I like how Kenji already knows all the answers to the questions he keeps asking, but he allows Sous Chef Erik explain in his own way. You can see the pride Sous Chef Erik takes in his work. We definitely would love to see more of Sous Chef Erik in future videos.

@exalt.

3 жыл бұрын

Unfortunately he’s left Wursthall. Idk how much more of him we’re going to get

@milesgaither534

3 жыл бұрын

@@exalt. why?

@exalt.

3 жыл бұрын

@@milesgaither534 wym why?

@milesgaither534

3 жыл бұрын

@@exalt. why did he leave

@exalt.

3 жыл бұрын

@@milesgaither534 idk it just says he did in the description

Sous Chef Erik may not be the Sous Chef at Wursthall anymore, but he'll always be the Sous Chef in our hearts. Edit: Best of luck to Sous Chef Erik and the next sous chef!

@switchblad333

3 жыл бұрын

Is this mentioned in this video or did you get this info elsewhere? I'm on minute 3 on this video so sorry for stupid question

@fei6664

3 жыл бұрын

@@switchblad333 In the description.

@kagehasu

3 жыл бұрын

damn that casing.

@yourstrulymanuna

3 жыл бұрын

Can’t let a kind man out from the business

@theelectricant98

3 жыл бұрын

@@MrFirePunch I thought he did great

The mistakes makes this video even better and faaar more educational. Imagine a novice who watched a perfectly edited video and on their attempt to make the recipe stumble upon these very common problems? A video like this walks through how to correct these common pain point. Thanks Kenji for keep it “raw”!

I absolutely love how Eric knows exactly what he's talking about, but has moments of checking in with Kenji. It really shows a healthy kitchen where people learn from their chef, instead of the traditional screaming kitchens that we've seen glorified in the past.

@juanalejandrosotto6217

Жыл бұрын

I think he's also checking what secrets he can give out

Kenji & Eric, honestly it's you two sharing this type of material that makes the world a better place for aspiring chefs. Both of you are huge inspirations to hundreds of thousands. Thanks for everything you do.

I'll miss seeing Erik's sausage instructions. Godspeed and good fortune to him.

@Mitth-raw-nuruodo

3 жыл бұрын

Is he leaving?

@FilmsRuiz

3 жыл бұрын

@@Mitth-raw-nuruodo He left. It's in the description.

@Mitth-raw-nuruodo

3 жыл бұрын

@@FilmsRuiz thanks, I shoulda read the description

And a Montreal Habs fan as well! Sweet.

Chef Erik is an awesome addition. He's very likable and easy to listen to. Has those kind eyes that are hard to find these days. Obviously knows his shit too. Thanks!

It's so soothing to watch and listen to Erik. Tension inside subsides. Very calming.

No one show Eric OrdinarySausage. He must remain pure

This proves unequivocally how intelligent and educated great Chefs are. There is a great deal of Math , Science , Chemistry as well as hard work that goes into great food. One can taste the difference

Erik with the Habs hat!

i LOVE the fact the casing broke, just shows that even a man who works with something every day can still make mistakes/things can go wrong

@DARWINZOO

3 жыл бұрын

Keyword Man. Oh I get to make another bi joke! But yeah bang on comment

@dgdigital2659

3 жыл бұрын

Bad casing+over stuffing

A restaurant looking like a warehouse full of boxes hurts my soul. Hope you guys get back to normal operation soon!

@Archiesaccount

3 жыл бұрын

Most places look like this when their deliveries come in!

@iltoni6895

3 жыл бұрын

@@Archiesaccount he was referring to how the service stopped due to the pandemic

@cadedonnghail9317

3 жыл бұрын

lol they're in SF they'll be in lockdown until there's a vaccine or state/fed gov't intervenes

@fiatunonewsletter6782

3 жыл бұрын

It is real sad how this pandemic ruined the restaurant industry. A restaurant here in our town looked like that as well... reason... They were unsure if the rent can be made and sat between vacating the premises short notice, cleaning and hanging not knowing what to do. Ultimately the Covid curfew started too early and with half seating per dinner service, the restaurant had to close leaving more unemployed staff.

@bjornegan6421

3 жыл бұрын

@@cadedonnghail9317 what on earth do you mean 'state/fed gov't intervenes'? they're the ones who caused this.

Tremendous! I really enjoyed this. Thank you Erik and Kenji.

Thank you Kenji and Eric for sharing this to-do and recipe.

I learn so much from mishaps. Thanks for leaving them in the video and explaining them.

Thank you for showing what can happen if WE get a bad casing. Showing us how to solve the problem is really good information. Thank you.

