I tried this recipe last week. It was my first ever attempt making sausage. Delicious is an understatement. So much better than supermarket varieties….plus no additives or fillers. Thanks Andrea, I will make this often and will try adding different spices and herbs. I also need to buy a meat grinder. Hand chopping was tedious.
Thanks Andrea, spectacular! I remember my Nonna's sausage and meatballs. But back in the New York area Italian sausage always had fennel seeds. So delicious!
I grew up in the Bronx, NY....the local 'pork store' (as most others) always offered Italian sausage with or without fennel seeds...we always purchased the sausage without fennel seeds...to each his own....
I admire your energy and patience in mincing the meat with a knife and in using a funnel to stuff a sausage casing. The results are spectacular! Nice knife. I love mine. Thank you VERY much.
Oo,that is nice,i love when you come back to the roots of this channel,i start watching this channel just for this recipes,which never fail,welcome back😁
Nonno used lots of added fat and water. He would add vermouth, orange or Lemmon peel ( grated). Fennel, garlic , black pepper and a handful of salt. I was a kid and would turn the crank on the grinder. It was huge fun.
What a sandwich! I made something similar yesterday, similar in the look and size that is, delicious. I am going to make this one in the next week or two.
I take the garlic and put it into a towel and smash it and then put the towel with the garlic in it and put it into the wine and squeeze out the garlic juice. Makes for a much stronger flavor. Great job on the sausages.
Mi fa venire la voglia di mangare!!!!! 😃 When I do mine I do it with fennel, praprika as you said. My uncle makes chilli in oil. I mince the chilli to a sauce and add it to the meat. I find it gives it a nice pepper flavor to the sausage and some heat of course.
Pork sausages are great because you can put almost anything in that you like and get a good result. Herbs like e.g. chives, parsley, coriander or rosemary are great, or some finely chopped leak or spring onion, as well as your favourite spices like e.g. garlic and chilli, or whatever you fancy at the time.
Wow! Beyond spectacular The way you minced the meat is basically how I like it, coarse, that's how I ask the butcher to grind it. I gave up on grinding it with the small hand grinder my sister in law gave me. I tried to make venison & pork shoulder sausage once using that grinder, it was a chore. When I was a boy I watched my grandaunt make sausage. She put the casing over the faucet to rinse it, like you'd fill a water balloon it was funny. Then she slid the casing over a metal funnel like you did 😃I have that funnel, it must be close to 100 years old! I used a wooden dowel to push the meat through. Now I make sausage patties instead of using casing, although there is difference in moisture level in cased or patty sausage. I'm always experimenting with seasoning. I love fennel seed, not so much chili. I use Montreal steak seasoning too. Once it's mixed I'll cook a small amount to test for seasoning and adjust to taste. I've cooked in bacon fat before, but use olive oil most. So basically you and I do it the same way, right down to grilling the bread in the grease 😂 very naughty but oh so good! Thanks for showing the infusing the wine with garlic trick. I like adding V8 vegetable juice instead of wine, then you can drink a Bloody Mary with your sandwich. 🤓👍Thanks Andrea!
I started thinking about the Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking) a collection of Roman cookery recipes. And this is not to far off from what was happening in Rome with sausages 1100 or so years ago. 😘
I think this recipe is good because it is very simple, no ‘special’ tools needed. I shall definitely try it, but I would suggest leaving the sausage mixture in the fridge over night. I have been looking for a simple recipe for salsiccia fresca, because British sausages are horrible, full of chemicals and bread filler. Bravissimo!
Does it matter what style of sausage you make ? It will always be Italian sausage for you are Italian , or when you are in Thailand is it a Thai sausage.
My chef, Guess what we had for dinner, But unfortunately not my sausage recipe, And it’s time for banana 🍌 wine 🍷 again so see you in 2 or so weeks, Grazie Ciao ciao
You can make patties and just fry them up if you like. This method is really about making a few links fast, that you can cook up right away and/or put in the freezer for use over a couple weeks. I would tie the ends and make a few sections by doing the classic twist to section them off. Sometimes you just have some great bread that is longer than wide and a sausage does the trick. Keeps things tidy. ☺
Easy, tasty fresh sausage. Doesn't take long to make and you always know what's in there. Can't understand why people still buy at the store 🤦🏻♂️. Maybe they are just lazy
@@Spectacular-cuoredicioccolato Ho visto il tuo budello video qualche tempo fa.... Yum! 😅 Buon lavoro, fratello! So solo quello che mi ha insegnato mi padre calabrese.....
