The Reuben Sausage - Corned Beef Special

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Today we are making the Ruben Sausage. Corned beef, swiss cheese, Russian dressing, fresh sauerkraut, in a rye bun!!
You can find a printable recipe for our Ruben Sausage here: twoguysandacoo...
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14 окт 2024

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Комментарии : 92

@2guysandacooler 2 года назад

The first 1,000 people to use this link will get a 1 month free trial of Skillshare: skl.sh/2guysacooler03221

@omaviva8657 2 года назад

thank you so much, is it possible to make chicken salami or dry aged chicken

@richardwilkinson9398 2 года назад

I made 2000g of the Ruben Sausage today. I use a brisket and high temp powder milk. OMG This is good!

@dwhonan Год назад

I made this recipe over the last 24 hours and it turned out fantastic. I omitted the cheese (personal preference), used hog casings, and went the pastrami route by smoking the links in my offset at ~125F for four hours before fully cooking... delicious! Thanks for sharing your creative recipes on the channel.

@esmiller4926 Год назад

Just made this 2 hours ago. It delivered the flavors! Husband who is hyper critical gave an A-... He was impressed with the flavors and encourages me to try many of these recipes. Would recommend hog sized casings (made both aheep and hog). I'm a newbie grinder.

@franklinmorris9919 Год назад

Similar sausage in the profile pic. I added Rye seed and bread crumbs instead of potato starch to mimick rye bread. Looking back, I might add a bit of Dark Malt DME to help bring that rye bread flavor into the mix. Great video. Always love to see other dishes made into a sausage.

@toshiyukisuzuki7610 2 года назад

I always look forward to the taste test .... Your honest assessment and ways to improve the recipe boost your credibility to the roof. RU-vid cook vid makers, this is the way it is done!!!

@AntonioP761 2 года назад

I always get super hungry after watching one of the 2 guys videos, looks really nice!

@autodidact9122 2 года назад

Wow! Great idea. I can’t wait to try this. Thank you for another great video and idea.

@victormaack2353 2 года назад

Nicely dne Eric, you never cease to amaze. Looking forward to playing with that recipe.

@tedchanin2013 2 года назад

Another Gem Eric! Good thought process trying to use the sheep casing, but I think you're right - larger hog casings probably makes more sense. I wonder how this would turn out if you used previously "corned/pickled" but uncooked brisket? Much more work (or expensive), but might be interesting to see. Also, RYE BREAD ROLLS! That is Genius!. I've got 3 pastrami briskets on my smoker right now!

@hfritz8590 2 года назад

Yep you’ve one me over once again, thanks very much, cheers 🍻

@mohammedbayzid350 2 года назад

WONDERFULL IDEA WILL GIVE A TRY AND THE PASTRAMI SOUNDS LIKE A MARVEL

@tiffanyguynn8852 2 года назад

Oh yummy! Everything you do looks great!!!

@dgax65 2 года назад

That's a must try for me. I'd really like to try the pastrami version with some deli mustard on the bun.

@krisbabic89 2 года назад

I made some of these earlier this year! I brined some chuck roast to make a version of corned beef. I cheated with pickling spice in the brine. Left it uncooked and ground it on course. Stuffed into hog with high temp Swiss and homemade sauerkraut from my local German butcher and some spices.Served it on a slice of rye bread with homemade thousand island. They were great. Def worth making again

@ericfoster3636 2 года назад

Eric, I absolutely Love your Creativity!!! I meant to let you know I tried the baking soda treatment on my casings when I made that large batch of Popper sausage. All I can say is WOW! Never had a casing grab the horn, they flowed like liquid velvet. As always another killer video!! Laissez le bon temps rouler :-)

@2guysandacooler 2 года назад

Thank Eric!! Yeah. That soaking trick is awesome!!

@MrBubajunk Год назад

SELL MY CLOTHES I'M GOING TO HEAVEN !!!

@backroadbbqgrill239 2 года назад

Great concept Eric, I think I will smoke mine when I try this.

@andrewwebster13 2 года назад

Spot on chef. I live near the region of the sausage maker. I would love to see you make a traditional fresh Easter Polish sausage with extra marjoram added….redlinski’s/broadway market style.

@MisplacedAmerican 2 года назад

What a cool idea

@leahtiferetrabinovitz6518 2 года назад

i'm loving this!! i wonder if I can just grind up one of my homemade corned beef for this.

@2guysandacooler 2 года назад

Yes you can!! Just make sure it's properly chilled through the entire process

@shaunleusby1991 2 года назад

Another great video.

@louisevad6091 2 года назад

That looks delicious!👨🏼‍🍳I thought if you used an insta cure #1 your had to let it cure for a few days before cooking and eating? But I’m stoked I’m so into getting creative with sausages. I have brats and Italians made up . I made some Mexican chorizo and stuffed it. It came out a little dry but the flavor was awesome. I agree with you on plate size. I seem to like the chew with a 10 mill plate unless I’m doing hot dogs. Keep up the channel I love it.

