Scott, for those of us outside the UK (I am in Florida USA) getting hold of the seasoning you used, here is a substitution that works very well. For two pounds of lamb: 10 grams or 1 Tablespoon finely grated or pressed ginger 5 teaspoons fresh ground cumin 1 oz or 1 cup shredded fresh mint, loosely packed ¼ teaspoon ground cayenne pepper 9 grams 2.5 teaspoons kosher salt
Damn, you just assassinated that wasp off screen! I love combining lamb and mint with spices and a yogurt sauce, but you’ve just blown my putting such wonderful flavors in a sausage! Fantastic craftsmanship and here’s a comment/like for the algorithm!
Hey Scott, 5 years ago I came across your videos and got inspired to take up the noble profession. I’ve been butchering 5 years now and I’m even doing a 3 month apprenticeship in Italy, first time to Europe and all. All started here for me, thank you! Always going to be one my butcher mentors. Hope to WWOOF in your area one day and cut some meat! Thanks again these videos are treasures!
making them as I am watching this video . Just a kilo of lamb shoulder meat . I couldn’t get lamb seasoning in my country so I made my own . Mint,garlic powder ,rosemary,thyme,oregano,cumin and salt to taste . Thank you for another great sausage recipe 👍
Great video. Lovely to see lamb sausages being made. I made some earlier in the year, but found it difficult to stuff the sausages as sheep skins are narrower than other skins. Which sausage stuffer are you using as it seemed a lot smoother when you did it?
good video as usual...and interesting...no pre-soaking the rusk, all in together. Did you keep the mix chilled for a while so the rusk could re-hydrate?
Great video Scott, I bought some sausage mixes from trunet, have you used them before, and are they any good??? I've got a beef mix and a pork and leek mix, an ex butcher with 30 years experience
Or for those of us in the USA salt free Saltine crackers, however, I find rusk works better as crushed saltine tend to become "mushy & gloopy" when mixed with water, maybe best to mix them with the meat before adding the water.
Hi Scott. I've seen recipes for American style sausage from BBQ places but they use high temp milk powder as a binder. Does that exist in the UK please?
Basically rusk is salt free unleavened bread, it can hold 3 times it's weight of liquid, breacrumbs only hold twice their weight. Scott has a video on this channel that shows how to make rusk, if you make your own I suggest you process it before it gets rock hard and then finish drying the crumbs in the oven, the first time I tried I nearly destroyed our food processor.
Quick question scott, been following your recipes for sausages for a couple years now! But i can't keep up? In your earlier videos you say you need to mix your rusk with water and leave before you mix with the meat, then it's changed over the years? I'm so confused! Which is the correct way to do this?
Mr. Rea, I am interested in spit roasting a whole Pig 🐖.,I don’t know how what where to get a whole pig what weight would be wise to order. Any suggestions? Thoughts 💭? Thank You 🙏!
Hi Jack. Look for your local meat wholesaler for the Best price. You want one about 50 kilos no bigger, this is perfect pig roast size. Failing that ask your local butcher but he may put an extra few quid on top. Hope this helps
I use colmans mint sauce to make my lamb sausages and burgers…small batches only of course that I’ll eat within a day or so….I’m not sure how the mint sauce would affect the meat if I tried to store them long term and it would be pretty costly using jars of mint sauce to make large batches.
@@tonymorgan3526 I do add rusk when I have it which is most of the time, sometimes I’ll use bread crumbs and sometimes I’ll use an egg to bind. I only make lamb burgers etc from trim I have left from boning out a leg or shoulder of lamb etc, lamb is too expensive for me to buy cuts especially for burger an sausage making…on occasion I’ve bought pre-minced lamb from the supermarket ..usually enough in there to make 6-8 burgers with rusk in. I used to make the burgers plain and smeared mint sauce on when I ate them but one day I decided to incorporate it into the mix and really enjoyed it so kept doing it.
Hi, I'm not an expert but have read that rusk helps to absorb the fat juices and ensures that your sausage is moist rather than dry. If you don't use rusk the fat leaches out and you end up with dry sausages which are very firm and chewy. Hope that helps.
