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
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
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.
That looks delicious can't wait to try. I would love to have a vintage scale like yours. I have a nice digital scale but it takes away from the old art of sausage making or any kind of butchery. thank you for another delicious video and a look into the SRP HQ. Stay safe my friend!
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.
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. 👍
i am new to sausage making and greatly enjoy all your videos. I just made the Cumberland sausage and it is wonderful. Would you please say in your videos what mm tube you are using to stuff the casings? I would find that very useful. Again, I love your work!
Nom, these look delicious! Thanks Scott! Have you made any dried or fermented sausages like Chorizo, Salami, Kiełbasa myśliwska or Kabanosy? Would love to see you do a series/episode on some of these as well, also are there traditional British dried/fermented sausages? A quick Google search doesn't bring anything up.
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!
#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.
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!
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.
Oh wow! They look just like Aussie bbq snags. I have just started making my own sausages here in the Philippines because they are basically non existent. I never thought I could miss something as simple as sausages and meat pies but I gotta tell you. I am screaming for a decent pie and sauce and a snag and fried onions.
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
Scott thanks for this great video. I've made these in Alberta Canada and everyone loves them. P.S. Don't for get you have many fans across the pond in Canada as well as the US.
Mate, they look amazing, would be nice to see Beef n Beetroot Sausages. On another note, I've just tried Wild Garlic thanks for the tip!! 👍 Hope you have had good results with the dehydrator 🤞
brof...gratitude for your content. you are really a fountain of information. while everyone is wanking with kale salads, I think there will always be some carnivores like us! I like kale salad too...guess that makes me a wanking carnivore! Love your info. keep it coming brof (btw..I'm a persian kawunt living in San Diego!)
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 😋
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.
Great video, it's a lot easier if once you have found the the end of the skin to dip it back in the water and create a water bubble making it far easier to load the sausage tube prior to stuffing, that's a top tip for you lot!!!
Chris Allen I know you didn’t ask my opinion but I will give it to you anyway. Ha ha ha. I use the back end of a wooden spoon or a wooden dowel, it depends on which size sausage I am making.
Wherever that gentleman is who used to own the mixer is now smiling and enjoying the video knowing his mixer is in good hands.
The guy was a subscriber, a fan, someone learning from SRP... It was destiny!
Karma at work. He is at peace knowing you used his equpment.
Was anyone else disappointed he didn't grill one up at the end. Great video.
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
You read my mind. I wish he grilled one.
🤣🤣🤣🤣🤣😋
@@renierbonthuyzen9703 Rusk belongs in any traditional English sausage. Its just their way of doing things.
What an incredible story Scott!!!! Keep the good mans spirit alive every time you turn it on.
Love this videos. Especially like seeing the old school equipment still in use.
Nice I'm looking forward to this one. I've been missing beef sausages.
Always great to see a new video from you in my subscriptions Scott! All the best mate. 😎👍 🍺
Bloody lovely story about the last bloke who owned the mixer. Do him proud Scotty.
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...
This channel has grown so much over the years. I remember back in the day when there were only 47,000 subscribers
Scott, you make it look so easy..Bloody Brilliant!!
Love watching your channel. Have missed your vids. Lovely story about your new tools of the trade.
Makes my mouth drool watching you make these. I know they taste terrific.
It's about time!! Welcome back! Looking forward to some new butchery videos and masterclasses!
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
Love it like all of your videos. Keep safe Scott!
Scream if you want to go faster!! Hahahaha love that
FIRST OF ALL WELCOME BACK...AND YOU STILL ROCK THEM BANGGERS....FROM CHICAGO IL..
Great video
great to see you back .. love the videos. learned allot. I need to try and make rusk now
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.
Absolutely loved watching this Chris. Great to see you back and great tips on not seasoning the fat and that linking section at the end was wicked 👊👊👊
His name is Scott 🙄
Everyone likes to eat the sausage, but you make watching the sausage being made very interesting and informative. Thank you.🐮🐷🐑
Mate that was awesome love watching your channel very inspiring
Welcome back Scott ! take care of yourself and your family, good to see you.
That looks delicious can't wait to try.
I would love to have a vintage scale like yours. I have a nice digital scale but it takes away from the old art of sausage making or any kind of butchery. thank you for another delicious video and a look into the SRP HQ.
Stay safe my friend!
You’re the best pretty much see all your videos I am from Alabama you are the da best Keep that in your notebook
Those scales man.......cool.....reminds me of sweet shops growing up.
Good to have you back up! Cant wait to get back to some stuffin'.
We'll be making a hogs worth of sausage Wednesday of this week. Looking forward to it. Thanks for the video Scott.
You didnt cook one again scott! Me and you are about to fall out pal lol! Great vid as always buddy!
Oh, how all of your video's take me right back to my very first job as a butcher's apprentice, when everything was done in the traditional way. 👍
Great video and information... looks delicious
Thank you Scott...Love that scale.
