Did your Italian Mozza sausage today and it was absolutely awesome!!! I’ll be trying several of your recipes from now on;you do a great job explaining everything!!!
I will add this to my snack sticks, everything I have made of yours turned out fantastic. The best was your keibessa highly recommend Thx for all the good recipes. 7:29
You make the greatest and easiest to understand videos. Your production quality is simplicity itself. I can tell your recipes are well thought out, you give examples, and the reasons. You are The Professor of Sausage. I've made several types of sausage in the past, though the videos I've seen pale in comparison to your. If you had an online store, and could ship in the US, I would buy in a heartbeat. I hope to see your popularity grow. I highly recommend posting your videos in Reddit, like in the charcuterie or cooking subs, and maybe making a sub of your own.
Looks 👀 AWESOME next on the 2 do list 4 sure. I Whipped up 15lbs batch of your - Garlic Sausage and Ham Sausage -- Smoked Kielbasa Recipe. Everyone Loved it and they cleaned my deep freeze out so I will be doing this one again real soon. Thanks
@@duncanhenry I’m doing up your Ham Deer sausage today. But I used Moose/Pork/ Bacon-end and it's Awesome teasing, but I bet smoked it's even better, I have it on the smoker as we speak. I can’t wait until it’s done 👍🏿👍🏿👍🏿 I’m sure I will get robbed again LOL
Duncan, thanks for this wonderful recipe. This is why I watch your videos, for the inspiration and creativity of all the different ways to make sausage. My granddaughter loved a supreme pizza 29/30 brat I made a few years back, so I’m definitely going to invite her over for a sausage making party and make this for her with love! Can I substitute a few ounces of milk for the binder? How much would you recommend? Love your channel. Keep the recipes coming!
Thanks Shawn! I think if you watch my Weisswurst video but took out the lemon and the parsley it would be fairly close to an Oktoberfest sausage. Also you bet ill post a Honey Garlic one.
Hi Duncan - great videos you have posted here. Forgive me if you have answered this somewhere already. For the majority of your smokies, sausages, bratwurst, etc you make mention of putting them in the smoker for an hour at 155 F with fan on to dry, then you smoke at 155 F for about an hour and a half with dampers half closed and then bump up to cook at 185 F with dampers closed to keep in humidity and internal temps get to about 160 F. I have a green mountain grill which will not allow me to do step one of just drying at 155 F. What are your recommendations? Thanks.
Hey Eric thanks for watching. I'd just hang them up and let them drip at room temp for 1-2hrs. You can put a fan on them if you'd like then pop them in your smoker and follow the other steps.
I am not entirely sure if it would affect the sausage in the same way. It is an acid but I think I would allow it curing time if I wasn't using ascorbic acid or sodium erythorbate.
In this video I think in did 1kg of each 2.2lbs. You can do as much as you'd like though if find you get the best flavor when its close to a 50/50 ratio.
Did your Italian Mozza sausage today and it was absolutely awesome!!!
I’ll be trying several of your recipes from now on;you do a great job explaining everything!!!
I will add this to my snack sticks, everything I have made of yours turned out fantastic. The best was your keibessa highly recommend Thx for all the good recipes. 7:29
You make the greatest and easiest to understand videos. Your production quality is simplicity itself. I can tell your recipes are well thought out, you give examples, and the reasons. You are The Professor of Sausage. I've made several types of sausage in the past, though the videos I've seen pale in comparison to your. If you had an online store, and could ship in the US, I would buy in a heartbeat. I hope to see your popularity grow. I highly recommend posting your videos in Reddit, like in the charcuterie or cooking subs, and maybe making a sub of your own.
You should have a million followers. Great videos.
Looks very delicious. Thank you MASTER. Appreciate. Fourways. Sandton. South Africa
Omg just made this, off the chain good brother, nicely done
You deserve way more views keep at it mate!
Thank you very much Clarinet! I will!
Oh my these sound good. Kind of want to try it as a summer sausage.
I wish you could come over here on Camiguin Island to live. You'd improve the quality of life here immeasurably.
