I just made 3.5 kg of these, following all ingredients and instructions. Found some good sirloin for $16AU/kg here in Victoria, Aus so very happy. They were absolutely fantastic. Just beautiful, and a really great change from the usual pork snags I make.
Whoa Scott! Tom in Virginia (USA) here. At 4:30 you add your spice. I stopped your video there and scanned over the comments. I see that several viewers have asked about the spice mix. However, unless I overlooked it, you haven't provided that info. So maybe it is a proprietary mixture and the question should be asked another way. "Would you be so kind as to offer your suggestion of a spice mix that would go well with your Sirloin And Guinness sausage." Happy to have discovered your series of videos and had the wife put you on our list of those to consider funding. BTW at 5:20 it sounded like a heavy truck went by so I got up and looked out the window. Ha!
It's only taken me four months of watching Scott's Videos like it was a religion for it to dawn on me that he is giving you the basics. Look at these recipes as a template or guideline and approach them as a chef would. I have over 20 years experience in a professional kitchen but I was completely afraid of the idea of making my own sausages until I saw the black and white pudding videos. Living in Nebraska, USA, these traditional English sausages are literally foreign to most of us (Nebraska has lots of Germans, Polish and Czechs). I traveled to Ireland in my 20's and that was my first exposure to rashers, bangers and puddings and from day 1 I was hooked! I used to spend way too much money getting Irish breakfast meats online now I make them! I have even started curing my own English bacon. I just needed to have someone like Scott show me that it isn't impossible to do. I'm gonna try my hand at something like this in the next week and I'll just whip up a seasoming blend. If it works out I'll share it here. Slainte! P.S. Be mindful of measurements, UK vs. US can be slightly different...
I'm sure I've watched all your videos... your food always gets my taste buds going!!! from South Africa ( I thought our sausages were good... can't wait to get over to the U.K. to try something different like that!!!
Definetily gotta try this out. Just like others asked before: pls tell us about that seasoning mix. So easy to make that recipe shine or spoil the good stuff completely with wrong herbs in it. And I'm a complete newbie about making sausages. Excellent video, though! Can't wait to learn so much more. Keep up your fantastic work.
This guy is the truth. Never made a sausage in my life but after overdosing on these sausage videos I am thinking about buying a grinder. Those sausages look epic.Also now I am hungry.
Hi Scott, I can't tell you how much I love your channel! Thank you for being kind enough to share so much. Just got a grinder for the kitchen aid and this will be my next project! You ARE an inspiration!
Scott I absolutely adore getting myself a little snack and sitting down to watch your videos! Makes it so much better, all your videos make me so hungry! You're the best food channel I've ever found on YT!
Thanks for the nice sausages, in Cyprus we do a bastourma Armenian sausage spiced with garlic, hot chilli peppers cumin, fenugreek (chemeni), salt. I watch your videos every time.
Yeah I want it, outstanding Scott. You never cease to amaze me with what you are doing. You have one of the best Channels anywhere, here , there, and everywhere. Great job Scott, I love to watch what you are doing.
Just had to revisit this recipe for a group I have coming in this weekend. I made these when you first posted and they were fabulous .... Toad in The Hole as well! Nice job on your second book sir!
Hello Scott, great sausage videos you make. I'm trying quite a few of your recipes over here in Antananarivo (Madagascar) where we have a small British/Scottish/Irish community who really misses they favorite Bangers. We have to make our seasonings by our self, you used a reddish powder as "beef sausage seasoning". Can you please give us a hint for the composition of those spices please? Maybe dried beetroot, a little bit of sage?
Brilliant video, love your presentation and I'm going to make these beef sausages being as though I don't eat pork. They look absolutely mouth watering
For the ages, man! Could have used a couple of these babies with my breakfast... Where could I find the binder and the spices you use (both for the pork and beef sausage) here in the States?
We used to serve those up with baked beans, called the dish "Kings and Little Ones" if I recall correctly. Can't go wrong stewing a bit of red meat in the porter really. I think you just inadvertently caused me to book a holiday on the Auld Sod.
