Kalbsbratwurst. German Bratwurst. 1001 Greatest Sausage Recipes

[@gigajoule4500]

Kalb in German is a calf, Kalbs is veal.

[@ForgetU]

Thanks for the clarification. I put in translator saw the veal part but not the calf part.

[@duncanhenry]

Congratulations Gigajoule you won a copy of 1001 Greatest Sausage Recipes!

[@gigajoule4500]

@@duncanhenry Thanks Duncan. Looking forward to it. How shall we connect.

[@duncanhenry]

@@gigajoule4500 Could you email me your address to [e-mail]

[@gbparn]

Ohhhh nooooo! Only 2 more days of Marinski March. You have worked your rump roast off on this series and I have really enjoyed the series.

[@BillFischer-fe1qb]

I’ll give that a try I like your program I have my own meat shop in the garage we make Game sausage all the time look forward to trying different stuff

[@hardyschlegel1048]

Great job at explaining how you substitute ingredients. I believe that they also wrote a book on just German sausages, maybe for next March..... Thanks for sharing these videos.

[@jamesmckeon8251]

Thank you for all your hard work and time Duncan while not feeling well

[@briantremel6675]

I learn something new from every one of your videos

[@Robee131]

A great idea for Sunday lunch. Golden bratwurst with sauerkraut and potatoes..😋Thanks for sharing Duncan.

[@rdblee]

Thank you for all or incredible advice and videos!!!! March has been the best month the last two years because of you!!! I’m in edson Alberta. One day I’m gonna take a drive over to your shop and shake your hand. You deserve so much for helping out the beginning sausage enthusiast!!!

[@gregdazer8395]

Another great one. Personally I think that the Thuringer Bratwurst is the best brat recipe of all time.

[@Vsor]

I had no idea about the white pepper, I pretty much only use it for Chinese cooking atm

[@ToddIngham]

29th is a great addition, man i love this channel

[@ForgetU]

Kalbsbratwurst translation Veal Sausage. Good-N-Tight translation gut und dicht

[@billklaassen5893]

Such a delicious looking sausage. Has been such a great month with your videos every day.

[@scottbrasuell325]

I love the mace in brats here in Thailand. I also add all spice as well. Thank you teacher for teaching us your skills. Peace!

[@mikenicholson2548]

This has been a very fun series. Don't know how you're going to top this series.

[@stepper1430]

Thanks for continuing these videos... I'll have to get the book! Any brat is a good sausage for a weekend grilling!

[@brewitup]

great example of adapting to the meat that is available to you. I am going to have to try your recipe because I love the brats!! great work!!

[@garyzag1912]

You can buy a rainbow of brat seasonings nowadays. But the original German bratwursts are still the best. Thanks Duncan for another great video!

[@alexanderbigwood2686]

I myself like bratwurst and I would enjoy making this sausage and trying it. I also have looked for veal and it is very hard to come by thank you for improvising and using beef instead. i do enjoy your videos and hope you keep making them. 👍

[@daviddiviney5599]

Thank you for taking the time to demonstrate these recipients from the book. Very helpful.

[@mojomike3913]

Is venison a reasonable substitute for the veal? I have lots of venison available.

[@grumpybaldguy]

Love a good bratwurst. Really enjoyed the variety of sausages this month.

[@onepanman9852]

I admire how you draw on your experience with meats and the knowledge that comes through on these videos. It seems the world of sausage making is endless and limited only by your own imagination.

[@paultribbett7765]

i grew up in Milwaukee Wisconsin SOUTH SIDE,,with lots of great bratwurst EXCELLENT VIDEOS by the way ,,, Marinski is a Polish name and those Polish////German folks can really make great sausage albeit not many small shops remain, where they concentrate on pleasing regular customers and not just bottom line ,,small shops have to have a great product or they go out of business. And therefore they have to be a tad bit more expensive A pity we lose good shops and fresh sausage because people want preservatives ,,shelf-life and a few cents on the dollar

[@RustyJake1612]

Again, another great example of adapting to what is readily available to you locally. Your explanations throughout the videos have provided all of us with useful real world information. Thanks again for all you have done. These videos are a huge labor of love of what you do. It's appreciated that you are sharing with us

[@ryanbrown9011]

I’ve been watching your videos in Korea. Really inspired to try some new recipes. Thanks for the amazing content. Love your work!

