Sicilian Calabrese Sausage (Old School Recipe) | Celebrate Sausage S04E13

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‪@thatsaromaarrustiemangiama113‬
Today we are making the Sicilian Calabrese Sausage an Old School Recipe.
You can find a printable recipe here: twoguysandacoo...
If you need pepper paste you can find it here: tinyurl.com/ybs...
Great big thanks go out to Sonny at the You Tube Channel "That's Aroma! Arrusti e Mangia Mangia" for his contribution to this year's show. Be sure to check out his You Tube Channel and give him a sub while you are there: / @thatsaromaarrustieman...
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Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
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Опубликовано:

30 сен 2024

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Комментарии : 113

@stonefarm 11 месяцев назад

I'd love to know how to make the travaglini pepper sauce. Can't buy it and I can't find a recipe.

@euphratessful 11 месяцев назад

He's unfortunately not an active tuber. Anyway I just subscribed

@rockbutcher 11 месяцев назад

I watch Sonny's channel all the time. I must say that this time I suspect that he's had more than one sip of wine. 🤣🤣 You have to admit, the man can sing.

@chrism.8105 11 месяцев назад

The sauce is not available.. His Costco stores are in Canada. Manufacturers website seems out of stock. Anyone know how to source it? Thank you.

@marcelog.2916 11 месяцев назад

Pretty nice vid....I like the old school method.....talking about old school...he looks like steven lukather from toto band while he was eating the sausage...lol

@frankiefrank2628 11 месяцев назад

I'm an Italian-Canadian from Calabria and made sausage for years with my parents. Yes the measurements were always with the palm. We always used fine salt and actual whole black peppercorn instead. None of that vegetable hot sauce or wine. But to each their own. God Bless!

@2guysandacooler 11 месяцев назад

We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter. 25 LB Electric Sausage Stuffer from The Sausage Maker: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0S8SzS2hN9s.html In order to enter this final giveaway, you must go to the specified video link above. Good Luck.

@2guysandacooler 11 месяцев назад

Yep.

@thatsaromaarrustiemangiama113 11 месяцев назад

@@leodmcabre5548 I am a singer and performer all over the world so this past year been very busy with that but will be starting up all new videos in the next month Thank you for watching

@michaelduncan2759 11 месяцев назад

Now this has to be my favorite one, as my heritage is Sicilian I am curious to see how your recipe stacks up against my Nona’s. Thanks again for doing my favorite series on RU-vid for these past few years.

@absoz 11 месяцев назад

Had a read of the recipe whilst waiting for the video to release, looks wonderful Season 4 of celebrate sausage has, so far, been incredible this year - all gobble gobble yum yum

@ZEROmg13 11 месяцев назад

i had to a thumbs up to this video, i couldn't leave it at 666 likes........lol

@scotte5107 11 месяцев назад

I am glad that you posted your own recipe with actual measurements. I'm pretty sure my hands are larger than his. not sure if i would leave it hanging around for 2 weeks without some kind of cure in it.. but it does look tasty as a fresh sausage and i will defiantly be trying your recipe thanks!!

@tjazz89 11 месяцев назад

I have a question about safety, since I'm a beginner. Sonny said you could dry it by hanging it and that he was hanging it for 24 hrs. I didn't notice any curing salts used (it's possible I missed it). If that's the case, what makes it safe to hang without curing salts? I'm not doubting the safety of the recipe, just trying to understand it better, thanks!

@stephenwest3658 11 месяцев назад

I was wondering the same thing. No curing salt?

@tjazz89 11 месяцев назад

@stephenwest3658 I know it would ve fine hung below 40 degrees f i.e. refrigerated. It's the implication that it may be hung at room temp that has me questioning. I saw a recipe for Mexican longaniza that did the same thing and has me curious how it is safe

@deangustafson7533 11 месяцев назад

No curing salts and left to dry? I can’t see how this would be safe. I certainly wouldn’t do it or eat it.

@tjazz89 11 месяцев назад

@deangustafson7533 that's why I'm curious. I can see drying 24 hrs in the fridge then cooking it without curing salts. But I'm not sure about drying without them, refrigerated or not haha

@thatsaromaarrustiemangiama113 11 месяцев назад

Always hang in a cool place. I let them hang in my garage and its always in the winter. My garage stays around 3-4 degrees C. If its summer you Vacuum pack right after or let dry for a day in your fridge. Thank you hope to see you on my channel

@anthonyp-gx3mk 11 месяцев назад

This is a very traditional calabrese salami recipe too. Exactly the same. In Australian Some Italians may put red sauce and no paprika or put both or just paprika on its own. Mostly red sauce and no paprika.

