Siskonmakkara (Sister Sausage). 1001 Greatest Sausage Recipes.

[@georgebennion3701]

Duncan, don't mind these picky people who keep complaining about your selection of sausages to try. I mean, why are they even watching your videos if they don't like what you're doing?? The variety and adventure of seeing you try recipes we would never be able to try on our own is the whole fun of this series! Thanks for all of your effort to make all of these uncommon sausages for us! Never quit, Dunc!😎👍

[@Nttmf]

I totally agree with you George. I once came across a comment on here by a person who was complaining that they don’t eat pork. Can you believe it? A sausage making vlog and someone came onto this channel to moan! What an idiot!

[@eddyteea]

hienosti onnistu suomen kieli :) the sister's sausages are put into the soup just before it is ready. pulled out of the shell into small balls into the water. another way is to just pull the balls into the water. boil for 5 min and ready. few people like fried sister sausage. often too salty then

[@carlkaufman7671]

I agree with George. Variety is the spice of life, or, If you always do what you always did, you will always get what you always got. Keep the unusual going

[@AINTEROL]

My childhood favorite sausage and soup.

[@troypirt3864]

I love how you make your videos. It's so easy for a novice like me to follow along and learn how to make sausages at home without having to buy more expensive equipment just to be able to make the recipe.

[@soleylife2450]

These all look good. Hoping next year you do 1001 greatest jerky recipes.

[@denisehenry4894]

My kind of sausage with those spices. The soup looks delicious, a full meal deal! Hope it helps your voice.

[@NerainerRidgeway]

Duncan as a person new to sausage making i really appreciate how approachable you make all butchering through your videos. Hope you feel better soon.

[@jimbrock8310]

That would be awesome in a kale soup! My wife makes a great kale soup to begin with but she just uses whatever sausage I have made that is in the freezer at the time. I will certainly try this one. Take a day off my snow Mexican brother! Your voice is telling me you need some rest!

[@kirstenufkin7144]

Yummy! I'm especially interested in the soup you made from the sausage.

[@trapperbruce]

definitely the best sausage yet this month.glad to see you carrying on bravely even with that cold you are suffering from

[@hardyschlegel1048]

Sometimes, simple is the best way to go, and I am very much enjoying your videos! Thanks for sharing your knowledge.

[@claudesimard7788]

That soup looks awesome with that sausage in there. MMMmmm.

[@jamesmckeon8251]

The meat stayed together very good in the soup no need to even stuff it if stuffed I bet it would be good grilled 👍

[@murraydelawski7496]

I have picky eaters in my family .I like to try different things all the time. It to the point now I am making it the way I like it and if they don't I really don't mind any more. I want to expand my knowledge of sausage, and do that you need to be open minded to different flavors and textures..I appreciated your hard work bring this to us even when you don't feel good.

[@tpcdelisle]

Looks like another good one as usual. Grateful that you still made this while not feeling so good. Thanks Duncan. 👍

[@doncranson519]

No blood this time!!! Looks like a nice change. Keep up the great work, thanks Duncan

[@markopalikko6986]

Oh boy, I remember mom making siskonmakkara keitto (Soup). Thank you for this, brings back warm memories.

[@rjross100]

If 31 days of sausage isn’t enough, now you’re throwing soup into the mix. Thx again Duncan.

[@ajkurp5919]

Nutmeg, salt, pepper. Sounds like another typically delicious Germanic type sausage. I'm going to make this one. Thanks!

[@bestnews4you]

Looks like I get to try out my new sausage stuffer. Whoo-hoo! This recipe looks easy for a novice stuffer. I remember my mother pushing sausage meat through a funnel to stuff her casings. I just could't go there. Been waiting all my life to for this. Thanks a bunch.

[@yippikiyay197]

Duncan! Love your content. Two things... 1) can you work with Stan to come up with a set of recipes for March? 2) can you make sure you quit over boiling things?? Lol 😂

[@Robee131]

Finnish 101..😂 It looks very tasty, I will try it as an ingredient in soup without stuffing into the casing👍

[@rrest11]

Another new and great sausage. I like the variety of sausages. Keep up the great work.

