How To Make The Best Homemade Italian Sausage - Step By Step And Family Recipe!

this is tony from colorado barbecue boys we're going to make homemade italian sausages i'm looking at the best ingredients to go into the sausage right here we have a pork butt or a pork shoulder and it's boneless and it's a 80 20. anything higher than 20 percent is going to be too greasy because i have peculiar cheese we have fresh parsley anise seed we have red pepper flake and whole fennel and whole fennel we're gonna toast and i'll show you how what color is supposed to look like and salt and pepper pretty simple ingredients but right here i'm just gonna cut my pieces out and just cutting it down the length just so i can stick it right into the hopper it doesn't have to be too fancy brutus loves it all he can eat it all and actually he goes through stuff pretty fast and if you're going to use a kitchenaid you're probably not going to want to do this much meat because it's going to take a long time and you'll probably do it once and then you're going to go out and probably buy yourself a brutus because it will save you hours i mean a lot of hours so yeah we'll get skit to cut in here and you don't have to separate the fat from the meat because we're going to do a double grind and the double ground is really important when it comes to sausage making a lot of times you'll still people just do one grind and that's great but it doesn't really disperse the fat throughout the sausage evenly you want to do it right you do it for the people you love and you know food to me is bringing people together i like it i like to cook i like to make things but what i more probably like is when people take a bite for the first time and they look at each other they go wow this is really really good so we're going to put this in plastic bags you have to go too crazy again we're just going to throw this in the freezer big chunks let that freeze up and next thing we're going to do is measure out our ingredients and measure everything out uh today we have about a 16 and a half pound pork butt two pork butts weighing about 16 pounds picked up at costco a lot of times people like how did you adjust for your measurement well i have at uh an excel spreadsheet which be more than happy to give you guys and uh watch this and click and like and we'll give you a path on how to get it um what i do is i can just drop in the weight and everything readjusts so so what i'm gonna do is get everything washed up chopped up clean and put everything in a spot that way everything's laid out measured and then we're going to put everything together oh that smells so good this fresh parsley i really enjoy making this i try to use just the leaves and not the stems because i have enough parsley and a little snobby that way i can do that it doesn't have to be perfect chop wise because your grinder is also going to chop this up too as well what did i say i need a little under two cups so yeah there's two don't let it go to waste why not huh use it all you got it use it don't let it go to waste about the same amount of cheese let's use about a little under two cups this is a pecaron pecorino romano it's not as salty or bitey as parmesan reggiano it's a little bit more milder than parmesan cheese but cheese counter is good to get it at you'll find in the stores you want it grated i'll definitely use that if you smell it if you want to take a bite of that try it it's not as salty as parmesan right cheese but it's a little bit more creamier yeah it's got a little bite to it but just enough when i go here now see right here it's right there parmesan reggiano is a little bit sharper okay and i like this one just a little bit better i've tried them both in the sausage and the first thing my wife said this isn't right i don't like this is i like it but it's not right what'd you do differently the knees got three tablespoons of that then we have ground pepper and try to be close on your measurements and um but kind of keep it close it does make a difference um one of the key ingredients you're not going to believe and that's the water the water is going to make a huge difference in the sausage one time we made the sausage and my buddy now we put it on we tried it and we looked at each other something's not right something's not right and we looked at each other and went i missed the water and we cannot be the water so use ice cold water and once you put the weather and you merge it together it kind of binds everything together we put it back we did a pre-taste night and day water water is so important to sausage and i did not know that but it's it's things like this that allows me to do my trial and errors and share with you guys on what works and what doesn't work we need about six tablespoons of salt about six and a half now pork can handle a lot of salt and again we're doing 16 pounds here we go got that laid out my garlic is the last thing in the red hot pepper flakes okay i'm going to use the food processor to dice up these dice up this garlic so i want to get it pretty fine peeling garlic can be painful because sometimes the garlic is so sticky the one thing you don't want to have in your garlic if you see it sprouting off i find that in the middle of a garlic you might have this little root right here in the middle so if you like garlic sit there it'll start to bloom and kind of have a sprout that comes out of it that gets really bitter it's not really great so if you can just take that out these are gonna taste so good on the smoker and this is where i'm gonna eat my words but this is where electric smoker would come in handy i think this is where when you're doing something like this this is where i say go ahead use electric smoker i won't make fun of you you put a brisket on there i'm going to make fun of you on the electric but she's going to pulse it about 10 different times maybe 12 15. just just where it gets just really finely chopped and as my friend jim would say i don't know something in french about misa plays or whatever misapplause whatever means of french is everything in its place and if you're a chef out there and you're watching and i butchered it well i apologize jim you know to you you got this measle plaz measle plays i know you're going to call me right after you see this and what the hell you doing when you don't see it like that i know i get it but now we have everything in its spot i am very very blessed um in our very first house when i had brutus the whole kitchen and i'm not joking was about a little bit bigger than this island and i'm not lying the whole kitchen and we must have did at least 50 pounds of sausage and i love my chicken and there's three people in the kitchen and you know what i had a lot of fun