#45 Thuringer Bratwurst - Best Brats in Germany

[@namenotfound34]

Not many people do these things the way he does anymore, this man should write a book, this craft and knowledge should be preserved.

[@justinrad5073]

I agree.

[@KratomFlavoredAdidas]

He is sadly no longer alive.

[@MrAlbinjoseph]

​@KratomFlavoredAdidas is true ?

[@barney4557]

My mom is German and she always talks of the awesome brats she used to eat when she lived there . Thank you so much for showing us how to make .

[@BigEdsGuns]

I have learned so much from his videos. Eckkehard = God Mode Sausage Maker! Thank You Sir!

[@TonchyShultz]

Danke Eckkehard..Thx for presentation and I like to try your is the best ..! Best regards from Canada. ✌🌿🍁🍷🐖🍷🍁👍

[@waynealderesq4416]

My father was a butcher. I worked in his shop as a kid for many years. Now I make my own sausages, Hams and bacon. He would have loved it.

[@FossilCleric]

Sehr gut Herr Eckkehard While driving down a side country road, we would always stop at the roadside bratwurst stands. i use 1/8 in #22 grinder die mix the rest by hand until protein extraction, and stuff in hog casing

[@michael_house]

Hallo Eckkehard - vielen dank fuer das Video. Das werde ich direkt mal ausprobieren. Beste Gruesse aus Texas.

[@CynicallyObnoxious]

Listening to him talk reminds me so much of my grandpa

[@leeshaw6641]

makes me think of arnie saying Get to the chopper... lol

[@othala7540]

Make me think of I Be Back

[@backpackmatt]

I very much enjoy watching your videos Herr Eckkehard. You remind me of my Grandfather. I just bought a Meat-Grinder and made some Breakfast Sausage w/ Orange Zest and some wonderful Italian Sausage. I am learning much from your knowledge and experience. Please take care of yourself, Herr Eckkehard. :)

[@MineOfTheLegends]

OH, THIS IS EXACTLY WHAT I AM LOOKING FOR A LONG TIME. THANK YOU MR. ECKKEHARD

[@gernblenstein1541]

Thank you for sharing this recipe!

[@freda2955]

Eckkehard, You are a Champion! A LONGANISA is better but your BRATWURST is the best!

[@arcturusbbqsausagemaking2435]

Great video ! The equipment wow ! That sausage stuffer is built like a Tank !

[@rayb8870]

Hi. This is by far the best video I have seen. Is it possible to please get a list of ingredients and measurements?

[@ramonrivera7079]

Thank You for sharing your knowledge with us!

[@Supergasolina]

Wieder Hammer Video! Gerne auch wieder. Gruß aus Germany/Pfalz 🇩🇪Brasil 🇧🇷

[@jenniferadair5680]

Just came home from Germany, Thuringer area, and had the best bratwurst. Yummy

[@pmessinger]

So glad to find this. I could live on bratwurst, the world's most perfect food!

[@jacknick429]

Bratwurst - the National Dish of Wisconsin !!!

[@Supergasolina]

super mein Freund immer schön dir zu zuschauen

[@mberoakoko24]

Wonderful lesson Sir , greetings from Nairobi Kenya.

[@hewkoj]

I've seen all your videos, this one I'm very excited to see!

[@DeeinGermany]

As a foreigner living in Germany I agree that thuringer bratwurst is the best best brats in Germany!

[@DarkMatterX1]

Been watching for 2:30 and I already love this guy

[@TheindefatigableGovernor]

Can you tell me your recipe. A few of the spices I couldn't understand. Thanks

[@arcturusbbqsausagemaking2435]

Yeah all the real authentic recipes are hard ones to get ,But I was Thinking the Same thing , If Im going to make it authentic This man's Recipe would be it !

[@Ducatislave]

Please sir, could you reply with a list of the ingredients for the seasonings. I am hard of hearing and have difficulty understanding most conversation. I was able to understand the 1gm Ground Fennel, 1gm ground Caraway seed, the next one sounded like Accent but i think that is not correct or a spice i am not familiar with, i understood the .5gm hot pepper (which kind? Cayenne, chili, carolina....?), i understood 20gm milk powder later on, 2gm phosphate( is that curing salt?) ant then you said 1gm of something else that i could not make out. I am very excited to try this recipe with some of my own venison i have harvested. Would you recommend the same meat to fat ratio with venison?

[@Shuggies]

Accent is MSG.. flavor enhancer.