I tried this recipe last week. It was my first ever attempt making sausage. Delicious is an understatement. So much better than supermarket varieties….plus no additives or fillers. Thanks Andrea, I will make this often and will try adding different spices and herbs. I also need to buy a meat grinder. Hand chopping was tedious.
Spectacular 😉👍🏼🌭 yes 🙂 good idea 💡 hand chopping is for small quantity
Oh my god. My mouth is literally watering. Thankyou for the idea mate. Cheers.
Thanks for watching and sharing the video 👍🏼🤪🤤
Thanks Andrea, spectacular!
I remember my Nonna's sausage and meatballs.
But back in the New York area Italian sausage always had fennel seeds. So delicious!
Yes 👍🏼 in south of Italy fennel is very common
I grew up in the Bronx, NY....the local 'pork store' (as most others) always offered Italian sausage with or without fennel seeds...we always purchased the sausage without fennel seeds...to each his own....
😉👍🏼 spectacular
that truly was spectacular making sausage without expensive sausage making equipment. bravo!
Thanks 😉👍🏼
spectacular 🤌🏻🤌🏻🤌🏻🤌🏻
Thanks 🥳🌭🍺
I am hooked on making sausage 👍🏼 thank you
Keep us updated with the tasting 😉
SPEC-TA-CU-LAR!! Love your videos, from Melbourne Australia.
Thanks Francisco for your support 👍🏼🥳
I admire your energy and patience in mincing the meat with a knife and in using a funnel to stuff a sausage casing. The results are spectacular!
Nice knife. I love mine. Thank you VERY much.
Hi 👋🏼 buddy. Thanks for your support and comments 🙂
Yes 👍🏼 I like this knife 🔪
BRAVO!!! I miss the days when my mother-in-law and sister-in-law made it with fennel!! They also made soppresatta!! Thank you for this great video!!
Spectacular 🤪 I like them both 🥳
Wow! Bellisimo!
😂👍🏼 grazie
I'm addicted to these videos omggg
Thanks Celeste for your support 🥳 please share the videos with friends and family
Oo,that is nice,i love when you come back to the roots of this channel,i start watching this channel just for this recipes,which never fail,welcome back😁
Thanks 😉🌭
@@Spectacular-cuoredicioccolato make more videos like this.
I will 😉
Good on you for simplifying sausage making with the basic tools that you may find in an average kitchen.
Thanks 😉👍🏼
Nonno used lots of added fat and water. He would add vermouth, orange or Lemmon peel ( grated). Fennel, garlic , black pepper and a handful of salt. I was a kid and would turn the crank on the grinder. It was huge fun.
Spectacular 🥳 thanks for sharing your experience 👍🏼
This is the best and simplest sausage making video I seen. Fantastico!
Thanks ☺️ please share this video with friends and family
I make my own sausages quite often, using more paprika, fennel and Calabrian chilies I grow myself.
Spectacular...
Spectacular 🥳 with Calabrian chilies 🌶️
I just made these sausages in West Cork in Ireland . Absolutely delicious. Keep up the good work Andrea. Thank you so much!
Thanks ☺️👍🏼🥳
Nice love your videos❤
Thanks Noah 👍🏼
You always make me hungry! I will have to try it…🍺🍺👏🏻👏🏻
😂 spectacular
Wonderful! Watching this at breakfast and can't wait for dinner 😋
😂👍🏼 spectacular 😉 enjoy your breakfast 🍳
Thank you bro intresting video
Thanks 👍🏼😉🥳
Very nice! Spectacular! Cheers! 👍👍✌️
Thanks 🤪👍🏼🌭🥳
Spec-ta-cu-lar 🥳🥳🥳🥳🥳🥳🥳
Well done. You are a real sausage master.
Good job👏👏👍👍👍👍
Thanks 😉 my dear
What a sandwich! I made something similar yesterday, similar in the look and size that is, delicious. I am going to make this one in the next week or two.
Spectacular 🌭👍🏼🥳 keep us updated 😉
very useful video
Thanks buddy 😉👍🏼
I take the garlic and put it into a towel and smash it and then put the towel with the garlic in it and put it into the wine and squeeze out the garlic juice. Makes for a much stronger flavor. Great job on the sausages.