My ideal sausage Scott as my favorite drink is Guinness , Will try and make them next week Scott , great video by the way and top of the morning to you ;)
Amazing another use for the nectar of the gods...Love stout brew it often...Thank you sooooo much for this one. I will try it soon. With tri tip ...Cheers Jeff
Scott, I can't wait to try this recipe, your video was over the top ! I reached out to Lucas seasonings because I wanted to make your Bangers, but they don't ship to the US. ! These Beef Sausages have got me drooling mate!! Is rusk, something I can find here in the states, perhaps called by a different name? I checked at my natural foods store and found everything but rusk!
Very nice Scott, my mouth is watering here, throw one of those remaining bottles of stout in the fridge for an hour, they are the finest cold, had several last night;-)
Hey Scott, I realize that when it comes to bangers, a standard component is rusk. As I understand it, you Brits added rusk to your sausage-making during WWII because meat wasn’t abundant. However, a rusk-type product, when milk solids are included, has another benefit. panade - - Late 16th century; earliest use found in John Florio (1553-1625), author and teacher of languages. From Middle French, French panade dish of bread boiled in water, probably from Occitan panada from pan bread + -ada. -- A panade (not to be confused with a panada, which is a type of bread soup) is a paste with the consistency of a very moist dough. It can be savory or sweet. It is used as a thickener to: • bind other food ingredients together, such as ground meat or fish; • thicken sauces; • add volume, capture flavors. A panade is made from a liquid such as milk, stock or just water, with butter or egg yolk sometimes added, and a starchy item. The starchy item used depend on what the panade will be used for. Potato may be used for quenelles made from white meat, soft white bread crumbs (no crust) for fish and ground meats, and rice for ground meats. Also used are toasted bread, or flour. For a mixture being bound together, the practice is to use an amount of panade equal to anywhere from 1/4 to 1/3 of the mixture being bound. Up to this point, it will bind and enhance flavor and texture. Beyond that, it's seen as someone cheaply trying to bulk something up. Regarding a white bread panade, the bread starches absorb milk to form a gel that coats and lubricates the meat, keeping it moist and tender. To every slice of white bread (or 1/2 cup of fresh crumbs) add 2 tablespoons of milk. I have used panades in my burgers and meatloaf and it definitely contributes to a moister end-product. So why were so many sausage recipes void of it? And in those British bangers, where a wheat filler (rusk) was added, why no milk? A look at ‘Home Sausage Making’ by the University of Connecticut’s (USA) Department of Animal Science ( animalscience.uconn.edu/extension/publications/sausage.htm ) , makes no mention of panade, but under Ingredients, Additives, and Spices it states, “Milk-protein derived extenders are used widely in processed meat products. These include nonfat dry milk, dried whey, and buttermilk solids and are added to improve binding qualities, flavor, cooking yields and slicing characteristics. They also help to stabilize meat emulsion products such as bologna and frankfurters.” UConn offers recipes for Fresh Pork Breakfast Sausage, Fresh Italian Sausage, Bratwurst, Polish Sausage (Kielbasa), Frankfurters, Bologna and Snack Sticks. Of those recipes, Bratwurst, Polish Sausage and Bologna incorporate milk solids but do not include any starchy fillers (like bread or Rusk) which, together with the milk, would constitute a panade (of which there is no mention). Actually, none of their sausage recipes include any starchy fillers which, of course, means they show no British sausage recipes and no mention of rusk. So it appears there are two ‘schools’ of sausage-making: the starchy-fillers school (primarily based in Great Britain) and the no-starchy filler school. But two questions remain: (1) If a white-bread-and-milk panade is so great in coating and lubricating meats and, thereby, keeping them moist and tender, why isn’t everyone adding a panade to their sausage recipes? (2) As long as the Brits are adding a grain-type (i.e., starchy) filler to their sausage recipes, why aren’t they also adding milk fats (e.g., dry milk)? I’m guessing that answers to the above questions are varied, e.g., tradition, flavor, mouth feel, meat emulsion, etc. So, for me, I’ll experiment with it here and there. Any comment?
