Great big thanks to Duncan Henry. Be sure to check out his You Tube Channel ua-cam.com/channels/7PFCXGTBtEEVPHjNM6FsWA.html Show him some love by subscribing and let him know that 2 Guys & A Cooler sent you.
Thanks for introducing Duncan, in this short video he managed to show all major components of proper sausage making that can be applied to many other recipes.
Have watched Duncans channel many many times. He seems like a kind down to earth person as well as Eric. Yalls teaching, skill, and attitude is what makes the videos. Thank you both. My sausage has gotten to a higher quality level because of both of you. Thank you and God bless! Peace!!
I was wondering where Duncan was hiding!! I had a sneaky suspicion he was going to be on this season of Celebrate Sausage, but wasnt sure. Glad to see him in good company!!
Can hardly believe I ran across this video Duncan! I’ve been living in the US and haven’t been able to get smokies here. I’ve started bringing them back with me whenever I come back to Bentley and I was in search of a recipe!! Was so cool to see your face!! Glad the business is going well!! Krista Paulssen
Hey Eric, Both you and Duncan ROCK🤘. Thanks, Guys for Sharing your AWESOME Recipes, We have made a pile of your Fermented Salami and Piles of Dunacns Sausages and Everything has turned out AWESOME. I have 4 UA-cam ROCKSTARS you two guys and Chud and Glen from Glen and Friends.
I love all of you vids, Very good information. One that I make is beef and taco seasoning, cheese and green peppers. One package of taco seasoning to 1 1/2 lbs. of meat.
So cool to see Duncan on celebrate sausage. I am also from Alberta Canada about 5hrs away from where Duncan lives. You and Duncan are definitely my 2 go-to channels to watch. Awsome episode Eric. Cheers
Just finished making a batch of keilbasa, wish I had seen this recipe first,.. will try this recipe next week,.. well done Guys on the collaboration,.. your 2 channels are my goto to make sausages,.. cheers
another great vid Eric - even in the middle of the night 🤣 the texture of pork sausage always looks great, and some great added goodness makes em look even better
Dang that looks good. What I like about it is that you can make 4 or 5 different flavors in one go. Just wondering how long it will keep if you vacuum seal and refrigerate it 🤔
i had a jalepeno kilbasa once in Butte Montana. It was really great. I wonder if this is similar. I am not familiar with canadian smoke, but culinary names can be very regional.
Loving October. Thanks! Quick question, Duncan (in video) used 15% fat, and the printed recipe calls for 30%. Did something change? Appreciate your time in all the videos.
I would like to know both of your guys opinions on single linking like this or linking in a braid pattern? Also was that a high temp cheese or good quality normal cheese? I like to ask questions
Braid pattern linking is okay for fresh sausages. I don't like using it for smoking sausages because there is too much contact between the sausages in the smoker so they don't get an even smoke and cook. It's kind of like American cheddar, the processed stuff handles the heat. High temp cheese works well too it's just more expensive.
@@2guysandacooler hey I used your brat recipe on a snout to tail, pasture raised, whole pig sausage. Came out amazing. Thanks for all your hard work, your content is exceptional.
Great big thanks to Duncan Henry. Be sure to check out his You Tube Channel ua-cam.com/channels/7PFCXGTBtEEVPHjNM6FsWA.html
Show him some love by subscribing and let him know that 2 Guys & A Cooler sent you.
I love Duncan's channel !!!!
Hey Eric a great thanks to you!
I appreciate you having me on your channel, and being apart of celebrate sausage!
Thanks for watching everyone 👍
Hey Duncan, Congrats, small town Albertan doing us proud!
@@donlivingston4118 thank you!
Thanks for introducing Duncan, in this short video he managed to show all major components of proper sausage making that can be applied to many other recipes.
Oh this is awesome love Duncan!! Thanks Eric!!
I am so glad you did a colab with y fave Canadian sausage dude he is very kowedgable (I am a proud Canadian ... just F.Y.I)
Loving Celebrate Sauasage month, Duncan Henry is awesome.. !!
Can't wait to try these. Glad to see Duncan on here. One of my favorite UA-cam sausage channels.
Have watched Duncans channel many many times. He seems like a kind down to earth person as well as Eric. Yalls teaching, skill, and attitude is what makes the videos. Thank you both. My sausage has gotten to a higher quality level because of both of you. Thank you and God bless! Peace!!
Big fan of your channel and Duncan Henry.
Keep the great content coming...love watching all the great videos. Duncan's channel is amazing too!!👊
I was wondering where Duncan was hiding!! I had a sneaky suspicion he was going to be on this season of Celebrate Sausage, but wasnt sure. Glad to see him in good company!!
