OMG, these look fabulous; I am salivating watching you eat those! I have no access to game meats. Could I do the same process with chicken and apples? Or just straight pork?
Ahh you make me so hungry! But I love this because you are so informative. I need a walk in cooler/freezer that I will connect to solar and wind energy that I will be one of the few post apocalyptic buchers!
Nice looking snags mate. I just bought me a Kenwood mincer/sausage maker. Cant wait to get cracking. Ive hot some rabbit and porky from my farm but keeping my pins open for some partridge. Little hard in Oz. Ill get there. Cheers Moose
Hi Scott, I live in the Philippines where I have no choice but to make my own sausages, which I do prefer. But I cannot find online how to make tomato sausage. They were a favorite of mine back in the UK, any chance you can make a video of how to make them? You do make the most informative videos I have found keep up the good work.
great game sausage my friend. Im in the high west of the rockies, ive got a freezer full assorted game from around Colorado lol. Is your "orchard pork" wild ? wild hog tends to taste a wee bit different from farmed, just wandering if it would make a big difference for your recipe . Ive gotta say those look brillant. I think my take of pheasant/rabbit/Sage-grouse/pork fat should pay homage to your cider sausage. Cheers
William H. Kid " been high in the Rockies under the evergreens ",sorry William,that just sprung to mind,anyhow mate,you could try it with wild hog,as we use wild boar over here too,but that orchard pig was just a very high quality domestic pig,so would be a bit different,but do use your wild hog and with that fantastic mix of game too would be prefect,please let me know how you get on mate,and have a great new year,any questions just ask,many thanks.Scott
Fantastic video as always- The vintage cookware you use - the big mixing bowls and that, where do you source them from? Am having a real hard time finding them! Thanks 😀
Hi Scott. Great looking soss. What would you recommend for the drying temp? I live somewhere pretty hot and humid, so it's something I have to be careful with.
peregrinatus Hey there,you can hang them in the fridge ,(if thats possible),and they will dry out in there no problem as long as you do not cover them,they will be fine,cheers.Scott
good day Scott. I love watching your videos and they have inspired me to recreate many of the things you show. So I maded some lamb bratwurst today and they looked great but when i cook them all the casing peeled off of them and they fell apart. Would you have any idea why this happened?
Hi Scott,, Tried this with on the weekend and for me it wasn't a bad first go. Recipe pretty much the same as yours just without the rabbit. Only thing with mine was that the texture is a little odd. I wouldn't say it was dry, but the meat is almost a bit crumbly when you cut into it. Am thinking did i add enough water before putting it through the sausage maker, or will it be issue with the fat ??? I couldn't get hold of pork fat, so i used a super fatty cut of pork instead, must have been well over 70% fat looking at it.. Not enough fat ? or maybe i didn't keep things cool enough so he fat started breaking down too early ? Any help would be much appreciated.
Mark Mueller Hey Mark,i will be making a video on sausage for christmas next week,it will be for a decent,meaty, plain pork banger,ideal for pigs in blankets,so watch this space mate,hope this helps.Scott
hi Ruu.yes your right, I used the stuffer attachment on my mincer for that video which is great for a small batch, but I have upped sausage production so bought a designates sausage filler for bigger batches which works like a dream as you have seen. so if I had to choose one it would be the one I used on this video, purely because it takes a bigger ammount of mix which is quicker.many thanks . Scott
Hi Scott I made your sausages exactly like you said but they turned out pasty not meaty. the flavour was good but the texture was wrong. what did I do wrong regards Rachel
Hey, I just checked the Andrew James Mincer/sausage maker, 1800w and it is about $580!!! That's a lot of sausage to justify that expense!!! The 1500w one was only about 20 bucks less.
do you approve of a simmer in some liquid before browning? I like cooking bratwurst in some beer and onions before browning or grilling. maybe its an american thing.
Don't get me wrong, I love your videos, but I was thoroughly disappointed the moment you brought out the pre-made seasoning... I was actually looking forward mostly to seeing how you made your own seasoning and the reasons... Bummer...
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
How did I over look this video? Scott you out did yourself once again. More of us need to learn the skill of butchery as as you have...BRAVO.
