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Y’all! These were so good! I will say the flavors combined with the mustard and slaw were off the chain! I couldn’t wait to come home and tear into these! I love brats, and they were SO GOOD! Brought back many happy memories from being a child!
I remember, when I was a kid and my grandma made this sausages in this old rustic kitchen with just a wood oven, a table and a cupboard. She did not put the sausages in the fridge overnight (because there was no fridge) but they hung over a stick next to the ceiling to dry. It is not common in my region to put these on grill, but we like to cook them in sauerkraut. Also very common is to smoke these sausages to extend their life. A smoked bratwurst is delicious and should always kept in the air, never in the fridge. It is best eaten raw (!) and gets harder and more tasty with time. If it is not too old, you can also cook it up in a pot of water, which also is quite delicious. Give it a try!
Those are the old lost ways of meat preservation. Those are methods that were used prior to modern refrigeration and nitrites, and I guess obviously still done that way by some. I would actually enjoy trying those early methods one of these days. Thanks for the story and for watching!
I love making Brats! I love making mine with beer too. I use a heavy whipping cream and I typically don’t use a binder, but the egg really helps to keep the bind. I’d encourage you to use beer to see how it changes things for you because between the salt and the egg, you shouldn’t experience any issues with getting and maintaining a good bind. In fact, I’d say it’s the most consistent sausage I do make in terms of having a good bind!
Yes sir. Those look fantastic. I'm going to Germany this Wednesday and I'm definitely going to eat the real deal. I was hoping to get some inspiration for making my own, but this video shows how easy it can be. Great video, Rus
Russ you are THE MAN !! I have been craving grilled brats in a beer bath for awhile. I also ordered some of that mustard and Slawsa from Amazon. Thanks my friend. Great video.
Thanks Mike! Making sausage is very easy, you just have to know a few things and have the equipment. I got the things you seen in this video for around $500 total. The high end stuff is nice but not necessary to put out some amazing sausage. If you get into it, I'm happy to help you with anything you want to know.
Thanks again Fred! German mustard has undertones of horseradish and pairs well with a lot of things. It would be great on pastrami as well. You and your family have a great Thanksgiving as well!
That looks so good. I’ve been craving some DIY German bratwurst. I’ll skip the sausage links and just make them into patties on a pretzel roll with some beer cheese.
Great video Rus, I have not made home made sausage yet. That was my plan this winter. I have several pieces of meat in the freezer I need to do something with and I think sausage is the way to go. Thanks again for the great instructions !!!
Thanks Rus! - I actually want to try making some sausage - I have the grinder frm Cabela's, and I'm hoping to grind right into the casing to simplify things. - Cheers!
I hope you do Garry, it's a fun and rewarding hobby. If you grind right into the casing you may want to have a second person to help you. Trying to guide the sausage and keep meat going into the grinder and stuffing it down the throat can be a juggling act. 2 people would make that technique easier. Cheers!
@@SmokyRibsBBQ Been a watcher for several years now, and I've gotten a friend of mine who lives close to your neck of the woods to start watching you in recent months as well
That's a terrific video, thank you! I also love 2guys and a cooler, but it seems to always be just Eric 😀 I have a similar stuffer, with that 90⁰ bend at the bottom. Ended up getting these orange rubber egg looking things from Walton's that helped push the meat through the bend. Next stuffer is going to be electric and not have that bend 😊
Thanks so much, I appreciate it! Yeah, I don't know who the other guy is haha. This 11 pound stuffer came from Walton's. I don't have any issue pushing the meat out, but I do want to buy some of the rods that you push the meat out of the horn into the casing after the cylinder is empty. I think the Sausage Maker carries them. Thanks for watching!
I would get at least a #12. LEM makes good grinders, but there are other good choices that don't break the bank either. The LEM Big Bite will probably be my next grinder if this one ever goes out.
Thanks Rusty! To me, adding the salt and cure in advance, and getting it really cold helps with the grind since the cure and salt firms up the meat plus the cold temps. Also it gives the cure time to do it's thing, if you did want to smoke the sausage the same day you case it. I appreciate you watching!
I don't think of adding nitrites to a fresh sausage like you said, but I may try it when I make my next batch of links. One of these days I'll get a lic plate off to you with the back ground story to it.
