I've been watching you for years, and always look forward to your videos. I always love your style of sausage making and butchery. You're amazing. Your work is amazing! Keep up the great work!
@Scott Rea I thought you said you are a butcher? With your skill set you are a meat magician my friend! I am a new subscriber who just spends my time binge watching your channel my friend! Lol.😆 Thanks for your fantastic videos and for sharing your valuable knowledge. Just to let you know that I am in the process of pressing my first batch of cow tongue today! Thanks for all your encouragement, a MASSIVE fan.
You are a bloody legend I love your videos because of you this weekend I am going to have a crack at making my own snags I just hope my seasons come before the weekend 😋 thanks again from Australia 👍 keep the videos coming buddy 👍
Takes me back to my teenage years when I was a butcher's apprentice. I used to make sausages on a Wednesday afternoon during half-day closing times, using proper lamb and pigs intenstines for the skins . Used to use a large mincing machine and various blades in a massive rotating chopping bowl. The good old days. 👍
"Keep Calm and Wild Garlic On!!" One of my English great-aunts was a butcher and probably would have loved your videos! Stay safe and stay well...Cheers!
4 года назад
I think we need to know more about this great aunty butcher
@ She was born in the early 1900's, raised and lived in Leigh, Lancashire her entire life. One of eight children, four girls and four boys, she never married. She learned the butcher's trade in Leigh and practiced there for many years. She has been gone for a long time now, and I wish that I had asked her for more details of her life while she was alive.
4 года назад
@@frankmcgorman962 thank you for sharing, I wonder how many other ladies doing "men's work" we've forgotten along the way.
Great to see some content from you again Scott, Also answered a question I always had about the sausages my local butcher made. After watching this I now know where his skins came from...never occured to me that it might be sheep intestine. He retired and passed a few years ago now. None of his family wanted the shop and he had no apprentice, so another artisan gone forever. It's great to see pros like you keeping the knowledge alive.
It’s a shame when a independent family business like that goes under. The local butcher by me is independent sells me some great cuts of meat. He’s retiring soon but thankfully his two sons are taking over the butcher shop from him to keep a local 42 year business going👍
Brings back great memories of when i was a butcher.I used to love making sausages.I worked for a very well known Pork butcher in North London in the early 80’s who had his own recipe for a seasoned sausage which had TEA in them.They were our best seller believe it or not.Loved watching this video,look forward to watching more
Love your message, Scott! Aside from my silly comments .. you're a true human being .. we love you in the States, especially Pinellas County FL .. St Pete .. cheers brother!
Here in the USA, we call those Ramps. Looks delicious! I've been thinking about breaking out my sausage-making gear during these days of government-mandated home lock-down.
Cannister Shot -- Ramps are species - Allium Tricoccum which is a species of North American Wild Onion . -- en.wikipedia.org/wiki/Allium_tricoccum ... Scott has Allium Ursinum which are native to Europe and Asia . -- en.wikipedia.org/wiki/Allium_ursinum ... North America also has Allium Canadense .-- en.wikipedia.org/wiki/Allium_canadense ... They are all Alliums they are just not the same types of Alliums . Scott's or Eurasian Allium Ursinum is a braodleaf while the Allium Canadense is more of a grass like leaf .
Thank you Scott, for another great video. Love sausage making here in the USA. We use quite a bit of game meat for sausage as you do. But seeing all the wonderful new to me recipes using wild garlic ,onions, rusk etc. opens a new experience. Love all your recipes and presentation. Thanks again
Scott, you are awesome! Have inspired me to try that with the smaller lamb skin casings. Looks wonderful. I usually use the hog casings and they are much larger. Absolutely love your videos.
Great looking sausages!! Love your videos so stay safe our friend your the reason we bought a meat grinder,stuffer an slicer👍👍👍👍 we’re not at your level but are enjoying trying a few different items made at home. We did make a 70 pound batch of bacon 🥓 and that was a huge hit with the neighborhood. Made a few sausages but haven’t gotten the flavors down yet, they were good just not fantastic but were working on that 😁
I used this recipe for my first attempt at making sausages. :-D Great success, they are hanging in my kitchen. Can barely wait for tomorrow to try them in a pan with some Coleman's... Thank you so much for your videos Scott!
Scott, been a fan of your channel for YEARS and subbed with the bell rung. For some reason I am not getting your videos in my subscription list!!!! You're my favorite cooking channel. Much love from the Republic of Texas!
