Sous Chef Erik's Bratwurst | Kenji's Cooking Show
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- čas přidán 24. 07. 2024
- Sous Chef Erik is not longer the Sous chef at Wursthall, but he’ll always be part of the wursthall family even as he moves on to bigger and better things.
Here's his recipe for the bratwurst we serve at Wursthall (it's our top-selling sausage). You should watch the video before attempting to make sausage, as there are quite a few areas where things can go wrong, and bad sausage is simply the wurst. (As it turns out, the casings he was using in this video were a bad batch so we emptied the casings and re-stuffed after shooting.)
At home I use a manual meat grinder like this one: www.amazon.com/Bellemain-TRTA...
And here's a sausage stuffer: www.amazon.com/Sausage-Stainl...
Or a higher quality, larger one: www.amazon.com/LEM-Products-1...
Here's a video showing you the best way to grill sausages at home. If you are cooking indoors, you should follow the same basic steps (poach in flavorful liquid, then finish by pan-searing): • How to Grill Sausages ...
The ingredients are for 1 kilogram of meat, but you can scale it up as much as you'd like (I'd suggest a minimum of 2kg for a reasonably-sized run). The sausage does not need to be stuffed into links, it'll be delicious as patties or loose in other recipes.
1kg pork shoulder, trimmed of excess connective tissue and cut into rough 1- to 2-inch chunks
20g salt
2.5 g curing salt (A.K.A. Prague #1 or Instacure #1)
30ml lightly-flavored beer, such as a lager
70g heavy cream
1g ground ginger
4g granulated garlic
4g ground nutmeg
6g ground white pepper
1 egg
1.5g dry marjoram
Natural hog casings (if stuffing)
1. Toss pork pieces in salt and curing salt. Pack into a container as tightly as possible, cover with a double layer of plastic wrap, and let cure at least overnight and up to three nights in the refrigerator.
2. Transfer pork to a rimmed baking sheet and place in freezer until it starts to get firm around the edges, 10 to 15 minutes. Grind pork in an electric or manual sausage grinder (we grind half of it on a large-holed die, and the other half on a medium die before combining).
3. Transfer pork to a large bowl and add remaining ingredients. With clean hands, mix thoroughly until the mixture is tacky and leaves a film around the sides of the bowl, about four minutes.
4. Sausage can be formed into patties and cooked, or you can transfer it to a piston-style stuffer and stuff it into hog casings. - Jak na to + styl
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
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”!
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
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.
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
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!
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.
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.
No one show Eric OrdinarySausage. He must remain pure
Tremendous! I really enjoyed this. Thank you Erik and Kenji.
Erik with the Habs hat!
I learn so much from mishaps. Thanks for leaving them in the video and explaining them.
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)
Thank you Kenji and Eric for sharing this to-do and recipe.
And a Montreal Habs fan as well! Sweet.
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 czcams.com/video/l6ivTlW0Xbg/video.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?
“You can of course just use...water” *stiffens posture hoping no one uses water*
All best wishes for Erik iin his new path ! Thanks Kenji for the video !
What a gem of a video - thanks so much Kenji. Doesn't matter that those sausages burst. You can tell Erik is a badass.
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.
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.
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.
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. )
I've been waiting for this one!!! Have my meat and grinder ready to go. Thank you!
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.
This is terrific. I picked up several key pointers that will probably improve my product. Thanks for doing it!
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)
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.
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
I can't wait to go back to Wursthall. Thanks for everything Kenji and Erik!
Sous Chef Erik seems like an awesome dude. Would love to see more of him.
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.
Most informative sausage making video I’ve seen! It was awesome!,
Erik seems like such a cool guy. thanks for the 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.
A good training video shows not only the results you want, but those you don't want. Thanks for the video!
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
Congratulations to Kenji on this video. The interview style works really well.
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
Sous Chef Erik seems like a great dude. You guys are the best.
