Most excellent! Having made sausage and trained by a German Sausage maker (my Dad), this is an outstanding recipe. There are hidden gems in here too, a little vinegar lowers the pH a bit, the complimentary seasoning hits the mark and you letting it rest for 24 hours let’s the flavors marry. Keeping it cold while mixing is key for shelf life too. (If kept fresh for a few days!) Wonderful all the way around! Also, if you want to, you can take the seasoning portion, add enough olive oil (or rendered pork fat) to moisten it and GENTLY HEAT IT to 165F, hold for 15’. Let it cool off. This sterilizes the spices and will knock down the bacteria while also helping develop and intensify the flavors. Great job!! K
I was on your homepage looking at last years garden videos. I got back to the homepage and I saw Italian Sausage. I was like I don't remember ever seeing a video about Italian Sausage, and then I saw, 11 minutes ago. I was happy!!!
Oh it’s my favorite sausage, we buy from a butcher way out in the country, always the freshest. I make my meat for spaghetti half ground round and half Italian sausage, so good. Thank You for sharing I enjoyed this. Blessings to you both !!! ❤️❤️✝️💟
I find that incorporating the spices into the chopped meat and leaving it to marinate BEFORE you mince it, helps to distribute the spices better throughout the mixture ,as they'll get passed through the mincer twice (first the larger holes then the finer holes).🙂
Hi Rachel & Todd. I enjoyed the two of you working together. God Bless you Rachel & Todd for a wonderful video. Have fun on Super Bowl Sunday. Plus, Have a wonderful Valentine's Day on Monday. Take care. Maria. ❤️❤️❤️❤️❤️👍👍👍👍👍👍👍😇😇😇😇😇😇😇😇😇👍👍👍👍👍👍👍👍❤️❤️❤️❤️❤️❤️
Your learning and I'm learning from you guys. I'm a new homesteader and just learning everything alittle leary of getting pigs even though the people who owned this property raised pigs but thank you for taking me along on this journey of learning with you👍
My husband make fantastic Italian sausage!! He uses cheese and red wine and spices that are just to die for!!! I love the sweet and spicy sausage most of all too. It's great!!!! Good recipe!
Great minds think a like! We ground up some venison and pork fat into breakfast sausage today. Made the store bought stuff taste like trash! We also got butter, mozzarella and colby cheese done.
Made 4 lbs of this yesterday - I used Italian Seasoning in place of the parsley, basil, and oregano, and used a keto brown sugar (everything else was pretty much as written) - I will be putting it into casings today, but we fried some up last night for dinner - THIS IS DELICIOUS!! And that was before the flavors had any significant time to meld. Thank you for helping me make sausage for the first time! I made my second batch of your breakfast sausage yesterday as well… yummm 😋
I found this video today when I revisited your breakfast sausage videos. I'm quite inspired! I've never been a huge sausage fan, but I think I'm about to become one. Our grocery is currently have a big sale on pork butts. Sale is with store loyalty card, but then they offered digital coupons that can be used 5 times. That makes the pork butts $1.29/pound! I already bought 2 and after seeing this I'm going back for another and then I'll see where we are on the grocery budget and if I can get another! Haven't tried your recipes yet, but I''m going to use yours without researching a bunch of others. I have total faith in you guys. And yeah, I'm a research and spreadsheet nerd too!
Yes, yes, yes! We use the LEM grinder and the note about the ice water and last mixing is spot on! We do bulk breakfast and Italian in links and bulk too! Love you guys, thanks so much for sharing!
yum, I have a lb of ground pork in the freezer going to try , this week - Thanks been looking for a good recipe anxious to try Love your breakfast sausage, been making that quite often I also discovered that mixing the seasoning altogether firat and then I put the meat on a sheet pan flatten it out then sprinkle on the seasoning mixture goes on it season it more evenly without getting warm spots or spicy spot
In the 90s, when I was trying to reduce the fat in my family's diet, I made my own Italian sausage from ground turkey. It was a similar process and we loved it. Now, I would used pork, too. Rachel, I also love my Italian sausage. Links for sandwiches, pasta dishes, even an Italian take on a stir-fry using sausage 'bites' and veggies. So good!! Oh, and PIZZA, of course!
