I'm so making this. I'm also going to try a 70% lean game/30% fat pork belly mix using these spices. Excellent video. This is a man who loves sausage, so I trust him!
This video reminds me so much of my time apprenticing with a Fleischermeister in Germany last year. It was great to hear so much of the same nomenclature and disposition that I love from that country. Gruße aus Pennsylvainien,
thank you very much , I was looking for a recipe like this, greetings from Durango mexico. für ein Rezept , wie dies vielen Dank , ich war auf der Suche , Grüße von Durango Mexiko
Thank you Terry for your kind response. If you need more Information about home style European Food,give me an e-mail on my private server. feuchter99@shaw.ca Love to hear from you Ernie
thank you so much for this video, please send word to this gentleman that his recipe is being enjoyed by a german blooded american in Tennesse, ty for the video again
Great video guys. I'm starting my adventure in homemade sausages tomorrow and this is going to be my 1st recipe. I started home beer brewing last week and that seems to be coming along nicely. I believe by this time 2 weeks from now I should have enough beer and brats to make me and my buddies happy men. ha ha Wish me luck!
Alle Verarbeitung Temperaturen wurden eingehalten . Sehr sauber und Hygienisch gearbeitet. Das ist ein guten Video für Leute die schlechte Wurst herstellen wollen.
Hello Ernie, Thank you for your delicious video-torial! Can you please tell me the name of the meat grinder that was used in this video? I am looking for a well made, sturdy meat grinder that will last for many years. Thanks again.
Definitely going to try this sausage- grew up eating raw meat. My father used to give us some fresh ground hamburger.but you are correct most Americans would not eat raw meat.
Thank you Brianna for your kind E-Mail. If you like more Information about European Cooking [ I'm a Chef ] give me an e-mail: feuchter99@shaw.ca Have a nice Day Ernst Feuchter
The problem isn't the antibiotics, it's the slaughtering and processing: with commercial processing, there is greater opportunity for parasites to grow and be passed. When meat is slaughtered and processed locally, that will not incur the problems commercially processed meat carries. Incidentally, this is accepted risk here in the US, because we are advised to cook pork to at least 145F (and resting 3min) before consumption.
Vielen Dank fuer den Hinweis. In ein paar Wochen werden wier National Recipe von Deutschland,Frankreich, Andorra,Spanian.Portugal und Belgian upladen. Peter,wen du sie siehst und sie macht's last uns bitte wissen. Ernst Feuchter
Thank you for your positive reply.If you like to see more of our Travel Video around the World,please punch into You-Tub: erniefeuchter.Also in progress is Southern Europe,Southern America and Africa.Please let us know how you like them.
Thank you for your nice comments.Yes we used only ham. You like this video what you think of our videos on you -tube : Barb & Ernie's Asian promo". It will show you the best adventure we ever did. Barb & Ernie feuchter99@shaw.ca
sehr gute Arbeit geleistet, um Sie beide. Ich bin ein Amerikaner, die von anderen Menschen lernen gerne. bitte mehr Videos! Vielleicht fügen Sie die Liste der Zutaten auf die Kommentare auf youtube.com. Ich freue mich, meine Familie zu zeigen, was Sie mich gelehrt haben. Aber als Amerikaner, werde ich nicht essen das rohe Fleisch. ha ha. Ich mache einen Witz!
Danke fuer ihr positives reply.We are German Immigrants and live for the past 45 Years in Canada.If you like our Videos,please punch into You-Tub erniefeuchter and you can see 36 Videos about our Travel around the World.We also still working on Southern Europa,
I am curious, my bratwurst comes out hard and dry as a bone, and I can't figure out why. I found that boiling them in beer makes them drier, since it melts out the fat. I've tried to undercook them, still dry. I add water to the spices - dry. Now I want to experiment with ofal (organ and gizzard meat) like they make chorizo. Any suggestions? Also - I use pork shoulder, but you said ham, can you clarify this?
