The "krainer" in Käsekrainer doesn't mean "sausage", but "from Carniola", "krain" in German. Carniola is a part of Slovenia, which was ruled by Austria for centuries. Without cheese, it's called "Kranjska klobasa", or Carniolan sausage. Klobasa is cognate with kielbasa in Polish.
1. The baking soda tip is a lifesaver! 2. I run partially frozen cheese through the grinder first (before the meat) on the biggest diameter circles I've got. It breaks up so nice in the sausage and gives lots of little cheesy bites! 3. Loving this year's celebrate sausage! I know it was lots of hard work, we definitely appreciate it!
I have to agree with the baking soda... It is incredible how easy stuffing becomes with that. I always struggled with it until I followed that suggestion
This takes me back on time to when I studied abroad in Vienna, Austria. My friends and I would get Kasekraners from the wustel (aka sausage) stand all the time, especially after a few beers. They were served inside of a crusty, fresh bun that had an end cut off and then was shoved down onto a hot pointed metal pole to toast it inside, rather than a split bun like we get in the USA. Mustard was squirted inside and then the sausage stuffed into the hole in the bread. So delicious and much easier to eat than the USA hot dog!
we rolled this out at my mom n pop shop for the month of october…if you ever want to try it another way try melting a piece of swiss over one on a brat roll (maybe some ballpark jalapeños) and you’ll be in heaven
Celebrate sausage, AKA, Groundhog Day. Next season you should progressively get crazier and crazier on screen until you finally just lose your ever loving mind because you’ve made SO MUCH SAUSAGE. Also… this is my favorite series. Ever.
Another great looking sausage! I also love the snap you get. When you are smoking the sausage how do you keep your casings from getting tough? I’ve tried a water pan but there never seems to be enough moisture to keep my casings from getting tough.
There's a lot happening when the meat is cooking. It's a perfect balance between tender casings, fat in the sausage, humidity, and temperature. Cooking the sausages too long will cause them to become tough. Also soaking them in ice cold water for too long will cause them to become tough. Too much humidity will also cause the casings not to dry out leaving them a little chewy.
If you hot smoke these instead of cold smoke, would you leave out the cure or still use it? If you leave it out, would you need to adjust the other spices, or leave them the same?
Hi Jeremy. To be clear, these sausages were not cold smoked. The language Joe used is misleading and typically BBQ guys will mis claim that they are cold smoking. Cold smoking is placing meat in a smoker at temps below 85f. The finished product is still raw. What Joe did is considered a low and slow. Either way a cure is recommended. If you "Hot Smoke" (which is to cook your sausages in temps above 225f) you can omit the cure all together, but you have to cook your sausage to in internal of at least 150-155 for pork.
Sheep casings range from 18mm to 26mm. While technically you can make a sausage without fat it won't be very good. Fat brings a lot of flavors, juiciness, and texture to your sausage. You can have lean sausages (10 -15 %) and that would be ok
I am a cheese maker and a sausage maker. I would suggest taking a sample of a few cheeses that you might use in sausage and putting them into an oven at 145f. Small cubes like you would add to the sausage. See which ones start melting at that temp. Then increase the temp and observe. Cull out the cheeses that melt first, or use them at that temp they melt at. I watch several channels for sausages and high temp cheeses are used when often when makers are going to smoke/grill at 275f. It's a subject in flux on the internet at this time. Check out Chudd's BBQ, Grillin and smokin wit AB, Smokey Joe's, Meet Church, etc.
I feel like you might be missing out on lots of subs because you only refer to Farenheit. Even if you could just put the Celcius on screen you'd appeal to, like, the rest of the world outside the US. Just a thought. Nice video ✌️
I have a child who is allergic to artificial food dyes, so any instacure is out of the question (yes, even in trace amounts, it still affects him). If I'm using celery juice powder as a substitute, how much per 1000 grams should I add?
@@stephendevore1800 Smoking cold will start a curing processes... Then heating it keep with smoke is how I cure bacon & ham that I can hang in my shed even in the hottest part of summer without worry of rot
Cure has nothing to do with shelf stable, nor refrigerating the meat. When meat us cooked at low temps like 100 to 180 and ground up meat is thus between 50 to 130f for a long time, it is perfect temps for bacteria pathogens to grow. In particular, the inside if the ground meat ends up with no oxygen, the perfect environment for botulism to grow (clostridium botulinum). This is the most potent toxin known to man, couple parts per milkion will kill you, and the spores are everywhere. The sodium nitrite in cure1 is used primarily to protect against botulism, and just secondarily against some other pathogens DURING THE LONG SMOKE COOKING. If you're not cooking sausages in a pan or 275f plus grill, done in 10 to 20 min, then you need to add cure1. All of this is covered in most sausage books, best is Home Production of Quality Meats and Sausages by Marianski. @William Branstetter Also, the nitrite DOES create the pink color in ham, NOT the smoke. Also, the nitrite DOES create the ham flavor, not the smoke.
