Traditional Beef Sausages. Sausage Making Masterclass.

[@RobertMay289]

Was anyone else disappointed he didn't grill one up at the end. Great video.

[@renierbonthuyzen9703]

Robert May Kind of. I was waaaaayyyy more disappointed when he put the rusk and ‘sausage seasoning’ in. I make a lot of sausage and made up my own recipes. Using sausage seasoning is using a recipe that someone else created and that tastes good for them. For me, the reason I make my own sausage is because I make something that I like and find delicious. I never use any filler like bread or rusk in my recipes.... Mine is pure meat, herb and spices.

[@lkapigian]

Renier Bonthuyzen FWIW the rusk is really not for filler ( though in the commercial world they certainly use it for extending )it makes for a juicer sausage and helps bind...I was skeptical @ first using such stuff but I’d never go without it now....no, I don’t use Rusk but not fat powdered milk serves the same purpose, give it a go on a small batch...and yes, I wished Scott would give some seasoning recipes

[@LizardKing513]

You read my mind. I wish he grilled one.

[@collenmathebula6479]

🤣🤣🤣🤣🤣😋

[@alligatormonday6365]

@@renierbonthuyzen9703 Rusk belongs in any traditional English sausage. Its just their way of doing things.

[@synchro505]

Wherever that gentleman is who used to own the mixer is now smiling and enjoying the video knowing his mixer is in good hands.

[@racerex340]

The guy was a subscriber, a fan, someone learning from SRP... It was destiny!

[@intrepiddevildog]

Karma at work. He is at peace knowing you used his equpment.

[@seanbryant2848]

I have been following you for years... and I have to say that you are a man who speaks to my own heart... just love your recipes, your attitude, and your presentations...

[@DavidGarcia-sx8th]

FIRST OF ALL WELCOME BACK...AND YOU STILL ROCK THEM BANGGERS....FROM CHICAGO IL..

[@jamesriggs1926]

You’re the best pretty much see all your videos I am from Alabama you are the da best Keep that in your notebook

[@ralphmelvin6814]

Makes my mouth drool watching you make these. I know they taste terrific.

[@intrepiddevildog]

Everyone likes to eat the sausage, but you make watching the sausage being made very interesting and informative. Thank you.🐮🐷🐑

[@jrainbow83]

I have absolutely no interest in becoming a butcher or even trying to do a bit at home for myself but i have to say i find your videos absolutely fascinating. I think i just like knowing where all the cuts come from. I have found an increased respect for the animal that died to appear as meat on my plate and the craft of the butcher. I will try a bit harder to get down my local butcher's and avoid supermarket stuff wherever possible. Cheers Scott.

[@haitolawrence5986]

Always great to see a new video from you in my subscriptions Scott! All the best mate. 😎👍 🍺

[@m.t.pockets448]

I gotta catch up on your vids sorry, busy summer for us. Thanks for sharing with us 🙏🙏🙏❤️❤️❤️

[@elizabethwilliams1523]

Love watching your channel. Have missed your vids. Lovely story about your new tools of the trade.

[@rowluxillusion5235]

Nice I'm looking forward to this one. I've been missing beef sausages.

[@ooo_Kim_Chi_ooo]

What an incredible story Scott!!!! Keep the good mans spirit alive every time you turn it on.

[@jaxcarp22]

This channel has grown so much over the years. I remember back in the day when there were only 47,000 subscribers

[@m1169199]

Those scales man.......cool.....reminds me of sweet shops growing up.

[@DCPorter71]

Love this videos. Especially like seeing the old school equipment still in use.

[@TheTobes99]

Bloody lovely story about the last bloke who owned the mixer. Do him proud Scotty.

[@jrfritz4772]

Absolutely awesome

[@greenmile4233]

Scott, you make it look so easy..Bloody Brilliant!!

[@ricardolllv.labrador3882]

Thank you ....for your recipe...take care always....keep safe

[@chriscasleton1611]

Good to have you back up! Cant wait to get back to some stuffin'.

