I grew up on all of the things you make ... but have not had the pleasure of eating or cooking them.... you bring back alot of good memories . The one thing u have not cooked with yet is the old pressure cooker...😊😊😊😊
Scott, you always put a smile on my face -- "It's just like real TV". I'm truly inspired by your use of tomato paste. It adds wonderful color. I'm limited to spicing, salting, refrigerated aging, brining, smoking, and simmering. My wife won't allow saltpeter in the house.
Thank you for your videos from a viewer across the lake. Watching the way you butcher has helped me a ton very little waste now. Sausage is next project.
Scott, love your videos! seeing nose to tail cooking like my grandparents did when they came to America which has been lost a generation ago. looking forward to the home made rusk one. keep up the awesome work!
Scott I am glad there is someone out there that takes their food so passionately. I have learned so much from your channel! I just wanna say thanks! That's Rock-n-Roll Baby!
This my favourite,Tomatoe of all the sausage recipes, particularly with a nice peppery Old Yorkshire mix from Weschenfelder which luckily for me is only 15 minute away so really handy for all your supplies.
That wasn't bias. Choosing to not use Lea and Perrins is a mistake (and I'm from Texas, so if I do have a bias, it's in favor of tomato salsa). It's even used south of the border, and it is called salsa ingles. The label looks different over here, though; more old-fashioned I would guess. That sausage looks so amazing.
What can I say but you sir are the undefined king of rock and roll butchery my freind lol . Another awsome show that I will put into practice . But u owe me mr read as all my freinds wanted to know were im getting all these ideas from and I wanted to say it was all me but instead I put them onto ur channel , cheers till next time
I've seen in many Scott's videos about sausages that in the recipe there are almost always bread crumbs. I appreciate that this is traditional for those specific sausage recipes, as in this video, but it made me think that it's customary in UK to have sousages with crumbs. I personally love the texture of meat-only pork sausages: pork meat, fat, not minced too much, with salt and pepper.. give it a try, Scott! :)
+Ironfranko I wouldn't lose any sleep over it, if I were you. You get more with less, i.e., less meat, lower consumption because of the "filler". You get full faster.
Scott ,, You have out done your self again . Pork banners with potato mash peas & gravy is one of the most enjoyable meals you can get . Every time I go in to my Butcher and ask for for things like savage casings or odd cuts of meat or offal he asks me who telling you how to make all these things , I say " Scott Rae " Im waiting the penny will drop . Thank you for sharing your knowledge with us and thanks again mate ..
Scott , yet again a fantastic video! I can't wait to make them and the sodium bicarbonate thing is simply amazing and I am going to research it further to find out why it works! Sheep casings are challenging to work with but your take on emulsification is a great master craft pointer to many! I am officially retired today after 49 years on the "Block" ! I have a part-time job at a "Real Butcher Shop" for a couple of days a week. The hours are great and it will do me fine not to stop "Cold Turkey" from the "Trade", if you get my meaning. Keep on doing what you are doing brother ! Your friend from "Across the Pond" Jeff Stark
Well finaĺy got round to making some tomatoes sausage followed the recipe and as you said they are great I used the old Yorkshire mix from Wascenfelders as my flavour. They truly are the biz thanks for showing us all. Regards Mick.
Thanks for the tip on the bicarb, I'm working on a pork cranberry sausage, cranberries are very tart, I may just run a small batch with your bicarb method to see if it makes a firm/ full sausage. I also have to admit I ran into a "consistency" issue with a tomato, onion garlic experiment. That's the beauty of it all, try it and if it fails, well, hey the dog might like it , LOL ! Thanks mate !
Vary nice we will b makeing sausage in a couple weeks and I will deafinitally b makeing a small batch of this... I have been watching your videos for a while now and always find them varry informational love the recipes... I live on a sheep/goat farm in canada and my wife and I love your channel.... I have a old farmer sausage recipe that I wouldn't mind shareing with u it's quite basic but has one step that I have never seen anyone use... Think every one would truly like a video on it
+wayne russell Hey Wayne,i hang them for 4-5 hours minimum,but preferably you need to leave them overnight,for them to dry and bloom,and for the flavours to meld together,hope this helps.Scott
Cheers Scott. I just made a batch to your recipe using Old English as the base seasoning. Awesome flavour! All I have to do now is learn how to keep the air pockets out. Cheers mate.