it was great and um my friend jim the one who told me muso applause whatever everything in a spot um he has a very nice house never went to it before and he was really nice and he says to me um hey uh can you teach me how to make sausage i said i'd love to sure we'll have a sausage party at your house like oh geez mommy we're gonna start with the jokes he says yeah come on over jim in the morning well you know i've been to your house it's a beautiful house beautiful house it's great but you know we're a couple of big guys and you know why don't you come over to my house i'll make bloody mary's i'll make you breakfast and we just have a great time at my house and i go to his house and oh my god this is a beautiful kitchen i am blessed and this is big his kitchen is actually bigger than this and the island is bigger and he has plugs for everything and it's a real chef's working kitchen and he really had a chef come in and redesign this whole kitchen and it was so beautiful and so much fun but um jim's no longer in that house and i'm no longer in the small house but i'm here and i do think about jim when i make these sausages and he's a good friend of mine but also at the same time i'm really blessed to have an island a kitchen this big that we can all film and work around and you know it's just been really good so i don't take this for granted i i i think every morning when i come down get a cup of coffee i still smile i see this kid's going man this is i can't believe it i can't believe uh i've been blessed this good but anyhow so the last piece we're gonna do here is we're gonna toast the fennel and what we're gonna do is we're gonna put a nice toasty brown on that and the kicker is once it turns lightly brown it goes from light to dark really fast so stay on top of it and this house will smell so good here in a little bit this is the same stuff they make liquor shadow now this is going to be a fun treat so this is my great great grandmother's mochajete she was 94 when she gave this to me and when she was a kid she used to use it i think the single i don't know how old i just know it's old but you see the shot right here see how it's getting different color now it's getting a little bit darker i want to go just a little bit darker and you want to continue to move it see that it's still cooking it right right even in this pan and you don't want to go too dark because you can burn them and no one wants that burn sometimes people when they're done in here people put them in like a coffee grinder you can use that if you don't have a mortar and pestle i like to use this because it reminds me of my grandmother and you can see how it's just been worn over the years and there's still seeds in here from when when i got it from mexico and this thing is so well seasoned and it's been used that's actually been grinded down and this right here the hands the hand alone just got worn down okay i think we're done here all right so now put that aside and now we're just going to grind oh you can smell it now if you don't like black rockers you would not be enjoying yourself but if you do oh it smells so good it smells like that greek liquor oozo we're going to stuff them in hog casings some of it needs hog casing something that doesn't because italian bulk is good too but sometimes people just like to throw them on the grill okay so what we're gonna do is we're gonna rinse out the hog casings they're this big they're this thin and they look and they'll stretch to a size of a sausage this is where it gets fun because they all get tangled you want to use a warm water and the trick is to get all the salt off of it rinse it off and it blows right up and just let it just run through you'll keep going through and run through to close it out the other side good there it is and what you want to do is just continue to run water through it there you go she's a clean put that to the side what i do is i kind of go around start at 12 o'clock and then go around clockwise so then i know where they're at so when i pull them off they don't get tangled in now i say that but that's the goal meat just got out of the freezer we got our pork butt we're gonna fire this up and feed it through and again you want the meat really cold not frozen because as it goes through there's a lot of friction and all that heat will turn that fat into mush and that's not what you want drop it in and brutus does its thing one bag down look how fast this goes you know and this is a good thing about doing it yourself you know exactly what's going into your sausage have all the fresh ingredients you know how it's been ground i know how clean my machine is i know where the temperatures are on the pork i cleaned it i cut it there's no bone in here i think it's a lot better it's going to yield a better product not to say that johnsonville doesn't or those other pork people don't i just know what i do and i like it done right and there you are there's 16 pounds of sausage right there that was pretty fast now if you had a kitchenaid we'd probably be here until about midnight brutus love you buddy okay so now what we're going to do is remember before i was telling you about how we do the double grind zach see right here see all this pork right here oh it's in one lump okay and this is a rolling right here you could take this and you can mix it and you can mix it but let me show you a double grind what that does now see how it look at the marble now see how it's marbled now you see that yeah okay now look now look at the difference that's what's the difference is the double grind that double grind right there we'll just spruce the fat throughout the meat one more time and it just yields a better fat so when you're cooking when you're sauteing whatever that fat just melts throughout the meat it doesn't get clogged in one area and it just makes a better product all the way around again that double grind that's the way to go your hands are going to be really really cold and you're going to hate them you might has a trick what i like to do is easily use some warm water coming on over here so you can keep your hands warm go back and forth because i feel like your hands are going to fall apart so let's add in the garlic we're going to add in the toasted fennel all that salt we're going to add in beautiful pepper here denise pick my romano cheese parsley and what's the key ingredient water water water water is that cold water so first we're going to do is when you mix it in there and get in there and squeeze squeeze in there you want to get all in there three and a half cups of water believe it or not this sausage is going to eat it right up yeah you just get in there and squeeze and rotate turn and rotate and this also the double grind also helps