Be sure to check out Daniel at his You Tube Channel: ua-cam.com/users/WurstCircle Show him some love by subscribing and be sure to let him know that 2 Guys and a Cooler sent you👍
Eric, thanks for having me on the season. It was a pleasure to collaborate! Hope everyone enjoys the recipes. If there are any questions just let me know. Daniel
Why do you let the wurst mixture get to 12C? When Eric makes sausage he never lets it get above about 1C. Not a criticism at all , just trying to understand.
Made the bratwurst (coarse kind) yesterday. Probably the best brats I'd ever had! Did not poach them in beer this time but simply grilled them. I must say that everything that I have made from 2 guys and a cooler has turned out Beyond my expectations
TY Eric and Daniel for this episode. Having been brought up in the upper Midwest, and one side of the family of German descent, I have been to many Oktoberfest Celebrations and consumed my share of Brats, Beer, and Cheese! 😋😋 TYFS this authentic collaboration with us all.
I made the smooth textured brats for my daughter who has texture issues. I asked her how they worked for her. She liked the flavor (high praise!, autistic ) although she couldnt do the casing. Told her to peel it and she was happy. Now she can enjoy at the same time we are eating brats
Ya 12C 52F ist important. The finest grinding will often result in a thermal runaway. Back-freezing is beneficial. The intricacies involved in preparing the fine ground bratwurst are worthwhile. Depending on your particular situation it may be easiest to place the fat trimming back into the freezer while setting up for either a coarse or medium grind for the lean cut meat. You might also find that hand mixing the spices and phosphate into the lean ground medium or coarse mixture is effective at accomplishing an even seasoning. Switch to the finer grinding disc and run the mixture with the chilled fat. Regardless, the double grinding whether coarse-medium or Coarse-fine or Medium-fine requires attention to temperature No greater than 52f/12C. Go fine.
Hi I'm Etienne from South Africa. I'd just want to thank you from this awesome and educational show. All the info, recipes and techniques are so useful. Many Thanks
I used to think German sausage was the gold standard then the Poles came to the UK. Now I know Keilbasa is the gold standard and there is so much variety. I still love German sausage.
To me Germany is the world champion of sausage making and the authentic German Bratwurst is one of my favourites and I have made many different versions, my favourite being an emulsified, or fine version with chili, ground cumin, marjoram, nutmeg, fresh minced onions, chives and parsley. Just delicious. (P.S. For emulsifying I use crushed ice rather than just cold water as you can keep the mix colder for longer this way).
Eric, great to see this episode as I will be making Bratwurst this weekend. Along with the Bratwurst I will also be making Weisswurst. I use recipes from the book Great Sausage Recipes and Meat Curing by Rytek Kutas (I'm sure you are familiar with it). While I prefer the more traditional grind my wife likes the emulsified texture better so you know where I go. One suggestion for an episode for you would be to talk about how to make emulsified sausages at home as most of us don't have a Robo chopper or other large scale equipment needed to process emulsified sausages. One thing I learned here was to separate the fat and the meat during emulsifying process. As a side note both my son and wife think the Weisswurst is closer to what we use to buy as Bratwurst in the grocery store back in the 90's. Again thanks for all your efforts to put on this series.
We used to make venison bratwurst all the time with about 40% pork shoulder, so a little less fat, but coarse ground and they were wonderful. Ah the memories, up until midnight in the deer camp, dead tired grinding and mixing meat and spices. Beer bottles with little chunks of raw meat stuck all over them and the little frying pan on the stove just to check the flavour of course...Good times.
the emulsified version was what I always grew up with. I think it was college before I got exposed to the courser version, probably Johnsonville, and just thought "that's not brats that's just a normal sausage." Good brown mustard, rye bread. Simple and delicious.
Unless I misunderstood what Daniel said, it seems he let the sausage mixture get much warmer when he is mixing it( 52 degrees or cooler). (he used Celsius so I could be wrong about the conversion)
You are right Chris. I watch Opa Jachen, another German sausage maker and he uses the same temp checks when making emulsified sausages, no higher than 12 degrees Celsius or about 52 Fahrenheit when blending or processing. 👍
What no curry sause? Fine textured bratwurst is excellent. Mustard, bread, top notch. Cervalat is another option, weisswurst and blutwurst for the other German options
A lot of the Bratwurst recipes I've seen use Veal in addition to the Pork, along with Beef occasionally. As he said, there are hundreds of variations, and I think I'll try a 100% Pork Recipe.
