Chorizo Riojano, Spanish Air Dried Sausage. 1001 Greatest Sausage Recipes

[@JocularJack]

Can't believe how criminally under viewed this channel is. Can't wait to try out this recipe!

[@humbertoferreira1355]

Probably because he didn't learn how to eat with is mouth close, and we have to hear him chew the hell out of the sausage.

[@donmaclaren4409]

picky picky. he ius trrying to get all the flavor, open mouth, more taste @@humbertoferreira1355

[@kaharchis48]

Duncan, I'm a baker in my house , I often will taste something I've made, when it's good? I do the cooks happy dance. I could see you doing this today. I could tell you were happy with this sausage. (We won't discuss the OMG this sux reaction) I think I will try this recipe though. It looks amazing!

[@airframe99]

great videos keep up the good work

[@chapo0815]

My Nino is from spain... Became a US citizen in the early 80's He has always made chorizo and i have always loved it.... not really sure how your recipe is compared but always happy to see and hear of anyone outside of europe here in the Americas trying to keep traditions alive... 👍🏼

[@georgebennion3701]

SO. MUCH. SPAIN!!!! I love it.

[@gregdazer8395]

Man this season is solidifying the idea of a drying chamber for me. Thanks for another great video.

[@kantemirovskaya1lightninga30]

yeah-he is killing me with some of these.. I have a fridge FULL or various pork cuts and pork fat atm and thinking "how fast can I put together an air dryer..." lol Wife is like, "what the hell with all the pork?" I said its Marinsky March and she just stared...

[@jeremystein449]

Who needs a book when we have you....🤗🤗🤗

[@JeffreySharp-lh9xw]

This makes me want to go back to Spain. I was there 3 times but missed these great sausages!

[@marcdoll5632]

Great explanation on the anti-bacterial action of garlic and paprika.

[@onepanman9852]

Another good looking Sausage to add to "Must Try" list.

[@robc9706]

Huge fan of Spanish and Portuguese chorizo .. this one looks like a winner. Thanks Duncan

[@mikenicholson2548]

Looks like a good starter project for us newbies.

[@dusterbrown77]

Looks great. Thanks for the quick science lesson with how some ingredient historically made these products safe to eat but also the cautious approach.

[@murraydelawski7496]

I want spring to come but March will end soon and we will not be able to see these interesting recipes you bring us every day .

[@joenettum785]

This might be my first fermented sausage. Thanks for sharing another great recipe.

[@jennygirl4925]

Looks like another to put on my list to make this spring.

[@timothydonohoo-ii6vk]

Another one that looks great, thanks for all your time and effort you put into these videos.

[@robmerrell1745]

Really enjoying this series. Keep the great videos coming.

[@garyzag1912]

Good looking sausage. Thanks for sharing another video. Really enjoy them.

[@catfishharry11]

Good day Duncan, I enjoy your videos and you actually eat what you make and give your honest opinions.

[@fousea12]

A lot of work doing this. Thank you for your effort and information

[@aanitaobrien]

Thanks for doing this series Duncan. So valuable for those of us making sausages at home.

[@itterman]

Wow amazing! Love a good dry cured and smoked sausage!

[@papazfam]

Duncan in this one you must really like it, also again great information regarding food safety. Your knowledge is great. May have to try this one myself.

[@mauricevorstenbosch5878]

Another great video thank you for teaching us new delicious recepies

[@soleylife2450]

Another good looking sausage.

[@ericmiller3579]

Just got mine in the cold smoker. Can't wait to try.

[@ForgetU]

Hope you consider having once a week video to continue with sausages recipes. Edit: I could use a sausage stuffer. 12:01 Tony the Tiger imitation.

[@vijaygray]

Henry, you are doing great job bringing sausage receipes to us here in india, love it. Thank you but really need the book. You are so good explaining it, I appreciate it.

[@pjconnelly5334]

These videos are awesome. This sausage looks amazing. Thanks!

[@ryanezio3852]

Great video! Chorizo is one of my favourite sausages! Definitely putting it on the - to make list!

[@richardamiot]

I will have to make this to add to my paella!

[@eddellascio623]

sometimes simple is best...... good info thanks

[@whitepinebisoninc.8612]

Great video 😊 thank you for your educational videos.

[@gbparn]

Professor Duncan or is it Professor Henry…hmmm. That is definitely THE BEST looking chorizo. That looks like a beaut mate! Well chuffed and well done to you and the Marinski boys.

[@daviddiviney5599]

Just got their book. Can’t wait to try some of the recipes following your video demonstrations.

[@briansummers9717]

I want to try this kind of chorizo. Looks delicious

[@austin_brown]

Really nice sausage, looks delicious!

[@Deathvr210]

That's definitely one that I'd like to try. Thanks for the videos!

[@billklaassen5893]

This is one I definitely want to try. Looks so incredible!!!!

[@royfinch5223]

Great looking sausage

[@johnmiller-kr4jy]

Good eve Duncan Another good looking morsel so many sausages so many flavors ,my to do list just got another added. Thanks for another great video

[@rontech1671]

I'll have to make that sausage very soon, thanks!

[@AndreQuirion]

Rioja has the best Wine, bet they have the best chorizo! This must be so good.

[@kbendle1556]

that looks fantastic!! would definitely eat a bunch of that.

[@kevinbulman8882]

Great videos keep them coming very interesting thanks again

[@joelewandowski8232]

Looks amazing it reminds me of pepperoni.