Thanks for the advice 👍🏼
Didn’t know it was so easy, thank you for sharing
It is 👍🏼 thanks for watching and sharing the video 🥳🌭
wonderful
Thanks 🌭🥳
This looks absolutely delicious. I made your marmelade recipe and everyone loved it. Thank you :)
Spectacular 🤪 thanks for sharing your experience
Looks delicious
Thanks 😉 it’s spectacular
ai ai ai must be super tasty
It is 😉
Spectacular
Thanks 🥳🌭
Very nice,👍👍
Thanks Austin 👍🏼
Chef, you’re making me hungry!!!
😂👍🏼 this is my goal 😉
Oh my friend! yes, we are neighbors!!!)))
Really? 🥳 where are you?
@@Spectacular-cuoredicioccolato Supalai mare. The furniture is the same in the kitchen
Yes 👍🏼 exactly I am here 😂
2:43 not the lime, but kefir lime, bay makroot in Thai...roll the leave to cut thin stripes easily...
Yes 👍🏼 thanks again for your help
@@Spectacular-cuoredicioccolato my pleasure, congratulations for your 'spectacular' videos...
Yummy.
Grazie
Mi fa venire la voglia di mangare!!!!! 😃 When I do mine I do it with fennel, praprika as you said. My uncle makes chilli in oil. I mince the chilli to a sauce and add it to the meat. I find it gives it a nice pepper flavor to the sausage and some heat of course.
Spectacular 👍🏼🌶️ I like it spicy 🥳 thanks for sharing your experience
🤣🤣🤣🤣🤣Realy realy SPECTACULAR!!!!
Bravo 😂😉👍🏼🥳🤪🌭
Hay brother great video!
What took you back to Thailand?
Thanks
Good question 😂😉👍🏼
@@Spectacular-cuoredicioccolato Yeah life’s Assignments can move us all over can’t they. 😉👍🏾
Exactly 🙂 I will be back in Italy at the end of May
I looks very delicious and i want eat to ser 😆please give for me one.
Now 😉 you can make it
Nice content
Thanks 👍🏼
Yum
😉👍🏼 spectacular
In Thailand we use the leaves of kefir lime, bay makroot, not normal lime leaves...
Thanks 🙏🏼 I was looking for this 👍🏼 kefir lime
Pork sausages are great because you can put almost anything in that you like and get a good result. Herbs like e.g. chives, parsley, coriander or rosemary are great, or some finely chopped leak or spring onion, as well as your favourite spices like e.g. garlic and chilli, or whatever you fancy at the time.
Yes 👍🏼 everyone can have a spectacular sandwich 🌭
Wow! Beyond spectacular The way you minced the meat is basically how I like it, coarse, that's how I ask the butcher to grind it. I gave up on grinding it with the small hand grinder my sister in law gave me. I tried to make venison & pork shoulder sausage once using that grinder, it was a chore. When I was a boy I watched my grandaunt make sausage. She put the casing over the faucet to rinse it, like you'd fill a water balloon it was funny. Then she slid the casing over a metal funnel like you did 😃I have that funnel, it must be close to 100 years old! I used a wooden dowel to push the meat through.
Now I make sausage patties instead of using casing, although there is difference in moisture level in cased or patty sausage. I'm always experimenting with seasoning. I love fennel seed, not so much chili. I use Montreal steak seasoning too. Once it's mixed I'll cook a small amount to test for seasoning and adjust to taste. I've cooked in bacon fat before, but use olive oil most. So basically you and I do it the same way, right down to grilling the bread in the grease 😂 very naughty but oh so good! Thanks for showing the infusing the wine with garlic trick. I like adding V8 vegetable juice instead of wine, then you can drink a Bloody Mary with your sandwich. 🤓👍Thanks Andrea!
Thanks Joe for sharing your experience 👍🏼 yes 😉 with fat and oil 🤪 everything is better
Dominican and Puerto Rican sausage (called longaniza:)
Lots of Garlic, black peper, salt, oregano, sour orange (or lime + orange)
Thanks for sharing 👍🏼 I never tried 🤪
I started thinking about the Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking) a collection of Roman cookery recipes. And this is not to far off from what was happening in Rome with sausages 1100 or so years ago. 😘
Yes 👍🏼 really basic and classic and tasty recipe 😉
Oh, you're in Thailand! That explains the easy access to elephants. 😂😂
Nice sandwich! 👍
Exactly 😉
Thanks for mentioning how to make it alcohol free! Not always easy to know when the wine is essential or a bonus :)
😉👍🏼 sparkling water even better
Keep us updated
No alcohol after it's cooked
Yes 👍🏼
I think this recipe is good because it is very simple, no ‘special’ tools needed. I shall definitely try it, but I would suggest leaving the sausage mixture in the fridge over night. I have been looking for a simple recipe for salsiccia fresca, because British sausages are horrible, full of chemicals and bread filler. Bravissimo!
