How To Make Italian Sausage | Sweet Spicy Or Mild | Gourmet Woodsman

[@jacobgoecke4735]

Great video. Thank you for putting the ingredients in percentages. It makes it much easier for different amounts.

[@PhotographerCGJM]

Thank you for your excellent step-by-step description! In particular, the detail that you gave as to what happens in the mixing process was super helpful. I live in Portugal now and it is impossible to find good Italian sausage. After watching your video, I made my third batch of Italian sausage and this rendition is the best yet!

[@gourmetwoodsman]

I'm always glad to hear when my videos help someone up their sausage game, I'm happy I could help😉🤙

[@johnbelvedere5040]

Great job on the sausage. It was so refreshing watching an average guy make sausage than some of the other KZbinrs. I felt like I was watching myself make them. A big thumbs up to you👍

[@gourmetwoodsman]

I think that's kind of my niche, an average guy making some better than average food!

[@andrepatterson7058]

You did a great job making these sausage. And thanks for sharing this recipe.

[@gourmetwoodsman]

Thanks! Appreciate the comment!

[@andrepatterson7058]

@gourmetwoodsman you're welcome. And I subscribed to your channel

[@davescookingchannel]

That sausage looks amazing! And you're so right about a dull knife.

[@gourmetwoodsman]

A sharp tool will always go where you put it, the dull ones slip bounce and bite you!

[@swinebovinebarbecue]

That sandwich looks fantastic! Great video and nicely done

[@gourmetwoodsman]

Thanks mate, appreciate it🙂

[@johnmcleanjr.1468]

Very nice job very easy to understand 👏

[@gourmetwoodsman]

Thanks🤙

[@wakeuptoBlessings]

One of the best videos I’ve seen. And that sounds like an awesome recipe! Thanks!!

[@gourmetwoodsman]

Glad you enjoyed it!

[@mikepi660]

Awesome

[@gourmetwoodsman]

😋✌️

[@rossdreves2816]

Hi Greg l like your vids I've been making sausage and salami for the past 4 years and loving it thanks to you and other youtubers I'll be making this one on Saturday all the best Rossko from Australia

[@gourmetwoodsman]

Happy sausage making, sounds like a great way to spend a Saturday!

[@FearvLucky]

That looks soo good!

[@Meatdaddy58]

Man, I'm glad i found your channel again. I was looking for it the other day. I thought I subscribed. Well, I subscribed this morning. It looks like you have had some formal training from somewhere. Looking forward to making some of your sausage recipes and your boudin recipe too. If they're not good, I'm going to call you out on them. lol If they are good, you will hear the good too. Today's sausage will be your Italian. Tomorrow will be boudin. Thanks for taking the time to put these recipes out here.

[@gourmetwoodsman]

Welcome back to the channel! My only formal training is from the schools of life experience and trial and error. Have fun making these recipes, I'll look forward to hearing your thoughts. I recommend making a big batch of boudin, I could eat that every day of my life and not be mad about it!

[@susanruzicka2555]

just ran across your video and I am stoked on making some sweet and spicy Italian sausage ~ great video

[@gourmetwoodsman]

Awesome! Thank you!

[@ScuffShuffleBBQ]

I really like how you just do measurements of spices by percentage(Way easier). Awesome job sir. I will be trying this over the weekend!!

[@gourmetwoodsman]

IMHO using percentages is the easiest way to scale a recipe up or down with repeatable results. Happy sausage making!😋

[@rounder400]

Good video. Thanks

[@gourmetwoodsman]

Glad you liked it!

[@randomstoragespace]

Thanks Brother. Looks good

[@withoutprejudice8301]

Been making sausage 10 years +. You gave an excellent tutorial. Concur wholeheartedly about weighing ingredients. Digital scales are so inexpensive it doesn't make sense to not have/use one. SAME goes for a 5# vertical stuffer. Using your grinder as a stuffer more than doubles its usage (unnecessarily), shortens its lifespan, lowers the quality of the sausage, and is a pain-in-the-a** (to feed/plunge/control casing tension. It's called a "grinder" for a reason.

[@gourmetwoodsman]

I couldn't agree with you more about using scales and stuffers. IMHO you'd be better off making sausage patties than using a grinder or a mixer with an attachment to stuff casings.

[@IskandarZulkarnain-dm9jb]

Hey, does apple juice great for the sausage to substitute red wine? I tried to make the halal version of Italian sausage using your recipe

[@gourmetwoodsman]

Maybe grape juice?