Thank you for your kind E-Mail. In about one months we will show cooking Videos from around the World under " Barb & Ernie's " Film Production. Name of show: Cooking and traveling around the world.
Hallo slowfoodcook. The Video was film in Germany 3 Years ago and I did not look at the make of the meat grinder,so I don't know it.If you look for a bit of a larger meat grinder,dry to go to a Restaurant supply Store.The usually have what you mite be looking for.Mind you:it will most likely cost you more Money as well. Good Luck. Ernie
Irgendwie kommt mir der Dialekt bekannt vor. SÜdwest-Deutschland, so Richtung Hessen/Pfalz/Nordbaden... Und das Rezept werd ich demnächst mal probieren...
Good luck on your Bratwurst.Let me know how it turns out.There are more Videos of us.Go to You-Tube and punch in erniefeuchter.You will see 40 more Videos from our Travel around the World. Ernie
Watch the ones with Europe Summer 2012 first.Those are my latest ones.I'm learning how to edited and every Video is some new stuff I learn.I hope you like what I did. Ernie
Thank you for your positive reply. If you like to see more of my videos from my travels around the world please search ernie feuchter and erniefeuchter1. I can't add any videos to the first account because of passwords problems. Thank you. Ernie
Thank you so much for your positive reply.If you like to see more of our Travel Video please go to erniefeuchter on You-Tube.There are Travel Videos from around the World and many more to follow with in the next 3-4 months. Right away:my Name is Ernie and my wander full Wife and I came to Canada 47 Years ago from Germany.
Oye guapo!! Y no sería un poco más fácil y me lo dices en español! Bueno ,los ingredientes!! Si puedes , estamos muy lejos u es buena tu receta ! Por lo que veo!! Saludos desde México !!
Rezept ist sehr gut und schmeckt vorzüglich, danke! Persönlich nehme ich 3-4 g./per Kg.getr. Majoran in die Masse. Die Därme 28-32 mm. Stärke für diese Wurst ist ok. Dm. der Wolf-Lochscheibe nicht zu fein wählen. Natürlich schmeckt eine selbst gemachte Bratwurst vom Holzkohlegrill besonders gut! Gruß vom Wurstepeter aus Braunschweig (D)
+Claus-Peter Guschmann Hallo Claus vom kaltem Kanada Wier haben schone Reise Filme von der ganzen Welt Wenn du zeit hast bitte gehe auf You-Tube Barb & Ernie's Film production London to Singapore by train and bus [ mit Zug und Bus ] mit Rucksack hatt uns 3 monate gedauert. Im moment sind wier in Russland und wier zeigen jedes Wochenende ein neuer abschnitt bis wier in Singapore sind. Wenn es geht und du magst unsere abenteuer, bitte sage es all deinen freunden. Vielen dank Barbara und Ernst
great sausage very good brat used 2 eggs for 5lb and 1/2 cup fine bread crumb for binder made 5 lb and ratios were very good supprised your giving away your recipe but thank you very much.
I'm wondering if the meat was actually ham as we know it in America. Here ham is either sugar cured or salt cured. Most recipes I see call for what we call Boston Butt pork roast. I'd love to make some Bratwurst but I've never heard of using what I know as ham.
If you ask your Butcher for uncured fresh Ham, he should have it,as a good Butcher dose his own Sausage. He dose NOT have it??? Go to a good Butcher,yours is getting his meat from other Butchers and is not a good Butcher. Ernie
The only butchers in my area are at chain grocery stores. I have made this recipe with Boston Butt which is really from the upper part of the pork shoulder. It is absolutely fantastic and will become a staple in my home. Thanks for your reply and for sharing this recipe.
I am sure you know what you are doing but shouldn't the meat be cold, almost firm, before grinding? My experience has been that the fat "smears" and the texture is effected in a negative way.
