How To Make Sausages.Pork Sausages.
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- Опубліковано 30 січ 2015
- Sausage Making.How to make traditional,Butchers.Pork Sausages,using the very best ingredients to make a high quality,high meat content,Natural Pork Sausage,The great British banger never looked so good,Showing the whole process from start to finish.many thanks
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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.. - Навчання та стиль
Scott isn't only a superb Butcher,maker of all recipes but he explains certain methods so good. His videos are so interesting. Thanks Scott for the very informative videos.
This recipe is not as easy as breaking someone's ribs
I live in South Florida, but was born in London. Everything about what you do takes me back home! I've seen a ton of your videos and appreciate the nostalgia you help us to feel by presenting lessons and meals that are attached to a seemingly bygone era. (I wanted to learn to make authentic UK sausages, to make authentic sausage rolls, the type you get from Percy Ingle or Greggs.
Thanks brotha!
FYI the guard of honor is favorite. I got to teach my southern bros what's up. So many people get game processed when they should just butcher themselves. Thank you for all you do. We need more men with the truth.
Adam Lee
Don't change a thing. You are my culinary hero. Duck has never tasted so good. Keep it up!!
thanks Adam.your a gent my friend. all the best mate. scott
I absolutely love your sausage making videos. These make people want to make your products.
Love your vids more that you'll know.
Don't stop. You're a national treasure.
Thanks
Ooh yummy nothing better than a fantastic pork sosage mash and gravy. British heritage 👌🇿🇦🏴
Hi Scott- Just wanted to say a big thank you for the great videos that you have on your channel. You have inspired me to get back into butchery- I used to have my own butchers shop but I’m now inspired to get cutting my own carcasses and making sausages again! Many thanks!
Hi, Scott! Today I made rusk and am making sausages for the third time per your instructions. I'm on Social Security and have very limited funds, so I'm using a Kitchenaid with a metal meat grinder and sausage attachment. I'm amazed at how well this works! Since I don't have room to hang them, I set up a rack in the fridge and turn them often for two days. My only big problem is they are so good that they don't last very long - everyone of my friends want some!
Awesome Carol, that's great work..
@@TheScottReaproject Not too bad for an old, retired lady!
Scott post the spice list.. we can't all just order a premix here in the USA..nor do we want to..
Share you're best recipe.
Hey Scott, Thanks a million for the superfast reply you are a true gentleman, i am going to buy that machine this week because my sausage starter pack from Weschenfelder arrived today so I can't wait to get some decent sausages made and in the pan, cheers mate.
Thank you Scott for your great recipe and teaching. I made some and they worked out amazing. I made up my own seasoning, just used your proportions by percentage and they were delicious. I know what I am having for dinner
I'm still laughing about the end of the video. "No snouts, no assholes", lol, this is why I love your videos. They are very informative, you have a great sense of humor, and you never pretend to be anyone but yourself. Another fantastic video!
cheers dude. hope your all in fine fettle my friend. all the best mate...scott
Hi Scott my sausages split when cooking what have i don rong many thanks
Thank you for another great lesson in making sausages.
HI Scott. I finally got round to making these and I cant thank you enough. Never I my wildest dreams did I ever think I could make sausages. they was surprisingly easy thanks to you. I owe you a pint mate many thanks
Delicious and wonderful! Outstanding! Thanks so much!
You are a great inspiration!
Brilliant, I really enjoyed this, it was the best TV programme ive seen for years. Fair play Scott you knock spots off any of the flash tele chefs and experts, keep making em. Thanks v m.
falconoilcompany Thanks for that exactly my aim my friend,keep it simple,and most of all keep it real,many thanks.Scott
oh my - I love a good banger - you had every one of my senses reeling with delight on your sausage making that I almost went and woke up hubby to show him this video - I now have the Lucas website saved to my favorites and in the morning Geordie husband and I will pick one of the mixes to use
Awesome!!! Your channel is amazing. You are a true artist of butchery. Thanks you my friend. I've been watching you for a while but this year I'll be processing my own pigs and will be using you as a reference, specially on the sausage making and for proper cutting up. Take care
Your videos are so packed full of helpful info. Thanks. Just made my first snags!
No assholes. About the best quote I've ever heard on a cooking vid! Keep it up, Scott! All the best from across the pond!
Bill in Wisconsin, USA
Great job Scott thank you
Inspired by your videos I made my first sausages today....amazing and great fun to learn thanks so much
I love what you do with the Rus and put it in every sausage I make I really do
Excellent Tutorial Scott!
Wow, I want to start making my own, and the end of your video and the making of individual links is fantastic, an art form unto itself!!! Definitely Favoriting this so I can refer back to it, great job!!!
Fantastic Video! I always enjoy watching your skills, great job.
Awesome champ so good🙏👏👋👋🥂
Hi Scott, HELP!!!
