I've been working and living in China for a few years now and sausage making is my little side business. im lucky to have the opportunity to try all the different sausage types here. I love your channel. keep those videos coming.
Great video as always. I sometimes add msg to some of my recipes. I get as a business not using it for sales but it’s not as bad as the rep it gets. It adds an Unami flavor that really enhances a lot of flavors.
you can use sherry as a substitute, usually Chinese recipes do not use Sake, they use Shaoxing which is a fermented rice and a less smooth taste than sake, sherry is a perfect substitute. I learned this In Taiwan from my chef instructor...
Love watching your videos I'm new to sausage making and I enjoy seeing new sausage recipes, I don't think I would want to try them all but I do want to try several. I like that when I'm ready to try one I can watch the video again for a refresher. Thanks for the videos, keep them coming.
As an executive chef, palm to face, Italian and french cuisine also use MSG, so does campbells soup, Pringles, and many many American processed products, they just go by different names. FYI, MSG is all natural, and has been around for over 108 years... A natural fermentation process is used to produce MSG. uses corn or tapioca MSG is composed of simply sodium and glutamate, and fermented corn or tapioca MSG contains only one-third the amount of sodium as table salt. tomatoes, shiitake mushrooms, dried kelp, blue cheese are but a few of the many foods that have glutamate thus natural MSG your body also produces small amounts of glutamate as well MSG is safe to consume, according to scientific research and several large regulatory authorities. studied for over 35 years... MSG is not an allergen, according to the American College of Allergy, Asthma and Immunology. There is no scientific evidence for “MSG sensitivity”. Some individuals have reported symptoms (similar to symptoms of a food allergy) after consuming MSG, but no scientific research has been able to reliably show that consuming MSG causes these symptoms. Glutamate is an amino acid (the building blocks of proteins) that is naturally abundant in both plant and animal proteins. Hence, protein-rich foods contain sizeable amounts of glutamate as part of the protein. In addition, many foods also contain small amounts of “free” glutamate, usually in the form of sodium glutamate (monosodium glutamate or MSG). This free glutamate gives an umami taste to such foods (e.g., ripe tomatoes and Parmesan chees MSG is comprised simply of sodium and glutamate, and is produced by natural fermentation. Natural fermentation is a process that that has been used for centuries to make common foods such as beer, vinegar, and yogurt. MSG is often produced through the fermentation of sugar cane or tapioca, but in the U.S., it is primarily produced through the fermentation of corn. YOUR WELCOME... you now know the truth about MSG
Kinda the same fear mongering as with nitrates/nitrites (to an extent). With European curing salts it is nearly impossible to poison oneself consuming it. The % levels are lower than the U.S.'s, and the salinity becomes intolerable. Interesting side note; a head of celery has more nitrates in it then the max 156 ppm allowed in meats. (75 ppm can be used for color fixation). Products now labeled as "contains celery powder" is for the SAME purpose as curing salt but the product is not labeled as "cured" (it's to make the ignorant feel better about being ignorant😊).
In college, I learned it was not a sausage you eat by itself. You dice it up and add it to things as a condiment flavor - not the main flavor. It's really good that way because it has a very unique but strong flavor, sort or like a Chinese tasso. Well done!
Thank you duncan for all the info that you provxde,used lots of your recipes, we have had many enjoyable treats from Thai snack sticks to cheddar sausages, thanks again
My wife slices Lap Cheong into disks and stir fries them with noodles or rice. We usually use shrimp and slices of lean beef as well. Add your veg, your rice/noodles, your meat, and use light soy sauce and oyster sauce. Yum!
Looks good. Another sausage recipe that is different and you liked Duncan. Lot of snow outside which is the opposite to what we having on the other side of the world. Look forward to the next one.
All the Chinese cooking channels we follow say the commercially available versions of this sausage aren't as good as homemade. Since we already like those versions, making our own is on our bucket list.
I love your recipes and your presentations. I did buy marianski's home production book and can't believe the wealth of information in it. Keep up the great work.
Boy does this ever take me back...although i have no intention of making this I'll never forget the unique flavor of lap Cheong sliced up in my favorite Chinese dish, at the time that they called hot pot. Good on you for trying this recipe and sharing Duncan!
Omg a big chef smoker. I just retired mine this year. My only 2 complaints about them. You can smoke well with it in the cool/cold Temps and you cannot control the temp of the smoker
Great video. Going to try a batch this weekend.. FYI, Good Saki is Excellent. One of purest alcohols. No hangovers. The good stuff is drank cold.. Or Hot..
I enjoy your down to earth approach with your videos. These sausage recipes are great also. It gives a whole new perspective on just how many different sausages there are. Keep them coming please.
I see that you have discovered "Canadian chopsticks"!:- kitchen tongs, although I use them a bit smaller but they are perfect for those of us who don't know how to use wooden chopsticks plus they can be washed and re-used ad infinitum. Also, you can steam any kind of sausage on rice that way:- actually you could dice any kind of sausage into cubes and put these on top after you add the rice to the cooker and it will come out ok and tasty. 🙂
Respect for your shout-out to 2 guys and a cooler. It's also a great channel and I truly respect Eric's scientific approach to food safety.
