Alton Brown did this in one of his recent videos. "If all you have are the chili flakes you saved up from Pizza deliveries, use them, it's fine." And that's exactly what I did. Frank is showing us what HE uses, but he knows we aren't all chefs with chef kitchens. Teacher, for sure.
Another thing to consider when bagging the sausage for freezing. Use a wood skewer to press grooves into the sausage before freezing. The frozen sausage will break at the thin grooves making it easy to retrieve enough for cooking without thawing the entire bag. I sometimes use sandwich size or even "snack" size.
I will tell you this: I have a red Kitchen Aid that my family has used for a long time (it is still in use), and grinding the meat is just so much easier. My grandmother used the knife to grind the meat before, and when she learned how to use the Kitchen Aid, she immediately abandoned her old strategy. So useful!
@@laureeeent yeah, but for example I don't need to watch any epicurious videos anymore, because Frank was my favourite guy on it, so now that he has his own channel...
Great content, Frank! I don't know if you can do this, but I'd appreciate some zooming-in when you're showing "the right texture" or "it's cooked properly".
I just made fresh, hand rolled pasta for the first time after seeing your last video on pasta and your pro chef vs home cook bolognese video on epicurious. It was so delicious! Now I'm currently on craigslist looking for a meat grinder so I can make it again and stuff it with some sausage! I'm also looking for a steel drum so I can build my own smoker haha. I love your videos man, keep it up! Only suggestion I have is to upload in 1080p, makes it so much easier to see the details in what you're doing.
chef frank, genuinely speaking the first time I found your channel and saw how you actually shoot ur vids and the sheer amount of details about your technique, it just makes u the best... I think you should up your game a little and create a blog or a facebook page its gonna definitely help you reach more people and its gonna helps us with suggestions and ideas for future videos that you can share with us. keep up the good work and looking forward for more techniques
Thanks. For me your content is THE most satisfying and easy to understand ever. Great tips and advice for beginners. I just wish you had second camera set for more dynamic filming and detailed close-ups.
Hey Chef Frank , Can we get a video where you make the same type of food with 3 different price ingredients $ vs $$ vs $$$. Like the $98 burger Keep up the Awesome videos
Exactly. Now, once he hits the threshold for this channel to hit Partner and he gets regular serious ad revenue that kind of thing becomes possible. But not while everything he is doing is costing.
@@Illusion666 To clarify not all once, 3 separate videos during the course of time, but just to see how few ingredients can make a recipe from basic, intermediate and advance.
Get a KitchenAid Stand mixer. It'll last forever. He's right about that, I've had mine for 30 years and thanks in no small part to Frank, I just bought a sausage attachment and a pasta attachment to go with my other accessories.
I make a lot of home made sausage. In North Dakota, duck, goose, deer, elk. But always taste tested pan fry. Going to give your simmer method a test. Thank you.
I'm wondering if you can use the zip lock bag as a glove (by turning it inside out) while mixing and then use it to store the meat :) That way you reduce some environmental impact 🌱
You can get gloves pretty cheap, and they feel much smaller than zip lock bags, as they don't have to be load bearing. Probably 6-8 gloves is the same quantity of material as 1 zip lock bag. Plus, personally, I feel like I waste a fair amount of food without gloves, as it sticks to my hands and then just goes down the drain.
also, as long as big companies are just dumping plastic in the ocean by the tons, I'm not gonna feel too bad about using a few gloves. I know stuff like this "starts at home", but it's really just a drop in an ocean unless you use 50 gloves each day. Besides, you have to use water (probably heated) to clean up anyway, and that takes resources to make as well. It's like, pick your poison. I'm not saying: "don't do it if you can", but there's always flipsides to stuff like this. It's not just "all plastic is bad, and every single way you can prevent using it is góód"
Frank, I'm so glad you're making these videos. I've just started enjoying cooking and your channel is going to help me impress my wife. Lol thank you !
Great show chef! That's a lot of sausage! I regret not buying the meat grinder with my stand mixer...I had a very inexpensive option and just chose not to at the time 😭
That tip about cooking a test piece in the film rather than frying is brilliant, especially if you're making a lot at once. I'm happy that you have a channel on your own although i feel like you need to get an amazon link for industrial cling film!! #getfrankasponsor
@@ProtoCookswithChefFrank I took a course with Penny (I think maybe one of your colleagues at ICE a while back?) Loved it so much and was worried I won't get a chance to learn more from your awesome classes. Now that you have a channel on youtube it's the best of both worlds! Time to get my apron and start cooking :)
Rather than ice, you can use bread crust to force out the last of the meat. Bread will not seriously contaminate the meat, and is easy to see and remove. Bread will be a lot easier on the grinder than ice cubes😉
So glad to see you re-uploaded this video so I can comment!!! 💜💜💜 Since leaving the U.S., this technique has been a lifesaver for creating those classic sausage flavors my family enjoys at home. Our favorites include fennel and black pepper for pizza and maple for breakfast and brunch. Now you've got me curious about adding orange zest, Chef! Do you also use fresh herbs for the sausages in casings that you plan to cure or dry age?
