Robert May Kind of. I was waaaaayyyy more disappointed when he put the rusk and ‘sausage seasoning’ in. I make a lot of sausage and made up my own recipes. Using sausage seasoning is using a recipe that someone else created and that tastes good for them. For me, the reason I make my own sausage is because I make something that I like and find delicious. I never use any filler like bread or rusk in my recipes.... Mine is pure meat, herb and spices.
Renier Bonthuyzen FWIW the rusk is really not for filler ( though in the commercial world they certainly use it for extending )it makes for a juicer sausage and helps bind...I was skeptical @ first using such stuff but I’d never go without it now....no, I don’t use Rusk but not fat powdered milk serves the same purpose, give it a go on a small batch...and yes, I wished Scott would give some seasoning recipes
What is this seasoning you're talking about? Sounds like weshon fowder. I can find no reference to anything like that and would like to try it if I could only figure out what and where it is. Or what Seasoning mix goes in these pleeeeeze!
what was the was you got from weschenfelder? I saw these, but not sure which one you used. www.weschenfelder.co.uk/sausage-making-ingredients/sausage-seasoning-packs/beef-sausages.html
Scott, you've likely a lot of experience with meat grinding. you've probably been asked many times but have you been able to recommend meat grinder machines according to budget? I've got a Kenwood chef meat grinder en route in the post and know its nowhere near as good as a dedicated machine but just wanted to hear your experience with all machines you've used. cheers
I have a Kenwood Cooking Chef as well. It is an amazing machine. That is the only grinder I use and I make a lot of sausage as well. I don’t like using it for the actual stuffing though. I don’t like using any machine with an auger for stuffing, it is almost as if grinding it another time as you stuff it. I use a water powered stuffer or just a normal hand crank stuffer to stuff the sausage casings.
Cabelas makes a very good middle ground grinder, its about 125 dollars US, and extremely quiet but nice and powerful for normal, non-commercial grinding. LEM is the best of the best IMO, but a little pricier.
Thanks to u and your Videos I just got a new Sausage and meat grinder today from Amazon lol..But "SCOTT" what about the books when r they going to be available ??
He knows whats in it. He gets it from wechenfalder a trusted outlet used by many butchers. He has vids of making his own but whats the point of having a shed full of different spices and herbs when you can just get smaller batches and use as you need.
For God's sake, for most English speakers, the name for the letter is pronounced as /eɪtʃ/ and spelled "aitch"[1] or occasionally "eitch". The pronunciation /heɪtʃ/ and the associated spelling "haitch" is often considered to be h-adding and is considered nonstandard in England. And Stupid.
pretty sure its this No22 Stainless steel www.weschenfelder.co.uk/butchers-equipment/mincers/electric/trespade-inox-no-22-1-5hp-mincer.html We got one a few week ago its great as we Mince a lot of Venison and my little one was struggling. but i have had the Auger at the motor overheat from friction and even cook mince onto it. so its a bit of care not over-tightening the end cap and not running to big a batch at a time . I make in 10lbs batches . it came with a 8mm hole plate i have jsut got a 4.5mm for a finer mince ATB Duncan
One day, I hope you get to Central Texas where barbecued beef sausages are king. No other part of Texas does barbecues sausages. Elgin, Texas is famous for Southside Sausages, but Lockhart, Tx has Kreuz Sausages. Many German, Czech, and Bohemians immigrated to this part of Texas and bought their love of sausages with them.
I have tried everything under the sun......but my hog casings just won't load this easily.........they are awful......I have run water through them completely.....I have soaked the tube with water....even tried some vegetable oil......also have tried using a dry cloth to push the casings on with.....nothing works...its just plain God awful loading the casings......
Question Scott, do you ever par boil your link sausage for later cooking or grilling, also does par boil soften the casing for further snap in the sausage, if so, what is your method? I'm using Collagen Casings.
