Supreme Pizza Sausage | Celebrate Sausage S04E23

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Today we are making the Supreme Pizza Sausage

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Eric

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[danwollscheid]

I’m 69 years old and have been making fresh Polish sausage since approx 6-7. Obviously helped my Mom. The recipe came from my Great Grandmother from Poland. The hand grinder was the main equipment used until I purchased an electric grinder about 10 years ago. I’m a retired Chicago Fire Dept. paramedic. There was a time when I had a partner from Poland. He came here with his mom. His father played for the Poland soccer team that won a medal in the Olympics. I gave him some of my fresh Polish sausage at Christmas. The following work day I asked him how the sausage was. His answer was my mom cried because it reminded her of the sausage she had in home country.

[colddeadhands]

Granddad was a sausage maker. In the 60's was my job to crank the cast iron grinder. Continued through the 70's with my Pop. Finally bought Dad an electric grinder in the 80's. Continued to today wearing our 2 kitchen aid mixers and 3 different grinder attachments....have a 2 year old grandson now. Hope he continues after I'm gone....

[chrism.]

A Top 5 Rating.... Wow, that is some high praise with all the amazing sausages you have made. Maybe Eric's Top 20 list needs to be

[-plpolski-]

Hey Eric thanks for all you do to support the old craft of sausage making.
I worked my way through school as a butcher back in the 80s. During hunting season me and a couple of friends worked nights in our garage butchering deer for hunters. Well, after a time I became really tired of freezing my you know whats off in a freezing cold garage in Minnesota cutting up these deer. Then it occurred to me that everybody loves venison summer sausage. So I headed to the local library and found a book on sausage making and just dove in. Before I knew it, I acquired a manual grinder that was converted to electric. I built a smoke house out of plywood sheets with foam insulation sandwiched between two pieces. I found a source for hickory wood and supplemented heat with an old gas hot water heater burner, and a propane tank. Because I worked as a butcher, I had an unlimited supply of beef and pork fat too. With some practice I could turn out a pretty good product and was soon overwhelmed with meat from hunters that wanted their venison converted to delicious summer sausage. It was very very profitable too, I was the richest kid I knew:). Fast forward to today and I have rekindled my youth by making sausage at home again. My favorite is smoked Polish sausage because I grew up with that as a kid in a Polish household. My equipment is a #32 grinder, a 5 lb manual stuffer, and a electric smoker. The smoker is my biggest disappointment because it won't run at a low enough temperature. I supplement smoke with a masterbuilt cold smoker attachment but that usually seems to leave a smoldered smoke taste. It's nothing like my old smoker flavor. Well, I could tell good old sausage making stories all day - but just wanted to jump in on the big giveaway to see if I can up my game a bit.

Thanks again for your channel, it's one I check in with a lot and have tried many of your recipes with great success. My friends say thanks to!

[ShepFL]

"That's ridiculous" - your enthusiasm is contagious.

[JS-wpgs]

On the subject of acidity in the sauce i'd recommend using a yellow variety of tomatoes as well, as they are much less acidic and have a mild flavor that goes well with many spices. they makes a great sauce

[corn]

During covid, we made the move from a major city to a rural ranching, mountain community. I purchased the tools needed for home processing last year and began watching your channel and Chuds. Were trying to be more self sufficient; canning, hunting, fishing and buying local. Love the education you are providing so we can all become more proficient, confident and daring in our meat processing journey!

[stevieg]

I guess I’ve been helping make sausage since I was a little kid, my thumb fit in the funnel lol, but I’ve only been making proper sausage for about a year, Ive learned everything from you, I’ve studied your technique and bought most of the equipment you have, what a difference in how I use to make our family sausage recipe, and how I make sausage now, I’ve made a good variety of your recipes, the kielbasa recipe was awesome, but my very favorite sausage to date is the Texas Bowl of Chili sausage, it did take me 3 days to make them, but man they are so unique and flavorful, I still have 2 vacuum seal bags of the chili paste in the freezer. Thanks for taking the time to make these videos and explain every aspect of your craft with care, you’re not only great at your craft, but you’re also an amazing teacher. Thanks again for all you do. 🙏🏽

[guysandacooler]

We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter.





