Homemade Italian Sausage - Food Wishes

[TheHarryChanne]

For anyone who can't cope with sausage casing, you can hand form your sausage, wrap it in puff pastry, bake it, and then you've got delicious sausage rolls!

[rbettsx]

I used to work in a sausage shop .. ( we made nothing else, that was it).. and even we did not manage to extract as much comedy from the process as Chef does here! .. cooking tip, if it's winter, or for some other reason you don't want to grill them.. try blanching your sausages very briefly in scalding water, and then pan-frying them slowly on a medium low heat with a lid on. Lift the lid occasionally to let the steam out and turn them.. then lid off to finish. After about 20 minutes, should wind up with a sort of super-fond in the bottom of the pan.. sticky bits which taste fantastic. And don't you dare throw the fat away! Save it for something else.

[Befu]

Chef John, your videos are my happy place. ❤️

[frankkolton]

Chef John,
Grinding and stuffing sausage in a little Kitchen Aid can be challenging even to an old sausage head, but there are a few tricks to make it easier.

Very important step. Next time, when prepping the casings, hold up one end of the soaked casing (even if the package says they are flushed casings) to the faucet and put in about a quarter cup of cold water, then work it through the entire length of the casing and out the other end, do for each casing. They will slip over the sausage horn more easily and more importantly, slide off the horn very smoothly when stuffing.


Also, spread the meat cubes on a couple plate or pie tins and put into your freezer for about 10 to 15 minute until they get a little stiff but not so long that they stick to the pan. The colder the meat and grinder, the less it will "mud up" with fat.
Don't add the seasoning mix until after you grind the meat the first time.
Mix your seasoning into the ground pork (like kneading a ball of dough) until you think it's mixed good, then mix it 5 minutes more. It helps firm up the texture by aligning and bundling the protein chains,
which help it grind a little better.
Be sure to clean the plate and it's knife, even the worm, then put all the parts into the fridge until chilled well.
Put you mixed ground pork back into the freezer again until it starts crusting up, then run through the grinder into casings.

[SuzanneBaruch]

The casing stuffing scene is a prime example of why I could never love another You Tube channel like I love Food Wishes. You are absolutely the best, Chef John!

[francoisoworkshop]

As an expat South African in Canada I make lots of boerewors. My trick was to stuff and grind at the same time to avoid feeding the ground meat through the grinder, which I found to be a nightmare. Now I have a dedicated stuffer. Thanks for a great channel Chef John!

[chelseajupiter]

The end of Chef John's videos is practically an anti-depressant. The piano, the "enjoy"--today's going to be a good day.

[MoniqueNicol]

I live in germany and I am Italian and out of 300 different bruts etc ...none from italian . Which is the only one I like ! Thank you Plus you mke me crack up which is a plus ! Best chef ever !

[ProfHobson]

I love your videos! I received my casings today and will be making sausage for the first time this weekend. Thanks!

[martindonald]

I just got this recipe finished and fried up a patty left over from the stuffing tube. The MSSP was amazing. The only substitutions that I made were honey in place of sugar and red wine in place of water. I also added a tsp of paprika. What a delicious recipe. Thanks Chef John.

[dayel]

Just a tip from tuscany (where we dare to eat raw sausages, and it's delicious, especially mixed with stracchino cheese on a sandwich). Here every butcher has his own recipe, my favourite involve just a touch of cinnamon and cloves, or maybe even pimento (allspice) in the mix, and finely minced fresh rosemary and sage in place of the oregano^^

Also : for the fat content, an amazing flavour enhancer is to trim some of the meat fat, and replace it with Lard, especially the Colonnata Lard (Aged in marble tubs, covered in spices)

[gawnpa]

I like the grinder attachment. I stuffed 5lbs with it and said never again. I bought a stuffer and it only takes a couple of minutes to do 10lbs and doesn't overwork the meat. Great video!

[zachdee]

Thank you for the late night sausage video John!

[rickblackwell]

I have been making Italian sausages at home for several years. This is the best, and now only, recipe I use. Delicious. Thanks chef.

[J_T_B]

I was just gifted my grandfathers old school meat grinder today... i think this video is fate winking to make some sausage

[ljay]

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 it’s stuffed so the sausage doesn’t burst. I know there’s another reason for poking the holes but I can’t remember what it is. Great video and it’s a lot of work.

[pikimiki]

Hehe, this brings back memory how ''Italian'' sausage made me look like an total idiot. I watched an recipe that required Italian sausage, so i went to store and asked a butcher if he can give me Italian sausage, and he gave me a strange look and asked me which one and pointed to a section of cooler where he had like 50 different type of sausages imported from Italy XD

[bigkev]

I’ve been making my own sausages for years now and love it, it’s amazing the different flavours you can achieve with a little imagination. I also put cooked mushroom, onion and capsicum in the mix as well trouble now is we can’t eat shop bought sausages any more.

[russellkeaton]

I think chef John will request just a little pinch of cayenne be added to his casket at his funeral.

[djwgates]

Love it. I slice my pork butts into slices to fit in the grinder. When that's done I spice the pork up and mix in the bowl with a paddle. Then I chill it.