Hello Chef John. This is kind of an out of place comment, but whenever I'm feeling particularly sad I tend to watch your videos and watching you cook paired with your witty dialogue makes those sad days a whole lot better. Plus sometimes they put me to sleep during my sleepless nights. Thanks chef.
I don't know if anyone else has commented on this before, but I really appreciate the Lent friendly recipes being released around the start of Lent every year.
Thanks Chef John! My wife and I have made 10-12 of your recipes the past several weeks and they've all gone off without a hitch. I currently have these sausages poaching and we plan to serve them exactly as you did in the video. Thank you so much for your channel! They're not only instructive, but SO fun!
Wow! these were delicious. I used salmon trimmings, some cod cheeks I had in the freezer and tarragon for the herb. The taste/texture with the lemon butter sauce was fantastic. I even did it over mashed potatoes. Thanks Chef John...
I just made this with salmon, cod and smoked haddock. really lovely technique. I served it with spinach and lemon mash. great recipe as always chef john! peace and love from scotland!
Take your room temperature liver and dip it in flour ...take 5 slices of Bacon and brown them in a Cast Iron Skillet, meanwhile, slice 1 sweet onion while the bacon is cooking and then remove the bacon when it's done to YOUR liking, then saute the onions in the bacon fat in the Skillet, when the onions are brown (TO YOUR LIKING), remove them from the skillet, and fry your flowered Liver in the same skillet and fat for about 2 minutes per side and cut into the center to check for desired "Pink" cook for a little longer if needed...not exactly rocket science.
Gregory Thoman hey I get it. It’s not for everyone. But I’m sure there are a few things that Chef John has prepared that you didn’t like either. To each their own.
Tried this recipe and it was yummy. I suggest poking a few holes in the plastic wrap about six or so before wrapping in the foil, it will keep them from exploding. I also replaced the salt with old bay seasoning and added rinsed cappers to the sauce. A regular size ice cream scoop makes a perfect size sausage for us OCD types.
"You are the Bob Ross, of your seafood sausage?" That's not a rhyme, Chef. It's barely assonance. But! You saved it with the "happy little cloud" reference.
Hey John! So you took a bunch of liberties to personalize this (browning in butter, the pan sauce, mashed 'taters, etc.) and it looks *beyond* fantastic. Just stopping by to say: I know you don't often dig too deep into the Asian palate, so I don't know if you know this, but until your personalizations came into play, this was *incredibly* similar to the preparation of fish cakes found in cuisines across Asia. If you weren't aware of it already, you should check them out! If you like this, and also like the Asian pantry, there are some amazing surprises out there for you! Thanks for your version!!!
Does anybody else love his voice? Maybe it’s an acquired taste but I’ve been watching his videos for years and if he started talking “normally” I don’t think I could watch them anymore. For me, his narration is what sets him apart from other cooking channels.
"fish cake" is such a bad translated word. English doesn't have a word for it so that's what it turned into. "Fish cake" is technically meat loaf or meat ball but made with Fish.
Lily-- I have made something just like this too using a recipe for Eomuk or Korean Fish Cakes. Very similar! Now I can try the butter-browned version. It's so versatile in soups and all kinds of dishes.
As a rule, if there is a choice between meat and seafood, I tend to go for the meat. But after seeing this video, I may have to change my mind. These sausages look absolutely divine! Chef John, you are just too, too dreamy, thank you!
I encountered something similar many years ago on St. Thomas US VIs at a place called Victor's Hideout, which was very much indeed, hard to find. I forget the name of Chef there but anyway, what was unique was that he did the salmon as the core of the sausage and then the white fish was the outside. It was served cold as an appetizer and other than Lobster Thermador, it was one of the most memorable dishes from that trip. I think it would be cool to do the layered sausages with your idea of browning them and serving them as you suggested. But, as always, you make it look much easier than it is for a hobby cook. I really enjoy your channel. Thank you Chef John! I'll give it the old college try!
Thank you SO much for this recipe! I've been wanting to figure out a solid seafood sausage for a while and this gave me some great ideas. You might even see a video on how it works out sometime soon!
Mike Arredondo arrr! I don’t know why but when I read this I thought of Mr. Crab’s voice over. Lol My kids are grown and still square pants has its scarrrs.
Hawkeye I was just thinking yesterday that Chef John is the Bob Ross of cooking, and now he makes happy little clouds of mashed potatoes??? "Mash-up" is successful!
