Hi Duncan, I'm not far from Epping Forest UK. Epping Forest is home to 55,000 ancient trees, some are centuries old and may have been growing there since Anglo-Saxon times & covers around 8000 acres. We usually grind left over bread into breadcrumbs @ 10% of meat weight. Water added @ 10% of meat, some add the water to the bread crumbs & leave to soak, I just add the crumbs to the meat then add the water like normal, adjusting to get the right constancy. Great tutorials you deserve far more subscribers.
The bread in sausage still sounds weird until I remember bread crumbs in meatballs and meatloaf, lol. This one sounds like a great quick sausage, but I'd probably have to cut back the pepper a bit. Also my instructors in school always said, using this as an example "200g bread, soaked" means scale than soak as apposed to "200g soaked bread" means soak then scale if that helps you at all in the future. Thank you for another great day in the meat shop!
So glad I found this channel. Love a good sausage. Stores too busy selling every kind of sausage except a good pork or beef dinner sausage...Thankyou for sharing
Iam a Epping from Wisconsin I do know the family tree runs deep into Germany witch makes sense l like sausage and beer every year I do make something out of one or videos with venison keep up the good work have a good day
Another great recipe for sausage. I real like your honesty when making the sausage as it lets me know I am no the only one that questions the way directions are written. Thanks for your hard work.
Looking good, always love experimenting w different kinds of sausage….even made a sausage out of a bobcat my grandson shot…the meat tasted like veal so I made it like a veal piccata…. Was awesome
Go Epping in producing a great sausage. Have to say the English do have good flavours in there sausages that are easy to make. They seem to add alot of rusk and bread no doubt going back to the good old days when meat was at a high cost so by adding the bread it went alot further and ended up with more sausages. Go Marianski March Duncan. You make it look so easy.
I started making sausage a year or so ago, been upgrading my equipment from the Kitchenaid to a Cabela's one hp grinder and a Princess Auto 10 lb stuffer, your videos have been very helpful...Thank You
I just received a copy of the Home Production book by the Marianski brothers and am looking forward to giving this a try!! The book is packed with tons of great knowledge.
I’ve been going to this German deli and trying new things after watching this channel lately pretty much every thing is delicious you must love your work
This looks like one we would like to try. We just did a batch today, trying several different Italian sausage recipes. All three were good, but your Italian sausage recipe was the one we liked best. Thank you for all your videos and recipes. Very much appreciated.
Cool recipe, I've never seen a sausage made with soaked bread before. I've only used it in meatballs. Take a Portuguese roll or an Italian bread, soak it water or milk, then squeeze all the liquid out of it and add it to the meat. works well.
This sausage looks like it would be a good breakfast sausage. Beef and pepper go well together. Would definitely give this one a try. Thanks for sharing with us.
Hi my name Chris , I've watched your videos for a while . Your really good at what you're talking about!! I like working with beef and pork well perhaps all meats!!!
Yeah a UK sausage and they are the best sausages in the world from the UK too. I know I would say that but it's true. Thanks for the videos and they are delicious. I hope you have a few more from over here. there are some cracking ones like the Cambridge and Newmarket ones.
My partner and I have been busy making alot of your recipes, last one was pressed ham and it was awesome, so looking forward to our next weekend off to try a new one 🤗 Thanks Duncan for sharing alls these recipes.
I appreciate your great videos. I’ve so far made the farmers sausage, Bavarian, bratwurst and the red wine salami. All are fantastic!! I did also buy the first book quality home sausage as per the suggestion from your videos! Keep up the great work.
Here for the book.
I’m sure they’re Epping good! 👍🏻👍🏻
Hi Duncan, I'm not far from Epping Forest UK.
Epping Forest is home to 55,000 ancient trees, some are centuries old and may have been growing there since Anglo-Saxon times & covers around 8000 acres.
We usually grind left over bread into breadcrumbs @ 10% of meat weight.
Water added @ 10% of meat, some add the water to the bread crumbs & leave to soak, I just add the crumbs to the meat then add the water like normal, adjusting to get the right constancy.
Great tutorials you deserve far more subscribers.
This sausage looks good l like my white and black pepper have to have extra garlic in it to we eat sausage at least two times a week Good Job Duncan
I have last years book, I would like this new 1001 Greatest Sausage book!!!!!!
Duncan Henry, As a 68 yr old, I need your Tenacity instilled in me with recipes to learn Sausage Making.
Respectfully, Thank You
Mr. Mikel
Just got my book!!!!!!! Omg just flipped through it!!!! It’s loaded with recipes! I couldn’t wait!!Thank you !
I agree with you. Fresh English sausages are the best!
The bread in sausage still sounds weird until I remember bread crumbs in meatballs and meatloaf, lol. This one sounds like a great quick sausage, but I'd probably have to cut back the pepper a bit. Also my instructors in school always said, using this as an example "200g bread, soaked" means scale than soak as apposed to "200g soaked bread" means soak then scale if that helps you at all in the future. Thank you for another great day in the meat shop!
The description given is awesome it leaves no stones unturned lol
So glad I found this channel. Love a good sausage. Stores too busy selling every kind of sausage except a good pork or beef dinner sausage...Thankyou for sharing
This one is going on my sausage bucket list ...
Nothing like a good breakfast sausage.
I love breakfast sausage..❤🎉
This is an English sausage I have never heard of, so, I will definitely be trying this one!
very interesting sausage looks good
This is one I definitely want to make.
Looks good. I like pepper, lots in a sausage.
