Be BBQ ready and lets make ITALIAN SAUSAGES (Sicilian Style) from scratch.

#NotAnotherCookingShow #PersonalChef #CookingLesson #homemadefreshsausage #Mediterraneandiet #WithMe

Making sausage yourself truly has become a lost art.

The whole process from meat selection, mincing, mixing, filling, and ultimately enjoying the end product is highly satisfying, rewarding and not to mention, tasty.

DIY sausage is one of those “must-haves” if you frequently dine on pork.

The basic Sicilian style sausages are made with ground pork meat, salt, fennel seeds, then to add more flavour and taste, cheese and wine are added.
In Palermo, perhaps, the “Salsiccia condita”, seasoned sausage can be found in most specialty pork stores in a variety of styles.

The process is really simple.
Many people believe that making sausage at home is too time-consuming or that they would rather leave that to the processor, but each of us are individuals with a variety of tastes and with just a little knowledge, you can make your own sausage to your liking with little effort and a super tasty reward.

Equipment Needed

Fortunately, you can order almost all of the necessary tools right off the internet. I personally process quite a lot of meat and pork for salami and sausages. My investment in an electric meat grinder has certainly brought a tremendous return.
I suggest that you buy at least a 1/3 horsepower grinder. They are faster and much quieter.

You don’t have to have a sausage stuffer and I didn’t for a long time, but I do think it is easier and more convenient to have one. Sometimes, using only the grinder attachment causes the sausage to get too hot, resulting in a sub-par texture.

Ingredients

- 3 pounds of pork shoulder
- 1 pound ground pork belly
- 20 grams of salt
- 1 tablespoon fennel seeds
- ½ cup grated pecorino romano cheese
- 3/4 cup wine

[settembrinifilms]

That moment at 1:56 when signore said "I like that you speak Calabrese." Love it!
Great video! Thank you for sharing!

[raksakulvasuvat]

Thank you for an in-depth demonstration. I did it tonight and all the result so fantastic!!!! (in Chiangmai, Thailand, Pecorino Romano cheese so expensive but it worth worth to try on.

[easyketowitharizonadave]

Pecorino and White wine will def be in my next batch. Thank you!

[paulsweed]

I use a regular stuffer and I don't have the trouble with air in my casings. The piston head on my stuffer has an release Valve.

[cjohnson]

Been Sicilian for 64 years and have my grandfather's recipe for sausage which I make, never seen a sandwich like that in my life

[gianfrancoecca]

Che bello quel gesto di toglierti il cappello e parlare nella tua lingua di origine..che bello Luciano..complimenti

[jimf.]

Ciao Luciano, I’m making sausage this weekend and I’m going to use your technique and recipe…..wish me luck 🇭🇺🇭🇺🍷 Jim Fiore from Massachusetts

[samgattuso]

I have shopped at several Italian stores, unable to get pepper paste in the Chicago area.

[TheWhitetailrancher]

Please make a video on making the muffaletta.

[veronical]

Chef, I can’t find that pepper sauce in my country. Do you have a recipe for it? Thank you.

[thomasperron]

where is the pepper sauce you purchased?

[martintowse]

Bit concerned that you inflated an otherwise sterile skin by blowing down it, although I appreciate that opening the skin will assist with its filling. Wonder if that fab sausage maker you recommend comes with a pump and nozzle for inflating skins or was that another thing the manufacturer forgot to include.

[NickColuccio]

You did not give us the exact ingredients. Why did you buy pepper sauce and not use the pepper sauce? You didn’t break down the ingredients how much salt how much pepper how much of each ingredients. It was not helpful at all.

[bethbilous]

NO no no to the pepper sauce . I bought the real deal and i added to my sausage and do not like it. I will make it again and leave it out.

[elainestokes]

Why are you kowtowing by wearing masks?

[veronical]

Chef, I can’t find that pepper sauce in my country. Do you have a recipe for it? Thank you.