Old school butchery is an art. My Grandpa was a butcher and I grew up with recipes like the ones you showcase. Thank you for another awesome video Scott!
I really love every video you make! My wife and I often sit and binge-watch our way through several of you videos at a time. This particular video exemplifies your love for preparing food and your love for things like your mixing bowl! You’ve definitely inspired us to make better meals! Thank you!
3:18 I've watched a bunch of sausage-making videos here on RUclips and you are the FIRST person to point out that the fat doesn't take on the seasoning! Thank you for that. Would love to know your recipes for Cumberland and Merguez sausages.
Scott, as an ex pat living in Florida one of the very few things I miss about the UK are sausages. my old dad was a shop manager for Dewhurst butchers (now I believe defunct) so I grew up eating a lot of good old bangers. This week I decided to give your leek sausage recipe a go. The sausages turned out really great. My American wife who is a lover of British breakfasts gave them a two thumbs up. Thanks for your great instructive videos.
Last week I butchered my first hog. I have my stock reducing right now for my gammon terrine I'm making thanks to the SRP! The sausage was stellar also! Thanks for all the wonderful inspiration Scott!
Scott, this is by far the best video I have seen about sausage making. I’ll be watching all your videos for trade tips and guidance. Thank you for uploading.
I just made homemade chorizo sausage this weekend! From grinding to seasoning to stuffing to cooking. They tasted amazing, the casings didn't burst but also weren't underfilled and most importantly I knew exactly what was in them. I will say I like my sausage very lean and so I didn't follow your recipes, but I followed the process you showed to make the best sausage I and my family have ever had! Thank you!! I'm now getting requests for sausages from family and friends lol.
Gallantly going back to our Ancient Aboriginal Ancestry. My genomes and genetic type traits recovered. I am led by THE HOLY GHOST. Righteously retreating treating tissue toxins. Reversing the damages done. Unfortunately we made manyy mental misstakes. A significient number off our ancient acesters sold us out for money. While working in cahoots cooluso with foreign fighting forces inclusively islam and militarized Muslims. “The black Isralites” and “black-a-Moors”
I watched this 2 years ago. Enjoyed it even more this time. I have been making sausage for decades. It was good from the beginning, but wish you had been making these videos back then. You are a Superman. I am tough, but mixing the near freezing ingredients makes my hands ache. I wear cotton gloves with nitrile gloves over them. Thanks for the inspiration and tips. Kept up the good work!
I admit I've learned a whole lot from this channel. Scott is a magician. When I made Scott's deboned turkey, on a smoker, my guests didn't want to cut it, just wanted to take pictures 😃.
This video has actually really helped me this weekend as I was on some medication that makes me feel awful and one of the foods I was craving madly when I was taking them was homemade butcher sausages. I watched this video a lot of times in a day and knew so much about sausages than I did before. Hopefully when I feel better, I will be able to properly make some sausages.
I so appreciate you doing these videos, Scott. This one and the black pudding one - I have been trying to re-create the recipes of my grandmother based solely on descriptions from my father (no written sources). These videos have answered a lot of questions I have had in terms of technique.
Mr. Rea I’m so hungry now after watching this post I had to go over the pork store and purchase 10 links of Italian sweet sausage a large onion 🧅 and two Bell peppers 🫑 and a loaf of seeded Bastogne and make sausage and peppers Italian style! Amazing!!!!
man, that takes me back to my young days working in a butchery. we had a 24 pound sausage maker and a whopping 120 pound mincer! The rest is almost 1:1 similar. You might have persuaded me to fork out some cash for some diy sausage making equipment!
Yes I did enjoy it ! Thank you. Two of My high school teachers used to make sausage in the workshop. They would use their hands and mix 30 pounds at a time with veggies they grew and equipment that looked "old as the hills". :-)
Hand mixing is the best! My only suggestion would be to take all of your jewelery off before hand. That way you don't risk loosing a ring down the drain when you go to wash your hands afterward.
