This is a great sausage, I generally cold smoke them 2 hours with an hour break, then another 2 hours before the cook, and I love them, though . Thanks for sharing!
I really enjoy these videos. Very to the point and well done. I watched most of the videos from the last book. I have a copy even. The new book looks intriguing. I am so into this I even built my own grinder,press, smoker and a biltong chamber. Scott Thomas
Truly grateful for all of the trade secrets and information you enthusiastically share Duncan, Your passion for your craft is clear and I especially appreciate the practical approach and methods in your videos that the average home sausage maker in a non-commercial setting can realistically replicate - well done! As an avid hunter and outdoorsman, I’ve been on a journey of learning, processing and making my own wild game cuts, sausage and products for a while now and your channel is by far my primary go to resource, proud of you as a fellow Albertan and strongly believe in supporting local so I will be making a journey in the near future to support you and your shop as I’m just a few hours away. Keep up the great work and many thanks!
Duncan, I agree with you that bruhwurst type sausages like this are best finished in the smoker. Trouble is, larger diameter sausages can take forever to finish the interior, while subjecting the exterior to higher temperatures, lowering the quality. If you have a commercial convection oven in your shop, try this: After hot smoking, place the sausages in the convection oven at 170deg F. Even the larger 120mm sausages are cooked in 2 to 3 hours. If you cold smoked, start at 150deg F for an hour before going to 170. Shower and bloom as usual. I find the casings get less wrinkled and the exterior doesn't get 'washed out' by the poaching process. Cheers!
Are there any sliceable meats like this that don't require a smoker or a hanging box that maintains a specific humidity and temperature? I'd like to try one, but I currently only have a stuffer when it comes to specialized tools.🤔
This one is pretty nice. I like the sliceable deli meat style sausages. Slice, bread, pickles, mustard, some cheese. Wrapped up, take it to work. Be happy at lunchtime because you made it yourself. I've never made an emulsified sausage. But I might give this one a try
Who can’t agree that looked awesome when sliced open - a real winner The best part is you play down or ramp up the spice level accordingly. I’d definitely ramp it up, my son, maybe a little, but my wife barely any is too much Funtastetic as always Duncan
I'm new to sausage making and found your videos and really enjoy your passion for sausage making. You are very passionate about this and it shows. Thank you for sharing with us.
I really enjoy your videos, this sausage, I believe I will make. Thank you for all your added tips when you're preparing the sausages. I really appreciate them, they're very helpful. Keep making these videos. They're not only informative but, open up the possibilities of home meat processing.
Just did the home game butcher course with Duncan at DH Custom Sausage. Wealth of knowledge as you can see in these videos. Highly recommend the channel and course.
G’day there Duncan, Another great video mate. This Kawassy looks very similar to our Strasburg sausage in Australia. We absolutely love it here! You honestly have to fry some thin slices in a frying pan until nicely caramelised!! It is to die for… also try it in a sandwich with a slice of cheese and tomato sauce (ketchup) that’s how we do it in Australia and we love it, hope you do also !
Ever since I discovered your channel I've become a sausage making fanatic! After watching todays sandwich meat offering i think i need to go look for a good recipe for Fritz- haven't had that since i was a little'un
Looks great. Seems like some countries need to see how we cook our bolognas. Poaching is just a time saver and flushes a lot of the smoke flavor away and possibly some spices. I’ll try that one but I always finish mine in the smoker. Another well done Video good job Dun.
Good morning Duncan This is another for the list, but now I gotta buy a processer for the emulsifying stuff . I' will just sneak it in the house maybe not get caught. Darn she watching the video with me .Have a good day and thanks for another great video
That looks really good will definitely have to try out this recipe. Thank you for taking the time to make these videos. I really learn a lot from them.
Looks like a good one. Just wondering if Sousvide instead of boiling in water would maintain some of the smoke flavour. Thanks for sticking with this when it is clear that you are not at peak health
looks nice! perhpas best to do the finishing in a sousvide, so water is controlled perfectly and you don't lose anything. when i do a cooked salami with liquid smoke when i don't have access to my smoker, it comes out perfect in the sousvide
Awesome video! Beautiful sausage, and cool as the fermented ones are its nice seeing ones I could do with what I have now. Keep it up, thanks for an amazing Marinski March so far! Will be sad to see it go
great looking sausage. I enjoy the different textures of meats in this. Using a blender is tough I'm thinking about looking into a bowl cutter to make the job easier if I can find a used one. Looking forward to more videos.
Almost looks like a kielbasa. I was glad to see the blender for getting the beef down to a paste. I was wondering how to do it so I could make some beef hotdogs. Thank you for the video. Educational and entertaining.
An incredible sausage I must try. And another great video Duncan thanks.. I’ll have to look for the new book. I have and love their original. P.s. I’m half way into my fancy bacon cure inspired by your video. Cheers.
