Attempting Homemade Sausage 15 Years Later
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- Опубліковано 12 чер 2024
- I cannot believe it's been 15 years since I last made homemade sausage. Making them is a process, to say the least. They aren't hard to make, but it is a time labor of love.
While I've got homemade sausage, why not make bangers and mash?
This classic homemade Bangers and Mash that is topped off with a rich caramelized onion gravy is the perfect family meal. The flavors in this easy-to-make meal make it an excellent weeknight recipe.
PRINT THE BANGERS RECIPE AT: www.billyparisi.com/homemade-...
PRINT THE BANGERS AND MASH RECIPE AT: www.billyparisi.com/homemade-...
Ingredients for the Bangers:
• 9 feet of hog casings
• 4 pounds boned Boston Butt or Pork shoulder, cut into 1” cubes
• 1 pound pork belly, cut into 1” cubes
• 2 teaspoons garlic granules
• 1 tablespoon onion granules
• 2 teaspoons ground nutmeg
• 1 teaspoon ground mace
• 2 teaspoons black pepper
• 3 tablespoons sea salt
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 2 cups crushed ice
• 1 cup breadcrumbs
Ingredients for the Bangers and Mash:
• ½ cup whole milk
• 1 stick + 4 tablespoons unsalted butter
• 8 bangers, or pork sausages
• 2 peeled and thinly sliced yellow onions
• 2 finely minced garlic cloves
• ¼ cup red wine
• 2 tablespoons all-purpose flour
• 3 cups beef stock
• 1 tablespoon balsamic vinegar
• dash of Worcestershire sauce
• 1 pound peeled and thinly sliced russet potatoes
• 1 pound peeled and thinly sliced Yukon gold potatoes
• salt and pepper to taste - Навчання та стиль
How can this have only 8K views???????? Incredible video, I'm going to make these for sure. Also I'm so jealous of your kitchen, holy crap.
Love, love , love this video! I'm getting ready to make my own sausages and have been watching and taking notes from different UA-camrs but you had so many more extra pieces of advice - thank you! Quick note....I would edit the title to add "Bangers and Mash" because there are people specifically looking for this and your recipe looks amazing!!
Homemade food is always a number 1 for me! 🥇
Absolutely!
Those sausages look fantastic 😋 😋 excellent video thanks 👍
Thanks for watching!
Lots of work but it looks absolutely delicious! I’m going to try it with sausages from our local meat shop 👍 Thank you.
Wow, you must have been catching my vibes. I have been wanting to do my own sausage but needed some reinforcement. Thank you. I miss sausage and was trying to figure a way or a recipe to make it not so caloric. Do you think this would work with chucked or turkey?? Also I love your spice grinder. What brand it that? Thanks Billy! You're the best.
Awesome thank you!
Thanks for watching it!
Those sausage looked amazing. I'm going to try that sausage recipe.
Thanks for watching!
Hi Chef Billy
If is not too much trouble, can you give me the website where you purchased the hog castings. Love you UA-cam and your recipes are very detailed. Always get good results. Thank you so much. Keep up the great job. Keep the recipes coming…
Interesting. Good content with this one.
Thank you
I haven’t had my sausage attachment out in many years. I’ll be making them to go with the colcannon you made the other post. You want me to get fat don’t you? Cheers from Canader eh!
Quick question. Do you cool down your equipment also so that the fat doesn't break down? Thanks for the video!
Thanks for showing this. When the long sausage is cut into links, is there a chance that the ends might rupture (since they're only twisted and not tied)? Thank you.
Applaud you for all your efforts. May be time to invest in the grinder adapters. :-)
Honestly after that, I feel like I want a sausage maker by itself, not anymore attachments. Compared to what I was using in the restaurant industry, this didn’t feel so sturdy.
@@ChefBillyParisi I first got the Kitchenaide attachment. Used it once. Got a "LEM" 5lb Sausage stuffer. WAY BETTER! Still use the Kitchenaide grinder though.
You’re re than amazing 🤩
Thank you so kindly!!
Looks delicious. Now that you’ve honed your sausage making chops how about making some Italian sausage?
Oh that’s been on the list for like 2 years. Hopefully late spring I’ll hook that up.
now by hand...
This looks delicious. But are the sausages thoroughly cooked through with only six total minutes of cooking?
Keep watching, you put them back in the gravy.
@@ChefBillyParisi thank you. You must have meant 2 minutes in each side (4 vs 2) and finish for 2 minutes.
Sausage looking good. A high tech guy like you needs a real grinder tho.
You aren’t kidding! Next time I make this, I’m going to have some way better gear.
15 yrs? Omg I make it once a month……and 5% fat is optimal.
Interesting. These were pretty dang flavorful, I’m not sure I would do less fat next time, but hey who knows.
Not worth it, way too much work when its so cheap to buy good sausage
Yeah but it’s still the experience of making it homemade which was awesome.