Fantastic Rik I just love your attitude to making these recipes, some chefs mess too much with food and have to be so precise. You produce perfect dishes that are easy to understand because of you tips and your enthusiasm when you taste the final result just makes for a mouthwatering recipe for all your fans to try. Could watch your videos all day long, just dont have the time yet i always make sure i get my rik fix daily Thank you rik, top man, best chef 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Rik: I am 68 years old, cooking since I was 12. I'm in the USA. You've taught me SO much, especially about my Scotts/Irish and British heritage cooking. I thank you. I practically live on your dishes now!
I’m 71 and I feel the same. My family is mixed German Scottish so everything he makes harks back to childhood comfort foods for me. My mother taught me the basics of cooking so that I would never be beholden to anyone for a meal, but neither she nor my grandmother passed on their best recipes. I guess they were old fashioned that way. Rik has been filling that gap one recipe at a time.
I think your channel is taking over my life Rik😂. You have inspired me to try out all the ideas and tips, it’s very generous of you as a chef. Many chefs don’t share, I’m a fan of sharing recipes too. 🙌🏼.
I love recipes so if you share or give suggestions I'm all ears. However, don't be surprised if I put my spin on it - that's what cooking is about. I love you are trying new ideas. Cooking is fun and should be shared - I couldn't careless about secrets and all the tosh i see - authentic this and that - I like to help anyone that has an interest in cooking. Thank you. Best, Rik
@@BackyardChef ahhh you make me laugh , you take away the intensity of cooking , and replace it with joy… that’s what food and life is all about!. You are more than welcome to tweak a recipe, I know I do. 😁 tweaking can be because availability or by choice. I will be occupied for the next few days, but when I get a chance, I’ll send you a lovely recipe … ‘pork plait’ Easy, tasty, versatile dish. 👍🏼.
My T-shirt is wet from all of the drool! I have to make this. It’s funny that from the time I lived in Wisconsin (1978-2017) Brats were always a summertime grill favorite as well as a staple the rest of the year. Oklahoma (a state where my family lives) was devoid of anything like German Sausages. I remember packing up ice chests with several “family picnic” sized packages (12 per package) of Johnsonville Brats and driving them home to Oklahoma to cook and handout to family. Finally, stores in Oklahoma started getting them as more and more cowboys and cowgirls caught on to their rich taste. So my personal traditional bratwurst livery service came to an end. What memories. I wish I had this recipe 20 years ago because my mother was beside herself when those packages rolled in from Wisconsin. She and the rest of the family would have been in hog heaven. I definitely have to make this in honor of her. Like all (well mostly all) moms … she was an excellent cook and experimenter. She had to be with a family of eight. The only thing I did not like was her god-awful Yorkshire pudding from a magazine recipe. It was not even close to yours and other’s recipe. Than you for your excellent recipes and down-at-home approach to cooking. I’ll take a dash of anything you put on line. No twaddle on my plate! 😂
You actually remind of my dear departed father as he would have had one can for the sausage and one can for him. I’d just love you to say how much flour when you are using flour for a recipe ❤. Love the way you cook. My dad was a ship’s cook for over thirty years. He started as a pot boy on the ships going out of Southampton back in the early sixties. He worked his way up to chief cook on a well known ferry but hated the promotion as it was more paperwork than cooking. So I have every respect for you rik. X
Thanks for sharing, good read. I have so much respect for him. I started in the pan wash, when I worked in the takeaways. One of the reasons I never look down on anyone - if it wasn't for the pan wash there would be no pots, utensils anything in the kitchen - I always made it my way to say hello and even do little jobs around, with everyone. Some folks were shocked - I didn't and don't care! I had and have no problem in getting a mop out or clearing away, washing - good job really - I wash up here everyday whilst cooking. Thank you. Best, Rik
Rik you’d make a good German with that recipe. I’m German and you’re talking my language with this one. I’ve made a very similar one but added some sauerkraut while sautéing the potatoes and onions. Cheers mate
Growin’up I’ve seen many cooking shows. Not one of them made me want to cook like them! But Chef Rik, you do!! My two favorite things: guitar players and Chef Rik! Shine on, you crazy diamond 💎 ❤
Oh my goodness gracious me you have shown another delicious 😋recipe. Shall be cooking that later this week. I have few basic cookery books. But none other than very old Mrs Beaton has such a world range of goodies. The same as Chef Rik produces. Except can see how it done and ingredients in weights can understand. Think a quart is 2 pints which is 20 fluid ounces which maybe 1.2 litres but probably wrong. Know what 500 grams of peeled potatoes 🥔looks and feels. Also pinch of salt. 👌 Thanks Chef Rik.