I'd like to invite you to tea at my house, i can't cook for sh*t so it's going to be "BYOS" (bring your own sausages) so it's all good... Saturday at 6pm..see you then!!!
On behalf of beekeepers everywhere... She meant you no harm... She wouldn't have stung you as long as she didn't feel like she was in danger... She just wanted to check out your sausages... They like the smell of mint. :o(
I tried following your recipe in making these lamb sausages. Being across the pond, I had some difficulties, starting with the Weschenfelders Lamb and mint seasoning. Don't have that over here. I went to their website and tried to find the ingredients in the seasoning mix, but found that it actually did not list ANY ingredients. It had plenty of twaddle, however, which must satisfy some EU bureaucratic dweeb. Also, you don't mention any salt or pepper. Finally, we don't have rusk. Never heard of it, and I had to Google it to learn that it was dry bread. As a substitute, I used panko crumbs, along with 1.2 ounces of mint, .5 ounce of cumin, .5 ounce rosemary, .5 ounce fennel seed, .5 ounce mustard seed, 1 ounce black pepper, 1 ounce salt. Only ran the meat through the grinder at the outset. Had 3.32 pounds of lamb, and 1.2 pound of fat (trimming from a beef brisket.) Finally, used collagen casing instead of lamb casing. The result was mind-blowing!! Simply put, the best thing I have ever made. Everybody loves it. It is all that I love about sausage: the spices were perfect, each individual, noticeable, in the background, yet all complemented one another. The consistency was perfect (I believe due to going through the grinder only once instead of twice). The casing had a snap to it with every bite. Thank you for the inspiration, and the jump off point.
Sir. As always, I found the video, informative, and generally delightful. That said, while I don’t care what kind of allegations of sexual misconduct you might want to suggest that Bishops are capable of, please keep actresses out of it. Many of my dearest friends in the world, including both my mother and my step mother, are or have at some point been female actors, and I assure you that not a one of them would ever sink so low as to sully themselves with someone so morally reprehensible as a man of the cloth. I do have a male actor friend who used to bugger a Franciscan monk from time to time, but he’s a guy, so that’s an entirely different matter.
Great video's my only issue is you often take a market produced product in this case the mint seasoning. I suspect there are many like me who live away from the UK who cannot access these products and therefore cannot complete the recipe. I live in the EU and buying anything from the UK is hassle and tax. Can we have more vids where you produce everything. Thank you.
Do British farmers even care about Premier League FIFA football? What difference does Toterham or Chelsea clubs make in life of English farmer living in country hundred miles or kms from London or Kent?
I love the fact you did a “private kill”.the most humane way to do it. Head in a bucket of feed and s one to the head in seconds. I can’t bear the thought of homestead animals shipped to a slaughterhouse.
@Scott Rea Great video but you should get some information about wasps... They are absolutely not pointless creatures. They are a important part of our ecosystem just like everything else. If wasps would extinct it would affect this planet on so many levels and eventually you would run out of your beloved meat as well. Every creature has a purpose... Except cats😂
Ugh!! No disposable gloves, and the bacteria that are hiding underneath those rings and the watchstrap and the bracelet!! Massively unhygienic. I wouldn't eat anything this guy has prepared.
Scott, for those of us outside the UK (I am in Florida USA) getting hold of the seasoning you used, here is a substitution that works very well.
For two pounds of lamb:
10 grams or 1 Tablespoon finely grated or pressed ginger
5 teaspoons fresh ground cumin
1 oz or 1 cup shredded fresh mint, loosely packed
¼ teaspoon ground cayenne pepper
9 grams 2.5 teaspoons kosher salt
Thanks for this. I was wondering what to use instead of the mix.
Another question though. Instead of rusk, could I use panko crumbs
@@bobpearson2781 Nothing stopping you :) Scott does have a video with his rusk recipe in it, so you can make some at home
It's nice to see a man with passion for his craft and deliver videos so easy to understand and follow.
