How to Grill Sausages | Kenji’s Cooking Show
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- Опубликовано: 7 сен 2024
- Order sausage kits (A.K.A. brat packs) just like the one in this video here (sorry, we don't ship!): www.toasttab.c...
Available starting Thursday 7/2.
Schedule a pickup at Wursthall:
210 Baldwin Ave, San Mateo, CA, 94401
First.
Beat me to it!
Damn who'd've thought
No fair
You monster.
The crazy son of a gun did it
The guys working on the neighbor's fence are in for a treat
Apoorv Khatreja it would be amazing to be his neighbor
Honestly the best way to keep your contractors happy is buy or make them lunch at some point during the job. We love that shit.
Happier workers work faster. I think Kenji wants them to be done ASAP.
WildBoer lmao a good meal could have you asking the boss when you’ll go back. A guy we worked for made us smoked brisket once and I’m dying to go back 😂😂
Hey Kenji! Could you make a video on fridge management? I constantly waste food and looking at your fridge it looks like you have a great variety of stuff but you are able to use it all in different recipes. What does an average "basic" fridge shop contain for you?
Thanks dude you ROCK
He explains some of this stuff in his book the food lab, maybe see if your local library has a copy or gives you access to an e/audiobook?
I would also like to see this! I shop at Costco so I have a lot of food sometimes and think there might be some stuff I can freeze or preserve
I'm also in awe of his pantry. Life goals.
Step 1: create a cheese drawer.
Love to see that.
What is rly good with Hot Italian Sausage is a bath of peppers, onions, crushed clabrian chili, rosemary, and chianti.
I've had some teriyaki sauce in my fridge for 3 months. I've had ketchup in there for 2 months. I also have some mayonnaise I made yesterday. These are my sauce ages.
Feeding the guys working on the fence warms my heart. I'm remembering the times I was working out in the sun either framing or installing gutters and anytime the homeowner came out and fed us it was the best morale boost. Otherwise, it was your smushed ham sandwich or fast food.
Hi Kenji,
as a german I enjoyed watching you prepare Bratwurst your style and will certainly try this.
BTW, since I started watching your videos my kitchen skills went up quite a bit. Thanks for that. Also from my wife. 😊
Best regards
Tim
Ich feier ihn auch übelst
Ich bin’s, Tim
Durch Kenji haben sich meine Koch Skills auch echt verbessert, btw heiße auch Tim
@@ZAck56100 same
Kenji ist der größte Ehrenmann
Best part of staying at home is more Kenji videos. I’ll miss the content when you are able to reopen the restaurant but I know you and your team will be excited to get back. Once that happens we’ll just have to visit the restaurant to get our Kenji fix in person! Cheers!
The restaurant is open again. These videos have nothing to do with quarantine. Timing is just coincidental.
J. Kenji López-Alt Oh great! Glad to hear it!
@@JKenjiLopezAlt Thank god! Some of us live on the other side of the world and can't visit your restaurant!
@@JKenjiLopezAlt Oh man best news ive heard all week! Thanks for making quarantine a lot better, especially with the BA kitchen being a train wreck right now.
Oh yup, J. Kenji with the glizzy tutorial, a true glizzy gladiator
How fast u think he downed them
😂😂😂😂😂
He’s the Glizzy Goblin
throat goat
I love how you just decide to feed a random work crew because you made more than you'll have immediately. Food should be shared!
i love how Kenji always promotes other companies in literally all his videos . Gotta respect him for that !
This might be a great technique to use with Kimchi instead of sauerkraut. Throw in some scallions, daikons, carrots. Fusion banh mi all day long.
I can guarantee those buns are available in Ohio under Pepperidge Farms, Schwebels, or Nickles. Also, Nickles Bakery Diamond Jim rolls work great for sausages.
I appreciate that he gave a shout out to Sous chef Eric. Acknowledging the guys in the trenches. And Shaboo.
Man. Imagine picking up a contract to build a fence, working all morning in the sun, then randomly out of nowhere Kenji comes rolling over with a tray of sausages. You definitely buy a lotto ticket and a 6 pack on the way home that day.
Kenji, the type of guy to feed the people working on his neighbor's house because he's so wholesome. Keep doing what you do Kenji.
6:10 I love that Kenji doesn't let the construction in the background phase him at all!.
Unlike another guy with a cooking channel. Hint, he lives in San Diego.
Kenji being stellar as always for feeding the nearby workers. Inspiration in and outside of the kitchen.
This is a very good method.
The Wisconsin method is fairly similar: boil brats in a bath of beer, onions and butter. Remove onions for garnish, sear on the grill, serve with onions and/or kraut.
I never thought a Californian would teach a Wisconsinite a better way to make brats. I stand humbled.