The snap of the perfectly done natural casing sausage is a thing of beauty. Thanks for the video.
Excellent video! Those sausages look terrific. Your videos are so very informative, and a true inspiration to the craft.
Matt Matterson Cheers matt,really appreciate that mate,all the best.Scott
excellent video mate the new and old I never get sick of them 🖒 keep up the good work
Thanks Scott. I watch all your videos.
I love watching your videos mate, much love from Australia !
I love these videos! So many awesome dishes to make!
I love sausage, and you do it well! Cheers Scott!
You've got some skills, man. Those look brilliant.
Nicely presented.
Thx alot for the time you take of making those cool videos, i have to go eat now! Take care
Scott... I love you mate :') Great cooking, great butcher, funniest guy on RUclips xD
Another great video. Interesting to see how it is done. Thanks again :)
Man Scott those are beautiful. I just made patty breakfast sausage the other day and now you make me want to make some links. Just beautiful.
I need to bring you to alaska to process my moose this fall. Very informative videos.
keep this up mate, great, informative channel!
Great video, just recently found your videos, love them, Planning on using some of your techniques and recipes this hunting season.
marvelous vid!!! you must have a huge freezer. I watched the one about butchering a pig. terrific.
Looks Amazing
just stumbled across your page. love the videos man, keep doin it right.
Just found your channel Scott. Enjoying watching your vids. Some really good stuff here!!
thanks my friend its much appreciated. Cheers. scott
I love the videos, I use a cast iron pan
WELL DONE
w
just love watching your vids scott thanks
Spot on fella' another cracking video. Keep'em coming. A a woodcock recipe (with the innards ;) would be amazing.
Tir a Mor
OMG, these look fabulous; I am salivating watching you eat those! I have no access to game meats. Could I do the same process with chicken and apples? Or just straight pork?
Ahh you make me so hungry! But I love this because you are so informative. I need a walk in cooler/freezer that I will connect to solar and wind energy that I will be one of the few post apocalyptic buchers!
awesome!
I am so hungry right now.. .I want a bbq sausage and a cold beer ... Yummy
Oh My God.......I am starving now!!!
my mouth turned into water!!!!!!!! ummmmmmmm
haha at one stage i thought they wouldn't even hit the plate. Going to try this one. Regards from Australia
Thanks Scott. Won't find these in any market!
Great stuff :)
Nice looking snags mate. I just bought me a Kenwood mincer/sausage maker. Cant wait to get cracking. Ive hot some rabbit and porky from my farm but keeping my pins open for some partridge. Little hard in Oz. Ill get there. Cheers Moose
good in you Scott, you are the best and fantastic video, can you give professional advice to make hot Chorizo, and black meat pudding
Hi Scott, I live in the Philippines where I have no choice but to make my own sausages, which I do prefer. But I cannot find online how to make tomato sausage. They were a favorite of mine back in the UK, any chance you can make a video of how to make them? You do make the most informative videos I have found keep up the good work.
Thanks I didn't see this!
great game sausage my friend. Im in the high west of the rockies, ive got a freezer full assorted game from around Colorado lol. Is your "orchard pork" wild ? wild hog tends to taste a wee bit different from farmed, just wandering if it would make a big difference for your recipe . Ive gotta say those look brillant. I think my take of pheasant/rabbit/Sage-grouse/pork fat should pay homage to your cider sausage. Cheers
William H. Kid " been high in the Rockies under the evergreens ",sorry William,that just sprung to mind,anyhow mate,you could try it with wild hog,as we use wild boar over here too,but that orchard pig was just a very high quality domestic pig,so would be a bit different,but do use your wild hog and with that fantastic mix of game too would be prefect,please let me know how you get on mate,and have a great new year,any questions just ask,many thanks.Scott
mmmmmmmmmmmmmm lovely
Grinding meat is so fun
HEY SCOTT
how well would these hold up being Vaccume sealed and frozen. Do you ever cold smoke them.
Matt from USA WV
Fantastic video as always- The vintage cookware you use - the big mixing bowls and that, where do you source them from? Am having a real hard time finding them! Thanks 😀
Amazon says your book,mAhead of the Game: The Catcher and The Rea, is out-of-print. Both US & UK sites. Do you think another print could happen?