Love your work Scott, keep it coming with these great videos! 😊
Delicious and wonderful!! Outstanding! I am so hungry!
Yummy 😋 that looks amazing. Thanks for video. I love watching the lambs bay. You turn those sausage so neat. Take care and God bless.
Absolutely beautiful! Great Video!!!
Missed your posts. Love this one. Thanks Dave.
That all looked totally awesome! Loving that burger press...
You are inspiring me Scotty! Thanks for sharing your knowledge
Damn, you just assassinated that wasp off screen! I love combining lamb and mint with spices and a yogurt sauce, but you’ve just blown my putting such wonderful flavors in a sausage! Fantastic craftsmanship and here’s a comment/like for the algorithm!
Hey Scott, 5 years ago I came across your videos and got inspired to take up the noble profession. I’ve been butchering 5 years now and I’m even doing a 3 month apprenticeship in Italy, first time to Europe and all. All started here for me, thank you! Always going to be one my butcher mentors. Hope to WWOOF in your area one day and cut some meat! Thanks again these videos are treasures!
Brilliant Seth. Fair play to you brother.
so good to see you back at it with the vids
Another great video Scott 🐑🐑🐑😋
They look amazing Scott. My own favourite is wild Venison and Paua sausage that I make myself.
making them as I am watching this video . Just a kilo of lamb shoulder meat . I couldn’t get lamb seasoning in my country so I made my own . Mint,garlic powder ,rosemary,thyme,oregano,cumin and salt to taste . Thank you for another great sausage recipe 👍
Lovely.
BRAVO SIR! Epic slow motion clip.
Nice looking delicious 🎉
look delicious! 👍😀
Sounds like a dog sleeping and snoring close to the mic lol. Love the lambsausage 👍
It is, a very old British bulldog. 😂
You sir...are a god damn artist!!!
Scotty boy , superb. Keep em sizzling.
Cheers Scott. I'll sort some of these out for my better half.
That one looks like my daaadie!! ❤
My cousin was a sheep herder, he is a bachelor all his life!! ❤
Hats off bro. One day soon we need to try these
Of all the humanity! No Colman’s?????? Haha. Great work mate your videos have inspired me to try so many new cuts and recipes over the years.
good stuff
Great video. Lovely to see lamb sausages being made. I made some earlier in the year, but found it difficult to stuff the sausages as sheep skins are narrower than other skins. Which sausage stuffer are you using as it seemed a lot smoother when you did it?
Life is Great, Cheers!
Nice video. I was expecting mustard to make an appearance 😊
Oh man !! 😍
You are making me hungry
#starving!!!
Great video Scott love you sausage masterclasses 👍
What size hole did you use on the mincer for first pass and second pass? Great vid as always 👍
PS, subscribed 👍👍👍👍
I’m in OZ and I could smell them cooking
Looks lovely Scott. Good with a bit of brown sauce?
I love most sausages! This one looks delicious.
Sorry I dont know how to ask anything on youtube direct. Can yuou please do your own Pastrami vid? Sorry, I cant find it on your channel.
Hey Scott!!!!! 🐑 🔪 🐑 🔪 🇺🇸 😊 ❤
good video as usual...and interesting...no pre-soaking the rusk, all in together. Did you keep the mix chilled for a while so the rusk could re-hydrate?
I don't think pre-soaking the rusk is necessary as it's really there to absorb the fat and meat juices as the sausages cook so they stay juicy.
Wish I was there
Can you please tell me the type of burger press you have? It looks wonderful. Thanks
Great video Scott, I bought some sausage mixes from trunet, have you used them before, and are they any good??? I've got a beef mix and a pork and leek mix, an ex butcher with 30 years experience
Bloody beautiful. Are these also called Cumberland sausages?
This looks delicious. Do you have any sausage recipes where you don't use bread or rusk?
Jacobs cream crackers smashed up fine like the rusks can be used as a substitute
Or for those of us in the USA salt free Saltine crackers, however, I find rusk works better as crushed saltine tend to become "mushy & gloopy" when mixed with water, maybe best to mix them with the meat before adding the water.