I am 58 I have heard that my whole life and have eat raw pork rare pork the whole time as well and I have not met one person or ever heard of one who has gotten sick from it do you know of anyone
Hi kabn131 Thank you for your input on my Bratwurst Video. There are many more Travel Videos from around the world from us. Just go to: You-Tube............erniefeuchter..........Europe Fall 2012 # 1 and so on. All together 45 Videos,have fun and if you like them,please give us your input how we can make them better. Have a nice Day. Ernie.
I'm so making this. I'm also going to try a 70% lean game/30% fat pork belly mix using these spices. Excellent video. This is a man who loves sausage, so I trust him!
Can't wait to try this for myself. Thank you for sharing!
I like this video a lot, and I can learn some German too. I'll try it out sometime. I think my husband will love this. Thanks again.
This video reminds me so much of my time apprenticing with a Fleischermeister in Germany last year. It was great to hear so much of the same nomenclature and disposition that I love from that country.
Gruße aus Pennsylvainien,
thank you very much , I was looking for a recipe like this, greetings from Durango mexico.
für ein Rezept , wie dies vielen Dank , ich war auf der Suche , Grüße von Durango Mexiko
nice video loved everything in it
Wonderful video. As a old American German I have 50 lbs of sauerkraut working now and am making brats this weekend. Ah heck I sweat the same way!
Thank you Terry for your kind response. If you need more Information about home style European Food,give me an e-mail on my private server.
feuchter99@shaw.ca
Love to hear from you
Ernie
I enjoyed the video and made the sausage. It tastes more like kielbasa to me. Sausage was great regardless!,
thank you so much for this video, please send word to this gentleman that his recipe is being enjoyed by a german blooded american in Tennesse, ty for the video again
Das war ein sehr behilfliches video. Danke fuers hochladen. :)
the english of the older german people is so much fun
Great video guys. I'm starting my adventure in homemade sausages tomorrow and this is going to be my 1st recipe. I started home beer brewing last week and that seems to be coming along nicely. I believe by this time 2 weeks from now I should have enough beer and brats to make me and my buddies happy men. ha ha Wish me luck!
It is easier if you fill the casings then make the links. Great recipe, vielen dank!
Thank you for this tutorial.
this old school shit here .. very nice,, great job
Thanks! I'll give that a try.
awesome! thank you.
Thanks Ernie, I'll have a look.
Alle Verarbeitung Temperaturen wurden eingehalten . Sehr sauber und Hygienisch gearbeitet. Das ist ein guten Video für Leute die schlechte Wurst herstellen wollen.
Ernie you mentioned homemade saurekraut. Any plans on doing a video on making homemade saurekraut?
like thank you very much MR Chef cook
Thank you Brandon for your compliment Barb & Ernie
Great vids Ernie, keep up the good work :-)
very nice
thanks for sharing.
Hello Ernie,
Thank you for your delicious video-torial! Can you please tell me the name of the meat grinder that was used in this video? I am looking for a well made, sturdy meat grinder that will last for many years. Thanks again.
Thanks Ernie,
Bill
very good...
Definitely going to try this sausage- grew up eating raw meat. My father used to give us some fresh ground hamburger.but you are correct most Americans would not eat raw meat.
Thank you Brianna for your kind E-Mail. If you like more Information about European Cooking [ I'm a Chef ] give me an e-mail:
feuchter99@shaw.ca
Have a nice Day
Ernst Feuchter
The problem isn't the antibiotics, it's the slaughtering and processing: with commercial processing, there is greater opportunity for parasites to grow and be passed. When meat is slaughtered and processed locally, that will not incur the problems commercially processed meat carries. Incidentally, this is accepted risk here in the US, because we are advised to cook pork to at least 145F (and resting 3min) before consumption.
Vielen Dank fuer den Hinweis.
In ein paar Wochen werden wier National Recipe von Deutschland,Frankreich,
Andorra,Spanian.Portugal und Belgian upladen.
Peter,wen du sie siehst und sie macht's last uns bitte wissen.
