First off, great video guys...enjoyed the hell out of it. As a fellow BBQ head/sausage maker I agree 100% about using additional fat in sausages like brats. Sometimes well-intentioned butchers trim too much fat off of the shoulder/butts. I am fortunate to have an Asian market where the butcher sells ground pork fat. I roll them into meatball sized pieces before tossing in the freezer and mixing up with my pork pieces. We are getting ready for Easter, and to us Pollocks that means KIELBASA!!! Good times, great vid, happy BBQing to all!!!!
Nice work gents, I have been using a hand-crank grinder/stuffer for a good while, and just got the kitchen-aid. Following you guys I am now cutting the meat down smaller than I did with the hand-grinder and having better results (weird). But seeing you have some of the same feeding problems I have I feel a bit better, very helpful video, keep up the good work.
homemade sausages are great, i remember seeing pictures of my grandfathers smoke house he had in the 60's and the racks and racks of sausages he had smoking, i also remember that old iron hand crank stuffer and grinder he had, wish i had that old stuffer
The mike system is new and we are getting used to settings. We are wireless and the feeback could be coming from a variey of sources. Thanks for letting us know
kitchen-aid sells a snap on tray that attaches to the grinder and holds a lot more meat so you can feed the stuffer faster and I have yet to bog my grinder down when feeding it. at 350 to 500 watts that is one heck of a motor on them mixers
Very nice. That's some meat grinder at camera right! BTW, if you run out of milk, substitute beer in the sausage mix. How long would you recommend hanging those brats in a smoker?
We need a follow up on this amazing dynamic duo! How are you both doing where can we find you? I sure I’m not the only one who would love to see where your current travels have taken you. Just remember to hug your mothers.
Thank you guys..... I do use the Kitchen Aid for grinding but not for stuffing. To many problems with it. I use a 5lb Weston stuffer and it works for me. I'm a new guy to this for sausage but sometimes you have to use what works. Thanks again for the tips.
Nice video...Thanks!...But just one question...So the dropped glove...The one that hit the floor...That isn't to protect the food from contamination?...Just our hands??...Right?!? :)
Great video! These two guys balance each other well, and the advice/info that they give is aimed at encouraging the beginner sausage maker. I want to make sausages now!
Looks to me like the Kitchen Aid Stuffer/pusher is a POS. I've been using a jerky gun with stuffing tube for stuffing and it's much faster and easier. (I have a video of this on my channel with deer jerky and snack sticks) Recently upgraded to a 5# vertical stuffer. Looks like a great recipe though. Look forward to trying it.
That was awesome, guys! Great information, and fun to watch! I never knew it was so easy to make your own sausage / bratwurst! I'm going to have to try this! I'm going to order my kitchen-aid attachments today! I was laughing my as* off when the guys said "I'm not gonna bump sausages with you!". "Awe! Why not?". "Something's not right about that!". LOL
When grinding - ensure mince is extremely cold and also when stuffing .. Do not have the machine on such a high speed when stuffing - as u over work the next. The meat lost its pigment due to over working of the worm inside the machine
My Sicilian grandfather taught me how to make sausage about fifty years ago. For a short time I was making sausage semi-professionally with pro grade grinder (Hobart) and stuffer (F. Dick). Over the decades I've made a link or two of Bratwurst. The seasoning mix isn't like any Bratwurst mix I've ever made or tasted. I'm not saying the flavor isn't acceptable (or even great), it just isn't Bratwurst.
That Kitchen Aid grinder attachment will grind, but it's NOT a grinder and it's not a "worm gear", it's an "auger". That grinder on the right IS a grinder. I made the mistake of buying the Kitchen Aid attachment and I was nothing but disappointed in it's performance, slow and troublesome. I've since bought a REAL grinder. I bought a Cabela's Pro Series DC 1/2 hp grinder and I'm 100% satisfied with it. And not ALL cured sausage is smoked. Look into Charcuterie. Sopresatta isn't smoked, that's a dry cured sausage. Salami isn't smoked.
Add Brown Sugar, Grape Jelly and Honey. about a 3rd of a Cup each and maybe Some Red wine. The sweet kind. About 3rd of a cup. Also mix the meat up with some Venison, Bison, Lamb and Veal. Tell me how it taste.
Also 3rd of a cup Crealo seasoning 3Rd of a Cup Season salt and 3rd of a cup pumpkin spice. All this plus his ingredients in about 2 to 3 pounds of desired meat.