In order to enter this final giveaway, you must go to the specified video link above. Good Luck.

[eschencedqt]

Pizza Pizza! I've been making sausage since COVID. I saw an ad for the Dry Aging sheets, and stumbled upon your YouTube channel. Wow!.. were my eyes opened! I'm pretty sure I binged every episode on the channel at that time over a couple weeks. The rest is history, thanks for bringing us along on the ride.

[robertmalis]

Been making sausage for about five years and finding your channel is what has made my sausage way better

[Nick_the_Greek]

Grew up making fresh sausage with my dad and grandfather and now witih my brothers. Our staples are fresh polish and maple breakfast links. Dad has made beef snack sticks, jerky and some thuringer/summer sausages over time. As for me, I've been dabbling with all the fresh and sausages. Might try my hand as some salami or salumis in the near future. Thank you, Eric for such great educational and fun channel to watch and learn!!

[duanebrisendine]

I started making sausage with my parents about 15 years ago, even though I don't do it very often. I make breakfast sausage most often, but I've made kielbasa and Italian sausage as well. I've also made fermented pepperoni and sopressata that turned out great. Making smoked sausages have been the toughest for me, due to my having a small smoker, but I've remedied that. Thanks for taking the time to teach us!

[RustyJake]

Awesome video again, Eric. Lots of detail and background information as to why steps are done.
My sausage experience is limited. Only been doing them for the last two years. Started doing them to try and replicate a kielbasa we used to get in my home town. We missed the flavors. We found a recipe that comes pretty close. That took us to making breakfast sausage and snack sticks. All of which turned out great. We even got creative and did a turducken sausage, which included cranberries and stuffing. Turned out GREAT! My problem sausage, Summer Sausage. Trying to use encapsulated citric acid to get that tang. Both attempts have had different levels of failure. I won't give up on it until I can get it right.
Thanks again for all the details you provided, along with the recipe instructions

[slyfoxqh]

I just this week discovered your channel when I decided to give sausage making a try. Awesome ! For small batches of meat I use my KitchenAid grinder attachment. For larger batches I get a guy with muscles to manhandle my Weston grinder down from its perch onto my counter. At 72 years young, I don't do heavy lifting or ladders ! Can't wait to try this recipe ...

[seandaugherty]

I've been making sausages for around 8 years and I have gone from kitchenaid grinder to dedicated stuffer and grinder and I have made fermented sausages. My one hang up is drying sausages, I don't have a dedicated chamber yet. I will definitely try this supreme pizza sausage

[ShepFL]

Eric - you such a great teacher. Your support for your vendors is awesome. My sausage experience has been random over the years - focus has been on jerky due to work travel schedule. Started with hand grinder and wanted to make better product. Working on getting something ready for home consumption and gifting. I am thankful for your instruction.

[petersindiecraft]

Started getting into sausage 10years ago making Kielbasa and explored other types from raw to smoked. The most trouble I have is finding an affordable cold smoker that does a quality job and curing. I really need to build a curing cabinet and start expanding my capabilities and learn more about fermenting and aging both whole muscle as well as salami.
This channel offers an amazing amount of valuable and reliable knowledge. Thank you for that!

[DeepRoots]

I love watching your videos and revitalizing my interest in making sausage. I helped my grandpa and dad cold smoking and hot smoking breakfast sausage, summer sausage, and fish. I also stuffed everything from a horn to an old cast iron stuffer. I am excited to share those methods, stories and heritage with my family.

[chrisrobinson]

I started making sausage 5 or 6 years ago, totally ruined my first ten batches and was about to give up when I found your channel and figured out what I was doing wrong. Thank you for the education!