Rik, this dish looks very interesting to me! Since I can't travel around the world, I really enjoy cooking around the world and tasting foods not available here! Thank you for sharing! 💜
Born in 1965 in London to my dear German mother and as we grew up we visited her family in Germany a number of times. My uncle and auntie had a dairy farm in the North of the country and boy could they cook. During large family gatherings my uncle bought out his huge frying pan, the thing was massive, put it over an open fire in the yard, blocks of homemade butter went in and piles and piles of homemade sausages and his own 'Kartoffel' went in. Fresh veg and salad from his plot, oh man i can taste it now. Great memories. Thanks again for the recipe Rik.
One of the great thing where I live is the great variety of bratwurst made and sold locally. Well that and the fresh water fish as well. Never heard of stingeing out on the beer. I assume they think it's better that they drink it. By the way beer brats are quite popular.
Rik, my wife and I love your channel and watch it daily. We especially love the way you get so giddy when it’s time to taste the food - like a kid on Christmas morning. Some of your exclamations during the tastings are hilarious. You could put it on a T-shirt or an apron as merch. These are some of my favorites: Oh, cm’on! Get in there! Just look at THAT!
What a great video. Your video was really timely. I had a leftover brat that I threw on the grill along with a Mexican sandwich bun and leftover baked beans. It made a really nice change from the usual brats and sourkraut. I'm going to have to try your recipe. I'm in Wisconsin, USA. We have a lot of German and Swiss heritage around here. Your whiter brats look like what I'd call Kalberwurst. The smoked ones are OK, but I prefer bratwurst or Kalberwurst.
That does look simply excellent. I will make this as I always have a packet of Brats in my freezer, and only grill them till now! I’ll steam a Savoy cabbage too, as I just love a good cabbage. Thank you Rik
Sehr gut Rik😊 Finde es schön, dass die Deutsche Küche dir so gut gefällt ❤. Wenn mein Dad mich aus Nord Ireland besuchen kommt, dann genießt er mein Essen sehr 🥰,ich bin seine beste Köchin. Besonders liebt er ja genau, die Deutsche Bratwurst mit Löwensenf dann noch Gulasch vom Schwein oder Pute und sein Highlight mein Tomaten Salat mit viel Zwiebeln, wir haben hier einen speziellen Essig, er nennt sich Essig Essenz mit 25% Säure ,da darf man nur wenige Tropfen nehmen, aber es ist ein besonderer Geschmack. Wo lebst du Rik? Vielleicht kann ich mein Papa ja mal ein paar leckere Sachen für dich mitgeben auf dem Heim Flug. Dankeschön für deine Rezepte und weiter so😊 . Grüße aus no more so good old Germany 😅😉
Toll zu hören von deinem Kochen. Der Essig klingt fantastisch, ich werde danach suchen. Mach dir keine Sorgen wegen des Sendens. Ich lebe seit 20 Jahren in Thailand. Danke für den Gedanken, wirklich geschätzt. Beste Grüße, Rik
Sehr Gut! (very good)! This is something my German American adopted father would have loved! I will have to try tis when my cousin loves! Danke! Thank you for uploading Rik!
My nephew and his wife have taken to getting prepared meals to cook because they were getting tired of looking at the same old thing I was feeling a bit the same way but you have inspired me to try out new ideas and play about with recipes again. Thank you.
