This continues to be a great source for butchering. Thanks and keep up the great videos!

Can’t wait to try this!

Great job Duncan! Part of me wants to make this, and part of me goes no! Food safety is important, but would we have these recipes if they didn't work out? I don't think so. Our ancestors would of tossed them out. Knowing how important food storage was back before the modern area.

Hello Duncan, your technique are fantastic. Sometimes you for get some items. It shows you are human. Very enjoyable!!!!!!

Give it up fer pork butt. Good gawd YES!. Loving the series Duncan. Good job.

Love these recipes!

Great video Duncan, always love a dried sausage, Thanks for sharing!

Thanks Duncan!

Love the videos. Thank you.

Boy,,, I gotta try this... Thanks

Love your videos, thank you.

thanks Duncan another amazing video

I may try this one

Passion project. Thats cool man.

Thanks for all the hard work!

Smells great

Hi Duncan, Thanks for taking the time to make and share these amazing sausages over Morinski March. It truly opens up a whole new world of sausage making for us watching who might have the books and feel nervous to try something a little left field.

This is an amazing series in March

love your detailed explanation of your process of making sausages…

Thanks for taking the time to make and share these amazing recipes all March. It opens up a whole new world of sauage making for us watching.

Walio great recipe and video!❤

This sounds like a great one..

Great Job in making this sausage and giving the safety tips with it.

Thank you for showing the different ways that are out there to make sausages and including the food safe suggestions. Another awesome video

looks delicious. little too long of a process for me. so im glad you show us these cool recipies.

Interesting recipe

Very cool sausage! I spent 3 weeks in Cádiz in 1999, fantastic city!

This is definitely interesting.

Very interesting, I'm Spanish and I appreciate the Cádiz morcón. Thanks!

thanks for doing this, i would love a copy of their recipe book. sausage legends.

Love how your honest on your reviews and don’t say everything is amazing. I think the book is a celebration of food diversity and takes out outside our comfort zone

Would love one of those books

Well done.

Looks great! Your projects are really interesting.

Great video

Love the redo stufing that's a good watch more should shaw that fails and recovery.

Last couple years I have started down the amazing road of home sausage making. I really enjoy the process and multitudes of variations. Your tutorials are very helpful, thank you

I'd try it.

Way to go Duncan by stepping in and take one for the team. I don't think I would have eaten this one. A very interesting sausage. Thanks

Looks good! We make this often and have never had an issue.

Very cool

Duncan your videos have inspired me to make my own sausages. Keep up the good work.

Looks very interesting I think it will be very tasty.

Our family all like dried sausage. This video is very appropriate for us. Thanks again for sharing your knowledge and experience.

Ordered the book on line after watching you. Made chicken liver patte. Capicola and bersola.

This one looks yummie. I like that darkness

Different forms of sausage from all over the world, it’s incredible the variety and range of results. Must say that one had a lovely looking result and agree thinly sliced sounds delicious

A very interesting blend, perfect for the snack food to serve to the guys on Football Night...lol

Awesome video Dunk. I am enjoying seeing how the rest of the world makes sausage.

That looks freak’n awesome! Love the mahogany colour, and the large chunks of fat. I want some!!! 😋

That one looks good.

I Made it using the curing compound it was delicious great job !

I would totally agree with you, they do look phenomenal. I cn imagine they would taste good. Most Spanish dried sausages are eaten cold as tapas. Thank you for the video can't wait for the next.

Now that's the definition of a coarse sausage!! Looks interesting...you have picked some out of the ordinary recipes for this series.

👍 Nice

I have been to Cadiz Spain. Lovely antient city and seaport. Hamon is a staple in Spain. Cured and sliced thin. Seafood is wonderful. Missed the sausages. Great beer and wine. Terrible whisky. Go during holy week. Great series. If I don't win a book I'll buy one.

Interesting. Would love a taste.

Hi Duncan. You are a great Chef and really enjoy your recipes and demonstrations. Keep it up. Thank you. Fourways. Sandton. South Africa.

Hello Duncan, Great video! I'm new to home sausage making and your videos have been very helpful both in terms of your recipes and the equipment that you use. I really appreciate how you go into detail on both the how and why of your processes and the recipes. Thank you for all you do and the time you spend producing these quality videos! The Marianski March 2023 theme is great and helps newbies like me learn about the possibilities. I look forward to seeing each of your videos! PS -With all time invested in researching sausage making equipment and the expenses associated with equipment acquisition (everything from grinders to pH meters, to curing chambers and smokers), I have yet to start a sausage making library. The Stanley & Adam Marianski book, "1001 Greatest Sausage Recipes," would make a great first edition to a library.

I love that, even with your obvious knowledge of food safety and potential disaster that may come from this technique, you still give it a go and give your honest opinion of the product.

You are a brave man Dunk!

Great info. Thanks. I just started sausage making this January 2023. They were good, but won't use that recipe again. I'll look for the 1001 recipe book. I'm sure the flavours will be better than what i was given. Thanks again.

