I've said it before, but I do really appreciate your ability to talk to the camera like you would a person, feels like we're hanging out for a really informative day in the meat shop! While I don't think I'll make this one, I do have plans to make some Boudoin and the tips on prepping liver are gonna really come in handy. Thank you so much!
Thank you so much Iris, I am happy to hear that is how the videos come across. I have never made Boudin, though I have had it before and it is quite delicious.
I've become addicted to your videos on sausage making! It's amazing to see how passionate you are about your work, and I find it inspiring. Thank you for sharing your passion with us and teaching us everything you know about sausage making!
I’m really looking forward to making this one. I like how you went ahead without the blood, because pork blood is not always handy. Thank you for all your great videos!
Oh this looks so good! I adore Liverwurst so very much, I grew up eating Liverwurst with my grandfather, he always claimed it was better in the colder months. I always considered trying to make it myself. I also really like boudin noir a whole heap, which I tried when I lived in Louisiana for a little less than two years. This looks like it would be lovely with a really nice, saltier, spicier course mustard. Thank you for sharing this with us!
Love your program, I have learnt so much from your amazing way of explaining all the processes. Thanks to programs like yours us in South Africa can keep updated with the leaders I.e USA
This is why I absolutely love watching your videos. Great video although this one is over my skill set on making this one. I love how you show basic skills to advanced skills on making sausages. Keep up the great work 👍🏼👍🏼
That would be great to have be a great collector item. I make a lot of sausage but not different kinds and looking forward to learning Different types of sausage thanks for all your videos.
Good looking sausage with the different size meats. My wife will not eat sausage with blood in it. I have found that making a blood sausage without the blood is still good tasting sausage. If the blood grosses you out, try it without it. Thanks for posting the video.
Another brilliant vidoes Duncan. Thank you as this one reminded of my grandfather who made this when I was a child. I loved it but he used to soak his liver in milk. Can't wait for the next😀
I like liver pate, but I love liver pate with a little horseradish! Great video and keep them coming! I'm thinking of combining the two and going to be making a batch this week. I have been trying to figure out how much to add to it, while watching your garlic comparison video you suggested 7-10g per 1kg. I'd be using store processed horseradish that comes in a jar. I'm going to assume that this is going to be a close comparison to the garlic in oil you used in that recipe. What are your thoughts? I know most of the time" it is not what you put into the recipe but what you don't that makes them good" But I also like trying new things. Thanks for your time.
I'm from Germany and have tried numerous kinds of liverwurst all have been of the spreadable variety. BTW, if you want to sound more German the W is pronounced as a V. My favorite way of eating it would be on farmers' bread with mustard and onion slices or pickled red bell peppers on top, Yummy!
I've got 3 of of the Marianski books, Fermented, Polish and meat smoking & smoke house design. The new book would be an excellent addition to my working library. Please add my name to those in consideration for the new book. We consider sausages the original fast food. Normally we maintain a stash of some sort of grilled brats in both the freezer and fridge. If necessary, a short time in the microwave makes a meal. Not as good as fresh off the grill but good, filling and tasty. We also have several salami's ready for snacking. I think I stumbled across your website via 2 guys & a cooler. You both do an excellent job in presentation. Sausages are a large part of my bbq, grilling & smoking hobby. Like home brewing, when ever the grinder or pit comes out I'm amazed at the crowd of friends & relatives that show up for the testing.
I like that you picked something that isn’t common to our part of the world. Great tip for everyone with using the smaller horn with a plastic bag to clean out the last bit.
Great video Duncan !! I myself am not a liver person but I was interested in the process in how to make this as I am a newbi into sausage making !!! I looked great and I agree with you that grinding it all together would be better !!! Take care !!
Good morning Duncan That sausage looks really good another great video 1 more for the to do list The to do list is totally different from the honey do list lol thanks again and have a great day
I've said it before, but I do really appreciate your ability to talk to the camera like you would a person, feels like we're hanging out for a really informative day in the meat shop! While I don't think I'll make this one, I do have plans to make some Boudoin and the tips on prepping liver are gonna really come in handy. Thank you so much!
Thank you so much Iris, I am happy to hear that is how the videos come across.
