Be sure to check out Daniel at his You Tube Channel: kzread.info Show him some love by subscribing and be sure to let him know that 2 Guys and a Cooler sent you👍

Eric, thanks for having me on the season. It was a pleasure to collaborate! Hope everyone enjoys the recipes. If there are any questions just let me know. Daniel

@McGieHomesteadAdventures

Жыл бұрын

Thanks so much for teaching me about phosphates! I use meat fresh from my farm so now I know it’s got the phosphate naturally!

@chrismullin2522

Жыл бұрын

Why do you let the wurst mixture get to 12C? When Eric makes sausage he never lets it get above about 1C. Not a criticism at all , just trying to understand.

Made the bratwurst (coarse kind) yesterday. Probably the best brats I'd ever had! Did not poach them in beer this time but simply grilled them. I must say that everything that I have made from 2 guys and a cooler has turned out Beyond my expectations

Hi I'm Etienne from South Africa. I'd just want to thank you from this awesome and educational show. All the info, recipes and techniques are so useful. Many Thanks

Ya 12C 52F ist important. The finest grinding will often result in a thermal runaway. Back-freezing is beneficial. The intricacies involved in preparing the fine ground bratwurst are worthwhile. Depending on your particular situation it may be easiest to place the fat trimming back into the freezer while setting up for either a coarse or medium grind for the lean cut meat. You might also find that hand mixing the spices and phosphate into the lean ground medium or coarse mixture is effective at accomplishing an even seasoning. Switch to the finer grinding disc and run the mixture with the chilled fat. Regardless, the double grinding whether coarse-medium or Coarse-fine or Medium-fine requires attention to temperature No greater than 52f/12C. Go fine.

TY Eric and Daniel for this episode. Having been brought up in the upper Midwest, and one side of the family of German descent, I have been to many Oktoberfest Celebrations and consumed my share of Brats, Beer, and Cheese! 😋😋 TYFS this authentic collaboration with us all.

I loved the way he made the emulsified sausage so simple! :)

My time in Germany lends me to agree, but the Italians also are great purveyors of sausages. With Oktoberfest upon us, this is perfectly tumed👍🏼🇺🇸🍻

I love how you collaborated with Wurst Circle. I've been following him for a while and his chanel is awesome.

Perfect timing, Thanks Daniel for sharing your recipe!

Been subscribed for some time now. Daniel is the man he has a ton of awesome videos and is the best at German wurst.

@onetakeproductions-cookery9920

Жыл бұрын

How he does not have more followers is beyond me.

I really enjoyed this episode. Great presentation Daniel and kudos to Eric for always having quality videos on his channel

It was the best of times, it was the wurst of times

Just in time for October Fest 🍻. Thanks for sharing Daniel's channel.

The months flying by! Another great video! Good emulsification tips!

I did find Wurst Circle the other day and it's amazing! You 2 inspired me to get the grinder and stuffer out for a batch.

Looks so good! Can’t wait to try this recipe ❤

Very informative. Awesome video👍

Nice collaboration! Daniel has an excellent Mettwurst recipe that I've made several times. Would love to see a 2 Guys & A Cooler version!

I was waiting for the beer goes to show you what I know Thank You Eric

This video is the wurst! I absolutely loved it! Now I’m craving it pretty bad! Which is good !😂😝

I used to think German sausage was the gold standard then the Poles came to the UK. Now I know Keilbasa is the gold standard and there is so much variety. I still love German sausage.

We used to make venison bratwurst all the time with about 40% pork shoulder, so a little less fat, but coarse ground and they were wonderful. Ah the memories, up until midnight in the deer camp, dead tired grinding and mixing meat and spices. Beer bottles with little chunks of raw meat stuck all over them and the little frying pan on the stove just to check the flavour of course...Good times.

I made the smooth textured brats for my daughter who has texture issues. I asked her how they worked for her. She liked the flavor (high praise!, autistic ) although she couldnt do the casing. Told her to peel it and she was happy. Now she can enjoy at the same time we are eating brats

Eric, great to see this episode as I will be making Bratwurst this weekend. Along with the Bratwurst I will also be making Weisswurst. I use recipes from the book Great Sausage Recipes and Meat Curing by Rytek Kutas (I'm sure you are familiar with it). While I prefer the more traditional grind my wife likes the emulsified texture better so you know where I go. One suggestion for an episode for you would be to talk about how to make emulsified sausages at home as most of us don't have a Robo chopper or other large scale equipment needed to process emulsified sausages. One thing I learned here was to separate the fat and the meat during emulsifying process. As a side note both my son and wife think the Weisswurst is closer to what we use to buy as Bratwurst in the grocery store back in the 90's. Again thanks for all your efforts to put on this series.

the emulsified version was what I always grew up with. I think it was college before I got exposed to the courser version, probably Johnsonville, and just thought "that's not brats that's just a normal sausage." Good brown mustard, rye bread. Simple and delicious.

