How To Make Sausage. Cumberland Sausages. TheScottReaProject.

[@SnowyAspenHills]

8 years old this video but a valuable resource in my opinion. This is what I have been looking for as I don’t think supermarket Cumberland sausages are like the ones i remember.

[@bmcfarland1046]

As a "yank" with limited knowledge of British cuisene except for yorkshire pudding and roast beef and ofcourse fish and chips I was very impressed with Scott's videos. These videos are some of the best online cooking classes I have ever seen. I am now a big fan of these traditional British classics. it up. Start a cooking school and I will be crossing the pond to attend. Thanks.

[@jongmassey]

As a Cumbrian lad born and bred who's forever disappointed by crap "Cumberland" sausage, it's great to see you taking on the topic of the world's greatest sausage with the respect it deserves ;)

[@TheScottReaproject]

cheers Jon.thats top praise coming from your good self.a local lad.good to know I did it justice cause I know how much it means to you folks.all the best.scott

[@Sheps73r]

***** Scott explained that it is on the list so officially you probably shouldn't call it cumberland. These video's are for home use so if you want to make a proper cumberland for your own consumption then here you go.

[@StreuB1]

***** He is also doing it to make sure it is kept honest and traditional. Once a process is documented like this, its hard to cheat on it. I think Scott showcasing this is for the benefit of all for generations to come. As his tagline says "All beef, no bull." No bull in this video, all natural baby!

[@StanOwden]

I can see that goes well with a cranberry sauce instead of mustard.

[@steviespaind4307]

I know what you mean, Jon. I´ve travelled the world and if I see Cumberland sausage on the menu...I order it. But I have never, ever, had one that tastes as good as the home grown ones. The butcher on the main street in Carnforth produces some of the best sausages I have ever had, award winning. If you get the chance drop in and snag some snags. At the traffic lights turn down the hill, 50 yards on your left. Great video Scott, brings back memories. Thanks man.

[@TheGorlokgt]

I've made this recipe several times now and every time I LOVE IT!! Lived in England for 6 years and this was my favorite sausage. Thank you for sharing with us and I've shared with so many friends and family because of you. This great recipe has landed me on so many other of your great videos.

[@StreuB1]

Scott, you are unreal my friend. Your traditional sausage making vid's are just THE best!!!

[@carolynallisee2463]

I've been watching these sausage making videos all over again- I find them very therapeutic for some reason!

[@jefferystark1662]

Scott , love the whole process! It is minimalist and true with the seasonings. Hey Scott thank you for keeping our trade alive and for sharing for the future! Much respect brother Butcher !!

[@bcgmktg]

I've been making and smoking sausages because of you! Thank you!

[@ReneeKemmy]

Lol! Old man took his recipes to the grave what a shame! He didn't mentor you but you are mentoring the whole world. Thank you! Lotsa love to you sir!

[@michaelsinclair6515]

I made a 10 kg batch today. What a beutiful tasting sausage. I live in New Zealand now from Scotland cant buy anything hear as good as this. Stunning !!!

[@kgilbert144]

Hey Scott, I am a Brit living in California and miss all things British including decent sausages. So thank you for this brilliant video which I used to make my first ever batch of sausages. They actually turned out amazingly well, thanks to you. I see you have some other classic receipies like Pork and Leek and Apple Cider do you have one for Lincolnshire sausages?

[@travelswithdan6850]

Finally!! someone who links sausages properly.

[@starandanchor]

I made Cumberland Sausage for New Years Eve and it was AWESOME!!!! Thank you for this video!!!

[@thehansonproject44]

Thank you Scott, just piped my first bangers over here in Connecticut. Thanks for the inspiration my friend!! I came to watch you prepare a pheasant, and left making sausage. Love your channel, keep em coming!!

[@sissypissyrapper23]

You’re a huge inspiration and I always love rewatching your videos

[@arlynnoel]

Thank you, Scott. Your final product reminded me a little of a very popular sausage where I live: "boudin blanc". It's finer textured and made by adding cream instead of water, but I'm very willing and happy to try my hand at real Cumberland sausage using your recipe.

[@scotch5clive7frommcr]

Many thanks Scott , i tried your Cumberland Sausage method today and it was an awesome success . Thanks again for sharing this wonderful recipe .

[@johniwan1]

Scott, great tips on sausage making! Could you do more seasoning blend recipes? I like making my own seasonings and would love to have some old timey classic blends like this Cumberland recipe. Maybe traditional bangers, bratwurst, kielbasa, country farm blend, linguica, breakfast sausage, andoullie or what ever classic recipes you may have. Every video is a learning experience!

[@Moorvale55]

Brilliant yet again Scott. Many thanks for your time and effort. Best regards from Geoff.

