Hi Scott, as an ex butcher myself it’s good to see someone not messing around whilst making sausage. People are trying to link them perfectly as soon as they come out the horn. Also, I do miss the smell of making sausages in the shop, a pork butcher’s has all kinds of foods. From delicious drippings to pies, faggots etc. Sadly the supermarkets have ruined the high street.
I learned about five different sausage linking methods on UA-cam. Yours was very good thanks . Anyway, turns out a am a natural sausage linker and managed not only to apply the five techniques in the one string of sausages, but went on to introduce to the world another half-dozen previously unknown techniques. I see you are sticking to one of the traditional methods, with all the usual results - all sausages are the same length being just one of them.
I recently subscribed to your channel, currently building my own processing kitchen as a hobby for wild game & farm raising pork, really enjoy your videos, thanks for all the time you put into it, cheers from Southern Ohio............
My Mom made stuffed peppers all summer long as long as the garden was producing them. To this day they are on the top ten list of favorite foods. That and Hungarian goulash.
Hi Scott from over here in Canada! This might be outside the scope of what you do, but I would love to hear your thoughts on a few things in upcoming videos possibly. One is aging meat/game, lengths of time, and dry aging vs wet aging. The other is your thoughts on using vegetable nitrites to cure meat. I have no idea if you actually read these things but thought I would give it a shot. Appreciate what you do and share. Thanks.
Hi Scott been watching you for about 4 years or more learned you butcher cause of you Was wondering I can’t find your classic banger sausage seasoning I had used your recipe and made Ann amazing sausage I hope you could share that recipe or add a link
I know rusk is basically a teething biscuit I believe. Besides making it from scratch which I have, do you know a good source to purchase from across the pond?
I will almost guarantee that there is no curing salt in these sausages. If you are in doubt about using curing salts here is a great video to watch: ua-cam.com/video/GLTxz5wiC7c/v-deo.html
A change to the way you hydrate your rusk but outcome just the same as always. You did not show us your new pre owned stuffer! perhaps a short will remedy that.
Hi Scott,I was trying to purchase your book the merchant of venison, over here in the us but can’t seem to find one in stock , any suggestions- thanks Tom
I can buy two genres of sausage down the street at my very heavily influenced local store. I can get things like tomotios. caiso blanca and Hispanic seasoning. I can buy sausage, made in the concession or I can buy national brand (goya, and Italian made) . The national products have no trace of anything I can define as rusk. I do't know if I candefine the locally made as better or if I just like what I was borne with
no matter what I do they always burst out, don't matter how much I put in a little or a lot they bust, I'm going to stop making them because I am totally fed up to my back teeth I am, oh and thank you for a good video and good demonstration
Hi Scott, been watching your channel for years now, and I have always wanted to raise my own Pigs and Sheep for food for my family after watching so many of your videos. My problem is, How do or Can I ... find where to get them slaughtered these days ?. I've no issues or problems with butchery afterwards as I'm a Chef with all the tools. It's just going by the rules in slaughtering stopping me. Any idea's please ?.
IM AN AMERICAN WHO LOVES YOUR VIDEOS. JUST A THOUGHT, SELL YOUR SAUSAGE RECIPIES ONLINE IN DO IT AT HOME FORM. ALL YOU NEED TO DO THIS. LOVE YOUR CONTENT. ROBERTS YOUR MOTHERS BROTHER, MONEY IN THE BANK.
It's yeast free and made for sausage making. I also use medium oatmeal or rice. You can use Shredded Wheat whizzed up in the blender if you haven't got anything else.
I have just started in the world of sausages, love your recipes. However is their any chance you can change from imperial to metric as your in the UK! Unless your over 60 we only know grams! I wouldn't know a lb of meat if it was right in front of me, all the shops and butchers only sell in kilos. I know a couple after Brexit started to go back to lbs, but generations of the UK are clueless about this less accurate way to measure.
i think the kinda people that would care about you wearing a ring wouldnt watch this channel scotty me old son. and if anyones watching and the ring annoys you.. GOOD🐽
Hi Scott, as an ex butcher myself it’s good to see someone not messing around whilst making sausage. People are trying to link them perfectly as soon as they come out the horn. Also, I do miss the smell of making sausages in the shop, a pork butcher’s has all kinds of foods. From delicious drippings to pies, faggots etc. Sadly the supermarkets have ruined the high street.
I used to love the sawdust on the shop floor when I was a little girl….& all the smells were iconic
@@dawnwilby8911 those days are sadly gone but they can’t take memories away from us.
I learned about five different sausage linking methods on UA-cam. Yours was very good thanks . Anyway, turns out a am a natural sausage linker and managed not only to apply the five techniques in the one string of sausages, but went on to introduce to the world another half-dozen previously unknown techniques.
I see you are sticking to one of the traditional methods, with all the usual results - all sausages are the same length being just one of them.
Brilliant.. Just how it is. No messing, meat in, sausages out. Thanks Scott.. They look delicious.
My local butcher used to make me sausages with my homemade cider. I did wonder how he did it now I know! 🐖🍎
I recently subscribed to your channel, currently building my own processing kitchen as a hobby for wild game & farm raising pork, really enjoy your videos, thanks for all the time you put into it, cheers from Southern Ohio............
I’d get the meat near frozen, makes a good grind. I go to weschenfelder for rusk and sausage supplies for the UK.
Looks delicious! Thanks for the chain tutorial.