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.
welcome back , great content
I gotta catch up on your vids sorry, busy summer for us. Thanks for sharing with us 🙏🙏🙏❤️❤️❤️
Hey Scott love the tattoos and the channel
I am all new to this, so thank you, Scott....I shall continue to follow.
Seattle Scott
Love your work.
Absolutely beautiful !!!!!
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. 👍
Absolutely awesome
i am new to sausage making and greatly enjoy all your videos. I just made the Cumberland sausage and it is wonderful. Would you please say in your videos what mm tube you are using to stuff the casings? I would find that very useful. Again, I love your work!
Sooo Happy you are back.
Make these almost every morning in the shop👌 up in Scotland there a treasure
nice to hear you again! Thanks.
Thank you ....for your recipe...take care always....keep safe
SINCE I watch all your videos over and over again..... Sorry to say I didn't notice you was gone....
Hugely entertaining and very informative.
Scott has a channel that I can just roam to an enjoy some good butchery for sure he's the best butcher in the globe
Beautiful. I need to kick it into gear and make mine
Just made this but with venison and game season ie just venison fat no pork works great. Scott what hole side do you have in your mincer please
Nom, these look delicious! Thanks Scott!
Have you made any dried or fermented sausages like Chorizo, Salami, Kiełbasa myśliwska or Kabanosy? Would love to see you do a series/episode on some of these as well, also are there traditional British dried/fermented sausages? A quick Google search doesn't bring anything up.
brilliant...
Excellent
Amazing story with the mixer. Well done mate.
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!
Great video Scott and really informative. What's the model of the grinder you using?
#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.
Hey Scott Where have you been bro. Missed your masterclasses. Glad you are back and living
How can I make the sausage seasoning at home?
Great video.. I love that knife you use.. Ordered one for myself.
Gotta love a beef sausage! Any chance of a scottish square slice recipe?? :)
Welcome back. I missed you.
Please what is the ingredients
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!
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.
Oh wow! They look just like Aussie bbq snags. I have just started making my own sausages here in the Philippines because they are basically non existent. I never thought I could miss something as simple as sausages and meat pies but I gotta tell you. I am screaming for a decent pie and sauce and a snag and fried onions.
It’s been a couple of years since I checked in with you and then you body slam my brain. I cannot wait to share this one.
Masterclass that was!!!
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
awesome video but what was that powder stuff and do we have it in americA?
18:22 Just so skillful....an Art in itself!
I like to make my own sausages occasionally. When I'm short of fat I sometimes add Atora suet. Is that sacrilege?
What watch are you wearing? Looks good
Scott thanks for this great video. I've made these in Alberta Canada and everyone loves them. P.S. Don't for get you have many fans across the pond in Canada as well as the US.
Molto buono !!!! Yummy!!!!
Love the scales, reminds me of shopping with my mum in the 60's. The cows here are not like the ones back home.
I remember them being used back in the 80s when I was a kid.
Lovely story about the new kit. Wish you would have met the old gent.
That's a really nice balance. That grinder (mincer) looks almost the same as my 1 hp, #22 Cabella's commercial series
Nice one scott keep it up mate
What are rusks, are they known by different names? Can you get them overseas? Is there an acceptable substitute? Your sausages look amazing!
I had to subscribe. You did a very good vidieo. ⭐⭐⭐⭐⭐
You make me want to break my grinder out and knock some links out.
Looks delish!
I know! I just did a small batch!
BRILLIANT...
Great vid. You should have used the paddle I guess to mix.
Love the content as always
great video. can I substitute the rusk with bread crumbs or fine burglar
Now themselves some good looking bangers
Mate, they look amazing, would be nice to see Beef n Beetroot Sausages. On another note, I've just tried Wild Garlic thanks for the tip!! 👍 Hope you have had good results with the dehydrator 🤞
Hey Scott if you put bread in the grinder after you have finished grinding you can clean out most of the meat left behind. (PRO TIP # 1)
Genius, baby !
Would it make a difference if i added beef stock instead of water in my rusk ..Just curious?
brof...gratitude for your content. you are really a fountain of information. while everyone is wanking with kale salads, I think there will always be some carnivores like us! I like kale salad too...guess that makes me a wanking carnivore! Love your info. keep it coming brof (btw..I'm a persian kawunt living in San Diego!)
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 😋
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.
I have the same machine. It works very well and I have had no issues making sausage with it.
I have the same grinder... its perfectly good enough.
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.
New watch ei!!
Hi sir, should we poke the sausages even it doesnt have that air pockets in it?
Thanks Man
👍🏻
Great video, it's a lot easier if once you have found the the end of the skin to dip it back in the water and create a water bubble making it far easier to load the sausage tube prior to stuffing, that's a top tip for you lot!!!
Hi Scott, we have one of those stuffers. How do you get all the meat out of the tube at the end? We have tried bread but to no avail.
Chris Allen I know you didn’t ask my opinion but I will give it to you anyway. Ha ha ha. I use the back end of a wooden spoon or a wooden dowel, it depends on which size sausage I am making.
...a boiled potato or two maby...
What are your mixing bowls, and is there a link to buy these?
Thank you