When I was a butcher, making sausage was always the best bit. Creativity mate! Using different fillers like oats or different types of breadcrumbs(rye, sourdough, pumpernickel, cornbread, etc). Using different seasonings like dried herbs(sage, rosemary, and bay were favorites), spices(cayenne, allspice, etc). Even using different liquids like beer, cider, tea, milk, broth, or blood. So much variety you can get really creative.
Scott you are a master and lovely man! So glad that I found you online, I have been making your recipes for a couple of months now and love every one of them. Your seasonings and easy to follow directions make ithem a joy to prepare and the recipes are delicious too!
I used some homemade apple pie moonshine added to some stone ground oats, use the same apples we use to make out homemade apple cider (3 different types) and we cold smoke them for 24 hours with an apple cherry hickory blend of pellets
As a German I learn something in every Video. This Time it was "preliminary" (don`t even know if I spelled it right...) And I do not care about wearing Rings or no gloves or whatever it is. So ignore them "Ichbinjasohygienischweilichfürjedenscheißhandschuheanzieh" Comments and keep up the good Work! Thanks for the Videos! You know it wasn`t a Goal back in `66 don`t you ;)
When she's really parched, say open wider, she's gonna love a dicken's cider! We also recommend giving her a Hot dickens cider. if you don't, *we will* , we're the love brothers.. aah!- The Love brothers, Bob and tom
Scott love the show. Made some cider sausages and they were tasty. I think I added a bit too much bread crumbs (as I don't have access to rusk). Next time I think I'll dial back the crumbs. I went pork belly and pork shoulder mix. My son can't get enough.
Nice damascus knife! If your hands get chapped badly (they looked it), I have a tip for you. My sister is a retired surgeon who spent many hours in gloves, which is bad for the hands. One thing that really helped her and those who worked with her was when she would put lotion on her hands, she would put an equal amount of white school glue (Elmer's in the US). It forms an occlusive coating that helps the lotion stay on your hands, even through a couple of washings. You just mix them together in your palm, and keep spreading the mixture on your hands until it turns from tacky to slick. Sounds crazy, but it works.
Any chance of getting your take on dry curing hams/bacon/sausage? I do my own (American country ham style primarily) but would love to get some pointers from a proper butcher!
Nice! I have been making sausages for a little over 10 years including lots of venison, pork, and my favourite: clam hot dogs! (made with raw fish and clams. The raw fish protein acts as a great binder for fresh clams). Anyway, a couple of questions/comments; your course plate looks slightly bigger than my fine plate, but not nearly as big as my course plate. Maybe mention hole size? 3/8" etc. I have turned potentially great italian sausages into mushy weiners by over-grinding and over-working the product. I like to sometimes grind coarse first, then fine. A lot of my venison summer sausage notes include a coarse grind and very minimal "working" of the product. Great video and I never knew how to properly twist hog casing sausage until I watched your work! THanks!
OK. My first sausages. Being retired it was on my bucket list, beautiful, apple, cider pork sausages. Thanks Scott. I can't seem to upload my photo of them bangers !!!
I just tried my hand at this exact recipe. Scott you are a genius. I couldn't find your cider but MAN its still amazing. Thank you kind sir! Keep those videos coming.
There's a butcher near us here in the States that makes English Bangers. Don't know if they are traditional but oh glory they are good on the grill. Thank you for bangers!
Love your videos! I'm from Sweden and miss bangers so much. I wonder, what kind of Lucas product do you use? There are a lot to choose from. Also have to look for some way to get it to Sweden Best Regards Martin
Just made these this weekend. Substituted some zweiback for the rusk, first time I ever used a filler. Everything looked just like your video! I over seasoned a bit, spices somewhat over powered the apples and cider, but they have a wonderful bite to them!! Thank you Scott!
Thanks for your videos. I will be trying out sausages for the first time soon. I have Briskets and I'm informing myself via RUclips, so again, thank you Scott!
Wonderful video...and I am so glad that you cooked one! Looked totally delicious! Perhaps in the future you could do a video on prepping and cooking a frenched bone-in beef rib roast.
Great videos! Sorry if you explained in this or the last video, but what's the reason for leaving the sausages for an hour at room temperature before putting in the fridge?
oh I do love that cider from Westons, proper strong too. Old Rosie is another fave. Another thing I love is oven-baked sausages, throw in some taters and mushrooms and 30-40 mins later dinner is ready. Yum.
Would it be possible to do a video on sausage seasonings. I don't have access to commercial products and would have to make my own. It would be beneficial to know the basics.
