Hei Keef, quick tip: you can put a few pieces of dried bread trough the mincer at the end so that no meat is wasted. This is a trick that German butchers use all the time.
My Mother, who was a Scot, always did this and so do I. I always thought it was a well known way to ensure no meat remained in the mincer and went to waste, but possibly not. Thanks for pointing it out, Diamond.
I love it when you make sausage in your videos. You show people that it really isn't difficult to make it in their homes. I enjoy making a variety of different fresh sausages and then share them with my family and friends. Lincolnshire is actually on my "to do" list for this year. I hope mine look as nice as yours did!
Ay up Keef! Aye lad. Just watched this ‘ere video, and I must say, them Lincolnshire sausages look proper tasty! Love how you’ve shown all t’steps to make ‘em from scratch. Bangers and mash with that onion gravy, tha's a right treat, it is. Can almost smell that sage and pepper from ‘ere. Top job, lad! Proper comfort food, that. Cheers for sharing!
Fantastic recipe Keef and one of my favourites. Great British Banger!. Just a tip matey, it really helps if your table is wet when you pipe, for two reasons. 1. the forming can be done with one hand as you pipe as less friction and 2. they are easier to form when you link them and for that i have a lot of "how to" videos if you are interested. Lot's of Sambar deer = lots of Venison bangers over Winter, lol, we normally average 600+ twice in the season. Cheers Moose.
Hello Keef, Love me some Lincolnshire sausages & watching you mince the meat takes me back to the days when you saw this happen in every butchers shop long before supermarkets came along, Same with the manual bacon slicer when you wanted half a pound of bacon which tasted way better before they started injecting water into it & pre-packing it. You used to see butchers carrying a side of beef or a full pig into the shop from the lorry to cut up into joints. Those scenes are long gone. I used to have a job taking meat & food orders out at the local butcher shop after school to earn pocket money, 15/- (75p) for five days + Saturday morning on one of those order bikes with the big basket. 🙂 He used to throw in a few of those liquorice root sticks as well. 😄
I finally know what 'bangers' are!...but..for a nation of mostly British and German heritage, we don't know sausage from sushi!...we eat anything they tell us is 'sausage'..never realized the classy Brits called mashed potatoes 'mash'..I thought I was just clueless as to a unique form of UK dining..
I've always enjoyed watching your videos Keef. I like your honesty when cooking. You could edited out the mistakes or gloss over things when it doesn't quite work out, but you don't. And for that and others like myself who "cock up" in the kitchen I'm forever grateful :)
Hello Keef. I love your Video's as a ex Brit living in the US. So many traditional comfort food recipe's. Not one for hi class meals ,give me Bangers and mash any Day of the week with Peas of cause. Also your Pasties are great.Keep up the good work, say Hi to misses Keef cook's also.
Hi Keef! Love watching your videos, all the way from Pennsylvania! Mrs. Keef cooks is adorable! Love her too! I will be making some of your recipes soon for my family to try. Thanks so much for sharing them!
Thanks so much for this video! I really enjoy your others as well. I really miss these sausages from my time that I lived in England. I can't wait to try to make my own...:-)
Keef, when making the onion gravy, add some malt vinegar to the onions whilst frying them off. It does something special to the onions, you'll see what I mean, bit of butter in as well.
Mmmm this looks soooo good. For me the mash is the star of the dish, fluffy, creamy, buttery lots of black pepper 🥰 dedicated sausage stuffer is my end goal 😂😂. Hope I made you smile today Keef lol the left over pork mince could be used for American style breakfast sausage patties served on English muffins with bacon egg & cheese mmmm 👍🏻💕 you know what I’m craving now, a nice pork & apple pie with English mustard 😍
Lincolnshire Sausages is my preference too. I think Cumberland Sausages have had good advertising. I intend to make some of these myself and I am accumulating data and now you video and you video has been a big help. One of the reasons for wanting to make my own is to make Italian Sossages. I see lots of recipes which call for Italian Sausages out of their skins so I was going to make a batch (small) of Italian Sausage Meat for those times. Thanks for the confidence assistance. James
No apparently they have Fennel seeds as part of the seasoning. I tried some "Italian Style" bangers from Tesco and they just tasted like sausages. I have since found that "Bulk Sausage" is referred to and that means "Sausage meat". This common language is a real obstacle sometimes.
