How to make Homemade Sausage - OrsaraRecipes

Today I will be showing you how to make homemade sausage.
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[@adrianmatic9832]

This man is absolute amazing. We are truly blessed that he is willing to share his knowledge with us.

[@BigTuna-xs8ic]

@Roberto Turco okay... It's something new or something old. It's food. Whatever works for you is whatever you can do.

[@themusicgaragetmg2330]

Yes, it is very rare to find such generous people these days

[@stephenvinci6420]

Chef, You are a breath of fresh air. I am 100% Italian half Sicilian and Neapolitan (Benevento and Avalino) both grandparents. I am a chef as well, and grew up cooking with around all family from Italy and there different ways of making dishes. I found it varies from region to region. That is normal based on land and what is available. The best food is always prepared the way you cook, No rush, Only natural ingredients and very basic recipes, it's all in the Technic. I must say you so eloquently explain and accomplish. Simple ingredients prepared with patience and passion. I Love the way you tasted the sausage before you finished making it. Lost art in today's kitchen. God Bless, if your ever in NJ look me up, I would love to cook with you. Stephen Vinci

[@MyREDTAIL]

He lives in NJ Also

[@YevgeniyShcherbakov]

I'm in Philly. Love Italian cuisine. What's the name of your restaurant?

[@pottypooo]

I made sausage with my grandfather a few hundred times.We used a grinder and stuffer by hand. It was a workout, I was only 5 years old. I still continue to make it using pork shoulder. We don't dry it like salami . It's more like sausage you would have in a sub or pasta. He used to own a sausage shop in New York and also was a butcher. He passed away in the late 80"s. You remind me of him so much. He was from Sicily. Thank you so much for the upload. '

[@briansmithe3429]

Unfortunately, I was not able to spend time with my grandparents when I was growing up. My dad wanted us to be Americans so we never learned much of the language nor learned the ways things were done in the "old country". Thanks you for taking the time to share your knowledge about the "old ways". You are the grandfather I wish I had the opportunity to know.

[@tericandeloro4082]

I have heard so many baby boomers say this about their families…me included. My grandfather wouldn’t hesitate to remind his children that they were American now, and they should always be proud and thankful for that! However when it came to their food, most everything was Old World….especially on Sundays!! Thank heaven for that!!

[@mr.e0311]

see, same here! It really shorthanded us. I feel as though Ive been cheated. My great grandparents were from Pescosansonesco but they left everything italian in italy. Except the food of course. ----^----Not a boomer, not that it matters at all unless you are part of the tiktok generation. Sincerely, Gen X

[@figzin]

This is true inspiration. I congratulate you for filming his original recipes and showing his love for true dishes. I was the owner of a Greek restaraunt, everything we made was my yiyas original recipes from Rhodes, Greece. I wish that i made videos of her teaching me everything, he reminds me of her so much. God bless you guys

[@nickgeorgiou7770]

This brings me back to the days of when my dad had a place on the Atlantic City boardwalk. He would be in the back making sausage. He taught me how to do it. I’ll never forget

[@seemorebutts3428]

I love this man and I cooked while watching. He is like my grandfather who was born and raised off of the Yugoslavian northern coast in the Mediterranean Sea on the Island of Rob. He and his brother sought asylum in San Francisco Bay and became very productive in the San Francisco shipyards until they migrated to South Bay and purchased land in Monta Vista and Montebello. They started their own vineyards and a plumbing business. He had huge gardens and made his own cheeses and sausage as well as did allot of fishing for smelt and other fish in Half Moon Bay and Abalone along the California coast. Our homestead was lined with Abalone shells around his house and our plumbing shop. Thank you Pasquale as all of the migrants including Chinese, Japanese, Italians, Portuguese, Spanish, on and on and on built America.

[@gaogamesh]

Oh this video brings me back some memories of me at culinary school! We did Alheira, a kind of portuguese sausage but with lots and lots of garlic and we did leave it hanged next to the industrial oven to dry! After two weeks we taste it and it was delicious! thank you for the recipe Chef! :) Greetings from Brazil.

[@jimdepo9794]

My parents came from Avellino

[@TheGreatConstantini]

He knows without any tools what his humidity is in the basement, that it an art in itself. It has been made this way for centuries. Truly old world technology and perfect results

[@gio_32]

This is one of my favorites growing up. To dry out the sausage you can also leave it in the fridge until it dries out. For those of you who don’t have a basement and all the fixings lol. Salute

[@mariak4572]

NO ONE WILL EVER CALL YOU LAZY! YOU HAVE A LOT OF ENERGY.

