How to Grill Sausages | Kenji’s Cooking Show
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- Опубліковано 30 чер 2020
- Order sausage kits (A.K.A. brat packs) just like the one in this video here (sorry, we don't ship!): www.toasttab.com/wursthall/v3
Available starting Thursday 7/2.
Schedule a pickup at Wursthall:
210 Baldwin Ave, San Mateo, CA, 94401 - Навчання та стиль
First.
Beat me to it!
Damn who'd've thought
No fair
You monster.
The crazy son of a gun did it
The guys working on the neighbor's fence are in for a treat
Apoorv Khatreja it would be amazing to be his neighbor
Honestly the best way to keep your contractors happy is buy or make them lunch at some point during the job. We love that shit.
Happier workers work faster. I think Kenji wants them to be done ASAP.
WildBoer lmao a good meal could have you asking the boss when you’ll go back. A guy we worked for made us smoked brisket once and I’m dying to go back 😂😂
Hey Kenji! Could you make a video on fridge management? I constantly waste food and looking at your fridge it looks like you have a great variety of stuff but you are able to use it all in different recipes. What does an average "basic" fridge shop contain for you?
Thanks dude you ROCK
He explains some of this stuff in his book the food lab, maybe see if your local library has a copy or gives you access to an e/audiobook?
I would also like to see this! I shop at Costco so I have a lot of food sometimes and think there might be some stuff I can freeze or preserve
I'm also in awe of his pantry. Life goals.
Step 1: create a cheese drawer.
Love to see that.
What is rly good with Hot Italian Sausage is a bath of peppers, onions, crushed clabrian chili, rosemary, and chianti.
Feeding the guys working on the fence warms my heart. I'm remembering the times I was working out in the sun either framing or installing gutters and anytime the homeowner came out and fed us it was the best morale boost. Otherwise, it was your smushed ham sandwich or fast food.
I've had some teriyaki sauce in my fridge for 3 months. I've had ketchup in there for 2 months. I also have some mayonnaise I made yesterday. These are my sauce ages.
Hi Kenji,
as a german I enjoyed watching you prepare Bratwurst your style and will certainly try this.
BTW, since I started watching your videos my kitchen skills went up quite a bit. Thanks for that. Also from my wife. 😊
Best regards
Tim
Ich feier ihn auch übelst
Ich bin’s, Tim
Durch Kenji haben sich meine Koch Skills auch echt verbessert, btw heiße auch Tim
@@ZAck56100 same
Kenji ist der größte Ehrenmann
Oh yup, J. Kenji with the glizzy tutorial, a true glizzy gladiator
How fast u think he downed them
😂😂😂😂😂
He’s the Glizzy Goblin
throat goat
Best part of staying at home is more Kenji videos. I’ll miss the content when you are able to reopen the restaurant but I know you and your team will be excited to get back. Once that happens we’ll just have to visit the restaurant to get our Kenji fix in person! Cheers!
The restaurant is open again. These videos have nothing to do with quarantine. Timing is just coincidental.
J. Kenji López-Alt Oh great! Glad to hear it!
@@JKenjiLopezAlt Thank god! Some of us live on the other side of the world and can't visit your restaurant!
@@JKenjiLopezAlt Oh man best news ive heard all week! Thanks for making quarantine a lot better, especially with the BA kitchen being a train wreck right now.
I love how you just decide to feed a random work crew because you made more than you'll have immediately. Food should be shared!
i love how Kenji always promotes other companies in literally all his videos . Gotta respect him for that !
This might be a great technique to use with Kimchi instead of sauerkraut. Throw in some scallions, daikons, carrots. Fusion banh mi all day long.
Kenji, the type of guy to feed the people working on his neighbor's house because he's so wholesome. Keep doing what you do Kenji.
Kenji - thanks for all of these videos. I have learned a ton from what you've said and even more from watching your methods. Thanks for showing how diverse the food world is and the importance to doing things yourself. Opened my eyes to new flavors textures and procedures.
Kenji being stellar as always for feeding the nearby workers. Inspiration in and outside of the kitchen.
I appreciate that he gave a shout out to Sous chef Eric. Acknowledging the guys in the trenches. And Shaboo.
I can guarantee those buns are available in Ohio under Pepperidge Farms, Schwebels, or Nickles. Also, Nickles Bakery Diamond Jim rolls work great for sausages.