Hi Scott, thanks for the video, love your work. Just an idea if you haven't come across it before, but if you like using garlic leaves and there's an abundance of them, try making a pesto, sub the garlic leaves for the basil, it is really strong stuff, would knock a horse, but a great little accompaniment with many dishes/meats. Thank again!
hello Mr. Rea. haha sounds like "mystery". but, thank you for your awesome Andouille and Arribiata recipe! been hooked on it now for about 3 months and am continuing to experiment with the pepper flake content. burned my balls off the second time haha! Thank you!
Fond memories of working in the local butcher every Saturday. The main job was making the sausages to complete the schools' order for the following week as he had the contract for the whole district. Then off on my 'Granville' bike delivering to the old dears their meat orders! (Early 1980s that was).
Awesome, love making my homemade sausages, once you've made your own sausages you'll never buy a packet of sausages from a supermarket again. Nice video Scott. ;-)
Scott, could you do a video on proper sanitation? I have seen your video on "How to clean a Butcher Block" but I'd like to see something a little more detailed on how to properly handle meat and equipment and what you were taught and practice regarding proper sanitary measures. Thank you Sir! Keep up the good work.
Hi Scott great video nice start to your video nice music. i remember back 60 years my father always killed a pig for us i helped shaving the pig all out neighbors got some of the pig and when they killed a pig we got a bit as well. Scott Stay Safe bro. Had to cut my hair could not stand it so took the dogs clippers and mowed it all down to 12 mm
Rabbit goes very well with ramsons, if you can lay your hands on one under current circumstances, try boning it out , stuffing it with wild garlic leaves and wrapping it in bacon. If you dig some up you can use hte bulbs as you would commercial garlic. Keep up the good work!
Yes it has been a minute! Sooo glad your minute is up and you are back! Love your channel. Stay safe.
Thank you Scott you have improved my skills immensely.
I love those sausage recipes. Classic SRP, and a joy to watch. Stay safe and healthy, Scott!
I've been watching you for years, and always look forward to your videos. I always love your style of sausage making and butchery. You're amazing. Your work is amazing! Keep up the great work!
@Scott Rea
I thought you said you are a butcher? With your skill set you are a meat magician my friend!
I am a new subscriber who just spends my time binge watching your channel my friend! Lol.😆
Thanks for your fantastic videos and for sharing your valuable knowledge.
Just to let you know that I am in the process of pressing my first batch of cow tongue today!
Thanks for all your encouragement, a MASSIVE fan.
Great video and lovely post. Always a pleasure to watch your videos. Take care - Robin :).
You are a bloody legend I love your videos because of you this weekend I am going to have a crack at making my own snags I just hope my seasons come before the weekend 😋 thanks again from Australia 👍 keep the videos coming buddy 👍
Great video thanks
Thank you from America.
Scott mate your now like an old friend. Your voice and accent is just something I look forward to along with your video content. Love your work mate
Stay safe, Scott. Love your videos; they're something to look forward to when you post them.
Garry in Australia.
Thanks keeping safe and strong. Keep safe and take care to you to
Thanks from across the pond...your video helped me today
Takes me back to my teenage years when I was a butcher's apprentice. I used to make sausages on a Wednesday afternoon during half-day closing times, using proper lamb and pigs intenstines for the skins . Used to use a large mincing machine and various blades in a massive rotating chopping bowl. The good old days. 👍
AGF member?
@@russeljohn3471 Certainly am. 👍
Me to, but i wasn't allowed to wear rings on my fingers.
Awesome awesome awesome
You're keeping me sane Scott while the wife & I hunker down in the hope of riding this out. Keep safe my friend.
Eric from Ontario
Another cracking video Scott .... thanks
"Keep Calm and Wild Garlic On!!" One of my English great-aunts was a butcher and probably would have loved your videos!
Stay safe and stay well...Cheers!
I think we need to know more about this great aunty butcher
@ She was born in the early 1900's, raised and lived in Leigh, Lancashire her entire life. One of eight children, four girls and four boys, she never married. She learned the butcher's trade in Leigh and practiced there for many years. She has been gone for a long time now, and I wish that I had asked her for more details of her life while she was alive.
@@frankmcgorman962 thank you for sharing, I wonder how many other ladies doing "men's work" we've forgotten along the way.
It's a wonderful video. We can learn a lot n a lot
One of your best!
Great to see some content from you again Scott,
Also answered a question I always had about the sausages my local butcher made. After watching this I now know where his skins came from...never occured to me that it might be sheep intestine.
He retired and passed a few years ago now. None of his family wanted the shop and he had no apprentice, so another artisan gone forever. It's great to see pros like you keeping the knowledge alive.