[@charger19691]

Thank you Chef Pasquale for this sausage recipe, I learn something new every time I watch your videos! I bought sausage similar to yours in a Italian market and it was called "suprasada" and it cost almost 10 dollars a pound! Yours looks better than the sausage I bought! Thank you again! Salute'!!

[@MyREDTAIL]

Suprasada, Is more like a Dry Sausage, Fresh italian Sausages HOT & SWEET, Are used in your Sunday Gravy, Type Fresh Sausages, Like you would find in the Meat Dept etc.

[@FrankM0613]

@@MyREDTAIL this is a dry sausage recipe too, he cures it at the end of the video

[@stevieg4201]

When I was a young boy, my job was to stuff with the funnel, I remember my hands got so cold, my fathers recipe was fennel, cheese, tomatoes chopped fine, and some other spices, the sausage was so good, people would stand around the stove waiting with fresh bread, they didn’t care much about the sausage at this time, they wanted to dunk the bread in the juice, I make this recipe to this day amid people go crazy for it, my family is almost all gone now, there’s just my daughter and myself left, so I share with neighbors and others that love my cooking, I think it’s important to share these things with people to show our heritage and traditions. che Dio vi benedica 🇮🇹😎🇮🇹

[@jjvv8650]

Orsara, thank you for this and all your videos. I never paid attention to what was going on when they were cooking in the hot kitchen. My grandfather, Pop, would say "watch Nana, help her and learn, because when Nana is gone no one will know how to make these good foods". You know, GOD rest his soul, he was so right. I miss them all very much and I miss the love they put into the foods they made, as you do. I think Pop must have looked down on me and guided me to your videos, so that I still can learn how to cook good Italian food. GOD bless you Orsara and your family.

[@johnshilling2221]

That was a very moving comment. Sorry for your loss.

[@GypsyTheGoatOnTube]

Love authentic recipes. Your sausage is healthy and no garbage in it. Good idea making sausage from the skin for your sauce and no waste. You are a very charming man. Thankyou so very much for your knowledge

[@ZukiGrL1]

~ So beautiful to see....the old traditions. Thank you for sharing!

[@leelee4217]

Pasquale you are the B E S T, BEST! Thank You for all your videos and keep’em coming.

[@EZGlutenFree]

I think I'm in love. That looks so good.

[@dyingwish914]

The fact that he knew too semi freeze the pork before chopping that just shows how skilled this man is

[@schlomoshekelstein908]

lol it's common sense

[@joer5627]

It is the right thing to do. You can hear as he is slicing. It helps a lot

[@amyc.r.8]

You remind me of my papa & my dad. He came from Italy and my dad taught me how to cook. I am amazed how similar his recipes are to yours. I make several of your recipes often and much praise is given. Thank you for sharing your talents. Salute & Grazie. You are my favorite chef!

[@stevieg4201]

I love watching this, things are so different now, I make salami and Soppressata and even Copa, a lot, I love how the old way uses no nitrates or nitrites, there isn’t even any fat, now days we do 70/30 for fat, and when we make Nduja, it’s the other way around, 70% fat, 30% lean meat, but that’s a specialty item that is a treat for now and then. Great video Pasquale. 🇮🇹😎🇮🇹

[@phoenixxstar3825]

My boyfriend bought me a kitchenAid mixer recently and i am beyond excited to make my own sausage! Love the way you do it! Thank you Chef!

[@liamhayes1331]

I was in rome for 1 year,my favorite food was salsicea from supermarket. I dont how they do it but the italian salsicea are the best. This italian is a good chef.

[@robgesslein8347]

You are awesome. Should have your own tv show, One of the best videos I've seen on KZbin. What a tribute to your heritage.

[@cissiepoorman3139]

I am from Canada. I love your videos. ❤😊😌 and I am a new subscriber 😊

[@donnabrown1679]

I have to say I learn something new every day, thank you for your knowledge and sharing your wonderful recipe with us. Thank You..... Greenwood, In

[@KnifeCrazzzzy]

I love the old fashioned information for this thank you so much!

[@Working_Man]

One day I start thinking about making sausages so I had to first build my house around the operation. Super good Love the video.

[@graphene1487]

this is a Masterclass. Thank you so much!