Once again Scott you really have a good idea here you make Great sausage. This is the rich mans sausage but still excellant video thanks you have the technique.
That was an awesome cook as well as an instructional vid.very well done.I will have to make these for my dad. he"s not really into pork.he will eat it on occasion ,but not his fave,but Beef Sausage is the answer..Beef Question ?? do you like the vertical stuffers over the horizonal ?? if so why ?? thats my next purchase to start making sausage..after the holidays...
Mr Scott, loved the music, , and the vid, never saw a vid you have made yet that is not top quality. until this vid I never thought to look to see if we have Coleman's mustard here in the US or not, but I am going to look for it, I see you use it alot
nice video.. really enjoying your channel. The "beautifully colored beef sausage seasoning" is a little ambiguous. Were you to be making your own seasoning, what would you use? Also, had to look up rusk... which i haven't seen in the states. Seems to be toasted breadcrumbs essentially?
Whoah!!!! love it 😍 people here in youtube they always make suasage from pork. And I am not a fan of it. Thank you very much for this wonderful recipe 👍
Hi Scott another great vid on sausages pal. But can I ask for you to do a video on the castings oe skins as I want to make my own but am unsure witch way to go beef, hog or even sheep??? 🤔 Regards Daniel Hyland
Scott Rea If I'm unable to get the seasoning mix in New Zealand, is there a spice mix you could perhaps suggest for your sirloin and Guinness sausages?
Hi Scott, newly subbed. Decadent ingredients, but still cookery school for the common man. Awesome video's. Not trying to change your recipe for changes sake, but could I replace the cuts that you have used for say a topside? I know that this will obviously change the outcome somewhat, and I look forward to having a go with the lush ingredients used here. But I wouldn't want not being able to stretch to the sirloin etc every time to stop me making your beef sausages. And by the way, the teasing with the cooked sausage at the end....it was mean and you know it.
Hi Scott, do you know any good websites or books for making your own sausage seasonings? Your cumberland sausage mix from your other video is fantastic, I'd ideally like to make big batches of other seasonings too for others types of sausages
Scott talking about the rusk have heard of Panko bread crumbs I was wondering what you thought in comparison to your rusk it’s not the same as our usual bread crumbs...xxx pat in Ontario
Great video . Only one question. I see that the seasoning that you use both here and your previous video is red. So i am curious if you are using any prague powder
Mr. area, can you do this without the binder?? I have mixed just meats and spices until they formed a primary bind for 30-60 seconds, and it will hang and hold together under its own weight.
On your Beef sausage, sirloin and Guinness. I do not understand what your filler is, and what is the seasoning composed of? I make sausage, but I start from scratch I usually grind the herbs and spices that go into my sausage and I am a stickler for authenticity, as far as no American substitutes. You would be amazed at how many recipes you come across that have been adapted to the American palate. I was in Germany for three years when I was in Europe and had quite a few cuisines, and most often what you get in the states a sad attempt. Thank you, Tony B.
Scott enjoys using Lucas seasonings, they have many different blends depending on what you want for taste. The reason it's pink is most likely there is sodium nitrite(insta cure/prague powder#1, salt petre) in the mix to act as a cure.
Your channel makes me hungry in more ways than one. Hungry to hunt. Hungry to do the animal justice by butchering it in a way that wastes nothing. Hungry to learn. And hungry as fuck to eat most of the stuff you make. Its good to see a proud man with a noble trade share the art and knowledge. I really do appreciate the effort you put into your work.
I love how your knife still has the barcode on it -- like Minnie Pearl (older Yanks know what I mean). :) A question about choice of cuts -- if you are mincing, would one be better off with the cheaper "tastier" cuts, or does all that connective tissue make the sausage too tough? Or, are they not that much tastier?
What is the dry pink ingredient (beef sausage seasoning), please? How much of it do you use for how much meat? How much of the chuck meat do you use for this sausage? I cannot find your recipe for this sausage, but it sounds yummy and I would like to try it.
