Venison & Stout Sausages. A Sausage Making Masterclass.

How to make Venison And Stout Sausages, from scratch.
A truly wonderful combination. Made with a gorgeous, locally brewed, craft stout by my life long friends, a husband and wife team from pershore brewery.
pershorebrewery...
Sausage seasoning is from my go to sausage seasoning supplier weschenfelder. www.weschenfel...
How to make your own rusk..
• Rusk..Making Rusk For ...

[@morallybankrupt7132]

"We all like a good head." Truer words were never spoken

[@dannyhugh1670]

I know it is kind of randomly asking but does anyone know a good website to watch new tv shows online?

[@ephraimjavier2770]

@Danny Hugh lately I have been using Flixzone. You can find it by googling :)

[@vincentethan9528]

@Ephraim Javier Yea, I've been watching on Flixzone for since march myself :)

[@dannyhugh1670]

@Ephraim Javier thanks, signed up and it seems to work =) I appreciate it!

[@ephraimjavier2770]

@Danny Hugh glad I could help :D

[@ThrowingItAway]

if what you're doing doesn't excite you, you're wasting your life away being unhappy and discontent. Keep making these beautiful videos and expressing your love for meat and good food. Your enjoyment is clear and loud whenever I watch your videos.

[@knockers5943]

I really loved the beginning when Scott went to the micro brewery, it really separates this channel as something special :)

[@swisschickie9270]

Scott, I got into sausage making because of your videos! First I started with Salami but then I moved on to other sausages. Your videos are amazing! Please keep 'em coming. Good job. Sausage making gives me one-on-one time with my 19 year old son ^_^ He helps....

[@auntiemargie708]

Watching you tie the sausages takes me back to my years at the pizza restaurant. An old biker made sausages, and tied them like that.

[@mioutlaw1]

Sad to see that your favorite brewery has shut down, best of luck on Lizzie and Sean's new adventures!

[@jonsnell4751]

Excellent.

[@ArielleViking]

Wonderful looking sausages, look so delicious. Beers and Stout also look great. 👍

[@yo93yeah]

I hope one day i find something i love as much as this guy loves doing this stuff

[@iconofsin5886]

Just beautiful Scott.

[@skaflagoon]

Dude!!!! Sausages You faked me out with the upload pull back! Love your vids. You are a great instructor.

[@JrSVT]

Sausage, mustard and stout...You know how to party!

[@jamesgoacher2433]

He dosn't get out much though :-).

[@culturallychristian33truth52]

1st again maybe...... love your work mate, the restoration of the block was a fav of mine! Keep it up mate 👍

[@pflick13]

beautiful!

[@funnysods]

Once again another great video, thank you Scott. I've made 10lb of these sausages following your recipe and they are the best I've ever made. Only problem is, I can't stop eating them!!

[@dapappacn]

Just perfect. mouthwatering!

[@milesnn]

Awesome yum yum

[@mytexasseason6036]

Great job Scott. That sausage looks amazing.

[@justinleeson7075]

I found Colman's mustard in my local grocery store here in upstate NY, WOW!Some of the best mustard I've ever had,excellent with sausage....

[@donniewillis2926]

I want to cross the pond and come watch you make sausages and then feast and drink!!!!!

[@georgethomas9436]

Oh how I loved this making of sausages.

[@spookybaba]

Super delicious looking 😍

[@thezacofalltrades7428]

Scott! This is the best video you’ve done in a long while👍🏼 in my opinion. Hope you’re well mate. Cheers

[@mike02439]

Mouth watering

[@drumthumper]

Well....I have a good idea what I'm doing this fall. Cheers from the US, Scott!

[@MOOSEDOWNUNDER]

He might have nearly 300K sub's but the Scott Mister General keeps it real with the Colman's English Mustard. lol. Gold, pure gold.

[@sziltner]

👍 You did it again. Just had my Sunday morning after church breakfast at McDonald's and now I am hungry really hungry!

[@adloutdoors]

AWESOME!!!!

[@myke201]

Brilliant!!!

[@markfarrelly1623]

great video mate

[@lovebeyondlove3715]

Oh nice.. 👌👌👌

[@ashaion1777]

Thing of beauty.

