Making Italian Sausage

[Music] okay guys we're back I had a couple of people asking me about fresh Italian sausage it's real similar to the super satva except you don't have to worry so many things about cultures and dextrose and pH and all that because you're simply going to make the sausage and then you can either put it in the refrigerator for a day or two to kind of dry it out a little and then either cook it and that that that day and the refrigerator will also help it now the the spices together and then you can either just cook it or you can cut them into links and and vacuum pack them and put them in the freezer so I'm starting with 70 225 grams of pork butts they've already been trimmed I normally have my butcher automatically trim them and the strips like this which makes them a lot easier to deal with he pulls the he pulls the glands out already so they're pretty clean and and ready to go so we're gonna run that through the mixer and then I'll explain the process after that I'm using a 10 millimeter grinding plate with a lemon number 8 grinder so it goes together pretty simply so this is roughly 18 pounds two pork butts by the time it's trimmed that came out to seven thousand two hundred and twenty-five grams [Music] [Applause] you want to make sure that your part stays pretty close because we will give you a nicer chunk through the grind is a satphone smear [Music] [Music] [Applause] [Music] [Applause] [Applause] [Music] [Music] [Applause] [Applause] okay it was that easy so this is 72 hundred grams of meat so roughly let's call it 1516 pounds I haven't I don't have my calculator in front of me but that was uh it literally goes that fast I didn't grab some paper towels so I'll be right back okay so the meat is now ground this comes apart like this this comes apart like this that head pulls off this on screws this unscrews there we go that's the author this gets cleaned up here's the blade and that's the excess meat that was in the oven this can all be cleaned up because we're completely done with that and I'll be right back and show you what the next process is if is prepared this is uh this is my mixing box it holds roughly twenty twenty-five pounds of meat this fixing box clips into the grinder it's keyed I'm just kind of find a key here this works down and now the same ranking machine will auger the blades for the meat so before I started the video I knew that I had 70 225 grams of meat which is right here I will take the 75 70 225 and we're going to put it into the mixing box like so I missed a little I'm doing this a little quicker than usual just to get through the video the table was clean okay so we have our 70 225 grams of meat I ran it through my spreadsheet and put in the 75 70 225 and write this down guys this is for a mild Italian sausage here's the trick mmm this is a very mild sausage it doesn't have any eat to it and just a little fennel flavor I use one and a half percent sea salt kosher salt or sea salt do not use table salt so one and a half percent of the salt comes out to a hundred and eight grams roughly one hundred eight point three eight grams of salt and I put that salt in this little bin the next thing I added was point two percent black pepper not whole peppercorns but just regular black pepper like this so I have roughly fourteen point four five grams of black pepper and then I have 0.12 percent of red pepper flakes which is eight point six seven grams of red pepper flakes I threw that in here and I also have point one percent of ground fennel point one percent ground fennel came out to seven point two three grams so again based on 72 25 grams of meat I have a hundred and eight grams of sea salt I have fourteen point four or five grams of black pepper I have eight point six seven grams of red pepper and if I and seven point two three grams of ground fennel you can use a fennel seed my daughter doesn't like the sea the Fed of the ground fennel will give you more of a fennel taste throughout whereas a seed will give you a punch once in a while as you bite into it if you want a little more heat you can double up on the red pepper and leave everything else the same and that will give you a little more heat which I particularly like it's not a ton of heat but my daughter likes it a little more mild so I have all of those four ingredients mixed into this little bin we're going to turn on the grinder and run it through the churner [Applause] [Music] [Music] [Applause] [Applause] about the texture is not quite cutting it for me right now I think it should be a little tackier so I will probably grab maybe just a quarter cup of water so just to give it a little moisture looking better it should be pretty tacky punch water valves just a little move the camera over to show you again [Applause] [Applause] and you'll see now that see that it literally sticks right to your hand right like that I'm not holding that up that's literally stuck to my hand and that's the texture