That was way cool to see. Hope you all keep filming because people can learn so much. Tfs. I'm like mom..no one in the kitchen bothering me when I cook unless I'm trying to teach you to cook.
I certainly appreciate this family sharing the sausage making experience and I enjoyed the traditional and expected back and forth banter. As a retired culinary arts instructor I have to say that I won't be using this recipe because the ingredients amounts were a bit subjective and kinda 'loose-goosey' for my style. For a better instructional video, may I suggest actually quantifying the amounts either by weight, in grams, or in standard volume kitchen measures then provide a list showing what was actually used after all the bantering played out. One other suggestion: As you season and mix, take small amounts of the sausage and fry it into teaspoon or tablespoon patties for tasting. This will give an objectively to this very important part of the process. Putting 1/2 cup of wine in 13 lbs of ground pork and even being able to taste it would be a miracle which should be reported to the Vatican.
To make salumi, you use #2cure! For sausage use cure #1. .25%x grams of meat= the amount you use, the amount is the same. For salumi also use starter culture(like a yeast) U can stuff with a funnel and case ing!
I just found your Channel and I am impressed with your Channel and videos and talents. I subscribed and want to learn all about your recipes Bob Cooney Salt Lake City Utah
The blade was in backwards at first. That's why the meat was being extruded instead of cut. That first bit may have had metal shavings in it from the noise.
For a dry cured sausage the salt ratio is correct (like a soppressata or pepperoni) For Italian sausage that will be eaten after a few days, less is ok.
I thought it was called casing, not casting. Is that a natural casing or synthetic? Way back when the casing was the animal intestines. Very little of the animal went to waste.
You are correct. It's called casing but when my parents and grandparents would say it in english with their accent it always sounded like casting to me. Sorry. For many years when i was a kid i thought sandwich was pronounced "Sangwicho".
I make sausage and run Magnaflow exhaust on my 05 Corvette. Nice to meet the founder and see this.
That was way cool to see. Hope you all keep filming because people can learn so much. Tfs. I'm like mom..no one in the kitchen bothering me when I cook unless I'm trying to teach you to cook.
Thank you. You are awesome.
Mint goes real good in the mix!! How italian!! My people are From Sant Angelo, Italy
Hi Jerry, I just wanted to say hello.
You're having too much fun.
Your sausage looks good.
I certainly appreciate this family sharing the sausage making experience and I enjoyed the traditional and expected back and forth banter. As a retired culinary arts instructor I have to say that I won't be using this recipe because the ingredients amounts were a bit subjective and kinda 'loose-goosey' for my style. For a better instructional video, may I suggest actually quantifying the amounts either by weight, in grams, or in standard volume kitchen measures then provide a list showing what was actually used after all the bantering played out. One other suggestion: As you season and mix, take small amounts of the sausage and fry it into teaspoon or tablespoon patties for tasting. This will give an objectively to this very important part of the process.
Putting 1/2 cup of wine in 13 lbs of ground pork and even being able to taste it would be a miracle which should be reported to the Vatican.
Just love how she smashes that fork into the nonstick frying pan.
I really enjoyed this.
To make salumi, you use #2cure! For sausage use cure #1. .25%x grams of meat= the amount you use, the amount is the same. For salumi also use starter culture(like a yeast)
U can stuff with a funnel and case ing!
I just found your Channel and I am impressed with your Channel and videos and talents. I subscribed and want to learn all about your recipes
Bob Cooney
Salt Lake City Utah
You either had your grinder blade backwards or not tight enough when you began grinding.
The blade was in backwards at first. That's why the meat was being extruded instead of cut. That first bit may have had metal shavings in it from the noise.
Where are u located?? Im in tampa!
Add some butter to the grinder before u start grinding the meat!! It will run like a champ!!
Pugs will eat anything I love them. My son-in-law, and about 12 guys make the sausage every year ton of pork 4o5 machines and are those sausages good.
bravoooooo
Great job 👍ask your Nono, what in case if you don’t want to add the wine???
He said Wine is optional.
There's a REALLY rude invisible lady.
I was just saying that
web site for curing cabinet please...
For a dry cured sausage the salt ratio is correct (like a soppressata or pepperoni)
For Italian sausage that will be eaten after a few days, less is ok.
I have vinophobia- thats the fear of running out of wine(VINO) !!!
If you’re drying the sausage, increase your salt percentage. 1.10 % is not enough for dry curing.
Wine cures it too!! Add a cup or 2 of it
Put some vino(wine) in with the spices!!
Is that really safe to eat raw pork? Anyway, I'll try this recipe.
Love that chamber but damn too expensive ughhh
How much of the fennel
Just look at how much she uses. Nonna doesn't measure she uses her eyes.
Would have been nice to see how the sausages turned out
Chicks voice ruins the whole video
Montebello, mamma Mia
I thought it was called casing, not casting. Is that a natural casing or synthetic? Way back when the casing was the animal intestines. Very little of the animal went to waste.
You are correct. It's called casing but when my parents and grandparents would say it in english with their accent it always sounded like casting to me. Sorry. For many years when i was a kid i thought sandwich was pronounced "Sangwicho".
It’s natural casing.
You need to add cure to the mix.
are you sure it's teaspoons & not tablespoons cause they looked like tablespoons to me🙄thats a tablespoon🤔
Mama en colère 😅😅
Where is the garlic? Nice people , but very confusing
Yes we heard from the 100th time the wine is optional please shut up about the wine being optional.
Stop yelling
I say None- na,
not
No-na!
MagnaFlow mufflers?
Was wondering the same thing.
You should use Kosher or sea salt Table salt is Iodized and has Iodine in it Its Never used in Sausage making
Oh my...too much drama...casting ????
Let's have less text during coming please! Way too much chatter.
Why are you yelling? Why are you yelling?!