I live on the west coast of the US and emailed Weschenfelder to see if they would send me some seasoning and rusk. They were very helpful and accommodated my order. We made 10lbs of sausage according to Scott’s recipe and it EXCEEDED our expectations. Bangers in the US can be variable in quality and texture but made with venison according to Mr. Rea’s recipe and instructions are excellent. To develop the myoglobin, we just put our blended mince, spices, rusk, and water into a stand mixer with the paddle attachment for a couple of minutes. Shipping might be a bit expensive but this is an awesome way to use wild game meat. And don’t forget the brown sauce!
that spring gave me a flash back to my childhood in Pennsylvania's Appalachian mountain range we were in a dinkie little town of a few hundred if that and there was a spring like that in the mountain behind our house . we would ride out on bikes or track out on foot just to get a drink on hot summer days and the ice cold water out the mountain was the best. we moved when I was 12 and went back to Florida were I was born but I still fondly remember that spring it's the one thing I miss from that time
Bravo Scott. Yours is THE definitive channel when it comes to sausages, I learned everything I know from your channel alone. Can't thank you enough man !!
Just want to say, thank you so much for all the time you’ve taken to make these videos. My other half is a gamekeeper and thanks to your videos I’ve felt confident taking on whole deer as well as a range of other game and really turning them into something special. I’ve discovered a whole new love for butchery and being able to serve it to my family and friends! We will be moving to France soon where there is a lot of wild boar, would love to see more content on that! Keep up the videos they are brilliant !
I like your outings. It's nice to see where you live and just look at the countryside. What a beautiful place. You need a bottle me up some of that spring water and send it to Utah so I can indulge in what you say is the best water. Keep up the smashing work.
I'm states. A co-woekr has been graciously providing me what he calls venison sausage for 2 yrs. Frm ur videos & research he's given me venison bologna, he was bringing me some 2morrow I don't think I'll let him know because I still want the gift. Then I'll let him know because of no substantial fat/pork fat it's not sausage, it's bologna. Keep up the great work
A few years ago when we made venison sausage, the texture was like paper! I was so disappointed and never try again until this year. However, water is what caught my attention in this video, it reminds me of my folks who always hydrate the ground meat for meat balls or dumpling fillings. They hydrate the meat and mix well to make the meat very sticky, this process makes the meat ball very moist yet elastic, very yummy. Now the video totally makes sense! Thank you so much! I will try it next time when we make sausage again. Water, water, water!
Nice views of the countryside. Me & my hunting buddy just finished making 180 pounds + of Venison Sausage last week from our hunting season (4 deer) keep up the great work. I'll have to work on your linking technique lol. I've watched you before do that, it's mesmerizing. Cheers from South Louisiana.
That was an awesome video. Scott just wondering if instead of using a binder like yours. Can I use egg as a binder for sausage?? I make my moose burgers with egg and they stay together very nice. Sticks to your hand like you did in your video. Thanks man for all your help with cooking. It has made my cooking 100% better. Wish I could send you some pics. Cheers 🍻
I liked the idea of twice grinding for a smoother consistency and a tighter bind. I worked at a restaurant in Exeter once that specialised in sausages, and I don't remember them doing that. Do most butchers grind twice?
Scott, professional opinion, please. I will be working with frozen venison and pork mince and will make more than the wife and I will be able to eat fresh, and I have no one to give the rest to. I don’t want to refreeze them raw, so I’m thinking of portioning into vac bags, sealing, and sous vide them for 40 mins, then refreezing. Later before serving, brown them off for color and texture. Sound reasonable?
Hi Scott a got your book about roe and watch lots of your videos and learn alot from you thanks was wondering weather you bin all the silver skin or put it in the trim pile for sausages thanks
I don't see the link to seasoning. Harvested a deer this winter and though I used all the meat in my own sausages I am up with trying another seasoning. Have to go back and find the rusk making video, that was a long time ago you made that.
Hi Scott. Love your channel. Do you have a recipe for low carb sausages, ie made without rusk ? I've heard you can add skimmed milk powder instead, have you ever tried that method ?
Love your videos, Scott. I always see you doing the triple link method, is it inherently better than the single link chains or do are different methods better for different types of sausages?
Here I am again on another stupid diet and along comes another great Scott Rea video. He asks us does this make you hungry? Well, do bears crap in the woods? Is the Pope a Catholic? The answers are yes, yes and yes!
