Scott, another massive thank you for all these videos, and for the inspiration you've provided me. I bought a whole lamb, butchered it, made rusk, seasoned, stuffed and tied my own merguez, all thanks to you. You've been a massive help in getting my food business off the ground, you really have. If you're ever in Barbados, I owe you many, many beers
Been researching Merguez to use some lamb I have in the freezer and found your video late in the game. Why didn't I think of this first?! Have sheep casings on the way and then I'm ready to "give it a go"! Thanks for all you do Scott.
Scott, I have to thank you for teaching me how to make sausages. I left England when I was 21 years old. I am now an old fart of 70. I love your pork and leek sausages. I have made the Merguez sausages and in the the same as you added more Harissa sauce I found I needed to add even more. I used beef fat as per the original Merguez sausages (as muslims do not eat pork and I wanted to taste the original flavour). I also used sheep skins as painful as they are to pipe. You sir are a great teacher, Dave - ex pat in Florida USA.
I like watching you tie off sausages. The knotting you're using is actually the same knotting done in crochet, using a crochet hook - just one long continuous loop-knot. Love it, can't wait to try my hand!
Scott, loved your video on making sausage and stuffing it.Shot my first wild hog and butchered myself, never did that before and your video's were helpful. I hadn't seen this video before so I just made sausage patties. Next time I will try stuffing. Thanks again
I tried making these using pork shoulder and belly for fat, they turned out great! Especially considering it was my first ever time making sausage. Thanks Scott, love your channel!
just one advice , we here in Tunisia traditionally use Sheep Guts to fill the meat inside , also we hang it to dry under the sun. until it's dry , and you can keep it for very long time without needing a fridge
Thanks for this one Scott. I really appreciate that you provided a spice blend recipe in this video--the blends you've shown in the other videos aren't available here in the USA as far as I can tell. I made your Caldwell style sausage using venison with pork fat and it knocked my socks off. Can't wait to make this using a mixture of venison and beef! No Coleman's on these? I'm shocked. P.S. please remember to put the recipe and link to the tying video in the description.
Uf...I know what you mean about it really being a 2 person job. The very first time I made sausage, I was alone, and felt like a one-armed paper hanger! Can't wait to try these.
Any chance you could create a playlist containing all of your sausage making master class videos? Also, I noticed on one video (I can't recall which one) you mentioned you'd be doing a "DIY Rusk" video. I've tried finding that, but cannot locate it. Any chance this is still something you're working on? Thank you for your videos! I have begun mastering the art of venison butchery, thanks to you, and am recognizing a greater yield with each harvest. You've also inspired within me a passion for butchery. Great videos! I really appreciate all that you're doing.
Man, I gotta try that. I dearly love sausage. My friends used to freak out when I ate blood sausage. But if they had ever tried it, they would have been hooked. Thanks for the video
Scott, would the result of just a single grind make sense for a courser sausage that I prefer? guess I'm asking if it would hold up in the casing or alter the taste with the fat content not being as fine? thank you for this, and I look forward to other vids about sausage making, as I'm just learning, also, a jerky video?
Do you use the same plate for the second pass through the grinder, or change it out for a smaller one? p.s. Great channel, I have been inspired to set out on a new career as a butcher!
That's it, Scott. As soon as I've got some disposable income, I'm getting a mincer and a sausage stuffer. I assume you get the runners from work, but are they easily available online? Cheers, great vid.
+Patrick Freeman +Scott Rea Yeah I've gotta do the same. The economy here has taken a real nose dive and the prices of food are going crazy. Knowing how to make my own sausage, butcher my own meat and smoke or preserve my own foods will be a great help
Yeppir guys ... If you ain't tried harissa then you're wasting your taste buds. Paste form; not the powdered. A revelation when a friend brought some back from Algeria for me. No going back. On any kind of meat, veg, rice, pasta, eggs. Very much like when I found out about Sriracha twenty odd years ago. Mind-blowingly good.
Great recipe. question for you Scott. how do you tell if a butcher is good? The ones near me in Glasgow seem really awful, didn't know what a lamb breast was and also none are able to order any game in the autumn other than some venison, feel like they just aren't very good and haven't got a clue how to tell a good one from a not so good, any advice would be great fun. cheers man
+Christopher Bernstein I know that many butchers around here have their own terminology that they've learnt; I've never heard it called "lamb breast", for example, but I have heard it called "lamb belly". As for game, perhaps they just don't have hunters that bring any game meat other than venison to them, and don't bother actively looking for them because it's not requested enough to make it worth it for them?
