How to Make Homemade Sausage
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- Опубліковано 1 жов 2024
- Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of homemade sausages: Italian Chicken; Merguez Lamb; and Chorizo. The recipes are on cookingupastory...
All the meat that Finley uses, including for sausage making, and charcuterie items, he carefully sources from farmers he knows and trusts. How an animal is raised, fed, and treated throughout their entire life is an important part of the story, as is how the slaughtered animal is processed by the butcher, both aspects are key determinants in the final taste and quality of the products that Finley makes.
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Great video and very informative. But I wish he'd have given the EXACT measurements of ALL of the spices. He only referenced measurements on some of the spices that he added to each type of sausage. Those little details, I'd imagine, are imperative when making great sausage. But I wish all of the "cooks" and "chefs" on UA-cam made simple, easy-to-understand videos like this!
I've been looking for this for years.
You my friend are a great instructor.
Thanks a million.
i started watching the guardians of the galaxy trailer and i ended up here. oh internet, i love thee
I am Groot
What the hell I will never eat sausage again
That's funny, I just finished watching Guardians of the Galaxy 1 and 2, and then decided to go to youtube and immediately stumbled upon this one. What a coincidence!
Oh my God I can't stop laughing. I hope the Guardians of the Galaxy can make this delicious 😋 recipe over there.
😂😂😂
Very well presented! Informative, intelligent, and accurate in your presentation. One of the best demonstration videos I have seen on UA-cam. My hat off to you sir!!!
Are you blind, mans shoving his fingers into the grinder
Looks so easy
watching in 3/10/ 2020 trying to get sausage made before the stores run out of food because of Covid-19. Thanks for this tutorial and I hope someday people will look at your video and only make sausage because they love it, not because they are worried they will run out. Thanks so much, stay healthy and happy.
Also watching Mid COVID, but less dramatically its because I got a sausage maker for my birthday and wanted to know how it all works. There was plenty of food, lads! Also, cheers for the instructions!
Nothing in the grocery stores can compare with homemade ground burger & sausages. You know EXACTLY what's in it and that's comforting. Not only that, it's FUN.
I've been making sausage for years and I still learn some stuff from your video, but I'll make a few suggestions for you and your viewers.
Do your first grind through a more coarse grinding plate. It makes the hand mixing process easier so you don't toughen the meat by over handling while mixing.
After mixing I usually let the sausage rest cover with plastic wrap in the refrigerator for a few hours if not overnight before 2nd grind.
The second grind should be through a finer plate obviously.
If you don't want to make links it's very easy to package this stuff loose for making patties. Simply use butcher's paper. It will keep in the freezer for at least as long as meet if not longer because it's partially cured by the salts.
Lastly, If people really knew what goes into even the finest store-bought sausage they would never eat sausage from the store again. Pure meat sausage like this is incredibly delicious. It's worth the price of the gear you need to make it.
Oh, one more. A delicious way to cook these link sausages is to put about a half an inch of apple juice in the bottom of a nonstick pan and you do a combination of frying and steaming them. It's really good
Me oí lo m lo l
Please never put your fingers in the grinder use the tool to push meat in. If you get your finger caught you will regret it. Safety first.
+Chris Gisclair I have the same mixer/grinder and just measured it.It is over 4 inches from the hopper to the very top edge of the worm. Eric was only going just over 2 knuckles deep so was in no danger of getting caught by the grinder.
+ken barker Bad habits lead to bad outcomes. Better to teach yourself a 100% fool proof method, than get used to ignoring good practice and justifying it to yourself.
+Chris Gisclair your fingers must be 8 inches long! LOL that's the beauty of that grinder, you CAN"T put you finger in the grinder LOL
Chris Gisclair and why are they calling it a worm it's an auger
You would have to be a damned Aye - aye to get your finger caught in that thing.
Here in Texas we would make sausage with the wild pigs thats are taking over. A free hunting, the little sows and young piglets are great for the smoker or cutting up for sausage. They are very lean, believe it or not, so you can buy fat trimmings at the local grocery like Kroger. Pennies on the dollar. I would use a popular premix season packet for whatever flavor I want. We would basically have an assembly line going. Thanks for the great video.
Thanks! And yes, the blade and the dye are gone; as you'll see at 9:08, Eric takes you thru the steps to attach the horn to the worm - then you're good to go!
Have fun making sausage!
What is the name of grinder plz ☺️
Hey Sausage Maker Man, thank you for providing a very thorough demo with useful tips WHILE seeming completely unpretentious! I loved it. Now here I go on my first attempt. Bless you.