I have never made Boudin, though I have had it before and it is quite delicious.
Great video.
What makes your show unique is the variety of sausages you bring to the table, and it well explained. . Keep up the good work
Love liver sausages and so glad that you made this. Thanks for explaining the mellowing Technique Duncan. 👍
Thank you for all the help making sausage the right way
Another great video! Best sausage making videos on TH-cam
Keep them comming. Favorite videos to watch daily all this month!!!
Love these sausage recipes! Need to get my grinder warmed up and the slicer sharpened for this one!
Always interesting. Makes me want to try all these off-the-beaten-path sausages.
the book is awsum ,and it's easer to understand when you explain it properly, thanks.
Thank you for the videos. I love watching them.
Another great sausage video. Looking forward to what your making next.
Thank you for sharing your knowledge and sharing it with us. I like your honest opinion of the final product. Keep up the hard work
I've become addicted to your videos on sausage making! It's amazing to see how passionate you are about your work, and I find it inspiring. Thank you for sharing your passion with us and teaching us everything you know about sausage making!
Thanks for making a huge effort for us. It's so nice watching someone from our home in Canada.
Another great video. I love your channel Duncan you present it like you're talkin to a friend. Looking forward to the next one.
Thank you for all your knowledge.
I’m enjoying your Marianski March. It’s nice to see such a variety of sausage you rarely if ever hear of. Thx Duncan.
Interesting sausage - thank you for sharing and explaining
Thanks for another way to make liverwurst. I’ll be trying this soon.
Love to have the book. Tried making basic garlic sausage of your recipe and using your tips made a freezer full of sausage.
I’m really looking forward to making this one. I like how you went ahead without the blood, because pork blood is not always handy. Thank you for all your great videos!
I absolutely love the way you explain everything. Thank you for the videos
That's an interesting texture. Another one for the list. Great video as usual!!
You are by far the best sausage making youtube channel out there
Love liverwurst! Book looks great.
Thanks for the liver tip, may have to try it. Awesome video again
Thanks for making these and giving so much advise. I really like the way you don't mind critiquing the end products.
You make it easy to repeat at home. I make a lot of your recipes, your bacon is one of the best I have done.
That sounds prity good, cant say the family will be excited for this one. That's ok, more for me.
Oh this looks so good! I adore Liverwurst so very much, I grew up eating Liverwurst with my grandfather, he always claimed it was better in the colder months. I always considered trying to make it myself. I also really like boudin noir a whole heap, which I tried when I lived in Louisiana for a little less than two years. This looks like it would be lovely with a really nice, saltier, spicier course mustard. Thank you for sharing this with us!
I look forward to your videos you do a great job explaining it to us that watch
Not too sure I would try this one, but your videos are very educational, as well as entertaining. Thank you again.
That is one very interesting looking sausage well done
Great looking Wurst
Love my Liverwurst, can't wait to try this one. Book is on the way!!
Hope you enjoy it!
Thanks for the great and informative video
Another great looking sausage
Love your program, I have learnt so much from your amazing way of explaining all the processes. Thanks to programs like yours us in South Africa can keep updated with the leaders I.e USA
Looks pretty good! I may give this a shot. Thanks Duncan, cant wait to see what is next.
Thanks for an other great video!! I really like this making month
What a great show Duncan..👍
Duncan what a great season so far. Keep up the great videos. And hello from down south. Wisconsin US
Love the series.
This is why I absolutely love watching your videos. Great video although this one is over my skill set on making this one. I love how you show basic skills to advanced skills on making sausages. Keep up the great work 👍🏼👍🏼
Definitely a variety of choices you’re going over
I love liver sausage and will have to try this one.
That's a good looking sausage once it's sliced!
I really like these videos. I would love to get one of those books.
didnt expect it to look so good
That would be great to have be a great collector item. I make a lot of sausage but not different kinds and looking forward to learning Different types of sausage thanks for all your videos.
this is a great variation from what my grandma used to make
Liver sausages are some of my favorites.
Enjoy the videos the new recipes are very interesting I have made a few of them and also enjoyed them
Love the videos!!!thanks for the opportunity to win the book! Love their books!