[@codyperez6582]

Scott has a channel that I can just roam to an enjoy some good butchery for sure he's the best butcher in the globe

[@raynelayfield3784]

I absolutely love your videos. I've learned so much and really enjoy breaking meat down now that I know how. My hubby made me a smoker a while back, and since then have been besotted with making sausages...and your videos are an amazing platform. I don't smoke the beef sausages, but they are still a firm favourite with us. We call it boerewors here in South Africa, and it's normally the star of every braai...and a 'boerie'roll is almost a staple of the South African diet

[@razzagaming9522]

Hey Scott love the tattoos and the channel

[@elainestokes7822]

I did a bit of work for our local small town butchers shop and I loved stringing them sausages together. Must admit I really enjoyed my job and I ended up pretty good at it.

[@mikeplatts2603]

Hugely entertaining and very informative.

[@nadirzacaria4554]

Welcome back Scott ! take care of yourself and your family, good to see you.

[@markbyrnes7727]

Mate that was awesome love watching your channel very inspiring

[@The_IncrediSteve]

It's about time!! Welcome back! Looking forward to some new butchery videos and masterclasses!

[@wemcal]

Great video and information... looks delicious

[@bcwolters]

Love it like all of your videos. Keep safe Scott!

[@fishmut]

Been a while since i made sausages, time to make em up again. 👍 for a darker red sausage like chevarpie I think it is I add some paprika with the mix of herbs peppers and so on. Like to see more recipie snags mate, good job and awesome videos as always , cheers. 👍

[@macartancaughey9993]

Hey Scott Where have you been bro. Missed your masterclasses. Glad you are back and living

[@jeremyperala839]

We'll be making a hogs worth of sausage Wednesday of this week. Looking forward to it. Thanks for the video Scott.

[@LPGexpert]

Oh, how all of your video's take me right back to my very first job as a butcher's apprentice, when everything was done in the traditional way. 👍

[@FreeCanadian76]

Scream if you want to go faster!! Hahahaha love that

[@spacedoutcowboy8621]

I am all new to this, so thank you, Scott....I shall continue to follow. Seattle Scott

[@davidritter9510]

great to see you back .. love the videos. learned allot. I need to try and make rusk now

[@jay71512]

You didnt cook one again scott! Me and you are about to fall out pal lol! Great vid as always buddy!

[@tommycharker3754]

Make these almost every morning in the shop👌 up in Scotland there a treasure

[@paulballance4409]

Scott thanks for this great video. I've made these in Alberta Canada and everyone loves them. P.S. Don't for get you have many fans across the pond in Canada as well as the US.

[@0142Jason]

Off topic but I got your new book of game birds in the mail today and just want to say thanks because it looks awesome. Just starting to give it a read though now.

[@tommyfelix6283]

SINCE I watch all your videos over and over again..... Sorry to say I didn't notice you was gone....

[@steveschlobohm5793]

That looks delicious can't wait to try. I would love to have a vintage scale like yours. I have a nice digital scale but it takes away from the old art of sausage making or any kind of butchery. thank you for another delicious video and a look into the SRP HQ. Stay safe my friend!

[@instylenewyork]

welcome back , great content

[@garynipp5415]

Sooo Happy you are back.

[@BigT27295]

Thank you Scott...Love that scale.

[@luncheonmuncheonuk]

Absolutely loved watching this Chris. Great to see you back and great tips on not seasoning the fat and that linking section at the end was wicked 👊👊👊

[@BillSikes.]

His name is Scott 🙄

[@kamolia]

Absolutely beautiful !!!!!

[@brianmoffit2012]

Lovely story about the new kit. Wish you would have met the old gent.

[@joelwuttke5673]

Love your work.

[@randyhobbs67]

Hey Scott if you put bread in the grinder after you have finished grinding you can clean out most of the meat left behind. (PRO TIP # 1)

[@NellBelle]

One day, I hope you get to Central Texas where barbecued beef sausages are king. No other part of Texas does barbecues sausages. Elgin, Texas is famous for Southside Sausages, but Lockhart, Tx has Kreuz Sausages. Many German, Czech, and Bohemians immigrated to this part of Texas and bought their love of sausages with them.

[@thomashardy6349]

nice to hear you again! Thanks.

[@intrepiddevildog]

I had to subscribe. You did a very good vidieo. ⭐⭐⭐⭐⭐

[@glynpowell1644]

Amazing story with the mixer. Well done mate.

[@Billbobaker]

How can I make the sausage seasoning at home? Great video.. I love that knife you use.. Ordered one for myself.