I never thought a Californian would teach a Wisconsinite a better way to make brats. I stand humbled.
6:10 I love that Kenji doesn't let the construction in the background phase him at all!.
Unlike another guy with a cooking channel. Hint, he lives in San Diego.
Man. Imagine picking up a contract to build a fence, working all morning in the sun, then randomly out of nowhere Kenji comes rolling over with a tray of sausages. You definitely buy a lotto ticket and a 6 pack on the way home that day.
I really enjoy how down to earth Kenji is, very approachable for the more amateur home cook.
This is a very good method.
The Wisconsin method is fairly similar: boil brats in a bath of beer, onions and butter. Remove onions for garnish, sear on the grill, serve with onions and/or kraut.
Hi Kenji! I never figured out how to cook sausages properly myself, so I never bought them. I watched this video, then made an amazing sausage sandwich! The technique of simmering in super flavorful liquidy stuff until 145 degrees then blast them with heat until its done for some browning worked so well!
I watch these videos for the food of course, but also the lowfi production (meant as a complement) because it reminds me of my home/kitchen. It makes the recipes so much more approachable. I like that we get to see some of the mistakes that are often edited out of polished shows, because we will certainly make those mistakes! And these videos teach me how to recover. Love the sound of neighborhood buzzing with life, because that’s what my neighborhood sounds like! And finally, the late night carbo-load. All of us have those pangs of hunger when we’re not supposed to be hungry. Keep those videos coming. And please don’t lose the intimate feeling of those videos.
Looking forward to giving this a shot. Thanks again for all the great cooking videos.
This is my favorite way to cook sausages. Makes serving up lots for friends super easy and tasty
Tried making this today. Adding Caraway seeds makes heaven and earth difference to the sauerkraut. Very easy to make and very tasty. thanks Kenji.
Kenji hates the guy with the buzzsaw in the neighborhood.
Update:
11:42 - Oop maybe not!
My neighbour uses a grass trimmer atleast 3 times a week, today he started at 7 am this morning :(
@@Grandmaster-Kush give him an electric one for Christmas
@@Grandmaster-Kush That's unacceptable.
@@cookingbourdain6903 Yeah it's crazy but I think he does it as an excuse to get some fresh air in the mornings, pisses off all the neighbours unfortunatley
Grandmaster Kush it could be worse, he could have a weed filled forest in front of his house.
First thing i did was see if you ship. Second thing i did was cry because you don't ship. Third thing I did was prepare to do this myself. Thank you for teaching us the skills needed to adventure on our own. What an inspiration. Science + cooking skills for the win!! :)
1% on the toilet watching kenji 😂 wth am I doing with my life
The toilet is the best place to watch Kenji cause after you poop, you have room to eat his delicious food.
I Love your channel and your technique. Thank you for sharing simple and delicious recipes.
Kenji is such a pleasure to watch
been using this recipe all summer, it's AWESOME!
Imagine being those guys working on the fence, just going about your business and out comes Kenji with the greatest sausages you've ever had! They look delish
Cracking outro too
This is one of your recipes I’m most looking forward to making!
Damn I know the video is about the sausages but can't stop looking at those roasted buns!
There goes Kenji with those time-travel finger-snaps again.
As a lover of sausages, and German food in general, I am absolutely gonna try this. I usually have all the ingredients to make these on hand all the time anyway.
Kenji hoppin on the glizzy summer hype 💯
What is this a reference to?
J. Kenji López-Alt oh you replied now I’m kinda embarrassed 😅. “Glizzy” is a slang for hotdogs in places like DC. There’s a trend where you film yourself trying to eat a hotdog as fast as you can called the “Glizzy Challenge”. It usually just ends up with dudes stuffing hotdogs in their mouths
kenji i love all these videos so much thank you
Perfect timing for Canada Day!
I thought the fire caught you for a second, also, nice of you to feed the workers too, definitely doing this over the weekend 🤙
I’ll believe Kenji before I believe the government.
Always loved putting caraway seeds in the kraut, combined with the pork fat, is just delicious. My German grandma always did caraway with pork products and kraut.
The lesson I've learned here is run around kenji's house hammering random stuff to see if he takes notice, and hope he makes some extra food for me.
Addicted to this channel. Great to see someone outside of Wisconsin do brats justice. Also, Aldis has buns like that.
Love your cooking videos, Chef. Hugs from Canada.
I’m definitely trying this, thanks for the tips and videos!
