Kawassy. Sliceable Sandwich Meat. 1001 Greatest Sausage Recipes.

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This one was a very good one from the month but as mentioned in the video I would turn the spices of a bit more if poaching. If your smoking your would probably be fine to leave them as is.
If you'd like to make this for yourself the recipe is in 1001 greatest sausage recipes:
amzn.to/3YBcpMV
If you'd like the exact sausage stuffer from the video here is the link:
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If you feel up to it here is a link to Patreon:
www.patreon.co...
If you would like a copy of Home Production of Quality Meats and Sausage here is a link:
amzn.to/3mpjdPp
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I
Thanks to the Patrons:
Kate Brios
Ben Johnson
Peter Morrow
Richard Miller
Scott Roeder
Andy Eddings
Hardy Schlegel
Happy Sausage Making Everyone.

Опубликовано:

15 окт 2024

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Комментарии : 170

@rayandrews2233 7 месяцев назад

You have the best sausage and meat production on RU-vid. I envy your shop. I would love to add that book to my library.

@duncanhenry 7 месяцев назад

Thank you very much. I am happy to hear you like the videos.

@scottthomas6488 Год назад

I really enjoy these videos. Very to the point and well done. I watched most of the videos from the last book. I have a copy even. The new book looks intriguing. I am so into this I even built my own grinder,press, smoker and a biltong chamber. Scott Thomas

@hardyschlegel1048 Год назад

This is a great sausage, I generally cold smoke them 2 hours with an hour break, then another 2 hours before the cook, and I love them, though . Thanks for sharing!

@johng.serowik6171 Год назад

I always watch would love a copy cause I live in a nursing home and I am a partially paralyzed but I'll be out and on my own by september

@kelseydavis6546 Год назад

Truly grateful for all of the trade secrets and information you enthusiastically share Duncan, Your passion for your craft is clear and I especially appreciate the practical approach and methods in your videos that the average home sausage maker in a non-commercial setting can realistically replicate - well done! As an avid hunter and outdoorsman, I’ve been on a journey of learning, processing and making my own wild game cuts, sausage and products for a while now and your channel is by far my primary go to resource, proud of you as a fellow Albertan and strongly believe in supporting local so I will be making a journey in the near future to support you and your shop as I’m just a few hours away. Keep up the great work and many thanks!

@Robee131 Год назад

No other comment than "Oh yes👍"! May it always be March!

@lucfont Год назад

Your Marianski March videos are amazing

@lucfont Год назад

I have to get my hands on this new book

@judyrosy Год назад

Sausage.....one of the best foods ever. I am now carnivore and appreciate your videos!

@ThomasAlden-gn3ho Год назад

That's got to be a, and the bible of making fresh sausage book every from seeing all the recipes on your videos 👍

@bigjohn75 Год назад

Winner 🏅 of the year

@edstevens8053 Год назад

I love learning how to make the sausages that I eat every time I travel through Europe. Thanks

@ForgetU Год назад

Can't believe month is almost over. This a good looking sausage.

@tpcdelisle Год назад

Here's one that I can make right away since I don't have a curing chamber yet. Thanks again Duncan.👍

@briankryschuk2217 Год назад

Nothing like a good sandwich meat. Great job 🥪🥪🥪

@ajkurp5919 Год назад

Duncan, I agree with you that bruhwurst type sausages like this are best finished in the smoker. Trouble is, larger diameter sausages can take forever to finish the interior, while subjecting the exterior to higher temperatures, lowering the quality. If you have a commercial convection oven in your shop, try this: After hot smoking, place the sausages in the convection oven at 170deg F. Even the larger 120mm sausages are cooked in 2 to 3 hours. If you cold smoked, start at 150deg F for an hour before going to 170. Shower and bloom as usual. I find the casings get less wrinkled and the exterior doesn't get 'washed out' by the poaching process. Cheers!

@bobb.4169 Год назад

Great video Duncan. Your delivery is truly inspirational. Ever since I discovered your channel I've become a sausage making fool😂 Thank you .

@wuling2646 Год назад

You are making a huge contribution to the health of humans, thank you.

@cherokee8647 Год назад

Like your show !!! I'm a old retired butcher. Still like making sausage and bacon. Would truly love that book. Thanks for great videos. 👍

@absoz Год назад

Who can’t agree that looked awesome when sliced open - a real winner The best part is you play down or ramp up the spice level accordingly. I’d definitely ramp it up, my son, maybe a little, but my wife barely any is too much Funtastetic as always Duncan

@andresomatic641 Год назад

This one is pretty nice. I like the sliceable deli meat style sausages. Slice, bread, pickles, mustard, some cheese. Wrapped up, take it to work. Be happy at lunchtime because you made it yourself. I've never made an emulsified sausage. But I might give this one a try

@gbparn Год назад

You followed the recipe and got what you got. Enjoying the Marinski Series Duncan.

