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Celebrate Sausage S01E24 - Weisswurst 

2 Guys & A Cooler
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#Celebratesausage
Welcome to Celebrate Sausage. Today we are making Weisswurst.
You can find a printable recipe for this weisswurst here: twoguysandacooler.com/weisswurst/
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CELEBRATE SAUSAGE SPECIAL: Meredith Leigh's Online Charcuterie Intensive Workshop. Her classes cover a wide range of topics for the beginner and the advanced sausage maker. She has extended a special Celebrate Sausage discount till December 31, 2020.
You can check out her online course here: learn-meat-curing.thinkific.c...
Add the coupon code: CELEBRATESAUSAGE for a discount on on class or the entire course..
Books featured on this series:
Charcuterie for Dummies (Mark LaFay): amzn.to/3cepeWf
Pure Charcuterie (Meredith Leigh): amzn.to/2RGIuCb
The Ethical Meat Handbook (Meredith Leigh): amzn.to/35RuVbe
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Salumi (Michael Ruhlman): amzn.to/3iMG8h6
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(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
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Kotai Chef Knife: amzn.to/33S1KCr
Wusthof Boning Knife: amzn.to/2Nvns9b
Edge Pro Professional knife sharpening Kit #3: amzn.to/2NvAO24
Iwatani Professional Chef Torch: amzn.to/2zUzm4E
Sous Vide (For home use): amzn.to/3ht6mos
Apera pH Meter w/meat probe (Bluetooth): amzn.to/2A04Gll
InkBird Controllers temp & Humidity: amzn.to/2O3BmM7
Dehumidifier Eva Dry 2200: amzn.to/2wwKjqs
Dehumidifier Eva-Dry 1100: amzn.to/3hMyH84
Cool Mist Ultrasonic Humidifier: amzn.to/2HhCSfQ
My Absolute favorite thermometers:
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• DOT Kitchen Temperature Reader - www.thermoworks.com/DOT?tw=2G...
• Signals (4 Channel Temperature Probe) - www.thermoworks.com/Signals?t...
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• Pocket Temp/Humidity Meter: www.thermoworks.com/Pocket-TH...
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric

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23 окт 2020

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Комментарии : 74   
@2guysandacooler
@2guysandacooler 3 года назад
Take the #celebratesausagechallenge. You can find a printable recipe for Weisswurst here: twoguysandacooler.com/weisswurst/
@pattayaguideorg
@pattayaguideorg 3 года назад
This channel is fast becoming "the go to - 1 stop" sausage making library!
@chris6291
@chris6291 3 года назад
Thanks for that one. Weisswurst is definitely a classy sausage! Don't forget to eat it on the morning, along with some mustard, a pretzel, and Weissbier (white/wheat beer). Where beer is encouraged for breakfast, I'm a fan!
@tubekulose
@tubekulose 3 года назад
A little info: The German "w" is pronounced like the English "v". So when you say "Vice-Voorst", it sounds much mor authentic. 🙂
@tucobenedicto1780
@tucobenedicto1780 7 месяцев назад
I was stationed in Germany for 3 years. One of the best things no one ever talks about is when you pass by the glass window of a sausage shop, and see all the different kind of sausages hanging on display, and the smoky smell was heaven too.
@kennybrudnicki
@kennybrudnicki 9 месяцев назад
Wow! I've been making weisswurst for many years, but your method is the best I've seen. Starting with lean meats first seems much easier than using pork shoulder, and smearing the fat.
@thevillagecarpenter5518
@thevillagecarpenter5518 3 года назад
I made these sausages yesterday. I loved the recipe, but only changed two ingredients. I used veal instead of beef, and I omitted the pork skin. Had them for breakfast this morning with a soft salted pretzel, sweet german mustard and a wheat beer (true Bavarian breakfast), FANTASTIC! You have a great site, and I love the way you present your videos, very professional and easy to follow. I am looking forward to trying a few more of your sausage recipes.
@2guysandacooler
@2guysandacooler 3 года назад
Thank you. Sounds like an AMAZING breakfast!!