I love that there are two forms of potatoes in this. What could be better than potatoes and bratwurst? I’m so impressed that this is your own recipe. I’m definitely going to make it. I’ll have to have some sauerkraut and mustard on the side. TY
Thank you backyard chef🇺🇸👏 love this recipe. I had a German grandpa. Are used to love to go eat the canned sauerkraut in the basement.🎉 still love, sauerkraut, and bratwurst😉 BTW, do you have any friends like you that are single? I can cook for them lol😂👵
OMG You are just hitting it out of the park this week! So many fabulous recipes and GREAT videos! I was hooked on the first video I ever saw I think it was Pan Haggerty and it looked so simple and so delicious I never miss one of your videos and recipes!!! Thank you Rik!!!
Thank you so lovely! Kartoffelpüree and Bratwurst, lecker! Thanks for sharing your doable recipes. Comfort food at its best! Hearty greetings from Austria!
Hi Rik, what can I say but fantastic, I can't wait to make this dish, every dish of yours I make comes out remarkable thank you so much and God Bless you.
You’re a plain speaking Yorkshireman Rik and I love that. You’re down to earth and to the point. It’s the cooking that matters lol. I love your cooking, just wish I could eat it all. That’s a double whammy of potato, my favourite food in the whole world…………but on keto you can’t eat it! 😢😢😢😢😢
That looks amazing Rik you really looked like you were enjoying that plate of food 👌those sausages did look good , thank you , I’m just off to make your pastry for my beef and onion pie , Amanda xx
Hi Rick love your channel and ive made many of your recipes (savory in particular) I have been given a challenge from my wife to make Beef Stroganoff, although there are many out there on the internet i would love to see your take on it if possible, no pressure mate, thanks in advance Mal
Sounds great! th-cam.com/video/cJiBFqTEx0E/w-d-xo.html Its a couple of years old and has music on it - I might make it again, great suggestion. Thank you. Best, Rik
Amazing meal love my German food lots and women’s to chef thanks for making this chef . Love your videos on TH-cam chef . From Canada 🇨🇦 born in Australia 🇦🇺 chef . I love how you are so easy making the foods on TH-cam chef ❤🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🏴🇬🇧😎🇨🇦🇬🇷🇦🇺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺
Gonna make that Saturday Rick, EXACTLY as you did, looks good. Trad Kartoffel oft has a little bit of paprika on potatoes, had it a few times in Krautland
Had no odea the mashed potatoes I grew up with and make had a fancy german name. No nutmeg or sourcream in ours. Sourcream was an expense treat for us.
I made this for our tea yesterday, it was really nice. My wife commented that she enjoyed it and for her it was the one the best dishes from the ones I had cooked from your vast selection of recipes. She did say thought that the brats weren’t her favourite sausage and so it looks like next time I’ll try it with Cumberland or some other sausage, what do you think about that suggestion? Anyway thanks Rik for another great meal, loving your content.
@@BackyardChef Hi Rick, Unfortunately I’m stuck at home with pneumonia after having a swallowing accident (I have cerebral palsy and a faulty swallowing reflex). I need to get into the city to buy some Gloucester sausages (they’re only sold if 4 butchers) but I’ll let you know when I’m able to make it. Cheers, Andrew.
My ex husband introduced me to Bratwurst sausage after he'd eat himself silly on them during his Army days. For some reason I thought they were made with horse meat originally 🤪. I think they are a very healthy sausage. Thanks 🤗
This is a good example of the dishes I now cook only once a month, and then eat only one serving, or my heart would stop. Before you must eat healthy or else, get mad cooking skills. (:
Another great recipe to look forward to making ❤ I would like to add that if I ever put in a pronunciation correction, I am deeply sorry and would not do it to offend or embarrass. Only for future reference. ❤❤ I'm a New Englander (USA). We speak poorly. It's all we know. Our 'r's ahh nonexistent.
We cook on here and have no interest in speech or pronunciation that's for a speaking channel. Lets keep it simple and enjoy cooking. Thank you. Best, Rik
Not sure if you can help with this one. Do you have any recipes to make Irish, British or German Bratwurst at home? Irish and British sausages are a "no-can-buy" in my country. Bratwurst, I may be able to find in very large cities BUT I shall have to travel 1,000km there and back just to buy sausages is just a bit too much.
Fantastic Rik
I just love your attitude to making these recipes, some chefs mess too much with food and have to be so precise.
You produce perfect dishes that are easy to understand because of you tips and your enthusiasm when you taste the final result just makes for a mouthwatering recipe for all your fans to try.
