Brooklyn Cookin' - Italian Sausage from Scratch

[@rogerctrevino1342]

I'm a retired Butcher... and it was done right. Good vid.

[@BrooklynCookin]

Thank you

[@theseniorsoftballshow7666]

Totally loved this! YOU are everything I love about NY and America!!! Thank you!

[@MaryteRutkauskas]

Best video ever on the basics and the do’s and don’ts. All delivered with great humour! Great tip on getting ‘Lina’s Recipe’.. Loved it! ❤

[@BrooklynCookin]

Thank you

[@jcarry5214]

For a Yankees fan this gentleman (gag) is very helpful, insightful, and downright conniving with acquiring the recipe. They're showing signs of intellect and self awareness in NY, my god. Thanks for the demonstration.

[@ricomaruffi2535]

Thanks.

[@ZenaHerbert]

I love the phantom hand that works the sausage stuffer.

[@richardangulo4822]

When you ground your fennel seeds 👍🏻👍🏻you won me over!

[@ricomaruffi2535]

Thanks

[@Profalcad]

Thank you Ricco! Great technique!

[@Sartre_Existentialist]

LOL I was laughing at you trying to get the spice recipe. Nuclear launch codes are less secure than an Italian nonas recipes. My grandmother took her bolognese recipe to her grave. Nice video!

[@BrooklynCookin]

Thanks

[@boscobeans]

Looks like a good old Canarsie recipe from the old days when there was homemade wine fermenting in the cellar and gagootze growing on the backyard fence. THANKS FOR THE MEMORIES AND RECIPE.

[@shellg_]

I am trying this tomorrow with my new meat grinder! Thank you...I was in search of an authentic sweet Italian sausage recipe, and loved this video ❤

[@ricomaruffi2535]

Thank you. Just do it it’s easy. Make it your own.

[@brunobellotto5151]

Thx Rico!!! Great video. We’re gonna do 100 sausages tomorrow morning. Thanks for the string tying part. Bruno Friulano (Polenton!)

[@michaelindelicato3892]

Very good and simple recipe . I will attempt in the very near future . I will make it all into patties and freeze . Thank you sir .

[@BrooklynCookin]

Michael Indelicato you’re welcome. Any questions ask

[@alteredLori]

OMG, you are amazing Rico! Typical NYorker! So am I! Wish I had seen your technique sooner for tying the sausage. I love it! Love this video, came here to see your recipe for the sausage you use for the dried sausage. Thank you, sir!

[@karenyacovelli708]

You’re amazing!!!🙌🏻🤗 Gonna try this from SWFL!🙌🏻🤗

[@y.e.2103]

Mate....you are a funny guy, you put a smile on my face, God knows i needed it. Thanks and keep on

[@BrooklynCookin]

Glad to hear, thanks for watching!

[@josephpillitteri]

Great video, can't wait for the next video

[@scotturnquist1240]

This is a great tutorial. I really hope you make more. Thank you.

[@ricomaruffi2535]

Thank you. Remodeled the kitchen then tax season. Should start putting out more in a few weeks.

[@johnnyk4551]

I’m making sausage with my sister who’s in town tomorrow.. I love the way you tied that. May have to try. 👍

[@theolscot3870]

Rico, I really enjoyed this video. I would love to visit NY and Brooklyn at some point to check out the eateries and see. I would love to try Masa Ball soup. We don't have any Jewish delis here in Western North Carolina. Your video was entertaining and I loved the way you got the "recipe" from the ladies. Pretty sneaky but as you say, whatever works. Thanks!

[@BrooklynCookin]

We still have some great Jewish Delis but they are very few now. I think the cost of pastrami sandwiches are doing them in plus the old timers dying off

[@Dr_Enoch_Metatron]

your cooking show is better than 99.99% of the bullshit Hollywood bs shows on all networks. fantastic show. perfect cooking show. excellent content. great traditional style narration. very enjoyable cooking show. great old world expertise. much appreciated. have a great day always

[@BrooklynCookin]

Just saw this. Thank you so much that is really a great compliment

[@Wakeywhodat]

Thanks Rico!

