Binging with Babish: Sausage from God of War: Ragnarok

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sausage

fillings and Richard Schiff plays Odin. - You know who I am. - That's money. That's the Cash App. Download the Cash app from the App Store or Google Play Store today to add your cash tag to the 80 million and counting. (dramatic music) - Is this

sausage

? - Hey, sure. Why not? - I remember that the food tastes better. - I suppose you would like to try cooking for this group. - I agree. - That? - Hey, what's up guys?

Welcome back to Binging with Babish, where this week we'll take a look at the "God of War Ragnarok" sausage. Now, given the disproportionate amount of wild boar hunting in the first game in the first 10 minutes, I'm guessing this sausage is made from wild boar. So here I have some wild boar, freshly frozen from the specialist butcher and ready to cut into one inch pieces in preparation for grinding. Now, as you can see, there is a decent amount of fat but there is a lot of connective tissue, which does not make a good sausage. So, in addition to our kilo of meat, I have 100 grams of minced pork fat that I'm going to add to the mixture.

All of this is spread evenly on a rimmed baking sheet lined with parchment paper and placed in the freezer for about 20 minutes or until the meat begins to firm up. Then we put everyone through a completely frozen meat grinder. Just one pass through the medium-thick plate is enough to end up with a little medium-thick wild boar, which we must season with salt and pepper before filling. Now Brok and Sindri being from Norse mythology led me to believe that this sausage could be, here we go, let me see if I can pronounce this, meisterpolse, which we are going to season with three teaspoons of kosher salt, 3/4 of a teaspoon of nutmeg freshly grated, half a teaspoon of ground cloves and between a quarter and a half cup of chicken broth.

All of this is added to a quarter large grated onion, mixed until combined and then poured into our ground boar, mixed by hand until evenly combined and ready to serve its glorious sausage purpose. But before we rip out the sheep's intestines, we want to make sure it's seasoned properly. So don't be afraid to take a burger, fry it very quickly, cut it into pieces, overly dramatically if possible, and taste it to see what it needs. Wild boar is slightly sweet and a little spicy, so it goes very well with these spices, but I realized immediately that I had forgotten an essential, black pepper and a lot of it because this original and fruity sausage needs a little heat to balance the things. .

But even without the pepper, it's still pretty good. My team ate the entire sample burger. I mean, I ate most of it, but still. And with that, it's time to finally thread the world's longest condom into our sausage stuffer, treating it as we would any condom, tying a tight knot at the end and punching a hole directly in the center while using the condom. Yes. Have you ever reacted physically to your own joke? Anyway, making that hole helps prevent an air pocket from forming when we start filling. I've always had a lot of difficulty with stuffing sausages, but I was relieved to know that it's usually a two-person operation, so take your time and remember, it's better to under-stuff than over-stuff.

Overstuffed sausages burst, while understuffed sausages can be leveled once closed. Simply massage the sausage until evenly firm. Then, because I have never done it before and because it is a traditional way of preparing meisterpolse, we roll our sausage into a spiral, which before cooking, we must awkwardly pierce again, about once every five centimeters to prevent a sausage from forming. . Burst. Now, since this is "God of War," I think we need to smoke these sausages over an open fire, trying to create an indirect heating environment by lighting the fire on one side of the pit and cooking the sausages on the other.

So here I have a small fire that is starting to turn into embers. I have some hickory chunks that I'm going to place around the fire to give it more flavor and smoke. But then comes the question of how to create a smoking environment over an open fire, and the answer is similar to what you would do on a gas grill. Sorry for the overexposure, but I'm placing a pan of water almost directly over the flames, placing a temperature probe next to and as far from the fire as possible, placing our sausage coil. And then I'll cover everything with a large metal container.

Hopefully this will create a nice smoky environment, especially after pouring some water directly onto the fire. One that, by moving back and forth, we will hopefully be able to maintain an ambient temperature of around 135 degrees Fahrenheit. Here we are going to smoke our sausages for the next 45 minutes to an hour and a half until the thickest part of the sausage registers 160 degrees Fahrenheit. From here, the smoked sausages can be cooled and served later, or if night starts to fall and you're trying to eat right now, you can turn the heat back up to a raging fire and use it to give your sausages a kick. . scorching finale.

Place the rack on top, let it preheat for about five minutes like any grill, place the sausages on top and sear until lightly browned. Give them a spin, grab the tripod camera to get a good close-up and you know this guy is done when he looks like a Dutch postcard. Carefully remove it from the heat because, as I learned, these spirals are not permanent and it is ready to be served along with an ice-cold pint of 5% lager, boiled potatoes and a tilbehore or rodkal. But I have something even better, a surprise guest. Ladies and gentlemen, let the man taste the sausage.

We have the God of War, it's Kratos. Can you do that with the axe? Very cool. Oh wait, no, you don't have to use the, I can get you a knife. Alright, I guess it works. So what does the bold, bearded absolute unit have to say about my sausage? - Was this boar killed by your hand or by another? - Oh no, I just went to look for it at the store. - Hmm. Then you were a coward. At least you'll be good for something. - Oh yeah, you're a video game character, so you're just going to grab that sausage and put it in your pockets.

Thanks again to Cash App. That's money, that's Cash App. Download Cash App from the App Store or Google Play Store today to add your cash tag to the 80 million and counting. (dramatic music)