Homemade Italian Sausage - Food Wishes

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/265538/Homemade-Italian-Sausage/

[@spititout1171]

so i made two of these and didn't consider if time would be an issue ? 1.5 hr they dont seem done. Chef? one of your biggest fans for years

[@larispetrosyan6583]

Z$lil,

[@camcuoi9444]

Hi Chef John, can I grind all the spices to powder or any suggestion, please teach me thanks?

[@austinreid2602]

Am I stoned or does this dude talk bipolar

[@marcjtdc]

that stanless steel bench scraper at 1:20 is at dollar tree...yep $1

[@TheHarryChanne1]

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!

[@Obviously5Believer]

You can also just knead the ground sausage meat for a few minutes until slightly tacky and use it in pasta sauces and pizza without putting it in casing at all.

[@dogerriders868]

Or use artificial casings, not as good but still great.

[@animalmother556x45]

The Harry Channel .....who can't "cope" with natural sausage casings? Do those people exist?

[@raraavis7782]

Braxton l Lol. I think it has to do with the casings being made from the small intestines, which hold the digested food and ultimately shit (towards the end). It is kinda unappetizing, if you think about it. Although, so is the whole process of bleeding and gutting and skinning a dead animal, so yeah, it’s a little arbitrary. Maxim of the pig: use everything and then make sausage from the rest!

[@GiuseppePipia]

Those people will never be able to appreciate Culatello: that is basically the ham of the pork, but cured into its bladder!!! Something that costs up to 70 euros/kg.

[@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.

[@Subgunman]

I prefer to use a good beer or ale to par boil them and then grill them in the fireplace after the logs burn down to hot coals.

[@rbettsx]

Sounds a great idea! .. nothing to stop you using the beer later for a stew.. or pie filling .. ( pretty much nothing gets slung in my kitchen )

[@2AKNOT]

Sounds like a great process. You've sold me and I'll try it next time.

[@cristoroi420]

Hi , Nice comment , I have a question , what kind of spices You used in the shop you worked ? do you have any suggestion , how many gram of spice per one kg / pound meat ? Thank you

[@Befu]

Chef John, your videos are my happy place. ❤️

[@frankkolton1780]

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!

[@chelseajupiter2103]

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

[@ProfHobson]

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

[@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!

[@drugaia_kuhnya_zdorov]

Класс! Очень вкусно получилось, спасибо!

[@drugaia_kuhnya_zdorov]

Let Trump make you sausage 😝 We will do it ourselves!

[@camcuoi9444]

Hi Chef John, can I grind all the spices to powder or any suggestion, please teach me thanks?

[@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 !

[@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

[@venicemitchell3159]

Julien Berndt cool

[@xx-nr6lu]

Make it happen!

[@BigstickNick]

Sounds like you were ready to "meat" your fate.

[@teekotrain6845]

Twice geound hamburgers are amazingly soft too.

[@0momma]

Check out all things BBQ hot links! We made them, minus the chorizo, and they were amazing.

[@Orcael]

I'm a hardcore knitter (yeah, that's a thing), and I watch a particular woman's knitting channel as though she were the anointed Patron Saint of Knitting -- a true master, she truly is. I never miss a video. What I love most about her shit is that she is not afraid to be honest when she F's something up. She creates a learning resource from a place of dedication and mastery, but not from outside the reach of her human, fallible fan base. I think you see where I'm going with this. Thank you for your humbleness and humanity. There's a difference between a sausage how-to video, and a sausage how-to video that doesn't set you up to feel like an idiot if you hit a road block. You're a man apart, John.

[@pikimiki3956]

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

[@martindonald7613]

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.

[@zachdee92]

Thank you for the late night sausage video John! .....wait.....

[@celiabaterina4168]

Chef John, you always inject humor to all your videos, i love it!

[@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!

[@russellkeaton5488]

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

[@lawrencetaylor4101]

And freessshhhly ground black pepper. And then some more cayenne,

[@trafficsignal101]

I think he puts cayenne on his fruit loops.

