Making Italian Sausage, from Scratch - Complete Step-by-Step Guide and Recipe

I remember making sausage with my father, ever since I was a young child. It was a family affair and an annual event. This episode will help keep the tradition alive, by sharing each step, from start to finish, all the tips and the proven recipe which I (Ivo) developed. This process has been mastered over the years, resulting in an absolutely delicious Italian Sausage.

0:00 Introduction and Equipment
3:16 Cuts of Meat
9:49 Grinding
11:24 Spices
23:24 Filling

*Pepper Paste can be found here;
I actually used a brand called Muraca - it's imported from Italy, but difficult to find

TO YOUR GROUND PORK, ADD:
► 4.5 gms (0.159 oz) of salt/lb of meat
► 1.5 gms (0.529 oz) of black pepper/lb of meat (optional)
► 0.85 gms (0.03 oz) of hot chili flakes/lb (for medium-hot sausage) (optional)
► 2.5 gms (0.0882 oz) of paprika/lb of meat
► 0.5 to 1 gm (0.0176 oz to 0.0353 oz) of fennel seeds/lb of meat (optional)
► 25 gms (0.882 oz) of pepper paste/sauce per lb of meat (i.e. a 1-liter Jar does 35 – 40 lbs)
► 1 cup of dry red wine/10 lbs of meat (optional)

NOTES:
► 20 YDS of sausage casings, will be enough to do 25 – 30 lbs of ground meat
► The best cut of pork to use, are pork shoulder butts
► The second best cut of pork to use are whole pork shoulder (i.e. NY Shoulder)
► The third best cut of pork to use would be Picnic Pork Shoulder
► Remove any “blubbery” fat, keep “firm” fat (do not make your meat too lean – sausage needs fat)
► Use a meat grinder plate with ½ inch holes
► Mix all ingredients very well
► Fill casings so that they are firm to touch

Thank you!

Making Italian Sausage, from Scratch - Complete Step-by-Step Guide and Recipe

[pjubo]

Most wholesome cooking videos on the internet ❤️

[coreypaul]

I was a chef for 15 years. And all I want to say is that your wife has more knowledge than most of the people I’ve hired. Her little nuances and tips for the casings were by far the greatest part of this video. She taught me things that my mentors, teachers, coworkers, and friends didn’t know about. I mean the way she flipped the casing inside out with the weight of the water, the laying order of the casings in the bowl, the methodology of the separation based on the packaging….experience is worth so much more than education. You’ve added some awesome tips to my arsenal, thank you

[Sartre_Existentialist]

I really like the fact that you gave the spice ratio per pound of meat and not just the amount applicable to the amount you were making.

[titus]

Just anyone who puts a sausage video out can make good sausages, BUT explaining it is a completely different talent. Coias is a pro at both. Joy to watch and very inspiring.

[petrosperperiadis]

Hey mate! Great video, A tip I learnt from my dad who was a butcher for 50+ years, Always have your nozzle wet when threading the casing as this will ease the casing on, dip the tip of the casing in a little of the water before you thread for ease of threading. will make life a lot easier.

[mauricehamling]

I’ve been making sausage for approximately 70 years starting with when I was a small boy and we always run a slice of bread through the grinder when we’re done which takes out everything that’s in it and helps clean it up a little bit then you can do what was left over if you want to

[karenthompson]

I received a meat grinder for my 60th birthday (my husband knows me very well, lol), and made this recipe yesterday; my first sausage making, ever. WOW! I don't think I've ever had such delicious Italian sausage! I followed your recipe exactly and it came out perfectly. Made a wonderful pasta sauce, last night. Today, I'll try my hand at stuffing some casings. 🤞 Love your channel. Thank you!

[frankyangels]

Great video. I like how it didn’t feel rushed and very calm. Attention to detail and not skipping little steps was much appreciated.

[hoppy]

Tried this recipe today. Absolutely perfect!! You nailed it!!
Been making sausage for 40yrs since I was a little kid with pops.
I moved away from pepper sauce years ago only to realize now, my ratio was off. I also use to use caraway and garlic and so glad I moved to fennel minus garlic.. This recipe is dead on!! Thank you for sharing and bringing back memories of what Italian sausage should taste like!!
Cheers Ontario Canada

[GregCurtin]

This was fascinating and educational. I have worked with my old butcher once to make a country sausage and it was a lot of fun (and work). Thank you for creating, filming, editing, and posting this.

[rasterops]

Nice ! 10 pm here and this was better than watching Netflix. Congrats.

[Robert-roif]

Followed your recipe except added liquified jalapeños. My brother-in-law and did 14 pounds and it turned out perfect. This is the first time we made any type of sausage. This will be the go to recipe in the future. Your wife and yourself did an excellent job explaining the process and we enjoyed your detailed steps. Thank you

[texasyankee]

What a very enjoyable production. I've been looking for an Italian sausage recipe for quite some time. I live in TX and there just isn't any good Italian around and forget the store bought stuff. Grew up in the north east, full of great old family Italians that knew sausage . Some of the best meals you can find anywhere come out of Italian family homes!
Thank you

[claytonmiddleton]

We made *this recipe today. *Added garlic powder. Other than that we did this identical recipe and it turned out fantastic!
Thanks for sharing this!
Quite tasty!

[dianacavazos]

I cleaned out the freezer yesterday, and came up with 7 lbs./3.2 kg. of pork butt. Today, I made it all into Italian sausage. Put that into different weighted vacuum seal bags, and now have 10 packages of sausage. I fried 2 small patties and had that for my brunch. Delicious. Thank you so very much for this excellent tasting sausage. I’m going to make it myself from now on. Thanks again. Diana C.

[nickstoic]

Thanks to the lady for her demonstration on the casing.

[steveperry]

Looks like a good recipe. Looking forward to trying it out. And just FYI for newbies or those that don’t know…. If you use stainless steel stuffer tubes instead of plastic, you won’t have the issue of the casing sticking to them. It makes for a lot easier prep, as well as cleanup. Definitely worth the small extra cost.

[calabria]

I been following your tradition for 3 years and all my sausage and capecollo do come out perfect, thank you, thank you thank you

[ricktantlinger]

I just finished making this recipe. OMG it is good. Thank You!! I cannot believe how perfect my sausage turned out. Your explainations and demonstrations are just SPOT ON. Thank You! This will be my GO TO recipe from NOW ON. oh yeah I did make 2 patties and cooked them to see if it needed any other spice. OH NO. Perfect!

[robertrubano]

I just made this recipe. The sausage was incredible. I've never tasted anything like it. The red pepper paste does make it special.