Homemade Italian Sausage
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Date: 2019-07-25
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Comments and reviews: 9
Kim Dossett
Generally when one is teaching someone to cook. The instructor teaches the student something they need to know in order to be successful. A little bit of weights and measures without having to go to another site for the base recipe. The recipe could have been a part of this tutorial. You may enjoy making things more difficult than they need to be. Add an extra step that is absolutely unnecessary. I myself choose to work smarter instead of harder. Chef John, this is the first of your tutorials I have viewed. And, definitely the last. There are many other tutorials that teach all you need to get started. I wonder. Do you keep your ingredients in the kitchen and your recipe book at your neighbors? Of course you dont. So, why have your viewers go to two different places when you don't? Lead by example Chef. Lead by example.
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Generally when one is teaching someone to cook. The instructor teaches the student something they need to know in order to be successful. A little bit of weights and measures without having to go to another site for the base recipe. The recipe could have been a part of this tutorial. You may enjoy making things more difficult than they need to be. Add an extra step that is absolutely unnecessary. I myself choose to work smarter instead of harder. Chef John, this is the first of your tutorials I have viewed. And, definitely the last. There are many other tutorials that teach all you need to get started. I wonder. Do you keep your ingredients in the kitchen and your recipe book at your neighbors? Of course you dont. So, why have your viewers go to two different places when you don't? Lead by example Chef. Lead by example.
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jane irvine
Great video I have made a lot of sausage over the last 36 years using what you called an amateur setup and have a couple of suggestions: Really pack the meat into the hopper and use a higher speed. This works great with one person feeding the meat into the hopper while the other person controls the casing. It's about getting the feel for how firmly packed the meat is before allowing more slack in the casing. BTW, your butcher should also be able to provide a vegan-approved casing for those who are squeamish about using actual intestines, (which is funny if you consider you're already using cut up parts of the pig anyway. Different strokes for different folksThanks for posting and blessings on you and yours
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Great video I have made a lot of sausage over the last 36 years using what you called an amateur setup and have a couple of suggestions: Really pack the meat into the hopper and use a higher speed. This works great with one person feeding the meat into the hopper while the other person controls the casing. It's about getting the feel for how firmly packed the meat is before allowing more slack in the casing. BTW, your butcher should also be able to provide a vegan-approved casing for those who are squeamish about using actual intestines, (which is funny if you consider you're already using cut up parts of the pig anyway. Different strokes for different folksThanks for posting and blessings on you and yours
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kitanablade3
Chef, if you par freeze the meat before grinding it in that particular grinder the meat goes through better and the texture remains nice and it will not be overworked. Also if you stuff a paper towel or two at the end of grinding all your meat it will push any meat left behind in the machine out but it will not grind the paper towel It sounds weird but I do it all the time. You definitely have to par freeze it before grinding any meat with that grinder I also keep the bowl where the meat is falling in another bowl with ice water to keep everything cold, that's probably more handy when you're going to double grind and the meat needs to stay cold (par freeze it again for 20-30 minutes before the 2nd grind.
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Chef, if you par freeze the meat before grinding it in that particular grinder the meat goes through better and the texture remains nice and it will not be overworked. Also if you stuff a paper towel or two at the end of grinding all your meat it will push any meat left behind in the machine out but it will not grind the paper towel It sounds weird but I do it all the time. You definitely have to par freeze it before grinding any meat with that grinder I also keep the bowl where the meat is falling in another bowl with ice water to keep everything cold, that's probably more handy when you're going to double grind and the meat needs to stay cold (par freeze it again for 20-30 minutes before the 2nd grind.
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Kori Skene
These sausages look delicious Ive never understood the aversion some people have to using all parts of an animal, though. Its incredibly wasteful not to use as much of the animal as you possibly can. If youre already okay with eating meat why only eat the 'prettier' cuts and avoid the 'ugly' bits? Maybe I'm bias because my dads a butcher and he's never been shy about using everything. Some parts dont look particularly appetizing, I agree, but when theyre smushed together in a convenient sausage vessel it looks and tastes just fine. There are some parts I still dont like and thats fine but to avoid everything that contains offcuts seems silly.
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These sausages look delicious Ive never understood the aversion some people have to using all parts of an animal, though. Its incredibly wasteful not to use as much of the animal as you possibly can. If youre already okay with eating meat why only eat the 'prettier' cuts and avoid the 'ugly' bits? Maybe I'm bias because my dads a butcher and he's never been shy about using everything. Some parts dont look particularly appetizing, I agree, but when theyre smushed together in a convenient sausage vessel it looks and tastes just fine. There are some parts I still dont like and thats fine but to avoid everything that contains offcuts seems silly.