I don't know what part of the UK your in, But if you ever gave a class on making sausage I'll be there!!! Jon. Rhode Island USA. Keep up the great work brother.
Hi Scott, I'm butcher from Evesham (you may have heard of the place) tell me why you leave your sausages for an hour before put them to chill? Would love to hear the science behind it.
Scott! Please PLEASE let me know how long and at what temperature you baked those sausages to get them that perfect brown. They looked awesome! Keep up the good work, me son!
Great videos! What are the ingredients of the sausage seasoning you use? Do they have nitrites/nitrates? Maybe you could do a video on how to mix your own seasonings.
Okay, so living in USA I cannot get Henry’s Cider, Rusk, or Lucas Seasoning. Apples and pork are plentiful. I watched video on making rusk, thank you. What should I replace Henry’s Cider with and what brand and flavor sausage seasoning should I use to replace Lucas? Thank you for your videos. Spectacular.
Hi Scott, thanks a lot for this video mate. I've been making sausages for years, mostly boerewors (I'm South African, so it's obligatory) and some of the American links, like Texas Hot Links etc, but you have inspired me to have a go at some of the British bangers. I've been put off in the past because of the unavailability of rusk here, but I noticed you have included a recipe for this in your channel. So I'm definitely going to give this a try. I'm going to at least double the weight of the meat, so I'm assuming every other ingredient, will just be proportional? I was thinking of cold smoking them with some apple wood too, so I was wondering if anyone had tried this?
Beautiful, reallly, words are weak substitute for my appreciation to you. Thanks. Just want to know if want to freeze it, how long going to last. It's really hard to find cider here, any substitute?
Great video... I tried making my first sausages yesterday, but even tho I followed the recipe, they are still dry when cooked :( what am I doing wrong?
Scott, I had never seen the use of rusks in sausage making. It's not sold in the US. I did look at a few videos from famous restaurants that specialize in sausages. None of them use any binder, they depend on the fat for the binder. I have seen a New Orleans sausage made with rice, boudine, I think it's called. Of course I am not saying your way is wrong, it's just different.
I enjoy your videos but not everyone can access sausage seasonings premixed. It would be nice if you could make your recipes with the spices etc that are in the seasonings.
The Master has taught us well once again! Thank you for another great video! Thank you also for taking 'DAS FUUD NAZI' in stride. I guess they keep forgetting you have 27+ years in the trade. All the best!
I know that you didn't make this sausage with apples recipe because I asked for it, but thanks, I will dig out me oldie meat grinder (Crank handle) and experiment in making my own sausages with apples.🇨🇦
OK , this is my first sausage making epic. I don't have rusk, I have breadcrumbs. Given that this recipe is 0.5lb rusk, do I just substitute 0.5 lbs breadcrumbs? Reason I ask is that you mentioned Rusk absorbs more fluid
I am dying every time you say "Oh, Nazi Boy" LOLOLOL Great job Scott. Your videos are perfection. I just made a large amount of American style breakfast sausage (the kind you make into patties). I usually make 4# each of a smokey variety, a sage, a maple, and a hot chili. You have given me the inspiration to go on to link sausages (banger style), I have been wanting to make an apple sausage for over a year. Thank You
Scott - I purchased the Vollrath mincer and it comes with two plates, 3.2 mm and 7.9 mm diameter. Which ones would I use for sausage making? Thanks, Ron
Hi Scott. I followed this recipe, allowed the bangers to rest at room temperature for an hour, then put them in the fridge for more than 24hrs before putting them on the bbq but some of the skins burst and my filling was too soft although it seemed ok while I mixed it (still tasted delicious though). Any ideas where I went wrong? Btw, I also made my own rusk by following your vid.
Hey Scott, thanks for the great videos. I am a novice sausage maker and used your recipe for my first attempt yesterday. I followed your measurements (30% FAT) to the letter however I used your rusk recipe as I can't get rusk here in Malta, a spice mix of my own and natural skins. I felt I created the emulsification at the end well, nice and sticky, they looked really good when done but I was very disappointed when cooked as they all burst and they had a really awful grainy, powdery texture and didn't taste meaty at all. The consistency of the rusk was the courser of the two grades you showed in your video as I couldnt grind it down any further (did I over bake?) Any clues from you what I did wrong? Thanks in advance.
Scott Rea, how much did it cost you to make this with the ingredients and quantity specified? This is not counting the equipment; only the ingredients. I am thinking £80, about $110 US, or $140 CA. This would probably be a delicious sausage for my parents out here in Canada.
For a sausage without 1lb of vegetable ie leek or apples do I simply add 1lb more meat. I want to make Cumberland sausage so was going to follow your recipe but sub the apple for extra 1lb of meat is that all I do?