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/263631/Seafood-Sausage/
Jokes on you i ONLY use fish lips and ears in my sausage
Lol 😂😂😂😀😀 Weiner of Neptune 😂😂😂
Hello Chef John. This is kind of an out of place comment, but whenever I'm feeling particularly sad I tend to watch your videos and watching you cook paired with your witty dialogue makes those sad days a whole lot better. Plus sometimes they put me to sleep during my sleepless nights. Thanks chef.
ninikniky i like his videos too but his voice is awesome!!!!!!!
Honestly same.
I disagree. I dig the food. The narration is annoying af.
The awkward inflection in his voice, at THE END OF EVERY SENTENCE.
"what this lacks in popularity, it more than makes up for it by not containing ears and lips" i love this channel for much more than good recipes
The irony of waterproofing your seafood sausage
Zach...GOOD ONE...Thanks for CRACKING ME UP... : )
Didn't catch that during the vid, now I'm giggling maniacally
lol
Vape Naaaaysh
Now that's funny!
Dude the way you talk makes me wanna be a good person
@@jm1178 He is or not. What's your business?
It makes me feel the opposite, the cadence is so jarring
Dear God what is with the way he talks
🤣🤣🤣🤣
me wanna yuke
I don't know if anyone else has commented on this before, but I really appreciate the Lent friendly recipes being released around the start of Lent every year.
Thanks Chef John! My wife and I have made 10-12 of your recipes the past several weeks and they've all gone off without a hitch. I currently have these sausages poaching and we plan to serve them exactly as you did in the video. Thank you so much for your channel! They're not only instructive, but SO fun!
Wow! these were delicious. I used salmon trimmings, some cod cheeks I had in the freezer and tarragon for the herb. The taste/texture with the lemon butter sauce was fantastic. I even did it over mashed potatoes. Thanks Chef John...
Great recipe. I made it yesterday and added smoked haddock to the mix of seafood. It brought it to another level. Thank you Chef John.
You are the Mufasa of your sea food kielbasa!
BEST COOKING SHOW ON EARTH
The Wiener of Neptune. I am howling!!! So great! Poseidon's Poker!
Chris Moore where is everyone getting the Poseidon idea from? Is that the actual name of this?
R Ree --- Neptune is the God of the seas.
R Ree ---Neptune and Poseidon are one and the same.
@@jeantyler9059 isnt one Greek, the other Roman?
@@hansgrueber8169 yes, different forms but really the same mythology with slight differences
In my fantasy world, you are the father of Binging with Babish. The voice over chef family.
Ehab Shanan This. I like this.
Generation4EvaYoung I am flattered.
Ehab Shanan Why does he talk like that?
_Brown_ the outside, _brown_ the outside.
Haha, I had the same thought. ^_^
😂 Nice! Angel with the Phonebox [Angel Bear] Glad I'm not the only one.
I was waiting for him to say it.
Haha me too.
You just won the comment section :)
I made this last night. I liked it, my wife loved it. I might do a little more herbs and spices next time.
Thanks Chef John. You are the best chef on RUclips!
I just made this with salmon, cod and smoked haddock. really lovely technique. I served it with spinach and lemon mash. great recipe as always chef john! peace and love from scotland!
such a clean refreshing dish, thank you chef john~
thanks for the recipe. the voice is just...good, it just makes you wanna keep listening and watching.
You literally made me a better cook overtime thank you brother 🙏🏼
Simple and elegant. Great recipe chef John!
"The Weiner of Neptune."
*in Italian*
adam mac lol that's bad 😝
Aww c'mon.. we're supposed to stick together, Adam. Haha
adam mac as a botherhood of Adam from other mother's I'm just looking out for you let's not name it the Weiner of Neptune
😂😂😂 I see your point.. Penis of Poseidon?
adam mac I'm not sure that's better lol your funny though
My goodness, this looks amazing. And the recipe is so simple. Thank you!
For what its worth, I love the way you talk!
Excellent You're the man John This is remarkable. WOW .Thanks a million.
Great video. Can you please do a liver and onion recipe. Not much out there on RUclips.
Marcus Kloepping PLEASE!!
Take your room temperature liver and dip it in flour ...take 5 slices of Bacon and brown them in a Cast Iron Skillet, meanwhile, slice 1 sweet onion while the bacon is cooking and then remove the bacon when it's done to YOUR liking, then saute the onions in the bacon fat in the Skillet, when the onions are brown (TO YOUR LIKING), remove them from the skillet, and fry your flowered Liver in the same skillet and fat for about 2 minutes per side and cut into the center to check for desired "Pink" cook for a little longer if needed...not exactly rocket science.
