In Britain, the economy took many years to recover after the war, and folks still had to scrimp, and save, and ‘make do’. The sausage recipe from that era likely reflected that ‘austerity’. I remember reading about Expo 58 in Brussels where at a British pavilion (showcasing the typical English Pub) the local officials would not let them serve bangers because according to Belgian food standards, it was less than 50% meat. Sausage making had sunk to such a level with all the additives, that one music hall comedian once quipped ‘what do I put on this, mustard or marmalade?’ British pride stung, sausage makers swore reform. Lawmakers got involved, and one minister, after months of investigation and research admitted in Parliament that “The sausage issue is far more complex than I had ever imagined...some very deep feelings have been aroused across the country about this...”. I think it’s splendid that you make these recipes and give us a Frank but loving appraisal...an edible history lesson.
I made sausages as an apprentice butcher in the UK 50 yrs ago. The meat is processed a lot more than twice ground. The meat is run in a buffalo chopper until its smooth. Without rusk the beef is rubbery and crumbles. Rusk makes it tender like a panade in french pate, same thing actually.
Hallelujah. A beef sausage video. I’m nearly fifty,and have always wanted to revisit and taste the beef sausages from our local butcher,from way back in childhood. They don’t make them like they used to,that’s a cert 👍
When I were but a wee lad, in Sheffield. We had a Beef butcher, Pork Butcher and a Lamb & Game butcher. The Beef butcher made beautiful beef & tomatoe sausages 1950’s all the sausages were in natural casings. Great 👍🏻 Thanks for sharing 🙏🏻
Hey Scott! Loving your work old chap. Any chance you could have a crack at doing Lorne square sausage sometime? Would love to see your take on Scotland's other national dish. :-)
Customer "There's a lot of rusk in these sausages." Butcher " Yes madam, I'm having trouble to make both ends meat." Ta-da. Rationing caused a lot of improvisation, my mum was a dab hand at it. Great video 👍
your true to form mate my dad was an apprentice butcher in late forties and meat was still on ration but sausages were not so the had to make them go far keep it up Scott his boss was off sick and another master butcher took his place and added red dye to the sausages he said they were sold out in no time lol
Question for you Scott: I know you're an English butcher, but what are the odds of you doing a few German sausage recipes? I'd really like to see Landjäger, Bratwurst, Knackwurst and Weisswurst since they're my favorites since childhood. From the Canadian guy with German roots watching videos of an English butcher on an American website using a Korean phone that was probably made in China.
Absolutely beautiful! This historic recipe, and it is historic, is something that everyone should remember, and make! If you forget your history, you are only doomed to repeat the mistakes of the past. This recipe was a product of rationing; we here in the States also have quite the same recipes, where shortcuts had to be taken, from 1929-30, the beginnings of The Great Depression, then to the rationing during World War II, we had the same things, the same deprivation and "making do" with the paucity of foodstuffs and raw ingredients that we had. Even after the war for a couple years, anyway, there still was a recovery period. England, all the UK, and Europe endured longer, obviously, because that was the beautiful theater that the ugliness and horrors of the War was performed, for the most part. Wonderful history lessons here, wonderful and painful memories recalled, but they need to be recalled. Thank you as always, Scott, for your thoughtful presentations.
People have never done without. You have to make it go farther and still fill you up. I have been there. We are not rich now but we do alright. We have appreciation for what we have. That is what is missing today. Appreciation and thankfulness.
Very cool. Interesting to see the old school. And please throw a couple more of those old ones that at us. Thanks for sharing.= ) Edit; I'm definitely trying this one but I'm going to take your advice and half the Rusk and add more seasoning. = )
If you half the rusk, you may not need extra seasoning. It's always difficult to tell. That said, I trust Scott's judgement, so that would be a good starting point. Or try more seasoning but with less salt.
If your grandparents for the mustard people you did not learn too much. It is COLMAN's Mustard not Coleman's Mustard. 'nuf sed. plamuk aka travellingchef.
