How to make Spicy Italian Sausage -BEST KEPT SECRET!

[@wimm1392]

Mr, this is first for me see a meat mixer, what an ingenious machine will have to get one. I'm definitely going to try this recipe. Thanks very much.

[@ericrachal6133]

Best of luck, and thanks for commenting

[@anthonybot7165]

i have to say thank you so much sir for posting this, i raised my hog, butchered her and then made this and it came out so amazing, the best i have ever had. second time raising a hog, first time butchering one and first time making sausage for me and my 83 year old dad who has always wanted to make sausage. such a great experience and recipe. THANK YOU SO MUCH

[@johnevans5651]

I have made this sausage 3 times over 50 pounds since new years. Yes my three sons can live on sausage. Thank you for posting it. I hope to see more videos

[@emoneyblue]

Thanks

[@t-mac6210]

I'm going to make this this evening my first attempt at making sausage. I'm going to use this recipe.

[@12volt50]

Just made the sausage tonight and that recipe is pure perfection so glad you shared it! All of the ingredients are well balanced, and one doesn't overpower the other they all compliment each other.

[@emoneyblue]

Glad you enjoyed it. You'll be a sausage maker for ever now....lol Thanks for commenting. E$

[@edplow5917]

why dont you mount your stuffer on a board with non-slip bottom?

[@emoneyblue]

Great idea you have there. Its actually screwed with some self tapping screws right now to a white cutting board. I make a lot of sausage at my restaurant and I have a 50# hydraulic press there that I use. So I don't bring out the small unit that much. But THANKS SO MUCH for sharing your suggestions. Its a keeper for sure...

[@northwoodacres4114]

Thank you. That is the taste I was looking for. Makes a great venison sausage when mixed with 50% pork. Now my favorite.

[@mikeherber8358]

50 is wayyy to much as we is 25 witch recamenned

[@paulsweed8976]

I found this video about 2 years ago and made this sausage several times. I follow this recipe to the T, I don't change anything. It has nice heat and a excellent taste. The best Italian sausage I ever ate. My family and friends also love. Thank you so much for sharing this recipe.

[@ericrachal6133]

So glad you enjoyed it. Thanks for the kind words.

[@josephgonzalez3018]

Man o man my mouth was watering all along the way. Great video. Thank you for sharing.

[@emoneyblue]

Joseph Gonzalez Glad you enjoyed it

[@PerrynBecky]

I know, he was killing me watching that cooked sample. That would go excellent with a few more patties, some eggs, and hash browns for breakfast too!

[@dustypuppy]

I first tried your recipe about a year ago and it turned out fantastic. Since then I've made at least 6 more batches. I'm making some more today so I thought I'd write this comment so you'll know how much I love your video and instructions - thanks very much from Dwight in Nova Scotia.

[@ericrachal6133]

Your welcome and now you have a family recipe to share.

[@jon7265]

Love the ingredients..all natural spices thank you for sharing

[@MichaelRyanVlogs]

I started my day watching house renovations and somehow ended up here. Guess ill be making sausage soon! Great vid!

[@ericrachal6133]

When you start making your 1st batch you will never enjoy store bought ever again... come back for more recipes.

[@josephshaffer4978]

Add 1/2 cup crushed pepper

[@puneetsss5]

Mr build it to here

[@Copperhead23]

The recipe for the hot italian sausage was money! Thank you very much. Thanks for sharing. I've made 40 lbs and it keeps getting better.

[@stepbystepscience]

Thanks posting this video, the sausages look really delicious.

[@emoneyblue]

Your welcome

[@apace003]

Terrific recipe for an Italian staple. My grandfather who came from Italy made sausage the same way. I always wished I should have written the recipe down, but no one did. You have revived my interest in making this sausage. Thanks for posting and bring back a part of my past.

[@emoneyblue]

I felt the same way when my grandmother passed she was the chef and cooking genius of our family. I remember her saying to me you just have to feel it while you cook and put in what you like it'll always be perfect. I'm glad I sparked your interest in sausage making I can tell you from experience it is very addicting matter of fact I will be making sausage today a smoked andouille sausage. Thank you for commenting.