Ooh! I loved the breakfast sausage recipe. I will definitely try this one. I bought 3 pork butts while they were on sale and this would be a nice addition to the freezer.
I use trhe sausage stuffing tubes on the face of my grinder, and grind directly into the plastic meat chub tubes. When processing an entire elk, it makes it really easy to stuff and store in the freezer. Plus, if you choose, you can stuff into casings directly as you grind it, without having to use a dedicated sausage stuffer.
Looks great! I also questioned the amount of brown sugar. But the great thing about making your own sausage, is you get to make it to your personal taste! I’m going to give this a try. We love Italian sausage!
I made your breakfast sausage about a month ago and we loved it! Will be making it from now on. I guess now I'm going to have to make your Italian sausage 🤤😁
Can’t wait to try this! I ordered a stuffer from webstaurant, and seasonings and casings from butcher&packer in Madison heights. Haven’t tried it yet but have lots of pork to grind! Will definitely be doing your Italian and breakfast sausages, the breakfast sausage recipe is what brought me to your channel originally!
Too funny, my husband just made sausage for the first time this week. He made breakfast, Italian, kielbasa and what we're calling fauxrizo. He cooked up & we tried so much that I don't even want to think about eating it right now lol
I'm game. I love your original breakfast sausage recipe. Honestly I haven't tried the new improved version yet but I'm preparing to do another big batch of breakfast sausage this week and I want to try your improved version plus this Italian sausage recipe. So I went looking for this video. Thanks Todd for all the research you put into sausage because I tried and failed repeatedly to find a great breakfast sausage recipe until yours. Thanks again to both of you.
Before we started processing our own pigs I hated being tied to either breakfast, Italian, hot sausage in whatever quantities the butcher gave us. Once we started processing I decided to just do plain ground pork and then I could mix the seasonings in for whatever type of sausage we want. Plus it gives you a opportunity to try different recipes to see which you like the best. Also growing up my mom always made meatloaf with 1 lb beef 1 lb ground pork so it gives us that opportunity as well! You guys are awesome love getting new ideas from you guys!
Maybe adding some Smokey Paprika to the mix. I think this is a great way, and it makes sense to grind the butt to sausage for some user-friendly eats. Thanks for showing the procedure and ingredients you used. I'm sure the sausage is very tasty!
Catching up on videos n came across your 'canning leftover orange juice' 😃 be great for making batches of fresh homemade cranberry sauce 😍 thnx so much!
I have found when making sausage like this to evenly distribute the spices I layer the meat a bit at a time in a really large bowl and on each layer sprinkle the spice mix on. Still have to mix it good, but seems to help. Thanks for the recipe!
Generally when I use dry spices (especially thyme, oregano, parsley, basil...) I soak them first with a little warm water for a few hours, it helps release the aroma.
I love watching and trying your sausage recipes !! Ive watched the breakfast sausage one several times. I really love watching you two taste the products!! Odd maybe, but when myself and my grandson made the sausages, we did the same taste stuff!!Lots of mmmmmm and ahmmm LOL Great time watching your videos! Thanks a bunch.
I am definitely going to try this recipe! Try making turkey sausage. I made rabbit sausage this year and my family loves it!! I would have never thought to make sausage with any white meat. Try adding maple sugar instead of brown sugar on your next batch....my favorite!
Just want you to know I ❤️ love all your videos! I learn so much from both of you 😄 I just ordered one of your hoodies from your bonfire merchant shop!
This is awesome. I get the ground pork from butcher box and I wondered if I could make some into sweet Italian sausage. I use it for zupa. Thank you!!!
I made my own sausage last year, I think it was, and added a lil too much spicy heat to it lol. It was still tasty though, and I ate every bit of it. 🤣
I have two huge pork shoulders in the fridge and a grinder for my kitchen aid which I’ve never used. I’m going to make your Italian and breakfast sausage recipes. Thanks so much!
We just processed a pig and have lots of scraps for grinding up sausage. I will try your breakfast sausage and maybe this Italian bulk sausage also, thanks.
There is a great book called "The Sausage Maker" excellent! They also have a online catalog with everything for sausage, curing, smoking and fermenting!
