How to make Italian sausage - Soppressata

hi everybody today we are gonna make beautiful calabrese sausage [Music] [Music] hi everybody and welcome back i want to go through today to make italian uh sausage calabrese if you want to say it's calabrese or it's a similar type of calabrese sausage i spoke about it before on my other videos about this sauce and it's a pepper and vegetable sauce mixed together and it is absolutely amazing when you mix it in with your sausage so you could also if you want to make your sausage dry or you want to freeze your sausage have it fresh for the barbecue whatever it works both ways you might need a little bit longer time if you're making it secca which is the dry you might need a little bit more time for drying but i'm telling you guys it comes so good the flavor is so so good so we're going to go through that with you today on on this new sauce that i got i also wanted to tell you that if you're buying your casing from your butcher you're you're probably paying four or five times more than you normally would uh if you go to bass pro i found this out by just accident if you go to bass pro you're gonna get it's called ps seasoning and spice and it's the hog casings and salt okay you get a good amount you'll probably end up doing close to over 100 pounds of sausage with with this uh seasoning with this casing so this is the way to go and you're gonna pick it up for about eight dollars a package eight to nine dollars a package i get them at bass pro and they are just the same casing as you see here the same casings that you get from your butcher they're very very good so to begin with how i started is i start with the casing i'll take them i clean them take the salt off the night before then i'll put them in water i throw lemon i squeeze the lemon in them and i put them in the fridge and i keep them in there overnight okay so this is a prep that you'll do before before you start today's ingredients that we're going to use it's very simple as i said we're going to use our sauce which is probably uh one jar will do you about 40 pounds 50 pounds of sausage so half a jar if you're doing 20 pounds that's what i'm gonna do today i'm making about 25 pounds i'm going to use half of this jar okay you're going to use the paprika as usual red chili peppers fennel okay the fennel you can put it in if you like if you don't like it i like the flavor of fennel it gives it that extra little zing which is nice of course our coarse salt of course okay not regular salt your black pepper now you can use the uh fine ground or you can use also the the chunkier one i i like to use the fine ground that's cheaper if you buy it at costco i get the kirkland brand and they're awesome too and then if you want you could also put a little bit of tapatio which is the uh hot sauce any kind of a hot sauce if you want to mix in a little bit i'm going to mix in a bit of that in there too just to give it that extra little in there and that's it so let's get started okay so as you can see this is our meat i've already cut it up i've got about 20 pounds i did about three and a half shoulders picnic um i like it fatty as you could see you got that nice fat in there less fat you have the more dry your sausage is going to come and when you fry it or you put it on the barbecue you're not gonna get that that nice juicy flavor it dries right up so i've already uh done the first grind on it so i've grinded it up okay so now the next thing what i'm going to do is i'm going to now do my mixtures of what i'm going to put in so the first thing that you want to do is you want to grab your salt uh this is about 20 pounds the way i judge it is i'll put four boom you four punch uh four handfuls okay but since this is a little bit less than 20 pounds it's about 17 pounds i'm gonna put and a half that's it okay you don't want to get it too salty so now i put the salt in and then i'm gonna try it after if i still see that it needs a little bit more salt then i'll put more salt in it but better less than too much at the first the black pepper i'm gonna start off and i'm gonna put as much as you like again there is no set oh you gotta put it at two tablespoons and three quarter and all and all this uh 10 millimeters and all this other for me it's all i'm telling you use your head think of it yourself what you what you really want to do is i like to see a lot of pepper on it so i'm gonna open up this new one okay so and you'll see that i'll add more even more as i go so i could tell just by hand just by here by face i can tell what what uh how much i need okay it's all in your head okay but if you really want to know for about 18 17 18 pounds 20 pounds put maybe six tablespoons of uh of black pepper okay the chili pepper depending on how how spicy you really want it you're gonna put i don't put two too much because then i have complaints from my family and it's too hot so i just put a little bit so you get maybe one in every sausage right so that's that one the paprika so make sure that you're gonna put enough here to change the color but not too much to to overdo it and and take away the the juice from from the sausage right so we'll do that like this okay and then we got the black pepper and then now what i'm gonna do i'm gonna put in the sauce okay so again half a jar will do for for this amount of sausage again i got here about 18 pounds between 17 18 pounds i don't go and i don't measure and put them on the scale for me that's already i