[@WhiteLakerrt16]

Well Chef I made the sausage recipe and it's a keeper! Thanks

[@emoneyblue]

Chuck Flynn glad ypu enjoyed them

[@whythisdotcom]

Thanks for for the video. Good info on sausage making.

[@emoneyblue]

I have a few more on my page check them out Enjoy and subscribe as I will be adding more soon.

[@niklet805]

The sample piece looked awesome.

[@emoneyblue]

Nik Let thanks

[@kabbey30]

That looks fantastic! Nice job, sir!

[@emoneyblue]

Thank you

[@davidp2968]

I tryed this sausage recipe and let me tell you it was the best I've made . This recipe is definitely a winner and we will be having it for many years to come. Thank you for sharing this recipe. my 6 yrs old son loves it!

[@emoneyblue]

Your welcome

[@PaulL914]

Hi from Gloucester, UK! I made this recipe for the first time today and it was gorgeous! Will definitely be making more very soon. Thanks very much for the detailed instructions, explanation, and the list of ingredients! Best regards, Paul

[@emoneyblue]

Paul lacchin Glad you enjoyed it. E$

[@13pbarnes]

If you haven't checked out Duncan Henry on KZbin, you should. He's a butcher out of Canada, I believe. He has a lot of sausage videos and is very explanatory on the process and ingredients. He's worth looking into.

[@davebass55]

excellent video. absolutely love spicy italian sausage. two thumbs up.

[@emoneyblue]

davebass55 Thank you

[@marzan6857]

Thanks for the recipe.Always wanted to know what made that wonderful smell when cooking them.

[@DarthKripple]

Man, serving these up as patties was amazing. I didn't have any casings but it didn't matter. Serving this up in a slightly milder form using my own spice adjustment it was a huge hit and now I get invited to all the parties.

[@emoneyblue]

Party TICKET !!! thanks for commenting,,

[@sharonroberts8664]

Hi! What a great recipe. Thank you all the way from beautiful Dorset, UK for taking the time to post. I adjusted the seasoning to suit our taste and also hung the 'bad boys' for an hour or 2 to dry/cure (in a cool room to 'bloom'), before putting them in the fridge. This is a delicious sausage recipe which I'm adding to my repertoire.

[@emoneyblue]

Thanks

[@alexhortdog95]

Just tried a sample of this sausage, and DAMN it's good! I'll be casing it tomorrow! Thanks for sharing!

[@emoneyblue]

Wish I had some.... I'm all out! also very glad you enjoyed it!

[@woobear01]

Hands down the best recipe I have every come across. Thank you.

[@emoneyblue]

Thanks

[@salembeeman370]

Great Recipe Thanks for taking the time to share with us your years of learning.

[@emoneyblue]

Your very welcome, thank you for kind comments.

[@JGW5000]

Great recipe. Just made some today. I made 6 lbs - use red wine vinegar and ground all the spices. Test patty passed the wife test, very tasty. Haven't tasted it with sauce yet, but packaged up what I don't need right now to freeze and will serve the rest with spaghetti tomorrow.

[@lirfesdemands]

Great presentation. I'm going to make this for Christmas.

[@ericrachal6133]

thanks

[@emoneyblue]

Thanks for commenting.

[@jeffhartman2983]

I'm now going to use bread to clear my meat grinder. Brilliant idea.

[@dadsradride]

Nice presentation, Thanks for the written out recipe, I've never thought about making sausages, now I'll give it a try!

[@emoneyblue]

you're very welcome and best of luck with your sausage making

[@Frenky158]

Nice one. ..gonna make it next week

[@JcJc7200]

Hello! great video. Could you tell me where you got the mixer from? 5:46 Thank you!

[@ericrachal6133]

there all over the internet. I cant remember where I got mines but... saw some on Ebay!

[@theresabollman8061]

That was a great recipe and lesson. Thank you (and your friend) for sharing.

[@ericrachal6133]

your welcome

[@annasonly]

thanks for posting I will do a batch this week.!

[@emoneyblue]

annasonly Let me know how much you enjoyed them?

[@2livelovelaughalot]

Thank you so much. I appreciate the tip about the bread!!

