Great job on the sausage. It was so refreshing watching an average guy make sausage than some of the other RU-vidrs. I felt like I was watching myself make them. A big thumbs up to you👍
Thank you for your excellent step-by-step description! In particular, the detail that you gave as to what happens in the mixing process was super helpful. I live in Portugal now and it is impossible to find good Italian sausage. After watching your video, I made my third batch of Italian sausage and this rendition is the best yet!
Been making sausage 10 years +. You gave an excellent tutorial. Concur wholeheartedly about weighing ingredients. Digital scales are so inexpensive it doesn't make sense to not have/use one. SAME goes for a 5# vertical stuffer. Using your grinder as a stuffer more than doubles its usage (unnecessarily), shortens its lifespan, lowers the quality of the sausage, and is a pain-in-the-a** (to feed/plunge/control casing tension. It's called a "grinder" for a reason.
I couldn't agree with you more about using scales and stuffers. IMHO you'd be better off making sausage patties than using a grinder or a mixer with an attachment to stuff casings.
Hi Greg l like your vids I've been making sausage and salami for the past 4 years and loving it thanks to you and other youtubers I'll be making this one on Saturday all the best Rossko from Australia
I appreciate how you take us through the process. Learning a lot from your videos!! Genius with the insulated glove liners. “Anus seeds” 😂 Why couldn’t they spell it aniss. Thanks for the humor and recipe Greg! 🌻
The way the yanks load up their buns and rolls kills me lol.....rammed so full you can never get your mouth around it 😆 That said the sausages look great!! I'm still a newbie at this game but i found sea salt at more than 1.2% is a bit too salty for my taste. Great vid mate 👍
Us yanks are known to have big mouths 😆!! The beauty of making your own sausage is you can salt and spice it to your own preference! Are you able to get a good protein extraction using 1.2% salt?
Sausage and salami recipes are often in percentages rather than specific weight or volume measurements. This makes it easy to scale up or down with repeatable results. Pork butts do not all weigh the same amount, by using percentages it does not matter what the starting weight is.
I enjoyed watching your video and it looks like a great recipe, which I am going to try out. I am usually used to working in ounces with most of what I make, so I do have a question. Let’s assume that I have 1000g batch of meat to work with. So the first item is salt on the recipe. I would multiply 1000 x 1.8% = 18g of salt ? The second item is oregano. So 1000x 0.3% = 3g ? If this is correct please let me know, I don’t want to screw this up. Can’t wait to try it out, thanks. I also subscribed to your channel 👍
Yes, you are correct. The salt and spice percentages are relative to the total of the protein/fat. The recipe in the description is as made in the video. It came out just a little salty for my liking, I would recommend dialing the salt back to 1.6% or 1.7%. Happy sausage making!😋
Nice recipe, but I'm gonna ask some caroway seed which people forget. It's also awesome and when I was young to tell you. Italian Sausage always had Caraway seeds in them too.
Caraway seed is common in Italian sausage but I didn't think it would fit well with the flavor profile I was going for. I'm in the process now of making an Italian cacciatore dried sausage which does have caraway seed, stay tuned for that one!
