Celebrate Sausage S01E15 - Wisconsin Beer Brats (with Michael Ruhlman)

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  • Опубликовано: 22 дек 2024

Комментарии • 54

  • @2guysandacooler
    @2guysandacooler  4 года назад +3

    Take the #celebratesausagechallenge. You can find a printable recipe for this Wisconsin Beer Brats here: twoguysandacooler.com/wisconsin-beer-brats/

  • @designaquatech732
    @designaquatech732 Год назад +3

    Grew up in Wisconsin. Best brat I ever ate was after a senior graduation camp out. We put the brats, onion, and leftover beer from the previous night in a pot next to the campfire and went water skiing for a couple of hours. When we came back the beer had boiled off leaving just the brats and onions. I never drank, even in high school, but that extra beer smell and taste just adds something to the brat that makes it amazing. Also, the best brats were alway fresh made, every local grocery store made their own house recipe back then. Even if they’re made in Wisconsin, no one would ever eat a commercial “branded”, brat unless there was absolutely no other option. Live out west now and I miss fresh made brats so much. Still won’t eat Johnsonville though, just can’t do it. 🤮

  • @darrellobermann2315
    @darrellobermann2315 2 года назад +1

    All my ancestors came from Germany. My mother told me when she was a child her family would butcher hogs and beef. they had no refrigeration they made dry cured sausage and country ham and bacon which was smoked and hung in the cellar. but pork chops and sausage patties, they would fry in lard and put a layer of lard in a crock then a layer of meat then a layer of lard till the crock was full and cap it with lard. all winter they would take the meat out, fry it again and eat it. She said late in the spring it got a little strong lol. I always wondered why it didn't kill them. now I realize it was confit. thank you

  • @DuckGuy-1957
    @DuckGuy-1957 2 года назад +2

    Heavy cream? Interesting.
    I would think it would 'sour' if not cooked or frozen immediately. Learning so many new things in this hobby!
    Have you ever made this with beer instead of the cream?

  • @jevonshaw4786
    @jevonshaw4786 4 года назад +2

    I made these over the weekend and wow. By far the best brats I've made. Thank you!

  • @ericfoster3636
    @ericfoster3636 4 года назад +1

    My oldest daughter and I love Brats. Of all the sausages out there I think of Bratwurst as the king. Crazy as it is I haven't made these yet. I started chasing flavors I've never had. I will make these soon as I can. Awesome video and recipe. Muchas Gracias!

  • @gregwaters944
    @gregwaters944 4 года назад +1

    I can't wait to ty this. Our local grocery store has got some in, I think it is an October Fest thing, only in the fall are they available and they taste great without the poaching liquid BUT now that I have seen this we could enjoy this all year round. Love the series and I have been a customer of the Sausage Maker since the late 90's, great customer service and products.

  • @user-pb3rx1kz5n
    @user-pb3rx1kz5n 4 года назад +1

    Thank you very much for your time and dedication!!!😋

  • @oLynxXo
    @oLynxXo 3 года назад +2

    It's amazing how things from one culture travel to another one, get changed up, and then return to it's original culture. As a German I really want to try this minus the homemade bratwurst because why would I, I live in Wurst-Country. 😁

  • @vonmajor
    @vonmajor Год назад

    where I grew up in Wisconsin theocrat fries were usually associated with brats on the grill and ten transferred to a small vat of beer boiling on the smokey Joe and boiled in beer. My take was that they had flavor imparted by beer but at the same time blanched away. This preparation looks better.

  • @duncanjames914
    @duncanjames914 3 года назад

    How ironic. I happen to have Michael's book on my desk while watching this video. His book "Charcuterie - The art craft of salting, smoking, & curing" is a must-have for any serious home sausage maker or meat curer. I have made a lot of Bratwurst over the years and love making different versions. Thanks, Eric, I'll be making some of these soon!

  • @danielwilkinson6591
    @danielwilkinson6591 4 года назад +1

    Brilliant once again
    Thanks

  • @mikemax4980
    @mikemax4980 2 месяца назад

    Love to see your sauerkraut recipes

  • @donnabrownbowles3525
    @donnabrownbowles3525 Год назад

    Extraordinary!!! Yummy yummy yummy ❤

  • @GARYGLITCHINGTN
    @GARYGLITCHINGTN 2 года назад

    made this yesterday spot on the money for flavor

  • @matthewg4956
    @matthewg4956 4 года назад +1

    If this is the recipe we got a sneak peek over on the Patreon area, I’ve made it! It is definitely in my top five all time brat flavor profiles. I am archiving all 31 flavored sausage into a single folder for #CelebrateSausage 2020!!! Great work guys!

    • @2guysandacooler
      @2guysandacooler  4 года назад +1

      Hey Matthew. It is the same one!! One of my personal favorites...

