Not many people do these things the way he does anymore, this man should write a book, this craft and knowledge should be preserved.

@justinrad5073

Жыл бұрын

I agree.

@KratomFlavoredAdidas

Жыл бұрын

He is sadly no longer alive.

@MrAlbinjoseph

11 ай бұрын

​@KratomFlavoredAdidas is true ?

Sehr gut Herr Eckkehard While driving down a side country road, we would always stop at the roadside bratwurst stands. i use 1/8 in #22 grinder die mix the rest by hand until protein extraction, and stuff in hog casing

Listening to him talk reminds me so much of my grandpa

@leeshaw6641

3 жыл бұрын

makes me think of arnie saying Get to the chopper... lol

@othala7540

3 жыл бұрын

Make me think of I Be Back

Danke Eckkehard..Thx for presentation and I like to try your is the best ..! Best regards from Canada. ✌🌿🍁🍷🐖🍷🍁👍

My mom is German and she always talks of the awesome brats she used to eat when she lived there . Thank you so much for showing us how to make .

I have learned so much from his videos. Eckkehard = God Mode Sausage Maker! Thank You Sir!

My father was a butcher. I worked in his shop as a kid for many years. Now I make my own sausages, Hams and bacon. He would have loved it.

OH, THIS IS EXACTLY WHAT I AM LOOKING FOR A LONG TIME. THANK YOU MR. ECKKEHARD

Thank You for sharing your knowledge with us!

I very much enjoy watching your videos Herr Eckkehard. You remind me of my Grandfather. I just bought a Meat-Grinder and made some Breakfast Sausage w/ Orange Zest and some wonderful Italian Sausage. I am learning much from your knowledge and experience. Please take care of yourself, Herr Eckkehard. :)

Thank you for sharing this recipe!

Ok thank you for the fast response I look forward to watching and learning more about German sausage

Hallo Eckkehard - vielen dank fuer das Video. Das werde ich direkt mal ausprobieren. Beste Gruesse aus Texas.

I've seen all your videos, this one I'm very excited to see!

Wonderful lesson Sir , greetings from Nairobi Kenya.

As soon as I herad this guy talk I knew this sausage was going to be proper.

Thank you , very good information

Wieder Hammer Video! Gerne auch wieder. Gruß aus Germany/Pfalz 🇩🇪Brasil 🇧🇷

Great video ! The equipment wow ! That sausage stuffer is built like a Tank !

Just came home from Germany, Thuringer area, and had the best bratwurst. Yummy

Eckkehard, You are a Champion! A LONGANISA is better but your BRATWURST is the best!

super mein Freund immer schön dir zu zuschauen

Fantastic!!!

Been watching for 2:30 and I already love this guy

So glad to find this. I could live on bratwurst, the world's most perfect food!

@jacknick429

3 жыл бұрын

Bratwurst - the National Dish of Wisconsin !!!

This is the real deal. Great video!

As a foreigner living in Germany I agree that thuringer bratwurst is the best best brats in Germany!

Vielen Dank!

Thank you Sir! Nice job! :)

Thanks Sir!

Great stuff

Hi. This is by far the best video I have seen. Is it possible to please get a list of ingredients and measurements?

Thank you sir. I love german culture and language.

Nice one dude

love the video... Nothing better then German Bratwurst

Awesome video! I love making sausage and Cured meats ❤️🥩🙏

ya looking like lost art now .. thank you though for your videos. i do as hobby at home some.

Thank you so much for the tutorial. Could you please make one on how to make Weißwurst - I think it is the white sausage, and please, write the ingredients for us!

CANNOT UNDERSTAND ENOUGH TO MAKE THIS VALUABLE AT ALL ..

@ikook5878

3 жыл бұрын

Useful information!

Nice series of videos. I have Scharfen chopper but can't get the bowl off of spindle for cleaning. Any suggestions?

Greetings from the Philippines!🇵🇭 I have watched almost all of your movies and I have learned a lot from them. Thank you so much for sharing your knowledge sir! I've been experimenting lately with your recipe for Thuringer Bratwurst and I love it but this time I would like to add a nice lager beer in this recipe would it be good if yes how much per kilo? and another question is it okay if I add curing salt #1 in this recipe for preservation purposes? Would it affect the meat?? Lastly I have watched another bratwurst movie you made and you mentioned that you used onion powder but your son doesn't like it, but I think it would be nice to add onion, should I use powdered or fresh? I'd like to use fresh but what do you think? Thanks! Best regards Carl

Can you make video on how to make the thin canned sausages in brine that are so yummy!