Iam a Epping from Wisconsin I do know the family tree runs deep into Germany witch makes sense l like sausage and beer every year I do make something out of one or videos with venison keep up the good work have a good day
I’ll eat that and the table it’s sitting on. Thanks Duncan. 👍
Looks Delicious and simple, definitely have to try it. Thanks for sharing!
I have watched many of your videos. Very helpful especially for a beginner like me. Keep up the great work.
So many flavor profiles!
Vague sort of name, yummy sounding sausage!. Bread ends are eaten, made into crumbs or fed to the animals, no waste
I really enjoy Mariani March, really good recipes and very informative. Thank yuo Duncan
Looks like a great breakfast sausage, thanks for the videos.
This one looks like a keeper, will be trying this one. Thanks for another great video.
Thanks for another great looking sausage. Definitely going to try this one.
This is one that I will surely have to try !
Another great recipe for sausage. I real like your honesty when making the sausage as it lets me know I am no the only one that questions the way directions are written. Thanks for your hard work.
i love lots of pepper in my sausage, going to give this one a try
Looks like a great all round sausage.
Looking good, always love experimenting w different kinds of sausage….even made a sausage out of a bobcat my grandson shot…the meat tasted like veal so I made it like a veal piccata…. Was awesome
Enjoy your content!! Very informative. 👍
Thanks John happy to hear you like it!
Looks delish. Thanks for sharing.
Go Epping in producing a great sausage. Have to say the English do have good flavours in there sausages that are easy to make. They seem to add alot of rusk and bread no doubt going back to the good old days when meat was at a high cost so by adding the bread it went alot further and ended up with more sausages. Go Marianski March Duncan. You make it look so easy.
I started making sausage a year or so ago, been upgrading my equipment from the Kitchenaid to a Cabela's one hp grinder and a Princess Auto 10 lb stuffer, your videos have been very helpful...Thank You
Sounds like I have to try making some of this sausage love trying new things
I appreciate the help you give to us in making sausage
I think I'm going to have to try this one out.
Sausage looks great just bought casings with the plastic last week couldn’t figure it out,thanks for showing us
I just received a copy of the Home Production book by the Marianski brothers and am looking forward to giving this a try!! The book is packed with tons of great knowledge.
That looks to be a great sausage. Never heard of a Epping sausage before.
I cant wait to try some of these recipes
This one sounds like a fairly classic flavored sausage.
Nice job Duncan, I'll be trying this one ASAP
I’ll be making this sausage soon.
Another great video! Can't wait to try this.
I’ve been going to this German deli and trying new things after watching this channel lately pretty much every thing is delicious you must love your work
They look really good!
Nice breakfast sausage.
Great recipe, thanks!
Find a job you love and you'll never work a day in your life. Congrats for finding that Duncan, and thanks for sharing with us.
This looks like one we would like to try. We just did a batch today, trying several different Italian sausage recipes. All three were good, but your Italian sausage recipe was the one we liked best. Thank you for all your videos and recipes. Very much appreciated.
Thanks.
Cool recipe, I've never seen a sausage made with soaked bread before. I've only used it in meatballs. Take a Portuguese roll or an Italian bread, soak it water or milk, then squeeze all the liquid out of it and add it to the meat. works well.
definitely would make this one sounds good great vid as usual
That's something I need to make!
I'll have to try this one!
I like white pepper toward flavours but that was a lot of seasoning. I would definitely try these.
That’s one I should give a try 👍
Looks incredible. Never thought bread would go in the sausage. But why not I guess eh? I love a toast with it.
Looks like a winner Duncan.
Looks delicious Dunc. I will have to try this with venison.
Whoa that looks really good!! An other great video love it! Thanks
Thanks for the videos.
Sounds different, but worth a shot
I hope they taste as good as they look.
Another great video Duncan!
Looks delicious
Looks good to me.
This sausage looks like it would be a good breakfast sausage. Beef and pepper go well together. Would definitely give this one a try. Thanks for sharing with us.
This sounds like one that would be good with some wild game meat. I'll have to try it.
Each episode leaves me drooling in anticipation for the next one..👍
Looking good 👍
This like a very simple and easy to make, keep them coming
Looks great
Good day Duncan
This looks like a tastey simple sausage treat. Thanks for another video and have a great day
Looking good...
Nice! I’d like that book
glad i found your channel
Epping..... Looks f'ing epic!
Great recipe 😊
Hi my name Chris , I've watched your videos for a while . Your really good at what you're talking about!! I like working with beef and pork well perhaps all meats!!!
Thanks for the recipes Just starting sausage making at home. Let you know how it turns out.
looks goos. i would make it.
Awesome job
That looked Greta, keep the videos coming.
Sounds good
Thanks for the vid!
Worth a try.
Looks good!
Yeah a UK sausage and they are the best sausages in the world from the UK too. I know I would say that but it's true. Thanks for the videos and they are delicious. I hope you have a few more from over here. there are some cracking ones like the Cambridge and Newmarket ones.
Germans might disagree with you. Yes, us Brits love our bangers, but the krauts take it to a whole other level.
Looks tasty 🤤
i believe anything you add to meat sounds palatable too me… creative ideas adds to new recipes….endless ….
I am enjoying every episode.
Now I need to come for a visit 😉
#cooking
My partner and I have been busy making alot of your recipes, last one was pressed ham and it was awesome, so looking forward to our next weekend off to try a new one 🤗 Thanks Duncan for sharing alls these recipes.
I appreciate your great videos. I’ve so far made the farmers sausage, Bavarian, bratwurst and the red wine salami. All are fantastic!! I did also buy the first book quality home sausage as per the suggestion from your videos! Keep up the great work.
Looking good.
Hmmm this on I think I will try. Maybe reduce the pepper a bit I think.