Wurst Circle He’s finally getting some recognition!

@WurstCircle

Жыл бұрын

Thank you!

This video was the Wurst!……lol

@gn4720

Жыл бұрын

The Wurst one I've seen all day.

@1jugglethis

Жыл бұрын

It doesnt get wurst than this!

@anthonyrstrawbridge

Жыл бұрын

Always great to lose the brat.

Keep up.the videos! They are incredibly helpful and I have made some great product with tour help. -JC

Great video guys, can you buy these seasonings premade, from the sausage maker???

A lot of the Bratwurst recipes I've seen use Veal in addition to the Pork, along with Beef occasionally. As he said, there are hundreds of variations, and I think I'll try a 100% Pork Recipe.

Unless I misunderstood what Daniel said, it seems he let the sausage mixture get much warmer when he is mixing it( 52 degrees or cooler). (he used Celsius so I could be wrong about the conversion)

@tpcdelisle

Жыл бұрын

You are right Chris. I watch Opa Jachen, another German sausage maker and he uses the same temp checks when making emulsified sausages, no higher than 12 degrees Celsius or about 52 Fahrenheit when blending or processing. 👍

This is my favorite time of year because of your show. Did I miss the boudin one?

@2guysandacooler

Жыл бұрын

that was season 2 episode 1😉

@serjicalforce

Жыл бұрын

@@2guysandacooler awesome. Ty. Imma watch it soon. Plan on making my own soon

"What's the first thing you think about when you think about Germany?" WW2! "Sausages" Ok, yeah sausages!

Hi Daniel. I follow you on your channel and have made many of your recipes with great success. Thank you! I do have a question, I made your bratwurst from 2 years ago on your channel, they are great. Your recipe here has different spices. Is that a regional change or your taste has changed?

To me Germany is the world champion of sausage making and the authentic German Bratwurst is one of my favourites and I have made many different versions, my favourite being an emulsified, or fine version with chili, ground cumin, marjoram, nutmeg, fresh minced onions, chives and parsley. Just delicious. (P.S. For emulsifying I use crushed ice rather than just cold water as you can keep the mix colder for longer this way).

Another question if you could answere it. How long after boiled they would last in the freezer? Not in the fridge but in the freezer? Thanks again!

Germany? Dang…. It’s a toss up between great sausage, beer or cars.

Great vid. As a binder, can potato starch be added instead?

@2guysandacooler

Жыл бұрын

Yes

Germany? Yup. Sausage. (and beer of course)

You need to boil in beer and onion, then grill and serve with mustard and onions

What should we substitute pork if making beef bratwurst?

Hi I've learned a lot from your videos and appreciate you sharing your sharing. I want to make Fine Brats and was wondering if there is a suitable substitute for Phosphates? Thanks

@2guysandacooler

9 күн бұрын

You can use 2-3% potato starch

@normanziegelmeyer7693

9 күн бұрын

@@2guysandacooler % of total weight? Water remain the same?

Interesting

What no curry sause? Fine textured bratwurst is excellent. Mustard, bread, top notch. Cervalat is another option, weisswurst and blutwurst for the other German options

Eric, for the coarse brat what size plate would that be in millimeters? Danke.

@2guysandacooler

Жыл бұрын

6 - 8 mm

Is there any advantage to using pork belly over back fat?

What phosphate is that? I've been searching for it and i think i found a few kind of phosphate, could you tell what kind is it? Thaks!!

Is there a safe way to avoid phosphates at all? The video points that they are present in the meet to start with but in today processing they run out (so we need to add more)? I understand phosphates are added in commercial process (because of challenge with cooling) but can they be avoided in home processing?

@2guysandacooler

Жыл бұрын

Sure. Add potato starch or high heat non fat milk powder. Egg whites Also work

Hey man I use to get this Bratwurst in Phoenix at a German meat shop that was called Grobé Brats. Do you know if that's the course grind? I mean brother that was the best dang brats I have ever put in my mouth😋😋😋

@WurstCircle

Жыл бұрын

Hey Craig, yes it is "Grobe Bratwurst" basically means Coarse Bratwurst. cheers Daniel

@craigjacob3704

Жыл бұрын

@@WurstCircle Danke my friend👍

I’m off to the butcher for some pork shoulder

For me it is beer When I went to Ukraine last time we stopped in Frankfurt and at the airport everyone was selling frankfurter 🌭

Happened to be eating a grober Bratwurst (coarse) while watching

All the true German Brats I ever ate wherefrom Mainze Germany or that place in Phoenix they were both good but the ones from our west were much better in my opinion

Let’s do a fruit and meat sausage

*Okay. I have a question about Phosphate.* In your 'printed' recipe, you show "Phosphate Blend". A quick check online and I see there are several other types. TriSodium Phosphate Anhydrous, Tricalcium Phosphate, Potassium Phosphate, the blend of (God knows what kind) and maybe more. Does it matter _WHAT KIND?_

@2guysandacooler

Жыл бұрын

Lol. Not really. There are 7 that are approved for meat. In the recipe I link one that works well

@oregonpatriot1570

Жыл бұрын

@@2guysandacooler Good enough. Thanks.