[@sangaydomabhutia2215]

Hello sir ,watching fm India, very much helpful thank you so much hope to see ur next vedio very soon

[@sangaydomabhutia2215]

🙏🙏🙏🌈🌷🌻🌼🥀🌹💮🏵🌸💐

[@jackthenipperbennett7213]

Gotta love a beef sausage! Any chance of a scottish square slice recipe?? :)

[@farmingfishingfamilyontari2814]

Great video

[@tonymorgan3526]

Great video, it's a lot easier if once you have found the the end of the skin to dip it back in the water and create a water bubble making it far easier to load the sausage tube prior to stuffing, that's a top tip for you lot!!!

[@jayparker1431]

Surprised Scott bought another crank sausage machine but not an electronic one with the foot sensor to fill the tube, leaving u with two free hands, one to fill the chamber & one to craft your sausages. Have seen them on the net for around the £750 Mark. A bit pricey I know but a super cool butchery toy all the same. I used one years ago during a temporary job spell at Westaway sausages. They were really cool!!!!

[@ronhaynes5226]

Question Scott, do you ever par boil your link sausage for later cooking or grilling, also does par boil soften the casing for further snap in the sausage, if so, what is your method? I'm using Collagen Casings.

[@mannyfrias45]

Thanks to u and your Videos I just got a new Sausage and meat grinder today from Amazon lol..But "SCOTT" what about the books when r they going to be available ??

[@hadjesti]

Great vid. You should have used the paddle I guess to mix. Love the content as always

[@thegoldennugget59]

Hi Scott welcome back, have you ever thought of selling your products you make. People can actually see what goes into a real sausage. Great video again as always, keep up the good work and stay safe. 👍

[@richpalmer9229]

I'm sorry. That's still way too quick for me to follow. I make sausages (venison usually) but I still can't grasp how you twist them into bundles. Can you do a simpleton version...

[@makelikeatree1696]

Rich Palmer , I think he has one out there already.

[@itsmeagain8604]

Scott has been 8 yrs on youtube, probably did his butchery apprenticeship over 30 yrs ago. Set up his own business doing masterclasses, has a growing number of wild meat and produce suppliers, has remained grounded and presents his videos with genuine love for the trade and to help others, but nope I guess he never thought of that nugget.

[@woodsplitter3274]

@@richpalmer9229 i have made sausage many times and his linking method is a challenge for me too. I would recommend practice - maybe woth a length of rope or twine.

[@vmitchinson]

@@richpalmer9229 Scot did a video on how to tie sausages. Search on utube for Scott Rea and scroll through until you find what you are looking for. Caution you will get distracted. I always do.

[@backpackmatt]

The #scottreaproject honestly is the most informative and well constructed channel on working with various meats in a plethora of recipes both simple and challenging.

[@misisipimike8020]

It’s been a couple of years since I checked in with you and then you body slam my brain. I cannot wait to share this one.

[@surinfarmwest6645]

Love the scales, reminds me of shopping with my mum in the 60's. The cows here are not like the ones back home.

[@matty6848]

I remember them being used back in the 80s when I was a kid.

[@peggymason7438]

What is this seasoning you're talking about? Sounds like weshon fowder. I can find no reference to anything like that and would like to try it if I could only figure out what and where it is. Or what Seasoning mix goes in these pleeeeeze!

[@Malakai_333]

brilliant...

[@wirrest]

Welcome back. I missed you.

[@akbsi9893]

Please what is the ingredients

[@jnorth3341]

That's a really nice balance. That grinder (mincer) looks almost the same as my 1 hp, #22 Cabella's commercial series

[@hippyhebrewhomestead8593]

Beautiful. I need to kick it into gear and make mine

[@roberto33812]

Excellent

[@BartesCooking]

Molto buono !!!! Yummy!!!!

[@richardwindsornomura]

your old school Cumberland was top notch os I am sure this one is also... cheers.

[@adyback7994]

18:22 Just so skillful....an Art in itself!

[@The411]

Superb video Scott! Would you have an equiv. recipe for the seasoning? The premix seasonings are near impossible to find here in Canada and I so miss a good beef sausage! Also, if I were to use rice in place of rusk, what weight of dry? Cheers!

