Homemade Italian Dry Sausage preserve in Oil
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- Опубліковано 25 січ 2023
- Today we make Sausages in Oil or Salami in Oil , of course the same recipe can have different names.
You will need:
Shoulder of Pork 1000 g
Pork Belly 300 g
Sea salt 34 g
Black pepper 5 g
Wine 150ml
Hot pepper 1 tsp
Paprika 1 tsp
Gut 1.5 meters
Don't forget to share your experience by leaving a comment 👍🏼
Here, on my website 😬 you can find some written recipes: www.cuoredicioccolato.it
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You just proved how easy it is to make delicious dried sausage. No chemicals, grinders or expensive smoker/driers.
Well done ‼️
You can make like this, but you must know the meat. If the meat is not 100% fresh, drying without "chemicals" is so danger. Minimum is Prague salt.
Thanks ☺️ I am very happy that you like it
😬 thanks for the advice 👍🏼
The "Double Windmill" confirms that it is perfection! Have you tried to make a "jardiniere" with sausage on a panini, then you have tasted heaven.
Spectacular 🥳 thanks for the advice 🤪
@@Spectacular-cuoredicioccolato this was a really great video recipe. Thank you for posting it. I shared it with my son now he wants to make the same thing.
😂👍🏼 spectacular
@@Spectacular-cuoredicioccolato I just transferred my “Apple wine”, having followed one of your recipes.
The results are very similar to champagne. I was very surprised so I will try in two months after letting it mature and then do another taste test.
🥳🍾 very spectacular send me some pictures on instagram
Every fall and winter I make dried Italian sausage. Fathers family has been making it for countless years. Out of dozens of children and grandchildren, I am the only one continuing to make it, so I usually make it in 15-30 lbs increments. I’m lucky enough to have a large, cold basement to hang it all. I’ve never tried to preserve it in oil, but I will absolutely try it now! I love your channel! Cheers from the United States!
Spectacular 🥳 keep us updated
Large cold basement is my dream 🤩
As usual this was Spectacular! You make it look so effortless!
Yes 👍🏼 it’s very easy 😉
Wow! You never cease to amaze me with your artistry🤩👍. As always, you have a way of simplifying recipes so as not to be intimidating. Even beginners can make wine, cheese,sausage,bread, and even preserves! Thank you so much for sharing your talents with us. Blessings to y’all from Florida🌺🌴🐢🐊🦩🪸🐚🐠🌊⚡️🌀🚀😎
Thanks ☺️ for your spectacular support 🥳
Thank you for this excellent video! I've been making sausage for years, and it's a wonderful hobby.
Thanks for watching and sharing the video
Yes 👍🏼 spectacular hobby
Editing those videos is much more difficult than recipes 👏👏
😂👍🏼 yes
This is the kind of video that reminds me that delicious food is life. Thank you
Thanks 🤩
"... This is why I'm using both my hands"
Most spectacular quote on YT. And yes, a spectacular video as well 🤌🏼🤌🏼🤌🏼
Thanks 🤩 buddy 👍🏼
Please share the videos with friends and family 😉
🤣🤣🤣
It has been a while since I have watched you, and am glad to be back! Thank you. Grazie, per avermi educato! 😎
Welcome back 🥳
Lovely!
Thanks Andrea!
Thanks my dear 🥳
You always present simple quick cheap but so quality recipes
Thanks ☺️
Looks beautiful. Gotta try it.
Bravo 👏🏼 keep us updated 😉👍🏼
This looks delicious. I think I wanna get into sausage making now. I swear everytime I check your channel, I find a new addictive hobby. 😋 🤤
This is an excellent channel, and so is 2 guys and a cooler. You'll enjoy it.
😂👍🏼 keep us updated
Thanks ☺️
Looks good Chef 👨🍳
It is 😉👍🏼🤪🍕
Seems to be really spectacular recipe great keep it up 👍☺️
🥳👍🏼🤗 thanks
Выглядит очень вкусно! Мечтаю приготовить домашнюю вяленую колбаску. Надо попробовать сделать.
Yes 👍🏼 very yummy 😋 keep us updated
I was able to get back my usual ID. That was a great video. Preserving meat in oil works very well. Thanks for another spec-taaa-cular video!
Congratulations 🎉
@@Spectacular-cuoredicioccolato Thank you 😁🥳
😉👍🏼
Spectacular!
🥳 thanks
My grandfather immigrated to the U.S in the 1900s and this is how he got his sausage and sopressata from Italy. It was illegal to bring uncooked pork into the U.S. so his relatives there packed them in tins of olive oil and U.S. Customs never knew.
😂👍🏼 thanks for sharing your experience
Nice recipe! Locally when we make salami or fresh chorizos, we blend some fresh garlic in the red wine that is incorporated into the mixture. The added oil is a good solution so that the salami doesnt harden like a rock over time.👍
Ok 👍🏼 I don’t like garlic so much 😬
Yes you can use oil or the pork fat 😉
you are my favourite youtuber. Keep up that good work.