Nice, but what about a Mettwurst? I never see it mentioned anymore, everyone wants Bratwurst. I have been looking forward to every new episode this month.

@2guysandacooler

Жыл бұрын

Watch episode 2😅

All of you are just the Wurst guys:)

You have to tell how much you add to the meat Spices

So basically, any sausage the resembles a brat can be called a brat?

@2guysandacooler

8 ай бұрын

In German brat means "finely chopped meat" and wurst means sausage. So technically speaking, yes.

This is going to sound like a troll question, but I’ll explain why it’s genuine after: do people really only make these small batches of sausage? My mom’s side of the family (Germanic mutts from Alsace to the Caucasian mountains) still get together most every year to make sausage, usually around 300-400lbs. I know we can make small batches and have done so when we didn’t make new for a few years, but it seems so weird. A typical batch size (because this is as much as the clean wash tub can hold) is 80lbs. My dad, brother and cousins all take turns kneading the meat by hand until the seasonings and garlic tea are evenly distributed over their forearms.

@2guysandacooler

Жыл бұрын

Hey Sarah, thanks for the great question. For the sausage maker who's looking to experiment and try new sausages, small batches are great. I can tell you that once you get a recipe dialed in and it's a favorite then the sky is the limit. Tomorrow I'm making 200 pounds of my Texas hot link recipe so I totally get it😉

Eric, for me it’s not clear what the difference between a pork sausage and bratwurst is. Is it just the spice combination? as the rest of the process seems the same.

@2guysandacooler

Жыл бұрын

correct. Bratwurst is just a type of pork sausage

Sorry, the first thing I thought of was Beer. Followed by Sauerkraut. Followed by Sausage.

Phosphates, i mean i wanna give it a try but where does one find phosphates?

@2guysandacooler

Жыл бұрын

where do you live?

@luismepu

Жыл бұрын

@@2guysandacooler latin america

@2guysandacooler

Жыл бұрын

@@luismepu what country?

@luismepu

Жыл бұрын

@@2guysandacooler Peru

@2guysandacooler

Жыл бұрын

@@luismepu You have to ask around. Possibly any chemical stores that sell food grade chemicals. Truth is, you don't have to use phosphates in order to make the fine version. You can use egg whites, potato starch, corn starch, soy protein, high heat non fat milk powder. All of those are good substitutes for phosphates in that recipe

First thing that comes to mind when you mention Germany: Hitler.

Germany is the wurst country in the world!!!

Where do they get the skins for saüsage brotwhöse is it india from bull carcase know bullshit please let me Know kev

why you gotta always cook them curved? straighten them out and they're easy to cook

wheres . why dont you show recipes

@2guysandacooler

7 ай бұрын

Before you comment, you should look in the description box

The first thing I think about when I hear Germany is master race

Polish garlic sausage is the tastiest.

"German Bratwurst" - is there non-German bratwurst?

@2guysandacooler

Жыл бұрын

Yep. Johnsonville 😂😂

Beer, Soccer, Hitler, Tanks, then come Sausages

What comes to mind when you say Germany Don't put ketchup on knödel and WW2.

Germany isn't a capital...

@2guysandacooler

11 ай бұрын

In the world of sausages it's THE CAPITAL😉

I get it, so you're basically going live, knocking off someone elses recipes. Whatever pays the bills.

@EvrttGrn

Жыл бұрын

That's one way to look at it. However, Eric IS getting the persons permission first and also getting their channel name out to more people.

@2guysandacooler

Жыл бұрын

WOW Skippie are you always this rude? I don't think you get it at all. If you knew anything about this series, then you would know that it's a massive collaboration between myself and other You Tubers. All of the content creators that are participating in this show make videos specifically for this series. Why do you think they start off by saying "Welcome to Celebrate Sausage, Thanks Eric for having me on this year's show" 🤣🤣. It's a show that takes 6-8 months to make and features styles and recipes from all over the world. You should really think before you speak.

@1jugglethis

Жыл бұрын

No, that's not what this channel is about. The Celebrate Sausage series will, every now and again, feature other sausage makers who are participating in the series, as well as plenty of sausage making videos done by Eric, himself. Take a look at the video library on the site. There is an absolute wealth of sausage making videos on there.

@pattayaguideorg

Жыл бұрын

Nah, you don't get it skippie, its called collaborating and sharing with a network of like minded people, maybe a concept you're unfamiliar with.

@Getouttahere78

Жыл бұрын

Another small wiener I'd say 🤣