Marcus Kloepping That should tell you something.
Gregory Thoman hey I get it. It’s not for everyone. But I’m sure there are a few things that Chef John has prepared that you didn’t like either. To each their own.
Timinator62 no cooking is rocket science.
Tried this recipe and it was yummy. I suggest poking a few holes in the plastic wrap about six or so before wrapping in the foil, it will keep them from exploding. I also replaced the salt with old bay seasoning and added rinsed cappers to the sauce. A regular size ice cream scoop makes a perfect size sausage for us OCD types.
"You are the Bob Ross, of your seafood sausage?" That's not a rhyme, Chef. It's barely assonance. But! You saved it with the "happy little cloud" reference.
believe these are Quenelles? love your work!
Tiny spoon is back!!!
Gotta love tiny spoon
Definitely.
Freakishly Tiny Wooden Spoon (TM)
#FTWSFTW!
*Freakishly small wooden spoon
Hey John! So you took a bunch of liberties to personalize this (browning in butter, the pan sauce, mashed 'taters, etc.) and it looks *beyond* fantastic. Just stopping by to say: I know you don't often dig too deep into the Asian palate, so I don't know if you know this, but until your personalizations came into play, this was *incredibly* similar to the preparation of fish cakes found in cuisines across Asia. If you weren't aware of it already, you should check them out! If you like this, and also like the Asian pantry, there are some amazing surprises out there for you! Thanks for your version!!!
This is great. Seafood kielbassa.
If there was bass in it, definitely
I have watched many of your videos and just have to say you are amazing! Thank You very much!
The freakishly small wooden spoon is back...yay!!
I made this recipe last night. And it's simply delicious. Thanks chef John
I spy with my little eye something that starts with Freakishly! 💙💙💙
This ones off the chain Chef John!!! Easy and fun to make!! Tnx!
"i am the bob ross of my seafood sausage" i chant as i vigorously blend my seafood.....
Does anybody else love his voice? Maybe it’s an acquired taste but I’ve been watching his videos for years and if he started talking “normally” I don’t think I could watch them anymore. For me, his narration is what sets him apart from other cooking channels.
You are the barbeque hostage of your seafood sausage
I made these and they came out beautifully! Despite me having to use non gluten flour from chickpeas instead of breadcrumbs. Thanks John!
Calypso Cakes...Davy Jones Toads.......Circe Sausage......Kraken Crispys.....Flying Dutchman Donuts.......Brine Bites.....Bloop Fritters....Finny Fingers....Water Weiners........Aqua Logs.....Nemo Nums.....Yard Arms.....Ships Logs.....Keel Haulers......Poop Dorks lol...........
WW Suwannee Aqua Logs definitely! LOL 😆
Love this recipe - made it tonight - does go great over the mashed potatoes.
This seems a lot like a fish cake from Asian cuisines ;)
It's also similar to a terrine in tube form.
Carlos Rodriguez i was thinking the same thing, looks like something youtuber maangchi makes
"fish cake" is such a bad translated word. English doesn't have a word for it so that's what it turned into.
"Fish cake" is technically meat loaf or meat ball but made with Fish.
bebopsbaby1 My thoughts exactly.
Carlos Rodriguez yeah its exactly what it is. I'm just on comfortable wrapping it with plastic.
While I'm not a huge fan of seafood, I always enjoy your videos chef john! Your recipes have taught me a lot
I made this and it was so good😍
You made this from this video?
damn, that was quick
Lily Is my name liar!
Angel Pup I was gonna call bullshit, but then I thought that they made it before.
Lily-- I have made something just like this too using a recipe for Eomuk or Korean Fish Cakes. Very similar! Now I can try the butter-browned version. It's so versatile in soups and all kinds of dishes.
As a rule, if there is a choice between meat and seafood, I tend to go for the meat. But after seeing this video, I may have to change my mind. These sausages look absolutely divine! Chef John, you are just too, too dreamy, thank you!
I really wanted him to say "browning the outside, browning the outside, browning the outside." 6:40
I encountered something similar many years ago on St. Thomas US VIs at a place called Victor's Hideout, which was very much indeed, hard to find. I forget the name of Chef there but anyway, what was unique was that he did the salmon as the core of the sausage and then the white fish was the outside. It was served cold as an appetizer and other than Lobster Thermador, it was one of the most memorable dishes from that trip. I think it would be cool to do the layered sausages with your idea of browning them and serving them as you suggested. But, as always, you make it look much easier than it is for a hobby cook. I really enjoy your channel. Thank you Chef John! I'll give it the old college try!
