Great job on the sausage. It was so refreshing watching an average guy make sausage than some of the other UA-camrs. I felt like I was watching myself make them. A big thumbs up to you👍
Thank you for your excellent step-by-step description! In particular, the detail that you gave as to what happens in the mixing process was super helpful. I live in Portugal now and it is impossible to find good Italian sausage. After watching your video, I made my third batch of Italian sausage and this rendition is the best yet!
Hi Greg l like your vids I've been making sausage and salami for the past 4 years and loving it thanks to you and other youtubers I'll be making this one on Saturday all the best Rossko from Australia
Been making sausage 10 years +. You gave an excellent tutorial. Concur wholeheartedly about weighing ingredients. Digital scales are so inexpensive it doesn't make sense to not have/use one. SAME goes for a 5# vertical stuffer. Using your grinder as a stuffer more than doubles its usage (unnecessarily), shortens its lifespan, lowers the quality of the sausage, and is a pain-in-the-a** (to feed/plunge/control casing tension. It's called a "grinder" for a reason.
I couldn't agree with you more about using scales and stuffers. IMHO you'd be better off making sausage patties than using a grinder or a mixer with an attachment to stuff casings.
I appreciate how you take us through the process. Learning a lot from your videos!! Genius with the insulated glove liners. “Anus seeds” 😂 Why couldn’t they spell it aniss. Thanks for the humor and recipe Greg! 🌻
The way the yanks load up their buns and rolls kills me lol.....rammed so full you can never get your mouth around it 😆 That said the sausages look great!! I'm still a newbie at this game but i found sea salt at more than 1.2% is a bit too salty for my taste. Great vid mate 👍
Us yanks are known to have big mouths 😆!! The beauty of making your own sausage is you can salt and spice it to your own preference! Are you able to get a good protein extraction using 1.2% salt?
Sausage and salami recipes are often in percentages rather than specific weight or volume measurements. This makes it easy to scale up or down with repeatable results. Pork butts do not all weigh the same amount, by using percentages it does not matter what the starting weight is.
I enjoyed watching your video and it looks like a great recipe, which I am going to try out. I am usually used to working in ounces with most of what I make, so I do have a question. Let’s assume that I have 1000g batch of meat to work with. So the first item is salt on the recipe. I would multiply 1000 x 1.8% = 18g of salt ? The second item is oregano. So 1000x 0.3% = 3g ? If this is correct please let me know, I don’t want to screw this up. Can’t wait to try it out, thanks. I also subscribed to your channel 👍
Yes, you are correct. The salt and spice percentages are relative to the total of the protein/fat. The recipe in the description is as made in the video. It came out just a little salty for my liking, I would recommend dialing the salt back to 1.6% or 1.7%. Happy sausage making!😋
Nice recipe, but I'm gonna ask some caroway seed which people forget. It's also awesome and when I was young to tell you. Italian Sausage always had Caraway seeds in them too.
Caraway seed is common in Italian sausage but I didn't think it would fit well with the flavor profile I was going for. I'm in the process now of making an Italian cacciatore dried sausage which does have caraway seed, stay tuned for that one!
I really like how you just do measurements of spices by percentage(Way easier). Awesome job sir. I will be trying this over the weekend!!
IMHO using percentages is the easiest way to scale a recipe up or down with repeatable results. Happy sausage making!😋
Great video. Thank you for putting the ingredients in percentages. It makes it much easier for different amounts.
just ran across your video and I am stoked on making some sweet and spicy Italian sausage ~ great video
Awesome! Thank you!
One of the best videos I’ve seen. And that sounds like an awesome recipe! Thanks!!
Glad you enjoyed it!
Great job on the sausage. It was so refreshing watching an average guy make sausage than some of the other UA-camrs. I felt like I was watching myself make them. A big thumbs up to you👍
I think that's kind of my niche, an average guy making some better than average food!
You did a great job making these sausage. And thanks for sharing this recipe.
Thanks! Appreciate the comment!
@gourmetwoodsman you're welcome. And I subscribed to your channel
Thank you for your excellent step-by-step description! In particular, the detail that you gave as to what happens in the mixing process was super helpful. I live in Portugal now and it is impossible to find good Italian sausage. After watching your video, I made my third batch of Italian sausage and this rendition is the best yet!
