Beef Sausage. A, 70 year Old, Vintage Recipe.

[@stuff2008]

love your videos, over in Canada here!

[@Yorkshiremadmick]

When I were but a wee lad, in Sheffield. We had a Beef butcher, Pork Butcher and a Lamb & Game butcher. The Beef butcher made beautiful beef & tomatoe sausages 1950’s all the sausages were in natural casings. Great 👍🏻 Thanks for sharing 🙏🏻

[@overthemoon3614]

I like the shot of the sausages in the window because it makes me think about how people were more self sufficient years ago.

[@glendadalejones3753]

Hallelujah. A beef sausage video. I’m nearly fifty,and have always wanted to revisit and taste the beef sausages from our local butcher,from way back in childhood. They don’t make them like they used to,that’s a cert 👍

[@dmarcouxbeatty374]

People have never done without. You have to make it go farther and still fill you up. I have been there. We are not rich now but we do alright. We have appreciation for what we have. That is what is missing today. Appreciation and thankfulness.

[@willhopkins9808]

You hit the nail on the head!

[@jamesfanning6129]

love it Scott! love these old style recipes. thanks.

[@surinfarmwest6645]

Customer "There's a lot of rusk in these sausages." Butcher " Yes madam, I'm having trouble to make both ends meat." Ta-da. Rationing caused a lot of improvisation, my mum was a dab hand at it. Great video 👍

[@wendymudkins668]

My nan and grandad worked for Coleman's mustard people he was their herdsman she was their house keeper great video I find your videos very relaxing

[@Wotdermatter]

If your grandparents for the mustard people you did not learn too much. It is COLMAN's Mustard not Coleman's Mustard. 'nuf sed. plamuk aka travellingchef.

[@bertiebasset4701]

Extremely talented geezer, great video as always 👌.

[@seanbryant2848]

Absolutely beautiful! This historic recipe, and it is historic, is something that everyone should remember, and make! If you forget your history, you are only doomed to repeat the mistakes of the past. This recipe was a product of rationing; we here in the States also have quite the same recipes, where shortcuts had to be taken, from 1929-30, the beginnings of The Great Depression, then to the rationing during World War II, we had the same things, the same deprivation and "making do" with the paucity of foodstuffs and raw ingredients that we had. Even after the war for a couple years, anyway, there still was a recovery period. England, all the UK, and Europe endured longer, obviously, because that was the beautiful theater that the ugliness and horrors of the War was performed, for the most part. Wonderful history lessons here, wonderful and painful memories recalled, but they need to be recalled. Thank you as always, Scott, for your thoughtful presentations.

[@jimstanga6390]

In Britain, the economy took many years to recover after the war, and folks still had to scrimp, and save, and ‘make do’. The sausage recipe from that era likely reflected that ‘austerity’. I remember reading about Expo 58 in Brussels where at a British pavilion (showcasing the typical English Pub) the local officials would not let them serve bangers because according to Belgian food standards, it was less than 50% meat. Sausage making had sunk to such a level with all the additives, that one music hall comedian once quipped ‘what do I put on this, mustard or marmalade?’ British pride stung, sausage makers swore reform. Lawmakers got involved, and one minister, after months of investigation and research admitted in Parliament that “The sausage issue is far more complex than I had ever imagined...some very deep feelings have been aroused across the country about this...”. I think it’s splendid that you make these recipes and give us a Frank but loving appraisal...an edible history lesson.

[@gerardjones7881]

I made sausages as an apprentice butcher in the UK 50 yrs ago. The meat is processed a lot more than twice ground. The meat is run in a buffalo chopper until its smooth. Without rusk the beef is rubbery and crumbles. Rusk makes it tender like a panade in french pate, same thing actually.

[@pumbar]

They look marvellous.

[@robertgibson7716]

your true to form mate my dad was an apprentice butcher in late forties and meat was still on ration but sausages were not so the had to make them go far keep it up Scott his boss was off sick and another master butcher took his place and added red dye to the sausages he said they were sold out in no time lol

[@melarvie]

I'm such a big fan Scott. Really love your videos and the commentary is top quality. As always, thank you!

[@geneg5870]

Beautiful ❤️ More please.

[@fosterjessie]

i love after you cooked the 6 and obviously ate one... you said it shrank.... lol yea shrank in your mouth. must be good loved the video keep it up

[@hippyhebrewhomestead8593]

Scott, awesome stuff as always!