Hi Chef Frank, love the videos and before Covid, classes at ICE. Did the pizza and gingerbread class with my grandson as his Christmas present. I've been trying to make breakfast sausage, but failed. Threw out every attempt and wasted money. I'm willing to try again, but need to know the spice amounts you'd use? Please help!!!!
Can we use vinegar instead of white wine as I can't drink wine. Also in my country we add a small pinch of cinnamon and nutmeg to the meat after grinding
Isn't there a specialized cut u can do to essentially make ground pork or beef? Like if u make very narrow cuts almost all the way through but not quite in a intersecting diagonal pattern. Flip it over and it again. I think thats how u can make "ground" proteins with just a knife
Hey Frank, do you prefer fennel or caraway seeds? I tend to stick to fennel for it's earthy flavor with the tinge of licorice. I'd love to hear your thoughts.
me: oh no , oh no , oh no , sausage without smoked paprika Frank: you can add, sweet paprika , smoked paprika me: *PHEW* Heard about the test piece , you brought a smile to my face and a good memory recall of my father being savage badass cause he tested the raw mixture without any flinch and mom was always crazy freaking out at that procedure :D (and yes , i wouldn't ever recommend to anyone to do that , nothing ever happened to him due to it tho)
At home we have several hand crank mincers we used to use very frequently but usually not for meat but for tomatoes, I friggin terrified of those things, one second of not paying attention a finger be gone.
The real question though is... did you breed the pig rigorously through several generations to get the perfect flavour and texture? Such a Frank thing to do 😂😂
Sorry......I thought you actually made sausage (Salsiccia) as we know it here in Italy, but here you made some kind of "burger". I am amazed that you put the name "sausage". We all know what the image of a sausage is like. Ok... the meat mixture is that of the sausage, but the image is not. :)
Sausage here (in the US) has a lot of different forms. This is a sausage patty. Often served as a breakfast item. This is meant to be a basic introduction to making sausage. Stuffing into a casing will be a more detailed video.
that's why he said "dont use saran wrap, but use industrial grade wrap"? Could we pléase go back to actually taking in the video (and thínking) before commenting "ow noes, this is wrong"...
It's about balance. it also helps as a binder in sausage. For this sausage you will not taste the sugar it just balances and enhances the other flavors.
i genuinely love it when he says something and then adds "And thats okay". just calming :)
But we all know its not ok, but he dont want to be the one that says it to you lol
Yeah you could definitely tell that he's a teacher. Lol
Frank is the Bob Ross of cooking.
Alton Brown did this in one of his recent videos. "If all you have are the chili flakes you saved up from Pizza deliveries, use them, it's fine." And that's exactly what I did. Frank is showing us what HE uses, but he knows we aren't all chefs with chef kitchens. Teacher, for sure.
We re-uploaded because he first video was incomplete & the wrong edit.
Is there alternative for white wine?
Maulana Chasan Jamil Interesting question, I think part of the answer may depend on why you want to omit the wine?
Maulana Chasan Jamil 10:05: Chef said you need to provide a little liquid. (ie., water ), I would try a little stock.
Stock or broth is perfectly acceptable
Another thing to consider when bagging the sausage for freezing. Use a wood skewer to press grooves into the sausage before freezing. The frozen sausage will break at the thin grooves making it easy to retrieve enough for cooking without thawing the entire bag. I sometimes use sandwich size or even "snack" size.
That is an amazing tip. Love it and will use it moving forward. Thank You!
Awesome tip. Thank you so much!
I will tell you this: I have a red Kitchen Aid that my family has used for a long time (it is still in use), and grinding the meat is just so much easier. My grandmother used the knife to grind the meat before, and when she learned how to use the Kitchen Aid, she immediately abandoned her old strategy. So useful!
Frank is too perfect to only have 13.9k subs
It’s a crowded youtube segment
He just started give him some time. If he’s consistent by the end of the year he should have 100K
@@laureeeent yeah, but for example I don't need to watch any epicurious videos anymore, because Frank was my favourite guy on it, so now that he has his own channel...