Ernst Feuchter
About a good Week
Thank you for your positive reply.If you like to see more of our Travel Video around the World,please punch into You-Tub: erniefeuchter.Also in progress is Southern Europe,Southern America and Africa.Please let us know how you like them.
I didn't know you should have coriander in bratwurst. It looks tasty.
Great video. Is that really only ham you are using? One tiny mistake, though: Muskat is nutmeg in English. Thank you for this video.
Thank you for your nice comments.Yes we used only ham. You like this video what you think of our videos on you -tube : Barb & Ernie's Asian promo". It will show you the best adventure we ever did.
Barb & Ernie
feuchter99@shaw.ca
Vielen Dank. Ich werde das sicher selbst auch versuchen.
sehr gute Arbeit geleistet, um Sie beide. Ich bin ein Amerikaner, die von anderen Menschen lernen gerne. bitte mehr Videos! Vielleicht fügen Sie die Liste der Zutaten auf die Kommentare auf youtube.com.
Ich freue mich, meine Familie zu zeigen, was Sie mich gelehrt haben.
Aber als Amerikaner, werde ich nicht essen das rohe Fleisch. ha ha. Ich mache einen Witz!
What type of case you usually use?
I'm sorry but I don't know your question.
Danke fuer ihr positives reply.We are German Immigrants and live for the past 45 Years in Canada.If you like our Videos,please punch into You-Tub erniefeuchter and you can see 36 Videos about our Travel around the World.We also still working on Southern Europa,
I am curious, my bratwurst comes out hard and dry as a bone, and I can't figure out why. I found that boiling them in beer makes them drier, since it melts out the fat. I've tried to undercook them, still dry. I add water to the spices - dry. Now I want to experiment with ofal (organ and gizzard meat) like they make chorizo. Any suggestions? Also - I use pork shoulder, but you said ham, can you clarify this?
Great show! That makes me hungry!
Thank you for your kind E-Mail. In about one months we will show cooking Videos from around the World under " Barb & Ernie's " Film Production.
Name of show: Cooking and traveling around the world.
Excellent video!! I wonder how many 1000's of pounds have gone through that stuffer?
Hallo slowfoodcook.
The Video was film in Germany 3 Years ago and I did not look at the make of the meat grinder,so I don't know it.If you look for a bit of a larger meat grinder,dry to go to a Restaurant supply Store.The usually have what you mite be looking for.Mind you:it will most likely cost you more Money as well.
Good Luck.
Ernie
Irgendwie kommt mir der Dialekt bekannt vor. SÜdwest-Deutschland, so Richtung Hessen/Pfalz/Nordbaden... Und das Rezept werd ich demnächst mal probieren...
Did I hear you say bread crumbs? How much? Also, you mentioned mustard but not the amount.
It's all mixed up mit die spices. I love the Deutschish, or is it Engleutsch?
Good luck on your Bratwurst.Let me know how it turns out.There are more Videos of us.Go to You-Tube and punch in erniefeuchter.You will see 40 more Videos from our Travel around the World.
Ernie
do you add sugar
Thank you for your comment.Like to see more?Please go to erniefeuchter on You-Tube.
Ernie
best Bratwurst
Watch the ones with Europe Summer 2012 first.Those are my latest ones.I'm learning how to edited and every Video is some new stuff I learn.I hope you like what I did.
Ernie
Thank you for your positive reply. If you like to see more of my videos from my travels around the world please search ernie feuchter and erniefeuchter1. I can't add any videos to the first account because of passwords problems. Thank you. Ernie
Thank you so much for your positive reply.If you like to see more of our Travel Video please go to erniefeuchter on You-Tube.There are Travel Videos from around the World and many more to follow with in the next 3-4 months.
Right away:my Name is Ernie and my wander full Wife and I came to Canada 47 Years ago from Germany.
Oye guapo!! Y no sería un poco más fácil y me lo dices en español! Bueno ,los ingredientes!! Si puedes , estamos muy lejos u es buena tu receta ! Por lo que veo!! Saludos desde México !!
