What a fun episode and what an incredibly delicious sausage. The original Who Dey sausage was created by Eckerlin Meats at an Octoberfest. If you find yourself in Cincinnati head over there to get a hold of their original creation!! You can check out their meats and sausage here: www.eckerlinmeats.com/grid/fresh-sausage
@@2guysandacooler Boerewors is such a tradition and you get so many versions. At least you know what you get as it is regulated by law. Boerewors shall contain a minimum of 90 per cent total meat content and not more than 30 per cent fat content; (b) shall contain no offal except where such offal is to be used solely as the casing of the raw boerewors; (c) shall contain no mechanically recovered meat, etc.
I think I’m gonna have to get my local butcher to make this (they make quite the range of sausages out the back) coz I’m certain this would sell out daily - and I couldn’t make enough to keep up with me This looks absolutely tasty as… I even double checked the recipe coz I missed the minced garlic going in (eating, well trying to eat breakfast since these premiere at 3am local time here in Sydney Australia)… but garlic, onion, capsicum (peppers), some beer, chilli & cayenne powders amongst all the other yumminess. And all that cheese … what a flavour bomb each bite would make for one happy mouth - no wonder this made it into Celebrate Sausage 😁🥰 Thank you Eric, these videos are such an inspiration to food lovers across the globe. It’s clear you put a lot of love and dedication into these - and clearly reap some awesome benefits
Eric, I followed your recipe, and they turned out great. Just like I remembered from Cincinatti! Great job, thank you for bringing us this fantastic sausage!
48 years in Cincinnati and never heard of it. But I know Eckerlin. Small single store known boutique flavors. Fun place but not convenient to most people here.
Another Ohioan here and I've never heard of this one. I do most of my shopping at Kroger, which is based in Cincy, so we see stuff from the region even in Columbus. I won't comment on that nastiness that is called Cincinnati chili. Whoops, I think I accidentally typed that out loud. Oh well. This sausage, on the other hand, looks very tasty and will be in my list of stuff to make in the near future. I can't wait for the next recipe!
Thanks for the recipe, Eric. I switched out the cheeses a bit (high-temperature cheddar and mozzarella, swiss, and jack), but an awesome sausage nonetheless. The final taste seems more like chili & cheese than BBQ. I think I like it even better than the Bowl of Chili sausage!
Eric, the day I couldn't here for the live. I live 30 miles from Cincinnati and this has to be a main sausage for me. Great job as usual and can't wait to try. Thanks as always. 😋😇👍
That looks amazing! The addition of onions and peppers would make it complete! I can picture it on a hoagie roll with pepperoncini and chili oil. Lol. 😋
We have several giveaways going on right now. You can win a new Model 3.5D WiFi Convection Pro series Smokin-It Smoker in the Taylor Ham Episode. Here is the link: ua-cam.com/video/ZN3UMhQCPWc/v-deo.html We have a 25# sausage stuffer (and accessories) from The Sausage Maker. Catch all the details in the Chili Crisp Episode. Here is a link to that video: ua-cam.com/video/NDtJWtLVXTE/v-deo.html We also have the Brazilian Flame Rotisserie Grill. Catch the details in the Rotisserie Chicken Episode. Here's a link to that video: ua-cam.com/video/VzRuKh3HZ90/v-deo.html
When I have eaten this sausage in Canton, I noticed there was a green pepper version and a red pepper version. I was told that the red pepper version was sweeter and was used in stew and bean dishes.
Nice Video. My biggest Question is making Sausage, takes time. When did you start making Sausages for Session 5? Did you start on Session 6? Keep up the Videos. Thanks for all that you doing. #STAYSAFE #PHILLYPHILLY 🇺🇸
What a fun episode and what an incredibly delicious sausage. The original Who Dey sausage was created by Eckerlin Meats at an Octoberfest. If you find yourself in Cincinnati head over there to get a hold of their original creation!! You can check out their meats and sausage here: www.eckerlinmeats.com/grid/fresh-sausage
Hi, didn't find your bbq rub recipe
I’ve never heard of the Who Dey sausage, but I love sausages with cheese, this looks absolutely killer, this season is the best so far.
Best youtube channel.
Who Dey, Who Dey, Who Dey.. It's delicious !
Here in South Africa, I have never pricked a sausage, we also do most sausages quite coarse without protein extraction. Nice to learn new techniques.
The South African Sausage is the exception. 😉
@@2guysandacooler Boerewors is such a tradition and you get so many versions. At least you know what you get as it is regulated by law. Boerewors shall contain a minimum of 90 per cent total meat content and not more than 30 per cent fat content;
(b) shall contain no offal except where such offal is to be used solely as the casing of the raw boerewors;
(c) shall contain no mechanically recovered meat, etc.
Kaasegriller😂
@@aslamfareed3315 Watched today's vid. Lovely!
I think I’m gonna have to get my local butcher to make this (they make quite the range of sausages out the back) coz I’m certain this would sell out daily - and I couldn’t make enough to keep up with me
This looks absolutely tasty as… I even double checked the recipe coz I missed the minced garlic going in (eating, well trying to eat breakfast since these premiere at 3am local time here in Sydney Australia)… but garlic, onion, capsicum (peppers), some beer, chilli & cayenne powders amongst all the other yumminess. And all that cheese … what a flavour bomb each bite would make for one happy mouth - no wonder this made it into Celebrate Sausage 😁🥰
Thank you Eric, these videos are such an inspiration to food lovers across the globe. It’s clear you put a lot of love and dedication into these - and clearly reap some awesome benefits
Eric, I followed your recipe, and they turned out great. Just like I remembered from Cincinatti! Great job, thank you for bringing us this fantastic sausage!