@@xonxt Oh come on, those Epicurious videos are great! Especially when it's Frank and a recipe swap. Really fun.
Great content, Frank!
I don't know if you can do this, but I'd appreciate some zooming-in when you're showing "the right texture" or "it's cooked properly".
We will thanks for the comment.
I never thought about a test piece when it came to making sausages, but it makes sense. Love the videos as always 😊
Thank you!
I love the focus on the technicals and a demo on how to best use the kitchenaid attachment. Thanks!
Keep up the good work Frank. You're a great role model!
Thanks, will do!
I just made fresh, hand rolled pasta for the first time after seeing your last video on pasta and your pro chef vs home cook bolognese video on epicurious. It was so delicious! Now I'm currently on craigslist looking for a meat grinder so I can make it again and stuff it with some sausage! I'm also looking for a steel drum so I can build my own smoker haha. I love your videos man, keep it up! Only suggestion I have is to upload in 1080p, makes it so much easier to see the details in what you're doing.
We will work on that. thanks for the comment.
Sausage... my favorite form of meat! I'd love to see your meatloaf recipe.
Happy Father's Day, Frank!
I really enjoy watching Chef Frank's videos. Thank you Chef Frank!
(Drinking Game: Take a drink every time Chef says, "And that's OK.") :)
Chef Frank you're such a good teacher mate you don't say to do stuff you say why to do stuff
Love it.
Jeeze, you read my mind again, perfect for today. (Father's day)
chef frank, genuinely speaking the first time I found your channel and saw how you actually shoot ur vids and the sheer amount of details about your technique, it just makes u the best... I think you should up your game a little and create a blog or a facebook page its gonna definitely help you reach more people and its gonna helps us with suggestions and ideas for future videos that you can share with us.
keep up the good work and looking forward for more techniques
Great video, Frank. Very educational and informative. Thank you.
Yes, I agree.
Glad it was helpful!
Thanks. For me your content is THE most satisfying and easy to understand ever. Great tips and advice for beginners.
I just wish you had second camera set for more dynamic filming and detailed close-ups.
Thanks. second camera I now in play
Learning one food item in the world of Frank is like boot camp. You work your ass off, but you come out with stripes.
Hey Chef Frank , Can we get a video where you make the same type of food with 3 different price ingredients $ vs $$ vs $$$.
Like the $98 burger
Keep up the Awesome videos
The nice thing about doing Epicurious videos is that they pay for everything. All the stuff he cooks on this channel is on his own dime.
Exactly. Now, once he hits the threshold for this channel to hit Partner and he gets regular serious ad revenue that kind of thing becomes possible. But not while everything he is doing is costing.
Also food wasting is bad. It needs to be practical if hes cooking at home they have to eat it.
@@Illusion666 To clarify not all once, 3 separate videos during the course of time, but just to see how few ingredients can make a recipe from basic, intermediate and advance.
@@tboraful he's probably had it monetized for awhile. You only need 4,000 watch hours and 1,000 subs to be an ad partner.
When are we getting merch? Would love a hoodie or an apron with “saltmaster” across it!
Get a KitchenAid Stand mixer. It'll last forever. He's right about that, I've had mine for 30 years and thanks in no small part to Frank, I just bought a sausage attachment and a pasta attachment to go with my other accessories.
I make a lot of home made sausage. In North Dakota, duck, goose, deer, elk. But always taste tested pan fry. Going to give your simmer method a test. Thank you.
Happy father's day Frank
I'm wondering if you can use the zip lock bag as a glove (by turning it inside out) while mixing and then use it to store the meat :) That way you reduce some environmental impact 🌱
That would work. Thanks for the tip.
You can get gloves pretty cheap, and they feel much smaller than zip lock bags, as they don't have to be load bearing. Probably 6-8 gloves is the same quantity of material as 1 zip lock bag. Plus, personally, I feel like I waste a fair amount of food without gloves, as it sticks to my hands and then just goes down the drain.
also, as long as big companies are just dumping plastic in the ocean by the tons, I'm not gonna feel too bad about using a few gloves.
I know stuff like this "starts at home", but it's really just a drop in an ocean unless you use 50 gloves each day.
Besides, you have to use water (probably heated) to clean up anyway, and that takes resources to make as well.
It's like, pick your poison.
