I love your videos because you always measure properly and explain everything very well. Thank you, Dennis.

@MobileHomeGourmet

Жыл бұрын

Glad you like them! --Dennis

For the tube you can always get a wooden dowel from the hardware store and get the last bit out to make one more sausage… that’s for just in case I stop by for breakfast.

@MobileHomeGourmet

Жыл бұрын

Thanks. Yes, that would be best. I sometimes use the handle of a wooden spoon. It works, but not very well. Breakfast is around 9:00AM. -Dennis

Great video. Brits add a couple of eggs to that for a hearty breakfast. Looks delicious.

@MobileHomeGourmet

Жыл бұрын

Oh yes! I also do that. Fry up some sausage meat with eggs. You're right. It makes a delicious and hearty meal. Thanks. -Dennis

Good to see you are continuing to make sausage Dennis! Those look great! 👍 An excellent fall meal!

@MobileHomeGourmet

Жыл бұрын

Thanks Mea. I'm already planning my next batch, to be made with natural hog casings rather than collagen. With the cooling weather, it's a good time to think about cooking. -Dennis

Looks really tasty! I have been enjoying your sausage making videos.

@MobileHomeGourmet

Жыл бұрын

Thanks Shawn. I just got a package of natural hog casings. The next ones should be fun. -Dennis

Us Uk folk like to add fried eggs to the dish and also make sure you arent using that insta mash, has to be self made mash from peeling/cut Potatoes then boiling until soft then mashing with milk, some people like to use low fat butter. gravy has to be imo Beef gravy with onion. Great channel!!.

Sausages from the supermarket are horrible. I think I'll make my own one day thanks for the inspiration!

@MobileHomeGourmet

Жыл бұрын

I agree Brodie. Making sausages is not only fun, I get some delicious food. Thanks for the comment. -Dennis

I will try it looks delicious

That's a hardy meal. I like that you did not add the "pink salt." I've made sausage in the past, but don't have the set up you have. I use ground pork instead then make them into 2 oz. patties using a hamburger press and freeze them. Cook them in a skillet and put on a piece of toast for a sausage sandwich.

@MobileHomeGourmet

Жыл бұрын

Thanks for the comment. I used the sausage meat remaining in the stuffer to make patties for sandwiches. I like the hamburger press idea. I might need to invest in one of those. -Dennis

when are you going to start selling your pricker on etsy as an 'artisan sausage puncture tool' for $19,99 each? what is the advantage of collagen casings, as troublesome as they sound? bangers and mash was a great application for these, i was very curious where you were going to go with it, you ought to try toad in the hole next time. never had it, but i think it would be a great experiment for you. that is one amazing lunch my friend. glad to see you are well - great work on this one!

@MobileHomeGourmet

Жыл бұрын

Nice idea - artisan sausage puncture tools. Collagen casings are really convenient. No rinsing. No soaking. They're ready to use right out of the package. Now that I've experimented with them several times, I think natural hog casings are better. I'll use them when I do a video of breakfast sausages. -Dennis

I love your apron.

@MobileHomeGourmet

Жыл бұрын

Thanks. As you can see in the background, I have several of them. -Dennis

Did u ste the Sausages before frying ?

Is MSG for preserving the sausage? They look delicious!

@MobileHomeGourmet

Жыл бұрын

MSG is actually a flavor enhancer. Glutamate is common in many foods, such as tomatoes and mushrooms. They stimulate the taste buds, which makes some foods taste better. Some people have problems with MSG, but I've never experienced anything negative. To dig further, look up "Which foods are high in glutamate" on the internet. Thanks for the comment. -Dennis

I'm experimenting with an idea,maybe something like Montreal steak season or something along the likes and do burger dogs

Hi! Great recipe. Thanks. Did you cooked in water, then remove the casing, and then into the sauce? Regards

@MobileHomeGourmet

8 ай бұрын

Thanks for the comment. I made these a year ago and if I remember correctly I sautéed and ate them with the casings on.

Where is the recipe.

@MobileHomeGourmet

3 ай бұрын

The link is in the video description.

HOW MUCH MEAT IS THERE?

@cam12121able

2 ай бұрын

OKAY. GOT IT. SO IF I'M DOING 5 POUNDS I'LL DOUBLE THE RECIPE🙂

@MobileHomeGourmet

2 ай бұрын

Yes, that's right. My stuffer holds 2½ pounds comfortably; so that's what I usually make. Thanks for the comments, and enjoy your sausages. -Dennis