The Complete Sausage Making Masterclass, Step By Step.

[@cjhatescomputers]

"the days of lips and a$$holes are gone" I love that scotty

[@kicks1124]

cjhatescomputers had to dislike cause I like eating ass.

[@BeeRich33]

Different hobby altogether

[@shane5497]

cjhatescomputers Scott cracks me up in every video. Bloody ripper 👍

[@SansaStarkofWinterfell]

Ain't that the truth BeeRich33? Shame though that they don't use the same principle.

[@magicguirarman]

You must be new here.

[@XanderKalas]

Old school butchery is an art. My Grandpa was a butcher and I grew up with recipes like the ones you showcase. Thank you for another awesome video Scott!

[@ffurrr]

I really love every video you make! My wife and I often sit and binge-watch our way through several of you videos at a time. This particular video exemplifies your love for preparing food and your love for things like your mixing bowl! You’ve definitely inspired us to make better meals! Thank you!

[@TheCrunchbird]

Scott, as an ex pat living in Florida one of the very few things I miss about the UK are sausages. my old dad was a shop manager for Dewhurst butchers (now I believe defunct) so I grew up eating a lot of good old bangers. This week I decided to give your leek sausage recipe a go. The sausages turned out really great. My American wife who is a lover of British breakfasts gave them a two thumbs up. Thanks for your great instructive videos.

[@dazhutchy823]

Good old Dewhurst. Couldn't beat them back in the day.

[@mr.mcloremcclure2522]

Just bought a cheap sausage maker/meat grinder. This golden knowledge will get me started like a pro.

[@harbourdogNL]

3:18 I've watched a bunch of sausage-making videos here on KZbin and you are the FIRST person to point out that the fat doesn't take on the seasoning! Thank you for that. Would love to know your recipes for Cumberland and Merguez sausages.

[@swampwhiteoak1]

I watched this 2 years ago. Enjoyed it even more this time. I have been making sausage for decades. It was good from the beginning, but wish you had been making these videos back then. You are a Superman. I am tough, but mixing the near freezing ingredients makes my hands ache. I wear cotton gloves with nitrile gloves over them. Thanks for the inspiration and tips. Kept up the good work!

[@vincentmack58]

all I'm a say is I learned from my grandmother if you don't use your hands they won't taste the love keep up great work bro

[@LazyPlumber89]

Preach bro

[@CLFS]

Your grandmother is a very smart woman nothing beats Nan's cooking I wish I could try her food

[@KaleidoscopeJunkie]

Yes I did enjoy it ! Thank you. Two of My high school teachers used to make sausage in the workshop. They would use their hands and mix 30 pounds at a time with veggies they grew and equipment that looked "old as the hills". :-)

[@teachered5439]

I admit I've learned a whole lot from this channel. Scott is a magician. When I made Scott's deboned turkey, on a smoker, my guests didn't want to cut it, just wanted to take pictures 😃.

[@JohnGriffith-w2w]

Mr. Rea I’m so hungry now after watching this post I had to go over the pork store and purchase 10 links of Italian sweet sausage a large onion 🧅 and two Bell peppers 🫑 and a loaf of seeded Bastogne and make sausage and peppers Italian style! Amazing!!!!

[@TheGrassfedHomestead]

Last week I butchered my first hog. I have my stock reducing right now for my gammon terrine I'm making thanks to the SRP! The sausage was stellar also! Thanks for all the wonderful inspiration Scott!

[@jack6136]

Mr.Rea, Suppose you we’re going to serve dinner for say four people and you wanted to serve roasted potatoes 🥔 steamed asparagus and sausage. What sausage would you serve? Venison and Red Wine 🍷 this leek sausage a sweet Italian sausage. After watching this post I am so hungry That I can’t even think clearly! Brilliantly done!

[@reighngold]

I just made homemade chorizo sausage this weekend! From grinding to seasoning to stuffing to cooking. They tasted amazing, the casings didn't burst but also weren't underfilled and most importantly I knew exactly what was in them. I will say I like my sausage very lean and so I didn't follow your recipes, but I followed the process you showed to make the best sausage I and my family have ever had! Thank you!! I'm now getting requests for sausages from family and friends lol.

