Be BBQ ready and lets make ITALIAN SAUSAGES (Sicilian Style) from scratch.

[Music] it's early in the morning we have a 24 degrees nice and hot and these calls for barbecue so when I think about barbecue I think about sausage and you are going to learn how to make fresh sausage let's eat italiana to do so we need to buy pork shoulder and pork belly I'm gonna show you how to mix that together we've got to put in a case straight on a barbecue and then we're gonna see what condiment pickle with your salsita [Music] oh I'm seen on me guys if you see this plate you can understand that we are in Woodbridge this is the Italian capital [Music] we just arrived at Woodbridge Market Lane shopping center we are going to see my friend Tony Cataldi a cutout The Fresh Market [Music] don't forget the masks that we are a Cataldi Fresh Market and when you just come inside you can listen the Italian music and you're surrounded by Italian products you have a chick peas salt tomatoes from Italy olive oil so let's go check it out we need a basket thank you my my friend Tony Nativity Ramon Carradine okay come start make a choco lava cave in America men upon us all [Music] first I pick up see curbside pickup beautiful yeah that's a problem take a la francaise your read unit so we are here the butcher department we're just waiting for the butcher man so much alike [Music] I need some some meat to make a sausage today so the beauty of Cataldi that if you don't know what you need you just ask to your butcher and the heat drugs it's adjust you what you need for your recipe so I usually do three parts of shoulder and one part of pork belly so maybe I need three pounds shoulder and one pound of pork belly I'm gonna do myself [Music] there you are if you wanna make your sausage more tasty and spices you just get some of these pepper sauce which is kind of paste you mix to your sausage and of course you need to salt as well but this is somebody that really suggests you can see the where it comes from so you can read it made with love in Calabria it's very important to write to understand what the products come from so the you'll see there is authentic and and this is dream of free and of course Europe is everything that comes from Italy Europe is a GMO free so you buy this safely at cut out beautiful and the best part of the shoulder the capicola law yeah good do you have some sunspots some back-fat that probably I can mix to my sausage it's very important to add some fat to your sausages because you don't want them to dry so it let's actually give up so a little bit of moist beautiful is more than enough but it's good to have a I like it I think so yes I'm good now what I need please I need rabbit gosh fu channel loves rubber piece all know what I do it of course I understand that you offer that as a service so if you don't know how to cut your your meat so they will custom cut for you whatever that you need so from Robby chicken lamb that's great thank you so much and you stay safe so now what do we do we go home and you're gonna make South's each italiana sausage first sausage let's go guys that's the band for sausage okay [Music] hey guys okay so we just get home we were not cut out the fresh market this morning to get one fresh pants because we are making fresh sausage lasalle seats a fresca is time for barbecue and I want to show you a great recipe to make fresh sausage a Sicilian variation a mix of pecorino cheese and fennel seeds okay let's see what are we have in the package we have pork belly so I always sneak some pork belly because it's more tender the meat is very tender and has some good fat that need moister for our sausage so a nice piece of pork belly and let's check what are we have here I have pork shoulder why shoulder and not lack well because the leg is more dry more tough instead shoulder is more juicy more tender it's all the muscles there moving there so that's why I always suggest to have a shoulder what the proportion what the balance is three parts of shoulder and one part of pork belly and I have here some back fat so what is this and why because we need to add some fat fat we will just make your sausage taste better because gives more juice more moist to what we are going to me [Music] don't forget to ask your butcher some salted on casings so the casing that you need for your fresh sausage they are kept under salt and we're gonna just put in a cold water to desalted okay I'm using here at Cabela's this is actually one of the strongest and best machine you can find in the market and I really recommend it but if you don't want to spend a fortune don't worry so you can just find some more affordable for your pocket but i really suggest you to have one because it's beautiful to have a piece of fresh meat that you can grind yourself you can see how the all these muscles in this this meat has different grains here just because the shoulder has a lot of muscles we need to add some extra fat because if not the sausage would be too lean how much fat well this is some extra fat that I asked to my butcher but I think that you can go with a 10% 10-15 percent fat just to balance the flavors let's feed this [Music] you don't need to grind these two times because you want actually to have a chunky piece of meat and that you don't want to have that too fine because you know don't don't ever trust about a very fine sausage because if the meat is to find the means they may be using all the very quality ingredients I have to tell you the truth they I like to have but the larger attachments to the machine to have a chunky rustic hurty salami it's time now to seasons our meats so what we need for that is solved pecorino fennel seeds in some part of the sizzle they actually add the garlic or onion because their recipes are very attached to the locals and that depends what province you call in Sicily and actually I wanted to engage and renowned remember you that I do culinary tools in the Calabria a means easily so you probably can join me one of these tours one day how much finals I added 2 tbsp fennel 1 cup of pecorino cheese and how much salt I would say that we need each kilo meat 20 grams salt so here we have a four pounds we need the two kilos meat I'm gonna say there are probably three tablespoon will be good if you want which I want I'm gonna add just 1/2 glass of white wine so that's would be good it is time to mix the ingredients together so I use my fingers if you see because I'm squeezing stretching mixing