I'm not saying: "don't do it if you can", but there's always flipsides to stuff like this. It's not just "all plastic is bad, and every single way you can prevent using it is góód"
Frank, I'm so glad you're making these videos. I've just started enjoying cooking and your channel is going to help me impress my wife. Lol thank you !
Using ice to push that last bits out of the grinder, I would have never thought of that. Good trick to use next time.
You made MY sausage dropping this video today, Frank! Keep at it brother.
Great show chef! That's a lot of sausage! I regret not buying the meat grinder with my stand mixer...I had a very inexpensive option and just chose not to at the time 😭
Love these videos. Been watching all of them. Explains everything so well.
Wow, never thought of freezing the sausage like that! Thanks for the tip!
Love it! ❤️ i wish i have a chef Frank for an uncle!
The thumbnails on your videos are just adorable 🥺💜 makes my day
Hi Uncle Frank I just wanted to drop a comment and say I really love your videos and recipes :)
the saltmaster back with a new youtube channel... i appreciate this
I INVENTED FOOD, BABY! 😂
well it means that he theorically invented the universe
Great video Frank. Thank you for sharing. Very helpful.
It looks really tasty, thanks for a recipe
" and that's ok" , hope he gets to 1 million soon
That tip about cooking a test piece in the film rather than frying is brilliant, especially if you're making a lot at once. I'm happy that you have a channel on your own although i feel like you need to get an amazon link for industrial cling film!! #getfrankasponsor
You have such a great personality as a person and as a teacher! So jealous of your Culinary students :D
Thank you so much 😀
@@ProtoCookswithChefFrank I took a course with Penny (I think maybe one of your colleagues at ICE a while back?) Loved it so much and was worried I won't get a chance to learn more from your awesome classes. Now that you have a channel on youtube it's the best of both worlds! Time to get my apron and start cooking :)
Your channel is gonna be huge im sure of it!
Definitely youge like fuggedda bout it
Thanks Frank. I love KA too!
Yay, one more video!
Thanks Frank 50K Congrats
very instructive thank you!
Rather than ice, you can use bread crust to force out the last of the meat. Bread will not seriously contaminate the meat, and is easy to see and remove. Bread will be a lot easier on the grinder than ice cubes😉
Yes absolutely on both counts.
So glad to see you re-uploaded this video so I can comment!!! 💜💜💜 Since leaving the U.S., this technique has been a lifesaver for creating those classic sausage flavors my family enjoys at home. Our favorites include fennel and black pepper for pizza and maple for breakfast and brunch. Now you've got me curious about adding orange zest, Chef! Do you also use fresh herbs for the sausages in casings that you plan to cure or dry age?
Hi Chef Frank, love the videos and before Covid, classes at ICE. Did the pizza and gingerbread class with my grandson as his Christmas present. I've been trying to make breakfast sausage, but failed. Threw out every attempt and wasted money. I'm willing to try again, but need to know the spice amounts you'd use? Please help!!!!
the amounts for everything in this video are in the description
@@ProtoCookswithChefFrank So I should just use the same ingredients for breakfast sausage? Thanks for your reply.
Skip the wine and cut back the garlic to one clove. Add 1 tbsp dried sage, 2 tsp fried thyme.
The white wine is a very Adam Ragusea move
Hey Chef! Could you use a metric system for the recipes for those who don't live in States? That'd be great!
Can we use vinegar instead of white wine as I can't drink wine. Also in my country we add a small pinch of cinnamon and nutmeg to the meat after grinding
Isn't there a specialized cut u can do to essentially make ground pork or beef? Like if u make very narrow cuts almost all the way through but not quite in a intersecting diagonal pattern. Flip it over and it again. I think thats how u can make "ground" proteins with just a knife
12:05: Pro Tip!!
Great video! I'm guessing game meats usually aren't fatty enough and need extra fat added?
I wonder if cutting the meat into strips instead of little chunks puts additional stress on the grinder since it's mostly plastic.
Haha I passed the test when Frank mentioned it. I remembered it from a burger video before...
Just wondering why no fennel seed in your sausage? Love the channel, thanks for the tips.
It’s a preference thing. I feel it tends to overpower the sausage and it’s not needed.
As a periodic hunter I have so many thoughts, but the one that I am willing to speak of is...
I see that you worked it, but.... Did you work it good?
Hey Frank, do you prefer fennel or caraway seeds? I tend to stick to fennel for it's earthy flavor with the tinge of licorice. I'd love to hear your thoughts.
For Italian sausage I skip the fennel. I love the flavor of fennel seed and caraway seed but don't like then in my Italian sausage.
@@ProtoCookswithChefFrank Thanks!!
