How To Make Sausage. Cumberland Sausages. TheScottReaProject.
ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
- How To Make Sausages.A Traditional, Cumberland Sausage.Showing the whole process.Based on a 1920`s recipe,We hand blend our own natural seasoning,them mix our meat,stuff them into natural skins,then i show you how to loop/tie these fantastic traditional Bangers,then we cook a few,and they are Delicious.Many thanks
Please Subscribe to my channel by clicking on the link below, as new videos released every week.
www.youtube.com...
Sc...
/ 132366100270676
TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
As a Cumbrian lad born and bred who's forever disappointed by crap "Cumberland" sausage, it's great to see you taking on the topic of the world's greatest sausage with the respect it deserves ;)
cheers Jon.thats top praise coming from your good self.a local lad.good to know I did it justice cause I know how much it means to you folks.all the best.scott
***** Scott explained that it is on the list so officially you probably shouldn't call it cumberland. These video's are for home use so if you want to make a proper cumberland for your own consumption then here you go.
***** He is also doing it to make sure it is kept honest and traditional. Once a process is documented like this, its hard to cheat on it. I think Scott showcasing this is for the benefit of all for generations to come.
As his tagline says "All beef, no bull." No bull in this video, all natural baby!
I can see that goes well with a cranberry sauce instead of mustard.
I know what you mean, Jon. I´ve travelled the world and if I see Cumberland sausage on the menu...I order it. But I have never, ever, had one that tastes as good as the home grown ones. The butcher on the main street in Carnforth produces some of the best sausages I have ever had, award winning. If you get the chance drop in and snag some snags. At the traffic lights turn down the hill, 50 yards on your left.
Great video Scott, brings back memories. Thanks man.
As a "yank" with limited knowledge of British cuisene except for yorkshire pudding and roast beef and ofcourse fish and chips I was very impressed with Scott's videos. These videos are some of the best online cooking classes I have ever seen. I am now a big fan of these traditional British classics. it up. Start a cooking school and I will be crossing the pond to attend. Thanks.
Lol! Old man took his recipes to the grave what a shame! He didn't mentor you but you are mentoring the whole world. Thank you! Lotsa love to you sir!
Scott, you are unreal my friend. Your traditional sausage making vid's are just THE best!!!
I made Cumberland Sausage for New Years Eve and it was AWESOME!!!! Thank you for this video!!!
I've been making and smoking sausages because of you! Thank you!
I've been watching these sausage making videos all over again- I find them very therapeutic for some reason!
I made a 10 kg batch today. What a beutiful tasting sausage. I live in New Zealand now from Scotland cant buy anything hear as good as this. Stunning !!!
I've made this recipe several times now and every time I LOVE IT!! Lived in England for 6 years and this was my favorite sausage. Thank you for sharing with us and I've shared with so many friends and family because of you. This great recipe has landed me on so many other of your great videos.
Finally!! someone who links sausages properly.
8 years old this video but a valuable resource in my opinion.
This is what I have been looking for as I don’t think supermarket Cumberland sausages are like the ones i remember.
Scott, great tips on sausage making! Could you do more seasoning blend recipes? I like making my own seasonings and would love to have some old timey classic blends like this Cumberland recipe. Maybe traditional bangers, bratwurst, kielbasa, country farm blend, linguica, breakfast sausage, andoullie or what ever classic recipes you may have. Every video is a learning experience!
Brilliant yet again Scott. Many thanks for your time and effort. Best regards from Geoff.
cheers Geoff my friend.many thanks..scott
Will be giving this recipe a try for sure thanks Scott .
Thank you Scott, just piped my first bangers over here in Connecticut. Thanks for the inspiration my friend!! I came to watch you prepare a pheasant, and left making sausage. Love your channel, keep em coming!!
Many thanks Scott , i tried your Cumberland Sausage method today and it was an awesome success . Thanks again for sharing this wonderful recipe .
Thanks so much for sharing ! you are a gentleman and a scholar!
