These look delicious! Thanks for sharing your knowledge!

@gourmetwoodsman

4 ай бұрын

Thanks for the comment!🤙

Thanks for another delicious recipe. I use Duncan's banger recipe and they were great.

@gourmetwoodsman

4 ай бұрын

Duncan was one of my inspirations to start this channel. Thanks for watching and commenting!

Nice good work Greg, I have seen other people saying that the British put rusk in our Sausage to make the meat go further, it’s to hold the meat juices in the Sausage to keep them juicy, looking forward to seeing you make a British Banger, 👍🏴󠁧󠁢󠁷󠁬󠁳󠁿

@gourmetwoodsman

4 ай бұрын

Bangers are on my short list!

Another fantastic video, thanks for doing what you do. Would love to see your take on a smoked hot dog.

@gourmetwoodsman

4 ай бұрын

It's on my list. I was thinking of making dogs as we get closer to summer here in the US.

I enjoy this concept of making a book recipe. I have a book "1,001 Greatest Sausage Recipes" I got off Amazon and plan to cook from that here and there. You never know what you will find in the books and they provide inspiration.

@gourmetwoodsman

4 ай бұрын

That's a great book! I've learned most of what I know about making sausage and cured meats from the Marianskis and Eric from 2 guys and a cooler as well as from my own experimentation and experiences. Thanks for commenting.🤙✌️

We butchered two of our kuni kuni pigs this past fall the meat looked red like beef. And it’s amazing tasting just a shame they’re so small. Our ham was 8 lbs lol off a 146lb pig

@gourmetwoodsman

4 ай бұрын

Yeah, the Kuni Kuni is a pretty small bread and usually pretty fatty. Anything you can raise yourself is likely to be so much better than the commodity meat you can buy at the store!🤙

You never had Lil Smokies ? they are smaller than that !

@gourmetwoodsman

4 ай бұрын

I've never made little smokies and I can't imagine how frustrating it would be to work with a smaller casing

How much bread crumbs did you add?

@gourmetwoodsman

4 ай бұрын

Oh man, I can't believe I forgot to put that in the description. I've fixed that. I used 4.4%🤙