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How To Make Sausages. Pigeon Sausages.

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How To Make Your Own Sausages At Home. In the video, i show you how to make sausages from scratch..Showing the whole process from start to finish, the ingredients, mincing the mix, blending the sausage mix, choosing the sausage skins, filling the sausage casings, then tying,/linking your sausages..These sausages are made with pigeon and pork, but you can follow the same method for normal plain pork sausages, by substituting the pigeon for pork.
Link for the sausage seasoning...
www.weschenfel...
For all other equipment, including rusk..
www.weschenfel...
How To Make Your Own Rusk..
• Rusk..Making Rusk For ...
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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..

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27 авг 2024

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Комментарии : 148

@HomesteadByBigfoot 6 лет назад

Getting ready for Hunting season here in Montana USA, and as always I watch your videos to learn. As a disabled veteran, it is challenging, But I Got most of my skills from watching you. Thank you.

@sbjennings99 6 лет назад

Awesome informational educational video experience thanks for sharing

@gaillevine7461 6 лет назад

Never would have ever thought of making sausages with pigeons! WOW. here in the U.S. we call them the 'rats of the air'. You are the ONLY one who could make them look so appealing. Amazing!

@silentbigsteve3429 6 лет назад

Gail Levine I've had friends tried to get me to eat doves but I'm like nah for that reason. Another friend tried to get me to eat "pigeon ravioli"

@Josef_R 6 лет назад

Like little pieces of steak. Nothing at all wrong with them. I eat them in Louisiana.

@yuriprivatei 6 лет назад

a quick question in relation to the pigeons. what breed are considered suited for consumption. i come from Australia and its same here, rats with wings. in saying that some asian shops do sell them.

@Josef_R 6 лет назад

I wouldn't eat big city pigeons, but away from a big city, I wouldn't have a problem. They're just birds.

@yuriprivatei 6 лет назад

would that be for most of different breads?

@Alexandr_Titarenko 6 лет назад

Good video and it sound delicious... best channel Scott Rea

@lindaeubanks-mccormick2090 5 лет назад

I am putting my husband to work gathering all the things he needs to make sausage this fall. Thank You.

@HalfQ 6 лет назад

Scott, awesome man. I have been trying to get under the birds myself bud. As a side note. Thanks for everything you do for the countryside, you are really doing a fantastic job of showing the wonderful produce that we have on our island. I'm very proud of you brother.

@TheScottReaproject 6 лет назад

I really appreciate that Hal. Cheers mate..♠

@misanthr0pe 6 лет назад

My grandfather loved pigeon, I should try it some time.

@franknz1797 6 лет назад

Great comment about the rings and fingers, enjoy your show thanks

@georgethomas9436 6 лет назад

Scott thank you again for a great how to video of all things, pigeon sausages. Can't wait to buy your book.

@qqqqqqqqqqqqqqqqqqqqqqqqqqw 6 лет назад

can you do a video about meat quality? this got me wondering about how one lamb casing/piece of meat can be better than the other, I'm curious about your insights

@Hansca 6 лет назад

Jiyva that would be interesting, I was wondering the same thing.

@kath-phlox 6 лет назад

Never had a pigeon, but those sausages look fantastic.

@pbear175 6 лет назад

Great video and it sounds delicious! One of the best RU-vid channels! Thanks Scott.

@americanrebel413 5 лет назад

AWESOME!

@guirguisyoussef5422 6 лет назад

Fantastic

@FranciscoJimenez-bb7fk 6 лет назад

how primal of you...pigeon! amen bro

@beaverrick9789 6 лет назад

Never had Pigeon, but i think ill give it a go.

@archiesuperbot Год назад

Never thought about sausage. We always make a "humpy backed" pigeon pie. Have a go.

@TheBill9999 6 лет назад

Must try.

@coryknight5330 6 лет назад

Great job Scott love it man cheers.

@oldredcoonhound2182 6 лет назад

Haha, I'll put the "link" in the description

@actionman22 6 лет назад

Was waiting for your customary fry up and taste!

@dominicpetruzzelli3134 5 лет назад

Pretty impressive deal making those links...as usual Scott a great job

@davethomas440 6 лет назад

Watching a skilled butcher is art,unfortunately nowadays a lot of butchers are meat salesmen selling meat from plastic bags full of bloody liquid.seeing a carcass delivered to butchers is now rare.you sir are a artist

@Kolya_Smirnov 6 лет назад

Try Amazon Canada. www.amazon.ca/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=colman%27s+mustard&rh=i%3Aaps%2Ck%3Acolman%27s+mustard

@mwhite1193 6 лет назад

Great video Scott, wouldn't have even thought of putting Pigeon into a sausage!!

@fisherdave57 6 лет назад

Hi Scott, love your videos. Here in the finger lakes of upstate NY we have been hunting pigeons during the off season for many years. ( open all the time for pigeons ) . Have cooked them many ways but never in sausage, going to give it a try. Thanks for all the game videos.

