The Sausage Meister - Bratwurst and Polish Kielbasa Tutorial
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- Episode 1, Part 1, instructional video on creating your own handmade sausage.
Recipes are displayed briefly at the beginning of the video.
You can pause to write them down, or just do a screenshot and print the recipe to save time.
Marty's Guitar Boogie, played by ... well, Marty. I mean, really, who did you think was playing that stuff? Really, it's not like we've made enough on this to pay someone else to play something we're perfectly capable of doing ourselves...
We hope you enjoy the video, there are more segments coming very quickly now so that you aren't just left with two big honkin' buckets of spiced and ground pork in your fridge.
Actually, I should hurry and finish editing the rest of these so you can finish making your sausage and then you can cook it and find out how awesome it is.
I have read and own several books on sausage making and have watched so many videos. I have to name you the sausage whisperer because you are a great teacher. I have learned so much watching you, and while having fun, cheers
Fred Anderson thanks so much for your kindness!!!!. I love hearing from nice people like you (please email me anytime you’d like more recipes)!. My email is martybeingessner@gmail.com (all the best my friend)!. Marty
Excellent video. Obviously you take great care in the sausage making. Definitely need more sausage making videos! Please
Hey Christopher!. Thanks so much for watching (we haven’t had a chance lately ) to post any brand new videos (but they’re in the works)!. Please feel free to text me anytime you have questions !. Marty
Canada🇨🇦🙏 excellent video. Great teaching. Fantastic personality.
Thank you so much for watching & for your kindness !. People like you are why I love to do this !. Cheers !. Marty
@@martybeingessner5017 right on and people like you are hard to come by. You're so welcome .🙏
Just letting you know that Monte & I shot another video a few days ago on how to make (Paleo Italian sausage & Wild West breakfast sausage). As soon as it’s ready in the next week or two (I’ll let you know). Thanks again !. Marty
Just letting you know the latest video on making Italian & breakfast sausage is out on TH-cam !. Send me an email at martybeingessner@gmail.com & I’ll send you both recipes formatted to print easily & easy to read !. The recipe isn’t posted on the new video because of trolls & for marketing reasons (enjoy & thank you )! Marty
Great stuff man! Just getting into the sausage making, and this video is full of great tips and awesome recipies! Thanks a lot, Greetings from Sweden!
Thanks for the kind text !.text me anytime If you ever have any questions about sausage making !. Ps I love Swedish people (my favourite hockey players are from there)!. Cheers 🍻 Marty
Man what an awesome tutorial - My Dad started teaching me to cook when I was 10 years old, (He was the Cook of our Volunteer Fire Dept), By the time I was 12, I was cooking entire meals for our family - I grew up in Rural Illinois (Andrew) and so we hunted for almost all of our meat and Fish. He never made Pork Sausage and I never experienced him making Sausage which he did from Deer and Wild Boar but for some reason only at the Fire-House. I sure ate my share and Like you, well I am now a pretty Big but very Happy Guy. I am now 61. AND I would really LOVE IT if you could share those "Secret Ingredients" as I do have some secrets of my own when I make Home-Made Chili, and Soups, Spaghetti Sauce. Making myself hungry now. And man Do I love Beer Brats - Though I do admit I buy Johnsonville Brats then soak them over night in Beer and Onions, cook them in that maixture too until they are almost done then flop them on a hot grill - Yum. Anyway, I can't but think one of your secrets might be Beer !? BTW, almost everything we cooked, still do, we didn't eat it the day we made it, it was alwyas cooked for tomorrow. Lol.
Hey Kevin !. Sorry for my slow response ?. Yes Simmering them in beer & onions is a very tasty way of finishing a good Brat !. .. It sounds like you & I would have a blast cooking together (we both love good food)!. Thanks for sharing your story & for your kindness !. All the best my friend !. Marty
Hey Folks!. I hope you enjoy my first attempt at sausage making videos ?. I wanted to write a couple important retractments about this Video !. First things first on the polish recipe (instead of 5 table spoons it's more like 4 table spoons & a teaspoon) to get approx 80 grams of salt !. And 4.5 kg's is approx 10 lbs (not 2.5 like I wrote by accident)!!!. If you have a gram scale (weigh your spice for a better tasting sausage)!!!. Any questions text me anytime ?. Marty
Could you substitute the dextrose for white or brown sugar in the bratwurst recipe?
