Thanks for watching. The above recipe has the double amount of cherries. This one will impress your guests this Christmas. Merry Christmas to you all! 🎄🤶🎅⛪️🌭
These videos are just a delight, I don't have the equipment at home to really make much sausage myself, but your videos have given me a deeper appreciation for my local butchers and meat products as a whole. thank you for sharing these with us all!
Thank you very much Amanda, hopefully one day you manage to track down some sausage making gear. Or hand one of these recipes off to your local butcher if they can make you some.
These sausages, the cherry pork and cranberry chicken, look so good and unique that I have got to make them. I'm not waiting until Christmas either. Thanks Duncan. 👍
I made this recipe with a twist I added a 20oz package of dried apricots and about 3/4cups of chopped pine nuts along with the cherries and all my friends are asking me to make this for them for x-mas gifts/man im busy
Thank you Granny. I will be getting shaved when I finish the venison from hunting season. I will also be down to see you the 27th if Donald hasn't mentioned it yet.
That was fun Duncan, merry Christmas. I made 9.7 kg of the farmers sausage today I will have to wait till Wednesday to smoke and cook it, rain tomorrow and my smoker has to be out doors, thank you.
Thanks Darrell and Merry Christmas to you as well. Lucky you farmers sausage is a nice one to have with the holidays coming up. I hope the rain lets up for you!
Mate I have been watching your channel for a little while. You have heaps of brilliant recipes but this pork and cherry looks awesome will make it this week cheers from Australian 🇦🇺
Great video as always Duncan. I am going to try some using Evans Sour Cherries and see how it turns out. We did the Chicken and Cranberry sausage with wild cranberries and it turned out fantastic!!
Good morning Duncan Was good seeing you in celebrate sausage 3 with the Canadian Smokey I've introduced your channel to my son in aw and daughter they are amazed at all of your recipes . They made the red wine salami last weekend and will be smoking it this weekend . I will be doing that 1 also in then new year and may have to try out this 1 soon . As always great channel best of the season to you and the family
Hello John, thanks I was very excited to be apart of it. I do like the red wine salami quite a bit very easy and lots of flavor. Merry Christmas to you and your family.
Thank you for this recipe. I made a bunch for my family and also gave them as gifts. There are delicious. I appreciate your videos, knowledge and book recommendations are greatly appreciated. I've learned a lot from your videos. I have one video request if you could: lamb Masala sausages. Happy New Year!
Gday from Down Under Duncan , Big fan of channel!! You have helped me up my Sausage making game thru your excellent tutorials and recipes. Great to see you back on the tube its been awhile since your last vid. I have a question for you , Have you ever done a pastrami in the past ?? If so could you please put up a tutorial of that along with full recipe for the brine and smoking process.
Hey Darren Thanks! That's great I'm happy to hear they are useful and your making sausage. I do make pastrami from time to time. I'll add it to the to-do list.
Great job Duncan good to see you back the beard looks good on you I wish mine was still black Merry Christmas to you and all in Canada and a happy new year from Texas
Looks fantastic Duncan can't wait to try it. I'm not a sweet meat person but for some reason with sausage sweet is alright. I did the eggnog sausage last Christmas from Eric at 2guys and a cooler and it was a hit. Can't wait to serve this sausage up this year. I'm going to double down on the cherries as well. Cheers
Thanks Victor, I agree I don't like sweet and meat together usually either. This is the exception though. Thanks for the reminder the eggnog was good ill have to make that as well.
I've just got to try this. Pork butts are on sale locally BUT the cherries are a seasonal item here. Luckily they had some so I picked some up. I'll let you know how they come out. On a side note about cooking--years ago I worked with a gal who had escaped from East Germany and had become a meat cutter here. She had a friend who was coming from Germany and was going to make bratwursts, so I loaned her my grinder and stuffer on the condition that I get the recipe and some samples. The cooking instruction was to fill a pan about halfway up with water and then cook the sausage down and the water was evaporated then allow the meat to brown. It worked Great so I'll be doing that with this sausage. Roy
I really love your videos and they've helped me a bunch. I combined your summer sausage recipe with the way you cooked the pepperoni snack sticks and it was great. My wife is looking forward to me trying this one. She wants to try it smoked, sliced thin, and then on a cracker with a white cheddar. Thanks for what you do.
this sound awesome and I'm going to give it a try. Have you ever tried it with apples or apple pie filling. i know a lot of people like apple sauce with there pork. Marry Christmas to you.