[@TheScottReaproject]

cheers Geoff my friend.many thanks..scott

[@PITMASTERX]

I loved it. Thanks for this amazing video

[@damienarlo7196]

I guess Im pretty randomly asking but do anybody know a good place to watch new movies online ?

[@sterlingbraden4270]

@Damien Arlo lately I have been using FlixZone. You can find it by googling :)

[@memphisblaze4002]

@Sterling Braden yup, been using FlixZone for since march myself :D

[@damienarlo7196]

@Sterling Braden Thanks, I signed up and it seems like a nice service =) I really appreciate it !

[@sterlingbraden4270]

@Damien Arlo You are welcome :D

[@jrfritz4772]

Absolutely awesome I want to get them learn all of This

[@mikesmicroshop4385]

Hay Scott! I have been looking forward to all of the videos that you were saying that you were going to be making with all of the hand mixed spice recipes! I still am and will be until you have the time to make them! Just hoping that you had not forgotten as this one is from 2015 so It has been a while. Love your stuff and re-watch many of them often especially the ones on sausage making! Love ya!!!!

[@pedroarellano4266]

So glad to see you making your own blend. This is the first one I've seen you do that. I always make mine from scratch. Mixes are great for some folks, no judgment for those who use them. Mine is a personal choice. Anyhow, I am excited to try some cumberlandISHY sausage. Btw, I liked your SRP Facebook page, but I didn't see a way to comment in the group. I wanted to thank you for the videos. I've been making sausages for years but only occasionally. I decided to recently take it more seriously, and make it more often. Your videos are EXACTLY what I was hoping to find. I feel like an apprentice! :-) It is as you say, therapeutic and tremendously rewarding! THANK YOU, again for the videos!!

[@tonybutcher4762]

Will be giving this recipe a try for sure thanks Scott .

[@Ricksdiner]

Thanks so much for sharing ! you are a gentleman and a scholar!

[@reighngold]

I've been dabbling with butchery for a while. Cutting up my own steaks from larger whole loins, grinding my meat for hand formed sausages, cutting up my own chickens into smaller, more usable pieces all in the name of fun and knowing what's in my food. After watching your videos I'm taking it to the next level. I bought natural casings and am going to stuff sausages into casings. I feel like this is going to be a turning point in my culinary world.

[@sterlingjohnson289]

Awesome... never cease to amaze me and always inspired by your videos. Got myself a electric meat grinder I did recently also I've been buying primal cuts of beef from Costco and cutting my own steaks & grinding the trim making some of the best, freshest tasting burgers I've ever eaten by far. Thanks again and Aloha from hawaii.. Cheers

[@PeterStanford-m9l]

great to see you are sticking to english weights and measures as well as recipes, enjoyed the video very much, as i love sausage cant wait to give it a try, where is it i get the skins? many thanks for your time and video, regards pete

[@OurHalfAcreHomestead]

I will be trying these this fall!! Thanks!

[@engkyoei]

It's a wonderful video. We can learn a lot n a lot

[@stefenney3126]

Hi Scott, nice to see a traditional sausage being made. I know we all do things differently, but I was taught to mix the seasoning into the dry rusk, then add water. Mix well and let it hydrate for a couple of minutes, before mincing the meat straight into the mix. Suppose it all comes out the same in the end though. Ps, I prefer Cumberland without Sage, but with a few more spices such as ginger and allspice. ATB. Ste.

[@inspekcjapracy3649]

I love your vids Scott, you are a fantastic butcher and cook.

[@Frankallen12]

Scott, thanks so much! I will make this sausage for sure! Like your channel, I was raised up eating wild game. My Dad was an avid Rabbit Hunter at some times he had 20 Rabbit Dogs. That was his life! He also was a "Bootlegger"!...LOL

[@Dunstire]

Only just found this channel and can't wait to give this and the beef ones a go.

[@carljones7992]

Love it scott EXACTLY the video I wanted

[@69angelx]

Thx..great video, and nice recipe looking forward to see what's next..made my mouth water all the way through...

[@doktoruzo]

Fab...I was drooling at the end, they looked so good....lol You should be on the telly...

[@mikecrisetti2185]

stuning and fantastic. i love cumberland sausage.

[@jackieblakemore56]

Hello and thank you. I’m much older than you but I remember sausages having a distinctive smell. None of the sausages made today have that smell? I’m personally not that keen with Cumberland sausage but I think I may buy a machine and try to make sausages myself x

[@jeannecooke4862]

Yummy, yum! Thank you for sharing another lesson!