Hi Scott, nice to see a traditional sausage being made. I know we all do things differently, but I was taught to mix the seasoning into the dry rusk, then add water. Mix well and let it hydrate for a couple of minutes, before mincing the meat straight into the mix. Suppose it all comes out the same in the end though. Ps, I prefer Cumberland without Sage, but with a few more spices such as ginger and allspice. ATB. Ste.
Awesome... never cease to amaze me and always inspired by your videos. Got myself a electric meat grinder I did recently also I've been buying primal cuts of beef from Costco and cutting my own steaks & grinding the trim making some of the best, freshest tasting burgers I've ever eaten by far. Thanks again and Aloha from hawaii.. Cheers
stuning and fantastic. i love cumberland sausage.
Scott, thanks so much! I will make this sausage for sure! Like your channel, I was raised up eating wild game. My Dad was an avid Rabbit Hunter at some times he had 20 Rabbit Dogs. That was his life! He also was a "Bootlegger"!...LOL
Loved it buddy. Great video. Thanks for sharing
Only just found this channel and can't wait to give this and the beef ones a go.
great to see you are sticking to english weights and measures as well as recipes, enjoyed the video very much, as i love sausage cant wait to give it a try, where is it i get the skins? many thanks for your time and video, regards pete
I tried making sausage one time, and it was an unmitigated disaster! LOL! I will give it another go, now I've seen how it's meant to be done. Thank you!
Ok I'm from across the pond so don't be pissed when I ask if it would be just as good made in a patty form. Love your videos don't be pissed. ;)
Brilliant! I appreciate you sharing your skills with us. Well done!
Loving this channel Scott. Thank you.
You can find Rusk in the USA. If you have a Farmer's Market that is broken down into ethnic sections look in the breads areas. Also you can find it online. The brand I found is Marco Polo as Rusk Toast.
Fab...I was drooling at the end, they looked so good....lol
You should be on the telly...
Love it scott EXACTLY the video I wanted
Gonna try some of the rusk binder and traditional British sausage seasonings with some of the pork venison and rabbit I have in the freezer. Toadbinbthe hole and sausage and mash is not quite the same made with the sausage flavors available to us in the states :) ..
Hello Scott,
thanks you for the amazing videos that you put online every week.
I fattens 4 pigs each year for me and my family. They grow wild in my forest where they can live their pigs instincts ! All this gives an incredible meat.
With the help of your videos on cutting a whole pig , I can now do the job myself. I save a lot of money . You are an incredible teacher.
I look forward to this fall to try your sausages recipes with my fresh pork .
By the way would you have a recipe for homemade rusk ? thank you again
Thanks for sharing this.
Hi All ... making up pounds of this seasoning mix when I wanted to try this recipe out as a small batch felt overkills so I scaled this into grams for anybody wishing to do the same. This is divided by 3.5.
292g of Salt
130g of White Pepper
2g of Mace
15g of Dried Sage
Divided by 7
146g of Salt
65g of White Pepper
1g of Mace
2(.1)g of Dried Sage
I have scale that will accurately weigh one gram measures so this isn't a huge deal. Just sharing because saving somebody the math is well .... nice maybe.
The first one seems off...should be 7g mace, no?
@@YYZed Either way, tasted great ...
Fantastic!!
Awesome mate keep up the good work 👍👍👍👍
Top bloke!
so if i don't really have access to rusk because American, what can i use as a substitute binder? bread crumbs, steel-cut oats, rolled oats, pearl barley?
Love your videos man
IHi mate, I love your Vlogs, good work.
What is Rusk, I never used it before?
Fantastic as always, we make a cumberland sausage (or something that resembles one) where I work, doesn't look as good as that though;-)
Could you do a video on how to make chorizo & salami please & does it have to be made with pork? What about making it with wild meat? Many thanks
Scott, you're amazing. Please, add a tutorial, how to make chorizo sausages. Brgds)
Alqays enjoy the videos, they're informative and entertaining. Just one question, you initially say 2lbs of salt, later in the vid you add 21/4lbs. Which is the correct amount?
Amazing.
Fantastic video Scott Rea can see me making these :-)
Scott--thanks for doing the videos--its hard to find these sausages in Texas.