@tinaheutel2075 Год назад

Yummy 😋 I'd make a sandwich with Kawassy, horseradish cheese, onions, tomatoes and jalapenos

@LKMKully Год назад

Great job again Dunc! I think there will be lots of guys hutting the sausage making wagon! Lots of great recipes

@davidwaskiewicz3289 Год назад

That one looks delicious, being Polish, I love krakowska and kielbasa 😉

@NLPIKE Год назад

Just did the home game butcher course with Duncan at DH Custom Sausage. Wealth of knowledge as you can see in these videos. Highly recommend the channel and course.

@ronthomas3758 9 месяцев назад

Guess I am to late for a book, but ready to learn to make a great sausage!

@whitepinebisoninc.8612 Год назад

Great video. We love watching and learning these recipes 😋 all the way from Ontario.

@jffsilva0 Год назад

Great video great tee shirt! Thank you Duncan for another informative and fun episode in my favorite video series. I’m learning so much from you!

@tinmanbj60 Год назад

And another great looking sausage!!!!!

@billklaassen5893 Год назад

This definitely looks like a home sausage I can tackle. After your instructional video 😊

@briansweeney4758 Год назад

I'm new to sausage making and found your videos and really enjoy your passion for sausage making. You are very passionate about this and it shows. Thank you for sharing with us.

@gordonsanders1486 Год назад

That one looks superb!! As you said, I would finish it in the smokehouse rather than the poaching. I'm sure it would make great sandwiches.

@michaelduncan2759 Год назад

Oh yeah, yes please. I have got to try making this one. It will be my first ever sandwich meat sausage.

@onepanman9852 Год назад

This is a good recipe to serve as finger food on game nite...thanks again Duncan for your teachings!

@cerramouspe1 Год назад

One more for the book! I can’t wait to try this one! Thanks Dunken

@jimduffy9773 Год назад

I think that I am going to love this channel.

@johnmiller-kr4jy Год назад

Good morning Duncan This is another for the list, but now I gotta buy a processer for the emulsifying stuff . I' will just sneak it in the house maybe not get caught. Darn she watching the video with me .Have a good day and thanks for another great video

@joenettum785 Год назад

I like these types of recipes.

@shoover17331 Год назад

Looks great. Seems like some countries need to see how we cook our bolognas. Poaching is just a time saver and flushes a lot of the smoke flavor away and possibly some spices. I’ll try that one but I always finish mine in the smoker. Another well done Video good job Dun.

@PaulJackson-fo7tm Год назад

G’day there Duncan, Another great video mate. This Kawassy looks very similar to our Strasburg sausage in Australia. We absolutely love it here! You honestly have to fry some thin slices in a frying pan until nicely caramelised!! It is to die for… also try it in a sandwich with a slice of cheese and tomato sauce (ketchup) that’s how we do it in Australia and we love it, hope you do also !

@alexanderbigwood2686 Год назад

I really enjoy your videos, this sausage, I believe I will make. Thank you for all your added tips when you're preparing the sausages. I really appreciate them, they're very helpful. Keep making these videos. They're not only informative but, open up the possibilities of home meat processing.

@AndreQuirion Год назад

Another fantastic sausage

@timothypage-il2ut Год назад

Thanks Duncan! That's good to know about the spices. I will have to give this a try sometime. Have a great day.

@yvonnemmanokomasipa9216 Год назад

Wow 🤩 this would be beautiful to win such an awesome gift , more of a life time gift All the way from South Africa ❤

@salvador1709 Год назад

Thanks Duncan for all the videos

@NerainerRidgeway Год назад

Ever since I discovered your channel I've become a sausage making fanatic! After watching todays sandwich meat offering i think i need to go look for a good recipe for Fritz- haven't had that since i was a little'un

@jamesmckeon8251 Год назад

Looks very Good Duncan I would finish it in the smoke house to

@Sammy-qx2ry Год назад

Duncan you made another hit. I’m having trouble choosing which one to try first. Thanks for the inspivideos.

@garystinnett8323 Год назад

Oh yeah, that looks good, another thing I have not tried yet, a multi texture sausage, this looks worth the time to me.

@MartinP1214 Год назад

When you opened that sausage up before the camera, I said "dang, that looks good" just as you were saying about the same thing.

@richardohagan146 Год назад

Thank you for sharing your knowledge and tricks of the trade with us. I love the series,

@daviddeslauriers7268 Год назад

Couldn’t wait bought the book it’s pretty good. Thanks for the advice

@murraydelawski7496 Год назад

Thanks for the salting water tip.