Charcuterie is becoming a lost art I'm so glad you share your knowledge through these videos.
When I was a butcher, making sausage was always the best bit. Creativity mate! Using different fillers like oats or different types of breadcrumbs(rye, sourdough, pumpernickel, cornbread, etc). Using different seasonings like dried herbs(sage, rosemary, and bay were favorites), spices(cayenne, allspice, etc). Even using different liquids like beer, cider, tea, milk, broth, or blood. So much variety you can get really creative.
Scott you are a master and lovely man! So glad that I found you online, I have been making your recipes for a couple of months now and love every one of them. Your seasonings and easy to follow directions make ithem a joy to prepare and the recipes are delicious too!
I used some homemade apple pie moonshine added to some stone ground oats, use the same apples we use to make out homemade apple cider (3 different types) and we cold smoke them for 24 hours with an apple cherry hickory blend of pellets
spudrubble man, that sounds unreal. Proper making me hungry now.
As a German I learn something in every Video. This Time it was "preliminary" (don`t even know if I spelled it right...) And I do not care about wearing Rings or no gloves or whatever it is. So ignore them "Ichbinjasohygienischweilichfürjedenscheißhandschuheanzieh" Comments and keep up the good Work! Thanks for the Videos!
You know it wasn`t a Goal back in `66 don`t you ;)
Seeing a 'Master' do it helps a lot! That combination of ingredients is appealing (it will leave your family squealing with delight!
That was really nice sausage. !!!Congratulations from Colombia.!!!
Another great video Scott. Here in the US, the best cider is Dicken’s. I absolutely love relaxing with a good Dicken’s cider. 🤠
When she's really parched, say open wider, she's gonna love a dicken's cider! We also recommend giving her a Hot dickens cider. if you don't, *we will* , we're the love brothers.. aah!- The Love brothers, Bob and tom
Scott, those would cause me to kick some butt here in Austin, Texas. Elgin sausage is the standard here. But I love this recipe!!! I gotta try it!!!
Scott love the show. Made some cider sausages and they were tasty. I think I added a bit too much bread crumbs (as I don't have access to rusk). Next time I think I'll dial back the crumbs. I went pork belly and pork shoulder mix. My son can't get enough.
Nice damascus knife!
If your hands get chapped badly (they looked it), I have a tip for you. My sister is a retired surgeon who spent many hours in gloves, which is bad for the hands. One thing that really helped her and those who worked with her was when she would put lotion on her hands, she would put an equal amount of white school glue (Elmer's in the US). It forms an occlusive coating that helps the lotion stay on your hands, even through a couple of washings. You just mix them together in your palm, and keep spreading the mixture on your hands until it turns from tacky to slick.
Sounds crazy, but it works.
Any chance of getting your take on dry curing hams/bacon/sausage? I do my own (American country ham style primarily) but would love to get some pointers from a proper butcher!
Nice! I have been making sausages for a little over 10 years including lots of venison, pork, and my favourite: clam hot dogs! (made with raw fish and clams. The raw fish protein acts as a great binder for fresh clams). Anyway, a couple of questions/comments; your course plate looks slightly bigger than my fine plate, but not nearly as big as my course plate. Maybe mention hole size? 3/8" etc. I have turned potentially great italian sausages into mushy weiners by over-grinding and over-working the product. I like to sometimes grind coarse first, then fine. A lot of my venison summer sausage notes include a coarse grind and very minimal "working" of the product.
Great video and I never knew how to properly twist hog casing sausage until I watched your work! THanks!
Thank you for making all of these videos and educating us about the delight of making delicious food.A big fan of yours from India.
OK. My first sausages. Being retired it was on my bucket list, beautiful, apple, cider pork sausages. Thanks Scott. I can't seem to upload my photo of them bangers !!!
That's rocking' and rolling! Beautiful.
"Oi, Nazi boy," ROFL ... you're hilarious Scott! Don't ever change.
+Suzanne Baruch Vhat do youz mean!
I absolutely love your videos. Thank you.
oh man I love watching a professional do what they're best at!
Scott,,,, your my hero !!!!!
I just tried my hand at this exact recipe. Scott you are a genius. I couldn't find your cider but MAN its still amazing. Thank you kind sir! Keep those videos coming.
There's a butcher near us here in the States that makes English Bangers. Don't know if they are traditional but oh glory they are good on the grill. Thank you for bangers!
Absolutely brilliant!
Is using oatmeal an option instead of rusk? Seams like it would soak up the cider similarly. Thanks for all your hard work. Love your videos!