Dear Scott Thanks for all you do to help us sausage lovers. My wife and I are Aussies living in California, and we desperately miss our regular Australian ( supermarket variety) snags. Any chance mate you could teach us all how to make Aussie snags to throw on the Barby???? That would be brilliant! Cheers Mate Love your passion.
Is it possible that you could make a video on how to make your own Rusk? I would watch that, and I think I'm not alone in that. Always good videos! Cheers mate!
I have watched many of your videos and sir you are an artist. Your plan spoken manor is a welcome breath of fresh air. You make it look easy enough for anyone to want to try. Thank you for all you do.
Awesome video. It really helped improve my sausage making and got me closer to recreating my grandfathers recipe. The addition of the leaks was also amazing the entire family loved it. Thanks for the great videos Scott
Hi Scott, wonderful video as usual. Just got back from Spain and tried this wonderful chorizo from a market, went to the supermarket here and couldn't find anything like as it was all really salty etc. Would you have a recipe to make Chorizo? Thanks
Hi Scott, Never mind the food police, sure there were not many of them about during the Victorian times and wonder how many Butchers or Cooks had high tech. equipment then. The old way still works well even though it may make the arm ache :-) Great Video and Bangers. Nice one mate.
Even the "best" supermarkets have a health warning sign for most of the sausages - this way it's all healthy - great inspiration Scott - cannot wait to make my own!
Oh, Scott! Bless your heart for sharing your knowledge! I am learning so much from you. I guess you can teach an old dog new tricks…says this 66 yr old grandma!😊
Your videos have taken my charcuterie to a new level, I live in south Louisiana so sausage making is common, but your videos have really upped my game! Great work.
+Benjam Mo Hey Ben..they will keep for a week mate, but 5 days is what I prefer..But saying that they don't last that long in my house.. As for the subscribers,,it a long haul my friend. All the best.
I don't see any reason why you couldn't wrap them in cellophane and freeze those... Then they can potentially keep for weeks/months. Although obviously there's no way they will last this long in my own freezer. One every morning with eggs means you will likely keep them AT MOST a couple of weeks.
You are amazing. I wish you were my neighbor! I'm an old school age myself. I understand completely. I'm sorry if you addressed it and I missed it...my question-> what size of blade disc for your sausage for grinding ...large or small? Those are the choices I have with my equipment. Thank you!!! Glo
I would love it if you could do a Rabbit sausage! I raise Rabbits the old school way with grass and garden clippings but I don't really like white meat and would like to disguise the flavor of the white meat with some pork fat and make some lovely sausages but I'm not creative like you are I love watching you cook you're wonderful
I make a lot of sausages and I've tried the celery skins. I definitely prefer the natural casings. and also I was lucky enough to be taught by a retired professional custom butcher whi grew up in a butcher shop. live these videos. thanks
Awesome video. Nice to see things done the old fashioned way. Going to save up for the machinery and watch this video a few more times and hopefully will be able to make pork and leek sausages.
Awsome videos! I butchered my first hog not long ago and with the help of your video. You have no idea how much help the video was. Thank you very much!
i remember when there were actual cooking shows like this on television. now it is just stupid cooking competition shows. i miss emeril, malto mario, paul prudhomme, aunt lucy, justin wilson, and that wok guy with the funny aprons.
Mr.Rea, Suppose you we’re going to serve dinner for say four people and you wanted to serve roasted potatoes 🥔 steamed asparagus and sausage. What sausage would you serve? Venison and Red Wine 🍷 this leek sausage a sweet Italian sausage. After watching this post I am so hungry That I can’t even think clearly! Brilliantly done!
I don’t trust people that get all extra about other people using hands while cooking because I KNOW that those people don’t know how to properly wash their hands 😂
Thank you! It’s been a while since I made my own sausage and I have a whole gallon bag of cheek and head meat I don’t want to waste. This was a great refresher!
Thank you. You are such a NICE person to share your delicious recipes. Do you also know that you are making a LOT of people HUNGRY. The good and the bad, I guess, always goes parallel.
What is the name of the bowls you are using? Didn't quite catch the name. Also, for the folks like myself here in the states, what reputable suppliers do you recommend? If any.