[@emoneyblue]

Its a keeper..

[@veronical3135]

I’m seeing so many positive comments, I’ll definitely try this recipe very soon. Thank you for sharing.

[@emoneyblue]

You very welcome, I’m sure if you’ve never made homemade sausage you will be impressed on how well it turns out. It’s hard to eat store bought after you make your own.

[@veronical3135]

@@emoneyblue Thank you for the reply. Made sausages only a few times over the years but every time I tried they turned bland and dry and just gave up making them. Watching your recipe made me realize I never added water or wine to the meat. I’m actually going to make a few today and see how they turn out.

[@emoneyblue]

@@veronical3135 fat is your friend 20 to 30 percent always and liquid of your choice things like meat and vegetable stock, wine etc. remember when you cook them some of the moisture will evaporate out so you need some in there and always keep everything as cold as possible. Good luck!

[@veronical3135]

@@emoneyblue You sir are the wizard of sausage making. I tried your recipe and it turned out amazing. I also added 10g of sugar to 1 kg of meat and cut my meat only using a boning knife into small pieces just like some italians do. Took a while indeed but it was worth it. I like it more this way rather than minced into finer pieces done with a mincer. This recipe actualy reminds me of my father’s sausage recipe God rest his soul, it’s very close to what he used to make. I hesitated adding red wine vinegar, added dry red italian wine instead but next time I’ll add a little bit of red balsamico with the red wine. Balsamic vinegar works with pork ribs so why not with sausages?… God bless you and the family that shared this recipe, it’s wonderful how food connects us and spreads happiness throughout the world.

[@emoneyblue]

@@veronical3135 Sounds like we have a family recipe! Your so very welcome and God bless you and your family.

[@emoneyblue]

Ingredients 3 pounds well-marbled pork butt, cut into 1" inch pieces then grind 1 tablespoon plus 1 1/2 teaspoons paprika 1 teaspoon cayenne (or to taste) 1 tablespoon salt 1 tablespoon freshly cracked black pepper 1/2 teaspoon ground anise 2 tablespoons freshly chopped Italian parsley leaves 3 tablespoons dry red wine (I used red wine vinager) 1/8 tsp Oregano 2 tablespoons minced garlic 1/8 thyme 1 1/2 teaspoons toasted fennel seeds 2 tsp red pepper seeds Pork casings, optional

[@maegreene1295]

M;

[@ramjam74791977]

For the salt is it regular table salt or kosher salt?

[@mitch1937]

YUMMY, Can't wait until I make some in my kitchen

[@Polamish]

Loved the information video. I'm a new sausage maker and WILL be making these for friends and family

[@emoneyblue]

Great, I would love to hear from you after you have tasted them. ENJOY!

[@angeliyez58]

Can't wait to try it....and thank you for not calling it "EYE-talian"!!! Great video, thanks!

[@emoneyblue]

shelley sliman LMAO you got it....axed though..lol

[@pjcrock]

I have a similar stuffer to yours and solved the counter attachment problem by getting some small suction cups used to pull out autobody dents from a car supply store. You attach one to each corner of the stuffer with a fat short sheet metal screw, then wet the counter, pull up the suction levers and you have 60+ lbs of force to hold the stuffer in place as you grind. Made my work a lot easier!

[@emoneyblue]

Thanks so much, I'm gonna have to try that!!!

[@jackmehov5788]

Just ordered a grinder / stuffer and my aunt is having x-mas dinner. She making her family spaghetti recipe so I offered to make the sausage. Look forward to this recipe try out.

[@emoneyblue]

Jack Mehov Save it because you're going to use it a lot..

[@chasedad1]

Awesome. Just what I was looking for. Thank you, sir.

[@emoneyblue]

Mike Hancho your welcome

[@chasedad1]

emoneyblue making some tonight. I'll review for you :)

[@josephjohns1433]

That looks awesome!! Will have to try.

[@danward8720]

Looks wonderful, guy!

[@emoneyblue]

Thank you will be making another batch really soon

[@dominickdeflorio193]

Well done Emoney! Thank you for your insight and great recipe.