I like to smoke my sausage which precludes the use of a curing salt because I am not actually cooking the sausage in my smoker. Is a curing salt recommended in this and your other sausage recipes or is there enough salt in the seasoning recipe? I've been watching all of your videos and I'm starting to take a greater interest in sausage making as I like your basic recipes. Your videos are great.
awesome work Scott, any chance you can do a video on making Lorne sausage (a great scottish delicacy!)
Great channel. Can you talk about how to tell high quality meat from bad quality meat sometime?
Very nice only here in Cumbria we have our sausages in rings not links
Great Video
I have a question about the Rusk some sausage recipes don’t use Rusk or breadcrumbs or anything like that is this a standard thing or is it just the type of sausage
Do the sausages have to be boiled? Or smoked? I know with the black sausages you made you boiled them and I'd heard references to "sausage" (non-descript) being boiled or smoked then hung.
Cook up some small diced potatoes under cheese and scramble up some eggs and you have two awesome sides : )
Could you give me any advice rusk fillers and rice fillers? How to make and use, water to rusk or rice ratios/ meat...cheers
Why do you work the sausage mix so much...does it set-up the binding?
Hi Scot, how much rusk is added per kilo of meat? Water content also for rusk?
I made this recipe and I thought it was excellent. Just and FYI for all my North American brethren, Cumberland sausage is quite like your regular breakfast sausage, if you were wondering what the flavor of this sausage is like.
Mace is impossible to find where I live. Can I use nutmeg instead? If so, it would be the same amount or should I reduce it or increase it? I particularly never tried mace before
THE BEST COMPLIMENT I CAN GIVE IS I CAN DO THAT. STEALING THE RECIPE GOD BLESS.
good vid scott
delicious
Scott, great video as always. Just out of curiosity where can the average joe without a link to the butchery trade buy bulk amounts of meat like you get in the UK. I'd love to try some of the stuff you show like breaking down half a lamb but I have no idea where to start getting it.
LooneyTune speak to your butcher mate. Mine offers 1/4 1/2 or whole carcasses if i ask and its a fair bit cheaper than buying it jointed up too. Failing that go see a local farmer i buy 2 lambs per year off a local farmer.
Scott, since there's no preservatives, I would imagine these need refrigerated or frozen?
lostsignalreception either would work well. General rule is week in the fridge or three months in the freeze. But it all depends on your temp and preservation. Vacuum seal is amazing for longevity in the freezer and highly recommend for any meat or mince
@@sissypissyrapper23 Thanks, I don't think I need to worry past a couple of weeks. I think they'll be gone :)
cannot get mace here in Philippines is it ok to use nutmeg as replacement
do you have recipe for a scotch beef and or pork link?
Just thought Scott, that was the salt I used when making Stilton Cheese mate.
Water weighs one ounce per ounce of volume. A half a pound of water is just 8oz, regardless of if you are measuring by weight or volume, that being said, ifyou are in teh US, your measuring cups can be as much as 10% off, by law.
what is rots I think you call it could it be oats. I like your TH-cam shows very much
thank you
Richard Westerfield
I hope Coleman's Mustard is funding these videos.
Can I make it without Rusk? My wife is a celiac and cannot have gluten.
I know this a bit late but if your still interested you can use rice instead of rusk... Scott has a video on using rice in a sausage
as i only want to try this at home i dont need a suitcase full of spices ,what i do need is the amount of spices for 31/2 pound of meat. thanks in advance.
MrKenpick You will need around 190/200 grams of spices for your sausage and will need about 200 grams of rusk (it's essential for a moist sausage!) hope this helps!
as an butcher myself i find it way better to hjave all my spices seperated and then just have my fixed amounts i add per pound like 10g of salt 1,5g of pepper and so on
What’s up with the calcium salt?
Ok, I'm ordering a meat grinder with sausage tubes for my mixer and some sheep casing, thats we used at the butcher shop I worked at in Manchester UK, I'm in the USA now, the sausage invasion has started. !
You're linking in slow motion right? , I can link a lot faster than that and I haven't done it for a few years.
I'm a retired baker now but got my start as a butcher 50 years ago .