@thedirtykitchenchannel9794 6 лет назад

Good stuff! Thanks for showing!

@gartengeflugel924 6 лет назад

Great instructional video! It always mesmerizes me watching you tie those sausages

@unmexicano44 6 лет назад

Woooow!!!! Very professional as always dear Scott!!! Very good tecnique and recomendation. Greattings from México 🇲🇽 and thanks for sharing all your magnific videos!!!! I'm in a play and game club an it is fantastic to practice this next season!!!

@brianangus8540 6 лет назад

Yet again Scott Quality & informative every day is a school day cheers

@bigboy4067 6 лет назад

I want to see you cook and eat whatever you make. It's the full Scott Rea experience

@therealKINDLE 6 лет назад

Man you do that so easily!

@drfroglegs 6 лет назад

Those look sooooo good.

@n.r.6833 6 лет назад

Very nice! Love from the U.S.!

@Andy-1968 6 лет назад

A great video Scott my friend 😎 👍 keep up the great work on the #SRP, don't be away so long next time 🤘

@matthewbradbury2259 6 лет назад

Mr Rea those sausages look top dollar making my mouth water. Love watching the channel especially the catch and cook stuff. #rockstarbutcher

@johnpadmore3228 6 лет назад

As always, top shelf man, rock on 😎

@MOOSEDOWNUNDER 6 лет назад

I have to pay that one brother. Holy crap, thats a lot of bird. Good effort and i am sure it was amazing. Cheers Moose.

@slashdotism 6 лет назад

You should come hunt Rock Ptarmigan with my buddies and I in Norway sometime.

@junglejonny1000 6 лет назад

Are they like a summer sausage or like a breakfast style sausage? Do you know if they sell that seasoning to here in the US? Love your videos. So nice to have you posting a little more lately.

@GUNNERSIGHTZEROED 6 лет назад

Love these videos you make . Real inspiring. One day can you show how to actually butcher prepare traditional british back bacon? Cannot get it where I live. Keep up the great work, thank you.

@noobihack1141 5 лет назад

You would make a great hand model lol

@MacMoose1 6 лет назад

Smashing video as always Scott, you should have a slot on the shooting show/fieldsports channel! Daft question and just curious...Would it be possible to use couscous instead of rusk? In the video the rusk looks just like couscous once it has taken in the water. Thanks for another great recipe.

@duanetryner3895 6 лет назад

Morning Scott. Another great video. Where did you get the white plastic tray from. ? I need one. Cheers pal

@ezzz42 6 лет назад

Be careful Scott once the pc Brigade realize thats not a cgi bird gun, wearing your watch and ring will be the least of your worries lol, excellent recipe man love it. Love to watch a pro work. Cheers

@danielmosier1730 6 лет назад

Scoot Rea I been watching your videos for a while and I like what you doing and I enjoy watching you work I would like to see you make a video about doves how would you prepare them....

@jnbxxx2831 5 лет назад

Hi Scott, absolutely fantastic videos, very educational. Five thumbs up! I live in the US , can you tell me how to get some blood powder, as it is not available here.

@stephennolin526 6 лет назад

Hey man, this is great video.

@davethomas440 6 лет назад

Hi Scott could you do a blog on dry curing bacon without using nitrates .

@imallearsru 6 лет назад

The last few videos ( great as always ), I've noticed a lack of Coleman's mustard. You always used it and I looked for it everywhere around here and eventually had to order it online, it's great I did a side by side taste test with Keen's and I do like Coleman's better, what's happened with your use of Coleman's in almost every video. I know this isn't a cooking video but are you still using Coleman's? I've only tried pigeon once and it was fantastic a great fowl to dine on. Cheers from Canada.

@mmckenzie8085 5 лет назад

Hi there. Being from the UK I am lucky enough to get Colemans mustard easily. My favourite is the English Mustard powder to make up as and when I need It is the "hotter" mustard compared to American or French mustard. Why not have a go at making your own. Ground mustard seeds turmeric and wheat flour I think are the usual ingredients but google for recipes to make sure. You can use a coffee grinder to grind or even use the old pestle and mortar, a bit more labour intensive but I guess ok for small amounts. Also for the hotter English mustard use more black and brown mustard seed than the white. For a milder mustard use more white seeds. I have not made myself from scratch yet but it does seem really simple so I may give it a go. I am a mustard fan and love to use in my macaroni cheese or generally in a cheese sauce for vegetables. I also use in my egg mayonnaise. Delicious :)

@victordurrett7930 6 лет назад

You my friend should ship me some of those to Virginia!

@johnstephens1965 6 лет назад

Big fan. I bet your hand, ring, and watch police are Americans. Do what you want. It all looks grate!