sometime you can push it down with your your you can like punch your needs and mix together if you fold it fold it fold it is taking like five to ten minutes this process so one of the thing that my grandmother has always done at the end of this process he's gonna create like a loaf of bread okay putting that together like a little mountain now the meat needs to stay there for 10-15 minutes the salt is gonna solve the meat and in the meantime what we need we need to get ready our casings what we do with the casing we have to wash this in a cold water so that's our casing so you see is a long long thing so that's usually you're gonna make a two of this so we suck in cold water keep here for five minutes and we get ready the machine to fill them up [Music] there you are this is a pretty safe operation because the casings are sanitized it and they are sterilized so don't worry is everything easy and safe process what are you doing so everything is been washed and sanitized and salted so salt is actually one of the first method of preserving everything so back in the days they were not refrigeration but it wasn't just salting so that is a very very old method of preserving then you know the invented the fire so the cooking the smoking they're all our different process of preserving and we are going to talk probably in other videos about thus preserving food so another huge thing that we should be focus on so this is a nice and seasoned it now he was resting for five to ten minutes I smelled the pecorino the wine I actually have that smell and the fennel that would be very very you have to make this recipe I don't want to tell you anything so before starting the machine we need to put our casing so you get they the beginning of the casing and you expand it okay and you put it in here at the beginning now because is anyways is kind of sleeper you need one of this clothings to push it down just going to you so what do we do here we're gonna do a knock to stop the meat there you go let's start okay so if you notice we have some air accumulation bubbling here so you need a needle you just do some hole see all the air is going out you see the meat is coming what do you do just at the beginning you you're gonna press to give the shape to the sausage and don't worry he just is going to feed himself so I'm gonna have really to do anything if you see there is some air again with the middle you are going to do some hole okay that's it [Music] let's go with the next you have to Center and see with the one hand you can hold it [Music] we're done with this now we have to shape we're gonna punch the end with take some air off okay then you decide the sights that you want for your salami it's gonna be like 9 inches long and you're gonna twist it 1 then twist it here just so you give a size okay you press it down okay and you twist it again see we get the sausage [Music] all right so welcome in my back here this is actually the first video on that on this beautiful backyard with the beautiful day the barbecue it's really nice and hot I just turned a lot in a medium heat because you don't read a lot of heat because the heat has to go inside the sausage so get ourself feature our sausage and let's put it here on the barbecue what I suggest just cover the barbecue for at least 2-3 minutes because you want to sear the sausage and it takes a lot maybe six seven minutes up to 10 minutes to cook the whole sausage think that it don't turn don't flip your sausage for the first three minutes okay then you're going to flip it over we're gonna cut it individually after that I have here now move filleted what is the muffuletta is a mix of olives carrots celery and onion that is flavors like parsley oregano if you see it's nice rich oily and because it's pickled the vinegar is enough to cleanse your mouth for any extra flavor or fatty you know there is a grease because the sausage is made with also some fat but that helps to balance out the flavor how you call this feeling Gino we have to feed on chinos what are we gonna do check it out the sausage see we are mark them we are ready to cut them individually [Music] and turn this up let's call our bands we open and we cut them in a half what are we gonna do as a next up we're gonna just toast it okay the Brad inside the barbecue what I remember my grandma when we had a fireplace actually he got the Brad and usually sock the bread with that juice this is actually going to flavor our panini okay let's toast our buns watch out that is very hot so you don't want to burn yourself because it's very hot you don't want to burn them you know if you see they are nice and crispy from outside you can put it at the top at the top here so press it down a little bit to toast it but as I said you don't want to burnt so you wanna just to crisp them out from outside and there is a nice and crunchy from outside and soft in the middle and with the muffle it in the sausage you're just gonna be so excited and a happy for [Music] so he took like three six nine minutes I told you not more than ten minutes anyways if the sausage is coming from the refrigerator probably takes longer because you know the lower the temperature the longer it takes because you have to reach in the middle 63 degrees to get safe so get our Brad Ward and crunchy open up your band here so gather them with paleta here and you see there is some oil that is gonna sock the Brad [Music] look how juicy and not dry is this sausage put this up here the pork shoulder and pork belly this morning mix with a Kirino and fennel seeds you close it and then we're not cutting a half there you are [Music] Sicilian sausage made from scratch so if you like the video for like subscribe leave a comment let us know where you think if you made it please share the recipe let me know how it was it Joe tutti and buon appetito [Music]

Channel: Chef Luciano's Culinary Adventures

Views: 32,645

Keywords: how to make sausage, sicilian sausage recipe, chef luciano, homemade italian sausage recipes, homemade italian sausage recipes from italy, cabelas meat grinder, sausages stuffer, pork wiener schnitzel, traditional pork sausages, recipe of the day, slow food, bbq sausages recipe, bbq sausages weber, cooking, cooking videos, food, italian, sausage, sicilian, pork, homemade, recipes, Cataldi fresh market, casing, meat, sausage linking, sausage making machine, how to link sausages, authentic

Id: Rf5Hlm6r5DM

Length: 19min 41sec (1181 seconds)

Published: Tue Jun 09 2020