Wow - blast of music to start the vid !! Could turn that down a bit. Always thought celery salt had salt in it - who knew? :) Necessary for Chicago Hotdogs. :)

Minced Beef. Some may say plain old minced beef. But as you have demonstrated there is no such thing as plain old minced beef. The recipe is so versatile that one could add or subtract any ingredient apart from the mince and onions to make a superb dish. Personally I like to add a few mushrooms if available and some sweet peppers, whatever colour one has to hand. But one thing I always add is a tin of baked beans. It is so versatile, my wife prefers hers with a baked potato whereas I prefer to eat mine with macaroni. However I do not add salt at all, I find that ample use of stock cubes plus soy sauce is adequate. Nice vlog Pete.

Thank you...thank you....thank you.....

Would be good if you could post the recipe here

I didn't know people ate lobscouse in other countries, we eat it alot where i'm from in norway.

Nice cooking video 🎉🎉🎉🎉

Going to try this for my elderly mother …..🎉 8:48

Can this currywurst be frozen .or how long can it be saved in fridge please

The easiest to explain, it tastes like really strong beef stock.

Can I use a conventional oven to dry the celery. And why do they call it SALT when no salt is added.

Hey just checking in. Hope you are doing well. We haven't been on UKposts much lately either. Anyway best of days to you and take care ❤

I can forgive the pastry but the pre grated cheese I’d not use.

My favorite meal Mah would make. What is the utensil you are using at 2:15, I need one of those!

How long will it last in the fridge for ?

What internal temperature should they be 🤔

We used to have this for school dinner in the 70’s sometimes It was one of my favourites

Your losing the beauty of the mint jelly by mixing it in the gravy

Looks delicious going to make thanks

Looks delicious and you make it so easy to make enjoy ☺️

My Mum made these, and my father too, when I was growing up in the 60s. Mum had lived through WWII as a teenager, and Dad was a soldier 1943-47, so they both learned to cook during rationing. Yep, much of British cooking I know is 'what you can make with leftovers'. Good for any time when costs are rising, such as now. Burgers? Nope, better and more nourishing, and less fattening.

If you get the skinless bratwurst it is better to fry it at a lower temp with less oil 1-2mm than the skin on so the juices do not get sqeezed out 130c ish while the skin on you can cook at 150-160 with 3-4mm of oil. And yes the germans are that precise, my aunt and uncles family have run a stand in Hamburg since the 1950's, according to tante lilo the skinless where/are the common type in the former eastern zones of germany due to the shortage of pig intestines till the reunion. Also if you do get the skinless type of bratwurst or frankfurter, the modern ones mostly have a plastic sheath over them you need to remove, some of Asda's polish frankfurters for example have a plastic sheath that needs to be removed first. Thanks for the video, take care, God bless one and all.

This is the only video on this random question that popped in my head lol! Thank you so much for this!

I've got some potatoes downstairs right now and was looking for ideas to cook them in the air fryer. This is different to how I'd normally do them but I'm going to give it a go now.

Good lord I’m hungry ❤

Thanks Peter. It’s bringing back memories of my Mom making rissoles from Sundays left over joint. Many thanks.

Interesting Video we did enjoy i made a few extra for the freezer and handy for a quick meal

That things is a monster. Mine is 22 inches and I think it’s already a good size

Patrick from Melbourne may be the only Australian who puts stuffing in rissoles.

Love it u can had some peas to da curry taste good

Thanks 👍

Looks delicious.

My Grandmother, God bless her soul, use to make mince and tatties for me when I was a young lad. I couldn't quite remember how she did it. I was close, but your recipe helped me get over the top and make it just right. Now I've made this for my children and they just love it. Thank you!

Always get tomato 🍅 sausages from Birds Pete, I love them but I’m going to give this a try!

That looks amazing, I might try to find individual pudding ramekins so it's like a chippy pudding

If I wanted to add green pepper, at what stage would I throw them in…

I love a plate of mince. I make it similarly, but add HP brown sauce towards the end, a couple of tablespoons. I also add thickener but add at the start of the simmer to properly cook out the flour. On occasions it's nice to add chestnut mushrooms.

Link to the original full-format video: ukposts.info/have/v-deo/mXOlp5qOfKKhx3U.htmlsi=GSBmliUocm0X9z_t

Lovely ,now what are the ingredients and how do you make them ?

Great, I've all these! I've the mince defrosting now for tomorrow its 5% 500g. I'm new to cooking, after spending years eating crap that was expensive and unhealthy. Glad I came across your channel, Subbed! Look forward to what else I can see on itm Cheers Pete!

question, can i omit the celery salt? can i use frozen diced onions? and what about instead of oxo can i use beef instant gravy granules? Fanx ya 🙃

Made like a true Filipino ❤

All I know is that you're a Yorkie like me. And I'm in US now where their food is absolute garbage so now I want to make my own mint sauce!

Whats happened to the pastry ?

And a mother pride bread 🍞

What’s the difference between this and Cawl? Coz this looks like Cawl to me? 🤔

Always stream mine its much nicer,but each to their own

Impressive spice mix - I’ve never seen that combo before and I’ve vaguely heard of carom seeds but never used them. Also never seen just mustard on its own as a glaze and not scoring the skin in the pork. Thanks for a very interesting recipe!

Hope you’re ok Pete. ❤

Pete, little tip for you. When jellying your pork pie, prick an additional hole on the lid but in the rim with a skewer. This is to make adding the jelly easier by allowing the air inside escape and ensure you jelly up to the shoulder of the meat. Also then if you’re careful filling it, it avoids having to mop the surface excess off, maintaining a crusty pie. Once it’s had jelly on it it will go softer quicker.

Link to full format video: ukposts.info/have/v-deo/rWdooHppmpWiup8.html