Arrabiata Sausages... Pork, Tomato, Wild Garlic & Chilli.

#SRP Arrabiata sausages... How To Make Sausages...
Based on the classic Italian sauce, Arrabiata, these truly magnificent sausages are made with top quality shoulder of pork, Tomato, Wild Garlic, Chilli, and a dash of Worcester sauce...
These simple ingredients, combined, makes the most delicious sausage i have ever made.Try them for yourself, you will not be disappointed. Enjoy.

[@user-cv1jf1wq2m]

I’m blessed to be able to get an Italian sweet sausage and the ingredients say pork binder salt 🧂 pepper garlic fennel and it’s so delicious!! Please make a batch of Italian sweet sausage so that we can see how it’s done because the Italians here in New York have completely no idea how to speak English when making sausage! Thank You 🙏!!

[@abluewhale95]

My kind of sausage 😋😋😋

[@dolphindan59]

I'm glad you're proud of your country...I'm from Washington State in the beautiful USA and I too am proud of my country...Love your show...

[@richardc7951]

I made these snorkers today with fresh wild garlic .... they are amazing! Thank you Scott!

[@gavinhenderson5862]

Even SRP has a drone now. Love your work.

[@almath9987]

Thanks Scott, great video they bad boy look lovely appreciate you taking the time on your day off to makes these lovely bangers and show us all. Can I also say a big thanks if you are still working and severing the public 🎩 off to you sir you deserve a 👏👏👏 So do all the NHS but also the shop works, bin collection, water and waste, gas, electrical employees, food pickers and production, lorry drivers and a lot of other essential services i have not mentioned, THANK YOU.

[@jtclark877]

Thank you for this, Scott. One of my faves

[@lightbox617]

finally, there is something that you have there that we have in the US. Right now, I could go outside and find shoots of wild onion. I can find this on any patch of lawn even in Urban Newark, NJ. When I do collect it, I use it like chives, greens only and usually chopped. It's great

[@matty6848]

I know the feeling. There’s nothing worse when you can’t find a ingredient for something you want to try that Scott has shown us. So frustrating.

[@imallearsru]

I have a dehydrator and I used to dry herbs from my garden. One fall as I was harvesting herbs I thought that I'd try something a little different so I took a bunch of herbs and rolled them into a cigar sized roll inside some clear plastic food wrap "Saran Wrap" and stuck it in the freezer. When I needed to use some fresh herbs I took out an herb cigar, took the cigar out of the wrapper and started shaving off thin slices from the end. The herb froze into a cigar shape and was so easy to cut, and as I did so the aroma from the herb was amazing, it was perfectly fresh. It's what I do with all my herbs now,, try it I know you'll like the results. Note just be quick cutting it once you remove it from the fridge, it thaws very fast. Cheers from Canada.

[@shaunjayes8842]

Great idea, thanks

[@StanislavG.]

Good idea! Gotta try this. I just dry mine on a mesh screen in a fridge. They don't lose any color or smell and dry up to a crisp in a matter of days. Fridge drying is also excellent for making fermented celery powder (or any hebr powder) if you're into making your own bouillon cubes (which you should totally do) :))

[@dgthall]

So. Epic!!!

[@buckshot0203]

Wonderful as always

[@deannastevens1217]

Those look amazingly delicious!!! Thank You. Love the excellent instruction!

[@nerosapien]

I LOVE YOUR VIDEOS

[@kilburnyoung6505]

thanks Scott, seeing your scales brought memories of my childhood in the 60's going to the corner shop to get my sweets

[@theseeker26253]

I've dehydrated wild garlic leaves (we call them ramps around here, Appalachian mountains, short for rampson). You might be surprised how many leaves you need to get a quantity worth storing. We dry them till they are crunchy like fall leaves and then basically powder them and run them through a fine sieve to remove any woody bits. Did a bushel and wound up with a cup and a half or so, IIRC. Stored in a sealed jar in the freezer. Try mixing some with salt to use as a finish seasoning. We mostly par boil them and finish cooking the drained ramps in bacon grease. YUM

[@markjarvis7637]

We dont like chilly, but with the wild garlic SUPERB, thanks for another SRP tasty meal

[@plumturtle2770]

Keep up the good work 😊

[@SuperRedhat123]

Scott, my family made this today and they are stunning. Thank your for a sausage recipe that tastes like a story from old times, my new 'go to'.