[@terrylybolt6572]

Thank you for showing me this recipe I definitely will do this thank you very much

[@peggybrendel9884]

You remind me of my dear Uncle Tony who used to make sausage (salami) and hang it in his basement. He passed a while ago but now my mom comes to my house every year and we make Italian sausage together, using the same machine you have (we used to use the big old-fashioned crank kind). I have such great memories of cooking with my Italian family! Thank you for this. You are so cool to have a KZbin page!

[@Shamustodd1]

That looked absolutely amazing! Thank you for the video.

[@rickstanfield1966]

I like to make the sausage recipe ❤looks delicious

[@gentlemensedge5503]

I am amazed at the texture of your sausage, I was not expecting that..Very nice, sir!

[@AussieAngeS]

My parents make them the same way every year Pasquale. They are Fantastic.

[@carpe_noctem3268]

Loves these videos. Brings a smile to my face.

[@giuseppeilbambino493]

Signore Orsara come stay....You are amazing making everything from pasta to sausage and bbq meat, god bless you Sir, and have also you own garden ...congratulation to you...as all Italian do in Italy...I know it because I visit where my father was born Calabria ( Morano Calibre ) and people there harvest their own plants and make they own food all the time....but here in America specially in the modern times nobody does it...they are with the technology and live is to fast that they don't have time...but all these food that you are preparing are fantastic and god bless you...thank you to given us to many good recipes ...tante gracie ...excusemi non posse escribere il italiano ma lo posse parlare...Giuseppe ( Pino ) ciao

[@jenniferbassfirstchannel]

I just love this cooking channel! love the recipes and this guy is so cool! Italian !!!! my grandma was from Sicily!

[@epluribusunum9236]

that looks like soppresada ( if I spelled it right) either way it looks sooo good and with no fat or preservative crap in it. I shall try when I have the time.

[@corcoransullivan1562]

Wow that looks amazing

[@newnelly86]

Complimenti bellissimo video

[@jacquelinee8994]

Wow. I just love his cooking methods and how he explains everything step by step👍👍👍

[@pistolpete8231]

He's a legend. I cannot for the life of me understand why people think Gordon Ramsay is a good cook. This man right here, you can tell he actually puts his heart and soul into what he does. He's not some cheesy commercial chef who makes things look good for TV but the food is crap when you taste it.

[@jacquelinee8994]

I agree 100%

[@ejohnsonw]

Homemade from the basics is a lost art thank you for sharing my kids usually do the cooking because they say you know how to make this I said I don’t know how to cook from a can or a box I only know how to make it from scratch they say what do you mean that’s why your stuff taste different I said my grandma my great grandma and her grandma when I was little I learned to cook from them we had to The basics cut a PO and things I don’t know how to do is open up a package and cook hi Bernard every time because you’re supposed to cook low slow for a long time and now they have all this instance things. Thank you for sharing your soulmate sausage looks yummy. JW Wichita Kansas USA 🇺🇸

[@wood4me]

No Sweat, No Sauce??? Be-u-ti-ful. Papa you are beautiful! Love your work.

[@tomwood9220]

ausiewood *aussie

[@raybca]

I always enjoy watching your cooking. thank you for sharing

[@ferngalindez6438]

I can honestly listen to Pops all day.. "lika dis" I just subscribed to his channel

[@dude201073]

FANTASTIC!!!

[@paulgreenlee7123]

Another great one!, sausage is so fun - you can use anything that is food grade! Everyone go experiment. Bacon vodka? Whatever you can imagine

[@gamingwithsniperboinyc1993]

God bless you abuelito thank you great recipe

[@judymoraga5536]

Fantastic! I love watching you do your thing! People long ago really knew about food! Thanks for sharing.

[@MrRacky99]

Great video!! i learned how to make sausage and also learned italian! Grazie! im so happy to see that classic traditions are still being passed on to others, no matter what culture or background. once again Grazie!

[@MissAnachronista]

Unfortunately I don't think my dorm roomies would take kindly to sausage in their Disney window. But yes. Shelving this in my mind.

[@cremaster0]

You graduated already, go give this recipe a try...

[@Misano-Red]

I love this chap. It's like listening to an aged Chico Marx! I have an Aunt and Uncle in NY who speak like this.

[@ChristopherTrott]

That is a nice combination! Wine and sausage!

[@jaybeaton9301]

This looks amazing. Where do I find the recipe?

