my kid is going to go BANANAs over that one, i have a feeling it's going to be one of our favorite luch meats. Thanks for the month and the vids. Keep em coming PLEASE
Only a couple of days to go I think that you have started a great tradition. Next year my shop will be ready so I can make the sausages along with you.
Your videos are great and amazing and your a great teacher. I’m just starting out with this hobby and have bought a new grinder and sausage stuffer. I’m working on watching all your videos and would love to get a copy of the cookbook and recipes. Thanks John and Cathy Stockdale Stoney Creek Ontario
You are artist that creates amazing foods. I can almost taste this sausage through my screen. You and you facility has motivated me to start creating my own charcuterie. Thank you and keep it coming.
Again and again, you're showing us another great sausage for us to try.I like your honesty and how you can deviate slightly from the original recipe. Thanks for your hard work.
Awesome month Duncan. I've been looking for someone to make multi textured European cooked sausages in English. Thank you for being the first that I have been able to find. Walter
I cure my meat 3 days before grinding like older Polish recipes, I seem to get better texture this way . As the Krakowska in the book. I have the older 565 recipe book ! All the books are great, The art of making fermented sausage is one of my favorite!!
Ok I take one of comments back from a previous video, this should be the sausage of the month, that looked amazing. As I have said before Duncan keep up the great content.
Thanks Duncan awesome video again. I will be making this one once i get that new book. There's a lot of these recipes this month i want to make I have them all written down not to forget while waiting on the new book. 👍
my kid is going to go BANANAs over that one, i have a feeling it's going to be one of our favorite luch meats. Thanks for the month and the vids. Keep em coming PLEASE
Thank you, this sausage sounds delicious, I think I will try to make it.😅
Recipes are just guide lines they are meant to be modified. Looks amazing I bet it does smell and taste just as good.
Yes, that's what I'm talkin' about! Perfect sausage for this meat-loving, Polish girl! Thank you!
I’m a newbie to sausage making & I find your videos clear & helpful.
I've really got to get a curing chamber built. It's torture to not be able to try some of these recipes. 🤨👍 Thanks Duncan.
Interesting blend of textures. The food processor really earn it’s place in You Tube sausage history.
Duncan, all of your videos are significantly good.👍
The multi texture looks great. Doesn't look too hard to do either. Magic.
Only a couple of days to go
I think that you have started a great tradition. Next year my shop will be ready so I can make the sausages along with you.
Look's like a keeper. Love those multiple textured sausage.
I bought the Home Production book last week, because of your recommendation. Lots of information. Thank you
Sad to see March come to an end. But on the bright side, have multiple recipes to try from the book with the aid of your videos. Thank you,
I am so glad that I found your channel
Thanks Duncan for all the work you have put in for Marianski March. Great looking sausage. Looking forward to trying it.
Thank you for another great video. I like this sausage I will try it and you can not go wrong with smoke,
Great looking sausage. I agree the mixed texture sausages are great.
It's a keeper. I like the idea of smoking before drying.
Man Duncan that looks like a great smoked ham in a casing 👍
Looks like a beautiful sausage that any of us could make.
another great looking sausage...great job.....going to miss the content....Thank You for your time and effort.
I'm going to be very busy after I get my copy of the book. That's a beautiful sausage.
Thanks for another video. Nice to see that it is possible to work through changes in the process and still have a great result
That is a beautiful looking sausage! Hats off to you Mr Henry on a very inspirational video. I'm not looking forward to the end of Morinski March
Randomly, an excellent choice to make this sausage. Absolutely awesome👍!
And yet another one to add to the list. Well done!
Wow that looks so good , my son has just started to make sausages, so this video is really something of value to us, keep up the good work,
Wow. What a beautiful sausage. Not looking forward to the end of March as I’ve been looking forward to a new sausage every day
Lots of textures going on in this one gota be like a roller-coaster for your tounge
Looks great. I love the multi textured sausages
This one look freaking fantastic and is going straight to the top of my list!!
Once again, it's a great looking sausage. Can't wait to give it a try. Thanks, Duncan.
Another great looking sausage, one I will try for sure. Keep up the videos so we all can enjoy trying the recipes.
fantastic looking sausage. thanks for doing the extra work this month(s) to put out the vids.
Just finished this recipe. It turned out amazing. Thanks for the video!