I am just about to enter the world of sausage making as a direct result of watching you making them and the contagious enthusiasm you have when making any of your recipes, so I notice after much searching and reading hundreds of reviews about mincers I am worse off now than when I started. I am on a pretty small budget and will only get one chance at this, so I see you are using a Andrew James Premium Electric Meat Mincer Grinder + Sausage Maker 1800 Watt and wondered are you happy with it as it stretching my budget a bit but I would bite the bullet on it so to speak with a nod from you?.
I watch all your videos and I think it is a credit to you to bring the old recipes back before they are gone forever.
KEEP UP THE GOOD WORK!!!
Thank you
Ron
+Ronald Landy Hi Ron,
That Andrew James mincer is an amazing bit of kit,im not joking,for the price you will be hard pushed to find a better machine.I recently upgraded to a bigger commercial mincer at the cost of £350.00,and i honestly think the Andrew James one is just as good,if not better,and im not just saying that,the only reason i stopped using it is because over the years i had it ,it took such a hammering that i wore it out,that's after literally 100s of pounds of sausages,but im seriously considering get another,cause for smaller batches they cant be beaten,hope this helps,trust me it wont let you down,if your in the UK,they are half price on Amazon,only £69.00 quid ( i should be sponsored by them)
a true bargain,
cheers..Scott
Thanks for the vid, good to see it done from start to finish. I made my first batch before watching this, without rusk, and of course they tasted quite grainy, also I think because I didn't let them rest for a few days, some of them split easily, even when using hog casing. Looking forward to trying them with either rusk or home made bread crumb.
Thank you scott I love your sausage making videos! Please do make more, I enjoy watching them, the end product looks amazing! I asked my parents to buy me a sausuage stuffer and a meat mincer for my 18th birthday they thougjht I was joking lol. Excited to make my own sausges soon! Goodbye to crap supermarket sausages. Homemade stuff is more delish! Thanks for sharing mr scott, godbless!
my pleasure ysabelle.i hope you get those gifts for your birthday. they truly are the gift that keeps giving.any questions in the future just ask . many thanks. scott
This looks fantastic!
Keep the good work! Excellent vids man. You got a fan all the way from Texas!
SUPER!!!!!!!Thanks
Beautiful Mate, well done - thanks.
Nice throw down and they look great thanks for sharing
Thank you from Canada. I raise my own pigs and have had no success getting a Canadian butcher to make my English Bangers! they just can't get the texture right. Will be following your instructions to make my own.
Love the video very helpful
Finley I have a Pork Sausage recipe that works . Yes real pork flavor . Try them with potatoe mash , peas , gravy . Thanks Scott well done .
your a true pro scott they look lovely!!. I would eat a good ten of them when im havin a beer lol
Awsome video as always Scott them sausages look absolutely lovely.
scott your really good at making sausages you really helped me make a few for my children #children mean most thanks
One of the best vids I have seen, well done m8 I found it a great help
Yum thanks Scott i have brought a mincer and sausage machine cannot wait to try your Pork sausage enjoyed the show as well they look great Hello from Perth Western Australia
Thanks for the video mate. Your videos are so entertaining to watch!
God Bless scott..
thank you,now i know how they is maked.I love sausages so much , one day I try to make them :-)
Scott many thanks for your expert guidance i have just made a batch of sausages , also using your rusk recipe. End result superb. Your attention to detail really helps. So though i now live in Brittany France I can have English Sausage for breakfast tomorrow!
Another great video Scott, once again proving the old ways are still the best in many things. Now that you have the bangers, how about some bangers and mash for us Yanks that have never had the chance to see it in person?
This...this is good. I make my own sausage and I'll look for Lucas. I just blend my own usually. I like to use dried onions, garlic and green onions in mine. Usually don't use filler but did one with some crushed croutons...They sucked some of the moisture out while I dried them. Then I cold smoked them with applewood chips and charcoal. Some of the best sausages I've ever had. A little German mustard and some Ghost chili and peach pepper jelly and crostinis and a nice salad and it's heaven. Keep making this videos. They are amazingly enjoyable.
thanks Bobby.those sausages of yours sound tip top mate.many thanks. scott
Thank YOU for making awesome videos.
at 16.15, that tune ALWAYS reminds of the "2001:A space Odyssey" one of the few best movies ever made, along with 2010 and Dune
Like your style and vids
When u minced it that looked really good Scott...I love the fact your doing it "Old School Scott" Blow your Trumpet lol...
Nice one Scott, thank you. Peter Derby Uk
Great job
wonderful
From my schooldays...A pint of water weighs a pound and a quarter
You have a really good feel for the mix, Scott.
Wow......
YOU ROCK MAN!! Keep it coming. I love the videos. I just made some Polish sausage on Friday and smoked it up today. It turned out amazeballs. I didn't know about the primary bind until this video. The texture on those guys were PERFECT thanks to you!!
Say, could you do a video on American style smoked summer sausage. Oh wait, do you have a smoker yet? Anywho man I'm a huge fan from over here in the States. Keep up the great work brother!!