Hi Daniel. I follow you on your channel and have made many of your recipes with great success. Thank you! I do have a question, I made your bratwurst from 2 years ago on your channel, they are great. Your recipe here has different spices. Is that a regional change or your taste has changed?
Hi I've learned a lot from your videos and appreciate you sharing your sharing. I want to make Fine Brats and was wondering if there is a suitable substitute for Phosphates? Thanks
I'm down here in the south west of Germany.and our two most common sorts are white and red bratwurst. White is more or less the same as the fine one here. Red are made with curing salt and asmre cold smoked. Both a great choice for currywurst. And....curry sauce is not ketchup. Just as ketchup based bbq sauce isn't ketchup. Just saying!😅
Is there a safe way to avoid phosphates at all? The video points that they are present in the meet to start with but in today processing they run out (so we need to add more)? I understand phosphates are added in commercial process (because of challenge with cooling) but can they be avoided in home processing?
All the true German Brats I ever ate wherefrom Mainze Germany or that place in Phoenix they were both good but the ones from our west were much better in my opinion
Hey man I use to get this Bratwurst in Phoenix at a German meat shop that was called Grobé Brats. Do you know if that's the course grind? I mean brother that was the best dang brats I have ever put in my mouth😋😋😋
Nice, but what about a Mettwurst? I never see it mentioned anymore, everyone wants Bratwurst. I have been looking forward to every new episode this month.
*Okay. I have a question about Phosphate.* In your 'printed' recipe, you show "Phosphate Blend". A quick check online and I see there are several other types. TriSodium Phosphate Anhydrous, Tricalcium Phosphate, Potassium Phosphate, the blend of (God knows what kind) and maybe more. Does it matter _WHAT KIND?_
This is going to sound like a troll question, but I’ll explain why it’s genuine after: do people really only make these small batches of sausage? My mom’s side of the family (Germanic mutts from Alsace to the Caucasian mountains) still get together most every year to make sausage, usually around 300-400lbs. I know we can make small batches and have done so when we didn’t make new for a few years, but it seems so weird. A typical batch size (because this is as much as the clean wash tub can hold) is 80lbs. My dad, brother and cousins all take turns kneading the meat by hand until the seasonings and garlic tea are evenly distributed over their forearms.
Hey Sarah, thanks for the great question. For the sausage maker who's looking to experiment and try new sausages, small batches are great. I can tell you that once you get a recipe dialed in and it's a favorite then the sky is the limit. Tomorrow I'm making 200 pounds of my Texas hot link recipe so I totally get it😉
Eric, for me it’s not clear what the difference between a pork sausage and bratwurst is. Is it just the spice combination? as the rest of the process seems the same.
@@luismepu You have to ask around. Possibly any chemical stores that sell food grade chemicals. Truth is, you don't have to use phosphates in order to make the fine version. You can use egg whites, potato starch, corn starch, soy protein, high heat non fat milk powder. All of those are good substitutes for phosphates in that recipe
WOW Skippie are you always this rude? I don't think you get it at all. If you knew anything about this series, then you would know that it's a massive collaboration between myself and other You Tubers. All of the content creators that are participating in this show make videos specifically for this series. Why do you think they start off by saying "Welcome to Celebrate Sausage, Thanks Eric for having me on this year's show" 🤣🤣. It's a show that takes 6-8 months to make and features styles and recipes from all over the world. You should really think before you speak.
No, that's not what this channel is about. The Celebrate Sausage series will, every now and again, feature other sausage makers who are participating in the series, as well as plenty of sausage making videos done by Eric, himself. Take a look at the video library on the site. There is an absolute wealth of sausage making videos on there.
Be sure to check out Daniel at his You Tube Channel: ua-cam.com/users/WurstCircle
Show him some love by subscribing and be sure to let him know that 2 Guys and a Cooler sent you👍
Eric, thanks for having me on the season. It was a pleasure to collaborate! Hope everyone enjoys the recipes. If there are any questions just let me know. Daniel
Thanks so much for teaching me about phosphates! I use meat fresh from my farm so now I know it’s got the phosphate naturally!
