How to Make Italian Sausage

Chef Tom shares the Tips & Techniques needed to make your very own Italian Sausage at home, then grills the Italian Sausage on the Yoder Smokers YS640s Pellet Grill for that wood fired flavor!

[CC-tezf]

Brother, you bring it like no other. Love the videos! Thanks!

[susietronti]

I'm super impressed with this video. You're a great teacher.

[moustate]

Since you're showing us how to make italian sausages from scratch it would be really nice if you made your own ''italiano spice'' some us don't have to it or can't find it but have the ingredients for it. Thank you anyways for the video, keep the good work. Stay safe and healthy.

[jeffandmarylutz]

Oh yeah! Big flavor! Gotta love it Chef Tom!

[Hyltran]

This is probably the best sausage making video available on youtub.

[ivse]

Is there anything Chef Tom could not perfect. I have made sausages together with friends and it is not as easy as it looks like Chef Tom did it. Great and perfect Job and big respect 👍👍👍

[amuuron]

this a perfect thing to do outside in the winter. how great to make/cook/eat.

[bueno]

I would have smoked them first at low temp and then grilled to perfection. Maybe do it only with one half of the sausages to compare the results.
Love your channel

[shadybad]

Yet another great video from you guys 🥱🇬🇧

[l.g.]

As an italian who actually does his own sausages let me give you a pro tip: know the difference between a Salsiccia(italian sausage, translated) and a Salame (dried out cured italian sausage) which are:
-Fresh spices for sausages, dry ones for salami.
-Ground the meat THIS MUCH (like in the video) only for curing meat like a salame, not for sausages. You can even do a napolitan style sausage without grinding the meat but instead only knife chopping it. It will result WAY more jucier. Like... A LOT more...
-Chose your spices and meat cuts depending on the purpose of the product, the only 2 mandatory ingredients to call a sausage "italian" are black pepper and fennel seeds but for the rest... it's up to you! That's where the fun is! Why deny yourself the fun of making sweeter/hot spicy/aromatic sausages or a sanguinaccio(pork blood based sausages) or a fegatella(pork liver based italian sausage)? I mean... the limit is your imagination!

The sacking tecquinque was spot on btw! The video is awesome man! Keep it up! :D

[LA_Space]

Mate you are a champion. Love watching your videos. My family has been making Italian sausages since they came here to Australia from Italy and while your technique differs, it's fantastic. Love your instruction. Keep up the great work.

[carfvallrightsreservedwith]

I love that machine you used. Never seen something like that before. Gotta find me one of those. The grinder was so quiet

[kdpsr]

Always look forward to the new videos....have your ever or would you make a video on making pepperoni?

[rudeboymon]

Looks complicated but delicious. Im just glad my local market makes sausage and its not expensive 😆

[munyatakuteddy]

Chef Tom please make breakfast sausage, or an English cambridge sausage. I pop them in my smoker all the time and would love to make them from scratch. Fantastic channel btw. My yardstick and startpoint for many home bbq projects.

[offroadskater]

Hey, I really like your channel. I love your recipes and enthusiasm. I do have one small problem, though. Whenever you use spice mixes, I am at a loss. Not having anything close to your products available to me I either have to eyeball it, hoping it's close, or not make it at all, because I have no idea what's in it. So please, maybe you could give some alternative spice measurements, too? That would be very helpful. Thank you.

[brewerfireguy]

I love this channel ATBBQ! Super high quality and educational! Maybe one day we will get to see you do up some BIRRIA TACOS!!! Thanks for all your uploads.

[morton]

Great video! I’ve been wanting to make my own sausage. Could we see some more recipes for sausage? I buy mine from Hyvee and they have all kinds of different flavors. With pork still being cheaper than beef I’m ending up with a lot of pork scraps so I’ll be making a lot of sausage eventually. Thanks for the video!

[simonbrown]

You can clean out the last of the meat from the grinder by feeding in some scrunched up baking paper. It doesn't get minced up.

[diecastmodelhub]

Nice! I am looking at making my own Italian sausage for my pizza truck!