The mistakes makes this video even better and faaar more educational. Imagine a novice who watched a perfectly edited video and on their attempt to make the recipe stumble upon these very common problems? A video like this walks through how to correct these common pain point. Thanks Kenji for keep it “raw”!
Sous Chef Erik may not be the Sous Chef at Wursthall anymore, but he'll always be the Sous Chef in our hearts. Edit: Best of luck to Sous Chef Erik and the next sous chef!
I like how Kenji already knows all the answers to the questions he keeps asking, but he allows Sous Chef Erik explain in his own way. You can see the pride Sous Chef Erik takes in his work. We definitely would love to see more of Sous Chef Erik in future videos.
Years ago, I lived in Nürnberg, Germany, the traditional home of bratwurst. They are small sausages, finger sized, and very delicately spiced. The texture is very fine, tender, but not smooth. In good Bratwursthaüser, they get flame grilled and are usually served with Brötchen and or potato salad, and mustard. I do have a soft spot for American style bratwurst though, and hope to eat some in your cool restaurant when this scheiss virus is history.
I think you are talking about "Nürnberger", which are very tasty indeed. But one cant realy say that these are the original style Bratwürste or that Nürnberg is the home of Bratwürste. Actually I think there is not that one place in germany where Bratwürste were invented. Almost every Region got its own variety and signature Bratwurst, Just like Nürnberg got its specialty "nürnbeger". Grüße nach amiland!
Hi Thomas and Leon, i love nurnberger sausages, i have been looking online for a recipe but no luck, do you guys have a go to recipe for numberger? I don't think its traditional but i had that before and they gave me a gravy to eat it with.
@@jimi_raymondo4269 ruclips.net/video/l6ivTlW0Xbg/видео.html&ab_channel=OpaJochen This recipe looks about right! I haven't tried this particular one myself but looks fine to me compared to other recipes. Ingredients are in English and I think it has subs aswell.
@@Steffschenko thanks Steff, appreciate it, there are not alot of good commercial sausages where i am so im seriously considering making my own. What are the top 5 must have sausages one should know how to make?
Best wishes Sous Chef Erik! Your knowledge and passion for cured meats has enlightened us yet again as you demonstrate how we should handle our sausage! The next guy's got some big casings to fill.
I absolutely love how Eric knows exactly what he's talking about, but has moments of checking in with Kenji. It really shows a healthy kitchen where people learn from their chef, instead of the traditional screaming kitchens that we've seen glorified in the past.
Kenji & Eric, honestly it's you two sharing this type of material that makes the world a better place for aspiring chefs. Both of you are huge inspirations to hundreds of thousands. Thanks for everything you do.
It is real sad how this pandemic ruined the restaurant industry. A restaurant here in our town looked like that as well... reason... They were unsure if the rent can be made and sat between vacating the premises short notice, cleaning and hanging not knowing what to do. Ultimately the Covid curfew started too early and with half seating per dinner service, the restaurant had to close leaving more unemployed staff.
Okay, I'm officially addicted to this channel. Kenji thank you for doing these videos......I am learning a ton and truly appreciate you sharing your knowledge. I live in the east bay and will make a trip over to your restaurant the first chance I get. On a side note, Erik's white t-shirt: Michlewiate BBQ is a hidden gem in Austin, TX. I've only been to Austin once and I ate there the first night, it was fantastic.
Thank you for the recipe! As soon as I visit my local Oriental market ( they have the best pork!) and get the proper cut I’m going to try your recipe. I’ve made brats but never tried curing salt with them. I’ve made “s p a m” which uses it in the mix- pretty damn good. Family turned up their collective nose at it until I re-branded it as “pork terrine” which they loved lol. I’m working my way through your complete playlist and have learned so much and have way too many new things from you to try! You rock this old lady’s culinary world.
This is a well-thought local restaurant weathering the times. Boxes of food packaging fill dining rooms instead of people. Well-crafted intimate spaces store umbrellas. Boxes, boxes everywhere. I manage a restaurant. And this is where we are now. Please spend local, be patient and understanding with our current situation, and take care of each other.
