Oh Keef, you beauty you..That was a first class sausage making masterclass my friend, absolutely perfect..They looked amazing, and yout taste test reaction was truly brillant. As for this "Scott rea" dude, never heard of him..Cheers mate.😎
My pleasure Sir 😃 - it really was - those sausages were the best I've ever made, and because of the microphone problem in the original shoot, I had to make 2 batches!
I love the way britisch put rusk in bangers. one little quick tip from butcher to chef. when filling take the back of your knife and kind of tap it like you would a pencil on a desk. That helps the air to come out. when filled take a needle and price your sausage all over, especially if you can see blisters. That will prevent your sausage from exploding. Hope that helps
These Sausages are fabulous! Thank you so much for the Recipe, I wish to thank you for your Yorkshire pudding episode, best one from several different RUclips ones. There's the idea of serving for a supper party, a whoopie pie pan, looks shallow enough to make some small scrumptious Yorkshire puddings. Next Month I will acquire Wilton Nonstick 12-Cavity Whoopie Pie Pan by Wilton, just one and let you know when I try them with the batter next month. Thank you.
Hi Keef, just finished making the rusk (can’t get it here in Germany, and bread crumbs taste different) and then the sausage. The result is brilliant! I had some mix left over and made a burger out of it - wow! Many thanks!!
Adam, if you're based in the UK, still have the broken mics and don't mind paying the parts and return postage, I'd be happy to fix 'em up for you. A jack replacement is a fairly simple process with the right kit, and I do these kind of repairs pretty frequently.
Bit of superglue on the end of a wooden skewer. Push it in't hole and leave for 24 hours then pull out. I had a mini-jack leave it's end in my headphone socket on my laptop and that worked for me. The commercial wooden skewers are the perfect size for the socket! Hope this helps!
That looks so delicious! I'm itching to make some sausage but I need to get a meat order into my butcher first. One of the first things I'm doing is an experimental sausage that I've been working on for a while now. It's going to be a pork sausage that's inspired by a Korean bbq sesame beef recipe. I'm really excited to see how it turns out. If it turns out and it's something you might be interested in, I'll share the recipe with you.
Great video Keef, and perfect timing. It's essentially the beginning of the sausage-making season here in the Northern hemisphere. I actually have a sausage-and-salami-making session planned in about 10 days. I'll surely make a small batch of this recipe along with the others varieties. I'm more into dried and fermented, smoked type charcuterie - but I'm up for making some fresh sausage as well. One possible problem I can see is that the lamb we have here in the US is very lean, with almost no fat. But that's not a problem for an experienced sausage maker. Just add the appropriate amount of fat (and that's pork back fat, minced not ground). I actually have some "secret" recipes for traditional SE European sausages and salami, that I have recreated by studying extensive material over several years because for some of them the original recipes are presumably lost - I have reached a level of similarity with the original product that amazes some of my friends. I may share them with you at some point if you're interested.
Keef, have you got the broken mic(s), still? If so, send it to me and I'll pop a fresh jack on it. It's a fairly simple repair and I won't charge you a penny to sort it; will even cover return postage. I can likely sort the camera socket out as well, but that'd mean a visit to Richmond, North Yorkshire. I suspect that's a little too out of the way for you guys!
Also, remember that the zoom is directional; if you're using it off to the side of you, you're skewing the recording field. That means it'll pick up half of your voice and half of your echos; position it underneath or above your camera and if it has the adjustable recording field feature (the h4n does, not sure if your one does though; you adjust it by twisting the mics), make it as narrow as possible.
Ooh, thank you. I still have the mic - if you PM your address I'll send it to you, but not until the middle of next week - off to France for a looong weekend tomorrow. Couple of folks have made suggestions on how I could get the lost bit out of the socket (it involves a cocktail stick and superglue) so I'll try that first. I'd love an excuse to visit Richmond again, but realistically we couldn't do it for a month or two. You're a very lucky bloke, living up there, I think.
Well, if you're ever in the area and you've not managed to clear the audio-in on your camera, I'll be happy to have a go. I've not had any luck with the cocktail stick method - I tend to get a lot of iPads come in with snapped jacks - but have some precision dremel drill bits that are really good at clearing tight spaces. I've sent you a message on Facebook with my home address, be sure to include where you want it posting back to either as a reply or written down somewhere in/on the package! :)
Loving your recipes. You make everything look so simple. I'd love to see a traditional bubble and squeak. There are so many conflicting recipes on how it should be. Dying to make a traditional one. Btw you need to have a tv show. Would you prefer itv, BBC, or sky? Those sausages though. They look divine.