Excellent video & spice mixes, mille mercis !
My 2¢ bit: If one is to cook sausages, it's well worth investing in a good thermometer. Lamb, beef and veal are done at 63°C (145°F), pork at 71°C (160°F), and poultry at 74°C (165°F). These recommended temperatures are safe and secure.
Best results are obtained from cooking sausages longer on lower heat instead of faster on high heat. This will avoid having your sausages burst open and will keep them from drying up.
I actually like pork sausages drier though, it keeps it crispy.
top notch video for this. was my first search for how to make sausage and my last search. All i needed to know from watching this explanation
"The one thing you don't want to do is over work the meat"
Meanwhile he is sticking his HAND down into the grinder, lol!
I want to say thank you. i did what you do in this video and the result was perfect. no problems at all. the recepie that i use was different but the technique was the same. i have the same set up so was really really helpful your video. thank u again!
My heart dropped when you spoilt the chicken sausage and then threw it!! :(
I was thinking the exact same think. At least he could've taken out the meat and used it for something else. Or even taken the little one not the really big one. :(
I know right!!!
I just trash it...
I thought that maybe he was keeping it for his cat or dog.
He's a butcher, there's almost definitely a trimmings bin behind his station. I'd bet a lot of money that's where he tossed it.
Very informative. Great tips, clear instructions. Can't wait to start.
Thanks and L'Chaim . . . Avi
Shalom Chavier.
Eric, Great instructional video. You kept my attention and made the information interesting and complete with the right cooking instructions, portions and how to cook and serve. Perfection! Thanks so much!
perfecto!!!
wrong process on grinder.the 2nd. time thru the grinder is when youu change to the course plate and add the stuffing tube and stuff into pig casings you also part freeze the meat between grinding to maintain a course grind unless you want to make hot dogs.ed
your my hero...the wife and i just picked up this machine and attachment, I'm so EXCITED
me too
they are really very easy to use, I like to send through an onion and peppers when I grind my meat up for meat loaf. I also heard you can send as a last ingredient through, a piece of bread, which is supposed to push out any meat pieces and make the grinder easier to clean.
Thanks for sharing! Personally I'm new to sausage making, but it looks very doable and I'm looking forward to experimenting with the different meats *and* spices. =)
I love this video it is nice
This is a great video if you want to understand how to grind, season and case sausage. One of the most professional UA-cam videos I have seen. Nice job!
I think we will try it today.
You made this process look too easy! I will be trying this! Can't wait to try it out!
The good thing about making your own sausages is that you can experiment and make up your own flavour of sausage that you wouldn’t find in a butchers or supermarket
"If you like laws and sausages, you should never watch either one being made."
Now I want to sit in on a legislative session...
😆😆😆😆😆😆 just laughed my head off!!
Hotdogs = Lips, livers, intestines, anus, eyeballs, and stomachs.
Sausage (traditionally) = Lean cuts of shoulder, belly, or leg meat encased in intestines (Sometimes).
I choose Sausage over a nasty ass hotdog any day. At least Sausage is real meats. I tend to slice the intestines off after grilling my sausages, it makes them less gritter. The intestine case is just there to be a cooking vessel. Again.... Hotdogs, are fucking nasty.
MrGamerman001 I make home made hotdogs they are so good. my friends and family wanted me to sell them but to much government bullshit
I've never done this before but I would like to try it. Thank you for a very informative and well done video on the subject.
Like and subscribe give you hello my new friend nice to me you very good cooking recipe wonderful 😋 😊 😀 ☺ 😉 😄 😋
I just made my own sausage using my Kitchen-aide mixer thanks to you! I made some hot sweet Italian and also Greek. The secret for me was to freeze the entire grinder/stuffer and sliced meat in the freezer for an hour before in order to chill it off. Keeps things from getting sticky. Work quickly by being organized ahead of time. I did 12 lbs of pork butt in an hour.
I also took a sausage class. They emphasized NEVER smoke sausage without using a nitrite cure because of the possibility of botulism. As the man says, freeze or cook completely. Great video, It gave me confidence to try it my self. Thanks!
I use yoghurt with spices to marinade chicken for Indian curry, it makes the meat so soft and tender. Have you ever tried adding yoghurt to the sausage meat while casing it or marinading it a few hours before mincing the meat? I'll try it myself. Thanks for the video. It's so interesting.
Did you get to try this yet? If so, please tell us how it went.
Excellent video… it really helped me understand the whole process of sausage making. Thank you for giving measurements for the spices.
congratulations for a video with a professional touch,clear sound, instructions to the point and good vibes!!