You are an adorable couple. I want my marriage to be as beautiful as yours. Thanks for the recipe, Keef! I just subscribed and will be sure to cook this one for my beautiful missus.
I admire your cooking Keef and your efforts, but this is just way too much effort for my liking. I'll stick with finding a really good butcher and buy my sausages there. Life is too short for making sausages! Thanks for the video though, it's very entertaining.
what!! no Mace or Nutmeg? I've been making Lincolnshire sausages for years and never seen this recipe but will give it a go, the ratio for seasoning is 2.5 gram for every Kilo of complete mix, sounds a lot but it's just the right amount. PS, made your version of Meat and Potato pie yesterday and it was bloody wonderful.
Protected status doesn't always work, Newcastle Brown Ale for example used to have protected status, Now it's brewed at the Zoeterwoude Brewery in the Netherlands.
Newcie Brown is a trademark that belongs to one company. Not the same as PGI which protects a generic item made by multiple producers in a geographic region 😊
So I came home tired from work (no week-end for me), hungry because I didn't have time for breakfast or dinner. I cooked myself some sausages and pulled some leftover mashed potatoes from the fridge, and I sat down at the computer with the plate on my lap to see what's new on the youtubes. And this video is sitting right at the top of the list. Coincidence? I think not. (edit) that meat grinder is nasty. You almost expect to see Bob Geldof in the background. (edit2) just going through the video, guess what I splashed my sausages with? Henderson's. And I don't live in Yorkshire even.
@@Keefcooks I was hoping there was some sort of non-flour based substitute. I've loved Lincolnshire sausages ever since a fellow expat in Korea from Britain made me some when I lived there but I can no longer have flour so breadcrumbs are out of the picture. I will have to experiment and get back to you. Thanks for the awesome videos. I'm a happy subscriber now!
@@Atheocracy888 I've never tried this, but you might want to experiment with some part-cooked rice...the idea of the breadcrumbs or rusk was to soak up the fat and hold it in the sausage, thereby making it juicy. I've seen rice used in Spanish morcilla (blood pudding) - it might work in a sausage.
Growing up whenever my mother would make tiny/regular meat balls, or mix up a filling for Italian gyoza she would taste the batch she was mixing up raw. Decades of this practice, nothing to be so concerned about.
banjax66 You might be able to adapt the recipes for your particular needs. Maybe you can substitute the breadcrumbs with crumbs made from gluten-free bread or another substitute. Also, Internet is a vast database containing all of mankind's knowledge up to this point, so more than likely you'll find gluten-free recipes elsewhere.
Yeah? Americans, who of course can't speak English, sat 'sarder' There are some weird words. One of the best was in allo, allo when Renee (Gordon Kaye) used to say coll-o-nel when he meant kernel.
NEVER fry Lincolnshire sausages in oil. Always use lard instead and cook waaaaaay beyond caramelisation. Then add flour (which should be lightly toasted in the residual fat) before adding stock to make gravy. The gravy should reach at least half-way up the sausages. Then simmer for at least half an hour, turning half-way through. On a side note, I hope that was Bateman's XXXB you were swigging (Other Lincolnshire beers are available..... but disappointing).
![Chlöe - Shake (Feat. Jeremih) [Official Visualizer]](http://i.ytimg.com/vi/aDs_1ufpfv8/mqdefault.jpg)
Not only my favorite British meals but one of my favorite dishes period!!
Hei Keef, quick tip: you can put a few pieces of dried bread trough the mincer at the end so that no meat is wasted. This is a trick that German butchers use all the time.
That is GENIUS - I'm so stealing that!
My Mother, who was a Scot, always did this and so do I. I always thought it was a well known way to ensure no meat remained in the mincer and went to waste, but possibly not. Thanks for pointing it out, Diamond.
I love it when you make sausage in your videos. You show people that it really isn't difficult to make it in their homes. I enjoy making a variety of different fresh sausages and then share them with my family and friends. Lincolnshire is actually on my "to do" list for this year. I hope mine look as nice as yours did!
Good luck Chad!
I'm so happy I came across your channel. My late grandmother was British and I miss her cooking so much. Now I can recreate it in my kitchen.