know how much i got okay that's that the next step we're gonna do is we're gonna start to mix it oh and if you want i'm gonna put i'm gonna put a little bit not too much but i'm gonna put a little bit of the sauce like this and then the finale which is the sicilian this is sicilian so i'm making calabrese cecilia mixed together okay more of this one is more color presidency silly this is silly we don't put the sauces we don't put the paprika we just it's pretty much plain and simple so here again i'm gonna put maybe figure it out with this amount two tablespoons of fennel okay you say well how do you know that's two tablespoons because i know because i know that's how i know okay sometimes i get these guys that they they put on there on the on the comments oh you don't know you gotta do this you gotta do this way put it look i do things the old-fashioned way the way my grandfather my grandma my parents they did it in italy they didn't have these uh all these things to measure measure at 15.6 ounces do it with your head this is where it is and nobody ever complained of my sausage so now i'm gonna mix it all up like this [Music] see make sure that you do a good job to mix it huh now you see i could tell already that i don't have enough black pepper okay i can see it already that it's not dark you gotta be able to see the pepper so i'm gonna add a little bit more like this okay see it and now i'm gonna mix them up again look at the color now a lot of that color here you're getting it from that that sauce that i told you and also the paprika but that sauce is just you guys you gotta really try that because it is i'll leave in the links below i'm gonna leave the uh the casing and that sauce the sauce you get it at costco and the casings i got mine at at uh at bass pro you probably can order that even online on amazon or something i don't know but it's called ps seasoning which is man the those those uh casings i pay the same amount at the butcher here in canada 48 for a pack compared to their at eight nine dollars and it does the same job and i'll be honest with you they're actually even better because they're more clean i find them more clean they don't smell okay and so i'll see you now when we the next step when we put them now in the casing okay like i told you you test it first okay so the best way to test it is never mind i said like with all these measurements and that taste it okay so what i do i make a nice thin little patty like this okay look at the nice color of that i bought i put it in the pan not too much olive oil because you don't want to take away the taste i want to know what it tastes like so i'm going to heat that up and we're going to cook it up a little bit now like i said if you find you need it you've got to put a little bit more more pepper go for it if you find you want to put more salt put a little bit more don't overdo it on the salt eh wait see what happened what happened i don't know what happened what happened nothing happening [Music] holy let my cameraman taste it and see what he says bobby what do you think [Music] okay so now as you can see i've got the whole stringer done so now what i do i pinch here this is so you don't need to use any string or anything okay i pinch this like this okay then i take it and i tie the same way i started is the same way i'm gonna do there so now what i'm gonna do you make a couple indentations like that in it take it and go across like this and if you're going to cure it you'll just hang it the way okay now it is already do it again a couple of indentations like that and then put it through finished product that's how it looks okay beautiful so now if you're gonna hang it to cure you will hang it just like that and then you put your cardboard in between so they don't stick okay and you put it in between so you keep them separated from each other that it doesn't touch or else it won't cure properly so cardboard in between like that usually egg carton i cut them up and i put one one piece cardboard like this and you let them dry okay if you're gonna uh do like i'm doing today fresh then you just cut them i'll show you that later on we'll cut it and then we'll vacuum pack them and that's it it's that easy you guys okay so let's go to the next one how to vacuum pack this one i'm gonna put four okay you got them like that [Music] [Applause] [Laughter] and it's that simple it's that that simple and when you freeze them you can freeze them for for a year put them in the freezer and you don't have to worry they'll stay like that for a long long time but in my house they don't last that long so that's how they look like when you're all done your packaging okay just like you see in the store mark it down what it is put them in your freezer and away you go i hope you guys enjoyed this video i hope to see you again on my next video and i gotta thank you guys so much for for keeping on coming and and and if there's any questions you want to give me any comments anything leave your questions in the comments i'm always happy to to answer them for you and uh what can i say i can say thank you so much i love you and you know what we're gonna see you again on the next one don't forget to like share and subscribe see you later bye [Music]

Channel: That's Aroma! Arrusti e Mangia Mangia

Views: 14,324

Keywords: How to make italian sausage, calabrese sausage, sopresatta, how to make, italian meats

Id: RexHEiHvyKY

Length: 15min 8sec (908 seconds)

Published: Mon Jun 06 2022