That's a tasty-looking sausage! One helpful hint you didn't seem to mention: Put the grinder head, auger, knife and plate into the freezer, too. Keep everything as cold as you can.
Thank you! Was truly deliciously spicy and cheesy. You are absolutely right, it definitely helps keep everything cold for a nice and clean cut👍🏻 Thank you for you positive comment 👍🏻
I can't believe I missed this when it came out. Another stunning video as always, guys. I must say, I really smaak that new mincer/grinder of yours, where did you get it? I've seen so many recipes online in the US, where they use high-temperature cheese in their sausages, but I have never been able to find any here in SA. If anyone knows where to get some, please drop me a message. Keep them coming, brilliant channel.
Surprisingly smokey, and as you could see it adds great colour. Thank you we have quite a few sausage recipes we want to share. Thank you for watching👍🏻
Hi! That is awesome! My best advice is: Buy the best you can afford. A good meat grinder/mincer and a stand-alone sausage stuffer make sausage-making much easier. Then also an accurate scale to measure salt & spices. Then you are ready to make sausages. 👍
Ek geniet julle videos baie! Ek skiet gereeld vlakvarke hier by ons op die plaas. As ek vlakvarkvleis sou gebruik, hoe sal julle voorstel meng ek my vet en vleis verhouding? Ek het n paar jaar terug vir my n "offset" roker gebou, dink hy gaan baie lekker wees in hom.
Hi! Vlakvark sal baie lekker werk, vervang net die vleis met jou vlakvark en sit gewone varkvet by. Jy kan 75% vleis en 25% varkvet toelaat en dan 10% koue water. Dan het jy 'n wenresep!
Lekker buurman.. Ek is mal oor cumin, het al gewonder of dit lekker sal wees in 'n worsie, nou het jy my oortuig.. Sal dit moet probeer.. Ek is net om die draai, kan ek kom koffie drink?
Nee wat, ek gee op!
That's a tasty-looking sausage! One helpful hint you didn't seem to mention: Put the grinder head, auger, knife and plate into the freezer, too. Keep everything as cold as you can.
Thank you! Was truly deliciously spicy and cheesy. You are absolutely right, it definitely helps keep everything cold for a nice and clean cut👍🏻 Thank you for you positive comment 👍🏻
Bliksem , dit lyk lekker
Love the video. Can u put translation of the conversation at the end?
Yumazing. The mouth juices are flowing now. About to watch the Bokke and then we braai.
Dit lyk fantasties!
Watching 👀 from Darwin NT Australia 🇦🇺 they look very tasty 😋
Awesome! They are indeed! Thank you for watching!
Lyk fantasties lekker...jou nuwe masjien lyk auwsome, baie geluk ❤...Well done!
Baie dankie! Die nuwe masjien werk te lekker!
❤
Lyk great julle. Mannetjie word ook groot nou.
Baie dankie Marcell! Die mannetjie groei lekker vinnig, dink die baie braaivleis doen sy deel😉👍🏻
Konings kos!
Ja, baie lekker! 🎉❤
I can't believe I missed this when it came out.
Another stunning video as always, guys.
I must say, I really smaak that new mincer/grinder of yours, where did you get it?
I've seen so many recipes online in the US, where they use high-temperature cheese in their sausages, but I have never been able to find any here in SA.
If anyone knows where to get some, please drop me a message.
Keep them coming, brilliant channel.
Delicious
Love love love this....😍😋 can you kindly give us a snoek braai tip please☺
Thank you so much! A lekker snoek braai is on our recipe list👍🏻🙏
😊
Looks lekka! 😍
Looks really lekka!!👍👍
Another great video, love it!
If i may ask, how was the taste of the smoke profile after the 25 minutes?
Keep 'em coming, cheers.
Surprisingly smokey, and as you could see it adds great colour. Thank you we have quite a few sausage recipes we want to share. Thank you for watching👍🏻
Dat zijn heerlijke worstjes ! Die doen het hier ook altijd goed
Ik zou alleen de worstjes van elkaar snijden na het drogen in de koelkast
You've encouraged me to get started on making homemade sausages. Any tips on getting started?
Hi! That is awesome! My best advice is: Buy the best you can afford. A good meat grinder/mincer and a stand-alone sausage stuffer make sausage-making much easier. Then also an accurate scale to measure salt & spices. Then you are ready to make sausages. 👍
lyk heerlik gaan dit beslis maak wat van n italian sausage ?🤪
Definitief op ons resep lysie👍🏻🏆. Baie dankie dat julle kyk!
Kan ek die jalapeno en kaas rook,vries en later braai dankie groete
Hy vries baie lekker. Ek maak gereeld vir hom en die Russian en dan vries ek dit. Haal dit net die vorige dag uit en laat hom in die yskas ontdooi.
Ek geniet julle videos baie! Ek skiet gereeld vlakvarke hier by ons op die plaas. As ek vlakvarkvleis sou gebruik, hoe sal julle voorstel meng ek my vet en vleis verhouding?
Ek het n paar jaar terug vir my n "offset" roker gebou, dink hy gaan baie lekker wees in hom.
Hi! Vlakvark sal baie lekker werk, vervang net die vleis met jou vlakvark en sit gewone varkvet by. Jy kan 75% vleis en 25% varkvet toelaat en dan 10% koue water. Dan het jy 'n wenresep!
Do you light the wood chips seperately or do the ignite from the coals, dit lyk lekker oom.
Hi! The heat from the coals causes them to smoke. Baie dankie!
Can these be frozen after they have been cooked?
Lekker buurman.. Ek is mal oor cumin, het al gewonder of dit lekker sal wees in 'n worsie, nou het jy my oortuig.. Sal dit moet probeer.. Ek is net om die draai, kan ek kom koffie drink?
Watse casing gebruik jy?
No curing salt?
Yes, no curing salt is added.
Kyk jou videos al vir ngeruime tyd. Sien vandag jy is n bloubull ondersteuner. Moet se...baie teleurgesteld....WP bo
Julle dink uit die box uit, maar sal dit nou nie bak wees as julle skilpadjies en pofadders maak nie!!
Baie dankie Mia! Die pofadder is nou ‘n blink plan!