you want now I've got some people to tell that told me that once they do this they will run it back through the grinder with the same cutting wheel on it I was thinking about doing it this time but again I don't I don't see any reason for it the mixing box does a real real good job so I don't see any reason why you would run it through the grinder again especially if you want that coarser grind I would seem to think that running it through the grinder again will do nothing but but you know make the make the grind finer so at this point we're pretty much done with the mixing box and tastes longer to clean it than it does the mix the meat so I'm going to pull this guy out of here hopefully that'll come out there we go so here's the blade okay blade is done and we can transfer it back into a bin like so it's kind of nice to make 18 pounds it's gross really really fast there we go mixing boxes cleaned out we'll give that a real good rinse wash it out sanitize it soap and water and that's pretty much done needs tacky I'm gonna wash my hand mixing box goes out of the way don't need that anymore this is done we'll clean this up it comes the new piece this is the stuffer and we'll put the stuffer tube on it there we go there's the cranker there we go this stuffer will hold roughly I believe it's 15 pounds at a time but we'll never get all this in there in one shot this goes down like this hopefully you guys can see just take this meatballs like this throw them into the tube yeah it's gonna be filling this tube up twice so maybe this is a 10 pounder that should do it let's make that puppy down leave the meat over to here okay you got a tray tray okay it goes there right like that this is a nice little container we'll put the sausage in leave the stuff around this way and put the tray there to pick up some of the juices and so forth hi I'm gonna go get the casings and I will be right back okay we're back and the casings I'm using a 32 to 35 millimeter casing some people use a 29 to 32 and you buy them in Hawks and so I washed rinse them in water and washed as much as I need for the 18 pounds on a 32 to 32 32 to 35 millimeter casing you get roughly one pound of sausage per two feet of two feet of casing so I have about 36 feet take a little water put it on the funnel it makes it a lot easier and if you crank the stopper just a little at first you'll see the meat comes out and that gets rid of this sharp edge on the funnel and when you do that then once you have your casing here it goes on a lot easier all right like so and it's coming out of water so I always have water dripping which is the reason for the pan now on a fresh sausage it's not real important that you have to packed it real real tight I have a dried of sausage you definitely need to make sure that you get all the air out of it so normally when I do a drag sausage I have a helper down here so I can help the the casings and keeping the meat tight on the inside of the casing simultaneously while somebody else cranks in this particular situation I don't think it's going to be then mad to just do a one-man operation here so I'm just going to take the one end of the casing put a little knot in it right like so and it's pretty much ready to go and normally I clamp this stuffer down and I have a feeling I might have to do that so we'll see how this goes yeah I should have clamped the stuff down there we go okay back to business stop fighting it so there we go that's one roll at this point I'll just I'll poke the sausage we'll get any little air out and it allow it to drain [Music] and there it is in this container and I'll put it in the refrigerator until tomorrow after tomorrow I'll cut them into five and a half to six inch lengths and vacuum-packed them and put them in the freezer and that's pretty much the whole process other than finishing up the 18 pounds this thing here was still doing this on me so I'm going to anchor that down a little better or go get a helper to finish off the 18 pounds because that was the first time I tried to do it myself and it looked pretty embarrassing but you guys get the idea it's pretty straightforward and that's about it that's all there is to Italian sausage as far as flavors you can add anything you want people use garlic powders they use anise they use so many different things even in non Italian sausage bratwurst whatever the process is the same just go ahead and grind your meat and add your spices mix it up put it in your hog casings and and then you have whatever Sheboygan brats or whatever but that's how typically every sausage is made a fresh sausage so that's about it hope you enjoyed it and if you like if you like these videos please subscribe so you can keep in the loop with any other videos that I make thanks [Music] [Applause] [Music]

Channel: Lou Santello

Views: 23,927

Keywords: Italian, Sausage, Lou Santello, recipe

Id: jKbuVbAIyO0

Length: 25min 36sec (1536 seconds)

Published: Sat Sep 21 2019