I use panko breadcrumb, its the same as rusk.
RUSK??? WHY DIDN'T YOU SAY BREAD CRUMBS I HAD TO GOOGLE IT. THEN AGAIN I AM A YANK. LOL
THANKS SOMETHING NEW ON THIS SIDE OF THE POND.
lol that i have thanks GOD BLESS
contreeman Because they're made with unleavened bread, not regular bread crumbs made from yeast-risen bread. It's an English thing...you won't find them in North America
Cumerland sausages are ment to course minced or even better cut with with a knife rather than going through a mincer. I was a sausage boy in a butchers when I was 16, my mates called me "Sausage king" lol. Good vid but I think the mince is too fine.
At 14:18 minutes: Yes, sir.
what is Rusk?
Rusk is like very dry soda bread, bread crumbs. a twice baked crumb, it's available via Amazon but making it is no big deal there is a recipe here
www.localfoodheroes.co.uk/?e=130
Hope that helps.
Ну так себе
Rickey Carter Daven Wilson
so talkative
love all you do to show us all the does and don't to making different sausages I would love to see your sweet and hot Italian and also knockwurst and bratwursts '''''''''''''''I Enjoy The Scott Rea Project
Hah I was watching this vid without sound and I thought that entire bowl of seasoning was for that amount of meat!
No phosphate?
I don't know why you don't have affiliated links you could make some money and I'll save me searching lol
Call it Cumberland - Style and you should be safe
Real Cumberland sausages are the dogs bollocks of sausage
?
Thank you for the honesty. The sad truth is that English sausages contain rusk (bread crumbs). Something not required for a real sausage like Italian or French. I believe it is the result of rationing during WWII. But guys, we are well over that, and the fact is that an all meat sausage just tastes so much better!!! I don’t want to be duped with a grain sausage!!!
@@GARDENER42 Absolute nonsense. Neither German nor Polish people would dream of putting breadcrumbs in their sausages, neither would the Italians... It’s just a fact, an English special need. You couldn’t even dream of producing something as delicious as Saucisson Sec, your weather doesn’t allow you. Yet, you produced Magna Carta and the rule of law, so don’t feel too disappointed.
@@GARDENER42 What’s the point in arguing or using offensive language? I love Britain and British people... I’m just pointing out a well established and known fact, food is not one of your strengths. Why make up ridiculous and treacherous arguments such us: “The rusk soaks up the fat”. It’s blatant nonsense, the only reason rusk was added is to make a higher margin... But the food produced is awful!!! That’s it, you may like it, fair enough. Even your wheat/flour is awful, it grows with no sun!!! Good for distilling only... Even your decent bakery uses imported flour...
All about cleanliness ..then uses his smelly fingers
you would fail a food hygiene test here in Finland for not removing those rings on your fingers.
Linking Cumberland Sausage? What kind of heathen are you?
Bacteria can gather underneath rings. Just saying...
Just invested in the equipment, so will have to give this a go. Mine is allowed to be called Cumberland, I am a local Cumbrian and live in Cumbria (for any shadow of a doubt under the old county boundarys I also live in Cumberland, rather than Westmoreland. Though I have to say they do look fantastic, and like Jon a year ago i get annoyed by crap "non cumberland" sossage.
OHHH Scot,,,always rusk to the water you taught us,,,,,UUmmmm,,,,,, [LOOK AT SAUSAGE MAKING VIDEO]
I loved it. Thanks for this amazing video
I guess Im pretty randomly asking but do anybody know a good place to watch new movies online ?
@Damien Arlo lately I have been using FlixZone. You can find it by googling :)
@Sterling Braden yup, been using FlixZone for since march myself :D
@Sterling Braden Thanks, I signed up and it seems like a nice service =) I really appreciate it !
@Damien Arlo You are welcome :D
Hey Scott, I am a Brit living in California and miss all things British including decent sausages. So thank you for this brilliant video which I used to make my first ever batch of sausages. They actually turned out amazingly well, thanks to you. I see you have some other classic receipies like Pork and Leek and Apple Cider do you have one for Lincolnshire sausages?