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Homemade Italian Sausage – Food Wishes ctm magazine

Learn how to make Homemade Italian Sausage! There’s only one good reason to make your own sausage at home, and that’s knowing exactly what you’re eating. These are 100% scrap-free! Visit https://foodwishes.blogspot.com/2018/06/homemade-italian-sausage-i-was-uncle.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Homemade Italian Sausage recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”



  • Cheryl B on December 7, 2020

    I can see them in a good sauce

  • Anita Hobson on December 9, 2020

    I love your videos! I received my casings today and will be making sausage for the first time this weekend. Thanks!

  • Alexandra Stratan on December 12, 2020

    I am making Tuscan Potato Soup and wanted to make my own italian chicken spicy sausage , ty chef J!

  • demon6937 on December 19, 2020

    I'm curious how does it taste

  • heartSLB on December 20, 2020

    Finally I’m going to be able to make these, I just bought my very own meat grinder and it comes with a sausage attachment 👌👌😁😁

  • RolosGamingCH on January 19, 2021

    Your intonation bro….

  • Kathleen Hardwick on January 22, 2021

    Made this exactly the same way with my Italian Grandpa. Best guy, best sausage. 67years doing this.

  • Thiago Kawano on January 26, 2021

    I believe God put us on this world for the sole purpose of making sausages.

  • Chrisfs on January 28, 2021

    Making sausage using the wurst practices ? 🙂

  • Dan S on February 1, 2021

    Oh man that bread looked soooooo good 🤦🏻‍♂️
    I'm gluten free 😭😭😭

  • Korova Milk Bar on February 4, 2021

    WTF is the "advantage" of using your hands??????????????????????????????????????

  • Shem Mitchel on February 8, 2021

    does anyone else hear the rhythms in his talking????

  • Cameron Cooper on February 12, 2021

    No emulsifying after grinding? Hmmm…

  • Ron Hollingsworth on February 12, 2021

    dude you really need to kill the upswings in your speaking

  • J K on February 13, 2021

    You made me chuckle a few times with your humor

  • Matthew Snerbble on February 14, 2021

    I want that knife….!

  • Carnivore Confidential on February 16, 2021

    Great video Chef … thx for sharing. I LOVE making sausages and, … you're right. As Butchers … we don't waste ANYTHHING !!

  • James Price on February 21, 2021

    The Sopranos episode where the guy got shot. That narrows it down.

  • Nanieve on February 27, 2021

    Everybody says, "Sausage", keep it goin'

  • Justanothergirl on February 28, 2021

    Why is he talking like THAAAAT 😩

  • Vasile Fedeles on March 4, 2021

    You trawl away the huves

  • Anthony Wendt on March 6, 2021

    this is the wolfpitts other chanel aint it???

  • Gary Myers on March 10, 2021

    I own a Kitchen Aid mixer, and the grinding attachment. But what I actually use is a 100 year old hand grinder inherited from my grandmother.

  • Xaoc2sqaure on March 15, 2021

    What the hell is going on with this guys intonation.

  • Chris Gahbow on March 18, 2021

    the way this guy talks is effing annoying

  • Serge Canepa on March 25, 2021

    Why does he apply the same tone shifts to each sentence ???

  • Paul Beverage on April 4, 2021

    I'd love to make these, but finding sausage casing (natural or artificial) is not the easiest in a rural area. Is it possible to somehow make these without a casing (a la 18th century breakfast sausages)? If so, does anyone have an idea that would allow for the best sausage sans said casing?

  • Joel on April 25, 2021

    For the cost of a Kitchen-Aid grinder attachment you can buy a nice LEM 500w meat grinder that is very effective and powerful.

  • mtnviper1963 on May 1, 2021

    This is painful to watch

  • Rick Blackwell on May 9, 2021

    I have been making Italian sausages at home for several years. This is the best, and now only, recipe I use. Delicious. Thanks chef.

  • Tyler K Fisher on May 13, 2021


  • Tony M on May 24, 2021

    the most annoying commentary spoils the whole video who talks like this

  • wosser on May 30, 2021

    the diet version LOL

  • petethebastard on June 2, 2021

    "Linkification" IS a werd!

  • Wojtek P on June 11, 2021

    My first sausage was made with a kitchen aid. it was the first and last time I used it. Went out and bought a professional grinder and separate stuffer.

  • Ojb 1959 on June 24, 2021

    I also add some of a fresh chopped fennel bulb👌🏼

  • bertrand92300 on July 15, 2021

    Beautiful looking food, clear explanation, pronunciation makes me want to hit a punching bag full of babies, versatile relatable cooking, thanks chef John!

  • Sunbum Kim on July 20, 2021

    Great video but one thing i gotta say the your narrating tone to a food making video does not fit well it feels like im listening to kids story on audio book very mono toneish and pronouncing words going to high from down if i were to draw a graph based on the volume and tone it will look like a roller coaster 🎢 up and down lines.

  • SUDHIR PATEL on September 6, 2021

    You're too humble.

  • Kstepballa on September 11, 2021

    We don’t eat pork. Looking to make a beef, chicken, or turkey sausage

  • Drwgis Blaidd on October 2, 2021

    my question is, well, simple. when you were stuffing the sausage, did you do what I did the first time? Forget to remove the grinding blade? Because I thought I was gonna die of old age, till I figured that one out.

  • Anton Boludo on October 7, 2021

    I have overcome my aversion to sausages. I no longer fear the Wurst.

  • Bill Kerr on November 4, 2021

    Getting ready to make stuffed sausage for the very first time. I've watched all the 'expert' videos here on YouTube but came here for Chef john to tell me the Flavor
    Funniest video I've seen in a long time!

  • Eugene Kaub on November 6, 2021

    couldn't handle the voice for more than 3 minutes. Sorry, the video with the sound off was great.

  • CẤM CƯỜI on November 7, 2021

    Hi Chef John, can I grind all the spices to powder or any suggestion, please teach me thanks?

  • Estella Crews on November 9, 2021

    Remember that your Nashville's hot chicken was toned down. How do you change" andouille sausages"?!?

  • JULOC05 on December 12, 2021

    Thank you! I also have a totally amateur setup and questionable technique…and hope for the best! 😄

  • Lilyanna on December 20, 2021
  • Dee Dee Moore & Co. on December 26, 2021

    “The linkification stage”…lol the new description I’m going to use in 2022, props to Chef John. If it’s not already a proper term, it should be.

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