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.
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.
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”!
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.
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!
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
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 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.
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.
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.
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!
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.
@@jimi_raymondo4269 th-cam.com/video/l6ivTlW0Xbg/w-d-xo.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.
@@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?
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.
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.
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.
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.
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.
@@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
@@yezariaelll The TU has its own research breweries. Weihenstephaner belongs entirely to the Bavarian state. As a student here myself, Gustl is pretty controversial...
@@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. )
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
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.
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?
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!
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.)
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
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)
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.
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 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.
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.
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
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
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
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.
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
Wait, did you say Andechs was the name of the brewery, Kenji? That's where I grew up, that's in Bavaria at Lake Ammer. Beautiful place! It's actually a monastery which also has a brewery, a beer garden, restaurant and they even sell dairy products. So cool for it to be mentioned here
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.
Interesting beer and eggs in the braut. If you want some science with making sausage then might I suggest 2:guys and a coolers channel. By following a few simple rules in sausage making from him I have have had great success in home made sausage. It’s all about protein extract when mixing.
Where I'm from in the south of Germany it's said that the super fine pasty bratwurst is for Catholics and the more coarse ground pebbly sausage is for Protestants. ;) Also you have Kloster Andechs beer?? Cheers! Not the oldest brewery but one of the last ones that's still run by monks and operates as a traditional monastery brewery.
Go Habs! This is a heavily seasoned recipe, especially the nutmeg. I'm not certain the description isn't actually a doubling error. It seems double compared to most recipes.
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.
Unfortunately he’s left Wursthall. Idk how much more of him we’re going to get
@@exalt. why?
@@milesgaither534 wym why?
@@exalt. why did he leave
@@milesgaither534 idk it just says he did in the description
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.
I think he's also checking what secrets he can give out
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”!
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.
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!
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
@@switchblad333 In the description.
damn that casing.
Can’t let a kind man out from the business
@@MrFirePunch I thought he did great
I'll miss seeing Erik's sausage instructions. Godspeed and good fortune to him.
Is he leaving?
@@Mitth-raw-nuruodo He left. It's in the description.
@@FilmsRuiz thanks, I shoulda read the description
It's so soothing to watch and listen to Erik. Tension inside subsides. Very calming.
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
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!
No one show Eric OrdinarySausage. He must remain pure
And a Montreal Habs fan as well! Sweet.
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
Keyword Man. Oh I get to make another bi joke! But yeah bang on comment
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!
Most places look like this when their deliveries come in!
@@Archiesaccount he was referring to how the service stopped due to the pandemic
lol they're in SF they'll be in lockdown until there's a vaccine or state/fed gov't intervenes
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.
@@cadedonnghail9317 what on earth do you mean 'state/fed gov't intervenes'? they're the ones who caused this.
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.
Claire.. walk away girl.. lol (I'm Claire)
Erik with the Habs hat!
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)
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.
Bratwursthäuser😉 but I totally agree
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!
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.
@@jimi_raymondo4269 th-cam.com/video/l6ivTlW0Xbg/w-d-xo.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.
@@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?
I swear, I'm getting a Culinary PhD from this channel...
You should buy his cooking book. It's basically a college-level textbook. A literal 7 pound tome of culinary knowledge. XD
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.
“You can of course just use...water” *stiffens posture hoping no one uses water*
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.
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.
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.
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.
I learn so much from mishaps. Thanks for leaving them in the video and explaining them.
3! 2! 1! LETS SAUSAGE!!!
Sous Chef Erik seems like an awesome dude. Would love to see more of him.
Tremendous! I really enjoyed this. Thank you Erik and Kenji.
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.
The restaurant owners and staff is patient to turn around... but building owners want their rent money in full. That is the problem.
What a gem of a video - thanks so much Kenji. Doesn't matter that those sausages burst. You can tell Erik is a badass.
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.
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.
@@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
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.
@@yezariaelll The TU has its own research breweries. Weihenstephaner belongs entirely to the Bavarian state. As a student here myself, Gustl is pretty controversial...
@@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. )
You have to respect that clean cap!
Nice Montreal Canadians! Love Erik! More videos of the guy!
Nice to see Sous Chef Erik is a Habs fan.
Thank you Kenji and Eric for sharing this to-do and recipe.