Thank you for the recipe. I think I have it all figured out except for how much table salt you use - at the beginning you say to add it to the fat but I haven't found where you say how much. Can you tell me how much you use for this recipe? I am also interested in the german bratwurst spices you talk about using - do you have a breakdown of what it is or a namebrand we can maybe order online? Thanks!

Hello! Thank you for the recipe!! But please, can you write it on the description or separate comment?

I love your lesson, it was exactly what I was looking for! I am having a little difficulty in understanding your spice list. Would you mind please clarifying that for me? I would love to try your recipe! Thank you!

@ericrachal6133

5 жыл бұрын

His reading and writing is very limited thats one of the reasons why he makes videos... hope this helps.

Danka

@rippspeck

6 жыл бұрын

*Danke

Eckkehard you are my idol! I wish i could meat you and have bratwurst and beer with you

@eckkehardthegermanbutcher1046

3 жыл бұрын

Wo bist du ??????

@goranpetrovic2321

3 жыл бұрын

@@eckkehardthegermanbutcher1046 canada ontario

Can you tell me your recipe. A few of the spices I couldn't understand. Thanks

@arcturusbbqsausagemaking2435

3 жыл бұрын

Yeah all the real authentic recipes are hard ones to get ,But I was Thinking the Same thing , If Im going to make it authentic This man's Recipe would be it !

i have some doubts... how much milk powder should i use? If i want to grill them, should i cook them in water? if i cooked them in water shoul i fry them? i made mine with no milk, cooked it and fryied them, they got dry...

Could you add the recipe to the video description. . Thanks

How long will these Sausages last for? I seem to only be able to 2-3days out of them

Looks so great, very delicious! I want to learn to do sausages. Any possibility to take a lessons with u?

@eckkehardthegermanbutcher1046

5 жыл бұрын

Where do you live

@wanjirugichuhi3811

2 жыл бұрын

Looking for meat chopper for making sausages. I am a pig farmer venturing into value addition

please post your recipe

I am very interested n try making the white sausage brat our family has been buying This from a company in the Detroit area for over 50 years now and I would like to try making these sausage , the only thing I Don't have is the chopper you have to chop all the meat into a paste

@eckkehardthegermanbutcher1046

7 жыл бұрын

jas van you can use Ninja food processor

Can you give us recipe for munchener weiss wurst please?

do you add salt?

Hallo Eckkehard Vielen Dank fuer all die schoenen videos Meine Bratwurst ist zu trocken obwohl ich 50/50 mager fleisch und fett benutzte, 24/26 schafdaerme, die Gewuerze sind sehr gut aber die Wurst ist zu trocken. Ich brauche deine hilfe. Horst von Romeo, MI

Lecker Lecker! can you send to Pennsylvania? Mach's gut-Dave

@eckkehardthegermanbutcher1046

7 жыл бұрын

David Robinson no

@davidrobinson4012

7 жыл бұрын

Ok, danke. Habe einen schönen Tag.

What kind of powder did you mix in the buffalo mixer it was loud couldn't hear ,

@eckkehardthegermanbutcher1046

7 жыл бұрын

jas van milk powder

Please sir, could you reply with a list of the ingredients for the seasonings. I am hard of hearing and have difficulty understanding most conversation. I was able to understand the 1gm Ground Fennel, 1gm ground Caraway seed, the next one sounded like Accent but i think that is not correct or a spice i am not familiar with, i understood the .5gm hot pepper (which kind? Cayenne, chili, carolina....?), i understood 20gm milk powder later on, 2gm phosphate( is that curing salt?) ant then you said 1gm of something else that i could not make out. I am very excited to try this recipe with some of my own venison i have harvested. Would you recommend the same meat to fat ratio with venison?

@Shuggies

3 жыл бұрын

Accent is MSG.. flavor enhancer.

@Shuggies

3 жыл бұрын

And No on the curing salt as he said so at the beginning ✌

@jotten00

3 жыл бұрын

A couple of years late for the reply, but I think the last spice in the list is marjoram. The German word for marjoram is Majoran, which would probably sound like mar-yo-an. That is kind of what it sounds like in the video.