KeefCooks I will take a look at it. I can never seem to get my bubble and squeak crispy enough. I think I may just be impatient. Lol. BBC is a wise choice. You'd be brilliant and should have your own show. You never know. Stranger things have happened.
Great looking sausages Keef, and the Colemans is required of course. Scott Rea is a master sausage maker and butcher, the two of you should collaborate on a video...my guess is it would be immensely successful!
Rusk? Really? I've never seen that. Hmm, in Canada we use skim milk powder and water to temper it to the texture of a tight oatmeal, so loose enough to feed through the grinder but sticky enough to hold onto the casing. I use stuff like bread crumbs if I'm doing an uncased sausage though. The two I prefer are minute oats and corn meal. They give it a flavourful umpf.
Keef don't use the jack on your camera ever. Hook your lapel mic to your Zoom and record your audio separately. When you begin your recording give a clap with your hands and use the clap as the synchronization point in Black Magic editor. If you want to give it a go, put a very small drop of crazy glue in the jack end of you mic, use a tooth pic to apply the glue in the hole left by the jack end. Wipe the outside of the jack with kitchen paper so there is not glue on it. Reinsert the mic jack back in the camera. let it sit for 15 min, you may have to use a bit of tape to hold the jack in place. After the 15 min give it a twist and pull out. This may retrieve the tip end of the jack. What make of camera is the jack stuck in?
Rich, why not use the camera jack? It's a bit of a pain syncing a separate audio track - I know about the handclap thing, but most of the time I forget to do it! The camera is a Canon EOS M. I'm gonna try the glue thing when I get back from a long weekend in France.
1: Broken mic jack. 2: Tripping over mic cable and smashing the camera. 3:The more you use the camera jack the more it gets worn-out or comes lose from it's solder connections to the circuit board then you suffer from bad or no audio. Every time you push the mic jack in and pull it out you are stressing the solder connections on the board. I am looking at a schematic diagram and parts blowup of your camera now, there is not much holding that jack in place other then the solder joints. Consumer electronics are not built robust enough to with-stand constant use. This is my 50 years of electronics equipment servicing and 30 years of broadcast engineering opinion.
Alice Roberts I love animals to. hence the reason why I founded a charity around them. However the human physiology is constructed in a way that eating meat is natural. We are predators.
Not sure but I think you might have gotten trolled a bit for the video request. "Blowin' likes a good sausage" ....hmm seems a bit suspicious to me! Well that is unless that joke was intentional XD
KeefCooks I really enjoy your videos, there are a lot of cooking channels out there but I find that yours are really unique in what you choose to cook. Also the feeling is really warm and homey, its a nice change of pace! +)
Oh Keef, you beauty you..That was a first class sausage making masterclass my friend, absolutely perfect..They looked amazing, and yout taste test reaction was truly brillant.
As for this "Scott rea" dude, never heard of him..Cheers mate.😎
My pleasure Sir 😃 - it really was - those sausages were the best I've ever made, and because of the microphone problem in the original shoot, I had to make 2 batches!
Ahh David, you know the drill baby...
Scott Rea my two favorite YT personalities from the UK. Cheers.
Please do a collaboration after you feel safe. ❤❤❤
Thanks for showing us your herb garden in this video! It looks lovely! 🌱
It's coming on!
The sausages look incredible!
Tasted great too!
I love the way britisch put rusk in bangers. one little quick tip from butcher to chef. when filling take the back of your knife and kind of tap it like you would a pencil on a desk. That helps the air to come out. when filled take a needle and price your sausage all over, especially if you can see blisters. That will prevent your sausage from exploding. Hope that helps
Ah, purists in the Brit sausage world say don't prick them before cooking because all the fat will escape through the holes.
Those looked delicious! Bangers at their best
They were astounding - best I've ever made!
Great to have the jaunty bed music back! :)
What is that song, I know I know it.
I love mint and I love lamb. Awesome. Cheers Keef!
Yay!
These Sausages are fabulous! Thank you so much for the Recipe,
I wish to thank you for your Yorkshire pudding episode, best one from several different
RUclips ones. There's the idea of serving for a supper party, a whoopie pie pan, looks
shallow enough to make some small scrumptious Yorkshire puddings.
Next Month I will acquire Wilton Nonstick 12-Cavity Whoopie Pie Pan
by Wilton, just one and let you know when I try them with the batter next month.
Thank you.
Never heard of a whoopie pie before...
It's a small cake with a frosting middle.
Hello Keef (:
I just showed my mom your channel. Now she loves it too ❤
Thank you for the recipes
Just how I like it... Good job keef!