Kenji - thanks for all of these videos. I have learned a ton from what you've said and even more from watching your methods. Thanks for showing how diverse the food world is and the importance to doing things yourself. Opened my eyes to new flavors textures and procedures.
Hi Kenji! I never figured out how to cook sausages properly myself, so I never bought them. I watched this video, then made an amazing sausage sandwich! The technique of simmering in super flavorful liquidy stuff until 145 degrees then blast them with heat until its done for some browning worked so well!
1% on the toilet watching kenji 😂 wth am I doing with my life
The toilet is the best place to watch Kenji cause after you poop, you have room to eat his delicious food.
I really enjoy how down to earth Kenji is, very approachable for the more amateur home cook.
Damn I know the video is about the sausages but can't stop looking at those roasted buns!
For Italian sausage I would recommend green peepers, sliced onions, and sliced tomatoes mixed with salt pepper and garlic powder as a replacement for the sauerkraut. Delicious!
In our Italian sausage kits we provide peppers and onions cooked down with cider vinegar and brown sugar.
@@JKenjiLopezAlt so replace beer with cider vinegar and brown sugar?
Kenji hates the guy with the buzzsaw in the neighborhood.
Update:
11:42 - Oop maybe not!
My neighbour uses a grass trimmer atleast 3 times a week, today he started at 7 am this morning :(
@@Grandmaster-Kush give him an electric one for Christmas
@@Grandmaster-Kush That's unacceptable.
@@cookingbourdain6903 Yeah it's crazy but I think he does it as an excuse to get some fresh air in the mornings, pisses off all the neighbours unfortunatley
Grandmaster Kush it could be worse, he could have a weed filled forest in front of his house.
Kenji hoppin on the glizzy summer hype 💯
What is this a reference to?
J. Kenji López-Alt oh you replied now I’m kinda embarrassed 😅. “Glizzy” is a slang for hotdogs in places like DC. There’s a trend where you film yourself trying to eat a hotdog as fast as you can called the “Glizzy Challenge”. It usually just ends up with dudes stuffing hotdogs in their mouths
First thing i did was see if you ship. Second thing i did was cry because you don't ship. Third thing I did was prepare to do this myself. Thank you for teaching us the skills needed to adventure on our own. What an inspiration. Science + cooking skills for the win!! :)
A great substitute on this if you like flour tortilla is to use a flour tortilla thin or thick one instead of a bun. It’s super good.
Thanks Kenji! Just smashed this one out on the BBQ with some mates. Ripper Party! The recipie is an absolute sleeper! No one saw it coming! The tip about the fresh thyme and Rosemary was amazing, thorw in some chilli for a kick!
So easy so good! Talk about your unforgettable Luncheon!
Tried making this today. Adding Caraway seeds makes heaven and earth difference to the sauerkraut. Very easy to make and very tasty. thanks Kenji.
I also like to use homemade lacto fermented sauerkraut. When I do the beer brat method I always put onions in the beer but leave the sauerkraut on the side. By cooking the sauerkraut you're killing all of that friendly bacteria that makes lacto fermented sauerkraut so special. Just a thought. Love your channel Kenji.
I watch these videos for the food of course, but also the lowfi production (meant as a complement) because it reminds me of my home/kitchen. It makes the recipes so much more approachable. I like that we get to see some of the mistakes that are often edited out of polished shows, because we will certainly make those mistakes! And these videos teach me how to recover. Love the sound of neighborhood buzzing with life, because that’s what my neighborhood sounds like! And finally, the late night carbo-load. All of us have those pangs of hunger when we’re not supposed to be hungry. Keep those videos coming. And please don’t lose the intimate feeling of those videos.
I cook my brats using Lagunitas IPA instead of a light beer (usually in the slow cooker, but one of your comments made me think I should try them sous vide...). The flavour it adds vs a light beer is amazing.
The lesson I've learned here is run around kenji's house hammering random stuff to see if he takes notice, and hope he makes some extra food for me.
I personally as a german have to say i love it if the "Bratwürste" Split open and get some crisp developed around the Splits. That little crunsh is wonderfull
Kenji with that austrian beer!
much love from Graz, Austria!
it's american beer
Jon Hedlund There is a Trumer brewery in Austria, and it is famous for its pils. I wondered about it when Kenjinsaid it, but I guess it‘s just a coincidence.
@@Scootenfruity this is the same brewery, they have a brewery in us and austria.
@@Scootenfruity No Trummer Pils is from Austria- Salzburg. And they have basically a second Brewery in Berkley CA. But they have identical design and taste. and reference each others location.
Austrian beer, made in Calofornia if you get it here!
