How To Make Sausages..Pork & Wild Garlic Sausages.
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- Опубліковано 12 вер 2024
- Sausage making masterclass; Pork & Wild Garlic Sausages.
Turning the wonderful free bounty of Wild Garlic, into delicious sausages, they are a thing of beauty.Showing the whole process from field to fork.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
That final swinging sausage combined with the music - the money shot.
Hey Scott, perfect timing. The wild garlic/leek is known locally as a "ramp" here in PA USA and is almost ready to forage from the forest. I will be trying out this lovely sausage procedure for sure, maybe with pork and then again with venison! Another great one from the master. Cheers
I live up in Saltburn in North East England (God's own country), and we have banks and banks of wild garlic growing in the valley gardens. I'd always pinched a few leaves to put in a sarnie - but now I've found a better use for this wonderful plant. Cheers Scott.
Roast it with sea salt and some roasted tomatoes and then blend with olive oil, basil and lightly caramelised onions with a pinch of pepper then blend until smooth and there you have a tomato sauce which can make a sausage pasta by buying some sausage meat and frying off in oil and some butter. When the sausage meat is cooked through keep the pan with the butter and oil residue as that's the additional flavour for the finished dish as you will toss the pasta in that and then apply the sausage tomato ragu to the pasta. Serve with some Parmesan grated or cheddar if you like.
I finally got around to making these and they were absolutely divine. Added to me sausage recipe stash. Good stuff SRP
Ah! Finally a good old sausage video again! The venison is all good and fine but pork is something everyone can get hold of, and afford, and it is just the best. How about a saveloy video?
I love how Scott handles the sausage
I would like him to handle my sausage 😉
mrbumbumwilly do u think Scott is good at mincing?
so doe's my mrs
Steady now lol
We call them ramps. Too many of them will make you smell. It has a wonderful taste I always want to see the updates and refined recipes Scott. I like it when you do older recipes again. When George French of French's mustard let Jerimiah Coleman taste his mustard in 1926, Jerimiah bought the company and they have been world leaders ever since in mustards of quality and many other condiments as we all know. Our two countries have a great tradition together. Unilever owns that company now and they know not to mess with perfection.
Ohhh yumm!!! Scott. Mmmm
I just sent this to a sausage maker friend of mine, he's also a fan.
I'm collecting wild garlic this spring just for this. Great stuff
I notice a lot of commenters here complaining about the audio. I've had similar struggles on my channel - the problem is a kitchen is full of hard surfaces with nothing much to absorb the sound and stop it echoing around the place. What I did on my last cooking demo was to hang towels to the side and behind the camera. And also I placed a couple of big cushions - one on the window cill to the right, and one on the counter top to the left. It's a bit of a PITA to set up, but it costs nothing and it makes a big difference.
Thank you Keef, as you know, until you edit it completely you don't know what you've got sound wise, this UA-cam malarkey ent easy baby...x
Yummmmmm!!! Thanks, Scott!
Man, now I'm really hungry. Fantastic... Good to see the sausage master classes back, Scott!
Thats an art form itself making the links in the sausages
Proper sausages, there's too few of them. These are a dream!
WOW! I could practically taste it & I imagine the smell of that wild garlic 💕💯👌
Can't take watching any more... I must buy a sausage maker/ grinder machine!!
Amazing looking sausages, the green of the garlic looks brilliant.
I'm always surprised how rusky the mix looks when it's first mixed but seems to just dissapear once minced again. All very cool!!
Cheers Scott!!
My favourite sausage is the tomato sausage my butcher makes and iv had them all my life,
Throw that new microphone in the bin scott , that sound was terrible.
i guess I am kind of randomly asking but does anyone know a good site to stream newly released movies online ?
@Brodie Gianni flixportal xD
@Victor Xander Thank you, I signed up and it seems like they got a lot of movies there :D I appreciate it !
@Brodie Gianni Glad I could help =)
Awesome. You are the best sausage maker.
