Hello Food Wishers! Chef John’s Corporate Overlords here with 9 great sausage recipes to try this winter! Start with Chef John’s method for delicious Homemade Italian Sausage. In the mood for pasta? Italian Sausage Spaghetti or Sausage & Arugula Orecchiette One-Pan Pasta will warm you up on a chilly winter night. Having guests? One-bite Sausage Rolls, Crispy Fried Boudin Balls, or Sausage Cheese Balls will wow your guests. Whether you want breakfast, lunch, or dinner, Chef John has the perfect sausage recipe for you!
Homemade Italian Sausage:
https://foodwishes.blogspot.com/2018/06/homemade-italian-sausage-i-was-uncle.html
Italian Sausage Spaghetti:
https://www.allrecipes.com/recipe/283148/italian-sausage-spaghetti/
Sausage & Arugula Orecchiette One Pan Pasta:
https://foodwishes.blogspot.com/2014/08/one-pan-orecchiette-with-sausage-and.html
Homemade Pork Breakfast Sausage:
https://foodwishes.blogspot.com/2011/09/good-morning-sausage-pork-fennel-and.html
Country Gravy:
https://foodwishes.blogspot.com/2011/10/country-gravy-deliciously-dingy-and.html
Sausage Cheese Balls:
https://foodwishes.blogspot.com/2015/12/sausage-cheese-balls-rolling-into.html
Scotch Eggs:
https://foodwishes.blogspot.com/2015/03/scotch-eggs-this-is-easter-egg-you-want.html
Sausage Rolls:
https://foodwishes.blogspot.com/2017/08/building-better-sausage-roll-one-bite.html
Crispy Fried Boudin Balls:
https://foodwishes.blogspot.com/2015/01/crispy-fried-boudin-balls-strange-but.html
00:00 Homemade Italian Sausage
09:14 Italian Sausage Spaghetti
18:54 Sausage & Arugula Orecchiette One Pan Pasta
25:26 Homemade Pork Breakfast Sausage
30:37 Country Gravy
35:11 Sausage Cheese Balls
40:31 Scotch Eggs
48:19 Sausage Rolls
56:59 Crispy Fried Boudin Balls
46 Comments
In the business the tube is referred to as a "horn". Not that it makes describing it any quicker. It's still a "sausage stuffing horn" lol
Ah…the sweet Italian sausage spaghetti…I may have to make it for Christmas! Yummmm.
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You are after all the Isaac Hayes of your innuendo involving sausage nine ways.
Ordinary Sausage jelqs to this video
You can skip the intestine/case stuffing step.
We grew up eating biscuits and country gravy! It was a staple in our house, and yes it looks ugly! But it is SOOOO good! Especially with a fried egg or two!
I doubt being a true believer has anything to do with adding cayenne to anything. Maybe a true believer of ever deadening taste buds requiring an ever increase in "true believer" spices/garbage.
Wow!!!! Amazing reference to Dave Righetti!!! Brilliant!
Amazeballs! No way 😹
#1 I love Italian sausage! I love saltzita dipped in oil seasoned breadcrumbs and grilled! Of course long cooked in some tomato sauce (or my preference of puree)
#2 how many sides does a circle have? 360 dang John that's a long cook time!
GREAT show! Thanks Chef John
If anyone out there is bemoaning the fact they they don’t have a meat grinder, wipe away your tears and buy an asian vegetable cleaver. That much meat is easy to mince up into what looks and acts like ground meat in a few minutes with a sharp cleaver. You can stuff casing by hand with the right funnel or cook it in patties or even a big block in the oven. Don’t be a slave to the sausage oligarchs. You can do it!
Holiday breakfasts at my place feature my homemade pork sausage patties. I use the grinder attachment more than I use the mixer attachments!
I’ve made the one pot orecchiette over the years – one of my all time favorites. Though I change it up a bit and cook it essentially like I would a risotto. I deglaze with some white wine of some kind, I throw in some kind of Italian seasonings – light – usually from Italy that I’ve gotten from peoples trips over there. And! I like to throw in a parm rind as well! I like mine a little more wet but comes out similar.
Every recipe a keeper!