Hi Scott, i cannot find Rusk either, same as a few other viewers. Will breadcrumbs absorb the same amount of liquid as rusk or would i need to adjust the ratio of water to breadcrumbs? Thanks.
Hey Scott, I've made this recipe before without piping (it was unbelievable). I'm doing it again but with casings this time. I ordered 30-35 mm hog casings but just re-watched the video again as a refresher and I missed the part where you said to use as small a casing as you can get. will I be ok with the ones I bought? I appreciate it, love your channel man. -Mikey
Hi Scott. Great channel! Any plans on doing more videos with Quail? I recently picked up some Cavendish Quail from Vermont and was looking for some ideas.
Hi Scott Thanks for the video if you use bread crumbs instead of rusk is the amount still the same as living in Philippines can not get rusk keep up the videos
Hi Scott! I started to watch your videos some months ago... well, i'm not buying anymore a single package of meat, done/worked by others, i'm buying now 1/4 or 1/2 half animals! ;-) Great Video lesson in butchering! Greetings from Italy!
Brilliant job there Scott, I can remember asking you if you could do these a few months back ...... They look absolutely yummy think I might get the missus to cook some up tomorrow. ps - it's a breadcake not a bun haha
Hi Scott, realy enjoy your vids, I have started trying charcuterie and sausage making, could you tell me please if Lucas will sell to the public or just to butchers and also where do you get the tomato paste from. many thanks, steve.
Hi Scott. Would the product sold in the US as "matzo meal", literally unleavened bread crumbs, be a substitute for rusk? Rusk, I believe, is unknown here.
Unrelated question: Just watched a thai beef stew recipe video calling for digital super flexor muscle. What is this cut called in uk butchers and is it readily available? Do you think it is the best cut for a beef stew or do you think there are better cuts?
+nitelite78 the cut that you refer to is the central muscle of the "heel of the round". that is the group of muscles that are at the flat end of the bottom round which connects to the hind shank. It is a very lean cut with a fair amount of connective tissue! It would be ok for a stew or a braise, however there are many other cuts, especially from the Chuck that would serve better!
Ok. Thanks. It did look like it had a lot of connective tissue but very lean too as you say. Would have thought something with at least a little fat on it would be better.
You make it look easy! Will this recipe work with deer meat? Would think about showing us around your shop this could show your viewers how to organize a one man shop? I am a new viewer and have a lot to learn.
Gonna give this a whirl. But I wonder. Here in the South, Wild or Feral Hog is a varmint. Or shot on site in Texas. But there ya go. An idea for ya to butcher up and prepare a wild sow or hog. Thanks and keep the video's commin.
Will you be doing a Christmas Special this year Scott? Think it would be good to look forward too each year? Great video as always,regards Lee (Derbyshire)
+Scott Rea What a brilliant idea ! Scott, your videos never fail to impress and inspire. For a Christmas Special, I reckon a turkey - or, more traditionally, a goose - cooked as you always do. By which I mean, simple ( so us ordinary folk can do it! ) and tasty. Your own patented recipe for stuffing. And a variety of veg, maybe combining flavours you wouldn't necessarily put together ( pork and tomato ? Surely it should be pork and apple ! ). My mum often does sprouts cooked in cream with crispy bacon bits and pine kernels - blimey, even the kids will eat sprouts cooked like this ! Just some food for thought. Your videos always make me hungry !
In case you were wondering it was me who waved at you like a madman today! Unless it was someone who looks like you in which case they were probably a little freaked out ...
I would like to know the ingredient list of the seasonings.. The seasonings he uses have to be shipped from Europe and I live in the United States... Plus.. I kind of like making my own spice mix..
![เจ็บที่ยังฮัก - ม่อน วรวิทย์ [ Official Mv ] จอนนี่มิวสิค](http://i.ytimg.com/vi/KALIGSRSjFs/mqdefault.jpg)
I grew up on all of the things you make ... but have not had the pleasure of eating or cooking them.... you bring back alot of good memories .
The one thing u have not cooked with yet is the old pressure cooker...😊😊😊😊
Scott, you always put a smile on my face -- "It's just like real TV".
I'm truly inspired by your use of tomato paste. It adds wonderful color. I'm limited to spicing, salting, refrigerated aging, brining, smoking, and simmering. My wife won't allow saltpeter in the house.