[@MANUELSANCHEZ-gz5pu]

Hello from Mexico, thanks for sharing your recipes! excellent video! either

[@RalphRestadius]

Thanks for a great month full of great videos. You are the man!!!

[@NerainerRidgeway]

Great job at explaining how you substitute ingredients. To be honest i never would have brought the book until i saw you showcasing the recipes and my family sure is glad i stumbled upon your chanel in March!

[@carlkaufman7671]

Another great choice. Can rarely go wrong with a brat.

[@mmcdo61930]

Another great sausage! Thanks for all your hard work!

[@3820jack]

Great video Duncan! The explanation of the type of pepper is good information.

[@dusterbrown77]

Looks really good. Pretty simple, sometimes that is all it takes.

[@cerramouspe1]

Just one more to add to my sausage to do list, Thanks Duncan!

[@stanleyplona2712]

Awesome.. love bratwurst,some really good recipes in the 1001 book. Always like to try out new recipes, Thanks.

[@WarrenGhidella-gt8fw]

That looks great. Looking forward forward for more recipes. Have been making different sausages

[@tinmanbj60]

Thankyou for for All the Video's This MARCH!!! very informative asome job. Looking forward to playing around making some of these.

[@jennygirl4925]

Oh boy, I can see this becoming a family favorite. We love a good brat. But first we are smoking some Hunter Salami this weekend. Great video again. Thanks, Duncan!

[@eugenepanek3098]

Glad I came across your site. Bought last year's "Marianski March" book "home production of quality meats and sausage" your channel and the book has elevated my sausage making. Thank you for your unbiased videos!

[@ChickenBaconRanch1776]

And yet another recipe to add to the list!

[@randythompson195]

Excellent videos. Very easy to watch. I’m looking forward to breaking down a side of pork and a beef Chuck this month.

[@randomcommenter935]

Today is my first time seeing your channel. I like watching you and learning as we go. I subscribed. Thank you.

[@jaychristensen5406]

Thank you for the detailed instructions!

[@Clefme]

Another good video! Thanks for all the postings! Can’t wait to try some of these.

[@DwayneBennett-vi6pz]

Love the March episodes, also my birthday month. Keep up the good work.

[@leahtiferetrabinovitz6518]

Beautiful as always, thank you for sharing Duncan!

[@robmerrell1745]

Thanks for this one. I always love to see the different types of Bratwursts that are made in different regions.

[@Sammy-qx2ry]

Really enjoyed this video. Another one for the To Try list. Thanks.

[@JohnSoderberg-ok5um]

Enjoying your videos Duncan. Thanks.

[@enjeru1369]

Fantastic, i will try it this weekend, thanks Duncan

[@johnmiller-kr4jy]

Hi Duncan Brats are good no matter how they are made, and recipes are all adaptable. We substitute all the time when all the components are not available lol Thanks for another informative video

[@richardbutler3316]

Thanks again for another great video Duncan. Im gonna give this one a try. Love brat's!!

[@peterpaulaski6586]

Im not a big fan of brauts but im going to try this one drooling again 😊 on a roll with mustard and saurkraut omg thank you

[@DougSladeStuff]

Awesome, can't wait to try some of these recipes. Thanks for the recipes and vids! Cheers!

[@asgerhansen4609]

I am definitely going to try this. Time to get last years buck used before the season season starts again.

[@vittoriomaximo2991]

Your videos are very much helpful to coming business here in the Philippines...❤ hoping to have that book someday..

[@Betterstartnow]

Thanks for doing these videos, really enjoy them!

[@markelliott6259]

Another great recipe to give a try! Thank you

[@malleoshomesteadadventures2712]

We’ve been loving all of the varieties this March! We have some veal at the moment so we’re going to give this a shot. Thankyou for the great videos

[@denisehenry4894]

Excellent video. Sausage looks awesome

[@aehdvm]

Oh my gosh. Your videos are on point! Another great recipe to try!

[@soleylife2450]

I am gonna have to start making some of these more simple sausages. You make it look easy making links.

[@papazfam]

Another good bratwurst. As already stated Kalb is calf. And again love how you are not afraid to try your linguistic skills. And too bad March is coming to an end😢but won’t stop watching your videos Duncan!

[@rjmiv857]

My son wants to do a bratwurst. Might have to look a little closer at this one. Thanks for another great video

[@objuan1890]

What a treasure you are Duncan. The time and effort you put into sharing your knowledge is greatly appreciated. As Marianski March draws to a close, I look forward to your teaching throughout the year.