Instead of grabbing a wooden spatula, I like the way you spend 15 minutes on that fond. Old ways are best.
your cadence is infuriating, why does everything you say sound like a question?
Should we fear synthetic sausage casings?
My man, when will you put out a best of eggs?
Do people really want to know how the sausage gets made?
I think your Country Gravy is Beautiful.
Making sausage at home is such an adventure and so rewarding! My kids greatly enjoy helping along the way. We make TX style smoked sausage (with & without jalapenos) as well as smoked quasi-pepperoni. Although we do use the Kitchenaid grinder attachment, we don't use the sausage stuffing function as it is very inadequate. A small drum stuffer with a hand crank works much better.
Yayyy thank you for this! I was immediately drawn to the sausage cheese balls and then was pleasantly relieved because all I have at home right now is self-rising flour. So yee haw I'm ready to go!
I've done the orecchiette pasta dish but instead of arugula I used shaved fennel. Added red pepper flakes for a little kick.
The way he talks is so catchy
Have you ever tried to make sausages with the new vegan meats, beyond meat or impossible? Are there any tweaks to the spice mix to get the best out of them?
Only need sausage one way and we all know which way it is 😂
Wow NYC sharing 😍
The sausage spaghetti recipe looks very tasty but you’d have Italians gritting their teeth at the use of the spoon in its consumption 😆
I used to work in a big sausage kitchen where that's all we did – make sausage. Breakfast sausage was 50/50 fat and nothing less than 25% fat for all the others; fat content went according to what style it was. Less than 25% fat and the sausage cooks up dry and bland tasting.
We also made countless hot dogs and, contrary to common belief, hot dogs MUST be made with good cuts only. Junk cuts would "grease out" in the smokehouse where the fat would come out and ruin the dog. This was not caused by too much fat, it was caused when cheap cuts of meat would not form a good meat mousse.
As Chef John explains, the meat has to be cold when you grind it and stuff it; if you don't chill it, the fat will smear as you stuff the casing and look like a tube of lard when you're done. We used to add dry ice when we ground the mix to ensure the final product looked good.
Don't stuff your casings real tight. You want a little play in them when you make the links – too tight and when you twist, the casing may tear.
I swear I love this guy, even after all these years i still watch your old tomato sauce videos for a good laugh😂
I can only imagine how delicious this sausage would have been had you lost a part of your finger in the grinder.
Hi chef. What did you do with that little piece of Breakfast Sausage that came off when you flipped the last patty?
Usually sausage making was a multi person operation in my (Italian American) family. It makes it much easier if one person is catching the sausage and one or two more are stuffing meat into the top and operating the machine. In some ways the old hand cranked machines were easier.
I hate liver and my Southern cousin made this at our family reunion. It was just about the best I ever ate. He used saltine cracker crumbs because that was all we had on hand. I live in MN and still think about that Boudin and don't care what the hell was in it.
thank you for this video i learn many recipes here
https://youtu.be/LJzHL-vBjPo
Western food is really different from Eastern food, mainly meat-based
For the orecchiette recipe, cook the pasta separately as usual. It's much easier and you don't have to slave over it. Use a spider to transfer the pasta from the pot to the sausage. Make sure to reserve a couple of cups of past a water to add if needed to moisten. Put the arugula/broccoli/whatever in and stir until softened and mixed well.
"I believe it was that episode where m when that guy got shot." That was amazingly specific LOL
Cl of greens….heheh
If you put the end of the casing to the end of the tap and shoot a little water into it like you're filling a balloon before you start feeding it onto the horn the casing won't stick to the horn as easily. One hand feeds the sausage and the other pinches the casing to the horn slightly while you're filling it. A thing of beauty.
Hi John, just curious. I know we can flavor the way we want, but anise and fennel? In some ways the basic tastes unless you get some high end brand from a country I've never heard of. But the size of die is what's not mentioned, so did you use the very small hole die, I believe 1/16" or the 1/8”. I've made different sausage's some years ago, maybe b4 YouTube, mostly Cajun sausages, boudin, andouille, etc. And each calls for a different die and some don't use dies. So what's your take on this.
I love the way you focus on the subtleties of tastes and methods.
Thank you Chef! We all need to learn these ways of making sausage especially in this economy. Happy Holidays my friend