[@chutybutyful]

He did skip it in his beef stroganoff. Amazingly.

[@rickblackwell6435]

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

[@ItsMikeArre]

I would love to hear the story of the pork shoulder butt with Chef John

[@Hotrodelectric]

That's going to require completely different intro music.

[@niamhoconnor8986]

Queue the Benny Hill Theme

[@alxmnslv]

Funny story, they actually call it pork belly butt in some places.

[@MrSage0011]

Me to

[@theundeadchocobo9526]

Aaaaaand I'm hungry...

[@ljay4996]

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.

[@Hotrodelectric]

"....you are the Colonel Klinks, of twisting links." HoooooGAN!!!!!

[@ncmartinez_his]

Hotrodelectric - Only a special few would even understand that reference.

[@dbone3356]

I know nuh-think. Nuh-think. About how to make sausages until I watched this video...

[@Hey_Ruthie]

Lol. I was born in the 90s but know the reference. Prefer that time period of shows compared to today’s.

[@chilihead10]

Very original! Cheers.......

[@AJKiesel]

But I don't have a Saxon accent. :( Does he have that accent in the original too?

[@LisaMarieShaw]

Hello John! Besides loving ALL of your videos, you have the most entertainingly funny yet informative tutorials! Your candid banter and distinguishably soooothing voice separates you from any other…So thank you for sharing your expertise & passion for the culinary arts!🥂Happy 2022!

[@morganchilds9054]

You are the Link Wray... of how your links lay.

[@ncmartinez_his]

Morgan Childs ... or, "You're the Galloping Gourmet of ..."

[@1425363878]

Made sausage once with my friend. "Old grandma recipe" kinda thing. We never let them sit, just pan-fried em real harsh once the first two were through our hand-crank grinder. Best sausage I've eaten ever before or since. Absolutely amazing. "Old grandma's recipe" turned out to be for regular German sausage, but with like a month's wage's worth of majoram in there. Majoram is simply awesome with pork, and I object to the minuscule amount Chef John is using here, but I will try this Italian Sausage when I got the spice ingredients. Funnily enough I took a trip to an import shop yesterday where I saw all of them neatly lined up, wondering who the heck would ever need these things. I just grabbed my majoram and left. Big 后悔。

[@dayel11]

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)

[@natureboy6410]

Drop the cloves and I'm there! ;-)

[@misscndnwoman2177]

I've been looking for this answer forever. Thanks for info. So can I use lard in the 1lb. Boxes such as Crisco etc.?

[@user-so2sj7cc8k]

I regret not stopping in tuscany! Next time... .

[@1st67mustang390]

We didn't have anise and used star anise ....was great!

[@bigkev0350]

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.

[@GiuseppePipia]

Alright I’m going to be that Italian: it’s true that in sausages you can put whatever you want, just like on pizza (but not pineapple), but in Italy all the butchers stop at black pepper. They even rarely use chili pepper (mostly in Calabria). Also I think that another reason why you had such a hard time on extruding the sausage was that the mix was too dry. Usually the resting is done after the sausage is made, and not when you still haven’t grounded the meat. I’d suggest wetting the meat, while mixing the dry ingredients, with some good red wine! But overall great video as any other of yours!!!

[@palaceofwisdom9448]

Would red wine overpower the other spices if you make it Chef John's way?

[@raraavis7782]

Palace Of Wisdom I don’t think it would. In my experience, wine used in cooking is rarely still identifyable in the finished dish. Take Risotto or Stew, for example...sure, it tastes different (and better) with some wine, but it doesn’t taste like wine.

[@raraavis7782]

Giuseppe Pipia Why no black pepper? Is there a reason or is it just tradition?

