That's a tasty-looking sausage! One helpful hint you didn't seem to mention: Put the grinder head, auger, knife and plate into the freezer, too. Keep everything as cold as you can.
Thank you! Was truly deliciously spicy and cheesy. You are absolutely right, it definitely helps keep everything cold for a nice and clean cut👍🏻 Thank you for you positive comment 👍🏻
I can't believe I missed this when it came out. Another stunning video as always, guys. I must say, I really smaak that new mincer/grinder of yours, where did you get it? I've seen so many recipes online in the US, where they use high-temperature cheese in their sausages, but I have never been able to find any here in SA. If anyone knows where to get some, please drop me a message. Keep them coming, brilliant channel.
Surprisingly smokey, and as you could see it adds great colour. Thank you we have quite a few sausage recipes we want to share. Thank you for watching👍🏻
Hi! That is awesome! My best advice is: Buy the best you can afford. A good meat grinder/mincer and a stand-alone sausage stuffer make sausage-making much easier. Then also an accurate scale to measure salt & spices. Then you are ready to make sausages. 👍
Ek geniet julle videos baie! Ek skiet gereeld vlakvarke hier by ons op die plaas. As ek vlakvarkvleis sou gebruik, hoe sal julle voorstel meng ek my vet en vleis verhouding? Ek het n paar jaar terug vir my n "offset" roker gebou, dink hy gaan baie lekker wees in hom.
Hi! Vlakvark sal baie lekker werk, vervang net die vleis met jou vlakvark en sit gewone varkvet by. Jy kan 75% vleis en 25% varkvet toelaat en dan 10% koue water. Dan het jy 'n wenresep!
Lekker buurman.. Ek is mal oor cumin, het al gewonder of dit lekker sal wees in 'n worsie, nou het jy my oortuig.. Sal dit moet probeer.. Ek is net om die draai, kan ek kom koffie drink?