because again it will distribute like the fat but also the ingredients as well now some people can use it just like this if you want a lot of restaurants will do that again but we're going to go after that double grind you see the speckles of meat the speckles of fat here and there that double grind is gonna really fix that and distribute that all over put that in your hopper and that's why we call it brutus now as you can see right here you can see all that parsley all that fat everything is now distributed evenly throughout this whole sausage in there so now we just got done with the double grind and you can see how the parsley the garlic the fat all the spices are all distributed now evenly throughout the meat so when you pack it and you put it in pork casings every bite is going to taste great and that's the whole purpose of the double grind which i call it the love grind because if you're not in a rush you're doing it because you want it done right you can do it for your loved ones all right let's get these things uh cased um so we're gonna change up the head here ah but before we do casing the most important thing you should do rule number one before you case taste all right so i just put a little olive oil in here just gonna cook this up ah you guys can smell this this smells so good right now and you have everything going in there making just a beautiful relationship right here just oh it's all about coming together and this is just going to turn out great zach i'm going to have you take a bite too tell me what you think how you going different yeah that was really good yeah you got scream italian that's like the best sausage ever is it really that's crimson time this screams the streets of boston new york italian villages when you smell the home in houses grandmas you say the grandma can eat this is what she's making here guys so what we're going to do is we're going to take out the guts here we're going to put leave the auger take off the cutting dye and the blade we're going to fit it with here and then we're going to shove this meat back in on top here and this is what we're going to use to actually stuff the sausages we're gonna use this attachment right here and what i love about this one is it uses all the meat through the auger all the way down into here and the only thing you're gonna have left over is that much sausage and that's it let's take this apart and when you're maintaining your your grinder you want to use a food lubricant as well after you wash everything put everything back together again you really want to use a food lubricant get that off get all this little nub nubs off this piece fits in right there hooks in right there this goes in like that just feet right around there you go now what i find is when you're putting casings on for the first time make sure the sausage is coming right out of the tip here because it actually lubricates it it helps you feed onto the tube pretty easily if you do this without any sausage at the tip right there it will it will be hard as heck and it took trial and error but here what you can do is put this on tie a little knot here at the tip right there good to go bring it all the way right there and then zach what you're going to do is you're going to turn it on what i want you to do then is start feeding the sausage start feeding the sausage into the tube use your piece right here and start pushing it down and when i say stop i'm going to come to the end we'll stop and here we go we're making sausage links i'm going to hold the sausage here a little bit so it gets a little bit more packed i'm just guiding it with my hand and holding it so it doesn't come out too fast what i'm trying to do is control the air pockets too i don't want it too tight because i also want to twist these at the end so i'm just beating it through oh blow out turn off okay i had a blowout so there it is so i've held on too high i blew it out cut it right there cut that off squeeze that out kind of squeeze this out right here put that back on top tie another knot and start it again pretty simple huh and we'll probably put that right there all right let's fire it back up again and that's what you do when you have a blowout all right we're gonna shut it down okay i'm gonna do that tie another knot now here's a little trick right here they sell these little sausage things made just to prick the sausage but you know it works corn holders take it and you hear this little snap you just want to pop them just put that and what happens is it seals itself right back it just gets rid of those air pockets attaches that that um that skin to the meat oh there's a pocket right there yeah i'm impressed because it's it's red maybe it's like that fuel gauge that just keeps going on and on you think you're gonna run out of gas but you never do it's like cramer come on we can do it one more trip around the block find a length that you like like a hot dog length right here you want to pinch it and then pinch the other equal side right here and you just want to twist oops twist it a few times and you go every other one twist it find another one right here okay and see see it's kind of tight now you can see the air bubbles see little air pockets right there yeah when you twist them that's the really time to start poking because that's when you're putting a lot of pressure on them right get there see okay after you twist them and do that you can actually cut them right now right here and they'll still hold really yep they'll still hold and that's how we're going to put them in the bag too but yep yeah these things are just no hold you know you sometimes you don't even some people don't even tie knots at the end isn't he yeah no we're gonna make rubs yep no we are we're gonna sell rubs and we're gonna make it consistent we're gonna make it the same and we're gonna endorse it we're gonna make money off of that secret colorado barbecue boy rub after we have all this after we roll them just gonna cut them and they kind of stay together they stay together then what we're going to do is we're going to vacuum pack them and give them away clean these up a little bit [Music]

Channel: Colorado BBQ Boys

Views: 15,900

Keywords: bbq pork belly, bbq recipes, colorado bbq, colorado bbq boys, easy pork belly burnt ends, how to cook pork belly, how to make burnt ends, how to make pork belly burnt ends, how to smoke pork belly, how to smoke the perfect pork belly burnt ends, pork belly burnt ends recipe, pork belly burnt ends weber kettle, pork burnt ends, smoked pork belly, smoked pork belly bbq, smoked pork belly burnt ends, smoked pork belly recipe, smoking pork belly, the colorado bbq boys

Id: rgi9wO5Z4mE

Length: 19min 37sec (1177 seconds)

Published: Sat Sep 17 2022