Scott, how long would these sausages be good for once you've made them? and could you just put them on a plate and cover in cling film to store them in the fridge?
cheers for the reply ma dude, been tempted for a while now to make the investment in the equipment. It would be so nice to have an excuse to increase my intake of sausages as well. All the best mate!
I realize that this method is no longer practical but by father-in-law, an "old school" Italian, used to keep the sausage "in a barrel of fat" and dug some out, over the course of the winter, whenever they needed them. I don't know if the fat was used to seal the barrel or if some liquid fat that later solidifies (like bacon drippings) was literally poured over the batch to entomb them. I guess my point is that I heard first hand knowledge of how they used to keep them, over the NY winter, before refrigerator/freezers. Maybe someone can fill in the gaps to this method...
GREAT, GREAT stuff B U T The suppliers you list DO NOT supply the US. Would love to obtain the spice mixtures you use in the US. About the ONLY way to acquire Rusk in the US is to make it yourself. I was fortunate enough, some years ago to obtain some Seasoning (Lucas) from a Local Butcher when we Visted Scotland. NOTHING even close to it in the US. IF you or a Subscriber become aware of a Supplier in the United States, PLEASE advise.
Rusk is the same thing as Melba Toast or Zwieback Biscuits, available in any U.S. supermarket. Just put it in your food processor. For the seasonings, make your own: salt, pepper, paprika, garlic powder, fennel seed and crushed red pepper flakes.
Scott, I have been dabbling in making sausage for some time now and I have to say I really enjoyed this video! I also appreciate your love of cool old equipment. Oh and one more thing I thought was funny was the video I watched of you making head cheese. Good video!
Awesome video Scott. Thanks for the time it took you. I have never heard of "rusk" until your video, but I am born and raised in Louisiana USA. I was raised up feeding out, killing, butchering and processing hog for family use. I am always interested in others ways of doing things and their recipes. I must agree that using your hands shows the love and care of the process. I am in the process of finding some rusk as that seems like an awesome way to maybe hold some more of the flavor as well as moisture in the grind. Seems like an awesome addition to our Cajun style of mixing/stuffing the links. Thanks again and Laissez le bon temps rouler!
Rusk, regular flour, baking powder, water and a pinch of salt. knead and throw in the oven, chop, oven again. Let dry for a day and grind and congrantz you have rusk.
Depending on how fat the wild boar is you might have enough back/belly fat on the pig although personally I like keeping most of the back fat on the chops. I've also had a lot of luck getting fat from my local butcher.
Hi Scott,Just went to my local butcher a asked for a pork shoulder primal !! The looks i got off the customers were so funny when he walked out with it ha ha. I have ordered a pluck too which i will pick up tomorrow. Thank you for the inspiration Rest Regards
washing hands does not prevent bacteria to grown under the rings.... Better remove them, for sure. About tattoos... why the f*** the tattoos are an issue?
O M G !! I am so hungry!! I can’t wait until hunting season!! It’s going to be Amazing!! Thank You 🙏 English Butcher!! God bless you so much! 🦌🏹🦌🏹🦌🏹🦌🏹🦌🏹🦌🏹
Been watching you back & forth for a while Scott. At 75+ I too identify with tradition😉 I can imagine sharing a prep with you and then the tasting , followed up with a pint of good ale to celebrate great food 😉
First let me say my I am one who has never made or considered making sausage until now. I really liked how you separated the meat from the fat and processed all your ingredients. If there was one area that I needed more information from it would be the seasoning. I do not have access to buying a prepackaged mix and find that an area of great importance. Also, I found your How To Tie/Link to be the best. Thank you for sharing your expertise and time.
I have been making my own sausages for a few months now and there is no looking back.... SRP helped me immensely, thanks man! when I started I gave a lot of Sos to friends for taste feedback . The results were pretty good always but it soon became obvious which were the top recipes...."Pete, any chance of another bag of "xyz"! I never thought I would be a sausage maker but apparently I am! And I love doing it, relaxing and also giving and sharing is great! Cheers Scott!
