French Salami, Rosette de Lyon. 1001 Greatest Sausage Recipes.
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- เผยแพร่เมื่อ 9 ก.ย. 2024
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In this episode we make a full bodied very delicious French Salami called the Rosette de Lyon. With a good subtle balance of wine and garlic this salami is really top notch.
If you have the patience and equipment I'd recommend giving it a go!
If you'd like to make this for yourself the recipe is in 1001 greatest sausage recipes:
amzn.to/3YBcpMV
If you'd like the exact sausage stuffer from the video here is the link:
amzn.to/3JcB2uq
If you feel up to it here is a link to Patreon:
www.patreon.co...
If you would like a copy of Home Production of Quality Meats and Sausage here is a link:
amzn.to/3mpjdPp
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I
Thanks to the Patrons:
Kate Brios
Ben Johnson
Peter Morrow
Richard Miller
Scott Roeder
Andy Eddings
Happy Sausage Making Everyone.
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.6 (1/4)](http://i.ytimg.com/vi/m05kZ2GDKXg/mqdefault.jpg)
How lucky I'm to have discovered this channel! Putting all these time-consuming videos together is a hell of a job! Thank you Mr. Duncan for your efforts👍
A Spanish pro-tip to remove the casing without a knife is to rinse the sausage with cold water and let sit for a couple of minutes. After that the skin comes right off.
It works because the skin hydrates easily, but not the sausage underneath.
Don't get me wrong, I was salivating with all the blood sausages, but this is the business right here. Looks amazing.
That flavour of Italy that Eric from 2guys uses is what I used for my black truffle and cognac salami, and so far my dry chamber smells like heaven!
My first grandchild was born yesterday. I can hardly wait to embark on the sausage making experiences with her ...lol. Thanks again Duncan for the sausage recipes.
Congratulations Grandpa!
@@HogMan2022 thanks.....exciting times ahead.
I just gutted an old freezer to make a sausage smoker. I’m thinking now I should have made a dry curing chamber.
Mr Duncan I am a passionate fan of charcuterie, I found your channel on TH-cam and now I am going to try to make the French sausage following your recommendations. Thank you for taking the time to pass on your knowledge.
This one looks great, didn’t catch how long it was in the chamber. Great video thank you.
That fermented sausage looks amazing. Another successful sausage from the Man!
Ok your channel is addictive. Great content and sausage projects thank you for sharing your knowledge
Where on earth have I been? Just stumbled on your channel and now I’m watching on the 65” tv. Daily March sausage videos is an outstanding contribution.
Thanks Duncan for your passion to share your sausage making knowledge. Greatly enjoy all your videos.
I really like the idea of having this with mayonnaise and lettuce
Just pulled my first salami out from my storage cave *aka the crawlspace under the house, yesterday. I'll give this one a try!
You make it look SO easy to make sausage! I have never made any, but I did grow up on a farm and butchered our own animals. I would LOVE to learn how to make my own homemade sausage!!
Thanks for your recipe, I'm watching you from Kenya East Africa
Sounds like a extremely nice addition to a sub roll
Happy Saint Patrick’s Day! Enjoy watching your videos on meat processing.
Between you and another guy here on TH-cam have inspired me to make home made sausages but I will say you make it more interesting
Love this month. Went back to last year and am doing 8kg of fresh sausage tomorrow. 4 different kinds all from home production.
You really got this sausage making stuff figured out I'll tell you....
Watching these videos has gotten me back to trying my hand at making sauage. Just made the jalapeño sauage super good thanks
This one has a real nice look to it.
I'd like to nominate "bung in english rosette in french" for best youtube quote. 😂
Amazing video's, thank you for sharing so much fantastic knowledge!
Fermented sausage is the one type of sausage I have to make. This one looks like a good place to start. Thx Duncan.
I wish that it was more common to find a mutli pack of casting sizes to try more of these sausages. love the video's go Sausage March.
There's another sausage for my to-do list!
Thanks Duncan!
I think this will be my first attempted dry fermented sausage recipe ever. Cannot wait for this one.
This sausage looks amazing. All this sausage making this month has made me get the dehydrator out. Jerky making tomorrow.
I am always very jealous of your super sharp meat cutlass.
stopped in the shop on thursday for a couple packs of sausages and a chat. great guys (even the bigfoot guy) great vid
This one is definitely a keeper
Another great video!
Lots of great information with just the right amount of levity. You have really come into your own my friend. Every videos is better than the next.
Thank you
Delicious sounding and looking. Going to try this one later. Right now I have a beef ham and several bacons on the go. Everyone agrees that beef ham is awesome. Thanks.
Nice looking salami.
Really enjoy learning how to make sausages from you!
Fermented sausage is the best. I remember the first I ever had came from the Mennonites near Kitchner/ Waterloo Ontario. My uncle brought it home (NB) for us to try.
I am drooling again 👍
This sausage looks delicious
Just added another recipe from you channel Thanks for everything sausage.
Really enjoy your videos your inspiring me to make my own sausage I even got my sister into your videos keep up the good work it’s appreciated
Looks great Duncan. The last equipment that I need is an old refrigerator to convert to a curing cabinet. I can’t wait to try fermented sausages. Thanks again for all of your hard work. 👍
I really enjoy watching your videos. I have last years edition of the book.