[@jmartin8667]

Great job. I bet it tastes amazing

[@TheKetogenicMadScientist]

Oh my goodness! 😂 this is a great video! Grazi!

[@BrooklynCookin]

Glad you liked it!!

[@NickColuccio]

Thanks for mentioning my cousins place COLUCCIO’s in Brooklyn.

[@BrooklynCookin]

Going there in the next day or two need some pignoli nuts. Have to bring an armored car lol.

[@Jeff1960G]

Thank you for sharing!!! I am Italian from Chicago and just starting to make sausage and what I would like to know is about the pepper sauce. What brand is that? Thank you for the information!

[@BrooklynCookin]

The sauce I normally can’t is from a local Italian store the imports a lot of things from Italy and sell under their name, Coluccio. & Sons in Brooklyn on 69th street. There is another brand they i think is Marinella. Not home now I’ll text a picture when I get home tonight.

[@Jeff1960G]

@@BrooklynCookin Thank you!!!!

[@BrooklynCookin]

@@Jeff1960G correction it’s on 60th Street. Fat fingers. And should have read the one I normally GET

[@stephengallagher2209]

*God's work. Saluti da Irlanda*

[@markcampolo577]

That`s amore ! Thank you for this video !! I loved the dog !! LOL !

[@MissionForward3]

Loved yer video, buddy!

[@leonkennedyburger3448]

Going to try this! Also, your dog is very cute :)

[@rosaliesansone6828]

Love the shirt Rico

[@pattiscarola3594]

Great video. Where did you get the casings for the cheese and parsley sausage please?

[@ricomaruffi2535]

I get them at “Brooklyn Casing Co.” at 412 3rd Ave in Brooklyn between 6th & 7th street. It’s a place that sells to stores, restaurants etc but if you go there they will sell you a package that will do a lot of sausage. There are packed in salt and will last years in the fridge. Don’t know if you are in the area. Let me know if this helps and I’ll get the phone #. I don’t know if they will ship a small package. You can get any size natural casings there up to about 55mm. Note they are Jewish so closed on Saturdays and Fridays close early if they open at all. Best to go Monday to Thursday but they open early by 8am and close about 3.

[@pattiscarola3594]

Oh thank you so much. I am in Florida but do visit NY at times. Thank you for the excellent information- so appreciated.

[@billmarshall9009]

Rico Can you post the ingredients for the sausage? Can you Roast your own red peppers and puree them? Would that take the place of a pepper sauce i am having an issue in finding. :) Great Video. You act like my Uncle Angelo!

[@BrooklynCookin]

Will do give me until tomorrow very busy today with 9/15 tax deadline

[@billmarshall9009]

@@BrooklynCookin Good luck with that

[@BrooklynCookin]

Sorry I forgot. Spices for 10 lbs of meat Salt 57 grams Paprika 16 grams Hot Red pepper flakes 4 grams Ground fennel seeds 10 grams Pepper sauce if you use 90 grams Note the small amount red pepper doesn’t make them hot. Just a little taste. Need a lot more for not. I looked at recipes for pepper sauce but they all add spices. The pepper sauce I get the only ingredient is roasted red pepper. So if you want to roast your own peppers don’t add anything just put in a good processor and let it rip. Watch a video and try it just omit the spices they put in. I’m lucky I can get the pepper sauce less than a mile from my house so I never made it. I get it at Coluccio & sons. They have a website and ship. Www.dcoluccioandsons.com Phone [phone] Note the the pepper sauce comes in hot and sweet. Paprika ditto. Also can try smoked paprika. Play around to you get what you like. Most sausage store put whole fennel seeds in their sausage with fennel. I never like biting into a seed so we grind it. Hope this helps. Again sorry for the delay. Good luck

[@johnrommelt6560]

Italian Peppers for Bread and Peppers....Do you have a Reciepe?