Awesome video. Man, I need to get a meat grinder. Do you recommend a certain brand? Sorry if you mentioned it in the video, I'm watching this at work with the volume very low.
Aldo Raine Hey Aldo,are you in the US or UK,as the makes vary for each country mate? let me know and i will point you in the right direction,many thanks.Scott
Scott Rea Hi Scott. Can you share a site online where I can order a meat grinder? Sorry, I don't live in the US nor the UK. Many thanks from Micronesia.
Erick Ruepong Just look online guys, go onto google and type into the shopping bar, if nothing good comes up set your country to micronesia and see what comes up!
Erick Ruepong Hi Erick - apart from learning all sorts of cooking ideas from Scott, I have now learned from you that Micronesia lies near Indonesia and Philippines. In all my 59 years, I have never heard of Micronesia, I am so embarrassed!
would it be possible to buy some of those from you. my grandfather in law if from england and he hasnt had any good english dishes in over 35 years. i wanted to make him your toad in the hole for christmas but i cant find any store that sells english sausages of such a high quality, or even any that would make a custom sausage. i live in washington state and butchers and butcher shops are a rare breed here(as in extinct)
+Scott Rea i see in some of your sausage making videos you mix the rusk up either equal parts in weight or double the amount of liquid to rusk. Is there a reason? does it depend on the meat type?
I just made 3.5 kg of these, following all ingredients and instructions. Found some good sirloin for $16AU/kg here in Victoria, Aus so very happy. They were absolutely fantastic. Just beautiful, and a really great change from the usual pork snags I make.
Whoa Scott! Tom in Virginia (USA) here. At 4:30 you add your spice. I stopped your video there and scanned over the comments. I see that several viewers have asked about the spice mix. However, unless I overlooked it, you haven't provided that info. So maybe it is a proprietary mixture and the question should be asked another way. "Would you be so kind as to offer your suggestion of a spice mix that would go well with your Sirloin And Guinness sausage."
Happy to have discovered your series of videos and had the wife put you on our list of those to consider funding. BTW at 5:20 it sounded like a heavy truck went by so I got up and looked out the window. Ha!
It's only taken me four months of watching Scott's Videos like it was a religion for it to dawn on me that he is giving you the basics. Look at these recipes as a template or guideline and approach them as a chef would. I have over 20 years experience in a professional kitchen but I was completely afraid of the idea of making my own sausages until I saw the black and white pudding videos. Living in Nebraska, USA, these traditional English sausages are literally foreign to most of us (Nebraska has lots of Germans, Polish and Czechs). I traveled to Ireland in my 20's and that was my first exposure to rashers, bangers and puddings and from day 1 I was hooked! I used to spend way too much money getting Irish breakfast meats online now I make them! I have even started curing my own English bacon. I just needed to have someone like Scott show me that it isn't impossible to do. I'm gonna try my hand at something like this in the next week and I'll just whip up a seasoming blend. If it works out I'll share it here. Slainte!
P.S. Be mindful of measurements, UK vs. US can be slightly different...
I'm sure I've watched all your videos... your food always gets my taste buds going!!! from South Africa ( I thought our sausages were good... can't wait to get over to the U.K. to try something different like that!!!
Definetily gotta try this out. Just like others asked before: pls tell us about that seasoning mix. So easy to make that recipe shine or spoil the good stuff completely with wrong herbs in it. And I'm a complete newbie about making sausages.
Excellent video, though! Can't wait to learn so much more. Keep up your fantastic work.
This guy is the truth. Never made a sausage in my life but after overdosing on these sausage videos I am thinking about buying a grinder. Those sausages look epic.Also now I am hungry.
Hi Scott, I can't tell you how much I love your channel! Thank you for being kind enough to share so much. Just got a grinder for the kitchen aid and this will be my next project! You ARE an inspiration!
Scott I absolutely adore getting myself a little snack and sitting down to watch your videos! Makes it so much better, all your videos make me so hungry! You're the best food channel I've ever found on YT!
Pure simplicity and genius.