Kloster Weihenstephan is the oldest continuously operating brewery in the world. Andechser and Weihenstephan are both Benedictine Abbeys, but the Andechs Abbey was founded around 1450, while Weihenstephan Abbey was founded in 1040. Weihenstephan makes a good helles, but their hefe weizen is an industry benchmark...almost as good as Schneider Weisse (which is magical if you can find it in good shape.
Weihenstephan Abbey was founded in the early 9th century; the brewery is what was first mentioned in 1040. But the abbey itself was dissolved in the secularization in 1803. The brewery is now one of two that belongs to the Bavarian state.
@@adam54891 and partially to the Technical University of Munich. So free beer at university events was typically Weihenstephan. Can't claim it was very popular with us students though...even the university often opt'ed to provide a different brand (e.g., Augustiner) at many official events ;). Andechs is indeed a nice brew as well and the stroll to the Abbey in summer is always a treat :D
@@yezariaelll The TU has its own research breweries. Weihenstephaner belongs entirely to the Bavarian state. As a student here myself, Gustl is pretty controversial...
@@adam54891 True, I correct. My statement is misleading. I only meant association (and considering the business-side fully detached I guess as you say.). Thanks for correcting! (And personally I think Gustl is pretty meh. Nothing exciting, very average. Always good for a hedache. I don't understand the hype, but maybe everyone is used to worse? Maybe I am too used to my home areas Franconian Kellerbier and co. )
Chef Erik is an awesome addition. He's very likable and easy to listen to. Has those kind eyes that are hard to find these days. Obviously knows his shit too. Thanks!
Marjoram? I barely know'em! (While Marjoram is pretty widespread in german Bratwurst, it's mostly prevalent in ones made in Franconia, the northern region of Bavaria bordering Thuringia, which has an immense variety of sausage, charcuterie and the highest brewery density in the world. Reknown examples are the short and thin ones from Nuremberg and the incredibly long and thin ones from Coburg that get grilled over pinecones, which is actually a coarse one; many butchers and sausagemakes will sell coarse and emulsified versions of the same recipe there.)
re: emulsified sausages, we in germany (or just one or two people told me this) have the saying: being a butcher is the art of hanging water on walls :D
True. Mein Opa erzählt immer in der DDR gab es das Sprichwort: Bei der Wurst gewinnt entweder der Fleischer, Der Bäcker oder die Wasserwerke. (Bäcker weil man vorallem in Bulletten sehr viel Brot reingemacht hat)
I have been doing sausage for a fair while and I have never ever tried egg in a Brat, this is the first one I have seen egg in too. I will have to try some out in a small batch and see if I notice a different with and without. As per that casing bursting so much. I would simply cut that casing and re stuff it all.
Wait, did you say Andechs was the name of the brewery, Kenji? That's where I grew up, that's in Bavaria at Lake Ammer. Beautiful place! It's actually a monastery which also has a brewery, a beer garden, restaurant and they even sell dairy products. So cool for it to be mentioned here
This proves unequivocally how intelligent and educated great Chefs are. There is a great deal of Math , Science , Chemistry as well as hard work that goes into great food. One can taste the difference
There is Grobe Bratwurst (much like the one in the vid) in Germany and it's very liked and can be bought in the fresh meat section of the Grocery store. precooking works a lot better with emulsified sausage so it will have a longer shelf life and when cooking one does only have to worry about the color that's why most sausage is the emulsified kind not because we like it better.
I started making sausage at home a few years ago I just purchased my first book on home made sausage just before the pandemic it's called " Home Made Sausage" by Chris Carter & James Peisker I highly recommend it for anyone who is just starting to make homemade sausage.
I'm not trying to be a stickler here, but Soux Chef Eric said he was adding "point 025 percent" (or 0.025%) sodium nitrite, but then went on to say that to find the correct qty, he multiplies the weight of the meat by .0025. Based on the recipe in the description, 0.0025 IS the correct value to multiply the weight of the meat with. However, that is not .025%, but rather 0.25%. So just be careful of that.