Oh yes really fantastic way to make a sausages thanks for sharing
Fantabulious
Scott great video instead making them in a pan you should smoke them if you have a smoker?? You will get more flavor and such a beautiful color on those babies.
I would like to give you the best possible barbecue sausage recipe
Farmers sausage
4parts equal
Pork
Lamb
Beef
Pork fat
Grind very course
Add coriander seeds medium ground
and salt and pepper
Cumberland style
And this is the secret sausage that makes the springbok rugby player so big and healthy
No rusk.!
Possibly a bit of vinegar
Living here in Australia, this video brings me such nostalgia for my old Bedfordshire stomping grounds. Wild Garlic perfumed the local woods which are a SSSI so of course I never picked any..........honest....
Another good reason to cut up the meat and fat is to inspect and remove any "funky bits".
I generally use pork shoulder and there areglands right in the middle of it. Sometimes there are bits of bone that need to be removed too.
Fabulous stuff Scott, love the linking at the end - I still can't do it!
An old school SRP video. Nice.
Soon be warm enough to trap the signals again Scott, more videos on that please Scott 👍🏼👍🏼👍🏼
*Clean and tasty looking sausages* 👍
Yum.
Ha, I was waiting for the Coleman's mustard to come out. Couldn't imagine you eating sausages without. Cheers!
Going to have to make these again this year. Might have to do a twist, and add wild garlic to the mix with some Cumberland style sausage seasoning
Huge fan of sausages. I make my own and try different blends of spices. Whether it be Moroccan, Italian or even Indian orientated.
I only grind my meat once though, albeit on a not so coarse plate. And I also like to use sunflower oil instead of water sometimes to mix everything together (in which case I don’t use oil in the pan).
I prefer lamb casings because they aren’t too thick, and they are easy to tie.
Scott, i'm sitting here drooling on my chin!!!!!!!!!!!!!!! Good Job!!!!!!!!!
Thank you Mr. Scott. I'll have to keep my eye out for wild garlic. Hope some are growing here in Oklahoma USA.
Bravo!!!
Wonderful sausage recipe. Wild garlic is called ramps across the pond. Many ramps festivals in the States with recipes and eating contests, smelly events. ;-) Ramps and poke' (pokeweed) are considered essential for spring cleaning of the gut. :-(
WOWWOWWOWWOOWWW!!!
I'll take 2lb of them please Scott, again great video
Scott, Colmans should have given you a lifetime supply by now, hours of free advertising you've given them lol,
Top shelf
"Oo-er, missus"
Oh, I miss the Seventies!
Lovely sausage, sir (as the Vicar said to the butcher)
Excellent video Scott as always pity about the sound.
Mouth watering video once more, would like to see you do a full traditional sunday dinner....beef..mash potato..yorkys the lot all on one plate ....man alive
Excellent - nice one Scotty!
You are amazing!
Yumm
Absolutely amazing!!!!!’
Love a good sausage. Is wild garlic the same thing as Ramps?
Yes it is.
very cool.
Hey Scott, I've been subscribed to your channel for a while now and just so you know I have never commented on anybodys video.
By the way though, I think you do an excellent job. Now the reason I am commenting is, (and I apologize if you already know) there is a company on Amazon that is selling a "British sausage kit" complete with rusk. I guess an entrepreneur must have been watching you too!
Looks great, too bad about the audio. Do you have a frankfurter recipe? Nothing like the snap of a smoked sheep's casing frank.
Those sure look good. Only if the internet had a way to send samples of it.
Bet that tastes amazing
Best sausages cheers 🍻
Fantastic
Subscriber. Really enjoy your content. Thanks. Have had no luck finding a source that ships sausage seasoning to US from UK or Ireland. Any chance you could put up a recipe for traditional Irish or English sausage seasoning?
Audio was terrible this video Mr. Rea video still very informative
Looks like what we call ramps in the USA vs wild garlic.
I was just thinking they look just like ramps...
Very nice and easy recipe Scotty! Thanks a lot for that. You can be more specific with your seasoning? Did you put sodium nitride? And how much.
But the way the last Christmas I made your porcetta and it was awesome!
