Hi everyone. We are now back in our atelier kitchen
together with Burak, Yağız and of course Bahar.
And we are kind of excited the reason we're here is actually not
everything is going back to normal because unfortunately it's not.
But the kitchen at home i wanted to renovate it to make
it brighter and nicer for you guys. Because it was a 16 years old kitchen.
I did it when I was 24. I used to be working in the hospital then so
i wanted to be a little more Refika.
And more space for Bahar to move.
And more space for me to wash the dishes.
Anyway, today we're going to cook
something we all love but something we usually hesitate
to eat because unfortunately 80 percent of it is really
unhealthy. And it's sausages! Because mass-produced sausages
are usually the meats are taken out of the bones of the animals, it could be
cows it could be chicken and then what's left around the
bones and all the joints and these things cannot be considered directly meat
goes to making sausages.
Bahar: Plus they add a lot of preservatives.
Plus because it's like this kind of
mixture to increase the taste and for to live long there are lots of lots
of additives. Jamie Oliver was one of the first people
who gave this issue an awareness on chicken in nuggats.
So and the sausage we're going to make, actually we're going to make three.
After this video is over, you can go and make it in 15 minutes
and eat it in two. That is going to really delicious, healthy
and I promise you're going to love them really much.
Okay, can we start?
Really much, okay.
I'm not going to make meat sausage but you can use the recipe and
develop your own. Because I haven't done chicken for a while i'm going to use
chicken and it's more affordable. I have half a kilogram of chicken and
the chicken is actually chicken thighs. And unfortunately they are not sold with
the skin on if you have the skin on please use the
one with the skin on. I keep all the fat around like actually
this fat is like the part of the skin. The fattiness increases the flavour.
And I have also one breast here. So I'm going to put these.
Because I couldn't find chicken with skin on.
I'm going to add a bit of butter which
is like a teaspoon of butter and I add a teaspoon of salt and
black pepper. This is very strong if you have like a powder one you can use a
whole teaspoon. I have decreased it because mine is really really strong.
And just baking soda. Carbonate in Turkish maybe in other countries it's adifferent name so
i wanted to include the Turkish version. It's two pinches.
I might have put a little more. What happens like when you cut a sausage
it's like this creamy shape we don't see any meat and what baking soda is going
to do is in a way blow up the cells and it has
this like homogenized texture.
Thank you! The oscar goes to Yağız. Okay.
And now Bahar is deaf for a while sorry.
Now the paste like texture is here as you can see.
I took almost one third of it out. I want to show you something.
This is like a base but if you want to increase the taste some
other thing that you can do, is to add a cured meat.
In Turkey we have pastrami but you can use prosciutto,
different kinds of cured meats you believe healthy and nice. If you like to
taste. Their fats and their taste is going to
increase the taste of the sausage really really much.
And it's also going to give you in a way an industrialized taste that we
kind of love the umami in natural terms, msg in the unnatural one.
This cured meats have naturally umami
taste. So this way it's going to increase the
taste quite quite a lot.
Okay, now if you say, Refika I want to make a sausage.
This is going to be the sausage that I will advise you to make it.
It's really nice now, smell it Bahar: No I don't want it.
She has turned to be a vegetarian. Burak: I think you're upset about it.
Yeah I know, of course not.
I respect it very much but like you want an audience which
wants to eat so but i hope you guys are here, so I'm happy.
I'm going to first show you how to make the sausage and then have versions of this.
First now, I have this baking paper. Now Burak is making me spoiled he cut it already.
I have to go back home and do all these things by myself.
I'm going to wet the paper a little because now as you're going to see
it's very sticky. Yeah it does look like ice cream i wet my fingers like this if
i don't wet it it becomes really really sticky.
Why not stretch film but baking paper?
The stretch film we're going to boil this and when you boil with stretch film,
there's something called migration which is some of the chemicals migrate to
the paper or the plastic and vice versa. Migration of plastic is worse than paper
so that's why. Now i'm going to roll this.
First it won't look perfect and there will be places
but then twist to the opposite side like this. This is like a fat small sausage.
If you let it sit for half an hour that
would be wonderful for the baking soda to work even better.
So the shape is going to be much more smoother.
But if you do it immediately it's going to be a little wiggly that's all.