[@421rants]

Very cool. Interesting to see the old school. And please throw a couple more of those old ones that at us. Thanks for sharing.= ) Edit; I'm definitely trying this one but I'm going to take your advice and half the Rusk and add more seasoning. = )

[@kenmore01]

If you half the rusk, you may not need extra seasoning. It's always difficult to tell. That said, I trust Scott's judgement, so that would be a good starting point. Or try more seasoning but with less salt.

[@outdooorsman]

will try this!!yes plz do more videos!!!

[@neilomac]

Hey Scott! Loving your work old chap. Any chance you could have a crack at doing Lorne square sausage sometime? Would love to see your take on Scotland's other national dish. :-)

[@matthewmace3566]

love the vintage stuff

[@markw5779]

Quite surprised you didn’t fry those bad boy’s off in a dollop of beef dripping Scott,hey ho,the times they are a changing!. I am however,after watching all your videos,very tempted to buy me some kit and get sausage making,nice one👍

[@MOOSEDOWNUNDER]

Lovely jubbly.

[@tonywatson660]

Phew! For one minute I thought you had forgotten the mutard! Another gud un Scott. Keep them coming pal. Trying to get the govenor to sanction a workshop like yours in my BBQ pit area outside, however, its an uphill struggle. Looks like I am going to have to resort to bribery.

[@MrFiddee]

Suddenly my Saturday became a lot lot better. Thank you Scott

[@DavidWardle]

I love the way you are a proper butcher, doing things the right way and not a bit of styrafoam in sight

[@joehasberryjr7398]

Great job really i love it my brother really✅💯😂😅😵😓🔥🎯😮😯😛😜😦😋💥

[@sentimentalbloke7586]

Fantastic stuff a real treat to watch your clips, Thank you Scott for the effort.

[@jamesswick7534]

Love your channel

[@edgar6532]

Really interesting and informative. These older recipes could do with some revisiting to learn how it was done in "the olden days". Thanks, Scott.

[@ianchappell4199]

Lovely....

[@jsmith2028]

Thanks Scott! And hello from Modesto, California. USA

[@glendadalejones3753]

Flipping marvellous. It’s inspired me. Thanks Chris ,job well done ✅

[@chisholmranch1]

Love you brother . I love all your videos. I have learned a lot of info from you. I am a butcher here in the U.S. Thank you my friend.

[@nigelohr]

Delectable torment! Thanks for sharing these great old recipes.

[@TheVaquero00]

Chef Scott, your food looks amazing and your techniques are very unique and original. I enjoy watching all the delicious meals you cook. Keep up the amazing work. I personally enjoy seeing you cook rabbit, and deer! The entire process from start to finish, from the field, to the table. Delicious.

[@cillyede]

Sehr gut, dankeschön!

[@michaeljohnson4636]

6 went into the pan only 5 came out😀who had a sample one,another nice video

[@mycathasbeenstolen]

Great video. Always my favourite when you say "slowly slowly catchy monky" and bring out the Colman's.

[@georgethomas9436]

Really liked this one. A little history too. I'm happy to say we here in Oklahoma USA, have Coleman mustard at the stores.

[@davidethridge6033]

A lot of people forget, these recipes are pre, during, and Post War in England and Brittan, France, need I go on?? Tried your black puddin recipe. 🤪🤪🤪 Crazy good!!!!

[@canaan_perry]

Look great -- much like Australian beef sausages.

[@sandrosbackyard343]

Love your content and that accent...well done!

[@ryanwestgarth1835]

6 raw sausages in the pan but only 5 cooked sausages came out of the pan. Where did the last sausage go Scott? Great video as usual fella.

[@Madskills-hw2ox]

Awesome

[@Madskills-hw2ox]

Awesome

[@BigT27295]

Thanks Scott . The job is a gooden..I got a smoker for Christmas bet it would be great to try in it.

[@watermanone7567]

Please do more old school recipes and many thanks.

[@chrisgreen1331]

The sausage king returns with another banger.

[@GrizzAxxemann]

Question for you Scott: I know you're an English butcher, but what are the odds of you doing a few German sausage recipes? I'd really like to see Landjäger, Bratwurst, Knackwurst and Weisswurst since they're my favorites since childhood. From the Canadian guy with German roots watching videos of an English butcher on an American website using a Korean phone that was probably made in China.

[@ancherrera]

Just bought some Coleman’s mustard here in the west side of the pond yesterday. Can’t wait to try it.

[@kellyjoyce8785]

Love this guy. Even with rusk

[@chanhenry34]

This is just as good as the ones from Harvey Nicholas , only it would be one fourth the price to have them made home. Thanks for the demonstration.

[@tomtheplummer7322]

Soilent Green.

[@harleyharrison4157]

Scott's the man! Ain't ya brother?