Can hardly believe I ran across this video Duncan! I’ve been living in the US and haven’t been able to get smokies here. I’ve started bringing them back with me whenever I come back to Bentley and I was in search of a recipe!! Was so cool to see your face!! Glad the business is going well!! Krista Paulssen
Hey Eric, Both you and Duncan ROCK🤘. Thanks, Guys for Sharing your AWESOME Recipes, We have made a pile of your Fermented Salami and Piles of Dunacns Sausages and Everything has turned out AWESOME. I have 4 UA-cam ROCKSTARS you two guys and Chud and Glen from Glen and Friends.
I love the collaboration! I make them (in eastern Canada) with either a combination of pork/beef or pork/venison. Yum!
I love all of you vids, Very good information. One that I make is beef and taco seasoning, cheese and green peppers. One package of taco seasoning to 1 1/2 lbs. of meat.
Looks wonderful, so many new sausages 😋. I think I'll try them all. Thanks to both of you for sharing.
So cool to see Duncan on celebrate sausage. I am also from Alberta Canada about 5hrs away from where Duncan lives. You and Duncan are definitely my 2 go-to channels to watch. Awsome episode Eric. Cheers
Wow how cool is this guy! I’d love to visit him and his shop one day ❤🥩
Right!!!
Just finished making a batch of keilbasa, wish I had seen this recipe first,.. will try this recipe next week,.. well done Guys on the collaboration,.. your 2 channels are my goto to make sausages,.. cheers
Beautiful! Duncan is great, happy to see him here this season, i hope you bring him again!
Duncan's great!!! 🎉🎉
another great vid Eric - even in the middle of the night 🤣
the texture of pork sausage always looks great, and some great added goodness makes em look even better
Very good collaboration I follow you both and have tried many of y’all’s recipes! Keep it going!
thank you for explaining why you dont put the seasoning before you grind again always curious but never heard it explained.
Congratulations Duncan! Get ready for the avalanche.
Duncan’s videos are great, have made a lot of his recipes.
Another great sausage! Thanks Duncan!!
Way to go Duncan!
ERIC AND DUNCAN ARE MY 2, GO TO GUYS! DON'T FORGET THE LIVING LEGEND HIMSELF - GRANDPA JOCHEN.
Wild that these are a Canadian thing. I had no idea they weren't everywhere
Brilliant timing Marcus! Just turned up as the credits were rolling! Doh!!!
LOL...
Dang that looks good. What I like about it is that you can make 4 or 5 different flavors in one go. Just wondering how long it will keep if you vacuum seal and refrigerate it 🤔
It'll keep 35 days if it's made with fresh pork
Grande abraço do Brasil! Conheci essa receita no Canadá e faço por aqui com grande aceitação. Maravilhosa!
Duncan, you are my hero, aye
i had a jalepeno kilbasa once in Butte Montana. It was really great. I wonder if this is similar. I am not familiar with canadian smoke, but culinary names can be very regional.
Love his channel
Thank You Eric
I had no idea that smokies were a Canadian thing. I just figured they were everywhere as well.
Sounds very interesting. I want to try out the bacon and Swiss cheese version.
Loving October. Thanks! Quick question, Duncan (in video) used 15% fat, and the printed recipe calls for 30%. Did something change? Appreciate your time in all the videos.
an oversight
good vid dood!!!
Try Duncan's cherry Christmas breakfast sausage. It's fantastic.
I would like to know both of your guys opinions on single linking like this or linking in a braid pattern? Also was that a high temp cheese or good quality normal cheese? I like to ask questions
Braid pattern linking is okay for fresh sausages. I don't like using it for smoking sausages because there is too much contact between the sausages in the smoker so they don't get an even smoke and cook.
It's kind of like American cheddar, the processed stuff handles the heat. High temp cheese works well too it's just more expensive.
Yum yum yum yum
Can you freeze these smoked sausages?
Ok, so it seems that it's literally just regular 'ol smoked sausage but it's made by Canadians so we give it another name. Got it.
👍
Smokies!
I'd like to see your goto Cajun Sausage recipe
I never see pro chefs paying too much attention to having semi frozen meat
Not all chef's know how to make exceptional charcuterie.
@@2guysandacooler hey I used your brat recipe on a snout to tail, pasture raised, whole pig sausage. Came out amazing. Thanks for all your hard work, your content is exceptional.
Those are some huge chunks of cheese.
Must be a west thing cause I've never heard of smokies or this guy and I've been here for a bit.lol