No related to this video, but I was hoping to get some guidance from you. One time I bought the Longhorn Grill Seasoning to season my burger patty and it was delicious, but that apparently Longhorn stopped making it. Do you know any other seasoning/rub that would make for a delicious burger patty?
I'm sure there are many but one that comes to my mind is "Back-Yard Southern Style" Seasoning. I'm pretty sure its available at most Walmarts as well as other stores.
@@SmokyRibsBBQ Just wanted to update you on this in case you want to try it. I wasn't able to buy the seasoning you recommended because I can only buy from Amazon and Target and that seasoning is not available there. But I bought one called "Weber Flavor Bomb Burger". I tried it on some burger patties and I almost had to use the whole thing because I just wasn't getting any significant flavor. But then I tried it on chicken. I mixed a tablespoon of flour, 2 tbsp of seasoning, a little water and 1 egg to make an egg wash. I smothered a boneless chicken breast through the wash, then through flour and then I fried it. I took one those simple burger buns (brioche I think they are called?), added some tomatoes, pickles and mayo. And Jesus Christ, it was delicious. It was on par or better than any chicken sandwhich from Wendys, Burger King, Popeye's, etc. Definitely give it a try! I know you didn't recommend that seasoning to me, but if it wasn't for you, I wouldn't have even bought it in the first place. I also tried to make fried chicken with the seasoning, but due to the amount of time it takes to fry the chicken it also ends up burning the coating. But I don't know, maybe there's another way to properly cook the chicken and not burn the coating.
Great video Rus. Yuppers I love a great brat anytime of the year. Something I want to do this winter is begin to make my own mustards. Different types including a great German mustard. Have a great day. 😋🌭🍻
@SmokyRibsBBQ I know it might not work but I really want to play with making a mustard that has just a little Jack Daniel's in it. Mostly for that wonderful molasses flavor Jack adds when I cook with it. Imagine a beer brats with a Jack Daniel's mustard? It will definitely be fun creating such a condiment. 😋
Now you are talking my language!! Up here in gawds country, we shove a brat in our kids mouths and use them as pacifiers to keep them from crying! Trust me, it works like a charm!!! I wish I had this recipe when the boys were young, heck of a lot cheaper making your own!!!! Great job Rus and I am definitely copying this recipe!!!
Thanks, and yes, I love making sausage this time of the year. I heard someone else say the McRib is back. I did a McRib video several months ago and I had read where they were bringing them back this year, even though a few commenters said that they weren't haha
On my to-do list is to make a bratwurst smash-burger, Oklahoma onion style. Somehow, that just sounds really good to me. Strip the casings off some brats, roll them in balls, then cook them like a smash burger on the griddle. Serve on a bun with hot mustard (or curry ketchup) and maybe some kraut.
As a German who grew up on bratwurst, I think you did pretty well and it sure tastes great. But it is way too red to look like the bratwurst I am used to here in Western Germany. The bratwurst here has more of a light grey color. Also, I've never seen someone poach a bratwurst. It is either thrown on the grill or fried in a pan. And if you have some sausages left or want to make another batch you definitely should try the very popular currywurst, a sliced bratwurst smothered in tomato ketchup with curry powder on top.
As I explained in the video, I added a cure which gives the meat it's pinkish color, that's why it's not gray or white as I explained. Poaching in a beer sauce is more of a Wisconsin thing and I really love doing it that way. I'm assuming you made this recipe since you said it taste great. I appreciate the feedback. Thank you!
Good video Rus ! You must have enough equipment to open a butcher shop .every thing you have looked pretty high class .. THANK YOU FRANK FROM MONTANA.......
Thanks Frank! I only have the necessities to easily make sausage. People with Kitchenaid mixers can get the attachments to make sausage, but having better equipment makes the job way easier. It's not top of the line equipment, but it gets the job done. Thanks for watching Frank!
I found 2 guys & a cooler last year when I was venturing into sausage recipes and was not disappointed! The science in sausage making is so intriguing and they have it figured out 💯
Eric is my goto guy anytime I need to fact check what I'm doing. He has incredible knowledge about this craft and any charcuterie and a great guy as well. Thanks for watching!
no crushed caraway seeds? I am german. grandpa always used them lol good german beer brats yum, i like your simple recipe . nice job rus.. that slawsa is amazing stuff.
