How to Grill Sausages | Kenji’s Cooking Show

[@JKenjiLopezAlt]

First.

[@TheSexikiwi]

Beat me to it!

[@cocbuilds]

Damn who'd've thought

[@one5643]

No fair

[@mememastodon69]

You monster.

[@mikevanatta10]

The crazy son of a gun did it

[@ApoorvKhatreja]

The guys working on the neighbor's fence are in for a treat

[@ZBillions23]

Apoorv Khatreja it would be amazing to be his neighbor

[@wildboer]

Honestly the best way to keep your contractors happy is buy or make them lunch at some point during the job. We love that shit.

[@bertman4]

Happier workers work faster. I think Kenji wants them to be done ASAP.

[@Tearyatobitz]

WildBoer lmao a good meal could have you asking the boss when you’ll go back. A guy we worked for made us smoked brisket once and I’m dying to go back 😂😂

[@domw3239]

Hey Kenji! Could you make a video on fridge management? I constantly waste food and looking at your fridge it looks like you have a great variety of stuff but you are able to use it all in different recipes. What does an average "basic" fridge shop contain for you? Thanks dude you ROCK

[@Panda-ds2es]

He explains some of this stuff in his book the food lab, maybe see if your local library has a copy or gives you access to an e/audiobook?

[@MattXShaver]

I would also like to see this! I shop at Costco so I have a lot of food sometimes and think there might be some stuff I can freeze or preserve

[@stephencshapiro]

I'm also in awe of his pantry. Life goals.

[@Chaos6779]

Step 1: create a cheese drawer.

[@MarekMarcin59]

Love to see that.

[@hardrockfreak1337]

What is rly good with Hot Italian Sausage is a bath of peppers, onions, crushed clabrian chili, rosemary, and chianti.

[@alexstanley6546]

I've had some teriyaki sauce in my fridge for 3 months. I've had ketchup in there for 2 months. I also have some mayonnaise I made yesterday. These are my sauce ages.

[@ImSoGonzo]

Feeding the guys working on the fence warms my heart. I'm remembering the times I was working out in the sun either framing or installing gutters and anytime the homeowner came out and fed us it was the best morale boost. Otherwise, it was your smushed ham sandwich or fast food.

[@fishroy1997]

Best part of staying at home is more Kenji videos. I’ll miss the content when you are able to reopen the restaurant but I know you and your team will be excited to get back. Once that happens we’ll just have to visit the restaurant to get our Kenji fix in person! Cheers!

[@JKenjiLopezAlt]

The restaurant is open again. These videos have nothing to do with quarantine. Timing is just coincidental.

[@fishroy1997]

J. Kenji López-Alt Oh great! Glad to hear it!

[@ellmatic]

@@JKenjiLopezAlt Thank god! Some of us live on the other side of the world and can't visit your restaurant!

[@maaaaaaaaaaaaaaaaack]

@@JKenjiLopezAlt Oh man best news ive heard all week! Thanks for making quarantine a lot better, especially with the BA kitchen being a train wreck right now.

[@derlachendem4nn]

Hi Kenji, as a german I enjoyed watching you prepare Bratwurst your style and will certainly try this. BTW, since I started watching your videos my kitchen skills went up quite a bit. Thanks for that. Also from my wife. 😊 Best regards Tim

[@ZAck56100]

Ich feier ihn auch übelst

[@1rive8]

Ich bin’s, Tim

[@tim4659]

Durch Kenji haben sich meine Koch Skills auch echt verbessert, btw heiße auch Tim

[@DeathFire]

@@ZAck56100 same

[@certifiedasseater8260]

Kenji ist der größte Ehrenmann

[@PeterFabian]

I love how you just decide to feed a random work crew because you made more than you'll have immediately. Food should be shared!

[@SoulxDD]

i love how Kenji always promotes other companies in literally all his videos . Gotta respect him for that !

[@QuicheAim]

Oh yup, J. Kenji with the glizzy tutorial, a true glizzy gladiator

[@gabewebber395]

How fast u think he downed them

[@Yourcousinjoseph]

😂😂😂😂😂

[@mukandy23]

He’s the Glizzy Goblin

[@benhayslip8421]

throat goat

[@nathanw.5367]

Kenji - thanks for all of these videos. I have learned a ton from what you've said and even more from watching your methods. Thanks for showing how diverse the food world is and the importance to doing things yourself. Opened my eyes to new flavors textures and procedures.

[@Dungeon-Master-Chef]

Kenji being stellar as always for feeding the nearby workers. Inspiration in and outside of the kitchen.

[@morganbradley9390]

I really enjoy how down to earth Kenji is, very approachable for the more amateur home cook.