Yes you can !. I’m so sorry (I just noticed your text now)!. Sorry Mr Judo !. You can use honey also or any sweetener pretty much you like (it only needs a hint) of sweetness.. Also the original recipe called for 80 grams of kosher salt (try cutting it back to 70 grams) in 10 lbs or 4.54 kg’s . Also you can leave the sugar out & it still tastes great !. Last tip you might want to try is add 2 grams cardamom to your Bratwurst (German Secret)!. Marty
Great video. Of all the things on your counter, the one item I would most covet is the contents of the three ring binder. I am sure it is a treasure of information.
Hey Mark !. Thanks so much for watching our video & your kind words !. That Binder has lots of great recipes & tips from old school German & Italian sausage makers (I admire).. When I can I share some of those tips with friends & family . All the best & thank you for the text Mark !. Marty
Great video guys!! This convinced me to try it on my own:)
That's awesome !. It's very easy the tricks I showed you !. Just remember (keep the meat as cold as possible before & after mixing) & make sure the spices are mixed well & the sausage texture is sticky before putting back into the fridge to meld !. If you follow these steps you'll have great success !. Keep me posted on how they turn out ?. Cheers !. Marty
@@martybeingessner5017 uy
Marty,
I made the bratwurst sausages this weekend past. Nothing but great reviews thanks. Cheers
That’s awesome Ron !. Way to go !. I’ll give you a little tip on the Bratwurst (try adding 2 grams of cardamom) to 10 lbs !. I learned this from a fello German sausage maker (it improves the flavour again)!. Thanks so much for your kind text Ron (made my day)!. Marty
@@martybeingessner5017 Marty I changed the recipe a little I added some garlic powder to the mixture. I was little skeptical about the powered milk but it worked. Really good. I made a few Italian style before but never measured the ingredients. I noticed that you took notes , so I will start in the future . Next I will try the smoke sausages. Keep in touch. Cheers.
Some German people I know add a little garlic to their brats & caraway seeds . But the majority of the Bratwurst I’ve tasted or read the recipes on don’t use garlic or caraway (to each his own)!. That’s what’s fun about sausage making is blending in different seasonings & coming up with our own take on it !. Because I love Garlic so much like you (I used to put it in all my sausages) when I first started making it .But my wife pointed out that it would be nice to have a sausage recipe that doesn’t have a garlic flavour ?. Lol. So now I have quite a few sausage recipes with no garlic . My polish sausage & Italian have enough garlic to make up for the ones that don’t !. Lol. Ps I also have a very nice Italian recipe & breakfast sausage recipe that I’ll be doing a video for very soon !. Thanks again for the text Ron (all the best)!. 🌭👍😎
Hey Ron !. Just letting you know I have a new video we just shot the footage for ( How to make Wild West breakfast sausage & Paleo Italian sausage) it’ll be out in the next week or two (keep watching for it) & thanks !. Marty
I season my meats before I grind it and I find it mixes a lot better and a lot more evenly!
That's a good way to do it for sure Mathew !. I do it both ways also !. But depending on the kind of sausage I'm making . Adding liquid to your spices makes them spread very evenly (do what works for you but keep an open mind) I always say !. Thanks for your text !. 🌭
We season meat and add cure while meat is still cubed the grinder is all the mixing you need and we quit tying knots. We leave several inches of casing, stuff the whole casing and then burp any air if needed with a needle prick, then twist at desired link length. I love your video, to the point and informative. Smoking- I recommend a dedicated smoker. If feeding the fire makes you nervous then get an electric one. I set it up with a hook and loop or two loops ( like a bolt but has a ring/ loop on the head) from the hardware store then hang a wooden or metal dowel or rod. You hang the link over the rod set the temp add desired wood chips, we also put a drip pan, you will find the right temp and time that the correct internal temp is reached so you can go take a break. Chill before vacuum sealing. Hope this helps some one but there are many ways to skin a cat as the saying goes
Hey Gary !. I’ve meant to respond every time I read your comments (since this video I’ve come a long ways too)!. I’ve gotten better with smoking & built a very big (sausage & jerky only smoker) that’s half electric & half propane powered . I enjoyed your tips & ideas for people to try . I only showed basic sausage tying in the first videos (just so beginners could do it on there first try) and not blow up their casings !. Lol. Thanks again for your kind &
Helpful text & all the best !. Marty
breathin a little heavy there chef, please take care of yourself, your recipes are awsome..
To thanks for the lesson
Thank you Dennis for watching !. All the best !. Marty
Excellent video
Thank you so much Bill for watching !. Marty
thanks for the metric mesurements!!