[@Madskills-hw2ox]

Agreed

[@TheBirchStreetHomestead]

Awesome man, looks delicious.

[@Tiger351]

I think you're pretty close on the future alternate version of this recipe Scott, I remember back in the 80's me and my late father used to buy beef sausages from the butcher's shop next to the abattoir in Aberdeen N.S.W. Australia that were very much like this recipe except having about half as much rusk. They were made with local Aberdeen Angus beef straight from the abattoir and the dripping that rendered out of them was such a bright yellow colour it almost looked like margarine when it set.

[@philippgerstl8040]

We in Austria use Rusk too, as you said it´s essential!

[@aaronbegg3827]

An absolutely banger banger.

[@bishoysamy1988]

You should try the Egyptian style sausage.. you will love it

[@polecat7377]

Reminds me of some of my grandparents 'Great Depression' era cooking - foundation was solid, but because everyone was so broke they used what was plentiful and could afford, and eventually just preferred it that way (Beef Stew was always light on beef, heavy on potatoes). Great video!

[@jojevismclain2475]

Too much mustard gets up your nose. Thanks for the video! Keep it up!

[@tonymorris608]

Great video Scott, I just recently got into sausage making with some venison Texas style “hot links” and can’t wait to try some of your recipes. Keep up the great work, I truly enjoy watching and learning from your videos.

[@SCUBADUDESMITTY]

just FOUND your channel, -- I DONT use pork of any kind but I LOVE sausages. good to know how and indeed CAN make good sausages without the swine, THANX !!!-SUBBED.----now going to look and sea what RUSK is and how to make it.

[@GrizzAxxemann]

How can anyone live without bacon?

[@SCUBADUDESMITTY]

@@GrizzAxxemann HEALTHIER !!

[@GrizzAxxemann]

@@SCUBADUDESMITTY Happy>healthy. Dead is still dead. Besides, pork is easier to digest than beef.

[@SCUBADUDESMITTY]

@@GrizzAxxemann LEVITICUS -- my choice thank you.

[@GrizzAxxemann]

@@SCUBADUDESMITTY Opa always said: Never trust anyone who doesn't eat bacon.

[@andrewwhatling18]

Being an eldest child and born in 1950: from the age of 5 years I was regularly sent to the Local Butchers with my three year old sister in tow and an order wrapped around money. The two things I can very much remember was to do with sausages and liver. On each errand my father said tell him it's from Alec, slice the liver thinly, and for the sausages a general gripe, at home was that sausages had still too much Rusk but were nowhere near as bad as after the war. A strong memory was seeing the sausages in the pan reduce in size dramatically. Having to have a 'think it through mentality' from an early age, comments, such as 'they are all rusk' went over my head, I assumed that they must be shrinking because they were cooking too quickly. Love your, 'matter-of-fact' style in the videos;

[@fritzjr112]

Definitely like your beef sausage recipe like to know if you would do a summer sausage beef if possible I’d like to know a recipe for beef summer sausage and actually how to do it from start to finish including cooking it the correct way thank you for your hard work I appreciate it you are the best

[@andyelliott292]

75 year old recipe puts it at the height of war time rationing, so not too surprised this recipe has a lot of rusk, and yes they do look yummy.

[@davidbaker2859]

Well done again Scott, please make the saveloy recipe from the same era, 40's to 50's. They were delicious but can't find those original recipes. Keep up the good work.

[@frankiesalmon7545]

Came here to say that Andy spot on

[@stuartolds8614]

My grandfather ran his own mobile butchery business, I wish that I had his sausage and hogs pudding recipes.

[@carolavant3778]

Regardless, those look delicious! Definitely will make them your way, however - You always know best!

[@nicolai6161]

Is it hard to find brisket.. what’s a good substitute.. I like simple beef sausages and I’m curious about the ginger .. awesome as ever .. ❤️☘️ from Galway.. I like a lot of rusk too

[@AllenBrosowsky]

He used flank steak not brisket

[@nicolai6161]

Allen Brosowsky thanks.. isn’t it the same thing ?

[@almath9987]

Would be interested to see if a sausage before the war and rationing video. Still a very good video👍🏻🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@nigelallen9072]

Another bloody great video! Can you do one one making a nice smoked saveloy??

[@mattpeacock5208]

Can you make balloon animals with sausage?? A dachshund would be awesome!!

[@nixxtable]

Meat.. Pie.. Sausage.. roll, come on lads let's give it a go! These look delicious.

[@haystackct1419]

I knew grams to pound conversions wound come in helpful😎

[@davidgraham1209]

13:21 how long do you hang them to dry and is it safe to leave them hang at room temp?

