Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of homemade sausages: Italian Chicken; Merguez Lamb; and Chorizo. The recipes are on http://cookingupastory.com/how-to-make-homemade-sausage
All the meat that Finley uses, including for sausage making, and charcuterie items, he carefully sources from farmers he knows and trusts. How an animal is raised, fed, and treated throughout their entire life is an important part of the story, as is how the slaughtered animal is processed by the butcher, both aspects are key determinants in the final taste and quality of the products that Finley makes.
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Video Rating: 4 / 5
My heart dropped when you spoilt the chicken sausage and then threw it!! :(
Excellent video & spice mixes, mille mercis !
My 2¢ bit: If one is to cook sausages, it’s well worth investing in a good
thermometer. Lamb, beef and veal are done at 63°C (145°F), pork at 71°C
(160°F), and poultry at 74°C (165°F). These recommended temperatures are
safe and secure.
Best results are obtained from cooking sausages longer on lower heat
instead of faster on high heat. This will avoid having your sausages burst
open and will keep them from drying up.
why r u putting ur fingers in it. can it cut ur fingers? because i am
getting that machine I’d like to know
do you keep them in freezer? and when you want to use it you defrost them
and grill or cook them?
One thing confusing about the video that I learned the hard way is that I
noticed you tied the end of the casing after you loaded it on. I learned
not to tie off the end of the casing after you load it until you get some
sausage through or else you’ll push air into the casing causing it to
inflate. Also, my meat grind was fine running it through once. I started to
run it through a second time and it was turning into paste. Other than
that, this video helped me make my first batch! Thanks!
i have surgery exam tomorrow XD
Top notch instruction and presentation. The only thing I’d change is easing
up on the salt but the seasoning combination looks amazing.
Getting a Grinder sausage maker for Christmas. Can’t wait now. Great
channel
Lamb is only unpopular in the united states. It’s still one of the most
popular meats in every other english-speaking country.
Eric, Great instructional video. You kept my attention and made the
information interesting and complete with the right cooking instructions,
portions and how to cook and serve. Perfection! Thanks so much!
very good way of explaining slow and clear thanks
That was an amazing demonstration and cooking lesson. Thank you! I just
ordered the Kitchenaid Artisian with the meat grinder. Can’t wait to make
my own sausages.
GREAT video and very informative, especially for the first timer. I’m
getting a Kitchen Aid 600 for Christmas and can’t wait to make and grill
some of these babies (along with a Thai sausage recipe from the Pok Pok
cookbook). I’m wondering if Eric or anybody has a truly authentic recipe
for Lithuanian Kielbasa? We always have it at Christmas along with Klatskis
(sort of a perogi stuffed with farmer’s cheese). There are some recipes on
the web. Most include garlic, onion, salt pepper, mustard seed and allspice
with the pork butt butt. Love to know if anyone has a good one.
its actually fortunate for the lamb they they are not being eaten much
these days , wouldn’t you agree?;)
no the blade is not close to his fingers at all.
i don’t know why i choosed to watch this right after porn
This is AMAZING. It looks so easy. I just got a Kitchenaid mixer and the
grinder with my bonus. I was recently diagnosed with celiac and while I
love the local shop’s chicken sausage, they can’t guarantee it won’t be
contaminated so I decided to make my own. I can’t believe how easy it
really is. Thanks for posting, I will be trying some of these out very
soon!
he definitely shows the more modern ways of making sausage, i recently just
put a video of how my family makes italian sausage in the traditional way
which im sure many of you might enjoy