I used to work in a restaurant that served an array of international comfort foods, from bangers and mash, to fish and chips to polenta with marinara, etc. The potatoes were peeled by hand for the mash (several dishes - shepard's pie) and chips. So, there were a lot of potato peels, especially on peek weekend days. A server came to the kitchen one day and asked if we had any breadsticks, as a diner was famished and wanted an amuse bouche. we did not make breadsticks (everything was from scratch). I popped a coule of handfuls of potato peelings into our fryer for about a minute, doused them with malt vinegar and salt and sent them out gratis. We got rave review, and thereafter, every server popped them on every table when bringing the drink orders. Still Gratis. After a month's time, we noticed our drink sales jumped about 30%. Must have been the salty snack. Something from nothing.
It’s interesting-I’m from Baltimore, and that is actually why Old Bay Seasoning (originated here and very popular seasoning for seafood) was created. Bars would serve crabs with the really salty seasoning to increase drink sales.
@@looksirdroids9134 As long as they aren't pulled from a trsshcan it isn't gsrbage its waste, and when its used in a sale its no longer waste that's basic food industry.
RU-vid recommended this to me and it has fewer views than Shrimp’s latest video published 10 minutes ago. Amazing how fast this channel has been growing!
Hey shrimp! i am oliver and i am 14 years old, i have been watching your videos for a couple weeks now and i understand that this video is quite old. But, i attempted to cook this sausage stew for my family and they absolutley loved it. I loved your recipe so much, thank you for making this simple and quick! Keep up the good work and i hope for your channel to keep growing! Stay safe :)
Hey Ollie! How cool is it to be able to cook eh? It's the tasiest life skill you'll ever have and once you know the basics, the options are endless. Happy cooking!
I actually kind of miss these sorts of cooking videos where you just take us in your kitchen and make a big heaping helping of whatever's in the cupboard.
this channel is subjectively one of the best channels on here, its original and fresh, and useful, and motivates me to get off my ass and do something.
Back at 2nd Form School Camp, the meal we cooked over an open fire was a sausage stew. Very basic: sausages, potatoes, carrot and a sachet of powdered soup mix as stock. Very tasty, very nutritious. For years since then, I've been making variants on that basic recipe as an inexpensive and filling meal - usually with additions and refinements like Worchestershire Sauce, curry powder, frozen mixed veges, different flavours of soup for stock. Don't know what's best - the fact that you can tweak the flavour to however you feel that day, it's inexpensive or it only messes up one pot.
I make sausage stew every two weeks or so. Great idea deskining the sausages. I usually have to cope with cutting up molten hot sausages after frying them. Something cheap and effective to add: Tomato Pure - only 27p (Tesco and elsewhere) for a tube and you'd only put in about a 1/3 - 1/4 of the tub for that sized portion.
There's a stew I used to make back in Ireland with roughly chopped tomato, smoked bacon, sausage, potato, bay leaf, herbs and beef stock. Would warm you right up after a cold Irish day. Not sure if there's a name for it, just something I made one day out of random stuff. The soup left over after eating the solids was great with toast or soda bread, but homemade soda bread, otherwise it's too dense and doesn't absorb the liquid.
I just made this tonight, it was really something! I used a bit more stock than you I think and a bit of juice from a roast I was cooking too. Came out really rich and wonderful. I'll definitely be making this again in the future!
This takes me back to when I first moved out of mums house. Not sure what bills were going to cost. So I ate stuff like this and thoroughly enjoyed it. 🥰 Thick leek and potato soup is still a favorite. But now using smoked ham stock with lots of ham in the soup.
I like watching your cooking videos, not just because they're useful, but also because you have the same crockery set that I used to have when I had my own home before moving back in with my parents as their carer. Happy memories! Am sorry I got rid of them now.
Hi, not criticizing since I watch your videos all the time, even more than once. with that said it makes my heart glad that you're allowing yourself to use more flavorings. ..Patty USA
We always have some ready chopped celery stalks in the freezer. This way, I can take as much as I want to, even a single "celery shrimp" and the freezing makes them last like forever.
@@SK-vb5sy It's the same here, that's why we chop and freeze it. We also always have a bag of what in Germany is called "Suppengrün" in the freezer - "soup greens", if you want to. It contains chopped carrots, celery (not the stalks, the root) and leeks.
Love making a soup with the left over veggies and meats at the end of the week and add frozen to top it off if need be I’ll try this one sometime thanks!