Could watch your videos all day long, just dont have the time yet i always make sure i get my rik fix daily
Thank you rik, top man, best chef 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Thanks so much. Best, Rik
His videos are SOOO much fun to watch and SOOO helpful. He has a good time and so do we!!!
Rik: I am 68 years old, cooking since I was 12. I'm in the USA. You've taught me SO much, especially about my Scotts/Irish and British heritage cooking. I thank you. I practically live on your dishes now!
You are very welcome, You only have a couple of years on me - I'm the baby! Cooking is fun and should be shared. Thank you. Best, Rik
I’m 67 now, and his recipes bring me back to the olden days😅🎉🇺🇸
I’m 71 and I feel the same. My family is mixed German Scottish so everything he makes harks back to childhood comfort foods for me.
My mother taught me the basics of cooking so that I would never be beholden to anyone for a meal, but neither she nor my grandmother passed on their best recipes. I guess they were old fashioned that way.
Rik has been filling that gap one recipe at a time.
@@markfergerson2145 Thank you. I love old recipes they are like a treasure trove to me. I wish I had many more. Best, Rik
Me also, southern USA
Good one Rik, lovely with either green beans or savoy cabbage and a big dollop of cranberry sauce yummy 👍
Sounds good! Thank you. Best, Rik
Good idea
you don't do speech, you do cooking!!! That was great!!! AMEN!
Thank you. Best, Rik
Great comment!
I think your channel is taking over my life Rik😂. You have inspired me to try out all the ideas and tips, it’s very generous of you as a chef. Many chefs don’t share, I’m a fan of sharing recipes too. 🙌🏼.
I love recipes so if you share or give suggestions I'm all ears. However, don't be surprised if I put my spin on it - that's what cooking is about. I love you are trying new ideas. Cooking is fun and should be shared - I couldn't careless about secrets and all the tosh i see - authentic this and that - I like to help anyone that has an interest in cooking. Thank you. Best, Rik
@@BackyardChef ahhh you make me laugh , you take away the intensity of cooking , and replace it with joy… that’s what food and life is all about!. You are more than welcome to tweak a recipe, I know I do. 😁 tweaking can be because availability or by choice. I will be occupied for the next few days, but when I get a chance, I’ll send you a lovely recipe … ‘pork plait’ Easy, tasty, versatile dish. 👍🏼.
@@lilliankeane5731 Looking forward - I have a Sausage Plait on the channel - Best, Rik
@@BackyardChef mmm, nice! 👍🏼.
You certainly do 'do cooking'. Real delicious comfort food. Thankyou!
Thank you. Appreciated. Best, Rik
Brilliant! Big hunk of buttered black bread or seeded rye and look out :) Thanks Rik.
Yes please! Thank you. Best, Rik
I took a few German classes in school, and while I'm not fluent, this looks sehr gut
Thank you. Best, Rik
My T-shirt is wet from all of the drool! I have to make this.
It’s funny that from the time I lived in Wisconsin (1978-2017) Brats were always a summertime grill favorite as well as a staple the rest of the year. Oklahoma (a state where my family lives) was devoid of anything like German Sausages. I remember packing up ice chests with several “family picnic” sized packages (12 per package) of Johnsonville Brats and driving them home to Oklahoma to cook and handout to family. Finally, stores in Oklahoma started getting them as more and more cowboys and cowgirls caught on to their rich taste. So my personal traditional bratwurst livery service came to an end. What memories.
I wish I had this recipe 20 years ago because my mother was beside herself when those packages rolled in from Wisconsin. She and the rest of the family would have been in hog heaven. I definitely have to make this in honor of her. Like all (well mostly all) moms … she was an excellent cook and experimenter. She had to be with a family of eight. The only thing I did not like was her god-awful Yorkshire pudding from a magazine recipe. It was not even close to yours and other’s recipe.