Love your videos! I'm from Sweden and miss bangers so much. I wonder, what kind of Lucas product do you use? There are a lot to choose from. Also have to look for some way to get it to Sweden
Best Regards
Martin
Just made these this weekend. Substituted some zweiback for the rusk, first time I ever used a filler. Everything looked just like your video! I over seasoned a bit, spices somewhat over powered the apples and cider, but they have a wonderful bite to them!! Thank you Scott!
Thanks for your videos. I will be trying out sausages for the first time soon. I have Briskets and I'm informing myself via RUclips, so again, thank you Scott!
Henry Westons Bottled head banging, love it .
Wonderful video...and I am so glad that you cooked one! Looked totally delicious! Perhaps in the future you could do a video on prepping and cooking a frenched bone-in beef rib roast.
Hello Scott! nice work!nice video! I want to ask you where Ican find the sausage seaoning
Great videos! Sorry if you explained in this or the last video, but what's the reason for leaving the sausages for an hour at room temperature before putting in the fridge?
Simply wonderful!
After you hang them for an hour and you put them in the refrigerator do you put them in the refrigerator uncovered or do you put them in bags or what?
Scott you are the man. Can do a video on making the preserve sausages with the pink salt.
The editing towards the end was hilarious. Thanks for the video Scott, greetings from Turkey.
I think the "Oh you naughty boy!" soundbyte is my new alert ringtone.
Good to see you scott,
I been off any utube contact for awhile back at it again. Let's go.
oh I do love that cider from Westons, proper strong too. Old Rosie is another fave. Another thing I love is oven-baked sausages, throw in some taters and mushrooms and 30-40 mins later dinner is ready. Yum.
That, my friends, is an absolute dream. thanks srp👍
Any chance of a Beef sausage recipe that you love?
Thanks for all your great videos.
Absolutely love it Scott. I will give it a go for sure. Just bought the same Victorinox knife . (Love it) Be safe my friend
Excellent vids! Any chance you could give some tips on the seasoning for those of us having to do it manually?!!! Cheers!
Would it be possible to do a video on sausage seasonings. I don't have access to commercial products and would have to make my own. It would be beneficial to know the basics.
I don't know what part of the UK your in, But if you ever gave a class on making sausage I'll be there!!! Jon. Rhode Island USA. Keep up the great work brother.
awsome recipe man, thankx for shareing!
Legend yet again. love watching and making your vids
Looking good!
Great video as always!
Thanks
Thank You, A Wonderful Recepie of Sausage Making...could you give me the measurements and proption...
Totally awesome. It’s your fault Scott I am now hooked on making sausages😋. Love your vids cheers
That's a very flavourful banger,I'm trying this out in sheep casings for sure.
Same here sheeps casings
fantastic video!
Hi Scott, I'm butcher from Evesham (you may have heard of the place) tell me why you leave your sausages for an hour before put them to chill? Would love to hear the science behind it.
Scott! Please PLEASE let me know how long and at what temperature you baked those sausages to get them that perfect brown. They looked awesome! Keep up the good work, me son!
Great videos! What are the ingredients of the sausage seasoning you use? Do they have nitrites/nitrates? Maybe you could do a video on how to mix your own seasonings.
love your sausage....videos.
Bloody fantastic..
when you say coarse plate, what mm are you referring to? 8mm?
Good work 👍👍👍
One my all time fave banger.
Okay, so living in USA I cannot get Henry’s Cider, Rusk, or Lucas Seasoning. Apples and pork are plentiful. I watched video on making rusk, thank you. What should I replace Henry’s Cider with and what brand and flavor sausage seasoning should I use to replace Lucas? Thank you for your videos. Spectacular.
I noticed a lot of steels hanging in the background. Are they just a collection or do they have different uses? Great video, Thanks.
Cracking as usual Scott!
Scott see if you can find you some O'Keefe's Working Hands in the green puck. Will do wonders for the hands!!
Hi Scott, thanks a lot for this video mate.
I've been making sausages for years, mostly boerewors (I'm South African, so it's obligatory) and some of the American links, like Texas Hot Links etc, but you have inspired me to have a go at some of the British bangers.
I've been put off in the past because of the unavailability of rusk here, but I noticed you have included a recipe for this in your channel.
So I'm definitely going to give this a try.
I'm going to at least double the weight of the meat, so I'm assuming every other ingredient, will just be proportional?
I was thinking of cold smoking them with some apple wood too, so I was wondering if anyone had tried this?
Awesome
Nice vids, I like the cooking vids...
Love the sausage vids pease do more. These will help me out with this summers bar-b-ques.