Thanks for the great video Duncan. Telm us more about how your business has been impacted by you learning about all these sausages and cured meats. Do you sell any? Do you have something like sausage of the week?
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
This is a great sausage, I generally cold smoke them 2 hours with an hour break, then another 2 hours before the cook, and I love them, though . Thanks for sharing!
I always watch would love a copy cause I live in a nursing home and I am a partially paralyzed but I'll be out and on my own by september
I really enjoy these videos. Very to the point and well done. I watched most of the videos from the last book. I have a copy even. The new book looks intriguing. I am so into this I even built my own grinder,press, smoker and a biltong chamber.
Scott Thomas
You have the best sausage and meat production on UA-cam. I envy your shop. I would love to add that book to my library.
Thank you very much. I am happy to hear you like the videos.
No other comment than "Oh yes👍"! May it always be March!
Truly grateful for all of the trade secrets and information you enthusiastically share Duncan, Your passion for your craft is clear and I especially appreciate the practical approach and methods in your videos that the average home sausage maker in a non-commercial setting can realistically replicate - well done! As an avid hunter and outdoorsman, I’ve been on a journey of learning, processing and making my own wild game cuts, sausage and products for a while now and your channel is by far my primary go to resource, proud of you as a fellow Albertan and strongly believe in supporting local so I will be making a journey in the near future to support you and your shop as I’m just a few hours away. Keep up the great work and many thanks!
That's got to be a, and the bible of making fresh sausage book every from seeing all the recipes on your videos 👍
Sausage.....one of the best foods ever. I am now carnivore and appreciate your videos!
Your Marianski March videos are amazing
Duncan, I agree with you that bruhwurst type sausages like this are best finished in the smoker. Trouble is, larger diameter sausages can take forever to finish the interior, while subjecting the exterior to higher temperatures, lowering the quality. If you have a commercial convection oven in your shop, try this: After hot smoking, place the sausages in the convection oven at 170deg F. Even the larger 120mm sausages are cooked in 2 to 3 hours. If you cold smoked, start at 150deg F for an hour before going to 170. Shower and bloom as usual. I find the casings get less wrinkled and the exterior doesn't get 'washed out' by the poaching process. Cheers!
Great video. We love watching and learning these recipes 😋 all the way from Ontario.
I have to get my hands on this new book
Nothing like a good sandwich meat. Great job 🥪🥪🥪
You are making a huge contribution to the health of humans, thank you.
Like your show !!! I'm a old retired butcher.
Still like making sausage and bacon. Would truly love that book. Thanks for great videos. 👍
Are there any sliceable meats like this that don't require a smoker or a hanging box that maintains a specific humidity and temperature?
I'd like to try one, but I currently only have a stuffer when it comes to specialized tools.🤔
Here's one that I can make right away since I don't have a curing chamber yet. Thanks again Duncan.👍
I love learning how to make the sausages that I eat every time I travel through Europe. Thanks
Winner 🏅 of the year
This one is pretty nice. I like the sliceable deli meat style sausages. Slice, bread, pickles, mustard, some cheese. Wrapped up, take it to work. Be happy at lunchtime because you made it yourself.
I've never made an emulsified sausage. But I might give this one a try
Can't believe month is almost over.
This a good looking sausage.
Great video Duncan. Your delivery is truly inspirational. Ever since I discovered your channel I've become a sausage making fool😂
Thank you
.
Great job again Dunc! I think there will be lots of guys hutting the sausage making wagon! Lots of great recipes
Who can’t agree that looked awesome when sliced open - a real winner
The best part is you play down or ramp up the spice level accordingly. I’d definitely ramp it up, my son, maybe a little, but my wife barely any is too much
Funtastetic as always Duncan
This definitely looks like a home sausage I can tackle. After your instructional video 😊
I'm new to sausage making and found your videos and really enjoy your passion for sausage making.
You are very passionate about this and it shows.
Thank you for sharing with us.
I really enjoy your videos, this sausage, I believe I will make. Thank you for all your added tips when you're preparing the sausages. I really appreciate them, they're very helpful. Keep making these videos. They're not only informative but, open up the possibilities of home meat processing.
That one looks delicious, being Polish, I love krakowska and kielbasa 😉
And another great looking sausage!!!!!
Just did the home game butcher course with Duncan at DH Custom Sausage. Wealth of knowledge as you can see in these videos. Highly recommend the channel and course.
You followed the recipe and got what you got. Enjoying the Marinski Series Duncan.
Thank you for sharing your knowledge and tricks of the trade with us. I love the series,
Great video great tee shirt! Thank you Duncan for another informative and fun episode in my favorite video series. I’m learning so much from you!
A sandwich is called for, heavy on the meat a little prepared mustard and onions.
That one looks superb!! As you said, I would finish it in the smokehouse rather than the poaching. I'm sure it would make great sandwiches.
I like these types of recipes.
Guess I am to late for a book, but ready to learn to make a great sausage!
Thanks for all you do for us!! Great recipes and great tutorials!