Scotty, get your glasses on! If you seen the spice ingredients that I listed on the screen then you would have seen where I added caraway powder that I turned to powder using whole caraway seeds!
eryniafielder7230 0 seconds ago Since Rus and I are from German decent, we both loved this 'SIMPLE' recipe. My family made these every fall because of slaughtering the hogs. These were just as good as my German and Polish family ever made! As for simple, I wouldn't call it that. I would say it was easier because of modern equipment, but far from SIMPLE!
Great video Russ, Ill be sending you an mail requesting your address to send my license plate to for the wall. Not sure if you have a Michigan one yet. Let me know. Love the chud charcoal starter.
I'm SO sorry I missed Oktoberfest this year (hurt back, couldn't get to the German Restaurant in Stone Mountain, Ga). I love Bratwurst, and Knockwurst, and Weisswurst. I prefer Sauerkraut to the onions but BOTH would be good! Never tried Blutwurst but Pop had it in the German POW camp he spent 97 days in after he was captured after the Battle of the Bulge. Said it tasted OK but made your breath stink... 🤢
@@SmokyRibsBBQ Literally "Blood Sausage". The POWS got whatever scraps the local farmers didn't feed their animals. Plus bread made with sawdust to stretch the flour. "Grass Soup" with maybe a potato from time to time.
It's my understanding that is varies from region to region on how they are cooked and it is also my understanding that brat means fine minced meat and wurst simply means sausage. Either way, I prefer to poach them in beer, butter and herbs and then grill or pan fry to add color and finish cooking.
You obviously skipped through the video or just didn't pay attention. At 4:41 I have a list of every spice and ingredient that I used in the spice mix, including the amounts! No where in this video did I use a store bought premade spice mix. PAY ATTENTION before commenting.
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Y’all! These were so good! I will say the flavors combined with the mustard and slaw were off the chain! I couldn’t wait to come home and tear into these! I love brats, and they were SO GOOD! Brought back many happy memories from being a child!
Are from Wisconsin like my family ? Brats always remind me of summers visiting family in Rapids all the way from CrappieFornia.
I remember, when I was a kid and my grandma made this sausages in this old rustic kitchen with just a wood oven, a table and a cupboard. She did not put the sausages in the fridge overnight (because there was no fridge) but they hung over a stick next to the ceiling to dry.
It is not common in my region to put these on grill, but we like to cook them in sauerkraut. Also very common is to smoke these sausages to extend their life. A smoked bratwurst is delicious and should always kept in the air, never in the fridge. It is best eaten raw (!) and gets harder and more tasty with time. If it is not too old, you can also cook it up in a pot of water, which also is quite delicious. Give it a try!
Those are the old lost ways of meat preservation. Those are methods that were used prior to modern refrigeration and nitrites, and I guess obviously still done that way by some. I would actually enjoy trying those early methods one of these days. Thanks for the story and for watching!
Great looking Brats Russ!!! Excellent tutorial🔥🔥🔥🔥. I know what I'll be making this weekend!
Thanks Eric! That means a lot coming from you! Let me know what you think after trying this
I love making Brats! I love making mine with beer too. I use a heavy whipping cream and I typically don’t use a binder, but the egg really helps to keep the bind. I’d encourage you to use beer to see how it changes things for you because between the salt and the egg, you shouldn’t experience any issues with getting and maintaining a good bind. In fact, I’d say it’s the most consistent sausage I do make in terms of having a good bind!
Yes sir. Those look fantastic. I'm going to Germany this Wednesday and I'm definitely going to eat the real deal. I was hoping to get some inspiration for making my own, but this video shows how easy it can be. Great video, Rus
There are no better bratwursts anywhere than the ones you can get in Germany in the Christmas Markets.
Thanks Russ! Oh man, I would love to go see Germany! Heck yeah, taste them all brother! I know I would be. Great to see you stop by Russ! Cheers 🍻
Russ you are THE MAN !! I have been craving grilled brats in a beer bath for awhile. I also ordered some of that mustard and Slawsa from Amazon. Thanks my friend. Great video.
Good eats for sure! Enjoy the mustard and Slawsa. They go so well with brats!
