Got this years in the oven now Scott. Been making one every Christmas since you put this video up. This years is a pork, sage, onion and pistachio mix, with a dash of brandy, wrapped in black treacle bacon.
No, I really looooove your channel. I love the art of butchery. You are in my algorithm. I watch your savory dishes closely. I love your accent and your love for food. I also love to cook!!
So I stumbled across your Black Pudding recipe on reddit because A. Ive always been curious about how to make Blood Sausage and B. I enjoy long informative videos with the person talking. Since then, I have watched a plethora of your videos and can't stop! I am a big fan of cooking (being Italian and Jewish it's only natural haha) and I love authentic original recipes and working with big cuts of meat so this is a goldmine! I used to work part time in a gourmet grocery food store in the Seafood and meat department so I had a little background going into this, but you make it so easy to follow and are extremely knowledgable. Anyway, greetings from NY USA and keep on keeping on Scott! Have a Happy Thanksgiving and Cheers m8 ;)
Scott Rea We're going to start with the parsnips since I just pulled some from my garden and Thanksgiving is this week... Next up that stuffing looks amazing. I've been watching your venison recipes (as well as butchering the deer) and you've inspired me to do my own....and I thank you for that. Best, mwd
Damn, you're good ! Not only do you know how to butcher beef, pork and fish, you know how to cook and how to teach us to cook, too. Fantastic channel. Glad I just subscribed.
Looked so good a spider crawled down from the ceiling and perched on my shoulder causing me to let out the girliest scream I have in a while swatting at it. Keep up the good work at making my mouth water.
breath taking mate, out of the box stuffing is that lad. I could eat it cold and refried with an egg on top for lunch or breaky any day. What a winter warmer, shame its 35 Dgc here, Christmas in Oz........just wrong!. Keep em coming mate. Cheers Moose
Hello,I will be trying tht with a couple of Poached eggs and Hollandaise sauce and call it Breakfast or Brunch depending on the time. Looks awesome. Andy C
Dammit Scott, you've made me hungry again, lol. Seriously though, I made your roasted potatoes, and the whole family loved them. They've ready requested that I make a turkey by following your recipe. Cheers mate -Brooks
brilliant! New subscriber and i love this recipe and will make for Sunday dinner with turkey tomorrow and fit the holidays. your the best, glad I found you. from little old RI. 👍😎
Scott, I know this is a stupid observation, but.. I like the way you scrape the bowl of all the onions. On most cooking shows they leave stuff in the bowl. That is either not very realistic or very wasteful. Your channel is the best in cooking info. I am watching this video a second time to make sure I get it right.
You say sausage, but there are many varieties. Is it just a breakfast style sausage mix? I need to know because I am going to make this very, very soon. It looks amazing!
Just prepared this for cooking tomorrow, along with your sprouts and parsnips recipe, Xmas dinner might just be that bit better. Thanks for the excellent videos and ideas Scott.
Can you sub white wine for the additional water you add to the cranberry sauce to thin it out? Or will the alcohol level of the wine interfere with the thickening? Was thinking that the caramel natural sugars from the cooked down cranberry would be enhanced from the white wine. Your thoughts?
A other good video Looks very nice Scott will give it a try for Christmas :) , and by the way i did the roast potatoes after watching your video like i said i would and they where the best roast potatoes family have ever tasted so thanks again Mate :)
Once you get into goose and duck fat, you get to a whole new level. I find the goose fat works beautifully for braising vegetables (it's high art with potatoes) and for meat pies and many other things. I got this spouse into "eating vegetables" via goose fat. So little is needed.
Juniper berries and chestnuts are surprisingly difficult to find here in the States! I located some juniper berries yesterday (I mean, I could have just picked some off a juniper bush, but I'd have no idea if those are safe.) Now the chestnut hunt begins, which I don't imagine will be made any easier by it no longer being Christmas. Again, what kind of sausage should I buy? Or should I make my own? I have a meat grinder. Well, it's just the Kitchen Aid mixer attachment meat grinder, but it works okay.
Can I get Chestnuts like that here? This looks awesome. and I Love tons of sage. Why do you smooth the bacon? We need smellovision. It looks awesome and I can practically taste the ingredients you are using.
I swear by parchment (sulphurized) paper. My spice collection is EMPTY without juniper berries. This particular terrine would not go over with most French. I don't understand why, but they generally do not stuff poultry or want stuffings on the side. There are delightful exceptions, however. They are always interested in a terrine, and I just saw a boneless guinea fowl stuffed with chestnuts, tied and roasted, in the Ardèche. Yeow!! This looks lovely, and could be done with gluten-free bread crumbs, and so on. I miss Thanksgiving and Christmas! This looks like a step up from an in-the-bird stuffing, absolutely. Uprated.