I assume Erik misspoke on the % of curing salt. Instead of 0.025% he meant to say 0.25%. Regardless, follow the guidelines in the description to arrive at proper amounts.
I was looking in the comments to see if someone asked/clarified that. I think they would have both caught it if the amount he actually measured was off by that large of an amount so you're right and 0.25% is correct. No biggie. Best of luck to Sous Chef Erik wherever he goes!
I'm not gay but if I were I would not go for either of these gentlemen lol, but I'm always glad to hear when someone has different taste than I do. Less competition for me (or my hypothetical gay alter-ego) and it's nice when people get stuff from others that I won't give them, makes me feel less bad lol
Looks like this one. www.lemproducts.com/product/big-bite-grinder-32-head-size/butcher-meat-grinders You can see the "32" stamped on the feed tube on the one in use in the video.
I almost waved off this video when I saw Erik with a Habs hat on, but I decided to give it a chance anyway. Great video, and best wishes for him in his new ventures!
A recent (long in food section) article in The New York Times by Kenji listed the secret trick for restaurants and for KLA home cooking. Various concoctions which are brought out & added to many dishes. Kenji said that if he gave Erik a list of ingredients he would know what to make with them even if he hasn't been told a recipe or directions, adding in these premade secrets such as sweated peppers.
Go Habs! This is a heavily seasoned recipe, especially the nutmeg. I'm not certain the description isn't actually a doubling error. It seems double compared to most recipes.
Interesting beer and eggs in the braut. If you want some science with making sausage then might I suggest 2:guys and a coolers channel. By following a few simple rules in sausage making from him I have have had great success in home made sausage. It’s all about protein extract when mixing.
I love how Kenji cracks the joke about the farce, and then Erik responds about how he can't link one pun to the next, but he doesn't realize that that's a pun referencing sausage links. Or does he?
It bothers me that he keeps putting the knife down to talk. I feel like im intruding on his work lol. Its alright if you dont look at us while you talk, we understand you got shit to do lol
The mistakes makes this video even better and faaar more educational. Imagine a novice who watched a perfectly edited video and on their attempt to make the recipe stumble upon these very common problems? A video like this walks through how to correct these common pain point. Thanks Kenji for keep it “raw”!
Sous Chef Erik may not be the Sous Chef at Wursthall anymore, but he'll always be the Sous Chef in our hearts.
Edit: Best of luck to Sous Chef Erik and the next sous chef!
Is this mentioned in this video or did you get this info elsewhere? I'm on minute 3 on this video so sorry for stupid question
@@switchblad333 In the description.
damn that casing.
Can’t let a kind man out from the business
@@MrFirePunch I thought he did great
I like how Kenji already knows all the answers to the questions he keeps asking, but he allows Sous Chef Erik explain in his own way. You can see the pride Sous Chef Erik takes in his work.
We definitely would love to see more of Sous Chef Erik in future videos.
Unfortunately he’s left Wursthall. Idk how much more of him we’re going to get
@@exalt. why?
@@milesgaither534 wym why?
@@exalt. why did he leave
@@milesgaither534 idk it just says he did in the description
No one show Eric OrdinarySausage. He must remain pure
Years ago, I lived in Nürnberg, Germany, the traditional home of bratwurst. They are small sausages, finger sized, and very delicately spiced. The texture is very fine, tender, but not smooth. In good Bratwursthaüser, they get flame grilled and are usually served with Brötchen and or potato salad, and mustard. I do have a soft spot for American style bratwurst though, and hope to eat some in your cool restaurant when this scheiss virus is history.
Bratwursthäuser😉 but I totally agree
I think you are talking about "Nürnberger", which are very tasty indeed. But one cant realy say that these are the original style Bratwürste or that Nürnberg is the home of Bratwürste. Actually I think there is not that one place in germany where Bratwürste were invented. Almost every Region got its own variety and signature Bratwurst, Just like Nürnberg got its specialty "nürnbeger". Grüße nach amiland!