[@malcolmaross]

Thank you, it looks amazing. We appreciate you taking us through the steps and the great part at the end about added food safety.

[@jellybean9396]

I need to make every sausage you showcased !

[@skipknopp1120]

I like dry spinach sausages .definitely going to try this one

[@MrBaldoon]

nice to see some good videos on making a good product

[@hansstrydom-yd9bu]

Hi MASTER Duncan. Very GOOD and looks delicious. You make it looks so easy. 😅. Will try it. Thank you very much. Fourways. Sandton. South Africa

[@oldcountrygirl3098]

Looking forward to seeing all the cool recipes

[@rrest11]

Sounds so good. I want some now.

[@roncoink544]

Looks real yummy. I will probably make this one. I enjoy your videos.

[@tinaheutel2075]

That looks Delicious! YUMMY!

[@gigajoule4500]

Looking forward to trying this one.

[@stevemichalski2538]

That's another great one I'd love to make.

[@tdematteo01]

Perfect timing, I am going to try this along with some picanha I am making. Would love to see some more videos on butchering.

[@gondolarides5178]

Didn’t know I was waiting for this one!

[@judyrosy]

Excellent! I need that book!

[@Monkwheat]

Thanks for another great video! This looks amazing!

[@tpcdelisle]

I think the Spanish sausages are the most colorful great looking sausages with all of that paprika. This really looks like a winner and I'll definitely try this one when I have a curing chamber. Thanks Duncan. 👍

[@davidhalldurham]

That was one beautiful sausage! Duncan, I'm going to miss your daily videos when April comes around. I hope you'll find the time to post videos once in a while until next March. 🤗

[@kelvinsoloway4047]

that might just be my favorite sausage so far this month and still a week to go kelvin

[@hardyschlegel1048]

Great looking sausage! You must take a lot of cured sausage home in March! Thanks for sharing Duncan!

[@csmith8140]

Chorizo - one of my favorites! Thank you for these videos. I've learned so much from you and you tend to take the 'fear' out of sausage making.

[@lazmotron]

Great recipe and video.

[@robertstwalley3662]

sounds good enough to try for me.

[@marccollo8776]

Looks great, it's amazing that changes in technique and one or two different spices make regional sausage so different. Thanks again.

[@victormaack2353]

Huge chorizo fan excited to try this one Duncan. Been really enjoying Mariiski March thus far. Thanks for your time and effort greatly appreciated. Cheers

[@justinmarintzer6436]

Thanks for the great videos. This looks awesome.

[@fousea12]

Looks like a nice stuffer, much better than mine for sure!

[@briankryschuk2217]

Interesting video. Enjoy it 👍

[@whothatswho7756]

Commenting for the book. Been eyeing this book on Amazon for a while.

[@garystinnett8323]

Another example knocking it out of the park.

[@rjross100]

Got to make this one. Thx Duncan.😊

[@mojomike3913]

Love chorizo! Want to try this one.

[@MrTed51]

That looks delicious!!!

[@sandranaidoo7856]

Excited to try making it🎉

[@shoover17331]

I definitely need to make that one. Looking good Dun.

[@richardfitsingood6248]

Looks fabulous

[@williamphillips7068]

I really like your sausage stuffer

[@BikerBob1300]

thats what she said lol

[@stevet3818]

This looks incredible! Thanks for showcasing these sausages! Cold smoker looks like an interesting option, good results!

[@jamesmccolgan3230]

Thanks for your channel I really appreciate it

[@brewitup]

Duncan, you out do yourself everyday. just when i think you show us an amazing sausage boom here comes a better one. thank you for all of your hard work you do putting these videos together.

[@daviddiviney5599]

This one is on the list!

[@littleprepper887]

Looks amazing, thank you

[@cronkhitehe]

Ok this one looks good I will try it some time.

[@ChickenBaconRanch1776]

Looks delicious!

[@torontohomestead9254]

I love chorizo from Spain. You have to use the correct spanish paprika to get the right flavour, but I have it in the cubboard. Can't wait to try making it.

[@absoz]

Damn, that looks amazing. Both the pic you shared from their website and your result It is incredible how similar ingredients can result in such different end product

[@felixhoy7659]

looks like WOW easy...

[@haroldlross]

Looks tasty. Worked with a guy from Portugal his father would make fermented chorizo old school

[@lucfont]

Would love to make this one I just need the recipe looks amazing

[@grahamtuckerman1774]

Duncan yet another great video tutorial - honest and entertaining as well as great instructions for us home saus makers. Ive said it before and I will say it again. When we have recipes we look at and dream, its inspiring to see the actual "recipe" come to life under your instructions. Bloody great work. Really do appreciate your efforts to help us all. This one is added to the ever growing "list"

[@MrKev526]

You did it again Duncan. Took me back to my twenties when I ate this sausage in bars as tapas. I even tasted it as you were tasting it. Thanks for these videos. Loved them all.

[@RustyJake1612]

Thanks for another great month of recipes. Having the addition of fermented sausages is nice. We don't all have the fancy fermentation units, so it is nice to see a little improvisation. Tempts me to try one in the future. It would be nice to see the pH to see what the results are in your end products. I may not make or like everything that is being made this month, but every video is a learning tool for me. Thank you for your time and effort in putting these out

[@bigjohn75]

Another banger I got to try

[@williamwalters581]

Looks good!

[@philiplabrie3822]

My sausage shop is about 40% built. Can't wait till I can make and sell all these yummy sausages