[@ARTISTCHD1]

Gallantly going back to our Ancient Aboriginal Ancestry. My genomes and genetic type traits recovered. I am led by THE HOLY GHOST. Righteously retreating treating tissue toxins. Reversing the damages done. Unfortunately we made manyy mental misstakes. A significient number off our ancient acesters sold us out for money. While working in cahoots cooluso with foreign fighting forces inclusively islam and militarized Muslims. “The black Isralites” and “black-a-Moors”

[@matthewbeckhouse3799]

@@ARTISTCHD1 cooked

[@youngamericanferret422]

This video has actually really helped me this weekend as I was on some medication that makes me feel awful and one of the foods I was craving madly when I was taking them was homemade butcher sausages. I watched this video a lot of times in a day and knew so much about sausages than I did before. Hopefully when I feel better, I will be able to properly make some sausages.

[@ellenmacisaac8312]

I so appreciate you doing these videos, Scott. This one and the black pudding one - I have been trying to re-create the recipes of my grandmother based solely on descriptions from my father (no written sources). These videos have answered a lot of questions I have had in terms of technique.

[@candiedginger8729]

OMG! That is fabulous! The way the sausages are tied is a wonderous bit of magic.

[@Uncle_Mel]

man, that takes me back to my young days working in a butchery. we had a 24 pound sausage maker and a whopping 120 pound mincer! The rest is almost 1:1 similar. You might have persuaded me to fork out some cash for some diy sausage making equipment!

[@keithcheeseman567]

43 years since I've done that. brings back wonderful memories PROPER BUTCHERY excellent videos.

[@Smirnoff44]

Bloody brilliant channel, so beautifully presented and clearly explained, top notch Scott

[@nadeem2u]

Scott, this is by far the best video I have seen about sausage making. I’ll be watching all your videos for trade tips and guidance. Thank you for uploading.

[@scasey1960]

Great video - love the final tie off.

[@mandapierce3012]

Thank you! It’s been a while since I made my own sausage and I have a whole gallon bag of cheek and head meat I don’t want to waste. This was a great refresher!

[@LoopHoleize]

That was incredible, I'm looking for the video where you cook n eat them

[@tmort86]

Awesome video. It really helped improve my sausage making and got me closer to recreating my grandfathers recipe. The addition of the leaks was also amazing the entire family loved it. Thanks for the great videos Scott

[@virgin390004]

Hi Scott, wonderful video as usual. Just got back from Spain and tried this wonderful chorizo from a market, went to the supermarket here and couldn't find anything like as it was all really salty etc. Would you have a recipe to make Chorizo? Thanks

[@jerimiahmanzon1637]

WHAT A CLEAR INFORMATION , YET SIMPLE AND EASY STEPS OF FOLLOWING THE PROCESS SAUSAGE MAKING.

[@petefroud5308]

Scott they look so good .

[@williamcrouch6169]

Dear Scott Thanks for all you do to help us sausage lovers. My wife and I are Aussies living in California, and we desperately miss our regular Australian ( supermarket variety) snags. Any chance mate you could teach us all how to make Aussie snags to throw on the Barby???? That would be brilliant! Cheers Mate Love your passion.

[@glynpowell1644]

Absolutely love this channel!

[@Phoenix-xb1tj]

Just to give you a reply

[@AndrewTubbiolo]

Those people who say government is like making sausages, never saw your videos. It's quite an elegant process.

[@jakekish2821]

I make a lot of sausages and I've tried the celery skins. I definitely prefer the natural casings. and also I was lucky enough to be taught by a retired professional custom butcher whi grew up in a butcher shop. live these videos. thanks

[@copeman111]

That was some wizzard shit with the tying of them lol awesome

[@Phoenix-xb1tj]

Just to give you a reply

[@hersheyqueenlisa]

Oh, Scott! Bless your heart for sharing your knowledge! I am learning so much from you. I guess you can teach an old dog new tricks…says this 66 yr old grandma!😊

[@smooth_sundaes5172]

"JUST look at the size of that sausage!" Banging great Scott :)

[@Phoenix-xb1tj]

Just to give you a reply

[@TheHeraldOfChange]

When I was a younger lad, I took a job on a Saturday, working for our local butcher. One of my chores was to help with the making of the sausage meat, and then clean the mincer - a cast iron thing with flaking green paint and lots of rust. He told me once that my cleaning job on that mincer had saved his shop, during a food safety inspection. I remember the butcher used to put all the trimmings, from the carcases that came in, into a tub and keep them in the cool room. Then, out it'd come and he'd put them through the mincer and add a liquid pineapple preservative to the mix, then the tub would go back into the cool room for him to do the stuffing some other time. He'd also sometimes do two grinds, one was a double run for a course grind and the other went through 3-4 times to make a "pink" paste as the fine grind. I always wondered about that preservative - I've never seen mention of any such thing anywhere in all my years browsing the web.