Fantastic tutorial, we live in New Zealand and my Hubby loves british bangers! hes also allergic to the preservative in commercial sausage which is why im here learning how to make our own. Really well explained, i can finally make use of the mincer and stuffer tubes for my 60 years old Kenwood Chef thats still going strong!
Learnt a lot from this vid, I now know why My sausages were so dense with a hard texture. I liked the way You made this vid great method with no faffing about. Thanks for sharing, Graham.
Old school brother, have not see you make a snag vid in some time. Seems like a life time ago i watched the venison and wine vid, lol since then i have made dozens of Sambar deer sausage uploads myself and it all started by watching you mate. Awesome. cheers Moose.
This is the third time that I have watched this post! I learn something new each time and I must say if were a butcher I would out right STEAL this recipe and put it out fresh
"the days of lips and a$$holes are gone"
I love that scotty
cjhatescomputers had to dislike cause I like eating ass.
Different hobby altogether
cjhatescomputers Scott cracks me up in every video. Bloody ripper 👍
Ain't that the truth BeeRich33? Shame though that they don't use the same principle.
You must be new here.
Old school butchery is an art. My Grandpa was a butcher and I grew up with recipes like the ones you showcase. Thank you for another awesome video Scott!
I really love every video you make! My wife and I often sit and binge-watch our way through several of you videos at a time. This particular video exemplifies your love for preparing food and your love for things like your mixing bowl! You’ve definitely inspired us to make better meals! Thank you!
all I'm a say is I learned from my grandmother if you don't use your hands they won't taste the love keep up great work bro
Preach bro
Your grandmother is a very smart woman nothing beats Nan's cooking I wish I could try her food
3:18 I've watched a bunch of sausage-making videos here on RUclips and you are the FIRST person to point out that the fat doesn't take on the seasoning! Thank you for that. Would love to know your recipes for Cumberland and Merguez sausages.
Scott, as an ex pat living in Florida one of the very few things I miss about the UK are sausages. my old dad was a shop manager for Dewhurst butchers (now I believe defunct) so I grew up eating a lot of good old bangers.
This week I decided to give your leek sausage recipe a go. The sausages turned out really great. My American wife who is a lover of British breakfasts gave them a two thumbs up. Thanks for your great instructive videos.
Good old Dewhurst. Couldn't beat them back in the day.
OMG! That is fabulous! The way the sausages are tied is a wonderous bit of magic.
Last week I butchered my first hog. I have my stock reducing right now for my gammon terrine I'm making thanks to the SRP! The sausage was stellar also! Thanks for all the wonderful inspiration Scott!
Scott, this is by far the best video I have seen about sausage making. I’ll be watching all your videos for trade tips and guidance. Thank you for uploading.
I just made homemade chorizo sausage this weekend! From grinding to seasoning to stuffing to cooking. They tasted amazing, the casings didn't burst but also weren't underfilled and most importantly I knew exactly what was in them. I will say I like my sausage very lean and so I didn't follow your recipes, but I followed the process you showed to make the best sausage I and my family have ever had! Thank you!! I'm now getting requests for sausages from family and friends lol.
Gallantly going back to our Ancient Aboriginal Ancestry. My genomes and genetic type traits recovered. I am led by THE HOLY GHOST. Righteously retreating treating tissue toxins. Reversing the damages done. Unfortunately we made manyy mental misstakes. A significient number off our ancient acesters sold us out for money. While working in cahoots cooluso with foreign fighting forces inclusively islam and militarized Muslims. “The black Isralites” and “black-a-Moors”
@@ARTISTCHD1 cooked
I watched this 2 years ago. Enjoyed it even more this time. I have been making sausage for decades. It was good from the beginning, but wish you had been making these videos back then.
You are a Superman. I am tough, but mixing the near freezing ingredients makes my hands ache. I wear cotton gloves with nitrile gloves over them.
Thanks for the inspiration and tips. Kept up the good work!
I admit I've learned a whole lot from this channel. Scott is a magician. When I made Scott's deboned turkey, on a smoker, my guests didn't want to cut it, just wanted to take pictures 😃.