Julian Choque your right its hard to find videos like this because either the sound is to low or there some type of background noise the lighting sucks. this video is awsome
+Julian Choque I agree! He explained the process beautifully!
Professional...? No professional chef or cook would shove their fingers into the grinder like that!
Shame he didn't give metric weight measurements. I don't live in the United States of America. Would have loved to have him give advice on what to do if we want our homemade sausages flavored with flavor from a wine or beer we've found at a bottle shop. I was worried for him the whole time when he was shoving the meat in with his fingers. {The CIA has been trying to get the WHOLE of America to convert to the metric system of measurement}.
Great video - I've been studying this topic and this video is very informative how you show us start to finish using a very inexpensive attachment to your kitchenaid mixer. I was thinking about a dedicated grinder and a sausage stuffer but you made this setup look very viable to get started. Thanks for sharing!!! A++++
My Good sausage teacher you did a beautiful way of teaching us in computer land .I am 74 and you taught me well
CRACK! SNAP! SQUISH! Mmmm...Finger sausage:)
Glad you still have fingers
So informative!! Great video!! We are slaughtering our hogs in 2 weeks and just scored a kitchen aid. We are all set. Can't wait!
Sharon Rowland I want to buy this machine and I am from India please tell me where can I find this online
I did the chorizo sausages and they came out TOO dry!! Used 70 % beef shoulder and 30% pork belly. Is there anything I can do next time so these sausages won't be so dry after cooking them?
Don't use too much dry powder, use more fat, use apple vinegar.
@@huygfc4257 Thanks for the tips. THose sausages when to good use. even though they were great in chili beans. I will do my 2nd batch with more vinegar and more fat. Thanks!
@@1makeka for example: instead of using paprika powder use fresh finely chopped paprika. The same with herbs. Fresh ingredients have more powerful flavors. Or simply just add water :)
great thank you! I'll try again pretty soon
5:29. Hmm...Wouldn't an easier rule to remember be: 1 Tbsp of salt per 1 lb. of meat? ;)
Actually he misspoke in the video; the correct amount is in the written recipe which can be found via the link in the description box - it's 1 Tablespoon of salt to 2 pounds of meat. Thanks for the reminder - I'll add an annotation with the correct amount at that spot.
+Food Farmer Earth Thanks for responding and clearing that up.
There are several factors in weight loss - exercise, diet, motivation etc.
But probably the most important is in making the meals you eat interesting so you aren't tempted to keep having additional snacks too. One resource I discovered that achieves this is the Paleo Secret Blueprint (google it if you're interested) definately the most helpful paleo ideas that I've heard of. look at all the pictures and awesome ideas.
janaki banepali tratar
lol
Great - Great - Great Video! You're a GREAT Teacher! Super Informative, very nice explanation. You did an excellent presentation! NICE JOB!!! THANK YOU!!!♡♡♡
hey, that's great! I know there are many recipes online and also in cookbooks, but fyi the recipes for Eric's demo can be found via a link in the description box above. Best of luck - have with it, and enjoy!!
Never saw this done. You made the explanation so simple I think elementary children could do this. Thank you for the time and extra tips to make this really a successful experience. I guess making boudain would be similar? Jesus bless.
Excellent! And so glad to hear it helped - I certainly learned a lot! Enjoy your sausage adventures. =)
🍗👍
Don't like lamb.but loved chicken
Getting a Grinder sausage maker for Christmas. Can't wait now. Great channel
thanks!
what kind did u get?
I know it's been 4 years, but did you make lots of sausages
Thkx for the recipe, who is learning with me in 2022
I think when he said "for every two pounds of meat I use two tablespoons of salt," I think he meant one tablespoon because that's way too damn salty. Ended up throwing away my sausage, and I even used less because that formula seemed crazy, yet my sausage was still unbearable.
+Justin Jordan Don't use Iodized table salt, use purified or kosher salt.
Justin Jordan . I know, it's disgusting. People use too much salt
@Cy One teaspoon of salt per pound of meat is plenty.
Thank you Sir, this is probably the best video I have seen on sausage making and trust me, I have certainly watched a bunch! Loved that gave the ingredients and the weight of the meat which will make it easier to put to scale for larger runs. Great job, Subscribed and going back on the tube to see if you have a Polish Kielbasa recipe...
Don't you lose a lot of moisture by poking holes in the casing? The rendered fats will all run out.
correct should never poke holes in sausages lets all the flavour out
I was wondering the same thing wish he'd answer.