[@PUreMonKz]

Is it possible that you could make a video on how to make your own Rusk? I would watch that, and I think I'm not alone in that. Always good videos! Cheers mate!

[@danshankle]

HERE, HERE!!! UNOBTAINABLE in the United States... ONLY way we can get Rusk is to Make it ourselves.

[@jocaingles8464]

Bread crumbs.

[@angelowoodell372]

I have watched many of your videos and sir you are an artist. Your plan spoken manor is a welcome breath of fresh air. You make it look easy enough for anyone to want to try. Thank you for all you do.

[@Zoiyya]

Wow! They look awesome! You have to get your hands in there and mix it good ;) Another great video. Thanks Scott ;)

[@fredfreeman1511]

Andreas Dorn 9

[@sald1965]

Hand mixing is the best! My only suggestion would be to take all of your jewelery off before hand. That way you don't risk loosing a ring down the drain when you go to wash your hands afterward.

[@jonathansimon2492]

Your videos have taken my charcuterie to a new level, I live in south Louisiana so sausage making is common, but your videos have really upped my game! Great work.

[@venomf0]

"Relax! Its cool baby!" I love that

[@deehorrex9292]

First let me say my I am one who has never made or considered making sausage until now. I really liked how you separated the meat from the fat and processed all your ingredients. If there was one area that I needed more information from it would be the seasoning. I do not have access to buying a prepackaged mix and find that an area of great importance. Also, I found your How To Tie/Link to be the best. Thank you for sharing your expertise and time.

[@itsdonenow]

Sausage is sacred, save the lips and assholes for hot dogs.

[@i1-L22Belarus]

Hot dogs are sacred. Save the lips for dogs and the assholes for "calamari."

[@timc2493]

You bring a whole new light on sausage. Thanks Scott

[@nednibor]

I would love it if you could do a Rabbit sausage! I raise Rabbits the old school way with grass and garden clippings but I don't really like white meat and would like to disguise the flavor of the white meat with some pork fat and make some lovely sausages but I'm not creative like you are I love watching you cook you're wonderful

[@TheScottReaproject]

+nednibor kzbin.info/www/bejne/qZ2sdIqepJp2mdk

[@TheScottReaproject]

+nednibor kzbin.info/www/bejne/l3a2pqSNg6aiqtE

[@TheScottReaproject]

+nednibor 2 great recipes for you there Ned..

[@barryfields2964]

When I was a kid, my dad would put the meat grinder in the freezer over night before making sausage. And when I was older I worked at a steak house, a our meat cutter was making some personal sausage, and he actually put ice in it. That guy was 65 years old, and the first job he ever had when he was 13 was on the kill floor at a Slaughterhouse. And all he ever did was cut meat, he knew his shit!! One of the greatest people I’ve ever known.

[@monkeyboy018]

I needed this in my life. I love your show.

[@dankelly2484]

Pork and leek is one of my many favourites! I'm excited to make my first batch. Thanks for the guidance ✊

[@abefrohman1759]

Sausage done right.

[@OllieMort]

Great video as always. Love making my own sausages, but yours are second to none. I haven't bought a sausage in about a year & a half.

[@g.bradlee]

I like how that minced meat got stuck on the underside of that bowl and escaped becoming sausage.

[@fabiomartingez8314]

Amazing. I've just started my own foray into sausage making and this video was super helpful. All I gotta do now is get them in the skins!

[@Food_D]

I need to try my hand at this, especially to smoke them in the TT Smoker afterwards 👍🏻

[@TheScottReaproject]

+David Hughes Ahhhh the smoker..stop it...

[@berhanegebriel3155]

Thank you. You are such a NICE person to share your delicious recipes. Do you also know that you are making a LOT of people HUNGRY. The good and the bad, I guess, always goes parallel.

[@benjammoran87]

Fantastic....how long will these sausages keep? I really don't understand how you only have 152k subscribers...people don't know what their missing

[@TheScottReaproject]

+Benjam Mo Hey Ben..they will keep for a week mate, but 5 days is what I prefer..But saying that they don't last that long in my house.. As for the subscribers,,it a long haul my friend. All the best.