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A W 2
I thought most sausages, Italian, German, Polish, Russian, were cured for longer than a day or two from start to finish. Also, I didn't know that there was so much added salt in sausages, (call me dumb, I accept that. Now that I think about it, of course there's salt in most cured meats. I don't think I'm going to be making this recipe although I so enjoy Chef John's videos, each and every one, and I only make about 1 in 10 things he does. So, does anyone want to recommend a good Italian or German style sausage brand? I'm kind of a dumb American here, so remember I have to buy this in the USA because I'm not in Italy or Germany anytime soon.
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I thought most sausages, Italian, German, Polish, Russian, were cured for longer than a day or two from start to finish. Also, I didn't know that there was so much added salt in sausages, (call me dumb, I accept that. Now that I think about it, of course there's salt in most cured meats. I don't think I'm going to be making this recipe although I so enjoy Chef John's videos, each and every one, and I only make about 1 in 10 things he does. So, does anyone want to recommend a good Italian or German style sausage brand? I'm kind of a dumb American here, so remember I have to buy this in the USA because I'm not in Italy or Germany anytime soon.
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PinkPonyOfPrey
It's a freaking mess and you may have to get over the first attempt, swallow your pride with the sausages. The taste of the sausages might be there but be prepared for adjusting the recipe to get the sausages to look and feel like you want. When you're on the third batch you start to get the hang of it. Then the fun begins. And then the eating begins. mmmmmmmmm Do it Making sausages has a learning curve but it's worth every second-, every curse and all the cleaning up afterwards, if you survive and realize you can try other recipes and make your own sausages: D
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It's a freaking mess and you may have to get over the first attempt, swallow your pride with the sausages. The taste of the sausages might be there but be prepared for adjusting the recipe to get the sausages to look and feel like you want. When you're on the third batch you start to get the hang of it. Then the fun begins. And then the eating begins. mmmmmmmmm Do it Making sausages has a learning curve but it's worth every second-, every curse and all the cleaning up afterwards, if you survive and realize you can try other recipes and make your own sausages: D
reply
Michelle Devon
Hey, I sorry of saw you upside down and blurry in the bowl reflection. Do you know why i like your videos? Okay. the cadence of your voice can be a little. much. But i love how you're not afraid to show your mistakes. Because, if you can make mistakes, i don't feel so bad when i make them. AND it helps us learn how to recover from our mistakes too, 'cause sometimes you can Today, i learned the stand mixer grinds meat. I was going to buy a grinder. I might just buy an attachment instead. Thanks
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Hey, I sorry of saw you upside down and blurry in the bowl reflection. Do you know why i like your videos? Okay. the cadence of your voice can be a little. much. But i love how you're not afraid to show your mistakes. Because, if you can make mistakes, i don't feel so bad when i make them. AND it helps us learn how to recover from our mistakes too, 'cause sometimes you can Today, i learned the stand mixer grinds meat. I was going to buy a grinder. I might just buy an attachment instead. Thanks
reply
spaaggetii Man
Hey do you have a selection for those with ACTUAL 'true' gluten intolerance like me and many other unfortunate souls, not the sad fad 'I can eat gluten but I prefer not too' ers. I'm up for anything snack wise or dessert wise. Even Dinner time Though I mostly make my family dinner so I know it is going to end down the right end without any issues. Gluten free Mac and Cheese I have craved for over 10 years. Help me out Chef
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Hey do you have a selection for those with ACTUAL 'true' gluten intolerance like me and many other unfortunate souls, not the sad fad 'I can eat gluten but I prefer not too' ers. I'm up for anything snack wise or dessert wise. Even Dinner time Though I mostly make my family dinner so I know it is going to end down the right end without any issues. Gluten free Mac and Cheese I have craved for over 10 years. Help me out Chef
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L Jay
John you have to wet the sausage tube attachment and keep the casing wet (bowl of water nearby) for it to keep moving I watched my dad make homemade Italian sausage every week He used a metal tube. Plus you have to poke holes in the casing to remove the air after its stuffed so the sausage doesnt burst. I know theres another reason for poking the holes but I cant remember what it is. Great video and its a lot of work.
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John you have to wet the sausage tube attachment and keep the casing wet (bowl of water nearby) for it to keep moving I watched my dad make homemade Italian sausage every week He used a metal tube. Plus you have to poke holes in the casing to remove the air after its stuffed so the sausage doesnt burst. I know theres another reason for poking the holes but I cant remember what it is. Great video and its a lot of work.
reply
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