  • @Gauge1LiveSteam
    @Gauge1LiveSteam 2 года назад

    These turned out great too. Reminds me of bratwurst and brotchen in Germany. Unfortunately nobody has zenf mustard around here

  • @lkapigian
    @lkapigian 4 года назад +1

    Excellent Video ! will be doing this soon

  • @tbac2432
    @tbac2432 4 года назад +3

    2 things sir. But first thank you for the videos you have been posting.
    First thank you for showing that the brats are poached in beer prior to the grilling then grilled and then back into the beer. Then back into the poaching liquid. I can not tell you how many times I have been told I need to grill first. I never have and never will.
    Second. I need to go get more pork now.
    PS. You need to take your son to a shrink. Catsup/Katsup has no place near a brat. And I am from NY and I know that. It is all about the SPICY MUSTARD.

    • @2guysandacooler
      @2guysandacooler  4 года назад +1

      LOL! You are very welcome!! I agree with the ketchup!! He developed an anti-mustard quirk after eating too much of it as an infant...

    • @SilvaDreams
      @SilvaDreams 4 года назад +1

      Dunno I've always grown up poaching the brats in a good beer or ale first then tossing them onto the grill. What is the point of tossing them into beer afterwards? None of that beer flavor works it's way into the cooked meat.

    • @2guysandacooler
      @2guysandacooler  4 года назад +2

      @
      SilvaDreams Watch that step again. I poach in beer, then grill it. While it's grilling the beer liquid is reducing and forming an umami glaze. After grilling I place the brats in the glaze to coat them completely. It adds a completely different dimension to the outer surface of the brats. Of course it's optional but if you've never tried that I suggest giving it a go.

    • @tbac2432
      @tbac2432 4 года назад

      @@2guysandacooler YUP. I saw that sir. TY again

    • @_josh
      @_josh 4 года назад

      @@SilvaDreams putting them back into the beer after adds to the flavor and juiciness of the brat.

  • @ml.2770
    @ml.2770 7 месяцев назад

    Ruhlman: Send me some, please.
    2Guys: Alright, Michael that's all the time we have today. Thanks for calling. (click)

  • @serdavezilla6494
    @serdavezilla6494 4 года назад

    Can't wait for this one!

  • @DrShkaf
    @DrShkaf 3 года назад

    Could you poach it in the beer mixture and then freeze it for latter (with the poaching liquid) so that you can just reduce the liquid and grill the sausages when ever you need? or would that amount of ice damage the texture as it would be already cooked? Thanks for the video.

    • @2guysandacooler
      @2guysandacooler  3 года назад

      You could but the texture would suffer.

    • @DrShkaf
      @DrShkaf 3 года назад

      @@2guysandacooler Thanks. yeah I had a feeling that would be the case, was hoping to be wrong though.

  • @benorsula9230
    @benorsula9230 4 года назад

    Amazing! If I make it the same way as you, I have to poach them at liquid like emulsified sausage? Or I can just put them at the smoker all the way and skip the beer part?

    • @2guysandacooler
      @2guysandacooler  4 года назад +1

      You can skip the poaching and cook however you want. Smoke, grill, bake. I will add if you plan on smoking at low temperatures you might want to add Cure #1 to the recipe. Other than that you are good to go..

    • @benorsula9230
      @benorsula9230 4 года назад

      2 Guys & A Cooler thanks! i really enjoying the series, great work💪

  • @rustylamb3421
    @rustylamb3421 4 года назад

    You mentioned using lean pork what you thought on cut of pork to use I can get any thing I want normally use butt and add fat back. Get my meat from local slaughterhouse can get hams and bellies any advantage of different cuts?

    • @2guysandacooler
      @2guysandacooler  4 года назад +1

      That is right. Any cut works. I use lean pork because it's generally on sale but any 70/30 ratio will work..

    • @rustylamb3421
      @rustylamb3421 4 года назад

      @@2guysandacooler thanks

  • @tracybradshaw1362
    @tracybradshaw1362 4 года назад +1

    awesome

  • @jimmiemeeks9795
    @jimmiemeeks9795 2 года назад

    Love it !! Could u add a good swiss cheese ? R to much ?

  • @vanyugo154
    @vanyugo154 3 года назад

    Is it ok to add curing salt to this?

    • @2guysandacooler
      @2guysandacooler  3 года назад +2

      Sure. Add Cure #1 at .25% of the weight of your meat/fat. (for every 1000g add 2.5 grams of cure)

  • @Jimbobeatty
    @Jimbobeatty 4 года назад

    You killed me with the ketchup!

  • @ozanozr
    @ozanozr 2 года назад

    What is the size of casing?

    • @2guysandacooler
      @2guysandacooler  2 года назад

      you can use any size you want but I think I used a 32-34mm hog casing

    • @ozanozr
      @ozanozr 2 года назад

      @@2guysandacooler Thank you!!!

  • @PouryaHosseini
    @PouryaHosseini 2 года назад

    Michael Scott!

  • @710LENNY
    @710LENNY 4 года назад

    O, what a shame you do not offer take-out and delivery. Well, I've got the sauerkraut. Will have to pick up the rest tomorrow.

  • @dfbess
    @dfbess 4 года назад +2

    Ketchup on a brat? .. no....just no.. I know he's a kid so I guess I can forgive him..

  • @possumrides8448
    @possumrides8448 4 месяца назад

    That’s BS! Where’s the recipe for making the bratwurst?