Phew! For one minute I thought you had forgotten the mutard! Another gud un Scott. Keep them coming pal. Trying to get the govenor to sanction a workshop like yours in my BBQ pit area outside, however, its an uphill struggle. Looks like I am going to have to resort to bribery.
Well done again Scott, please make the saveloy recipe from the same era, 40's to 50's. They were delicious but can't find those original recipes. Keep up the good work.
Chef Scott, your food looks amazing and your techniques are very unique and original. I enjoy watching all the delicious meals you cook. Keep up the amazing work. I personally enjoy seeing you cook rabbit, and deer! The entire process from start to finish, from the field, to the table. Delicious.
A lot of people forget, these recipes are pre, during, and Post War in England and Brittan, France, need I go on?? Tried your black puddin recipe. 🤪🤪🤪 Crazy good!!!!
Quite surprised you didn’t fry those bad boy’s off in a dollop of beef dripping Scott,hey ho,the times they are a changing!. I am however,after watching all your videos,very tempted to buy me some kit and get sausage making,nice one👍
Being an eldest child and born in 1950: from the age of 5 years I was regularly sent to the Local Butchers with my three year old sister in tow and an order wrapped around money. The two things I can very much remember was to do with sausages and liver. On each errand my father said tell him it's from Alec, slice the liver thinly, and for the sausages a general gripe, at home was that sausages had still too much Rusk but were nowhere near as bad as after the war. A strong memory was seeing the sausages in the pan reduce in size dramatically. Having to have a 'think it through mentality' from an early age, comments, such as 'they are all rusk' went over my head, I assumed that they must be shrinking because they were cooking too quickly. Love your, 'matter-of-fact' style in the videos;
I think you're pretty close on the future alternate version of this recipe Scott, I remember back in the 80's me and my late father used to buy beef sausages from the butcher's shop next to the abattoir in Aberdeen N.S.W. Australia that were very much like this recipe except having about half as much rusk. They were made with local Aberdeen Angus beef straight from the abattoir and the dripping that rendered out of them was such a bright yellow colour it almost looked like margarine when it set.
Definitely like your beef sausage recipe like to know if you would do a summer sausage beef if possible I’d like to know a recipe for beef summer sausage and actually how to do it from start to finish including cooking it the correct way thank you for your hard work I appreciate it you are the best
Great video Scott, I just recently got into sausage making with some venison Texas style “hot links” and can’t wait to try some of your recipes. Keep up the great work, I truly enjoy watching and learning from your videos.
just FOUND your channel, -- I DONT use pork of any kind but I LOVE sausages. good to know how and indeed CAN make good sausages without the swine, THANX !!!-SUBBED.----now going to look and sea what RUSK is and how to make it.
Reminds me of some of my grandparents 'Great Depression' era cooking - foundation was solid, but because everyone was so broke they used what was plentiful and could afford, and eventually just preferred it that way (Beef Stew was always light on beef, heavy on potatoes). Great video!
Is it hard to find brisket.. what’s a good substitute.. I like simple beef sausages and I’m curious about the ginger .. awesome as ever .. ❤️☘️ from Galway.. I like a lot of rusk too
I am a 1950 baby boomer, so I grew up on this sort of nosh. Well, I'm still alive, and now I have learned why they're called bangers - thanks for the education! We lived in Wimbledon and my mum shopped at a grocer called Alans on Dundonald Road. His finger nails were so dirty that he'd be closed down in the blink of an eye today. All ham and bacon was sliced on the same machine by the main man. However, natural immunity ruled.... Yours, a retired grey and wrinkly biomedical microbiologist. [I am firmly of the belief that increased food intolerance and asthma are (at least in part) caused by excessive hygiene - inadequate challenge = inadequate immunity]. P.S. Great channel, looking forward to the next episodes.
I like the German style sausage with no rusk at all but also do British sausages with rusk in and both are good even if they are different. I do, however, never use more than max 10% (of weight of meat) rusk and often make do with just 5-6%, which seems to do the job without being noticeable in the final product. If my meat is a bit on the lean side I may go up to 10% rusk but if I get a good fat distribution of around 20-25% I find that 5% rusk is plenty to keep the sausage succulent and juicy.