Than you for your excellent recipes and down-at-home approach to cooking. I’ll take a dash of anything you put on line. No twaddle on my plate! 😂
Wow, thanks for sharing, appreciated. Thank you. Best, Rik
@@BackyardChefI made this excellent meal tonight and it turned out excellent! Definitely a keeper.😊
You actually remind of my dear departed father as he would have had one can for the sausage and one can for him. I’d just love you to say how much flour when you are using flour for a recipe ❤. Love the way you cook. My dad was a ship’s cook for over thirty years. He started as a pot boy on the ships going out of Southampton back in the early sixties. He worked his way up to chief cook on a well known ferry but hated the promotion as it was more paperwork than cooking. So I have every respect for you rik. X
Thanks for sharing, good read. I have so much respect for him. I started in the pan wash, when I worked in the takeaways. One of the reasons I never look down on anyone - if it wasn't for the pan wash there would be no pots, utensils anything in the kitchen - I always made it my way to say hello and even do little jobs around, with everyone. Some folks were shocked - I didn't and don't care! I had and have no problem in getting a mop out or clearing away, washing - good job really - I wash up here everyday whilst cooking. Thank you. Best, Rik
Rik you’d make a good German with that recipe. I’m German and you’re talking my language with this one. I’ve made a very similar one but added some sauerkraut while sautéing the potatoes and onions. Cheers mate
Thanks for sharing, appreciated. Thank you. Best, Rik
Growin’up I’ve seen many cooking shows. Not one of them made me want to cook like them! But Chef Rik, you do!! My two favorite things: guitar players and Chef Rik!
Shine on, you crazy diamond 💎 ❤
Thanks for sharing. Thank you. Appreciated. Best, Rik
Do you like Matt Bellamy ?
@@danburrett5480muse-madness
@
Muse-Madness
I grew up in Wisconsin where bratwurst and beer are life. That dish looked absolutely awesome.
Thanks for sharing. Thank you. Best, Rik
I just got hooked on brats (over other sausages)... and I'm gonna have to give this a try. Looks incredibly delicious! Thanks, Chef! Shirley in NH
Thanks for sharing, appreciated. You got this, Shirley. Thank you. Best, Rik
Eating it now. Lovely 😋😋😋😋👍🏾😎
Thank you. Best, Rik
Proper flavours, good ideas, and your enthusiasm, Rik, are making this my favourite channel
Wow, thanks! Thank you. Best, Rik
Wow. That looks amazing. Thanks for sharing, Rik.
Thank you. Best, Rik
Oh my goodness gracious me you have shown another delicious 😋recipe. Shall be cooking that later this week.
I have few basic cookery books. But none other than very old Mrs Beaton has such a world range of goodies. The same as Chef Rik produces. Except can see how it done and ingredients in weights can understand.
Think a quart is 2 pints which is 20 fluid ounces which maybe 1.2 litres but probably wrong.
Know what 500 grams of peeled potatoes 🥔looks and feels. Also pinch of salt. 👌
Thanks Chef Rik.
Thank you. Best, Rik
Perfect German meal. Thanks Rik
Really appreciated, thanks for sharing. Thank you. Best, Rik
Mighty impressed Rik another winner dinner
Thank you. Best, Rik
Now I want German Bratwurst and Beer Braised potato pie. 😂
Thank you. Best, Rik
I wanted to tell you I made your Bangers, mash and peas. It. Was. Delicious!
Thanks for sharing. Thank you. Best, Rik
You bring the fun back into cooking. Thanks a lot for sharing.
Thank you. Best, Rik
Rik, this dish looks very interesting to me! Since I can't travel around the world, I really enjoy cooking around the world and tasting foods not available here!
Thank you for sharing! 💜
Thank you. Best, Rik
Excellent to braise the cubed potatoes to incorporate the sausage flavour. Happy to learn something new this morning.
Thank you. Yes it works. Best, Rik
Agreed. I do so many things where I think - Rik taught me this
Born in 1965 in London to my dear German mother and as we grew up we visited her family in Germany a number of times. My uncle and auntie had a dairy farm in the North of the country and boy could they cook. During large family gatherings my uncle bought out his huge frying pan, the thing was massive, put it over an open fire in the yard, blocks of homemade butter went in and piles and piles of homemade sausages and his own 'Kartoffel' went in. Fresh veg and salad from his plot, oh man i can taste it now. Great memories. Thanks again for the recipe Rik.
That sounds amazing! Thank you. Best, Rik
You do all the best stuff!