+Kain Yusanagi well I said belly too and they looked at me like I was an alien haha. In terms of game your probably right. I just get the impression they just aren't very good
Christopher Bernstein That DOES seem odd that they didn't react to lamb belly, either... Unless it was the thought of you wanting lamb from them specifically that was making them boggle? I know a couple butchers who work with beef or pork exclusively, for example, and recommend customers looking for whichever it is they don't specialize in to the other butcher. They can do that here because those are basically all that we have here, animal-wise, and is basically all that ever gets ordered; alternative meats are usually prepared at specialty places set up specifically for alternative cuisine. I have to go to a halal butcher to get most cuts of lamb or goat, for example. I don't know if you could call them bad for specializing like that; narrowly focused, definitely. Still, it's getting rarer and rarer to find a butcher's shop separately run from an industrial-level abattoir around here, especially when you can just order from one of them directly.
Not entirely sure, from what I've seen in my city the butchers are getting worse and worse sadly, I noticed some get their meat from a company who already buy from the farmer and butcher a fair bit before they sell it on mostly to restaurants, I'm a chef and have used that company myself and just found it odd that the butchers weren't buying direct from farmers
Christopher Bernstein So long as they have the capability to butcher well, I'd say that that doesn't indicate that they're "getting worse and worse" as a *butcher*, specifically; Only that their connections and breadth of work are becoming lesser.
For those over in North America (or anywhere that you can't easily find Harissa Paste) you can substitute something like Sambal Oelek or Sriracha as it's the same basic concept- using chilies to provide flavour and colour.
+Kain Yusanagi - there are now loads of Middle Eastern, Far Eastern, and World markets here. One in my city is absolutely huge even by American standards and is divided by region/country for ingredients. But thanks for the input.
There looks to be about 12 bundles of 3 sausages in total, with two leftover at the ends; that means just shy of 40 long sausages. If you're serving them with sides, count one per person, two per heavy eater, and you'll have how many you can feed with this, I'd say. (The "how many does this feed?" comment seems to have vanished, but I didn't want to lose my comment on that point!)
+PaulBodyBuilder you could always use 25% tofu mixed with a 60% liquidey seiten (wheat gluten paste) mixed with the seasonings. You'll probably need to add some fat that is solid at room temp (like coconut oil) or better yet freeze some fat and mix in about 15% fat. Stuff full but still loosely and boil til a fork comes out clean. This is basically how they make tofurky. Granted I've NEVER done this but I'm going off my years of experience as a vegan and cooking.
Please, Dont take this in the wrong way, my name íts Ricardo, im a chef, Caracas, Venezuela. I think that your Channel íts brilliant, and i see Every vídeo you post, i lean a lot from you. Let me give you a recomendation, when you are going to manipulate ground meat, take off your rings. Keep rocking chef. @Ricardoguerreron instag
This may sound like a daft question but if I don't know I ask, so, i'm asking. My missus would divorce me If I used Lamb meat, she does NOT eat "babies" so is it possible to use Pork or another meat instead ?.
Use pork meat with some beef tallow and use the same recipe, just a nice ratio between lean meat and the fats for a good sausage. Any kind of meats will work.
I miss target in grams milliliter liter etc etc. sorry but I'm from Europe. If it can be done, I would be happy .. Otherwise great recipes you make .. Thanks ..
Scott, another massive thank you for all these videos, and for the inspiration you've provided me. I bought a whole lamb, butchered it, made rusk, seasoned, stuffed and tied my own merguez, all thanks to you. You've been a massive help in getting my food business off the ground, you really have. If you're ever in Barbados, I owe you many, many beers
Been researching Merguez to use some lamb I have in the freezer and found your video late in the game. Why didn't I think of this first?! Have sheep casings on the way and then I'm ready to "give it a go"! Thanks for all you do Scott.
Scott, I have to thank you for teaching me how to make sausages. I left England when I was 21 years old. I am now an old fart of 70. I love your pork and leek sausages. I have made the Merguez sausages and in the the same as you added more Harissa sauce I found I needed to add even more. I used beef fat as per the original Merguez sausages (as muslims do not eat pork and I wanted to taste the original flavour). I also used sheep skins as painful as they are to pipe. You sir are a great teacher, Dave - ex pat in Florida USA.
Okay here we go people!! This Butcher is outstanding!!