This video has actually really helped me this weekend as I was on some medication that makes me feel awful and one of the foods I was craving madly when I was taking them was homemade butcher sausages. I watched this video a lot of times in a day and knew so much about sausages than I did before. Hopefully when I feel better, I will be able to properly make some sausages.
WHAT A CLEAR INFORMATION , YET SIMPLE AND EASY STEPS OF FOLLOWING THE PROCESS SAUSAGE MAKING.
I so appreciate you doing these videos, Scott. This one and the black pudding one - I have been trying to re-create the recipes of my grandmother based solely on descriptions from my father (no written sources). These videos have answered a lot of questions I have had in terms of technique.
Mr. Rea I’m so hungry now after watching this post I had to go over the pork store and purchase 10 links of Italian sweet sausage a large onion 🧅 and two Bell peppers 🫑 and a loaf of seeded Bastogne and make sausage and peppers Italian style! Amazing!!!!
man, that takes me back to my young days working in a butchery. we had a 24 pound sausage maker and a whopping 120 pound mincer! The rest is almost 1:1 similar. You might have persuaded me to fork out some cash for some diy sausage making equipment!
You bring a whole new light on sausage. Thanks Scott
Bloody brilliant channel, so beautifully presented and clearly explained, top notch Scott
Yes I did enjoy it ! Thank you.
Two of My high school teachers used to make sausage in the workshop. They would use their hands and mix 30 pounds at a time with veggies they grew and equipment that looked "old as the hills". :-)
Great video - love the final tie off.
43 years since I've done that. brings back wonderful memories PROPER BUTCHERY excellent videos.
Absolutely love this channel!
Just to give you a reply
the intro is addictive... i love your videos. they have something therapeutic. blessings from Switzerland.
Wow! They look awesome! You have to get your hands in there and mix it good ;)
Another great video. Thanks Scott ;)
Andreas Dorn 9
Hand mixing is the best! My only suggestion would be to take all of your jewelery off before hand. That way you don't risk loosing a ring down the drain when you go to wash your hands afterward.
Wonderful, as usual! The phone chimes saying a new video from the SRP is in & I drop what I'm doing and smile my way through. Thank you, sir.
That was some wizzard shit with the tying of them lol awesome
Just to give you a reply
Dear Scott
Thanks for all you do to help us sausage lovers.
My wife and I are Aussies
living in California, and we desperately miss our regular Australian ( supermarket variety) snags. Any chance mate you could teach us all how to make Aussie snags to throw on the Barby????
That would be brilliant!
Cheers Mate
Love your passion.
Is it possible that you could make a video on how to make your own Rusk? I would watch that, and I think I'm not alone in that. Always good videos! Cheers mate!
HERE, HERE!!! UNOBTAINABLE in the United States... ONLY way we can get Rusk is to Make it ourselves.
Bread crumbs.
I have watched many of your videos and sir you are an artist. Your plan spoken manor is a welcome breath of fresh air. You make it look easy enough for anyone to want to try. Thank you for all you do.
"JUST look at the size of that sausage!" Banging great Scott :)
Just to give you a reply
Awesome video. It really helped improve my sausage making and got me closer to recreating my grandfathers recipe. The addition of the leaks was also amazing the entire family loved it. Thanks for the great videos Scott
Hi Scott, wonderful video as usual.
Just got back from Spain and tried this wonderful chorizo from a market, went to the supermarket here and couldn't find anything like as it was all really salty etc.
Would you have a recipe to make Chorizo? Thanks
My master teacher from whom I learnt a lot. Thanks Scott
Hi Scott,
Never mind the food police, sure there were not many of them about during the Victorian times and wonder how many Butchers or Cooks had high tech. equipment then.
The old way still works well even though it may make the arm ache :-)
Great Video and Bangers.
Nice one mate.
Even the "best" supermarkets have a health warning sign for most of the sausages - this way it's all healthy - great inspiration Scott - cannot wait to make my own!
Oh, Scott! Bless your heart for sharing your knowledge! I am learning so much from you. I guess you can teach an old dog new tricks…says this 66 yr old grandma!😊
That was incredible, I'm looking for the video where you cook n eat them
Great video as always. Love making my own sausages, but yours are second to none. I haven't bought a sausage in about a year & a half.