Thanks for the nice sausages, in Cyprus we do a bastourma Armenian sausage spiced with garlic, hot chilli peppers cumin, fenugreek (chemeni), salt. I watch your videos every time.
Yummy sounding! Bastourma, eh? Going to try to find recipe.
I'm from Canada,I frequently make a lot of you're recipes from you're videos.. You should have you're own show !!!
Yeah I want it, outstanding Scott. You never cease to amaze me with what you are doing. You have one of the best Channels anywhere, here , there, and everywhere.
Great job Scott, I love to watch what you are doing.
Scott u out did yourself once again u can't get better looking and tasty sausage anywhere keep up the good work
Roughly followed your recommendations and smoked the product. Fantastic results.... Thanks for the help..Cheers Jeff
Another awesome video Scott!
Cheers
Thank you so much! It`s a wonderful video. We can learn a lot & a lot from this video.
I've never seen someone "weave" sausages before. And even with re-watching it, I'm not convinced that it wasn't witchcraft.
scott i have been inspired and have just ordered my sausage making kit. good on ya mate
Just had to revisit this recipe for a group I have coming in this weekend. I made these when you first posted and they were fabulous .... Toad in The Hole as well! Nice job on your second book sir!
Scott. You are Genius!!! Thank you for sharing with us your unbelievably knowledge.
Hello Scott, great sausage videos you make. I'm trying quite a few of your recipes over here in Antananarivo (Madagascar) where we have a small British/Scottish/Irish community who really misses they favorite Bangers. We have to make our seasonings by our self, you used a reddish powder as "beef sausage seasoning". Can you please give us a hint for the composition of those spices please? Maybe dried beetroot, a little bit of sage?
great video scott! keep up the good work, real god sausages/food from a real good cook.
Omg, Scott :O You need to knock that off this minute. Those sausages are criminally good-looking!
I'm new to this channel! This is extremely well done, looking forward to many future visits!
Good job, Scott!
Your sausages looks wonderful! I will give them a try.
man has the right idea in taking a swig of the good stuff. cheers!
Brilliant video, love your presentation and I'm going to make these beef sausages being as though I don't eat pork. They look absolutely mouth watering
For the ages, man! Could have used a couple of these babies with my breakfast... Where could I find the binder and the spices you use (both for the pork and beef sausage) here in the States?
I think the proper adjective is: “BRILLIANT“! Those Bangers are bangin’! Did I go too far? Great job! ;-)
i am truly amazed by your channel!! i would love some of those sausages!!!!
anything is good with Guiness!! That looks so good.
I've always favored bagpipes and drum corps.
Lovely video.
We used to serve those up with baked beans, called the dish "Kings and Little Ones" if I recall correctly. Can't go wrong stewing a bit of red meat in the porter really. I think you just inadvertently caused me to book a holiday on the Auld Sod.
excellent my friend,cheers. ...scott
My ideal sausage Scott as my favorite drink is Guinness , Will try and make them next week Scott , great video by the way and top of the morning to you ;)
Great video (as all your videos are). Many thanks ..... Robin.
Amazing another use for the nectar of the gods...Love stout brew it often...Thank you sooooo much for this one. I will try it soon. With tri tip ...Cheers Jeff
Scott, I can't wait to try this recipe, your video was over the top ! I reached out to Lucas seasonings because I wanted to make your Bangers, but they don't ship to the US. ! These Beef Sausages have got me drooling mate!! Is rusk, something I can find here in the states, perhaps called by a different name? I checked at my natural foods store and found everything but rusk!
Another great video Scott!
Outstanding job. Man they look good. I do have a grinder and sausage maker should get it out. You made me crave moose sausage. Cheers
Yummy that is really good
Very nice Scott, my mouth is watering here, throw one of those remaining bottles of stout in the fridge for an hour, they are the finest cold, had several last night;-)
Gonna give it a shot and try and make those
Them look right tasty Scott :) another great upload
Oh yeah! Delicious!
man you are a tru artist .