If a person wants to add things like blueberries or apples to your recipes, would you use dried or fresh fruit? I've seen fresh chopped apples used, but blueberries I am uncertain. I thought the lemon zest and blueberry might be interesting. Thank you for your dedication.
aka Pork Shoulder ... can be bought in bulk at Sams club for additional 20% off too but you get 6 HUGE pork butts there! Something like 20-40# of meat/bone
Hey gingergargoyle !. Good to know for people that don’t have a Costco handy !. Yes Pork Shoulder is the proper name (after all that’s where it comes from) lol. I can buy a 50-60 lb case of boneless shoulder from Costco very reasonably too !. No Frills or superstore meat departments won’t sell them by the case & the ones I’ve bought from those places always have bones (I don’t want to pay for bones)!. Thanks for the text & information on other places to buy meat from !. Marty
It has been quits awhile now, are you going to make some more videos? Really enjoy your efforts and hope to see some new stuff. thanks for posting.
Hey Dave !. Thanks for your patience & vote of confidence !. Kind people like you is why I’m doing at least 1 or two more short series !. It’s in the works but Monte & I live 9 hrs away from each other .. He’s coming out for a visit & I promise I’ll have my cheese smokie video ready real shortly !. Thanks again Dave !. All the best !. Marty
Hey Dave !. I’m proud to say that Monte & I finally shot the cheese smokies video a couple weeks ago !. It’ll be out on TH-cam in a week (so please watch for ) The Sausage Meister Episode 5.. Thanks to people like you & Mike York from Australia & a few other people I decided (let’s do it )!. I don’t have a very thick skin so I was thinking of throwing in the towel after being Trolled by a few idiots (but I’m in it for helping people ) & I can delete & not respond to negative comments !. Life’s too short to put up with miserable people !. Thanks again Dave for encouraging me !. All the best !. Marty
Awesome, will be looking for the video, yup you just have to ignore the damn trolls, not worth your time just delete and block. Thanks for posting
Hey Dave my newest sausage making video is almost ready !. It’s a how to make (Paleo Italian sausage & Wild West breakfast sausage ) it should be ready in a week or 2 !. Keep watching for it & thanks again !. Marty
Hey Davey send me an email at martybeingessner@gmail.com & I’ll send you the 2 new recipes for making Paleo Italian & Wild West breakfast sausage . I have them in a format that you can read easy & you can print it easily onto one sheet !. Enjoy the recipes !. Marty
Good morning Sir! Making Easter kielbasa this week and watching your videos again....and again, as a refresher. Just want to double check on the salt, 80gms per ten pounds, 4.50 kgs..(same with my girls) and should I back off a bit if I'm using pink salt (1 gram per pound)??? Thank you.
Super! ABO da gelassen.
Cotton glove liners under you nitrile gloves will be your best friend when working with hot or cold food, plus you will not be wasting extra pairs of gloves :)
Great tip !. Yes that would work great (all the best)!. Marty
Thank you for the video! When's the next sausage recipe? :-)
Thanks so much Mr Judo !!!. I promise I’ll have another video out very soon (it’s in the works) thanks so much for watching !. Marty
hey marty great video. Making the polish for first time and smoking for first time also.
My grandparents were from poland and made sausage. Hope mine is a good.
Is the cure neccessary?
Hey Bob !. Good luck on the Polish sausage !. Your family made the coarser kind of Polish sausage than the ones I made in the video !. I’ve made some polish people mad at me because the meat wasn’t coarse enough ?. Lol.. I made the ones in the video finer ground for a friend & to show you can make a decent sausage from the grind most stores sell you (some people don’t have access to a grinder ). To answer your question you don’t need cure if you leave them as fresh sausage . But to be safe with the method I showed you for smoking at lower temperature’s (I highly recommend to use it !.) If you smoke them at minimum 175-200 f you could get away from using it (but you risk having all your fat & moisture dripping out before you get the desired amount of smoke ) causing a big mess in your smoker & dried out sausages !. Text anytime Bob & thanks for watching !. Marty
When do you add the dry milk, right before stuffing or in the mixing bowl with the spices
Sorry about my slow response ?. Yes you should add the dry milk binder to your spice & mix it together & then mix it onto your meat . You can add the spice & binder dry and add water as you start mixing or you can mix the spice & binder in with the ice water & pour it onto the meat . Thanks so much for your text & happy sausage making 👍😎🌭Marty
Wonderful video but 173ml is not about 2cups, it's actually less that one cup. 500ml is about 2 cups.