[@HMan2828]

I don't see any reason why you couldn't wrap them in cellophane and freeze those... Then they can potentially keep for weeks/months. Although obviously there's no way they will last this long in my own freezer. One every morning with eggs means you will likely keep them AT MOST a couple of weeks.

[@gloschmitz7468]

You are amazing. I wish you were my neighbor! I'm an old school age myself. I understand completely. I'm sorry if you addressed it and I missed it...my question-> what size of blade disc for your sausage for grinding ...large or small? Those are the choices I have with my equipment. Thank you!!! Glo

[@gerardjones7881]

at 16 I was a butchers apprentice in Manchester, I linked thousands because we wholesaled them to other butchers. Came to America in 1970 and apprenticed as a chef baker. in all these yrs I've only seen one other person in America who can hand link, a lebanese guy in Boston. Theres no rusk to be had here so I use panko breadcrumb, wet it with milk. English bangers beat the crap out of American sausages. In Manchester we used a buffalo chopper to process the meat, then a vertical piston injector, just fill the chamber with 20 lbs of filling, then try to keep up with the speed of the filling machine, it was fun. This brings back memories.

[@doc_w7762]

Hi Scott, Never mind the food police, sure there were not many of them about during the Victorian times and wonder how many Butchers or Cooks had high tech. equipment then. The old way still works well even though it may make the arm ache :-) Great Video and Bangers. Nice one mate.

[@suzannebarley4365]

Even the "best" supermarkets have a health warning sign for most of the sausages - this way it's all healthy - great inspiration Scott - cannot wait to make my own!

[@DiscusRussell]

Hi Scott,Just went to my local butcher a asked for a pork shoulder primal !! The looks i got off the customers were so funny when he walked out with it ha ha. I have ordered a pluck too which i will pick up tomorrow. Thank you for the inspiration Rest Regards

[@cjr4497]

i remember when there were actual cooking shows like this on television. now it is just stupid cooking competition shows. i miss emeril, malto mario, paul prudhomme, aunt lucy, justin wilson, and that wok guy with the funny aprons.

[@mikesaunders1051]

Absolutely! I miss the old cooking shows also, Justin Wilson was one of my favorites, I garontee!

[@frankljs]

Awsome videos! I butchered my first hog not long ago and with the help of your video. You have no idea how much help the video was. Thank you very much!

[@batonrouge6446]

What is the name of the bowls you are using? Didn't quite catch the name. Also, for the folks like myself here in the states, what reputable suppliers do you recommend? If any.

[@fin1740]

To me, they are the washing bowl I used in the army. Have a look in ex military shops

[@lionelbeauclaire]

Awesome video. Nice to see things done the old fashioned way. Going to save up for the machinery and watch this video a few more times and hopefully will be able to make pork and leek sausages.

[@TainaElisabeth]

I don’t trust people that get all extra about other people using hands while cooking because I KNOW that those people don’t know how to properly wash their hands 😂

[@01853346]

Survival of the fittest 🤷

[@user-zt8in3qe5q]

Dirty hands has done so much in history that is truly amazing

[@forplan1]

Old school is hard to beat. Generations of trial and error invariably result in some great skills.

[@mathom31]

Best mixers are the ones God put at the ends of our arms.

[@orbits2]

keeps you out of trouble

[@nicholasaja5488]

especially good at pounding meat into sausages ( ͡° ͜ʖ ͡°),

[@phyllisjorgenson8997]

mathom31 fingers were invented first!

[@SupaNami]

@ "ends of our arms" Erm, Ok!!!

[@SDOLOEPJMO]

I don't believe in god

[@reneerose3612]

People who have an issue with using your hands clearly don’t really get into cooking or remember how we knead dough. Lol. This was excellently done. Super informational and easy to understand. Thank you for taking your time to make this video :)

[@VileVeil]

Scott, how long would these sausages be good for once you've made them? and could you just put them on a plate and cover in cling film to store them in the fridge?

[@TheScottReaproject]

+VileVeil Hi mate..5 to 7 days dude..and yes on a plate with lightly covered cling film would be perfect

[@VileVeil]

cheers for the reply ma dude, been tempted for a while now to make the investment in the equipment. It would be so nice to have an excuse to increase my intake of sausages as well. All the best mate!

[@TheScottReaproject]

no worries my friend..

