What can I say chud ?? As an Englishman that looks delicious and the crispness of that batter is amazing! Dave looks like he’s having a great time over there! Enjoy guys
I LOVE these videos with Dave. I love how excited he is about everything they're making and you can tell he's soaking up every ounce of knowledge. Really excited to see the stuff he's going to make on his channel after this visit. Can Dave just live at the shop with Bones?
As a proper Englishman I can tell you the only thing that should be fried is fish and potatoes as chips. Curry sauce is a big no no as well. Got to be beef dripping for the frying as well, and the cod should never have been frozen and landed that morning from the North Sea. And it should also be 1986 with beer £1.20 a pint. Apart from that, top work !
I love the cooking, the recepies and ideas, but I must confess that watching you and the friends att the shop eating/tasting/commenting/banter elevates these videos to another level. Great stuff!!
Me and a friend consider battered sausages, chips and curry sauce as 'food of the gods', particularly after a few sherbets. Great to see you enjoying it all.
I'm born and raised in south Louisiana and I'm here to tell you Wondra makes the best roux. Period. I've seen you mention Wondra in a couple of videos now.
Amazing! I'm glad Dave was there to make sure you put binders in them. I made the mistake of not using any binder when I made Sausage Rolls one time and even though the meat tasted good, it didn't hold onto and soak up the fat like it should, so the pastry ended up soggy and the texture wasn't right. The only difference I'd do is make them a bit longer.
I only used dry milk powder when I first started doing cased sausages of every kind; salamies, brats, hot dogs, bologna, etc. I have recently been working with both combination of milk powder and rice flour and have had really nice results on a few things so far. Just a matter of tweaking ratios/amounts but sure it will vary per type of sausage and another reason to make more sausage😂
Great ratio of batter to fish. Sometimes the batter is about 3 foot thick with a tiny piece of fish lost inside it :) - Bonus points for the bell after Pat it Dry around the 8 min mark :)
Bletchley Representin’ Scraps! Simply wonderful!!! But, for this LilBear….Battered Plaice, Chips, Tartare Sauce and a Wally with Salt’n’Vinegar…Vinegar first so the Salt sticks…Or a splash of the Wally Juice in place of the Vinegar.
This is taking me back to my trip to England. I ordered fish and chips and the bartender said I should skip the tartar sauce and go for the curry sauce. It was amazing!
Looks amazing! In the same vein, you could do a BBQ Irish Spice bag, smoke the chicken, direct heat the veg, with home made fries. Damn, now I'm hungry again.
If you've never tried Cunecuh sausage, it's a must. It's made just an hour northeast of Mobile, AL. You can get it shipped anywhere in the US. I promise it'll be the best Cajun sausage you've ever had. Conecuh is one of man's greatest creations. They have multiple different flavors. The Christmas Hot (when it's available) is so damn mmmmm.... Dip that in some batter and fry it....
Rusk is basically an yeastless bread, which may mean double baked bread, but not necessarily. Other than that, can be any type - white, whole grain, mix.. and it has to be dehydrated, which double baking will do, once sliced after baking. End result should be a dry cracker texture, but in the end of the day is bread. Is not used for binding, as bread has no binding properties, but to soak water and increase weight, so you sell more water and bread. It is how we make meatloaf in eastern europe - soak same stale bread middles in water and mix with the meat.
This (as a Brit) has to be one of the funniest episodes ever, stodgy rusky sausage, mushy "refried beans" peas and curry sauce - sounds epic, epically horrible but you know what it's genuinely delicious - my wife is from the Philippines - and one of her most favourite things to eat now is battered cod, chips and curry sauce 🤣
Nevermind battered sausage, Let’s talk about buttered sausage, where it comes from, what it does. Why does it do what it’s doing, get it out of my face. It’s not my jam, I don’t buy jam, I buy honey and I kiss it on the lips.