@fredbear205 6 лет назад

Scott, absolutely love your videos! Question my friend does the seasoning contain cure? Or come with it I want to give it a try. Thanks again

@jrbmlc 6 лет назад

Scott, since you warned against overcooking , could you recommend a cooking time?

@_J.F_ 6 лет назад

I love your videos! Any chance of you doing a Saveloy Sausage video? They are of course classics, and I believe that they are a little bit more complicated to produce, so it would be great to see your take on the good old Saveloy.

@Ivan_Glamdryng 6 лет назад

DON'T USE WATER!!! Have you ever seen what that stuff does to iron? That does look amazing. Thank you for making this!

@benjam0 6 лет назад

if i didn't know any better i would say Scott has some new ink...

@bcwolters 5 лет назад

I know pigeons are considered as a pest, but I really hope that you did not discard the rest of the carcasses, since you can make a real tasty stock with those. (P.S. I wrote the comment before I watched the video). As always, really excited for a video from you.

@a_pet_rock 6 лет назад

Hey Scott, I'm really curious why rusk and other starch fillers are so common in UK sausages? It seems like quality US and German style sausages don't use any starch.

@geoffreystukey5954 6 лет назад

Great videos man

@christopherhinton6456 5 лет назад

how about doing some phesant pate ilke the vids great job .

@jesusgonzalez84 6 лет назад

We used to shoot our pigeons in the barn. Used .22 SHOT SHELLS worked excellently and did no damage (to the barn), pigeon 😭. Anyways, never thought to make sausage with them. If I can ever source some pigeon I will definately give this a go. By the way always enjoy the hunt to the table videos.

@PSHAX 6 лет назад

I know what I'll be shooting this weekend!! :-)

@ernestdement4869 6 лет назад

Forgive me if you've done this before and I missed it but do you think you could whip up something like a venison steak tartare? I think that would be incredible.

@benholstad4343 6 лет назад

Aren't they Canada Geese? Many Canada Geese spend time in Canada and many might very well be Canadian Canada Geese...but, who cares! The rings and watches wouldn't bother me as much as the talk spittle falling in the food, but I don't care about that either. I ain't eating it anyway! Way to go Scott! It's always fun to watch you going about it! The jobs a good 'un!

@JayRoc17 6 лет назад

C'mon Scott more vids pls! 230k subscribers are waiting! Cheers.

@OllieMort 6 лет назад

Excellent Scott. I make sausages out of pigeon meat all the time & they great. I have always followed instructions from manufacturers who advise on mixing the seasoning, then rusk & then water; what's the benefit of mixing the rusk & water separately? What cider would you use?

@Icarus110 3 года назад

Ha You're Like Me I Use My Hands To Mix Things When I'm Cooking As Well But I Always Put My Hair Up Then Wash My Hands With Hot Water & Soap First Then I'm Good To Go Because Your Hands Are The Mixing Tool In The World Because They Can Feel To Let You Know If What Your Mixing Is To Sticky Or Dry Or Whatever But I've Never Ware Jewelry While Mixing Because It's A Pain To Clean The Jewelry

@colinhumphryes5664 6 лет назад

Scott, I need to purchase a boning knife and see Victorinox are favoured by professionals but what particular model would you recommend please?

@gregmickan2473 4 года назад

Cannot find in Australia a seasoning mix, not a premix, for good old plain beef and plain pork sausages, don't wish to make any of the fancy/flavoured sausages. I use SRP Rusk so don't need premix just the seasoning mix. or perhaps someone has some seasoning recipes for the plain sausages that we could mix up ourself. What I am trying to achieve is the old style plain sausages Mum used to get from the local butchers back in the late 50's through the 60's. Any help would be appreciated.

@austin2842 6 лет назад

Looks great, but cook one and do a taste test for us, Scott!

@stinkgoat 6 лет назад

Great Video. Would that recipe work for Dove as well? Dove season starts here in a couple of weeks and we always shoot a ton. That looks like a great way to use the meat.

@rustyshackelford3590 5 лет назад

When it comes to adding fat could you instead of using pork use oil like olive oil for extra fat so the sausage is mainly made of pigeon?

@timrooney5608 6 лет назад

Welcome back bro!

@davidjoynson1774 5 лет назад

Mr Rea Excellent video as ever, might I make a couple of comments? - When you come to load the skins on to the nozzle, try scooping up some of the soaking liquid first. This will have the effect of pushing a bubble of water through the skin as you load it. This "opens" the skin before it hits the lip of the nozzle, thus reducing cuts in the skin. - When you pump the meat through the nozzle, try holding gently onto the skin, this stops excess skin being dragged off. - I was tought to use the width of my hand (fingers only ) to measure the loop, that meant that a link weighed 4 oz - much easier to sell that way. Finally whilst re-mincing the mixture (like double mince) the looks are improved but I personally think the texture suffers. Sorry, that was four points but thanks again for this and all your other videos. Best Regards ....