[@GiuseppePipia]

No, I meant that they would just put salt, black pepper and fennel seeds, not even anise. Now that's usually the most common type of sausage you find at the butcher shop along side the one without fennel seeds (some don't like them, for example my grandma). However in Calabria they use a lot of chili pepper: there's a type of sausage, called " 'ndujia" (it also derives from the French word "andouille", since they dominated Southern Italy between the Arabs and the Spanish in 1000-1200) that is made of pork, salt, and a lot of chili pepper, but it's spreadable. Or for example in Piedmont they make a sausage made with beef and can be eaten raw, while the pork sausage usually is adviced not be eaten raw, although some people actually do it. It's something I noticed also with my exchange year in the US: the US go heavy on several spices that usually do not exist in the original recipes. We Italians, and most Western Europeans, appreciate the natural flavor of things without using too much spices nor ways of cooking that over power the flavor (for example smoking the food, that is much more common in Eastern European meats for example). I'm not saying that your way is bad, in no way, just different.

[@raraavis7782]

Giuseppe Pipia Ah, get it. I think, I confused ‚stop at‘ with ‚draw the line at‘....language and sausage making...the devil is in the detail! I totally share your opinion about the different approaches to preparing food between Americans and Europeans, btw. I’m always wary about using recipes from Americans, because they usually turn out way too sweet/salty or heavily spiced for my taste. Of course there are exceptions to the rule, but I‘ve experienced it enough times to always carefully taste test.

[@aneshiadixon8762]

I did it!!! Thank you so much it was the best ever. My family is calling me "Goddess of the Kitchen" now.😂😂 thanks again

[@dwaynewladyka577]

Yummy looking Italian sausage. I have a food wish. Can you make kielbasa in the future?

[@loved012one]

+1. Ditto!

[@banjobill8420]

agreed

[@Karanamos]

If you want to do a fresh kielbasa, the only difference is in the spice mix. I would say it's twice as much garlic, about 1.5x the black pepper, 2-3x the marjoram, and the same amount of salt. If you want smoked kielbasa (and let's be real, who doesn't) you have to add some pink curing salt ("Prague powder") to the spice mix, and smoke it to 160F after the post-stuffing rest period.

[@oheck5570]

Add me to wanting the smoked kielbasa video.

[@Zipfei_Kloatscher]

Dwayne Wladyka Kurwa, pierdole!!!... ☺️😁

[@SamSam-ks8of]

The best way to make sausages hands down. Best cooking channel

[@Piterdeveirs333]

Ha, a few links

[@mwhiteschock]

I will never do this but thoroughly “eennjoy”ed watching you make it Chef John!

[@belz2566]

Me: I should go to sleep. It’s 1 am. (Gets a notification for a new food wishes video.) Me: .... Just a few more minutes.

[@beautynspice84]

Same!! Always!!! 😂🙌💗

[@Aaron_Reaper]

Allyson Hilterbrand hahaha you're never gonna sleep

[@belz2566]

Who needs sleep when you have Chef John to keep you company?

[@Smileypb01]

Allyson Hilterbrand "Just a few more minutes." Next thing you know the sun is up and you can't believe that you just went through another 30 Food Wishes videos. Chef John is evil, but in a good way.

[@raraavis7782]

Allyson Hilterbrand For me it’s even worse...I‘m in Europe, so videos that get posted in the evening show up for me in the morning...I really have to resist the urge to watch ‚just one‘ video at breakfast, or I‘ll be late for work for sure 😏

[@johnhimm]

Thank you, John. I made this and it was the best sausage I have ever had. Will never be buying store bought sausage again.

[@ValidStranger]

I think that I’m the only one here to say... I like commercially made hot dogs. Yes, even the cheap ones that contain “mystery meat” those ones are the best to make corn dogs with!

[@Redzo79]

That is your choice. But please, don't whine on media in 15 years when you are dying of some strange, fucked up sickness. Also, when you get to weigh 400 pounds, please we don't wanna know nor do we care. Just remember that you "liked commercially made hot dogs with mystery meat" once back in time and that fault is only yours.