[@carolfranceschetti6324]

i like the emulsifying technique, i’ll have to make some, sounds simple enough… thank you

[@catfishharry11]

Hello, I am watching from Central Texas, USA. I would like to add the book to my sausage making library.👍

[@gordonsanders1486]

I like a two textured sausage!! The soup looks superb as well. Thanks for the video!!

[@garyheitzmann4835]

I have been watching your vid from the beginning and really enjoy the March Series. Your camera presents has gotten better each vid. Thanks.

[@keitharney9791]

thanks for makeing these vidoes to inspire home sausage makers

[@buddysampley8326]

Thanks for sharing these recipes with us! I enjoy teaching others how to make various sausages and pork products. Truly enjoy your videos! Buddy

[@pjconnelly5334]

Another great looking sausage. Keeping it simple.

[@onepanman9852]

What a topper, carry on Duncan.

[@billycoleman1128]

Sister sausage looks worth a try to me. Well done

[@briantremel6675]

Another great looking sausage and I agree with you some of the best fresh sausage recipes I tried are the simplest

[@kaharchis48]

Duncan my friend, you've made a sausage my husband wants to make. I think it suits his skill too. ;) Thank you for this.

[@bobb.4169]

Another winner my friend 🎉 Great video, thank you!

[@littleprepper887]

Thank you, emulsification is new to me 😊

[@stevet3818]

Soup looks yummy! Thanks for showing the process!

[@andresomatic641]

This looks nice. I like the idea of less is more. Especially as this is a base flavour for a larger dish

[@briankryschuk2217]

Looks great , would like to try this one. 👋👋👋👋

[@papazfam]

That looked good both ways, fried and then soup, heart warming on a cold Alberta day. Duncan hope it helped your throat!

[@timothypage-il2ut]

Another good one. Thanks Duncan. I hope you're kicking your cold. The soup might help.

[@alexanderbigwood2686]

I think I will have to try this sausage and the soup. thank you for the video's.

[@gigajoule4500]

Sounds like a good simple sausage. Yum.

[@rjmiv857]

Great video as usual, and the variety is very interesting. Thank you Duncan.

[@DwayneBennett-vi6pz]

Really appreciate your videos. Very helpful and inspiring to a newbie and seasoned veteran. Both of the books are on my wish list. I am glad to see another Marianski March this year.

[@mojomike3913]

Sounds interesting. Currently making a Dublin Coddle with my leftover Irish Bangers from St Pat's Day.

[@marcdoll5632]

I experimented with shaved ice to push out the last bit of meat from the throat... it worked well. (shaved not crushed).

[@keithandreotta]

That one looks really yummy. As a new sausage maker, I learn a lot from you and you are also so enjoyable to watch. Thank you

[@markelliott6259]

Another great looking sausage! Thanks for the content!!

[@krisduenzl1476]

Thanks so much for sharing the book and the recipes! I'm always searching used book stores for classic cookbooks containing unique sausage recipes. 👍

[@Nttmf]

This sausage will taste amazing, the ingredients are similar to Japanese hamburg which I make for my family. I’m going to try this with a curry sauce.👍🏻 Thanks for another great video Duncan 👏🏻👏🏻

[@shoover17331]

Can’t wait to try this one. That should help your throat

[@countrygrown2836]

This one sounds like a must try.

[@gregdazer8395]

Very nice. I always keep some fresh sausage to add to a Czech pork stew recipe I have. I will have to try this one.

[@MrKev526]

Once again a magnificent video. I had this sausage and soup when I was in FInland a few years ago so I know what you mean. It is delicious. Keep it up these are amazing and informative videos.

[@salvador1709]

Going to have to try this one looking foward for the soup.

[@TomKern-nt5hy]

I watch all of your videos, keep em coming!

[@joenettum785]

This looks doable for me. Thanks for sharing.

[@johnmiller-kr4jy]

Good morning Duncan Your sounding a bit better today. This is a nice simple sausage , might even make a good smoked One, adjust the salt and add cure and hit the smoker . Another interesting recipe Thanks again for your great channel and have a great day

[@LKMKully]

I will be trying this recipe. Easy & simple. I loved the way it fried up, looked so good. The soup will be worth cooking up a pot as well. Also the comment you made about mixing the fine with the coarse grind...definitly going to try that. Great job.