[@BrooklynCookin]

@@johnrommelt6560 no but not sure what you mean. You talking about a bread with peppers baked into it. Or roasted or sauteed peppers to eat either bread.

[@johnrommelt6560]

@@BrooklynCookin PEPPERS IN OIL BANNANA/ CHERRY ITALIAN RESTAURANT TYPE THEY SERVE WITH ITALIAN BREAD...

[@johnrommelt6560]

Served with Italian Bread spoon on top

[@BrooklynCookin]

@@johnrommelt6560 There are many different ways. Probably referring 0:17 roasted red bell peppers. I just put them whole on an open burner or you can do it under the boiler. You want to char the skins then peel off the skins after you roast and before you peel put them in a bag to steam it will make the peeling easier. Also can just gently fry up some peppers with olive oil. There are many many ways. I’ll fry and do a pepper video on a few different ways. In the meantime, while not what you are exactly looking for check out 2 of my videos. 1) long hot Italian peppers with anchovies and 2) marinated eggplants. Both great to eat with bread or put on a sandwich

[@deaddog5172]

Where did the second patty go ???????????????????

[@BrooklynCookin]

There was only one. Time lapse between putting it in the pan and showing it being cooked

[@carfvallrightsreservedwith6649]

It's the fennel that makes it Italian sausage.

[@gotahvcls]

Where is the "Double - Like Button?"

[@BrooklynCookin]

Haha thank you.

[@bishalb817]

How to cook?

[@AndyGenova-jr9ol]

Great jòb al lasorta

[@jaffacalling53]

Thank you so much for stating that fennel is an optional ingredient. I hate how most commercial Italian sausage varieties are just dominated by that gross licorice flavor.

[@deanvigna7519]

The Fennel is what makes Italian sausage. So your saying you dont like Italian sausage.

[@jaffacalling53]

@@deanvigna7519 There are about 500 different varieties of sausage in Italy that don't contain fennel. I hate Americanized "Italian" sausage, which is really just fennel sausage.

[@diptighosh3330]

How it cook

[@oddopops1327]

👍👍😊

[@bobwferguson]

Greatest just do it

[@marthaolino4008]

Where do you buy the casings?

[@BrooklynCookin]

I go to Brooklyn Casing Co also they go by domestic casing Co at 410 3rd Ave in Brooklyn, around 4th Street. They have everything in small and large quantities. Only thing he is Jewish so he closes early on Fridays and closed Saturdays not sure about Sundays but I think he is closed on Sundays too. They have all sizes. If you have a butcher or sausage store near you they will probably sell you some. Can also get online. Need more details just ask.

[@carfvallrightsreservedwith6649]

Put your roll of butchers twine in an empty TANG container with a hole in the top. Then just pull out what you need. Keeps it clean and contained.

[@AndyGenova-jr9ol]

Thank u

[@calartian85]

I hope kitchen aid sees this. Those plastic grinder assemblies can’t handle the torque. I’ve been through many and they always crack like that.

[@kacythomas1327]

Well that through me right off

[@MistressSugarbritches]

Gotta have a clean butt but honestly, the phrase “clean butt” doesn’t sound much worse than “bone in a butt” does. Jus’ sayin’

[@beammeupscotty1955]

What sort of moron would stuff 5 pounds of sausage without having tasted a sample patty? Oh yeah, that would be me...

[@edhlavaty6914]

Debone it first. Way easier. Youd think an Italian would know how to separate part's... Just saying. LoL.

[@BrooklynCookin]

Thanks for your input. This was not meant to be a butchering video just wanted to quickly cut up some meat and get it into the grinder. It’s a boring part of the process and didn’t want to take too long on this part as people start clicking off. More about the recipe than the cutting. It is what it is. Have a nice day.