I did a bit of work for our local small town butchers shop and I loved stringing them sausages together. Must admit I really enjoyed my job and I ended up pretty good at it.
Love your channel Sir. Just getting as much info on sausage making before I attempt my first batch. But just to be a bit anal for a second. Your beautiful scales need to be zeroed. I'm a bit OCD so apologies. There should be a fine adjustment on the back so that the scale reads "0" when the pan is on and empty. At present you are under the correct weight, so any recipe you develop with the scales set as they are, will not translate into real world measurments. They are such amazing precision instruments, that they need to be zeroed for where they are used (height above sea level etc). OCD Over and Out. :-))
Well, with the prices of food going up. Sausagemaking will most likely be more profitable. The "best" cuts will be expensive. They will be that, because costoumers are skinflints - export or import - and they will buy the cheapest - and get what they pay for. That leaves the cuts with flavour and taste to cheap - and that makes for great sausages. This latest disease will pass. By that I mean the vegans. Simply because it will be more profitable to run the grain through pigs and cows. The virtue of butchers is that they can make something out of what nobody else wants. And with the normal smart-ass costoumers, there will allway be an opening for quality products - that is cheaper. Historically the mincer threw a lot of kitchen staff on estates out of a job, simply because they made sausages much cheaper and you did not need all the kitchen staff to produce easy to chew sausages by chopping up with terrible knives.
Superb video Scott! Would you have an equiv. recipe for the seasoning? The premix seasonings are near impossible to find here in Canada and I so miss a good beef sausage! Also, if I were to use rice in place of rusk, what weight of dry? Cheers!
it's great that you have a beef recipe for sausage but you can't tell us the name of the spices that are actually in those bags everybody on RU-vid does not know how to make homemade real homemade sausage not buying the spices you mix them together yourself you don't know what the ingredients are just like everybody else it was a let-down to watch your video if all I have to do is buy a product I want to be able to make my own I'm sorry if this sounds harsh but it's just the honest truth and there's nothing wrong with hand mixing
Please use the spice recipes. I have a large inventory of spices and do not use premixed spices. I liked your old videos that that showed the amount of different spices. So I am leaving and may never return.
Off topic but I got your new book of game birds in the mail today and just want to say thanks because it looks awesome. Just starting to give it a read though now.
Boil a tin of tomatoes with 2/3 tin of water for 10mins 1to 2 tbl spoons of sugar strain add tomatoe puree till you have a smooth paste then add it to your beef sausage mix, Beef n tomatoe sausage!!
I have absolutely no interest in becoming a butcher or even trying to do a bit at home for myself but i have to say i find your videos absolutely fascinating. I think i just like knowing where all the cuts come from. I have found an increased respect for the animal that died to appear as meat on my plate and the craft of the butcher. I will try a bit harder to get down my local butcher's and avoid supermarket stuff wherever possible. Cheers Scott.
Wish I knew what was in the seasoning. If you are going to use premade seasonings what's the point of making more than one sausage video then. The process is pretty much the same.
The #scottreaproject honestly is the most informative and well constructed channel on working with various meats in a plethora of recipes both simple and challenging.
Been a while since i made sausages, time to make em up again. 👍 for a darker red sausage like chevarpie I think it is I add some paprika with the mix of herbs peppers and so on. Like to see more recipie snags mate, good job and awesome videos as always , cheers. 👍
Brilliant! Looked really good. Ive got a brand new mincer/sausage maker (not the best but a good one) thats been in my cabinet for Months unused, and a ton of venison thats been chillin in the freezer waiting to be made into sausage. I even have a couple different seasonings and some casings. What am i waiting for?!!! I shall do this in the next week i suppose. Cheers
Mad Cow Disease put the kibosh on America's Speaker of the House Nancy Pelosi, who with-out-a doubt is a mad cow. Cheers from NYC, and Best Wishes to all across the pond, and everywhere else.