[@glennkrzeminski7539]

I realize that this method is no longer practical but by father-in-law, an "old school" Italian, used to keep the sausage "in a barrel of fat" and dug some out, over the course of the winter, whenever they needed them. I don't know if the fat was used to seal the barrel or if some liquid fat that later solidifies (like bacon drippings) was literally poured over the batch to entomb them. I guess my point is that I heard first hand knowledge of how they used to keep them, over the NY winter, before refrigerator/freezers. Maybe someone can fill in the gaps to this method...

[@mariovarkas]

the intro is addictive... i love your videos. they have something therapeutic. blessings from Switzerland.

[@GIBiochip]

You didn't explain how much you have to let the bowl shrink whilst kneading....

[@TheScottReaproject]

+Carl Gurgan Ah.. Brilliant Carl

[@bobbinsew]

Fantastic tutorial, we live in New Zealand and my Hubby loves british bangers! hes also allergic to the preservative in commercial sausage which is why im here learning how to make our own. Really well explained, i can finally make use of the mincer and stuffer tubes for my 60 years old Kenwood Chef thats still going strong!

[@fd1596]

Lips and A$$holes...that sounds like my everyday commute to work.

[@louisianafatbastard]

Awesome video Scott. Thanks for the time it took you. I have never heard of "rusk" until your video, but I am born and raised in Louisiana USA. I was raised up feeding out, killing, butchering and processing hog for family use. I am always interested in others ways of doing things and their recipes. I must agree that using your hands shows the love and care of the process. I am in the process of finding some rusk as that seems like an awesome way to maybe hold some more of the flavor as well as moisture in the grind. Seems like an awesome addition to our Cajun style of mixing/stuffing the links. Thanks again and Laissez le bon temps rouler!

[@VashTS7]

Rusk, regular flour, baking powder, water and a pinch of salt. knead and throw in the oven, chop, oven again. Let dry for a day and grind and congrantz you have rusk.

[@danshankle]

GREAT, GREAT stuff B U T The suppliers you list DO NOT supply the US. Would love to obtain the spice mixtures you use in the US. About the ONLY way to acquire Rusk in the US is to make it yourself. I was fortunate enough, some years ago to obtain some Seasoning (Lucas) from a Local Butcher when we Visted Scotland. NOTHING even close to it in the US. IF you or a Subscriber become aware of a Supplier in the United States, PLEASE advise.

[@paulwilson28]

Rusk is the same thing as Melba Toast or Zwieback Biscuits, available in any U.S. supermarket. Just put it in your food processor. For the seasonings, make your own: salt, pepper, paprika, garlic powder, fennel seed and crushed red pepper flakes.

[@robertdonnelly4560]

You are a inspiration to me who is new to butchery at 48

[@Slide100]

A pound of water is easy to measure, no scale needed. To quote Alton Brown: “ A pint’s a pound the world around”

[@tomelliott6352]

Not quite right... in England a pint is 20 Ozs not 16 as in the USA. My English mum thought me ""a pint of water weighs a pound and a quarter".

[@SuperMagnumguy]

Slide100 A pint is a pound and a quarter in real measures.

[@JaneDeer1]

My master teacher from whom I learnt a lot. Thanks Scott

[@SquirrelHunter]

Brilliant!

[@SunyJim]

I just made 10lbs of these. Managed to find Rusk crackers here in Canada, (like melba toast) I put them in the blender to make powder. I would add the only thing missing is what spices you would add to this recipe? I did some nutmeg, garlic, pepper and salt after looking up a few recipes elsewhere.

[@mobstamaniac]

If you had planned on making sausages out of a wild boar, where would you get that high quality fat?

[@TheScottReaproject]

mobstamaniac you need to get some fatty pork belly and that would work absolutely fine.

[@mobstamaniac]

Thankyou! I'll remember for when I get round to doing this for sure

[@brainache555]

Hi Scott! Do you own a smoker? I wonder how these would taste and look smoked :)

[@iFROS7]

thats just gonna affect the flavour of the wild boar tho is it not?

[@daigledj]

Depending on how fat the wild boar is you might have enough back/belly fat on the pig although personally I like keeping most of the back fat on the chops. I've also had a lot of luck getting fat from my local butcher.

[@mike-ology22]

Twisting up then sausages is pretty clever mate. Thanks for sharing

[@Filioque_]

Sorry what is rusk?

[@ireneu9066]

It is a dry, hard biscuit or a twice baked bread.

[@ireneu9066]

You can use bread crumbs as well.

[@fatmanskills3771]

Scott, you are the real deal. An artisan at work. I love your vids. Thank you for them.