Hi Scott. I've seen recipes for American style sausage from BBQ places but they use high temp milk powder as a binder. Does that exist in the UK please?
Does it have a heavy mint flavor. Or light taste?
They look fantastic, lol was that your dog snoring while you made them 🤣😂🤣
i also thought i heard snoring lol
Ha ha my dog wouldn't be snoring with all that meat around 🤣😂
Someone got tired on background..... snoring :) . I think waiting to eat final product takes it toll ;)
Drool...I gain weight just watching your videos, Scott. 🙂
What is the total weight in meat trim in kilos please
Who's that snoring at the 8.30 mark?😂
A very old English bulldog. He's lovely but a ball ache. 😁
Is it wax or plastic wrappers on burgers top and bottom please
Not familiar with "rusk" in sausage, what is it and it's purpose ? Love me some Lamb👌
Basically rusk is salt free unleavened bread, it can hold 3 times it's weight of liquid, breacrumbs only hold twice their weight. Scott has a video on this channel that shows how to make rusk, if you make your own I suggest you process it before it gets rock hard and then finish drying the crumbs in the oven, the first time I tried I nearly destroyed our food processor.
Quick question scott, been following your recipes for sausages for a couple years now! But i can't keep up? In your earlier videos you say you need to mix your rusk with water and leave before you mix with the meat, then it's changed over the years? I'm so confused! Which is the correct way to do this?
Man I’ve been trying for YEARS to get him to answer my questions on things and he never has, he’s a busy guy. I’d love to know that too. 🤷🏻♂️
@@ChezJ1 Or just an arrogant knob lol
@@jackthenipperbennett7213 or that too lol.
Mr. Rea,
I am interested in spit roasting a whole Pig 🐖.,I don’t know how what where to get a whole pig what weight would be wise to order. Any suggestions? Thoughts 💭? Thank You 🙏!
Hi Jack. Look for your local meat wholesaler for the Best price. You want one about 50 kilos no bigger, this is perfect pig roast size. Failing that ask your local butcher but he may put an extra few quid on top. Hope this helps
@@TheScottReaproject
Outstanding! Thank You so much!
🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖
Love Scott rea do you make summer sausage
Sounds minty 😁 , I use fat free powdered milk in my sausages can't find Rusk , I was told Its like bread crumbs
He has a YT video on how to make rusk.
Scott’s back! It’s been a while…
checked the shop you linked, sadly they don't do not ship to the states.
any idea what the seasoning mix contains and the amounts?
They claim it makes the product too expensive to ship internationally.
@@gregmay9097 that's all fine for them. does not help me here in the states
I use colmans mint sauce to make my lamb sausages and burgers…small batches only of course that I’ll eat within a day or so….I’m not sure how the mint sauce would affect the meat if I tried to store them long term and it would be pretty costly using jars of mint sauce to make large batches.
Do ad rusk as well??
@@tonymorgan3526 I do add rusk when I have it which is most of the time, sometimes I’ll use bread crumbs and sometimes I’ll use an egg to bind. I only make lamb burgers etc from trim I have left from boning out a leg or shoulder of lamb etc, lamb is too expensive for me to buy cuts especially for burger an sausage making…on occasion I’ve bought pre-minced lamb from the supermarket ..usually enough in there to make 6-8 burgers with rusk in. I used to make the burgers plain and smeared mint sauce on when I ate them but one day I decided to incorporate it into the mix and really enjoyed it so kept doing it.
What Is The rusk?
Are rusk and water absolutely essential? Can’t I just stuff in the mince as is? Ta.
Hi, I'm not an expert but have read that rusk helps to absorb the fat juices and ensures that your sausage is moist rather than dry. If you don't use rusk the fat leaches out and you end up with dry sausages which are very firm and chewy. Hope that helps.
@@JonathonPrasad Precisely.
for us canadians is there a substitute for rusk
I have a rusk making video Rob, so simple to make my friend...
You don't chill the lamb before mincing?
