Perfect honest review - thanks!

Don't you freeze the meat before you grind it? That way it doesn't smear on the plate.

Very good video, and what a fantastic story about Mr Borkowski! You mention that you’re in North Dayton. I always tell people that I’m from Dayton, because it’s easier than trying to explain where Medway/New Carlisle is lol. It’s always fun to find someone online who knows what a Fulmers Supermarket and a Casano’s Pizza are 😄! I’ve always wanted to try making my own sausages, but I have nowhere to keep the equipment. Plus, I don’t think I could justify the costs to the Missus. She doesn’t appreciate a good bratwurst the same way I do lol. Subscribed, and looking forward to checking out more of your videos.

Very interesting, no cure, no smoking, just raw sausage. I have never seen kielbasa made like that.

Not sure why pounds are being multipled by grams? Just use KG all the way through, much simpler.

Buy some gloves and buy a chamber vacuum unit!

Beautiful but noooooooooo to the food dyes!!!! 🤦🏼‍♀️🤦🏼‍♀️🤦🏼‍♀️

Have you ever tried the punched stainless steel style strainers? They’re very easy to clean and super durable. Also a chinois is great for making smooth sauces and soups as well as straining a stock.

I make mine in a crockpot from a recipe on the side of a bag of steel cut oats. Living in Florida, I miss the store bought variety. It's totally different from the way I make it...but I just try this. So apparently it freezes well, where as the recipe I've been using does not hold up after it's defrosted.

Can you please tell me if you bake it in a coil form or do you cut it into links and then bake it

Excellent recipe family loved it one question. Left over cure can be stored or discarded?

Can somebody please share what temperature to bake it at and what temperature to remove from oven

Fantastic super healthy cake🌱😋❤️

My grandmother, in Cincinnati, made goetta from scratch. Delicious!

The old Dead Squirrel. Good sandwich joint.

Hey Guys where can I buy a sausage casing? Any Online store that you can recommend

Great video. Thanks!

Awesome tribute to Bob. I worked at at a sports card shop in Dayton, Ohio in the late 80s and early 90s. Bob was a friend of the owner and i got to meet and talk with him many times , mostly about baseball. I did get to try the sausages and loved them. Every year, he would make a big batch and i was lucky enough to have them a few times.

This has to be the most informative channel ever. And their are some very good ones on here. Thank you guys so much .I adore sausage but I’m diabetic now I can make my own without the nasties that make me I’ll. thank you ,much love ❤

Looks great, I'm adding cabbage to the grocery list. Growing up we always had Campbell's Tomato Soup with a little brown sugar and vinegar added to it on our cabbage rolls, I have been using a 50/50 blend with the crushed tomatoes.

Looks amazing, will be trying this one soon.

8 dollars? 😱 I get the same quantity from my local supermarket for £1 and it's alive. I love making bigos, but also use the sauerkraut for all kinds.

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Thanks BG, I made this today. Very nice flavor. I used 1/3 venison and the rest Boston butt with a little extra fat trimmings. Also used half home grown paprika to the paprika amount that added some heat. Very very nice recipe and for my first time making sausage in casings it turned out really good. Thanks for sharing and inspiring others!

pink salt is that the old way. prob not needed =)

Ever change it up with marjoram, mustard seed, or?

New subscriber here!

The only thing is that it's cured pork loin. So my question is, do you call any cut of pork that has been cured bacon?

I have hot smoked bacon but would love to get into cold smoking bacon. My questions are when I hot smoked the bacon I let it sit in a tub of water after the 7 days of curing over night before I smoked it to get as much of the salty ness out as I could. With this recipe is that necessary? Also you say you add an extra gram or two of cure mixture to your bags as you load them. Could you also add an extra gram or so of prauge powder to the overall cure mixture? I guess in short can you add to much prouge powder?? I loved the video I’m just nervous and want to make sure I have all my basses covered before I dive into the cold smoking world!

Dude you gotta cook that like a roast. 325f for 50-60 min then rest and slice mmm😊🇨🇦 Then make your sandwiches

How about some volumes rather than mass. Like 1/4 cup of salt per 5 lbs?

As an American I got so excited seeing this video in my feed. I was literally going "Wait ?!?!? This is possible to try and make at home?!?! If I ever get the chance to visit Canada, I'd plan my day around trying local food than sight seeing lol

What size casing did you use?

Great video! How much sausage do you make a year?

Shoot ,I feel like I am in a math class lol.

thank you. I have my grandmothers recipe for kielbasa. I will be making some soon. Nice video. : )

I'm sorry I clicked and made the 4th viewer. My kids wanted to see what kind of hand tools you used then you had to tell about your $hi##y spatula. Thanks

Hello from the Philippines. I learned more from you classroom style videos then other videos out there on utube. The salt ratios you provide are a huge help. Please make more content.

One cup of granulated garlic per 10 pounds of meat? Thats 3.7%. Are you kidding me.

Can't think of a better tribute to Bob and his wife than you sharing this for many people to enjoy over the interwebs. Will be making this tonight!

When grinding bay leaf you can also put in black peppercorns grin both at once and it's easier.

do you smoke it, after thawing?

It had been too long.

I was glad to get this notification today. Hope all is well.

Just in time - I need some better scales, and it's getting cool enough to cure/smoke sausage again :D Is it possible to get brands or links to the scales you use?

Also good to add to a BLT for some extra meat.

AMAZING

mahalo for sharing 🌺🤙🌺aloha

What the heck does 911 have to do with having your bacon sliced??