I like watching you tie off sausages. The knotting you're using is actually the same knotting done in crochet, using a crochet hook - just one long continuous loop-knot. Love it, can't wait to try my hand!
Even though i dont do stuff like this i enjoy watching your videos
I have just made these sausages - the sample I fried off is absolutely delicious. Thank you
Another awesome video! Thank you
Scott, loved your video on making sausage and stuffing it.Shot my first wild hog and butchered myself, never did that before and your video's were helpful. I hadn't seen this video before so I just made sausage patties. Next time I will try stuffing. Thanks again
Our old sausage stuffer was replaced with a new one, this looks like something we'd love to make. And we will!
I tried making these using pork shoulder and belly for fat, they turned out great! Especially considering it was my first ever time making sausage. Thanks Scott, love your channel!
Its all in the spices.
Great piece of music . Beethoven Symphony number 5... pure bliss
I could not smell or taste a thing but I was drooling. Well done Scott dogs bollocks.
Lovely. One of my favourite sausages.
I always put chopped mint in the mix as well.
just one advice , we here in Tunisia traditionally use Sheep Guts to fill the meat inside , also we hang it to dry under the sun. until it's dry , and you can keep it for very long time without needing a fridge
Guys it's Scott's take on this Merguez banger recipe, all chef's do this world wide.
Never has two sausages in one bun looked so good
Beautiful food art.
Merguez is the most amazing sausage. Thanks for the recipe.
Thanks for this one Scott. I really appreciate that you provided a spice blend recipe in this video--the blends you've shown in the other videos aren't available here in the USA as far as I can tell. I made your Caldwell style sausage using venison with pork fat and it knocked my socks off. Can't wait to make this using a mixture of venison and beef!
No Coleman's on these? I'm shocked.
P.S. please remember to put the recipe and link to the tying video in the description.
Another stunning recipe Scott. Still would like to see the rusk one you promised last mate.
Nice one keep up the good work Scott
Uf...I know what you mean about it really being a 2 person job. The very first time I made sausage, I was alone, and felt like a one-armed paper hanger! Can't wait to try these.
Thank you, Scott. Every time I make sausage it comes out horrible. I will try your method and recipe.
Those look so good
On my to do list. Thanks Scott. Looks great.
Any chance you could create a playlist containing all of your sausage making master class videos? Also, I noticed on one video (I can't recall which one) you mentioned you'd be doing a "DIY Rusk" video. I've tried finding that, but cannot locate it. Any chance this is still something you're working on?
Thank you for your videos! I have begun mastering the art of venison butchery, thanks to you, and am recognizing a greater yield with each harvest. You've also inspired within me a passion for butchery. Great videos! I really appreciate all that you're doing.
Never been so motivated to go out and make some sausage
Great video, man ! Definitely going to make this sausage soon !
Also if people have a kitchenaid in the house they have a wonderful mincing and tubing attachment available.
Very nice. My gramma use to ade rose powder, cinamon, and no cumine. That is probebly a Marocan recepie.
They look delicious!! And I'm not a lamb fan!
Don't mind roast lamb, but defiantly not a lamb chop fan, but these look fantastic.
Brilliant Job this! you have become our "Guru" !
Scott thanks for the video and recipe.
Cheers brother.
Too much heat for our family, can we cut the heat back by some, but still enjoy the flavor Scott?
Looks a great recipe. Ingredients list at end of video state 1.5 tsp crushed black pepper, the video itself 1.5 TBSP. Which should I use ?
Great work love it .
Nice touch with the old Ludwig van! Greetings from Bonn, his birthplace. Keep up the good work!
Nice food once again Scott thank you for the video.
Your videos and Meshuggah tracks are just perfect for each other.
love your videos. Please please keep them coming!!
Thank you very much for that inspiration!
Man, I gotta try that. I dearly love sausage. My friends used to freak out when I ate blood sausage. But if they had ever tried it, they would have been hooked. Thanks for the video
this is not actually sausage it's Merguez and it's more delicious than sausage
Love the new intro looks fresh and great
Great video and it looks like it tastes Awesome !!!
love to pop over sometime take a class with you on making sauage around Christmas time.
What Brand/Model is your mincer? I'm looking to buy one myself, but I don't know where to look. Great Video by the way. Thanks!
awesome. thanks for your time bro.
Yay, Another cool video!! WOHOO.. I love your videos, all of them!! Thank you Scott XD
Scott, would the result of just a single grind make sense for a courser sausage that I prefer? guess I'm asking if it would hold up in the casing or alter the taste with the fat content not being as fine? thank you for this, and I look forward to other vids about sausage making, as I'm just learning, also, a jerky video?