I don't copy all the others - most are original in some way. Thank you. Best, Rik
🥰 Yum, I would wait in a long line for a big plate full. Yes please and Thank You.
Thank you. Best, Rik
Thanks, Rik. At least I can get bratwurst sausages here in Kentucky 😊
Hope you enjoy. Thank you. Best, Rik
One of the great thing where I live is the great variety of bratwurst made and sold locally. Well that and the fresh water fish as well. Never heard of stingeing out on the beer. I assume they think it's better that they drink it. By the way beer brats are quite popular.
Thank you. Best, Rik
another unique tasty recipe from our Chef Rik !
Thank you. Best, Rik
Looks great as always!
Thank you. Best, Rik
That looks really tasty, thank you Rik❤
Thank you. Best, Rik
Ric, have mercy!!!! For me, you could do German everyday!!
I could indeed! However there are those nit pickers who complain. Thank you. Best, Rik
Rik, my wife and I love your channel and watch it daily. We especially love the way you get so giddy when it’s time to taste the food - like a kid on Christmas morning. Some of your exclamations during the tastings are hilarious. You could put it on a T-shirt or an apron as merch. These are some of my favorites:
Oh, cm’on!
Get in there!
Just look at THAT!
Thank you. Best, Rik
I just love your excitement at the flavours and the look of the dishes you cook. Go Rik!!!
Thanks so much. I Love cooking! Best, Rik
What a great video. Your video was really timely. I had a leftover brat that I threw on the grill along with a Mexican sandwich bun and leftover baked beans. It made a really nice change from the usual brats and sourkraut. I'm going to have to try your recipe. I'm in Wisconsin, USA. We have a lot of German and Swiss heritage around here. Your whiter brats look like what I'd call Kalberwurst. The smoked ones are OK, but I prefer bratwurst or Kalberwurst.
Thank you. Best, Rik
That does look simply excellent. I will make this as I always have a packet of Brats in my freezer, and only grill them till now! I’ll steam a Savoy cabbage too, as I just love a good cabbage. Thank you Rik
Thank you. Hope you enjoy. Best, Rik
Rik looks especially pleased with himself about that one.
Always! Love my food and original twists - that what cooking is about - fun and enjoy. Thank you. Best, Rik
Brilliant food, super instructions. Best Chef. Peace and goodwill.
Thank you. Best, Rik
Nice!🌟✅ Thanks so much🙏😋
Thank you. Best, Rik
I think you could only get something this good at home, worth the effort.
Thank you. Best, Rik
I love the way you cook. I get new ideas because I've been cooking the same thing for years. Keep cooking mate !
Thank you. Best, Rik
Looks wonderful, especially proper German beer! Yummy. We're having a heat wave so will put on the back burner for now but its turn is coming
Its cooled down here today - only 36 degrees but it is rainy season. Thank you. Best, Rik
I lived in Germany from early 1995 to late 1996 and I loved the food and....beer!
Some tasty food there. Thank you. Best, Rik
@BackyardChef Agreed! Fantastic street food in Berlin. And German kebabs are to die for
Sehr gut Rik😊
Finde es schön, dass die Deutsche Küche dir so gut gefällt ❤. Wenn mein Dad mich aus Nord Ireland besuchen kommt, dann genießt er mein Essen sehr 🥰,ich bin seine beste Köchin. Besonders liebt er ja genau, die Deutsche Bratwurst mit Löwensenf dann noch Gulasch vom Schwein oder Pute und sein Highlight mein Tomaten Salat mit viel Zwiebeln, wir haben hier einen speziellen Essig, er nennt sich Essig Essenz mit 25% Säure ,da darf man nur wenige Tropfen nehmen, aber es ist ein besonderer Geschmack.
Wo lebst du Rik?
Vielleicht kann ich mein Papa ja mal ein paar leckere Sachen für dich mitgeben auf dem Heim Flug.