You are special 😊, I am following you from Iraq 🇮🇶
I love that practical way which is why
I like your stuff
great as always Scott
Could you please recomend where to buy the skins and seasonings. Regards PSH.
I'm pontificating how delicious these are going to be.❤ Great work as always SRP
Wow nice to know how they are made
I love it keep making them especially Field to fork videos
Thanks for video.Take care and God bless.
Bro those look amazing. Good job 👏
nice one mate!..gonna give it a crack.
My Mom made stuffed peppers all summer long as long as the garden was producing them.
To this day they are on the top ten list of favorite foods.
That and Hungarian goulash.
I didn't get to see the 60-80 year old sausage stuffer. Good tutorial. Best
you'll have to show us your
sausage stuffer
Hi Scott from over here in Canada! This might be outside the scope of what you do, but I would love to hear your thoughts on a few things in upcoming videos possibly. One is aging meat/game, lengths of time, and dry aging vs wet aging. The other is your thoughts on using vegetable nitrites to cure meat. I have no idea if you actually read these things but thought I would give it a shot. Appreciate what you do and share. Thanks.
Oh my goodness. Cute little beast and he was borne to be eaten. I may be going to fish only
Completely different method than the first sausage making method. This one is a lot easier.
I need to get my attachment out for my Kenwood Chef mixer, although it is not the best for stuffing the links.
My favourite butcher 👍🏻👍🏻👍🏻
Hi Scott been watching you for about 4 years or more learned you butcher cause of you
Was wondering I can’t find your classic banger sausage seasoning I had used your recipe and made Ann amazing sausage
I hope you could share that recipe or add a link
Hi Scott, how long has the casting to be for this amount of stuffing? Thank you
I know rusk is basically a teething biscuit I believe. Besides making it from scratch which I have, do you know a good source to purchase from across the pond?
Wonderfull video, quick question do you use pink curing salt ? if so what precentage do you use ?
I will almost guarantee that there is no curing salt in these sausages. If you are in doubt about using curing salts here is a great video to watch: ua-cam.com/video/GLTxz5wiC7c/v-deo.html
What mincer are you using there scott?
A change to the way you hydrate your rusk but outcome just the same as always. You did not show us your new pre owned stuffer! perhaps a short will remedy that.
Hi Scott,I was trying to purchase your book the merchant of venison, over here in the us but can’t seem to find one in stock , any suggestions- thanks Tom
What holds the water in before the rusk?
I can buy two genres of sausage down the street at my very heavily influenced local store. I can get things like tomotios. caiso blanca and Hispanic seasoning. I can buy sausage, made in the concession or I can buy national brand (goya, and Italian made) . The national products have no trace of anything I can define as rusk. I do't know if I candefine the locally made as better or if I just like what I was borne with
Hi so do I need the mix to be sticky before pipping
no matter what I do they always burst out, don't matter how much I put in a little or a lot they bust, I'm going to stop making them because I am totally fed up to my back teeth I am, oh and thank you for a good video and good demonstration
My mouth started to water….
I'm hungry now
I live in Bulgaria i can not get seasoning here, do you have a recipie?
No Paint of Ale scot?
What rusk do you use please?
He did a video 6 years ago called Rusk making rusk for sausages
Hi Scott, been watching your channel for years now, and I have always wanted to raise my own Pigs and Sheep for food for my family after watching so many of your videos. My problem is, How do or Can I ... find where to get them slaughtered these days ?. I've no issues or problems with butchery afterwards as I'm a Chef with all the tools. It's just going by the rules in slaughtering stopping me. Any idea's please ?.
Scott doesn’t answer questions
what happens to the sausages if you don't use the rusk?
I'm sure the pig will enjoy the sausages 🙂
Wandering What Is Rosk???????
Awwww those pigs are so cute….and sadly for them rather tasty
💙💛🔱👍
That pig looked so happy to see you.... Because he still thinks you took his brother to barbados for a holiday..😂😂
Ice water Scott??
Hey there Scotty! I’ll be at the game fair at Ragley next weekend.
Are you going to be there?
Greetings from Warwick 👍
A tapestry of pork Scotty Boy, awesome 👌
IM AN AMERICAN WHO LOVES YOUR VIDEOS. JUST A THOUGHT, SELL YOUR SAUSAGE RECIPIES ONLINE IN DO IT AT HOME FORM. ALL YOU NEED TO DO THIS. LOVE YOUR CONTENT. ROBERTS YOUR MOTHERS BROTHER, MONEY IN THE BANK.
Scott is rusk just bread - do you buy it in or make it?
It's yeast free and made for sausage making. I also use medium oatmeal or rice. You can use Shredded Wheat whizzed up in the blender if you haven't got anything else.
He did a video 6 years ago called Rusk making rusk for sausages
I have just started in the world of sausages, love your recipes. However is their any chance you can change from imperial to metric as your in the UK! Unless your over 60 we only know grams! I wouldn't know a lb of meat if it was right in front of me, all the shops and butchers only sell in kilos. I know a couple after Brexit started to go back to lbs, but generations of the UK are clueless about this less accurate way to measure.
😨😨😨😨😨
Hang for ? Days.
I forget 😔
i think the kinda people that would care about you wearing a ring wouldnt watch this channel scotty me old son.
and if anyones watching and the ring annoys you.. GOOD🐽
Any Chance Of Butchering A Goat Ross.
That's pig 🐖 sausage.
horrible video but
Whats the seasoning