Fantaystic batter recipe! I'd love a Hot Italian sausage fried like that with a fresh marinara dipping sauce. Or, better yet, uncase sausage wrapped around a piece of mozzarella string cheese and battered and fried.
Dave from Wilson’s BBQ is giving you some great tips, however he’s a southerner if next time your in England 🏴 if you travel up North you will get to experience the delight, actually, it’s more like a religion of “Chips & Gravy” or fish, chips , Garvey & mushy peas, ask any Northerner about Chip Shop Gravy and you will awaken their inner animal. Great video though guys.
So awesome! Love all your videos and wish I was your neighbor!! 😂 But seriously your sauce, rubs, spice shelf in your shop is soooo cool! Quick question any good pointers on the best taco sauce in a bottle?? Thanks so much! 👍🏼
All the way from the UK. Pre internet, They said it takes 10 yrs for an American trend to reach the Uk. How long does it take the battered sausage to reach the USA even with the internet.... 200 plus years!!
How do you heat that trivet? I’ve watched your vids and have been wanting to ask that question. How does it not burn the top of your table. I’m stumped! Love your videos.
If I were to guess I'd say, the trivet just keeps the pots/pans from burning the table. Between clips the pans are on the fire, but they hold heat pretty well since they are heavy bottom pans.
Are you trying to enter the Texas State Fair competition with the fried sausage? Looks great. Would have fried up those potato skins for a nice snack too.
Wow that looked delicious. I absolutely want to try that batter recipe. You guys just needed a desert of a deep fried mars bar. That would have topped it off. :)
I love in the black country in the UK I love your channel and do plenty of your stuff on my Weber! In the black country we have battered chips from the chip shop! Best chips in the UK 👍 come back and try some off our chips! You would be welcomed in our community ✌️ big love x
As a Londoner Iv had my fair share of battered sausages I live them but I have never had one with a decent sausage in the batter. I’ll put it out there… i recon you’ve made the best battered sausage ever made!
Did you take off the plate that blocks the hole to the grinder? That thing is a PITA... I've made rusk before using a recipe/video from the Scott Rea Project here on TH-cam. Used it to make some Cumberland sausage links which were very tasty. Just another way to plump up your sausages and retain moisture. I think the high temp powdered milk is just as good and less of a hassle.
There is something special about a cheap piss poor sausage in batter when you are drunk. Next time cold smoke a mars bar batter and deep fry :) We add apricot jam to sweeten and flaovour our curry sauce. Also any leftover batter we sprinkle into the oil to make crispy bits we call scraps. If you want the old time fried chip fry them in rendered fat beef is best but lard is alot cheaper at least here and does a dam good job. Well done M8 you did a cracking job, take care, God bless one and all.
A bit of a coronation chicken vibe going with the apricot jam in the curry sauce, we use a bit of mango chutney which also adds that fruity/sweet something (depending on the chutney)
@@jeanmatthew5682 Yeah coronation chicken is my prefered sandwichs for lunch. You can also use tinned pears in juice for the fruit sweetness and liquid to make curry sauce. If you do not like your curry too sweet you can balance it with sour, bitter, spicy or combination of them.
Is it really necessary to do a double fry after boiling the taters? Thought the purpose was to cook through on the first fry and crisp on the second. Ive had good results with just a single fry after boiling tbh
I love how Evan is always there to eat the incredible food the shop is cooking up. Lucky man!
What can I say chud ?? As an Englishman that looks delicious and the crispness of that batter is amazing! Dave looks like he’s having a great time over there! Enjoy guys
I LOVE these videos with Dave. I love how excited he is about everything they're making and you can tell he's soaking up every ounce of knowledge. Really excited to see the stuff he's going to make on his channel after this visit. Can Dave just live at the shop with Bones?
Agreed
As a proper Englishman I can tell you the only thing that should be fried is fish and potatoes as chips. Curry sauce is a big no no as well. Got to be beef dripping for the frying as well, and the cod should never have been frozen and landed that morning from the North Sea.