Awesome as always looks fantastic Scott, thanks for the vids mate.
Great videos subscribed a week ago
could you tell me if I were to make squirrel sausages what fat would I use and would it still be 70% meat 30% fat
Just recently stumbled on your channel and I love it. Great video. Cheers
Do you use the same plate for the second pass through the grinder, or change it out for a smaller one?
p.s. Great channel, I have been inspired to set out on a new career as a butcher!
Great video, Scott. Have you ever made a Toulouse sausage? Can't seem to find them anywhere in the UK these days.
These look amazing Scott!
Insane Scott!! Love it mate!!!!!Cheers mate!!!
That's it, Scott. As soon as I've got some disposable income, I'm getting a mincer and a sausage stuffer. I assume you get the runners from work, but are they easily available online? Cheers, great vid.
+Patrick Freeman easily available online Patrick, they sell them everywhere mate.even on Amazon.hope this helps. Cheers
+Patrick Freeman easily available online Patrick, they sell them everywhere mate.even on Amazon.hope this helps. Cheers
Man that's a great recipe. Cheers Scott you are the man my good sir.
+Patrick Freeman +Scott Rea Yeah I've gotta do the same. The economy here has taken a real nose dive and the prices of food are going crazy. Knowing how to make my own sausage, butcher my own meat and smoke or preserve my own foods will be a great help
same here
made me so hungry
Yeppir guys ... If you ain't tried harissa then you're wasting your taste buds. Paste form; not the powdered. A revelation when a friend brought some back from Algeria for me. No going back. On any kind of meat, veg, rice, pasta, eggs. Very much like when I found out about Sriracha twenty odd years ago. Mind-blowingly good.
Great vid man :-D Tell me, why didn't you use any 'krust' in this one? And when do you choose to use krum?
I have no idea what harrisa paste tastes like, but they look delicious.
+Josef Roesler It's a hot sauce/paste used in North African cuisine, made from chili peppers, paprika, and olive oil
What is the best mincer and stuffer to buy, we eat a lot of Venison !!!
Happy Easter !!! Only one ask: can we dry this kind of sausages? thank you .
Listen carefully, everyone. 3 to 4 tbsp. of harisa paste. Not what Scott wrote.
And my Wife Anna love your "Fidgit Pie" Please share your own primitive recipes!
6:05 Stop there and just roll the rest into meat patties and have hamburgers etc. Job done, looks great and tastes greater. Ty We are done! :)
great job , amazing skills but you put pork fat inside ?
New intro / logo looks great. Keep it up, like your vids a lot. Greetings from the Netherlands!
Scoff and quoff even great vid Scott
Would you still use the water if you were making patties.
very nice Scott!!:)
Consider setting your mixing bowl in a larger bowl of ice water to keep a chill.
Out of curiosity, why do the ingredients need to be kept cold when making the sausages?
Because the fat melts
Great recipe. question for you Scott. how do you tell if a butcher is good? The ones near me in Glasgow seem really awful, didn't know what a lamb breast was and also none are able to order any game in the autumn other than some venison, feel like they just aren't very good and haven't got a clue how to tell a good one from a not so good, any advice would be great fun. cheers man
+Christopher Bernstein I know that many butchers around here have their own terminology that they've learnt; I've never heard it called "lamb breast", for example, but I have heard it called "lamb belly". As for game, perhaps they just don't have hunters that bring any game meat other than venison to them, and don't bother actively looking for them because it's not requested enough to make it worth it for them?
+Kain Yusanagi well I said belly too and they looked at me like I was an alien haha. In terms of game your probably right. I just get the impression they just aren't very good
Christopher Bernstein
That DOES seem odd that they didn't react to lamb belly, either... Unless it was the thought of you wanting lamb from them specifically that was making them boggle? I know a couple butchers who work with beef or pork exclusively, for example, and recommend customers looking for whichever it is they don't specialize in to the other butcher. They can do that here because those are basically all that we have here, animal-wise, and is basically all that ever gets ordered; alternative meats are usually prepared at specialty places set up specifically for alternative cuisine. I have to go to a halal butcher to get most cuts of lamb or goat, for example.
I don't know if you could call them bad for specializing like that; narrowly focused, definitely. Still, it's getting rarer and rarer to find a butcher's shop separately run from an industrial-level abattoir around here, especially when you can just order from one of them directly.