I've been working and living in China for a few years now and sausage making is my little side business. im lucky to have the opportunity to try all the different sausage types here. I love your channel. keep those videos coming.
Best sausage channel on the internet, thanks .
love the Chinese wood chips! And your face when you tried the sake...priceless🤣
Your reaction to the Saki should be a short! It is perfect! Love the Put it on the shelf comment!
This was the funniest installment I have seen on your channel so far! Excellent!🤣😂
Great video as always. I sometimes add msg to some of my recipes. I get as a business not using it for sales but it’s not as bad as the rep it gets. It adds an Unami flavor that really enhances a lot of flavors.
dont have the equipment to make most of whats on your channel but like watching you do it.
I had this sausage once, a friend gave me one, asking if I made it before. I've always wanted to try it. I love fermented sausages.
Great video.
you can use sherry as a substitute, usually Chinese recipes do not use Sake, they use Shaoxing which is a fermented rice and a less smooth taste than sake, sherry is a perfect substitute. I learned this In Taiwan from my chef instructor...
Love all the different sausage recipes. Great work keep them coming
lol love the Chinese wood chips!! i am going to have to try this recipe. thank you for sharing, greatly appreciated.
Thank you for another entertaining video. Enjoy seeing the many variations of sausage from around the world.
Learned so much from you since we started watching a year ago.
I'm loving all of these recipes! Thank you!
Love watching your videos I'm new to sausage making and I enjoy seeing new sausage recipes, I don't think I would want to try them all but I do want to try several. I like that when I'm ready to try one I can watch the video again for a refresher. Thanks for the videos, keep them coming.
That looks easier than I would have thought for a fermented sausage. Thanks for the video. Time will tell, might have to try that one
As an executive chef, palm to face, Italian and french cuisine also use MSG, so does campbells soup, Pringles, and many many American processed products, they just go by different names. FYI, MSG is all natural, and has been around for over 108 years...
A natural fermentation process is used to produce MSG. uses corn or tapioca
MSG is composed of simply sodium and glutamate, and fermented corn or tapioca
MSG contains only one-third the amount of sodium as table salt.
tomatoes, shiitake mushrooms, dried kelp, blue cheese are but a few of the many foods that have glutamate thus natural MSG
your body also produces small amounts of glutamate as well
MSG is safe to consume, according to scientific research and several large regulatory authorities. studied for over 35 years...
MSG is not an allergen, according to the American College of Allergy, Asthma and Immunology.
There is no scientific evidence for “MSG sensitivity”. Some individuals have reported symptoms (similar to symptoms of a food allergy) after consuming MSG, but no scientific research has been able to reliably show that consuming MSG causes these symptoms.
Glutamate is an amino acid (the building blocks of proteins) that is naturally abundant in both plant and animal proteins. Hence, protein-rich foods contain sizeable amounts of glutamate as part of the protein. In addition, many foods also contain small amounts of “free” glutamate, usually in the form of sodium glutamate (monosodium glutamate or MSG). This free glutamate gives an umami taste to such foods (e.g., ripe tomatoes and Parmesan chees
MSG is comprised simply of sodium and glutamate, and is produced by natural fermentation. Natural fermentation is a process that that has been used for centuries to make common foods such as beer, vinegar, and yogurt. MSG is often produced through the fermentation of sugar cane or tapioca, but in the U.S., it is primarily produced through the fermentation of corn.
YOUR WELCOME... you now know the truth about MSG
Kinda the same fear mongering as with nitrates/nitrites (to an extent). With European curing salts it is nearly impossible to poison oneself consuming it. The % levels are lower than the U.S.'s, and the salinity becomes intolerable.
Interesting side note; a head of celery has more nitrates in it then the max 156 ppm allowed in meats. (75 ppm can be used for color fixation). Products now labeled as "contains celery powder" is for the SAME purpose as curing salt but the product is not labeled as "cured" (it's to make the ignorant feel better about being ignorant😊).
Here's my comment, Saskatchewan needs that book!!
Thank you for the ideas on how to make sausages..great video.
👌👍🏾
Looks good will give it a try. Love the Big Chief smoker setup for cold smoking. That was the first smoker I owned 20 years ago
After watching the video I will try it some day . Thanks
In college, I learned it was not a sausage you eat by itself. You dice it up and add it to things as a condiment flavor - not the main flavor. It's really good that way because it has a very unique but strong flavor, sort or like a Chinese tasso. Well done!
Good video love the facial expression when tasting the sake keep it up thanks
This is a great vid. I learn stuff watching you work. It makes me more confident to try this myself. Keep up the great work!
Such an education this month. Cant wait to try and make these myself. thank you for another great video.
I am going to try the rice and Lap Chong. Thanks for the idea!
Thank you duncan for all the info that you provxde,used lots of your recipes, we have had many enjoyable treats from Thai snack sticks to cheddar sausages, thanks again
This is one recipe that I must have missed on Eric's channel so I will be making the version provided by Duncan. Thanks again brother.
