We have several giveaways going on right now. You can win a new Model 3.5D WiFi Convection Pro series Smokin-It Smoker in the Taylor Ham Episode. Here is the link: th-cam.com/video/ZN3UMhQCPWc/w-d-xo.html We have a 25# sausage stuffer (and accessories) from The Sausage Maker. Catch all the details in the Chili Crisp Episode. Here is a link to that video: th-cam.com/video/NDtJWtLVXTE/w-d-xo.html
We have these for snacks all the time, especially when we have a "braai" (barbeque). When going on long road trips, we take it for roadside breakfasts, lunches or whenever you're hungry. Surely a winner in South Africa. Thanks Eric
If you have a sausage factory, I would definitely try all of your sausages. We have a really good sausage maker in Seattle named Uli. He’s definitely our Abe Froman (Sausage King) of Seattle. 🌭
I'm South African. I like to buy the thinner, smaller cheese grillers for a braai. It is the perfect snack while you wait for the rest of the meat to finish grilling.
@@vaazig I just use small cubes of good quality cheddar. When you smoke the sausages they tighten, so the cheese stays intact when you grill them later. We always smoke them first.
I'd love to see your interpretation of a New York System Hot Weiner. I know it's an emulsified sausage with pork, beef and veal of greek origins. It's traditionally served with a meat sauce, mustard, celery salt and raw diced onion.
Buy yourself a jewelers scale. Then measure each ingredient and record the weight. Once you have simple weight you just divide by the meat in the recipe, say 2000g and multiply by target weight, like 30,000g. That's how you cook in bulk.
Hey Eric, I couldn’t wait to win anything so I went ahead and ordered my smoker today. Ordered the one that you suggested and we’ll see what happens when we get it. I also ordered a cover for it, propane torch, hanging racks, I spent a good little bit of money today well watching the latest episode enjoying the show
We love a good cheese griller but you need to find the right butcher or make it yourself. I have 2 butchers around the West Coast of South Africa that makes delicious cheese grillers.
These look fantastic, do you notice any difference in flavor or texture between high temp cheese and regular cheese? I’ve never used it, but I’d like to try it.
Greatings from South Africa, love all the videos, I am going to try and make the cheese griller, the commercial ones are very oily and usually made as a cheap sausage, cheap cuts, My only problem is we don’t have instacure #1, #2, here in SA, and Freddy Hirsch only sell Castings and pre blended spices for Boerewors, any suggestions what i can use instead of Instacure, thanks , have a great day
Hi, I am a south African in cape town who makes use of cure #1 in my sausages. The 'Freddy Hirsch insta cure red ' is exactly cure #1. its 93% Sodium chloride and 7 % Sodium Nitrite which is cure #1. They just call it differently here and its also very inexpensive around R40 a kg. It will last you forever. 'Exim 'also have the cure, and they name it prague powder #1 and prague powder #2 for longer cures like Salami. Hope tis helps
Rather than add soda could a person just use alkaline water? I make “West Texas” Hot Guts with black coffee instead of beer for the flavor profile of the western part of the state. I use alkaline water to make the coffee to avoid bringing acidity into the sausage.
Hey Eric, you should definitely do a top 5 sausages of the month for celebrate sausage, just curious which 5 or 10 were you're favorite or even changed your viewpoint as to what sausage can be, cheers!
We have several giveaways going on right now.
You can win a new Model 3.5D WiFi Convection Pro series Smokin-It Smoker in the Taylor Ham Episode. Here is the link: th-cam.com/video/ZN3UMhQCPWc/w-d-xo.html
We have a 25# sausage stuffer (and accessories) from The Sausage Maker. Catch all the details in the Chili Crisp Episode. Here is a link to that video: th-cam.com/video/NDtJWtLVXTE/w-d-xo.html
We have these for snacks all the time, especially when we have a "braai" (barbeque). When going on long road trips, we take it for roadside breakfasts, lunches or whenever you're hungry. Surely a winner in South Africa. Thanks Eric
I made this sausage today. It was the best sausage experience I've ever had. Simply the best sausage I've ever had
🎉🎉🎉 nice!
I'm going to be making sausage until season 6 with all these great recipes.
Approved by a true South African, well done!!!!
That gives new meaning to cheese weenies! It looks and sounds so delicious!
my friend is south african so I'm totally going to make this for him. It looks amazing!
South-African living in New Zealand,myself and my wife enjoys all youre videos
Sounds like a delicious sausage for a bbq with friends and family. Thanks Eric for another great recipe.😊
Another winner!
So many choices i don't know which to make first. Eric , you are a wonderful teacher.
every single one I've done comes out perfect. I've l earned so much from him!!
That was the perfect music to re-use if you make an Old West-themed sausage!
As a south african I approve of this video.
Too many great sausages to make. I need more pork!