Was wondering too. I made my first batch last night but decided not to poke holes in it...just because I was worried that all the taste and juices will get lost when cooking.
We just got the KitchenAid grinder and sausage stuffer, and we’re very excited to begin using it! This video was SO helpful! I mostly wanted to watch someone using the equipment, but I like that you added recipes too 😉
My question: how exactly do you prepare your sausages for the freezer so they don’t get freezer burn? I have freezer paper that I was planning on using, but I wasn’t sure if I should freeze the sausages on a pan first and then wrap in the freezer paper or if I needed to wrap them with saran wrap as well. Thanks!
I store mine in my foodsaver. They last for several years in the freezer that way.
It gives me the shivers to see the butcher stuffing his fingers into the feeder tube. I guess he knows what he is doing but a warning to beginners should be made : "Always use the stuffer, never put your finger near moving parts"!!!!!
How long do you think his fingers are?
Lill' Wolff , yeah where's his plunger
Xelbiuj Long enough to be caught in the worm.
Trust me, I know from experience.
Fortunately I still have all my fingers and both thumbs.
@lill the auger is inside the BOTTOM horizontal tube. look at the top pipe and at the lenght of his fingers again he probably couldnt even touch the auger if he tried.
i dont know what grinder you were using but his fingers are defo not long enough for a kitchenaid feedertube and im pretty sure neither are yours.
I'm literally having sausages for dinner right now! BUT ITS NOT THESE ONES gosh🌭🌭
Amazing video . So informative! Wish I watched this before I did it my first time. They still turned out good . But with this it would have so easier!😁
Hi can’t eat pork , can I replace it with veal or beef 🥩. Thanks.
Thanks
Great instructions. thank you. Looking forward to making sausage.
Just got my KitchenAid metal food grinder/sausage stuffer and found this video!
Made my first German Bratwurst last night and turned out beautifully thanks to this tutorial🤗
Has anyone tried the chicken sausage? Is it nice? It never appeared to me that chicken breast is nice in a sausage.
You sir are a great sausage Meister! I buy tons of sausage from whole foods and consider myself somewhat of a conousour. I can't wait to make the lamb merguez, the Greek (lamb, feta, fennel), and the Irish banger (pork and sage). Thanks a lot!
I've bought factory made chicken and apple sausage, might be something to try home made. The store bought version looked really good with lots of spices, but in fact was a little dry and bland.
"If you don't have a local butcher, you betterment get one,or find one or become one" 🤣
Excellent tutorial. Thanks for putting it online!
I never saw such a thing
Gorgeous stuff. Love that he's using a household appliance to share this (wish to God he'd use a plunger and get his fingers out of that feed tube). Great video.
That's a long feed tube... you'd need really long fingers to get all the way down.
Dude, that looks amazing! I really want to try that. Great vid.
You need to get rid of the wrist watch and the ring if it will come off, totally unhygienic.
GREAT video and very informative, especially for the first timer. I'm getting a Kitchen Aid 600 for Christmas and can't wait to make and grill some of these babies (along with a Thai sausage recipe from the Pok Pok cookbook). I'm wondering if Eric or anybody has a truly authentic recipe for Lithuanian Kielbasa? We always have it at Christmas along with Klatskis (sort of a perogi stuffed with farmer's cheese). There are some recipes on the web. Most include garlic, onion, salt pepper, mustard seed and allspice with the pork butt butt. Love to know if anyone has a good one.
NOOOOOOO! No fingers in the tool, Kitchen Aide comes with a special tool that fits perfectly and pushes the meat in. Don't you like your fingers! No unplanned protein in the sausage, please!!!!
Lamb is only unpopular in the united states. It's still one of the most popular meats in every other english-speaking country.
I'm from the UK and I've never had lamb sausage.
***** Considering I live in the city that's highly unlikely and an odd joke :l
only because it is so expensive.
I was born in USA and have always lived here and I love lamb. Any idea why it's unpopular here?
IceDragon978 Probs because they'd rather just do beef for burgers/mince
Can you grind up the chicken cartilage to stretch it? If so, what about the bones, feathers, beaks etc. ? Do you think people will notice? "Hey, I got a rooster comb stuck in my teeth!"
Just came across you video. I've been making German sausage for quite some time, I really enjoyed your technique. Great video.and directions. You are never too old to learn something new. Thanks for the video. JP
Jeff Paul send us your German recipes too.
Congratulations. As far as I can remember, you say GO AHEAD every time and not GO HEAD. It really upsets when You Tube folks say GO HEAD. Go HEAD does not convey anything in terms of instruction unless you have limited English and you want to go to the toilet on a ship, because the toilet on a boat is a head! Great video.
