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
Yeah Der hey! I'm from da Sturgeon Bay area originally. Excellent presentation. Dos poor Bears and da FIB's. My very popular Mettwurst sausage recipe originated in southern Door County over 100 yrs ago. Yesterday I found pork butts for .99 a lb so I'm ready to do this today!!!
Eric, your picks of those hosting with you have been super. We Enjoyed Ricer very much, This recipe is definitely one to try. Thanks again, what are we going to do once Sausage Month ends????? Don't even want to think about that part. I just ordered a stuffer and are not too far away from getting a smoker ordered. Thanks for all the opportunities to win some of these fantastic products.
Ricer is a great guy, and this recipe is great, have made it before. Btw, he likes to cheer for Wisconsin and the Packers, but we all know @DeadBrokeBBQ is a Michigan State and Detroit Lions fan....font let him fool ya with that Cheesehead he wears🤣😂😝
I enjoyed this guy's presentation - always fun to have a sense of humor mixed in with the ingredients. Looking forward to trying his spice mix. My last batch of brats had cheddar cheese powder as a filler and beer as the liquid and it was sure tasty but the spice blend was not "extraordinary". I have a feeling this one could be great all by itself!
Het Eric these look great but I do have questions concerning the binder and water / beer. I have always used a powdered binder at 4% and 10% of water by weight. Is there a conversion ratio between egg whites and powdered binders such as milk or potato starch? Does using the egg whites also effect the amount of liquid. This recipe is at 2.5%?? Or is this just a choice he is making with his brats?
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
Wow! This one was great. Ready to replicate.
Thanks, Ricer. Great guest, Eric. It's definitely a great recipe to have. Cheers
I'll be talking like that all day- Excellent Video!
Yeah Der hey! I'm from da Sturgeon Bay area originally. Excellent presentation. Dos poor Bears and da FIB's. My very popular Mettwurst sausage recipe originated in southern Door County over 100 yrs ago. Yesterday I found pork butts for .99 a lb so I'm ready to do this today!!!
Eric, your picks of those hosting with you have been super. We Enjoyed Ricer very much, This recipe is definitely one to try. Thanks again, what are we going to do once Sausage
Month ends????? Don't even want to think about that part. I just ordered a stuffer and are not too far away from getting a smoker ordered. Thanks for all the opportunities to win some of these fantastic products.
What a great video and presentation!. Chock full of good advice! I am sure to subscribe to that guy!
Sounds like an amazing Brat recipe, this is going on the short list for sure. Thanks Eric!
Ricer is a great guy, and this recipe is great, have made it before. Btw, he likes to cheer for Wisconsin and the Packers, but we all know @DeadBrokeBBQ is a Michigan State and Detroit Lions fan....font let him fool ya with that Cheesehead he wears🤣😂😝
I enjoyed this guy's presentation - always fun to have a sense of humor mixed in with the ingredients. Looking forward to trying his spice mix. My last batch of brats had cheddar cheese powder as a filler and beer as the liquid and it was sure tasty but the spice blend was not "extraordinary". I have a feeling this one could be great all by itself!
Glad you enjoyed it!
I love this guy. He is hilarious.
Nice to See Jeffy (Ricer) from my home state of Wisc. on the channel.
This us a nicely produced and entertaining sausage video. The spice recipe is damm close to my "authentic" Bavarian German braut recipe.
Prost!
What a ham. lol lol looks good!
Sounds Great. Thanks.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Uffda! Dats ah good Brat!!
Another winner!
Vundebar 👍
great video
Yeah haw have my brat thought excellent
This one looks like a keeper.
Ketchup has no place on bratwurst! I am from Waukesha Wisconsin. We like to make our bratwurst with venison!!!!👍🍺🇺🇸🫡
YaY Brats!!
Het Eric these look great but I do have questions concerning the binder and water / beer. I have always used a powdered binder at 4% and 10% of water by weight. Is there a conversion ratio between egg whites and powdered binders such as milk or potato starch? Does using the egg whites also effect the amount of liquid. This recipe is at 2.5%?? Or is this just a choice he is making with his brats?
I am confused…. What is a brat ? Is just another name for a sausage? … will be trying this recipe with the white pepper
Bratwurst
I wish it was watchable
I made the recipe readable just for you😉
@@2guysandacooler much appreciated!
Where do I find the recipe?
in the description box
I´m not enjoing this video.......i´t makes me way to hungry.
Loving October