They are not cured, so cold smoking is not reccomened. If you are going to hang them, shoot for a temp around 300 for about 30 minutes until they are throughly cooked to 165* internal temp.
Great video lads, looks awesome. I just got the Kitchenaid grinder / stuffer kit to use with my wife's mixer, will definitely give this recipe a go. Voted and subscribed. keep it up
I must admit to normally having Currywurst when I was in Germany many years ago. But they start of with a Basic Bratwurst. They are a more Meaty/Solid sausage than we make here in the U.K, You used a little Milk in yours, I have just watched another Video where they did not use milk but added the whites of a couple eggs? Is that a regional thing or more of an Domestic verses Industry thing? Keep up the good Videos
NICE! Looked good! You should have parboiled them in beer and onion for 5 minutes or so, then drain the onions and cook'em up with peppers(or not). Then grill those links up and have 'em with homemade mustard and onions and peppers. MMMMMMM now I'm HUNGRY!
Loved the video - total ammeter with a guy who knows what he's doing - pretty much like most people right? But what gets me is not the dropped glove. What tickles my brain is the 'test' to make sure the seasoning mix is right before we make 20 sausages as he says. THe only problem is they already seasoned the entire batch!! LOL. So if you don't like it what now? I guess chunk it.
That is no german bratwurst recipe. Sage is not found in a bratwurst. Caraway seeds and nutmeg are the spices that make a bratwurst a bratwurst. A real german bratwurst should contain caraway, marjoram, ginger powder, white pepper and mace or nutmeg. It can also be made with cardamom instead of caraway. No sugar. Mustard seeds are optional.
Gloves that have been dropped onto the floor (in the first minute of a 17-minute video)add that element of flavor and the chance for diarrhea that might otherwise be missing from your sausages.
First off, great video guys...enjoyed the hell out of it. As a fellow BBQ head/sausage maker I agree 100% about using additional fat in sausages like brats. Sometimes well-intentioned butchers trim too much fat off of the shoulder/butts. I am fortunate to have an Asian market where the butcher sells ground pork fat. I roll them into meatball sized pieces before tossing in the freezer and mixing up with my pork pieces. We are getting ready for Easter, and to us Pollocks that means KIELBASA!!! Good times, great vid, happy BBQing to all!!!!
hunclemike Does your Asian market add a few cut up dogs and cats for extra flavor? just curious.
Fucking idiot.......
Did you chill the meat again before the second grind?
That looks great! I've been thinking about getting one of those attachments for my kitchen aid and now I guess I have to!
first time out with a new mic set up... thanks for the note
Wow that looks so good!
Thumbs up! Kitchenaid makes high quality attachments. It's not for grinding large quantities, but for home use, you won't find a better tool.
Nice work gents, I have been using a hand-crank grinder/stuffer for a good while, and just got the kitchen-aid. Following you guys I am now cutting the meat down smaller than I did with the hand-grinder and having better results (weird).
But seeing you have some of the same feeding problems I have I feel a bit better, very helpful video, keep up the good work.
I totally agree
homemade sausages are great, i remember seeing pictures of my grandfathers smoke house he had in the 60's and the racks and racks of sausages he had smoking, i also remember that old iron hand crank stuffer and grinder he had, wish i had that old stuffer
Ahh, Bill. How dud you get stuck using that cute lityle kitchenaud attachment with plastic erench?
Thank you so much for sharing your videos
The mike system is new and we are getting used to settings. We are wireless and the feeback could be coming from a variey of sources. Thanks for letting us know
kitchen-aid sells a snap on tray that attaches to the grinder and holds a lot more meat so you can feed the stuffer faster and I have yet to bog my grinder down when feeding it. at 350 to 500 watts that is one heck of a motor on them mixers
what were your ratios per pound with your seasonings guys? excellent video btw!
Very nice. That's some meat grinder at camera right! BTW, if you run out of milk, substitute beer in the sausage mix. How long would you recommend hanging those brats in a smoker?
We need a follow up on this amazing dynamic duo! How are you both doing where can we find you? I sure I’m not the only one who would love to see where your current travels have taken you. Just remember to hug your mothers.
Hey Scott- Jack and I are living life down here in the Charleston area. Both doing well! Best
can you use pork belly without skin instead of pork shoulder?
I believe so. You would eat to watch the ratio of fat to lean meat.
Can't BBQ when it's cold out...... Alberta Canada says "Yes you can!"!!