[@dongeorge7997]

I have enjoyed ur videos for a long time will be looking for new book as the other was great at o0 yrs old I'm there are a lot of recipes I will try.

[@jennygirl4925]

I like how you're developing your editing skills. You're doing a fantastic job. Keep it up. And again, maybe another sausage to try out. At this rate, I am going to be busy just making my own sausage.

[@HogMan2022]

I'm pretty new to your channel, but very stoked that I found it! Thank you Sir!

[@BushBrother]

Now that would be a wicked soup.

[@edsherriff611]

Always interesting how other countries combine different flavors together. Never seen soup and sausage together. Leek and potatoes always a good combination and by adding sausage looks like it makes it more yummy. I've found that recipes with just a few ingredients makes the best sausage. 👌

[@hardyrichards5360]

Enjoy your programs.

[@daviddiviney5599]

Another interesting sausage. Thank you!

[@GaryMerrick]

Love your videos,, tons of information and great recipes!!

[@absoz]

That does look yummy Wow if these are just random recipes from the book, it’s hard to imagine the potential of the other 970 in it

[@hermesfbotti]

Love your vídeos! Helo from Brazil !

[@dusterbrown77]

Looked goods and obviously met your expectations. Like that you took it to the next level and made the soup to stay to its roots. Great work

[@victormaack2353]

So cool Duncan i was thinking when the video started and you mentioned it was a soup sausage how cool it would be if you did the soup as well. And you did. Cool video Duncan. Cheers

[@keithhalsey5548]

Love the videos. This looks like it would make a great soup.

[@5stringsful]

Just subscribed. Ordered the first book and enjoyed it.

[@mmcdo61930]

I think this is a very interesting sausage, thank you!

[@robertstwalley3662]

sausage and onion soup sounds good to me.

[@michaelduncan2759]

I hope you begin to feel better soon Duncan.

[@barryluft4451]

I'm going to try this one out, it looks great. Thank you

[@jamessmith6371]

Will definitely have to try both

[@georgedolak8120]

I will give this one a try.

[@tiinar7458]

Like @teeasalo2221 wrote, you usually cook the siskonmakkara directly in the soup without its casing. That's what makes it a little different from other sausages with similar ingredients. Just pull bite-sized portions of the sausage from its casing into boiling broth and cook a few minutes. If used immediately, no casing is needed and you can just roll small balls by hand.

[@stevewiens-sb4mv]

Thanks for showing the emulsifying technique, very helpful for a beginner like me. Can’t wait to try it myself.

[@joshking7618]

Definitely gonna have to try this one out as well as the soup. My fathers side of the family is Finnish so Ive always been interested in many things Finnish.

[@patfilipczak6888]

Whos doing the voice over just kidding I love a simple but excellent soup

[@AmericanExpatInThePhilippines]

Looks like a winner.

[@martinsmith6040]

Looks like a tasty soup! The sausage might be good just as bulk. No need to stuff.

[@joeg679]

Another great video Duncan. Thank You. I wonder what they used back in the day to emulsify meat before blenders. Maybe they ran it through the grinder many times.🙂

[@hansstrydom-yd9bu]

Hi MASTER Duncan. I don't know what to say. Just overwhelmed with your recipes and demonstrations on sausages. In fact, I am one of your followers and " hooked" on your platform of demonstrates. Where can I also buy /get these two meat/sausage recipe books????. PLEASE don't ever stop with your recipes and demonstrations. Especially on German sausages /meat products. THANK YOU. PO Box 2601. Fourways. Sandton. Code 2055. South Africa.

[@austin_brown]

Soup looks awesome!

[@billklaassen5893]

This one definitely looks like one I want to try. And the soup looks incredible. Let's hope it helps your voice too.

[@haroldlross]

Look's good I'll give it a try

[@timothydonohoo-ii6vk]

Another good one,thanks.

[@billzaborowski8007]

looks yummy ill have to try that one

[@leroyangerilli7757]

Duncan,I just love to watch your videos I've learned alot I would love to no where you purchase that recipe book

[@MrTed51]

I love to make my own sausage.

[@brianbuchan3567]

Keep it up great stuff

[@richardfitsingood6248]

Great recipe

[@marccollo8776]

Thanks again.

[@jasonpeterromero3570]

Looks delish