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
Erik seems like such a cool guy. thanks for the video!
Once you see sausage being made, all you wanna do is make sausage cause it's so much fun!
This is where the sausage is made. Come into my office and I’ll show you a finished sausage.
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
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.
never clicked so fast to watch someone's bratwurst before
That’s what she said...
Congratulations to Kenji on this video. The interview style works really well.
Sous Chef Erik seems like a great dude. You guys are the best.
Man, Chef Eric is so wholesome 😊
I can't wait to go back to Wursthall. Thanks for everything Kenji and Erik!
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?
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!
What a likable and obviously smart guy, Erik is. Sorry you lost him.
Never seen anyone light up like this when talking about everything-sausage. Keep it up, chef Erik!
Edit: and ofc Kenji
Sous Chef Erik will live on in our hearts forever!
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.)
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
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)
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.
Does Sous Chef Erik play hockey? A Candiens hat and then a Pond Hockey hat.
game on!
Kenji, when can we expect “Waste No Chunk” T shirts featuring Sous Chef Erik arms folded in front of a grinder?!
I really like this guy! I would’ve loved to have someone like him teach me when I was growing up
All best wishes for Erik iin his new path ! Thanks Kenji for the video !
Great tutorial here, and that seasoning blend looks delish!
Sous Chef Erik is a hockey fan? That's awesome
This is terrific. I picked up several key pointers that will probably improve my product. Thanks for doing it!
Hey Kenji it's actually Weihenstephen that's the oldest brewery. Operating since 1040 If I remember correctly.
-Your friendly neighborhood beer nerd.
The man, the myth, the legend, Sous Chef Erik
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.
Ah, the ancient Germanic martial art of sausage bending.
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.
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.
How many meals have u cooked without filming in the new kitchen kenji ??!! Ur killin us !! 😭😭#torture
Aww the poor guy. Good thing he is a good sport.
Unbelievable, this place is right down the road from me and i've never been there. Now I gotta check it out.
You’re lucky! Wish I was that close. Go check it out & tell us about it.
Micklethwait!!! Chef Erik has good taste!
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.
Most informative sausage making video I’ve seen! It was awesome!,
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
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
I've been waiting for this one!!! Have my meat and grinder ready to go. Thank you!
Cold hands, warm heart, Erik
is it necessary to cure the meat first? I lived on a farm in Bavaria and they did not cure the pork before making the Bratwurst
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
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.
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
love the magic swipe
Regarding meat size when cutting and whether or not having to push it into the grinder; size your cuts to the diameter of your grinder ;)
Wait, did you say Andechs was the name of the brewery, Kenji? That's where I grew up, that's in Bavaria at Lake Ammer. Beautiful place! It's actually a monastery which also has a brewery, a beer garden, restaurant and they even sell dairy products. So cool for it to be mentioned here
Love that Micklethwait shirt!!! One of my favorite bbq places!!
Is Erik Canadian or just a Habs fan? He seems like one of us. :)
Wow! How sharp is the knife! 😮
hilarious phrasing on the title. Epic vid as always
Nothing but best wishes to Erik, in all his endeavours. I'd also like a pickled Fresno chilli recipie ken
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.
nice video. thank you Erik and good luck to you!
This guy is a stud. Get him on for another one.
Respect for the Habs attire
Interesting beer and eggs in the braut. If you want some science with making sausage then might I suggest 2:guys and a coolers channel. By following a few simple rules in sausage making from him I have have had great success in home made sausage. It’s all about protein extract when mixing.
Erik sure seems like an interesting guy. Great name too!
Where I'm from in the south of Germany it's said that the super fine pasty bratwurst is for Catholics and the more coarse ground pebbly sausage is for Protestants. ;)
Also you have Kloster Andechs beer?? Cheers! Not the oldest brewery but one of the last ones that's still run by monks and operates as a traditional monastery brewery.
I know this is an old video but I'd love to know what fillet knife sous chef Erik is using at the beginning of the video!
Kenji rules with an iron fist. One messed up sausage batch and suddenly Erik's no longer sous chef... coincidence?!?
Go Habs!
This is a heavily seasoned recipe, especially the nutmeg. I'm not certain the description isn't actually a doubling error. It seems double compared to most recipes.
once you see how the sausage is made, all you wanna do is eat sausage