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: ua-cam.com/video/0S8SzS2hN9s/v-deo.html In order to enter this final giveaway, you must go to the specified video link above. Good Luck.
@@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
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!
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.
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
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 UA-cam for these past few years.
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!
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. 🇮🇹😎🇮🇹
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!
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
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!!
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.
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.
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.
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).
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)
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
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 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 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
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
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.
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?
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
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.
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 UA-cam 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.
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 ?
@@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. ua-cam.com/video/Oo9dLKcqf4Y/v-deo.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.
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: ua-cam.com/video/0S8SzS2hN9s/v-deo.html
In order to enter this final giveaway, you must go to the specified video link above. Good Luck.
Yep.
@@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
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!
Wow!! Sonny is entertaining on so many levels. Thanks for adding him to this season!!
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.
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
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 UA-cam for these past few years.
I like the simplicity of this, can't wait to try it.
That was excellent. Thank you both.
What a joy
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!
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.
🇮🇹😎🇮🇹
Beautiful!
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!
Che bella vocce!!!! Auguri, e tanti grazie per questa ricetta!
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
Looks great. I have the same grinder.
I'm always hungry after watching one of your videos
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!!
Looks delicious. Thanks for providing the recipe with precise measurements.
That's good-looking sausage.
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.
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.
I love the handful measuring. My Italian friend gave me a great recipe and it uses handfuls!
I've been subscribed to him for a while. Awesome traditional recipes like I grew up with.
I wish i could taste it too
Looks delicious. Some of the best food I've ever had was in Sicily and Crete while on deployment around 2001-2002.
One of my favorites! Cannot wait to see how this is done!
And thank you for figuring this out in measurements for us, that was really cool if you to do. 👍🏽
You bet!
Absolutely enjoyable ‼️
Thanks for the introduction to his channel Eric
Glad you enjoyed it
Love this guy! God bless!
Thanks for the introduction of another outstanding sausage maker. I did subscribe. Now a whole other realm to explore :)
Once again, a must try I print all the recipes to try. I am thanking you having them for us.
I loved this very much! My kinda guy! His link making style is incredible!
I thought you might like Sonny's style😉
Terrific video. Thanks
Thanks for this Eric! Fun stuff
Glad you enjoyed it!
I made this the other day, and it was fantastic!! By far the best sausage I have made to date.
What did you use for pepper sauce?
Ohhhh......., this is a fresh sausage. Makes sense now.
Another good video. Thanks again
Another tasty treat
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.
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).
YUMMMMMMM
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)
Just make a twist in the first one too so you get an even number and size
Please send that guy a stuffer and maybe even a grinder!!!
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
Dinner and a show!
Did you ever send me an email?
@@2guysandacooler totally missed this notification. Just sent
👏 for your singing!
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!
I was wondering the same thing. No curing salt?
@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
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.
@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
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
Interesting!
very interesting👍
Andrea Bocelli has some serious competition. Very impressive.
Very interesting
Awesome!!!! He kinda looks like dude from The Mandalorian 🤣🤣🤣
He's unfortunately not an active tuber. Anyway I just subscribed
❤
My guy using a "Punch" of salt 😂😂😂
I'd love to know how to make the travaglini pepper sauce. Can't buy it and I can't find a recipe.
I like the addition of the red sauce instead of wine. Is it safe to hang without pink salt?
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.
@@2guysandacooler appreciate the detailed answer! Thank you 😁
Content starts around/after 2:00
Very interesting, could you expand a little more on what he was saying about drying these sausages, maybe I didn’t hear him right.
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?
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
Looks like a great 🇮🇹 sausage!Are we going to see Duncan Henery again this year? 🇨🇦
Not this year, but i do hope he continues his March Sausage Making Series!!
Erik, when can we expect you to start singing?
😂😂🤣🤣
i had to a thumbs up to this video, i couldn't leave it at 666 likes........lol
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.
CHOMP
Hanging raw sausage for 24 hrs without Pink Salt or proper salt ratio? Sounds like that could be asking for trouble.
where did sonny get his sausage stuffer?
I could hear what he makes with the skin
What is pepper sauce and where do I find it?
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
Why do I have to watch this at 1.75 speed? I have never seen anyone talk this slowly.
I you rewrite the recipe with more precise ingredients, I am down with it. I like consistent results.
If you check the description box for the recipe link, you'll see I've already did that!! Just for you😉
HE already did, check the link in the description
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.
No Cure?
Can you dry them under the sun?
Where is the cure for the process
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 UA-cam 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.
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 ?
@@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. ua-cam.com/video/Oo9dLKcqf4Y/v-deo.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.
How much you pepper add will kill you wife
😛😛😛🤭
@@thatsaromaarrustiemangiama113 😂😂😂