Yum! Looks amazing. Adding another to the list. This winter will be my sausage making time. Can't wait!
Great looking sausage. I will have to give this recipe a try. Thanks for sharing
48 years in Cincinnati and never heard of it. But I know Eckerlin. Small single store known boutique flavors. Fun place but not convenient to most people here.
I have to agree that being around Cincinnati for 50 years, I've never seen it either, but I will now. 😋😋😋
Another Ohioan here and I've never heard of this one. I do most of my shopping at Kroger, which is based in Cincy, so we see stuff from the region even in Columbus. I won't comment on that nastiness that is called Cincinnati chili. Whoops, I think I accidentally typed that out loud. Oh well. This sausage, on the other hand, looks very tasty and will be in my list of stuff to make in the near future. I can't wait for the next recipe!
I love the intros!!
Thanks for the recipe, Eric. I switched out the cheeses a bit (high-temperature cheddar and mozzarella, swiss, and jack), but an awesome sausage nonetheless. The final taste seems more like chili & cheese than BBQ. I think I like it even better than the Bowl of Chili sausage!
Eric, the day I couldn't here for the live. I live 30 miles from Cincinnati and this has to be a main sausage for me. Great job as usual and can't wait to try. Thanks as always. 😋😇👍
When I saw that cheesy sausage after the first cut, cheese melted all throughout…… bro! It rained in my mouth!!😂😂😂😋🤤🤤🤤
😋🤣🤣
That looks amazing! The addition of onions and peppers would make it complete! I can picture it on a hoagie roll with pepperoncini and chili oil. Lol. 😋
This looks like a great one! I’ve made something similar but with only cheddar and jack cheese. Will definitely make this one!
Fantastic sausage, another definitely another for my to do list!! Thanks for sharing Eric!!
Oh yeah. This is the next one for me.
Never heard of it, looking forward to making it. Thanks for your continuing contributions to sausage makers.
Wow! what a crunch on both bites! Again I gotta make this Eric, Cheers!
We have several giveaways going on right now.
You can win a new Model 3.5D WiFi Convection Pro series Smokin-It Smoker in the Taylor Ham Episode. Here is the link: ua-cam.com/video/ZN3UMhQCPWc/v-deo.html
We have a 25# sausage stuffer (and accessories) from The Sausage Maker. Catch all the details in the Chili Crisp Episode. Here is a link to that video: ua-cam.com/video/NDtJWtLVXTE/v-deo.html
We also have the Brazilian Flame Rotisserie Grill. Catch the details in the Rotisserie Chicken Episode. Here's a link to that video: ua-cam.com/video/VzRuKh3HZ90/v-deo.html
Eric, you need to make Meatball sausage
Thank you Eric! I’m in for both and keeping an eye on the YTs! Crossing my fingers.
This looks like a good sausage this recipe is one we will try to make ERic thanks for a wonderful season
This is causing me to think there might be lots of good invented recipes for sausage. Now I wanna think of one for the Southwest USA, where I live.
Jeez! That's the one I'll make next!
Incredible!
Looks great and yummy
That one looks amazing
Another killer recipe!
Born in cinci here. Never heard of it, but boy does this look great. I thought our only local sausage of note was goetta LOL
LOL. I think Eckerlin's Meats is the only place that makes this sausage😂
Looks amazing!
Great stuff Eric. Tqvm
That looks delicious. Recipe saved.
Looks great, thanks!
Omigosh those look delish!
Redlinkski’s meat out of Buffalo, New York has the best heavy marjoram Easter sausage and ham!
When subbing in different binders, like nonfat dried milk, is it typically 1:1 regardless of the binder?
This looks amazing! I'll let you know in a few days how close your recipe is to the original! My guess is, you're spot on!😋
Excellent!! I think Eckerlin meats sells it
Dang it. missed the show, gotta watch now. :-)
When I have eaten this sausage in Canton, I noticed there was a green pepper version and a red pepper version. I was told that the red pepper version was sweeter and was used in stew and bean dishes.
lived in Cinci most of life and ive never run across this
Is the next one in the fridge if he gets that far. 😋😋
Very interesting. I have never been to Cincinnati 😢
Mettwurst are also apparently a Cincinnati sausage. I'm born and raised Cincy and it is always "brat or met?"at the cookouts.
I think that’s the next one I’m gonna make
My short list is now a small book! Another one added!
I'm heading to Cincinnati tomorrow. I'll have to see if I can find one there to try.
Run into Eckerlin meats or Findlay market.
@@2guysandacooler I'll have to go there too and check them out, but I'm definitely going to make yours.
CRUNCH!!!!......= )
😁
I'll be there....= )
Nice Video. My biggest Question is making Sausage, takes time. When did you start making Sausages for Session 5? Did you start on Session 6? Keep up the Videos. Thanks for all that you doing.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
LOL. I've already started on Season 6😅😅
@@2guysandacooler that's what I thought.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
a lot of pizzazz in this one
My to do list just keeps getting longer.
Me, too...
I bet that is good.
Sausage and people. It's what's inside that matters. I like spicy, pickled people. Jk thanks for another great video!
Hi where is the recipe for south african cheese grillers
For some reason cheese and sausage don't go together in my mind, but in practice they always doo.
Who De Do? Haha Sausage
Maybe you need to create a Who Dat sausage?? :)
Wish I knew the origin of the name sounds like an interesting story
what's with the accent there Kamala???......hahahaha
October RULES!!!!