@brodelicious
@brodelicious 3 года назад
Glad RU-vid suggested your channel. Can’t stop watching.
@connorspiech309
@connorspiech309 3 года назад
Having lived in Bavaria for some years, I've got to say it looks pretty authentic! The only thing I'll say is that traditionally it's made with veal rather than lean beef.
@billturner1960
@billturner1960 3 года назад
Found the recipe link!! Thank you! You've changed my life! All the best! 😎👍
@jetx2710
@jetx2710 3 года назад
Love this guy, so much detail and information on this topic 👍😀👏👌😊
@oregonpatriot1570
@oregonpatriot1570 2 года назад
He's also GREAT at getting back to your questions in a timely manor. THAT was enough for me to join his Patreon account.
@Chungus581
@Chungus581 7 месяцев назад
Weiß also means “know” which seems fitting given your channel. Also thanks for showing German food it’s hard to find on RU-vid
@moosemanmagee4495
@moosemanmagee4495 3 года назад
Waiting for this one love this stuff!
@jeffhartman2983
@jeffhartman2983 3 года назад
Thanks for the recipes and the channel.
@McGieHomesteadAdventures
@McGieHomesteadAdventures 3 года назад
I love this!!
@matthiasmaier1851
@matthiasmaier1851 3 года назад
really great, well done :) greetings from bavaria
@buttcheeks985
@buttcheeks985 3 года назад
A buddy of mine in Chicago brings these down to NOLA for me when he visits. Never even heard of them until a few years back. Unbelievably delicious........
@2guysandacooler
@2guysandacooler 3 года назад
That's awesome. What part of NOLA? West bank, North Shore, Quarter... After Katrina we left Louisiana.
@buttcheeks985
@buttcheeks985 3 года назад
@@2guysandacooler Right across the bridge in Mandeville. Sorry y'all had to go. Never too late to come back!
@toddstropicals
@toddstropicals 3 года назад
That's a great sausage! The recipe I have for it adds cardamom to it.
@oregonpatriot1570
@oregonpatriot1570 2 года назад
You know Eric? If I had a dollar for every type of sausage (and the variations)... I could upgrade from my Kitchen-Aid grinder! _I have to admit this one is interesting to me._ I just finished cutting up 4300 grams of beef and pork (40/60 respectively), that's going to make a big batch of _'Wurst'._ Now I have another contender to throw into the mix of choices. *Gee! Thanks a LOT!* 🤣
@lukepaping
@lukepaping 3 года назад
Today on celebrate sausage we're probably going to break several german laws...good thing we're well outside their jurisdiction.
@GrizzAxxemann
@GrizzAxxemann 3 года назад
I made my great grandfather's Weißwurst recipe. It was good, but I prefer the Weißwurst from my local(ish) German deli. Großpapa's Bratwurst, though? Best ever.
@steveelrino1339
@steveelrino1339 2 года назад
I need to try without the skin. Totally new idea to me.
@gstrdms
@gstrdms 3 года назад
A++
@wheelman1324
@wheelman1324 Год назад
The favorite of Bavaria! The weird part of Germany
@godsowndrunk1118
@godsowndrunk1118 3 года назад
I ate several of these in Munich back in the 80's... Edit; Looks like too much trouble to me....but thanks for the video.
@danielf.7151
@danielf.7151 3 года назад
Traditionally, it's served with a grainy, mild mustard and lye rolls.
@georgesevelle8778
@georgesevelle8778 3 года назад
As I've been following this for the month I'm wondering if I can pre-grind and freeze my pork for the various recipes that call for pork? I'd grind through my largest plate so that I can regrind smaller depending on recipe.
@2guysandacooler
@2guysandacooler 3 года назад
Hey George. Sure you can.
@nuriwatan9000
@nuriwatan9000 3 года назад
Hi Eric, how can you eat a Weisswurst without sweet mustard :-) A question, I´m still waiting for part#2 of your Culatello, what happened, I want to copy such a piece..greetings from Bavaria/Germany
@2guysandacooler
@2guysandacooler 3 года назад
LOL!! Very True.... The Part 2 of the culatello video is almost finished. It's still in the drying chamber. I'm thinking it'll be finished in November.