Schlong of the Sea!
What a beautiful dish. Thank you!
Does the plastic not melt in the cooking process?
Violet Crawford No it does not.
yay!! #3 on trending!!!! congrats, chef john!
colab with binging with babish
make it happen chef john
Faraz Karim fuck that
Yes please, binging with babish is a fan of chef john
Keith Doran fuck you
Faraz Karim fuck off
yea, what're you're problems, their're are too gud utuber'resn'td
Looks fantastic!
I can't believe you didn't introduce the FSWS
FSWS?
right!? it kinda ruined the video for me. FSWS is my favorite character in this show.
I want my own
I love his "spoonula" too
DragnSly Freakishly Small Wooden Spoon
Thank you SO much for this recipe! I've been wanting to figure out a solid seafood sausage for a while and this gave me some great ideas. You might even see a video on how it works out sometime soon!
tbh I think the world needs more recipes that include fish-ears
Another amazing recipe Chef John!!
IF you're at all still interested, Chef. *pineapple fried rice, please.* Maybe with chicken. If so, *thanks!*
The Wolfe pit has one with spam
king0vitrial That sounds good too.. thanks!! Curious to see Chef John's take on it.
Andrew Hoang only if they use canned pineapples eww, please use fresh onstead, so much better
Andrew Hoang I mean, there are a lot of worse foods than that
fresh pineapple and hell no to spam and then yeah this sounds like a great idea!
WOW - I`m getting more into your channel now and this is my favorite so far!
Aw, man Chef John...you had me salivating over this sausage until you said, "Wiener of Neptune." Lol.
I did so love those happy clouds. Thanks for the Bob Ross reference, loved him, adore you. This Weiner of Neptune looks tasty.
But poaching is illegal.
Wow! I’ve never had seafood sausage before, but now I can’t wait to make this!
BTW the weiner of Neptune in Italian is "il weiner di Nettuno" and it does sound cooler
Beautiful. Thank you
“The wiener of Neptune”....lol!
👍🏻😊❤️
Chef John I have full faith you will find even more things to make into sausage. I believe in you, and America.
You shoulda grated in some lemon zest in the actual sausage . Like you did with the pork sausage with the orange zest
oh very nice, delicious video
Sausage of Neptune is Salsiccia di Nettuno
And there's the name of my new ska band.
WOW! This looks great!
Perfect with mashed potatoes and asparagus.
Just call it Sea Slug
Bec R or Sea Log
Omg chef John! It’s so good to see your vid in the trending page! Congrats!
i'm a Bob Ross of Seafood Sausage !!
Salsiccia de mare 👌🏻 sounds pretty cool!
Ah the freakishly small wooden spoon
Wow!! Fabulous!!
Take no hostage after making this seafood sausage
Jock jam
Jock jam
KMike Arredondo
What
Mike Arredondo arrr! I don’t know why but when I read this I thought of Mr. Crab’s voice over. Lol
My kids are grown and still square pants has its scarrrs.
I like this, this is new to me, and I would love to try to make this dish next week!
did you just say happy little cloud lol #newbobross
Hawkeye I was just thinking yesterday that Chef John is the Bob Ross of cooking, and now he makes happy little clouds of mashed potatoes??? "Mash-up" is successful!
Aww. He mentioned the happy little clouds but forgot the happy little trees next to it. >; )
Wow that looksgood/tasty nice video chef John
April Fools Day is coming up, Chef you gotta cook the Pineapple Pizza.
Ayush Garg A lot is Canadians would be happy with that video. :)
There is a recipe for perfect pineaple pica. Fresh pineaple, fresh halapenos, bacon, mozz, fresh goat cheese.
Wow, looks delicious. Thanks.
never heard of a seafood sausage or fishy sausage,
Really cool idea.
I swear, every time my man opens his mouth I feel like he's asking me a question xD
WOW!! This looks great!!! 😃😃
Brown the outside. Brown the outside, brown the outside.
Looks delicious and beautiful! 😋
pene di poseidone
King Ironfist where does this come from? Is that an actual food?
Oh this is beautiful yummy, i will def be trying this recipe, thanks for sharing this:)
Fish cake in sausage form
I had one similar to this a long time ago although it was made with crawfish (from Louisiana). It was really delicious too.
I saw Lips N Ears open for Cheap Trick in 82.
Simply delicious
Does he typically talk like that, some answer please
Wow never thought of this. Great idea
Why do you raise your pitch on every final word of the sentence? I literally have to either mute and subtitle or hit the back button.