A year later, I made these Brats. First time making brats, hands down best brat I’ve ever cooked! Looking forward to making these for friends and family years to come!
Discovered your channel through tiktok. You definitely deserve more subs, more views and everything. I love just watching your videos, especially when cooking
@@AdamWitt anyway, since I went every year to Oktoberfest (I'm swiss, I live 4h from there) and I have the same kitchenaid, I'll try to do the sausages from scratch 🤩 sounds good and you're right: making things from scratch is really satisfying. I usually do gnocchi, pasta, bread and bakery always from scratch. The peace of the senses 😇
I make 10# of any sausage at a time , for this one I did 5# fresh and 5# smoked (added 6g cure) pending my mood on what taste better . But a good beer gravy and spuds just can’t beat.
these were so damn tasty, i never knew nor had eaten brats this way, plus homemade mustard + kraut - i mean come on! AND an oktoberfest beer in hand!? perfectly cozy.
Great vid. Looking forward to making these. Just one question, in your notes it says 40g of salt for the Bratwurst (ground meat portion) and again 40g of salt in the spice blend, but the video only shows salt going into the spice blend. Do I need to salt the meat with an additional 40g before adding the spice blend to the meat?
Great video, thanks! So I tried this a few days ago and the meat was delicious but the hog casings were so tough that everyone literally had to rip the casing to get a bite. Kind of a turnoff. I'm new to sausage making, but any tips for making your casings more tender but still have a snap?
Respect, never made my own sausage (coming from a guy who bakes batter croissants then the local French bakers and does about everything from scratch) the filling and work that goes into it, just one big heap of respect! And a tad of sadness how the history of the USA and its foods still makes it hard for you guys, the immigrants came with memory and poor supply lines to the old world. So much food that is good here in the EU can only be used at a high price or low quality substitute in the USA. The basic course salt I buy here in any supermarket is the same quality as the expensive kosher salt for example ( just salt no additions, while USA people need to get that in the kosher boxes, it's even worse with cheeses for ya.
Get a LEM Big Bite #8 grinder, it will change your life. It is at least 10 times faster than the grinder you used and if you cut your meat in longer strips it will suck them in so fast you wont have chance to use your meat plunger.
I've made homemade b4. But i could never get the ends to stay like in this video. They always unraveled after cutting. So i just did long spirals and cut to length after cooking. Any tips?
Chicago boy in Japan, couldn't be happier than finding a recipe for the brats I grew up with, thanks!
That's badass! I love Japan. Happy to help when I can. Thanks for watching.
A year later, I made these Brats. First time making brats, hands down best brat I’ve ever cooked! Looking forward to making these for friends and family years to come!
Dude! Amazing! Love to hear it. Be sure to pair with a big cold boy of Oktoberfest bier and you're living life.
Thanks Adam, I am new to sausage making and just found your video today.Looks great, will give it a go !
No doubt! You got this.
Very nice video! I have been making my own sausage for 40+ years and found your methods very good.
Thanks John!
Intelligent, funny and a great all around dude that knows his way around the kitchen and stove... Love it...
Just fabulous - been to a many Octoberfest's and this looks pretty festive !! Well done
Discovered your channel through tiktok. You definitely deserve more subs, more views and everything. I love just watching your videos, especially when cooking
Thanks Zui! We'll see what happens. We out here. Thanks for the support and love.
@@AdamWitt anyway, since I went every year to Oktoberfest (I'm swiss, I live 4h from there) and I have the same kitchenaid, I'll try to do the sausages from scratch 🤩 sounds good and you're right: making things from scratch is really satisfying. I usually do gnocchi, pasta, bread and bakery always from scratch. The peace of the senses 😇
@@ZuiXan That's awesome dude! I have a little bit of Swiss blood - would love to make it over there some day.
Great recipe. Made these today and oh my amazing flavor. Yes I use to live in Wisconsin. Yes first time I had some bursts but I got better with time.
You crack me up
Good shit !
Was a Chicago man moved back up home to wisco
Cheers !!
Down with the thickness ! Good stuff lol
Ayy thanks homie. Welcome.
Wisconsin represent! I love this video!
Ayy ty!
I make 10# of any sausage at a time , for this one I did 5# fresh and 5# smoked (added 6g cure) pending my mood on what taste better .
But a good beer gravy and spuds just can’t beat.
Yea nice 👌🏼 Greeting from Germany 🤟🏼
Ayy, thanks homie! Prost.
these were so damn tasty, i never knew nor had eaten brats this way, plus homemade mustard + kraut - i mean come on! AND an oktoberfest beer in hand!? perfectly cozy.
Yes Babe!
Omg you just made traditional Bangers and Mash!! Yassss sir! Oh and when you said "saucy prison", I was like, "yeah more like saucy SPA!" 🤣🤣🤣
I suppose it goes either way! Lol.
Great vid. Looking forward to making these. Just one question, in your notes it says 40g of salt for the Bratwurst (ground meat portion) and again 40g of salt in the spice blend, but the video only shows salt going into the spice blend. Do I need to salt the meat with an additional 40g before adding the spice blend to the meat?
Great video, thanks! So I tried this a few days ago and the meat was delicious but the hog casings were so tough that everyone literally had to rip the casing to get a bite. Kind of a turnoff. I'm new to sausage making, but any tips for making your casings more tender but still have a snap?
Awesome video buddy.
Brilliant!!
had to hit the subscribe button.... awesome vid
Can one use beef fat instead of porkbelly? I always have ribeye fat laying around when trimming steaks.
You surely can, but it will drastically change the flavor profile of the sausage. If it's good or bad is up to you. I've never done that.
you deserve more followers
we out here
amazing contents
friend
gracias
Respect, never made my own sausage (coming from a guy who bakes batter croissants then the local French bakers and does about everything from scratch) the filling and work that goes into it, just one big heap of respect! And a tad of sadness how the history of the USA and its foods still makes it hard for you guys, the immigrants came with memory and poor supply lines to the old world. So much food that is good here in the EU can only be used at a high price or low quality substitute in the USA. The basic course salt I buy here in any supermarket is the same quality as the expensive kosher salt for example ( just salt no additions, while USA people need to get that in the kosher boxes, it's even worse with cheeses for ya.
Yeah man. Crazy stuff. I def recommend trying your own sausage. It's fun.
Really good video
Do you have a sauerkraut video?
Get a LEM Big Bite #8 grinder, it will change your life. It is at least 10 times faster than the grinder you used and if you cut your meat in longer strips it will suck them in so fast you wont have chance to use your meat plunger.
I’m so hungry 😍😍
I've made homemade b4. But i could never get the ends to stay like in this video. They always unraveled after cutting. So i just did long spirals and cut to length after cooking. Any tips?
I would absolutely devour that sausage
The black pepper volume vs weight is weird 2 tsp or 40 grams . 2 tablespoons is about 28 grams
Oh my God I am DROOLING over here…. 10:48
YOU DA MAN HOLY CHRIST
Pink salt is much better. 🙏
Tubular brats broh
yarrrr!
🤣
I’m in the area and a cook. Hit me up if you want to collaborate. 👍🏽 Awesome vid!