Thank you so much for these videos! I am making some breakfast sausage this weekend. I can't wait to make some fermented sausages.
That’s a delicious looking sausage 🤤
Another good looking sausage.
That looks awesome! Book mark that one.
My bride bought me the book as a surprise. I am thoroughly impressed by the information in it so far. It’s definitely a book that will expand one’s knowledge of the skill. Thanks for the vids and Throw my name in the hat for a new stuffer!!
We love your channel and learn about sausages 😂❤ 🇨🇦👌👏
Oh I definitely want to try this one.
Garlic can turn blue/green in acidic environments so that could be the colour change/ dark patches.
Another possibility is the allicin and other compounds in garlic can inhibit bacteria growth which may cause problems for the fermentation. It is possible in areas of higher concentration around the larger pieces of garlic the fermentation was inhibited and yes a PH meter would be a good way to test this.
Perhaps a more finely minced garlic could distribute more evenly and cause less issues.
There are a number of papers published on this
I found the following paper pretty interesting
Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174
By
Jurgen Verluyten, Frédéric Leroy, and Luc de Vuyst
Thank you Mr friend for all your great recipes. 👍
While I love MM I really do think you could make your own book you are a wealth of knowledge my friend
Fermented sausage is excellent I try to make them from all over great video
Very interesting. Really liking these daily videos. Looks like something I would like to make. Just need the fermentation chamber.
Please Duncan I'm ur number 1 fan in Africa, I honestly want to open a sausage butchery in our as there are only 3 sausage butcheries in our country and I want to be unique hence I follow ur videos to learn and equip myself.
i love salami, wish i could make some but i have nowhere to dry age it. keep up the great sausage videos
Nice looking sausage Duncan. It looks like it was worth the wait.🙂
Im amazed someone actually put together so many sausage recipes in one book. Knowing how hard is to get genuine recipe as people tend to be extremely jealous about it, especially from ones that do it for the living. We make fermented sausages every year at winter time.. it's what you call "the scary" ones😅 as we don't put cultures, nitrates etc.. never had spoilage issues so far with our family recipe..
I can give you one tip for the garlic.. always clean and remove the sprout from each clove as it can significantly alterate taste of your sausages or even contribute to spoil..
P.s.. Gordon Ramsey is wrong.. it does matter what kind of wine you use as in many cases determines the quality and authenticity of the product.. at least in Europe 😊. Cheers.
Man all these specialty meat products have me really interested
Another great video. I'm glad I found your channel. I have learned a lot watching these. Thank you Duncan.
Love watching your videos. Always learning something. Another great sausage.
Another great video and thanks for all the work putting these videos together!!!
Love Salami
I really would like to try that Duncan. It sure is a nice looking sausage. Thanks for another great video. Cheers
Another great sausage. Thank you for all your hard work and inspiration
I'm glad I found your channel! Looks awesome.
Look's like a keeper
I think I'm going to have to build myself a fermentation and drying chamber now.
Thanks Duncan you have spiked my interest in making fermented sausage. Might have to go on the back burner until I can get a drying chamber.
Ah man does that look reall good
That one looks awesome, I really need to build a fermentation and drying setup.
shelf stable meat is so awesome.
Thank you for the tip on slced cheeseburger as e,works fantastic, lots of cheese pockets😊
Looks like a winner.
This sausage sounds amazing!
I hope to be able to try it soon..
That really turned out nice .I have made some dryed sauage over the years and used beef middles I cleaned myself ,and I use my own home made wine .but I found with the homemade wine I have to put less or it's to strong of a teast.
Another interesting sausage to try, thanks for the video.
What a series this month is so far, such a variety of deliciousness. What did you do with them all as they finished off ? Must have been one heck of a good time for you and the team - yummo
Have to try that one too. On my list. Thank you.
So many recipes to try! Thank you for your hard work!
Looks like a keeper! Thanks for sharing the recipe!
A lot of work went into this month. Thank you for your efforts. Excellent series.
Love these video's. Stuffer looks good also.
Great looking sausage! Really loving the series this year, fortunately still about 2 weeks left!
Been so impressed with the effort you've put into this March, obviously starting way in advance to get all these great videos together. Thank you!
great stuff dude .. loving all your sausage making
Thanks for another great video. Really enjoying this year's series.
love it
I so enjoy your videos and I'm going to try to make some sausages!
I need to get into curing meat, that looks fantastic. Love your channel!
Thanks love watching and learning from you. Use the ODHT all the time old Duncan Henery tricks. When making sausage.
May have to try this one!
looks delicouis, nice!
i guess i'll have to buy this book aswell, i bought the book last year, and this so far looks like another must have.
Looks pretty damn good to me.
Awesome looking recipe. I gotta try this one!
Man, I love fermented sausage, and that looks real good! Mate I would love to win that stuffer, mine sucks, could really use an upgrade, thanks Duncan, love the channel.
That is a good-looking sausage! Thanks for all your work to bring these recipes to us.
That looks wonderful Duncan! I can't wait to build a drying chamber. That'll be a summer project for sure.
Would love to try it.
Looks delicious! I could really use that stuffer!