Homemade Italian Sausage - Food Wishes 

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

Chef John, your videos are my happy place. ❤️

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!

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!

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.

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

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!

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.

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 !

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

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

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

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

I was just gifted my grandfathers old school meat grinder today... i think this video is fate winking to make some sausage

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!

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

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

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

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

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

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

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.

Perfect Ramadan iftar meal inshallah

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

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

Looks very Yummy!

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.

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)

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.

Класс! Очень вкусно получилось, спасибо!

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

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!!!

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!

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

Chef John, thanks for being on RU-vid with your GREAT!!! recipes and videos

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

Chef John is my hero. I love Italian sausages!

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

the way you speak in these videos is really relaxing

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

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.

Awesome. Thanx!!!!

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

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!

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

Ha, a few links

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

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

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

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!

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.

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

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

Wow look amazing and delicious 😋👍🏻

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

You are the Tom Hanks of your Roman Franks

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!❤️❤️❤️

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

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。

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

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

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

I love your recipes and your sents of humor .good work .

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!

I love your recipes and your sense of humour.

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

My absolute favorite episode so far!!! Very informative and hilarious. I’ll be trying this out over the next several days. Thanks 😊

Chef pleaaaaaase recreate also the chorizo

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.

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.

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

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.

Thank you for all you do.

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

Why no thyme in the MSSP, chef? Blasphemous!

Chef Jon, you are such a hoot! Your techniques so parallel my single dad era. Bless you!.& Thanks!

Mmm, love some diet sausage.

Va bene!! That´s one sausage that I wouldn´t mind putting in my mouth! Bravissimo!

I clicked even tho I'm vegetarian tf lmao

even the bread looks phenomenal

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

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?😍

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

excellent cook.....big respect from Mauritius

I’m 35 but I got the reference 😜

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.

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

Italian sausage, the best sausage I have ever had, even the bad ones were fantastic! Thanks!

What about orange zest? :(

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.

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

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!

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

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

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

Thank you Chef. I was grinning all the way through. I have had similar experiences making sausage...especially at the piping stage. Nicely done.

Notification GANG

I haven’t had Italian sausage in years, can’t buy it here, I love the stuff!, thanks so much!!!

Thank you Chef John, your food is amazing and your taste is spot on.

Yes! A new video right before bed!