I like these videos and I told my family and nan about them and they are using your videos
Hey Scott,
I realize that when it comes to bangers, a standard component is rusk. As I understand it, you Brits added rusk to your sausage-making during WWII because meat wasn’t abundant. However, a rusk-type product, when milk solids are included, has another benefit.
panade - -
Late 16th century; earliest use found in John Florio (1553-1625), author and teacher of languages. From Middle French, French panade dish of bread boiled in water, probably from Occitan panada from pan bread + -ada.
--
A panade (not to be confused with a panada, which is a type of bread soup) is a paste with the consistency of a very moist dough. It can be savory or sweet. It is used as a thickener to:
• bind other food ingredients together, such as ground meat or fish;
• thicken sauces;
• add volume, capture flavors.
A panade is made from a liquid such as milk, stock or just water, with butter or egg yolk sometimes added, and a starchy item. The starchy item used depend on what the panade will be used for. Potato may be used for quenelles made from white meat, soft white bread crumbs (no crust) for fish and ground meats, and rice for ground meats. Also used are toasted bread, or flour.
For a mixture being bound together, the practice is to use an amount of panade equal to anywhere from 1/4 to 1/3 of the mixture being bound. Up to this point, it will bind and enhance flavor and texture. Beyond that, it's seen as someone cheaply trying to bulk something up.
Regarding a white bread panade, the bread starches absorb milk to form a gel that coats and lubricates the meat, keeping it moist and tender. To every slice of white bread (or 1/2 cup of fresh crumbs) add 2 tablespoons of milk.
I have used panades in my burgers and meatloaf and it definitely contributes to a moister end-product. So why were so many sausage recipes void of it? And in those British bangers, where a wheat filler (rusk) was added, why no milk?
A look at ‘Home Sausage Making’ by the University of Connecticut’s (USA) Department of Animal Science ( animalscience.uconn.edu/extension/publications/sausage.htm ) , makes no mention of panade, but under Ingredients, Additives, and Spices it states, “Milk-protein derived extenders are used widely in processed meat products. These include nonfat dry milk, dried whey, and buttermilk solids and are added to improve binding qualities, flavor, cooking yields and slicing characteristics. They also help to stabilize meat emulsion products such as bologna and frankfurters.”
UConn offers recipes for Fresh Pork Breakfast Sausage, Fresh Italian Sausage, Bratwurst, Polish Sausage (Kielbasa), Frankfurters, Bologna and Snack Sticks. Of those recipes, Bratwurst, Polish Sausage and Bologna incorporate milk solids but do not include any starchy fillers (like bread or Rusk) which, together with the milk, would constitute a panade (of which there is no mention).
Actually, none of their sausage recipes include any starchy fillers which, of course, means they show no British sausage recipes and no mention of rusk.
So it appears there are two ‘schools’ of sausage-making: the starchy-fillers school (primarily based in Great Britain) and the no-starchy filler school.
But two questions remain:
(1) If a white-bread-and-milk panade is so great in coating and lubricating meats and, thereby, keeping them moist and tender, why isn’t everyone adding a panade to their sausage recipes?
(2) As long as the Brits are adding a grain-type (i.e., starchy) filler to their sausage recipes, why aren’t they also adding milk fats (e.g., dry milk)?
I’m guessing that answers to the above questions are varied, e.g., tradition, flavor, mouth feel, meat emulsion, etc. So, for me, I’ll experiment with it here and there.
Any comment?
i'm constantly questioning the inclusion of rusk in bangers, thank you for your informative post as to why filler is used.
You're welcome.
well done mate. tried it... and it works. 100%
Exothermic Scott,,, lovely stuff.
Once again Scott you really have a good idea here you make Great sausage. This is the rich mans sausage but still excellant video thanks you have the technique.
Hi Scott Great fan another winner must give it a go
Hi Scott, love your videos
#beefsausages #deliciousfood Great video Scott, those beef sausages turned out amazing looking sir!
That was an awesome cook as well as an instructional vid.very well done.I will have to make these for my dad. he"s not really into pork.he will eat it on occasion ,but not his fave,but Beef Sausage is the answer..Beef Question ?? do you like the vertical stuffers over the horizonal ?? if so why ?? thats my next purchase to start making sausage..after the holidays...
