How To make Bulk Italian Sausage
2 1/2 pounds pork shoulder, butt portion, trimmed and
cut into large chunks 1/2 tablespoon coarse kosher salt
1 tablespoon dried anise
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons water
1/2 pound prok fat, cut into large chunks
4 garlic cloves -- peeled
Put the pork into a large bowl. Add the salt, anise, peppers, oregano, thyme, and the water. Mix well to coat the meat. Work the seasoned pork, pork fat, and garlic through a meat grinder, using the disc with the largest holes and alternating ingredients as you grind. The Italian Sausage may be stored for up to 5 days in the refrigerator or 6 months in the freezer.
YIELD: 3 pounds bulk sausage meat (6 cups)
How To make Bulk Italian Sausage's Videos
How to Make Italian Sausage
Chef Tom shares the Tips & Techniques needed to make your very own Italian Sausage at home, then grills the Italian Sausage on the Yoder Smokers YS640s Pellet Grill for that wood fired flavor!
Full recipe:
Homemade Italian Sausage Seasoning - KNOW your ingredients
Ya'll know I'm all about the ingredients and KNOWING what's in my food. For that reason, I make my own seasoning blends & this one is a favorite. I never buy seasoned pork, I only buy ground pork & season it myself.
This seasoning blend is featured in the Creamy Sausage Pasta recipe coming to Patreon Feb 16th! Jump in the kitchen & make this blend so you can whip out the pasta dish on Thursday!
patreon.com/fhtlivingcookbook
Homemade Sausage - MUST Know Beginner Tips BEFORE You Mix & Stuff
Know these tips before making homemade sausage!
Getcha Some APC BBQ Rubs Here:
1. Make sure your workspace faces a TV if its game day lol
2. The right tools make the job much easier and quicker
3. Freeze the grinder parts for at least 20 minutes to an hour
4. Cut the meat into small chunks that fit the grinder throat
5. Drop meat and fat intermittently for a better blend
6. Weight the meat and use the right amount of seasoning
7. Natural hog casings are better than collagen casings
8. Lubricate the barrel before putting casings on it
9. Run water through casings and soak the for at least an hour
10. Twice each consecutive link opposite
11. Patience and pay attention
12. Cutting in-between links makes for easier storing
Creating the PERFECT Breakfast Sausage Recipe!
Our Quest for the perfect Breakfast Sausage Recipe started a few weeks ago, when I ran out of store-bought patties. I ground up a 7# pork butt, and whipped up a quick 1 lb. batch of what I thought would be good - and it wasn't. Thus started my quest to find a perfect recipe.
Food recipes aren't always a science, there is often art involved. Free-range thinking and innovation go a long way in the culinary world - but to be successful on this quest, I needed a good starting point. So I began to analyze different recipes, in an attempt to identify the most common ingredients used, along with averaging out their quantities. From there, I could branch out, and start to introduce less common ingredients - and eventually find that perfect recipe!
Below are the results of that analysis. All quantities are teaspoons, this is based off using 1 pound of ground pork:
Base Recipe:
1# Ground Pork
1.5 tsp crushed sage
1 tsp crushed thyme
1 tsp salt
2 tsp brown sugar
.75 tsp ground black pepper
.25 tsp red pepper flakes
.25 tsp nutmeg
.25 tsp cayenne pepper
Enhanced ingredients used in the video. These are in addition, to the base ingredients listed above:
.25 tsp coriander
3 tsp maple syrup
.5 tsp paprika
.5 tsp rosemary
Have a secret ingredient that your family uses in their breakfast sausage? Share with us in the comments down below, and we'll give it a shot the next time we're making up a batch!
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Breakfast Sausage Patties - Homemade Pork Breakfast Sausage Recipe
Learn how to make Breakfast Sausage Patties! - Visit for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Breakfast Sausage Patties Recipe!
Celebrate Sausage S01E30 - Italian Sausage
#Celebratesausage
Welcome to Celebrate Sausage. Today we are making a Classic Italian Sausage.
You can find a printable recipe for this Easy Italian Sausage here:
If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon:
Knives that we recommend
Kotai Chef Knife:
For 15% off your order use the discount code: 2guys
We want to thank Jennifer over at The Daily Connoisseur. We invite you to check out her channel here:
While you are there don't forget to subscribe and tell her that 2Guys said hello!!
We want to thank the sponsors of this years show and we invite you to check out their stores for your charcuterie needs.
The Sausage Maker:
Casings:
Cures and Binders:
Stuffers:
Grinders:
Smokin It Smokers:
Eva-Dry Dehumidifiers:
Apera Instruments pH meters:
If you have a YouTube channel and would like to be considered for a part in Celebrate Sausage 2021 or if you are a company and would like to talk about sponsorship you can contact me here:
CELEBRATE SAUSAGE SPECIAL: Meredith Leigh's Online Charcuterie Intensive Workshop. Her classes cover a wide range of topics for the beginner and the advanced sausage maker. She has extended a special Celebrate Sausage discount till December 31, 2020.
You can check out her online course here:
Add the coupon code: CELEBRATESAUSAGE for a discount on on class or the entire course..
Books featured on this series:
Charcuterie for Dummies (Mark LaFay):
Pure Charcuterie (Meredith Leigh):
The Ethical Meat Handbook (Meredith Leigh):
Charcuterie (Michael Ruhlman):
Salumi (Michael Ruhlman):
Also be Sure to check out our Amazon Store front to see all the things we use:
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Vitamix 750 Heratige Pro Model:
Vacmaster Vacuum Sealer:
Kotai Chef Knife:
Wusthof Boning Knife:
Edge Pro Professional knife sharpening Kit #3:
Iwatani Professional Chef Torch:
Sous Vide (For home use):
Apera pH Meter w/meat probe (Bluetooth):
InkBird Controllers temp & Humidity:
Dehumidifier Eva Dry 2200:
Dehumidifier Eva-Dry 1100:
Cool Mist Ultrasonic Humidifier:
My Absolute favorite thermometers:
• Thermapen Mk4 -
• DOT Kitchen Temperature Reader -
• Signals (4 Channel Temperature Probe) -
• Extra Big and Loud Kitchen Timer/Alarm -
• Pocket Temp/Humidity Meter:
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
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A Promise and Just Wanted to Tell You
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