Dankeschön für deine Rezepte und weiter so😊 . Grüße aus no more so good old Germany 😅😉
Toll zu hören von deinem Kochen. Der Essig klingt fantastisch, ich werde danach suchen. Mach dir keine Sorgen wegen des Sendens. Ich lebe seit 20 Jahren in Thailand. Danke für den Gedanken, wirklich geschätzt. Beste Grüße, Rik
THANK YOU RIK FOR ALWAYS SHARING WITH US 😋👌♥️🙏
Thank you. Best, Rik
Sehr Gut! (very good)! This is something my German American adopted father would have loved! I will have to try tis when my cousin loves! Danke! Thank you for uploading Rik!
You’re welcome. Thank You. Best, Rik
No nonsense cooking with wonderful flavours and great ingredients!!! Another brilliant recipe for the week thanks Rik!!
Thank you. Best, Rik
❤tasty dish❤
Thanks a lot. Best, Rik
YUM YUM Rick
Thank you. Best, Rik
you can make anyone hungry, great meal
Thank you. Best, Rik
My nephew and his wife have taken to getting prepared meals to cook because they were getting tired of looking at the same old thing I was feeling a bit the same way but you have inspired me to try out new ideas and play about with recipes again. Thank you.
Good on you - keep cooking! Thank you. Best, Rik
Just love bkyd chef's easy, familiar, and DELISH recipes, hands down. 😊
Thank you. Best, Rik
I love that there are two forms of potatoes in this. What could be better than potatoes and bratwurst? I’m so impressed that this is your own recipe. I’m definitely going to make it. I’ll have to have some sauerkraut and mustard on the side. TY
Thank you. There are many originals on here, That's what cooking is about. taste and adjust. Best, Rik
Incredible, looks sooo good ! Thanks !
Thank you. Best, Rik
Thank you backyard chef🇺🇸👏 love this recipe. I had a German grandpa. Are used to love to go eat the canned sauerkraut in the basement.🎉 still love, sauerkraut, and bratwurst😉
BTW, do you have any friends like you that are single? I can cook for them lol😂👵
Thank you. Ha ha ha. Best, Rik
OMG You are just hitting it out of the park this week! So many fabulous recipes and GREAT videos! I was hooked on the first video I ever saw I think it was Pan Haggerty and it looked so simple and so delicious I never miss one of your videos and recipes!!! Thank you Rik!!!
Glad you like them! Thanks for sharing, appreciated. Thank you. Best, Rik
That looks DELICIOUS and hearty Rik. Great recipe.
Thank you. Best, Rik
Thank you so lovely! Kartoffelpüree and Bratwurst, lecker! Thanks for sharing your doable recipes. Comfort food at its best! Hearty greetings from Austria!
Appreciated. Thank you. Best, Rik
You had me positively drooling, Rik! Must try this soon.
Thank you. Best, Rik
You make me hungry every time!
Thank you. Best, Rik
Hi Rik, what can I say but fantastic, I can't wait to make this dish, every dish of yours I make comes out remarkable thank you so much and God Bless you.
Thank you for the kind words, I appreciate you watching. Thank You. Best, Rik
@@BackyardChef My pleasure Sir, thank for the response now to watch your new video.
@@jimtewa8096 Thank you. Best, Rik
Rik, I need you to come and cook for me lol 😂. Best chef in the world.
Thank you. Best, Rik
You’re a plain speaking Yorkshireman Rik and I love that. You’re down to earth and to the point. It’s the cooking that matters lol. I love your cooking, just wish I could eat it all. That’s a double whammy of potato, my favourite food in the whole world…………but on keto you can’t eat it! 😢😢😢😢😢
Oh Dear! Thank you. Best, Rik
I just made this and it is in the oven. Can’t wait!
Thank you. Best, Rik
That looks amazing Rik you really looked like you were enjoying that plate of food 👌those sausages did look good , thank you , I’m just off to make your pastry for my beef and onion pie , Amanda xx
I think being brought up with tatties they pair great with sausage of any type. Thank you. Best, Rik
Oh man, that looks good!
Thank you. Best, Rik
Looks delicious.