Welcome Yvonne!
Loves banger & mash. Picked up some Lincolnshire sausage today made by a local butcher. !
Judging from Mrs. Keef's reaction, I think that your sausages were a success.
Ooh yeah
love the wife , from Charleston SC USA
Very nicely done young Keefy , as a lad living in Lincs I think you should be made a honoray Boston sausage lol , well done mate thanks Ivan
Ay up Keef! Aye lad. Just watched this ‘ere video, and I must say, them Lincolnshire sausages look proper tasty! Love how you’ve shown all t’steps to make ‘em from scratch. Bangers and mash with that onion gravy, tha's a right treat, it is. Can almost smell that sage and pepper from ‘ere. Top job, lad! Proper comfort food, that. Cheers for sharing!
Fantastic recipe Keef and one of my favourites. Great British Banger!. Just a tip matey, it really helps if your table is wet when you pipe, for two reasons. 1. the forming can be done with one hand as you pipe as less friction and 2. they are easier to form when you link them and for that i have a lot of "how to" videos if you are interested. Lot's of Sambar deer = lots of Venison bangers over Winter, lol, we normally average 600+ twice in the season. Cheers Moose.
Good tip, cheers Mr Moose
Yummy....got some Lincolnshire sausages &Bangers here in Calgary Canada from a British Butcher originally from Bolton
Well done!
So simple, so tasty, I just made it for dinner ..One of those great British dishes that are a perennial favourite and I can see why .
The generation game springs to mind!
Absolutely AMAZING Keef!!. Nothing better than homemade sausages.
Hello Keef, Love me some Lincolnshire sausages & watching you mince the meat takes me back to the days when you saw this happen in every butchers shop long before supermarkets came along, Same with the manual bacon slicer when you wanted half a pound of bacon which tasted way better before they started injecting water into it & pre-packing it.
You used to see butchers carrying a side of beef or a full pig into the shop from the lorry to cut up into joints. Those scenes are long gone.
I used to have a job taking meat & food orders out at the local butcher shop after school to earn pocket money, 15/- (75p) for five days + Saturday morning on one of those order bikes with the big basket. 🙂 He used to throw in a few of those liquorice root sticks as well. 😄
Happy Days!
We loved this video Keef! Just about to make our own with our new mincer!
Good luck!
Absolutely outstanding Keef I wish I had the patients x
I finally know what 'bangers' are!...but..for a nation of mostly British and German heritage, we don't know sausage from sushi!...we eat anything they tell us is 'sausage'..never realized the classy Brits called mashed potatoes 'mash'..I thought I was just clueless as to a unique form of UK dining..
You need that Dark Art in your life
I've always enjoyed watching your videos Keef. I like your honesty when cooking. You could edited out the mistakes or gloss over things when it doesn't quite work out, but you don't. And for that and others like myself who "cock up" in the kitchen I'm forever grateful :)
Thanks Paul
Hello Keef. I love your Video's as a ex Brit living in the US. So many traditional comfort food recipe's. Not one for hi class meals ,give me Bangers and mash any Day of the week with Peas of cause. Also your Pasties are great.Keep up the good work, say Hi to misses Keef cook's also.
Hi David!
Hi Keef! Love watching your videos, all the way from Pennsylvania! Mrs. Keef cooks is adorable! Love her too! I will be making some of your recipes soon for my family to try. Thanks so much for sharing them!
You're welcome Sarah
I love sausages. That looks really good. Cheers Keef!
Thanks so much for this video! I really enjoy your others as well. I really miss these sausages from my time that I lived in England. I can't wait to try to make my own...:-)
Group wave... I love it! Well done on the sausages! I know that must be an annoying thing to prepare (as you said, with only two hands) Cheers!
I live in Boston, lincs. We are lucky to have Bycrofts and Mountains butchers.bycrofts make the best Lincolnshire sausages
How much are they paying you?
Keef, when making the onion gravy, add some malt vinegar to the onions whilst frying them off. It does something special to the onions, you'll see what I mean, bit of butter in as well.
Interesting!