As a german I must say this is well made! I eat thuringian bratwurst every week since im from there.
Thank you!
That really looked delicious, brother! I’m really wanting to get the equipment to try making sausage. I think I can do it!
Thanks Mike! Making sausage is very easy, you just have to know a few things and have the equipment. I got the things you seen in this video for around $500 total. The high end stuff is nice but not necessary to put out some amazing sausage. If you get into it, I'm happy to help you with anything you want to know.
That looked great, Rus! I've never tried making brats before, but I can definitely imagine how good these have to be! Very nice!👍😋
Thanks Kevin! Good eats!
never get tired of sausage videos!!
Thanks for checking it out JD!
Hey Rus😃Those Brats look really delicious😋I have never had German mustard🤯I have had Slawsa😁A "BIG"👍🏻Happy Thanksgiving🦃ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Thanks again Fred! German mustard has undertones of horseradish and pairs well with a lot of things. It would be great on pastrami as well. You and your family have a great Thanksgiving as well!
This was fantastic Rus! Man that looked 🔥 definitely enjoyed the content. You ended up with some awesome results! Thanks for sharing, cheers brother 🍻
Glad you enjoyed it! As always, thanks for watching! Much appreciated!
this is such a good tutorial. well done!
Thank you Julie! Glad you enjoyed it!
That looks so good. I’ve been craving some DIY German bratwurst. I’ll skip the sausage links and just make them into patties on a pretzel roll with some beer cheese.
Thanks Larry! Yeah, sausage patties on a pretzel bun would be great! Cheers! 🍻
Great video Rus, I have not made home made sausage yet. That was my plan this winter. I have several pieces of meat in the freezer I need to do something with and I think sausage is the way to go. Thanks again for the great instructions !!!
Thank you Gary! Craft sausage making is a fun and rewarding hobby, plus you and your family will love eating it!
Good video Russ! Keep us posted on the new stuffer. I am thinking about upgrading from my 7lb hand crank.
Thanks! I just recently got an electric stuffer that will be my goto stuffer for most of my sausage making.
Thanks Rus! - I actually want to try making some sausage - I have the grinder frm Cabela's, and I'm hoping to grind right into the casing to simplify things. - Cheers!
I hope you do Garry, it's a fun and rewarding hobby. If you grind right into the casing you may want to have a second person to help you. Trying to guide the sausage and keep meat going into the grinder and stuffing it down the throat can be a juggling act. 2 people would make that technique easier. Cheers!
I absolutely love a good brat! Just excellent :)
Me and you both Ry! Thanks so much!
Gosh dang it, every time I watch yer videos i get hungry !!! Those look OUTSTANDING Rus !!!!
Thanks, I sure appreciate it!
Thx for sharing. Your recipe I look forward to trying it
You're welcome and thanks for watching!
Great video Rus - how long it take you to clean all those dishes 😀
The dishes isn't a problem, but that stuffer and grinder is a beast to clean haha
lol, I haven't had Slawsa in a long time, I need to pick some up. Great video Rus, can't beat homemade sausage!
Yeah it's great stuff Tom as you know. Thanks, I appreciate you watching!
Wow Rus- for not making sausage for a while and then coming back to this? It friggin looks awesome!
Thanks Al! I appreciate you stopping by and watching!
What mixer are you using? The ability to mix 5lbs would be awesome.
It's a Vevor 10 quart mixer. I did a review on it a year or so ago
LOOKS GREAT RUS
Appreciate it!
I'd call this another winner Rus,and the best way to tell is when you hear the casing snap the moment you bite into it ;)
Thanks, I appreciate you watching! Snappy casing is a must!
@@SmokyRibsBBQ Been a watcher for several years now, and I've gotten a friend of mine who lives close to your neck of the woods to start watching you in recent months as well
this is an awesome recipe can not wait to try .
You can get the printable recipe on my Locals page. Link in the description
That's a terrific video, thank you! I also love 2guys and a cooler, but it seems to always be just Eric 😀
I have a similar stuffer, with that 90⁰ bend at the bottom. Ended up getting these orange rubber egg looking things from Walton's that helped push the meat through the bend.