Regarding the weight of rusk written (4oz) and spoken (8oz). Scott states towards the end of the video that next time he would reduce the rusk by half and increase the seasoning to make the sausage more tasty. For those asking about rusk - Scotts video for how to make at home - th-cam.com/video/IGdgOwHVNUg/w-d-xo.html
SR We are trying to reduce our consumption of carbs (bread,sugar,”rusk) cuz I have type 2 diabetes. May I leave out rusk or substitute a low carb ingredient? New subscriber enjoy the vids
I have 6lbs of beef fat trimmed from a brisket, what lean cut of beef would you recommend to grind into the mix? I know some of the brisket fat shouldn't be used due to its consistency.
I don't think I have eaten Beef Sausages but I saw them in the Butchers Window in that same era. But I also remember Tomato Sausage that I also have not eaten. When you were mentioning colouring in the video I thought you were going to mention that. You didn't so I am wondering about what the base was and if I have missed something. I'm 76 yrs btw.
I remember when I was a kid beef sausages hung up in the butcher's window next to pork sausages and tomato sausages, pork was pink beef slightly red and of course tomato red and that's not to mention the black pudding also hanging in the window. I'm 69 now oh such memories.
love your videos, over in Canada here!
In Britain, the economy took many years to recover after the war, and folks still had to scrimp, and save, and ‘make do’. The sausage recipe from that era likely reflected that ‘austerity’. I remember reading about Expo 58 in Brussels where at a British pavilion (showcasing the typical English Pub) the local officials would not let them serve bangers because according to Belgian food standards, it was less than 50% meat. Sausage making had sunk to such a level with all the additives, that one music hall comedian once quipped ‘what do I put on this, mustard or marmalade?’
British pride stung, sausage makers swore reform. Lawmakers got involved, and one minister, after months of investigation and research admitted in Parliament that “The sausage issue is far more complex than I had ever imagined...some very deep feelings have been aroused across the country about this...”.
I think it’s splendid that you make these recipes and give us a Frank but loving appraisal...an edible history lesson.
I like the shot of the sausages in the window because it makes me think about how people were more self sufficient years ago.
I made sausages as an apprentice butcher in the UK 50 yrs ago.
The meat is processed a lot more than twice ground. The meat is run in a buffalo chopper until its smooth.
Without rusk the beef is rubbery and crumbles. Rusk makes it tender like a panade in french pate, same thing actually.
Hallelujah. A beef sausage video. I’m nearly fifty,and have always wanted to revisit and taste the beef sausages from our local butcher,from way back in childhood. They don’t make them like they used to,that’s a cert 👍
love it Scott! love these old style recipes. thanks.
When I were but a wee lad, in Sheffield. We had a Beef butcher, Pork Butcher and a Lamb & Game butcher.
The Beef butcher made beautiful beef & tomatoe sausages 1950’s all the sausages were in natural casings. Great 👍🏻
Thanks for sharing 🙏🏻
Hey Scott! Loving your work old chap. Any chance you could have a crack at doing Lorne square sausage sometime? Would love to see your take on Scotland's other national dish. :-)
Customer "There's a lot of rusk in these sausages."
Butcher " Yes madam, I'm having trouble to make both ends meat."
Ta-da.
Rationing caused a lot of improvisation, my mum was a dab hand at it.
Great video 👍
I'm such a big fan Scott. Really love your videos and the commentary is top quality. As always, thank you!
Scott, awesome stuff as always!
Extremely talented geezer, great video as always 👌.
your true to form mate my dad was an apprentice butcher in late forties and meat was still on ration but sausages were not so the had to make them go far keep it up Scott his boss was off sick and another master butcher took his place and added red dye to the sausages he said they were sold out in no time lol
Question for you Scott: I know you're an English butcher, but what are the odds of you doing a few German sausage recipes? I'd really like to see Landjäger, Bratwurst, Knackwurst and Weisswurst since they're my favorites since childhood.
From the Canadian guy with German roots watching videos of an English butcher on an American website using a Korean phone that was probably made in China.