We absolutely love you here in Youngstown, Ohio! Your videos always put a smile on my face!
Thank you for your videos from a viewer across the lake. Watching the way you butcher has helped me a ton very little waste now. Sausage is next project.
You are amazing Scott... a dying breed.
I love your videos .. theyve got me back in the kitchen... thankyou xx
Thank you Ashley.much appreciated.you know you love it really. All the best
Scott Rea deffo.
Cant wait for the rusk vid. I think my wife even liked this. Thank you!
Scott, love your videos! seeing nose to tail cooking like my grandparents did when they came to America which has been lost a generation ago. looking forward to the home made rusk one. keep up the awesome work!
Got to love it when you sing to your sausages
Scott I am glad there is someone out there that takes their food so passionately. I have learned so much from your channel! I just wanna say thanks!
That's Rock-n-Roll Baby!
This my favourite,Tomatoe of all the sausage recipes, particularly with a nice peppery Old Yorkshire mix from Weschenfelder which luckily for me is only 15 minute away so really handy for all your supplies.
That wasn't bias. Choosing to not use Lea and Perrins is a mistake (and I'm from Texas, so if I do have a bias, it's in favor of tomato salsa). It's even used south of the border, and it is called salsa ingles. The label looks different over here, though; more old-fashioned I would guess.
That sausage looks so amazing.
Very nice. Greetings and thanks from Brazil, Scott.
What can I say but you sir are the undefined king of rock and roll butchery my freind lol . Another awsome show that I will put into practice . But u owe me mr read as all my freinds wanted to know were im getting all these ideas from and I wanted to say it was all me but instead I put them onto ur channel , cheers till next time
I've seen in many Scott's videos about sausages that in the recipe there are almost always bread crumbs. I appreciate that this is traditional for those specific sausage recipes, as in this video, but it made me think that it's customary in UK to have sousages with crumbs.
I personally love the texture of meat-only pork sausages: pork meat, fat, not minced too much, with salt and pepper.. give it a try, Scott! :)
+Ironfranko I wouldn't lose any sleep over it, if I were you. You get more with less, i.e., less meat, lower consumption because of the "filler". You get full faster.
Yes Scott! Recently bought a slow cooker. Thoughts or suggestions on what to make? Keep the videos coming!
Love every one of your videos! A true passion and skill you have! Thank you for sharing..
Another great video, Scott!
m8, you are masive star in Bosnia. Love and respect =)
Who else noticed the rise of a few octaves when he plugged the subscribe button? Hmm?
Great vid Scott. I really need to get a mincer.
Great video. Thanks Scott!
Cheers mate, yet another good one.........Geoff.
The secret ingredient weapon, bi-carb. Brilliant thank you Scott
Scott ,, You have out done your self again . Pork banners with potato mash peas & gravy is one of the most enjoyable meals you can get . Every time I go in to my Butcher and ask for for things like savage casings or odd cuts of meat or offal he asks me who telling you how to make all these things , I say " Scott Rae " Im waiting the penny will drop . Thank you for sharing your knowledge with us and thanks again mate ..
Very good looking and surely taste good, since i am a spicy eating guy i would have put some hot stuff in those sausages. Great video as always.
Scott , yet again a fantastic video! I can't wait to make them and the sodium bicarbonate thing is simply amazing and I am going to research it further to find out why it works! Sheep casings are challenging to work with but your take on emulsification is a great master craft pointer to many! I am officially retired today after 49 years on the "Block" ! I have a part-time job at a "Real Butcher Shop" for a couple of days a week. The hours are great and it will do me fine not to stop "Cold Turkey" from the "Trade", if you get my meaning. Keep on doing what you are doing brother !
Your friend from "Across the Pond" Jeff Stark
We in the US call that the 3 second rule. loved the video and got a good laugh.
Well finaĺy got round to making some tomatoes sausage followed the recipe and as you said they are great I used the old Yorkshire mix from Wascenfelders as my flavour. They truly are the biz thanks for showing us all.
Regards Mick.
i would swim across the atlantic just to taste some of your food
I think my mom outside Montreal, Canada, would love this! :)
course I love this! can you explain what the "bloom" means? thank you.
another very good vid scott. tell me were can I get one of them metal mixing bowls from.
