Homemade Sausage: Like a Master, With a Master 

do you know the name of music ?

Mert uyanık sorry no :c

MUSIC: Moving On by Soul City. You're welcome.

itsmyard same

I'd love to see the uncut footage from this... I can tell this guy is funny and clearly can teach...

I think people mean the mass made industrial grade sausage where you can't distinguish the meat from fat.

​@@MrChitakifsy The saying has nothing to do with "industrial grade" sausage, as it's a much older saying. It refers to how sausage used to be made with lesser cuts of meat -- the offal, the inedible trimmings, etc. Now, we make sausages with prime cuts and while that's nice and all, we sort of miss out on what sausage was about, that is, making something delicious out of stuff that might not be so delicious because it was important to use the whole animal as butchering an animal represented an enormous investment.

Commer's every second german does so

Aiden Nymes lol

Commer's no LoL please, its too much salt

fantaview I don't get it :D

Commer's lol is full of salty people:( waaayyy too much of it:(

DP ie actually Pressing Thumps Up two Times is how You dont give a like. Not trying to be a smartass but... You know

My family loves Italian Sausage and a some want them made out of chicken, instead of pork. Not a problem I use the same spices, but use chicken instead. I find that using a thigh with the skin on gives just about a perfect combination of meat and fat to make a nice juicy sausage. I figure a turkey would work just about the same.

Mark-Angelo Famularcano I would enjoy their approach to a bunch of Louisiana food. They would have to visit though

sausages?

MUSIC: Moving On by Soul City. You're welcome.

best way is to smoke them :)

MUSIC: Moving On by Soul City. You're welcome.

Nope, they dont :) obviously the pork isnt 70-75% fat

Lel o That's what I'm saying

I know im agreeing with you :)

I have an electric meat grinder from Aldi. It cost $89.00 here in Australia. I have been using it for over 2 years and love it. You can also use it to stuff your sausages. After the first 18 months I bought a separate stuffer, because it was easier but I stuffed plenty of sausage with the grinder alone. An added benefit is you can grind your own ground beef and pork. What cost 89 in Australia would probably be a lost less in most other places. Think about it and give it a go. We had some homemade Andouille sausage last week. It was great. Plenty of great recipes on line.

I'm still shocked too, I can't speak!

Joule is the best thing to happen to cooking.

KNO I'd say SOUS VIDE is the best thing to happen to MEAT cooking.

In all seriousness, sous vide sausage comes out pretty legit. The temperature doesn't get too hot to pop the casing so all the juices stay inside.

SeñorDerp I "si" what you did there.

Joseph Mahach It's a sausage...

We making mix 8,5 kg pork thigh which is fatless and 1,5 kg pork shoulder which add just enough fat to work as lute and also give better taste. But we smoke them, not grill immediately.