Celebrate Sausage S01E13 - Italian Peperonata
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- Опубліковано 29 сер 2024
- #Celebratesausage
Welcome to Celebrate Sausage. Today we are making Italian Peperonata
You can find a printable recipe for this Peperonata sausage here: twoguysandacool...
If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon: / 2guysandacooler
We want to thank Cuore Di Cioccolato and L'uomo Di Casa for their help in this episode. Be sure to check out their channel here:
CuoreDiCioccolate: / @spectacular-cuoredici...
L'uomo Di Casa: / @uomodicasa
While you are there be sure to subscribe and let them know 2 Guys said hello.
To check out the knife used by CuoreDiCioccolate visit: kotaikitchen.c... (use discount code: cioccola)
Want to see the grill they used: amzn.to/3bwFX6L
We want to thank the sponsors of this years show and we invite you to check out their stores for your charcuterie needs.
The Sausage Maker: www.sausagemak...
Casings: www.sausagemak...
Cures and Binders: www.sausagemak...
Stuffers: www.sausagemak...
Grinders: www.sausagemak...
Smokin It Smokers: www.smokin-it....
Eva-Dry Dehumidifiers: www.eva-dry.com/
Apera Instruments pH meters: aperainst.com/
If you have a UA-cam channel and would like to be considered for a part in Celebrate Sausage 2021 or if you are a company and would like to talk about sponsorship you can contact me here: twoguysandacool...
CELEBRATE SAUSAGE SPECIAL: Meredith Leigh's Online Charcuterie Intensive Workshop. Her classes cover a wide range of topics for the beginner and the advanced sausage maker. She has extended a special Celebrate Sausage discount till December 31, 2020.
You can check out her online course here: learn-meat-cur...
Add the coupon code: CELEBRATESAUSAGE for a discount on on class or the entire course..
Books featured on this series:
Charcuterie for Dummies (Mark LaFay): amzn.to/3cepeWf
Pure Charcuterie (Meredith Leigh): amzn.to/2RGIuCb
The Ethical Meat Handbook (Meredith Leigh): amzn.to/35RuVbe
Charcuterie (Michael Ruhlman): amzn.to/35PZVbL
Salumi (Michael Ruhlman): amzn.to/3iMG8h6
If you would like to support our work visit us at Patreon: / 2guysandacooler
Also be Sure to check out our Amazon Store front to see all the things we use: www.amazon.com...
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Vitamix 750 Heratige Pro Model: amzn.to/2PFXe1d
Vacmaster Vacuum Sealer: amzn.to/2wQp7wF
Kotai Chef Knife: amzn.to/33S1KCr
Wusthof Boning Knife: amzn.to/2Nvns9b
Edge Pro Professional knife sharpening Kit #3: amzn.to/2NvAO24
Iwatani Professional Chef Torch: amzn.to/2zUzm4E
Sous Vide (For home use): amzn.to/3ht6mos
Apera pH Meter w/meat probe (Bluetooth): amzn.to/2A04Gll
InkBird Controllers temp & Humidity: amzn.to/2O3BmM7
Dehumidifier Eva Dry 2200: amzn.to/2wwKjqs
Dehumidifier Eva-Dry 1100: amzn.to/3hMyH84
Cool Mist Ultrasonic Humidifier: amzn.to/2HhCSfQ
My Absolute favorite thermometers:
• Thermapen Mk4 - www.thermoworks...
• DOT Kitchen Temperature Reader - www.thermowork...
• Signals (4 Channel Temperature Probe) - www.thermowork...
• Extra Big and Loud Kitchen Timer/Alarm - www.thermowork...
• Pocket Temp/Humidity Meter: www.thermowork...
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
Take the #Celebratesausagechallenge. Which sausage will you be making from the series. You can find a printable recipe for this sausage here: twoguysandacooler.com/italian-peperonata-sausage/
A great big thanks goes out to Cuore di Cioccolato: ua-cam.com/channels/ntxIE8FKow3FbWG-BCApeQ.html
and l'uomo di casa: ua-cam.com/channels/BsXPLwd0IA7ITJih0fvMaQ.html for their help in this episode. Be sure to visit their You Tube channels and subscribe to show your support.
I knew those two would put their drinks down after one bite and roll their hands in unison...*SPECTACULAR* !
I loved it. Anytime you can laugh and learn something new is wonderful. I already subscribe to their channel. They have a simplistic way about their charcuterie that I really like.
#CelebrateSausage
This was awesome, I have been following Andrea for years now, he is such a great guy and almost everything he makes is the old school way, he has a lot of great authentic Italian recipes, I use his sambuca recipe all the time, great guy, thanks for this video Eric. 🇮🇹😎🇮🇹
Love these guys "Spectacular"
Thanks for this great collaboration with our friends from Italy. I have not seen annything from L'uomodicasa but Andrea of Cuoredicioccolato I count among my friends and he is a great teacher as well. I first took charcuterie as a doable art after watching Andrea.