[@Shuggies]

And No on the curing salt as he said so at the beginning ✌

[@jotten00]

A couple of years late for the reply, but I think the last spice in the list is marjoram. The German word for marjoram is Majoran, which would probably sound like mar-yo-an. That is kind of what it sounds like in the video.

[@sympathiea]

Damn, the way the fat got rendered down into that perfect past and sat beside the meat was really surprising. Also, the use of ice and milk powder was really surprising... and the bratloaf... cut into strips and put on sticks actually looked like the funnest to eat. Dunno how I got here, but, this was great.

[@GeneviveCamille]

I love your lesson, it was exactly what I was looking for! I am having a little difficulty in understanding your spice list. Would you mind please clarifying that for me? I would love to try your recipe! Thank you!

[@ericrachal6133]

His reading and writing is very limited thats one of the reasons why he makes videos... hope this helps.

[@flyintheointment]

This is the real deal. Great video!

[@je187u]

Thank you , very good information

[@jamesc2212]

love the video... Nothing better then German Bratwurst

[@huygfc4257]

Thank you sir. I love german culture and language.

[@jackmiller519]

Thank you for the recipe. I think I have it all figured out except for how much table salt you use - at the beginning you say to add it to the fat but I haven't found where you say how much. Can you tell me how much you use for this recipe? I am also interested in the german bratwurst spices you talk about using - do you have a breakdown of what it is or a namebrand we can maybe order online? Thanks!

[@sarajane2714]

Hello! Thank you for the recipe!! But please, can you write it on the description or separate comment?

[@TommySan1234]

Great stuff

[@999Clarion]

Greetings from the Philippines!🇵🇭 I have watched almost all of your movies and I have learned a lot from them. Thank you so much for sharing your knowledge sir! I've been experimenting lately with your recipe for Thuringer Bratwurst and I love it but this time I would like to add a nice lager beer in this recipe would it be good if yes how much per kilo? and another question is it okay if I add curing salt #1 in this recipe for preservation purposes? Would it affect the meat?? Lastly I have watched another bratwurst movie you made and you mentioned that you used onion powder but your son doesn't like it, but I think it would be nice to add onion, should I use powdered or fresh? I'd like to use fresh but what do you think? Thanks! Best regards Carl

[@cthao559]

please post your recipe

[@johnyz656]

Can you make video on how to make the thin canned sausages in brine that are so yummy!

[@mikebyers898]

Nice series of videos. I have Scharfen chopper but can't get the bowl off of spindle for cleaning. Any suggestions?

[@mwells219]

As soon as I herad this guy talk I knew this sausage was going to be proper.

[@gschady]

CANNOT UNDERSTAND ENOUGH TO MAKE THIS VALUABLE AT ALL ..

[@ikook5878]

Useful information!

[@MatttheButcher]

Awesome video! I love making sausage and Cured meats ❤️🥩🙏

[@GladysRWhite]

Thank you so much for the tutorial. Could you please make one on how to make Weißwurst - I think it is the white sausage, and please, write the ingredients for us!

[@jasvan4359]

I am very interested n try making the white sausage brat our family has been buying This from a company in the Detroit area for over 50 years now and I would like to try making these sausage , the only thing I Don't have is the chopper you have to chop all the meat into a paste

[@eckkehardthegermanbutcher1046]

jas van you can use Ninja food processor

[@olivermedina139]

Looks so great, very delicious! I want to learn to do sausages. Any possibility to take a lessons with u?

[@eckkehardthegermanbutcher1046]

Where do you live

[@wanjirugichuhi3811]

Looking for meat chopper for making sausages. I am a pig farmer venturing into value addition

[@deinemuddaisdoof]

Vielen Dank!

[@sigurdsolli6239]

@Eckkehard The German Butcher which animals is the bratwurst sausages in this video made of?

[@NickeyVamp]

Pork meat.. belly.. neck and jowls..

[@sandrab2422]

Could you add the recipe to the video description. . Thanks

[@raejanedolor5284]

Thank you Sir! Nice job! :)

[@markonadoveza6967]

Can you give us recipe for munchener weiss wurst please?

[@pedrocipriano_1984]

i have some doubts... how much milk powder should i use? If i want to grill them, should i cook them in water? if i cooked them in water shoul i fry them? i made mine with no milk, cooked it and fryied them, they got dry...

[@goranpetrovic2321]

Eckkehard you are my idol! I wish i could meat you and have bratwurst and beer with you

[@eckkehardthegermanbutcher1046]

Wo bist du ??????