I'm always glad to hear when my videos help someone up their sausage game, I'm happy I could help😉🤙
That sausage looks amazing! And you're so right about a dull knife.
A sharp tool will always go where you put it, the dull ones slip bounce and bite you!
That sandwich looks fantastic! Great video and nicely done
Thanks mate, appreciate it🙂
That looks soo good!
Thanks Brother. Looks good
Hi Greg l like your vids I've been making sausage and salami for the past 4 years and loving it thanks to you and other youtubers I'll be making this one on Saturday all the best Rossko from Australia
Happy sausage making, sounds like a great way to spend a Saturday!
Very nice job very easy to understand 👏
Thanks🤙
Been making sausage 10 years +. You gave an excellent tutorial. Concur wholeheartedly about weighing ingredients. Digital scales are so inexpensive it doesn't make sense to not have/use one. SAME goes for a 5# vertical stuffer. Using your grinder as a stuffer more than doubles its usage (unnecessarily), shortens its lifespan, lowers the quality of the sausage, and is a pain-in-the-a** (to feed/plunge/control casing tension. It's called a "grinder" for a reason.
I couldn't agree with you more about using scales and stuffers. IMHO you'd be better off making sausage patties than using a grinder or a mixer with an attachment to stuff casings.
Anus seeds!!!! hahahahha epic!! I also us percentages in grams, best way to make a consistent sausage every time! Great job on the video!!
Thanks man, I appreciate it🤙
I appreciate how you take us through the process. Learning a lot from your videos!! Genius with the insulated glove liners. “Anus seeds” 😂 Why couldn’t they spell it aniss. Thanks for the humor and recipe Greg! 🌻
Thanks Katie! It helps to have a sense of humor when making sausage
Hey, does apple juice great for the sausage to substitute red wine? I tried to make the halal version of Italian sausage using your recipe
Maybe grape juice?
what are your percentages based upon? Example - is it 1.8% Salt based upon 100g of combined pork & fat?
Yes, the percentages are based on the meat and fat combined. Using your example I would use 1.8 grams of salt for every 100 grams of pork & fat.
The way the yanks load up their buns and rolls kills me lol.....rammed so full you can never get your mouth around it 😆
That said the sausages look great!! I'm still a newbie at this game but i found sea salt at more than 1.2% is a bit too salty for my taste.
Great vid mate 👍
Us yanks are known to have big mouths 😆!!
The beauty of making your own sausage is you can salt and spice it to your own preference!
Are you able to get a good protein extraction using 1.2% salt?
Who puts her ingredients in percentages anyway?
Grams teaspoons ounces tablespoons they all work a lot easier
Sausage and salami recipes are often in percentages rather than specific weight or volume measurements. This makes it easy to scale up or down with repeatable results. Pork butts do not all weigh the same amount, by using percentages it does not matter what the starting weight is.
I enjoyed watching your video and it looks like a great recipe, which I am going to try out. I am usually used to working in ounces with most of what I make, so I do have a question. Let’s assume that I have 1000g batch of meat to work with. So the first item is salt on the recipe. I would multiply 1000 x 1.8% = 18g of salt ? The second item is oregano. So 1000x 0.3% = 3g ? If this is correct please let me know, I don’t want to screw this up. Can’t wait to try it out, thanks. I also subscribed to your channel 👍
Yes, you are correct. The salt and spice percentages are relative to the total of the protein/fat. The recipe in the description is as made in the video. It came out just a little salty for my liking, I would recommend dialing the salt back to 1.6% or 1.7%. Happy sausage making!😋
Nice recipe, but I'm gonna ask some caroway seed which people forget. It's also awesome and when I was young to tell you. Italian Sausage always had Caraway seeds in them too.
Caraway seed is common in Italian sausage but I didn't think it would fit well with the flavor profile I was going for. I'm in the process now of making an Italian cacciatore dried sausage which does have caraway seed, stay tuned for that one!
@@gourmetwoodsman Looking forward to it thank you