I thought the fire caught you for a second, also, nice of you to feed the workers too, definitely doing this over the weekend 🤙
Jamon is the perfect dog. What a life.
Best buns are a wheat brat bun with sesame seeds or a Sheboygan, WI style hard roll
Kenji is a hero for those who constantly have the case of the munchies lol who's with me 🙌🏽
"...Way too many saugages for me...."
DAMN, I'LL TAKE ONE through the computer screen!!!!
Thanks for posting, I ALWAYS wondered ..... How to cook Brats w/beer and cook them!!!
I Think your 'Buddy' wants one........ Don't Give Him/Her a crumb.....Slice a nice piece out, (don't know if kraut is good for dog, probably won't eat it) I like the "INSTANT JUICE CAM"!!!
Imagine being those guys working on the fence, just going about your business and out comes Kenji with the greatest sausages you've ever had! They look delish
Cracking outro too
My fool-proof method. Pre-cook the brats in a sauce pan. Use a toothpick to poke each side of the brats 4-5 times. Add a sliced half onion to the pot and half a beer (simple ale or lager... Nothing artsy fartsy like Guinness, etc) fill with water to cover the brats and cook on low boil for 20 mins while you heat your grill. Now you can sear away at uber high heat without any concern for undercooking. They come out super juicy and you'll never have to temp check them with a thermometer . If you're not into beer brats then just double the water. You can add a 1/4 cup vinegar based Carolina style sauce / Tabasco/red pepper flakes or whatever you wish for extra flavor. .
I’ll believe Kenji before I believe the government.
8:52 Don't forget the eye-pleasing colors!
There goes Kenji with those time-travel finger-snaps again.
As a lover of sausages, and German food in general, I am absolutely gonna try this. I usually have all the ingredients to make these on hand all the time anyway.
New-England-style buns FTW! They're hard to reliably find in Indiana so I've started baking my own when I really need a fix.
Thanks for the tip on the salt in the beer! Last time mine were super bland and this is definitely the cause.
I used half a tsp of Chinese chicken bouillon powder with the cooking beer liquid and it was salty AF.
Always loved putting caraway seeds in the kraut, combined with the pork fat, is just delicious. My German grandma always did caraway with pork products and kraut.
Me: "how hard can it be to grill sausages? You just throw them on ther-"
Kenji: let them cook in beer, Sauerkraut, mustard and herbs. Then sear them"
HOW COME I HAVE NEVER HEARD OF THIS TECHNIQUE???
The "simmer then sear" technique is a classic! It's basically the only way to cook raw bratwurst over charcoal.
I mean, you *can* just plop them on the grill over some coals but that's just doing it wrong.
@@popefacto5945 It is not? Thats what they do in germany and you know... they invented the Bratwurst. There's no need to cook it through.
In fact: if you eat it raw without the casing on a bread its called Bratwursthack and its awesome.
@@Derjeniche1510 now that sounds gnarly..
@@Sosuhhhh I mean obviously there a some regulations but it's a common thing here.
If it's freshly made in a restaurant it has to be served on the same day according to the act of food hygiene. If it is bought in a store and its packaged it is cured with nitrate salt to conserve it.
Update: I made this recipe. Make more than you think you need. They were everyone's favorite at the cookout.
caraway seeds are good in that beer bath too
Pineapple is also good with sauerkraut, but a little unusual.
Caraway seeds, juniper berries and bayleafs are the usual flavoring for sauerkraut in Germany.
Wisconsin native and I’ve never thought about adding salt and green apple. to the bath. 🤯. Can’t wait to bbq and try this out. Thanks!
Just an fyi: his recommended additions to sauerkraut were spot on, we usually add some apples and apple juice, some juniper berries, black pepper corns and caraway seeds. Let it simmer for a while. If you wanna treat yourself remove the skin from some Blutwurst and cook it in a pan until it turns into a paste.
Your sausage grilling method is Wisconsin-approved!
“We ferment our sauerkraut for a month....but you can use store bought” shoulda been followed with ‘if you’re lame’
Kenji is such a pleasure to watch
Perfect timing for Canada Day!
Stuff to add to Sauerkraut optionally:
bay leaf, whole peppercorns, juniper berries, allspice, cloves, fennel
Stuff that has to be added to Sauerkraut:
Caraway Seeds
Seriously though, I’ve been grilling beer brats for years and never thought of cooking the sour kraut in with the beer and brats or adding salt. Definitely trying this next time!!!
Looking forward to giving this a shot. Thanks again for all the great cooking videos.
Once I'm employed again the first thing Im getting is The Food Lab! I really appreciate Kenji's scientific approach to cooking.
