Jalapeño & Cheese Budget Brats

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You don't need to spend a bundle to make your own great sausages. With just a few basic tools and ingredients you can make this delicious jalapeño and cheese bratwurst at home. #sausage #homemade #pork
Recipe:
5lbs(2268g) Ground pork shoulder
5 tsp(35g) Plain salt
3/4 lb(340g) Cheese
1/2 cup(20g) Dried jalapeños
1/4 cup(35g) minced onion
3 cloves(7-10g) Pressed garlic
1 Tbsp(1.5g) Mexican oregano
1-2 tsp(2.5-5g) Black pepper
3 eggs
1/2 cup(125 ml) Cold beer
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Опубликовано:

21 окт 2024

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Комментарии : 54

@cydrych Год назад

For those who don’t have a sausage stuffer I have used a big funnel that had a large spout to stuff sausage and while a bit tedious it worked really well. You just use a spoon to push it through the funnel being careful not to get too many air pockets. It works better than using my grinder/stuffer combo machine because that thing heats up under the strain of stuffing. I’m hoping Santa brings me a stuffer like yours for the upcoming holiday. I dig the recipe, I’ll give it a shot soon. Thanks for another great video. ✌🏻👍🏻

@AgeofAnderson Год назад

I thought about using my jerky gun, but that too would have be quite laborious.

@cunnyravu Год назад

I really love you, man. Great, easy, informative content presented with no pretentiousness. Keep doing what you do.

@AgeofAnderson Год назад

Thank you very much!

@stevecox552 Год назад

Flipping outstanding once again,, keep it up Anderson!!!

@AgeofAnderson Год назад

Will do!

@isidorocastillo2811 11 месяцев назад

Awesome video, enjoyed every aspect of this process, thanks for sharing your knowledge

@AgeofAnderson 11 месяцев назад

Thanks for watching!

@neilwest1858 Год назад

Two guys and a cooler 👍

@AgeofAnderson Год назад

Yeah!

@yotabear98 10 месяцев назад

Love the vids and music choices

@AgeofAnderson 10 месяцев назад

Thanks!

@TheDevnul Год назад

Here from 2guysandacooler. Subbed🎉

@AgeofAnderson Год назад

Welcome and thanks!

@RARufus 7 месяцев назад

That’s how I found AOA too! Love these videos!

@RARufus 7 месяцев назад

It helps to have some equipment, but I also have a bull horn cut on the large and small side that my great, great grandparents used about 140+ years ago to stuff sausage, mainly potato sausage. They used the bull horn with a wooden push rod. For a grinder they had a manual grinder that was geared down a bit. It was just some pork, beef, potato’s, salt, garlic and allspice. My dad and I still make it, but we use his grinder and stuffer than are about 100 years old, handed down from his parents.He put an electric motor on the old grinder, so that makes it easy.

@AgeofAnderson 7 месяцев назад

Very cool!

@pahanin2480 Год назад

Im going to try making this

@AgeofAnderson Год назад

I wish you the best!

@zachyweezer 9 месяцев назад

hey, friend. i noticed your salt content is a little lower here. it looks to be around 1.5%. you typically do 2%, right? i'm guessing the cheese is why you backed off a bit. awesome content as always. i received my sausage education from you! no lie.

@AgeofAnderson 9 месяцев назад

You're correct about the salt/cheese, but I often make the fresh sausage a little less salty as a matter of personal preference. Thanks for watching!

@badgimp4577 Год назад

Thanks for doing this for me!!!

@kaakrepwhatever 7 месяцев назад

I've found that partially dehydrating cheddar cheese at 95°F will drive off enough of the water and extra butterfat so it doesn't completely melt away. Going to try that. Looking up a sausage stuffer now.

@pmgn8444 Год назад

Nice! When you fried them up, was there some water in the frying pan to get them heated up? Like the 'old school' methods. While I've got a grinder attachment (open box special) for my factory-refurbished stand mixer, I'm still using my less than $15 plastic sausage squirter. It gets the job done pretty well. 🙂

@AgeofAnderson Год назад

I do like to get them started with just a little water in the pan. It helps to get that core temperature up before the casing gets overdone.

@masonjarhillbilly Год назад

I had a problem with losing the favor. The jalaeno and garlic flavors "fizzle out" after being in tbe freezer if I use fresh. Dehydrated jaapenos and garlic powder work best for me. I sous vide the cooking process on a batch of kielbasa for the first time. 160 degrees for 2 hours. Souse vide is the way to go. Dummied it down for me. No wrinkles, fat did not blow out, great binding.

@AgeofAnderson Год назад

Sous vide FTW!

@swamper4448 Год назад

Can you go straight on to the barbecue or do you need to fry them look pretty simple and easy

@AgeofAnderson Год назад

Straight to the grill is absolutely okay. I do it all the time.

@TheDevnul Год назад

You can go direct to the BBQ as long as the sausage does not contain any cure such as Prague powder #1 or #2. Those sausages need to set for 12 to 24 hours for the nitrate/nitrite to do it’s thing.

@FoxForceG Год назад

What is the benefit/difference between poaching them first vs. straight on the grill?

@AgeofAnderson Год назад

I think it's more of a benefit for storage. They keep a bit longer after they have been cooked. I'm all about throwing some freshies on the grill.

@toddotterness5033 Год назад

I would like to see a video of a large cassing German blood sausage

@AgeofAnderson Год назад

I'd love to make that one day. I don't have a source for fresh blood right now, but I'll keep an eye on it.

@dennisschickling2249 Год назад

2 guys sent me. Look Great. #STAYSAFE #PHILLYPHILLY🇺🇸

@AgeofAnderson Год назад

Welcome in!

@stevencox75 Год назад

semi frozen meat is easier to cut up as well as grind

@cydrych Год назад

Marjoram is a closer replacement for Mexican oregano than Italian oregano.

@AgeofAnderson Год назад

For sure!

@gourmetlumberjack 9 месяцев назад

Olive Loafers

@jallen717 Год назад

Im sad there wasn't a link town episode with Frank Wurst Duke hammer.

@AgeofAnderson Год назад

They shall rise again!

@jallen717 Год назад

@@AgeofAnderson awesome

@jallen717 Год назад

Link town rose again today on Two guys and a cooler celebrate sausage. Awesome!

@mikebravo1561 9 месяцев назад

@AgeOfAnderson How Did You Cut Your Cheese cubes that small

@jallen717 9 месяцев назад

It took him a long time.

@stevencox75 Год назад

cheese and vegemite sausages mate

@AgeofAnderson Год назад

Vegemite's not too common "round these parts. I'll keep my eye out!😆

@rockhardwood6046 10 месяцев назад

What defines a bratwurst?

@AgeofAnderson 10 месяцев назад

The word translates to "Ground meat sausage", so it can be applied to many different regional varieties. Generally speaking, they are made with natural casings, but the seasoning varies quite a lot from region to region.

@natkajanoski5394 11 месяцев назад

P r o m o s m

@CS-uc2oh Год назад

You didn't use a scale because not everyone might have one but you used a manual grinder... Make it make sense.

@budgy54 Год назад

Because it’s more budget than an electric grinder.

@AgeofAnderson Год назад

It's tough to make a sausage without ground meat. The little manual grinder is the cheapest way I know to get it done unless you're an absolute ninja with a knife.