[@FoxyFoxyShazam]

This might be a great technique to use with Kimchi instead of sauerkraut. Throw in some scallions, daikons, carrots. Fusion banh mi all day long.

[@Vaughanflaherty]

Kenji, the type of guy to feed the people working on his neighbor's house because he's so wholesome. Keep doing what you do Kenji.

[@EclecticBuddha]

I can guarantee those buns are available in Ohio under Pepperidge Farms, Schwebels, or Nickles. Also, Nickles Bakery Diamond Jim rolls work great for sausages.

[@Mohaim]

Hi Kenji! I never figured out how to cook sausages properly myself, so I never bought them. I watched this video, then made an amazing sausage sandwich! The technique of simmering in super flavorful liquidy stuff until 145 degrees then blast them with heat until its done for some browning worked so well!

[@bismarchiavelli]

I watch these videos for the food of course, but also the lowfi production (meant as a complement) because it reminds me of my home/kitchen. It makes the recipes so much more approachable. I like that we get to see some of the mistakes that are often edited out of polished shows, because we will certainly make those mistakes! And these videos teach me how to recover. Love the sound of neighborhood buzzing with life, because that’s what my neighborhood sounds like! And finally, the late night carbo-load. All of us have those pangs of hunger when we’re not supposed to be hungry. Keep those videos coming. And please don’t lose the intimate feeling of those videos.

[@awgrant]

I appreciate that he gave a shout out to Sous chef Eric. Acknowledging the guys in the trenches. And Shaboo.

[@turps1184]

Thanks Kenji! Just smashed this one out on the BBQ with some mates. Ripper Party! The recipie is an absolute sleeper! No one saw it coming! The tip about the fresh thyme and Rosemary was amazing, thorw in some chilli for a kick! So easy so good! Talk about your unforgettable Luncheon!

[@eddiethompson1326]

First thing i did was see if you ship. Second thing i did was cry because you don't ship. Third thing I did was prepare to do this myself. Thank you for teaching us the skills needed to adventure on our own. What an inspiration. Science + cooking skills for the win!! :)

[@ExileOnDaytonStreet]

This is a very good method. The Wisconsin method is fairly similar: boil brats in a bath of beer, onions and butter. Remove onions for garnish, sear on the grill, serve with onions and/or kraut.

[@abhishes]

Tried making this today. Adding Caraway seeds makes heaven and earth difference to the sauerkraut. Very easy to make and very tasty. thanks Kenji.

[@cookingbourdain6903]

Kenji hates the guy with the buzzsaw in the neighborhood. Update: 11:42 - Oop maybe not!

[@Grandmaster-Kush]

My neighbour uses a grass trimmer atleast 3 times a week, today he started at 7 am this morning :(

[@markkalsbeek5883]

@@Grandmaster-Kush give him an electric one for Christmas

[@cookingbourdain6903]

@@Grandmaster-Kush That's unacceptable.

[@Grandmaster-Kush]

@@cookingbourdain6903 Yeah it's crazy but I think he does it as an excuse to get some fresh air in the mornings, pisses off all the neighbours unfortunatley

[@uzzieb9984]

Grandmaster Kush it could be worse, he could have a weed filled forest in front of his house.

[@jeffreyabelson7171]

Kenji is such a pleasure to watch

[@albieatsworld3744]

Damn I know the video is about the sausages but can't stop looking at those roasted buns!

[@jamiemcdonald1154]

Imagine being those guys working on the fence, just going about your business and out comes Kenji with the greatest sausages you've ever had! They look delish Cracking outro too

[@bsol510]

Kenji hoppin on the glizzy summer hype 💯

[@JKenjiLopezAlt]

What is this a reference to?

[@bsol510]

J. Kenji López-Alt oh you replied now I’m kinda embarrassed 😅. “Glizzy” is a slang for hotdogs in places like DC. There’s a trend where you film yourself trying to eat a hotdog as fast as you can called the “Glizzy Challenge”. It usually just ends up with dudes stuffing hotdogs in their mouths

[@tosterboys]

I never thought a Californian would teach a Wisconsinite a better way to make brats. I stand humbled.

[@HeavyInstinct]

I also like to use homemade lacto fermented sauerkraut. When I do the beer brat method I always put onions in the beer but leave the sauerkraut on the side. By cooking the sauerkraut you're killing all of that friendly bacteria that makes lacto fermented sauerkraut so special. Just a thought. Love your channel Kenji.