Thanks for all the hard work you do and sharing your knowledge.
These really look good looking forward to the show
Yes, this one looks like another winner! Will be making some this weekend along with a couple of other kinds from this year's series!
Definitely going to try this one!
Man these look like everyone would love these
If you have a sausage factory, I would definitely try all of your sausages. We have a really good sausage maker in Seattle named Uli. He’s definitely our Abe Froman (Sausage King) of Seattle. 🌭
Great episode, Eric. I'm definitely going to try this one. All that cheese will be a hit with the kids. Cheers
I'm South African. I like to buy the thinner, smaller cheese grillers for a braai. It is the perfect snack while you wait for the rest of the meat to finish grilling.
What cheese do you use? High temperature cheese is not available in the UK as far as I know.
@@vaazig I just use small cubes of good quality cheddar. When you smoke the sausages they tighten, so the cheese stays intact when you grill them later. We always smoke them first.
I am going to try this one
I'd love to see your interpretation of a New York System Hot Weiner. I know it's an emulsified sausage with pork, beef and veal of greek origins. It's traditionally served with a meat sauce, mustard, celery salt and raw diced onion.
I gotta try this
Awesome was going to ask if you could make them. Fantastic! Thank you
I think that a mixture of chicken thighs and breast could replace the beef and pork, and be just as amazing.
Sounds great, never heard of a sausage thermometer
Another Great job loving it. Eric how do we measure how much spices per pound we need to use if you want to make our own blend of sausage?
Buy yourself a jewelers scale. Then measure each ingredient and record the weight. Once you have simple weight you just divide by the meat in the recipe, say 2000g and multiply by target weight, like 30,000g. That's how you cook in bulk.
@@vaazig onion and garlic powders and other spices per pound
Really that’s good
Greetings 👍👍👍🌹🌹🌹
0:10 - 0:15 Clip It! Looks like meme’s back on the menu, boys…
Hey Eric, I couldn’t wait to win anything so I went ahead and ordered my smoker today. Ordered the one that you suggested and we’ll see what happens when we get it. I also ordered a cover for it, propane torch, hanging racks,
I spent a good little bit of money today well watching the latest episode enjoying the show
You're going to love it!! I just looked a bunch of sausage in mind today. I love the way this smoker cooks meat, especially sausages!!
Another great episode!
I want to ask you, have you ever made sausage with wild boar, bison, or even bear? That would be great to see
We love a good cheese griller but you need to find the right butcher or make it yourself. I have 2 butchers around the West Coast of South Africa that makes delicious cheese grillers.
dag gum that looks good
Plaster/band-aid coming off nightmares
I need a bigger sausage containment system. Hahaha. Thanks again
Lekker
I like the recipe. Any advice on a propane powered smoker, I’m just starting out.
These look fantastic, do you notice any difference in flavor or texture between high temp cheese and regular cheese? I’ve never used it, but I’d like to try it.
Will we see a collagen or not pork casing? I have a jewish friend and I got collagen casings
Greatings from South Africa, love all the videos, I am going to try and make the cheese griller, the commercial ones are very oily and usually made as a cheap sausage, cheap cuts,
My only problem is we don’t have instacure #1, #2, here in SA, and Freddy Hirsch only sell
Castings and pre blended spices for Boerewors, any suggestions what i can use instead of
Instacure, thanks , have a great day
Hi, I am a south African in cape town who makes use of cure #1 in my sausages. The 'Freddy Hirsch insta cure red ' is exactly cure #1. its 93% Sodium chloride and 7 % Sodium Nitrite which is cure #1. They just call it differently here and its also very inexpensive around R40 a kg. It will last you forever. 'Exim 'also have the cure, and they name it prague powder #1 and prague powder #2 for longer cures like Salami. Hope tis helps
search for Crown Prague Powder or Pink curing salt #1. Many suppliers sell these in SA
@@TinyBull thanks for the advice, making cheese grilles this weekend
Hi, to everyone 🇵🇷🇵🇷🇵🇷🇵🇷🇵🇷
Didn't see the recipe in the description
It's at the very top. Here it is again: twoguysandacooler.com/south-african-cheese-griller/
Nice Video.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Could you possibly make a South African 'russian' sausage? Thanks so much
YES BUT CAN YOU MAKE BOERE WORSE
Sure: th-cam.com/video/hgwnY6_bPfg/w-d-xo.html
Yes he can,there's nothing he can't make
Rather than add soda could a person just use alkaline water? I make “West Texas” Hot Guts with black coffee instead of beer for the flavor profile of the western part of the state. I use alkaline water to make the coffee to avoid bringing acidity into the sausage.
I would assume so...
WOW...
Make every month October
Hey Eric, you should definitely do a top 5 sausages of the month for celebrate sausage, just curious which 5 or 10 were you're favorite or even changed your viewpoint as to what sausage can be, cheers!