[@DeedlyDood]

Mystery meat is fine, it's the additives and corn syrup in most cheap links that'll get you.

[@ValidStranger]

Redzo79 so... I can’t complain about dying from some “strange, fucked up disease” but You can go on to media and bully people, and boss them around like you own the place? Also, what makes you assume that I eat them on a frequent basis? My consumption of these commercially produced hot dogs is surprisingly low. It can almost be deemed annual. Good day to you.

[@DraciaNightcat]

15 years is a pretty easily defeatable argument. For example, most 35 year olds in American probably consume hot dogs and have not died. If you'd said 60 years then it's still ridiculous, but harder to refute since a lot of people do start noticing problems with their health towards the end of their life that could or could not be directly attributed to commercially produced hotdogs.

[@CrankyPantss]

Redzo79 the assumptions you're making are absurd. Don't be such a rude and judgmental ass.

[@texasgirlfarfromhome5176]

Chef John, thanks for being on KZbin with your GREAT!!! recipes and videos

[@ingeborg-anne]

A guy got shot in Sopranos?! Thanks for the spoilers :(

[@michelledevon3960]

Ingeborg Anne Rakvåg lmao

[@craigchastain7016]

Ingeborg Anne Rakvåg I think it was that Italian guy...you know , the one, the one! I can't think of his name.

[@drivernephi2212]

@@craigchastain7016 He was my favourite character. I wish they had done more with him.

[@jamessalvatore6858]

This made me want to make sausages for the first time in my life! Thank you for this, it is fantastic.

[@VillageFoodLife]

Looks very Yummy!

[@TehMasterSword]

I *really* mean it when I say that I think this might be your best video. Nearly spat out my drink a few times from laughter.

[@janeirvine8391]

Great video! I have made a lot of sausage over the last 36 years using what you called an amateur setup and have a couple of suggestions: Really pack the meat into the hopper and use a higher speed. This works great with one person feeding the meat into the hopper while the other person controls the casing. It's about getting the feel for how firmly packed the meat is before allowing more slack in the casing. BTW, your butcher should also be able to provide a vegan-approved casing for those who are squeamish about using actual intestines, (which is funny if you consider you're already using cut up parts of the pig anyway). Different strokes for different folks! Thanks for posting and blessings on you and yours!

[@ramonching7772]

Milk comes from truck not cows. 😁😁😁

[@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.

[@diananguyen4886]

Wow look amazing and delicious 😋👍🏻

[@lilya8100]

Diana Nguyen I got really hungry after watching the video 😅😂

[@rileyjackfansmithandjones8238]

Thank you, I had access to the Machines, and lots of Meat Scraps, but not the Sausage Process. As Chef John knows......Life is Better when his Gal is Happy, and who could refuse his Fabulous Sausage?😍

[@iuliqt]

Chef pleaaaaaase recreate also the chorizo

[@SuzanneBaruch]

Spanish or Mexican?

[@joezze-bear]

Both!

[@AEversW]

Old tv show references and meat. That’s why I love your channel.

[@RunEscaqe3]

You are the Italian Sausage Don while watching Chef John...

[@jeffersonforrest]

Not only an I Love Lucy Episode, but a reference to the particular one where Lucy and Ethel are working the fine chocolates conveyor belt. They get so behind that they start eating the chocolates to make it look like they are good speedy workers. 27 years old boiiii thank goodness for TVland

[@jeffersonforrest]

Oh shoot and bonus Hogans Heroes reference

[@keripalajanata]

Perfect Ramadan iftar meal inshallah

[@セ千尺丂セ]

Awesome. Thanx!!!!

[@NychelleStephens]

Literally one of the best sandwiches in my book. Sauages and peppers! Mmmm! Delicious whem eaten at a real NYC street fair.

[@derkolossal9433]

The shorter more accurate name for your sausage stuffing tube attachment is the horn.