@petermittelsteadt6608 Год назад

Oh boy, I will be definitely trying this one. Looks great as usual.

@puppy9b1 Год назад

This 1 looks great .

@mojomike3913 Год назад

Love your tee shirt. Struggle is real! That one should lend itself well to subbing venison in for the beef eh?

@JLittleVegemite Год назад

That is going on the try to make next weekend do.

@RustyJake1612 Год назад

Another great one The Krakowska sausage you did last March. It's on page 261 of the Home Production of Quality Meats and Sausages reference book you used last year. Video link to it ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YsjG5kCAHK4.html I had this one saved, now I have another to try from this year. Loving the luncheon meat sausages. I have been making my own lunch meats for just over a year and won't ever buy any again. Thanks for including this video for us, I know I appreciate all that you are doing for us all with these videos this month and the rest of the year.

@brewitup Год назад

A good one to make at home. thank you Duncan for sharing this one.

@marccollo8776 Год назад

Another good looking recipe. Thanks

@countrygrown2836 Год назад

Definitely one I would like to make. Thanks for the video.

@JoeLaPerle-si9tq Год назад

Thanks for all you do for us!! Great recipes and great tutorials!

@skipknopp1120 Год назад

I am definitely trying this one

@pjconnelly5334 Год назад

Another great video. Looks delicious and relatively easy.

@davidh8258 Год назад

that looks great, and a easy one for us home sausage makers to make. i think i would finish mine in the smoker though

@whonnockboy Год назад

I may have to make this one.

@aanitaobrien Год назад

Homemade sandwich meat. Yum!

@gigajoule4500 Год назад

So many new recipes to try. 😀

@leahtiferetrabinovitz6518 Год назад

looks nice! perhpas best to do the finishing in a sousvide, so water is controlled perfectly and you don't lose anything. when i do a cooked salami with liquid smoke when i don't have access to my smoker, it comes out perfect in the sousvide

@GeorgeDrown Год назад

great looking sausage. I enjoy the different textures of meats in this. Using a blender is tough I'm thinking about looking into a bowl cutter to make the job easier if I can find a used one. Looking forward to more videos.

@brianbuchan3567 Год назад

Looks like another good one

@3820jack Год назад

Great video Duncan! There have been many good recipes so far.

@arghalardgoa Год назад

Looks like a keeper

@rjmiv857 Год назад

Almost looks like a kielbasa. I was glad to see the blender for getting the beef down to a paste. I was wondering how to do it so I could make some beef hotdogs. Thank you for the video. Educational and entertaining.

@airframe99 Год назад

love the new series

@irisavontoc1068 Год назад

Awesome video! Beautiful sausage, and cool as the fermented ones are its nice seeing ones I could do with what I have now. Keep it up, thanks for an amazing Marinski March so far! Will be sad to see it go

@richardfitsingood6248 Год назад

I like this one

@robmerrell1745 Год назад

I can't believe how much work you've put into these over the last couple of months. All of the hard work is greatly appreciated.

@jimsuess3350 Год назад

That looks really good will definitely have to try out this recipe. Thank you for taking the time to make these videos. I really learn a lot from them.

@robertstwalley3662 Год назад

looks very good to me.

@briantremel6675 Год назад

This one looked great!

@georgedolak8120 Год назад

Thats a must try.

@kbendle1556 Год назад

looks good. definetly go down good on some fresh sub buns.

@RalphRestadius Год назад

what a great month!! I have so many sausage to make and try now. Thanks for your hard work

@carlkaufman7671 Год назад

Looks like a good one. Just wondering if Sousvide instead of boiling in water would maintain some of the smoke flavour. Thanks for sticking with this when it is clear that you are not at peak health

@conradbennett3251 Год назад

Love your videos, brother!! Would also lol that book!!!

@richardthomas-ed2hw Год назад

For sure going to try this one. Looks awesome.

@kimandersendk Год назад

watch them all you say, yea did that so far, and love all the video, thank you very much you doing a fantastic job.

@Russ12345 Год назад

Looks great, Just made a batch of your hunter salami recipe and it turned out great. Really liking your videos Duncan....Thanks

@TheMikeb52 Год назад

An incredible sausage I must try. And another great video Duncan thanks.. I’ll have to look for the new book. I have and love their original. P.s. I’m half way into my fancy bacon cure inspired by your video. Cheers.

@HogMan2022 Год назад

Great video Duncan! I can't wait to try this.

@daviddiviney5599 Год назад

This looks really good

@mikenicholson2548 Год назад

Another great one.

@davidmiddlebrooks929 Год назад

Duncan, I hope you get to feeling better and get your voice back! Looks awful tasty. I would love a copy of the book if you see fit. Just now getting into sausage making and loving it.