Hi Keef, just finished making the rusk (can’t get it here in Germany, and bread crumbs taste different) and then the sausage. The result is brilliant! I had some mix left over and made a burger out of it - wow! Many thanks!!
Well done - it's definitely worth it!
Keef I completely sympathise with you on the mic front! I'm on my 4th one! Haha. Sausages look ace mate, well done.
Cheers Adam!
Adam, if you're based in the UK, still have the broken mics and don't mind paying the parts and return postage, I'd be happy to fix 'em up for you. A jack replacement is a fairly simple process with the right kit, and I do these kind of repairs pretty frequently.
Bit of superglue on the end of a wooden skewer. Push it in't hole and leave for 24 hours then pull out. I had a mini-jack leave it's end in my headphone socket on my laptop and that worked for me. The commercial wooden skewers are the perfect size for the socket! Hope this helps!
Yep, gonna give that a try!
Very nice!! I just wish i had a sausage making machine!!
To be honest, I use mine maybe 4 times a year, but these were soooo good I might do it more frequently!
Great vid, can't see the link for making the rusk though??
Umm, on desktop, click the 'i' top right of the screen, and it's also at the end of the video
Another great video......PLEASE PLEASE PLEASE DO SOME BAKING VIDS LOOKING FOR JAM SLICE REIPES OR EASY CHOCOLATE CAKE
I have lots of baking recipes. Jam slice - not familiar with that?
They sell those kind of sausages at one of the local markets, and they are really good. Now I know how to make them myself!
That looks so delicious! I'm itching to make some sausage but I need to get a meat order into my butcher first. One of the first things I'm doing is an experimental sausage that I've been working on for a while now. It's going to be a pork sausage that's inspired by a Korean bbq sesame beef recipe. I'm really excited to see how it turns out. If it turns out and it's something you might be interested in, I'll share the recipe with you.
OK, cool!
That looks good to eat...
Ahh , minty sausages , sounds delicious.......
By the way I am subscribed to Scott since a while.
Yummm! A proper sausage x
Babsy Senior haha hello mother😚
Great video Keef, and perfect timing. It's essentially the beginning of the sausage-making season here in the Northern hemisphere. I actually have a sausage-and-salami-making session planned in about 10 days. I'll surely make a small batch of this recipe along with the others varieties. I'm more into dried and fermented, smoked type charcuterie - but I'm up for making some fresh sausage as well. One possible problem I can see is that the lamb we have here in the US is very lean, with almost no fat. But that's not a problem for an experienced sausage maker. Just add the appropriate amount of fat (and that's pork back fat, minced not ground).
I actually have some "secret" recipes for traditional SE European sausages and salami, that I have recreated by studying extensive material over several years because for some of them the original recipes are presumably lost - I have reached a level of similarity with the original product that amazes some of my friends. I may share them with you at some point if you're interested.
Oh i absolutely love lamb
Me too
Tell him i sent you and he will send you a homemade wagyu burger, honest.....lol got some shit over that😂😂😂😂
LOL that WAS a bit wicked!
Keef, have you got the broken mic(s), still? If so, send it to me and I'll pop a fresh jack on it. It's a fairly simple repair and I won't charge you a penny to sort it; will even cover return postage. I can likely sort the camera socket out as well, but that'd mean a visit to Richmond, North Yorkshire. I suspect that's a little too out of the way for you guys!
Also, remember that the zoom is directional; if you're using it off to the side of you, you're skewing the recording field. That means it'll pick up half of your voice and half of your echos; position it underneath or above your camera and if it has the adjustable recording field feature (the h4n does, not sure if your one does though; you adjust it by twisting the mics), make it as narrow as possible.
Also, laughed much too hard at 'you need to kind of hold the sausage' because clearly I'm mentally 10 years old.
Ooh, thank you. I still have the mic - if you PM your address I'll send it to you, but not until the middle of next week - off to France for a looong weekend tomorrow. Couple of folks have made suggestions on how I could get the lost bit out of the socket (it involves a cocktail stick and superglue) so I'll try that first. I'd love an excuse to visit Richmond again, but realistically we couldn't do it for a month or two. You're a very lucky bloke, living up there, I think.
Well, if you're ever in the area and you've not managed to clear the audio-in on your camera, I'll be happy to have a go. I've not had any luck with the cocktail stick method - I tend to get a lot of iPads come in with snapped jacks - but have some precision dremel drill bits that are really good at clearing tight spaces. I've sent you a message on Facebook with my home address, be sure to include where you want it posting back to either as a reply or written down somewhere in/on the package! :)
Did you get the message, Keef? Never used the RUclips direct message system before, so no idea if it worked or not!
lookin good (by the way have you done garlic meat loaf yet only subscribed recently )
I did a regular meat loaf that everybody in America hated: ruclips.net/video/rGrlXi6CpKM/видео.html
Loving your recipes. You make everything look so simple. I'd love to see a traditional bubble and squeak. There are so many conflicting recipes on how it should be. Dying to make a traditional one. Btw you need to have a tv show. Would you prefer itv, BBC, or sky? Those sausages though. They look divine.