Thank you guys..... I do use the Kitchen Aid for grinding but not for stuffing. To many problems with it. I use a 5lb Weston stuffer and it works for me. I'm a new guy to this for sausage but sometimes you have to use what works. Thanks again for the tips.
Nice video...Thanks!...But just one question...So the dropped glove...The one that hit the floor...That isn't to protect the food from contamination?...Just our hands??...Right?!? :)
j Isaac I wondered if I was the only one that saw that! LOL
What is the difference when you cure meat or not? Instead of curing can you just freeze the meat and it still be safe?
If you cure it removes a lot of moisture and will not go rancid / spoil as easily. Bacteria doesn’t like the salt and preservatives.
@@BarbecueTricks thanks...so is it safe to just freeze it and cook it all the way through instead of curing it?
Yes..: just need to be more careful and sanitize-
Great video! These two guys balance each other well, and the advice/info that they give is aimed at encouraging the beginner sausage maker. I want to make sausages now!
FYI...the auger is called a worm. Worm gears mesh with other gears and are something entirely different.
As a New Yorker,I haven't even let 3 feet of snow on the ground stop me from grilling outside.
I'm in Missouri, stopped for a week when around 0 or below, otherwise you'll find me at the smoker/grill.
Looks to me like the Kitchen Aid Stuffer/pusher is a POS. I've been using a jerky gun with stuffing tube for stuffing and it's much faster and easier. (I have a video of this on my channel with deer jerky and snack sticks) Recently upgraded to a 5# vertical stuffer. Looks like a great recipe though. Look forward to trying it.
Fairly light compared to the well made mixer
Haw to make sausage like a brand in the internasional market is kanzler, please
That was awesome, guys! Great information, and fun to watch! I never knew it was so easy to make your own sausage / bratwurst! I'm going to have to try this! I'm going to order my kitchen-aid attachments today! I was laughing my as* off when the guys said "I'm not gonna bump sausages with you!". "Awe! Why not?". "Something's not right about that!". LOL
Pro tip: 1" strips work just as well as cubes for most grinders and take a lot less prep.
gorbashin is
+gorbashin love that tip! Great idea.
When grinding - ensure mince is extremely cold and also when stuffing .. Do not have the machine on such a high speed when stuffing - as u over work the next. The meat lost its pigment due to over working of the worm inside the machine
Great job boys. Wish I was there😀
Does anyone else think that there should be a PTO between the mixer and the sausage feeder?
Limey Canuck Power Take off?
great video, I am inspired
My Sicilian grandfather taught me how to make sausage about fifty years ago. For a short time I was making sausage semi-professionally with pro grade grinder (Hobart) and stuffer (F. Dick).
Over the decades I've made a link or two of Bratwurst. The seasoning mix isn't like any Bratwurst mix I've ever made or tasted. I'm not saying the flavor isn't acceptable (or even great), it just isn't Bratwurst.
Looks great! BTW you have some audio issues, a lot of hiss & sounds like there's a short in one of the mics.
That Kitchen Aid grinder attachment will grind, but it's NOT a grinder and it's not a "worm gear", it's an "auger". That grinder on the right IS a grinder. I made the mistake of buying the Kitchen Aid attachment and I was nothing but disappointed in it's performance, slow and troublesome. I've since bought a REAL grinder. I bought a Cabela's Pro Series DC 1/2 hp grinder and I'm 100% satisfied with it. And not ALL cured sausage is smoked. Look into Charcuterie. Sopresatta isn't smoked, that's a dry cured sausage. Salami isn't smoked.
Appreciate your info... especially the specifics on the grinder
"I'm not bump'n sausages with you." BBahaahhaahha!! Had to laugh! Great stuff gents, thank you. I just found you guys. Subscribed!!
I'm assuming this recipe is freezable?
those look amazing...
I'm in the market for a sausage machine that is large enough to stuff a human being into, any suggestions?
Thanks - time to break out the grinder and go again... appreciate you subscribing!
Is it really necessary to have a ventriloquist dummy at your side to make sausage?
turned out great.. spices jack used were dead on for a great brat
Add Brown Sugar, Grape Jelly and Honey. about a 3rd of a Cup each and maybe Some Red wine. The sweet kind. About 3rd of a cup. Also mix the meat up with some Venison, Bison, Lamb and Veal. Tell me how it taste.
Oh, chopped up marseilles mushrooms and some chopped Asian chilies and Some Hot sauce. Add that to.