Next stuffer is going to be electric and not have that bend 😊
Thanks so much, I appreciate it! Yeah, I don't know who the other guy is haha. This 11 pound stuffer came from Walton's. I don't have any issue pushing the meat out, but I do want to buy some of the rods that you push the meat out of the horn into the casing after the cylinder is empty. I think the Sausage Maker carries them. Thanks for watching!
What kind of grinder do you recommend?
I would get at least a #12. LEM makes good grinders, but there are other good choices that don't break the bank either. The LEM Big Bite will probably be my next grinder if this one ever goes out.
Omg that looks amazing
Thank you!
As a german i can confirm our Bratwurst is the best and it's nice to see you that like it😊
Oh I love it! It's like my favorite. Thanks for checking out the video!
@@SmokyRibsBBQ Your version looks great, just like it was from a decent german butcher👍
@scotchgod8478 Thank you!
Great looking sausage I have seen but never tried curing before grinding but might have to give that recipe a try
Thanks Rusty! To me, adding the salt and cure in advance, and getting it really cold helps with the grind since the cure and salt firms up the meat plus the cold temps. Also it gives the cure time to do it's thing, if you did want to smoke the sausage the same day you case it. I appreciate you watching!
I don't think of adding nitrites to a fresh sausage like you said, but I may try it when I make my next batch of links. One of these days I'll get a lic plate off to you with the back ground story to it.
Good deal, and thanks for watching. I always appreciate it!
Gotta love the mighty sausage..soo many options as well as methods..great clip
Thanks for watching dDc
No related to this video, but I was hoping to get some guidance from you.
One time I bought the Longhorn Grill Seasoning to season my burger patty and it was delicious, but that apparently Longhorn stopped making it.
Do you know any other seasoning/rub that would make for a delicious burger patty?
I'm sure there are many but one that comes to my mind is "Back-Yard Southern Style" Seasoning. I'm pretty sure its available at most Walmarts as well as other stores.
@@SmokyRibsBBQ Oh, I wasn't expecting a response this quick. Haha. Thank you very much for the reply. I will definitely try it!
@@SmokyRibsBBQ Just wanted to update you on this in case you want to try it.
I wasn't able to buy the seasoning you recommended because I can only buy from Amazon and Target and that seasoning is not available there.
But I bought one called "Weber Flavor Bomb Burger". I tried it on some burger patties and I almost had to use the whole thing because I just wasn't getting any significant flavor.
But then I tried it on chicken. I mixed a tablespoon of flour, 2 tbsp of seasoning, a little water and 1 egg to make an egg wash. I smothered a boneless chicken breast through the wash, then through flour and then I fried it. I took one those simple burger buns (brioche I think they are called?), added some tomatoes, pickles and mayo. And Jesus Christ, it was delicious. It was on par or better than any chicken sandwhich from Wendys, Burger King, Popeye's, etc.
Definitely give it a try! I know you didn't recommend that seasoning to me, but if it wasn't for you, I wouldn't have even bought it in the first place.
I also tried to make fried chicken with the seasoning, but due to the amount of time it takes to fry the chicken it also ends up burning the coating. But I don't know, maybe there's another way to properly cook the chicken and not burn the coating.
Great video Rus. Yuppers I love a great brat anytime of the year. Something I want to do this winter is begin to make my own mustards. Different types including a great German mustard. Have a great day. 😋🌭🍻
Thanks Victor! Making your own mustards sounds great! The one I show in this video has undertones of horseradish and I just love it!
@SmokyRibsBBQ I know it might not work but I really want to play with making a mustard that has just a little Jack Daniel's in it. Mostly for that wonderful molasses flavor Jack adds when I cook with it. Imagine a beer brats with a Jack Daniel's mustard? It will definitely be fun creating such a condiment. 😋
@@victorbenner539 Absolutely! Fun to experiment and see what you can come up with.
You did an amazing job. Looked awesome! Great video too. 😎👍
Thanks Jack! I appreciate it and thanks for stopping by and watching!
Bravo, Rus! Well done on a tremendous video. And, we'll need to make sure we get you some of that Habanero Fire as well.
Thanks so much! Your Slawsa is soooo good! I can’t wait to taste the habanero hot Slawsa!