Hi Thomas and Leon, i love nurnberger sausages, i have been looking online for a recipe but no luck, do you guys have a go to recipe for numberger? I don't think its traditional but i had that before and they gave me a gravy to eat it with.
@@jimi_raymondo4269 ruclips.net/video/l6ivTlW0Xbg/видео.html&ab_channel=OpaJochen This recipe looks about right! I haven't tried this particular one myself but looks fine to me compared to other recipes. Ingredients are in English and I think it has subs aswell.
@@Steffschenko thanks Steff, appreciate it, there are not alot of good commercial sausages where i am so im seriously considering making my own. What are the top 5 must have sausages one should know how to make?
Best wishes Sous Chef Erik! Your knowledge and passion for cured meats has enlightened us yet again as you demonstrate how we should handle our sausage! The next guy's got some big casings to fill.
Claire.. walk away girl.. lol (I'm Claire)
I absolutely love how Eric knows exactly what he's talking about, but has moments of checking in with Kenji. It really shows a healthy kitchen where people learn from their chef, instead of the traditional screaming kitchens that we've seen glorified in the past.
I think he's also checking what secrets he can give out
I learn so much from mishaps. Thanks for leaving them in the video and explaining them.
Kenji & Eric, honestly it's you two sharing this type of material that makes the world a better place for aspiring chefs. Both of you are huge inspirations to hundreds of thousands. Thanks for everything you do.
A restaurant looking like a warehouse full of boxes hurts my soul. Hope you guys get back to normal operation soon!
Most places look like this when their deliveries come in!
@@Archiesaccount he was referring to how the service stopped due to the pandemic
lol they're in SF they'll be in lockdown until there's a vaccine or state/fed gov't intervenes
It is real sad how this pandemic ruined the restaurant industry. A restaurant here in our town looked like that as well... reason... They were unsure if the rent can be made and sat between vacating the premises short notice, cleaning and hanging not knowing what to do. Ultimately the Covid curfew started too early and with half seating per dinner service, the restaurant had to close leaving more unemployed staff.
@@cadedonnghail9317 what on earth do you mean 'state/fed gov't intervenes'? they're the ones who caused this.
Okay, I'm officially addicted to this channel. Kenji thank you for doing these videos......I am learning a ton and truly appreciate you sharing your knowledge. I live in the east bay and will make a trip over to your restaurant the first chance I get.
On a side note, Erik's white t-shirt: Michlewiate BBQ is a hidden gem in Austin, TX. I've only been to Austin once and I ate there the first night, it was fantastic.
I'll miss seeing Erik's sausage instructions. Godspeed and good fortune to him.
Is he leaving?
@@Mitth-raw-nuruodo He left. It's in the description.
@@FilmsRuiz thanks, I shoulda read the description
I swear, I'm getting a Culinary PhD from this channel...
You should buy his cooking book. It's basically a college-level textbook. A literal 7 pound tome of culinary knowledge. XD
Erik with the Habs hat!
3! 2! 1! LETS SAUSAGE!!!
What a likable and obviously smart guy, Erik is. Sorry you lost him.
Sous Chef Erik will live on in our hearts forever!
“You can of course just use...water” *stiffens posture hoping no one uses water*
Thank you for the recipe! As soon as I visit my local Oriental market ( they have the best pork!) and get the proper cut I’m going to try your recipe. I’ve made brats but never tried curing salt with them. I’ve made “s p a m” which uses it in the mix- pretty damn good. Family turned up their collective nose at it until I re-branded it as “pork terrine” which they loved lol. I’m working my way through your complete playlist and have learned so much and have way too many new things from you to try! You rock this old lady’s culinary world.
This is a well-thought local restaurant weathering the times. Boxes of food packaging fill dining rooms instead of people. Well-crafted intimate spaces store umbrellas. Boxes, boxes everywhere. I manage a restaurant. And this is where we are now. Please spend local, be patient and understanding with our current situation, and take care of each other.
The restaurant owners and staff is patient to turn around... but building owners want their rent money in full. That is the problem.