Best wishes Sous Chef Erik! Your knowledge and passion for cured meats has enlightened us yet again as you demonstrate how we should handle our sausage! The next guy's got some big casings to fill.

@DARWINZOO

3 жыл бұрын

Claire.. walk away girl.. lol (I'm Claire)

I love the idea of an heirloom pig. This was my grandfather's pig and his grandfather before him. Now I pass it on to you.

Honestly. this kind of video is what I've been looking for, professional, shows mistakes with great pointers about why things go wrong and what to do to correct them. And best of all YOU (Kenji allowed/) gave the recipe. Chef Erik you did a great job! Kenji I see why you have him as a sausage maker, the man knows his stuff. Great video.

All best wishes for Erik iin his new path ! Thanks Kenji for the video !

What a gem of a video - thanks so much Kenji. Doesn't matter that those sausages burst. You can tell Erik is a badass.

This has helped me see so much in identifying where my technique need work and what else I can do to improve the quality of my sausage making. Thanks for this. Great episode.

Thanks for including the bursting of the casing. It's the part that gives me the most anxiety and it's great to see how the pros respond to it.

Sous Chef Erik seems like an awesome dude. Would love to see more of him.

I can't wait to go back to Wursthall. Thanks for everything Kenji and Erik!

Love this video. I have a sausage grinder and stuffer on the way and this will be one of the first recipes I test out. Thanks Erik and Kenji for putting this together.

Can’t be a sous chef forever, man is talented. Cheers to bigger and better things (no matter how great it is to work with Kenji)

Erik seems like such a cool guy. thanks for the video!

Nice to see Sous Chef Erik is a Habs fan.

Congratulations to Kenji on this video. The interview style works really well.

Okay, I'm officially addicted to this channel. Kenji thank you for doing these videos......I am learning a ton and truly appreciate you sharing your knowledge. I live in the east bay and will make a trip over to your restaurant the first chance I get. On a side note, Erik's white t-shirt: Michlewiate BBQ is a hidden gem in Austin, TX. I've only been to Austin once and I ate there the first night, it was fantastic.

“You can of course just use...water” *stiffens posture hoping no one uses water*

Sous Chef Erik seems like a great dude. You guys are the best.

Years ago, I lived in Nürnberg, Germany, the traditional home of bratwurst. They are small sausages, finger sized, and very delicately spiced. The texture is very fine, tender, but not smooth. In good Bratwursthaüser, they get flame grilled and are usually served with Brötchen and or potato salad, and mustard. I do have a soft spot for American style bratwurst though, and hope to eat some in your cool restaurant when this scheiss virus is history.

@bassgebrummel9048

3 жыл бұрын

Bratwursthäuser😉 but I totally agree

@leonl6216

3 жыл бұрын

I think you are talking about "Nürnberger", which are very tasty indeed. But one cant realy say that these are the original style Bratwürste or that Nürnberg is the home of Bratwürste. Actually I think there is not that one place in germany where Bratwürste were invented. Almost every Region got its own variety and signature Bratwurst, Just like Nürnberg got its specialty "nürnbeger". Grüße nach amiland!

@jimi_raymondo4269

3 жыл бұрын

Hi Thomas and Leon, i love nurnberger sausages, i have been looking online for a recipe but no luck, do you guys have a go to recipe for numberger? I don't think its traditional but i had that before and they gave me a gravy to eat it with.

@Steffschenko

3 жыл бұрын

@@jimi_raymondo4269 kzread.info/dash/bejne/nmqd2Lalh5O-kso.html&ab_channel=OpaJochen This recipe looks about right! I haven't tried this particular one myself but looks fine to me compared to other recipes. Ingredients are in English and I think it has subs aswell.

@jimi_raymondo4269

3 жыл бұрын

@@Steffschenko thanks Steff, appreciate it, there are not alot of good commercial sausages where i am so im seriously considering making my own. What are the top 5 must have sausages one should know how to make?

Most informative sausage making video I’ve seen! It was awesome!,

This is terrific. I picked up several key pointers that will probably improve my product. Thanks for doing it!

A good training video shows not only the results you want, but those you don't want. Thanks for the video!

After watching this video I've learned that I'm never going to make my own sausage and I'll just drive over to Wursthall. But I'll definitely appreciate much more the work that went into it

I've been waiting for this one!!! Have my meat and grinder ready to go. Thank you!

love the magic swipe

Nice Montreal Canadians! Love Erik! More videos of the guy!

So glad I found this channel! I’m a home cook from Tennessee & a big time foodie. It would be a joy to visit your resturant one day.

nice video. thank you Erik and good luck to you!

