Venison & Stout Sausages. A Sausage Making Masterclass.
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- Опубликовано: 12 сен 2024
- How to make Venison And Stout Sausages, from scratch.
A truly wonderful combination. Made with a gorgeous, locally brewed, craft stout by my life long friends, a husband and wife team from pershore brewery.
pershorebrewery...
Sausage seasoning is from my go to sausage seasoning supplier weschenfelder. www.weschenfel...
How to make your own rusk..
• Rusk..Making Rusk For ...
"We all like a good head."
Truer words were never spoken
I know it is kind of randomly asking but does anyone know a good website to watch new tv shows online?
@Danny Hugh lately I have been using Flixzone. You can find it by googling :)
@Ephraim Javier Yea, I've been watching on Flixzone for since march myself :)
@Ephraim Javier thanks, signed up and it seems to work =) I appreciate it!
@Danny Hugh glad I could help :D
Scott, I got into sausage making because of your videos! First I started with Salami but then I moved on to other sausages. Your videos are amazing! Please keep 'em coming. Good job. Sausage making gives me one-on-one time with my 19 year old son ^_^ He helps....
I really loved the beginning when Scott went to the micro brewery, it really separates this channel as something special :)
if what you're doing doesn't excite you, you're wasting your life away being unhappy and discontent. Keep making these beautiful videos and expressing your love for meat and good food. Your enjoyment is clear and loud whenever I watch your videos.
Sausage, mustard and stout...You know how to party!
He dosn't get out much though :-).
Wonderful looking sausages, look so delicious. Beers and Stout also look great. 👍
Excellent.
Sad to see that your favorite brewery has shut down, best of luck on Lizzie and Sean's new adventures!
I hope one day i find something i love as much as this guy loves doing this stuff
Dude!!!! Sausages
You faked me out with the upload pull back!
Love your vids. You are a great instructor.
He might have nearly 300K sub's but the Scott Mister General keeps it real with the Colman's English Mustard. lol. Gold, pure gold.
Once again another great video, thank you Scott. I've made 10lb of these sausages following your recipe and they are the best I've ever made. Only problem is, I can't stop eating them!!
1st again maybe...... love your work mate, the restoration of the block was a fav of mine! Keep it up mate 👍
Watching you tie the sausages takes me back to my years at the pizza restaurant. An old biker made sausages, and tied them like that.
👍 You did it again. Just had my Sunday morning after church breakfast at McDonald's and now I am hungry really hungry!
Well....I have a good idea what I'm doing this fall. Cheers from the US, Scott!
I want to cross the pond and come watch you make sausages and then feast and drink!!!!!
I found Colman's mustard in my local grocery store here in upstate NY, WOW!Some of the best mustard I've ever had,excellent with sausage....
Scott! This is the best video you’ve done in a long while👍🏼 in my opinion.
Hope you’re well mate.
Cheers
Mouth watering
Thing of beauty.
always making me hungry whenever I watch
Awesome yum yum
Oh how I loved this making of sausages.
Just beautiful Scott.
I have seriously considered making a Sausage mix. Italian Sausage but just the mix because invariably in recipes they take Italian Sausage out of the skin. Americans (the USA type) don't appear to like bangers. I also think they call sauasge meat "Bulk Sausage".
Did I say this was an interesting video? Thes it was and very informative.
Oh YUM YEAH !!!
Great job Scott. That sausage looks amazing.
Geat Video !!
AWESOME!!!!
Brilliant!!!
beautiful!
Just perfect. mouthwatering!
great video mate
How the heck is it that we in the West gave up on craft local beers for so long? Factory beer is total crap, esp in the USA. Craft beers is the only beer worth the calories. So glad to see local craft beer being made in England!
We all really need to get out more, right? 🤣 😂 I’ve been in pretty much since February, wonderful video. I love making sausage, thanks for this..I’ve got to go find some wild garlic for the last video I just watched, and check out the stout at the local “packy” for this one. Going to make patties though, haven’t got a stuffer yet. 🙋🏻♀️Cape Cod, Ma
👍
Scott Scott Scott, ... My mouth is bloody watering mate. I gots to make me some o dem 👍.
Bavarian sweet mustard should do nicely too with the stout
Skin up! I've not heard that for years... Not sure sausages were the subject, though!
Unfortunately, Weschenfelder does not ship to the USA or Canada :(
:((((((
Sausagemaker.com has some really good sausage seasonings in the USA
When you measure out your spice mix, do you measure to the weight of the meat or to the weight of the full mix of meat and rusk?