@nateculver7050 6 лет назад

Can you make a Turducken sausage video?

@saoirse5308 6 лет назад

What great Timing I have maybe 40LBs of elk & deer bits & trim in the freezer from this last winters hunting, waiting for me to make Sausage. Can you talk about what will freeze? I watched your Leek Sausage video but worried if they would freeze well. Will they? And how about this sausage?

@FloydofOz 6 лет назад

Saoirse I have made his recipe using venison and pork several times. Like you, I had extra trim from hunting. I made 21 lbs of sausage so I froze a lot and kept well in the freezer. Use butcher paper or a vacuum sealer.

@finarm 6 лет назад

do you ever wash the meat? after it has touched feathers and stuff

@jnbxxx2831 5 лет назад

Also Weschenfelder, I believe does not ship to the US.

@lindaeubanks-mccormick2090 5 лет назад

AWWWW :(

@psychoskin3797 6 лет назад

Good timing there Scotty boy👍 Also good to meet you at the game fair..... greetings from Warwickshire

@TheScottReaproject 6 лет назад

Word up bro, great seeing you too my friend..

@gayleklein7243 6 лет назад

Scott, when you have a moment and should you be so inclined, could you kindly do a video on forgaging wild snails? I've seen Gordon Ramsey's clip and am interested in learning more about how to eat these creatures without all the garlic butter. Thank you in advance.

@simonlewis4073 6 лет назад

Hi Scott just knocked up a batch of pigeon sausages just wondered are you ok refreezing them after the meat has already been frozen? Thanks for sharing your knowledge.

@TheScottReaproject 6 лет назад

Yes mate, i do personally...

@simonlewis4073 6 лет назад

Scott Rea Cheers Scott, batched them up and in the freezer. Kept some for dinner tomorrow. Keep up the good work.

@tobiasjohansson2721 6 лет назад

Very nice video. But I have a question regarding flavor. You said pigeon meat can taste a bit like offal/liver when cooked to long. I find this to be the case with most game meat. Roe deer for instance. But when you make sausages, I presume you cook the sausages through properly, so will they also taste like liver?

@silentbigsteve3429 6 лет назад

Hey baby, I got a question can you make a video on sausage machines/makers for budget beginners or do you have any inexpensive recommandations?

@shamirpatel3569 6 лет назад

I do love me a saucisson.

@basingstokedave4292 6 лет назад

bloody great vid scott but i cant find any were where i can buy fresh or frozen pige. all i can say is simply lovleh..

@GrizzAxxemann 6 лет назад

Around here the Pigeons stay in the city... and aren't fit to eat. I don't have the heart to turn grouse or huns into sausage. I'd rather do the breasts up in some garlic butter, and make a pan sauce with shallots and a dry cider or white wine.

@zsocavarga6243 6 лет назад

Please make some hungarian sousage ! Pork all the way!

@ourhomeedjourney1356 3 года назад

Hi Scott please can you do a video on how to make gluten free chicken sausages please

@Josef_R 6 лет назад

Never woulda thunk it.

@hunterricard4529 5 лет назад

lol people are disgusted but this is amazing, i’ll have some!

@Timthehobbyist 6 лет назад

Where can a guy in Canada get some of that Coleman’s mustartd

@davidchristian8473 6 лет назад

Can u do it smoked?

@MegaMackproductions 6 лет назад

Question sir: would cornmeal work the same as rusk?

@bradshue2499 6 лет назад

Do you smoke any sausages too?

@Your.Uncle.AngMoh 6 лет назад

I should imagine you wouldn't want to use the pigeons that hang around the cities.

@aronmcintosh8000 6 лет назад

Can u do a vid on home cure bacon please 😋

@sqike001ton 6 лет назад

you say about the watch i dont care about health but nothing sucks more and meat suck into your watch but im right handed and wear my watch on my right hand (dont ask as a kid i just wore it on the right and pretty close to 3 decades later it stuck)

@susancasaccia 6 лет назад

What is the best way to cook sausages? Boil for how long? and then brown them?

@purdy9431 6 лет назад

Never just boil sausages (at least if you want British style sausages) , always brown first then you can add to a casserole etc if you wish.

@susancasaccia 6 лет назад

Thanks, I'll try that. I grew up in Texas and as I remember my mother always boiled then browned. I'm living in Paraguay now and we have a lot of good German sausages...I'll try ur technique on those.

@purdy9431 6 лет назад

German sausages are traditionally boiled first than browned so it sounds like you mother preferred that style of sausages. A British sausage is more coarsely minced than a German sausage which gives The British sausage a more textured bite. Boiling is never used in cooking a British sausage traditionally, they are just pan fried, grilled or roasted unless as I said it is being browned first then added to a casserole etc.