[@rbettsx]

Der Kolossal ..... I think Chef John must have figured that scene was funny enough already.......

[@parthoroy9141]

Watching Chef John in the middle of the night always makes my refrigerator a little bit less full 🧑‍🍳

[@twintech2133]

8:47 "if you like three or four days to kill"... chef john i'm in quarantine. I have more time than you can possibly imagine.

[@WhatsInAName222]

I don’t have all the equipment to make the sausage so I doubt I’ll be actually making the sausage. But the seasoning mix is for me, the highlight of the dish and I intend to use it to make patties and maybe even a pork stew. Thanks Chef John. Your sausage, peppers, etc. etc. casserole is a real hit in the household and I think this will be too.

[@GeorgeplaysOfficial]

You are the Tom Hanks of your Roman Franks

[@ChozoSR388]

Nice B)

[@chilihead10]

Love this one! Salute.....

[@5argetech56]

One of my friends was from Scotland. His father would make the most delicious Porky country sausage, he would never reveal the recipe. But believe me it was unbelievably flavorful.

[@expertionis794]

Ooh always wanted to try this. Thanks for showing me how to handle my sausage... :thinking:

[@necrofuturism]

i had not experienced a handmade sausage before last year and then a butcher shop opened up near me that had the most delectable maple breakfast sausage. they were so worth the money my dad and i bought them for and they were absolute velvet inside with the thinnest possible casing. like you could positively spread this sausage like butter if it wasn't so delicately encased in the culinary equipment of the finest silk lingerie stockings. unfortunately i don't have the equipment to grind meat or stuff my own sausages, however, this recipe is certainly inspiring. thanks Chef!

[@gaittr]

I've been making sausage for 25 years. You did a very good job. I prefer to keep mine loose versus stuffing it in a casing. It's best to use butcher's paper and fold it and tape it properly before freezing

[@Inamichan]

As a Legend of Zelda fan I want to make a Link joke but I’m not clever enough 😂

[@guy-dev]

:feelsbadman:

[@MrGuybones]

This is my favourite video from the past year. Thanks Chef. Made me laugh and answered a bunch of questions I had.

[@janepoultney5207]

Hey, I'm sometimes known as Pork Butt too!

[@jacquelineramphal1911]

Thank you, Chef John is what I always say when I get a creative recipe idea from this channel. My husband always says, "This is great, did you get this from Chef John?" Thank YOU, Chef John!❤️❤️❤️

[@benjamincox4211]

I was just watching an old food wishes video when I got this notification

[@kathleenhardwick7650]

Made this exactly the same way with my Italian Grandpa. Best guy, best sausage. 67years doing this.

[@wuzfoz]

Why no thyme in the MSSP, chef? Blasphemous!

[@palaceofwisdom9448]

Truly, thyming is everything!

[@WanderingWonderer10]

Palace Of Wisdom, just stop please...

[@GoodMomBeauty]

Ain't nobody got thyme for that!

[@SuzanneBaruch]

GeekBella, you beat me to it!

[@beatricebrown8221]

With quarantine in place, I can now seriously think about making my own sausage. Thanks for this information.

[@raiderking69]

Chef, now that you’re doing sausage, I’ll email you my authentic German style Bratwurst recipe. Why? Because whatever Johnsonville is doing, that’s not bratwurst.

[@MrCougar214]

lol

[@MrCougar214]

I wouldn't mind that recipe myself. [e-mail]

[@oheck5570]

Please..... ask Chef John to put your recipe for bratwurst in his blog. I would love to have it.

[@raiderking69]

To everyone asking, I have already passed it on to Chef John. Hopefully he will enjoy and use it.

[@oheck5570]

raiderking69 Thank you for your kind generosity. I will be watching for him to use it.

[@Mark723]

I don't know which line was better: "And that is pretty much it for the linkification stage," or. "And ideally we would hang these, but there's not room in your fridge to hang sausage - and if there is you really need to buy more food." Chef John is wordsmith as well as a chef - I cannot wait for your first book!