Hey there.they are just old Jam/preserving pans a good place is a car boot or eBay my friend.cheers
thanks scott
Thanks for the tip on the bicarb, I'm working on a pork cranberry sausage, cranberries are very tart, I may just run a small batch with your bicarb method to see if it makes a firm/ full sausage. I also have to admit I ran into a "consistency" issue with a tomato, onion garlic experiment. That's the beauty of it all, try it and if it fails, well, hey the dog might like it , LOL ! Thanks mate !
Great video and i'm gonna give it a go!
I love all your videos.
Thanks you've answered my question from a different video.. I can use bread crumbs.. SWEET
I love sausage making. It is an art.👍
great show! any chance you can do a prog where you show making stock n freezing it in more detail,cheers.
Vary nice we will b makeing sausage in a couple weeks and I will deafinitally b makeing a small batch of this... I have been watching your videos for a while now and always find them varry informational love the recipes... I live on a sheep/goat farm in canada and my wife and I love your channel.... I have a old farmer sausage recipe that I wouldn't mind shareing with u it's quite basic but has one step that I have never seen anyone use... Think every one would truly like a video on it
how long do u dry the sausage out and would u suggest to refrigerator while drying out or at room temp
I wanted to see you cook a link. Do the casings cook up snappy ? And can you add the pink cure and smoke them in a smoke house??
How long do you let them hang? I'm not much of a cook, but you're inspiring me to keep at it! Thanks from New York, Scott!!
+wayne russell Hey Wayne,i hang them for 4-5 hours minimum,but preferably you need to leave them overnight,for them to dry and bloom,and for the flavours to meld together,hope this helps.Scott
+Scott Rea do you just hang them at room temp or in a fridge or what?
Beautiful food. Thank you for the video.
Cheers Scott. I just made a batch to your recipe using Old English as the base seasoning. Awesome flavour! All I have to do now is learn how to keep the air pockets out. Cheers mate.
I just love your videos!!!! Thanks!
Another very col Video Scott, thanks.
Hi Scott, i cannot find Rusk either, same as a few other viewers. Will breadcrumbs absorb the same amount of liquid as rusk or would i need to adjust the ratio of water to breadcrumbs? Thanks.
fantastic Scott, your the Daddy, JP
Thankyou xx
how long can you let them hang? Do they taste better if you let them hang longer?
im trying a roasted red pepper and basil sausage tomorrow... it sounds good in my head, ill let you know how it turns out
Please do it sounds wicked..
I made chicken sausages using chicken thighs, sun dried tomatoes and basil. They were really good
Hey Scott,
I've made this recipe before without piping (it was unbelievable). I'm doing it again but with casings this time. I ordered 30-35 mm hog casings but just re-watched the video again as a refresher and I missed the part where you said to use as small a casing as you can get. will I be ok with the ones I bought? I appreciate it, love your channel man.
-Mikey
I save my patties to put in my stuffing , top tip for free.
good vid scott thanks
Hi Scott. Great channel! Any plans on doing more videos with Quail? I recently picked up some Cavendish Quail from Vermont and was looking for some ideas.
Your the best ....Scott X
Ur Man Brow!!!
Great Stuff!!!
Hi Scott
Thanks for the video if you use bread crumbs instead of rusk is the amount still the same as living in Philippines can not get rusk keep up the videos
I must get my butcher on to these, not a variety I've seen anywhere here in Ireland ...
Brilliant!
great video. thanks for shareing :)
'put it in the bin' LOL......gawon mate!
Hi Scott! I started to watch your videos some months ago... well, i'm not buying anymore a single package of meat, done/worked by others, i'm buying now 1/4 or 1/2 half animals! ;-) Great Video lesson in butchering! Greetings from Italy!
great recipe mate :D
What ratio should you use if substituting rice for rusk?
We use a little baking soda in our tomato soup. If you don't it will be slimey.
Oh, Scott! I hate you when you eat your food on camera:) Thanks man!
What ? No Coleman's on that ? :) Looks great !
Brilliant job there Scott, I can remember asking you if you could do these a few months back ...... They look absolutely yummy think I might get the missus to cook some up tomorrow. ps - it's a breadcake not a bun haha
grate work
Hi Scott,
realy enjoy your vids, I have started trying charcuterie and sausage making, could you tell me please if Lucas will sell to the public or just to butchers and also where do you get the tomato paste from.
many thanks, steve.
What’s in the seasoning that you add to the meat?