Those top-split hot dog buns are the most common type in Québec too. I had no idea it was a New England thing, but it makes perfect sense considering the proximity. (And, I have no idea what the specific history of the hot dog in Québec is, but for all I know it could have been popularized here by the large number of French-Canadians immigrating to New England and coming back in the early 20th century. Now that I think about it, it's probably related to the popularization of baseball, which occurred around the same time, too.)
They do make for much better bun-toastage!
For not-beer people (me) hard cider also works well, although it will be sweeter obviously. We do something with a similar flavor blend for New Year’s as a braised dish and it’s extremely good but somehow it’s never occurred to me to do it on the grill with just sausages. I do prefer bagged sauerkraut if you can get it (it’s usually in the same place as the raw meat) since sometimes the canned or jarred stuff has a bit of an unpleasant metallic-y taste.
Addicted to this channel. Great to see someone outside of Wisconsin do brats justice. Also, Aldis has buns like that.
This is my favorite way to cook sausages. Makes serving up lots for friends super easy and tasty
J Kenji is a glizzy gladiator
Great to see sous chef Erik expanding beyond pancetta
He’a in charge of all the sausage production!
@@JKenjiLopezAlt on a scale of 1-10 how likely are we going to see you two do a bratwurst making video?
Yo thats dope im german and i give you a tip how to improve the sauerkraut!! First sear small bacon (speck) pieces with onion than add sauerkraut and the beer also put 1-2 bayleafs in there and taste with pepper and salt and maybe a tiny bit of vegetable broth trust me thats how my family does sauerkraut to ribs ( rippchen ) or bratwurst and it will taste three times as good cuz i think just plain sauerkraut taste is not as good
Hey Kenji, i really like your videos. Your one of those cooks who dont always complicate the dishes. Its just fun to watch and the dishes are amazing!!
Btw try one with sweet mustard next time, thats a speacialty from my region in bavaria.
I love Bavarian mustard. We used to make it ourselves at the restaurant but it was so much effort and wasn’t cost effective so now we just use a good imported Bavarian mustard.
Kenji, you are the glue holding my life together.
I Love your channel and your technique. Thank you for sharing simple and delicious recipes.
trumer pils is a beer from austria (salzburg). they opened a brewery in california for the overseas markets
I didn't know about the overseas brewery. was going to comment on that as well (it being from austria)
yeah i also just wondered what kenji talks about :D
slice pepper and onion sauteed a little and to new castle beer, grill brats for some grill marks and some color then put into to beer bath on the grill more they simmer the better
We ferment our sauerkraut. If you don’t have homemade, store bought is fine. Such an Ina Garten moment.
Hey Kenji, thanks for the videos!
My family is using Apple Juice, small apple pieces and small bacon pieces to enhance the flavor!
I just can’t fathom why anyone would dislike these videos
I just bought some beer brats and sauerkraut the other day. Perfect timing.
I’ve lived in Rhode Island basically all my life and I never even realized those buns were specific to New England lol. I just thought those were the “good” hot dog buns lol. I guess you learn something new every day!
J. Kenji a real glizzy gulper
Kenji, you're a National Treasure!
The Pepperidge Farm ones are ok, at least the ones we get in Oklahoma. I don't know if they make other ones that are better. But I love these style of buns. They're the best for sausages.
I added red onions, jalapenos, and peppercorns with some Guinness. I will never cook bratwurst any other way.
This is like the “reverse sear” method of grilling!
Cleveland Kitchen has AMAZING sauerkraut if anyone is looking for a delicious sausage topping. My favorite is their Gnar Gnar flavor
i kinda like it when the sausage splits open. sometimes i score them for more crispy surface area
My mouth is watering so much. The apartment complex I live in recently banned grills of any kind on the premises, and I'm so sad I can't make this one 😭 Someday though.
Ahhhh my next weekend project. Thanks, Kenji
This is one of your recipes I’m most looking forward to making!
the sign off is so good. Gonna start using it in real life.
Pan-o-rama bakery supplies That's It market in the mission for their torta cubanas, which are a nice hefty torta. Super nice bread.
Love your cooking videos, Chef. Hugs from Canada.
I saw this years ago at serious eats, we did it for a cookout. Now we always do the hot dogs, brats like this. very much a eureka moment
been using this recipe all summer, it's AWESOME!
Excellent James!
In bavaria we eat them just with mustard on a "Semmel"-bun or the sauerkraut on a plate with the bratwurst and the semmel Just in your hand :D but looks nice anyway!
I know! This is more in the German-American Wisconsin style. Bratwurst and hamburg steaks were created in Germany, but the soft hot dog and hamburger bun was created in the US!
Looks delicious. I’d order a load of it but unfortunately not local! Have a great weekend Kenji and all.