Sous Chef Erik will live on in our hearts forever!

This is a well-thought local restaurant weathering the times. Boxes of food packaging fill dining rooms instead of people. Well-crafted intimate spaces store umbrellas. Boxes, boxes everywhere. I manage a restaurant. And this is where we are now. Please spend local, be patient and understanding with our current situation, and take care of each other.

@fiatunonewsletter6782

3 жыл бұрын

The restaurant owners and staff is patient to turn around... but building owners want their rent money in full. That is the problem.

I really like this guy! I would’ve loved to have someone like him teach me when I was growing up

Love that Micklethwait shirt!!! One of my favorite bbq places!!

Great tutorial here, and that seasoning blend looks delish!

Kloster Weihenstephan is the oldest continuously operating brewery in the world. Andechser and Weihenstephan are both Benedictine Abbeys, but the Andechs Abbey was founded around 1450, while Weihenstephan Abbey was founded in 1040. Weihenstephan makes a good helles, but their hefe weizen is an industry benchmark...almost as good as Schneider Weisse (which is magical if you can find it in good shape.

@adam54891

3 жыл бұрын

Weihenstephan Abbey was founded in the early 9th century; the brewery is what was first mentioned in 1040. But the abbey itself was dissolved in the secularization in 1803. The brewery is now one of two that belongs to the Bavarian state.

@yezariaelll

3 жыл бұрын

@@adam54891 and partially to the Technical University of Munich. So free beer at university events was typically Weihenstephan. Can't claim it was very popular with us students though...even the university often opt'ed to provide a different brand (e.g., Augustiner) at many official events ;). Andechs is indeed a nice brew as well and the stroll to the Abbey in summer is always a treat :D

@vak1210

3 жыл бұрын

I'm positive in an earlier episode Kenji even talks about this brewery being the oldest as he drinks one of their beers at home while making a recipe.

@adam54891

3 жыл бұрын

@@yezariaelll The TU has its own research breweries. Weihenstephaner belongs entirely to the Bavarian state. As a student here myself, Gustl is pretty controversial...

@yezariaelll

3 жыл бұрын

​@@adam54891 True, I correct. My statement is misleading. I only meant association (and considering the business-side fully detached I guess as you say.). Thanks for correcting! (And personally I think Gustl is pretty meh. Nothing exciting, very average. Always good for a hedache. I don't understand the hype, but maybe everyone is used to worse? Maybe I am too used to my home areas Franconian Kellerbier and co. )

Man, Chef Eric is so wholesome 😊

You have to respect that clean cap!

Damn, I am really impressed that you are actually using such a OG beer from the southern Munich area - even drought as well. Keep it up, thanks for the great content. Cheers

3! 2! 1! LETS SAUSAGE!!!

Thank you for the recipe! As soon as I visit my local Oriental market ( they have the best pork!) and get the proper cut I’m going to try your recipe. I’ve made brats but never tried curing salt with them. I’ve made “s p a m” which uses it in the mix- pretty damn good. Family turned up their collective nose at it until I re-branded it as “pork terrine” which they loved lol. I’m working my way through your complete playlist and have learned so much and have way too many new things from you to try! You rock this old lady’s culinary world.

I swear, I'm getting a Culinary PhD from this channel...

@rithrius5384

3 жыл бұрын

You should buy his cooking book. It's basically a college-level textbook. A literal 7 pound tome of culinary knowledge. XD

although I don't think I won't be trying making homemade sausage anytime soon, this is such a good educational episode. always love the longer videos

The man, the myth, the legend, Sous Chef Erik

Once you see sausage being made, all you wanna do is make sausage cause it's so much fun!

@sfnesbit

3 жыл бұрын

This is where the sausage is made. Come into my office and I’ll show you a finished sausage.

You gotta get mr ordinary sausage in the show to truly give an example of godtier sausage content

@tobyflenderson892

3 жыл бұрын

No

I almost waved off this video when I saw Erik with a Habs hat on, but I decided to give it a chance anyway. Great video, and best wishes for him in his new ventures!

Excellent video!

What a likable and obviously smart guy, Erik is. Sorry you lost him.

I love how Kenji cracks the joke about the farce, and then Erik responds about how he can't link one pun to the next, but he doesn't realize that that's a pun referencing sausage links. Or does he?

Never seen anyone light up like this when talking about everything-sausage. Keep it up, chef Erik! Edit: and ofc Kenji

Looks like a great beer selection at the restaurant!