@terrymcmillan5105 11 месяцев назад

I'm always curious to know when stuffing using a grinder should you use a blade and grinder plate? I have both methods available. My stuffer is manual and is somewhat unwieldy when I'm alone but sometimes I use my grinder with a foot switch so I can control it more easily. Thank you Sonny for the recipe and Eric for your version in the familiar style we use. I am looking forward to making this soon and will give a shout back on my results.

@withoutprejudice8301 6 месяцев назад

My advice?........, give up some of your beer budget $ and BUY a vertical sausage stuffer! Using the grinder to stuff casings shortens the grinder's life AND lowers the quality of the product you're trying to make (heat generation and mechanical working).

@SnoopytheAce 11 месяцев назад

Please send that guy a stuffer and maybe even a grinder!!!

@arkyhunter2750 11 месяцев назад

Looks great. I have the same grinder.

@cabighorse 11 месяцев назад

Wow!! Sonny is entertaining on so many levels. Thanks for adding him to this season!!

@stevieg4201 11 месяцев назад

What a great recipe and entertainment, fantastic voice Sonny. I remember in the old days when the old timers,(including my Dad) never measured anything, I have always cooked this way, but I’ve learned that when baking you need to measure everything exactly to the recipe, and now when I make salsiccia, I measure everything exactly to what Eric’s recipe calls for , thanks for another fantastic recipe and episode of Celebrate Sausage season 4. Dio benedica tutti. 🇮🇹😎🇮🇹

@williamwalters581 11 месяцев назад

I'm always hungry after watching one of your videos

@Spdyiam 11 месяцев назад

The level of cross contamination here is worrying. Taking a gloved hand that has just handled raw meat and then holding that up against the mouth of each of the spice containers and their lids is a definite way to make your whole household sick. It also does not appear that there were any curing salts added and he is talking about hanging these up for two weeks in a dark cool place. Unless that dark cool place is a refrigerator or a sealed cold room, there is a good chance someone is getting sick. Thanks for the recipe, but when you are teaching something on RU-vid that is new to your audience, especially something that can make you really sick if done improperly, food safety measures should be shared even if you choose not to observe them.

@thatsaromaarrustiemangiama113 11 месяцев назад

For over 60 years my parents and grandparents have been making sausage and I have been for over 35 years nobody has every been sick only full and satisfied. Maybe this new generation might be a little to delicate ?

@Spdyiam 11 месяцев назад

@@thatsaromaarrustiemangiama113 I am certainly not suggesting that you change what you and your family do. You do you. But this very channel recently posted a video advising sausage makers that storing raw meat above 40 degrees Fahrenheit for more than two hours dramatically increases the chances of dangerous bacteria forming. This is why curing salts or equivalents are used. Here is the link to their video. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Oo9dLKcqf4Y.htmlsi=PZRj3yS8o5fiT4XJ I seriously doubt that 2 Guys & A Cooler pulled the information they quoted in their video out of their butt. Who knows, maybe you think they did.

@daviddennison7045 11 месяцев назад

That's good-looking sausage.

@royalwoolsey9031 11 месяцев назад

Erik, when can we expect you to start singing?

@2guysandacooler 11 месяцев назад

😂😂🤣🤣

@taccosnachos 11 месяцев назад

I like the addition of the red sauce instead of wine. Is it safe to hang without pink salt?

@2guysandacooler 11 месяцев назад

That's a tricky question. The "Old School" way for making salami involved hanging without any curing salt. If the meat is freshly butchered and you work in a clean environment, then the risks are fairly low. With that being said the pepper paste that was added to this sausage more than likely has vinegar in it which will acidify the sausage a bit and the sugars that are in the pepper sauce will act as food for the bacteria during the fermentation step. With that being said, if you've never made a fermented sausage and you're not really sure what to look for I would recommend at least adding curing salt, better even if a starter culture is added. Then it would be 100% safe no problem.