I did b & s last year. Not sure how traditional it is! BBC please. :-)
KeefCooks I will take a look at it. I can never seem to get my bubble and squeak crispy enough. I think I may just be impatient. Lol. BBC is a wise choice. You'd be brilliant and should have your own show. You never know. Stranger things have happened.
Are those considered bangers?
I think most Brit sausages are bangers...
Great looking sausages Keef, and the Colemans is required of course. Scott Rea is a master sausage maker and butcher, the two of you should collaborate on a video...my guess is it would be immensely successful!
You never know 😃
I can imagine the flavour from here!!! Still playing catch up with your vids as you can see but I will get there :)
Rusk? Really? I've never seen that. Hmm, in Canada we use skim milk powder and water to temper it to the texture of a tight oatmeal, so loose enough to feed through the grinder but sticky enough to hold onto the casing.
I use stuff like bread crumbs if I'm doing an uncased sausage though. The two I prefer are minute oats and corn meal. They give it a flavourful umpf.
Keep I’m a Brit living in Canada I think your great your a little bit of home to me
One step further next time: Smoking the home made minty lamb sausages! :) I have to say though, they look good enough to...well, eat.
Oh they were!
Also use a tooth pick with some super glue on it. Just a small drop and put it in and jank it out
The mic connector... nothing else!
That's genius - I'll try it!
Keef don't use the jack on your camera ever. Hook your lapel mic to your Zoom and record your audio separately. When you begin your recording give a clap with your hands and use the clap as the synchronization point in Black Magic editor. If you want to give it a go, put a very small drop of crazy glue in the jack end of you mic, use a tooth pic to apply the glue in the hole left by the jack end. Wipe the outside of the jack with kitchen paper so there is not glue on it. Reinsert the mic jack back in the camera. let it sit for 15 min, you may have to use a bit of tape to hold the jack in place. After the 15 min give it a twist and pull out. This may retrieve the tip end of the jack. What make of camera is the jack stuck in?
Rich, why not use the camera jack? It's a bit of a pain syncing a separate audio track - I know about the handclap thing, but most of the time I forget to do it! The camera is a Canon EOS M. I'm gonna try the glue thing when I get back from a long weekend in France.
1: Broken mic jack. 2: Tripping over mic cable and smashing the camera. 3:The more you use the camera jack the more it gets worn-out or comes lose from it's solder connections to the circuit board then you suffer from bad or no audio. Every time you push the mic jack in and pull it out you are stressing the solder connections on the board. I am looking at a schematic diagram and parts blowup of your camera now, there is not much holding that jack in place other then the solder joints. Consumer electronics are not built robust enough to with-stand constant use. This is my 50 years of electronics equipment servicing and 30 years of broadcast engineering opinion.
Not sure I want a wagu burger . Chris did put me on to your videos Keef and I do find them funny as well as informative say hi to the wife . XX
LOL - you would love a wagyu burger!
lamb is expense here in the USA, and mint is common, just that i dont know anyone with any growing anywhere!
Mint is very easy to grow in a pot.
i honestly love you
*Blush*
Not my cup of tea, will leave out the Mint if I make it. But awesome video as always.
Can you please make a Blooming Onion like from Outback Steakhouse please please please do it or my wife will leave me for Ted Cruz.
I will certainly have a go if I can find a monster onion!
Why am I watching this I'm vegetarian
Igor Kozyrev never I like animals too much 😂 I just love cooking videos lol
Igor Kozyrev
I believe you're wrong it should be joined the force.
Alice Roberts
I love animals to. hence the reason why I founded a charity around them. However the human physiology is constructed in a way that eating meat is natural. We are predators.
What?! No garlic?!
You can if you want but I'm not someone who adds garlic to everything.
Not sure but I think you might have gotten trolled a bit for the video request. "Blowin' likes a good sausage" ....hmm seems a bit suspicious to me! Well that is unless that joke was intentional XD
Ah you're seeing a double entendre where none was intended. Honest!
KeefCooks I really enjoy your videos, there are a lot of cooking channels out there but I find that yours are really unique in what you choose to cook. Also the feeling is really warm and homey, its a nice change of pace! +)
some men just wanna watch the world burn.
some, however, wanna see an intestine fill with water.
Yes indeed. I know which I prefer.