Hey there Mr Henry.. love your videos.. loved the tour of the meat shop. And love how you teach us young fellas how to do things correctly.. look forward to the next mirinsky sausage recipe.. bought the green book you showed for marinsky March.. thats some heavy read but all good knowledge.. keep up the awesome videos. Dennis in saskatchewan

You're a brave guy! There is just some things I won't eat!

I wish more sausages were like this.

That stuffer is awesome! You just pushed those big chunks through with very little struggle.

Why am I always hungry watching your vids, respect from the uk

Really enjoying your Marainski March

Nice video again Duncan. I think I would be scared to try this, conditions have to be prefect.

Duncan glad you are nervous, means you know what you are doing! But being of German decent myself, I have eaten Met which is raw pork and it goes against everything we have been taught about food safety. Keep up the excellent videos

Am going to have to try making some fermented sausages

Looks amazing, I quit using starter cultures years ago, best move...recently moved on to omitting Nitrate/Nitrite , not Draconian at ell, flavors really elevated ...may not be for everyone, but I am convinced

You're a braver man than I am, but thanks for the great video.

I love curing different sausages from around the world ill try this but hit it with the grinder

This looks delicious.... I'm curious about what you do with all the products that you can't sell in your shop... your friends must love it when you do these videos.

I've never made a dried sausage as I don't have a drying chamber. I should try and make one as I would love to make fermented sausage. Some good looking recipes in the 'Home production of quality meats and sausages' that I have. Marianski March is great Duncan.

I love the ones that make the CIFA cringe! 😆 I was surprised you even got that meat in the casing. I thought for sure the stuffer wouldn't be able to squeeze it out. Those were some massive chunks. I was also impressed by how well it ended up binding so tightly with so few air pockets.

I did something just liked this and hand cut the pork into 1/2 inch pieces. It was excellent. I’m a fan of this kind of sausage / salami. (Didn’t get sick either) 🙂

This looks pretty awesome. A note on food safety. I am South African, and we make biltong and droewors. Pretty much air dried meats and sausages. Main ingredients are coriander, salt and spices, and vinegar. No cure, no starter cultures. Been like this for centuries. These sausages you are making at the moment, going against food safety standards, I think we have to keep in mind that they have been made that way in Europe for many centuries. Doesn't change the fact that we now know how to achieve a safe product. Just saying, this is the way. I am impressed that you, as a trained butcher, is open and willing to try these products. I wish I had a copy of this book so I could try it myself.... ;)

that one looks good risky maybe for the average joe to make this way. another great vid

Not sure I would make it but it did look good.

You're braver than I am trying all the different sausage that could possibly make you sick

Thanks Duncan this one is really interesting and worth a try ... BTW You’ve taken Spanglish to a new level 😂

I'm not scared; I'd make it and try it, too! Love your channel, please please please pick me!

Interesting

Oh hell yeah, I’d go down that road.

looking forward to seeing a food safe upgrade version of this

Hey Duncan, if you wanted to make this more "food safe", what would you do? Thanks for another great video. Looks so good. 👍

Dried Spanish sausages are among my favorite of the cured variety. I think the size, if you go back to look at your video, looked a little larger than 1" as the instructions said. They make great tapas which you can put on a nice charcuterie board along with some hard Spanish Manchego or other types of sheep cheese.

that is a very good looking sausage i would be interested in a version with the slightly smaller pieces and the bacterial culture kelvin

Wow, through back, never seen you with a beard lol, every chance I get, I look to see what sausage new recipe you're making, and this recipe sounds like nice one to try.

Hi Duncan, Thanks for another great video! I've been wanting to try to some dried sausages. Is there a way to download these recipes?

Good day Duncan Looks good but I'm not to sure if I would try this one , I use to eat mom's mixed hamburgers before they were cooked in a sandwich with some extra salt and pepper but that was a long time ago lol have a great day be safe and thanks again

Imagine what North American classics we would have if we didn’t have all the regs we do. If we thought like the rest of the world. Another great video.

Got a friend of mine who grew up poor in rural Romania during the communist era. We swap sausage recipies. They made a sausage that is similar. Course grind. Same ingredients plus salt and pepper, and smoked. He sausage pricked a million holes in the casings, plus his was hung in his mudroom during the winter to cure. It tastes pretty spicy and well cured. It goes great with cheese and crackers.

Loving these sausages. Definitely interested. Thinking they must be safe if they are tried and true though or not?

wow, looks nice, holds really well it seems. beautiful. how long does this actually take to age ?

The sausage looks good Duncan but for me I would have to grind it with my largest plate Thank you

I know the recipe says you don't have to grind it, but could you, without having an impact on the final product? It's nice that you play the part of the guinea pig on these recipes for us. Thanks for another great video.

Looking forward to your next video, maybe you will be there to make it. Where's the beef?