[@goranpetrovic2321]

@@eckkehardthegermanbutcher1046 canada ontario

[@shawnahelton5668]

Fantastic!!!

[@mathewmaloney4656]

How long will these Sausages last for? I seem to only be able to 2-3days out of them

[@jvioncoulter3986]

Nice one dude

[@5555tundra]

Hallo Eckkehard Vielen Dank fuer all die schoenen videos Meine Bratwurst ist zu trocken obwohl ich 50/50 mager fleisch und fett benutzte, 24/26 schafdaerme, die Gewuerze sind sehr gut aber die Wurst ist zu trocken. Ich brauche deine hilfe. Horst von Romeo, MI

[@mittiwat]

Do the meats need to be icy cold when they are grinded using 3 mm blades? It seems like they are not icy cold. I heard some people said the meats needed to be icy cold when using the 3 mm meat grinder machine?? The icy seems to be needed is only when meats get into the fine cutter??

[@eckkehardthegermanbutcher1046]

No

[@davidrobinson4012]

Lecker Lecker! can you send to Pennsylvania? Mach's gut-Dave

[@eckkehardthegermanbutcher1046]

David Robinson no

[@davidrobinson4012]

Ok, danke. Habe einen schönen Tag.

[@ZDson3112]

Thanks Sir!

[@jasvan4359]

What kind of powder did you mix in the buffalo mixer it was loud couldn't hear ,

[@eckkehardthegermanbutcher1046]

jas van milk powder

[@dancostello6465]

Wunderbar.

[@gobarjo]

do you add salt?

[@tarekelfakharany]

Hello Mr. Eckkehard, i want to know what the Phosphate are for ? and what to do if i don't have Accent ?

[@999Clarion]

Accent is MSG. I think you can leave it out if you want to.

[@gilberthardy8002]

ya looking like lost art now .. thank you though for your videos. i do as hobby at home some.

[@billmitchell7731]

Are they fully cooked when they come out of 70° water. I heard it had to be 170° water. And the sausage had to reach 152° to be fully cooked? 😀

[@eckkehardthegermanbutcher1046]

Water temperature between 70 and 80 in my time we never checked inside temperature and any sausage it was always cooked by time

[@billmitchell7731]

Eckkehard The German Butcher And there fully cooked when you take them out of the 80° water?

[@eckkehardthegermanbutcher1046]

Bill Mitchell you keep the water temperature between 70 and 80 and the time how long you leave the sausage in it is determined by the tiknis of the sausage 1 mm 1 minute for example you have a 60 mm casing it's in 60 minutes

[@billmitchell7731]

Eckkehard The German Butcher thank you sir.

[@sfuller94]

Are you saying 70C to 80C? That would translate to 160F - 177F, correct? Thanks for the recipe!!

[@kakeclake]

Hello Eckkehard is there any secret so that white sausage has the color white and not gray like it happens to me? Thank you!

[@eckkehardthegermanbutcher1046]

Use one third lean pork, one third pork fat, not back fat, one third water or ice, and phosphate at two grams per kilo, and salt, not curing salt.

[@kakeclake]

@@eckkehardthegermanbutcher1046 I'm going to try, thank's a lot

[@bigbadwolfsthreelittlepigs3805]

How long do the sausages keep in the freezer?

[@eckkehardthegermanbutcher1046]

I really don't know depends on how how you pack it what kind of freezer you have how often do you open them. When they're gone I make new one

[@eckkehardthegermanbutcher1046]

6 month it's not uncommon

[@bigbadwolfsthreelittlepigs3805]

Thank you for responding! I grew up in Northbrook and we always went to Edleweiss delicatessen. Now I live in Oregon and there are only German restaurants. Selbst gemacht ist immer beßer!

[@michaelduncan2759]

Did anyone catch all of the spices, and their amounts?

[@paultribbett7765]

why no recipes

[@gilberthardy8002]

i lived in winnipeg but now in hanover germany. where did you have your shop in canada?

[@eckkehardthegermanbutcher1046]

I am in the Chicago area I never had a store this is a hobby I used to be a butcher in Germany last time I worked in Hanover

[@gilberthardy8002]

oh ok thought you was in canada now . ok any butcher here i should look for in hanover?

