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Over engineering

Saudações do Brasil! 🇧🇷

Can you adjust the thickness?

1:25 those ratios are different to the ratios in the weschenfelder recipe that comes with the seasoning mixes

Loved it!! You’re awesome, please make more videos.

Wondered if you can let me know what size casings should be used with which size horn on this? Many thanks!

Just feed a wee bit of meat through the nozzle. A few mm coming out will ease the skins over so easy.

Just one comment, when putting a discs on the work surface, then the burger meat, put another disc on top before pressing.

I thought it was ok, audio could have been a little better

How much does it cost?

Where can I get that Burger Press?!

Such a waste of time as the information is so little and incomplete

Where do you purchase this device?

Thank you for showing what temperature the sausages are meant to be baked at, I used a different filling and baked them for 30 minutes, but they turned out well 👍

Odd, that sure doesnt look like: Quantities of ingredients to produce 100 kg of Doktorskaya kolbasa: 25 kg of beef meat 70 kg of semi-lean pork meat 3 liters of milk 2 liters of eggs 2 kg of salt and 200 gr of sugar 30 gr of cardamom 50 gr of ascorbic acid (color stabilizer)

Where are you duy burger patty press

I wish all tutorials were as simple and useful as this one. Good tips, and too the point.

Great Videos, I just subscribed to your channel

Thx you explained it perfectly

YOUR OPENING STATEMENT IS A LIE. CUMBERLAND SAUSAGE ORIGINATED BEFORE MINING WAS IN CUMBERLAND. AND I AM AFRAID TO SAY GERMANY KNOWS NOTHING ABOUT SAUSAGE MAKING

So just like crochet chain stitch!

Being from a former Soviet occupied territory, I can say this is NOT Soviet Doctor's Sausage recipe, so do not be fooled, people.

Looks like a condom.

Of all music you picked this one

That's not a homemade casing. I'm looking for a recipe that includes making a casing. I've heard it requires some kind of alginate.

How much machine

ayyyyyy cheeki breeki iv damke

Is there a trick using the clamps?

Step 1:Go to a doctor Step 2:Cut his sausage off Step 3:Run,you are now a criminal Step 4:Enjoy with bread,pickles,tomatos,mayonnaise.

Make your shots just a littllllleeee wider while you're trying to make a nice edit but great\ helpful vid

Oi, Blin. What is this western scum?

Thanks for the video. Might I suggest that the bird song was a little intrusive, in parts it was louder than the voice.

excuse me mr. dalbajob but doktorskaja kolbasa isn't made that way. Sorry but, i'll need to give you a thumbs down. Best regards, Tolik from Russia.

Hi, thanks for your quick response 👍

Hi, do you have to minced meat in this machine, or can you put chunks meat to force through appropriate plates. This might sound a stupid question, but l am new to the world of sausage making. TIA

I thought Slav King Boris was kidding.

Does Supacure contain any nitrates or nitrites?

Good video Definitely would follow it

Where's the big red casing?

believe me... that matryoshka on logo is cute

Where the fuck is milk and eggs??

OPA!

Boris makes better sosig lol

A phaff way of loading the spooled casings onto the nozzle. I usually just ram the spool onto the nozzle then use the blue disc to slide the casing off the spool directly onto the nozzle - simples!

«Fava aqua»?☺️ It is called «AQUA FABA» (bean water)...😊 You should try making a sausage with vital wheat gluten! Or you could use textured soy protein, let it rehydrate in a real strong veggie stock with some nice spice/herbs and add a little methyl cellulose to make it stick together and get firmer, so you get that proper sausage feeling/texture... And you could make a «fat» dough and cut small bits and add, so you even get the fat of ordinary sausage! Would be sooo cool! I would LOVE to try!!! I soooooo would LOVE to try this and develop a good sausage recipe (or 5, w/different ingredients), that would work great with this! I soooo love to do that, and this would be extra special, like revolutionizing for us plant eaters! I have just found such a liking for this stuff since I became plant based (almost vegan) 5 + years ago. Back then I could only find 2 products in my local stores (frozen vegetarian «beef grounds» and «chick’n fillet», that was it, so I had to figure something out, had to use my creativity and I found out that I love vegan cooking and I am much better at it than I was at cooking meat dishes, LOL... So much fun! I just made a Norwegian Christmas un-lambsroll deli meat, with vegan «fat» - and spice mix stripes, pressed like the real thing and all, LOL! Sooooo much fun and sooooooo good, have I missed deli meat? it also included use of methyl cellulose, not so different from what you use in these, I guess... Also used agar agar, so helpful! I also made a real meaty paté, which I actually would have loved having in a thick vegan sausage casing, some of the paté, then some of the «fat» etc, it would be soooo much like something we have here which is a pork paté with pork fat (I think) that melts in your mouth, called «fleskepølse» («fat sausage»). Has a lot of calories, but it is just to die for and something I would have every once in a while. I would love being able to make a vegan version that would give the same feeling. OMG, now I want to make all sorts of things... Watching this video sure got me going...Sorry, just can’t help myself, I sooo would have loved to be able to try this! 🤣

I can firmly say this man knows what he's talking about. I visited River Cottage and took part in a nose to tail course with Steve Lamb and we took away this EXACT recipe. The Bacon is out of this world, in fact I've just started a dry bacon, bacon in a zip lock bag and also the Beef Brisket project this week so fingers crossed! Keep up the good work and thanks again Steve!

I watch boris and learn soo much than russian blyat

Aww man... its with pork hhhhhhh

I thought doctor sausage also had egg and milk in it

I don't have meat stuffer,is it possible to use a cling wrap?