[@jaseth1337]

I find it quite amusing that "Italian Sausage" in America is so different from sausages made in Italy. It looks delicious though, and I do love fennel flavour with meat!

[@noahculp9900]

Watching this at 4 Am after coming home from an exhausting party. This is exactly what I needed.

[@NickMick9]

Mmm, love some diet sausage.

[@Hotrodelectric]

Chef John's recipe already 50% less fat. Any healthier and we're eating a salad.

[@oheck5570]

Just to be sure.... my sister said the same thing about the blades and now has no fingers on her right hand. 😞 You are too valuable an asset to the world to not be safe. Because I LOVE recipes like these that you offer to us. Yum!!!

[@benjamincox4211]

Actually I don't think anyone died in the episode of the sopranos where Tony made sausages for Carmella's Dad's birthday

[@janepoultney5207]

Benjamin Cox Wasn't he twirling them around like a stripper with her tassels?

[@benjamincox4211]

Jane Poultney Bada Bingo

[@joanmariechristensen9429]

What do you think they were making the sausage from? Secret's in the paste.

[@benjamincox4211]

joan marie christensen lol

[@madsb7673]

I made this type of sausage with my dad a month ago. And its the best tasting sausage i've ever tasted

[@themidwestemo]

I clicked even tho I'm vegetarian tf lmao

[@adamm.6386]

Gundam Tanaka Rethinking life choices, eh? Haha

[@TamraN]

I don't eat pork but I think I could use the seasoning and method to make another sausage. Maybe use the seasonings to flavor a homemade seitan.

[@themidwestemo]

Tamra N Good idea.

[@cary1063]

I’ve been watching your videos for fun four years now and will totally be using them to teach myself how to cook

[@alicetwain]

Why water? Why not, you know... Wine?!

[@ChozoSR388]

You ever hear a drunk sausage ramble on? It gets annoying after a while.

[@bandiceet]

There are reasons why drunk sausages aren't invited to the party anymore....

[@bheppes]

Or Cider, or Sherry, maybe a little orange zest, a dribble of brandy or other spirit. The combinations are endless. But YES at least some wine ... a nice California Zinfandel per-chance.

[@kitanablade3]

Chef, if you par freeze the meat before grinding it in that particular grinder the meat goes through better and the texture remains nice and it will not be overworked. Also if you stuff a paper towel or two at the end of grinding all your meat it will push any meat left behind in the machine out but it will not grind the paper towel!! It sounds weird but I do it all the time. You definitely have to par freeze it before grinding any meat with that grinder! I also keep the bowl where the meat is falling in another bowl with ice water to keep everything cold, that's probably more handy when you're going to double grind and the meat needs to stay cold (par freeze it again for 20-30 minutes before the 2nd grind).

[@adnannajeeb5619]

What about orange zest? :(

[@francinecorry633]

Nice work Chef I have the same equipment as per the video and I find that grinding the meat using the large die with the machine set to the highest setting works best.Less strain on the motor and obviously much faster.The most important step in sausage making is making sure everything is super cold which means putting the grinder attachment in the freezer for an hour=no mushy,melty fat.

[@intrepidnick2939]

I’m 35 but I got the reference 😜

[@deerrudy]

Great video. I make sausage often I usually mix venison with the pork. You touched it but very important to keep the meat cold is very important. I stick it in the freezer 30 min before grinding. If you grind the meat and it's gets close to room temperature, it will start to emulsify through the grinder and give you a gritty type of sausagewhen you cook it. something that is not very appetizing. I will try your recipe looks great.

[@outlawesaw3960]

Every sentence is like he’s surprised at what came out his mouth and goes low with the last word of every sentence can’t handle it sorry chef john

[@1st67mustang390]

Drives me nuts. The recipes he does are so good tho, I've watched a lot of them.