Absolutely beautiful! This historic recipe, and it is historic, is something that everyone should remember, and make! If you forget your history, you are only doomed to repeat the mistakes of the past. This recipe was a product of rationing; we here in the States also have quite the same recipes, where shortcuts had to be taken, from 1929-30, the beginnings of The Great Depression, then to the rationing during World War II, we had the same things, the same deprivation and "making do" with the paucity of foodstuffs and raw ingredients that we had. Even after the war for a couple years, anyway, there still was a recovery period. England, all the UK, and Europe endured longer, obviously, because that was the beautiful theater that the ugliness and horrors of the War was performed, for the most part. Wonderful history lessons here, wonderful and painful memories recalled, but they need to be recalled. Thank you as always, Scott, for your thoughtful presentations.
People have never done without. You have to make it go farther and still fill you up. I have been there. We are not rich now but we do alright. We have appreciation for what we have. That is what is missing today. Appreciation and thankfulness.
You hit the nail on the head!
They look marvellous.
Very cool. Interesting to see the old school. And please throw a couple more of those old ones that at us. Thanks for sharing.= )
Edit; I'm definitely trying this one but I'm going to take your advice and half the Rusk and add more seasoning. = )
If you half the rusk, you may not need extra seasoning. It's always difficult to tell. That said, I trust Scott's judgement, so that would be a good starting point. Or try more seasoning but with less salt.
Look great -- much like Australian beef sausages.
i love after you cooked the 6 and obviously ate one... you said it shrank.... lol yea shrank in your mouth. must be good loved the video keep it up
My nan and grandad worked for Coleman's mustard people he was their herdsman she was their house keeper great video I find your videos very relaxing
If your grandparents for the mustard people you did not learn too much. It is COLMAN's Mustard not Coleman's Mustard.
'nuf sed. plamuk aka travellingchef.
Really interesting and informative.
These older recipes could do with some revisiting to
learn how it was done in "the olden days".
Thanks, Scott.
Phew! For one minute I thought you had forgotten the mutard! Another gud un Scott. Keep them coming pal. Trying to get the govenor to sanction a workshop like yours in my BBQ pit area outside, however, its an uphill struggle. Looks like I am going to have to resort to bribery.
will try this!!yes plz do more videos!!!
75 year old recipe puts it at the height of war time rationing, so not too surprised this recipe has a lot of rusk, and yes they do look yummy.
Well done again Scott, please make the saveloy recipe from the same era, 40's to 50's. They were delicious but can't find those original recipes. Keep up the good work.
Came here to say that Andy spot on
Love you brother . I love all your videos. I have learned a lot of info from you. I am a butcher here in the U.S. Thank you my friend.
Chef Scott, your food looks amazing and your techniques are very unique and original. I enjoy watching all the delicious meals you cook. Keep up the amazing work. I personally enjoy seeing you cook rabbit, and deer! The entire process from start to finish, from the field, to the table. Delicious.
Thanks Scott! And hello from Modesto, California. USA
Great job really i love it my brother really✅💯😂😅😵😓🔥🎯😮😯😛😜😦😋💥
Delectable torment! Thanks for sharing these great old recipes.
A lot of people forget, these recipes are pre, during, and Post War in England and Brittan, France, need I go on?? Tried your black puddin recipe. 🤪🤪🤪 Crazy good!!!!
Love your channel
Thanks Scott . The job is a gooden..I got a smoker for Christmas bet it would be great to try in it.
Beautiful ❤️
More please.
I love the way you are a proper butcher, doing things the right way and not a bit of styrafoam in sight
Flipping marvellous. It’s inspired me. Thanks Chris ,job well done ✅
Suddenly my Saturday became a lot lot better. Thank you Scott
Fantastic stuff a real treat to watch your clips, Thank you Scott for the effort.
Quite surprised you didn’t fry those bad boy’s off in a dollop of beef dripping Scott,hey ho,the times they are a changing!. I am however,after watching all your videos,very tempted to buy me some kit and get sausage making,nice one👍
Love your content and that accent...well done!