Hello Mr. Eckkehard, i want to know what the Phosphate are for ? and what to do if i don't have Accent ?

@999Clarion

3 жыл бұрын

Accent is MSG. I think you can leave it out if you want to.

Did anyone catch all of the spices, and their amounts?

@Eckkehard The German Butcher which animals is the bratwurst sausages in this video made of?

@NickeyVamp

3 жыл бұрын

Pork meat.. belly.. neck and jowls..

Do the meats need to be icy cold when they are grinded using 3 mm blades? It seems like they are not icy cold. I heard some people said the meats needed to be icy cold when using the 3 mm meat grinder machine?? The icy seems to be needed is only when meats get into the fine cutter??

@eckkehardthegermanbutcher1046

2 жыл бұрын

No

hi sir eckkehard! do you know the recipe of schublig sausage? thanks.....

@eckkehardthegermanbutcher1046

6 жыл бұрын

mario rebadomia no I have no idea what that is

Hello again so I recently took a 27lb beef inner top round and sliced it up into jerky I ended up with about 6 pounds or so of trimmings some meat mostly fat can I make hotdogs with this or what can I make with it I would hate to waste it

@eckkehardthegermanbutcher1046

6 жыл бұрын

BassTactics I never use much beef fat for any sausage I don't know how much lean meat you have I would freeze it for next time when you have more at some Park and make hot dogs

i lived in winnipeg but now in hanover germany. where did you have your shop in canada?

@eckkehardthegermanbutcher1046

7 жыл бұрын

I am in the Chicago area I never had a store this is a hobby I used to be a butcher in Germany last time I worked in Hanover

@gilberthardy8002

7 жыл бұрын

oh ok thought you was in canada now . ok any butcher here i should look for in hanover?

@eckkehardthegermanbutcher1046

7 жыл бұрын

gilbert hardy I'm here for 50 years I don't know anybody in Germany most small butchers are gone by now

Hello Eckkehard is there any secret so that white sausage has the color white and not gray like it happens to me? Thank you!

@eckkehardthegermanbutcher1046

3 жыл бұрын

Use one third lean pork, one third pork fat, not back fat, one third water or ice, and phosphate at two grams per kilo, and salt, not curing salt.

@kakeclake

3 жыл бұрын

@@eckkehardthegermanbutcher1046 I'm going to try, thank's a lot

what does the "german spices" contain?

I would give anything for one of those packages... Anything.

First ingredient: whetevers at the bottom of that bucket

Im proud to be German!

@eckkehardthegermanbutcher1046

5 жыл бұрын

I am proud to be an American

You are a sausage god :)

In the movie you said that you use pig fat and jowls. Do you remove the skin from the jowls or do you grind them with the skin?p.s. I like the new picture of the peaches.

@eckkehardthegermanbutcher1046

6 жыл бұрын

Daniel Torrez duh only sausage where you can leave the skin on is liver sausage and blood sausage for all other sausages you take the skin off

@danieltorrez9461

6 жыл бұрын

Eckkehard The German Butcher Thank you.

@clintwhatley7981

6 жыл бұрын

Daniel Torrez. Yes. No Skin

@eckkehardthegermanbutcher1046

6 жыл бұрын

Daniel Torrez definitely no skin

How long do the sausages keep in the freezer?

@eckkehardthegermanbutcher1046

5 жыл бұрын

I really don't know depends on how how you pack it what kind of freezer you have how often do you open them. When they're gone I make new one

@eckkehardthegermanbutcher1046

5 жыл бұрын

6 month it's not uncommon

@bigbadwolfsthreelittlepigs3805

5 жыл бұрын

Thank you for responding! I grew up in Northbrook and we always went to Edleweiss delicatessen. Now I live in Oregon and there are only German restaurants. Selbst gemacht ist immer beßer!

i like my brawts on bbq grill but i also like them just boilded. skin gets nice and tight juice all stay in ..yummy

@ikook5878

3 жыл бұрын

First it's Bratwurst... and second.... it's a Bratwurst! They need to be grilled. Otherwise they were called kochwurst! 😎

How long did you boil them 15 min or 50 min

@eckkehardthegermanbutcher1046

6 жыл бұрын

BassTactics 15 minutes in 70 degree c or 150 Fahrenheit

@eckkehardthegermanbutcher1046

6 жыл бұрын

BassTactics you never boil sausage

Are they fully cooked when they come out of 70° water. I heard it had to be 170° water. And the sausage had to reach 152° to be fully cooked? 😀

@eckkehardthegermanbutcher1046

6 жыл бұрын

Water temperature between 70 and 80 in my time we never checked inside temperature and any sausage it was always cooked by time

@billmitchell7731

6 жыл бұрын

Eckkehard The German Butcher And there fully cooked when you take them out of the 80° water?

