I've watched a few old school butchers make sausage - there tips to add to this: 1. run all your sausage into the casing in one go, and twist afterwards - it's much easier to match the consistent pace of the machine if you're not stopping. 2. hang the sausages in a cold room or fridge for 24hrs - it allows the flavors to really meld together 3. your test patty should taste just a little more salty then you'd like - this will even out in the 24hr rest.

Congratulations, excellent work, I'm a charcuterie maker here in Brazil and I intend to visit the productions in the USA one day, I don't know if I'll be alive LoL, with 62 years old let's see if I have time, but I have faith that I'll be able to watch the productions over there. Good luck and congratulations for the video and work. Alberto Tomaz From Brazil

Nothing beats homemade sausages. From scratch, chosen and fresh ingredients, absolutely perfect !

Just got into sausage making myself, everything you said is 100% correct. Had the same kitchen aid grinder, bought a big one and ground 25 lbs in 10 mins. Game changer

Your right about having the right equipment. I started with the kitchen aid for several years till I burned it out,but I did have a 5lb stuffer.Now I have the 1.5 h.p. grinder and 20lb mixer.No more freezing my hands.lol

Great video , I started to dabble in making my own sausage a year or so ago and I am totally hooked on it now . I started out going the kitchen aid route but have moved on to dedicated sausage making equipment. Again great video , thanks for sharing.

I love a good sausage. Especially with lots of garlic in it. My favorite sausages includes kielbasa, brats, Italian sausage, and chorizo. Those sausages look awesome. Cheers, Arnie! 👍👍✌️

I have no idea how your channel showed up in my feed. But I am very glad. Why can't I find authentic Mexican food in South Carolina? Fine, I will watch your channel and try making it myself. Thank you.

Dude, you are bringing it with this channel! Thanks for the knowledge.

Me and my wife make sausage it's fun and so much better... you can't describe the freshness of making your own.. again Arnie is on top of the world

Nice presentation. Thank you for educating us.

Good advice Arnie, thanks for sharing your experience. I’m going to try to make some Italian sausage soon and I’ve been watching videos about how to make sausage.You are very talented and the real deal

Some great tips for me. I never made sausages, but it is about time. Thanks for sharing another valuable video.

What an informative video presented by a very cheerful and charming fella. Keep up the good work, you do it so well.

Great job.... totally new to the game and I'm ready to get started. My girlfriend gave me this huge grinder for Christmas and I've yet to use it !! Thanks so much for your video.... definitely helps out getting started !!! I feel like you just kicked me in the butt 👍

Hi Arnie, love your videos. You were up in my neck of the woods, I'm not far from Haslet. Looks like you guys were having a blast at it.

I will never understand why people like caseless sausage the casing is part of the bite

Arnie... excellent. Great information nicely presented. Thank you.

It's a beautiful morning in So Califa ! Buenos Dias Arnie, show us how It's done ! 🙏

Happy New Year Good Sir!! Just getting into making sausage. Thank you!

Thanks for your trick of the trade….especially cold beer in refrigerator handy.❤

High Mountain Jerky is a great company, I use them alot. I like the casing myself. But really, they can help you do meat right. I use them for deer and beef jerky. So easy.

Man I’m glad I watched this. I wanted to start making sausage, but I’ll just stick to buying it lol

Just bought a kitchen aid with grinder and stuffer. The sausage came out pretty ok but definitely I'm going to tweak everything from the spices to the grind next time. Thanks for some good tips

Just tried my hand at making my own Italian sausage, and turned out spectacular! I used a bunch of your tips, along with some other guys I follow on here, and this guy will be making more sausage and all kinds at that! Thank you for your very informative video

Thank you, I really enjoyed your explanations and especially your enthusiasm 👏 Ted (Downunder) 👍

Great video. Nicely done

Thank you Arnie 👍👍👍

great video thanks for sharing......QUESTION, we made sausage last week for the first time, it turned out excellent for taste BUT the casings were very rubbery or chewy, we smoked some and cooked over the flames a some others, both sets were tough but the smoked were not as tough......any info would be great. Thanks

I have always wanted to make homemade sausages, thanks for the video !