Thanks Kenji! Just smashed this one out on the BBQ with some mates. Ripper Party! The recipie is an absolute sleeper! No one saw it coming! The tip about the fresh thyme and Rosemary was amazing, thorw in some chilli for a kick!
So easy so good! Talk about your unforgettable Luncheon!
Made it yesterday and it was delicious! Thank you!
Kenji is a hero for those who constantly have the case of the munchies lol who's with me 🙌🏽
For Italian sausage I would recommend green peepers, sliced onions, and sliced tomatoes mixed with salt pepper and garlic powder as a replacement for the sauerkraut. Delicious!
In our Italian sausage kits we provide peppers and onions cooked down with cider vinegar and brown sugar.
@@JKenjiLopezAlt so replace beer with cider vinegar and brown sugar?
Kenji, you are the glue holding my life together.
Such a great way to do this, sooooo glad I found this channel.
Gotta do a Pho video 👍🏻👍🏻
Wisconsin native and I’ve never thought about adding salt and green apple. to the bath. 🤯. Can’t wait to bbq and try this out. Thanks!
Jamon is the perfect dog. What a life.
Once I'm employed again the first thing Im getting is The Food Lab! I really appreciate Kenji's scientific approach to cooking.
Excellent James!
Thanks for the tip on the salt in the beer! Last time mine were super bland and this is definitely the cause.
I used half a tsp of Chinese chicken bouillon powder with the cooking beer liquid and it was salty AF.
I just bought some beer brats and sauerkraut the other day. Perfect timing.
Hey Kenji, thanks for the videos!
Ahhhh my next weekend project. Thanks, Kenji
A great substitute on this if you like flour tortilla is to use a flour tortilla thin or thick one instead of a bun. It’s super good.
I cook my brats using Lagunitas IPA instead of a light beer (usually in the slow cooker, but one of your comments made me think I should try them sous vide...). The flavour it adds vs a light beer is amazing.
Kenji, you're a National Treasure!
Kenji with that austrian beer!
much love from Graz, Austria!
it's american beer
Jon Hedlund There is a Trumer brewery in Austria, and it is famous for its pils. I wondered about it when Kenjinsaid it, but I guess it‘s just a coincidence.
@@Scootenfruity this is the same brewery, they have a brewery in us and austria.
@@Scootenfruity No Trummer Pils is from Austria- Salzburg. And they have basically a second Brewery in Berkley CA. But they have identical design and taste. and reference each others location.
Austrian beer, made in Calofornia if you get it here!
8:52 Don't forget the eye-pleasing colors!
Love your whole setup man
Hey Kenji, i really like your videos. Your one of those cooks who dont always complicate the dishes. Its just fun to watch and the dishes are amazing!!
Btw try one with sweet mustard next time, thats a speacialty from my region in bavaria.
I love Bavarian mustard. We used to make it ourselves at the restaurant but it was so much effort and wasn’t cost effective so now we just use a good imported Bavarian mustard.
caraway seeds are good in that beer bath too
Best buns are a wheat brat bun with sesame seeds or a Sheboygan, WI style hard roll
My mouth is watering so much. The apartment complex I live in recently banned grills of any kind on the premises, and I'm so sad I can't make this one 😭 Someday though.
Thanks for making these videos, Kenji! I am very much hoping to see you continue these in your vegan experience month! I need everyday 08/15 life action experience would be very nice!
J Kenji is a glizzy gladiator
New-England-style buns FTW! They're hard to reliably find in Indiana so I've started baking my own when I really need a fix.
I personally as a german have to say i love it if the "Bratwürste" Split open and get some crisp developed around the Splits. That little crunsh is wonderfull
Would anyone recommend adding any hickory wood chips to create a subtle smoke flavor?
I kinda curious on your camera that connected with phone, the phone is kinda late which is interesting since it seems like you using go pro at your head
Those top-split hot dog buns are the most common type in Québec too. I had no idea it was a New England thing, but it makes perfect sense considering the proximity. (And, I have no idea what the specific history of the hot dog in Québec is, but for all I know it could have been popularized here by the large number of French-Canadians immigrating to New England and coming back in the early 20th century. Now that I think about it, it's probably related to the popularization of baseball, which occurred around the same time, too.)
They do make for much better bun-toastage!