[@jimmyreuben6919]

Bugger your hands mate, I'm starving now.

[@johndufford5561]

Wonderful, as usual! The phone chimes saying a new video from the SRP is in & I drop what I'm doing and smile my way through. Thank you, sir.

[@Tweeekz]

No matter how oldschool you are, you should remove your rings before making food, especially when it's something as hands-on as this.

[@70blondeboy]

Ah, glad to see the "ring" police are still out in force. It's the tattoos that worry me though .......

[@3rty7]

yep, basic food hygiene.

[@deplorableamerican9451]

Tweeekz Well, When you make your OWN FOOD, you know whether or not it's dirty or not. I'm pretty sure Scott washes his hands, a lot.

[@benoitpeeters7511]

washing hands does not prevent bacteria to grown under the rings.... Better remove them, for sure. About tattoos... why the f*** the tattoos are an issue?

[@speccysquaregolike9629]

Andrew Wheeler What do tattoos have to do with making sausages?

[@jackgriffith9229]

This is the third time that I have watched this post! I learn something new each time and I must say if were a butcher I would out right STEAL this recipe and put it out fresh

[@giga4876]

is this man wearing a ring and a watch while mixing meat by hand, SMH

[@brendakabanda2181]

Noticed that too but good recipe altogether.

[@P33TEE]

I have been making my own sausages for a few months now and there is no looking back.... SRP helped me immensely, thanks man! when I started I gave a lot of Sos to friends for taste feedback . The results were pretty good always but it soon became obvious which were the top recipes...."Pete, any chance of another bag of "xyz"! I never thought I would be a sausage maker but apparently I am! And I love doing it, relaxing and also giving and sharing is great! Cheers Scott!

[@piecetoyou8285]

Hi, absolutely great tutorial, really clear instructions, loving the way the sausage get made at the end, ill learn that soon from your other tutorial, I make my own tongue sandwich meat, with my vintage butchers rectangular press, like your one in your other video ,its a skill and a money saving way and knowing what's in your end products, A lot of parents today won`t have a clue how end products were made due to them not being shown by there parents, And now a days kids get thrown pizza and chicken nuggets, bought from outlets, That`s a crying shame that the world we live on our future children will loose this knowledge, I teach my kids how to make pizza ,chicken nuggets ,how to separate a chicken and what to do with all the sections, and stock from the carcass etc, They know how to make a lot of end products from raw ingredients, it teaches them how to cook many meals from what little they might have in the cupboard and fridge some times, I hope your educational video`s inspire people to have a go and feel proud in what they have achieved and teach there children that making your own taste better, and feels great to do so, (One question ) ,As I am no butcher, am I allowed to buy any of the hog or sheep intestine and the flavourings from any of these companies you state in the vid, as I rely on butchers at the moment to get my products from.

[@forplan1]

Been watching you back & forth for a while Scott. At 75+ I too identify with tradition😉 I can imagine sharing a prep with you and then the tasting , followed up with a pint of good ale to celebrate great food 😉

[@edwardalonso2959]

Always had trouble with tying my sausages, I watched your video and it was easier then I thought . Thank you

[@williamclinton7325]

Absolutely brilliant tutorial. Need to get kit and start making my own Retired UK Expat living in Philippines. Can't get a decent sausage for love or money

[@toolbox0001]

I dont know how anyone can dislike this video and give it a thumbs down! Its the best youtube.

[@stevencram3062]

Steve from Tampa,FL USA I've never watched a sausage making video. I thought yours was excellent. I'm going to need to Google the difference between a sausage and a Bangor.

[@Krakaet]

Absolutely unbelievable, Scott. That finish product is a work of art.

[@TrueBlueEG8]

Your sausage tying skills are sublime. Excellent stuff mate.

[@grahamh1967]

Learnt a lot from this vid, I now know why My sausages were so dense with a hard texture. I liked the way You made this vid great method with no faffing about. Thanks for sharing, Graham.

[@mike333h]

Loved it...you summed up about 4 to 5 of your sausage videos in one...sausage is why I subscribed to you "Baby!!!"...It's rock and roll

[@CtrlAltPhreak]

I recently learned that the term "bangers" was coined during WWII. Some ingredients for sausages were scarce and they would add more water to fill it in. This would often cause the sausages to explode when they were being cooked.

[@wardpaterson1053]

love your techniques. I did my Chef's apprenticeship 35 years ago - could be I'm old school too!