And it should also be 1986 with beer £1.20 a pint.
Apart from that, top work !
@@zakelweI'm from the future of 2024. Curry sauce on your fish & chips is just the beginning of your problems
I love the cooking, the recepies and ideas, but I must confess that watching you and the friends att the shop eating/tasting/commenting/banter elevates these videos to another level. Great stuff!!
As he licks the spoon and plonks it right back into the pot! My man! Proper honest cooking. Love it
Good old dirty honesty right there
Deep Fried and Battered Sausage???? Yes, please!!
The 4 man eat and react at the end was awesome! Missing Mighty Joe, but a really fun group!
Also missing “the official taste tester” dog
Agreed. The joy of analyzing food shows that it was really a success 💯
Me and a friend consider battered sausages, chips and curry sauce as 'food of the gods', particularly after a few sherbets. Great to see you enjoying it all.
I'm born and raised in south Louisiana and I'm here to tell you Wondra makes the best roux. Period. I've seen you mention Wondra in a couple of videos now.
Amazing! I'm glad Dave was there to make sure you put binders in them. I made the mistake of not using any binder when I made Sausage Rolls one time and even though the meat tasted good, it didn't hold onto and soak up the fat like it should, so the pastry ended up soggy and the texture wasn't right.
The only difference I'd do is make them a bit longer.
I only used dry milk powder when I first started doing cased sausages of every kind; salamies, brats, hot dogs, bologna, etc. I have recently been working with both combination of milk powder and rice flour and have had really nice results on a few things so far. Just a matter of tweaking ratios/amounts but sure it will vary per type of sausage and another reason to make more sausage😂
Great ratio of batter to fish. Sometimes the batter is about 3 foot thick with a tiny piece of fish lost inside it :) - Bonus points for the bell after Pat it Dry around the 8 min mark :)
Highly recommend using rice flour as well in the batter, it makes it more crisp and makes it retain crispness much longer.
This is brilliant. I'm loving the collaboration between brittish and American cool guys
Holy crap. My mouth instantly watered hearing that crunch! I can tell it was good... nice work!👏
Bletchley Representin’
Scraps! Simply wonderful!!!
But, for this LilBear….Battered Plaice, Chips, Tartare Sauce and a Wally with Salt’n’Vinegar…Vinegar first so the Salt sticks…Or a splash of the Wally Juice in place of the Vinegar.
This is taking me back to my trip to England. I ordered fish and chips and the bartender said I should skip the tartar sauce and go for the curry sauce. It was amazing!
Looks amazing! In the same vein, you could do a BBQ Irish Spice bag, smoke the chicken, direct heat the veg, with home made fries. Damn, now I'm hungry again.
Love the crunch! Cheers, Bradley! 👍🏻👍🏻✌️
Great vid. Brad! - Nice to see "the crew" together. - Who doesn't like fried anything? - Cheers!
Evan has to have a black book of all Chud's ideas ✌️
You should do a video of best chislic. Best cuts, smoked then fried, just fried, seasonings etc. Could try diff meats too.
As a British man, I Approve 👍 Well Done Good Sir
mmm yummy delicious mushy peas perfect for babies
❤ good work. You can add a battered Mars Bar to that too!
You boys are having so much fun.
Battered snags are pretty common in Australia, very yum.
Man, you constantly raise the bar. Incredible. Love your channel.
As an Englishman this warmed my soul and I could eat that all day long.
If you've never tried Cunecuh sausage, it's a must. It's made just an hour northeast of Mobile, AL. You can get it shipped anywhere in the US. I promise it'll be the best Cajun sausage you've ever had. Conecuh is one of man's greatest creations. They have multiple different flavors. The Christmas Hot (when it's available) is so damn mmmmm.... Dip that in some batter and fry it....
Brad,you definitely wouldn't get laughed at, it looked spot on👍
Boy I would love to have a Toh branded fryer in my backyard.
