Another great video! Question for you....I got a proscuitto parma end. Do you think it would be weird for using it as a bit of trim if i was making a dry aged sausage like landjaeger?
I think that would be okay, might even be really good. Since the parma has already lost a lot of its water content I would only add a small amount as a percent of the total mix so that the sausage is still able to dry.
@@gourmetwoodsmanI cut off the rind and ground it up. I mixed it all together and fried it up. Honestly, it was tasty as it with no spices, it was already mildly salty. Texture seemed pretty good. Gonna mix spices and stuff tomorrow or the next day, I'll let ya know how it works out. Also gonna try out your landjager recipe! You liked the one with more spices better?
I liked the venison landjaeger a little better which is the one with a few more spices. I don't know if that was because of the spices or because of the venison. Either way, they're both really good. If you start with quality ingredients and use good technique you'll make an awesome sausage.🤙
*NON FAT DRY MILK POWDER *..... looks like "THE SAUSAGE MAKER's" brand which is high temp (and more $). I've used grocery store generic variety for years (after whizzing it up in a food processor to make finer) with good results......., just don't go above 160°F or it's water retentive capabilities (as a binder) are lost.
It is the Sausage Makers dry milk powder and it is quite a bit more $. I haven't really noticed a difference but then again, I haven't done a side by side comparison. 🤔 Maybe that will be a future video🤙
Those sausages look real tasty
They are!
ex butcher shop owner, this is top of the youtube vids on sausages.
Thank you so much for your comment! I really appreciate it!🙂
Thank you so much for sharing !! I was looking for a recipe to make these . Wow amazing looking ❤❤❤❤
My pleasure 😊
That looks awesome! If you're that impressed with it, I know I will be. Thanks!
I hope you give these a try!
I made an apple and herb cold smoked sausage not that long ago. Turned out great!
That sounds like a good combination. Did you use fresh apples or dehydrated?
Fresh apple (honey crisp) fresh thyme, basil, rosemary and tarragon.
Bro that looks interesting and very delicious!!!
These are both damn good breakfast sausages😋
I have no doubts about that
I have no doubts about that
Another great video! Question for you....I got a proscuitto parma end. Do you think it would be weird for using it as a bit of trim if i was making a dry aged sausage like landjaeger?
I think that would be okay, might even be really good. Since the parma has already lost a lot of its water content I would only add a small amount as a percent of the total mix so that the sausage is still able to dry.
@@gourmetwoodsmanI cut off the rind and ground it up. I mixed it all together and fried it up. Honestly, it was tasty as it with no spices, it was already mildly salty. Texture seemed pretty good. Gonna mix spices and stuff tomorrow or the next day, I'll let ya know how it works out. Also gonna try out your landjager recipe! You liked the one with more spices better?
I liked the venison landjaeger a little better which is the one with a few more spices. I don't know if that was because of the spices or because of the venison. Either way, they're both really good. If you start with quality ingredients and use good technique you'll make an awesome sausage.🤙
Gotta stop watching these vids or buy a drool proof keyboard.
Easy choice, buy the drool proof keyboard!🤣
*NON FAT DRY MILK POWDER *..... looks like "THE SAUSAGE MAKER's" brand which is high temp (and more $). I've used grocery store generic variety for years (after whizzing it up in a food processor to make finer) with good results......., just don't go above 160°F or it's water retentive capabilities (as a binder) are lost.
It is the Sausage Makers dry milk powder and it is quite a bit more $. I haven't really noticed a difference but then again, I haven't done a side by side comparison. 🤔 Maybe that will be a future video🤙