Man those sausages looks amazing, would you be so kind to share the exact recipe ? I do see cilantro in them.

I'll be following this channel. Great show.

Love the bloopers!

Hey Arnie up here in canada I make mine in January meat goes outside between steps. Gotta love the -15°c weather😂

those were some pretty good looking sausages, you should have done a video piece on making those with the recipe... Thanks for sharing!

Nice! BTW if you use pink salt aka curing salt, careful not to cook and taste before stuffing, it's a no no, it needs I think it needs to sit overnight in your fridge, unless you add sodium erythorbate, I saw that on 2 guys and a cooler, just food for thought, no pun intended 😉

Nice program!

Very interesting. Thank you for the vids .

Great video! I'm on my way to pick some up 😆

Thanks for the awesome tips! Great video, brother! 👊

You are so right.A meat grinder is far better than a kitchenaid.

Great video and wonderful information

Always great. Thx 🦬🇺🇸

Great video!!!

Excellent!!!

Didn't realize Mario and Luigi change jobs

#8 lubricate the barrel. How about spray oil?

good vid dood!!!

I clicked Subscribe when you said Sausage making Football And Beer!

Dam you look like my step dad Piti Mora you guys could be brothers 😂

Shout out @Arnie Tex #Come on #Puro South Texas Sausage! #Yeah Buddy! #Texas Hot Gut #Jalapeño Cheese! #Owe Yeah!

And thank u

Buonissimo

What was your seasoning for that sausage? I’ll try that myself . Looks pretty good to me. Thanks for sharing

Is there a reason for the meats to be kept cold while working and stuffing the meats ? Im curious since I want to be making my own homemade sausage the right way. good video 👍

The kitchenaid grinder is better than any grinder because it smooshes the meat in a way that eliminates the need a meat binder

I believe there’s a sausage making formula meat to fat ratio did you use?

wow, yummy 👍

4:15 sausage casing

if you want a simpie and good tasting sausage use salt pepper and brown sugar

i noticed you did not add any sausage binder like some guys do. Please say it's not necessary

Protein extraction is important in the process. why do you not mention it ?

Dear Lord, I want to eat that sausage in this thumbnail. I grilled sausage tonight. Hot Italian from a great Italian market. Indirect heat on charcoal Weber for a total of 40 to 45 minutes, with plain ole Kingsford and some Applewod chunks for smoke. I'll be watching this. BTW, biggest key to great sausage, washing the casing 5 times to remove all the salt and keep it in ice water as your using it, just prior to stuffing.

Want!

Do this for a living, rinse your casings better and let them soak longer. You shouldn't have to help it feed off the horn. Also don't know about your linking method. Pinch pinch then twist, am going to try the alternating direction of twist on my next shift though. There's no way you could do it that way making 75+lbs a day solo, You run the whole casing then link at the end.

That dude is tall😂😂

It’s strange that other guy was standing on a step ladder.

What is the meat?

I'm from Austin so all I got to say is hook em

Any video on making brats

I'd never twist the sausages as they come out of the stuffer, it just slows you down so much and its just akward. Fill a skin, seal then twist them or twist and link. Just look at a butcher make saudage, he would never do that. Also the "don't mix too much" tip is nonsense. The mix needs to be mixed until the myocin breaks down and makes the mix sticky. Only then is it ready to stuff. Without this additional mix the sausages will not keep shape when cooked and be too crumbly. No mention of rusk here. Every sausage should have rusk to help with fat retention or else you get a hard dry sausage. Technique here is terrible, sausages full of air, you should not be pulling the skins off as they fill. You control the fill rate with your little finger pressure under the spout of the stuffer, those sausages were way too loose. Way too many mistakes here for this list to be useful.

Change the name of your channel to shoulder high; you are shoulder high.

Not a guy to get advice from.

YOU WASTED 11 MINUTES OF MY LIFE!!!! DO NOT WATCH THIS VIDEO !!

Awesome! 👍🏻

listen to music instead of TV, pay attention to the task instead of shortening your attention span frying your memory getting distracted by TV