Celebrate Sausage S01E15 - Wisconsin Beer Brats (with Michael Ruhlman)

#Celebratesausage
Welcome to Celebrate Sausage. Today we are making Wisconsin Beer Brats.
You can find a printable recipe for these Wisconsin Beer Brats here: twoguysandacool...
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Knives that we recommend
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We want to thank Michael Ruhlman for his help with this episode. Be sure to check out his website: ruhlman.com/
We want to thank the sponsors of this years show and we invite you to check out their stores for your charcuterie needs.
The Sausage Maker: www.sausagemak...
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Stuffers: www.sausagemak...
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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-cur...
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
Charcuterie (Michael Ruhlman): amzn.to/35PZVbL
Salumi (Michael Ruhlman): amzn.to/3iMG8h6
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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
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My Absolute favorite thermometers:
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• Pocket Temp/Humidity Meter: www.thermowork...
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Eric

[@2guysandacooler]

Take the #celebratesausagechallenge. You can find a printable recipe for this Wisconsin Beer Brats here: twoguysandacooler.com/wisconsin-beer-brats/

[@darrellobermann2315]

All my ancestors came from Germany. My mother told me when she was a child her family would butcher hogs and beef. they had no refrigeration they made dry cured sausage and country ham and bacon which was smoked and hung in the cellar. but pork chops and sausage patties, they would fry in lard and put a layer of lard in a crock then a layer of meat then a layer of lard till the crock was full and cap it with lard. all winter they would take the meat out, fry it again and eat it. She said late in the spring it got a little strong lol. I always wondered why it didn't kill them. now I realize it was confit. thank you

[@designaquatech732]

Grew up in Wisconsin. Best brat I ever ate was after a senior graduation camp out. We put the brats, onion, and leftover beer from the previous night in a pot next to the campfire and went water skiing for a couple of hours. When we came back the beer had boiled off leaving just the brats and onions. I never drank, even in high school, but that extra beer smell and taste just adds something to the brat that makes it amazing. Also, the best brats were alway fresh made, every local grocery store made their own house recipe back then. Even if they’re made in Wisconsin, no one would ever eat a commercial “branded”, brat unless there was absolutely no other option. Live out west now and I miss fresh made brats so much. Still won’t eat Johnsonville though, just can’t do it. 🤮

[@duncanjames914]

How ironic. I happen to have Michael's book on my desk while watching this video. His book "Charcuterie - The art craft of salting, smoking, & curing" is a must-have for any serious home sausage maker or meat curer. I have made a lot of Bratwurst over the years and love making different versions. Thanks, Eric, I'll be making some of these soon!

[@ericfoster3636]

My oldest daughter and I love Brats. Of all the sausages out there I think of Bratwurst as the king. Crazy as it is I haven't made these yet. I started chasing flavors I've never had. I will make these soon as I can. Awesome video and recipe. Muchas Gracias!

[@oLynxXo]

It's amazing how things from one culture travel to another one, get changed up, and then return to it's original culture. As a German I really want to try this minus the homemade bratwurst because why would I, I live in Wurst-Country. 😁

[@MaizeANDBlue1957]

Heavy cream? Interesting. I would think it would 'sour' if not cooked or frozen immediately. Learning so many new things in this hobby! Have you ever made this with beer instead of the cream?

[@jevonshaw4786]

I made these over the weekend and wow. By far the best brats I've made. Thank you!

[@2guysandacooler]

Glad you like them!

[@gregwaters944]

I can't wait to ty this. Our local grocery store has got some in, I think it is an October Fest thing, only in the fall are they available and they taste great without the poaching liquid BUT now that I have seen this we could enjoy this all year round. Love the series and I have been a customer of the Sausage Maker since the late 90's, great customer service and products.

[@2guysandacooler]

That is awesome!

[@vonmajor]

where I grew up in Wisconsin theocrat fries were usually associated with brats on the grill and ten transferred to a small vat of beer boiling on the smokey Joe and boiled in beer. My take was that they had flavor imparted by beer but at the same time blanched away. This preparation looks better.

[@user-pb3rx1kz5n]

Thank you very much for your time and dedication!!!😋

[@donnabrownbowles3525]

Extraordinary!!! Yummy yummy yummy ❤

[@ml.2770]

Ruhlman: Send me some, please. 2Guys: Alright, Michael that's all the time we have today. Thanks for calling. (click)

[@mikemax4980]

Love to see your sauerkraut recipes

[@matthewg4956]

If this is the recipe we got a sneak peek over on the Patreon area, I’ve made it! It is definitely in my top five all time brat flavor profiles. I am archiving all 31 flavored sausage into a single folder for #CelebrateSausage 2020!!! Great work guys!