Hey Scott, I've seen a few 'homemade sausage' recipes, and often they say (after mincing) to chill the meat, chill the mixing bowl etc, to stop the fat melting when mixing by hand. In your experience, is this necessary? Cheers!
Lose the cereal, man. No need for it. As you know it was only used as a filler, when folks couldn't afford enough meat. Yeah, I know what you're thinking, who is this Canadian telling me how to make sausage. Well my friend I've watched every one of your videos and bought all of your books. I love your channel and your superior butchering skills. You have taught me a lot. And, a master too, can always learn more. Just try a few batches of sausage without your prized rusk filler and I promise, you will be delighted.
Sulphite - A person who is spontaneous and original in thought and conversation. Please get with the science community to reterm the ingredient. And it is a caustic and unnecessary one.
UNEFFING REAL ! GD you UA-cam....I was Unsubbed again. I have ben unsubbed from this channel 3 times now and because I have not been watching a lot of YT for about the past 3 months I have no idea how or when they did this. I just wondered suddenly where's Scott I haven't seen a video of his in a while. Well yeah of course because I got unsubbed again... GD I hate this platform But looks like I came back at the right moment gosh that looks tasty lol
Hi, love the video. Is there anything I can substitute for the pork, we don't eat pork or any store bought meat for the simple reason we are not happy with the 'stuff' that seems to go into everything. Thanks
I live on the west coast of the US and emailed Weschenfelder to see if they would send me some seasoning and rusk. They were very helpful and accommodated my order. We made 10lbs of sausage according to Scott’s recipe and it EXCEEDED our expectations. Bangers in the US can be variable in quality and texture but made with venison according to Mr. Rea’s recipe and instructions are excellent. To develop the myoglobin, we just put our blended mince, spices, rusk, and water into a stand mixer with the paddle attachment for a couple of minutes. Shipping might be a bit expensive but this is an awesome way to use wild game meat. And don’t forget the brown sauce!
The intro took me back to watching All Creatures Great and Small as a kid. Another great video. Thank you
We’ve recently discovered that great series, both the original and the ‘reboot’, great stuff.! We love it too. Cheers
Great book from childhood. And a great show :)
One of my all time favourite shows and as mentioned, the complete original series is being streamed on britbox.
P in
that spring gave me a flash back to my childhood in Pennsylvania's Appalachian mountain range we were in a dinkie little town of a few hundred if that and there was a spring like that in the mountain behind our house . we would ride out on bikes or track out on foot just to get a drink on hot summer days and the ice cold water out the mountain was the best. we moved when I was 12 and went back to Florida were I was born but I still fondly remember that spring it's the one thing I miss from that time
Awesome story. 😁
Always a great day when there's a new Scott Rea video!
Too kind, thank you.
The new synth soundtrack and intro song is totally dope. Very happy to see another sausage making video, they are all great! Cheers!
Bravo Scott. Yours is THE definitive channel when it comes to sausages, I learned everything I know from your channel alone. Can't thank you enough man !!
Brilliant as ever Scott. The gas lamps are still powered by gas. Quite a number now have electronic ignition but otherwise still original. Cheers
Just want to say, thank you so much for all the time you’ve taken to make these videos. My other half is a gamekeeper and thanks to your videos I’ve felt confident taking on whole deer as well as a range of other game and really turning them into something special. I’ve discovered a whole new love for butchery and being able to serve it to my family and friends! We will be moving to France soon where there is a lot of wild boar, would love to see more content on that! Keep up the videos they are brilliant !
. Är väl
Looks delicious. Watching from Philadelphia Pa USA
Thanks Scott going to give this a try keep them coming
Cheers Jack.
One of the best sausages I had was venison and plum from a county show a few years ago. Outstanding.
Another great video Scott!
Perfect timming, was just thinking about making some venison sausages.
thank you Scott. you're a great teacher. i have learned a lot from you and very much appreciate your skills and methods. thank and take care.
Scott after watching this fine vidio, I'm heading for the freezer to grab some of the fine venison I was blessed with this season. Thanks
I like your outings. It's nice to see where you live and just look at the countryside. What a beautiful place. You need a bottle me up some of that spring water and send it to Utah so I can indulge in what you say is the best water. Keep up the smashing work.
An absolute triumph!! Bleddy 'ansome!!