[@carlosmunoz436]

Kenji is a hero for those who constantly have the case of the munchies lol who's with me 🙌🏽

[@colina1330]

There goes Kenji with those time-travel finger-snaps again. As a lover of sausages, and German food in general, I am absolutely gonna try this. I usually have all the ingredients to make these on hand all the time anyway.

[@marleyabd1729]

1% on the toilet watching kenji 😂 wth am I doing with my life

[@airwilliam24]

The toilet is the best place to watch Kenji cause after you poop, you have room to eat his delicious food.

[@MattXShaver]

For Italian sausage I would recommend green peepers, sliced onions, and sliced tomatoes mixed with salt pepper and garlic powder as a replacement for the sauerkraut. Delicious!

[@JKenjiLopezAlt]

In our Italian sausage kits we provide peppers and onions cooked down with cider vinegar and brown sugar.

[@vinceomac]

@@JKenjiLopezAlt so replace beer with cider vinegar and brown sugar?

[@scraglor1]

Man. Imagine picking up a contract to build a fence, working all morning in the sun, then randomly out of nowhere Kenji comes rolling over with a tray of sausages. You definitely buy a lotto ticket and a 6 pack on the way home that day.

[@Hey_MikeZeroEcho22P]

"...Way too many saugages for me...." DAMN, I'LL TAKE ONE through the computer screen!!!! Thanks for posting, I ALWAYS wondered ..... How to cook Brats w/beer and cook them!!! I Think your 'Buddy' wants one........ Don't Give Him/Her a crumb.....Slice a nice piece out, (don't know if kraut is good for dog, probably won't eat it) I like the "INSTANT JUICE CAM"!!!

[@wlp6200]

Kenji, you're a National Treasure!

[@1378mortiz]

Addicted to this channel. Great to see someone outside of Wisconsin do brats justice. Also, Aldis has buns like that.

[@jjh4902]

Kenji with that austrian beer! much love from Graz, Austria!

[@jonhedlund8058]

it's american beer

[@Scootenfruity]

Jon Hedlund There is a Trumer brewery in Austria, and it is famous for its pils. I wondered about it when Kenjinsaid it, but I guess it‘s just a coincidence.

[@jonhedlund8058]

@@Scootenfruity this is the same brewery, they have a brewery in us and austria.

[@georgsimpson3378]

@@Scootenfruity No Trummer Pils is from Austria- Salzburg. And they have basically a second Brewery in Berkley CA. But they have identical design and taste. and reference each others location.

[@JKenjiLopezAlt]

Austrian beer, made in Calofornia if you get it here!

[@apexclanosrs6379]

Kenji, you are the glue holding my life together.

[@Wolfe-Gordon]

Perfect timing for Canada Day!

[@kiwi9473]

I personally as a german have to say i love it if the "Bratwürste" Split open and get some crisp developed around the Splits. That little crunsh is wonderfull

[@jacobestes]

Jamon is the perfect dog. What a life.

[@brianbbaumgartner]

I cook my brats using Lagunitas IPA instead of a light beer (usually in the slow cooker, but one of your comments made me think I should try them sous vide...). The flavour it adds vs a light beer is amazing.

[@JamesDucas1]

Looking forward to giving this a shot. Thanks again for all the great cooking videos.

[@deadbones6729]

I thought the fire caught you for a second, also, nice of you to feed the workers too, definitely doing this over the weekend 🤙

[@bloozedaddy]

My fool-proof method. Pre-cook the brats in a sauce pan. Use a toothpick to poke each side of the brats 4-5 times. Add a sliced half onion to the pot and half a beer (simple ale or lager... Nothing artsy fartsy like Guinness, etc) fill with water to cover the brats and cook on low boil for 20 mins while you heat your grill. Now you can sear away at uber high heat without any concern for undercooking. They come out super juicy and you'll never have to temp check them with a thermometer . If you're not into beer brats then just double the water. You can add a 1/4 cup vinegar based Carolina style sauce / Tabasco/red pepper flakes or whatever you wish for extra flavor. .

[@tonylopez6585]

A great substitute on this if you like flour tortilla is to use a flour tortilla thin or thick one instead of a bun. It’s super good.

[@nicolasschreiber9189]

Hey Kenji, i really like your videos. Your one of those cooks who dont always complicate the dishes. Its just fun to watch and the dishes are amazing!! Btw try one with sweet mustard next time, thats a speacialty from my region in bavaria.

[@JKenjiLopezAlt]

I love Bavarian mustard. We used to make it ourselves at the restaurant but it was so much effort and wasn’t cost effective so now we just use a good imported Bavarian mustard.

[@PTExp]

This is my favorite way to cook sausages. Makes serving up lots for friends super easy and tasty

[@ladymorti]

New-England-style buns FTW! They're hard to reliably find in Indiana so I've started baking my own when I really need a fix.