Man, you've become one of my favorite channels. I love your honesty and vulnerability. Thanks for this video I may have to give it a shot. I wonder if green and red would be weird. Would people freak out with a green cherry in their sausage? Thanks again!
Thank you very much Pedro I appreciate the compliment. Haha too funny I thought about the green fruit in Christmas fruit cake and putting it in a Christmas sausage.
nice, great seeing my favorite online butcher again!! love the way this recepie looks, i'll probably try this with Lamb, and maybe hit it with a touch of smoke, i wonder if that will work. hope thing are going well for you!!!
@@duncanhenry Quite often, i guess it is the preffered, althoug beef goes here very well. it is the easiest for me to get Lamb, as many farmers around us grow them. so if i really want fresh direct from the farm, that is most accessible.
what about things like candied grapefruit peel or maybe even things like blood-orange peel? Maybe even as exotic as quince puree? what are your thoughts? I think if it is done in moderation it should be like the whole Christmas mincemeat sausage
Merry Xmas Ducan from another fan from downunder. Love the thought of this recipe and your reaction at tasting time says it all. This one is on the DH-to do list. Have a couple of questions if I may. When you are adding dried fruits eg apricots, apple, mango should you hydrate them first or is there enough moisture in the batter at 100g/kg to allow them to hydrate over night. Also do you have any "spirits" (Rum, Whiskey) based recipes up your sleeve and in your opinion would it be best to reduce any spirit in volumn so as to lessen the alcohol volumn but excentuate the flavour before adding to the batter. Keep up the great work buddy you are the Home Sauage Makers friend for sure. 👍
Thanks Graham and Merry Christmas to you as well! I don't usually rehydrate ingredients the meat will do that when cooked. I have a few recipes with beer but spirits are a bit tricky. I think they could be cooked off first if a person is going to use them because the alcohol sort of de-natures the protein making the sausage a bit crumbly. This could make a good episode though.
Great Video! Your recipe said 10g/kg of binder but didn't say what you were using as a binder. Soy Protein powder or Non Fat Dry Milk. I saw on another channel that there is high heat and low heat Non Fat Dry Milk and the High Heat is the one designed for meat products as it has a high moisture retention. Low heat is what is sold in grocery stores and High Heat apparently is available at meat and sausage supply companies. Just curious what your take on this is.
@@duncanhenry I made this sausage today and like the chicken/cranberry sausage it was a huge hit and we will be enjoying it tomorrow for New Years Day breakfast .! Happy New Year's to you !
I'm totally thinking of this as a breakfast sausage. Would the mace, coriander and allspice not give it the breakfast sausage flavour anyhow? I'm thinking next to some massive Belgian waffles 🤤 By the way..... How long since your last video? You grew a full beard since last time! It works!
They would make an awesome breakfast sausage. You would have to grind the cherries down to get them through the horn though. Pretty close to the breakfast seasonings for sure. Lol too long I know I'm sorry. I call it my hunting season playoff beard, when we are finished with the venison it will get shaved haha.
@@duncanhenry Right!!!! Hunting season! You talk about all the venison and such all the time but I didn't put 2+2 together. I was just thinking of when I would get my next Duncan video fix. Forgive me. I was selfish. :) It's only my $0.02 but I think the beard works for you..... Of course don't listen to me..... As far as I can tell this is how it works.... ....my wife once said to me, "I like your beard". From then on... I've have a beard.... until she says, "I don't like your beard".... on my face it stays..... LoL!
Hey Michael sorry at one point in the video I make a last minute decision to add the rest of the cherries (200g/kg). I strayed from the recipe its a bit out of the normal for my videos I apologize. It made a really good sausage in the end though.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Thanks for watching. The above recipe has the double amount of cherries. This one will impress your guests this Christmas.
Merry Christmas to you all! 🎄🤶🎅⛪️🌭
These videos are just a delight, I don't have the equipment at home to really make much sausage myself, but your videos have given me a deeper appreciation for my local butchers and meat products as a whole. thank you for sharing these with us all!
Thank you very much Amanda, hopefully one day you manage to track down some sausage making gear. Or hand one of these recipes off to your local butcher if they can make you some.