[@renita1231]

Loved it buddy. Great video. Thanks for sharing

[@muddyfeetaussies]

Gonna try some of the rusk binder and traditional British sausage seasonings with some of the pork venison and rabbit I have in the freezer. Toadbinbthe hole and sausage and mash is not quite the same made with the sausage flavors available to us in the states :) ..

[@MOOSEDOWNUNDER]

What a cracking snag mate, looks the business. I love the coiled version lumped on mash with plenty of gravy. Bring it on. Cheers Moose

[@splzeug]

Brilliant! I appreciate you sharing your skills with us. Well done!

[@JimmyCogg]

Awesome video Scott. I'm definitely going to have a go at this!

[@lovetolay]

just love these videos ..thanks again Scott

[@pumbar]

Loving this channel Scott. Thank you.

[@smalltowntexasbbqburgersbr1391]

Thanks for sharing this.

[@pamp5797]

Ok I'm from across the pond so don't be pissed when I ask if it would be just as good made in a patty form. Love your videos don't be pissed. ;)

[@jakubsetkowski]

Big fan of Cumberland

[@mikegauthier6596]

Hello Scott, thanks you for the amazing videos that you put online every week. I fattens 4 pigs each year for me and my family. They grow wild in my forest where they can live their pigs instincts ! All this gives an incredible meat. With the help of your videos on cutting a whole pig , I can now do the job myself. I save a lot of money . You are an incredible teacher. I look forward to this fall to try your sausages recipes with my fresh pork . By the way would you have a recipe for homemade rusk ? thank you again

[@bobsworldcarscookingtravel1516]

You can find Rusk in the USA. If you have a Farmer's Market that is broken down into ethnic sections look in the breads areas. Also you can find it online. The brand I found is Marco Polo as Rusk Toast.

[@nerfed]

Love the videos. Could you maybe make an Amazon list of some of your favorite butchers tools?

[@eddiegibbons6428]

Awesome mate keep up the good work 👍👍👍👍

[@lostinaustralia-dave7802]

IHi mate, I love your Vlogs, good work. What is Rusk, I never used it before?

[@davidphillips2259]

I love them 😍

[@LetsMakeALittle]

I tried making sausage one time, and it was an unmitigated disaster! LOL! I will give it another go, now I've seen how it's meant to be done. Thank you!

[@ganicwil]

Fantastic as always, we make a cumberland sausage (or something that resembles one) where I work, doesn't look as good as that though;-)

[@victoriahollis3454]

Fantastic video Scott Rea can see me making these :-)

[@peterstephenson9705]

Alqays enjoy the videos, they're informative and entertaining. Just one question, you initially say 2lbs of salt, later in the vid you add 21/4lbs. Which is the correct amount?

[@davidclements5241]

Morning Scott, As usual a excellent Video of your skills. I noticed pam p wants to know if these can be made into patties. Well usually when we have sausages I remove the skins place between 2 sheets cling film and press down with something flat (small chopping board). This makes for more even frying, just two flat sides, also better for sausage sandwiches or rolls. Thanks again. David

[@bobn1944]

Is it 2.5 ozs of seasoning to every pound of meat alone or to total weight including the rusk & water? Great recipe which I will be having a go at soon.

[@welsh2266]

Could you do a video on how to make chorizo & salami please & does it have to be made with pork? What about making it with wild meat? Many thanks

[@todd_the_wraith]

so if i don't really have access to rusk because American, what can i use as a substitute binder? bread crumbs, steel-cut oats, rolled oats, pearl barley?

[@donfisherman5259]

I like to smoke my sausage which precludes the use of a curing salt because I am not actually cooking the sausage in my smoker. Is a curing salt recommended in this and your other sausage recipes or is there enough salt in the seasoning recipe? I've been watching all of your videos and I'm starting to take a greater interest in sausage making as I like your basic recipes. Your videos are great.

[@77grundy]

Scott. I just made 10lbs of these and I have to say it's a bit heavy on the pepper! Don't get me wrong I appreciate the recipe and maybe I messed up on the measurements of the mix, but wish I had added just a bit and tried it first instead of sticking the whole lot in. Maybe that's just my preference, but they are a whole lot more peppery than any Cumberland I've ever eaten (and I eaten a fair few!). Cheers though and keep up the good work.

[@satanismybrother]

awesome work Scott, any chance you can do a video on making Lorne sausage (a great scottish delicacy!)

[@benjaminmyles5886]

Great Video

[@alanbrandt1492]

Can you use fresh sage? If so any idea how much compared to dried sage?

[@chestercheeto1662]

Love your videos man

[@luclucasson784]

Great channel. Can you talk about how to tell high quality meat from bad quality meat sometime?

[@thedr00]

hey Scott, any plans to make a Lincolnshire sausage?