Hi I made the Italian Sausage today and the Breakfast Sausage. Breakfast Sausage was my 2nd time. Thank you Turned out Awesome Italian Sausage will be used for Spaghetti or Ziti.
Love sausage of all kinds! Will save this video for making later. I'm in the market for a new vacuum sealer and noticed the one you all use. How does it work for you all?
Lol, never cut the garlic out. We are fixing to do a couple hundred pounds of ground meat tomorrow. Some will be breakfast, some German, some polish and some brat. May do links as well. Yummy.
Excellent, thank you for your knowledge. I specifically bought 2 pork butts to make your sausage. Now I am going to make this also. Question: I always use sausage and ground beef in all pasta sauce. Could you grind the beef into the pork butt for this?
Very nice, we are looking forward to trying this recipe. I'm wondering about any salt or small amounts of water to the grind. And would you add powdered milk to only a patty recipe ? I think I smelt the molasses in it.👍👍💚
We just bought the grinder attachment for my KitchenAid - I’ve made 3 batches of ground beef this week, using sirloin with some pork back fat, chuck steak, and flap tips - all from the 1/2 grass fed cow in our freezer - so amazing! This week I am going to make some fresh breakfast and italian sausage! My question is this - if I make hamburger or sausage from frozen meat… is it safe to then freeze the resulting burgers and sausage??
sweet basil adds a nice sweetness, over regular basil. but if making a non sweet spicy iltalian sausage, thinking no basil of any kind at all, and adding more of the hot pepper flakes, and in both, less garlic, so there is just a hint or compliment
I noticed that the amount of brown sugar you put in did not look like 5 Tablespoons. :) But it is to your taste. If you like it with less sugar then it is a win!
Made this Italian sausage recipe, except I ground all the spices together. Next time, I would just toast the fennel and add the seeds. Thank you for this video
TODD, off subject question please...how far is your peninsula from your oven? It looks close which is what I need but it may be more than what I think. Thanks! Your sausage looks delicious! Good job!
Most excellent! Having made sausage and trained by a German Sausage maker (my Dad), this is an outstanding recipe. There are hidden gems in here too, a little vinegar lowers the pH a bit, the complimentary seasoning hits the mark and you letting it rest for 24 hours let’s the flavors marry. Keeping it cold while mixing is key for shelf life too. (If kept fresh for a few days!) Wonderful all the way around! Also, if you want to, you can take the seasoning portion, add enough olive oil (or rendered pork fat) to moisten it and GENTLY HEAT IT to 165F, hold for 15’. Let it cool off. This sterilizes the spices and will knock down the bacteria while also helping develop and intensify the flavors. Great job!!
K
It’s nice to see you guys hugging! It’s refreshing to see a couple that cares for each other after being together for so long.
I was on your homepage looking at last years garden videos. I got back to the homepage and I saw Italian Sausage. I was like I don't remember ever seeing a video about Italian Sausage, and then I saw, 11 minutes ago. I was happy!!!
We split a locally grown hog last year and this will help me tremendously with the ground pork. "Good Job"
Oh it’s my favorite sausage, we buy from a butcher way out in the country, always the freshest. I make my meat for spaghetti half ground round and half Italian sausage, so good. Thank You for sharing I enjoyed this. Blessings to you both !!! ❤️❤️✝️💟
Being a dog lover myself we love hearing the puppy feet (nails) during your videos. Happy family and happy puppies. 🐕
I find that incorporating the spices into the chopped meat and leaving it to marinate BEFORE you mince it, helps to distribute the spices better throughout the mixture ,as they'll get passed through the mincer twice (first the larger holes then the finer holes).🙂
Hi Rachel & Todd. I enjoyed the two of you working together. God Bless you Rachel & Todd for a wonderful video. Have fun on Super Bowl Sunday. Plus, Have a wonderful Valentine's Day on Monday. Take care. Maria. ❤️❤️❤️❤️❤️👍👍👍👍👍👍👍😇😇😇😇😇😇😇😇😇👍👍👍👍👍👍👍👍❤️❤️❤️❤️❤️❤️
Your learning and I'm learning from you guys. I'm a new homesteader and just learning everything alittle leary of getting pigs even though the people who owned this property raised pigs but thank you for taking me along on this journey of learning with you👍
My husband make fantastic Italian sausage!! He uses cheese and red wine and spices that are just to die for!!! I love the sweet and spicy sausage most of all too. It's great!!!! Good recipe!