Mmmm this looks soooo good. For me the mash is the star of the dish, fluffy, creamy, buttery lots of black pepper 🥰 dedicated sausage stuffer is my end goal 😂😂. Hope I made you smile today Keef lol the left over pork mince could be used for American style breakfast sausage patties served on English muffins with bacon egg & cheese mmmm 👍🏻💕 you know what I’m craving now, a nice pork & apple pie with English mustard 😍
Yep, nowt beats properly made mash!
@@Keefcooks has to be cream & butter
Lincolnshire Sausages is my preference too. I think Cumberland Sausages have had good advertising. I intend to make some of these myself and I am accumulating data and now you video and you video has been a big help. One of the reasons for wanting to make my own is to make Italian Sossages. I see lots of recipes which call for Italian Sausages out of their skins so I was going to make a batch (small) of Italian Sausage Meat for those times.
Thanks for the confidence assistance.
James
To me, Italian sausage sounds like it would be a hard thing, like salami.
No apparently they have Fennel seeds as part of the seasoning. I tried some "Italian Style" bangers from Tesco and they just tasted like sausages. I have since found that "Bulk Sausage" is referred to and that means "Sausage meat". This common language is a real obstacle sometimes.
That's it. I'm coming over. lol
Haha
What a fantastic video! You crack me up!
You can see the love in both of you great stay safe kev
Lovely dish!
You are an adorable couple. I want my marriage to be as beautiful as yours. Thanks for the recipe, Keef! I just subscribed and will be sure to cook this one for my beautiful missus.
It takes a lot of work, like. Give and take, trust and tolerance. Stuff like that.
Thank you! Have you thought about doing a video for Glamorgan sausages?
Well no - never actually heard of them til now! But they do look interesting so I'll put it on my list.
I enjoy watching you enjoy eating your creations. XO
I don’t know why every time I see you, I feel like eating crispy fried chicken with mash, corn and gravy!
#1643 ruclips.net/video/rdjWmMlaGCY/видео.html
The way i cope with the washing up part of any cooking is prepare the Water and rinsing water and just put the dishes after use in the hot soapy water
That looks wonderful!
Lovely grub! My tummy is rumbling now....
I find if I watch these videos while eating my dinner I don't end up feeling so hungry, although my dinner always seems underwhelming by comparison.
I admire your cooking Keef and your efforts, but this is just way too much effort for my liking. I'll stick with finding a really good butcher and buy my sausages there. Life is too short for making sausages! Thanks for the video though, it's very entertaining.
I'd be lying if I said I always make my own!
omg looks so good
'tis!
what!! no Mace or Nutmeg? I've been making Lincolnshire sausages for years and never seen this recipe but will give it a go, the ratio for seasoning is 2.5 gram for every Kilo of complete mix, sounds a lot but it's just the right amount.
PS, made your version of Meat and Potato pie yesterday and it was bloody wonderful.
This is the recipe specified in their application for PGI status - salt, white pepper, sage, nothing else allowed.
i like to grind some bay and add it too , it is yummy , i also use oats instead of bread crumbs , wheat is not great for me
people that are too clean are the weakest , we need germs to keep our immune system strong
as long as you wash your hands before , then they are clean enough
Since my stroke I find bangers far too grainy so can’t eat them and a lot of other stuff lost 3 stone in hospital food was dire.
Protected status doesn't always work, Newcastle Brown Ale for example used to have protected status, Now it's brewed at the Zoeterwoude Brewery in the Netherlands.
Newcie Brown is a trademark that belongs to one company. Not the same as PGI which protects a generic item made by multiple producers in a geographic region 😊
Hi Keef I can't seem to find a written recipe of these outstanding bangers on your website, any chance you could pop one on there.
Many thanks, Jimmy.
Here it is: keefcooks.com/lincolnshire-sausages-homemade
@@Keefcooks cheers mate. 👍
Please make another song like “ode to food” again in the future :))
Great video
I keep trying to think of one...
Pretty dress Mrs K.
Wow for a while I was confused !
Thought you where recharging you time. Machine .........
Interesting
your wife is so lucky to have a husband that can cook
She knows 😉
Hi Keef, can you oven bake them? If you don't want use a frying pan. Thanks.
Yes you can, but frying gives a juicier (fattier, haha). I find that an air fryer gives great results.