Thanks 🥳 please keep sharing the videos 👍🏼
Spectacular 🎉
Thanks 🥳👍🏼
I've been following you for a long time, and I've already tried a couple of your sausage recipes. They're all great. I'll try this one too, for sure.
Well done, you are a great master.
Greetings from Slovenia 💪💪👍👍
Thanks Dejan 🥳 keep us updated
Well done my brother 😊😊 the sausage are truly very yummy 🤤
Thanks buddy 🥳👍🏼🤩
I made 3kg using your recipe and its hanging in my refrigerator looking real good after 18 days. Ill post a comment after 30 days as how they taste and the quality.
Spectacular 👍🏼 thanks
Yes 🙂 keep us updated
Wonderful
🥳 thanks
Good idea.
Thanks 😊
Good job
Thanks 🙏🏼
Very nice
Thanks 😊
Instead of in oil, you could also preserve them in vinegar (50/50 vinegar/water). Such pickled sausages are a popular bar food in Czech pubs, and they are called utopenci (which translates to drowned men). In addition to the sausages, you could also add some spices and veggies, like onions, peppers, carrots, etc.
Now that is interesting!!
Thanks 🤩 for the information 👍🏼 I should try 😉 them 😋
Yes 🤩
I made your pitina sausage but with venison (deer meat) and pork... it's *spectaculare*. I think I will make this one also.
🥳 spectacular 🤪 thanks for sharing your experience 😉 keep us updated with this new salami project
Nice knife!
😉 thanks
I have been a Cuoredicioccolato evangelist for several years and my kids and I have tried a bunch of your recipes. I will definitely be giving this one a try soon. One question though. Do you store in the oil just at room temperature or do you need to refrigerate it?
😂👍🏼 thanks for your support guys
I store it at room temperature 😉 but if you have, the basement is always the best
Great recipe! Perfect for people who live in apartments.
😂👍🏼 exactly
Well now I have to cure some sausages! Thank you- amazing!
Keep us updated 😉
Do you have bees 🐝?
@@Spectacular-cuoredicioccolato Ha ha. No, I'm a Brentford FC supporter. I used to live near the UK's main beekeeping society though. I'm a fan.
May I ask, how do you adjust the humidity in your fridge? I now live in a desert so humidity is a big problem...
😂👍🏼🐝 ok
If it’s to dry you can hang it in a plastic container store in the fridge, the container should be semi close
Hello, Thank You for your videos, I have a question though, Extra Virgin Oil is expensive where I live, can the oil be used again?
Yes 👍🏼
THX
Welcome 🤗
Hey, love your channel! I noticed you never use curing salts but only regular salt. I'm new to this and alot of other people insist on using curing salt #1 or #2 because if I don't I risk killing myself with botulism. What do you think?
I never used it but if you have it you can use it , sorry I don’t know how to use it but if you don’t know the origins of the meat it’s a good idea to use it
Greetings! I have made the sausage as per your instructions. The upper part of the sausage that hangs is a little to dry, so I will put them in oil as indicated. Is there another reason for putting them in oil beside preserving?
Ok 👍🏼 keep us updated with the tasting.
It’s old way to preserve them but it will give them a different taste 😉
Ciao Andrea,
What does it mean "the gut is homemade"?
Can you please explain how you make it?
Grazie mille!!
Follow this video 😉 ua-cam.com/video/2jA5YLVtcL8/v-deo.html
Wow that looks absolutely delicious love you videos. I have a question I can't eat pork anymore for healthy issues would it be possible if you can make a video with all beef 🙏? I would definitely love to try this recipe
For religious reasons, some cannot eat pork. But for health? You would still need a large fat to meat ratio, which would be no healthier.
For the meat beef is fine , the problem is the fat 🤔 you need pork fat.
@cuoredicioccolato if I can get beef fat from a local butcher can it be done that way? It's just pork make very sick
Yes 👍🏼 fat is necessary for salami
It’s not the best way but you can try 😉
Hi have you ever used Cono calabrese (chili) from calabria in this sausage?
I am going to grow them this summer.
Cheers!
Yes 👍🏼 it will be perfect 🤩 keep us updated
@@Spectacular-cuoredicioccolato Will do .
Cheers!
🤗
Do you have a recipe / video for traditional Carbonara?
ua-cam.com/video/jKZqzJdRA5Q/v-deo.html 😉👍🏼
Can you use store bought salami? I don’t have the time to make my own.
In theory 👍🏼 yes but if you buy it why store it in the oil?
❤
🥳
😋😋😋😋😋😍😍
🥳😉👍🏼🤩
Nice vid - can you cook the Sausages in oil ? Instead of eating it raw ?