I noticed right away that they shrunk. They went from six sausages to five.
I would like to see lots more of those old-school sausage recipes
I wonder if the carbs drop when they shrink, I guess not since it's just the water content.
In our house it would have gone to the dogs......😜
love the vintage stuff
Lovely jubbly.
Please do more old school recipes and many thanks.
Really liked this one. A little history too. I'm happy to say we here in Oklahoma USA, have Coleman mustard at the stores.
6 went into the pan only 5 came out😀who had a sample one,another nice video
The sausage king returns with another banger.
You should try the Egyptian style sausage.. you will love it
Being an eldest child and born in 1950: from the age of 5 years I was regularly sent to the Local Butchers with my three year old sister in tow and an order wrapped around money. The two things I can very much remember was to do with sausages and liver. On each errand my father said tell him it's from Alec, slice the liver thinly, and for the sausages a general gripe, at home was that sausages had still too much Rusk but were nowhere near as bad as after the war. A strong memory was seeing the sausages in the pan reduce in size dramatically. Having to have a 'think it through mentality' from an early age, comments, such as 'they are all rusk' went over my head, I assumed that they must be shrinking because they were cooking too quickly. Love your, 'matter-of-fact' style in the videos;
This is just as good as the ones from Harvey Nicholas , only it would be one fourth the price to have them made home. Thanks for the demonstration.
Love this guy. Even with rusk
I think you're pretty close on the future alternate version of this recipe Scott, I remember back in the 80's me and my late father used to buy beef sausages from the butcher's shop next to the abattoir in Aberdeen N.S.W. Australia that were very much like this recipe except having about half as much rusk. They were made with local Aberdeen Angus beef straight from the abattoir and the dripping that rendered out of them was such a bright yellow colour it almost looked like margarine when it set.
Great video. Always my favourite when you say "slowly slowly catchy monky" and bring out the Colman's.
Just bought some Coleman’s mustard here in the west side of the pond yesterday. Can’t wait to try it.
Definitely like your beef sausage recipe like to know if you would do a summer sausage beef if possible I’d like to know a recipe for beef summer sausage and actually how to do it from start to finish including cooking it the correct way thank you for your hard work I appreciate it you are the best
An absolutely banger banger.
Awesome man, looks delicious.
Great video Scott, I just recently got into sausage making with some venison Texas style “hot links” and can’t wait to try some of your recipes. Keep up the great work, I truly enjoy watching and learning from your videos.
Sehr gut, dankeschön!
6 raw sausages in the pan but only 5 cooked sausages came out of the pan. Where did the last sausage go Scott? Great video as usual fella.
Scott's the man! Ain't ya brother?
Agreed
My grandfather ran his own mobile butchery business, I wish that I had his sausage and hogs pudding recipes.
Lovely....
Too much mustard gets up your nose. Thanks for the video! Keep it up!
We in Austria use Rusk too, as you said it´s essential!
just FOUND your channel, -- I DONT use pork of any kind but I LOVE sausages. good to know how and indeed CAN make good sausages without the swine, THANX !!!-SUBBED.----now going to look and sea what RUSK is and how to make it.
How can anyone live without bacon?
@@GrizzAxxemann HEALTHIER !!
@@SCUBADUDESMITTY Happy>healthy. Dead is still dead.
Besides, pork is easier to digest than beef.
@@GrizzAxxemann LEVITICUS -- my choice thank you.
@@SCUBADUDESMITTY Opa always said: Never trust anyone who doesn't eat bacon.
Reminds me of some of my grandparents 'Great Depression' era cooking - foundation was solid, but because everyone was so broke they used what was plentiful and could afford, and eventually just preferred it that way (Beef Stew was always light on beef, heavy on potatoes). Great video!
If you decrease the rusk, be careful increasing the seasonings. It could get salty really fast!
Awesome
Awesome
Meat.. Pie.. Sausage.. roll, come on lads let's give it a go! These look delicious.
Soilent Green.