[@Sosuhhhh]

Me: "how hard can it be to grill sausages? You just throw them on ther-" Kenji: let them cook in beer, Sauerkraut, mustard and herbs. Then sear them" HOW COME I HAVE NEVER HEARD OF THIS TECHNIQUE???

[@popefacto5945]

The "simmer then sear" technique is a classic! It's basically the only way to cook raw bratwurst over charcoal. I mean, you *can* just plop them on the grill over some coals but that's just doing it wrong.

[@Derjeniche1510]

@@popefacto5945 It is not? Thats what they do in germany and you know... they invented the Bratwurst. There's no need to cook it through. In fact: if you eat it raw without the casing on a bread its called Bratwursthack and its awesome.

[@Sosuhhhh]

@@Derjeniche1510 now that sounds gnarly..

[@Derjeniche1510]

@@Sosuhhhh I mean obviously there a some regulations but it's a common thing here. If it's freshly made in a restaurant it has to be served on the same day according to the act of food hygiene. If it is bought in a store and its packaged it is cured with nitrate salt to conserve it.

[@Sosuhhhh]

Update: I made this recipe. Make more than you think you need. They were everyone's favorite at the cookout.

[@suebowman7258]

I Love your channel and your technique. Thank you for sharing simple and delicious recipes.

[@bigskybob]

Thanks for the tip on the salt in the beer! Last time mine were super bland and this is definitely the cause.

[@newvillagefilms]

I used half a tsp of Chinese chicken bouillon powder with the cooking beer liquid and it was salty AF.

[@tawpgk]

Always loved putting caraway seeds in the kraut, combined with the pork fat, is just delicious. My German grandma always did caraway with pork products and kraut.

[@casecreature]

Once I'm employed again the first thing Im getting is The Food Lab! I really appreciate Kenji's scientific approach to cooking.

[@bnasty7190]

Excellent James!

[@elkewheeler]

Wisconsin native and I’ve never thought about adding salt and green apple. to the bath. 🤯. Can’t wait to bbq and try this out. Thanks!

[@pattyluss]

This is one of your recipes I’m most looking forward to making!

[@sahilali3234]

I just can’t fathom why anyone would dislike these videos

[@connorobrien4256]

I’ll believe Kenji before I believe the government.

[@mtnd02.06]

The lesson I've learned here is run around kenji's house hammering random stuff to see if he takes notice, and hope he makes some extra food for me.

[@Calibretto9]

Hey Kenji, thanks for the videos!

[@jcervelli]

been using this recipe all summer, it's AWESOME!

[@zanaxz1786]

Yo thats dope im german and i give you a tip how to improve the sauerkraut!! First sear small bacon (speck) pieces with onion than add sauerkraut and the beer also put 1-2 bayleafs in there and taste with pepper and salt and maybe a tiny bit of vegetable broth trust me thats how my family does sauerkraut to ribs ( rippchen ) or bratwurst and it will taste three times as good cuz i think just plain sauerkraut taste is not as good

[@maxman423]

kenji i love all these videos so much thank you

[@dh1380]

Ahhhh my next weekend project. Thanks, Kenji

[@tommihommi1]

Stuff to add to Sauerkraut optionally: bay leaf, whole peppercorns, juniper berries, allspice, cloves, fennel Stuff that has to be added to Sauerkraut: Caraway Seeds

[@guidio4129]

just 14 minutes and I learned so much.

[@TeguBuzz]

Looks delicious. I’d order a load of it but unfortunately not local! Have a great weekend Kenji and all.

[@Mrbink01]

Best buns are a wheat brat bun with sesame seeds or a Sheboygan, WI style hard roll

[@Nathan_Locke]

Your sausage grilling method is Wisconsin-approved!

[@70122riley]

Are there any videos where Kenji goes through his grilling workstation or workflow? Every time I grill I instantly get scatter brained and can't think in the moment where/how to organize things as they're getting ready to go on/come off

[@kerrmason9655]

Love the new ending

[@shannonferguson4810]

Love your cooking videos, Chef. Hugs from Canada.

[@TheAmazingPiet]

Just an fyi: his recommended additions to sauerkraut were spot on, we usually add some apples and apple juice, some juniper berries, black pepper corns and caraway seeds. Let it simmer for a while. If you wanna treat yourself remove the skin from some Blutwurst and cook it in a pan until it turns into a paste.

