You knu know how mow much I love mve making sag saus,
so tso today I w I want to demonemonstratete
th of makinaking sausagusag.
the properoper way
First rst we'll nel need a gr.
Followedowed by a saa sausage ,
and and then of of course tse s that we' we're usingsing.
This iis is a mixtmixture of po, and and pork bel belly.
Wh
What we'ree're gonna o
I'm gonngonna get a nicenice little tle pa,
t
to be ableable to catccatch the.
Now, fir first of alf al,
I
I have cut cut all my k into str strips.
So when hen you cut cut them in,
the the strip wip will cah on ton the augeruger,
and justjust pull itl it righ, gentle..
Doesn't n't heat you your fa,
and is ris really ony one of tho makimaking a hig high qualital.
I'm goingoing to go go ahd and turnturn my gringrinder.
I'm I'm gonna taa take one piece ece of me.
on
And as yas you can san se, I'm just gst gently hoy holg
an
and it pul pulls it rit.
And we'rwe're gettintting a
a really nly nice gri.
One One piece ate at a ti.
So what hat we're loe lookg for whenwhen making ing saue
is anywhnywhere fromfrom aboutt
to abo about 40% f0% fat,
dependpending on ton the sae we
we are mak making.
Do not bot be afraidraid to at to your sar sausage.e.
Fat is wis what keepkeeps t asausagusage nice ace and mt
and nod not dry afy after you .
The sae sausage wee we're gonna makemake todayay
is kin kinda a fre fresh te on aon a hybrid rid of an It.
I haI have kosheosher sal,
little ble bit of suf sug,
fresfresh oreganegano,
black pek pepper, crackeacked fennelnnel sed
,
becabecause any any good Itn needs fes fennel..
Here'sre's out lit little t. Le
Lemon zestzest.
Which ich is gonnaonna make ity nicenice and bri bright and a.
With a l a little bie bit of e zest as as well..
And to giv give it a l a lie ebit oft of spice,ce,
because use I love sve spe in my foy food.
I got got some red red pepper.
I'm gonngonna take mke my s.
I've wei weighed eve everythi.
So I'l I'll know eow exactlw mu
much is gos going in hi.
Here's m's my sugar.gar. It'sIt's almost ost like pai.
I'm I'm kinda paa painting mns withwith flavorsvors.
Black pek pepper, red ped pepper fla flake,
,
the fee fennel, br, brings t licorice bce bite to yto yo.
li
No a lia little fre freshnes.
Now I'm gom gonna ge
Ag
Again, thi this is fre . I used a z a zester.r.
Zest wst will carrcarry all thl, al
all the are aromati,
'c
'cause all all the oil oi.
So I c I can use tse the zest that lem lemon or orr orange ,
without act actually cly cog nor dam damaging thg the me.
Let met me finish ish up wite of our fur fresh ore orega.
I love usi using freshresh,d ndof giv gives it tht that brigs
of the the earth. th. Now wee all of oof our seasoeasoni.
WhatWhat I'm gon gonna do isa da
like mke making brg brea.
You wau want to geo get in .
And thd the reasonason I prr do
doing thisthis by hd
is ge
is you're 're a lot me gentle wit with the mee.
You You can use use a mix.
But itt it will kil kind of e heat and and frictioctio.
And coulcould breakeak the the delicatecate fat.
Now,Now, how do do you knof you've mix mixed it ent eno.
What I w I want to dto do.
taketake a pieceiece, lo
look at tht that.
LookLook how nat natural, ba, bs naturallrally glued ued toge.
I literaterally havehave o rip it ait apart..
So protein ein developmlopme.
So we got got nice
So wSo we're gon gonna tae a littlittle bit oit of sau.
Add it tit to my can canis, and ald almost pun punch it .
r,
Yo
You can acn actually hlr the air air releasinasin.
Very key key, I'm gom gonna t tw
twisting tng this o,
justjust 'til thl the meat ss scomingming out of of the .
No
Now, the che casing weg wg to
today is pis pork casic.
And I'veI've let the these soakr for for about 30t 30 minus
to
to rehydraydrate th.
You don'don't want ynt yor water tor too cold old or to.
If casing wng will becobecome br.
If the wat water is tos toor
RoomRoom temperaperature wa.
Now Now that we' we've fod the the end of oof our cas,
So we'ree're gonna put out our casingsing o.
na
But ift if you're 're doig gthis ais at home,me,
it
it'll makemake it a loar to get get startedrted,
we're 're just gon gonna ti
tie a simpsimple knt
so I h I have justjust a rea real simplimple kno.
Th a lia little bit bit more col
That way yay you hae
of when hen you firsfirst start stufstuffing it .
st
It won won't just ust coe straight oht out of thf the.
What I'm I'm gonna dna d, I'
I'm just gst gonna hod
a littlettle bit of pressressure herehere.
Gripping ing it just est enh
so I get aet a nice, eeven sen sausage.ge.
Ok, Ok, so I'm a'm at the d of
of this sts stuffin.
So I'm g'm gonna jus just come out aut a little t.
co
Take our our little tle scis. Sn
Snip.
No my fir first twistwist.
Now I'm gom gonna me
Ok
Okay, therthere's my fmy .
We want ant each lin link tw, as
as so.
I
I just ski skipped one one , and twistwist it the the sam.
WhatWhat's happeappening , I'm I'm actuallyally twistg
two saussausages at at on.
SkipSkip one, go, go to the th.
And see,see, we're hre havin.
So ISo I've actuactually dod the speespeed of my my wo.
An aga again, see see how I'm goingoing this wis wa.
If one one link at at a tim.
If I wanteanted to o
I
I would cod come to tho the.
And thisthis one, I twist ist it towarowards .
ThenThen, my nex next lin, I woulwould twist ist towar.
And as yas you see,ee,
we sa
we have a e a beautifl sausage mae made he.
Let's t's go aheadhead and tp our saussausages we we just.
And agaiagain, you dou dot see any aiy air holes les i.
The ene ends are cre compley sealed up, up, what wet w.
se
And And that is is sausage a.