Hi Scott. Great looking soss. What would you recommend for the drying temp? I live somewhere pretty hot and humid, so it's something I have to be careful with.
peregrinatus Hey there,you can hang them in the fridge ,(if thats possible),and they will dry out in there no problem as long as you do not cover them,they will be fine,cheers.Scott
good day Scott. I love watching your videos and they have inspired me to recreate many of the things you show. So I maded some lamb bratwurst today and they looked great but when i cook them all the casing peeled off of them and they fell apart. Would you have any idea why this happened?
Hi Scott,,
Tried this with on the weekend and for me it wasn't a bad first go. Recipe pretty much the same as yours just without the rabbit.
Only thing with mine was that the texture is a little odd. I wouldn't say it was dry, but the meat is almost a bit crumbly when you cut into it. Am thinking did i add enough water before putting it through the sausage maker, or will it be issue with the fat ??? I couldn't get hold of pork fat, so i used a super fatty cut of pork instead, must have been well over 70% fat looking at it.. Not enough fat ? or maybe i didn't keep things cool enough so he fat started breaking down too early ? Any help would be much appreciated.
Have you got any tips on a Christmas sausage recipe?
Mark Mueller Hey Mark,i will be making a video on sausage for christmas next week,it will be for a decent,meaty, plain pork banger,ideal for pigs in blankets,so watch this space mate,hope this helps.Scott
my god man! that looks delicious! can I save the fat and meat bits from let's say my beef and make sausage the same way?
Yummo
I'm pretty sure you had another sausage video with another machine to put the meat in those things. Which machine do you prefer?
hi Ruu.yes your right, I used the stuffer attachment on my mincer for that video which is great for a small batch, but I have upped sausage production so bought a designates sausage filler for bigger batches which works like a dream as you have seen. so if I had to choose one it would be the one I used on this video, purely because it takes a bigger ammount of mix which is quicker.many thanks . Scott
Hi Scott I made your sausages exactly like you said but they turned out pasty not meaty. the flavour was good but the texture was wrong. what did I do wrong regards Rachel
what's the site for the seasoning you used because you said you would put the link but didn't
www.weschenfelder.co.uk/sausage-making-ingredients/sausage-seasoning-packs/game-sausages/game-sausage-seasoning.html
Love the recipe, like you I defrosted the required amount of game, then thought "oh sh1t, defrosted meat", can this be refrozen without cooking?
dude,,i cant find you on either facebook or twitter under scott rae project or sottraeproject :(
charles curtius Hi Charles my twitter account is @ScottReaProject,see you there mate,cheers.Scott
charles curtius Dude,Just realised, you have been spelling it wrong ,its Rea not Rae,all the best.Scott
Hey, I just checked the Andrew James Mincer/sausage maker, 1800w and it is about $580!!! That's a lot of sausage to justify that expense!!! The 1500w one was only about 20 bucks less.
That was on Amazon, for sure!!! Sorry, I forgot to add that in my comment above.
Take a look at the Weston meat grinder for another option.
Feeling hungry now.
What, no Colemans?
outrageous!
do you approve of a simmer in some liquid before browning? I like cooking bratwurst in some beer and onions before browning or grilling. maybe its an american thing.
Crushed ice instead of cold water helps keep the temp down
Oh, man. Forgot the Coleman’s!
That had to have been the most erotic cooking episode that I have ever watched. I'm gobsmacked.
Put ground paprika, so doesn't look to white.
nice but now i wish i had some meat to mince
so many ways to make sausage and not enough time.
Don't get me wrong, I love your videos, but I was thoroughly disappointed the moment you brought out the pre-made seasoning... I was actually looking forward mostly to seeing how you made your own seasoning and the reasons... Bummer...
my dog allso says mmmmmm
Who's here after watching Hannibal?
Great video, just recently found your videos, love them, Planning on using some of your techniques and recipes this hunting season.
Love the recipe, like you I defrosted the required amount of game, then thought "oh sh1t, defrosted meat", can this be refrozen without cooking?
+Adrian Fern yes.