Good grief Scott that is just pure food porn. This I have got to try this weekend. A true meal on its own, maybe with a few peas or green beans, all washed down with glass or two of Cote de Beaune. Thanks old chap and look forward to the next gems. Cheers Paul
There really is nothing quite like stuffing a bird on the kitchen table on Christmas morning. Great video Scott!
to right Aaron. or any time of the year come to think of it. Cheers mate. Scott
Real laughing Aaron!!...Les.
Got this years in the oven now Scott. Been making one every Christmas since you put this video up. This years is a pork, sage, onion and pistachio mix, with a dash of brandy, wrapped in black treacle bacon.
Every recipe is a winner Scott. Thank you.
I can't sleep without your videos
They are better than a movie😄
Thanks...
fantastic you are scott amazing
That looks gorgeous. It's a total centerpiece. I wouldn't even bother with a turkey.
You inapired me to start my own channel, you cook wonderfully and I thank you for that!! Best wishes from Panama
No, I really looooove your channel. I love the art of butchery. You are in my algorithm. I watch your savory dishes closely. I love your accent and your love for food. I also love to cook!!
So I stumbled across your Black Pudding recipe on reddit because A. Ive always been curious about how to make Blood Sausage and B. I enjoy long informative videos with the person talking. Since then, I have watched a plethora of your videos and can't stop! I am a big fan of cooking (being Italian and Jewish it's only natural haha) and I love authentic original recipes and working with big cuts of meat so this is a goldmine! I used to work part time in a gourmet grocery food store in the Seafood and meat department so I had a little background going into this, but you make it so easy to follow and are extremely knowledgable. Anyway, greetings from NY USA and keep on keeping on Scott! Have a Happy Thanksgiving and Cheers m8 ;)
many thanks scott l will be making this with my turkey a great video
My favourite cooking post.
Numero Uno !
Thanks Scott, life saver!
Every dish you prepare just makes my mouth water...Can't wait to try each one.
well my friend. where to start? All the best. Scott
Scott Rea
We're going to start with the parsnips since I just pulled some from my garden and Thanksgiving is this week... Next up that stuffing looks amazing. I've been watching your venison recipes (as well as butchering the deer) and you've inspired me to do my own....and I thank you for that. Best, mwd
You are amazing! Proper cooking. I have just come across your videos and will be plodding my way through them all. Thank you :)
Never tried my own cranberry sauce. But you have inspired me to give it a try. Didn't realize it was so easy. Thanks for all you do. :)
Oh yeah, that's what I am doing this year for sure. Thanks Scott.
Thanks Scott for posting, will try the cranberry sauce and the stuffing for this X'Mas xx
Thank you for this recipe! I tried this out for Thanksgiving and it turned out awesome!
That looks awesome! I will try it and make a meal of it and nobody else is getting any. Thank you.
Damn, you're good ! Not only do you know how to butcher beef, pork and fish, you know how to cook and how to teach us to cook, too. Fantastic channel. Glad I just subscribed.
Looked so good a spider crawled down from the ceiling and perched on my shoulder causing me to let out the girliest scream I have in a while swatting at it. Keep up the good work at making my mouth water.
breath taking mate, out of the box stuffing is that lad. I could eat it cold and refried with an egg on top for lunch or breaky any day. What a winter warmer, shame its 35 Dgc here, Christmas in Oz........just wrong!. Keep em coming mate. Cheers Moose
Hello,I will be trying tht with a couple of Poached eggs and Hollandaise sauce and call it Breakfast or Brunch depending on the time. Looks awesome. Andy C
Amazing, I’m hooked on these videos, you’re spot on:)
Giving this a go for Xmas this year Scott, looks easy and bloody lush
No wonder I never liked cranberry sauce...I've never had FRESH!! Wow, this looks soooo goood!
Yummo! Looks fantastic! Drooling right now, not a pretty sight :-0
Love watching your cooking vlogs..although never tried any recipes yet..!!
Dammit Scott, you've made me hungry again, lol. Seriously though, I made your roasted potatoes, and the whole family loved them. They've ready requested that I make a turkey by following your recipe. Cheers mate
-Brooks
brilliant! New subscriber and i love this recipe and will make for Sunday dinner with turkey tomorrow and fit the holidays. your the best, glad I found you. from little old RI. 👍😎
Very tasty looking, I'd be leaving out the cranberries though, apricots for me;-)
that was amazing thanks Scott.
perfection
Rock on bro, another gud un!
