Pheasant Sausages. How To Make Sausages. Sausage Making Masterclass. Weschenfelder

[@mustonparry]

Great to see someone who loves their job so much, especially using the antique kit. Now then, breakfast….. * reaches for sausages 🤔

[@benhealy1530]

Hi Scott, like you I have pheasants coming out of my ear oles. Last week I used the pheasant sausage mix for the first time and the feedback has been great. Previously, I have used the royal venison sausage mix from Weschenfelder for pheasant sausages and that works well. Also I made scotch eggs with pheasant sausage meat and they went down well. Sadly I am no longer able to eat the sausages and small goods I make. Earlier this year I was diagnosed with a rare and aggressive cancer in my tongue. As a result my tongue has been surgically removed and I am now on the road to recovery after having chemotherapy and radiotherapy. God bless the NHS. Take care my friend. Ben.

[@markellyfarm]

Hey Scott, hello from Nebraska, long-time viewer. Quick tip. When you are done grinding, send some ice cubes through the mincer one at a time, and it will push out the remaining meat.

[@lafoifr6853]

Hi Scott, what a fantastic job you ´re doing in general. It’s relaxing and you learn at the same time. Keep up the good work mate.

[@kinggrimdc]

Missed you man welcome back looking forward to many new recipes

[@thegoldennugget59]

Nice to see you used the old machine, the sausages turned out great. Nice job Scott 👏

[@henryloveridge3824]

Looks really nice Scott

[@johnmiller-kr4jy]

Good day Scott great video as always. My son in law got 2 cow elk we butchered Saturday Sausage making will be happening in the new year, will be reviewing the master class series. As always, a great channel, have learned so much. Have a great day and thanks again

[@ChrisM-gu6ty]

I love your videos and you do make my chuckle 😂😂

[@beckyrobinson5672]

Looks absolutely amazing, I really appreciate your video. Take care and God.

[@beckyrobinson5672]

Bless

[@demogorii]

Love all of your videos, specially sausage making!

[@lanettdone1360]

Fantastic!!!!!!!

[@dr.chrismort8448]

Bang on bangers👍

[@jamesmartin8383]

Great watch Scott another masterclass I've always wanted to become a butcher but feel as if it's to late because of commitments ie bills and cost of living hopefully one day I could full fill my dream , thanks for sharing your masterclasses 👍

[@davidhalldurham]

Excellent video! I learn so much from you.

[@mikec7736]

What Scott? No Colman’s mustard. Great video.

[@ianmcarthur3554]

Brilliant good to see someone who knows how to do the job properly i Iink different to you but get the same result good to see the fat going in only way to make a proper sausage

[@chrisburston1415]

I'm a pheasant plucker and a pheasant pluckers Son and I'll go on plucking pheasant till the pheasant plucker comes

[@theJB03]

Great sausage making masterclass once again ! Always impressive to watch such a command of your craft. I am just wondering why you do not deglaze the frying pan which must be ful of juices and aroma. That is what I do when I cook my beer or wine (vigneronne) pork or mutton sausages i made after watching your videos. The gravy is just amazing.

[@ferd.6779]

they just look delicious!! and I saw a nice bunch of fly tie material too ;-)) keep up the good work mister!

[@brianeaton3734]

Love it and hate it when Scott’s sausage videos come out…look absolutely fabulous, but can’t get weschenfelder’s here in the US..😢

[@hippyhebrewhomestead8593]

Awesome stuff Scott, I believe this is my new favorite channel for sure! What would the taste difference be if you used beef or bison fat as opposed to pork?

[@thedukesadventures4323]

Excellent 👍🏻 .... now i wonder if 🎅 will bring me a stuffer 🤔😁

[@AneyStokes771]

Good man Scott

[@zackarywhite6543]

Didn’t expect a video at 2:30 in the morning.

[@tarmacdemon]

We used to have a poacher live by us he used to make Pheasant sausage and they was delicious sadly the old chap died and so did his recipe.

[@tonymorgan3526]

Great video Scott, do they do a rabbit seasoning sausage mix as well, or could you just use the pheasant mix instead 🤔🤔🤔🤔🤔🤔🤔🤔🤔🤔

[@stephenhollinrake916]

Could you use leg meat aswell if you have less birds,, great video 👌

[@TaralgaBushAdventure]

I was in two minds....until you brought out the HP sauce. Yes my son!

[@rad68]

In over 35 years of butchery, I've never used collagon casings, always natural Hog or sheep skins for our sausages When we 1st got electric sausage filler if you missed the end then SPLAT sausage meat over the wall 😂 and same linking method as I use

[@andrewwebster13]

My brittany approves and wants me to make this

[@stevejackson327]

Hi Scott, I just wanted to know how easy, or otherwise, it is to make cocktail sausages, and whether you have any tips and tricks.

[@aaronlunzmann6534]

Imagine having enough pheasant to make bulk sausage. Used to be that way here in central US. Felt guilty last time I bagged one.

[@Knightsquire74]

Seeing this. It makes me wonder. How would it taste in "Toad in a Hole"? I know it is normally made with either pork sausage, beef sausage, or roast beef. This would make a healthier alternative I think.

[@jamesparlane9289]

Do you put the meat under a metal detector to make sure no shot goes through the mincer?

[@nickray731]

Yeah and he gets a bouncer to pat each pheasant down before it enters the room too

[@adrianhide984]

Can’t get decent sausages here & did try 1 time to make own & will again in future but need some decent machinery. But I think need to be perfectly round or square as like browned all around

[@dldarby82]

So, if I was going make a kosher variant, what kind of fat could I use? Beef fat carries a lot of flavor on its own, I was thinking duck fat and/or turkey fat, maybe a blend with beef just to dilute that beefy taste a little. Lb fat has that mandolin flavor that is a bit off in sausages, in my opinion.

[@MartinAhlman]

Yummy! And guess what, I just got some pigs blood so I'll be having blood dumplings for crimbo! We call it blood, not black ;-)

[@carljones7992]

Do you have a vid for duck sausages

[@callumclark3358]

Said he'd put a link in the comments .... I wish!

[@azuritet3]

Pork and pheasant together in one sausage... Is that legal?

[@tonymorgan3526]

What are you on about, if you buy a venison sausage or burger they will contain pork meat as well, game meat is very dry

[@AndrewH9999]

@@tonymorgan3526 I think it was probably a joke

[@tonymorgan3526]

@@AndrewH9999 your probably right, either that or he's as thick as 5h1t

[@bertifrasilmeye995]

I think it would be easy to make your own. Without E621 E221 and E301, just my opinion.

[@mccoobs]

Website seems to be down - at least for enquiries from Canada...

[@koyotecaller1]

What has happened to "Hello my friends" on your intro?

[@balljointfd3s]

Great video, but watching the sausage casing get filled is a bit disturbing, it's like watching your dog take a never ending crap. Imagine stepping in one that big! You'd have to burn your shoes!

[@jamesswick7534]

Do you ever smoke your sausage?

[@wiwingmargahayu6831]

no more cherry fruit ??????

[@chanceskip52]

I love watching his videos but when I try ting up my goose for Thanksgiving or cutting meat the way he does it never turns out like his I hate this guy he makes it all looks so easy and it never turns out the way his does and I been cutting my own deer and wild hogs for years now. I really don't hate him I just can't make it work like he does but I enjoy trying.

[@steampunkvampyre]

ahhh a great sausage ruined with gluten

[@johncuccia8207]

Where’s The Magner’s Irish Cider with those links M8? 👍. Absolutely Superb @scottreaproject