[@roderickwalker7168]

MAN I JUST MADE THE SAUSAGE. FRIED UP A PATTY MAN THAT THANG IS GOOD. IT IS A KEEPER. THANKS

[@emoneyblue]

Roderick Walker glad to hear you enjoyed it... cheers

[@roderickwalker7168]

THE RECIPE MAKES QUITE A FEW SAUSAGE.I AM FINA GRILL SOME NOW. THANKS AGAIN FOR THE RECIPE.

[@tightend4]

I enjoy your videos, I've been getting better at making sausages and Bar-B-Qing since I've moved here to S.E. Texas from the Bay area in California. It's good to learn from someone better at it than I am...Thank you, keep it coming...

[@albertvalencia4968]

Looks awesome!

[@wilcoxmf]

I have the same stuffer as you do and I took mine and bolted it to a big cutting board to stop all the movement when I am stuffing casing. it works effortlessly now.

[@emoneyblue]

funny thing is right this moment mine is attached to a white cutting board and has been on there for about 7 months but thanks so much for the tip I wish it would have come sooner

[@thomaskotch4770]

Excellent!!

[@ericrachal6133]

thank you

[@c.s.3746]

Looks good. I plan to try it soon. I'll leave feedback after it's complete.

[@Carsonsaxplayer]

Beautiful brother! Thanks for the tutorial!

[@ericrachal6133]

Your very welcome my brother and thanks for the kind comments.

[@GrillingNetwork]

Awesome video!! Going to start making sausages and this is a great one to start with!!

[@emoneyblue]

enjoy and happy sausage making.

[@123ALEXHOUSE]

January 28, 2017 I am truly a loyal fan, I have learned a lot from watching your videos, from Ox Tails and how to marinate chicken in 20 minutes using the DVTS 30 in a few more. I don't know you, however, watching your videos is like having my own culinary instructor in my home. Once I feel that I am ready I plan to open a restaurant overseas. You are awesome keep up the great work.

[@francisandrecyk5591]

Made these Spicy Italian Sausages this weekend and they were great. Love the spices. Some recipes I did just didn't have the kick to it.[lack of spices] yours didn't need anything. Thanks for sharing. Francis,Cape Breton, Nova Scotia.

[@emoneyblue]

You're welcome glad you enjoyed them stay tuned for more to come

[@1960Harmony]

Thank you! I made my first batch of sweet but I need great spicy Italian sausage for my Italian friends. Your mom and I would like the one I just made🤗

[@itsjimmyo]

good tip thank you

[@nathanbottazzi5863]

Made this last year with venison and 40% ratio of pork. Absolutely delicious!!

[@ericrachal6133]

YEAH!

[@drummerchef851]

I love your video. I made the sausage and let me tell you it was the best I've made yet. This recipe is definitely a winner and we will be having it for many years to come. Thank you and keep the great videos coming.

[@emoneyblue]

Your very welcome. Thanks for the kind words.

[@leanniefehrmann5001]

very nice video. thanks

[@emoneyblue]

Leannie Fehrmann Your welcome

[@MrJOHN6T6]

Haven't tried making fresh sausage yet but I will try this version first. Thanks for the vid, it looks tasty.

[@emoneyblue]

You'll love it

[@treelimb2878]

Hey thanks for posting - I'm trying your recipe for a pound of ground pork. Gonna use a portion to stuff a tenderloin. Valentines dinner :). Will fry up a portion in the morning to check seasoning.

[@TRTGCbyjroed]

I have made your recipe so many times. Awesome recipe - thanks for sharing. Be Blessed and Keep on Cooking my friend. I subbed ya!

[@emoneyblue]

Thank you for the kind words.

[@generalsdad89]

Good God man! Now I must go out and purchase all the necessary tools and equipment in order to make beautiful sausages like yours. I just purchased a farm in Bend, Oregon and cannot wait to raise a few for the grinder. Love your videos!!

[@emoneyblue]

Thanks for commenting. you can make them with just and hand grinder the old fashion way they still come out GREAT Enjoy!

[@denisemorin3160]

looks very good ,thanks for the video!!