Why do you let the wurst mixture get to 12C? When Eric makes sausage he never lets it get above about 1C. Not a criticism at all , just trying to understand.
Made the bratwurst (coarse kind) yesterday. Probably the best brats I'd ever had! Did not poach them in beer this time but simply grilled them. I must say that everything that I have made from 2 guys and a cooler has turned out Beyond my expectations
I love how you collaborated with Wurst Circle. I've been following him for a while and his chanel is awesome.
TY Eric and Daniel for this episode. Having been brought up in the upper
Midwest, and one side of the family of German descent, I have been to
many Oktoberfest Celebrations and consumed my share of Brats, Beer,
and Cheese! 😋😋
TYFS this authentic collaboration with us all.
I made the smooth textured brats for my daughter who has texture issues. I asked her how they worked for her. She liked the flavor (high praise!, autistic ) although she couldnt do the casing. Told her to peel it and she was happy. Now she can enjoy at the same time we are eating brats
Ya 12C 52F ist important. The finest grinding will often result in a thermal runaway. Back-freezing is beneficial.
The intricacies involved in preparing the fine ground bratwurst are worthwhile. Depending on your particular situation it may be easiest to place the fat trimming back into the freezer while setting up for either a coarse or medium grind for the lean cut meat. You might also find that hand mixing the spices and phosphate into the lean ground medium or coarse mixture is effective at accomplishing an even seasoning. Switch to the finer grinding disc and run the mixture with the chilled fat.
Regardless, the double grinding whether coarse-medium or Coarse-fine or Medium-fine requires attention to temperature No greater than 52f/12C.
Go fine.
Hi I'm Etienne from South Africa. I'd just want to thank you from this awesome and educational show. All the info, recipes and techniques are so useful. Many Thanks
My time in Germany lends me to agree, but the Italians also are great purveyors of sausages. With Oktoberfest upon us, this is perfectly tumed👍🏼🇺🇸🍻
Nice collaboration! Daniel has an excellent Mettwurst recipe that I've made several times. Would love to see a 2 Guys & A Cooler version!
I used to think German sausage was the gold standard then the Poles came to the UK. Now I know Keilbasa is the gold standard and there is so much variety. I still love German sausage.
I loved the way he made the emulsified sausage so simple! :)
Been subscribed for some time now. Daniel is the man he has a ton of awesome videos and is the best at German wurst.
How he does not have more followers is beyond me.
Perfect timing, Thanks Daniel for sharing your recipe!
To me Germany is the world champion of sausage making and the authentic German Bratwurst is one of my favourites and I have made many different versions, my favourite being an emulsified, or fine version with chili, ground cumin, marjoram, nutmeg, fresh minced onions, chives and parsley. Just delicious. (P.S. For emulsifying I use crushed ice rather than just cold water as you can keep the mix colder for longer this way).
It was the best of times, it was the wurst of times
I did find Wurst Circle the other day and it's amazing! You 2 inspired me to get the grinder and stuffer out for a batch.
I really enjoyed this episode. Great presentation Daniel and kudos to Eric for always having quality videos on his channel
Just in time for October Fest 🍻. Thanks for sharing Daniel's channel.
Eric, great to see this episode as I will be making Bratwurst this weekend. Along with the Bratwurst I will also be making Weisswurst. I use recipes from the book Great Sausage Recipes and Meat Curing by Rytek Kutas (I'm sure you are familiar with it). While I prefer the more traditional grind my wife likes the emulsified texture better so you know where I go. One suggestion for an episode for you would be to talk about how to make emulsified sausages at home as most of us don't have a Robo chopper or other large scale equipment needed to process emulsified sausages. One thing I learned here was to separate the fat and the meat during emulsifying process. As a side note both my son and wife think the Weisswurst is closer to what we use to buy as Bratwurst in the grocery store back in the 90's. Again thanks for all your efforts to put on this series.
We used to make venison bratwurst all the time with about 40% pork shoulder, so a little less fat, but coarse ground and they were wonderful. Ah the memories, up until midnight in the deer camp, dead tired grinding and mixing meat and spices. Beer bottles with little chunks of raw meat stuck all over them and the little frying pan on the stove just to check the flavour of course...Good times.
"What's the first thing you think about when you think about Germany?" WW2! "Sausages" Ok, yeah sausages!