Youre right Sr! Nothing better than german Bratwurst
These look amazing Russ! Getting some good usage out of the electric stuffer I see. That’s my next upgrade.
The electric stuffer makes it so much easier and faster! Thanks for watching!
Now you are talking my language!! Up here in gawds country, we shove a brat in our kids mouths and use them as pacifiers to keep them from crying! Trust me, it works like a charm!!! I wish I had this recipe when the boys were young, heck of a lot cheaper making your own!!!! Great job Rus and I am definitely copying this recipe!!!
Haha, that is one tasty pacifier 🤣 Heck yeah Jeff, give this recipe a go! I'm pretty sure you are going to love them! Cheers 🍻
Man o Man!!! Sure wish I was having some of that!! Great Job & Thanks for sharing 😋😁👍👍
Thanks for watching
Great Job Rus ! Ste. Genevieve, MO
Thanks, I appreciate it!
Sounds like a plan in my future. I love Slawsa too. The hot is awesome
Good eats Bo! Yeah man, that Slawsa is addicting haha! Thanks for checking the video out!
looks really good. i'm going to have to get into grinding my own sausage now
Thanks Joe! I have enjoyed making sausage for years. You have complete control on the flavors you want
Nice video. Good time to make Brats and other Sausages. The McRib is back. So that means pork prices are on the low side. 🙂
Thanks, and yes, I love making sausage this time of the year. I heard someone else say the McRib is back. I did a McRib video several months ago and I had read where they were bringing them back this year, even though a few commenters said that they weren't haha
Rus! That sausage looked fantastic! I gotta get me some of that Slaw in a jar!
Thanks Luis! The Slawsa is da bomb!
that slaw is great louis
Awesome!
On my to-do list is to make a bratwurst smash-burger, Oklahoma onion style. Somehow, that just sounds really good to me. Strip the casings off some brats, roll them in balls, then cook them like a smash burger on the griddle. Serve on a bun with hot mustard (or curry ketchup) and maybe some kraut.
Interesting. Let me know how it goes. Thanks for watching!
Damn Rus that was one killer recipe., Nice work buddy!
Thank you Tommy, I appreciate it!
Looks great, makes me want to make my own
Thanks, I appreciate you watching Panchucko
Looks so delicious Rus fantastic job
Thanks so much Sheena!
As a German who grew up on bratwurst, I think you did pretty well and it sure tastes great. But it is way too red to look like the bratwurst I am used to here in Western Germany. The bratwurst here has more of a light grey color. Also, I've never seen someone poach a bratwurst. It is either thrown on the grill or fried in a pan. And if you have some sausages left or want to make another batch you definitely should try the very popular currywurst, a sliced bratwurst smothered in tomato ketchup with curry powder on top.
As I explained in the video, I added a cure which gives the meat it's pinkish color, that's why it's not gray or white as I explained. Poaching in a beer sauce is more of a Wisconsin thing and I really love doing it that way. I'm assuming you made this recipe since you said it taste great. I appreciate the feedback. Thank you!
Great looking sausage. Cheers, Rus! 👍🏻👍🏻✌️
Thanks 👍 Cheers!
I love great German bíer and brats. Hey Russ how many grills/cooking contraptions do you own 😂
Me too! Heck I don't know, I buy whatever I need to do what I want to do. Thanks for watching!
Good video Rus ! You must have enough equipment to open a butcher shop .every thing you have looked pretty high class .. THANK YOU FRANK FROM MONTANA.......
Thanks Frank! I only have the necessities to easily make sausage. People with Kitchenaid mixers can get the attachments to make sausage, but having better equipment makes the job way easier. It's not top of the line equipment, but it gets the job done. Thanks for watching Frank!
Dang Rus those Brats looked amazing! Awsome video 🍻👍
Thanks so much, I appreciate you checking it out!
i have a grinder that i love, but never tried making sausage. i should do this cause i can control the salt factor as its soooo high in store sausage.
Yes, exactly. You can control salt, and you can control the kind of spices you want as well.
I found 2 guys & a cooler last year when I was venturing into sausage recipes and was not disappointed! The science in sausage making is so intriguing and they have it figured out 💯
Eric is my goto guy anytime I need to fact check what I'm doing. He has incredible knowledge about this craft and any charcuterie and a great guy as well. Thanks for watching!
