Spanish Sausage. Relleno de Huescar from 1001 Greatest Sausage Recipes.
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- Опубликовано: 5 мар 2023
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In this Episode we make something that barley fits the mold of what is called "sausage". However this Spanish Sausage makes the top 10 list for the month of march for its flavor and uniqueness.
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:
amzn.to/3JcB2uq
If you feel up to it here is a link to Patreon:
www.patreon.com/user?u=84459342
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 
Хобби
My wife and I have enjoyed watching your channel. Actually, we watched back to back yesterday for hours. Enjoy your honest and regular conversation.
I have several of their books, these videos makes me want to drop everything and try the recipe while it is fresh on my mind
A very unique sausage. I would like to add this new book to my sausage library.
Oh, Canada! 95% of the language and culture of Idaho, but I love that 5% difference! Thanks, Duncan. I have several of the Marianski sausage books, and I'm adding this one to my bookcase.
Saffron is so expensive because every one of those threads is picked by hand, with tweezers, and the window for the harvest is very short. It takes an enormous amount of labor. You may have gotten some fake saffron, or you may need to let it soak longer to get the color out of it, but it will turn the water and any dish it's used in yellow. Paella is probably the most well-known of those dishes. Anyway, love your videos and look forward to more.
It doesn't look like fake saffron. Given the colour I'd bet that it's Iranian saffron, which is very good.
It needs grinding though.
What a great couple of comments!👈
The things I learn on RUclips.👍🙋
warm water... and store it in the fridge
ree-yeah-no day hoo-scar. If he got that whole box for $10 he got a great deal. *edit* Oh, that's why it so cheap.
it's like the whole meat tray and stuffing in one sausage...AMAZING can't wait to try. thanks for sharing Duncan
I have been watching last years episodes and I can't wait for these new ones
Thank you for the wonderful and informative videos. I try to watch at least 1 a day. I recently bought their first book because of these videos.
You alway's do a great job in explaining recipes. They are always something I want to try but to my own taste.
RedMan, that brings back some memories of my youth. Very interesting look
The sausage book looks great, it'll take a lifetime to do them all
This is much appreciated! It seems like sausage used to be some kind of secret. You make it make sense.
LOL, I grew up on a tobacco farm near Edgerton, Wisconsin. We sold our tobacco to Red Man. I remember the smell and taste of Red Man. We still have the farm but the tobacco is no longer grown there. We hunt wild game, deer, turkey, ducks, and process our meat there. I make a lot of sausage using various recipes. I would like to get one of your books. Great job!
I really want to thank you for teaching me how to make sausage! I always look forward to your videos!
Ray-en-yo. I can't wait for this series. Bought their book last year and it is awesome.
+ wes-car
Hello from Japan! Always appreciate the detailed breakdown of every step for each sausage.
Pushing out the meat left stuck in the tube with the smaller tube is GENIUS.
Let me start by saying thank you. I have been following you for a while, and I have learned and made some pretty awesome sausages. Thank you again.
Very interesting sausage with all the bread and eggs. Thanks sharing it with us. Would not normally consider maling something like this but now I will.
Another fantastic Video! I don’t miss an episode! Thanks Duncan!
Appreciate the videos! I learn something every time I watch.
You had me in stitches with the Big Man Chew reference... Alberta boy for sure!
I have just recently started following your channel as well as two guys and a cooler and I have never made sausage before but I am so intrigued that I bought a sausage grinder. I also just bought the home production book on Amazon and I’m looking forward to making my first batch of sausage. Thank you for sharing your knowledge and experience.
I really liked the looks of the cooked sausage, visible bacon and fresh parsley. Hookey!
. I'm gonna buy some saffron and make this sausage sometime.
WOW need that book will be on m wish list no matter what to try this.
This will forever replace stuffing on my Thanksgiving table!
Its amazing how many different sausages and sausage recipes there is around the world.
It really is!
@@duncanhenry and every recipe at some time some one had to come up with it .imagine how many times a recipe was made to get it right .I imagine lots of the recipes were passed down from many many years ago in different cultures. We are truly lucky to have access to them.i raise my own meat and enjoy trying different recipes. I butchered a pig the other day and want to use every thing .I been saving and cleaning my own pork casings and beef middles ,beef bungs as well. I made weiners the other week and some bologna all turned out good using your recipes. This week what am making ,is I skinned the whole pig head and brimmed it ,rolled it up and tied it, and cryovac it and will cook it in water in the bag .then you cool it and slice it for a charcuterie platter. It has the ears and tung in it wrapped up as well. So I am excited to see how it turns out lol.thanks for sharing all the recipes in the book.
Duncan, I actually was an executive chef at Michelin star restaurants for a couple decades back when I was a young guy. You certainly CAN substitute turmeric for saffron and save a TON of money. the ratio i have always used is1/4 tsp turmeric + 1/4 tsp. smoked paprika as substitute for the 1/4 tsp saffron. the paprika just ads a "redness" and a touch of flavor. Turmeric is a root while saffron is the stamen from a flower so there is a VERY SLIGHT difference in flavor, but it is as close as a person can come to straight saffron IMO. You should acquire a very similar color reaction as well. NOT telling you what to do by any means, You're the expert and I'm basically an idiot. But folks CAN get an extremely close substitution this way and SAVE a ridiculous amount of money at the same time.