I needed this in my life. I love your show.
Scott, you are the real deal. An artisan at work. I love your vids. Thank you for them.
"Relax! Its cool baby!"
I love that
Your videos have taken my charcuterie to a new level, I live in south Louisiana so sausage making is common, but your videos have really upped my game! Great work.
Fantastic....how long will these sausages keep? I really don't understand how you only have 152k subscribers...people don't know what their missing
+Benjam Mo Hey Ben..they will keep for a week mate, but 5 days is what I prefer..But saying that they don't last that long in my house..
As for the subscribers,,it a long haul my friend.
All the best.
I don't see any reason why you couldn't wrap them in cellophane and freeze those... Then they can potentially keep for weeks/months. Although obviously there's no way they will last this long in my own freezer. One every morning with eggs means you will likely keep them AT MOST a couple of weeks.
You are amazing. I wish you were my neighbor! I'm an old school age myself. I understand completely. I'm sorry if you addressed it and I missed it...my question-> what size of blade disc for your sausage for grinding ...large or small? Those are the choices I have with my equipment. Thank you!!! Glo
Amazing. I've just started my own foray into sausage making and this video was super helpful. All I gotta do now is get them in the skins!
I would love it if you could do a Rabbit sausage! I raise Rabbits the old school way with grass and garden clippings but I don't really like white meat and would like to disguise the flavor of the white meat with some pork fat and make some lovely sausages but I'm not creative like you are I love watching you cook you're wonderful
+nednibor ruclips.net/video/slICWho5Ccw/видео.html
+nednibor ruclips.net/video/aESuqWNAoto/видео.html
+nednibor 2 great recipes for you there Ned..
Loved it...you summed up about 4 to 5 of your sausage videos in one...sausage is why I subscribed to you "Baby!!!"...It's rock and roll
Scott they look so good .
I make a lot of sausages and I've tried the celery skins. I definitely prefer the natural casings. and also I was lucky enough to be taught by a retired professional custom butcher whi grew up in a butcher shop. live these videos. thanks
I like how that minced meat got stuck on the underside of that bowl and escaped becoming sausage.
Just bought a cheap sausage maker/meat grinder. This golden knowledge will get me started like a pro.
I need to try my hand at this, especially to smoke them in the TT Smoker afterwards 👍🏻
+David Hughes Ahhhh the smoker..stop it...
Awesome video. Nice to see things done the old fashioned way. Going to save up for the machinery and watch this video a few more times and hopefully will be able to make pork and leek sausages.
Lips and A$$holes...that sounds like my everyday commute to work.
Pork and leek is one of my many favourites! I'm excited to make my first batch. Thanks for the guidance ✊
Sausage is sacred, save the lips and assholes for hot dogs.
Hot dogs are sacred. Save the lips for dogs and the assholes for "calamari."
Awsome videos! I butchered my first hog not long ago and with the help of your video. You have no idea how much help the video was. Thank you very much!
i remember when there were actual cooking shows like this on television. now it is just stupid cooking competition shows. i miss emeril, malto mario, paul prudhomme, aunt lucy, justin wilson, and that wok guy with the funny aprons.
Absolutely! I miss the old cooking shows also, Justin Wilson was one of my favorites, I garontee!
Mr.Rea,
Suppose you we’re going to serve dinner for say four people and you wanted to serve roasted potatoes 🥔 steamed asparagus and sausage.
What sausage would you serve?
Venison and Red Wine 🍷 this leek sausage a sweet Italian sausage. After watching this post I am so hungry That I can’t even think clearly! Brilliantly done!
I don’t trust people that get all extra about other people using hands while cooking because I KNOW that those people don’t know how to properly wash their hands 😂
Survival of the fittest 🤷
Thank you! It’s been a while since I made my own sausage and I have a whole gallon bag of cheek and head meat I don’t want to waste. This was a great refresher!
Sausage done right.
Thank you. You are such a NICE person to share your delicious recipes. Do you also know that you are making a LOT of people HUNGRY. The good and the bad, I guess, always goes parallel.