I also like to use homemade lacto fermented sauerkraut. When I do the beer brat method I always put onions in the beer but leave the sauerkraut on the side. By cooking the sauerkraut you're killing all of that friendly bacteria that makes lacto fermented sauerkraut so special. Just a thought. Love your channel Kenji.
“We ferment our sauerkraut for a month....but you can use store bought” shoulda been followed with ‘if you’re lame’
"...Way too many saugages for me...."
DAMN, I'LL TAKE ONE through the computer screen!!!!
Thanks for posting, I ALWAYS wondered ..... How to cook Brats w/beer and cook them!!!
I Think your 'Buddy' wants one........ Don't Give Him/Her a crumb.....Slice a nice piece out, (don't know if kraut is good for dog, probably won't eat it) I like the "INSTANT JUICE CAM"!!!
Me: "how hard can it be to grill sausages? You just throw them on ther-"
Kenji: let them cook in beer, Sauerkraut, mustard and herbs. Then sear them"
HOW COME I HAVE NEVER HEARD OF THIS TECHNIQUE???
The "simmer then sear" technique is a classic! It's basically the only way to cook raw bratwurst over charcoal.
I mean, you *can* just plop them on the grill over some coals but that's just doing it wrong.
@@popefacto5945 It is not? Thats what they do in germany and you know... they invented the Bratwurst. There's no need to cook it through.
In fact: if you eat it raw without the casing on a bread its called Bratwursthack and its awesome.
@@r0flhax0r now that sounds gnarly..
@@Sosuhhhh I mean obviously there a some regulations but it's a common thing here.
If it's freshly made in a restaurant it has to be served on the same day according to the act of food hygiene. If it is bought in a store and its packaged it is cured with nitrate salt to conserve it.
Update: I made this recipe. Make more than you think you need. They were everyone's favorite at the cookout.
Your sausage grilling method is Wisconsin-approved!
Kenji, enjoy the video. Would love you see you make the Japanese curry you posted the other day. It's my new roommate's favorite dish
Pineapple is also good with sauerkraut, but a little unusual.
Caraway seeds, juniper berries and bayleafs are the usual flavoring for sauerkraut in Germany.
Love the videos and the outro!!
just 14 minutes and I learned so much.
Been grilling my brats like this for years its sooo good
Seriously though, I’ve been grilling beer brats for years and never thought of cooking the sour kraut in with the beer and brats or adding salt. Definitely trying this next time!!!
Love the new ending
Kenji you are amazing
I’ve lived in Rhode Island basically all my life and I never even realized those buns were specific to New England lol. I just thought those were the “good” hot dog buns lol. I guess you learn something new every day!
My fool-proof method. Pre-cook the brats in a sauce pan. Use a toothpick to poke each side of the brats 4-5 times. Add a sliced half onion to the pot and half a beer (simple ale or lager... Nothing artsy fartsy like Guinness, etc) fill with water to cover the brats and cook on low boil for 20 mins while you heat your grill. Now you can sear away at uber high heat without any concern for undercooking. They come out super juicy and you'll never have to temp check them with a thermometer . If you're not into beer brats then just double the water. You can add a 1/4 cup vinegar based Carolina style sauce / Tabasco/red pepper flakes or whatever you wish for extra flavor. .
Cleveland Kitchen has AMAZING sauerkraut if anyone is looking for a delicious sausage topping. My favorite is their Gnar Gnar flavor
I saw this years ago at serious eats, we did it for a cookout. Now we always do the hot dogs, brats like this. very much a eureka moment
Could you do this with a good result in an oven and if so what temp would you use?
Pan-o-rama bakery supplies That's It market in the mission for their torta cubanas, which are a nice hefty torta. Super nice bread.
Just an fyi: his recommended additions to sauerkraut were spot on, we usually add some apples and apple juice, some juniper berries, black pepper corns and caraway seeds. Let it simmer for a while. If you wanna treat yourself remove the skin from some Blutwurst and cook it in a pan until it turns into a paste.
For not-beer people (me) hard cider also works well, although it will be sweeter obviously. We do something with a similar flavor blend for New Year’s as a braised dish and it’s extremely good but somehow it’s never occurred to me to do it on the grill with just sausages. I do prefer bagged sauerkraut if you can get it (it’s usually in the same place as the raw meat) since sometimes the canned or jarred stuff has a bit of an unpleasant metallic-y taste.
Looks delicious. I’d order a load of it but unfortunately not local! Have a great weekend Kenji and all.