Kloster Weihenstephan is the oldest continuously operating brewery in the world. Andechser and Weihenstephan are both Benedictine Abbeys, but the Andechs Abbey was founded around 1450, while Weihenstephan Abbey was founded in 1040. Weihenstephan makes a good helles, but their hefe weizen is an industry benchmark...almost as good as Schneider Weisse (which is magical if you can find it in good shape.
Weihenstephan Abbey was founded in the early 9th century; the brewery is what was first mentioned in 1040. But the abbey itself was dissolved in the secularization in 1803. The brewery is now one of two that belongs to the Bavarian state.
@@adam54891 and partially to the Technical University of Munich. So free beer at university events was typically Weihenstephan. Can't claim it was very popular with us students though...even the university often opt'ed to provide a different brand (e.g., Augustiner) at many official events ;). Andechs is indeed a nice brew as well and the stroll to the Abbey in summer is always a treat :D
I'm positive in an earlier episode Kenji even talks about this brewery being the oldest as he drinks one of their beers at home while making a recipe.
@@yezariaelll The TU has its own research breweries. Weihenstephaner belongs entirely to the Bavarian state. As a student here myself, Gustl is pretty controversial...
@@adam54891 True, I correct. My statement is misleading. I only meant association (and considering the business-side fully detached I guess as you say.). Thanks for correcting!
(And personally I think Gustl is pretty meh. Nothing exciting, very average. Always good for a hedache. I don't understand the hype, but maybe everyone is used to worse? Maybe I am too used to my home areas Franconian Kellerbier and co. )
And a Montreal Habs fan as well! Sweet.
Most informative sausage making video I’ve seen! It was awesome!,
Chef Erik is an awesome addition. He's very likable and easy to listen to. Has those kind eyes that are hard to find these days. Obviously knows his shit too. Thanks!
Does Sous Chef Erik play hockey? A Candiens hat and then a Pond Hockey hat.
game on!
Kenji, when can we expect “Waste No Chunk” T shirts featuring Sous Chef Erik arms folded in front of a grinder?!
Marjoram? I barely know'em!
(While Marjoram is pretty widespread in german Bratwurst, it's mostly prevalent in ones made in Franconia, the northern region of Bavaria bordering Thuringia, which has an immense variety of sausage, charcuterie and the highest brewery density in the world. Reknown examples are the short and thin ones from Nuremberg and the incredibly long and thin ones from Coburg that get grilled over pinecones, which is actually a coarse one; many butchers and sausagemakes will sell coarse and emulsified versions of the same recipe there.)
re: emulsified sausages, we in germany (or just one or two people told me this) have the saying: being a butcher is the art of hanging water on walls :D
True. Mein Opa erzählt immer in der DDR gab es das Sprichwort: Bei der Wurst gewinnt entweder der Fleischer, Der Bäcker oder die Wasserwerke. (Bäcker weil man vorallem in Bulletten sehr viel Brot reingemacht hat)
never clicked so fast to watch someone's bratwurst before
That’s what she said...
i LOVE the fact the casing broke, just shows that even a man who works with something every day can still make mistakes/things can go wrong
Keyword Man. Oh I get to make another bi joke! But yeah bang on comment
Bad casing+over stuffing
How many meals have u cooked without filming in the new kitchen kenji ??!! Ur killin us !! 😭😭#torture
I have been doing sausage for a fair while and I have never ever tried egg in a Brat, this is the first one I have seen egg in too. I will have to try some out in a small batch and see if I notice a different with and without.
As per that casing bursting so much. I would simply cut that casing and re stuff it all.
is it necessary to cure the meat first? I lived on a farm in Bavaria and they did not cure the pork before making the Bratwurst
Hey Kenji it's actually Weihenstephen that's the oldest brewery. Operating since 1040 If I remember correctly.
-Your friendly neighborhood beer nerd.