[@Kyddoemiko13]

We need to get back to doing this from scratch.

[@KossolaxtheForesworn]

thanks to this channel I started using colmans mustard powder.

[@kagapeme]

Are we not going to talk about the cooked sausage that got away? lol :D

[@davfew]

More old school recipes!

[@peterkennedy5596]

Scott, I'm looking to get a good set of knifes. What's your suggestion. Thanks for the great videos. All the best to you and your family.

[@michaelk8554]

What is a good substitute for Rusk here in the USA?

[@pudgydog00]

I noticed right away that they shrunk. They went from six sausages to five.

[@robertspruill7357]

I would like to see lots more of those old-school sausage recipes

[@bengriffiths9602]

I wonder if the carbs drop when they shrink, I guess not since it's just the water content.

[@felixdzerjinsky5244]

In our house it would have gone to the dogs......😜

[@jamesgoacher1606]

I don't think I have eaten Beef Sausages but I saw them in the Butchers Window in that same era. But I also remember Tomato Sausage that I also have not eaten. When you were mentioning colouring in the video I thought you were going to mention that. You didn't so I am wondering about what the base was and if I have missed something. I'm 76 yrs btw.

[@stefanpuszka8173]

I remember when I was a kid beef sausages hung up in the butcher's window next to pork sausages and tomato sausages, pork was pink beef slightly red and of course tomato red and that's not to mention the black pudding also hanging in the window. I'm 69 now oh such memories.

[@Seattlebeginner]

SR We are trying to reduce our consumption of carbs (bread,sugar,”rusk) cuz I have type 2 diabetes. May I leave out rusk or substitute a low carb ingredient? New subscriber enjoy the vids

[@archiewaller9496]

Scott I don’t have a mincer , any idea what else I could use instead

[@GrizzAxxemann]

Cabela's has grinders on sale all the time!

[@russbarker2727]

Hi Scott. New Zealand here. Would it be possible to use Penko breadcrumbs instead of rusk? Thanks.

[@cassieoz1702]

You said half a pound of rusk but the notes say 4oz(?)

[@spammerwhammer5526]

I am a 1950 baby boomer, so I grew up on this sort of nosh. Well, I'm still alive, and now I have learned why they're called bangers - thanks for the education! We lived in Wimbledon and my mum shopped at a grocer called Alans on Dundonald Road. His finger nails were so dirty that he'd be closed down in the blink of an eye today. All ham and bacon was sliced on the same machine by the main man. However, natural immunity ruled.... Yours, a retired grey and wrinkly biomedical microbiologist. [I am firmly of the belief that increased food intolerance and asthma are (at least in part) caused by excessive hygiene - inadequate challenge = inadequate immunity]. P.S. Great channel, looking forward to the next episodes.

[@chucksciacca7947]

If you decrease the rusk, be careful increasing the seasonings. It could get salty really fast!

[@jamestrucker2215]

Can you use panko bread crumbs instead of rusk?

[@fretless05]

Is it any wonder that a recipe from just after the end of the war would be a bit heavy on filler (rusk)? You're tasting history!

[@stuartolds8614]

Where can I buy the casings.

[@rudrathapa95]

what did you put in lasttime i didn't get it

[@coloncheek7912]

Hello I live in the US what exactly is rusk?

[@jase1911]

Ok what is Rusk...??? And how do you make it

[@robertrodgers1423]

I have 6lbs of beef fat trimmed from a brisket, what lean cut of beef would you recommend to grind into the mix? I know some of the brisket fat shouldn't be used due to its consistency.

[@_J.F_]

I like the German style sausage with no rusk at all but also do British sausages with rusk in and both are good even if they are different. I do, however, never use more than max 10% (of weight of meat) rusk and often make do with just 5-6%, which seems to do the job without being noticeable in the final product. If my meat is a bit on the lean side I may go up to 10% rusk but if I get a good fat distribution of around 20-25% I find that 5% rusk is plenty to keep the sausage succulent and juicy.

[@BaFunGool]

I feel like I just opened a Birthday Present in receiving a Scott Rea upload, and Happy Birthday to others that feel that way, Thanks Scott. Recently ran-off much sausage [venison & black bear] with pork butt mix. Have somewhat of a sausage club, neighbors all involved, all fiddle-farting in back yard, cool weather perfect, hot BBQ coals and cold beer is key, Rolling Stones [Hot Rocks] CD work music.

[@rickross199]

Never tried rusk or any filler for that matter in my sausage. I'll have to give a batch a try.