Wow!!!! Very interesting sausage. Definitely want to try this.
Fermented cooked....woooda thought...interesting.
Thanx again
Hey Duncan, another great video. I dont understand why you dont have more subscribers as you provide entertaining and instructive content
That looks like a really good fermented sausage that I may have to try.
Another one that is intriguing, l lime the cold smoker, might have to build one myself!
Sounds like it was pretty tasty.....one to try make for sure.
i have all the marinski books except this one .ill be getting it to add to my library .love your videos
Always wanted to try and make this. Thank you for this, and all of your videos Duncan.
Looks like another one I have to highlight in my book.
Sounds and looks amazing. I'm going to try this.
All kinds of different processes we are learning
I like your china, I have the same set. Looking forward to trying this sausage as well!!
I can't wait to try this one. Keep up the good work.
Duncan you’re the man! Count me in I’m feelin lucky!
Excellent show and great
love what you do thank you very much. i got the book 1001 Greatest Sausage Recipes, today and it looks great, to bad no pic in.
Another outstanding video,
Thank you.
Enjoy the new recipes I have to make some fermented sausages to try it
I think I’ve watched every video on your channel. Great job! I can hardly wait for the next one to come. You should try a longanisa sometime.
We are definately going to try a few of these.
Good to see some Asian sausage in the mix. It's great added to noodle dishes. 👍
Another one I'll have to add to the list to try out
Wow. This looks fantastic!
I’m very excited for sausage March !
My wife slices Lap Cheong into disks and stir fries them with noodles or rice. We usually use shrimp and slices of lean beef as well. Add your veg, your rice/noodles, your meat, and use light soy sauce and oyster sauce. Yum!
That looks really good. My son in law is about to get into sausage making and smoking meats and sausages. That stuffer would be so nice!
Looks very good, I would like to make this sausage and all the ones you have made in March so far.
I've never seen this. Thank you for sharing.
Would love to try this one never tried to ferment sausages before.
Sounds like a winner.
Looks good. Another sausage recipe that is different and you liked Duncan. Lot of snow outside which is the opposite to what we having on the other side of the world. Look forward to the next one.
looks so good a must try
I love your cold smoker!
Looks like it is worth a shot
This looks good. May have to try this one.
This sausage sounds Delicious!
Another Great video, Thanks Duncan
All the Chinese cooking channels we follow say the commercially available versions of this sausage aren't as good as homemade. Since we already like those versions, making our own is on our bucket list.
Great video keep them coming !
I love your recipes and your presentations. I did buy marianski's home production book and can't believe the wealth of information in it. Keep up the great work.
Not halfway through the month, and there have been some good sausages. Will be interesting to see what's next.
Another great video as always
Awesome stuff learning alot from this !
Looks fantastic.
That look's good might try that one.
Ha ha ha love it, favorite month and deffinately will be trying this one.
Might have to try this one!
Thanks for taking the time to put this together. Much appreciated.
Saki is better served warmed up. Got this one on my list for sure. Thanks Duncan!
Definitely something to make
Talked to you a few weeks ago about your beef ham recipe. It’s delicious! Thanks for the advice.
So many interesting sausage recipes you are going over. I’d love that book. Thank for doing this
Never considered Chinese sausage...that looks really good!
Another good video keep up the good work
Thanks for the video.
What an interesting sausage!
Wow I could really use a stuffer. Thanks.
I've had it at the Silver Dragon in Calgary cooked into sticky rice and it is VERY good. Might try a small batch this Summer.
I’ve been meaning to give this one a go!
While I probably wouldn't try some of these recipes myself, I enjoy seeing you try them as something new to you. Thanks.
Boy does this ever take me back...although i have no intention of making this I'll never forget the unique flavor of lap Cheong sliced up in my favorite Chinese dish, at the time that they called hot pot. Good on you for trying this recipe and sharing Duncan!
Love the series.
I can't wait to try my hand at sausage again
Omg a big chef smoker. I just retired mine this year. My only 2 complaints about them. You can smoke well with it in the cool/cold Temps and you cannot control the temp of the smoker
this was another great sausage
Very interesting recipe there
Great video. Going to try a batch this weekend..
FYI, Good Saki is Excellent. One of purest alcohols. No hangovers. The good stuff is drank cold.. Or Hot..
Great recipe 😊
Howdys from The Great State of Texas. That looks great Dunck. I will have to try this.
I enjoy your down to earth approach with your videos. These sausage recipes are great also. It gives a whole new perspective on just how many different sausages there are. Keep them coming please.
Looks great!
I see that you have discovered "Canadian chopsticks"!:- kitchen tongs, although I use them a bit smaller but they are perfect for those of us who don't know how to use wooden chopsticks plus they can be washed and re-used ad infinitum. Also, you can steam any kind of sausage on rice that way:- actually you could dice any kind of sausage into cubes and put these on top after you add the rice to the cooker and it will come out ok and tasty. 🙂