@rainermeffert2142
@rainermeffert2142 Год назад
Hi, thank you for doing such a wonderful job on showing how to do sausages and specially with the Weißwurst. I have a question: what food processor do you recommend? Could you give me some tips on that and thank you very much. You’re doing a wonderful job. What food processor do you recommend to get that creamy look?
@2guysandacooler
@2guysandacooler Год назад
The food processor (IMO) is the most important tool for making a great emulsified sausage. There are a few things that you need to look for. The motor needs to be strong enough to handle chopping the meat. Most "home" food processors will burn up on you. It needs to be Professional or commercial grade. Secondly, you must be able to sharpen the blades on the unit. Sharp blades are a MUST if you want to get the right texture. Otherwise, it's too fluffy and pillowy. The model I have is a commercial grade food processor called the Robot Coupe. I use it in my kitchen for food prep. They have units that just have the bowl attachment (instead of the dicer attachment) and they are a bit cheaper. With that being said, this brand food processor is not a cheap unit. It's like the lexus of food processors. Here's an example of one of their models: amzn.to/3K2yG1H The one I have is the R602VV
@rainermeffert2142
@rainermeffert2142 Год назад
@@2guysandacooler Wau thank you for the fast response. I really appreciate that. It helps a lot. Best regards Rainer
@2guysandacooler
@2guysandacooler Год назад
No problem. The only other thing to consider is the size of the chopping bowl. A 7liter chopping bowl can do 2 kilo (4.4 pounds) barely. Just to give you an example.
@710LENNY
@710LENNY 3 года назад
I was wondering about using sous vide to "cook" them, but you don't give an internal temperature after your 32 min at the 176 (Fahrenheit I assume). I doubt I could reliably keep to that temp without sous vide. I love this sausage. I mean, the only filler is some parsley.
@2guysandacooler
@2guysandacooler 3 года назад
These are cooked to in internal of 150F Sous Vide would work great!!
@jordanw7059
@jordanw7059 3 года назад
@2Guys&ACooler 2 quick questions. 1st: In your Hebrew National video you made a semi emulsified sausage with your stand mixer and said you could barely tell the difference. Could I use that technique here with this sausage since I don't have a good food processer? And 2nd: Since you took off the skin, is there any reason I couldn't use a cellulose casing?
@2guysandacooler
@2guysandacooler 3 года назад
Yes and yes. If you make this recipe using the technique I used in the Hebrew national video it will come out awesome!! Cellulose casings would work as well... It'll be thinner than a traditional weisswurst but it'll taste great!!
@jordanw7059
@jordanw7059 3 года назад
@@2guysandacooler - Thank you very much for the reply. I'm gonna try it!
@omnibusification
@omnibusification 3 года назад
you should do isterband.
@maxzeilinger4537
@maxzeilinger4537 2 года назад
Hi can you send me a link to the smoker you use and sausage stuffer. Thanks
@2guysandacooler
@2guysandacooler 2 года назад
Hey Max. Sure. I use the #4d Smoker from smokin it (www.smokin-it.com/Electric-Smoker-p/smkmdl4d-wifi.htm) and the sausage stuffer is a 25# electric stuffer from the sausage maker (tinyurl.com/9rh2sbtf) Each company has different sizes of each. I've been using those 2 commercially for almost 5 years with no problems. If I had to do it all over again I would rebuy them without hesitation. Possibly even move up a size😁
@Woodtechnologist
@Woodtechnologist 3 года назад
where can I find that food processor you use in this video?
@2guysandacooler
@2guysandacooler 3 года назад
It a commercial unit from Robot Coupe: amzn.to/39j8BYf
@h-sauce
@h-sauce 2 года назад
Where can you buy the sausage from what store do Walmart have it
@vonmajor
@vonmajor 8 месяцев назад
Aldi has something that looks like a dead ringer. Its called Bavarian sausage.
@peronotec.7445
@peronotec.7445 2 года назад
Can you eat it with out taking anything 🤔?