[@eckkehardthegermanbutcher1046]

gilbert hardy I'm here for 50 years I don't know anybody in Germany most small butchers are gone by now

[@jasvan4359]

What does the hot water do and can I freeze them afterwards

[@eckkehardthegermanbutcher1046]

jas van yes you can freeze them bot you are so can freeze them fresh when you buy Julia in Germany dead fish they're not cooked I cook them because I give them away a lot I want to make sure nobody else does something wrong

[@eckkehardthegermanbutcher1046]

jas van I used to make sausage for my uncle I sent them fresh he never fight fried bratwurst it tastes best heated up the first time

[@mariorebadomia6741]

hi sir eckkehard! do you know the recipe of schublig sausage? thanks.....

[@eckkehardthegermanbutcher1046]

mario rebadomia no I have no idea what that is

[@danieltorrez9461]

In the movie you said that you use pig fat and jowls. Do you remove the skin from the jowls or do you grind them with the skin?p.s. I like the new picture of the peaches.

[@eckkehardthegermanbutcher1046]

Daniel Torrez duh only sausage where you can leave the skin on is liver sausage and blood sausage for all other sausages you take the skin off

[@danieltorrez9461]

Eckkehard The German Butcher Thank you.

[@clintwhatley7981]

Daniel Torrez. Yes. No Skin

[@eckkehardthegermanbutcher1046]

Daniel Torrez definitely no skin

[@IRunHouston713]

First ingredient: whetevers at the bottom of that bucket

[@JulioMoc1]

Sorry but you'll need to put the recipe in the description as I couldn't understand his accent.

[@jackoshea7668]

Not very worldly of you 😂

[@mongrat]

How much Milk Powder for a 10lb batch?

[@eckkehardthegermanbutcher1046]

20 g for 500g meath

[@gobarjo]

Hello, could you send the spices list please?

[@michaelraiti7548]

Jorge Gonzalez did you get the spice list of the bratwurst mix ?

[@gobarjo]

Nop

[@mfriedrich2012]

Jorge Gonzalez I speak German, so his accent is a bit thick, but that’s OK. He starts at 00:40 explaining the spices he puts in there. He said normally (they) people put in 3 grams per pound. He prefers 6 grams of spices per pound, even though what he rattles off here doesn’t add up to 6 grams: 1 gram ground fennel (Fenchel) 1 gram caraway seed (Kimmel) 1 gram Accent (you buy this seasoning in the store or online) 1/2 gram hot pepper (ground cayenne should work) 2 gram phosphate (look for butcher phosphate or bbq phosphate, powder form) 1 gram marjoram (he pronounces the German word, Marjoran) Total 6.5 grams per pound. But he also mentions that he adds in 20 g of milk powder, demonstrated in the grinding process with ice. Hope this helps.

[@mfriedrich2012]

GunClingingPalin Yep, sounds like wise advice.

[@gobarjo]

@@mfriedrich2012 thanks a lot!

[@gobarjo]

what does the "german spices" contain?

[@roberte5593]

What are the "German spices?" Is this something you make or buy?

[@eckkehardthegermanbutcher1046]

Robert E I buy the spices in Germany but I also mixing already by myself I have it written down somewhere but I can find it

[@roberte5593]

Gonna make a batch of sausages using your recipe and techniques. Thuringer bratwurst looks amazing. Perfect for Oktoberfest or anytime! Would love to know what goes in your German spice mix. Thanks

[@eckkehardthegermanbutcher1046]

Robert E when I say German spices that means I bought them in Germany

[@roberte5593]

Thanks! I thought you had “German spices” where you added the other ingredients you mentioned by weight to the “German spices.” Thanks for clarifying. The spices you listed are doubled then.

[@thegeekmeister7576]

I am 52. I miss my Grandmas Googaloof? Can you please help me?

[@eckkehardthegermanbutcher1046]

I don't know if I can help you because I don't know what you looking for talk to me

[@clintwhatley7981]

Danka

[@rippspeck]

*Danke

[@gobarjo]

the list of spices you add is per lb or per the 6 lb of lean meat?

[@eckkehardthegermanbutcher1046]

Jorge Gonzalez spices for one pound I have 6 lb lean meat 6 lb fat that that is 12 pounds

[@gobarjo]

Eckkehard The German Butcher so you add 72 grams to the 12 pounds of meat of german bratwurst spices plus the amounts you mentioned in the video?

[@eckkehardthegermanbutcher1046]

Jorge Gonzalez yes now you got it

[@gobarjo]

do you add salt? or it is included in the german spices?

