Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
EMMY NOMINATED SERIES directed by and starring Steve Buscemi is back for a second season!!! Park Bench is a local's take on the special people, places, and spirit of New York City. Through unscripted moments with average New Yorkers and Steve's celeb friends, Buscemi takes viewers on a funny, first-hand journey/misadventure, told in his unique voice.
Journey to the Draft is an organic, unscripted, docu-series that follows three college football players, all with promising professional careers. These young men attend different schools across the country and play a variety of positions on the field, but at the end of the day they share one goal:to play in the NFL. The AOL docu-series follows players Leonard Williams, Kevin White and Marcus Peters.
Connected features the personal stories of six New Yorkers woven together into one of the most intimate series ever. This groundbreaking show changes the nature of storytelling by giving each character a camera to document their lives. The result is a unique format revealing as different as everyone appears to be, we are all universally Connected.
Wake up to your world in 2 minutes.
"Stricly Come Dancing presenter Tess Daly and The Saturdays' Rochelle Humes talk to mums about their experiences of being mum. Whether the daughter of a Rolling Stone, in one of the most famous girl bands the world has ever known, or a parent coping with disability as well as family life, each mother in Being Mum shows that the feelings, challenges and rewards of motherhood are universal no matter the surroundings you find yourself in."
Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
"INSPIRED" features celebrities, visionaries and some of the biggest newsmakers of our generation, recounting the stories behind their biggest, life-changing moments of inspiration.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
So you've decided to make sausage at home, this is the starting point - prepping the casing.
For more like this visit: www.legourmet.tv ...
Distributed by Tubemogul.
Tags:how to make sausage at home,homemade sausage,legourmet.tv,prepping the casing
Grab video code:
Hi, everyone. Welcome back to Le Gourmet TV. Today we’re going to start a series of segments on making sausage at home. And the first thing you need to do when you’re making sausage at home is prep your casings. Now, we’re using a natural hog casing here and this is a medium hog casing. It’s something that is readily available always in my area. You can get other sizes of casings from other animals, and each sausage style has a casing size that is recommended or that is traditional. I end up just using medium hog all the time because it’s always available to me.
So this comes packed in salt, it’s still quite pliable and the first thing you need to do is take the casings that you need for your recipe, and rinse them in water to wash most of that salt off and just to make them a little bit more soft so that you can move on to the next section.
So in a bowl, in the sink, so you just want to run cold water over them in order to get that salt off. And let the water run for a little while and just sort of pour the bowl out, and refill. It won’t take a whole lot of water to make this happen, but you do want to get all of the salt off. And the only terrifying thing about this for me is getting my hog casings all in a knot. It has happened a couple of times but they are fairly easy to unknot. And if the knot is too tight, you just cut that bit of casing out. Great, so I’m just going to let that soak for about a half an hour and make sure that we get all of that salt off.
Ok, so our casings have soaked in cool water for half an hour. Now what you want to do is just rinse them through one more time just to get the salted water out of the bowl. And you want to use cool water for this.
Now, you want to get one casing out of this mess. I’ve got four or five casings in here because I’m going to be doing a lot of sausage. So you pull one casing out and that’s what it looks like. And in this bowl that’s still on the sink, you want to open up one end of the casing and although you might think it’s really delicate, it’s not as delicate as you might imagine.
So I’ve got one end of the casing open. What you want to do is, with cool water again, just a little bit of a dribble and you want to get the water into the casing. And what you’re trying to do now is flush any salt that’s inside the casing out. And just repeat that process for all of the casings that you are going to use.
So I’ve got these rinsed, inside and out, they’re still in a bowl of cool water where you want to keep them under water until you’re ready to use them. And learn from my mistake. Take one end of the casing and drape it over the edge of the bowl so that you are going to always find an end, very important.
So at this point, for every cup of cold water that’s in this bowl, you want to put a cup of white vinegar. So what the white vinegar does is it makes the casing a little bit softer and more transparent. And the more transparent your casing, the better your sausages are going to look. So, now that you’ve got your casings ready, let’s move on to making sausages in the next segments.
Thanks for stopping by at Le Gourmet TV. Hope to see you again soon.