I'd like to invite you to tea at my house, i can't cook for sh*t so it's going to be "BYOS" (bring your own sausages) so it's all good... Saturday at 6pm..see you then!!!
What is rusk
12:50 can tell you really don't like wasps :DD
On behalf of beekeepers everywhere... She meant you no harm... She wouldn't have stung you as long as she didn't feel like she was in danger... She just wanted to check out your sausages... They like the smell of mint. :o(
It was a wasp.
My god...
I tried following your recipe in making these lamb sausages. Being across the pond, I had some difficulties, starting with the Weschenfelders Lamb and mint seasoning. Don't have that over here. I went to their website and tried to find the ingredients in the seasoning mix, but found that it actually did not list ANY ingredients. It had plenty of twaddle, however, which must satisfy some EU bureaucratic dweeb. Also, you don't mention any salt or pepper. Finally, we don't have rusk. Never heard of it, and I had to Google it to learn that it was dry bread. As a substitute, I used panko crumbs, along with 1.2 ounces of mint, .5 ounce of cumin, .5 ounce rosemary, .5 ounce fennel seed, .5 ounce mustard seed, 1 ounce black pepper, 1 ounce salt. Only ran the meat through the grinder at the outset. Had 3.32 pounds of lamb, and 1.2 pound of fat (trimming from a beef brisket.) Finally, used collagen casing instead of lamb casing. The result was mind-blowing!! Simply put, the best thing I have ever made. Everybody loves it. It is all that I love about sausage: the spices were perfect, each individual, noticeable, in the background, yet all complemented one another. The consistency was perfect (I believe due to going through the grinder only once instead of twice). The casing had a snap to it with every bite. Thank you for the inspiration, and the jump off point.
Minced and ground
Are the same thing!
Sir. As always, I found the video, informative, and generally delightful.
That said, while I don’t care what kind of allegations of sexual misconduct you might want to suggest that Bishops are capable of, please keep actresses out of it. Many of my dearest friends in the world, including both my mother and my step mother, are or have at some point been female actors, and I assure you that not a one of them would ever sink so low as to sully themselves with someone so morally reprehensible as a man of the cloth. I do have a male actor friend who used to bugger a Franciscan monk from time to time, but he’s a guy, so that’s an entirely different matter.
Baaahahaha
I’d forget my balls if they weren’t in a bag.
Made my day.
Nice snags but the way.
Great video's my only issue is you often take a market produced product in this case the mint seasoning. I suspect there are many like me who live away from the UK who cannot access these products and therefore cannot complete the recipe. I live in the EU and buying anything from the UK is hassle and tax. Can we have more vids where you produce everything. Thank you.
Let alone that ounce, pound crap...
@@arcenciel2968 quit your bitching. Be thankful he uploads
I agree, I am in Thailand and can't buy bags of seasonings
@@jasonjenson9108 Yeah its only half the story....unfortunately.
@@glynmozzie2143 I don't want to knock Scott but he previously described a masterclass in sausage making and then pulled out a shop bought mix
Do British farmers even care about Premier League FIFA football? What difference does Toterham or Chelsea clubs make in life of English farmer living in country hundred miles or kms from London or Kent?
I love the fact you did a “private kill”.the most humane way to do it. Head in a bucket of feed and s one to the head in seconds. I can’t bear the thought of homestead animals shipped to a slaughterhouse.
I shouldn’t have watched this as it’s more than an hour till I’m fed tonight.
@Scott Rea
Great video but you should get some information about wasps... They are absolutely not pointless creatures. They are a important part of our ecosystem just like everything else. If wasps would extinct it would affect this planet on so many levels and eventually you would run out of your beloved meat as well. Every creature has a purpose... Except cats😂
True. They are pollenators too.
Wtf
Ugh!! No disposable gloves, and the bacteria that are hiding underneath those rings and the watchstrap and the bracelet!! Massively unhygienic. I wouldn't eat anything this guy has prepared.
Looks terrific… sure do wish the spices would ship to the US, but no. 🥲
Neither of the two main UK seasoning manufacturers ship internationally, they state that the product becomes too expensive.