[@kkalbrecht1]

same. He really should listen to himself and work on that as yes he does an awesome job but literally makes it unwatchable.

[@christinem1458]

Chef John is my hero. I love Italian sausages!

[@RipRLeeErmey]

Notification GANG

[@Torquemada71.]

the way you speak in these videos is really relaxing

[@AE1OU]

Daddy would you like some sausage? Daddy would you like some sausages?

[@Bukkake2023]

ΔΘΛΞΠΣΦΨΩ he’s a real character he’s a real character

[@SuzanneBaruch]

Awesome reference.

[@TheAprizzle92]

ΔΘΛΞΠΣΦΨΩ You sir deserve limitless blessings in life.

[@adamemac]

😂😂😂 YES!! I like mine tied to the ceiling with strings!

[@korbandallas8931]

Freddy got fingered lol

[@CarnivoreConfidential]

Great video Chef ... thx for sharing. I LOVE making sausages and, ... you're right. As Butchers ... we don't waste ANYTHHING !!

[@lfishlegend]

Looks tasty but man thats a lot of spices you gotta buy

[@Obviously5Believer]

You should have most of these already if you cook with any regularity. Whole spices keep for quite awhile.

[@marwanomar]

lfishlegend you should stay off the kitchen my friend

[@guilhem3739]

You can use whatever spices you have. Actually you can put only salt and pepper, it would turn perfectly fine so ... Edit: if you have no bbq, you can boil them for 30 minutes. It is very good and a bit healthier as some fat will melt away into the water. You can then eat it hot or let it cool down and eat them finely sliced, for the apperitif.

[@raraavis7782]

lfishlegend You can use a spice mix instead. It’s worth spending a little more on a good quality one (I‘ve found that when it comes to spices, there’s often a noticeable difference in taste), but you don’t need to buy single ingredients unless you’re a really ambitious cook 🙂

[@esmith1225]

This video inspired me to make my own and they turned out great. Thanks!! Excellent spice blend. I made mine sweet and left out the red pepper flakes and cayenne. Added a bit of Tiger Sauce to lend some spice...

[@iggylicious90210]

Oh goodness you’re one of those people who call hot dogs “sandwiches”.

[@jonotogs]

We make cured and fresh Italian sausages. We increase the fat content to around 30% for the cured ones, to keep them from overdrying, as well as a lot more spice and salt. For fresh ones though, 25% fat content is fine. You could also try northern italian style, which doesn't seem to be as popular overseas as most immigrants were from the south. It uses lots of black and white pepper as opposed to chili flakes, some crushed bayleaf, fennel and garlic infused red wine.

[@19dec1981]

all of eastern Europe is basically sausages. here in Transylvania we also smoke them (cold or hot smoke depends)

[@heartSLB]

Finally I’m going to be able to make these, I just bought my very own meat grinder and it comes with a sausage attachment 👌👌😁😁

[@BrianJGeraghty]

Dude, I legit can't get enough of Chef John; my wife thinks I'm crazy. But the quips actually make me want to get better at cooking. Thank you for what must be a labor of love; found you through "the perfect porkchop" and I never left.

[@jaynorris3722]

I had to use my old metal hand crank grinder that was my grandmothers. Worked out great.

[@Subgunman]

I need to try this recipie and see how it comes out. I have been trying to locate the recipie for the sweet Italian sausage that was made by the now defunct Winchester Farm Sausage Co. That was located just outside Columbus, Ohio in Canal Winchester. As for the KitchenAid stand mixer, I've had mine for 25 years and its still cranking! My cutter blades are still nice and sharp and have no problem grinding meats, as with all meat grinders, one never uses their fingers to shove the meat into the grinder. If you want to know the wretched results just read the book "The Jungle". It was written in the early 20th century exposing the meat packing industry. Plastic meat plunger? Mine is made of wood, works just fine. I give it a good coat of any vegtible oil before use so its easier to clean at the end of processing.Great video!