How sausages should be done, always look forward to watching you're videos Scott. Any chance of a video of you making tomato sausages
Stevo 1971 Will do stevo,just trying to perfect the recipe as they are a tricky one to make,so watch this space dude,cheers.Scott
+Scott Rea any perfection on the tomato sausage?
Spot on yet again mate ! ATB Geoff.
Mr Scott, loved the music, , and the vid, never saw a vid you have made yet that is not top quality. until this vid I never thought to look to see if we have Coleman's mustard here in the US or not, but I am going to look for it, I see you use it alot
Another great video!
nice video.. really enjoying your channel. The "beautifully colored beef sausage seasoning" is a little ambiguous. Were you to be making your own seasoning, what would you use? Also, had to look up rusk... which i haven't seen in the states. Seems to be toasted breadcrumbs essentially?
Whoah!!!! love it 😍 people here in youtube they always make suasage from pork. And I am not a fan of it. Thank you very much for this wonderful recipe 👍
Aw man these bad boys are making me hungry. What a decadent sausage.
Hi Scott. Is beef sausage common in the UK? We don't have it here in Illinois, USA. Looks delicious. Another great video.
Hey Scott can you plz show us how you would make stroganoff plz.o plz love you videos make more ha) great job best cooking on TH-cam
Randy Borges Hey Randy,i will my friend so watch this space mate,cheers .Scott
Amazing, indeed!! I've got to try this!!
What mincer do you use? Huge fan. Watched every video... Twice haha... Thankyou
Hi Scott another great vid on sausages pal. But can I ask for you to do a video on the castings oe skins as I want to make my own but am unsure witch way to go beef, hog or even sheep??? 🤔
Regards
Daniel Hyland
Very nice, going to have to give that a try, New knife? anything special?
Those look Awsome👍
Great video, but what's in the beef sausage seasoning mix? Could I make my own?
Stott Noble Hey stott,you could make your own,but to be honest they are so good nowadays,it just makes it easier,all the best.Scott
Scott Rea If I'm unable to get the seasoning mix in New Zealand, is there a spice mix you could perhaps suggest for your sirloin and Guinness sausages?
where can I get that sausage beef seasoning ingredients list? Do you have a way to share your source for that particular spice blend?
THAT would make a kick-ass burger too!! that beef&fat mix
Hi Scott, newly subbed. Decadent ingredients, but still cookery school for the common man. Awesome video's. Not trying to change your recipe for changes sake, but could I replace the cuts that you have used for say a topside? I know that this will obviously change the outcome somewhat, and I look forward to having a go with the lush ingredients used here. But I wouldn't want not being able to stretch to the sirloin etc every time to stop me making your beef sausages.
And by the way, the teasing with the cooked sausage at the end....it was mean and you know it.
Hi Scott, do you know any good websites or books for making your own sausage seasonings? Your cumberland sausage mix from your other video is fantastic, I'd ideally like to make big batches of other seasonings too for others types of sausages
Yes I want a bite . They look so yummy . They would be great for toad in the hole or a sausage casserole with mash .
cheers Mark. I'm going to be making a toad in the hole with them.great mind's think a like.cheers....scott
Scott Rea I've just watched that one ... guess what's for dinner tonight now. Cheers Scott. Keep up the good work.
Nice Job Scott. What quantity of Chuck tender muscle meat did you add to the sirloin?
Just made a batch of welsh dragon sausages fried up a burger to test them. Very nice indeed.
I'm so making this next week!
Oh my word! those look to die for!!!
Giving these a try but going to use rice instead of rusk. Great looking consistency in your tube steaks SRP.
I wish you would open up a shop in Worcester.
Scott talking about the rusk have heard of Panko bread crumbs I was wondering what you thought in comparison to your rusk it’s not the same as our usual bread crumbs...xxx pat in Ontario
I love it. I've been doing it all wrong!
