Air Dried Sausage, Morcon Gaditano. 1001 Greatest Sausage Recipes.
Vložit
- čas přidán 12. 03. 2023
- Like and Subscribe for More Videos!
In this sausage we do a Spanish Style Air Dried Sausage. It is Called the Morcon Gaditano, a very coarse dried pork sausage. The initial fermentation stage poses a bit of a risk as we hold the sausage in a dangerous temperature zone for an extended time. We do have cure in this sausage but we don't add competitive pH dropping bacteria. Therefore we are depending on the large amount of garlic to inhibit bad bacteria and the naturally occurring lactic acid producing bacteria to flourish.
Bit of a risk that could be avoided with modern sausage making supplies.
In the end the sausage has a very neat flavor mainly the flavor of garlic. The texture of the sausage is a bit coarse and maybe would be good used in a dish.
If you'd like to make this for yourself the recipe is in 1001 greatest sausage recipes:
amzn.to/3YBcpMV
If you'd like the exact sausage stuffer from the video here is the link:
amzn.to/3JcB2uq
If you feel up to it here is a link to Patreon:
www.patreon.com/user?u=84459342
If you would like a copy of Home Production of Quality Meats and Sausage here is a link:
amzn.to/3mpjdPp
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I
Thanks to the Patrons:
Kate Brios
Ben Johnson
Peter Morrow
Richard Miller
Scott Roeder
Andy Eddings
Happy Sausage Making Everyone. - Jak na to + styl
This continues to be a great source for butchering. Thanks and keep up the great videos!
Great job Duncan! Part of me wants to make this, and part of me goes no! Food safety is important, but would we have these recipes if they didn't work out? I don't think so. Our ancestors would of tossed them out. Knowing how important food storage was back before the modern area.
Hello Duncan, your technique are fantastic. Sometimes you for get some items. It shows you are human. Very enjoyable!!!!!!
Can’t wait to try this!
Give it up fer pork butt. Good gawd YES!. Loving the series Duncan. Good job.
Love these recipes!
love your detailed explanation of your process of making sausages…
Love the videos. Thank you.
Love your videos, thank you.
thanks Duncan another amazing video
Hello Duncan, Great video! I'm new to home sausage making and your videos have been very helpful both in terms of your recipes and the equipment that you use. I really appreciate how you go into detail on both the how and why of your processes and the recipes. Thank you for all you do and the time you spend producing these quality videos! The Marianski March 2023 theme is great and helps newbies like me learn about the possibilities. I look forward to seeing each of your videos!
PS -With all time invested in researching sausage making equipment and the expenses associated with equipment acquisition (everything from grinders to pH meters, to curing chambers and smokers), I have yet to start a sausage making library. The Stanley & Adam Marianski book, "1001 Greatest Sausage Recipes," would make a great first edition to a library.
Boy,,, I gotta try this... Thanks
Smells great
Great video Duncan, always love a dried sausage, Thanks for sharing!
Thanks for all the hard work!
This sounds like a great one..
Thanks Duncan!
Looks very interesting I think it will be very tasty.
Thank you for showing the different ways that are out there to make sausages and including the food safe suggestions. Another awesome video
Great Job in making this sausage and giving the safety tips with it.
I may try this one
Looks great! Your projects are really interesting.
Hi Duncan, Thanks for taking the time to make and share these amazing sausages over Morinski March. It truly opens up a whole new world of sausage making for us watching who might have the books and feel nervous to try something a little left field.
Passion project. Thats cool man.
Thanks for taking the time to make and share these amazing recipes all March. It opens up a whole new world of sauage making for us watching.
Looks good! We make this often and have never had an issue.
thanks for doing this, i would love a copy of their recipe book. sausage legends.
Walio great recipe and video!❤
I would totally agree with you, they do look phenomenal. I cn imagine they would taste good. Most Spanish dried sausages are eaten cold as tapas. Thank you for the video can't wait for the next.
This is definitely interesting.
Duncan your videos have inspired me to make my own sausages. Keep up the good work.
looks delicious. little too long of a process for me. so im glad you show us these cool recipies.
Love how your honest on your reviews and don’t say everything is amazing. I think the book is a celebration of food diversity and takes out outside our comfort zone
Interesting recipe
I'd try it.
Last couple years I have started down the amazing road of home sausage making. I really enjoy the process and multitudes of variations. Your tutorials are very helpful, thank you
Very cool
Our family all like dried sausage. This video is very appropriate for us. Thanks again for sharing your knowledge and experience.
That one looks good.
Hey there Mr Henry.. love your videos.. loved the tour of the meat shop. And love how you teach us young fellas how to do things correctly.. look forward to the next mirinsky sausage recipe.. bought the green book you showed for marinsky March.. thats some heavy read but all good knowledge.. keep up the awesome videos. Dennis in saskatchewan
Love the redo stufing that's a good watch more should shaw that fails and recovery.
Different forms of sausage from all over the world, it’s incredible the variety and range of results. Must say that one had a lovely looking result and agree thinly sliced sounds delicious
Very interesting, I'm Spanish and I appreciate the Cádiz morcón. Thanks!
Well done.
Very cool sausage! I spent 3 weeks in Cádiz in 1999, fantastic city!
Great video
Great info. Thanks. I just started sausage making this January 2023. They were good, but won't use that recipe again. I'll look for the 1001 recipe book. I'm sure the flavours will be better than what i was given. Thanks again.
I Made it using the curing compound it was delicious great job !
Way to go Duncan by stepping in and take one for the team. I don't think I would have eaten this one. A very interesting sausage. Thanks
A very interesting blend, perfect for the snack food to serve to the guys on Football Night...lol
Looks amazing, I quit using starter cultures years ago, best move...recently moved on to omitting Nitrate/Nitrite , not Draconian at ell, flavors really elevated ...may not be for everyone, but I am convinced
Awesome video Dunk. I am enjoying seeing how the rest of the world makes sausage.
