Sicilian Calabrese Sausage (Old School Recipe) | Celebrate Sausage S04E13

@thatsaromaarrustiemangiama113

Today we are making the Sicilian Calabrese Sausage an Old School Recipe.

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Eric

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[cabighorse]

Wow!! Sonny is entertaining on so many levels. Thanks for adding him to this season!!

[TomWohl]

I like the simplicity of this, can't wait to try it.

[rockbutcher]

I watch Sonny's channel all the time. I must say that this time I suspect that he's had more than one sip of wine. 🤣🤣 You have to admit, the man can sing.

[frankiefrank]

I'm an Italian-Canadian from Calabria and made sausage for years with my parents. Yes the measurements were always with the palm. We always used fine salt and actual whole black peppercorn instead. None of that vegetable hot sauce or wine. But to each their own. God Bless!

[absoz]

Had a read of the recipe whilst waiting for the video to release, looks wonderful

Season 4 of celebrate sausage has, so far, been incredible this year - all gobble gobble yum yum

[michaelduncan]

Now this has to be my favorite one, as my heritage is Sicilian I am curious to see how your recipe stacks up against my Nona’s. Thanks again for doing my favorite series on YouTube for these past few years.

[kevinbarteaux]

Calabrese is one of, if not my favorite sausage, and I've been seeking a good recipe for years. I came across Sonny's recipe a while back, but the guestimated weights and quantities held me back from trying it. Thank you very much Eric for breaking it down. I can't wait to give it a shot!

[scotte]

I am glad that you posted your own recipe with actual measurements. I'm pretty sure my hands are larger than his. not sure if i would leave it hanging around for 2 weeks without some kind of cure in it.. but it does look tasty as a fresh sausage and i will defiantly be trying your recipe thanks!!

[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.

[stevieg]

What a great recipe and entertainment, fantastic voice Sonny. I remember in the old days when the old timers, (including my Dad) never measured anything, I have always cooked this way, but I’ve learned that when baking you need to measure everything exactly to the recipe, and now when I make salsiccia, I measure everything exactly to what Eric’s recipe calls for, thanks for another fantastic recipe and episode of Celebrate Sausage season 4.
Dio benedica tutti.
🇮🇹😎🇮🇹

[GuyBigwood]

Once again, a must try I print all the recipes to try. I am thanking you having them for us.

[marcelog.]

Pretty nice vid....I like the old school about old school...he looks like steven lukather from toto band while he was eating the sausage...lol

[daviddiviney]

Looks delicious. Thanks for providing the recipe with precise measurements.

[ShepFL]

Thanks for the introduction of another outstanding sausage maker. I did subscribe. Now a whole other realm to explore :)

[Getouttahere]

Absolutely enjoyable ‼️
Thanks for the introduction to his channel Eric

[terrymcmillan]

I'm always curious to know when stuffing using a grinder should you use a blade and grinder plate? I have both methods available. My stuffer is manual and is somewhat unwieldy when I'm alone but sometimes I use my grinder with a foot switch so I can control it more easily. Thank you Sonny for the recipe and Eric for your version in the familiar style we use. I am looking forward to making this soon and will give a shout back on my results.

[CaravanFarms]

He has a great voice! Love the Opera singing and wine while I drink Stout and dance and sing Rock N Roll while I sausage!

[McGieHomesteadAdventures]

I loved this very much! My kinda guy! His link making style is incredible!

[williamwalters]

I'm always hungry after watching one of your videos

[anthonyp-gxmk]

This is a very traditional calabrese salami recipe too. Exactly the same. In Australian Some Italians may put red sauce and no paprika or put both or just paprika on its own. Mostly red sauce and no paprika.