@eckkehardthegermanbutcher1046

6 жыл бұрын

Bill Mitchell you keep the water temperature between 70 and 80 and the time how long you leave the sausage in it is determined by the tiknis of the sausage 1 mm 1 minute for example you have a 60 mm casing it's in 60 minutes

@billmitchell7731

6 жыл бұрын

Eckkehard The German Butcher thank you sir.

@sfuller94

6 жыл бұрын

Are you saying 70C to 80C? That would translate to 160F - 177F, correct? Thanks for the recipe!!

What does the hot water do and can I freeze them afterwards

@eckkehardthegermanbutcher1046

7 жыл бұрын

jas van yes you can freeze them bot you are so can freeze them fresh when you buy Julia in Germany dead fish they're not cooked I cook them because I give them away a lot I want to make sure nobody else does something wrong

@eckkehardthegermanbutcher1046

7 жыл бұрын

jas van I used to make sausage for my uncle I sent them fresh he never fight fried bratwurst it tastes best heated up the first time

I am 52. I miss my Grandmas Googaloof? Can you please help me?

@eckkehardthegermanbutcher1046

5 жыл бұрын

I don't know if I can help you because I don't know what you looking for talk to me

How much Milk Powder for a 10lb batch?

@eckkehardthegermanbutcher1046

4 жыл бұрын

20 g for 500g meath

And all this time I thought it was Mah-jo-rum

Bitteschoen.

Also I was curious to why you mix the fat and lean meat with ice I know there’s a word for that process not sure how it spelled but I know hot dogs are made that way but I have never seen bratwurst made that way I have only seen bratwurst made with ground meat stuffed and cooked just curious why you do it the other way

@eckkehardthegermanbutcher1046

6 жыл бұрын

BassTactics if you don't use ice the meat gets too warm in the Buffalo machine or in the Ninja if you put no water or ice in the sausage baby to solid

@HitSquad187

6 жыл бұрын

I think the process is call multsify or something like that so your saying if you don’t do it like that the meat gets to hard

@ikook5878

3 жыл бұрын

@@HitSquad187 not only to hard but it get a bit like "precooked" before it's emerged.

What are the "German spices?" Is this something you make or buy?

@eckkehardthegermanbutcher1046

6 жыл бұрын

Robert E I buy the spices in Germany but I also mixing already by myself I have it written down somewhere but I can find it

@roberte5593

6 жыл бұрын

Gonna make a batch of sausages using your recipe and techniques. Thuringer bratwurst looks amazing. Perfect for Oktoberfest or anytime! Would love to know what goes in your German spice mix. Thanks

@eckkehardthegermanbutcher1046

6 жыл бұрын

Robert E when I say German spices that means I bought them in Germany

@roberte5593

6 жыл бұрын

Thanks! I thought you had “German spices” where you added the other ingredients you mentioned by weight to the “German spices.” Thanks for clarifying. The spices you listed are doubled then.

Hello, could you send the spices list please?

@michaelraiti7548

5 жыл бұрын

Jorge Gonzalez did you get the spice list of the bratwurst mix ?

@gobarjo

5 жыл бұрын

Nop

@mfriedrich2012

5 жыл бұрын

Jorge Gonzalez I speak German, so his accent is a bit thick, but that’s OK. He starts at 00:40 explaining the spices he puts in there. He said normally (they) people put in 3 grams per pound. He prefers 6 grams of spices per pound, even though what he rattles off here doesn’t add up to 6 grams: 1 gram ground fennel (Fenchel) 1 gram caraway seed (Kimmel) 1 gram Accent (you buy this seasoning in the store or online) 1/2 gram hot pepper (ground cayenne should work) 2 gram phosphate (look for butcher phosphate or bbq phosphate, powder form) 1 gram marjoram (he pronounces the German word, Marjoran) Total 6.5 grams per pound. But he also mentions that he adds in 20 g of milk powder, demonstrated in the grinding process with ice. Hope this helps.