I am really enjoy your videos and have learned so mush these couple of months I have been subscribed. Keep up the great content.
Such a cool video especially because of surprise with Cuore di Cioccolato as his channel is one of my favourite. Really glad that to see this kind of staff.
Keep it rockin
Another excellent video from 2 guys & a cooler. Thanks Eric for this recipe and for featuring these 2 fine youtubers. SPECTACULAR 😉
I love that guys channel! More collaborations with him!
Love this page!
This sounds amazing
Easy one to make.. yummmmm
Spectacular! Thanks for your recipe. Saludos!
This sausage brings me back to a young kid
That's just very cool, I love Pepperonata
This is a great sausage! Very Italian Recipe😁
what an interesting sausage. i love all these different ideas
Love your channel!!👏
Looks delish!
the way they move their hands after they trried the sausage, that look too frikin italian xD, and that sausage looks so good, is not your typical sausage definetely im gonna give it a try
Good stuff! I made m y first batch of sausage yesterday. 👍
NICE!!! How did they turn out!! BTW. Just checked out your channel. Great looking videos! I just subbed.
@@2guysandacooler I'll know here in a few hours. They've been resting in my fridge and they're looking good. I added some Hatch 3X chile to half of the batch so they'll have a slight kick.👍😁
When it comes to the wine I would say try something that is not to sweet. something mellow in sweetness due to the sweet peppers.
Yes I have made this in the past with red wine and yes my grand father would kill me for it. But I tried and I did not like it.
Now my grandfather did add some red pepper flakes and some times some fennel seeds. He said it was how he was shown to do it by his mother.
And yes this is an amazing sausage just the way they showed it here. It is EASY to make.
Looks great and I would like to try it! This is the second video I have seen where some fruit or vegies are added to the sausage. I have concerns over spoilage as I have a pellet smoker I use to smoke my sausage and then the recommended 3-4 hour bloom period. I use instacure #1 as the recipe suggests. But is there any special handling with the added foods/fruits? Loving your videos by the way!
Spectacular! This is great 👍 there is so are so many sausage varieties!
Interesting how in other cultures the "keep everything cold" isn't a concern. I've seen this in a few videos from non Americans.
Any plans for langoniza Chilena, or chorizo Argentino?
Good blokes to throw a video with.
I love these guys videos. Great salami recipes. So cool you had them on for this one. However folks. Please don't stuff your sausage with the grinder stuffer attachment! :)
Love the vids please keep them coming. Not that it matters, but in the video those casing appear to be on the smaller side, did they use sheep casing?
I don't think they used sheep. It may be a 28mm hog
I've seen "ham" called for in a couple of the videos now. Is this "ham" thats been smoked or a specific cut of meat? Thanks
Fresh ham, uncured and uncooked ham.
It's just the raw pork. You can used the hind which is what is referred to as HAM and what is used for Prosciutto. The front portion is the shoulder and is often referred to as a Picnic Ham. They are both just cuts of meat, and that is what is being referred to in the video...albeit somewhat lost in translation. A processed cut, whether the shoulder or the butt, is referred to as HAM and usually indicates that it has been processed by either boiling, smoking, or curing. With sausages, it's usually the shoulder or butt as those cuts provide a great balance of lean to fat and provide the best flavor. I'm sure someone will chime in a correct me, but that's my understanding of it all. ;)
Hey Mike. The cut that we generally refer to as the "ham" is the raw lean meat from the hind leg.
It's a specific cut of meat... it's pork leg...
When you say "lean pork" is it OK to use pork loin and grind it?
Sure. I use a lot of lean pork because it's generally on sale, but you can use pork shoulder as well for a good 70/30 lean to fat ratio
@@2guysandacooler If you are using pork shoulder instead of the lean pork would you still use the pork belly or just add the total weight of lean and belly pork with shoulder
@@michaelgerhold7649 Mixing the cuts of meat does add different flavors but in reality you can just use pork shoulder at 70/30 as the total combined weight of the meats and it will turn out yummy.
I can't understand why so many " cooks " refuse to move whatever they are mixing to an appropriate size bowl or meat lug once it's obvious the container they are using is too small to be able to mix and blend the ingredients adequately.
What ? No garlic, or basil, or oregano??? Blasphemy! LOL
Sorry but... in Italy not all sausage have garlic, basil or oregano... many sausage don't have any spices
@@uomodicasa
No certo che no. Stavo scherzando.
@@ericfoster3636 🤣 no problem
😂😂😂