U r the best man Keep going keep doing give as more videos
Looking forward to your recipe
Brilliant
Why use the powder stuff for sausage? What does that do to the quality and taste of the sausage?
Why oh why do I watch your video's late at night... I now have to go to bed with the serious munchies!! GIT!! :-)
This may be an odd question, but to what level of firmness do you fill the sausage casings? Either I am filling it too much and tearing them when I twist, or twisting too much and making them too tight.
I wonder if there are shops in New York and Toronto that cook up meals similar to yours? For instance, if someone runs their own butcher shop and they copy exactly the same recipes as yours, I would love to try out your pork and wild garlic sausage. Cumberland sausage and black pudding too. (My parents and I do not have the money yet to buy our own mincer and other ingredients such as hog intestines and so on.)
Genius
Epic video scott would love to try these sausages do you do delivery to Teesside lol
First one to watch and like the video
I’ve tried to make sausages before and I found dealing with the intestines very difficult nigh impossible. Putting it on the tube and it always broke. How do they do it. And yes I used cold water and lubed the nossel
It depends how old is your natural casing or quality, usually i put the casing out at room temperature for 2-3 hrs after rinsing the casing and used correct size of filler nozzle for your casing . In sheep and Goat casing i used 19 mm diameter and work perfect. It also need gentle handling and patient . Hope my comment useful
_Mmmm_ Sausages 🤤
Scott come to Mexico and cook whit me and my crazy friends who like to eat and cook and drink like crazy
Beautiful, a masterpiece. Gives you good karma. Thanks from Sweden. :-)
I'm in north Durham, be doing a batch of these today. I understand that doon sooth the wild garlic is so trendy guys are going out and devastating the banks, filling binbags for restaurants and gourmet food producers. Upsetting the locals. Don't think we're at that stage yet, just the odd handful from my favourite spot.
I think it's worth choosing a place where dogs are unlikely to be going.
GOAT
Gotta do some of these when the wild garlic pops up
How do, got natural casings about 5 months ago. Have had them in the fridge in a plastic container since. Anyone know if they are ok to use or how long they are ok for? Thanks. #srp
Hey Scott, what about making some Saucisson?
Hey Scott. Did I miss you adding some salt?
Jeffro 2000; You say you have the cold water down pat, but we don't know that for sure! You will have to tell us the temperature to prove it's cold ....Hal
Hello everyone, does any one know what can go wrong if we used rush/bread crumbs making out of yeast added bread . Does ready made bread crumbs are made out of yeast added bread.
What is the American equivalent of rusk?
If you can't get rusk can you use panko?
panko contain yeast , thats what i am asking just now. Because Mr. Scott style was crumbs made from bread without yeast.
TOP NOSH
Who do you have winning the premiership this year? Liverpool or Man City?
2:00 Sound quality took a nose dive. My computer turned into a rattle trap and i had to stop watching.
Yeah he said last video that he got a new mic and hasnt setup it up yet.
@@Extort713 I'll keep my fingers crossed for the next one. I love the show. I'm not a hunter or butcher or anything, but i get a lot of inspiration in the kitchen from it.
Where is the LINK for the "how to make rusk video"?
ua-cam.com/video/IGdgOwHVNUg/v-deo.html
Scott! You are a god.
Please improve the audio. Unless you are going for the Walter Cronkite sound.
All Love
Spoon
What size grinder is that?
this is one of the web site that he recommends www.weschenfelder.co.uk/
Lush m8,I might get out and do that myself.
Mine turned out very dry. Not sure what went wrong
I like those supermarkets without shitty music.
No way - I mean, it looks amazing but I could never do that trick at the end.
Waiting for the first comment about dog widdle 😂😂😂
Looks delicious. The sound is rather terrible. Kinda cheap if you know what I mean.
You've done a video of this make new sausage recipes please
Awesome video, but please, remove the rings/watch during bare hand food manipulation, the sanitation inspector inside of me is cringing!
So, that's a PAWG sausage...
Great vid but the sound sucks, take care.