Sausages are all about making use of every part of the animal
It’s a shame when a independent family business like that goes under. The local butcher by me is independent sells me some great cuts of meat. He’s retiring soon but thankfully his two sons are taking over the butcher shop from him to keep a local 42 year business going👍
Super good Scott. Yum!
I have disagree with you. The pork is the Star of the Show. Beautiful product as always. You stay gold, too!
Love it
Minced meat and jewelry, what a fine mix. 😁
Fantastic recipe. Even better Phone Shop reference.
Love watching the stuff you do all the way from new Zealand wish I'd taken butchery up when I was younger
That was great and love the shirt
Awesome, as usual!
Scott please take care of yourself. I love all of your videos. From the U.S.
Brings back great memories of when i was a butcher.I used to love making sausages.I worked for a very well known Pork butcher in North London in the early 80’s who had his own recipe for a seasoned sausage which had TEA in them.They were our best seller believe it or not.Loved watching this video,look forward to watching more
Thanks for the video very much interested in the content really cool be safe
I loved it!. Thank you so much for sharing the views and your knowledge. God Bless you
Beautiful sausages! Take care and thanks.
Love your message, Scott! Aside from my silly comments .. you're a true human being .. we love you in the States, especially Pinellas County FL .. St Pete .. cheers brother!
Scott should do a American roadshow that would be awesome!
One of the best channels on RUclips. So glad you won Game Hero.
Here in the USA, we call those Ramps. Looks delicious! I've been thinking about breaking out my sausage-making gear during these days of government-mandated home lock-down.
Just popping up in Michigan
Cannister Shot -- Ramps are species - Allium Tricoccum which is a species of North American Wild Onion . -- en.wikipedia.org/wiki/Allium_tricoccum ... Scott has Allium Ursinum which are native to Europe and Asia . -- en.wikipedia.org/wiki/Allium_ursinum ... North America also has Allium Canadense .-- en.wikipedia.org/wiki/Allium_canadense ... They are all Alliums they are just not the same types of Alliums . Scott's or Eurasian Allium Ursinum is a braodleaf while the Allium Canadense is more of a grass like leaf .
@@williamwaha3193 And as Scott would say,,,,,,, "There ya Have it"
@@williamwaha3193 I read your comment in a heavy Chicago accent.
Thank you! I was trying to work out where to buy wild garlic here in texas
Thank you Scott, for another great video. Love sausage making here in the USA. We use quite a bit of game meat for sausage as you do. But seeing all the wonderful new to me recipes using wild garlic ,onions, rusk etc. opens a new experience. Love all your recipes and presentation. Thanks again
I loved it
« Up to it, through it, twist it « Never saw that before ! Supercool! Thanks !
Scott, you are awesome! Have inspired me to try that with the smaller lamb skin casings. Looks wonderful. I usually use the hog casings and they are much larger. Absolutely love your videos.
would love to see you in another hunt for game. thanks for sharing.
nice one. i am now making sausages . ive been inspired by your show thanks pal !!
I agree - Absolutely stunning! Wish I could sample some! Stay safe and God bless.
Great stuff
Scott,butchery course now you have got me interested 👌 will be looking out for that!! Those bangers are banging.
Excellent sausage skills, sir 👍👍👍
Love the shirt! Love the videos!
AMAZZZZZING
Great work as always, Scott!
And thanks for the words of encouragement.
Awesome final thought Scott... Stay safe and healthy 😉👍🎵🎶
NIce way to start my day, like some sort of sausage meditation. Take care too!
Great looking sausages!! Love your videos so stay safe our friend your the reason we bought a meat grinder,stuffer an slicer👍👍👍👍 we’re not at your level but are enjoying trying a few different items made at home. We did make a 70 pound batch of bacon 🥓 and that was a huge hit with the neighborhood. Made a few sausages but haven’t gotten the flavors down yet, they were good just not fantastic but were working on that 😁
Of you don’t try you’ll never know. Good on you for attempting I hope the bacon was tasty😋
I used this recipe for my first attempt at making sausages. :-D Great success, they are hanging in my kitchen. Can barely wait for tomorrow to try them in a pan with some Coleman's...
Thank you so much for your videos Scott!
Good to see you back mate
Awesome video Scott
made these today ,banging scott as always .thanks
F Yeha. Great to see you back. Looking forward to a good beef sausage recipe.
Sisters of Mercy 🤘🏻
I really like your channel
Beautiful sausages 😁 thanks for the vid
Thank God you are back, nice to see!
