How to make Homemade Sausage - OrsaraRecipes

how are everybody today we make sausage the way we make it's like when I was in Italy in your side everybody make a sausage a different way you can chopper the meat and you make a sausage you can slide the meet you cordially the piece a you make a sausage my way I was by showed the pig the shoulder and what I did I take all the skin out and take all the grease out it's the way I did my pork I take all the grease out now to do this I wanna show now the way I did already Chaplin like this I wanna show the way you cover the middle I this you cover like that after one quarter like this you put the meat and you chop this one now when I was sued or Sarah anybody five or six or seven woman he was to do this kind of job somebody it called the meat like I didn't now in the woman not too many woman he was still using the knife but it was use a couple of season and he was a chopper the mid-to with the sit he was a do like maybe 56 the hunter panda sausage the way I do now in you corner like this love small piece if you call it a small piece like that and you pick up and you mix it together over here like this now this meat over here I was a chapel rated two three days ago I also put salt yeah mix really good after a mix good I was a poor in this strain over here you put on the strain and you keep something underneath over here now see you look over here this it's water come out already three time I figured out this war with a sausage chica with a salt it you know if they got all the water out and this I was a keeping a garage and this is the sausage she gotta do one that's a cold I was unlucky he was a three day really cold I wasn't keeping a garage not so bad I said why this me to one accord it's a little cold like a frost it's good okay this he gotta be the middle I this okay he gotta be cold it through the way he got a bed like this now I put a soft over him but now what I gotta do I'm gonna use have to pepper crush out the pepper and I got the family I want to put it in the funnel inside I put a not the hot the pepper I like the sausage of the be hot and you can see what I am in a poor are usually looked black pepper to buy this okay everyone use a little fennel seeds yep array of he can only like use it too much like this like it maybe tablespoon yeah pour over here okay now one time and did all this I got a mix all together but first let me finish chapter this God wanna put over there together okay now I put everything together not what I gotta do I gotta mix and makes really good together that the pepper in the black pepper you gotta go every place like I say I know put salt over now now already I was supported that big salt what he called a rat soft that I was a poor the sausage had to stay for three day I wasn't put in a garage maybe should the caller wonder you put her in the garage she see I got it the Conqueror that you over there okay he got a big color now in Italy 180 Perry ft wait it's somebody what he gotta do now he got a taste that the meat say it's good to salt since good to the pepper everything and what he was to do we didn't like this we pick it up perilla pads over he like that with pulling the drop off not too much lioness and we pick it up little sausage over he can make seven finger together Airport right over here okay like this a whip run stove the cook a little bit the taste okay over here pour the gas huh oh okay now this it's already Lorena - over here okay now let me taste that sets everything a good the short or the hot pepper a really good everybody can see it's only the meat I know gotta know grease and not the vein I'll take everything out this it's really really good okay now let me say something else in Italy when I ever know machine nobody ever machinima special and myself would 2500 people but he was used for more the family was big for not get the meat he wasn't going inside the phone now it was a taking the Casey this you put the funnel inside take the meat and you push push you with a finger like this and you make a sausage but not today ever it's easy we got this machine you can put the case inside over here and you start with though with the mate little oil over here like this the case it got more easy inside and we don't like okay and we don't like that ain't gotta go oh say with a little oil it go more easy okay enough I want to tie this all right okay now you need the one of these they pull the meat inside and we start with a methanol we put right inside the missile over here okay a week started Oh slow by this and lets us see now one of them lately started to come out the garage take a time you see I'd do this by myself and you squeeze the mega sugar the sausage a common eyes see nice about taking another ship pain was an excellent at each house sausage beautiful now we stop I wanna make a show cut this nah you got to do something I want to show that everybody