I never tried 🤔
Which temperature?
@@Spectacular-cuoredicioccolato normal cooking temperature to cook pork - like cooking a pork dish ( I meant taking the pieces out of the oil and then cooking like a pork stew/ dish)
It’s already dry meat 😬 you can not cook it like fresh meat 🥩 sorry
Thank you❤😂
Welcome 👍🏼
Is it possibke not to use Wine or alcohol in general ? Would that cause any bacteria or mold issues? Can I instead use a little bit of vinegar ?
Maybe use half vinegar and half water
@@Spectacular-cuoredicioccolato thank you 😊
@alimendil4257 👍🏼
I was wondering if anyone has ever tried using “Nori” the Japanese Alden or seaweed flat sushi sheets as a casing?
There are vegetable-based casings so I thought maybe this might work.
A friend told me that you can use rice sheets
@@Spectacular-cuoredicioccolato Rice sheets! That could be interesting thank you. I’d like to try both the Nori and I will add rice sheets and see what happens.
I just looked it up and they called that “vegan sausage”.
Keep us updated 👍🏼🙃 thanks
@@Spectacular-cuoredicioccolato Cheers and thank you again.
Looks amazing. The white mold though, is that really a good thing? Seems wrong…
Yes 👍🏼 it’s perfect
why did you not use the meat grinder? do you think the hand chopped meat is more tasty? thanks
Yes 👍🏼 I prefer the meat chopped by hand and for a small quantity it’s easier. But if you make 10 kg for example a grinder will be a good help 😉
I always assumed these sausages were cooked. It looks delicious, but I am afraid of getting a tapeworm lol😅
😱
I made these on the 30th of Jan . They are in my wine/cheese fridge at 54f. It has been almost 3 weeks and still no white mold has formed. Is this a bad thing?🤷♂️ i’d rather not get food poisoned if it is.
Don’t worry it’s not necessary 😉 how is it the smell?
@@Spectacular-cuoredicioccolato it smells pretty salami ish. 😁
@@Spectacular-cuoredicioccolato Thanks
👍🏼
How do we know the meat does not go bad in three weeks, even in the refrigerator sir?
From the smell 😉
@@Spectacular-cuoredicioccolato They normally smell funky/ But thank you for your response.
@henryian if they go bad 😉 don’t worry you will notice 😂
@@Spectacular-cuoredicioccolato Thank you again for your response. I guess you are very right. I really love your recipes they are very authentic.
@henryian thanks ☺️
Can you make a beef turkey or chicken sausage.
Check this video 😉 ua-cam.com/video/4RVKlBINWPE/v-deo.html
The legendary double helicopter
😂👍🏼 exactly 🤪 spectacular
@@Spectacular-cuoredicioccolato, love it!!!
😂👍🏼
Avete una ricetta per il morecello?
Il liquore?
Hello! Why didn't you use nitrite salt? There was no heat treatment…
It is not necessary for this preservation method.
I never used it 😬 I do it old style
Double arm spectacular! Dee mak! 😂
😂 grazie Tom
Si possono fare anche con carne di manzo o pecora?
Si ma per la parte grassa che pezzo vuoi usare?
@@Spectacular-cuoredicioccolato Carne di manzo + grasso di petto e tesa pecora?
Prima volevo dare la mia gratitudine per il vostro canale che è un spettacolo. Io sono un Italiano convertito in fede islamica e essendo che sono più di 2 miliardi musulmani e ebrei al mondo che non mangiano il carne di maiale, e si come sono un vecchio membro del vostro canale UA-cam, suggerirei fare i video anche versione halal delle diverse ricette, penso sarà una beneficenza per i followers è il Canale propio. Cari saluti🙏
@cezaragalliu347 vediamo se trovo gli ingredienti 😉
@cezaragalliu347 😉 How to make ITALIAN PROSCIUTTO CRUDO - HAM halal - italian PROSCIUTTO - how to cure LAMB at home
ua-cam.com/video/jl_ak-HEJwk/v-deo.html
I'm gonna watch your videos just for your arms movement from now on 😊
😂👍🏼 thanks for watching and sharing the videos with friends and family
Can buy the casing in the shop 🇷🇴 seed oils are toxic
I don’t know, you can ask to your butcher shop or you can buy it online
F...! This guy is ready to be married if necessary. The tie is there, everything on place.
To late 😉 I am already happily married
The pork is raw. Not harm eating raw pork?
Salt Cured is not raw.
If you are a little paranoid about the source of the meat, the USDA recommends freezing your pork for 30 days before processing. This will kill any parasites if there were any.
It’s a cured meat
Exactly 👍🏼 thanks
Good advice 👍🏼 thanks
Belissimo
Grazie 🤩
look's yummy
Yes 🥳 spectacular