[@jetto234]

Love your whole setup man

[@andrewcorrigan6233]

Been grilling my brats like this for years its sooo good

[@ginchadope2171]

Kenji. Loving this channel. For your intro, i would maybe have two cameras on at the same time. One hand selfie to speak into, and the other gopro on your head. Then align them in post. that way, it could further help with the potential motion fixation for the initial segue. Im diggin how you improve each week. like a pioneer...

[@danr5239]

Parsley, sage, rosemary, and thyme? Do you have some Simon & Garfunkel playing in the background? 🎶🎵👍

[@ryke_masters]

Those top-split hot dog buns are the most common type in Québec too. I had no idea it was a New England thing, but it makes perfect sense considering the proximity. (And, I have no idea what the specific history of the hot dog in Québec is, but for all I know it could have been popularized here by the large number of French-Canadians immigrating to New England and coming back in the early 20th century. Now that I think about it, it's probably related to the popularization of baseball, which occurred around the same time, too.) They do make for much better bun-toastage!

[@tommanning7337]

Such a great way to do this, sooooo glad I found this channel. Gotta do a Pho video 👍🏻👍🏻

[@TrappedinSLC]

For not-beer people (me) hard cider also works well, although it will be sweeter obviously. We do something with a similar flavor blend for New Year’s as a braised dish and it’s extremely good but somehow it’s never occurred to me to do it on the grill with just sausages. I do prefer bagged sauerkraut if you can get it (it’s usually in the same place as the raw meat) since sometimes the canned or jarred stuff has a bit of an unpleasant metallic-y taste.

[@sikologie1]

Pineapple is also good with sauerkraut, but a little unusual. Caraway seeds, juniper berries and bayleafs are the usual flavoring for sauerkraut in Germany.

[@timba271]

Hey Kenji, If you want the sausage experience (If you can get it): grill some Thüringer Rostbratwürste!! Just on the Grill, no beer sourkraut BS, and enjoy with mustard and maybe some salad. You wont regret it

[@LINEBOIAARON]

KENJI WITH THE GLIZZY

[@sufryd]

Custom kettle table yeah man!

[@ericg649]

Seriously though, I’ve been grilling beer brats for years and never thought of cooking the sour kraut in with the beer and brats or adding salt. Definitely trying this next time!!!

[@Quantickzz]

8:52 Don't forget the eye-pleasing colors!

[@maximilianrummler7961]

greeting the non-binary folk? thumbs up Kenji, thumbs up! We need more peeps like you! only your pronunciation of Bratwurst could improve :P (I'm a german )

[@abdollar1]

From Wisconsin here. I approve of this.

[@Zachary_Sweis]

The Pepperidge Farm ones are ok, at least the ones we get in Oklahoma. I don't know if they make other ones that are better. But I love these style of buns. They're the best for sausages.

[@cas3i]

J. Kenji a real glizzy gulper

[@martinlee6883]

Made it yesterday and it was delicious! Thank you!

[@smlhkim]

Great to see sous chef Erik expanding beyond pancetta

[@JKenjiLopezAlt]

He’a in charge of all the sausage production!

[@IllegalLouie]

@@JKenjiLopezAlt on a scale of 1-10 how likely are we going to see you two do a bratwurst making video?

[@alphabeticall]

Kenji is the real glizzy goblin

[@wowIloveusernames]

I just bought some beer brats and sauerkraut the other day. Perfect timing.

[@JakeLovesSteak]

You're a better man than I, Kenji. It's very cool of you to share with the workers next door. I would have downed three of those sausages without even thinking about it. (And maybe give the last one to the wife.)

[@JButler333]

Does the quality of the beer have an effect on the outcome of the flavor?

[@JKenjiLopezAlt]

Not too much.

[@mr.cooper2031]

To piggyback off of Chef's comment, it's a great way to use up less tasty beer others might leave at your house.

[@sjenkins1057]

My experiments in the past told me that you can use water, and it tastes just the same. But perhaps not as traditional.

[@paulm3952]

@@JKenjiLopezAlt What about the style of beer?

[@phishtrader7744]

@@paulm3952, traditionally you'd use a Pilsner for this, the Czechvar Kenji mentioned is a classic example of the style. I didn't catch the name of the local beer he used though. Just about anything will work, even just water, but you might as well add some flavor. The beer will simmer down a bit and if you prepare sauerkraut or peppers and onions in the beer, those flavors will be concentrated. So, if you start with a too hot to drink pepper beer or a too smokey Rauchbier, the end result might not be palatable. That said, the sausages probably won't be affected much as braised sausages don't pick up a lot of flavor from their braising medium, or at least that's what I've noticed cooking bratwurst and Italian sausages.It's a good use for beers that you might not otherwise drink that a friend left in your fridge or even phatty beers that are past their prime, especially as carbonation isn't necessary.