Militello Sausage Making Day!

[michaelmilitello]

Usually dad and I carry out this family tradition, which goes back to my Great Grandfather, around Christmas but he “snow birded” to Florida early last year.  Today was the day.  20 pounds of sweet Italian and hot Italian. 

We had fun!   Coming to a Weber near me.






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[bamakettles]

Awesome!


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[Lilyankee]

Very cool! That’s a fun process


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[Kneab]

Very nice.
I am sure it is very tasty too.

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[502BBQ]

What a great tradition!

[JEBIV]

very cool

[AZ2FL]

That’s a great family tradition Michael!

Do you use your own secret family recipe?

Not sure how often you make sausage. I’d highly recommend a five pound vertical sausage stuffer. It’s a game changer, compared to a grinder with a stuffing plate.

[michaelmilitello]

That’s a great family tradition Michael!

Do you use your own secret family recipe?

Not sure how often you make sausage. I’d highly recommend a five pound vertical sausage stuffer. It’s a game changer, compared to a grinder with a stuffing plate.

Thanks!  No family secrets, unfortunately.  I’ve been buying from AC Legg out of Alabama.  I do add extra fennel seed for sweet Italian and extra red pepper flake on the hot.  My dad and I both like the hot variety best.   My grandparents and dad made sausage mainly for red spaghetti sauce or “gravy” as we called it.   I’ve been looking at the vertical stuffers.   I’ve seen Chudds bbq use them on his YouTube channel.  Looks way easier.   


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