then twist them or twist and link. Just look at a butcher make saudage, he would never do that. Also the "don't mix too much" tip is nonsense. The mix needs to be mixed until the myocin breaks down and makes the mix sticky. Only then is it ready to stuff. Without this additional mix the sausages will not keep shape when cooked and be too crumbly. No mention of rusk here. Every sausage should have rusk to help with fat retention or else you get a hard dry sausage. Technique here is terrible, sausages full of air, you should not be pulling the skins off as they fill. You control the fill rate with your little finger pressure under the spout of the stuffer, those sausages were way too loose. Way too many mistakes here for this list to be useful.
I've watched a few old school butchers make sausage - there tips to add to this: 1. run all your sausage into the casing in one go, and twist afterwards - it's much easier to match the consistent pace of the machine if you're not stopping. 2. hang the sausages in a cold room or fridge for 24hrs - it allows the flavors to really meld together 3. your test patty should taste just a little more salty then you'd like - this will even out in the 24hr rest.
Kick ass thanks!
Congratulations, excellent work, I'm a charcuterie maker here in Brazil and I intend to visit the productions in the USA one day, I don't know if I'll be alive LoL, with 62 years old let's see if I have time, but I have faith that I'll be able to watch the productions over there. Good luck and congratulations for the video and work. Alberto Tomaz From Brazil
Just got into sausage making myself, everything you said is 100% correct. Had the same kitchen aid grinder, bought a big one and ground 25 lbs in 10 mins. Game changer
Thanks!
Nothing beats homemade sausages. From scratch, chosen and fresh ingredients, absolutely perfect !
Yes I definitely agree!!
Your right about having the right equipment. I started with the kitchen aid for several years till I burned it out,but I did have a 5lb stuffer.Now I have the 1.5 h.p. grinder and 20lb mixer.No more freezing my hands.lol
What an informative video presented by a very cheerful and charming fella. Keep up the good work, you do it so well.
Great video , I started to dabble in making my own sausage a year or so ago and I am totally hooked on it now . I started out going the kitchen aid route but have moved on to dedicated sausage making equipment. Again great video , thanks for sharing.
I love a good sausage. Especially with lots of garlic in it. My favorite sausages includes kielbasa, brats, Italian sausage, and chorizo. Those sausages look awesome. Cheers, Arnie! 👍👍✌️
I have no idea how your channel showed up in my feed. But I am very glad. Why can't I find authentic Mexican food in South Carolina? Fine, I will watch your channel and try making it myself. Thank you.
Hope you enjoy
What part of the state are you in....there are parts of sc with a high Hispanic population and stores and restaurants....horry county for one
Dude, you are bringing it with this channel! Thanks for the knowledge.
Just bought a kitchen aid with grinder and stuffer. The sausage came out pretty ok but definitely I'm going to tweak everything from the spices to the grind next time. Thanks for some good tips
Great job.... totally new to the game and I'm ready to get started. My girlfriend gave me this huge grinder for Christmas and I've yet to use it !! Thanks so much for your video.... definitely helps out getting started !!! I feel like you just kicked me in the butt 👍
Some great tips for me. I never made sausages, but it is about time. Thanks for sharing another valuable video.
Any time!
Arnie... excellent. Great information nicely presented. Thank you.
Didn't realize Mario and Luigi change jobs
😂😂😂😂👌👍
Thanks for your trick of the trade….especially cold beer in refrigerator handy.❤
Good advice Arnie, thanks for sharing your experience. I’m going to try to make some Italian sausage soon and I’ve been watching videos about how to make sausage.You are very talented and the real deal
It's a beautiful morning in So Califa ! Buenos Dias Arnie, show us how It's done ! 🙏
Love the bloopers!
Us too!
You better!! They are great. 🇲🇽🇲🇽
Hi Arnie, love your videos. You were up in my neck of the woods, I'm not far from Haslet. Looks like you guys were having a blast at it.
Thank you, how do you keep the casings from opening after you cut them? Some of my ends open after I cut! My friend told me to let them dry out for a day in the fridge before separation.
Happy New Year Good Sir!! Just getting into making sausage. Thank you!
Happy new year!
Me and my wife make sausage it's fun and so much better... you can't describe the freshness of making your own.. again Arnie is on top of the world
Thank you!!
Can someone share the recipe for the seasoning blend for breakfast sausage?
@lindayoung6882 we're not home right now. If it doesn't get shared, I will post it here later,
Id be happy to learn the recipe 😊
Hey Arnie up here in canada I make mine in January meat goes outside between steps. Gotta love the -15°c weather😂
great video thanks for sharing......QUESTION, we made sausage last week for the first time, it turned out excellent for taste BUT the casings were very rubbery or chewy, we smoked some and cooked over the flames a some others, both sets were tough but the smoked were not as tough......any info would be great.
Thanks
those were some pretty good looking sausages, you should have done a video piece on making those with the recipe... Thanks for sharing!
Intro you mentioned chile pequin in a sausage.. very interesting as I’ve only ever used them to snack on!
Man I’m glad I watched this. I wanted to start making sausage, but I’ll just stick to buying it lol
I noticed you had to lift the mincer up so the neck will go into the tub. I would get a jigsaw and notch your tub to suit your mincer. Great video mate !.
I'll be following this channel. Great show.
I have always wanted to make homemade sausages, thanks for the video !
Hope you enjoy
Nice presentation. Thank you for educating us.
Thank you, I really enjoyed your explanations and especially your enthusiasm 👏
Ted (Downunder) 👍
You are so right.A meat grinder is far better than a kitchenaid.