[@RowesRising]

I appreciate how you take us through the process. Learning a lot from your videos!! Genius with the insulated glove liners. “Anus seeds” 😂 Why couldn’t they spell it aniss. Thanks for the humor and recipe Greg! 🌻

[@gourmetwoodsman]

Thanks Katie! It helps to have a sense of humor when making sausage

[@thesandwichfreak3780]

what are your percentages based upon? Example - is it 1.8% Salt based upon 100g of combined pork & fat?

[@gourmetwoodsman]

Yes, the percentages are based on the meat and fat combined. Using your example I would use 1.8 grams of salt for every 100 grams of pork & fat.

[@jamescampolo7824]

Anise IS fennel, same thing. There is fennel seed which is what you are using and fresh fennel that looks kind of like celery.

[@gourmetwoodsman]

Fennel is a perennial herb that produces an edible bulb. Anise is an annual herb, it does not produce an edible bulb. The seeds look similar and have a similar flavor profile but they come from different plants that look nothing alike.

[@jamescampolo7824]

@@gourmetwoodsman I went to Safeway once and asked for fennel and they said "you mean anise". I wanted the bulb to cook with some chicken thighs. I put fennel seed in my Italian sausage. Never used anise.

[@Meatdaddy58]

Alright Greg, I made this sausage today and said I was going to let my girlfriend try it first before I did. I fried 4 small patties. She took her first bite and said, MMM and started shaking her head yes. lol I ate some and am in agreement with her. Excellent sausage. I cut the salt back to 1.5 % and that is the only thing I changed. It looked like there was going to be too much seasoning, but Greg, that flavor was is on point. Thank you so much for the time you put in to making these recipes and putting them on KZbin. Tomorrow will be Andouille. I have a SmokinTex smoker and I'm going to dry the sausage and pour the smoke to it after it develops a pellicle. I'll give you a report when it's done. Thanks again.

[@gourmetwoodsman]

Awsome! I'm glad you liked the recipe. Keep in mind that Andouille is usually used in cajun and creole dishes and not typically eaten as a stand alone sausage, it's a bit bold to eat on it's own.

[@DeadBrokeBBQ]

Anus seeds!!!! hahahahha epic!! I also us percentages in grams, best way to make a consistent sausage every time! Great job on the video!!

[@gourmetwoodsman]

Thanks man, I appreciate it🤙

[@jimbop4499]

The way the yanks load up their buns and rolls kills me lol.....rammed so full you can never get your mouth around it 😆 That said the sausages look great!! I'm still a newbie at this game but i found sea salt at more than 1.2% is a bit too salty for my taste. Great vid mate 👍

[@gourmetwoodsman]

Us yanks are known to have big mouths 😆!! The beauty of making your own sausage is you can salt and spice it to your own preference! Are you able to get a good protein extraction using 1.2% salt?

[@mikeluebke6658]

Who puts her ingredients in percentages anyway? Grams teaspoons ounces tablespoons they all work a lot easier

[@gourmetwoodsman]

Sausage and salami recipes are often in percentages rather than specific weight or volume measurements. This makes it easy to scale up or down with repeatable results. Pork butts do not all weigh the same amount, by using percentages it does not matter what the starting weight is.

[@josephmiele3745]

Why to many spices in that sausage

[@gourmetwoodsman]

Make it how you like it and use less

[@buzzer51]

I enjoyed watching your video and it looks like a great recipe, which I am going to try out. I am usually used to working in ounces with most of what I make, so I do have a question. Let’s assume that I have 1000g batch of meat to work with. So the first item is salt on the recipe. I would multiply 1000 x 1.8% = 18g of salt ? The second item is oregano. So 1000x 0.3% = 3g ? If this is correct please let me know, I don’t want to screw this up. Can’t wait to try it out, thanks. I also subscribed to your channel 👍

[@gourmetwoodsman]

Yes, you are correct. The salt and spice percentages are relative to the total of the protein/fat. The recipe in the description is as made in the video. It came out just a little salty for my liking, I would recommend dialing the salt back to 1.6% or 1.7%. Happy sausage making!😋

[@robertboyd6475]

Nice recipe, but I'm gonna ask some caroway seed which people forget. It's also awesome and when I was young to tell you. Italian Sausage always had Caraway seeds in them too.

[@gourmetwoodsman]

Caraway seed is common in Italian sausage but I didn't think it would fit well with the flavor profile I was going for. I'm in the process now of making an Italian cacciatore dried sausage which does have caraway seed, stay tuned for that one!

[@robertboyd6475]

@@gourmetwoodsman Looking forward to it thank you