I find that if I'm incorporating a few or more spices, to whisk them all together first then add to the meat. I'm definitely trying your recipe!
Great minds think a like! We ground up some venison and pork fat into breakfast sausage today. Made the store bought stuff taste like trash! We also got butter, mozzarella and colby cheese done.
Made 4 lbs of this yesterday - I used Italian Seasoning in place of the parsley, basil, and oregano, and used a keto brown sugar (everything else was pretty much as written) - I will be putting it into casings today, but we fried some up last night for dinner - THIS IS DELICIOUS!! And that was before the flavors had any significant time to meld. Thank you for helping me make sausage for the first time! I made my second batch of your breakfast sausage yesterday as well… yummm 😋
Love, love, love the breakfast sausage! Use the recipe all the time. Can’t wait to try the Italian sausage! Thanks!
Guys it looks absolutely delicious ♥️♥️
Patricia & Daniel
I found this video today when I revisited your breakfast sausage videos. I'm quite inspired! I've never been a huge sausage fan, but I think I'm about to become one. Our grocery is currently have a big sale on pork butts. Sale is with store loyalty card, but then they offered digital coupons that can be used 5 times. That makes the pork butts $1.29/pound! I already bought 2 and after seeing this I'm going back for another and then I'll see where we are on the grocery budget and if I can get another! Haven't tried your recipes yet, but I''m going to use yours without researching a bunch of others. I have total faith in you guys. And yeah, I'm a research and spreadsheet nerd too!
Yes, yes, yes! We use the LEM grinder and the note about the ice water and last mixing is spot on! We do bulk breakfast and Italian in links and bulk too! Love you guys, thanks so much for sharing!
yum, I have a lb of ground pork in the freezer going to try , this week - Thanks been looking for a good recipe anxious to try Love your breakfast sausage, been making that quite often
I also discovered that mixing the seasoning altogether firat and then I put the meat on a sheet pan flatten it out then sprinkle on the seasoning mixture goes on it season it more evenly without getting warm spots or spicy spot
I agree…mixing everything( spices) together & then adding it to the meat works better👍
In the 90s, when I was trying to reduce the fat in my family's diet, I made my own Italian sausage from ground turkey. It was a similar process and we loved it. Now, I would used pork, too. Rachel, I also love my Italian sausage. Links for sandwiches, pasta dishes, even an Italian take on a stir-fry using sausage 'bites' and veggies. So good!! Oh, and PIZZA, of course!
Looks Delicious!!! ♥️♥️
Patricia & Daniel
Ooh! I loved the breakfast sausage recipe. I will definitely try this one. I bought 3 pork butts while they were on sale and this would be a nice addition to the freezer.
That is so fantastic! If you feel that it is missing something, it may be paprika. That is used quite often in Italian cooking.
I think that the hug while the test patties cooked made them extra special 💜
I use trhe sausage stuffing tubes on the face of my grinder, and grind directly into the plastic meat chub tubes. When processing an entire elk, it makes it really easy to stuff and store in the freezer. Plus, if you choose, you can stuff into casings directly as you grind it, without having to use a dedicated sausage stuffer.
Looks great! I also questioned the amount of brown sugar. But the great thing about making your own sausage, is you get to make it to your personal taste! I’m going to give this a try. We love Italian sausage!
Our youngest son bought us a grinder attachment for our our mixer at Christmas. I can't wait to try this! Thank you for the recipe!
I made your breakfast sausage about a month ago and we loved it! Will be making it from now on. I guess now I'm going to have to make your Italian sausage 🤤😁
Can’t wait to try this! I ordered a stuffer from webstaurant, and seasonings and casings from butcher&packer in Madison heights. Haven’t tried it yet but have lots of pork to grind! Will definitely be doing your Italian and breakfast sausages, the breakfast sausage recipe is what brought me to your channel originally!