August 2nd... Christmas stuffing.. WANT WANT WANT... NOW!!! :-)
Scott,
I know this is a stupid observation, but.. I like the way you scrape the bowl of all the onions. On most cooking shows they leave stuff in the bowl. That is either not very realistic or very wasteful. Your channel is the best in cooking info. I am watching this video a second time to make sure I get it right.
You might be the only British lad I've ever came to like:) Fantastic channel and keep up the good work. The stuffing looks out of this world!
first class man
Nice video intro, very creative! :)
my mouth watering so love these traditional recipes:-))
You say sausage, but there are many varieties. Is it just a breakfast style sausage mix? I need to know because I am going to make this very, very soon. It looks amazing!
Just prepared this for cooking tomorrow, along with your sprouts and parsnips recipe, Xmas dinner might just be that bit better.
Thanks for the excellent videos and ideas Scott.
Scott, why do you use golden caster sugar in the sauce...I have never used it. Thank you.
Can you sub white wine for the additional water you add to the cranberry sauce to thin it out? Or will the alcohol level of the wine interfere with the thickening? Was thinking that the caramel natural sugars from the cooked down cranberry would be enhanced from the white wine.
Your thoughts?
A other good video Looks very nice Scott will give it a try for Christmas :) , and by the way i did the roast potatoes after watching your video like i said i would and they where the best roast potatoes family have ever tasted so thanks again Mate :)
cheers john glad they turned out all right for you mate, , comments like this makes it all worth while. no stopping you now . many thanks. Scott
Once you get into goose and duck fat, you get to a whole new level. I find the goose fat works beautifully for braising vegetables (it's high art with potatoes) and for meat pies and many other things. I got this spouse into "eating vegetables" via goose fat. So little is needed.
Can you post an ingredient list or a link to one?
i like that " the mutts nuts" lol
Juniper berries and chestnuts are surprisingly difficult to find here in the States! I located some juniper berries yesterday (I mean, I could have just picked some off a juniper bush, but I'd have no idea if those are safe.) Now the chestnut hunt begins, which I don't imagine will be made any easier by it no longer being Christmas.
Again, what kind of sausage should I buy? Or should I make my own? I have a meat grinder. Well, it's just the Kitchen Aid mixer attachment meat grinder, but it works okay.
Can I get Chestnuts like that here? This looks awesome. and I Love tons of sage. Why do you smooth the bacon? We need smellovision. It looks awesome and I can practically taste the ingredients you are using.
They sell them in supermarkets in the UK.
Cracking mate, though I’m not waiting a year to try it!
Ps, any vids on your own cured bacon?
I don't understand you get a ton of hits when youre cutting up beef and pork not so much when cooking. This is a great site I don't understand why not
BACON!!!! Boom, Drop the mike...
Absolutely fabulous, but given you had a bottle of port to hand, couldn't you have added a glug to the cranberry?
I'm sure I can see the face of Father Christmas in the breadcrumbs at 3:08.
My old, deceased mam, had a mixing bowl exactly like this.
I swear by parchment (sulphurized) paper. My spice collection is EMPTY without juniper berries. This particular terrine would not go over with most French. I don't understand why, but they generally do not stuff poultry or want stuffings on the side. There are delightful exceptions, however. They are always interested in a terrine, and I just saw a boneless guinea fowl stuffed with chestnuts, tied and roasted, in the Ardèche. Yeow!! This looks lovely, and could be done with gluten-free bread crumbs, and so on. I miss Thanksgiving and Christmas! This looks like a step up from an in-the-bird stuffing, absolutely. Uprated.
Was that another knob of butter in the onions at 2;57? lol
no just a trick of the light . well that's my excuse and im sticking to it . Cheers. Scott
haha ok. lovely videos btw
How about lamb henry?
John from Food WIshes and Scott need to team up, it would be like Goku and Vegeta cooking together.
I love food wishes..
Good grief Scott that is just pure food porn. This I have got to try this weekend. A true meal on its own, maybe with a few peas or green beans, all washed down with glass or two of Cote de Beaune. Thanks old chap and look forward to the next gems. Cheers Paul
this here beats turkey, big time
To make your own cranberry sauce is way better than the can. I love both versions, but I rather make my own because I can control the amount of sugar.
Say it with bacon, baby. Nuff said.
yum yum i tried this and will never make stuffing the way my mother taught me years ago. sorry mom.
lol "the mutt's nuts"
That's not stuffing, that's meatloaf. Looks great though :-)
It's Bostin ahh kid.
it sure be Mark . All the best mate.
Stuff the turkey give us the stuffing - ATB
Wouldn't bother with a joint after this.
BE CAREFUL WHEN YOU DO IT UNDER THE GRILL
You used way too much salt
Always impressed with comments like this, how, through the screen you can tell how it tasted, that is a talent, or it commenting for commentings sake.