Grinder to Grill: Hot Italian Sausage
Make your own better Italian sausage for a lot less dough! #sausage #Italianfood #meat
Recipe:
5lbs Meat @ 20-35% fat content
45g Salt
5g Black pepper
7g Fennel
5g Garlic powder
20g Paprika
5g Crushed red pepper
5g Cayenne pepper
50ml(1/3c) Water or wine
Music:
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Masterchef's Favorite Spicy Sausage 川味香腸 | Chinese Food • Taste Show
Masterchef John Zhang shows you tips on how to make spicy sausage from scratch. This spicy sausage recipe is pungent, tingly, and smoky. Recipe:
#sausage #sausagerecipe #chinesecooking
Anyone familiar with Sichuan cuisine knows about its spiciness. So it will come as no surprise that sausage from Sichuan Province lives up to that reputation, using chili powder and pepper powder to provide a unique kick. The flavor is reminiscent of a pepper-infused combo of ham and pepperoni, with a dusting of red pepper flakes to provide a finishing touch.
The warm spice and citrusy aroma of Sichuan peppercorns can be totally addictive. It's air-dried, so the texture is harder, perfect for fried rice, stir fry, or steamed on top of rice.
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Delicious Spicy Rice With Sausage | Gordon Ramsay
Gordon demonstrates how to cook this simple rice dish.
#GordonRamsay #Cooking
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Making Italian Sausage, from Scratch - Complete Step-by-Step Guide and Recipe
I remember making sausage with my father, ever since I was a young child. It was a family affair and an annual event. This episode will help keep the tradition alive, by sharing each step, from start to finish, all the tips and the proven recipe which I (Ivo) developed. This process has been mastered over the years, resulting in an absolutely delicious Italian Sausage.
0:00 Introduction and Equipment
3:16 Cuts of Meat
9:49 Grinding
11:24 Spices
18:00 Casings (I use natural casing 32 - 35 mm) (here's a similar one:
23:24 Filling
Sausage Meat Grinder:
*Pepper Paste can be found here;
CA
US
I actually used a brand called Muraca - it's imported from Italy, but difficult to find
TO YOUR GROUND PORK, ADD:
► 4.5 gms (0.159 oz) of salt/lb of meat
► 1.5 gms (0.529 oz) of black pepper/lb of meat (optional)
► 0.85 gms (0.03 oz) of hot chili flakes/lb (for medium-hot sausage) (optional)
► 2.5 gms (0.0882 oz) of paprika/lb of meat
► 0.5 to 1 gm (0.0176 oz to 0.0353 oz) of fennel seeds/lb of meat (optional)
► 25 gms (0.882 oz) of pepper paste/sauce per lb of meat (i.e. a 1-liter Jar does 35 – 40 lbs)
► 1 cup of dry red wine/10 lbs of meat (optional)
NOTES:
► 20 YDS of sausage casings, will be enough to do 25 – 30 lbs of ground meat
► The best cut of pork to use, are pork shoulder butts
► The second best cut of pork to use are whole pork shoulder (i.e. NY Shoulder)
► The third best cut of pork to use would be Picnic Pork Shoulder
► Remove any “blubbery” fat, keep “firm” fat (do not make your meat too lean – sausage needs fat)
► Use a meat grinder plate with ½ inch holes
► Mix all ingredients very well
► Fill casings so that they are firm to touch
Thank you!
Making Italian Sausage, from Scratch - Complete Step-by-Step Guide and Recipe
Cajun Chicken and Sausage Jambalaya #onestopchop
I can’t do shellfish, so this is it!
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Ingredients
1 lb chicken thighs, cubed
13 oz. Cajun andouille sausage (can sub Turkey sausage)
1 1/2 cups med-long grain rice
2 celery stalks, diced
1 green pepper, diced
1 yellow onion, diced
4 cloves minced garlic
1 Tbsp tomato paste
1/2cup crushed or diced tomatoes
28 oz. Chicken broth
1 Tbsp avocado oil
2 Tbsp all purpose seasoning
2 tsp garlic and herb seasoning
2 tsp Cajun seasoning
Green onions for garnish
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Fast & Easy Italian Sausage Seasoning DIY
Just add this to two pounds of ground pork and you're good to go! Happy cooking! :)
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