I made ground pork sausage every fall.  Nothing better than making your own.

Good stuff....pun intended. Making it all the way thru without splitting a case is quite an accomplishment. It's a feat that I seldom pull off.

Thanks for the recipe.

I love Italian sausage! Thank you!

Little hint, when you can twist in same direction when making 2 links at a time, when making 1 link at a time opposite direction is necessary,

Thank you, great video

It usually helps if you get some meat at the end of the tube it lines the tube and you don't get that much air in the casing and also pack the meat in the stuffer tighter and that eliminates lot of the air pockets

Good job guy

Great video. Thanks. Coming from an Italian family our sausages were slowly cooked in the tomato sauce that was used for spaghetti. Simply brown the sausage, cut into thumb length size and drop them in your favourite tomato sauce. Done. About 45 minutes to an hour. The sausage also gives off some lovely flavours to the sauce.
I’ve cooked venison, goose, rabbit, pork and beef. Just brown and place in the sauce. Bona Petit

a tip for you to make it easier is leave the finishing end untied, start making the links from the tied end and work your way to the untied end that way it gives the meat room to expand without risk of rupture or needing to prick them, also when starting to stuff leave it untied till meat comes out of the casing then tie it that way you remove the air again without pricking and take out any excess bit of meat and put it back in your bowl

Good job

It looks like it's a good recipe, thanks

I noticed you didn't add any additional fat to your pork shoulder. Other Italian sausage recipes I've seen add a 1/3 of additional fat to the pork. Your sausage recipe and technique is very good and helpful to this rookie sausage maker. Thank you for the excellent tutorial video.

Good delivery of information. Bet it taste great. Thanks, Paul J.

Great video. If you bring the meat all the way to the end of your tube before you load your casings onto it you get way less air in your sausage.

Bravo great recipe Thanks ❤

as you get the intestines ready put the sausage meat in the fridge

Get to it.

I truly learned a lot from this video. Good graphics and sound quality. I appreciated no music and no "male comments" as with some that I have seen. I actually believe that I could make the sausage. Also, would you smoke this type or use in dishes? Thank you!

Rinsing casings is not that big of a deal and you should be doing it to the ones you get from your butcher as well!  If you are getting bit and pieces of casings you are not buying quality casings, I suspect that you are getting less than a hank or what is called a HOME PACK!  In those you are getting the bits and pieces that are not packed into a whole hank that would be sold to a larger processor!  A hank will stuff on average 80 to 100 pounds of sausage depending on the size of the casing!  As long as you keep the extra packed in salt they will keep pretty much indefinitely in the fridge!  If you are having trouble loading them or just really don't want to futz with rinsing out the inside get TUBED casings, they are by far easier to load and come already flushed, you just have to soak them in warm water for 30 minutes as you should be the ones you are getting from your butcher and slide them on the horn, pull out the tube and you are set to stuff!