The only thing I would do differently is to thicken the sauce up with corn or wheat starch at the end. This is essentially a simple German-style sausage Eintopf. Good stuff.
Lovely stuff, a leek chopped up at the beginning would be great as well. As AS says adapt it to what you have, pretty much any veggies and meat will work when you take a tiny bit of time to cook them right.
Celery: “The Devil’s Rope’. Apart from that, this is very similar to a stew I make with vegan sausages. I don’t skin them, but precook them and then take them out of the pan to slice them. This is a great one-pot dish! Less washing up! Would you be interested in a vegan cheese-on-toast recipe that doesn’t involve any vegan cheese?
@@rainbowevil Ok, this is going to sound really weird, but bear with me! Melt a tablespoon of vegan marg or vegan butter. When it’s melted, add in a tablespoon of tomato purée and a tablespoon of tahini. Stir over a low heat until completely amalgamated and spread on hot toast. I have no idea why it works, but it does! Good luck!
We have a similar dish in Hungary called the "Öhöm " or "Slambuc". It is made in the traditional 'Bogrács' ( which is a cast iron pot hanging from a tripod that is used for outdoor cooking) We put there potatoes, good quality bacon, traditional hand made pasta ( the pasta is browned a little before, giving it a more, stronger flavor) , potatoes, paprika, and seasonings. The name " Öhöm " literally ' Uhuh" have a funny origin. So, when it was first made by a sheep herder, he was very hungry and already eating it when his friend came to him and asked what he's eating. His mouth was so full he coulnd't say a word, and just said ' Öhöm ' (uh-uh) and so it's called uhuh. Nice recipe, Mr.Shrimp. If you have kielbasa available, you could make a very hearty kielbasa pasta with veggies in a similar fashion too :)
I do watch your channel and this was recommended today,not seen this one before and just thought,how much it would cost today using exactly the same ingredients 3 years on…nice job done, though,just goes to show,simple basic food and flavours can keep a belly from going hungry.👍
I reckon I could watch Shrimp narrating paint drying. In no small part because I could be guaranteed to learn something about paint, or walls, or drying. The man just oozes competence.
Interesting enough, here, in post-soviet countries, most of the sausages are ready-to-eat meals, not some semi-finished product, and only a small minority of it is raw meat in "skin". But in many countries outside of the iron curtain situation is quite different.
You can buy ready-to-eat sausages here now but they're pretty much all Central or Eastern European imports*. I think all of the traditional British sausages are purchased raw, with the exception of black pudding, but that's a blood sausage which some people might not count. *: I forgot say there are also Italian ready to eat sausages too.
Your recipes have been really helpful to me, thank you! I'd recommend adding a bit of tomato paste as well! But I have been reading articles about sausages containing nitrates, which are potentially cancerous. How dangerous are they really? Perhaps it'd be a better idea to just substitute it with pork shoulder or any meat less processed. What do you think?
I keep a container in my freezer and anytime I have small amounts of leftover cooked veggies from a meal that are a single serving or less I add them to the container. When I decide to make soup I brown hamburger or whatever meat or poultry I have handy (or leftovers of) along with onions. After the onions are caramelized a bit I add a can of whole or crushed tomatoes, the frozen veggies that I'd saved, some cut up potatoes and whatever else I have on hand. What else I add often depends on what I see or don't see in my frozen left over veggie container. I always add a bay leaf or two and black pepper. I've made some of the most tasty soups ever using those veggies that many people would've tossed out. I also save and freeze all of my apple peels and cores and then use them for their pectin when fruits and berries are in season or on sale at the local stores to make jams and preserves. I wash my apples with boiling water before peeling and using them to get rid of the wax. I live on a very limited income so have to be very frugal in these my golden years. The food and items I cook might be inexpensive but they have so much more flavor than what you can buy at the stores.
That's my kind of cooking, do the same sort of meals myself. People that say they can't eat cheaply haven't a clue. That's basically a Scottish dish called Stovies by the way. No rules, whatever is hanging around. You can substitute the sausage for corned beef or mince.
Wow, you can dice really quickly, where did you learn to do that? I can’t dice quickly at all. Maybe I’m not using the right knife. I’ll go out tomorrow and buy a new one.