Rezept ist sehr gut und schmeckt vorzüglich, danke!
Persönlich nehme ich 3-4 g./per Kg.getr. Majoran in die Masse.
Die Därme 28-32 mm. Stärke für diese Wurst ist ok. Dm. der
Wolf-Lochscheibe nicht zu fein wählen. Natürlich schmeckt eine
selbst gemachte Bratwurst vom Holzkohlegrill besonders gut!
Gruß vom Wurstepeter aus Braunschweig (D)
+Claus-Peter Guschmann
Hallo Claus vom kaltem Kanada
Wier haben schone Reise Filme von der ganzen Welt Wenn du zeit hast bitte gehe auf You-Tube
Barb & Ernie's Film production
London to Singapore by train and bus [ mit Zug und Bus ] mit Rucksack
hatt uns 3 monate gedauert. Im moment sind wier in Russland und wier zeigen jedes Wochenende ein neuer abschnitt bis wier in Singapore sind.
Wenn es geht und du magst unsere abenteuer, bitte sage es all deinen freunden.
Vielen dank
Barbara und Ernst
i don`t know a single german, who makes his/her own bratwurst :P
great sausage very good brat used 2 eggs for 5lb and 1/2 cup fine bread crumb for binder made 5 lb and ratios were very good supprised your giving away your recipe but thank you very much.
why doesn't anyone say where they are located, even about where they are??
I don't know what you looking for,as everything is listed below. Any more information please write feuchter99@shaw.ca
Barb & Ernie
Muskat is Nutmeg.
i guess hand shaking ,scratching, picking ones nose all adds to the flavour
thank you. i'm slaughtering two pigs in the fall so i'll use you're recipe on part of the meat--a Texas rancher
I didn't know u could eat meat raw like that !! now we do!
I'm wondering if the meat was actually ham as we know it in America. Here ham is either sugar cured or salt cured. Most recipes I see call for what we call Boston Butt pork roast. I'd love to make some Bratwurst but I've never heard of using what I know as ham.
This is just raw Pork, nothing added.
Thanks very much for your reply. It's very helpful.
It is pork leg, also called raw ham. It's available sometimes, but not often.
If you ask your Butcher for uncured fresh Ham, he should have it,as a good Butcher dose his own Sausage.
He dose NOT have it??? Go to a good Butcher,yours is getting his meat from other Butchers and is not a good Butcher.
Ernie
The only butchers in my area are at chain grocery stores. I have made this recipe with Boston Butt which is really from the upper part of the pork shoulder. It is absolutely fantastic and will become a staple in my home. Thanks for your reply and for sharing this recipe.
i didnt see the scratching of the head and wiping of the mouth too .....
I am sure you know what you are doing but shouldn't the meat be cold, almost firm, before grinding? My experience has been that the fat "smears" and the texture is effected in a negative way.
i luv bratwurst but i draw the line at eating it raw thats dangerous.
I am 58 I have heard that my whole life and have eat raw pork rare pork the whole time as well and I have not met one person or ever heard of one who has gotten sick from it do you know of anyone
Bratwurst
Hi kabn131
Thank you for your input on my Bratwurst Video.
There are many more Travel Videos from around the world from us.
Just go to:
You-Tube............erniefeuchter..........Europe Fall 2012 # 1 and so on.
All together 45 Videos,have fun and if you like them,please give us your input
how we can make them better.
Have a nice Day.
Ernie.
I cant believe you eat raw meat from grinder!
100 % German
Hat ne unfreiwillige Komik.
Fahrvergnügen !
ewww coughed on the utensils whilst putting into mincer and the other guy sucking on his fingers then handling the meat
ewwww yes he did have a pick at his nose lol i didnt see that dirty sod then has his hands in the food later yakkkkkkkkkkkkk
i just watched this vid again and after he has picked his nose hes eating raw meat later on and sucks his snotty fingers yakkkkkk i want to vomit