Learn how to make the best authentic, flavorful homemade Italian sausage recipe from scratch that is simple to cook and delicious …
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My Family’s HOMEMADE Italian Sausage Recipe
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No sugar. Why do people put sugar in their sausage? Wine is for drinking.
Yeah looks like it’d be easier with some help in the filling part. Looking forward to trying this with the fam. Thanks!
I have the exact same grinder except I added the foot pedal option. It frees up your 2nd hand and lets you go twice as fast. You'll thank me if you make very much sausage.
I am a big deer hunter with an Italian daughter in law. So I have to learn how to do this. Love the video, thanks for the additional spices and flavors. Big time looking forward to making these.
The only thing I wouldn’t be making that much for myself so how would I do like maybe one to two maybe 3 pounds of sausage the spices my memories not too good I’m 73 so I need everything written down, but it was great video. I learned a lot at Christmas. I got a meat grinder and I’ve been using it to make my own burgers and stuff, just some sausage casing and I’m gonna get my grandson or my daughter-in-law‘s father to give me a hand to make some sausage like you did if you could send me the ingredients the spices so I can buy them and add them in. I can adjust it as I go along I guess thanks again for sharing, you explained everything well
Note to self: use smoked salt and smoked paprika. Instead of stuffing the sausages, make patties, layer them on a tray with baking paper in between the layers. Cover and freeze. Once frozen, move to a plastic bag
It would be nice if this recipe were reduced to measurements for 1 to 2 Lb. as not everyone makes up large batches of sausage at a time.
I prefer pushing the remains of meat in my mincer using a slice of white bread… are you certain you don’t put plastic pieces in your meat ?
Hi !😊can I add cheese to this recipe?
Oh you really did say 1tbs pepper? I thought I wrote that down wrong… thought I should have written 1tsp… so that’s what I went with… it was still really good
Ngl I saw the orange peel and went with another recipe last time… but gave it a go today. Woe to go in my Kenwood… 8lb was about the max that it could cope with in the bowl (I have the larger mixer)…. I’ve just had the test patty and it was so good. Even boring sausages are expensive in our town (not much change from $30 for 2kg)… but pork roasts were on sale at the supermarket for $8/kg… I’m bringing meatballs for Xmas (too hot for roast here most holidays too)… it’s a bit of fiddling around but if you don’t have a mincer but do have a thermomix (or good clone) do some maths, I made a third of a batch. Wizz the spices, remove (I used tm to grind seasonings today except fennel went through the mincer along with frozen parsley). Then, pop meat cubes onto spinning blades for first pass, no more than a cup at a time, remove, repeat. Then do the ice, add everything back in (I had 2.5 pounds of meat) and mix on medium till it looks like sausage. I don’t bother with the wole "stuffing it in casings bit"… we eat our sausages in pattys, balls or finely smashed in the frying pan…
I’m inspired Chef! What are your favorite casings to use. And what’s the name of your meat grinder? My Kitchen-aid is struggling
Need it colder. The meat looks like it smeared
This is so cool. I have a question… can you describe the flavor? I'm sure it is incredible, but I'm just wondering how it compares to other brands if I am using it in things like soup or on pizza. Would you recommend holding back on adding in the orange or anything else if I'm not planning to use the sausage as the main ingredient? Thanks!
Ciao Mr Parisi, great video, judging from the ingredients (and your surname) these recipe seems to be from Sicily, sadly the whole of Italy does not use sugar in sausages making , nevertheless it is a great video and I hope that will inspire many people into the art of charcuterie😀😀😀😀
When I left Kenosha, I left behind a hand crank grinder. I miss it now.
If you don't want to work that hard or only want a few pounds of the best Italian, stop at Tenuta's in Kenosha. No I'm not affiliated, just have been shopping there for 50 years.
Tries to save pennies on supermarket sausages. Spends thousands of dollars on industrial machinery. FFS
Not sure about your math 😂 BUT the ones in the store will not be anywhere as good as yours!! You’ve made gourmet sausages, if you compare your costs to buying gourmet, you’ve definitely made a significant saving! I want to do this SO bad, I can’t focus on anything else 😵💫
if you are adding ice at the end, it might be worth your while to add some during the grinding to push the rest of the pork through. This will eliminate any plastics from being used or getting into the grind.
I don't like fennel so I will leave it out.
What is the brand of grinder?
what kind of wine?👏🏼👏🏼
not even italian
Oh yeah!!! Another recipe to make! ❤️❤❤
Are the spice measurements per lb or for the full 9 lbs?
I never throw my parsley stems away, like you I chop' em up or if too big then I save them in the freezer for stock😉
I just bought meat grinder and I'm looking forward to trying these!
Can you use lamb instead of hog?
How much boneless meat?