It’s not fair you should give the full recipe I thought I was the reason for this video
It’s not fair ?. The recipes I shared were great recipes ?. Most Chefs I know don’t give away all their secrets & tricks of the trade ?. Lol. I don’t get paid for my amateur videos So unless someone asks me nicely (I don’t give away any more of my updated -favourite recipes). Best of luck to you & happy sausage making !. 😂 Marty
So where can I find a receipe for this bratwurst ? In your video it was flashed on there so fast I could never actually read all the ingredients , I sure want to make this ! Adding that cream will put it over the top ! I just hope I can get all the ingredients straight ,please help a fellow wurst maker out ?
Take a pic of it with your cell phone
Lol you can pause the video... wow
what is instacure # 1 ???? Never heard of it
Curing salt
Can I use mustard powder instead of whole mustard? If so, how much?
Yes you definitely can !. I’d try half the amount of grams of ground mustard as the Grams of mustard seeds & you should get great results . You don’t even need the mustard seeds or mustard to make a decent polish . Garlic & marjoram & salt & pepper are the main ingredients !. Thanks for your text (sorry I was late seeing it)?. Marty
I'm watching your video on making Bratwurst. In your spice bag I see all your ingredients, but what is that green spice in the bag? Thank you.
Hey Steve !. That’s parsley just for looks !. I like the green flake look in my Bratwurst !. Just to be different (traditional Bratwurst are usually very plain looking)!. I always try to make my recipes look a bit colourful if possible !. Parsley doesn’t change the flavour & is good for you !. I hope this answers your question ?. Thanks for writing (all the best)!. Marty
It does. Thank you so much for your reply.
Why are you using a fine die plate for a first grind?
Why not ???. The meats Partially frozen & goes through with ease . If it wasn’t frozen I wouldn’t attempt to do it that Way . I’d grind it coarse then fine if the meat was too thawed . For blending the fat into the meat (hiding it) this trick of using the same fine plate & partially dozen meat works great . Lots of ways to do it & I’m always learning new tricks from others . All the best !. Marty
What model grinder is that
0:06 : Check your conversions - boneless pork butt/shoulder - 10 lbs. = 4.54 kg
You’re correct 4.54 kg !. But 4.50 is close enough for the girls I go out with (bigger batches it could make a difference though)?. Lol. 😂
The sausage I made was crumbly, is that the weird texture you were talking about?
Yes that’s the weird texture I was talking about . Since this video I’ve learned that (too much water can be your enemy )!. I go by the moisture of the meat before adding fluid (not all meat is dry after grinding) sometimes the meat is very wet after grinding & that means (don’t add any liquid until you’ve mixed in the spices). Omit the fluid or cut it way back on the meat your using. Sorry I steered you wrong in the first video ?. It doesn’t work with all meat (the ratio I used). Mix it till it’s very sticky is the other tip
(You maybe didn’t mix it long enough )?. Hope this helps (thanks for the text)!. Marty
@@martybeingessner5017 Thank you.
What size of plate on the grinder? I usually grind coarse then mix and regrind with fine plate. Thanks.
Hey Trevor !. Depending on what kind of sausage I'm making is how I determine which plate to use . When I make Bratwurst I usually use the fine plate because most Bratwurst I see in my area is emulsified & is almost hot dog texture .I prefer the old fashion sausage texture !. For Polish or Garlic sausage I prefer the coarse plate & grind it twice .As long as it's real cold & stiff you can just fine grind meat !. But if it's just cold & not slightly frozen I use the same method you use (coarse first then fine)!. Thanks for the text & happy sausage making !. Marty
Sounds like you are from the Calgary area. Halford's is where I get most of my supplies. I only know of 2 supply houses in Edmonton. Halford's and Butcher and Packers.
Trevor Decker I'm from Invermere BC (3 hrs from Calgary)!. So that's why I like those cool stores (my little town doesn't have much for spices & gadgets for us hobby sausage makers). So when I go to Edmonton or Calgary I stock up !. Where about are you located ?. Thanks again for the texts 👌🍺🌭
What size plate do you use and would you grind a little larger?
Hey Ted !. In the video I’m using the small 3/16 plate (my customer I was making the sausage for) preferrs the fine grind sausage . Traditional polish sausage was chopped with a knife very coarse !. You can buy grinder plates with big holes up to 3/4 inch & down to 3/16 inch. I personally wouldn’t go higher than 1/2 inch grind for polish (I prefer a 3/8 plate for polish) . Most my friends prefer 1/4 inch grind .. So experiment around with different grinds & find the one that suits your texture you’re looking for (is my advice). But remember Polish sausage is traditionally very coarse & I've offended some Polish people (they take their sausage very serious)!. Lol.. Thanks for the text & I hope I’ve answered your question ?. Marty
Where is recipe
how to make it
100th comment.