[@matthewpearsall9249]

Love those scales

[@anthonydrew800]

Awesome 👍 love your channel

[@horridhenry1805]

Look fab Scott

[@FegrusMojo]

Beautiful countryside and awesome to have wild herbs/veg nearby at hand. Another excellent upload Scott and thanks very much for sharing!

[@henrymoreland8719]

Top man.

[@PaulStilgrove]

Just made this recipe with venison loved it

[@chrishewitt4220]

"How good do they look?" - Bloody marvelous! That's how good... Thanks, Scott.

[@DCPorter71]

Brilliant

[@richr7604]

Thanks for another great video! Watching you making sausages has me wanting to try my hand at it. You're definitely an inspiration..✌

[@woodturnerfran]

I made this recipe this evening and it's lovely. I made some of the mix as sausages and some as meatballs - I reckon they'd be lovely in a marinara sauce

[@MrBgwolf]

I love it . I really love tomatoes and any time I can add them Im very happy .

[@BigT27295]

This man is legend...

[@haitolawrence5986]

Great video Scott! It gave me a nice little break from current circumstance. Thanks and do take care mate. Rock on indeed! 😎

[@daniel__clark]

That would be a great mix to wrap around a scotch egg.

[@craigbrown8968]

Brilliant. I’m absolutely famished now. Boy oh boy if I could buy these now I think I would definitely be panic buying them. Keep on keeping on srp 👍🏻

[@Tr1hawaii]

Mate, you call that wild garlic...here in Oklahoma, USA, we call those Ramps. Great flavor and another great video!

[@crb2222]

Another absolute banger

[@kd4dhk]

Scott, about 3 years ago I raised some pigs. For some reason, the next spring all the small businesses that did butchering were back logged, so I decided to do it myself. I wouldve done a pretty bad job if not for one of your videos. Thanks to you, I did a somewhat decent job and Ive been enjoying your videos ever since. Cheers.

[@SeanSidious]

Wow, look absolutely delicious.

[@JaneDeer1]

Finally got around to make these. I am so happy that I have another half a kf of wild garlic in my freezer to make more. Thanks Scott and cheers from Vienna

[@brianseward9099]

Excellent video Scott ! Those sausages look awesome.

[@Forevertrue]

Looks great Scott. The wild garlic looks like what we call Rampion or Ramps, a spring favorite in our norther climes. To hot in Texas for them but we have plenty of wild chives and onion. And excellent sausage recipe. I will give it a try thanks again.

[@matty6848]

Nice work Scott. Will definitely try that recipe for myself😋

[@rad68]

😮Use nature to the MAX in 🇬🇧 why not get out there and find it 👍 and i was trained up on them scales 😂 we had the ye olde brass weights, Got to ALWAYS go over the ladies weight = more sale weight = BIGGER sales BIGGER PROFIT 😂

[@rad68]

, Rusk does EVERYTHING include add profit 😅

[@xMandalorex]

Why am i watching this at 22:30 now? damn so hungry lol

[@greatnortherntroll6841]

Me too! I'm silently cursing Scott for this! 🤣

[@KossolaxtheForesworn]

Im so jealous of how its already nice spring in the south and we still got some more snow this week.

[@shadybad9836]

Yet another great video from you Scott, please tell me what of our country do you live in? it really does look a beautiful part of the UK, I live in a semi rural part of the England my self, but it is a lovely as your video just showed me. Thanks again for your informative video 👍👍🇬🇧🇬🇧🇬🇧

[@andrewwebster13]

My brother in law has me eating the dandelion flowers from untreated lawns and woodland areas. Get rid of the green stem and green bottoms off the flower and enjoy the super high vitamin C and mild flavor. On a salad or by itself this is a nice treat.

[@leesanders5654]

Okay, ill start with im a big fan. Your videos are great. I think its awesome thw way uou use a hand crank sausage stuffer, okd school scale's and a small batch grinder. You know its impossible to make your sausage iver here on the far side of the pond. Can you 0lease do a videonwith a basic sausage recipe for the spice? I us ti get British bangers back in the 80's while i was stationed in the UK. There is something special about bangers and mash. LOL

[@leesanders5654]

I hate spell check 😂

[@andygrayson7485]

Very nice !! 👍👍👍

[@knockers5943]

The drone shots are so cool!