Your videos are great and amazing and your a great teacher.
I’m just starting out with this hobby and have bought a new grinder and sausage stuffer.
I’m working on watching all your videos and would love to get a copy of the cookbook and recipes.
Thanks
John and Cathy Stockdale
Stoney Creek
Ontario
Love your videos very thorough with your steps of making sausage and love the variety of products that you make
My favourite. THANKS
this looks outstanding!!
this gives me appetite for Sausage.
Yup. Bought the book. Definitely doing this one.
This one looks like a winner! I’m going to have to give this one a go!
That looks very good. Must try making that one when the weather gets a little warmer so I can use my smoker.
That looks simply delicious! Thank you for another winning video.
Wow that is exceedingly awesome looking
Im going to need to buy one of those books. You've made some good looking stuff.
Another great video. Thank you Duncan for all the work you put into these.
Duncan m thank you for another great recipe/sausage. I now have a lot of new sausages to make.
thanks for this one.ill be trying it this spring for sure
Thanks Duncan for another great looking sausage got to give this one a try
Have a great day
I think this would have to be my favoriate
yes to this one.
You are artist that creates amazing foods. I can almost taste this sausage through my screen. You and you facility has motivated me to start creating my own charcuterie. Thank you and keep it coming.
great sausage recipes all the time. I will try this one.
I really like the video. I like to try all the recipes you show.
Another great video and good looking sausage. Thanks Duncan!
Great month, a lot of work, thank you!
Wow, you're right -- that looks amazing!
Looking forward to trying this one!
I've really enjoyed Marianski March! Thanks for all of your hard work
This looks wonderful. Nice job!!
Thanks for your fine work!
Your taste tests are awesome
Looks delicious, can’t wait to try most of them. Thanks again.
Again and again, you're showing us another great sausage for us to try.I like your honesty and how you can deviate slightly from the original recipe. Thanks for your hard work.
Hey Duncan, love your videos. They are easy and great. Keep up the good work
Awesome month Duncan. I've been looking for someone to make multi textured European cooked sausages in English. Thank you for being the first that I have been able to find.
Walter
Thanks for your videos as I am learning a lot. Thank you for the book consideration. Keep up the great videos.
Thank you so much for these great videos.
Once again, looks great. Only a couple left for the month, will catch them all as well.
That one does look good. I'm sad that the month is almost over. Thanks for all the hard work.
I cure my meat 3 days before grinding like older Polish recipes, I seem to get better texture this way .
As the Krakowska in the book. I have the older 565 recipe book !
All the books are great, The art of making fermented sausage is one of my favorite!!
Looks like a yummy sausage. I might have to try this one too.
That is a delicious looking sausage!!
Ok I take one of comments back from a previous video, this should be the sausage of the month, that looked amazing. As I have said before Duncan keep up the great content.
Definitely want to try this one
Another awesome video Duncan. I’ll have to try this. Thx.
another great video and one of the best looking sausages of the month. might have to try this one
Looks great I'll definitely try this one!
Love polish sausage! Made Krakowska Kielbasa this past fall. Very pleased with it. Will definitely have to try this one!
Great recipes as always!!
Looks fantastic.
That looks fantastic.
Thanks for another great video.
I think adding smoke is best for most meats will try this one too thanks for the video
Im definetly makeing this one looks really good
Always a great video. Thanks for sharing ❤
Looks awesome I will try that one.
I really want to try this one.
Love your vids very informative and great recipes
Looks like a good one to try thanks for the video.
Fun one to do Duncan. As a pit master, I would only want to cook and consume after br8ng up to correct internal temp over wood heat. Looks awesome.
Ok. This looks incredible. Once again you made an impressive sausage. Thank you Duncan!!
Thanks Duncan awesome video again. I will be making this one once i get that new book. There's a lot of these recipes this month i want to make I have them all written down not to forget while waiting on the new book. 👍
And another I'm going to try
Since you drew these at random can you pick some that you think would be good and do a little encore
I need that book my friend, love your chanel.. its the best on you tube!,
Looks like another great recipe. Cant believe March is just about over. Its been great watching all the new recipes all worth trying.
Looks so delicious!
I love multi texture sausage...and lots of smoke so this one will definitely be on my list to try. Thanks for the videos!!
It’s like a semi dried Krakowska. I’ll be trying this one.