Scott, why not add the sodium bicarbonate to the water you use to cut the tomato paste to mix with the rusk?
I found this was the best method.
do you post your sausage in uk
God I still so much miss the tomato sausage I grew up with in derby 😢
I HAVE A CUESTION: How we can preserve this sausages?or those are only for fresh consuption?
Hi Scott. Would the product sold in the US as "matzo meal", literally unleavened bread crumbs, be a substitute for rusk? Rusk, I believe, is unknown here.
I can't see why not Mike.just test a bit first . say 8oz with 8oz of water and see how it looks.let me know how you get on mate.cheers
I use powder'd milk for my binder. Have you ever used it?
making my mouth water
what brand of hog casing do you recommend personally
Yummy Washyoursister sauce
Unrelated question:
Just watched a thai beef stew recipe video calling for digital super flexor muscle. What is this cut called in uk butchers and is it readily available?
Do you think it is the best cut for a beef stew or do you think there are better cuts?
+nitelite78 the cut that you refer to is the central muscle of the "heel of the round". that is the group of muscles that are at the flat end of the bottom round which connects to the hind shank. It is a very lean cut with a fair amount of connective tissue! It would be ok for a stew or a braise, however there are many other cuts, especially from the Chuck that would serve better!
Ok. Thanks. It did look like it had a lot of connective tissue but very lean too as you say. Would have thought something with at least a little fat on it would be better.
Fantastic
You make it look easy! Will this recipe work with deer meat? Would think about showing us around your shop this could show your viewers how to organize a one man shop? I am a new viewer and have a lot to learn.
Can you please send the link on how to make the Sausages, as mine were a disaster last time i tried!
It’s a tv show
Artistic thanks
Gonna give this a whirl. But I wonder. Here in the South, Wild or Feral Hog is a varmint. Or shot on site in Texas. But there ya go. An idea for ya to butcher up and prepare a wild sow or hog. Thanks and keep the video's commin.
Great videos..
New follower here :)
TR
Will you be doing a Christmas Special this year Scott? Think it would be good to look forward too each year?
Great video as always,regards Lee (Derbyshire)
Yes Lee,definitely mate.any ideas or anything you would like to see my friend?
+Scott Rea Maybe your take on a fresh turkey from field to the plate with a special Scott Rea Christmas stuffing?
+Scott Rea What a brilliant idea ! Scott, your videos never fail to
impress and inspire. For a Christmas Special, I reckon a turkey - or,
more traditionally, a goose - cooked as you always do. By which I mean,
simple ( so us ordinary folk can do it! ) and tasty. Your own patented
recipe for stuffing. And a variety of veg, maybe combining flavours
you wouldn't necessarily put together ( pork and tomato ? Surely it
should be pork and apple ! ). My mum often does sprouts cooked in cream
with crispy bacon bits and pine kernels - blimey, even the kids will
eat sprouts cooked like this ! Just some food for thought. Your videos always make me hungry !
Scott any video on making bacon rash-ions ?
Why do you always succeed in making me hungry? Even with older videos...
How do I learn how to tie sausages like you?
In case you were wondering it was me who waved at you like a madman today! Unless it was someone who looks like you in which case they were probably a little freaked out ...
Where were you mate?
In Bewdley!
Here's one I made earlier, He didn't removing rings before he mixed up the sausage meat, I would have liked to see him mince a bit of the meat,
Does anyone know, what seasoning was used in this video ?
Pretty sure it will be from Weschenfelder, probably their Gold Pork seasoning
I would like to know the ingredient list of the seasonings..
The seasonings he uses have to be shipped from Europe and I live in the United States...
Plus.. I kind of like making my own spice mix..
salt: 1020gr,white pepper:454gr, mace:7gr, dried sage:15gr; mixed together and use 15gr to every pound (453.59gr) of meat mix
@@Billbobaker
where i can find the recipe?
Did you do a rusk video?
Mercon Wilton yeah hes got one up m8
What does the baking soda do ?
Neutralizes the acid in the tomato that interferes with the meat binding into a coherent sausage texture.
But that soda will make the sausages plump during cooking...
is there meat that can be used instead pork ?
sure beef and lamb will be best to use
Have you ever used milk powder for a binder?
Wow..that's got to be the biggest bottle of Worcestershire I've ever seen 😆
Jeremy Fright I’ve seen them in B&M their like wine bottle size