[@ronestes1027]

My favorite video yet! Great job! 💯💯💯

[@silversnake138]

Chef Pasquale and Gennaro Contaldo would be a dream duo

[@alanac8239]

Sei bravissimo grazie 👍🏼🇮🇹

[@canguritafeliz3424]

Very nice recipe i like you italian cocine. God bless you from Melbourne Australia

[@dozerbull983]

You inspired me to make homemade pasta, thank you 😊

[@virginiascatamacchia8695]

Excellent, thanks you are a good teacher

[@tonymarinelli7304]

In Calabria we put paprika and wine in the meat. We dried the sausage in the attic

[@MyREDTAIL]

If you did not want to Smoke them You can just cook them likr that or put them into your Sunday Sauce , Or just freeze them also etc, Thanks for sharing Pasquale

[@skullcollector29]

WoW........! That is amazing cool......!

[@silviabarrera656]

I love Orsararecipes , he is great !!

[@FjT240]

God bless you! You are awesome ! It would be an honor to meet you and watch you cook... I love your videos .. it makes my day

[@pattiepan]

Hi Pops...thanks for showing your process to us about you sausages. A lot of work but at least you know what's really in them...good food. pat

[@johnshilling2221]

So, so happy I found your channel. Truly authentic old country Italian food. I have raised hogs and I've occasionally made sausage. Mostly, I let the butchers make the sausage for me. Every local butcher and every video insist that there has to be 20 to 30% fat in every sausage. (to keep it together) My doctors don't want me eating all that fat. NOW I can get out my grinder and sausage making equipment, make some fat-free or low-fat sausage! Thank you! But what I don't understand, is why you are not 300 - 400 lb... If I had your skills and made the food that you make, I would blow up like a balloon!

[@PappyJag1]

Love all of your Videos

[@davidcarroll2035]

God bless you for sharing this dying skill with me.My mouth was watering when you cut that sausage up mmmmmm.

[@aussielady7539]

Cheers 🍷 lovely sausages 👍👍👍👍👍👍👍👍💕

[@mikenfla100]

Pasquale, there is nothing wrong with the casings. I had the same problem with those plastic funnels. You need aluminum or stainless steel funnel. For some reason you can't slide the intestine on the plastic. I was a sausage maker in my deli and never had this problem til I retired and made sausage at home. I have the same KitchenAid here but couldn't get the casing on it til I realized that the casings wouldn't slide and ordered the stainless funnel and it was a breeze sliding it onto it. Amazon also has the casings and you don't have to purchase those big hanks. BTW we cook exactly the same but my family is from Avellino and I spent all of my summers as a kid in Eatontown. Thanks for your KZbin channel. It feels like home. Buona fortuna e' cent'anno!

[@vincentlatham425]

I wish he was my pop. Lots to learn... I mean lotsa to a learna

[@tindog999]

If you Prime the nozzle before you fit the casing , you won't get the big air bubble...........Good vid...thank you for that...

[@costaricaflyer1532]

Another GREAT video! Thank you for sharing!

[@diannehoapili2227]

Aloha from Ma-ka-ha, Wai-a-na-e, Ha-wai-i. I enjoy watching your expert cooking technique along with your “hula ka-hi-ko”. Talking to your food is what makes it delightfully delicious evidenced when you’re ready to sample it at the end. I’m at home with some of your cooking equipment, too, that I once used such as Tupperware. It’s been said, “you got to love what you do.” That’s what I get out of watching you cook, your love for cooking what comes from your garden, that huge parsley the size of celery leaves and “oh yeah baby.” Keep on sharing your joy of cooking, I love it. A-lo-ha to you and your family and continued success. Keep on dancing your hula ka-hi-ko, and a sa-lu-te of Sangria from me to you.🥰🌺🍍🌈🌴🐬🤗

[@tonymartine6536]

How amazing are you? The old ways are the best. Keep alive the old ways. A salute’ to you and your family. I like your videos; you explain everything so thoroughly. Please do a video on how to make limoncello, and also on the Italian S cookies that you dip in coffee. God bless you. Thank you and take care,

[@olgamarchenko6576]

Bravo master !!!!

[@nailbitter310]

I admire and envy your great taste!

[@oowheebarbiechefcrystalsco6574]

Looks good

[@kaibilmerida999]

From Guatemala, Mr Orsara thank you very much for share your recipes with us!!! What kind of wood is the best to smoke? Regards

[@nerfbasha]

Interesting

[@whocares0692]

Grazie per la condivisione. Mamma e papà preparavano 100 kg di salsiccia ogni inverno, insieme al salame, "longa"? e soppersata. L'unica differenza era l'aglio è stato aggiunto alla salsiccia. Mi mancano loro e il loro cibo. Hopefully your family enjoys it and know what a treasure you are to them, as my Mom & Dad were to me and my sister's family.