My "legendary" saussage casarole has more of a mediteranian vibe i leave the skins on the saussages. And then add a pack of cooking bacon as its incredibly cheap, onions as well and mushrooms. Making sure each gets some colour on them. Then its a tin of chopped toms and another tins worth of water and a chicken or veg stock cube. And a squirt of tommy sauce. Once thats blipping away i add powdered garlic' mixed herbs' salt n pepper. And the one spice that gives it its unique med vibe a decent dollop of smoked paprika. If i have any stale bread ill thicken with breadcrumbs. And if i realy want some added bulk ill throw a tin of kidney beans in as well. ....in fairness smoked paprika is one of my goto spices for most sauce or stew based meals lol. It works equally well in a chilli as it does a bolognaise. If im feeling particulaly poor i can just double up on the bacon and kidney beans and do away with the saussages.
AtomicShrimp i just assumed you were going for a more english style stew. Mrs steammachine 😂 often cooks traditionally rather thsn spice things up. Her steak n kidney pudding is to die for. You can punch a lot of flavour in a meal and still keep it on budget. A certain supermarket that starts and ends in a and sounds like mazda lol. You can get a tin of kidney beans and a pack of cooking bacon for around a quid. A little trick i picked up from a sleb chef was to add a teaspoon or 2 of sugar in with the tomatoes as it takes off the slight bitterness from the seeds. Ill also occasionally deglaze the pan with water and put the deglazed water to one side if i think something that sticks might start to burn. That way i can just add the deglazed stock back in with the other wet ingredients
I do somthing sorta similar I call leaky pig. 6 belly pork, choped up ruff, couple of leaks, pearl barley, over cooked rice, stock and of course anything from the cupboards fridge and freezer that will work and has nothing better to do with it's life :) I can't stomach the richmond sausages, cheep on brand I personaly would rather. But really good sausages make amasing stews or soups, like a realy got wonton soup. I like famine cooking like this, because you see what your running out of and what you never use.
Yeah, Richmond sausages are not by any means my favourites - they're almost spreadable. I think I should do a followup to this video using ingredients I chose for their flavour rather than the budget
@@AtomicShrimp Glad you did. Richmond sausages are (at last looking) less than 50% meat. each sausage is just over 5g of protein, unlike the Tesco Finest Cumberland thats almost 9g. Something that may be important when cooking on a budget. My sausage stew is more reliant on onions for thickening as I serve it with mash
@@AtomicShrimp I would love to see that! I make what is essentially this all the time and my Middle-Class-born boyfriend is always slightly concerned haha I think it's always good to know what one can do with less, though 👍
Raw. This is the typical presentation of sausages in the UK (although the example product in this video is not what most people would describe as 'quality' - the meat inside the casings is very smoothly ground, concealing the use of lower quality meat - I prefer a coarser, more meaty sausage)
i just had an idea which may or may not be terrible - put in korean army stew sauce and whatever random ingredients you like in it (it was created for that purpose after all, using up whatever could be found, baked beans, spam, hotdogs, whatever)
Scalable is an important concept. If you make half the quantity you don't cook for half the time or half the temperature do you. There must be a formula somewhere along the lines of '20 mins and 20 mins per pound' you get with chickens.
With a stew, it's pretty much the same cooking time regardless quantity (although a very large pot may take longer to *get to* a boil). The scalable part here is the number of mouths to feed
1 American style roll of breakfast sausage,an onion,a green pepper,break up meat and chop veggies coarsely,cook till meat browned and veggies softened.add a can of tomatoes,about equal broth or boullion.italian Seasoning,oregano,salt and pepper to taste.simmer til a nice sauce is formed,toss in uncooked farfalle or penne,a pound to each sausage and can of tomato.Add a bit of water or broth if needed,taste,salt if needed,add a bit of crushed red pepper or cayenne,simmer in sauce til pasta is done.
@@GigaBoost it's a matter of quantity. pasta and tatties are simply too high in it. carrots are borderline and half a carrot a day is fine for most people on this sort of régime.
I was miffed by "dried mixed herbs"... so I looked it up. I have all the ingredients separately to make mixed herbs. One part of each (dried) thyme, oregano, parsley, marjoram, basil, and sage.
Sad to see Shrimp using Richmond sausages. The cruelty those pigs suffer put me off mass produced pork for life - Jamie Oliver did a program about it. British Free range is the only thing we should eat.
I only bought them because they were reduced. Dislike them generally (although that said, I doubt my choice of foods in general is as ethical is it could be)
Atomic Shrimp I challenge you to make a video where you make a meal/meals with ethical produce for the same price as the supermarket ready meal 😀 I buy a free range chicken for about £9, but it does the Sunday roast, chicken pie on Monday and stock for soup on Tuesday. About £1 a meal!