Great video Chef. Looks delicious. However, isn't it unhealthy to boil the test portions wrapped in plastic? Do you have any alternative for it?
me: oh no , oh no , oh no , sausage without smoked paprika
Frank: you can add, sweet paprika , smoked paprika
me: *PHEW*
Heard about the test piece , you brought a smile to my face and a good memory recall of my father being savage badass cause he tested the raw mixture without any flinch and mom was always crazy freaking out at that procedure :D (and yes , i wouldn't ever recommend to anyone to do that , nothing ever happened to him due to it tho)
thank you chef
If you want to make chicken/turkey sausage, what can you use for fat? Would you use preferably white or brown meat? Great video! :)
thanks, if you can find chicken fat. I find that whole chickens have fat around the cavity. you can save and freeze this fat
Lighting Frank! :)
Also, i am always surprised how English speaking countries call minced meat sausage, even when it's not in casing.
Frank, when the patty sticks to your hand, is that the result of the fat melting while mixing?
At home we have several hand crank mincers we used to use very frequently but usually not for meat but for tomatoes, I friggin terrified of those things, one second of not paying attention a finger be gone.
The real question though is... did you breed the pig rigorously through several generations to get the perfect flavour and texture? Such a Frank thing to do 😂😂
probably was a descendent from the FIRST pig.
Can you please make a summer sausage video?!?!
Is “butchering” part of culinary school? How much do you learn how to cut meats or butcher in culinary school?
Would you do this version for kosher/halal option? Because I don't consume any porcine product
You could make this the exact same way except use beef or lamb.
Instead of wine could you use something like maple syrup? Would you need to add a bit of water because the syrup is so viscous?
Sure. Just remember you’ll add some sweetness. You don’t need the water
@@ProtoCookswithChefFrank Thanks!
Great. Thanks!
Where can I get a large cutting board like the one Frank has?
chop down a tree and carve it. Just like he did xD
I will try to make it and tell you about the result
casing ones nextttt
My supermarket doesn’t have pork shoulder or pork fat, only tenderloin and chops.
Any advice for getting a smoother, more emulsified sausage texture? I'm thinking like real German bratwurst.
0 dislikes... As the way it should be. love seeing you on epicurious!!! Subbed
What is a granny style grinder?
Hand cranked that bolts to the countertop
Can we see the Frank KitchenAid series
I get that it's a 101 basic technique video but not adding fennel seed and paprika hurts on a metaphysical level.
Instead of boiling a piece of sausage in water, you can also microwave it :)
No fennel?
I like fennel but feel that it is used too much as a generic flavor in Italian sausage. I usually don’t use it in my homemade Italian sausage.
Are you from Epicurious
Yes. I have a bunch of videos with Epicurious.
I wonder why he re-uploaded this.
Isn't this a pork-burger rather then a sausage? I thought it was the shape that made the difference between a burger, a meatball and a sausage.
Why did you private and reupload
DarkMaster the video we uploaded was the wrong one
What would be a video without Frank grinding his own meat
Can we perhaps get some asian cuisine?
Sorry......I thought you actually made sausage (Salsiccia) as we know it here in Italy, but here you made some kind of "burger". I am amazed that you put the name "sausage". We all know what the image of a sausage is like. Ok... the meat mixture is that of the sausage, but the image is not. :)
Sausage here (in the US) has a lot of different forms. This is a sausage patty. Often served as a breakfast item. This is meant to be a basic introduction to making sausage. Stuffing into a casing will be a more detailed video.
Who's the one nitwit that downvoted this video?
are all your videos just 720p??? C'mon, your phone probably shoots 4k!!
too orange as a video.. switch back to white back lights please
Naked sausage recipe XD
Frank ground his own meat.
we've known that for some time already. we're all now waiting for Frank to grow and butcher his own cow and pig
You fogot to show how to butcher a hog
boiling the meat with that plastic can cause cancer?
Seems a bit of a stretch, no? Do you have any sources on that?
It’s very similar to “sous vid” chefs cook steak in plastic bags it’s an actual cooing method
It's food grade plastic
OOOOOH, MILLENNIALS
that's why he said "dont use saran wrap, but use industrial grade wrap"?
Could we pléase go back to actually taking in the video (and thínking) before commenting "ow noes, this is wrong"...
I'll never understand the need for sugar in meat dishes...
It's about balance. it also helps as a binder in sausage. For this sausage you will not taste the sugar it just balances and enhances the other flavors.
Can you please make a summer sausage video?!?!