Interesting. Would love a taste.
That looks freak’n awesome! Love the mahogany colour, and the large chunks of fat. I want some!!! 😋
Ordered the book on line after watching you. Made chicken liver patte. Capicola and bersola.
I have been to Cadiz Spain. Lovely antient city and seaport. Hamon is a staple in Spain. Cured and sliced thin. Seafood is wonderful. Missed the sausages. Great beer and wine. Terrible whisky. Go during holy week. Great series. If I don't win a book I'll buy one.
👍 Nice
I wish more sausages were like this.
This one looks yummie.
I like that darkness
Duncan glad you are nervous, means you know what you are doing!
But being of German decent myself, I have eaten Met which is raw pork and it goes against everything we have been taught about food safety.
Keep up the excellent videos
This is an amazing series in March
Now that's the definition of a coarse sausage!! Looks interesting...you have picked some out of the ordinary recipes for this series.
I love that, even with your obvious knowledge of food safety and potential disaster that may come from this technique, you still give it a go and give your honest opinion of the product.
Not sure I would make it but it did look good.
I did something just liked this and hand cut the pork into 1/2 inch pieces. It was excellent. I’m a fan of this kind of sausage / salami. (Didn’t get sick either) 🙂
Hi Duncan. You are a great Chef and really enjoy your recipes and demonstrations. Keep it up. Thank you. Fourways. Sandton. South Africa.
Why am I always hungry watching your vids, respect from the uk
I love curing different sausages from around the world ill try this but hit it with the grinder
You're a brave guy! There is just some things I won't eat!
That stuffer is awesome! You just pushed those big chunks through with very little struggle.
Am going to have to try making some fermented sausages
I love the ones that make the CIFA cringe! 😆
I was surprised you even got that meat in the casing. I thought for sure the stuffer wouldn't be able to squeeze it out. Those were some massive chunks. I was also impressed by how well it ended up binding so tightly with so few air pockets.
This looks pretty awesome.
A note on food safety. I am South African, and we make biltong and droewors. Pretty much air dried meats and sausages. Main ingredients are coriander, salt and spices, and vinegar. No cure, no starter cultures. Been like this for centuries.
These sausages you are making at the moment, going against food safety standards, I think we have to keep in mind that they have been made that way in Europe for many centuries. Doesn't change the fact that we now know how to achieve a safe product. Just saying, this is the way.
I am impressed that you, as a trained butcher, is open and willing to try these products.
I wish I had a copy of this book so I could try it myself.... ;)
You are a brave man Dunk!
You're braver than I am trying all the different sausage that could possibly make you sick
Interesting
Would love one of those books
Nice video again Duncan. I think I would be scared to try this, conditions have to be prefect.
You're a braver man than I am, but thanks for the great video.
This looks delicious.... I'm curious about what you do with all the products that you can't sell in your shop... your friends must love it when you do these videos.
I've never made a dried sausage as I don't have a drying chamber. I should try and make one as I would love to make fermented sausage. Some good looking recipes in the 'Home production of quality meats and sausages' that I have. Marianski March is great Duncan.
Thanks Duncan this one is really interesting and worth a try ... BTW You’ve taken Spanglish to a new level 😂
that one looks good risky maybe for the average joe to make this way. another great vid
Oh hell yeah, I’d go down that road.
I'm not scared; I'd make it and try it, too! Love your channel, please please please pick me!
Really enjoying your Marainski March
Hi Duncan, Thanks for another great video! I've been wanting to try to some dried sausages. Is there a way to download these recipes?
looking forward to seeing a food safe upgrade version of this
Dried Spanish sausages are among my favorite of the cured variety. I think the size, if you go back to look at your video, looked a little larger than 1" as the instructions said. They make great tapas which you can put on a nice charcuterie board along with some hard Spanish Manchego or other types of sheep cheese.
Loving these sausages. Definitely interested. Thinking they must be safe if they are tried and true though or not?
Hey Duncan, if you wanted to make this more "food safe", what would you do? Thanks for another great video. Looks so good. 👍
Imagine what North American classics we would have if we didn’t have all the regs we do. If we thought like the rest of the world. Another great video.
wow, looks nice, holds really well it seems. beautiful.
how long does this actually take to age ?
that is a very good looking sausage i would be interested in a version with the slightly smaller pieces and the bacterial culture
kelvin
Wow, through back, never seen you with a beard lol, every chance I get, I look to see what sausage new recipe you're making, and this recipe sounds like nice one to try.
Smaller chunks, yes. And I too would add some fine ground pork.
Good day Duncan
Looks good but I'm not to sure if I would try this one , I use to eat mom's mixed hamburgers
before they were cooked in a sandwich with some extra salt and pepper but that was a long time ago lol have a great day be safe and thanks again
Got a friend of mine who grew up poor in rural Romania during the communist era. We swap sausage recipies. They made a sausage that is similar. Course grind. Same ingredients plus salt and pepper, and smoked. He sausage pricked a million holes in the casings, plus his was hung in his mudroom during the winter to cure. It tastes pretty spicy and well cured. It goes great with cheese and crackers.
The sausage looks good Duncan but for me I would have to grind it with my largest plate Thank you
I didnt know garlic & praprika had those qualities in meat production. Another Who'd a thunk moments. Also I have a Cabelas stuffer that Im thinking no way get 1" cubes of meat thru to stuff. Im sure I could cut them a little smaller, like 1/2" and it would work. I visited Budapest with my Dad a number of years ago and a few relatives made tons of dry sausage for personal use. All very tasty. Keep the vids coming.