[@emoneyblue]

thank you for your comments and your very welcome

[@dennisguy6154]

Basically it's same but I use a dry jerk seasoning for the pork but and I put a little pink salt in as a preservative and for the chicken I put the same with granny Smith apples in it diced finely .I really appreciate your channel and I am no way a chef I just love trying to make different things

[@emoneyblue]

Thanks for sharing that sounds delish!

[@rujonesin1]

Got two wild boars a couple weeks ago. Making about 20lbs of this stuff. Very much looking forward to it. Great video!

[@emoneyblue]

Thanks, wish I had them two cook today...lol

[@CovertMediaConsultants]

I have watched a lot of these but yours look like the best I am going to try to do this. Is adding a little brown sugar okay you think...

[@ericrachal6133]

oooooh weeee

[@snuffydawg8209]

I use a Dakotah water stuffer and it makes stuffing a whole lot easier.Gives you a hands free stuff. You also can add a foot petal. This recipe looks fantastic cant wait to try it.

[@emoneyblue]

nice.. I have the foot peddle in my other videos.. thx I'm also investing in a 50 lb hydraulic Stuffer electric type for the restaurant. thanks for all the advice much appreciated. Have a great day

[@johnbodden1641]

I'm enjoying you videos very much. Just got into making sausage myself.

[@robs5186]

looks good thanks for the video

[@ciarajadealbarece3595]

Looking good

[@ericrachal6133]

Likewise

[@AncientBoneCrusher]

Dude, that bread idea is great. I have never seen that before but it makes perfect sense and I am always finding extra meat still left behind in the grinder

[@emoneyblue]

Lets keep sharing the knowledge ... Keep in touch!!!

[@garyinner6543]

Do that all the time

[@SuperFourwinns]

.thanks for putting the recipe below. Good video

[@ericrachal6133]

your welcome

[@emoneyblue]

Thanks for commenting.

[@utahbones3094]

That looks amazing! Thanks for the video.

[@emoneyblue]

Glad you enjoyed it..

[@JohnDoe-gd1zj]

Used your recipe... THANK YOU!!! Everone asked me for the recipe.

[@emoneyblue]

Glad you enjoyed it

[@certifiedweldor]

thanks for the recipe

[@emoneyblue]

Your very welcome and thanks for commenting.

[@flyinhawaiian4005]

Awesome video, it looked so tasty!

[@emoneyblue]

And they really are. I sell these at my restaurant.

[@ghostrunner1167]

man folks I made some today and it is delicious. the flavors are on the money.wow i enjoyed the sausage. I just made 30 pounds of this.

[@emoneyblue]

glad you enjoyed it . .me 😃

[@danhale2819]

Getting ready to make a 15 pound batch of kielbasa I bought a 21 pound pork butt, so I'm going to make this recipe. For tomorrow's dinner very excited to try it.

[@trejund]

What type of meat grinder is that? how long have you been using that meat grinder? I'm trying to find a good quality one with out spending too much money.

[@ericrachal6133]

trejund Its a simple 3/4 hp grinder you can find them on Ebay pretty reasonable. Cheeers

[@carolespencer7739]

Nicely done video. I like the kick in sausages. Will try this recipe. Since making my own I can no longer use store bought sausages. Looking forward to more sausage recipes.

[@spockady]

i will give it a go! thanks

[@ericrachal6133]

+spockady Let me know how much better your were compared to the store bought stuff. Cheers

[@dennisguy6154]

Oh very informative thank you I make a Jamaican jerk smoked sausage pork &chicken for my cookouts

[@emoneyblue]

would you mind sharing your recipe with me.

[@LauraJeanBabbitt]

I've been waiting for Italian sausage to go on sale so I can make a freezer full of ragu for lasagna. Well, pork butt came on sale this week, and with your recipe, I'm going to save a bunch of money and make my own sausage. Your great video gave me the confidence, thanks so much!

[@emoneyblue]

LauraJeanBabbitt that was my complete intention was to show you how to make sausage on your own to show you that you can make sausage ten times better than any butcher or sausage maker by doing it yourself customize the sausage to your liking or your family's liking bone appetit

[@LauraJeanBabbitt]

Yes! It turned out great. I made 2 gallons of ragu Bolognese with the sausage, and we ate it all up already--the lasagna was out of this world. I'm making more as soon as we finish up our turkey leftovers. :D

[@orvalderson5371]

great job I love your mix but was to hot for wife so I used 5 lb of meat with same ingredients and we are both very happy.Thank-you

[@emoneyblue]

Orv Alderson Make it your own... Enjoy!