Great video . Only one question. I see that the seasoning that you use both here and your previous video is red. So i am curious if you are using any prague powder
fanTASTIC!
great looking sausages! Is there pink salt in that seasoning mix you used?
Mr. area, can you do this without the binder?? I have mixed just meats and spices until they formed a primary bind for 30-60 seconds, and it will hang and hold together under its own weight.
Scott where do you get the plastic tongs I see in your videos, and also the metal mixing bowl? Thank you for your videos.
On your Beef sausage, sirloin and Guinness. I do not understand what your filler is, and what is the seasoning composed of? I make sausage, but I start from scratch I usually grind the herbs and spices that go into my sausage and I am a stickler for authenticity, as far as no American substitutes. You would be amazed at how many recipes you come across that have been adapted to the American palate. I was in Germany for three years when I was in Europe and had quite a few cuisines, and most often what you get in the states a sad attempt. Thank you, Tony B.
The filler is dried hard biscuits or twice baked bread like crushed melba toast
I'm not sure I want to add the neon pink stuff, could you tell me what "spices" were in it?
I am certain that you do - trust the butcher m8 he knows best :-)
Scott enjoys using Lucas seasonings, they have many different blends depending on what you want for taste. The reason it's pink is most likely there is sodium nitrite(insta cure/prague powder#1, salt petre) in the mix to act as a cure.
so wanted to see you mince the steak scott. im looking to do more butchery and tricks of mincing meat properly. great job thou.
Wicked Video Sir, Question 4 you, what would I use installed of Rusk as I can't find it in Canada. I would like to try this recipe if can. Cheers
Your channel makes me hungry in more ways than one. Hungry to hunt. Hungry to do the animal justice by butchering it in a way that wastes nothing. Hungry to learn. And hungry as fuck to eat most of the stuff you make. Its good to see a proud man with a noble trade share the art and knowledge. I really do appreciate the effort you put into your work.
I love how your knife still has the barcode on it -- like Minnie Pearl (older Yanks know what I mean). :) A question about choice of cuts -- if you are mincing, would one be better off with the cheaper "tastier" cuts, or does all that connective tissue make the sausage too tough? Or, are they not that much tastier?
What is the dry pink ingredient (beef sausage seasoning), please? How much of it do you use for how much meat?
How much of the chuck meat do you use for this sausage?
I cannot find your recipe for this sausage, but it sounds yummy and I would like to try it.
Awesome video. Man, I need to get a meat grinder. Do you recommend a certain brand? Sorry if you mentioned it in the video, I'm watching this at work with the volume very low.
Aldo Raine Hey Aldo,are you in the US or UK,as the makes vary for each country mate? let me know and i will point you in the right direction,many thanks.Scott
Scott Rea Hi Scott. Can you share a site online where I can order a meat grinder? Sorry, I don't live in the US nor the UK. Many thanks from Micronesia.
Erick Ruepong Just look online guys, go onto google and type into the shopping bar, if nothing good comes up set your country to micronesia and see what comes up!
Erick Ruepong ebay is you best bet, i got one delivered to korea off ebay. Or you could try Aliexpress.com
Erick Ruepong Hi Erick - apart from learning all sorts of cooking ideas from Scott, I have now learned from you that Micronesia lies near Indonesia and Philippines. In all my 59 years, I have never heard of Micronesia, I am so embarrassed!
Scott where can I get the seasoning you use in your versions sausage videos, I across the pond here in Galveston, Texas.
Hi Scott. Where can I get hold of your recipes? Have you a book etc. Many thanks
would it be possible to buy some of those from you. my grandfather in law if from england and he hasnt had any good english dishes in over 35 years. i wanted to make him your toad in the hole for christmas but i cant find any store that sells english sausages of such a high quality, or even any that would make a custom sausage. i live in washington state and butchers and butcher shops are a rare breed here(as in extinct)
+Scott Rea i see in some of your sausage making videos you mix the rusk up either equal parts in weight or double the amount of liquid to rusk. Is there a reason? does it depend on the meat type?
Beauty bro
Love your vids