@mfriedrich2012

5 жыл бұрын

GunClingingPalin Yep, sounds like wise advice.

@gobarjo

5 жыл бұрын

@@mfriedrich2012 thanks a lot!

why no recipes

Mach doch mal ein Video auf Deutsch !! Kommt Bestimmt auch gut an bei uns in Good Old germany !! Gruß aus Franken der Metzger Waschl ( Metzgermeister )

@andreasmartin9296

7 жыл бұрын

Leider doch eine sehr beschränkte Zielgruppe, abgesehen davon, dass es sicher sehr wenige Hobbymetzger gibt - da gibt es sicher schon viel mehr Hobbybrauer und sehr viel mehr Hobbyelektroniker. Great Scott macht auch keine Videos in Deutsch, hat dafür aber gleich mal einige Millionen Views mehr.

@metzgerwaschl5872

7 жыл бұрын

Da bin ich nicht deiner Meinung !! Es gibt in Deutschland mehr Hobby Metzger als du denkst die gerne über solche Videos Dank bar Währen !!

@schwellenzaehler2534

7 жыл бұрын

Gegen Ende des Videos war Ekkehards Englisch dann besser. Muss denn wirklich alles auf englisch sein, deutsch ist eine so tolle Ausdrucksreiche Sprache. Man könnte ja englische Untertitel darunterlegen, das hätte sogar noch den Vorteil das man das Rezept nachlesen könnte.

the list of spices you add is per lb or per the 6 lb of lean meat?

@eckkehardthegermanbutcher1046

7 жыл бұрын

Jorge Gonzalez spices for one pound I have 6 lb lean meat 6 lb fat that that is 12 pounds

@gobarjo

7 жыл бұрын

Eckkehard The German Butcher so you add 72 grams to the 12 pounds of meat of german bratwurst spices plus the amounts you mentioned in the video?

@eckkehardthegermanbutcher1046

7 жыл бұрын

Jorge Gonzalez yes now you got it

@gobarjo

7 жыл бұрын

do you add salt? or it is included in the german spices?

Sorry but you'll need to put the recipe in the description as I couldn't understand his accent.

@jackoshea7668

2 ай бұрын

Not very worldly of you 😂

"The little ones for the guests..the Big ones for you" 😳 Oh come on Oinky!

Wish I could understand more of what he said. tried closed caption but that just made things worse,

The German meat is the best. If your meat is too lean then it will be dry. Adding ice on your meat will make it super juicy. Just let the liquid and spices get all over your meat. That’s the best, but don’t feel it too much or your meat won’t be right.

@wanjirugichuhi3811

2 жыл бұрын

I did not understand the chemistry of adding iced water.

"Caraway" is "Kimmel" in German! im from Buffalo, NY, we eat roast beef on Kimmelwick! real thinly sliced roast beef, on a Kaiser roll with kosher rock salt crystals on top, and the bun is dipped in Au-jur. together with some good cold beer, and some curly Q French fries, maybe sweet potato curly Q fries and some thick, rich, beef gravy!! Umm!! I have another beef-on wick and a beer! put it on my tab!! what's the score? who's winning?? u can't make them quick enough, they are a sell out !! even when the game isn't on! P.S. the salt and the Caraway seeds stays on the bun by using corn starch mixed in water painted on it , then sprinkle the salt on and the seeds!! No wonder it has flavor!! those people in Buffalo know how to live it up!!

@henkpaschulke7267

6 жыл бұрын

joe smith kümmel

GERMANS MAKE THE BEST SAUSAGES!!!! -LOVE USA

i cant hear u , send me spices pls

: )

Did you day 6 pounds of lean AND 6 pounds of fat??

@bigfootsburneraccount9160

Жыл бұрын

Yes sausage has lots of fat for cooking

I could not hear all the spices you mentioned, to much accent ( no offence ) can anyone write it down to me so I can follow this recipe?

@eckkehardthegermanbutcher1046

5 жыл бұрын

I used primixt spices from Germany and added more to it I don't think you can get them here

5:42, when he oils his hair.

@eckkehardthegermanbutcher1046

7 жыл бұрын

محمد جلو I don't understand