@taccosnachos 11 месяцев назад

@@2guysandacooler appreciate the detailed answer! Thank you 😁

@BeanoNoir Месяц назад

If you can't find pepper sauce, you can roast your own sweet peppers. They just have to be a type of sweet pepper. Bell pepper, calabrese pepper, even jalapenos are a type of sweet pepper when ripe red. Just keep in mind the hotter the pepper you use, the spicier the sausage. Also, the flavor profile is different with jalapenos, with them being more similar to the bright aromatic of green chiles, than the smoky floral flavor of bell pepper. You can roast peppers the same as tomatoes, and unlike green chiles, they have very thin skin just like tomatoes. You can also roast small batch in the air fryer very well. 400 degrees for 7-10 minutes will get you a very good blister. If you use an air fryer, make sure to puncture the peppers with a knife so you don't have a sealed vessel with steam. It will kaboom in your air fryer otherwise. After letting the peppers rest and cool, peel and seed them, then puree.

@JAdams-jx5ek 11 месяцев назад

That was excellent. Thank you both.

@TomWohl 11 месяцев назад

I like the simplicity of this, can't wait to try it.

@eaglezxz3354 11 месяцев назад

Hi Eric...thoughts plz on this being smoked.????Wd you tweek it in order to do that???i made a fermented one last winter with pepper sauce that turned out great. Thnx 4 the recipe...and the conversion. Thnx

@kevinbarteaux1717 11 месяцев назад

Calabrese is one of, if not my favorite sausage, and I've been seeking a good recipe for years. I came across Sonny's recipe a while back, but the guestimated weights and quantities held me back from trying it. Thank you very much Eric for breaking it down. I can't wait to give it a shot!

@aikulovekitten6501 11 месяцев назад

CHOMP

@theblobfish9614 11 месяцев назад

Anybody ever experiment with adding the skin in the sausage? I boiled the skin and pureed it once soft and mixed it in. I feel it helped bin the moisture a bit and gave a more unctuous feeling to the juice

@scottx348 11 месяцев назад

Hanging raw sausage for 24 hrs without Pink Salt or proper salt ratio? Sounds like that could be asking for trouble.

@tiffanyguynn8852 11 месяцев назад

Beautiful!

@stevieg4201 11 месяцев назад

And thank you for figuring this out in measurements for us, that was really cool if you to do. 👍🏽

@2guysandacooler 11 месяцев назад

You bet!

@darkiee69 11 месяцев назад

Sonny, shouldn't you put a twist in the first sausage in the string so you get an even number and size on all the sausages? And can you use ajvar as a substitution for the Italian pepper sauce?

@tommanning7337 11 месяцев назад

Awesome!!!! He kinda looks like dude from The Mandalorian 🤣🤣🤣

@chrisrobinson8198 11 месяцев назад

Very interesting, could you expand a little more on what he was saying about drying these sausages, maybe I didn’t hear him right.

@McGieHomesteadAdventures 11 месяцев назад

I loved this very much! My kinda guy! His link making style is incredible!

@2guysandacooler 11 месяцев назад

I thought you might like Sonny's style😉

@Bryan-jm4uc Месяц назад

No garlic is crazy. You need some kind of allium.

@ShepFL002 11 месяцев назад

Thanks for the introduction of another outstanding sausage maker. I did subscribe. Now a whole other realm to explore :)

@PowrAl 11 месяцев назад

Why do I have to watch this at 1.75 speed? I have never seen anyone talk this slowly.

@EvrttGrn 11 месяцев назад

Looks delicious. Some of the best food I've ever had was in Sicily and Crete while on deployment around 2001-2002.

@CaravanFarms 11 месяцев назад

He has a great voice! Love the Opera singing and wine while cooking!!!!!!!!!!!!!!!!!!!!!! I drink Stout and dance and sing Rock N Roll while I sausage!

@bradlywiebe3673 4 дня назад

what a vid... great sausage and great singing!

@arwiviv 11 месяцев назад

Andrea Bocelli has some serious competition. Very impressive.

@DouglasSchmit 11 месяцев назад

I wish i could taste it too

@imanderdumme8706 11 месяцев назад

Can i make the same sausage with other meat but with the same parts cleaned ? I wouldnt eat the skin instead use it for shoe

@toddstropicals 11 месяцев назад

I've been subscribed to him for a while. Awesome traditional recipes like I grew up with.

@imanderdumme8706 11 месяцев назад

How much you pepper add will kill you wife

@thatsaromaarrustiemangiama113 11 месяцев назад

😛😛😛🤭

@imanderdumme8706 11 месяцев назад

@@thatsaromaarrustiemangiama113 😂😂😂

@mikemax4980 4 дня назад

I’m curious to the Ph of that sauce

@daviddiviney5599 11 месяцев назад

Looks delicious. Thanks for providing the recipe with precise measurements.