[@surinfarmwest6645]

Blighty looks beautiful. Stay safe Scott x

[@arcturusbbqsausagemaking2435]

They look amazing I'll have to give them a go After I make my polish smoked Kabanosy sausage, Which will be my next video ,..Great job Scott keep the videos coming

[@anastasiahayes449]

Looks absolutely delicious 🤤

[@floridaman5411]

Great job!!

[@pasquinomarforio]

Hang in there, Great Britain. Your mates here in America will do the same.

[@matty6848]

Yep. We’re certainly all in this horrible situation together. All the best from the U.K👍

[@pasquinomarforio]

@@matty6848 Literally, a bio-weapon Pearl Harbor. But that's okay, we'll get through this like we got through that one. And then it will be our turn.

[@Unflushablepiss]

man thats some nice country!

[@Eveseptir]

Scott I've been with you for over 2 years. You are the master of classic flavor. Personally I want to see you jump into some more exotic spices. There isn't a man on earth I would trust more to show me the way.

[@rymal93]

I need those sausages in my life right now 🤙

[@Your.Uncle.AngMoh]

Smashing Scott. Stay safe! All the best from Australia, Garry.

[@tiaanvanwyk555]

Looks freaking Lekker man you should try blending your ingredients and spices together. Try boere wors from South Africa!

[@johnnyroadcrew3841]

Nice one Scott, hope you and your fam are safe and well.

[@petrogreg]

Is it just me or does anyone else find the commentary and witty banter Hilarious? :) Jokes aside love the videos keep doing what you are doing. Scott what are your views on a sausage maker attachment that goes on the end of an electric mincer, is it any good? 🤔😂

[@mfr336]

Oh my, makes me wish I was Scotts best friend!

[@tedsheckler8243]

Thank you Scott, following you for many years.

[@thegoldennugget59]

Great video Scott, keep up the good work and stay safe dude

[@johnmact5548]

Going to try that this weekend

[@leekidman6128]

Fooking brilliant Scotty, i love them ransoms the woods were i grew up were full of em. Now i don’t live there. This video made me think I should make the most of where i live. Such a talented butcher lad keep up the good wirk our kid

[@DEELAD5551]

Bosh !! Been following you from Atleast 2014, always absolute pleasure to watch mate, 😎 💪🏽 🇪🇸

[@gogyalks2943]

Love.eskottera🥇🥇🥇🥇🥇💋⚘❤

[@pheflin526]

I would absolutely buy SRP Seasoning!

[@Maginnifix]

Cheers Scott always like your vids this ordered a mincer and vacume packer on the strenght of your channel.

[@Black_Luans_Matter]

Hello my dear friend :-) Today I was thinking of you when I cooked a sausage. It was an Italian sausage called salsiccia. I couldn't find a video (by you) producing some of these. Possibly it's an inspiration to make a video about its production.

[@georgeczeiszperger7682]

Thanks Scott!

[@Billbobaker]

Can't wait for the seasoning ingredients

[@alpcns]

Great recipe, Scott, and with lovely ingredients. These can be done with cooked rice too, instead of rusk, I suppose, like you demonstrated earlier. Rusk is hard to get here. I love these sausage recipes and videos - they're brilliant. Maybe one day you can show how to make a savaloy?

[@alpcns]

@11Alpha Will look for that - thanks! Have a lovely day!

[@TitaniumDruid]

Rusk, wild garlic, proper pints of bitter, and Scott. Jolly Old is pure rock and roll.

[@RoYJoNEs2109]

Im going to make this but with venison

[@tarmacdemon]

Scott why don't you dig a small clump of wild Garlic and grow it in pots makes sense to have it on tap . Keep on making the vids most enjoyable .

[@spiesm]

Great content man. I'm a South African living in Paris. One of the hardest things to find was good porc sausages and boerewors (south African beef sausage). Watched a few episodes and decided to give it a go. Make all sorts of sausages now for the family. So good and such useful info from your content. Would love for you to try make boerewors on your channel and see what your take on it is. Keep it up.