What is the name of the bowls you are using? Didn't quite catch the name. Also, for the folks like myself here in the states, what reputable suppliers do you recommend? If any.
To me, they are the washing bowl I used in the army.
Have a look in ex military shops
Always had trouble with tying my sausages, I watched your video and it was easier then I thought . Thank you
Scott, how long would these sausages be good for once you've made them? and could you just put them on a plate and cover in cling film to store them in the fridge?
+VileVeil Hi mate..5 to 7 days dude..and yes on a plate with lightly covered cling film would be perfect
cheers for the reply ma dude, been tempted for a while now to make the investment in the equipment. It would be so nice to have an excuse to increase my intake of sausages as well. All the best mate!
no worries my friend..
I realize that this method is no longer practical but by father-in-law, an "old school" Italian, used to keep the sausage "in a barrel of fat" and dug some out, over the course of the winter, whenever they needed them. I don't know if the fat was used to seal the barrel or if some liquid fat that later solidifies (like bacon drippings) was literally poured over the batch to entomb them. I guess my point is that I heard first hand knowledge of how they used to keep them, over the NY winter, before refrigerator/freezers. Maybe someone can fill in the gaps to this method...
Twisting up then sausages is pretty clever mate. Thanks for sharing
Best mixers are the ones God put at the ends of our arms.
keeps you out of trouble
especially good at pounding meat into sausages ( ͡° ͜ʖ ͡°),
mathom31 fingers were invented first!
@ "ends of our arms" Erm, Ok!!!
I don't believe in god
Who would have thought that the creation of a bloody snag could be so entertaining?Thanks Scott, loved it!
You didn't explain how much you have to let the bowl shrink whilst kneading....
+Carl Gurgan Ah.. Brilliant Carl
Absolutely unbelievable, Scott. That finish product is a work of art.
GREAT, GREAT stuff B U T The suppliers you list DO NOT supply the US. Would love to obtain the spice mixtures you use in the US. About the ONLY way to acquire Rusk in the US is to make it yourself. I was fortunate enough, some years ago to obtain some Seasoning (Lucas) from a Local Butcher when we Visted Scotland. NOTHING even close to it in the US. IF you or a Subscriber become aware of a Supplier in the United States, PLEASE advise.
Rusk is the same thing as Melba Toast or Zwieback Biscuits, available in any U.S. supermarket. Just put it in your food processor. For the seasonings, make your own: salt, pepper, paprika, garlic powder, fennel seed and crushed red pepper flakes.
Scott, I have been dabbling in making sausage for some time now and I have to say I really enjoyed this video! I also appreciate your love of cool old equipment. Oh and one more thing I thought was funny was the video I watched of you making head cheese. Good video!
DaSmokinB0ss ib
A pound of water is easy to measure, no scale needed. To quote Alton Brown: “ A pint’s a pound the world around”
Not quite right... in England a pint is 20 Ozs not 16 as in the USA. My English mum thought me ""a pint of water weighs a pound and a quarter".
Slide100 A pint is a pound and a quarter in real measures.
Awesome video Scott. Thanks for the time it took you. I have never heard of "rusk" until your video, but I am born and raised in Louisiana USA. I was raised up feeding out, killing, butchering and processing hog for family use. I am always interested in others ways of doing things and their recipes. I must agree that using your hands shows the love and care of the process. I am in the process of finding some rusk as that seems like an awesome way to maybe hold some more of the flavor as well as moisture in the grind. Seems like an awesome addition to our Cajun style of mixing/stuffing the links. Thanks again and Laissez le bon temps rouler!
Rusk, regular flour, baking powder, water and a pinch of salt. knead and throw in the oven, chop, oven again. Let dry for a day and grind and congrantz you have rusk.
If you had planned on making sausages out of a wild boar, where would you get that high quality fat?
mobstamaniac you need to get some fatty pork belly and that would work absolutely fine.
Thankyou! I'll remember for when I get round to doing this for sure
Hi Scott! Do you own a smoker? I wonder how these would taste and look smoked :)
thats just gonna affect the flavour of the wild boar tho is it not?