Too funny, my husband just made sausage for the first time this week. He made breakfast, Italian, kielbasa and what we're calling fauxrizo. He cooked up & we tried so much that I don't even want to think about eating it right now lol
I'm game. I love your original breakfast sausage recipe. Honestly I haven't tried the new improved version yet but I'm preparing to do another big batch of breakfast sausage this week and I want to try your improved version plus this Italian sausage recipe. So I went looking for this video. Thanks Todd for all the research you put into sausage because I tried and failed repeatedly to find a great breakfast sausage recipe until yours. Thanks again to both of you.
Before we started processing our own pigs I hated being tied to either breakfast, Italian, hot sausage in whatever quantities the butcher gave us. Once we started processing I decided to just do plain ground pork and then I could mix the seasonings in for whatever type of sausage we want. Plus it gives you a opportunity to try different recipes to see which you like the best. Also growing up my mom always made meatloaf with 1 lb beef 1 lb ground pork so it gives us that opportunity as well! You guys are awesome love getting new ideas from you guys!
Great Idea!!
I have been searching for a good Italian recipe also! Gonna give thos a try. Thanks for the awesome video
I tried this recepe and this is the best sausages I ever made! Tks
I'm definitely trying this.I love love Italian sausage too.
I make your breakfast sausage recipe quite often. I look forward to trying the Italian.
Appreciate giving the recipe as per lb of meat. Will try this one, as I love this type of sausage. thks
Maybe adding some Smokey Paprika to the mix. I think this is a great way, and it makes sense to grind the butt to sausage for some user-friendly eats. Thanks for showing the procedure and ingredients you used. I'm sure the sausage is very tasty!
You guys are such an inspiration to me. I think I will try both these recipes. Love your channel and you guys
Catching up on videos n came across your 'canning leftover orange juice' 😃 be great for making batches of fresh homemade cranberry sauce 😍 thnx so much!
I have found when making sausage like this to evenly distribute the spices I layer the meat a bit at a time in a really large bowl and on each layer sprinkle the spice mix on. Still have to mix it good, but seems to help. Thanks for the recipe!
I just made this along with the breakfast sausage recipe. Wonderful recipe! Thanks for sharing!
I love the crispy parts too. The sausage looks amazing.
Generally when I use dry spices (especially thyme, oregano, parsley, basil...) I soak them first with a little warm water for a few hours, it helps release the aroma.
I love how you guys are trying new things! 🙌🏻💗 I also am a lover of a good hot Italian sausage, and no buns!
I love watching and trying your sausage recipes !! Ive watched the breakfast sausage one several times. I really love watching you two taste the products!! Odd maybe, but when myself and my grandson made the sausages, we did the same taste stuff!!Lots of mmmmmm and ahmmm LOL Great time watching your videos! Thanks a bunch.
Looks so good! I just bought half a pig last week so I'm excited to find and try all sorts of recipes!
Looks delicious! Had to laugh, I thought the same thing when you dumped in the brown sugar
Happy Valentines folks.
I am definitely going to try this recipe! Try making turkey sausage. I made rabbit sausage this year and my family loves it!! I would have never thought to make sausage with any white meat. Try adding maple sugar instead of brown sugar on your next batch....my favorite!
Just want you to know I ❤️ love all your videos! I learn so much from both of you 😄 I just ordered one of your hoodies from your bonfire merchant shop!
Love you guys so much. I learn something new all the time.
This is awesome. I get the ground pork from butcher box and I wondered if I could make some into sweet Italian sausage. I use it for zupa. Thank you!!!
That looks like delicious sausage!
So I swear I can smell the sausage...sounds delicious!
I made my own sausage last year, I think it was, and added a lil too much spicy heat to it lol. It was still tasty though, and I ate every bit of it. 🤣
Yum! I have been waiting to try a sausage patty. That looks so good. 😋😍
Years ago I made an Italian sausage from venison. 14 ingredients it was great. My grinder, mixer and stuffer is from Walton's. Great prices.
I have a lot of venison in the freezer. Would u send me ur recipe for ur sausage please. Is it different then the pork sausage?
I'll find my deer sausage list n post.
It's close. I use 12 Lbs venison, 3 Lbs pork fat. Adjust to your taste.