what you gotta do wait but we can do the needle or you can use this and you can make little hole okay it gotta air in air inside a like this you take air out now what you do this you twist like this okay a tie with a rope the string over here like that okay after you figure out that again like this and we do more sausage and you do a mainly you wanna like this all right it's a time I just got a smoker this sausage okay now this everybody's saying got a lot of smoke over here I try I try first with the dry wood and now pour the wet wood by this is the wet wood do what he do he make a more smoke yeah I'll live like this for maybe four five hours tonight they have to bring inside of the garage hey I'll live it dry one time it's dry good I'll bring in a basement yeah wooden exited my furnace and the furnace he got really heat a keeper for the heat in X Luanne try this you got the coal in the heat a dry really good than the sausage okay but I saw yesterday I did of this I was to keep outside with a smoke by six how if the six out I was bringing inside of the garage gonna want to live outside too late now see you somebody's so days it's a different color these into the skin acting around for the meat the skin I was chopping I'll make this Ghana wasn't or away this what I do and make a sauce I'll cook a sauce now this it to the sausage yeah I want to bring in a basement and window like this he catch the coal a little heat ain't dry every guy we wasn't doing Italy the same thing you keep with the heat and the cold in the sausage she got a drive okay now that's the way I'll go all the time I hang dry over here this okay over here over here it now I want to show that this the wing the Knights closed what I do I open the window it's a call Eddie come outside inside now over here I got a hot water heater in this pipe over him make the heat and like this I make a dry the sausage and with a call and so what it dried the sausage one time it's a dried this you gotta stay here let's say over here like it made me three the for one month you got a dry like this empty dry what I do I take it out I put it in a paper bag and keeping a refrigerator one me you need them you Connor a you eat in Italy we were to keep all the time and gonna seal it when you wasn't either you Carter and you'd okay in Italy long long time ago nobody ever done refrigerator they put a little frigid item we was a keeper everything outside that make everything we want to do the pursuit everything gets outside and so now this you can drive down this liner but you can see the smoke until yesterday the sausage she changed color already it into the oil look like the grease the pork you look east on the grand cry we say cry can it come out the way the stuff and they're thinking right look recognize its shine over here now okay now this you gotta stay like 1 month ok if this it's done I hope everybody like the sausage got this it's a really good sausage it's all mega sausage that's the way we was doing in Italy that's the way and do over here the same thing thank you very much I hope everybody liked this sausage I sure got one not color this it's really good taste of the sausage okay the sausage regular girl look at this couple wait this look a heartless this sausage she dry nice over here with a window with the little heat is sort Lucas so beautiful it's a nice and dry - what you got a dua this and now we go up the stairs with Chapel a bit we slice a little sausage a little glass wine and we gotta say what it tasted this nice sausage okay now we pour one and let's come out this is sausage it's a nice this it's all nice meat no greasy not fat not and over here this little dish we're gonna test first you scare mm-hmm you know testers any you know tested the water out of British nice blessed wine the sausage has a nicer spies smoker you seen lately no signal front has a lotta not drinking this guy I don't know why I stay with sausage it ignites a beautiful wine open it as a little David berry it's so good the sausage with them read the dry wine so but maybe this one it cooked up Oh nah break the one okay thank you very much everybody a salute each in chip or some type Alice Raya no no strong yeah mmm salute goodbye see you next time

Channel: OrsaraRecipes

Views: 272,369

Rating: 4.9025383 out of 5

Keywords: chef pasquale, orsararecipes, cooking, italian cooking, italian recipes, food, foodie, sausage, homemade sausage, homemade salami, salami, salami recipe, how to make homemade sausage, sausage recipe, how to make homemade salami, italian sausage, how to make sausage, how to make salami

Id: R8-dt7rvPO8

Length: 17min 18sec (1038 seconds)

Published: Sun Jan 25 2015

Reddit Comments

[u/President_Camacho]

Pasquale's Youtube channel is well worth checking out if you like Italian food. It's got a ton of depth and techniques.

[u/avantar112]

so what temperature can it be outside max for you to do this?