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In this episode we make a fermented German sausage called the Durre Runde. I did have the fat smear a bit on me in this one due to me not keeping it cold enough.
I should have put it back in the freezer before mixing. I the end though it still made a good sausage!
If you’d like to make this for yourself the recipe is in 1001 greatest sausage recipes:
If you’d like the exact sausage stuffer from the video here is the link:
If you feel up to it here is a link to Patreon:
If you would like a copy of Home Production of Quality Meats and Sausage here is a link:
If you guys need a grinder to get you started on your home sausage making journey here is a link:
If you guys are looking for a nice knife set here is a link:
Thanks to the Patrons:
Kate Brios
Ben Johnson
Peter Morrow
Richard Miller
Scott Roeder
Andy Eddings
Happy Sausage Making Everyone.
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Looks good. Dont know if i could trust myself not to screw it up
Do you sell this. If so where
Want a true sausage not American made
Looks awesome!
Are you like me is this safe to eat ?
Wow that looks good! Definitely going to have to try this!
Wow like it. Will definitely try it. Looks so delicious. Thank you for sharing you expertise. Great Chef. Fourways. Sandton. South Africa. ๐ ๐
Your freeking me out with the beard I keep thinking I'm missing videos
Thanks for the pointers Duncan ! Keep the videos up , Iโm learning a lot . Do you have a good recipe for venison ring bologna or something like that .? Lol thanks again
Gotta love a German sausage…
Great video, Duncan. Big props to you for not only taking on the challenge of this and the previous book, but also showing both the triumphs and errors along the way. That's far more educational than showing nothing but perfection every time, which we all know is not how life works.
Nice.
This one finally convinced me to try a fermented sausage. Thanks.
Great video mate
Never tried to make fermented sausage, but you make another one look easy.
Thanks.
As usual thanks for the great video!!
One of these days I am going to try a fermented sausage.
Duncan, you are making me want to hurry up and get a meat curing chamber built so that I can make these fermented sausages. Thanks. ๐
Gonna give this one a try. Great video
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OK this one I am going to try. Thanks for the sharing of the doubt too.
Another great video. I haven't done a fermented sausage but it's something I would like to do. Thanks for your hard work.
Duncan…. what's the deal with the connective tissue ?? I may have missed the reason you use it in ertain sausages
That is a great-looking sausage. Thanks for leaving in the smeared fat footage. I hear all the sausage makers speak of it, but rarely show what it does to the final product. Thanks again for the content.
i need a chamber your driving me to make one
Looks good!!
Looks good ๐ ๐ฎ
Great video would love a book. โคโค
Another one that I would like to try..
Hi Duncan
Another interesting sausage, but I don't have a fermentation chamber, videos are still good and informative . Your channel has taught me lots thanks have a great day
Thanks Duncan! This looks amazing! I have yet to try a fermented sausage. Maybe I'll try this one.
Another great video โค
Love your channel, man!! Please please please pick me!!
Fat smear no prob, still looks good and tastes good, send a bro a book
When I get adequate grinder gonna try this one
Great looking sausage Duncan!
I am so enjoying your videos. I will miss these daily teasers. And I would love to try to make this sausage. Could I hot smoke this? Or do I absolutely need to cold smoke it?
Twist my rubber arm must be an Alberta saying. Sausage did look yummy. Thanks for the video.
Looks great, thanks for all the videos
Yummy
Iโm stuck on the fermentation camber. Steakager or the sausage maker?
Enjoyed this video as all before. Like to try this one. Thanks for another great one.
I am sure fermented sausage has some awesome extra flavors just like fermented hot sauces opposed to just ground up sauces, very cool.
Thank you for another great video. Always appreciate the honesty in your final critique.
I am in the process of building a DIY curing chamber/dryager.. unless, you have a recommendation good sir.
Thanks for another great video. Good explanation with why you wanted the fat chunks in there
I failed at fermented sausage once before and been avoiding trying again. Maybe this will be my trial again.
I wish I had some way to make those dried sausage, have yet to make a mini fridge dry chamber.
Sure looks delicious! Mistakes are very easy to make, work around are what is importnt. Loving the videos!
Thank you for these videos! I am learning so much.