My Son and I are soon to make our Summer Sausage for the year. We freeze most of it and when we defrost and use later, it is a little watery and more crumbly (not bad but still). What can we do to make the frozen SS come out as nice as fresh???
That looks a great sausage but I think I would have cut the back fat into smaller chunks tends to give me heartburn but I would like to have a go at making that, atb John.
Now that one looks good. Love the summer sausage I've made from your past videos so will have to try this one. I like the sound effects you now give in your videos. Makes it more interesting and a laugh at the same time. We have the roar coming up here for deer season so might put a bit of venison in and try that. Can you do Marianski April too
Yeah! I've been waiting for an American recipe to come up. Never seen a summer sausage with the fat chunks..... I'm glad I have now.... Fat=Flavour! This one looks so tasty.... I admit, I prefer the less uniform shape one gets from a natural casing.... Beef middles, rounds and bungs are my go to for pretty much anything but fresh sausage now.
Have yet to see an American summer sausage with cubed fat. Also European processors blanch fat cubes to seal exterior surface, preventing color bleed into fat improving its "show" quality.
Hi my name is Chris , I've been watching you for a long time and like what I see !😋 I like to make different kinds of meat products🤔. It's a lot of fun!!!
Last year I bought the book and made some Sommer sausage! Best sausage I have ever made! The fat content and the firmness are incredible. Being stupid like I am I can't remember how I made it! But I suppose life is an experiment so I will just try and try again!
God, I love your videos! I’ve just started making sausages… An extension of making homemade healthy food for my dog! I have a little equipment and a few books, so if you would like to award me with one of those prices… You know I will be the most appreciative person in the universe!
This would make me want to try a fermented sausage, except for the lump fat. Anything with chunky ingredients gives me fits stuffing the last bit. The chunks keep the plunger from running completely down. Any hints or tips on working thru this last bit?
Thank you for your effort and wonderful content, much appreciated. Swiss style Cervelat is a emulsified smoked beef and pork sausage and is sold fully cooked. It is eaten cold or off the grill or as a salad.
Duncan, google has a language translator that could help you with some of the pronunciations of these sausage names. That sausage didn’t look like American smoked sausage I used to buy at the Hickory Farms kiosk in the mall.
Good morning Duncan That sausage looks really good , but I don't have the drying/ fermenting chamber . Thanks again for another great video have a great day
It's interesting to note that cervelat is now, basically, 'summer sausage' when the name of it implies there are brains (cervelle in French) in it. A food historian could have a lot of fun tracing that evolution.
Do you have another source for this book? i will never buy anything from Amazon. I did order a 1001 sausage recipe book but it is by a woman named Cathy Hill. no doubt it is also a good sausage making book. But obviously not the one you are using in this series.
How did the old timers dry these sausages before the drying chambers? Wondering if I can do this in my basement possibly? I'd live to try my hand at some fermented dried sausage but don't have the capital to invest in some of the modern equipment.
I know with synthetic casings a little vinegar in the soak water denatures the meat in contact with it lessening, if not preventing, the casing from adhering to the sausage. Now wondering if it'd work with beef middles.
Found your channel recently while searching for a summer sausage recipe and now I'm hooked. Keep 'em coming.
Hello there Duncan,
Another cool and mildly humorous yet informative video. End product looks great. Thank you
Could we use any liquid from a lacto ferment? Like when I ferment pickles (as the culture)
My Son and I are soon to make our Summer Sausage for the year.
We freeze most of it and when we defrost and use later, it is a little watery and more crumbly (not bad but still).
What can we do to make the frozen SS come out as nice as fresh???
you sure are fun to watch, your funny and yet serious about your sausages making, and recipes wow. Tank you very much.
love summer sausage nice marbling a must try
That looks a great sausage but I think I would have cut the back fat into smaller chunks tends to give me heartburn but I would like to have a go at making that, atb John.
Here for the book.
I enjoy sausages like this that have lots of steps. Thank you for doing this one!!