This one sounds very interesting. Thanks for bringing these to us.
This looks very good,all your tips that i have learned from watching your videos are very helpful.
Ok-this is ANOTHER one I’ll make shortly!
Hello Duncan, as an executive chef we use really good quality turmeric as a substitute for Saffron. Unless you are in a region that produces this spice, you are paying through the nose, for a spice that you have no idea when it was picked, and after packaging shipping, etc... your paying too much for just colour... it really has no noticeable flavor, it is mostly used for color, and in Spain and Mexico which is where I am writing you from, the old traditional recipes do not use this expensive spice...
annatto (achiote) is also a good sub. In puerto rico and in a lot of latam countries annatto basically subbed saffron.
Thanks for all the hard work you do
Another great sausage video, thank you.
Hi MASTER Duncan. Wow. Looks fantastic and delicious. What a pleasure and privilege to look at your demonstrations and recipes. You definitely have the touch to demonstrate the art of making meat products. THANK YOU. Fourways. Sandton. South Africa
Thanks for all that you do for us...keep it up!
I'll definitely try this one. I enjoy all your videos. Thanks for taking the time to teach!
This is one colorful sausage.
Thank you for making all these videos. Not sure this would be one of my favs.
A very interesting looking sausage will definitely have to try this one thanks
A new recipe every day in March? Wow, and this is the 6th. I'm way behind. looking forward to watching
Yep. You ought to check out last years Marianski March. It was a good one as well.
Thanks for these great videos. I am learning a great deal.
That’s a great sausage recipe, going to try that for sure.
The bread crumbs, the "veggie" oil and the "Heritage" non-stick pan are just a perfect recipe for cancer.
Don't take me wrong - i love your content and i had to contribute to your future work in my way. 🙏
Thank you for me discovering the shafran spice.
Everything causes cancer, don't believe; me just ask California.
Nice! Always glad to try new things!
Another great video. Thank you very much.
A very interesting sausage that I'll definitely have to try out!
This one is awesome. Def a unique sausage!
I just about lost my mouth full of Coffee when you said you could sub the Safron with Redman Chew, The thought that raced thru my head - WOW
Keep on keeping it real I love it, You Sir are a ROCKSTAR 🍻 We Thank you for your Video Recipes
Sausage looks great after you Fried it up a good breakfast one ☝️
Excellent videos, enjoying them all so much
Can't wait to get this book. I want to try this..
Keep them coming. I love your videos.
Finally got around to making this sausage. Family loved it especially the younger ones, might be the colour. Did poach, chill then cooked over charcoal - great snap. Everyone commented as to the combination (think they meant texture - I asked them to guess meats - they couldn't). This one is added to Family favourites - list is growing Great work 🤭
Looks like an interesting sausage. Will have to give this a try.
Looking forward to trying this interesting one out.
Awesome video, thanks Duncan! Btw use boiling water for the saffron, you'll see a golden colour appear pretty quickly!
Looks good. Another great sausage and a interesting one. Love to get the recipe.
After frying it looks very delicious.
Loves me some sausage when it comes to wild game ty for uploading
Another great recipe... Thanks for sharing~!
This sausage looks delicious
Thanks for expanding our knowledge of the sausage world.I am from the meat and potatoes era so it is so much fun to actually expand our knowledge around spices that actually enhance the tastes of meat……so much fun……my new hobby
I need that book!! Keep up the great work!!
Around the world link by link....luv it Duncan!
Thanks again for your videos. This one looks interesting
I’ll try this soon. Thanks for sharing
Thanks for sharing the recipe.
sounds like a good sausage to do..thanks for the recipe. keep doing these post there are cool!!!!
I will have to try this one.
Wow that's different. Love to try
Great information. Can’t wait to try this one out
Interesting sausage, absolutely going to give this one a try. Great video Duncan.
Love the series.
Fantastic recipe thank you 😊
Yummy! One reason why I make my own stuff is because you cannot go out an buy it. Good stuff.
Hello from slightly north of your neck of the woods! Great recipe.
Beautiful sausage
Looks interesting Duncan. something that would be nice for breakfast or supper with rice or a Risotto.
Looks like a great breakfast sausage!
That looks like an interesting recipe to make
Cool looking sausage
That looks really good. Might have to try it one day
Great job looks amazing
Might be worth a try one day
love your videos have learned a lot.
Another awesome video keep em coming
I have really enjoyed your videos
Awesome video. Love your videos very informative. Keep up the great work.
Looks delicious.
Thanks!
that looked really good have to try that one
Thanks Duncan!
You are the Sausage King….
Red Man really?
My son gave me a jamon from Spain for Christmas and I’m gonna use some of it in this sausage
I’m also going to use sourdough bread and more saffron
Love your positive attitude and hope I can come and visit your store someday Brooks
A great recipe for a change of taste. Will definitely try..👍
yes quite the change from a typical sausage.
That one looks very interesting.
Thank you for trying all the types of sausages this month of march. and helping my knowledge to grow in sausage making.
Looks very intersting looks good
Duncan you are the sausage dawg !
Thanks for another great video. I am definitely ordering that book if I don't win
They look great, hope to try it..
I’m going to try it
Looks great !!