Thank you Arnie 👍👍👍
Great video and wonderful information
Just tried my hand at making my own Italian sausage, and turned out spectacular! I used a bunch of your tips, along with some other guys I follow on here, and this guy will be making more sausage and all kinds at that! Thank you for your very informative video
High Mountain Jerky is a great company, I use them alot. I like the casing myself. But really, they can help you do meat right. I use them for deer and beef jerky. So easy.
Great video! I'm on my way to pick some up 😆
I just found a Brazilian meat market in Worcester mass. Their sweet Italian sausages look just like those
I just got a Kitchen Aid with meat bringer and stiffer attachment. I had no idea it would be so expensive. Now I see I need a separate grinder. Aaaahhh! Lol
Man those sausages looks amazing, would you be so kind to share the exact recipe ? I do see cilantro in them.
Secret trade recipe?
Very interesting. Thank you for the vids .
It's a pity you can't like it multiple times :) I would if I could. It turned out soooo delicious.
Great video. Nicely done
Always great.
Thx
🦬🇺🇸
Thanks for the awesome tips! Great video, brother! 👊
Nice program!
Nice! BTW if you use pink salt aka curing salt, careful not to cook and taste before stuffing, it's a no no, it needs I think it needs to sit overnight in your fridge, unless you add sodium erythorbate, I saw that on 2 guys and a cooler, just food for thought, no pun intended 😉
Great video!!!
good vid dood!!!
Excellent!!!
Many thanks!
I will never understand why people like caseless sausage the casing is part of the bite
So, you've never had chorizo?
wow, yummy 👍
Easily adaptable to personal tastes.
I clicked Subscribe when you said Sausage making Football And Beer!
if you want a simpie and good tasting sausage use salt pepper and brown sugar
Where can u buy the materials? Where do you buyvyour casings?
Shout out @Arnie Tex #Come on #Puro South Texas Sausage! #Yeah Buddy! #Texas Hot Gut #Jalapeño Cheese! #Owe Yeah!
Qiouvole Roberto!
Is there a reason for the meats to be kept cold while working and stuffing the meats ? Im curious since I want to be making my own homemade sausage the right way. good video 👍
When meat heats up bacteria grows on it. Secondly cold meat grinds/ trims better due to the added firmness.👍🏼
@@Cpt_Tackawsome thanks for response it helps alot now I can start making some since arnie didn't want to respond but only want subscribers
I believe there’s a sausage making formula meat to fat ratio did you use?
I just followed along my brother in law, he weighed it all and had the measurements, lots of great pages on FB and videos here on YT about how to, I'm just learning.
@@ArnieTex me too I want to learn
Dam you look like my step dad Piti Mora you guys could be brothers 😂
Does ANYONE HAVE A RECIPE WITH THE MEAT TO SALT RATIO?
#8 lubricate the barrel.
How about spray oil?
4:15 sausage casing
Where can i get the grinder and stuffer
www.meatyourmaker.com/
What was your seasoning for that sausage? I’ll try that myself . Looks pretty good to me. Thanks for sharing
It's in the video, Michalek
Buonissimo
One last tip. Get a helper the same height as you. Lol
Dear Lord, I want to eat that sausage in this thumbnail. I grilled sausage tonight. Hot Italian from a great Italian market. Indirect heat on charcoal Weber for a total of 40 to 45 minutes, with plain ole Kingsford and some Applewod chunks for smoke. I'll be watching this. BTW, biggest key to great sausage, washing the casing 5 times to remove all the salt and keep it in ice water as your using it, just prior to stuffing.
Bet that sausage was GREAT!
@@xAtomXClubx it was for sure, tnx
And thank u
Want!
Any video on making brats
Sausage seasonings must be salt, pepper and fennel. lol Now that's Italian.
That dude is tall😂😂
i noticed you did not add any sausage binder like some guys do. Please say it's not necessary
The kitchenaid grinder is better than any grinder because it smooshes the meat in a way that eliminates the need a meat binder
Protein extraction is important in the process. why do you not mention it ?
Do this for a living, rinse your casings better and let them soak longer. You shouldn't have to help it feed off the horn. Also don't know about your linking method. Pinch pinch then twist, am going to try the alternating direction of twist on my next shift though. There's no way you could do it that way making 75+lbs a day solo, You run the whole casing then link at the end.
I'm from Austin so all I got to say is hook em
What is the meat?
It’s strange that other guy was standing on a step ladder.
National casing is a lot harder to use not eazyer
I'd never twist the sausages as they come out of the stuffer, it just slows you down so much and its just akward.
Fill a skin, seal then twist them or twist and link.
Just look at a butcher make saudage, he would never do that.
Also the "don't mix too much" tip is nonsense.
The mix needs to be mixed until the myocin breaks down and makes the mix sticky.
Only then is it ready to stuff.
Without this additional mix the sausages will not keep shape when cooked and be too crumbly.
No mention of rusk here.
Every sausage should have rusk to help with fat retention or else you get a hard dry sausage.
Technique here is terrible, sausages full of air, you should not be pulling the skins off as they fill.
You control the fill rate with your little finger pressure under the spout of the stuffer, those sausages were way too loose.
Way too many mistakes here for this list to be useful.
Did he say "...with my white family" lmaaaaooooo
Change the name of your channel to shoulder high; you are shoulder high.
YOU WASTED 11 MINUTES OF MY LIFE!!!! DO NOT WATCH THIS VIDEO !!
Not a guy to get advice from.
Coming from the guy with a channel with lots of views 😂
Awesome! 👍🏻
Thanks!
listen to music instead of TV, pay attention to the task instead of shortening your attention span frying your memory getting distracted by TV