That's crazy how dense it turned out! How do your hands not hurt from the cold when mixing your meat with such thin gloves? Are your hands just used to it by now?
Another interesting sausage as I too have never tried making it with lamb. You are always very entertaining. Thanks for your hard work on these videos.
As a sausage lover who has just ventured into salami making and curing, lamb was one of my number one sausages to try, this is the inspiration I needed, thank you so much.
What a video! loved it thank you so much. I was over the Moon with yoy saying you make Shepherd's pie from minced lamb. So many time they use beef and that's Cottage pie. Can't wait for the next. It's definately is a great Marianski March
I love lamb! Most Aussies do...I can t believe I've never seen this sausage at a butchers here! I might be a novice in the sausage making game but this one looks worth the learning curve. Thank you Duncan for another glorious gastronomic adventure!
Thanks to good marketing and Sam Kekovich. The problem is at the butcher it’s so expensive and in the supermarket it looks insipid I almost never buy it. Still love a good lamb chop
I couldn't agree more- the price of lamb is ridiculous here. I wouldn't ever consider buying meat from a supermarket with their 'moisture infusion' and poor quality when there are incredible butchers in most towns that go from pasture to the display cabinet...but they are prohibitively more expensive....good a reason as there ever was to get some edible pets..and make some of Mr Morinskis sausages ;-)
Looks good wd be interesting to try a slice. Good reminder that i must start early next winter on the larger casing dry types i want to make. Thnx again
I can’t wait to try a bunch of these unique sausages we don’t get in central Alberta. I see a couple equipment purchases in my future for my home butcher shop. Thanks for the awesome content.
This was awesome!!! I love sheep and lamb. If I get the opportunity to butcher my own I really hope I can try to replicate this sausage. I really appreciate how you describe them all differently and yet so clearly.
A while back a distant cousin of mine bought to a family reunion a summer sausage that was incredible. It had a very dark crimson, burgundy colored core. The sausage you made comes close and if close is what the color implies your created a very good sausage.
thank you soo much i made a fantastic ham in did Not have the canister to pressure the meat.. i wanted so badly i had to do it with french coffee press 🙂.. my family my wife,, my older daughter Anna was so Impressed wuih the deli ham at home. In have to come to your watch to you tube channel, thank you... please send the 1001 greatest Sausage Book.. I would be So Happy..by the way today I just received the pressure Canister by mail next time I'm making deli meats including Turkey :-) thanks AGAIN
I feel that the Germans, Italians & Polish have always owned the sausage markets. But its nice that you introduce us to some of the other cultures that we would never know about. I need to up my sausage making game with a stuffer & smoker to compliment my $30.00 grinder to get in the game. Sausage patties are just not enough...lol. Thanks again Duncan for an excellent video for me to enjoy.
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great to see something different keep it up
I need this my great grandfather used to do this for a living. I’m trying to carry to generations
The Lamb sausage looks really tasty I am great full for all the video you produce.
As a new sausage maker your channel is an amazing find . Thanks for sharing.
I have never had lamb sausage but your making me want to try it. Love your channel.
Never had lamb sausage, would love to try it.looks great. Thank you.
Another to try one day. Awesome month of sausage making
That's crazy how dense it turned out!
How do your hands not hurt from the cold when mixing your meat with such thin gloves? Are your hands just used to it by now?
Thankyou for all these videos. They have made this Texas boy want to try to start making fermented sausages. Thanks for all the hard wrok.
Another great video with a little drama too. Glad it worked out for you. Thanks Duncan!
I have a bunch of lambs to butcher this fall and I am definitely excited about making this .
looks pretty good Duncan.....another well made fermented sausage...thanks enjoy your sunday.
Thanks Duncan for your great videos.
I have never had a lamb sausage except mergez. Looking forward to seeing, and trying this one.
Thanks man, needed a great lamb suasage, thanks for the great stuff you put you out, keep it going and i'll keep supporting...have a great week.
One more have too try love these videos so much knowledge thanks
Never had lamb, will definetly have to get some lamb and try it. Nice cross section. Great video again.
I would love to try a lamb sausage. I really like lamb may but have never had a lamb sausage. 👍 Thanks Duncan.
Looks amazing!! Thank you for the excellent content.
Love the variety of your sauces pick of this month
Smoked in a cold smoker. Sounds good. I’m going to make one. Thanks for the video!
Thank you Duncan!
Can't wait to try this.
Never had lamb sausage. it looks good. Got to give it a try. Thanks.
I'm craving a good sausage now. Looks amazing!
This is so awesome I just started learning how to make different kinds of meats
I'm so glad I found your channel. I've learned so much in such a short time. Keep them coming.
Every day is like Christmas great recipes
I’ve never had lamb but that looks fantastic.
Happy Sunday Duncan! Enjoying Marianski March. Thank you for all your efforts and time..👍
Sounds like another tasty sausage, awesome!
Another interesting sausage as I too have never tried making it with lamb. You are always very entertaining. Thanks for your hard work on these videos.
Glad you were able to get it done in time. Always love your videos.
Another great video. Enjoyed
These videos on the fermented sausage are really helping make my mind up to build a fermenting chamber. Those sausages looks amazing.
You know the worst part of your videos is that we can't smell or taste these sausages! Looks delicious! Thanks for sharing.