He never ever answers questions, which is really annoying when stuff like this comes up. :/
5:55 we all do indeed ;-)
Dam Scott them look good
Oh nice..
👌👌👌
Super delicious looking 😍
Bravo as always sir. If you are ever find your self in Denver CO, check out black sky brewery. It is right up your alley, my buddy Harry does an amazing pistachio mint stout that's mind blowing. I can only imagine the possibilities. 🤔 cheers to you and keep the master classes coming
hello, please scott rea,am eager to buy your book but on amazon,its indicated-NOT AVAILABLE! am waiting for it availability.
Scott, the best sausage I ever ate was a Corsican Figatellu. You mind to try to make some of these? Cheers
Aaaaaand now I’m hungry again.
I like you channel Scott But I got a question After I stuffed my sausages I hang in my smoker for 2 days 3 days to naturally dry Then I add Some cold smoke for a day or two tell they get that That beautiful brown mahogany color, What is a combination of hickory and pecan And I was wondering if that stout sausage could handle the smoke? What do you suggest Keep up the good work bud, Tell the next time...
That would be a great lunch. I would tend to add bread to it though
I do hope you took some of the V&S sausages to Lizzy and Sean lad? Oh and by the by does Pershore brewery to the USA?
Scott, first of all I'm a huge fan. Because of you I process my own deer and other game from hunting now and nothing goes to waste. My wife bought me a sausage stuffer for Christmas and we made some great breakfast sausages. The issue I ran in to was when we tried to "unlink" them to cook them the meat just pushed out of the casing and it didn't retain its sausage link shape. Any thoughts on why this happened?
Probably they were too fresh, need to aircure them more... Scott has a dedicated video on how to tie sausages.
Mate, you must have some cheap nights on the town getting tipsy from two sips of stout 😄
Can rabbit be used instead of deer meat
Most definitely.😎
Can you please spell out the name of the seasoning company and the name of the spice?Also, what is rusk? Thank you good sir.
Hey Bud. It's Weschenfelder venison sausage seasoning.
www.weschenfelder.co.uk/sausage-making-ingredients/sausage-seasoning-packs/game-sausages/game-sausage-seasoning.html
so WHY not SCRAPE the mincer for that meat that you left behind?
good eats brother
Shaun and Liz? This Shaun on the Dead?
Hope you sent them sausages
I want the butchers block
Scott, if I wanted to smoke the sausages (low and slow) would I chill them firs and let them bloom or go straight to smoke?
Thanks!
I'd forget my balls if they aren't in a bag. I passed myself laughing. You're great keep it up
Now I need to change my pants.
can this work with rice instead of rusk?
MUSTARD!!!
Is there a reason you put pork in a venison sausage?
Venison has no fat so would make a very dry and tasteless sausage on it's own. The fat carries the flavor and keeps it moist.
@@patrickdurham8393 I had expected he would add fat, I know certain meats (and especially game) can be quite lean. I've seen him add fat to other sausage recipes for just that reason before. It was the addition of an actual other *meat that surprised me.
meaty goodness
Sad to say, Weschenfelder can ship foodstuffs to Canada. Pity :(
I sure do wonder how people came up with sausages for the first time in the past, because there sure werent any modern technology to help them fill them up either. they just look at animals guts and go; "Im gonna fill that up with meat somehow."
We don't get that mustard here
amazon.com =)
Indeed, we all like a good "head".
Mmhm.
Yeah.
;-)
You have to wonder why venison isn't more available. You'd think all those people who don't want fat in their meat would be looking for it. But I suppose, as peoples pallets are nowadays used to no flavour in their food, they can't handle taste in their mouth.
"Get a bit more in there. And get a bit more in there." it's impossible not to identify with the cooking style. I couldn't use any kind of alcohol in cooking without sampling the goods.
That's quite a bit a stout for a couple pounds of sausages my brother.
I wish I could find the large jar's of Colman's here in MT ; is your book on Amazon yet?
Try Wal-Mart
Thank you they do carry Colman's however it is in the smaller plastic squeeze container and i have been able to locate the smaller jars but nothing like the one that he had displayed. @@myke201
World Market has Colman’s, I’m not sure how big the container is though.
@@DW-un7yg Thank you my friend they only carry the small one
Buy the Colman’s mustard powder, much fresher and economical. Plus you can make as much as you want
mmmmmm Black Screen of Death...
sorry but Americans don't use rusk to make sausages.
Misread this title , thought ‘no way is he chopping up a stoat!’ ;0)
Stoats aren't worth plucking.
Handling all that meat like that with jewellery on wtf lol, disgusting!
Take out your rings to handle food.
It's take off, not out.😎