Thank you. Best, Rik
Hi Rick love your channel and ive made many of your recipes (savory in particular) I have been given a challenge from my wife to make Beef Stroganoff, although there are many out there on the internet i would love to see your take on it if possible, no pressure mate, thanks in advance Mal
Sounds great! th-cam.com/video/cJiBFqTEx0E/w-d-xo.html Its a couple of years old and has music on it - I might make it again, great suggestion. Thank you. Best, Rik
Amazing meal love my German food lots and women’s to chef thanks for making this chef . Love your videos on TH-cam chef . From Canada 🇨🇦 born in Australia 🇦🇺 chef . I love how you are so easy making the foods on TH-cam chef ❤🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🏴🇬🇧😎🇨🇦🇬🇷🇦🇺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺
Thank you. Best, Rik
Gonna make that Saturday Rick, EXACTLY as you did, looks good. Trad Kartoffel oft has a little bit of paprika on potatoes, had it a few times in Krautland
Thank you. Best, Rik
You make some of the tastiest looking grub on the internet.
Wow! Appreciated. Just real food we can all make and enjoy. Thank you. Best, Rik
Had no odea the mashed potatoes I grew up with and make had a fancy german name. No nutmeg or sourcream in ours. Sourcream was an expense treat for us.
Thank you. Best, Rik
I made this for our tea yesterday, it was really nice. My wife commented that she enjoyed it and for her it was the one the best dishes from the ones I had cooked from your vast selection of recipes.
She did say thought that the brats weren’t her favourite sausage and so it looks like next time I’ll try it with Cumberland or some other sausage, what do you think about that suggestion? Anyway thanks Rik for another great meal, loving your content.
Always taste and adjust - give it a go. Thank you. Best, Rik
You’ve given me an idea for a ‘British version with Gloucester sausage, apples in the potatoes braised in cider!
Lovely! let me know how you get on. Thank you. Best, Rik
@@BackyardChef Hi Rick, Unfortunately I’m stuck at home with pneumonia after having a swallowing accident (I have cerebral palsy and a faulty swallowing reflex). I need to get into the city to buy some Gloucester sausages (they’re only sold if 4 butchers) but I’ll let you know when I’m able to make it. Cheers, Andrew.
I need this babyyyy
Thank you. Best, Rik
😋😋😋😋😋😋
Thank you. Best, Rik
Looks nice. We have a lot of german food here. Is Bratwurst pure pork?
I have no idea what they put in it here! Thank you. Best, Rik
My ex husband introduced me to Bratwurst sausage after he'd eat himself silly on them during his Army days. For some reason I thought they were made with horse meat originally 🤪. I think they are a very healthy sausage. Thanks 🤗
Thank you. Best, Rik
If you make too much of the filling for the bottom, a dollop of cream, some sharp cheddar and voila, beer, cheese, and potato soup.😊
Thank you. Lovely! Best, Rik
❤❤❤❤😊
Thank you. Best, Rik
In Australia I don't know where to get Bratwurst sausages so I wonder if Cumberland sausages could be a substitute?
Yes indeed! Thank you. Best, Rik
(rummaging in the depths of the freezer)
Thank you. Best, Rik
👏
Thank you. Best, Rik
This is a good example of the dishes I now cook only once a month, and then eat only one serving, or my heart would stop. Before you must eat healthy or else, get mad cooking skills. (:
Thank you. Best, Rik
Another great recipe to look forward to making ❤
I would like to add that if I ever put in a pronunciation correction, I am deeply sorry and would not do it to offend or embarrass. Only for future reference. ❤❤
I'm a New Englander (USA). We speak poorly. It's all we know. Our 'r's ahh nonexistent.
We cook on here and have no interest in speech or pronunciation that's for a speaking channel. Lets keep it simple and enjoy cooking. Thank you. Best, Rik
Not sure if you can help with this one. Do you have any recipes to make Irish, British or German Bratwurst at home? Irish and British sausages are a "no-can-buy" in my country. Bratwurst, I may be able to find in very large cities BUT I shall have to travel 1,000km there and back just to buy sausages is just a bit too much.
What country are you in? I'm in Thailand, 20 years. Thank you. Best, Rik
@@BackyardChef South Africa (thought that you were British)
Garlic is never optional. Am having age related issues with spicier spices, alas.
Thank you. Best, Rik
Cracking recipe mate. The only thing amiss is that you come from the wrong side of the Pennines!!!
Ha ha ha - what is a hill? Thank you. Best, Rik