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 RU-vid. 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............
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.
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 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: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GLTxz5wiC7c.html
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
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 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
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, 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 ?.
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
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.
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.
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🐽