These sausages, the cherry pork and cranberry chicken, look so good and unique that I have got to make them. I'm not waiting until Christmas either. Thanks Duncan. 👍
I made this recipe with a twist I added a 20oz package of dried apricots and about 3/4cups of chopped pine nuts along with the cherries and all my friends are asking me to make this for them for x-mas gifts/man im busy
You know its good when they are asking for more! haha well don MS Burbidge.
Great stuff
Duncan, just made this sausage and it is amazing. Thanks for sharing this recipe.
Great Video Dunc And I love the new look with the beard.Suits you. Look forward to seeing you over the holidays.
Thank you Granny. I will be getting shaved when I finish the venison from hunting season. I will also be down to see you the 27th if Donald hasn't mentioned it yet.
That was fun Duncan, merry Christmas. I made 9.7 kg of the farmers sausage today I will have to wait till Wednesday to smoke and cook it, rain tomorrow and my smoker has to be out doors, thank you.
Thanks Darrell and Merry Christmas to you as well. Lucky you farmers sausage is a nice one to have with the holidays coming up. I hope the rain lets up for you!
I made these the other day must they are very good my family did not complain
I will be doing thins sausage for next christmas, i think it will wow my family and many more. thanks Duncan for the wierd but Awsome idea...
I made some of this sausage, it is VERY surprisingly delicious! I did fully cook and smoke some too! It was great as well.
Mate I have been watching your channel for a little while. You have heaps of brilliant recipes but this pork and cherry looks awesome will make it this week cheers from Australian 🇦🇺
Wow got to try this. Going to grind up my cherries. Good video.
It will be worth it. Enjoy Ted!
Great video as always Duncan. I am going to try some using Evans Sour Cherries and see how it turns out. We did the Chicken and Cranberry sausage with wild cranberries and it turned out fantastic!!
I tried with the normal glace cherries and it was far too sweet for my taste. Sour cherries sound better
I did Brads sausage making course around 10 years ago in Edmonton and learned how to make this one. It was at CTR Refrigeration.
Brad is an awesome guy. CTR/High Caliber has some cool stuff.
Good morning Duncan
Was good seeing you in celebrate sausage 3 with the Canadian Smokey
I've introduced your channel to my son in aw and daughter they are amazed at all
of your recipes . They made the red wine salami last weekend and will be smoking it this weekend . I will be doing that 1 also in then new year and may have to try out this 1 soon .
As always great channel best of the season to you and the family
Hello John, thanks I was very excited to be apart of it.
I do like the red wine salami quite a bit very easy and lots of flavor.
Merry Christmas to you and your family.
Awesome recipe, beard looks great. Happy Holidays to you and your family.
Thanks David. Happy Holidays to you and your family as well!
Thank you for this recipe. I made a bunch for my family and also gave them as gifts. There are delicious. I appreciate your videos, knowledge and book recommendations are greatly appreciated. I've learned a lot from your videos. I have one video request if you could: lamb Masala sausages. Happy New Year!
Gday from Down Under Duncan , Big fan of channel!! You have helped me up my Sausage making game thru your excellent tutorials and recipes. Great to see you back on the tube its been awhile since your last vid. I have a question for you , Have you ever done a pastrami in the past ?? If so could you please put up a tutorial of that along with full recipe for the brine and smoking process.
Hey Darren Thanks! That's great I'm happy to hear they are useful and your making sausage.
I do make pastrami from time to time. I'll add it to the to-do list.
Great to see you back brother!!!!
Thank you very much MRmeanerhead
Great job Duncan good to see you back the beard looks good on you I wish mine was still black Merry Christmas to you and all in Canada and a happy new year from Texas
Thanks James. Haha appreciate it, it's getting shaved when I finish all the deer meat.
Merry Christmas to you as well! Hope you don't get any snow.
Looks fantastic Duncan can't wait to try it. I'm not a sweet meat person but for some reason with sausage sweet is alright. I did the eggnog sausage last Christmas from Eric at 2guys and a cooler and it was a hit. Can't wait to serve this sausage up this year. I'm going to double down on the cherries as well. Cheers
Thanks Victor, I agree I don't like sweet and meat together usually either. This is the exception though.
Thanks for the reminder the eggnog was good ill have to make that as well.
I burst out laughing when you added the rest of those cherries 😂 always good to try new recipes. Have a great Xmas and new year 👍🏻
Merry Christmas
Thanks! Will make this next week!
Merry Christmas to you too Tony. It's definitely worth it.
