How lucky I'm to have discovered this channel! Putting all these time-consuming videos together is a hell of a job! Thank you Mr. Duncan for your efforts👍

Where on earth have I been? Just stumbled on your channel and now I’m watching on the 65” tv. Daily March sausage videos is an outstanding contribution.

A Spanish pro-tip to remove the casing without a knife is to rinse the sausage with cold water and let sit for a couple of minutes. After that the skin comes right off. It works because the skin hydrates easily, but not the sausage underneath.

Don't get me wrong, I was salivating with all the blood sausages, but this is the business right here. Looks amazing.

Mr Duncan I am a passionate fan of charcuterie, I found your channel on KZread and now I am going to try to make the French sausage following your recommendations. Thank you for taking the time to pass on your knowledge.

I just gutted an old freezer to make a sausage smoker. I’m thinking now I should have made a dry curing chamber.

This one looks great, didn’t catch how long it was in the chamber. Great video thank you.

Ok your channel is addictive. Great content and sausage projects thank you for sharing your knowledge

I really like the idea of having this with mayonnaise and lettuce

That fermented sausage looks amazing. Another successful sausage from the Man!

My first grandchild was born yesterday. I can hardly wait to embark on the sausage making experiences with her ...lol. Thanks again Duncan for the sausage recipes.

@HogMan2022

Жыл бұрын

Congratulations Grandpa!

@onepanman9852

Жыл бұрын

@@HogMan2022 thanks.....exciting times ahead.

That flavour of Italy that Eric from 2guys uses is what I used for my black truffle and cognac salami, and so far my dry chamber smells like heaven!

Love this month. Went back to last year and am doing 8kg of fresh sausage tomorrow. 4 different kinds all from home production.

Oh I definitely want to try this one. Garlic can turn blue/green in acidic environments so that could be the colour change/ dark patches. Another possibility is the allicin and other compounds in garlic can inhibit bacteria growth which may cause problems for the fermentation. It is possible in areas of higher concentration around the larger pieces of garlic the fermentation was inhibited and yes a PH meter would be a good way to test this. Perhaps a more finely minced garlic could distribute more evenly and cause less issues. There are a number of papers published on this I found the following paper pretty interesting Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174 By Jurgen Verluyten, Frédéric Leroy, and Luc de Vuyst

You make it look SO easy to make sausage! I have never made any, but I did grow up on a farm and butchered our own animals. I would LOVE to learn how to make my own homemade sausage!!

Thanks for your recipe, I'm watching you from Kenya East Africa

Im amazed someone actually put together so many sausage recipes in one book. Knowing how hard is to get genuine recipe as people tend to be extremely jealous about it, especially from ones that do it for the living. We make fermented sausages every year at winter time.. it's what you call "the scary" ones😅 as we don't put cultures, nitrates etc.. never had spoilage issues so far with our family recipe.. I can give you one tip for the garlic.. always clean and remove the sprout from each clove as it can significantly alterate taste of your sausages or even contribute to spoil.. P.s.. Gordon Ramsey is wrong.. it does matter what kind of wine you use as in many cases determines the quality and authenticity of the product.. at least in Europe 😊. Cheers.

Sounds like a extremely nice addition to a sub roll

Thanks Duncan for your passion to share your sausage making knowledge. Greatly enjoy all your videos.

Just pulled my first salami out from my storage cave *aka the crawlspace under the house, yesterday. I'll give this one a try!

Watching these videos has gotten me back to trying my hand at making sauage. Just made the jalapeño sauage super good thanks

I am always very jealous of your super sharp meat cutlass.

You really got this sausage making stuff figured out I'll tell you....

Wow can't wait to try

Always great

Love this channel

Another great video!!

Looks delicious!!

Love your channel

love it

that looks excellent

This one looks amazing!

Nice! This look good

Looks like a winner.

Looks delicious.

Fermented sausage is the one type of sausage I have to make. This one looks like a good place to start. Thx Duncan.