Also isnt 2 cups 500ml
Sorry you said 473ml not 173ml.
I just mumble lots (I meant 473 ml ) like the cream container said !. Thanks for making sure I don't mislead my fellow sausage maker !. Ps I did confuse people a little by calling the roasts I cut up (pork butt) instead of pork shoulder ?. And I said you can use pork or picnic & what I meant to say was (you can use pork shoulder or the picnic roast )!. Same area but usually the picnic roast is a little leaner than the shoulder (or Butt) whatever people want to call them ?. I call them delicious !. Lol.. Thanks for the text !. Marty
I think you meant the Toruń sausage. Torun is the birthplace of Nicolaus Copernicus and is famous for gingerbread. Toruńska sausage is terrible but who likes what. I'm Polish, I haven't heard about sausage Tutorial. I don't want to be unkind. Unfortunately, German sausages aren't to eat. Even a dog shouldn't eat them.
I respect your opinion Yake because you are Polish !. However( tutorial means to teach) in the English language . Lol., But I loved the info you shared with me about the birthplace of gingerbread !. Very cool !. I apologize that the Polish sausage I showed isn’t exactly authentic?. It’s more like the kind you buy in a store in texture !. The Polish people I know make it a lot coarser & don’t use any mace or coriander . garlic -salt-pepper-marjoram-sugar are the main ingredients in traditional Polish sausage !. Most German sausage makers I know are very good at their craft ?. Lol.. But I did get a laugh at your comment & find your humour excellent (Thanks for the text Yake)!. Marty
Marty. Sorry. I have deleted my negative thread. Good Luck for the future :)
Ron Thornton (Thanks for your retractment) !. I thought you were just another troll (you’re not)!. Take care & good luck to you !. ✌️🌭
your recipe you have milk.. in the video your using cream.. your going to confuse people...and only sheboygan brats uses milk
and eggs.. and u added water also. thats not on the recipe at the start of the video
Your right about it being confusing the recipe I showed at the beginning compared to what I did on the video !. But with that said both milk or cream can be used in the recipe (the same amount)!. The water was added only because I felt it needed the extra moisture & I didn't have anymore cream or milk (and ice cold water or ice) helps to draw the natural glue out of the meat .. and yes eggs aren't necessary but I know a lot of old time Sausage makers use them in their Bratwurst (& there is hundreds of different variations of Bratwurst recipes out there)!. Most German recipes use milk or cream !. Canadian & American sausage makers I know have their own versions (its just a version I learned & like)!. I find substituting the nonfat skim milk powder for rice flour & just ice water makes a fantastic flavoured dairy free Bratwurst !. I'm obviously not a professional actor & we should've probably edited the video to fix the misinformation but we just did it for fun & put it out quickly !. Sorry for the errors & I hope I've helped answer your questions ?. Happy sausage making !. Cheers 🍺🌭
Also Scott I forgot to mention that you really don't need any binder (most people prefer the firmer texture & that it keeps the juices in better)!. Most commercial butcher shops use phosphate to get that firmer texture but this is a great way for home hobby sausage makers to use something in their cupboard (and it's all natural)!. Ps I mentioned above that were not professional actors (As you can tell !). Lol.. I also don't profess to be a professional sausage maker)!. I make very tasty sausages that are made with care (micro batches) compared to butcher shops !. I'm sure you have some great tricks to share (feel free) I love to learn too !. Thanks Scott !. Marty
thats ok i am a professional sausage maker lol i work for hormell foods.. but i do my own brats at home..
Have you made a TH-cam video Scott ?. Would love to see you in action ?. Let me know when you do & I'll be sure to check it out !. Cheers Scott !. Marty
yes i have a hot dog video
Why kosher salt? Never even heard of this in Poland!
I'm sorry for the confusion ?. It's a very pure salt that is high quality for cooking (that's available in Canada 🇨🇦)!. I don't know what the equivalent would be where you live ?. But any high quality salt is fine (same amount needed)!. If you go by the weight !. It can be fine texture or coarse (not pickling salt) that's to coarse !. I hope I answered your question ?. Thanks for the text !. Happy sausage making !.
@@martybeingessner5017We in the use don't use grams we use oz or pounds
Hey Mike !. Step outside the box & try using grams !. Lol. Weighing spice in ounces & lbs can work for bigger batches (but isn’t as accurate for smaller batches). Ps most modern digital scales have grams & Ounces & lbs & kilograms !. And there’s a thing called google on every phone & computer that will transpose kg’s to lbs or whatever you’d like to use !. Keep an open mind & all the best !. Marty