Looks just as good as all the rest
Looks like an interesting sausage with a little different texture.
Good looking sausage with the different size meats. My wife will not eat sausage with blood in it. I have found that making a blood sausage without the blood is still good tasting sausage. If the blood grosses you out, try it without it. Thanks for posting the video.
Another brilliant vidoes Duncan. Thank you as this one reminded of my grandfather who made this when I was a child. I loved it but he used to soak his liver in milk. Can't wait for the next😀
Love your videos. Very informative. I am planning on a trip to Edmonton sometime this summer. I will have to make a side trip to your shop.
This one looks tasty, I will make sure to try and replicate this at home.
I like the idea of grinding the liver in with the meat
Keep up the great work!!
Very interesting recipe!
Thanks for the great information
Any time!
I like liver pate, but I love liver pate with a little horseradish! Great video and keep them coming! I'm thinking of combining the two and going to be making a batch this week. I have been trying to figure out how much to add to it, while watching your garlic comparison video you suggested 7-10g per 1kg. I'd be using store processed horseradish that comes in a jar. I'm going to assume that this is going to be a close comparison to the garlic in oil you used in that recipe. What are your thoughts? I know most of the time" it is not what you put into the recipe but what you don't that makes them good" But I also like trying new things. Thanks for your time.
Will try this one
Made your Cherry sausage last week but i smoked them instead of fresh, turned out great. Thanks for the videos.
Duncan, a very unique way to make liverwurst.
Another great video! Bonus was the lucky doggo showing up around 10:30.
that book would look great in my kitchen here in N.Ireland
Wow I will try it .
Appreciate your feedback about grinding the liver. This is how I have done it as well.
Looking great !!!
wow, that looks amazing!!!
these videos are the best.
I NEED THAT BOOK!
I'm from Germany and have tried numerous kinds of liverwurst all have been of the spreadable variety. BTW, if you want to sound more German the W is pronounced as a V. My favorite way of eating it would be on farmers' bread with mustard and onion slices or pickled red bell peppers on top, Yummy!
Love your stuff would love the book lol have a great day and keep up the videos
One of my favorite sausages, but you are correct I grind the liver into it to make it spreadable. Thanks for sharing!
Thanks for watching! And agreed would be better ground
I've got 3 of of the Marianski books, Fermented, Polish and meat smoking & smoke house design. The new book would be an excellent addition to my working library. Please add my name to those in consideration for the new book.
We consider sausages the original fast food. Normally we maintain a stash of some sort of grilled brats in both the freezer and fridge. If necessary, a short time in the microwave makes a meal. Not as good as fresh off the grill but good, filling and tasty. We also have several salami's ready for snacking.
I think I stumbled across your website via 2 guys & a cooler. You both do an excellent job in presentation.
Sausages are a large part of my bbq, grilling & smoking hobby. Like home brewing, when ever the grinder or pit comes out I'm amazed at the crowd of friends & relatives that show up for the testing.
I will make this one for sure. I love liver
Another good one!
Another great video Duncan, I see Rusty made a cameo appearance on the set. Love it.
That looks yum!
I like that you picked something that isn’t common to our part of the world. Great tip for everyone with using the smaller horn with a plastic bag to clean out the last bit.
So glad it's March.
Great video Duncan !! I myself am not a liver person but I was interested in the process in how to make this as I am a newbi into sausage making !!! I looked great and I agree with you that grinding it all together would be better !!! Take care !!
Good morning Duncan
That sausage looks really good another great video 1 more for the to do list
The to do list is totally different from the honey do list lol thanks again and have
a great day
Awesome content!
Love your videos
I need to make this. I like the chunks.
How about making skilandis this march?
A chunky liverwurst, I’ve neither had it like that, so I’m tempted to make this.
Yum other than the liver chunks this is one I would like to make.
Great looking sausage. I agree with the idea of grinding the liver in, or even smaller chunks for contrasting texture?
Still hoping to win the book. Thanx for putting up the Amazon link for it. Stupid me I didn’t see it before. Thanx again
I just got that book for birthday this past February...
Leaving a comment for the book 😉
My Father ate all different sausages and he loved Liverwurst.
We called it Liversworst.
Interesting sausage.