[@erichluttenberger8624]

Thanks Duncan. I and many others I'm sure appreciate all your hard work before and during March with all these different sausages. My daughters are buying me the book for my birthday and I can't wait to try out your favourites

[@ehbcd]

Looks good another one I'd like to try.

[@brianbuchan3567]

Thanks for another great one

[@dougbunch9572]

Great videos! I e used several of your recommendations and all are fantastic! Thanks

[@GeorgeDrown]

Looks like an easy recipe. Nice to be able to gather up all the ingredients and then go back and make the sausage. I have both of the books you use, its nice to be able to follow along and go back and make the sausage. Totally appreciate all your tips and knowledge about curing, stuffing, smoking all types of sausages.

[@davedunn2124]

Just finished some venison bratwurst. Recipe calls for heavy whipping cream and eggs. Very very good. Added some crushed caraway and dried jalapenos in with the other seasonings. Yum

[@kenpflueger1967]

I make a lot of sausage and I get great ideas from your videos 😊

[@charlesdonajkowski5890]

Thank you so much for doing this..I watched every one and tried many of them...love love love all things that connect us to real food and real butchering. You are generous with sharing your techniques!

[@rrest11]

I learn something new on almost all of your videos. Thanks for all your hard work and a great month!!

[@davidosinski6063]

Great Video easy to follow.

[@maxfilippi5730]

Great video. Thanks for doing it!

[@stevemichalski2538]

This one sounds great, can't wait to try it.

[@ScottHall-jy4dk]

Awesome effort sir, once again! I learn so much, and can't wait to try out some of these recipes. Congrats on growing you page, and I look forward to seeing much more in the future!

[@GreatLakesJunction]

Thanks so much for this video, we've been looking for a good brat recipe!

[@joeg679]

Another Great Video Duncan, Thank YOU I think this sausage maybe good with sauerkraut.

[@bobricker9139]

Just found your channel, can wait to see your videos. Eager to learn the process.

[@deangustafson7533]

I’ve got that book. If you only buy one, this is THE book to get!

[@holgerblaschek5705]

Love the recipe, again a great demonstration on how to it. Thank you for the upload!

[@chadmccracken131]

Love the video really could use a sausage making book am a beginner sausage maker

[@tpcdelisle]

Thank you Duncan so much for all of your hard work and making March a fun month, when weather is not not always the best where I live. I've learned a lot from you and have several great sausages to make and try.👍

[@arghalardgoa]

Always great to see bratwurst

[@sunshineandroses100]

Learning so much from you. Great Videos.

[@nocappingoutdoors]

Might have to give this one a try. Great video!

[@jasonpeterromero3570]

Been boiling sausages lately and just like you I’m lovin it 😍

[@richardfitsingood6248]

Have to try this one

[@victormaack2353]

Great way to adapt the recipe to work for you. Just shows us don't worry about the little things sausage making is about using what you have. Another great video Duncan sad there is only 2 to go. Cheers

[@shoover17331]

That would have probably tasted 10 times better smoked. Good job Dun

[@robinradenbaugh7074]

Thanks Duncan! Love this one! Even though I wouldn't make some of the sausages you made this month I have learned a lot and love your being creative and adaptive to recipes. Looking forward to more in the future!

[@timothypage-il2ut]

Just on your recommendation it has been put on the to do list😂 Thanks for another great video Duncan👍

[@mikerickertsen9727]

I’d like to try that some day

[@mdbizzarri]

I bought the book as well, as I think you do a great job of showcasing their work. Keep up the great work!

[@kelvinsoloway4047]

Looks like a winner Good job

[@davidens8204]

I am always amazed at the properties of spices that certain sausages can handle that if you had them on their own would be quite overwhelming but mix them into some properly ground meat and you have a great product... hopefully I will get one of the books ..lol

[@DieterHamman-lo9xp]

Hey Duncan. Thanks for your effort in creating all the videos. They are very entertaining and informative. I love making sausage myself, I am from South Africa, and your videos have helped me in trying some non-traditional methods (to me, at least) of making sausage, and it's been an awesome journey so far. Keep up the good work.

[@garystinnett8323]

I have never done any kind of poke sausages before, I've done fresh and smoked. Definitely looks like something I might have to think about trying.

[@absoz]

Would have been awesome to have seen it cooked on the bbq too. Looks like a great simple and scrummy one - awesome tip on the pepper type as well, thanks Duncan