[@2guysandacooler]

Hey Matthew. It is the same one!! One of my personal favorites...

[@GARYGLITCHINGTN]

made this yesterday spot on the money for flavor

[@Sausagon]

Brilliant once again Thanks

[@tbac2432]

2 things sir. But first thank you for the videos you have been posting. First thank you for showing that the brats are poached in beer prior to the grilling then grilled and then back into the beer. Then back into the poaching liquid. I can not tell you how many times I have been told I need to grill first. I never have and never will. Second. I need to go get more pork now. PS. You need to take your son to a shrink. Catsup/Katsup has no place near a brat. And I am from NY and I know that. It is all about the SPICY MUSTARD.

[@2guysandacooler]

LOL! You are very welcome!! I agree with the ketchup!! He developed an anti-mustard quirk after eating too much of it as an infant...

[@SilvaDreams]

Dunno I've always grown up poaching the brats in a good beer or ale first then tossing them onto the grill. What is the point of tossing them into beer afterwards? None of that beer flavor works it's way into the cooked meat.

[@2guysandacooler]

@ SilvaDreams Watch that step again. I poach in beer, then grill it. While it's grilling the beer liquid is reducing and forming an umami glaze. After grilling I place the brats in the glaze to coat them completely. It adds a completely different dimension to the outer surface of the brats. Of course it's optional but if you've never tried that I suggest giving it a go.

[@tbac2432]

@@2guysandacooler YUP. I saw that sir. TY again

[@_josh]

@@SilvaDreams putting them back into the beer after adds to the flavor and juiciness of the brat.

[@Gauge1LiveSteam]

These turned out great too. Reminds me of bratwurst and brotchen in Germany. Unfortunately nobody has zenf mustard around here

[@serdavezilla6494]

Can't wait for this one!

[@lkapigian]

Excellent Video ! will be doing this soon

[@2guysandacooler]

Thank you very much!

[@PouryaHosseini]

Michael Scott!

[@tracybradshaw1362]

awesome

[@Jimbobeatty]

You killed me with the ketchup!

[@jimmiemeeks9795]

Love it !! Could u add a good swiss cheese ? R to much ?

[@benorsula9230]

Amazing! If I make it the same way as you, I have to poach them at liquid like emulsified sausage? Or I can just put them at the smoker all the way and skip the beer part?

[@2guysandacooler]

You can skip the poaching and cook however you want. Smoke, grill, bake. I will add if you plan on smoking at low temperatures you might want to add Cure #1 to the recipe. Other than that you are good to go..

[@benorsula9230]

2 Guys & A Cooler thanks! i really enjoying the series, great work💪

[@rustylamb3421]

You mentioned using lean pork what you thought on cut of pork to use I can get any thing I want normally use butt and add fat back. Get my meat from local slaughterhouse can get hams and bellies any advantage of different cuts?

[@2guysandacooler]

That is right. Any cut works. I use lean pork because it's generally on sale but any 70/30 ratio will work..

[@rustylamb3421]

@@2guysandacooler thanks

[@DrShkaf]

Could you poach it in the beer mixture and then freeze it for latter (with the poaching liquid) so that you can just reduce the liquid and grill the sausages when ever you need? or would that amount of ice damage the texture as it would be already cooked? Thanks for the video.

[@2guysandacooler]

You could but the texture would suffer.

[@DrShkaf]

@@2guysandacooler Thanks. yeah I had a feeling that would be the case, was hoping to be wrong though.

[@710LENNY]

O, what a shame you do not offer take-out and delivery. Well, I've got the sauerkraut. Will have to pick up the rest tomorrow.

[@2guysandacooler]

LOL.

[@vanyugo154]

Is it ok to add curing salt to this?

[@2guysandacooler]

Sure. Add Cure #1 at .25% of the weight of your meat/fat. (for every 1000g add 2.5 grams of cure)

[@dfbess]

Ketchup on a brat? .. no....just no.. I know he's a kid so I guess I can forgive him..

[@ozanozr]

What is the size of casing?

[@2guysandacooler]

you can use any size you want but I think I used a 32-34mm hog casing

[@ozanozr]

@@2guysandacooler Thank you!!!

[@possumrides8448]

That’s BS! Where’s the recipe for making the bratwurst?

[@2guysandacooler]

LoL. Check the description box always!!