I live on the west coast of the US and emailed Weschenfelder to see if they would send me some seasoning and rusk. They were very helpful and accommodated my order. We made 10lbs of sausage according to Scott’s recipe and it EXCEEDED our expectations. Bangers in the US can be variable in quality and texture but made with venison according to Mr. Rea’s recipe and instructions are excellent. To develop the myoglobin, we just put our blended mince, spices, rusk, and water into a stand mixer with the paddle attachment for a couple of minutes. Shipping might be a bit expensive but this is an awesome way to use wild game meat. And don’t forget the brown sauce!
Bravo Scott. Yours is THE definitive channel when it comes to sausages, I learned everything I know from your channel alone. Can't thank you enough man !!
Just want to say, thank you so much for all the time you’ve taken to make these videos. My other half is a gamekeeper and thanks to your videos I’ve felt confident taking on whole deer as well as a range of other game and really turning them into something special. I’ve discovered a whole new love for butchery and being able to serve it to my family and friends! We will be moving to France soon where there is a lot of wild boar, would love to see more content on that! Keep up the videos they are brilliant !
that spring gave me a flash back to my childhood in Pennsylvania's Appalachian mountain range we were in a dinkie little town of a few hundred if that and there was a spring like that in the mountain behind our house . we would ride out on bikes or track out on foot just to get a drink on hot summer days and the ice cold water out the mountain was the best. we moved when I was 12 and went back to Florida were I was born but I still fondly remember that spring it's the one thing I miss from that time
A few years ago when we made venison sausage, the texture was like paper! I was so disappointed and never try again until this year. However, water is what caught my attention in this video, it reminds me of my folks who always hydrate the ground meat for meat balls or dumpling fillings. They hydrate the meat and mix well to make the meat very sticky, this process makes the meat ball very moist yet elastic, very yummy. Now the video totally makes sense! Thank you so much! I will try it next time when we make sausage again. Water, water, water!
I like your outings. It's nice to see where you live and just look at the countryside. What a beautiful place. You need a bottle me up some of that spring water and send it to Utah so I can indulge in what you say is the best water. Keep up the smashing work.
I'm states. A co-woekr has been graciously providing me what he calls venison sausage for 2 yrs. Frm ur videos & research he's given me venison bologna, he was bringing me some 2morrow I don't think I'll let him know because I still want the gift. Then I'll let him know because of no substantial fat/pork fat it's not sausage, it's bologna. Keep up the great work
Nice views of the countryside. Me & my hunting buddy just finished making 180 pounds + of Venison Sausage last week from our hunting season (4 deer) keep up the great work. I'll have to work on your linking technique lol. I've watched you before do that, it's mesmerizing. Cheers from South Louisiana.
That was an awesome video. Scott just wondering if instead of using a binder like yours. Can I use egg as a binder for sausage?? I make my moose burgers with egg and they stay together very nice. Sticks to your hand like you did in your video. Thanks man for all your help with cooking. It has made my cooking 100% better. Wish I could send you some pics. Cheers 🍻
I liked the idea of twice grinding for a smoother consistency and a tighter bind. I worked at a restaurant in Exeter once that specialised in sausages, and I don't remember them doing that. Do most butchers grind twice?
Hi, love the video. Is there anything I can substitute for the pork, we don't eat pork or any store bought meat for the simple reason we are not happy with the 'stuff' that seems to go into everything. Thanks
Scott, professional opinion, please. I will be working with frozen venison and pork mince and will make more than the wife and I will be able to eat fresh, and I have no one to give the rest to. I don’t want to refreeze them raw, so I’m thinking of portioning into vac bags, sealing, and sous vide them for 40 mins, then refreezing. Later before serving, brown them off for color and texture. Sound reasonable?
Love your videos, Scott. I always see you doing the triple link method, is it inherently better than the single link chains or do are different methods better for different types of sausages?
Here I am again on another stupid diet and along comes another great Scott Rea video. He asks us does this make you hungry? Well, do bears crap in the woods? Is the Pope a Catholic? The answers are yes, yes and yes!
Hi Scott a got your book about roe and watch lots of your videos and learn alot from you thanks was wondering weather you bin all the silver skin or put it in the trim pile for sausages thanks
I don't see the link to seasoning. Harvested a deer this winter and though I used all the meat in my own sausages I am up with trying another seasoning. Have to go back and find the rusk making video, that was a long time ago you made that.
Hi Scott. Love your channel. Do you have a recipe for low carb sausages, ie made without rusk ? I've heard you can add skimmed milk powder instead, have you ever tried that method ?
Hey Scott, I've seen a few 'homemade sausage' recipes, and often they say (after mincing) to chill the meat, chill the mixing bowl etc, to stop the fat melting when mixing by hand. In your experience, is this necessary? Cheers!
Lose the cereal, man. No need for it. As you know it was only used as a filler, when folks couldn't afford enough meat. Yeah, I know what you're thinking, who is this Canadian telling me how to make sausage. Well my friend I've watched every one of your videos and bought all of your books. I love your channel and your superior butchering skills. You have taught me a lot. And, a master too, can always learn more. Just try a few batches of sausage without your prized rusk filler and I promise, you will be delighted.
UNEFFING REAL ! GD you RU-vid....I was Unsubbed again. I have ben unsubbed from this channel 3 times now and because I have not been watching a lot of YT for about the past 3 months I have no idea how or when they did this. I just wondered suddenly where's Scott I haven't seen a video of his in a while. Well yeah of course because I got unsubbed again... GD I hate this platform But looks like I came back at the right moment gosh that looks tasty lol
Sulphite - A person who is spontaneous and original in thought and conversation. Please get with the science community to reterm the ingredient. And it is a caustic and unnecessary one.