Ah Scott you crack me up! A bit sensual, lol! And the music 😂. As always awesome 😎
Being from Wigan, growing up in the Restaurant biz and now living in San Diego, your UA-cam channel is an absobloodylutely amazing find. Really nice work, Mate! Now I have to make my own rusk, LOL!
Great Video Scott, real fun to watch. You have great talent.
Scott, my husband and I stumbled on to your vids while looking up a stuffed rabbit recipe. We should have been to bed long ago but can't stop watching your vids, brilliant! We are hooked! We raise our own chicken, rabbit and some cheeky pork in Ohio so hello from some Buckeyes!!
what a great job~! you doing really good. here is south korea, I like your videos. thank you.
Love your channel. Please make my favourite , the all British Cambridge pork breakfast sausage
Scott I am a big fanof your recipes but now you are a star, I livein Brazil and the food is not the greatest.Being English I have always loved sausges , I have attempted to make them many times but never really got it right. This time I did get it right with a combinationof your recipe and various others for the herbs and spices . I did this at a food party and all I can say it was unbelievable ,Brazillian sausages are full of just big lumps of fat and not very tasty, I did mine with sage , onion and thyme plus spices, it was incredible and my food was voted the best of the 15 people who entered . Keep on with the recipes as you are truly one of the best.
i enjoyed that was nice
You are a bit of a Legend
subscribed. thanks Scott.
excellent video! Very interesting
Looking #phenomenal!! Subscribed!!
wonderful mate absolutely beautiful to say the least
I'm an old Canadian butcher and I'm ashamed now that American standards have pushed out Canadian quality. Keep up the real standards right from the home country and show the world the right way.
Brilliant video, My Andrew James is ordered the rusk and seasoning is here now off to Tesco for some shoulder and belly pork, I was thinking of using the dough hook on the kitchenaid to mix it all up?
absolutely amazing looking scott.!!! can make a video on how to cook these the right way . Thanks again.
Yes I would love to see you grill them .. thanks for the clip
Those sausages look delsiouse and I wish they had smellavision cause I find my mouth watering evverytime I watch one of ur shows , u dont need to cook anything just knowing what will come of it is enough cheers again
Hey Scott, I like your videos and have learned a lot from them. I was wondering if you have written a book yet especially in butchery.
Hey videos are great and I have been watching for a year.I would like to see a video on your methods for wrapping meat for freezer.
Would love for you to make a video on salami making,I find your videos amazing
Fantastic :-)
I subbed the rusk for oats, and it's actually pretty darn good!
Hi Scott,
Many thanks for the great videos, please can you tell me did you use the same size dye on the second mincing?
I am going to make some thin sausages with sheep casings and wondered if I should put the meat through a smaller dye?
Many thanks
Neil
good stuff like it that way !!! kevin
You really deserve more viewers
Hey there Scott
I've been following you for some time now, I've butchered a pig a lamb and a half of deer, I also make my own sausage and burgers, also I shoot game, your videos inspire me, many thanks, looking forward too new videos.
Cheers
Duane
many thanks Duane it's much appreciated mate.makes it all worth while.cheers..Scott
Hey, Scott.
I just recently subscribed today and wish I knew about your channel earlier! I love all the fresh and natural ways you use to cook and prepare food and game yourself! Would you take a few moments to let me know how long these stay good for? I would love to try them. Thank you in advance! Keep making killer videos and ill keep watching!
when you're folding your mix to emulsify. do you have to worry about the temperature to avoid smearing? aswell, was the second grind done through the same coarse plate?
Awesome video Scott
Great video as usual Scott! You do Worcester proud! I wish you all the success with you channel :-) Maz
maz 90 Thanks Maz,cheers.Scott
Great vid there Scott, I like the bit about wearing rings. As a master Stilton Cheese Maker I could only wear a plain gold wedding band. No vinyl gloves though as Stilton making, (and any other traditional cheese making), is a very tactile job and you need to "feel" what is happening. So I can appreciate how you "feel" the meat mix. ATB, Geoff.
good stuff Scott
i just use white pepper nutmeg and salt as seasening and it taste great,also fine chopped onion can be added to the mixture .ppl here loooove it haha
greets Dirk
Nice One Scott,
I Have an old stuffer in the garage think ill give it a go!
Awesome video! I've been looking for a good breakfast sausage recipe. There's a lot of pre-mixes, but I want to know what's in it. I like the horizontal stuffer! There must be little spoils when you're done! I end up with about 3/4lb with my vertical stuffer!
i want dinner nice video
No snout's, no arsehole's....ha ha, crack me up!.....nothing better than crackin a beer and watching your vid's. Thanks Scott!
Awesome video, if you cooking these on a smoker,oven or electric smoker,what temp and how long would they go
Thank you!
Wow Dude I am animpatirnt person But you are an excellant instructor for sausage making ur good Brit youre sausage looks Great the process you share thats really Cool I want to make good sausage seems ur the real deal greta UA-cam video wow Thjanks.