Those are beautifully done! You've inspired me try this with our KithenAid. Great vid!
U like your presentation style.not trying to be over bubbly and funny.strait to the point and one of the most informative videos I've ever watched
Now l'm glad how to make sausages l needed mixmachine
Great video! really helpful. Just bought a sausage making machine and needed a little "I'm from Missouri..." to get me going. Once again, thanks!
"I suggest you become a butcher..." xD
Comprehensive, thanks
I think you should include the cleaning in the video so that people appreciate ALL that goes into being a good preparation.
Cleaning is vital to healthy eating.
This video is the BEST video on making sausage. very thorough!
We just bought a meat grinder, to make fresh ground beef. And I am interested in making sausage too. As gross as this looked, it is what it is. And sausage making has probably not changed much in years, other than being easier and more sanitary? This was a very informative video. Thanks for producing it!
That's great. How much did it cost you?
Nothing, looking at the number of views on this video. He made more than he spend on making sausages.
Hi, I have a totally free charge for you for this attachment, PM me and get it.
I just purchased the Kitchen Aid meat grinder and sausage maker. I have no experience in making sausage. This clip has helped me in researching on the how-to. Thanks
why r u putting ur fingers in it. can it cut ur fingers? because i am getting that machine I'd like to know
Thats a good question.
lol
but i do love the video. i was just wondering because i want one of those machines.
I always use skin on breast but great vid and nice flavours mate, oh and rule number one .. hang overnight let flavours come out👍
Dude! Use the pusher! You are showing folks how to stick their fingers into the grinder! geeeze!
@JERRY DAGNA Dumb dumbs like you would think you could put your whole finger in there. He'd have to Have fingers the size of a basketball player to he in danger. Gawd people are stupid
You would have to bloody long fingers to reach down there.
Awesome video, loved it.. U explain so well it was like going back to catering college thanks a lot please post how to make homemade bacon and corn beef
Can I make a suggestion re the chicken sausages, put about half a tablespoon of cornflour to the mix and it kept the chicken really juicy as it can be dry as you said!
It also acted as a great binder!
Looks delicious! Will have to try these!
Dude, use a tamper to force the meat down in the grinder. Really dangerous example of technique. Someone with long, slender fingers could find them stuck or sucked down into to the shaft of the grinder. YIKES
mmm!! smoked paprika human sausages!!
Thats nothing, you should see the way he makes holes in donuts !
If You know anything about the machine+grinder, You will know there is no danger or chance of accident,the tamper is to push the meat,--silly comment.
The man who cooks the best is cool. 최고 찬사를 보냄니다 짱이야 👍 💗 💖
"pricking our sausage" Oh my sides... x3
james stewart SAWSADJ! :3
I like sausage but I don't buy it ...
I don't know what they made it from ....
I hope I do this recipe
The great thing about these sausages is that they have ZERO preservatives
Salt is the preservative
*botulism has entered the chat*
Call me a Perfectionist , but I like to know every detail on The seasonings as to Precise measurements in those Cups !! Good video though !
Aaaand I'm hungry.
What an excellent and enjoyable video, clear explanation - very professional! I am not even a sausage eater, ended up watching your entire video because there's no hype (no shrill voice, no unnecessary lengthy excess vocabulary etc), thank you!
Great video, great instruction, made my sausage today. Followed everything you said and it came out perfect.
Most interesting, I used to help to make Sausages as a Lad during WW2 help out at the Butchers shop, but in those days they had to use Biscuit meal as you were limited in how much meat went into the Sausage's or a Heavy Fine was imposed ?.
Well done, you have given me Inspiration
But then I use my Old Fashioned Mincer and see how I get On.
"if you grind the meat too much you're going to have a tough sausage" lol dont tell that to the ladies, they'll go crazy.
Covid-19 Pandemic home cooking education training .... THANK YOU
he's shaking so much that he's stressing me!
Thompter S. Hunson yeah drove me crazy.
I think it's the vibration of the machine causing that
Great video. Brilliant video angles and explanation.
I never sausage a thing
Badum tsh
awesome job video very well put together lighting awesome explanation of what you doing amazing and your were talking clearly not trying to rush through every thing wish more videos were like this. you talked like I was standing there with you.. do more videos with kitchen aid
Wow, the best video on the topic and lovely printout on your website. I'm thrilled to be using my soon to be received Kitchenaid Food Grinder Attachment. Thanks.
Hint: use the Kitchenaid Grinder for very small portions of meat only.