Here we try to show and share some of the things that we are asked to do on a regular basis, if at any time you have a request for a dish or how to do something please drop me a note. Thanks for viewing our site. #CDL #ClassAcdl
I have so much major commercial equipment to make sausage but I closed the restaurant due to c19 and all the kids have moved out so I only make small batches now but I will film the next batch I make so stay tuned . 😊
Thank you for the nice video, sir! Found one at the garbage room and gonna fix it myself! Love me some juliened carrot korean salad and that is what I am gonna use it for!!!!😊
I have this to keep my wine cooler COLD. Can you show how to set this up for COLD? F SET. 160 degrees SET. 4 degree differential. set. C1 ..... now what?
By the way I have a 1988 300E Benz, havnt started it in over 15 years. Garage kept...Last time I started it drove it for 300 -1000 ft before I lost power and the RPM war revving high...any ideas why I leaking oil so fast?
thanks for the video. my mechanic was trying to charge me $600+ for replacing my Throttle body and sensor. after viewing several videos for my 2003 Range Rover HSE (BMW engine /Transmission) I'm going to clean my Mass Air Flow sensor and Throttle body...I feel confident this will do the trick.
Not sure of the type you have but the standard ones just push in on the outer rim while gently pulling in the hose and in comes out make sure the water pressure is off. Hope this helps.
I use a vacuum sealer but, you could close the bag and only leave enough room for a plastic straw and remove as much as you can that way. Hope this helps??
Hope you get the chance to read and reply. I see this was posted ten years ago! It looks like you’re filling from a MoreBeer conical fermenter? What attachment did you use to get from fermenter to keg?
Looking forward to hear from you I guarantee it’s a keeper. I only post recipes that I use over and over but you can always tweak it to your liking. I actually advise it. Cheers, mate.
You very welcome, I’m sure if you’ve never made homemade sausage you will be impressed on how well it turns out. It’s hard to eat store bought after you make your own.
@@emoneyblue Thank you for the reply. Made sausages only a few times over the years but every time I tried they turned bland and dry and just gave up making them. Watching your recipe made me realize I never added water or wine to the meat. I’m actually going to make a few today and see how they turn out.
@@veronical3135 fat is your friend 20 to 30 percent always and liquid of your choice things like meat and vegetable stock, wine etc. remember when you cook them some of the moisture will evaporate out so you need some in there and always keep everything as cold as possible. Good luck!
@@emoneyblue You sir are the wizard of sausage making. I tried your recipe and it turned out amazing. I also added 10g of sugar to 1 kg of meat and cut my meat only using a boning knife into small pieces just like some italians do. Took a while indeed but it was worth it. I like it more this way rather than minced into finer pieces done with a mincer. This recipe actualy reminds me of my father’s sausage recipe God rest his soul, it’s very close to what he used to make. I hesitated adding red wine vinegar, added dry red italian wine instead but next time I’ll add a little bit of red balsamico with the red wine. Balsamic vinegar works with pork ribs so why not with sausages?… God bless you and the family that shared this recipe, it’s wonderful how food connects us and spreads happiness throughout the world.
I’m gonna start leaving a comment every time I make these… Made another two batches today as we eat one batch and freeze the other one in a log roll and cut what we need until next time.
Wonderful!! One suggestion: remove meat and veggies from pan and keep warm. Pour broth into 2 or 3 containers half full. Put in sink in ice water. The fat will rise quickly for removal. Or use a gravy separator. Ox tails are the best, but the greasy gravy on your plate could be easily corrected. You are awesome!