So I came home tired from work (no week-end for me), hungry because I didn't have time for breakfast or dinner. I cooked myself some sausages and pulled some leftover mashed potatoes from the fridge, and I sat down at the computer with the plate on my lap to see what's new on the youtubes. And this video is sitting right at the top of the list. Coincidence? I think not.
(edit) that meat grinder is nasty. You almost expect to see Bob Geldof in the background.
(edit2) just going through the video, guess what I splashed my sausages with? Henderson's. And I don't live in Yorkshire even.
It's true Silviu - I can read your mind. Got an app for it.
Nope you're not. Proof: you didn't make sorrel soup today.
I'm from Lincolnshire and want these patented
I love me some pork!
Fella this one of your most funniest vids.I think you're great... but fella this is a bit of a fail... love the end result though!
Is there a good substitute for bread crumbs?
In the sausages? The breadcrumbs are actually a replacement for rusk, if you can get that.
@@Keefcooks I was hoping there was some sort of non-flour based substitute. I've loved Lincolnshire sausages ever since a fellow expat in Korea from Britain made me some when I lived there but I can no longer have flour so breadcrumbs are out of the picture. I will have to experiment and get back to you. Thanks for the awesome videos. I'm a happy subscriber now!
@@Atheocracy888 I've never tried this, but you might want to experiment with some part-cooked rice...the idea of the breadcrumbs or rusk was to soak up the fat and hold it in the sausage, thereby making it juicy. I've seen rice used in Spanish morcilla (blood pudding) - it might work in a sausage.
You made all those sausages and mash... But your wife had to share the dinner off your plate.. LOL.
and isnt that romantic?
I wouldn't call it romantic... I would call it stingy. Hahaha
@joe cheney Just my sense of humour.. LOL.. I like your reply PMSL.
If Colonel Sanders were British, and instead of fried chicken, he was really into sausages.
#2440 ruclips.net/video/rdjWmMlaGCY/видео.html #RealKFC
Love it!
Growing up whenever my mother would make tiny/regular meat balls, or mix up a filling for Italian gyoza she would taste the batch she was mixing up raw. Decades of this practice, nothing to be so concerned about.
I would have put the mustard IN the mash
Sometimes I do.
It’s is funny ha ha ha
scaly thing worm
💜👍
I'd eat every it of that and lick the plate 😘
Course you would!
I am coeliac. So a few gluten free recipes would be nice...
banjax66 You might be able to adapt the recipes for your particular needs. Maybe you can substitute the breadcrumbs with crumbs made from gluten-free bread or another substitute. Also, Internet is a vast database containing all of mankind's knowledge up to this point, so more than likely you'll find gluten-free recipes elsewhere.
Not your finest hour, Keef....
Not your most helpful comment Pigvince - what's your beef?
Why is there an 'l' in the middle of lin con shire?
why did they name their band LINKIN PARK when it should have been properly LINCOLN PARK?
Never heard of them.
And why do we pronounce the L in solder?
Yeah? Americans, who of course can't speak English, sat 'sarder' There are some weird words. One of the best was in allo, allo when Renee (Gordon Kaye) used to say coll-o-nel when he meant kernel.
You look like coronial Saunders lol
Best-ever spellong of 'Colonel', lol. #1804 ruclips.net/video/rdjWmMlaGCY/видео.html
*spelling!
I've started making pie keef! love you! imgur.com/a/wsOYzYA
Looks good!
I love your food, but you're a bit boring with the theatrics.... Almost like Julia Childs without the "Rouge" (SP)
Wow, right, thanks. What theatrics?
@@Keefcooks I love ALL of your food, but you tend to talk a bit much and the acting is a bit theatric (Pardon for lack of a better term)
NEVER fry Lincolnshire sausages in oil. Always use lard instead and cook waaaaaay beyond caramelisation. Then add flour (which should be lightly toasted in the residual fat) before adding stock to make gravy. The gravy should reach at least half-way up the sausages. Then simmer for at least half an hour, turning half-way through. On a side note, I hope that was Bateman's XXXB you were swigging (Other Lincolnshire beers are available..... but disappointing).
'waaaaaay beyond caramelisation' - burnt, you mean?
What kind of god forsaken human puts mustard on English sausages?
What kind of 'godforsaken human' asks a question like that? Honestly, I mean, What The Fucking Fuck?