How to Make Italian Sausage (Episode 19)

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Maybe you want to try out sausage making without purchasing a bunch of equipment. You totally can. This is the perfect recipe for trying your hand at sausage-making. All you need is ground pork, some common spices, and a vacuum sealer.
Our Final Freezer keeps it about the food. We'll show you how to make simple, delicious, healthy (and often dairy-free and gluten-free) food -- always with a twist of humor.
We don't give you recipes. We show you how.
Equipment Buying Links
LEM #8 Big Bite Meat Grinder - .5 HP: $349
www.lemproducts.com/product/b...
LEM # 8 Premium Salvinox Stainless Steel Grinder Knife: $21.99
www.lemproducts.com/product/8...
LEM # 8 Premium Salvinox Stainless Steel Grinder Plate 3mm (1/8"): $24.49
www.lemproducts.com/product/8...
LEM # 8 Premium Salvinox Stainless Steel Grinder Plate 12mm (1/2"): $24.49
www.lemproducts.com/product/8...
MIGHTY BITE 5 LB. VERTICAL SAUSAGE STUFFER - STAINLESS STEEL TUBES: $204.99
www.lemproducts.com/product/m...
Other Equipment:
A mixing bowl
1, 4, and 8 cup measuring cups
1 tablespoon measuring spoon
Whisk
Rubber scraper
Large and medium aluminum pans
Digital scale
Towel
Vac Master vacuum sealing bags, scissors, and a Sharpie
Disposable gloves
Recipe for Italian Sausage Seasoning (per 10 pounds of meat - yields 11 pounds once mixed)
10 pounds of ground pork shoulder (Boston butt)
2 cups of water
4 tablespoons coarse ground pepper (restaurant style)
4 tablespoons dried basil
4 tablespoons dried oregano
4 tablespoons dried parsley
2 tablespoons granulated garlic powder
2 tablespoons granulated onion powder
Main Steps for Making Italian Sausage
1. Measure out 10 pounds of ground meat into a separate aluminum pan.
2. In a mixing bowl, mix the water and spices.
3. Add the seasoning to the 10 pounds of meat. Scrape the bowl to be sure that you remove all seasoning.
4. Mix the sausage thoroughly from top to bottom and from side to side.
5. Portion out the meat into one pounds balls.
6. Using a roll of 8” wide Vac Master vacuum sealing bags, measure 10” of length for one bag that will hold one pound of sausage.
7. Seal one end of each 10” bag.
8. Shape each ball into a football and slide the sausage into a vacuum sealing bag. Seal it.
9. Flatten the meat inside the sealed bag.
10. Freeze the flattened bags of sausage for easy storage.
Our Final Freezer keeps it about the food. We'll show you how to make simple, delicious, healthy (and often dairy-free and gluten-free) food -- always with a twist of humor.
We don't give you recipes. We show you how.

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Опубликовано:

26 июл 2024

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Комментарии : 25

@pepymunson2832 Год назад

Awesome video! Thanks

@OurFinalFreezer Год назад

Thank you!

@vaazig 3 года назад

I've always frozen mince like this. Makes total sense.

@OurFinalFreezer 3 года назад

Thanks for the comment!

@davidroberts3489 4 года назад

I have been processing meat for my family for years and your method of packaging is simple and, yet I had never thought to do it. Bravo my friend.

@OurFinalFreezer 4 года назад

So glad it was helpful! We're always striving for better ways of doing everything, so let us know if you have any tips to share as well.

@zaahierstanley955 3 года назад

@@OurFinalFreezer I was wondering what the reason would be as to why you flatten it. Then on your insta page I saw that you make 2 x 2 patties easily with it.

@OurFinalFreezer 3 года назад

We flatten it to make it easier to stack in the freezer.

@Gsbbq 3 года назад

Just found you guys. Love this channel. Question on the italian and polish sausage. Can you take these straight to the grill or do they need to sit in the fridge overnight. Does this change the casing at all

@OurFinalFreezer 3 года назад

You can grill it directly after you make it, but if you let it sit overnight, it will have better flavor.

@DeminicusSCA 3 года назад

eric , do you have to lick it before you stick it ? , duh!! its dry spice, you need to put the time in, of course, you can just jump on it, but it will be better if you don't.

@stanleyplona2712 2 года назад

Hi, New to making sausage. I want to try all your recipes but I'm confused on the salt and want to get it right. In the verbal description states to use kosher salt but the container I see your using says sea salt. I just want to get the recipe correct. Thanks, Stan

@OurFinalFreezer 2 года назад

We use Morton's kosher salt for all our recipes now. Thanks for asking!

@deborahgrantham7387 3 года назад

No fennel? Idea: I use a plastic flexible cutting board ( buy at Walmart, Amazon, etc. comes in a package of 3 usually). They are cheap and go on the side of the dishwasher after. Shape into funnel and push into bottom of bag, drop meat into bottom of bag then you don’t have to mess with the top of bag.

@OurFinalFreezer 3 года назад

Using a plastic flexible cutting board is a great idea for linked sausage. We'd have to try it out on the bulk sausage to see if that works.

@deborahgrantham7387 3 года назад

@@OurFinalFreezer I use it on the bulk.

@tazblink 3 года назад

My wife and I package all our ground meats just like this, flat in one or two pound bags also. Pro tip lol make all your bags up and reverse the top edge on all of them before you start the packaging of the meat. I just subbed your channel I am looking for a grinder thats how I found you, I was looking at LEM grinders but saw some recent poor reviews for reliability. Kind of looking at the Pro-cut grinders now because I think they are made here not in China. I am not a 100% sure tho. Anyway really good channel I am enjoying your content very much. Thanks for sharing your video's.

@OurFinalFreezer 3 года назад

Thanks for the comment! LEM grinders are engineered in the US (Ohio, as a matter of fact) but you're right they are built in China. Another Ohio brand, Hobart, makes an American grinder... but it costs a lot of cheddar.

@tazblink 3 года назад

@@OurFinalFreezer Ya I love the Hobart stuff I used a lot of there food prep stuff at work to make high energy propellants. Do simple maintenance on Hobart equipment and it would last for years even using it for stuff it was never intended to do like grind rock.lol no joke.

@zaahierstanley955 3 года назад

@@OurFinalFreezer I am also new to this. So taking a massive interest in sausage making now. Never make a single sawsage yet but looking forwards. I do sell them in my free time getting them from a friend. Have not seen him make it at all so having to find it here. Planning to but a .5hp grinder from Taiwan. How much can one grind per day on a .5hp grinder to get some ling life out of it. If if 50kgs to 100kgs is okay over 7 days then it should be okay for me.

@arcturusbbqsausagemaking2435 3 года назад

Great Recipe Well done ,If you don't mind me asking where do you buy your Quality Spices from, I Buy mine From Pittsburgh spice Company ,Which always has fresh Quality Spices , In any quantity Oz or Lbs .Just curious I see your Large Containers ,..I guess I should have watched the whole video before asking my Question lol !

@OurFinalFreezer 3 года назад

We get them from two sources, Sam's Club or GFS, they're good... but not the best. If we ever went into commercial production we'd find a high quality wholesale culinary source.