@2guysandacooler 2 года назад

Thank you.. If you use cure 1, then you should let it rest overnight. In this recipe after I ground the meat, I seasoned it and placed it into the fridge. The next day I mixed it, stuffed it, then cooked it. That overnight in the fridge was sufficient to let the cure work😉

@calatoruldac 2 года назад

I think it is delicious and very tasty! 🤗

@rupalang2331 2 года назад

How about a sausage style from Rita"s in Iota or Charlies in Mamou? or the slaughter house in Eunice. Made a few batches of sausage so far still looking for my ferfect one.

@adamoto30 2 года назад

👍

@kevchard5214 2 года назад

Great idea. I love Good Rubins but they are hard to find here. .

@tonymorgan3526 2 года назад

Great video, Mmm that looks delicious, I wonder if used a cheaper cut, say, shin of beef, but I suppose I would have to mince /grind it twice, as I would only be making a pound /454g at a time?

@pedromolina5573 2 года назад

Eric, it would be great if you make a Saurkraut recipe video. Thanks and congrats

@2guysandacooler 2 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oY_ODNltrME.html

@ZenaHerbert 2 года назад

My husband's favourite sandwich was Hungarian salami and Emmenthal cheese - a little bit different but the same kind of combination. Would a recipe for Hungarian salami be possible, do you think? Or a sausage like the Reuben one? I hope so. I love your videos and you've taught me a lot, thank you. Greetings from England.

@adamtolley5739 2 года назад

Ok now you're making me hungry 😋,have you done or tried a picked pork sausage

@bobbrown3997 2 года назад

I wonder? Since I already have a frozen corn beef brisket and a pork butt too frozen, if I slowly defrost them and grind 50/50 each , adding no extra salt, maybe some extra fat and make sausages from the meat mixture. How would that work ? Let me know please. Bob

@jeffbush4323 2 года назад

Eric - I have a question not specifically related to this video. Looking at getting a new smoker and wondering what you recommend. If I recall, a year or so ago you talked about smokers and even had a discount code for the one you like. Am I remembering correctly? Thanks, and as always a very enjoyable video.

@stevecray8282 2 года назад

Good video 👍🏻

@kenth8430 2 года назад

Have you ever come across a recipe that is similar to Alabama's Concech Original Sausage? I would like to try and make it myself. Thanks.

@jacklawson1367 2 года назад

Eric, how long is too long to have the casings in the baking soda solution and how much to use please.

@2guysandacooler 2 года назад

I would say past 2 days and I generally use 1 tsp per quart of water

@godsowndrunk1118 2 года назад

I really like that idea.....the Hawaiians sell sausages with Kimchi in them and that works out well, so I wonder about trying these with the kraut mixed in?

@boydbros.3659 Год назад

Search RU-vid for krautwurst

@toddronald8753 2 года назад

Is the curing salt just to retain Color, since they are getting frozen or used right away ?

@2guysandacooler 2 года назад

yes, also for the flavor

@thodorispatidis671 2 года назад

Hi Eric.. again an amazing video.. I'm texting you from Greece.. and I have one question... Here in Greece they don't sell Prague Powder the sell it only if you are butcher.. so I find pure sodium nitrite.. it's ok if I mix it by my self?? Am thinking too follow the label of Prague Powder 6.25% nitrite and 93.75% salt..you think it's ok?? sorry for this big message..and thax In advance...

@2guysandacooler 2 года назад

yes. That's perfectly fine. Just make sure it's well mixed and use a fine salt not a course salt

@thodorispatidis671 2 года назад

@@2guysandacooler it's amazing.. I appreciate that you replied one more time so quick to my comment.. really thanx for that.. keep going with thi amazing job..

@idahopotato5837 2 года назад

I skip the cures and just use salt. Not a fan of nitrates or nitrites. The cures are only necessary for meat that sits out of the cooler for long. I just make pork things and cook them before storing.

@joynicholson3705 2 месяца назад

Where can I get the amounts of spices to add to the meat

@carmelprayer3724 2 года назад

I am so hungry right now; I have to ignore the alert on this video.

@ferdinandpio9535 Год назад

Does it need hanging to airdry?

@shibuigardenbungalows0420 2 года назад

How about a Reuben smash burger.. Cheese burger

@tonymckinnon686 2 года назад

Thank you!

@oregonpatriot1570 2 года назад

I'm ALWAYS looking for new ways to use my homemade sauerkraut and baking skills! THANKS!

@2guysandacooler 2 года назад

This is certainly a great way!!! Homemade sauerkraut is the best!

@TheDevnul 2 года назад

A world most exiting and new, of sausage making. 😁

@blakeumthun8128 2 года назад

I love that you brought up the "Pastrami" sausage. When I saw the ingredients, the 1st thing I thought was, "this is really close to my venison pastrami recipe".