Wow. I hit the jackpot of found your platform. 😅. Totally HOOKED. This looks great and delicious. Will try it. Thanks. Fourways. Sandton. South Africa
I love this STUFF! Great video's! More ideas to explore! Thanks!
I really need to learn the sausage making trade. 99% of Filipino sausages suck.
Now that one looks good. Love the summer sausage I've made from your past videos so will have to try this one. I like the sound effects you now give in your videos. Makes it more interesting and a laugh at the same time. We have the roar coming up here for deer season so might put a bit of venison in and try that. Can you do Marianski April too
I miss red deer hunting in Poland with my Father in law. The roar is a great time!
Good early morning to Rimbey! Compared to "Morcilla Gallega", this recipe is from heaven 👍
Another wonderful sausage, this had my mouth watering! Thanks for sharing!
Yeah! I've been waiting for an American recipe to come up. Never seen a summer sausage with the fat chunks..... I'm glad I have now.... Fat=Flavour!
This one looks so tasty.... I admit, I prefer the less uniform shape one gets from a natural casing.... Beef middles, rounds and bungs are my go to for pretty much anything but fresh sausage now.
Thanks for another great video Duncan. .I really enjoy them and trying the recipes.
Have yet to see an American summer sausage with cubed fat. Also European processors blanch fat cubes to seal exterior surface, preventing color bleed into fat improving its "show" quality.
What's up dude!! Clint here from Florida USA love the channel I have the first book hope to win the second 👍
Great channel. Keep up the good work. I like this channel because it’s educational and not flashy.
Wouldn't premade salt pork work instead of salting and drying back fat?
Looks fantastic I really enjoy dry cured sausage 1/3 of the way through Mariiski March really enjoying what you have made so far Duncan. Cheers
I love Marianski March! Another great sausage, Duncan!
That sausage looks amazing! Is there anyway you can link printed recipes?
That's way different than I've done, but looks good.
Hi my name is Chris , I've been watching you for a long time and like what I see !😋 I like to make different kinds of meat products🤔. It's a lot of fun!!!
Last year I bought the book and made some Sommer sausage! Best sausage I have ever made! The fat content and the firmness are incredible. Being stupid like I am I can't remember how I made it! But I suppose life is an experiment so I will just try and try again!
God, I love your videos! I’ve just started making sausages… An extension of making homemade healthy food for my dog! I have a little equipment and a few books, so if you would like to award me with one of those prices… You know I will be the most appreciative person in the universe!
I've had Cervelat before and really enjoyed it. This looks like a good recipe and sausage!!
Duncan, I really enjoy making summer sausage. 👍 the book will look nice in my library next to my grinder.
I've never heard of alot if these recipes from from your Marainksi March but some are differently worth trying.
This would make me want to try a fermented sausage, except for the lump fat. Anything with chunky ingredients gives me fits stuffing the last bit. The chunks keep the plunger from running completely down. Any hints or tips on working thru this last bit?
Thank you for your effort and wonderful content, much appreciated. Swiss style Cervelat is a emulsified smoked beef and pork sausage and is sold fully cooked. It is eaten cold or off the grill or as a salad.
Duncan, google has a language translator that could help you with some of the pronunciations of these sausage names. That sausage didn’t look like American smoked sausage I used to buy at the Hickory Farms kiosk in the mall.
Looks delicious. I don't know if summer sausage is different around me but summer sausage doesn't look like that.
Good morning Duncan
That sausage looks really good , but I don't have the drying/ fermenting chamber .
Thanks again for another great video have a great day
This sausage looks great , thank you for your patience with it, great video.
Fermented sausage is the best. ( you need to try skilandis, the book says use a stomach or the like, I use 70mm fiberous)
Thanks for the videos.
It's interesting to note that cervelat is now, basically, 'summer sausage' when the name of it implies there are brains (cervelle in French) in it. A food historian could have a lot of fun tracing that evolution.