We need smell tube 😂
As a sausage lover who has just ventured into salami making and curing, lamb was one of my number one sausages to try, this is the inspiration I needed, thank you so much.
Another great one cannot wait to make it thank u
This series is extremely informative
Thanks for sharing your books I have not found here love your site
Looks so delicious
A lamb sausage has been on our todo list. This could be the one. Thank you Duncan.
I need to build a chamber. This one looks great. Thank for you efforts.
What a video! loved it thank you so much. I was over the Moon with yoy saying you make Shepherd's pie from minced lamb. So many time they use beef and that's Cottage pie. Can't wait for the next. It's definately is a great Marianski March
Duncan, another excellent video.👍
thanks for sharing with us👌
I love lamb! Most Aussies do...I can
t believe I've never seen this sausage at a butchers here! I might be a novice in the sausage making game but this one looks worth the learning curve. Thank you Duncan for another glorious gastronomic adventure!
Thanks to good marketing and Sam Kekovich.
The problem is at the butcher it’s so expensive and in the supermarket it looks insipid I almost never buy it.
Still love a good lamb chop
I couldn't agree more- the price of lamb is ridiculous here. I wouldn't ever consider buying meat from a supermarket with their 'moisture infusion' and poor quality when there are incredible butchers in most towns that go from pasture to the display cabinet...but they are prohibitively more expensive....good a reason as there ever was to get some edible pets..and make some of Mr Morinskis sausages ;-)
As a lamb lover in Australia, this looks yummy scrummy delish - thanks for sharing another amazing recipe
Looks good wd be interesting to try a slice.
Good reminder that i must start early next winter on the larger casing dry types i want to make.
Thnx again
That looks really good. I see what your saying about the stuffer. My little 5# stuffer has the outlet tapered where it’s welded to the canister.
I love lamb!! With all those sausages going at one time I think I would have got mixed up between at least a couple recipes LOL.
This looks awesome
Thanks for the great footage! Been trying to figure out what to do with some goat meat for sausage.thanks!
This mighty be the best one.
I'm an ESRD patient but I love sausages. I am starting to make my own. Thanks for all the info. Now I can control what I am eating!
looks great!
i'll have to try this for sure
Great video again. Looks tasty.
Excellent!!
great stuff ... love me some lamb
Looks amazing!
never had a lamb sausage b4, a fermented one sounds interesting. looks really good
That fine grind looks nice.
I can’t wait to try a bunch of these unique sausages we don’t get in central Alberta. I see a couple equipment purchases in my future for my home butcher shop. Thanks for the awesome content.
A good one will hafta try this one.
Beautiful!!
Thanks for the video.
I’ve made 4 new sausages this month and learned a lot about the process. I love lamb so this one will make 5. Thanks Duncan it’s been a great month 👍
Another good one, I've only had fresh Greek lamb sausage and that was great. Love to try this one day. Thanks once again.
Great content! It would be cool for you to do videos on sausage recipes sent in from viewers.
Never had a lamb sausage, but I may try this one.
Awesome....watching from malta europe....lack of sausage recepies here
Super nice to see a lamb sausage
This was awesome!!! I love sheep and lamb. If I get the opportunity to butcher my own I really hope I can try to replicate this sausage. I really appreciate how you describe them all differently and yet so clearly.
I want that stuffer,,,,great series so far
Love sausage to eat,deer sausage is really good too.
I love lamb too. This is a must try.
Great video!
I've only had fresh lamb sausage. May have to try this one!
I've been wanting to make homemade sausage would really like to have a copy of this book so I can start making sausage
Looks yummy keep it up
My lamb will be ready in May. I have time to get the book before my lamb is butcher weight. Thanks Duncan.
I am the most excited for this one too, I am making a bastardized Sujuk today.
Looks good Duncan
A while back a distant cousin of mine bought to a family reunion a summer sausage that was incredible. It had a very dark crimson, burgundy colored core. The sausage you made comes close and if close is what the color implies your created a very good sausage.
These videos talked me into it. I just bought the home production book and the art of fermented sausages and I’m building a curing chamber
Another great video! I love lamb sausage. I make an uncared sausage from Serbia called cevapi. Def my favorites
thank you soo much i made a fantastic ham in did Not have the canister to pressure the meat.. i wanted so badly i had to do it with french coffee press 🙂.. my family my wife,, my older daughter Anna was so Impressed wuih the deli ham at home. In have to come to your watch to you tube channel, thank you... please send the 1001 greatest Sausage Book.. I would be So Happy..by the way today I just received the pressure Canister by mail next time I'm making deli meats including Turkey :-) thanks AGAIN
Love lamb. We raise our own so this is one I will try.
Good job!
Not ususally a fan of lamb, but wow this one looks like a sausage that would change my mind.
Super vid !!! Wer dont do a lot of sheep here in Kansas but I have a friend who raises them. Must try ,,,Thanks.
Looks good
Sheep snags are always great
Keep up the awesome vids.
Cool sausage..
Very good looking sausage
Enjoying Marianski March
Great channel
Good job
Lamb's so good, I bet this one was glorious
great video
I'd try it.
I feel that the Germans, Italians & Polish have always owned the sausage markets. But its nice that you introduce us to some of the other cultures that we would never know about. I need to up my sausage making game with a stuffer & smoker to compliment my $30.00 grinder to get in the game. Sausage patties are just not enough...lol. Thanks again Duncan for an excellent video for me to enjoy.