I've just got to try this. Pork butts are on sale locally BUT the cherries are a seasonal item here. Luckily they had some so I picked some up. I'll let you know how they come out.
On a side note about cooking--years ago I worked with a gal who had escaped from East Germany and had become a meat cutter here. She had a friend who was coming from Germany and was going to make bratwursts, so I loaned her my grinder and stuffer on the condition that I get the recipe and some samples.
The cooking instruction was to fill a pan about halfway up with water and then cook the sausage down and the water was evaporated then allow the meat to brown. It worked Great so I'll be doing that with this sausage.
Roy
Enjoy hopefully you love them!
Yup that sounds like a great way to cook them. I sort of do it in reverse sear then add the water.
Thanks Duncan
Always enjoy your videos 😀
Thanks Joe, sorry they were so far apart.
I wonder what the look of these sausage would be if you used half red cherry and half green cherries !!
oh man those look good!
So good!
Great video, glad to see you back!
Thank you Rich sorry I took so long.
I really love your videos and they've helped me a bunch. I combined your summer sausage recipe with the way you cooked the pepperoni snack sticks and it was great. My wife is looking forward to me trying this one. She wants to try it smoked, sliced thin, and then on a cracker with a white cheddar. Thanks for what you do.
Holy that sounds really good. or with a slice of Brie. I am happy to hear the videos have been useful thanks for watching and making the sausages.
this sound awesome and I'm going to give it a try. Have you ever tried it with apples or apple pie filling. i know a lot of people like apple sauce with there pork. Marry Christmas to you.
Apple sounds better to me.
I do have a smoked apple sausage with applesauce in it that is quite popular maybe ill make that up one day.
Merry Christmas to you and yours as well!
I like your videos.....thanks
Whos this guy lol like the beard Dunc.. Made fancy bacon yesterday turned out unbelievable thank you so much for the amazing video's boss
Haha it gets shaved when I finished the venison from hunting season. Awesome! Happy to hear you guys liked it.
Pork and cherry combo has been on my radar for a good while. Was thinking of using dried cherries though. Thanks for the video/recipe.
If you do use dried cherries let me know how it turns out! Enjoy!
Man, you've become one of my favorite channels. I love your honesty and vulnerability. Thanks for this video I may have to give it a shot. I wonder if green and red would be weird. Would people freak out with a green cherry in their sausage? Thanks again!
Thank you very much Pedro I appreciate the compliment. Haha too funny I thought about the green fruit in Christmas fruit cake and putting it in a Christmas sausage.
Love the beard can’t wait for the next video
Haha thanks I keep it until I finish the venison sausage from hunting season then its coming off.
Kasseler Rippchen is often served with a cherry pie filling topping. Combining pork and cherries is nothing new.
I am definitely going to make these! thanks for the recipe
Hope you enjoy!
Great video will definitly try it!! Thanks!!
Thank you, you wont regret it!
Absolutely delicious
Thank you 😋
Yeah you're back! Boy have I missed you. FYI the cherries are pronounced Glace (Glassay). Great video
Thanks Kevin, sorry I took so long. I didn't realize until know. I think I called them Glazed through the whole video..
Duncan, where to you buy your sausage casing? I'm in Ontario
Thanks! Looks great!
Your welcome, it sure was!
What’s your preferred binder? Soy protein?
nice, great seeing my favorite online butcher again!!
love the way this recepie looks, i'll probably try this with Lamb, and maybe hit it with a touch of smoke, i wonder if that will work.
hope thing are going well for you!!!
Thanks Leah, your the second to suggest smoking these. I think it would be a good idea.
You work with Lamb often hey? Is it your preferred meat?
@@duncanhenry Quite often, i guess it is the preffered, althoug beef goes here very well. it is the easiest for me to get Lamb, as many farmers around us grow them. so if i really want fresh direct from the farm, that is most accessible.
5:37 water is 200g recipe shows 100g
10:15 smacking lips approved
would you consider rusk as a binder option?
I can't find glazed cherries in our stores. What is the brand name, where can I get them, and are they expensive?
Sorry I am dyslexic they are actually glace cherries. They are sort of expensive the container in the video was $8.00 cad
Can’t wait to try. What binder did you use?
It's a good one.
I used soy binder.
what about things like candied grapefruit peel or maybe even things like blood-orange peel? Maybe even as exotic as quince puree? what are your thoughts? I think if it is done in moderation it should be like the whole Christmas mincemeat sausage
I haven't had Quince in a long time a guy should try to get that into a sausage. I don't know anyone in Alberta that has a quince tree though.