I'm states. A co-woekr has been graciously providing me what he calls venison sausage for 2 yrs. Frm ur videos & research he's given me venison bologna, he was bringing me some 2morrow I don't think I'll let him know because I still want the gift. Then I'll let him know because of no substantial fat/pork fat it's not sausage, it's bologna. Keep up the great work
A few years ago when we made venison sausage, the texture was like paper! I was so disappointed and never try again until this year. However, water is what caught my attention in this video, it reminds me of my folks who always hydrate the ground meat for meat balls or dumpling fillings. They hydrate the meat and mix well to make the meat very sticky, this process makes the meat ball very moist yet elastic, very yummy. Now the video totally makes sense! Thank you so much! I will try it next time when we make sausage again. Water, water, water!
Thanks to a friend of mine who recommended this video to me.
Great video, will make the next run of fresh venison sausage with this recipe
Nice one Scott looks nice 👍
Great, always a treat to watch you cooking some delicacy. Love the sausage master classes. Very yum!
Thank you mate amazing video
mm that sausage sandwich looks lush!
Never seen sausage linked like that! Loved the video! Thanks
Just setting out on my sausage making and these videos are great. Informative and you are fun to listen to 😂
i always love your videos. thanks for sharing your craft with us. food looks amazing
I got my first deer the other weekend. Looking to purchase a mincer and get some of these in me real soon! You do such great work. Thanks
Awesome
I is brown, too! Great vid - thank you.
Some really beautiful bang-on bangers!
A fine combination of Miss Piggy & Bambi :)
Love it. 😂♠️
Nice views of the countryside. Me & my hunting buddy just finished making 180 pounds + of Venison Sausage last week from our hunting season (4 deer) keep up the great work. I'll have to work on your linking technique lol. I've watched you before do that, it's mesmerizing. Cheers from South Louisiana.
Scott, damnit. I am now soooooo hungry!
😁 My apologies Don...
I was stationed at RAF Mildenhall for 4 years, we miss proper yorkies and Lincoln sausages
Always love to watch you cook. I wish I could eat with you. It looks so good.
Wow
Yes!
Cracking video mate! Thanks 🙏
That was an awesome video. Scott just wondering if instead of using a binder like yours. Can I use egg as a binder for sausage?? I make my moose burgers with egg and they stay together very nice. Sticks to your hand like you did in your video. Thanks man for all your help with cooking. It has made my cooking 100% better. Wish I could send you some pics. Cheers 🍻
What happened to the promised seasoning link?
Now in the description C. P.
I liked the idea of twice grinding for a smoother consistency and a tighter bind. I worked at a restaurant in Exeter once that specialised in sausages, and I don't remember them doing that. Do most butchers grind twice?
Scott...LOVE everything you've put out. Do you, by chance have the link to that spice mix handy?
Nice video! I am about to make my our venison sausages but with beef fat.
Quality
Do send some over my way! Yummy!
I got my Venison cuts vacummed sealed and in the freezer. I'm going to try this and Venison hot dogs!!!
Scott, professional opinion, please. I will be working with frozen venison and pork mince and will make more than the wife and I will be able to eat fresh, and I have no one to give the rest to. I don’t want to refreeze them raw, so I’m thinking of portioning into vac bags, sealing, and sous vide them for 40 mins, then refreezing. Later before serving, brown them off for color and texture. Sound reasonable?
Hi Scott a got your book about roe and watch lots of your videos and learn alot from you thanks was wondering weather you bin all the silver skin or put it in the trim pile for sausages thanks
Why do I watch videos like this at bedtime?
Dang I cant get venison in Taiwan, does my head in. Thanks for the vid.
Do you use Weschenfelder complete mix or prefer seasoning and rusk separate so can do odd weight batches ?
Separate Paul so I can do my own weights.
I don't see the link to seasoning. Harvested a deer this winter and though I used all the meat in my own sausages I am up with trying another seasoning. Have to go back and find the rusk making video, that was a long time ago you made that.
It's there now Calvin. In the description my friend.
Hi Scott. Love your channel. Do you have a recipe for low carb sausages, ie made without rusk ?
I've heard you can add skimmed milk powder instead, have you ever tried that method ?
Glad you back.
Cheers Boyd.
What would they have used back in the day before they had a mincer?
I imagine the old manual mincer, I have some pictures of them somewhere and before that, handchopped.