Good mix.
Love the hat buddy!!
We use all of this guys stuff at our brewery, thanks for all the great products Duncan! :)
Haha Thanks Randall your beer is in the summer sausage video!
I made these , put it on a French roll with peppers , onions and marinara sauce. Delish
I added spinach to my sausage other than that, exactly the same recipe. Jt great in Sausage and peppers!
Cant wait to try this one!!! Best recipes! Best channel on you tube! Love all your stuff!
Thank you!
Thanks again for sharing your recipe! Great looking sausage!
Your very welcome and thank you for the comments!
I'm going to have to put these on my list of to do sausage! Thanks for another great video!
Hope you enjoy! Thanks for watching.
These look awesome! Can't wait to try this recipe.
Hope you enjoy, let me know how they are!
Thanks for this video, i will definitely be making these soon. I just found this channel and it is all good. keep up the good work!!! 👍👍
Thanks Simi, I hope you enjoy them!
Just made these today...WOW...what a fantastic sausage thank you Duncan
Glad you like them! Thanks for giving them a go!
Any recipes for Donair sausage?
looks good
Thank you.
Looks 👀 AWESOME next on the 2 do list 4 sure. I Whipped up 15lbs batch of your - Garlic Sausage and Ham Sausage -- Smoked Kielbasa Recipe. Everyone Loved it and they cleaned my deep freeze out so I will be doing this one again real soon. Thanks
lol well if they cleaned you out I hope there in on making the next batch with you!
@@duncanhenry I’m doing up your Ham Deer sausage today. But I used Moose/Pork/ Bacon-end and it's Awesome teasing, but I bet smoked it's even better, I have it on the smoker as we speak. I can’t wait until it’s done 👍🏿👍🏿👍🏿 I’m sure I will get robbed again LOL
That’s a great video . Possible to get a printable recipe ?
Duncan, thanks for this wonderful recipe. This is why I watch your videos, for the inspiration and creativity of all the different ways to make sausage. My granddaughter loved a supreme pizza 29/30 brat I made a few years back, so I’m definitely going to invite her over for a sausage making party and make this for her with love! Can I substitute a few ounces of milk for the binder? How much would you recommend? Love your channel. Keep the recipes coming!
Thanks Shawn! I think if you watch my Weisswurst video but took out the lemon and the parsley it would be fairly close to an Oktoberfest sausage.
Also you bet ill post a Honey Garlic one.
Great video! Did you use a hi-temp mozzarella?
Thank you!
Nope, but you can.
I used the cheep mozzarella cheese, it holds up and makes better "pockets" than nice mozzarella.
Hi Duncan - great videos you have posted here. Forgive me if you have answered this somewhere already. For the majority of your smokies, sausages, bratwurst, etc you make mention of putting them in the smoker for an hour at 155 F with fan on to dry, then you smoke at 155 F for about an hour and a half with dampers half closed and then bump up to cook at 185 F with dampers closed to keep in humidity and internal temps get to about 160 F.
I have a green mountain grill which will not allow me to do step one of just drying at 155 F. What are your recommendations? Thanks.
Hey Eric thanks for watching. I'd just hang them up and let them drip at room temp for 1-2hrs. You can put a fan on them if you'd like then pop them in your smoker and follow the other steps.
If I don’t have the sodium ethyrobate can I use ECA or just let them sit for 24hrs before smokeing
What type of Mozz, Skim or Whole milk? Thx
Get some cheese curds, Duncan Brah!
What is your binder. Powdered non fat milk?
Soy protein extract.
Can you use citrus juice such as lemon or lime as cure accelerator?
I am not entirely sure if it would affect the sausage in the same way. It is an acid but I think I would allow it curing time if I wasn't using ascorbic acid or sodium erythorbate.
how much meat? 2lbs of each?
In this video I think in did 1kg of each 2.2lbs. You can do as much as you'd like though if find you get the best flavor when its close to a 50/50 ratio.
ha thanks
Do u have children cz wow....u the best
Use ounces and pounds. We don’t live in Europe or Canada
He lives in Canada