Delicious sounding and looking. Going to try this one later. Right now I have a beef ham and several bacons on the go. Everyone agrees that beef ham is awesome. Thanks.

Looks amazing well done

This looks good.

Between you and another guy here on KZread have inspired me to make home made sausages but I will say you make it more interesting

Would love to try it.

This looks really good.

May have to try this one!

Sounds good, can’t wait to try this one! Thanks you!

great stuff dude .. loving all your sausage making

This one has a real nice look to it.

looks like a good one.

This one looks great. Hope to try it.

Looks yummy 🤤🤤🤤🤤🤤🤤🤤🤤

Love these video's. Stuffer looks good also.

I am drooling again 👍

Happy Saint Patrick’s Day! Enjoy watching your videos on meat processing.

I'm glad I found your channel! Looks awesome.

This one is definitely a keeper

Looks like a keeper! Thanks for sharing the recipe!

Great video

So many recipes to try! Thank you for your hard work!

Thanks for another great video. Really enjoying this year's series.

Have to try that one too. On my list. Thank you.

you inspire me to make sausages,love your step by step instruction

Thank you once again for the great videos! ever one of the videos are helpful.

This sausage looks amazing. All this sausage making this month has made me get the dehydrator out. Jerky making tomorrow.

Awesome looking recipe. I gotta try this one!

I'd like to nominate "bung in english rosette in french" for best youtube quote. 😂 Amazing video's, thank you for sharing so much fantastic knowledge!

Another great video and thanks for all the work putting these videos together!!!

Love Salami

Love watching your videos. Always learning something. Another great sausage.

Another interesting sausage to try, thanks for the video.

Another good looking sausage.

Thank you Mr friend for all your great recipes. 👍

That’s a delicious looking sausage 🤤

Nice looking salami.

Please Duncan I'm ur number 1 fan in Africa, I honestly want to open a sausage butchery in our as there are only 3 sausage butcheries in our country and I want to be unique hence I follow ur videos to learn and equip myself.

A lot of work went into this month. Thank you for your efforts. Excellent series.

Another great sausage. Thank you for all your hard work and inspiration

Another great video. I'm glad I found your channel. I have learned a lot watching these. Thank you Duncan.

That is a good-looking sausage! Thanks for all your work to bring these recipes to us.

Really enjoy learning how to make sausages from you!

Like to try this one.

This sausage looks delicious

This sausage sounds amazing! I hope to be able to try it soon..

There's another sausage for my to-do list! Thanks Duncan!

Been so impressed with the effort you've put into this March, obviously starting way in advance to get all these great videos together. Thank you!

Look's like a keeper

I wish that it was more common to find a mutli pack of casting sizes to try more of these sausages. love the video's go Sausage March.

Man that looks good 👍

I think this will be my first attempted dry fermented sausage recipe ever. Cannot wait for this one.

I so enjoy your videos and I'm going to try to make some sausages!

Looks delicious! I could really use that stuffer!

Another great video! Lots of great information with just the right amount of levity. You have really come into your own my friend. Every videos is better than the next. Thank you

That looks awesome! Book mark that one.

Thank you so much for these videos! I am making some breakfast sausage this weekend. I can't wait to make some fermented sausages.

Would love to taste test this one yum.

Fermented sausage is the best. I remember the first I ever had came from the Mennonites near Kitchner/ Waterloo Ontario. My uncle brought it home (NB) for us to try.

Fermented sausage is excellent I try to make them from all over great video

Another excellent video! I'm going to try some fermented sausages this year

Really enjoy your videos your inspiring me to make my own sausage I even got my sister into your videos keep up the good work it’s appreciated

Another good looking sausage Duncan. Your channel series like this is really informative. traditional sausages from different cultures. Great videos keep them coming , thanks again

shelf stable meat is so awesome.

Great looking sausage! Really loving the series this year, fortunately still about 2 weeks left!