Hi Scott welcome back, have you ever thought of selling your products you make. People can actually see what goes into a real sausage. Great video again as always, keep up the good work and stay safe. 👍
I'm sorry. That's still way too quick for me to follow. I make sausages (venison usually) but I still can't grasp how you twist them into bundles. Can you do a simpleton version...
Scott has been 8 yrs on youtube, probably did his butchery apprenticeship over 30 yrs ago. Set up his own business doing masterclasses, has a growing number of wild meat and produce suppliers, has remained grounded and presents his videos with genuine love for the trade and to help others, but nope I guess he never thought of that nugget.
@@richpalmer9229 i have made sausage many times and his linking method is a challenge for me too. I would recommend practice - maybe woth a length of rope or twine.
@@richpalmer9229 Scot did a video on how to tie sausages. Search on utube for Scott Rea and scroll through until you find what you are looking for. Caution you will get distracted. I always do.
I have been following you for years... and I have to say that you are a man who speaks to my own heart... just love your recipes, your attitude, and your presentations...
I absolutely love your videos. I've learned so much and really enjoy breaking meat down now that I know how. My hubby made me a smoker a while back, and since then have been besotted with making sausages...and your videos are an amazing platform. I don't smoke the beef sausages, but they are still a firm favourite with us. We call it boerewors here in South Africa, and it's normally the star of every braai...and a 'boerie'roll is almost a staple of the South African diet
#scottraeproject #srp hey brother I was wondering if you have ever used some kind of stock or broth in your sausage prep? When you mix up the rusk I always see you mix water in with it, and I'm about to try making sausage for the 1st time ever after watching a bunch of your videos. So could I use beef broth or beef stock in place of water? Would that cause an error that I'm not aware of? Hopfully I hear back from you within 3 days lol, cause this is about to go down on Saturday! Thanks in advance and the videos are all great and very helpful and informative.
Scott. I notice that some commenters are saying that they are still finding it difficult to get the hang of the linking method, and I'm thinking that maybe it's because your demo is showing it from a point of view that is actually diametrically opposite to your own point of view as you make the links. It would be quite difficult to imitate your hand movements when viewing them the "wrong way round," so to speak. I was just thinking that you might like to consider trying to film the demonstration of sausage linking technique from *your own point of view?* You could achieve this with the use of some kind of wearable action camera, such as this one: store.dji.com/product/osmo-action?vid=90381 The manufacturer's website also has a comprehensive catalogue of accessories for these cameras (along with all their other cameras and drones), including various types of harnesses, head mounts, etc. The *DJI Osmo Action* camera is, among other things, "wearable," which could make it a lot easier to film action from your own point of view, (POV). POV is great for all kinds of demonstration videos. I learned about this camera from another RU-vid cooking channel that I watch regularly, called *"The French Cooking Academy,"* at : ru-vid.com/show-UC0lG3Ihe4LGV851lODRIS5g One of the videos on this channel is about vlogging techniques, and includes a demo of one of these cameras, but I don't think it's the exact model that I found on the DJI website. This is the video link: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rF2oSl7vUGM.html Anyway, that's *MY* 2¢ worth. 😉
My favourite sausage is them spicy lamb ones from Morocco, I think they're called Megez sausage, can't say I've ever had a Beef Banger, they look real good tho 😋
I posted a comment on your last post about alligator/crocodile meat. Is it a "common" meat in the U.K.? In the U.S. we either fry or "burger-ize" gator meat
Surprised Scott bought another crank sausage machine but not an electronic one with the foot sensor to fill the tube, leaving u with two free hands, one to fill the chamber & one to craft your sausages. Have seen them on the net for around the £750 Mark. A bit pricey I know but a super cool butchery toy all the same. I used one years ago during a temporary job spell at Westaway sausages. They were really cool!!!!
Scott, can you do a vid on the different regional pork UK sausages? The difference between a Yorkshire, Lincolnshire or Cumberland sausage? We Yanks need some local knowledge.