Made bratwurst following your recipe(German guy) and poached them, 30 minutes at 70°C, as per one of your videos. Do you have video how to store sausage?
I would bet that cheese he used wasn't from Switzerland either. In the US, any white cheese with big holes is liable to be called "Swiss cheese". In German speaking countries, the cheese is called "Emmentaler" since other cheeses come from Switzerland as well, such as gruyere and raclette. There was even a sign on my local Costco with Jarlsberg cheese called "Jarlsberg Swiss Cheese" even though it comes from Norway!
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Me estoy poniendo Descolorido que una Azada Arriba en este Jawn Mi Muchacho 🤟😎🤪
Maybe for next season you can figure out a recipe for BEEF Lit'l Smokies, Hillshire Farms style.
Thank you for celebrating Käsekrainer, arguably Austria's national sausage, on October 26, which is Austria's National Holiday!
Du Möchtegern-Amerikaner.
The "krainer" in Käsekrainer doesn't mean "sausage", but "from Carniola", "krain" in German. Carniola is a part of Slovenia, which was ruled by Austria for centuries. Without cheese, it's called "Kranjska klobasa", or Carniolan sausage. Klobasa is cognate with kielbasa in Polish.
1. The baking soda tip is a lifesaver!
2. I run partially frozen cheese through the grinder first (before the meat) on the biggest diameter circles I've got. It breaks up so nice in the sausage and gives lots of little cheesy bites!
3. Loving this year's celebrate sausage! I know it was lots of hard work, we definitely appreciate it!
I have to agree with the baking soda... It is incredible how easy stuffing becomes with that. I always struggled with it until I followed that suggestion
That crack of the skin when you bite down does it for me. Looks delicious ‼️
This takes me back on time to when I studied abroad in Vienna, Austria. My friends and I would get Kasekraners from the wustel (aka sausage) stand all the time, especially after a few beers. They were served inside of a crusty, fresh bun that had an end cut off and then was shoved down onto a hot pointed metal pole to toast it inside, rather than a split bun like we get in the USA. Mustard was squirted inside and then the sausage stuffed into the hole in the bread. So delicious and much easier to eat than the USA hot dog!
Looks absolutely delicious and with the smoke and cheese I can imagine that it tastes absolutely delicious too. I'll be trying this recipe for sure.
we rolled this out at my mom n pop shop for the month of october…if you ever want to try it another way try melting a piece of swiss over one on a brat roll (maybe some ballpark jalapeños) and you’ll be in heaven
you guys are killing me, i love this so much
I need that in my life. I have a deer in the cooler with kasenkraner written all over it
Celebrate sausage, AKA, Groundhog Day. Next season you should progressively get crazier and crazier on screen until you finally just lose your ever loving mind because you’ve made SO MUCH SAUSAGE.
Also… this is my favorite series. Ever.
I thoroughly enjoyed this video! They look delicious!!
Looks like a great sausage! Also, love that 80s music sting before the taste!
This is my favorite time of year on RUclips 😂. Thank you!
Amazed by the wealth of knowledge in these videos. I would love to see a video or even a series on the different kinds of blood sausage.
My smoker will be busy soon! Thanks for that niece looking delicious formulation!
Thank you for your content
Another great video. These sausages look great.
Yum! I might have to add some sauteed mushrooms!
Another fantastic sausage that I've never heard of before! I can almost taste it when you take a bite 😋
Thank brother appreciate y'all
This was the one I was waiting for. Yeah!!!
Great recipe!
Thank you!
Thank you.
Can you please do this recipe without curing salt?
Another great looking sausage! I also love the snap you get. When you are smoking the sausage how do you keep your casings from getting tough? I’ve tried a water pan but there never seems to be enough moisture to keep my casings from getting tough.
There's a lot happening when the meat is cooking. It's a perfect balance between tender casings, fat in the sausage, humidity, and temperature. Cooking the sausages too long will cause them to become tough. Also soaking them in ice cold water for too long will cause them to become tough. Too much humidity will also cause the casings not to dry out leaving them a little chewy.
45 years and have never heard of the baking soda trick.
😉
Thanks for this video! How many hours do you aplly smoke?
Gut one Eric!
When using lean beef or lean pork, what cuts do you typically choose ?