Beautiful, reallly, words are weak substitute for my appreciation to you. Thanks. Just want to know if want to freeze it, how long going to last. It's really hard to find cider here, any substitute?
Brilliant!
Monday Club- Fred perry shirts at the ready👍 great video. All the best from Warwickshire 👍
+Psycho Skin Rock on brother, I salute you.
Great video... I tried making my first sausages yesterday, but even tho I followed the recipe, they are still dry when cooked :( what am I doing wrong?
watching you sir, wants me to learn butchery.. hope I could level up and allocate those skill points..
Nothing better on a cold night than a warm Dicken's Cider
Scott, I had never seen the use of rusks in sausage making. It's not sold in the US. I did look at a few videos from famous restaurants that specialize in sausages. None of them use any binder, they depend on the fat for the binder. I have seen a New Orleans sausage made with rice, boudine, I think it's called.
Of course I am not saying your way is wrong, it's just different.
I enjoy your videos but not everyone can access sausage seasonings premixed. It would be nice if you could make your recipes with the spices etc that are in the seasonings.
Could you possibly share your venison red wine sausage recipe? Love the videos and your commentary is hilarious
The Master has taught us well once again! Thank you for another great video! Thank you also for taking 'DAS FUUD NAZI' in stride. I guess they keep forgetting you have 27+ years in the trade. All the best!
Beautiful! Thank you for this demonstration. Question - is beer (pilsner) an ok substitute for apple cider?
I know that you didn't make this sausage with apples recipe because I asked for it, but thanks, I will dig out me oldie meat grinder (Crank handle) and experiment in making my own sausages with apples.🇨🇦
OK , this is my first sausage making epic. I don't have rusk, I have breadcrumbs. Given that this recipe is 0.5lb rusk, do I just substitute 0.5 lbs breadcrumbs? Reason I ask is that you mentioned Rusk absorbs more fluid
Hi. Could you do a vidio on how to make hot & spicy sausages please. Your recipes are brilliant.
Scott, how do you substitute the rice for the rusk? Or, what type of bread crumbs do you recommend?
I am dying every time you say "Oh, Nazi Boy" LOLOLOL
Great job Scott. Your videos are perfection. I just made a large amount of American style breakfast sausage (the kind you make into patties). I usually make 4# each of a smokey variety, a sage, a maple, and a hot chili. You have given me the inspiration to go on to link sausages (banger style), I have been wanting to make an apple sausage for over a year. Thank You
Scott - I purchased the Vollrath mincer and it comes with two plates, 3.2 mm and 7.9 mm diameter. Which ones would I use for sausage making? Thanks, Ron
This was an awesome video. Thank you for sharing. Also, can I use "lemonated" in every situation I seem fit now, or is this a copyrighted phrase? lol
You are a foookin legend
Great video - any chance of using metric conversions?
Hi Scott. I followed this recipe, allowed the bangers to rest at room temperature for an hour, then put them in the fridge for more than 24hrs before putting them on the bbq but some of the skins burst and my filling was too soft although it seemed ok while I mixed it (still tasted delicious though). Any ideas where I went wrong? Btw, I also made my own rusk by following your vid.
I did a Google search for rusk and it listed zweiback as a similar item. It is available in America.
Hey Scott, thanks for the great videos. I am a novice sausage maker and used your recipe for my first attempt yesterday. I followed your measurements (30% FAT) to the letter however I used your rusk recipe as I can't get rusk here in Malta, a spice mix of my own and natural skins. I felt I created the emulsification at the end well, nice and sticky, they looked really good when done but I was very disappointed when cooked as they all burst and they had a really awful grainy, powdery texture and didn't taste meaty at all. The consistency of the rusk was the courser of the two grades you showed in your video as I couldnt grind it down any further (did I over bake?) Any clues from you what I did wrong? Thanks in advance.
well done mate
Scott Rea, how much did it cost you to make this with the ingredients and quantity specified? This is not counting the equipment; only the ingredients.
I am thinking £80, about $110 US, or $140 CA. This would probably be a delicious sausage for my parents out here in Canada.
Scott you say to add a little baking POWDER, did you mean Bi Carb (Baking SODA) as listed in your Pork & Tomatoe recipe?
I do the Butters dance every time the SRP intro music starts.
Super 👌
Love watching you! You're quite the trip. Just a question, how old is your work table?
Do you think that buckwheat would be a good substitute for rusk ?
For a sausage without 1lb of vegetable ie leek or apples do I simply add 1lb more meat. I want to make Cumberland sausage so was going to follow your recipe but sub the apple for extra 1lb of meat is that all I do?
Do you or can you chill the metal parts of the grinder?