Attempting Homemade Sausage 15 Years Later

[@thegoodgeneral]

How can this have only 8K views???????? Incredible video, I'm going to make these for sure. Also I'm so jealous of your kitchen, holy crap.

[@pamelacurran5386]

Love, love , love this video! I'm getting ready to make my own sausages and have been watching and taking notes from different KZbinrs but you had so many more extra pieces of advice - thank you! Quick note....I would edit the title to add "Bangers and Mash" because there are people specifically looking for this and your recipe looks amazing!!

[@richardp1471]

Those sausages look fantastic 😋 😋 excellent video thanks 👍

[@ChefBillyParisi]

Thanks for watching!

[@lut4579]

Lots of work but it looks absolutely delicious! I’m going to try it with sausages from our local meat shop 👍 Thank you.

[@shellycarter155]

I can’t wait to make this! Maybe I’ll add some fennel seed to a half batch when I make it!!!!

[@Jonnmichelle]

Awesome thank you!

[@ChefBillyParisi]

Thanks for watching it!

[@jazzy_taste]

Homemade food is always a number 1 for me! 🥇

[@ChefBillyParisi]

Absolutely!

[@ea8435]

Those sausage looked amazing. I'm going to try that sausage recipe.

[@ChefBillyParisi]

Thanks for watching!

[@AkuFruchter]

Hi Chef Billy If is not too much trouble, can you give me the website where you purchased the hog castings. Love you KZbin and your recipes are very detailed. Always get good results. Thank you so much. Keep up the great job. Keep the recipes coming…

[@joycemiller6151]

Wow, you must have been catching my vibes. I have been wanting to do my own sausage but needed some reinforcement. Thank you. I miss sausage and was trying to figure a way or a recipe to make it not so caloric. Do you think this would work with chucked or turkey?? Also I love your spice grinder. What brand it that? Thanks Billy! You're the best.

[@susanscovill6817]

I haven’t had my sausage attachment out in many years. I’ll be making them to go with the colcannon you made the other post. You want me to get fat don’t you? Cheers from Canader eh!

[@mrmudcatslim1004]

Interesting. Good content with this one.

[@ChefBillyParisi]

Thank you

[@lwj2]

Generally, 10% liquid by weight; some recipes call for beer or wine instead of ice/water. Cheers from Southern Virginia!

[@dlm9297]

Applaud you for all your efforts. May be time to invest in the grinder adapters. :-)

[@ChefBillyParisi]

Honestly after that, I feel like I want a sausage maker by itself, not anymore attachments. Compared to what I was using in the restaurant industry, this didn’t feel so sturdy.

[@jrdube]

@@ChefBillyParisi I first got the Kitchenaide attachment. Used it once. Got a "LEM" 5lb Sausage stuffer. WAY BETTER! Still use the Kitchenaide grinder though.

[@danielmargolis3210]

Looks delicious. Now that you’ve honed your sausage making chops how about making some Italian sausage?

[@ChefBillyParisi]

Oh that’s been on the list for like 2 years. Hopefully late spring I’ll hook that up.

[@mick11281]

Quick question. Do you cool down your equipment also so that the fat doesn't break down? Thanks for the video!

[@LyleFrancisDelp]

Half-mushed mushy peas would go perfect with this.

[@jenjoy3215]

This looks delicious. But are the sausages thoroughly cooked through with only six total minutes of cooking?

[@ChefBillyParisi]

Keep watching, you put them back in the gravy.

[@jenjoy3215]

@@ChefBillyParisi thank you. You must have meant 2 minutes in each side (4 vs 2) and finish for 2 minutes.

[@pattybanks6380]

You’re re than amazing 🤩

[@ChefBillyParisi]

Thank you so kindly!!

[@notavailable9479]

now by hand...

[@sashineb.2114]

Thanks for showing this. When the long sausage is cut into links, is there a chance that the ends might rupture (since they're only twisted and not tied)? Thank you.

[@michaeldoyle5001]

Sausage looking good. A high tech guy like you needs a real grinder tho.

[@ChefBillyParisi]

You aren’t kidding! Next time I make this, I’m going to have some way better gear.

[@lawrence1960]

15 yrs? Omg I make it once a month……and 5% fat is optimal.

[@ChefBillyParisi]

Interesting. These were pretty dang flavorful, I’m not sure I would do less fat next time, but hey who knows.

[@bethbilous4720]

Not worth it, way too much work when its so cheap to buy good sausage

[@ChefBillyParisi]

Yeah but it’s still the experience of making it homemade which was awesome.