@wayned5872 2 года назад

How about the same meat & spices without the cheese?

@2guysandacooler 2 года назад

sure. That would be great too!!

@brad.cooper 2 года назад

Hey Eric, great idea for a sausage. Regarding the "flakey fat" from the brisket - What's the reason you don't like it? Does it just render out too fast from the end product?

@2guysandacooler 2 года назад

Hey Brad. It's just a personal preference. I find the flakey fat renders out and has a waxy mouthfeel.

@Getouttahere78 2 года назад

That looks better than any breakfast sausage I've ever seen. One trick I learned, cut your bun on the top, then open it up. It tends to hold together better. Definitely going to make this 👍🏻

@2guysandacooler 2 года назад

Nice. That's an old school subway hack.

@MrDmorgan52 10 месяцев назад

@@2guysandacoolerreal hotdog vendors use top split buns!!

@SGT_Fon 11 месяцев назад

I know this is a year old, but if you smoke these would the become pastrami rubins?

@2guysandacooler 11 месяцев назад

Yep!!

@hansjohansson8053 2 года назад

👍🇸🇪❤️

@mikem8010 2 года назад

Another awesome video! Can you replace the potato starch with anything that would be keto friendly, and would it be same ratio? This is a great idea for a different sausage!

@ivandrago9140 2 года назад

Almond flour maybe?

@2guysandacooler 2 года назад

you can use High Heat non fat dry milk, carrot fiber (should be keto approved), corn starch, nutritional yeast, phosphates. All of those will do the same thing roughly. For the milk and the corn starch, you would use the same ratio. Phosphates are used at .3% of the total weight of the meat. Nutritional yeast can be used at .75% - 1% of the total weight of the meat and fat and carrot fiber is used at .4% the weight of the meat and fat. You could also just omit it and it would be ok... oh.. Eggs work as well. I use 1 large egg per 5 pounds of meat

@mikem8010 2 года назад

@2 Guys & A Cooler that is an awesome response! THANKS

@omaviva8657 2 года назад

thank you so much, i wanna ask you if is it possible to make chicken salami or dry aging chicken

@MsBobbieHobbyFarmer 2 года назад

Yummy

@Leatherneck3376 2 года назад

Why use cure 1 if you're cooking the sausage?

@2guysandacooler 2 года назад

To simulate the hammy flavor of corned beef. you can leave it out of you choose

@Leatherneck3376 2 года назад

@@2guysandacooler Awesome, thanks. I'm still trying to navigate not using curing salts. My wife is allergic.

@lehampton1 2 года назад

Still hoping you’ll make a muffuletta sandwich one day. You make the salami, mortadella, gabagool, proshut, ham, all you need is the olive salad, provalone, Swiss, maybe mozzarella, and an Italian roll. I lived in New Orleans when I was younger and ate my weight in muffulettas. Now I live in NW Arkansas. However, across the State line in Missouri I found a Louisiana native (he still has that N’Wallins accent) living in Monett, MO, about 45-50 miles away who makes them. That is still a long drive just for a sandwich! I’ll post his video to serve as an inspiration for you to think about muffulettas. 😜 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zgKdCU3qSZc.html

@anthonyrstrawbridge 2 года назад

Wow! Smoke it for a Pastrami sausage. That's a two for one right there buddy.

@skyblueroan 2 года назад

Were you really able to grind the bay leaves to a powder? If so, how long did it take? I can't imagine pulverizing bay leaves in a mortar. Bruising them I can see. And, if left whole or in pieces, bay leaf is indigestible and can pierce the intestinal lining. I was taught to use bay leaves for cooking flavor but to remove whole, or pieces, before serving.

@2guysandacooler 2 года назад

Using a mortar it took 3-5 minutes. A spice grinder or blender can make it happen in 15 seconds..

@andreynudelev1947 2 года назад

Супер!

@MrChit-od9po 2 года назад

This is gonna be a go next week. Tricky thing is to get/make rye sausage buns.

@2guysandacooler 2 года назад

Yep. Alternatively you could make these into patties (no casing) and build the reuben sandwich on typical rye bread..

@MrChit-od9po 2 года назад

@@2guysandacooler if it will save on the extra clean up, it may be the right route.

@DEXTER-TV-series 2 года назад

Who is Reuben?

@vyperr3 2 года назад

You've done away with the awesome layers that contrast and compliment each other in the Reuben and made an absolute abomination.

@2guysandacooler 2 года назад

I disagree. Having tasted both I can say that all of the layers are still there but the sausage version has added tenderness and juiciness. You should make this sausage then taste it (fully assembled as a Reuben). You'll then have a better platform to share your opinion about what it tastes like.

@ZenaHerbert 2 года назад

Have you tried it? It's hard to give a balanced opinion if you haven't. You might be right but until you've tried both side by side, difficult to tell.