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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:
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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21 Comments
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Just added another recipe from you channel Thanks for everything sausage.
I really enjoy watching your videos. I have last years edition of the book.
Please could you write the ingredients in the description box , thanks 🙏
Very interesting. Really liking these daily videos. Looks like something I would like to make. Just need the fermentation chamber.
shelf stable meat is so awesome.
That looks wonderful Duncan! I can't wait to build a drying chamber. That'll be a summer project for sure.
So many recipes to try! Thank you for your hard work!
Nice looking salami.
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.
Wow can't wait to try
Always great
I really would like to try that Duncan. It sure is a nice looking sausage. Thanks for another great video. Cheers
Interesting
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.
Any plans to make: Cabanossi ?
Man all these specialty meat products have me really interested
Hey Duncan where did you get your drying chamber?
QUALIFIED!!!
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
I had an issue when picking some jalapeños, I added garlic and it turned blue because of a reaction between the garlic and an acid.
Love this channel