[@joebrown19811]

Looks amazing! Thank you!

[@opera1952]

Great job! Loved your video.

[@growco1]

This guy rules! Period

[@michaelpark5439]

Great video, thank you for showing us!

[@donnaborghese3869]

I love you! I have a question do you chop up the pork shoulder first and put rock salt or kosher salt? Or do you salt it whole or after taking the fat off? I want to make this but just want to hear back from you first! I goto Arthur ave in bronx little Italy and buy this at the pork store it's chandelier of dry sausage my family own Addeo bakery they have some great bread! Maybe you can visit one day. THANK YOU FOR ALL YOU DO

[@johnbrandolini2915]

I've been making sausage for 40 years and all I use is fennel, black pepper, and sea salt. I hand grind boneless pork shoulder on my coarsest blade. To make the meat fluid enough to go into the casing I use lambrusco wine. The sweetness of the wine makes the sausage really piquant. I also start with whole peppercorns which I crack in a mortar since I do not want the pepper powdered. I like chef pasquale but sometimes he makes the recipes over complicated which discourages people from making them.

[@mikemoos]

Maybe it's not typically Italian(as far as i know), but add a little clove!

[@johnbrandolini2915]

I think you might find the more aromatic spices in fresh Polish sausage (kielbasa) which I also make. When I cook them the aroma fills the house. The website Cucchiaio d'Argento occasionally uses nutmeg in meatball or meat fillings which to my taste is a little over powering. Cloves, on the other hand I don't believe I've seen any recipes calling for them except in desserts or candy. I could be wrong. In one of the Italian confectioneries on Boston's North End they sold a confection made with a clove covered in colored crusts of sugar. I could eat a bag of them. However, as I've always felt that somewhere someone has taken liberties with a recipe so it's just fine for you to do as well. If you like clove, tua salute! When I first started making my sausages decades ago I experimented with various spices and found we like this recipe for sweet italian sausages the best. I may try adding ground cloves to my kielbasa instead of marjoram or savory.

[@korbandallas8931]

John Brandolini he didnt over complicate it at all

[@johnbrandolini2915]

You know I have to apologize for the fact that I should have watched the video to the end. I didn't realize he was making salsiccia secca (dried sausage) which is a form of cured salami. I love commercial Abruzzese dried sausage and along with the Sopressata version. I make fresh sausage which isn't cured so my original comments don't apply. Mea culpa! If I had the facilities to make this type of sausage, I'd try my own version without the red pepper. (Gives me heartburn.) My only concern is contamination with Listeria or an incomplete cure; however, Chef Pasquale seems to have survived the process. ;-)

[@daved5549]

What kind of wine are you drinking with the sausage? Can you share the name of the maker and what type it is? I want to buy some. Thank you.

[@tericandeloro4082]

My mouth is watering....lol! Looks delicious chef! Salute’ 🍷🍷

[@armaansam7546]

OrsarA is one of a kind

[@dangiacometti6261]

Love your recipes. Just wondering can I use pork loin instead of pork shoulder or no. Thx so much

[@YevgeniyShcherbakov]

Loin has much less taste. Sure you can, but the result will be vastly different, unless you add a lot of spices.

[@Benstephan123]

Great video, lot's of work.

[@thegoatman62]

Amazing! Thanks for sharing!

[@lawrencepasquale8356]

From Lorenzo Pasquale. Your recipes make me very happy Patsy. Cio!

[@Basicghostalex]

I will serve your dishes kind sir long time to come

[@teresah7886]

That looks really good. We use to make sausage every Thanksgiving when it was cool weather and smoke it for hours. Then we would freeze it. I've never had it dried before, but think it would be on the same line as beef jerky, but more tender. Will have to give your receipe a try. Thanks for another great video. Your drinking buddy must be going to AA. Oh well, more wine for us. LOL. God Bless and take care.

[@odiliahernandez7190]

Teresa H o

[@lebsivart2755]

🙏🏼 thank you.

[@paul78399]

I love this man lol the man loves food any time it takes hours and days too make a meal you must really love to eat a true Paisan

[@himayamusti]

Il mio nuovo mito!!