Do you have to use salt in making your Sausage? from Chuck
Merry Xmas Ducan from another fan from downunder. Love the thought of this recipe and your reaction at tasting time says it all. This one is on the DH-to do list. Have a couple of questions if I may. When you are adding dried fruits eg apricots, apple, mango should you hydrate them first or is there enough moisture in the batter at 100g/kg to allow them to hydrate over night. Also do you have any "spirits" (Rum, Whiskey) based recipes up your sleeve and in your opinion would it be best to reduce any spirit in volumn so as to lessen the alcohol volumn but excentuate the flavour before adding to the batter. Keep up the great work buddy you are the Home Sauage Makers friend for sure. 👍
Thanks Graham and Merry Christmas to you as well!
I don't usually rehydrate ingredients the meat will do that when cooked.
I have a few recipes with beer but spirits are a bit tricky. I think they could be cooked off first if a person is going to use them because the alcohol sort of de-natures the protein making the sausage a bit crumbly. This could make a good episode though.
have you ever made square sausage big in Scotland
Hmmm never herd of it. Could you send me a link to dhcustomsausage@gmail.com ?
@@duncanhenry He is most likely talking about Scottish lorne.
I think it would be good with bacon and a little maple syrup and pancakes
Agreed I have 2 packs left and im trying that on boxing day.
Great Video! Your recipe said 10g/kg of binder but didn't say what you were using as a binder. Soy Protein powder or Non Fat Dry Milk. I saw on another channel that there is high heat and low heat Non Fat Dry Milk and the High Heat is the one designed for meat products as it has a high moisture retention. Low heat is what is sold in grocery stores and High Heat apparently is available at meat and sausage supply companies. Just curious what your take on this is.
I’ll give it a try! Lol
You wont regret it!
I will try this as soon as I find the proper cherries for sure. Nice looke beard btw LOL.
Will try this with venison for sure !
haha thank you! Hope you find them its good!
I was thinking about a beef version?
@@duncanhenry I made this sausage today and like the chicken/cranberry sausage it was a huge hit and we will be enjoying it tomorrow for New Years Day breakfast .! Happy New Year's to you !
Good to hear! I hope you and your family have a great new years!
Pork goes well with sweetness, such as Apple, cranberries and cherries
Don't think it would work with beef
I'm totally thinking of this as a breakfast sausage. Would the mace, coriander and allspice not give it the breakfast sausage flavour anyhow?
I'm thinking next to some massive Belgian waffles 🤤
By the way..... How long since your last video? You grew a full beard since last time! It works!
They would make an awesome breakfast sausage. You would have to grind the cherries down to get them through the horn though. Pretty close to the breakfast seasonings for sure.
Lol too long I know I'm sorry. I call it my hunting season playoff beard, when we are finished with the venison it will get shaved haha.
@@duncanhenry Right!!!! Hunting season! You talk about all the venison and such all the time but I didn't put 2+2 together. I was just thinking of when I would get my next Duncan video fix. Forgive me. I was selfish. :)
It's only my $0.02 but I think the beard works for you..... Of course don't listen to me..... As far as I can tell this is how it works....
....my wife once said to me, "I like your beard". From then on... I've have a beard.... until she says, "I don't like your beard".... on my face it stays..... LoL!
Hey Duncan are you gonna make these for the store? May have to make a trip up to get some lol
I am going to next year for sure. I have to track down a good source on cherries. That little container was $8.00 haha
@@duncanhenry lmao ya Coop is ridiculous
@@duncanhenry my wife said Dollarama got them cheap if you’re in Red Deer any time soon lol
What a strange mix of ingredients. Could not imagine this working. But it looks great. I am going try this. Nice beard too
Right, it is a surprising mix but it's quite good.
Haha thanks it's my hunting season beard when the game meat is done I shave. Extra motivation.
Sir, in the video you say that the cherries are 100g/kg, but the description says 200g/kg. Can you please clarify?
Sounds like he is making a 2k batch
Hey Michael sorry at one point in the video I make a last minute decision to add the rest of the cherries (200g/kg). I strayed from the recipe its a bit out of the normal for my videos I apologize. It made a really good sausage in the end though.
We're u been hunting squatch just kidding 😂
Yes haha next up Sasquatchages with cheese.