[@2626tomk]

Hello from the Philippines, I am german and I am a sausage maker...wtf I search 2 years now agreat italian sausage. Your recipe sounds very good. Thanks for the Video and many Thanks for the positiv comments. I will make your italian sausage tomorrow...lots of US friends ask me like that. All what you can get here is shit...Sorry, my english is not perfect, but my sausage...;-}}} Take care my friend, and thanks for the fricken Tip with the sliced bread in the meat grinder...

[@robinnelson3868]

Damn! this is good. Thank you so much for sharing this.

[@emoneyblue]

Robin Nelson Your welcome

[@WhiteThunderBBQ]

Man that looks good. I am going to have to make this. ... and soon!

[@ericrachal6133]

White Thunder BBQ You will love it... Cheers.

[@emoneyblue]

White Thunder BBQ it's the recipe I use at the restaurant I promise you will enjoy it

[@philtimedavidfpw]

I know the video is already a decent length, but I would really appreciate an explanation as to what you did to the end of the sausage as you were just beginning to stuff it. Also, when you showed the sausages that were linked up, I would like to know how to make the links in the sausage. This is my first time ever watching someone make homemade sausage, at least for many, many years. That being said, this is an excellent video. I wish you the best of success. Sorry to start off seeming critical, but you are definitely a talented cook and I am so grateful for your time to post this. I think I can do this!

[@emoneyblue]

Glad to hear from you I would love to answer all your questions. First, please watch my other sausage making videos and if you have any questions after those message me again. Cheers :D

[@philtimedavidfpw]

Ok, thanks for the reply. You are totally talented. Thank you for taking the time to share you expertise with us.

[@emoneyblue]

Your very welcome, so stay tuned for future videos as I love to share ... thanks for commenting.

[@1996tazzy]

can I substitute the pork for beef?? and can I use normal vinegar instead of red wine??

[@emoneyblue]

Yes Taslima you can, BUT.. you have to add 25-30% beef tallo (fat) to make the sausage juicy and flavorful. Enjoy and let me know how much you loved them after you make them. Thank you for commenting.

[@picslook]

great man do great job ,thanks a lot

[@earthie48johnson73]

You've made me hungry just listening to you tasting your test sausage! I'm on my way to the kitchen to give your recipe a try! Will let you know mine turn out! I'm only doing 2 lbs of already ground pork!

[@emoneyblue]

I guarantee you will love the recipe. My wife asked me why do you give away your recipes? These are the recipes I use in my restaurant weekly the one for my andouille sausage is the recipe we use. I told her many great recipes were lost due to the fact that people died without sharing the recipes they're lost forever I don't want that to happen with mine. I don't mind sharing as any great chef knows share your recipes and other great chefs will share there's with you.

[@davem7447]

The recipe is great. I just made 3 pounds, the thing that i didn't like was the strong taste of licorice. Should i delete the fennel or the anise? Keep up the good work.

[@Eogeaux]

Anise is the licorice taste.

[@ericrachal6133]

anise

[@bryanhouse3644]

thanks for the video. i will be trying it soon. what type of grinder do you recommend?

[@ericrachal6133]

+BRYAN HOUSE A simple electric model check Ebay! there pretty cheap and you can also try Craigslist I see them there all the time around $50 bucks... Cheers

[@dberry99]

Where did you find that manual mixing machine? What is it called? Thanks!

[@emoneyblue]

dberry99 search sausage mixer in Google

[@ursulamccreesh4305]

hi , cool video :) how long will a batch keep for in the fridge ?

[@emoneyblue]

a view days but freeze them

[@mayraacosta4924]

hi my name is mayra thank you for your sausage video, let me ask you something where did you get that machine to mix it, and also the make the sausage

[@emoneyblue]

Search online foe a sausage stuffer ie. EBay

[@mayraacosta4924]

thank you

[@emoneyblue]

Anytime