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  • >> Hilah: Hey dudes! I am Hilah, and today on Hilah Cooking we are making an old timey

  • Texas County Fair treat. Were making sausage wraps. These are super-quick, super-easy,

  • delicious, and also very embarrassing if you ever have to eat one in front of your boyfriend’s

  • mom.

  • [MUSIC]

  • [Smoked Sausage Wrap Recipe]

  • >> Hilah: Usually when you get these at the fair it’s just like a hot dog that’s been

  • cooked and then wrapped up in a flour tortilla, maybe with mustard, maybe with barbeque sauce,

  • I prefer mustard. I am going to fancy it up a little bit with some grilled onions and

  • peppers, and then I am also going to split these a little bit so that we get more surface

  • area to get nice, crusty stuff on, and I think this is an interesting dish because it is

  • sort of like extreme Texas fusion because youve got this German-inspired sausage

  • wrapped up in a tortilla, and a lot of people don’t know that there actually is a heavy,

  • German influence on Texas cooking, so facts. All right, now, that’s it. We just want

  • to split it like a little more than half-way through and now well get to cooking.

  • Okay, I am going to start out with a warm skillet here. Depending on your sausage, you

  • may or may not need to add oil. I am going to add a little bit of oil because I am using

  • a very lean, wild boar sausage, but if youre using an all pork sausage which would be awesome,

  • you probably wouldn’t need to add any additional oil. So I just want to get this moving around

  • a little bit, and the reason I am not doing it over super-high heat like a usually cook

  • everything is because I want some of the fat to render out of this sausage as it cooks.

  • So, I am going to get these started. The slower you cook it the more the fat is going to render

  • out. So I am just going to get them browned on both sides. Okay, so I just sort of got

  • to get all the sides browned. You might have to maneuver your wiener a little bit. You

  • might have to manipulate it. So these are just brown. I am going to add the onions just

  • sort of around the outside, and weve already got a lot more fat than we started with just

  • that’s releasing from that sausage, so I am going to go ahead and turn the heat up

  • a little bit to get these onions going, and we can add the peppers, and this is a jalapeno.

  • You could totally use bell peppers, or you could just leave it out and use onions, whatever

  • you prefer.

  • But you know I like it spicy. I need to come up with a new spicy song. That one is getting

  • played out. Okay, I am going to add a little salt and pepper, and the salt will kind of

  • help draw the moisture out of those onions, soften them up a little bit faster because

  • gosh darn it! This is supposed to be quick. A little S&P. Now I am going up to high, and

  • I am just going to start tossing these around, and it starting to smell really good. I’ve

  • got this garlicky, spicy boar sausage with my peppers and onions, and as they warm up

  • you can start to spread them open a little bit. Oh, my God. The innuendo in here is ridiculous.

  • You could cut it with a knife. Okay, and then once your onions start to get a little bit

  • of brown on them which I like, I am going to add in just a smidge of beer because I

  • also like that. This is also totally optional but very German, das es true. You really just

  • need a little bit, a couple of ounces. The rest is for you, or me as the case may be.

  • So, were just going to let this cook over a kind of a medium-high heat until all that

  • beer is cooked off. By then, our peppers and onions will be really soft, and then well

  • just brown up our sausages ,and were practically done. It’s so fast, lightning fast, and

  • once most of your liquid is cooked off like you see here, I am going to flip these over

  • and see how theyve spread out. Were going to sort of flip them over and press

  • them down so they are contacting the hot skillet. Get those peppers out of the way. You mangy

  • old peppers, and now, oh, there we go. That’s what we want. I am going to just sort of mash

  • them and let them get a little bit crispy in their own rendered fat juices. Mmmmmmm.

  • Fat juices. Okay, so these are gorgeous and crispy. Now set that aside, and just throw

  • my tortilla on here to warm it up, and these are always served with flour tortillas. I

  • don’t know what it is, but it’s all you will ever see. Wonderful!

  • Which one do I want? Oh, my God! You don’t’ want too much stuff in there besides the sausage

  • because you are supposed to just be able to like roll it up and like eat it while youre

  • walking around ,drinking a beer, and like I said barbeque sauce, I like mustard. Either

  • one youll see. Go ahead and pile it on there. Spicy mustard, but you know, regular

  • old yellow mustard is good too. It’s got turmeric in it. It’s good for your prostate

  • it if you have one of those, and then you just like, you don’t really fold it like

  • a taco. Theyre generally like rolled over like that, and you just like get it wrapped

  • up in a napkin, and then you walk around and try to not get dirt in it, but even if you

  • do you eat it anyway.

  • Okay, it’s going to be really hot. Man, yeah, with a side of coleslaw an d a pickle,

  • I am in hog heaven. Now you can see why I wouldn’t want to eat this in front of my

  • boyfriend’s man. Okay, just kidding. All right, there you go. Old timey Texas treat.

  • I hope you try it, and, you know, you can do whatever you want. It’s really simple.

  • Really easy, quick dinner. I hope you try it. If you have any questions, leave them

  • below, and I will answer them as soon as possible. Thank you so much for watching, and have a

  • great day! Bye! Cheers!

  • [MUSIC]

>> Hilah: Hey dudes! I am Hilah, and today on Hilah Cooking we are making an old timey


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如何做煙燻香腸卷|Hilah Cooking (How to Make a Smoked Sausage Wrap | Hilah Cooking)

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    林宜悉 發佈於 2021 年 01 月 14 日