@forlifeyoda 11 месяцев назад

I love the handful measuring. My Italian friend gave me a great recipe and it uses handfuls!

@aandtdotson4195 11 месяцев назад

What a joy

@Scrap5000 11 месяцев назад

Che bella vocce!!!! Auguri, e tanti grazie per questa ricetta!

@toddj2690 4 месяца назад

What is pepper sauce and where do I find it?

@Francco01 7 месяцев назад

where did sonny get his sausage stuffer?

@ridethespiral1219 11 месяцев назад

My guy using a "Punch" of salt 😂😂😂

@8888Dino8888 11 месяцев назад

I could hear what he makes with the skin

@BruceHornberger-wj2lc 11 месяцев назад

Learned a new way of tying sausage. Never would have thought about the way he did it. Definitely going to try it next batch of German farmer dausage(old school family recipe from great grampa)

@darkiee69 11 месяцев назад

Just make a twist in the first one too so you get an even number and size

@Getouttahere78 11 месяцев назад

Absolutely enjoyable ‼️ Thanks for the introduction to his channel Eric

@2guysandacooler 11 месяцев назад

Glad you enjoyed it

@jonsimpson6985 11 месяцев назад

Content starts around/after 2:00

@mjohnson9743 11 месяцев назад

Another good video. Thanks again

@drdriveone 11 месяцев назад

Where is the cure for the process

@adidaf389 11 месяцев назад

One of my favorites! Cannot wait to see how this is done!

@chrt8578 10 месяцев назад

Can you dry them under the sun?

@JR-ho5qm 11 месяцев назад

Looks like a great 🇮🇹 sausage!Are we going to see Duncan Henery again this year? 🇨🇦

@2guysandacooler 11 месяцев назад

Not this year, but i do hope he continues his March Sausage Making Series!!

@watermanone7567 11 месяцев назад

Terrific video. Thanks

@fxdr1312 11 месяцев назад

Love this guy! God bless!

@EVovchuk 5 месяцев назад

No Cure?

@GeorgeDrown 11 месяцев назад

very interesting👍

@raymondruss652 5 месяцев назад

Hi Eric, I recently discovered your channel about months and I’ve been watching on one of your fan and I think you’re one of the most professional sausage maker that I ever known. I watch many many people that they make it but yours is something that nobody can beat. We love you and I hope you continue with what you doing by the way, I live in Thailand and if you ever end up coming to Thailand, I’ll be your host. You’re more than welcome. Stay as long as you want. Take care and cheers.

@handicrapper 11 месяцев назад

Another tasty treat

@TheLimpingpimp 11 месяцев назад

Very interesting

@johnhancock9749 11 месяцев назад

Interesting!

@scottclement6384 10 месяцев назад

Thanks for this Eric! Fun stuff

@2guysandacooler 10 месяцев назад

Glad you enjoyed it!

@GuyBigwood 11 месяцев назад

Once again, a must try I print all the recipes to try. I am thanking you having them for us.

@CaravanFarms 11 месяцев назад

YUMMMMMMM

@withoutprejudice8301 6 месяцев назад

Ohhhh......., this is a fresh sausage. Makes sense now.

@LcdoEduardoNeuman 11 месяцев назад

❤

@BarHRanch 11 месяцев назад

Dinner and a show!

@2guysandacooler 11 месяцев назад

Did you ever send me an email?

@BarHRanch 11 месяцев назад

@@2guysandacooler totally missed this notification. Just sent

@Matthiaskntube 7 месяцев назад

👏 for your singing!

@christophersopko4793 10 месяцев назад

I made this the other day, and it was fantastic!! By far the best sausage I have made to date.

@toddj2690 4 месяца назад

What did you use for pepper sauce?

@Glatty56 11 месяцев назад

I you rewrite the recipe with more precise ingredients, I am down with it. I like consistent results.

@2guysandacooler 11 месяцев назад

If you check the description box for the recipe link, you'll see I've already did that!! Just for you😉

@MrRilarios 11 месяцев назад

HE already did, check the link in the description

@Glatty56 11 месяцев назад

Thank you so much. I really like the scalable output feature. Makes it so much easier to adjust. I usually like to do 10 lb batches, mostly because I have a 20 lb stuffer and doing just a KG would leave almost half of it in the bottom of the stuffer, but 10lb is a lot to do when trying a brand new recipe.