Ive been looking at the hacca brand stuffer for home use - the 3 lb/7 lb size it looks like a good design & it has 4 different size bell shaped tips. Is that the 1 I see on this video? If not can you make a recommendation pls? Thx.
Fresh "klobasa" I like them wery much. We make it from wild boar or red stag. Just salt, black paper and garlick. Excellent stuff. Hunting hello from Slovenia
Hi janezla, are you slovenian. I got a video from an slovenian sausage maker but I don’t understand, could you please help me, I want to learn how to make slovenian sausages they are very delicious, I need to know the quantities of spices, can you help me..? Thanks
I still don't get why when they make the links they twist it one way then on the next one twist it back the other way... wouldn't that untwist the previous one you did since you did the 2nd one the other way?
good video, Makes me hungry and I am craving a piece of all of the varieties you showed. especially the Italian one..
Just great
This was very educational. I enjoyed it.
Ive been looking at the hacca brand stuffer for home use - the 3 lb/7 lb size it looks like a good design & it has 4 different size bell shaped tips. Is that the 1 I see on this video? If not can you make a recommendation pls? Thx.
I've watched a lot of sausage making videos lately, but that's the first time I've heard anyone say to boil the sausage for 20 minutes.
Fresh "klobasa" I like them wery much. We make it from wild boar or red stag. Just salt, black paper and garlick. Excellent stuff.
Hunting hello from Slovenia
Hi janezla, are you slovenian. I got a video from an slovenian sausage maker but I don’t understand, could you please help me, I want to learn how to make slovenian sausages they are very delicious, I need to know the quantities of spices, can you help me..? Thanks
Thanks
Problem?
YAM-YAM-YAM ALL DIFFERENT SAUSAGES WHICH YOU CAN USE IN MANY DIFFERENT RECIPES AND SERVE MANY DIFFERENT WAYS--JUST YAM-YAM-YAM
SAUSAGES ARE GOOD MEAL AND SPECIAL ALL DIFFERENT--THEY HAVE DIFFERENT SPICES---YAMI,YAMI,,,
I still don't get why when they make the links they twist it one way then on the next one twist it back the other way... wouldn't that untwist the previous one you did since you did the 2nd one the other way?
Rick Chester Chua if they do both twists towards the same side the sausage eill untangle again and stay as a whole long one not into smaller sizes
That man has sausage fingers.
polska cabasa and smoke sausage
im gonna go flexitarian after watching this :X
yyyyyyyyyyyyyyyyyyyyy