Cervelat delicious, and book is what you pass to pass to your children
Do you have another source for this book? i will never buy anything from Amazon. I did order a 1001 sausage recipe book but it is by a woman named Cathy Hill. no doubt it is also a good sausage making book. But obviously not the one you are using in this series.
I really need to make a fermenting chamber. So many more sausages and meats I could be making. Looks great Duncan. Thanks for sharing.
A very well explained tutorial. I can't wait to try this recipe here in Australia. The final out come looks delicious 😋
Great video. I always enjoy watching these videos.
Would you do a recipe on a Swiss farmer sausage? Thanks for the videos!
One thing about it you always make it interesting lots of different recipes thanks
Out of the first 10 days this one looks like one I would make for sure. Probably switch out the beef for some venison.
Just finished making a batch of summer sausage. Ill have to try this recipe though
How did the old timers dry these sausages before the drying chambers? Wondering if I can do this in my basement possibly? I'd live to try my hand at some fermented dried sausage but don't have the capital to invest in some of the modern equipment.
Thank Duncan. I think I'll try this one. looks really good.
Duncan thank you for giving me the ummph to get the stuff ready for spring sausage making, time to try some fermenting...
Love watching your channel waiting on my stuffer to get here and I'm going to try some!!
Great channel can’t believe you don’t have at least a 100000 followers
Look delicious Duncan, I need to up my sausage making skills. How do you cold smoke in the summer?
Great to see an Uncle Sam recipe, though I love all of the European ones. Great job sir. 👍
Best sausage making sight ! I have learned so much. Thanks Duncan
Love the videos, and I’m learning lots. Great Canadian kid!
looks great ...I think I would have cured the fat first and the result would be a better mouth feel. still, as you said it was pretty good
I know with synthetic casings a little vinegar in the soak water denatures the meat in contact with it lessening, if not preventing, the casing from adhering to the sausage.
Now wondering if it'd work with beef middles.
Looks like a fermentation chamber is next on the list of 'must haves'. Thanks for the great content!!
I do have a question. How do you grow a beard so quickly? Lol
Glad you keep it honest with changing some time constraints 👍
Good morning Duncan make lots of summer sausage but never a fermented one this looks good maybe have to try it Thank you
I think I would prefer the soft creamy fat over the firm…
Just found your channel and another book i need to get.. love the channel.
If u wet the casing it will peel right off that looked very good I'm gonna make it
Give us a 1-10 rating. Good to know which ones you think are awesome.
This is a very interesting summer sausage. I will be trying your recipe in a week or so and let you know how mine turned out.
Ta heck are you doing up so late/early? I like it, gibes me something to do!
Great videos Duncan! Keep ‘em coming
Summer sausage is one of my favorites. Thanks for this one.
Yum. Thanks for the video. Do you ever sleep lol ?
Thanks for the best videos need some new recipes thanks
A good old fashioned American sausage, cannot wait to try this one.
Your beard has me trippin’ 😂 on one video off the next. Haha.
Another great sausage video. Thank you
Another great video. Looks like a tasty sausage!
I sure would like that new book a lot. Would make good use of it, Thanks for the offer.
Nice job, looks good. Boy your beard grows fast lol .
Looks tasty...wish I could be there to try it out👌🏽
Love your channel, man! Pleeeeeaaassse pick me! Lol
another great and interesting video. thanks for your hard work
Thanks for all information on your videos
That looks awsome and bet it taste as good as it looks Thanks for sharing this with us.
Thank you for the information and all the work
Cevalet to me is a salami with a mild smoky tang from Bavaria.
i havent made fermented sausage in over a yr now .maybe this is my start to doing this again
Looks like a great book full good eats and history.
I love these videos, looks amazing :)
i want a drying chamber so much more now!!
My favorite part of these videos is the simitar you use to cut these sausages 🤣
Those fat chunks look delicious.
Thank you for teaching us
Another interesting sausage great job
Great video keep up the good works thanks
Knife skills and sounds are on point!!!
Dunc, how do you grow a beard so quick.
Thanks for another great video
Thanks for all the information.
Best sausage channel on RUclips