Fish n chips from a pub is a top tier food all time.
Noticed the Bull Binder is from my hometown. Cheers from Spokane!
Those potato skinning skills are stupendous ❤
Looks ace buddy ! ❤
Not watched your channel for a while, apologies. A truly impressive take on an English classic. 🇺🇸🇬🇧
Rusk is basically an yeastless bread, which may mean double baked bread, but not necessarily. Other than that, can be any type - white, whole grain, mix.. and it has to be dehydrated, which double baking will do, once sliced after baking. End result should be a dry cracker texture, but in the end of the day is bread. Is not used for binding, as bread has no binding properties, but to soak water and increase weight, so you sell more water and bread. It is how we make meatloaf in eastern europe - soak same stale bread middles in water and mix with the meat.
Spot on, mate. Better than most chippies here.
This (as a Brit) has to be one of the funniest episodes ever, stodgy rusky sausage, mushy "refried beans" peas and curry sauce - sounds epic, epically horrible but you know what it's genuinely delicious - my wife is from the Philippines - and one of her most favourite things to eat now is battered cod, chips and curry sauce 🤣
Best editor on TH-cam.
Nevermind battered sausage, Let’s talk about buttered sausage, where it comes from, what it does. Why does it do what it’s doing, get it out of my face.
It’s not my jam, I don’t buy jam, I buy honey and I kiss it on the lips.
Outstanding from an Englishman, better than most chip shops
Fantaystic batter recipe! I'd love a Hot Italian sausage fried like that with a fresh marinara dipping sauce. Or, better yet, uncase sausage wrapped around a piece of mozzarella string cheese and battered and fried.
I used to love mushy peas fritters
An English classic!
I love that choppin!
Dave from Wilson’s BBQ is giving you some great tips, however he’s a southerner if next time your in England 🏴 if you travel up North you will get to experience the delight, actually, it’s more like a religion of “Chips & Gravy” or fish, chips , Garvey & mushy peas, ask any Northerner about Chip Shop Gravy and you will awaken their inner animal. Great video though guys.
When you make this banger again raise the levels with a battered spam fritter 👌🏾
So awesome! Love all your videos and wish I was your neighbor!! 😂 But seriously your sauce, rubs, spice shelf in your shop is soooo cool! Quick question any good pointers on the best taco sauce in a bottle?? Thanks so much! 👍🏼
Smoked Doner kebab next!!
All the way from the UK. Pre internet, They said it takes 10 yrs for an American trend to reach the Uk.
How long does it take the battered sausage to reach the USA even with the internet.... 200 plus years!!
Looks awesome. I wish the sausages in our fish and chip shops were that good quality. They're always cheap and bready.
Makin that today shrimp n fish
Just need to make a Savaloy sausage next time you make fish and chips ;).
How do you heat that trivet? I’ve watched your vids and have been wanting to ask that question. How does it not burn the top of your table. I’m stumped! Love your videos.
Asking the important question.
My bet is the pan is heated on a stove nearby, then it goes on the trivet for the shot and back to the stove for the actual cooking.
If I were to guess I'd say, the trivet just keeps the pots/pans from burning the table. Between clips the pans are on the fire, but they hold heat pretty well since they are heavy bottom pans.
It’s Wi-Fi powered 😂
He actually has a couple of Oompa Loompas like Willy wonka. Their underneath with a couple of blow torches 🤣🤣
Looks delicious guys making me hungry 🤔
Next step is to do a pizza crunch like we do it Scotland. Deep fried, battered, cheap Pizza. It sounds horrendous, but its class
Love Spokane Spice Co. Great selection and friendly help.
ok got my snack handy - lets do this!
Are you trying to enter the Texas State Fair competition with the fried sausage? Looks great. Would have fried up those potato skins for a nice snack too.
Wow that looked delicious. I absolutely want to try that batter recipe. You guys just needed a desert of a deep fried mars bar. That would have topped it off. :)
Great video! Thanks for sharing.