Is it hard to find brisket.. what’s a good substitute.. I like simple beef sausages and I’m curious about the ginger .. awesome as ever .. ❤️☘️ from Galway.. I like a lot of rusk too
He used flank steak not brisket
Allen Brosowsky thanks.. isn’t it the same thing ?
I am a 1950 baby boomer, so I grew up on this sort of nosh. Well, I'm still alive, and now I have learned why they're called bangers - thanks for the education! We lived in Wimbledon and my mum shopped at a grocer called Alans on Dundonald Road. His finger nails were so dirty that he'd be closed down in the blink of an eye today. All ham and bacon was sliced on the same machine by the main man. However, natural immunity ruled.... Yours, a retired grey and wrinkly biomedical microbiologist. [I am firmly of the belief that increased food intolerance and asthma are (at least in part) caused by excessive hygiene - inadequate challenge = inadequate immunity]. P.S. Great channel, looking forward to the next episodes.
We need to get back to doing this from scratch.
You said half a pound of rusk but the notes say 4oz(?)
Regardless, those look delicious! Definitely will make them your way, however - You always know best!
13:21 how long do you hang them to dry and is it safe to leave them hang at room temp?
Another bloody great video! Can you do one one making a nice smoked saveloy??
I like the German style sausage with no rusk at all but also do British sausages with rusk in and both are good even if they are different. I do, however, never use more than max 10% (of weight of meat) rusk and often make do with just 5-6%, which seems to do the job without being noticeable in the final product. If my meat is a bit on the lean side I may go up to 10% rusk but if I get a good fat distribution of around 20-25% I find that 5% rusk is plenty to keep the sausage succulent and juicy.
Regarding the weight of rusk written (4oz) and spoken (8oz). Scott states towards the end of the video that next time he would reduce the rusk by half and increase the seasoning to make the sausage more tasty. For those asking about rusk - Scotts video for how to make at home - th-cam.com/video/IGdgOwHVNUg/w-d-xo.html
Can you make balloon animals with sausage?? A dachshund would be awesome!!
SR
We are trying to reduce our consumption of carbs (bread,sugar,”rusk) cuz I have type 2 diabetes. May I leave out rusk or substitute a low carb ingredient? New subscriber enjoy the vids
What is a good substitute for Rusk here in the USA?
Would be interested to see if a sausage before the war and rationing video. Still a very good video👍🏻🏴
I knew grams to pound conversions wound come in helpful😎
Scott, I'm looking to get a good set of knifes. What's your suggestion. Thanks for the great videos. All the best to you and your family.
Never tried rusk or any filler for that matter in my sausage. I'll have to give a batch a try.
Hi Scott. New Zealand here. Would it be possible to use Penko breadcrumbs instead of rusk? Thanks.
thanks to this channel I started using colmans mustard powder.
I have 6lbs of beef fat trimmed from a brisket, what lean cut of beef would you recommend to grind into the mix? I know some of the brisket fat shouldn't be used due to its consistency.
Can you use panko bread crumbs instead of rusk?
More old school recipes!
I don't think I have eaten Beef Sausages but I saw them in the Butchers Window in that same era. But I also remember Tomato Sausage that I also have not eaten. When you were mentioning colouring in the video I thought you were going to mention that. You didn't so I am wondering about what the base was and if I have missed something. I'm 76 yrs btw.
I remember when I was a kid beef sausages hung up in the butcher's window next to pork sausages and tomato sausages, pork was pink beef slightly red and of course tomato red and that's not to mention the black pudding also hanging in the window. I'm 69 now oh such memories.
What does having too much Rusk do to the sausage? How does it affect the taste or texture?
Did rationing make any difference to the amount of filler like rusk? Have you seen any pre war sausage recipes?
Is it any wonder that a recipe from just after the end of the war would be a bit heavy on filler (rusk)? You're tasting history!
What happened while you were cooking them? You started with 6 but when you finished you only had 5
Scott I don’t have a mincer , any idea what else I could use instead
Cabela's has grinders on sale all the time!
Hello I live in the US what exactly is rusk?
Don't you put extra spice to compensate for the rusk or it not needed