*Amazing job, Rus!* 🌭🥰🌭
Thanks, I appreciate it!
no crushed caraway seeds? I am german. grandpa always used them lol good german beer brats yum, i like your simple recipe . nice job rus.. that slawsa is amazing stuff.
Scotty, get your glasses on! If you seen the spice ingredients that I listed on the screen then you would have seen where I added caraway powder that I turned to powder using whole caraway seeds!
@SmokyRibsBBQ lol thanks, rus. I never turned then to powder. I may try that.
eryniafielder7230
0 seconds ago
Since Rus and I are from German decent, we both loved this 'SIMPLE' recipe. My family made these every fall because of slaughtering the hogs. These were just as good as my German and Polish family ever made! As for simple, I wouldn't call it that. I would say it was easier because of modern equipment, but far from SIMPLE!
Hell yeah!
Hell yeah Rus, that was a mighty weenie you made there!.. great video!
Good eats Randy! Thanks for checking it out!
Now that's right up my street 👍🏻
Awesome! Thanks for checking the video out!
Hey, next Time you need to try Thüringer Bratwurst, it is a fine meat Bratwurst you need a cutter to make.
BR from Germany.
Once I get a Buffalo chopper I may just do that. I know a lot of sausage in Germany are highly emulsified. Sounds great and thanks for watching
great video Rus they do look some kind of good sir
Thanks Lance, I appreciate you watching!
your welcome how did they warm up ?@@SmokyRibsBBQ
@SleeperBBQ Fine, just like the first day
Hey Rus😃First at the table😁ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Hey Fred, thanks for stopping by and watching!
nice.
Thanks
Great video Russ, Ill be sending you an mail requesting your address to send my license plate to for the wall. Not sure if you have a Michigan one yet. Let me know. Love the chud charcoal starter.
Thanks I appreciate you watching. I replied to your email
👍👍👍👍👍
Thanks
I'm SO sorry I missed Oktoberfest this year (hurt back, couldn't get to the German Restaurant in Stone Mountain, Ga). I love Bratwurst, and Knockwurst, and Weisswurst. I prefer Sauerkraut to the onions but BOTH would be good! Never tried Blutwurst but Pop had it in the German POW camp he spent 97 days in after he was captured after the Battle of the Bulge. Said it tasted OK but made your breath stink... 🤢
Thanks for stopping by, and I also enjoyed reading your comment. I don't think I've ever heard of blutwurst, but I have now.
@@SmokyRibsBBQ Literally "Blood Sausage". The POWS got whatever scraps the local farmers didn't feed their animals. Plus bread made with sawdust to stretch the flour. "Grass Soup" with maybe a potato from time to time.
@philgrindle2741 Wow! Thanks for sharing that! I had no idea what it was! I can’t even imagine the things they had to eat to stay alive!
@@SmokyRibsBBQ Yeah. The German guards just gave them enough to stay alive. Pop always ate like a horse after he got back. Lived to 93 though...
@philgrindle2741 Glad to hear he lived a long life and survived all that mess!
Be careful. In the wrong region you will get hanged calling that a bratwurst.
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German here. A Bratwurst had to fry in the pan. Not grilled. Not cooked. It´s in the name "Bratwurst". 😁
It's my understanding that is varies from region to region on how they are cooked and it is also my understanding that brat means fine minced meat and wurst simply means sausage. Either way, I prefer to poach them in beer, butter and herbs and then grill or pan fry to add color and finish cooking.
@@SmokyRibsBBQ Yes you are right. The Brät is in the Wurst. But you had a Grillwurst. 😂
@@SmokyRibsBBQ And sorry for my bad english
@marcelmuseler6697 Grill, skillet, pan? Who really cares? It’s delicious anyway you cook them.
@@SmokyRibsBBQ We have about 1500 different sausages. Think about it. You can´t grill a Weißwurst. You can´t boil a Currywurst.
You said from scratch then you used a prepared spice mix I went here to see what spices not some pre mixed god only knows whats in it mix . 👎
You obviously skipped through the video or just didn't pay attention. At 4:41 I have a list of every spice and ingredient that I used in the spice mix, including the amounts! No where in this video did I use a store bought premade spice mix. PAY ATTENTION before commenting.