Better one night in the fridge after you put the meat in the gat 😉 keep us updated
you are in Thailand??
Yes 👍🏼 and you?
Where can you buy dry marjoram in Thailand??? and what is his name in Thai
Kop Khun for your answer
Check at the supermarket Makro
OK ..THANKS !!@@Spectacular-cuoredicioccolato
5:31😅😅😅😂😂😂🤣
😂🥳
Is it called “salsiccia “?
Bravo 👏🏼
Does it matter what style of sausage you make ? It will always be Italian sausage for you are Italian , or when you are in Thailand is it a Thai sausage.
😂 exactly
Only few spices, black pepper n paprica ,simple
Yes 👍🏼
Do you grind the pork fat with the pork meat
Yes 👍🏼
Lamb and chicken meat same process ??
Yes 👍🏼 but you need some fat 😉
No preservatives 👍👍👍👍
Sea Salt 👍🏼
Ciao scusa non ho capito se e' un kilo di carne+ 300 di pancia o un kilo in tutto mi puoi dire?
1 kilo di carne + 300 g di pancia
😋😋😋😋😋👍👍👍👍😍😍
🥳😉👍🏼🤪🌭
Not a lettuce leaf in sight 😉
Exactly 😂👍🏼🌭
My chef,
Guess what we had for dinner,
But unfortunately not my sausage recipe,
And it’s time for banana 🍌 wine 🍷 again so see you in 2 or so weeks,
Grazie
Ciao ciao
Spectacular 🌭🤪🍹
im so confused!!! what was the point of stuffing the gut if you cooked it in the pan??
You can make patties and just fry them up if you like. This method is really about making a few links fast, that you can cook up right away and/or put in the freezer for use over a couple weeks. I would tie the ends and make a few sections by doing the classic twist to section them off. Sometimes you just have some great bread that is longer than wide and a sausage does the trick. Keeps things tidy. ☺
@@angelad.8944 even if thats the case the only way it makes sence is if your making them just for the BBQ
Why grind the meat when you can eat a steak? 😉
Spectacular explanation 😉👍🏼🌭
I am living in a condominium 😬 in the video I said that on bbq is better
Sage
🤔 I never tried with sage
Easy, tasty fresh sausage. Doesn't take long to make and you always know what's in there. Can't understand why people still buy at the store 🤦🏻♂️. Maybe they are just lazy
😉👍🏼🌭 yes 😉 in this way you know what you eat
Interessante. Per sasizza fresca io uso al massimo 15 grammi di sale per chilogrammo di carne
l'intestino pare un po duro per maiale
Ok 👍🏼 grazie per il consiglio. Devo provare a metterne un po’ meno.
L’intestino è fatto in casa da me 😉
ruclips.net/video/zhqZ7jLtjBs/видео.html
@@Spectacular-cuoredicioccolato Ho visto il tuo budello video qualche tempo fa.... Yum! 😅 Buon lavoro, fratello!
So solo quello che mi ha insegnato mi padre calabrese.....
Grazie 😉 paesano
Is this halal?
extremely amusing 😀
No but it’s vegan 😉
@@Spectacular-cuoredicioccolato italian sausage no beef?
No 👎🏼 but you can make it with beef if you prefer 👍🏼 we have with beef but we eat it raw
@@Spectacular-cuoredicioccolato u eat blood? Coagulated?
That funnel give me idea ,no need to buy special sausage funnel
👍🏼 bravo
great video buddy where are you buying your sausage skins here in Thailand
I make it 😉 you can buy a fresh intestines at supermarket or open market and clean it
Check this video ruclips.net/video/2jA5YLVtcL8/видео.html
Wow...In Thailand?😁
Exactly 😉👍🏼🤪 and you?
@@Spectacular-cuoredicioccolato
I'm Thais, staying Nakornpathom.
Not so far 👍🏼 ยินดีที่ได้รู้จัก
i didnt know you were in thailand me too i live in the north east where are you
😬 we are distant, at the moment I am in Pattaya
@@Spectacular-cuoredicioccolato yeahi lived there for 5 yrs am in Amnatcharoen now north east
Ok 👍🏼 we are fare