Great tutorial here, and that seasoning blend looks delish!
I really like this guy! I would’ve loved to have someone like him teach me when I was growing up
Man, Chef Eric is so wholesome 😊
3! 2! 1! LETS SAUSAGE!!!
Sous Chef Erik will live on in our hearts forever!
nice video. thank you Erik and good luck to you!
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
You gotta get mr ordinary sausage in the show to truly give an example of godtier sausage content
No
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.
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.
love the magic swipe
Love that Micklethwait shirt!!! One of my favorite bbq places!!
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 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 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!
The man, the myth, the legend, Sous Chef Erik
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
Nice Montreal Canadians! Love Erik! More videos of the guy!
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.)
Excellent video!
Looks like a great beer selection at the restaurant!
You have to respect that clean cap!
Never seen anyone light up like this when talking about everything-sausage. Keep it up, chef Erik!
Edit: and ofc Kenji
hilarious phrasing on the title. Epic vid as always
Does Sous Chef Erik play hockey? A Candiens hat and then a Pond Hockey hat.
game on!
Hey Kenji! Love the videos as always, thank you so much for the content. I learn so much by watching this channel. If you don’t mind and you read this comment, would you be able to recommend a somewhat affordable kitchen scale without sacrificing too much quality/ accuracy? Thanks again!!
Kenji, when can we expect “Waste No Chunk” T shirts featuring Sous Chef Erik arms folded in front of a grinder?!
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
Thanks for the video. Can the curing salt be omitted if sausage will not be cold smoked?
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
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.
Nice to see Sous Chef Erik is a Habs fan.
great video, thanks for sharing.
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.
Hi! how do you make sausages with cubed cheese in the mix? I use the same LEM stuffer and the cheese always comes through the horn unevenly, and so when i tie the links, some have cheese and some don't. How do you make the cheese come out evenly throughout the stuffing process? Thanks!
What a likable and obviously smart guy, Erik is. Sorry you lost him.
kenji do you have any book recommendations that focus on charcuterie and sausage making?
Cold hands, warm heart, Erik
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)
Kenji- any update on the salt cellars? I'm ready to drop some money!
15:00, also to increase the surface area of the meat to interact with the seasoning?
never clicked so fast to watch someone's bratwurst before
That’s what she said...
I might have missed it in the previous videos... what do you do with the items you toss in the little trashcan on your counter ? Compost or something else?
Nothing but best wishes to Erik, in all his endeavours. I'd also like a pickled Fresno chilli recipie ken
Great video, will make them. Whats the best way to cook them? You said you were going to put link into the description for home cooking. Cheers
ADded!
@@JKenjiLopezAlt Thank you kind sir.
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
Great video, what can be done to make straight sausages?, when I do them they always get curved, very much, the ones I see everywhere are straight.
Straight sausages come from synthetic casing. If you use natura pork intestine casings, they will curve.
Wow! How sharp is the knife! 😮
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?
Love Erik's cap. Go Habs Go!!
Interesting tip about the plastic grinder, I would never have bought one of those because I assume it will break. Are they actually well made enough to endure repeated use?
Good question. Wondering the same.
Mine works fine, it's like Eric said, Cut what you're grinding, small enough, so that it FEEDS, rather than being crammed into it. I still use a pusher, but don't overload it, It's still just plastic, and depending how muck sausage you make, I think I paid 40 bucks for mine, if you have to replace it every 2 or 3 years.....meh.
Erik sure seems like an interesting guy. Great name too!
Seems more like a pate than a sausage for me as a german...still love you guys with your passion about what you do
Ah, the ancient Germanic martial art of sausage bending.
Kenji, since we are weighing the salt, can we use table salt instead of kosher? Would that affect the flavor (I've heard ppl say that table salt tastes different but I don't know if this is a myth)? Thanks so much!
Micklethwait!!! Chef Erik has good taste!
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!
Best of luck Erik!