If you hot smoke these instead of cold smoke, would you leave out the cure or still use it? If you leave it out, would you need to adjust the other spices, or leave them the same?
Hi Jeremy. To be clear, these sausages were not cold smoked. The language Joe used is misleading and typically BBQ guys will mis claim that they are cold smoking. Cold smoking is placing meat in a smoker at temps below 85f. The finished product is still raw. What Joe did is considered a low and slow. Either way a cure is recommended. If you "Hot Smoke" (which is to cook your sausages in temps above 225f) you can omit the cure all together, but you have to cook your sausage to in internal of at least 150-155 for pork.
Bloody good
Omw awesome thank you
good vid dood!!!
Nice vid - on another note- what's the diameter range of sheep casing? Can u make Sausages without the fat though?
Sheep casings range from 18mm to 26mm. While technically you can make a sausage without fat it won't be very good. Fat brings a lot of flavors, juiciness, and texture to your sausage. You can have lean sausages (10 -15 %) and that would be ok
What brand of smoking pellets do you use?
How hot does a sausage neet to get before high temp cheese is needed? The reason I asking is there are a lot more choices, for using regular cheese.
I am a cheese maker and a sausage maker. I would suggest taking a sample of a few cheeses that you might use in sausage and putting them into an oven at 145f. Small cubes like you would add to the sausage. See which ones start melting at that temp. Then increase the temp and observe. Cull out the cheeses that melt first, or use them at that temp they melt at. I watch several channels for sausages and high temp cheeses are used when often when makers are going to smoke/grill at 275f. It's a subject in flux on the internet at this time. Check out Chudd's BBQ, Grillin and smokin wit AB, Smokey Joe's, Meet Church, etc.
I feel like you might be missing out on lots of subs because you only refer to Farenheit. Even if you could just put the Celcius on screen you'd appeal to, like, the rest of the world outside the US.
Just a thought.
Nice video ✌️
EXTRA 👍🥇
I have a child who is allergic to artificial food dyes, so any instacure is out of the question (yes, even in trace amounts, it still affects him). If I'm using celery juice powder as a substitute, how much per 1000 grams should I add?
0.2 - 0.4% of your total meat weight. Approximately 1 oz per 20 pounds.
You guys make a lot of sausage. Can you send some my way?
LOL...
Why would you add cure if you're planning to refrigerate the cured meat? Does the cure not make it shelf stable?
The cure gives the nice red color and adds flavor, which also are the reasons why cure is used in Leberkäse.
The sausage was being smoked is another reason.
@@TheWolfyDaddy
So it has zero reason... Color is not a good reason nor does it actually add flavor. Smoke adds the color
@@stephendevore1800
Smoking cold will start a curing processes... Then heating it keep with smoke is how I cure bacon & ham that I can hang in my shed even in the hottest part of summer without worry of rot
Cure has nothing to do with shelf stable, nor refrigerating the meat. When meat us cooked at low temps like 100 to 180 and ground up meat is thus between 50 to 130f for a long time, it is perfect temps for bacteria pathogens to grow. In particular, the inside if the ground meat ends up with no oxygen, the perfect environment for botulism to grow (clostridium botulinum). This is the most potent toxin known to man, couple parts per milkion will kill you, and the spores are everywhere. The sodium nitrite in cure1 is used primarily to protect against botulism, and just secondarily against some other pathogens DURING THE LONG SMOKE COOKING. If you're not cooking sausages in a pan or 275f plus grill, done in 10 to 20 min, then you need to add cure1.
All of this is covered in most sausage books, best is Home Production of Quality Meats and Sausages by Marianski.
@William Branstetter
Also, the nitrite DOES create the pink color in ham, NOT the smoke. Also, the nitrite DOES create the ham flavor, not the smoke.
Can i skip the smoking step?
Are these good cold?
Yes
8:50
HELLNAAAAAAAAAAAAAAA
LOOK AT THAT
I NEEEEEDDDDD ITTTTTTTTTTT
I’m a bit sad the month is drawing to an end.
me too!! On a brighter note, I can't wait for you to see what we have in store 😎
Made bratwurst following your recipe(German guy) and poached them, 30 minutes at 70°C, as per one of your videos.
Do you have video how to store sausage?
Du Möchtegern-Amerikaner.
Austria and Switzerland are different countries 😊
I would bet that cheese he used wasn't from Switzerland either. In the US, any white cheese with big holes is liable to be called "Swiss cheese". In German speaking countries, the cheese is called "Emmentaler" since other cheeses come from Switzerland as well, such as gruyere and raclette. There was even a sign on my local Costco with Jarlsberg cheese called "Jarlsberg Swiss Cheese" even though it comes from Norway!
Nein!
O