Good Eats S7E6P2: Sausage - A Beautiful Grind

[fukinhip]

like the hat

[werewasyo]

the girls go crazy over my sasuage

[squirlzmm07]

couldn't you also feed some ice through the grinder also to help with the ice.

[SimuLord]

Cooking meat without a baseball cap is an exercise in futility if you wear glasses. Nice hat, Alton, but I'll stick with my Red Sox cap.

[JohnWoo]

Manmade casings fucking sucks.

[DrewPicklesVEVO]

0:31 LIKE THE HAT

[tatecheddar]

Dammit, now I have to bust out the grinder and make some sausage!

[drvrdug]

With all due respect Sir, I have followed you're cooking thoughts, as a way to learn, grow, and be a better cook a home...but this video.., is a 'no-go'. If I wanted to see arrogance, condisention, and 'Greek-mythology'.., Ida just called my ex-strife.... Thanks, but No-Thanks.

[frankbombs]

i know about knowledge but..

[bxiao6]

Actually iodine was added to salt because in the 1950's iodine deficency was near epidemic preportions.

[knoshy]

Like the hat?

[DragonWolf121]

For that matter, kashering has nothing to do with being blessed by a rabbi. 

[Jcolinsol]

@DragonWolf121

Oh, it's all just part of the reptillian agenda.

[brosatriani]

If you have heat problems with using the attachment for your stand mixer, just put a cold pack on the grind tube and rubber band it on there. Should buy you some more protection.

[MysticKnight38]

Just out of curiosity... why are you worried about using kosher salt in a pork sausage? I'm fairly certain no Hebrew or Muslim for that matter will eat it.

[DarkSoldier712]

While kosher salt is kosher, he's not using it here to make the sausage kosher. It's his default salt for most applications (that don't require dissolving salt into solutions). :)

[HighVoltage963]

Kosher salt is shaped differently, and tastes differently than table salt. Sea salt has different flavors depending on where harvested. So basically he doesn't want to use table salt and sea salt can be a little bit more expensive.

[SabbyGuy09]

kosher salt has nothing to do with being blessed by a rabbi. It's only called "kosher (or koshering) salt" in North America. Other places call it (coarse) cooking salt.

[1jbardamu2]

Alton discusses salt and his preference for kosher salt in his first show 'Steak Your Claim.'

[andrewt248]

I started using Kosher salt after watching that episode. I don't know how I live without it for so long!

[Lithys]

kosher salt has no iodine in it, iodine makes it taste saltier(i think)... or somehow changes the taste.

[gamemeister27]

@Lithys It was introduced into salt to combat iodine deficient. That's why you always make sure you get your regular table salt.

[Lithys]

@gamemeister27 Oh I know that is why they started putting it in there, but it does change the taste.

[errosmusic]

0:32 - Like the Hat? LOL!

[Narashava]

hahaha, shut up : )

[jalacy93]

ye just use one of those small party balloons

[Peblebrook45]

YOU LIKE THE HAT?

[Satashi26]

I like the hat!

[MysticKnight38]

I am a professional sausage stuffer. Some tips for using natural casing. Soak it in lukewarm water over night. Do not use hot water. Put a little bit of water in the casing before you place it on the horn. Also you can spray a little Pam on the horn before use. I prefer stainless steel horns over plastic for two reasons. One the casing slides off easier and 2 sanitary reasons. The stuffer I use has a 2 phase motor..no heat.

[whitefire64]

how about an icepack over the plastic grinder?

[dazigg]

yeah I was thinking that too. I bet it'd work well.

[nicechicken]

I will say working with natural casings is difficult, keeping the pressure in the filled sausages without causing a rupture took some getting used to, you have to PINCH the filling out of the way before you twist or you will positively blow the sausage. Leaving a little looseness in the filling helps and it's very technical. Experience helps, a lot, I have 20 years cooking and I found this a little tough, good luck! Have a big working area by a clean empty sink and clean soapy water filled sink.

[nicechicken]

I'm using natural casings as I'm making sausage right now and I can assure you the smell alone is a little challenging. It's not overwhelming but I wouldn't want to sniff the casing right out of the package. I fit a length of it over my faucet nozzle and ran some water through the section for about 2 minutes. It really reduced the smell, you have to stick your nose right up to it to get that stanky twang...

[Safron28]

hahhaha... artificial casings... pussies... arent u?

[soraalterego]

Which category of sausage does weisswurst fall under?

[nicechicken]

It falls under the "white sausage" category...

:)

[ebwarg]

Assuming I don't have my Würstchen confused, I'd say it falls under "Fresh," as it needs to be cooked.

[stuntman90265]

It's easy to keep the Kitchnaid Sausage gringer neck assembly cold while processing gthe meat. Just take a hand 'ol flexible, reuseable icepack (buy at any drug store) and wrap it around the neck while processing. Voila! Plus, the icepak that sits in the freezer is now a multi-tasker. Bonus!

[leaningoak]

You mean he pronounces the 'T' in the middle. Not all Americans have poor diction.

[quickfingers66]

he say's internet like an old man

[dcronnon]

If only he covered homemade peporoni(sp?)

[warrockbites]

Should we poke small holes in the collagen casings, or do the ends actually stay wrapped?

[surfingsuicune]

"You'll be rewarded with a nice, long sausage".

[EmoSannin]

i just noticed alton brown never uses the same glasses twice in a row in every episode

[ZealDaan]

Cool!

[Razgrizzle]

"Hey, Like the hat?"

hahahaha.

[WISDOMPRODUCTI0NS]

I made a pizza

[madslasher42]

Oh, man. The two kinds of sausage I miss the most since leaving America! Australia just doesn't have anything that comes close!

[silentdissonance]

I'm amazed that there's nothing 'interesting' in sausages from Australia. What do they have there in the way of sausage that's 'commonly available'?  Just hot dogs?

[madslasher42]

Oh, there's plenty that's interesting, just nothing like the kind of sausage you can get in America. Believe it or not, it's actually really hard to find a decent hot dog here. Chicken, lime and coriander (cilantro, for the Americans) sausages are fine, just not what I want.

[FarthestManFromHome]

Here in morocco they make sausage from lamb or goat, but they put onions, paprika, and cumin (I think) right into the grinder with the meat. It's called Kefta, and it's fantastic, but it's still just not the same as a good ol' breakfast link :)

[Isolder74]

Coriander is actually the seeds of cilantro. They don't taste anything similar.

[Spaceperson]

haha when they dropped the 2 lb pork shoulder

[axl870]

3:33 now i think i figured out where you got your user name from

[CrashGames2108]

No, he got it from the first Egg Files. That is why the clip was shown during many episodes of his uploads.

[DragonKnight451]

yea he steals a chef hat from i think an omlete or sunny side up place then the chef wants to beat him then he said like the hat

[Jrock666Freak]

Informative and a delight to watch, seriously, thank you for uploading these videos:):)

[magdalene74]

You are TOP with me! Finding your uploads was like finding the motherload to me after googling "good eats online" or some such LOL thanks!! One question for a moron though... anything I should be doing to clear things up a bit or is that just the cost of free video?

[Pimptimus]

After loading the page add "&fmt=18" minus the "" at the end of the address and hit enter. It will load the originally posted resolution.

[jaykia]

like the hat!!!!!!!!!!!!!!!!!!!!!!!!!!!

[TIAAVENDEALANTIN]

Sweeeeet. I was just checking out the comment ya left on my comment...and realised Hey...LTH is on, gotta check for a new episode and Whoo Hoo, there is one! Oh, and *cough* :P