Love your videos, Scott. I always see you doing the triple link method, is it inherently better than the single link chains or do are different methods better for different types of sausages?
It's our go to linking of choice here in the UK Joshua. If you can master it you will find it's much quicker than singles and also looks amazing.
@@TheScottReaproject It’s the way a lot of the sausage makers here do it too. The meat packers just have em single on trays.
👍🏻👍🏻👍🏻👍🏻❤❤❤❤💛💛💛💛
😛👍👍👍👍👍👍👨🍳
Do you give the meat a hard chill prior to grinding?
Hi, what is the rusk? Is it bread crumbs? Cheers
Here I am again on another stupid diet and along comes another great Scott Rea video. He asks us does this make you hungry? Well, do bears crap in the woods? Is the Pope a Catholic? The answers are yes, yes and yes!
The less said about the royals the better? Do you have a good porridge recipe for Andy?
Can fish be used to make sausage?
I might try this with Kangaroo !
Zrób i zjedz Bigos 😎
Can you use a stock instead of water?
Recently, I was offered 8 legs of venison for £200. Is that too dear?
Dalziel in Hull
Hey Scott, I've seen a few 'homemade sausage' recipes, and often they say (after mincing) to chill the meat, chill the mixing bowl etc, to stop the fat melting when mixing by hand. In your experience, is this necessary? Cheers!
Check out his sausage masterclass, he says the same thing a number of times ua-cam.com/video/IqFrbXISZTY/v-deo.html
You'll only mince warm fat once, and never make that mistake again.
Sorry mate, just a minor correction for those keeping track. 8oz is a HALF pound. Not a full pound.
Seasoning link ?
Now in the description Vince.
i have a scott rea project category that i save these lovely videos on.
Hey scott
Any suggestions for how to get a palatable pure venison sausage for those of us trying for 100 wild food?
A year late but I'd look at using wild boar in place of the pork, did you ever find something that worked?
I like to pretend that Scott is my friend in real life
I think that you could've squeezed a few more sausages in that sarny. 🤣😂
Why is the meat black tho I'm curious 🤨
Run it under the tap and gently rub the paper to remove
Sausage bread and sauce.
The simplicity of it...
Low effort; good food.
Sorry to say Scott, but your favorite seasoning company does not have shipping to Canada. No way in the world to get anything from them.
Scott could take a pile of offal some stew bones and meat scraps to bring a deer back to life with that water.
Lose the cereal, man. No need for it. As you know it was only used as a filler, when folks couldn't afford enough meat. Yeah, I know what you're thinking, who is this Canadian telling me how to make sausage. Well my friend I've watched every one of your videos and bought all of your books. I love your channel and your superior butchering skills. You have taught me a lot. And, a master too, can always learn more. Just try a few batches of sausage without your prized rusk filler and I promise, you will be delighted.
Hello my deer friends!😂
Some nefarious Sausage makers got so bad they had to pass laws stating that you couldn’t put SAWDUST in your sausages here…dirty buggers
A pint of water weighs 20oz this is why anyone who knows how to measure uses metric and anyone who doesn't should.
what kind of antisocial monster cuts a sandwich into TOP and BOTTOM instead of left and right or diagonal?????
I'm Australian... I've always imagined England looks a lot like Tasmania or New Zealand ... but the food is probably better here..
Oh stop it. I’m on a diet. Bad enough we made haggis last week.
Start posting again in April, when I’m resigned to being fat 🤷🏻♀️
I feel your pain Rachel. Keep on keeping on. 😁♠️
Sulphite - A person who is spontaneous and original in thought and conversation. Please get with the science community to reterm the ingredient. And it is a caustic and unnecessary one.
UNEFFING REAL ! GD you UA-cam....I was Unsubbed again. I have ben unsubbed from this channel 3 times now and because I have not been watching a lot of YT for about the past 3 months I have no idea how or when they did this. I just wondered suddenly where's Scott I haven't seen a video of his in a while. Well yeah of course because I got unsubbed again... GD I hate this platform
But looks like I came back at the right moment gosh that looks tasty lol
roberts your mothers brother.
Hi, love the video. Is there anything I can substitute for the pork, we don't eat pork or any store bought meat for the simple reason we are not happy with the 'stuff' that seems to go into everything. Thanks
🤤🤤🤤🤤🤤