The months flying by! Another great video! Good emulsification tips!
Germany? Yup. Sausage. (and beer of course)
the emulsified version was what I always grew up with. I think it was college before I got exposed to the courser version, probably Johnsonville, and just thought "that's not brats that's just a normal sausage." Good brown mustard, rye bread. Simple and delicious.
Wurst Circle
He’s finally getting some recognition!
Thank you!
Unless I misunderstood what Daniel said, it seems he let the sausage mixture get much warmer when he is mixing it( 52 degrees or cooler). (he used Celsius so I could be wrong about the conversion)
You are right Chris. I watch Opa Jachen, another German sausage maker and he uses the same temp checks when making emulsified sausages, no higher than 12 degrees Celsius or about 52 Fahrenheit when blending or processing. 👍
This video is the wurst! I absolutely loved it! Now I’m craving it pretty bad! Which is good !😂😝
What no curry sause? Fine textured bratwurst is excellent. Mustard, bread, top notch. Cervalat is another option, weisswurst and blutwurst for the other German options
Looks so good! Can’t wait to try this recipe ❤
Germany? Dang…. It’s a toss up between great sausage, beer or cars.
A lot of the Bratwurst recipes I've seen use Veal in addition to the Pork, along with Beef occasionally.
As he said, there are hundreds of variations, and I think I'll try a 100% Pork Recipe.
I was waiting for the beer goes to show you what I know Thank You Eric
Very informative. Awesome video👍
Keep up.the videos!
They are incredibly helpful and I have made some great product with tour help. -JC
Hi Daniel. I follow you on your channel and have made many of your recipes with great success. Thank you! I do have a question, I made your bratwurst from 2 years ago on your channel, they are great. Your recipe here has different spices. Is that a regional change or your taste has changed?
Another question if you could answere it. How long after boiled they would last in the freezer? Not in the fridge but in the freezer? Thanks again!
Happened to be eating a grober Bratwurst (coarse) while watching
Hi I've learned a lot from your videos and appreciate you sharing your sharing. I want to make Fine Brats and was wondering if there is a suitable substitute for Phosphates? Thanks
You can use 2-3% potato starch
@@2guysandacooler % of total weight? Water remain the same?
Great video guys, can you buy these seasonings premade, from the sausage maker???
This video was the Wurst!……lol
The Wurst one I've seen all day.
It doesnt get wurst than this!
Always great to lose the brat.
You need to boil in beer and onion, then grill and serve with mustard and onions
This is my favorite time of year because of your show. Did I miss the boudin one?
that was season 2 episode 1😉
@@2guysandacooler awesome. Ty. Imma watch it soon. Plan on making my own soon
What should we substitute pork if making beef bratwurst?
I'm down here in the south west of Germany.and our two most common sorts are white and red bratwurst.
White is more or less the same as the fine one here.
Red are made with curing salt and asmre cold smoked.
Both a great choice for currywurst.
And....curry sauce is not ketchup.
Just as ketchup based bbq sauce isn't ketchup.
Just saying!😅
Eric, for the coarse brat what size plate would that be in millimeters? Danke.
6 - 8 mm
Is there a safe way to avoid phosphates at all? The video points that they are present in the meet to start with but in today processing they run out (so we need to add more)?
I understand phosphates are added in commercial process (because of challenge with cooling) but can they be avoided in home processing?
Sure. Add potato starch or high heat non fat milk powder. Egg whites Also work
Is there any advantage to using pork belly over back fat?
All the true German Brats I ever ate wherefrom Mainze Germany or that place in Phoenix they were both good but the ones from our west were much better in my opinion
For me it is beer
When I went to Ukraine last time we stopped in Frankfurt and at the airport everyone was selling frankfurter 🌭
Great vid. As a binder, can potato starch be added instead?
Yes
What phosphate is that? I've been searching for it and i think i found a few kind of phosphate, could you tell what kind is it? Thaks!!
Hey man I use to get this Bratwurst in Phoenix at a German meat shop that was called Grobé Brats. Do you know if that's the course grind? I mean brother that was the best dang brats I have ever put in my mouth😋😋😋
Hey Craig, yes it is "Grobe Bratwurst" basically means Coarse Bratwurst. cheers Daniel
@@WurstCircle Danke my friend👍
Nice, but what about a Mettwurst? I never see it mentioned anymore, everyone wants Bratwurst. I have been looking forward to every new episode this month.