Depending on how fat the wild boar is you might have enough back/belly fat on the pig although personally I like keeping most of the back fat on the chops. I've also had a lot of luck getting fat from my local butcher.
Absolutely loved it, am going to start making my own next week, thanks Scott
Brilliant!
Your sausage tying skills are sublime. Excellent stuff mate.
Sorry what is rusk?
It is a dry, hard biscuit or a twice baked bread.
You can use bread crumbs as well.
Great video again Scott. I never not learn something new when looking at your videos and techniques.
Bugger your hands mate, I'm starving now.
Hi Scott,Just went to my local butcher a asked for a pork shoulder primal !! The looks i got off the customers were so funny when he walked out with it ha ha. I have ordered a pluck too which i will pick up tomorrow.
Thank you for the inspiration
Rest Regards
No matter how oldschool you are, you should remove your rings before making food, especially when it's something as hands-on as this.
Ah, glad to see the "ring" police are still out in force. It's the tattoos that worry me though .......
yep, basic food hygiene.
Tweeekz Well, When you make your OWN FOOD, you know whether or not it's dirty or not. I'm pretty sure Scott washes his hands, a lot.
washing hands does not prevent bacteria to grown under the rings.... Better remove them, for sure. About tattoos... why the f*** the tattoos are an issue?
Andrew Wheeler What do tattoos have to do with making sausages?
Really enjoyed this video Scott, simple easy instructions on how to get them started. Will need to work on the tying bit......
is this man wearing a ring and a watch while mixing meat by hand, SMH
Noticed that too but good recipe altogether.
Old school is hard to beat. Generations of trial and error invariably result in some great skills.
O M G !! I am so hungry!! I can’t wait until hunting season!! It’s going to be Amazing!! Thank You 🙏 English Butcher!! God bless you so much!
🦌🏹🦌🏹🦌🏹🦌🏹🦌🏹🦌🏹
Been watching you back & forth for a while Scott. At 75+ I too identify with tradition😉 I can imagine sharing a prep with you and then the tasting , followed up with a pint of good ale to celebrate great food 😉
Classic SRP video - learned so much. The importance of the right gear!
First let me say my I am one who has never made or considered making sausage until now. I really liked how you separated the meat from the fat and processed all your ingredients. If there was one area that I needed more information from it would be the seasoning. I do not have access to buying a prepackaged mix and find that an area of great importance. Also, I found your How To Tie/Link to be the best. Thank you for sharing your expertise and time.
I have been making my own sausages for a few months now and there is no looking back.... SRP helped me immensely, thanks man! when I started I gave a lot of Sos to friends for taste feedback . The results were pretty good always but it soon became obvious which were the top recipes...."Pete, any chance of another bag of "xyz"! I never thought I would be a sausage maker but apparently I am! And I love doing it, relaxing and also giving and sharing is great! Cheers Scott!
Love all your videos Scott- you are a true artist! All the best from us in the USA😀
Fantastic tutorial, we live in New Zealand and my Hubby loves british bangers! hes also allergic to the preservative in commercial sausage which is why im here learning how to make our own. Really well explained, i can finally make use of the mincer and stuffer tubes for my 60 years old Kenwood Chef thats still going strong!
another brilliant one Scott, so many tips and techniques. going to ask my butcher for sausage skins next visit
Learnt a lot from this vid, I now know why My sausages were so dense with a hard texture. I liked the way You made this vid great method with no faffing about. Thanks for sharing, Graham.
Old school brother, have not see you make a snag vid in some time. Seems like a life time ago i watched the venison and wine vid, lol since then i have made dozens of Sambar deer sausage uploads myself and it all started by watching you mate. Awesome. cheers Moose.
It is a pleasure to watch you work sir amazing bunch of bangers you produced and a proper good job with your own recipe
You are a inspiration to me who is new to butchery at 48
This is the third time that I have watched this post! I learn something new each time and I must say if were a butcher I would out right STEAL this recipe and put it out fresh
You watch, I've gone for the long end, Marvelous. Thanks Scott, for the inspiration & entertainment.