[@matty6848]

Is that’s a Afrikaner sausage you make?

[@spiesm]

@@matty6848 yes it is.

[@natesmultishop1814]

My yard is extremely rustic and basically a wild space in the city. Having seen the plant you harvested the wild garlic from I wonder if I have a couple of those plants in my yard. I do know that we have it in our area. When you pick it does it have a strong garlic scent? I’ve never eaten or picked it before but I really want to make this. Another bitchin sausage. Cheers!

[@NoxaLunaMoon]

Just check you don’t confuse it with lord and ladies or bluebell shoots. Check every single leaf, should smell strongly of garlic. Happy pickings 😊

[@edom7]

I had to laugh at the comment about rusk being filler. Nay I say, rusk, bread crumbs, oats, etc.... add to the flavor.

[@donniewillis2926]

Where is the taste test man.....I will live, but do the money shot Scott...for my sanity...this quarantine is getting to me:)

[@outdooorsman]

LOVE ALL YOUR VIDEOS!Can you show us what you do for a living?Are you a butcher?Do you farm,or do you live off you tube.i would love to know. show us where you work as you do it.that would be a awsome video

[@russscott646]

looking at that bowl mate the old trusty jam pan mite of been a better choice

[@christinejjones3068]

Looks wonderful! I have RA in my hands... Can I use my kitchen aid mixer to work the filling?

[@tommylovell2528]

Absolutely !!

[@greatnortherntroll6841]

Dammit Scott... you've got me drooling into my beard! 😁

[@clarencespady9009]

I have been watching you for a while now and enjoy your work very much. Abit off topic, however where does one find your cookbooks? Here in the States (New England I might add) I am not finding them.

[@emforde9753]

These look awesome, fair play. Could I please ask what size do you do the 2nd grind? Is it still coarse or is it finer then? Thanks

[@RoryAherne]

My 500g of tomato passata and my 8oz of rusk Britain keeping everyone on standby as the next code breakers

[@nathanperrin3358]

Hi Scott, I've just gotten myself a butchers sundries mincer, and hoping to make some sausages in the not so distant future with the sausage attachment, obviously I know it won't be as good as an actual stuffer but are they ok to use. Also, can you provide me with a list of good suppliers for a beginner I.e what casings what gauge, where to get back fat from etc? Cheers, Naghan6

[@zw5509]

Beautiful looking sausages. Thanks and stay safe! Please put together a good sausage spice mix that we can buy in the US!

[@matty6848]

Hopefully he will as from what I’ve heard there’s quite a few basic ingredients that we take for granted in England you sadly can’t get in the U.S.

[@donmiller2810]

Question for the butcher in you what do you call bullack balls here in th USA we call them Rocky Mountain oysters small ones cleaned and fried whole, larger ones sliced, dipped in egg wash breaded and fried, served with a beer.

[@mag8851]

In this video, where in England is that place?. Really looks beautiful and peaceful there. I didn't even know you had those kinds of places there.

[@-webbo-]

Scott, I have heard many sausage-making recipes talking about the need to chill everything - hands, bowls, utensils, water, even the grinder (!) to stop the fat from melting when kneading. What do you say? Inspiring video by the way, as usual :-)

[@mike_qbik]

new watch ...... oh man, the Seiko legacy is gone ... new chapter :-)

[@jamesswick7534]

I'm having deer sausage and cabbage right now

[@richardthiel683]

Do you live near any of the UK canals? I have been watching quite a few youtube vlogs lately about people on their narrowboat trips on the canals.

[@paulroberts5114]

Mate, those look tremendous. I just happen to have 3lb of diced shoulder in the freezer... no wild garlic, but I reckon I’ll be having a lash at these in a week or so. Cheers.

[@shaunjayes8842]

Another good video Scott. Thanks. I very much doubt I’ll be able to get wild garlic here in South Africa. I’m thinking of substituting it for chives and some garlic. What do you think?

[@brucegriebel787]

Can you make a step by step video of a pork mortadella please?

[@watermanone7567]

Please market your own sausage seasoning ASAP. Also Rusk. Do you have Ramps there as well as the wild garlic? Thanks for great video's.