I have two huge pork shoulders in the fridge and a grinder for my kitchen aid which I’ve never used. I’m going to make your Italian and breakfast sausage recipes. Thanks so much!
Hope you enjoy
@@1870s thank you🌷
We just processed a pig and have lots of scraps for grinding up sausage. I will try your breakfast sausage and maybe this Italian bulk sausage also, thanks.
There is a great book called "The Sausage Maker" excellent! They also have a online catalog with everything for sausage, curing, smoking and fermenting!
Hi
I made the Italian Sausage today and the Breakfast Sausage.
Breakfast Sausage was my 2nd time.
Thank you
Turned out Awesome
Italian Sausage will be used for Spaghetti or Ziti.
Great ideas
If you ever do that with your beef, try adding a bit of lamb fat. Really bumps up the flavor.
Thanks for sharing..
Looks yummy!
Gonna give this and the brekky sausage a try this wekend!
Good use of the meats !
Love your recipe !!
Looks delicious!
I learned something new today, thank you for that and sharing this video ♥️🙏🏼
Love sausage of all kinds! Will save this video for making later. I'm in the market for a new vacuum sealer and noticed the one you all use. How does it work for you all?
Me too Robin, I try any kind of sausage, some are actually addictive. I never made my own but soon will try.
Also mixing the spices together before adding to the meat
Yum, looks great!
You gotta make chicken apple sausage. So good!
There it is, you nailed it bro
Good job. Great way to find what you like.
I’ve made breakfast sausage but not Italian. I may have to give it a try.
Lol, never cut the garlic out. We are fixing to do a couple hundred pounds of ground meat tomorrow. Some will be breakfast, some German, some polish and some brat. May do links as well. Yummy.
Nice!
Thank you!
Yo you made it sweet, spicy hot and savory your going to have various taste through out no matter how much you mix it Other then that good job
Perfect!
Excellent, thank you for your knowledge. I specifically bought 2 pork butts to make your sausage. Now I am going to make this also. Question: I always use sausage and ground beef in all pasta sauce. Could you grind the beef into the pork butt for this?
Very nice, we are looking forward to trying this recipe. I'm wondering about any salt or small amounts of water to the grind. And would you add powdered milk to only a patty recipe ? I think I smelt the molasses in it.👍👍💚
Once you get a sausage stuffer find a Pickled Sausage recipe. Pickled eggs and sausages make wonderful snacks.
We just bought the grinder attachment for my KitchenAid - I’ve made 3 batches of ground beef this week, using sirloin with some pork back fat, chuck steak, and flap tips - all from the 1/2 grass fed cow in our freezer - so amazing! This week I am going to make some fresh breakfast and italian sausage!
My question is this - if I make hamburger or sausage from frozen meat… is it safe to then freeze the resulting burgers and sausage??
Way fun! I need a meat grinder!
I mix my sausage in my kitchen aid.
That’s not traditional Italian sausage but sounds like good blend of spices
Did you add sage? That makes it for me!
sweet basil adds a nice sweetness, over regular basil. but if making a non sweet spicy iltalian sausage, thinking no basil of any kind at all, and adding more of the hot pepper flakes, and in both, less garlic, so there is just a hint or compliment
I noticed that the amount of brown sugar you put in did not look like 5 Tablespoons. :) But it is to your taste. If you like it with less sugar then it is a win!
Add your spices BEFORE you grind it the first time. You get a more even distribution!! We butcher our own hogs at home and this is what we do.
Made this Italian sausage recipe, except I ground all the spices together. Next time, I would just toast the fennel and add the seeds. Thank you for this video
How did you feel about the amount of brown sugar?
I notice the brown sugar was low too, handy to have the recording to look back on 😊
Looks good! Maybe add rosemary. Good to see yawl. Mike
More 1870's Homestead sausages mom, please...😊😊😊
The Dooley's Of Michigan
Can you try making chicken Italian sausage? I am severally allergic to pork.
I always heard gring 3 times with the spices
If you used garlic and onion powder how much would you use compared to fresh or rehydrated?
TODD, off subject question please...how far is your peninsula from your oven? It looks close which is what I need but it may be more than what I think. Thanks!
Your sausage looks delicious! Good job!
From the over to the counter is short. It's only about 30"