Watch episode 2😅
Let’s do a fruit and meat sausage
So basically, any sausage the resembles a brat can be called a brat?
In German brat means "finely chopped meat" and wurst means sausage. So technically speaking, yes.
Sorry, the first thing I thought of was Beer.
Followed by Sauerkraut.
Followed by Sausage.
I’m off to the butcher for some pork shoulder
*Okay. I have a question about Phosphate.* In your 'printed' recipe, you show "Phosphate Blend".
A quick check online and I see there are several other types.
TriSodium Phosphate Anhydrous, Tricalcium Phosphate, Potassium Phosphate, the blend of (God knows what kind) and maybe more.
Does it matter _WHAT KIND?_
Lol. Not really. There are 7 that are approved for meat. In the recipe I link one that works well
@@2guysandacooler Good enough. Thanks.
All of you are just the Wurst guys:)
Interesting
This is going to sound like a troll question, but I’ll explain why it’s genuine after: do people really only make these small batches of sausage? My mom’s side of the family (Germanic mutts from Alsace to the Caucasian mountains) still get together most every year to make sausage, usually around 300-400lbs. I know we can make small batches and have done so when we didn’t make new for a few years, but it seems so weird. A typical batch size (because this is as much as the clean wash tub can hold) is 80lbs. My dad, brother and cousins all take turns kneading the meat by hand until the seasonings and garlic tea are evenly distributed over their forearms.
Hey Sarah, thanks for the great question. For the sausage maker who's looking to experiment and try new sausages, small batches are great. I can tell you that once you get a recipe dialed in and it's a favorite then the sky is the limit. Tomorrow I'm making 200 pounds of my Texas hot link recipe so I totally get it😉
You have to tell how much you add to the meat
Spices
Eric, for me it’s not clear what the difference between a pork sausage and bratwurst is. Is it just the spice combination? as the rest of the process seems the same.
correct. Bratwurst is just a type of pork sausage
First thing that comes to mind when you mention Germany: Hitler.
Phosphates, i mean i wanna give it a try but where does one find phosphates?
where do you live?
@@2guysandacooler latin america
@@luismepu what country?
@@2guysandacooler Peru
@@luismepu You have to ask around. Possibly any chemical stores that sell food grade chemicals. Truth is, you don't have to use phosphates in order to make the fine version. You can use egg whites, potato starch, corn starch, soy protein, high heat non fat milk powder. All of those are good substitutes for phosphates in that recipe
Wrong question there at the beginning
why you gotta always cook them curved? straighten them out and they're easy to cook
wheres . why dont you show recipes
Before you comment, you should look in the description box
Where do they get the skins for saüsage brotwhöse is it india from bull carcase know bullshit please let me Know kev
The first thing I think about when I hear Germany is master race
"German Bratwurst" - is there non-German bratwurst?
Yep. Johnsonville 😂😂
Germany isn't a capital...
In the world of sausages it's THE CAPITAL😉
Beer, Soccer, Hitler, Tanks, then come Sausages
What comes to mind when you say Germany Don't put ketchup on knödel and WW2.
I get it, so you're basically going live, knocking off someone elses recipes. Whatever pays the bills.
That's one way to look at it. However, Eric IS getting the persons permission first and also getting their channel name out to more people.
WOW Skippie are you always this rude? I don't think you get it at all. If you knew anything about this series, then you would know that it's a massive collaboration between myself and other You Tubers. All of the content creators that are participating in this show make videos specifically for this series. Why do you think they start off by saying "Welcome to Celebrate Sausage, Thanks Eric for having me on this year's show" 🤣🤣. It's a show that takes 6-8 months to make and features styles and recipes from all over the world. You should really think before you speak.
No, that's not what this channel is about. The Celebrate Sausage series will, every now and again, feature other sausage makers who are participating in the series, as well as plenty of sausage making videos done by Eric, himself.
Take a look at the video library on the site. There is an absolute wealth of sausage making videos on there.
Nah, you don't get it skippie, its called collaborating and sharing with a network of like minded people, maybe a concept you're unfamiliar with.
Another small wiener I'd say 🤣
Polish garlic sausage is the tastiest.