[@paulsolon6229]

Most Germans say Thuringer is their best sausage

[@JaketheCultist]

Did you day 6 pounds of lean AND 6 pounds of fat??

[@bigfootsburneraccount9160]

Yes sausage has lots of fat for cooking

[@Mainley-Free]

I would give anything for one of those packages... Anything.

[@gilberthardy8002]

i like my brawts on bbq grill but i also like them just boilded. skin gets nice and tight juice all stay in ..yummy

[@ikook5878]

First it's Bratwurst... and second.... it's a Bratwurst! They need to be grilled. Otherwise they were called kochwurst! 😎

[@raven1462]

Im proud to be German!

[@eckkehardthegermanbutcher1046]

I am proud to be an American

[@bobfish3176]

Wish I could understand more of what he said. tried closed caption but that just made things worse,

[@TheTapuaeharuruJournal-kl7cs]

And all this time I thought it was Mah-jo-rum

[@roberte5593]

The German meat is the best. If your meat is too lean then it will be dry. Adding ice on your meat will make it super juicy. Just let the liquid and spices get all over your meat. That’s the best, but don’t feel it too much or your meat won’t be right.

[@wanjirugichuhi3811]

I did not understand the chemistry of adding iced water.

[@LTDANMAN44]

GERMANS MAKE THE BEST SAUSAGES!!!! -LOVE USA

[@joesmith7427]

"Caraway" is "Kimmel" in German! im from Buffalo, NY, we eat roast beef on Kimmelwick! real thinly sliced roast beef, on a Kaiser roll with kosher rock salt crystals on top, and the bun is dipped in Au-jur. together with some good cold beer, and some curly Q French fries, maybe sweet potato curly Q fries and some thick, rich, beef gravy!! Umm!! I have another beef-on wick and a beer! put it on my tab!! what's the score? who's winning?? u can't make them quick enough, they are a sell out !! even when the game isn't on! P.S. the salt and the Caraway seeds stays on the bun by using corn starch mixed in water painted on it , then sprinkle the salt on and the seeds!! No wonder it has flavor!! those people in Buffalo know how to live it up!!

[@henkpaschulke7267]

joe smith kümmel

[@metzgerwaschl5872]

Mach doch mal ein Video auf Deutsch !! Kommt Bestimmt auch gut an bei uns in Good Old germany !! Gruß aus Franken der Metzger Waschl ( Metzgermeister )

[@andreasmartin9296]

Leider doch eine sehr beschränkte Zielgruppe, abgesehen davon, dass es sicher sehr wenige Hobbymetzger gibt - da gibt es sicher schon viel mehr Hobbybrauer und sehr viel mehr Hobbyelektroniker. Great Scott macht auch keine Videos in Deutsch, hat dafür aber gleich mal einige Millionen Views mehr.

[@metzgerwaschl5872]

Da bin ich nicht deiner Meinung !! Es gibt in Deutschland mehr Hobby Metzger als du denkst die gerne über solche Videos Dank bar Währen !!

[@schwellenzaehler2534]

Gegen Ende des Videos war Ekkehards Englisch dann besser. Muss denn wirklich alles auf englisch sein, deutsch ist eine so tolle Ausdrucksreiche Sprache. Man könnte ja englische Untertitel darunterlegen, das hätte sogar noch den Vorteil das man das Rezept nachlesen könnte.

[@EM-lq8rr]

Bitteschoen.

[@ichijoraku2016]

i cant hear u , send me spices pls

[@ramonmartinez89]

You are a sausage god :)

[@evonrn2000]

"The little ones for the guests..the Big ones for you" 😳 Oh come on Oinky!

[@urskrik6353]

I could not hear all the spices you mentioned, to much accent ( no offence ) can anyone write it down to me so I can follow this recipe?

[@eckkehardthegermanbutcher1046]

I used primixt spices from Germany and added more to it I don't think you can get them here

[@thusithadhanushka5711]

: )

[@mohammedjelloo8023]

5:42, when he oils his hair.

[@eckkehardthegermanbutcher1046]

محمد جلو I don't understand

[@abcdefghi9167]

Wenn es nicht in Thüringen mit Thüringer Zutaten gemacht wird darf es nur heißen Bratwurst nach Thüringer Art !!!!!!!!!!!!!!!!!

[@ikook5878]

Ja ist auch wirklich interessant.... dieser man lebt in die USA und macht einfach Thüringer bratt. Egal ob er das auch so nennen darf!