I'm making this this upcoming weekend, super excited. Fermented my own sour kraut, I'm paring it with home made pretzel and home made mustard. I even bought andechs helles beer

hilarious phrasing on the title. Epic vid as always

Really great video I learned a lot too bad the casing gave you problems but it does every now and then no matter what do you do Thank you again very informative

great video, thanks for sharing.

Cold hands, warm heart, Erik

Marjoram? I barely know'em! (While Marjoram is pretty widespread in german Bratwurst, it's mostly prevalent in ones made in Franconia, the northern region of Bavaria bordering Thuringia, which has an immense variety of sausage, charcuterie and the highest brewery density in the world. Reknown examples are the short and thin ones from Nuremberg and the incredibly long and thin ones from Coburg that get grilled over pinecones, which is actually a coarse one; many butchers and sausagemakes will sell coarse and emulsified versions of the same recipe there.)

This guy is a stud. Get him on for another one.

Shout out to Adam (I worked at Grape and Grain from 2012-2014). When Andechs first started sending kegs over to us we were pumped. Such a solid brewery

Seems more like a pate than a sausage for me as a german...still love you guys with your passion about what you do

Nothing but best wishes to Erik, in all his endeavours. I'd also like a pickled Fresno chilli recipie ken

Love Erik's cap. Go Habs Go!!

Sous Chef Erik is a hockey fan? That's awesome

I started making sausage at home a few years ago I just purchased my first book on home made sausage just before the pandemic it's called " Home Made Sausage" by Chris Carter & James Peisker I highly recommend it for anyone who is just starting to make homemade sausage.

Does Sous Chef Erik play hockey? A Candiens hat and then a Pond Hockey hat.

@fuzzyechoes

3 жыл бұрын

game on!

Kenji, when can we expect “Waste No Chunk” T shirts featuring Sous Chef Erik arms folded in front of a grinder?!

Unbelievable, this place is right down the road from me and i've never been there. Now I gotta check it out.

@sherikahunter9435

3 жыл бұрын

You’re lucky! Wish I was that close. Go check it out & tell us about it.

Best of luck Erik!

Hey Kenji! Love the videos as always, thank you so much for the content. I learn so much by watching this channel. If you don’t mind and you read this comment, would you be able to recommend a somewhat affordable kitchen scale without sacrificing too much quality/ accuracy? Thanks again!!

Micklethwait!!! Chef Erik has good taste!

never clicked so fast to watch someone's bratwurst before

@Dad-vice

3 жыл бұрын

That’s what she said...

Erik sure seems like an interesting guy. Great name too!

A recent (long in food section) article in The New York Times by Kenji listed the secret trick for restaurants and for KLA home cooking. Various concoctions which are brought out & added to many dishes. Kenji said that if he gave Erik a list of ingredients he would know what to make with them even if he hasn't been told a recipe or directions, adding in these premade secrets such as sweated peppers.

Hey Kenji it's actually Weihenstephen that's the oldest brewery. Operating since 1040 If I remember correctly. -Your friendly neighborhood beer nerd.

I make breakfast sausage occationally, recently using premixed spices, your recipe gives me confidence that I can make my own. I taste test the sausage by cooking a small patty and they are okay but once in casings they are too salty, yeah, because I just soaked them only in the salt water, I will rinse and soak several times now.

Ah, the ancient Germanic martial art of sausage bending.

There are these bratwurst I can’t get enough of, they are located at the royal easter show Sydney, or at Bathurst

re: emulsified sausages, we in germany (or just one or two people told me this) have the saying: being a butcher is the art of hanging water on walls :D

@fritzwerrmann385

3 жыл бұрын

True. Mein Opa erzählt immer in der DDR gab es das Sprichwort: Bei der Wurst gewinnt entweder der Fleischer, Der Bäcker oder die Wasserwerke. (Bäcker weil man vorallem in Bulletten sehr viel Brot reingemacht hat)

I have been doing sausage for a fair while and I have never ever tried egg in a Brat, this is the first one I have seen egg in too. I will have to try some out in a small batch and see if I notice a different with and without. As per that casing bursting so much. I would simply cut that casing and re stuff it all.

Wow! How sharp is the knife! 😮

Man and I only get my brats from Hillshire Farms. This looks so good.

how it should have gone: "Is this a farce to you?" "Oh, stuff it"

I made them myself, just changed the herbs to Mexican Oregano - delicious mix I must say, I used shoulder and fat pork belly. The filling was a disaster at first ;-) but then it worked more or less, used the filler function of my grinder - better than anything I can buy even in Germany

Aww the poor guy. Good thing he is a good sport.