Please get more of your book printed mate, I cannot get one anywhere.
More of your videos would be awesome.
One of the best things I've seen you make!
Love your sausage making vids, looking forward to your next one
Looks great. Thanks for sharing, and be safe Scott.
Mark
love ya Scott, Be safe and keep up the good work.
fantastic lad! proper man food! 👍👌❤
Best royalty free music in the game
bang on! a master class indeed, thank you Scott!
Youre a good man, Scott! Peace from Florida😎
Tyvm, enjoyed this!
Dude am subscribed never got notice of this Vid. Languishing for 2 weeks and Devastated! HeHe
Sorry Bro, don't know why that happened. Anyhoo, there's a new vid coming today. 😎♠️
Ye Gods,,,,I wish you had a shop i could buy all the food you make,,,I only live in Brum.....cheers.
Scott, been a fan of your channel for YEARS and subbed with the bell rung. For some reason I am not getting your videos in my subscription list!!!! You're my favorite cooking channel. Much love from the Republic of Texas!
Hi Scott, thanks for the video, love your work. Just an idea if you haven't come across it before, but if you like using garlic leaves and there's an abundance of them, try making a pesto, sub the garlic leaves for the basil, it is really strong stuff, would knock a horse, but a great little accompaniment with many dishes/meats. Thank again!
hello Mr. Rea. haha sounds like "mystery". but, thank you for your awesome Andouille and Arribiata recipe! been hooked on it now for about 3 months and am continuing to experiment with the pepper flake content. burned my balls off the second time haha! Thank you!
Well done my friend.....Stay safe!
Amazing recipe thank you ☺️ gonna attempt this, love a proper good spicy flavoursome sausage 😋
Awesome stuff Scott liked the vlogging part at the start to
It has been a while and as usual bloody amazing
Fond memories of working in the local butcher every Saturday. The main job was making the sausages to complete the schools' order for the following week as he had the contract for the whole district. Then off on my 'Granville' bike delivering to the old dears their meat orders! (Early 1980s that was).
I have made sausage many times, but I have never ised rusk. One day, i will do it.
Great videos! Your wild garlic looks like what we call wild leaks or ramps over here in the states.
One and the same
In Western PA we have wild garlic , wild onions , AND ramps .
en.m.wikipedia.org/wiki/Allium_tricoccum is what we call leeks, most likely he was finding was: en.m.wikipedia.org/wiki/Allium_ursinum
Today I learned
Welcome back!
Come across the pond and try some catfish and barbeque... Even an expert like yourself can learn a few... hehehe Love the channel btw....
Wild garlic is great. I made wild garlic spaghetti last week, it was braw.
Nice set up, dude.
Awesome, love making my homemade sausages, once you've made your own sausages you'll never buy a packet of sausages from a supermarket again. Nice video Scott. ;-)
Scott, could you do a video on proper sanitation? I have seen your video on "How to clean a Butcher Block" but I'd like to see something a little more detailed on how to properly handle meat and equipment and what you were taught and practice regarding proper sanitary measures. Thank you Sir! Keep up the good work.
Cheers Scott
Hi Scott great video nice start to your video nice music. i remember back 60 years my father always killed a pig for us i helped shaving the pig all out neighbors got some of the pig and when they killed a pig we got a bit as well. Scott Stay Safe bro. Had to cut my hair could not stand it so took the dogs clippers and mowed it all down to 12 mm
I think we need a great big subscriber BBQ when we all come out the other side of this....music, drinks, and a fuck tonne of meat
Rabbit goes very well with ramsons, if you can lay your hands on one under current circumstances, try boning it out , stuffing it with wild garlic leaves and wrapping it in bacon. If you dig some up you can use hte bulbs as you would commercial garlic. Keep up the good work!
Thought you were walking on water at start there Scott. Welcome back la.
Just subscribed, liked and hit the bell! Looks good! Nice job!
They're amazing sausages got to give you a big thumbs up 👍👍👍👍 but wait if we can't get the wild garlic what's the alternative .
I would guess you'd have to grow your own garlic and use the greens
If your in the U.K you can get wild garlic anywhere. Not sure though if your abroad?
I love you dude...
Can you give us a basic seasoning recipe? I would like to make my own. Your awesome! You have taught me so much. Thanks.
Dominga Tierouz Lucas seasonings uk
nice to see you back on the tube [not the music show ] stay safe man.
big love Scott, scary times but love your videos and style, local produce, no low-fat bullshit and proud to be English and cook English food 👍🏻