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.
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...
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!
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.
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!
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!!!
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.
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.
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!
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.
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?
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?
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?
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.
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!
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.
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?
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?
+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?
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 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.
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...
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.
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
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
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
Hi mr Scott I love your recipes here is my question is there any preserving agents or curing agents like ascorbic acid to cure the sausage meats in the Lucas spies like the one you used thank you Sir
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?
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
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
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, 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!
I would like to know what the name of the seasoning is, and can I order it online here in the states. I have been watching your videos and I went out and bought a grinder (mincer) I have tried a couple recipes. These look so good and I want to give them justice.
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!
Hi, I'm in the U.S. I saw your video about Sausages.Sirloin And Guinness I'm dieing to make them at home. I have never made sausages, what is rusk and what can I use to substitute for it also what is your beef sausage seasoning that was kinda pink in color. What type of casing do you use. Please let me know.
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 👍
Agent Bill Wilson Thanks, I'm still waiting on the other. Sure I'll just go out to the store and buy something I've never seen on the shelves. Too many people who do recipes do that. They may have given a recipe for something years ago in a book or something and they keep referring to it in other recipes without explaining what it is. Things like, Indian Spice or Italian Seasoning, Curry and Adobo. There are literally dozens of brands with different mixtures for any of those.
hi scoot...,i luv to try making them...but i'm wondering if i can replace the bir with something else?coz em muslim n not to allow drinking or eating thoose kind stuff...n can u tell me the ingredient u used as a bonding agent?is it breadcrumb or smthing?thanks......
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.
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...
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!
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.
Pure simplicity and genius.
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!
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!!!
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.
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.
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!
I'm from Canada,I frequently make a lot of you're recipes from you're videos.. You should have you're own show !!!
Roughly followed your recommendations and smoked the product. Fantastic results.... Thanks for the help..Cheers Jeff
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. You are Genius!!! Thank you for sharing with us your unbelievably knowledge.
Scott u out did yourself once again u can't get better looking and tasty sausage anywhere keep up the good work
I've never seen someone "weave" sausages before. And even with re-watching it, I'm not convinced that it wasn't witchcraft.
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?
Nice Job Scott. What quantity of Chuck tender muscle meat did you add to the sirloin?
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.
anything is good with Guiness!! That looks so good.
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?
Another awesome video Scott!
Cheers
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.
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!
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
Your sausages looks wonderful! I will give them a try.
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?
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?
I've always favored bagpipes and drum corps.
Lovely video.
great looking sausages! Is there pink salt in that seasoning mix you used?
+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?
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 i have been inspired and have just ordered my sausage making kit. good on ya mate
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.
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...
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.
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
Gonna give it a shot and try and make those
Scott where can I get the seasoning you use in your versions sausage videos, I across the pond here in Galveston, Texas.
Scott where do you get the plastic tongs I see in your videos, and also the metal mixing bowl? Thank you for your videos.
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
Very nice, going to have to give that a try, New knife? anything special?
Hey rolling them up like you do how do you cut say 4-8 off? With out messing up your roll of them
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
Hi mr Scott I love your recipes here is my question is there any preserving agents or curing agents like ascorbic acid to cure the sausage meats in the Lucas spies like the one you used thank you Sir
Thank you so much! It`s a wonderful video. We can learn a lot & a lot from this video.
And what is in the red beef seasoning ? Or what make? Thanks
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?
hi what is it the white thing that you put whit the guinness?
man has the right idea in taking a swig of the good stuff. cheers!
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
what size of mince do you use scott?
Scott, can you use breadcrumbs as a filler?
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
well done mate. tried it... and it works. 100%
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
Hi Scott could you please tell me why the sausage meat comes out of the ends when I cook them is it because they are packed to tight?
Omg, Scott :O You need to knock that off this minute. Those sausages are criminally good-looking!
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
Giving these a try but going to use rice instead of rusk. Great looking consistency in your tube steaks SRP.
Hi Scott. Is beef sausage common in the UK? We don't have it here in Illinois, USA. Looks delicious. Another great video.
I wonder what spicy stuff you put in it that yellow and pinkish stuff what are they ..?
What is in the "beef sausage seasoning mix" please?
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!
Scott,
the beef seasoning, do you have the recipe for the mix?
Is the pinkish color of the spice blend due to having curing salts in them??
What is that binder you used?
Good job, Scott!
What kind of sausage stuffer do you use? make/model?
Hi Scott. Where can I get hold of your recipes? Have you a book etc. Many thanks
Yummy that is really good
how long will they store for?
Scott when you say rusks do you mean the ones we give to baby's like farleys/ thanks they look awesome.
great video scott! keep up the good work, real god sausages/food from a real good cook.
Aw man these bad boys are making me hungry. What a decadent sausage.
Can one use another dark beer that pairs well with beef and dried milk as a binder
Great video (as all your videos are). Many thanks ..... Robin.
Sorry about no undestand what was the white flour that you add on, what is that?
I would like to know what the name of the seasoning is, and can I order it online here in the states. I have been watching your videos and I went out and bought a grinder (mincer) I have tried a couple recipes. These look so good and I want to give them justice.
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!
How did you get that nice reddish color before they were cooked?
I really need to know what is in the seasoning mix. As someone who has a nitrite sensitivity.
@Scott looking for the Red seasoning is there a recipe?
Hi, I'm in the U.S. I saw your video about Sausages.Sirloin And Guinness I'm dieing to make them at home. I have never made sausages, what is rusk and what can I use to substitute for it also what is your beef sausage seasoning that was kinda pink in color. What type of casing do you use. Please let me know.
I like these videos and I told my family and nan about them and they are using your videos
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 👍
Hello Scott, im from Brazil. I need to know whats this ingredient, that has been mixed with guinness???
THAT would make a kick-ass burger too!! that beef&fat mix
What mincer do you use? Huge fan. Watched every video... Twice haha... Thankyou
What is the rusk made of and what is the beef sausage seasoning made of?
rusk is basically just bread crumbs
Agent Bill Wilson Thanks, I'm still waiting on the other. Sure I'll just go out to the store and buy something I've never seen on the shelves. Too many people who do recipes do that. They may have given a recipe for something years ago in a book or something and they keep referring to it in other recipes without explaining what it is. Things like, Indian Spice or Italian Seasoning, Curry and Adobo. There are literally dozens of brands with different mixtures for any of those.
Robert Schuster just put what you like in, you can't mess it up my friend!
It's a yeastless bread crumb effectively
I have watch this video twice. I'm curious as to what the seasonings were that were used. Did I miss something?
i am truly amazed by your channel!! i would love some of those sausages!!!!
Any help on how to get on a butchary course.? Im in the uk sheffield. Thanks
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?
Oh yeah! Delicious!
What's in the seasoning?
Do you have a price sticker on your blade?
Do you deliver?
hi scoot...,i luv to try making them...but i'm wondering if i can replace the bir with something else?coz em muslim n not to allow drinking or eating thoose kind stuff...n can u tell me the ingredient u used as a bonding agent?is it breadcrumb or smthing?thanks......
Where do I get the beef sausage seasoning? I tried to google it and no luck; please help me and Stott Noble
Mate, how much beef by weight in total is it? gonna have a go tonight