[@honestbob45]

+1 for the Lincolnshire please!

[@Stuart36]

Top bloke!

[@colingriffiths7021]

Regards from New Zealand. I bought minced pork off the self. Made up your mix. Deliose Cumberland sausages I can't find here.

[@garythornbury9793]

Scott--thanks for doing the videos--its hard to find these sausages in Texas.

[@Vladyslav_Daien]

Scott, you're amazing. Please, add a tutorial, how to make chorizo sausages. Brgds)

[@GrillingNetwork]

Fantastic!!

[@boballen2350]

Hi, I'm not quite a native Cumbrian yet, I've only lived here for the last 48 years, so I'm still a newcummer! Anyway if I've got this right, the seasoning mix is: 2.25 LBS SALT 1LB GROUND WHITE PEPPER 0.5 OZS SAGE 0.25 OZS MACE with a rate of addition of 0.5 ozs per pound of meat/rusk mixture. Correct?

[@johnjones1181]

Very nice only here in Cumbria we have our sausages in rings not links

[@GameThruz]

I liked this, love to see a Lincolnshire version, but I thought belly and shoulder were quite fatty parts and not lean at all?

[@lesliestaines9391]

I have a question about the Rusk some sausage recipes don’t use Rusk or breadcrumbs or anything like that is this a standard thing or is it just the type of sausage

[@eddyvideostar]

Dear Scott: Is it possible to make patties, skipping the piping stage, if we don't possess the proper machine?

[@lawrencelawrence3928]

Could you give me any advice rusk fillers and rice fillers? How to make and use, water to rusk or rice ratios/ meat...cheers

[@Nttmf]

Hi Scot, how much rusk is added per kilo of meat? Water content also for rusk?

[@marcusmello69]

Mace is impossible to find where I live. Can I use nutmeg instead? If so, it would be the same amount or should I reduce it or increase it? I particularly never tried mace before

[@smokey_jims_bbq2255]

Hi what’s a good place to get seasoning ratios

[@a.flowers8737]

Why do you work the sausage mix so much...does it set-up the binding?

[@AlexD02721]

Do the sausages have to be boiled? Or smoked? I know with the black sausages you made you boiled them and I'd heard references to "sausage" (non-descript) being boiled or smoked then hung.

[@metalstalin]

Amazing.

[@krislynwalters7623]

cannot get mace here in Philippines is it ok to use nutmeg as replacement

[@shugakayne]

Hello. I believe he refers to pork meat when you mention belly or shoulder but i dont want to assume so someone please clarify for me. Thanks

[@Andy-pu2iv]

Just found your channel a couple of days ago. Loving what you do. And then here's your take on a Cumberland sausage! I'm local to the region, though strictly speaking I'm Westmorland born and bred... Nice work, keep it up.

[@LooneyTune666]

Scott, great video as always. Just out of curiosity where can the average joe without a link to the butchery trade buy bulk amounts of meat like you get in the UK. I'd love to try some of the stuff you show like breaking down half a lamb but I have no idea where to start getting it.

[@jay71512]

LooneyTune speak to your butcher mate. Mine offers 1/4 1/2 or whole carcasses if i ask and its a fair bit cheaper than buying it jointed up too. Failing that go see a local farmer i buy 2 lambs per year off a local farmer.

[@TheRhonda1957]

do you have recipe for a scotch beef and or pork link?

[@richardwesterfield4578]

what is rots I think you call it could it be oats. I like your KZbin shows very much thank you Richard Westerfield

[@williamperrin2880]

Cook up some small diced potatoes under cheese and scramble up some eggs and you have two awesome sides : )

[@Kebab_with_extra_garlic_mayo]

Is rusk interchangeable with breadcrumbs?

[@harrybond007]

No

[@TheBill9999]

good vid scott

[@The411]

Scott, since there's no preservatives, I would imagine these need refrigerated or frozen?

[@sissypissyrapper23]

lostsignalreception either would work well. General rule is week in the fridge or three months in the freeze. But it all depends on your temp and preservation. Vacuum seal is amazing for longevity in the freezer and highly recommend for any meat or mince

[@The411]

@@sissypissyrapper23 Thanks, I don't think I need to worry past a couple of weeks. I think they'll be gone :)

[@funnysods]

Hi Scott, I've been following and making your recipes for years but I have one problem. When I'm putting the meat through the mincer, I am continually having to stop to clean the plate of bits of sinew and fat. This is with even the biggest plate. Am I doing something wrong, or is it just the cuts of meat I'm using. I use shoulder and belly pork.

[@Will-jh4ds]

Your meat needs to be colder and you can puts your metal grinder parts in the freezer the night before you grind. It will help.