Thanks Duncan for all the videos
G’day there Duncan, Another great video mate.
This Kawassy looks very similar to our Strasburg sausage in Australia. We absolutely love it here! You honestly have to fry some thin slices in a frying pan until nicely caramelised!! It is to die for… also try it in a sandwich with a slice of cheese and tomato sauce (ketchup) that’s how we do it in Australia and we love it, hope you do also !
One more for the book! I can’t wait to try this one! Thanks Dunken
Thanks for the salting water tip.
This is a good recipe to serve as finger food on game nite...thanks again Duncan for your teachings!
Ever since I discovered your channel I've become a sausage making fanatic! After watching todays sandwich meat offering i think i need to go look for a good recipe for Fritz- haven't had that since i was a little'un
Thanks Duncan! That's good to know about the spices. I will have to give this a try sometime. Have a great day.
Oh yeah, yes please. I have got to try making this one. It will be my first ever sandwich meat sausage.
Wow 🤩 this would be beautiful to win such an awesome gift , more of a life time gift All the way from South Africa ❤
Looks great. Seems like some countries need to see how we cook our bolognas. Poaching is just a time saver and flushes a lot of the smoke flavor away and possibly some spices. I’ll try that one but I always finish mine in the smoker. Another well done Video good job Dun.
I think that I am going to love this channel.
So many new recipes to try. 😀
I can't believe how much work you've put into these over the last couple of months. All of the hard work is greatly appreciated.
Good morning Duncan
This is another for the list, but now I gotta buy a processer for the emulsifying stuff . I' will just sneak it in the house maybe not get caught. Darn she watching the video with me .Have a good day and thanks for another great video
Duncan you made another hit. I’m having trouble choosing which one to try first. Thanks for the inspivideos.
That looks really good will definitely have to try out this recipe. Thank you for taking the time to make these videos. I really learn a lot from them.
Another good looking recipe. Thanks
Looks like a good one. Just wondering if Sousvide instead of boiling in water would maintain some of the smoke flavour. Thanks for sticking with this when it is clear that you are not at peak health
Oh yeah, that looks good, another thing I have not tried yet, a multi texture sausage, this looks worth the time to me.
Oh boy, I will be definitely trying this one. Looks great as usual.
looks nice!
perhpas best to do the finishing in a sousvide, so water is controlled perfectly and you don't lose anything.
when i do a cooked salami with liquid smoke when i don't have access to my smoker, it comes out perfect in the sousvide
Looks very Good Duncan I would finish it in the smoke house to
Awesome video! Beautiful sausage, and cool as the fermented ones are its nice seeing ones I could do with what I have now. Keep it up, thanks for an amazing Marinski March so far! Will be sad to see it go
what a great month!! I have so many sausage to make and try now. Thanks for your hard work
great looking sausage. I enjoy the different textures of meats in this. Using a blender is tough I'm thinking about looking into a bowl cutter to make the job easier if I can find a used one. Looking forward to more videos.
A good one to make at home. thank you Duncan for sharing this one.
Definitely one I would like to make. Thanks for the video.
Couldn’t wait bought the book it’s pretty good. Thanks for the advice
As always, great video! Thank you for sharing!
Almost looks like a kielbasa. I was glad to see the blender for getting the beef down to a paste. I was wondering how to do it so I could make some beef hotdogs. Thank you for the video. Educational and entertaining.
Great video Duncan! There have been many good recipes so far.
Yummy 😋 I'd make a sandwich with Kawassy, horseradish cheese, onions, tomatoes and jalapenos
looks good. definetly go down good on some fresh sub buns.
that looks great, and a easy one for us home sausage makers to make. i think i would finish mine in the smoker though
Love your videos, brother!! Would also lol that book!!!
That is going on the try to make next weekend do.
Will Have to try that one. 👍
Looks really good. Great job!
An incredible sausage I must try. And another great video Duncan thanks.. I’ll have to look for the new book. I have and love their original. P.s. I’m half way into my fancy bacon cure inspired by your video. Cheers.
watch them all you say, yea did that so far, and love all the video, thank you very much you doing a fantastic job.
Another fantastic sausage
Great video Duncan! I can't wait to try this.
For sure going to try this one. Looks awesome.
I am definitely trying this one
Thanks for the great video Duncan.
Telm us more about how your business has been impacted by you learning about all these sausages and cured meats. Do you sell any? Do you have something like sausage of the week?
Looks like another good one
Yum looks delicious 😋
This 1 looks great .
Looks great, Just made a batch of your hunter salami recipe and it turned out great. Really liking your videos Duncan....Thanks
I may have to make this one.
This one looked great!
Another good one, thank you.
love the new series
Thats a must try.
Looks excellent.
This looks really good
Another great one.
Looks like a keeper
Love it can't wait to make it!
good video well done keep them coming
Love your tee shirt. Struggle is real! That one should lend itself well to subbing venison in for the beef eh?
I like this one