Oh and some ground up marseilles mushrooms and ground up Asian chilies and 4th of a cup of hot sauce. Add that to.
Also 3rd of a cup Crealo seasoning 3Rd of a Cup Season salt and 3rd of a cup pumpkin spice. All this plus his ingredients in about 2 to 3 pounds of desired meat.
Uy, these two sausage stuffers again! Krikey mate! lol
Nice job guys, glad I subscribed. I look forward to the next vid.
They are not cured, so cold smoking is not reccomened. If you are going to hang them, shoot for a temp around 300 for about 30 minutes until they are throughly cooked to 165* internal temp.
Great video lads, looks awesome. I just got the Kitchenaid grinder / stuffer kit to use with my wife's mixer, will definitely give this recipe a go. Voted and subscribed. keep it up
Thank you frank - let me know how it turns out / works for you
the way they used to make that stuff it's probably pretty functional still... better than plastic i bet
He drops the glove on the floor and puts it on anyway to handle meat.
Robert Schuster ertyuiio
How much dander and lice fell out onto the sausage from the dander and lice ridden filthy beard from fatso........? Just askin'
Robert Schuster : I am not about to let this guy handle MY meat. Just saying.
i saw that also//
Robert Schuster yeah, was laughing about then when big guy said, "sanitation is important in sausage making."
I must admit to normally having Currywurst when I was in Germany many years ago. But they start of with a Basic Bratwurst. They are a more Meaty/Solid sausage than we make here in the U.K, You used a little Milk in yours, I have just watched another Video where they did not use milk but added the whites of a couple eggs? Is that a regional thing or more of an Domestic verses Industry thing? Keep up the good Videos
Did that cat REALLY drop the glove @ 1:00 and put it on anyways?
yup, cleanliness is godliness! wouldn't want to get your hands dirty. ..
+Jacob Spranger ... smh ... but now he's touching the meat with gloves that were on the floor ...
Metal dishes came from the same area.
Maybe a shelf huh?
Buy a weston #42 1 3/4 hp will grind anything in no time
At 1:00 Drops glove on the floor... pick it up... use it.....wow.......
I'm dying over here he was like y'all ant see dat like hell we did
So you thought he kept the metal bowls on the floor too?
Just maybe there is a shelf there.
You guys are never gonna go hungry.
NICE! Looked good! You should have parboiled them in beer and onion for 5 minutes or so, then drain the onions and cook'em up with peppers(or not). Then grill those links up and have 'em with homemade mustard and onions and peppers.
MMMMMMM now I'm HUNGRY!
Should get my Kitchen Aid grinder and stuffer today, can't wait to try this! Grate (smile) video! Subscribed and voted!
No.. just the first although it probably wouldnt hurt
The glove falls on the floor so put it on our hand for clean cooking.
Thinking same thing
i thought cured meat doesnt need to be smoked or cooked
Loved the video - total ammeter with a guy who knows what he's doing - pretty much like most people right? But what gets me is not the dropped glove. What tickles my brain is the 'test' to make sure the seasoning mix is right before we make 20 sausages as he says. THe only problem is they already seasoned the entire batch!! LOL. So if you don't like it what now? I guess chunk it.
Colman's Mustard
us bbq huys can cook outside....year round hawaii living boys !!
I like this guy on the left)))))))
That is no german bratwurst recipe. Sage is not found in a bratwurst. Caraway seeds and nutmeg are the spices that make a bratwurst a bratwurst. A real german bratwurst should contain caraway, marjoram, ginger powder, white pepper and mace or nutmeg. It can also be made with cardamom instead of caraway. No sugar. Mustard seeds are optional.
Gloves that have been dropped onto the floor (in the first minute of a 17-minute video)add that element of flavor and the chance for diarrhea that might otherwise be missing from your sausages.
How do you feel about the Kitchenaid attachment ? Thumbs up or down ?
Kitchen Aid is a joke. "Much hp!" 😂😂
Get a Kenwood Major 1500 W!!
Charina Johansson get a weston #42 1.75 hp for $750.00 it will grind chicken bones to dust if you want best investment I've made in a long time
+J. Harris we have a 5hp in the barn so i don't need your weston. 😉
Plastic grinder attachments are no good. They bind up and then they crack. Stainless steel always. Nice job guys
n
BBQ guys can’t cook outside? Not in Ohio.
Great video. Very informative.
You could use some drunk chick making cocktails in the background. Some deshoveled bimbo.
This is just painful to watch.
nice video but take that damn boston hat off