It will work now I'm going to give what's left to Yağız.
to make like small small sausages. With the rest I'm going to make
two different sausages. First one I'm going to make it plain
and the other half i'm going to make it with curry.
For the curry taste i'm going to add quarter teaspoon
and i'm going to add a bit of oil. Curry cannot be
dissolved in oil or water. It can only be infused like you cannot
totally make it even etc. For the taste to stay, for the color
to pass to other things for it, to sit for a while in oil is good.
So I did this a while ago, the color gets darkened and I'm going to
add this to my mixture. Get a bit of meat and
rub it with this so that we use all of it. In Turkey right now i don't
know how it's in the world for example they have
street dogs and cats when they want to feed the dogs and cats,
the cheapest meats type that we can buy is by far sausages.
Unfortunately yes. Now I have remembered like you could say, Refika we have more meat sausages.
But maybe you know if you have tasted you would love it the bratwurst one the one with
the whites this tastes sacrilicious
is closer to that one. Maybe later on we can do the meat but
if you eat chicken, if you like chicken please try this
now we are giving you this recipe of the curry one
but actually what i'm aiming is for it to open a window so
you can make different kind of tasting sausages.
Probably you have these like secrets mixtures and ingredients.
So you can make your own. Sky's the limit. Now I have switched the
mixtures, the one I've done with the pastrami was
just used in the machine. This one is I waited for
about two hours. Look how smooth it is. Bahar: Should it wait in the fridge?
Yes because chicken is quite dangerous. I want it to be thinner for it to make
thinner you can do this. So if we're ready we can cook.
Now these babies are ready. You might be thinking,
Refika it's raw chicken, how will it be cooked when it's grilled? and how it's going to get that texture?
To do that we're going to first boil them.
The big ones for about eight minutes
and these are the small ones which Yağız made and these for
just 6 minutes.
The small ones are ready as you can see, they have grown in size.
Also this is the magic of the baking soda.
With these small ones i'm going to make a small breakfast treat.
I have something called 'Açma' this is like a brioche bread.
So you can use any bread which is some kind of fattiness inside
and i'm going to put this together with the sausages.
Level of butter is little i'm going to pat them with a bit of butter.
I also put these here
Now I have some scrambled eggs.
Incredible bread and sausages are on the way. What I'm going to do
is put scrambled eggs.
Bahar: What are you doing? Going crazy.
So I put three or two.
Two is enough. A bit of pepper on top and
rockets if you like. Which in fact we don't even need and here's a
great sandwich. So we go on. The curry gets in. By the way after you
boil this, you can make the whole batch this is the
plain one. You can put it in the refrigerator and
freeze and whenever you want to use it take it
out of the fridge, wait for about half an hour or put into
boiling water again. And then do this. So instead of buying a
sausage and putting into normal refrigerator and using it, put it
in the freezer and when you need it use it.
Now the first one, here it comes.
Now, all these three we're under a bit of smoke.
So watch out not to turn on the fire alarm.
I believe sausage is really good with a bit of mustard
like this. This is a special one and a bit of pickles.
And believe me just like this it's great. If you want some rockets you can also add.
but does it need it? I believe it doesn't need it.
So if you want more of like a classical one,
you can have like this kind of a mustard. I'm going to add a bit of ketchup.
This is how we used to eat it at school. So and I'm going to put it not this time
to the sausage but to the bread. This way it does look
less nice but I believe when the bread soaks
the mustard and the juices of the meat, it's tastier.
I would like to cut it in half to show you the inside
Because this inside is the proof, that's exactly like a sausage.
Can i eat?
I've been on a diet for a while.
Not anymore
So this is like the best cheat ever. Now before they get cold, I want to share
this with you guys. Burak you should come. It smells amazing
Now here is your sandwich baby, go crazy. How is it, Burak?
We had beef sausage, chicken sausage before it but
so far this one is my favorite.
Really? Yes. All different.
Now I've lost my control and I want to try this one.
I want to show you inside of this one because it has meat it has this kind of
texture. We have done the sausage because in the
complete video you asked for it. So if you want to ask anything else
please tell us. You make us happy, now we are over
200.000 subscribers and thanks so much for all the subscribers. I'm trying to read
all the comments, try to answer all of them.
Thank you for all the attention that you have given us guys, thank you!
Take care, bye!
you