@19PurpleRice68
@19PurpleRice68 2 года назад
Hi What is the brand of your meat processor? thanks
@2guysandacooler
@2guysandacooler 2 года назад
It's called a robot coupe
@zachnescio4559
@zachnescio4559 3 года назад
Did you grind your pork skin warm or cold?
@2guysandacooler
@2guysandacooler 3 года назад
You can do it either way. I did it while it was still warm..
@billmclaughlin8438
@billmclaughlin8438 3 года назад
Every sausage your comment is amazing flavor! Have you ever met a sausage you didn’t like?😉
@2guysandacooler
@2guysandacooler 3 года назад
LOL.... Those didn't make the cut for the show
@billmclaughlin8438
@billmclaughlin8438 3 года назад
I am really enjoying your series. Great idea using other sausage makers in addition to yourselves. Well done.
@infocat13
@infocat13 2 года назад
Does anyone make Sausage with a Pesto mix?
@billturner1960
@billturner1960 3 года назад
Also, I typically watch your vids via smart phone and cast over to my TV. I can never find your recipes that you mention are "in the description box below". Help! 😎👍
@2guysandacooler
@2guysandacooler 3 года назад
I was just about to recommend this video to you😁😁. Next to the title of the video you should see an arrow pointing down. If you click that arrow you'll see the description box. The recipe is almost always the second or third line down. If you still can't find it I've also made it the very first comment 😃
@kalemacpherson2270
@kalemacpherson2270 3 года назад
Vice versta
@jackmehoff6302
@jackmehoff6302 3 года назад
Say it with me....vise. vurst.
@cletusburgerboy9143
@cletusburgerboy9143 3 года назад
For a more authentic German taste, add veal.
@autodidact9122
@autodidact9122 2 года назад
In Cincinnati Ohio we poach them and then grill them. Then they’re served on a bun with sauerkraut, German mustard and sometimes relish.
@lucamafia2
@lucamafia2 3 года назад
Everythings was fine exept for the end. This is the complete opposite how to eat a weisswurst. Normaly you cook it in a pan with a little bit of oil. You never take off the skin !!! And usually you eat this sausage in a doppelweck bread.
@2guysandacooler
@2guysandacooler 3 года назад
LOL. Thanks for the comment. I've never had weisswurst that way but it sounds awesome. As a sausage maker and more importantly a sausage eater, I can tell you with 100% certainty that there's no wrong way to eat a sausage. Obviously some ways are more traditional than others but it really comes down to personal preference. With that being said here's something to think about: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-03B3YjRyB9w.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-sJLC-kqfKqg.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pXFn421_3u0.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-poUWz4_VXbE.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tEXx0a2EaK8.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-R_P1F8Bzmxo.html
@josephkane825
@josephkane825 3 года назад
What happened to the Veal and brains!?!?!? As I remember it Pork was not in Weis Wurst!
@2guysandacooler
@2guysandacooler 3 года назад
You ate weisswurst with veal and brains. Very interesting. I haven't heard of that one...
@josephkane825
@josephkane825 3 года назад
@@2guysandacooler Well, for sure there was no Pork in Weisswurst! Your recipe is more like a Bratwurst! In Bavaria at the time, I was told that there was a one or two day limit that freshly killed meat could be sold at the corner Fleischerei/Metzgerei. Then it had to be frozen or canned, or cooked, or turned into some kind of Sausage! Of course, in 1972, this was before the Prion Diseases were widely known to infect the brains and spinal chords of cattle. I do not know what is done now
@brettjohnson536
@brettjohnson536 4 месяца назад
Am I the only one who finds the texture of those kind of emulsified meats kinda offputting?
@carolleenkelmann4751
@carolleenkelmann4751 2 года назад
PLEASE do not say "weiss-wurst" with the english "W". Use the German pronounciation of "W" which is a "V". You know, "vee haf vays of dealing vith you.". And if you don't say it properly you will get terrible stomach cramps because in Bayern (Bavaria) these sausages have a life of their own and if you do not respect that, well...you know the answer!
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