Wait, did you say Andechs was the name of the brewery, Kenji? That's where I grew up, that's in Bavaria at Lake Ammer. Beautiful place! It's actually a monastery which also has a brewery, a beer garden, restaurant and they even sell dairy products. So cool for it to be mentioned here
This proves unequivocally how intelligent and educated great Chefs are. There is a great deal of Math , Science , Chemistry as well as hard work that goes into great food. One can taste the difference
Looks like a great beer selection at the restaurant!
There is Grobe Bratwurst (much like the one in the vid) in Germany and it's very liked and can be bought in the fresh meat section of the Grocery store. precooking works a lot better with emulsified sausage so it will have a longer shelf life and when cooking one does only have to worry about the color that's why most sausage is the emulsified kind not because we like it better.
Is Erik Canadian or just a Habs fan? He seems like one of us. :)
I started making sausage at home a few years ago I just purchased my first book on home made sausage just before the pandemic it's called
" Home Made Sausage"
by Chris Carter & James Peisker
I highly recommend it for anyone who is just starting to make homemade sausage.
It's so soothing to watch and listen to Erik. Tension inside subsides. Very calming.
I'm not trying to be a stickler here, but Soux Chef Eric said he was adding "point 025 percent" (or 0.025%) sodium nitrite, but then went on to say that to find the correct qty, he multiplies the weight of the meat by .0025. Based on the recipe in the description, 0.0025 IS the correct value to multiply the weight of the meat with. However, that is not .025%, but rather 0.25%. So just be careful of that.
lets be honest here .25% .025% are the same here. One just wont look as red/pinkish when cooked.
@@ethangrewe583 You may be right about that. I don't know enough about sausage making yet to know that kind of thing. Thanks.
No more Sous Chef Erik and no more original kitchen? This feels like a Kenji reboot and I'm a bit sad about it
You have to respect that clean cap!
I know this is an old video but I'd love to know what fillet knife sous chef Erik is using at the beginning of the video!
Eric was so embarrassed about the casing busting that he quit 😯
once you see how the sausage is made, all you wanna do is eat sausage
Anybody know what kind of boning knife that is??
Nice to see Sous Chef Erik is a Habs fan.
I love the idea of an heirloom pig. This was my grandfather's pig and his grandfather before him. Now I pass it on to you.
Thanks for including the bursting of the casing. It's the part that gives me the most anxiety and it's great to see how the pros respond to it.
sausage is like pizza, even if it's ugly, it's still delicious
Sous Chef Erik seems like an awesome dude. Would love to see more of him.
Sous Chef Erik is a hockey fan? That's awesome
I assume Erik misspoke on the % of curing salt. Instead of 0.025% he meant to say 0.25%. Regardless, follow the guidelines in the description to arrive at proper amounts.
I was looking in the comments to see if someone asked/clarified that. I think they would have both caught it if the amount he actually measured was off by that large of an amount so you're right and 0.25% is correct. No biggie. Best of luck to Sous Chef Erik wherever he goes!
@@dokaplan1 And multiply by .0025. The per-cent sign adds two zeros.
Nice Montreal Canadians! Love Erik! More videos of the guy!
This guy looks like Edward Norton and has the voice of Sam Rockwell. I'm not gay, but 😍
I'm Bisexual and I'm getting your drift. The way he is firm, demonstrative yet cuddly. We will all miss him.
I'm not gay but if I were I would not go for either of these gentlemen lol, but I'm always glad to hear when someone has different taste than I do. Less competition for me (or my hypothetical gay alter-ego) and it's nice when people get stuff from others that I won't give them, makes me feel less bad lol
@@48956l you just called them ugly but with extra steps
@@joeymejia794 I'm dying laughing here! Seriously I think I peed my Boomer drawers.
@@joeymejia794 lmao 🤣
Thanks for the video. Can the curing salt be omitted if sausage will not be cold smoked?
Once you see sausage being made, all you wanna do is make sausage cause it's so much fun!
This is where the sausage is made. Come into my office and I’ll show you a finished sausage.
Micklethwait!!! Chef Erik has good taste!
So you're doing a 2.25% total salt content with the added cure?
Nitrates in fresh sausages? Is this some sort of health dept requirement for restaurants?