[@fossilsfabe4304]

What are rusks, are they known by different names? Can you get them overseas? Is there an acceptable substitute? Your sausages look amazing!

[@mariaedwards4220]

Nice one scott keep it up mate

[@rontavakoli-JD-MBA]

brof...gratitude for your content. you are really a fountain of information. while everyone is wanking with kale salads, I think there will always be some carnivores like us! I like kale salad too...guess that makes me a wanking carnivore! Love your info. keep it coming brof (btw..I'm a persian kawunt living in San Diego!)

[@just_russ4633]

Oh wow! They look just like Aussie bbq snags. I have just started making my own sausages here in the Philippines because they are basically non existent. I never thought I could miss something as simple as sausages and meat pies but I gotta tell you. I am screaming for a decent pie and sauce and a snag and fried onions.

[@MindbodyMedic]

Scott, you've likely a lot of experience with meat grinding. you've probably been asked many times but have you been able to recommend meat grinder machines according to budget? I've got a Kenwood chef meat grinder en route in the post and know its nowhere near as good as a dedicated machine but just wanted to hear your experience with all machines you've used. cheers

[@renierbonthuyzen9703]

I have a Kenwood Cooking Chef as well. It is an amazing machine. That is the only grinder I use and I make a lot of sausage as well. I don’t like using it for the actual stuffing though. I don’t like using any machine with an auger for stuffing, it is almost as if grinding it another time as you stuff it. I use a water powered stuffer or just a normal hand crank stuffer to stuff the sausage casings.

[@towarzyszbeagle6866]

I have the same machine. It works very well and I have had no issues making sausage with it.

[@richardwindsornomura]

I have the same grinder... its perfectly good enough.

[@TheBucklessYooper]

Cabelas makes a very good middle ground grinder, its about 125 dollars US, and extremely quiet but nice and powerful for normal, non-commercial grinding. LEM is the best of the best IMO, but a little pricier.

[@daddyslugsg4522]

awesome video but what was that powder stuff and do we have it in americA?

[@WilliamTomFrank]

It’s deer season again here in Oklahoma, USA and I am going to be trying my hand at venison link sausage for the first time.

[@davidbowser5534]

Scott, can you do a vid on the different regional pork UK sausages? The difference between a Yorkshire, Lincolnshire or Cumberland sausage? We Yanks need some local knowledge.

[@a7575]

great video. can I substitute the rusk with bread crumbs or fine burglar

[@lochlainnmacneill2870]

greetings from Nigeria. Love your videos.

[@FGYT1]

Just made this but with venison and game season ie just venison fat no pork works great. Scott what hole side do you have in your mincer please

[@gregmay9097]

Scott, as a kid in the 1960's I recall my Mum bringing home Beef & Tomato sausages but I can't seem to find a recipe online, it's like they never existed. Can you please make some in a future video?

[@pkgoldopalhunting]

another good job boy, i always put a slice of bread or crust through my mincer to push the last bit of meat out , you can see when bread coming through so you can stop

[@rickayers3150]

Now themselves some good looking bangers

[@whitebeard420]

#scottraeproject #srp hey brother I was wondering if you have ever used some kind of stock or broth in your sausage prep? When you mix up the rusk I always see you mix water in with it, and I'm about to try making sausage for the 1st time ever after watching a bunch of your videos. So could I use beef broth or beef stock in place of water? Would that cause an error that I'm not aware of? Hopfully I hear back from you within 3 days lol, cause this is about to go down on Saturday! Thanks in advance and the videos are all great and very helpful and informative.

[@mwhite1193]

Masterclass that was!!!

[@BillSikes.]

My favourite sausage is them spicy lamb ones from Morocco, I think they're called Megez sausage, can't say I've ever had a Beef Banger, they look real good tho 😋

[@Nitelife30]

Great video Scott and really informative. What's the model of the grinder you using?

[@shanek6582]

What watch are you wearing? Looks good

[@amcconnell6730]

I like your sausage making vids. As an Australian - 99% of sausages in Oz are beef, not pork, and beef bangers are hard to find in the UK. So much so, that if you order a "sausage and egg mcmuffin" in an Australian maccas, the sausage patty will be beef, not pork as it is here.

[@lydiakabamba1933]

I've been watching your video ccan you teach me how to make sausages