Not entirely sure, from what I've seen in my city the butchers are getting worse and worse sadly, I noticed some get their meat from a company who already buy from the farmer and butcher a fair bit before they sell it on mostly to restaurants, I'm a chef and have used that company myself and just found it odd that the butchers weren't buying direct from farmers
Christopher Bernstein So long as they have the capability to butcher well, I'd say that that doesn't indicate that they're "getting worse and worse" as a *butcher*, specifically; Only that their connections and breadth of work are becoming lesser.
I really appreciate your Butchere skills. But why add pork to the very nice lamb 🤔
i usually just cover my mince with a pair of sunglasses to make it extra cool
You win the Internet. Best comment I've read in a while
A
For those over in North America (or anywhere that you can't easily find Harissa Paste) you can substitute something like Sambal Oelek or Sriracha as it's the same basic concept- using chilies to provide flavour and colour.
+Kain Yusanagi - there are now loads of Middle Eastern, Far Eastern, and World markets here. One in my city is absolutely huge even by American standards and is divided by region/country for ingredients. But thanks for the input.
Rebekah Davignon "...my city is absolutely huge even by American standards..." Yeah, well there you go. :P
***** Not "my city".....ONE in my city....
The key notes were "my city" and "huge even by american standards".
***** - I was talking about markets. Reread in context, not out of context.
There looks to be about 12 bundles of 3 sausages in total, with two leftover at the ends; that means just shy of 40 long sausages. If you're serving them with sides, count one per person, two per heavy eater, and you'll have how many you can feed with this, I'd say. (The "how many does this feed?" comment seems to have vanished, but I didn't want to lose my comment on that point!)
Would lamb fat work as well?
I can not believe you ate that sausage on a bun with no COLEMAN"S. Keep up the great vids see you on the next one.
I was thinking the same thing. lol.
USA- Philadelphia, PA
Vegan recipe Scott.
+PaulBodyBuilder You very well may be a moron.
+PaulBodyBuilder Why would you come to a butcher's channel to ask for a vegan recipe? Do you also go to Muslim channels and ask how to be Buddhist?
it not made for vegan it made
for meat
+PaulBodyBuilder you could always use 25% tofu mixed with a 60% liquidey seiten (wheat gluten paste) mixed with the seasonings. You'll probably need to add some fat that is solid at room temp (like coconut oil) or better yet freeze some fat and mix in about 15% fat. Stuff full but still loosely and boil til a fork comes out clean. This is basically how they make tofurky. Granted I've NEVER done this but I'm going off my years of experience as a vegan and cooking.
You people give americans a badname. I hate liberals
Please, Dont take this in the wrong way, my name íts Ricardo, im a chef, Caracas, Venezuela.
I think that your Channel íts brilliant, and i see Every vídeo you post, i lean a lot from you.
Let me give you a recomendation, when you are going to manipulate ground meat, take off your rings.
Keep rocking chef. @Ricardoguerreron instag
A bit of moisture is critical for your sausage
Holy fucking shit that made me hungry.
Who is that one guy/gal that keeps disliking every single one of your videos?
Prob the usual UA-cam wanker trolls who've got 10 fake accounts.
Merguez is very popular here in Algeria (North Africa) and i think its invented here decades ago !!
yes it's Tunisia Specialty the " Merguez " same origin country of Harissa , that's why you need harissa for Merguez hahaha
This may sound like a daft question but if I don't know I ask, so, i'm asking. My missus would divorce me If I used Lamb meat, she does NOT eat "babies" so is it possible to use Pork or another meat instead ?.
Use pork meat with some beef tallow and use the same recipe, just a nice ratio between lean meat and the fats for a good sausage. Any kind of meats will work.
Thank you ost kindly George, much appreciated
So this is what Van Daan does...
Mate were is the mustard!
Only one question bro....where the hell are my merguez sausages your pal Paul scoff and quaff
And to think I've got an electric good meat grinder and I've never used it...
Algerian Merguaz ♥
Important note: don't use three-quarters of harissa paste lol
Its weird, im from Coventry and we say Sausage batch...
You always say you are going to post the ingredients below and you never do what gives?
I miss target in grams milliliter liter etc etc. sorry but I'm from Europe.
If it can be done, I would be happy .. Otherwise great recipes you make ..
Thanks ..
Obviously not using pork fat to be an authentic Merguez.
Shouldn’t be pork fat. Pork is not eaten by the people in North Africa who are mostly Muslims
That looks like a dessert spoon not a table spoon