I was wondering the same thing. Maybe they cold smoke them sometimes?
make them look sausagy
Can anyone tell which model of the LEM Big Bite grinder they’re using in this video?
Looks like this one. www.lemproducts.com/product/big-bite-grinder-32-head-size/butcher-meat-grinders
You can see the "32" stamped on the feed tube on the one in use in the video.
@@nauthizzz Good eye! Thank you!
Back Fat is "Fat Back" in the South, eaten on its own pan-fried in butter on a biscuit
Damn Straight! Said the Yankee with Texan parents
Yes! I’m born & raised from Tennessee. Good ole fat back!
I almost waved off this video when I saw Erik with a Habs hat on, but I decided to give it a chance anyway. Great video, and best wishes for him in his new ventures!
A recent (long in food section) article in The New York Times by Kenji listed the secret trick for restaurants and for KLA home cooking. Various concoctions which are brought out & added to many dishes. Kenji said that if he gave Erik a list of ingredients he would know what to make with them even if he hasn't been told a recipe or directions, adding in these premade secrets such as sweated peppers.
Regarding meat size when cutting and whether or not having to push it into the grinder; size your cuts to the diameter of your grinder ;)
Can’t be a sous chef forever, man is talented. Cheers to bigger and better things (no matter how great it is to work with Kenji)
Hell yeah Micklethwait! Best BBQ in Austin!
Hiiiiii. When you get back to filming regularly, can you plssss do a dutch oven recipe😁😁😁😁
Tremendous! I really enjoyed this. Thank you Erik and Kenji.
although I don't think I won't be trying making homemade sausage anytime soon, this is such a good educational episode. always love the longer videos
Who else had to stop and google the farce pun?
was going to make this comment 'till i saw this ;-)
Erik seems like such a cool guy. thanks for the video!
I really like this guy! I would’ve loved to have someone like him teach me when I was growing up
Go Habs!
This is a heavily seasoned recipe, especially the nutmeg. I'm not certain the description isn't actually a doubling error. It seems double compared to most recipes.
4 grams of nutmeg per kilo of meat?! That sounds like an awful LOT of nutmeg. Should it be 0.4 gr instead of 4gr?
Man, Chef Eric is so wholesome 😊
Interesting beer and eggs in the braut. If you want some science with making sausage then might I suggest 2:guys and a coolers channel. By following a few simple rules in sausage making from him I have have had great success in home made sausage. It’s all about protein extract when mixing.
I love how Kenji cracks the joke about the farce, and then Erik responds about how he can't link one pun to the next, but he doesn't realize that that's a pun referencing sausage links. Or does he?
Ah, the ancient Germanic martial art of sausage bending.
Wow! How sharp is the knife! 😮
Weihenstephan is the oldest brewery in the world. Operating since 1040.
are we not doing phrasing anymore?
Kenji- any update on the salt cellars? I'm ready to drop some money!
In 3..2...1 LETS SAUSAGE
2 percent is a LOT of salt. I make sausage at 1.5 percent and they're plenty salty.
Recipe for sausage not posted on bottom of screen as promoted. Would love specific measurements for the spices.
It bothers me that he keeps putting the knife down to talk. I feel like im intruding on his work lol. Its alright if you dont look at us while you talk, we understand you got shit to do lol
Unbelievable, this place is right down the road from me and i've never been there. Now I gotta check it out.
You’re lucky! Wish I was that close. Go check it out & tell us about it.
erik..... errrriik EEERIK!!!!kr4oooo4o4ooo4o4
Erik looks like an older Todd Howard
Kenji & Co you show us Hobbyist's some of the real deal that makes up Food Retail as a business ..
kenji, will you sue me if i try to make this sausage and sell it in my country (Indonesia)
Erik sure seems like an interesting guy. Great name too!
Respect for the Habs attire
There's like hundreds of traditional German bratwursts with different recipes. Don't worry about that.
Aww the poor guy. Good thing he is a good sport.
Wait im from germany i didnt know that other countrys call it Bratwurst to.
It’s great but doesn’t taste like a store bought brat. Like really good.