Uncover the Craft of Sausage Making at Japan's Legendary Butcher with 110 Years of History!

We had the opportunity to film the process of making five types of sausages using locally sourced ingredients at a town butcher shop in Yokosuka with a history of over 110 years. Captions are available in multiple languages, so please turn on captions on YouTube and enjoy!

Yokosuka Matsuzakaya (ヨコスカ松坂屋)
Google Maps: https://maps.app.goo.gl/jAdDG6c6unyQ36Nx7

https://www.yokosukamatsuzakaya.com/
https://www.instagram.com/yokosukamatsuzakaya/
https://www.facebook.com/profile.php?id=100055085181893

Online Shop: https://www.yokosukamatsuzakaya.com/shop

BUTCHER'S TABLE Yokosuka MatsuzakayaGoogle Maps: https://maps.app.goo.gl/gbitrY9FU9ZgcNQ97

Charcoal Grilled Meat Tiger
Google Maps: https://maps.app.goo.gl/aH3vmcR6rxxcE8147

0:00 Intro
0:50 Exterior of the shop, scenes of meat and steak sales inside the shop, customer interview
4:53 Cleaning the pork thigh for making sausages, preparing the meat and fat
9:45 Soaking the prepared pork thigh meat and fat in brine solution, preparing equipment and seasonings
12:17 Making the filling for plain sausages
17:23 Making the filling for coarsely ground meat sausages
20:23 Making the filling for summer orange sausages
22:31 Making the filling for green sausages
25:48 Making the filling for chorizo sausages
28:15 Two days later, stuffing the plain sausages into casings, explaining casings, chips, and roast ham
33:29 Putting the plain sausages into the smoker
36:19 Stuffing the ground sausages into casings, adding chips to the smoker and starting the smoking process
39:47 Stuffing the summer orange sausages into casings
40:52 Finished plain sausages, smoking the coarsely ground meat sausages, hanging the roast ham
43:52 Stuffing the green sausages into casings
45:54 Stuffing the chorizo sausages into casings, preparing roast beef
49:22 Finished coarsely ground meat sausages, smoking the summer orange sausages and chorizo sausages together, cleaning, cooking the sausage filling in a frying pan
52:10 Packing the sausages into bags, finished summer orange sausages and chorizo sausages, boiling the green sausages in the equipment
55:51 Interview with the owner of Yokosuka Matsuzakaya
59:56 End card

#sausage #chorizo #yokosuka