You said “right” before going out to grill, Dave is rubbing off on you! Lol
Wow, fried sausage 😋
Outstanding!
Mushy peas is a severely underrated dish.
I have never gotten the marrowfat version. Just blitzed peas sure, but the marrowfat ones have tasted just bad every time I've had them.
The crunchy sausage quartet.
Were did you get the deep fat fryer buddy please the food looks banging 🫶👌👍😎🔥
now I feel like you should do a corndog video… preferably before July 4th??
Yummy🔥love from American Samoa to you brada❤️
I love in the black country in the UK I love your channel and do plenty of your stuff on my Weber! In the black country we have battered chips from the chip shop! Best chips in the UK 👍 come back and try some off our chips! You would be welcomed in our community ✌️ big love x
Serve this up in the UK you’d be a millionaire in no time!
As a Londoner Iv had my fair share of battered sausages I live them but I have never had one with a decent sausage in the batter. I’ll put it out there… i recon you’ve made the best battered sausage ever made!
Bones is over there like, “this isn’t weird enough for me.”
Fries 🍟
Nice. Sounds great.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
I always thought Martin Yan was the fastest at cutting things when I was a kid. Brad barely moves his hands and those potatoes were done.
For the algorithms bay bay!!!
Did you take off the plate that blocks the hole to the grinder? That thing is a PITA... I've made rusk before using a recipe/video from the Scott Rea Project here on TH-cam. Used it to make some Cumberland sausage links which were very tasty. Just another way to plump up your sausages and retain moisture. I think the high temp powdered milk is just as good and less of a hassle.
you should try to make blood pudding
deep fried Deliciousness!
Can you do a video and explain how to make beef jerky type beef sticks.
There is something special about a cheap piss poor sausage in batter when you are drunk. Next time cold smoke a mars bar batter and deep fry :) We add apricot jam to sweeten and flaovour our curry sauce. Also any leftover batter we sprinkle into the oil to make crispy bits we call scraps. If you want the old time fried chip fry them in rendered fat beef is best but lard is alot cheaper at least here and does a dam good job.
Well done M8 you did a cracking job, take care, God bless one and all.
A bit of a coronation chicken vibe going with the apricot jam in the curry sauce, we use a bit of mango chutney which also adds that fruity/sweet something (depending on the chutney)
@@jeanmatthew5682 Yeah coronation chicken is my prefered sandwichs for lunch. You can also use tinned pears in juice for the fruit sweetness and liquid to make curry sauce. If you do not like your curry too sweet you can balance it with sour, bitter, spicy or combination of them.
"Paaat it dryyy" is goated!!
I think it every time I am patting my meat down (phrasing)
Great video as always 👍🏽
Need a link to the bull binder. I can't find it online
Is it really necessary to do a double fry after boiling the taters? Thought the purpose was to cook through on the first fry and crisp on the second. Ive had good results with just a single fry after boiling tbh
They are called 'cracklin's' I used to run Captain D's in the early 80's
Do you have a recipe for that curry sauce? I'd love to try and make it.
You need some tartare sauce next time, and some bread and butter
No sausage for Penelope???? for shame! Still, another great, fun video.
Try battering the fries its great
Fresh fish and chips that hasn't been wrapped is infinitely better than after its been sat in paper for 15 minutes
We call them crispies. Like when you go to LJS you always say "Can I get some extra crispies".
Shout out to the Abercrombie’s at Bar-A… best Q in Montgomery County.
Looks like Long John Silver cooked fish.
Just an average day watching 4 guys eat sausage LOL. New drinking game, take a shot every time someone says sausage.
Limey always gonna ruin something😂😋
All I can hear is Gary Bussey.....
But a great vid None the Less.
Heck yeah
You should do Ping Gai.
Im from Spokane where your bull binder is from. Kinda funny to see the hometown on that bag