[@judefrazier4727]

We all really need to get out more, right? 🤣 😂 I’ve been in pretty much since February, wonderful video. I love making sausage, thanks for this..I’ve got to go find some wild garlic for the last video I just watched, and check out the stout at the local “packy” for this one. Going to make patties though, haven’t got a stuffer yet. 🙋🏻‍♀️Cape Cod, Ma

[@vyr01]

always making me hungry whenever I watch

[@KonsireFamily1908]

Geat Video !!

[@shetfeaker]

Bravo as always sir. If you are ever find your self in Denver CO, check out black sky brewery. It is right up your alley, my buddy Harry does an amazing pistachio mint stout that's mind blowing. I can only imagine the possibilities. 🤔 cheers to you and keep the master classes coming

[@aussiesambarbrigade2211]

Scott Scott Scott, ... My mouth is bloody watering mate. I gots to make me some o dem 👍.

[@GrandpasPlace]

When you measure out your spice mix, do you measure to the weight of the meat or to the weight of the full mix of meat and rusk?

[@dwightmansburden7722]

He never ever answers questions, which is really annoying when stuff like this comes up. :/

[@budschrier8029]

Can you please spell out the name of the seasoning company and the name of the spice?Also, what is rusk? Thank you good sir.

[@TheScottReaproject]

Hey Bud. It's Weschenfelder venison sausage seasoning.

[@TheScottReaproject]

www.weschenfelder.co.uk/sausage-making-ingredients/sausage-seasoning-packs/game-sausages/game-sausage-seasoning.html

[@jamesgoacher2433]

I have seriously considered making a Sausage mix. Italian Sausage but just the mix because invariably in recipes they take Italian Sausage out of the skin. Americans (the USA type) don't appear to like bangers. I also think they call sauasge meat "Bulk Sausage". Did I say this was an interesting video? Thes it was and very informative.

[@PAPATexas]

👍

[@konorkoler]

Scott, the best sausage I ever ate was a Corsican Figatellu. You mind to try to make some of these? Cheers

[@davidblunt3501]

I do hope you took some of the V&S sausages to Lizzy and Sean lad? Oh and by the by does Pershore brewery to the USA?

[@cherrycherry624]

hello, please scott rea,am eager to buy your book but on amazon,its indicated-NOT AVAILABLE! am waiting for it availability.

[@speakupriseup4549]

Oh YUM YEAH !!!

[@skydivechris1984]

Scott, first of all I'm a huge fan. Because of you I process my own deer and other game from hunting now and nothing goes to waste. My wife bought me a sausage stuffer for Christmas and we made some great breakfast sausages. The issue I ran in to was when we tried to "unlink" them to cook them the meat just pushed out of the casing and it didn't retain its sausage link shape. Any thoughts on why this happened?

[@gplusgplus2286]

Probably they were too fresh, need to aircure them more... Scott has a dedicated video on how to tie sausages.

[@Andy-pu2iv]

Skin up! I've not heard that for years... Not sure sausages were the subject, though!

[@Gdwmartin]

That would be a great lunch. I would tend to add bread to it though

[@y1521t21b5]

5:55 we all do indeed ;-)

[@rickayers3150]

Dam Scott them look good

[@antoniomedina7175]

Bavarian sweet mustard should do nicely too with the stout

[@BoffinGrusky]

Unfortunately, Weschenfelder does not ship to the USA or Canada :(

[@paintball130]

:((((((

[@samgreninger6567]

Sausagemaker.com has some really good sausage seasonings in the USA

[@johnherbin1257]

can this work with rice instead of rusk?

[@floridaman5411]

Scott, if I wanted to smoke the sausages (low and slow) would I chill them firs and let them bloom or go straight to smoke?

[@floridaman5411]

Thanks!

[@walterzaremba3866]

I like you channel Scott But I got a question After I stuffed my sausages I hang in my smoker for 2 days 3 days to naturally dry Then I add Some cold smoke for a day or two tell they get that That beautiful brown mahogany color, What is a combination of hickory and pecan And I was wondering if that stout sausage could handle the smoke? What do you suggest Keep up the good work bud, Tell the next time...

[@AndrewTubbiolo]

How the heck is it that we in the West gave up on craft local beers for so long? Factory beer is total crap, esp in the USA. Craft beers is the only beer worth the calories. So glad to see local craft beer being made in England!

[@Bugoutvehiclesuk]

Aaaaaand now I’m hungry again.

[@thomaslinden7598]

good eats brother

[@darrackmccrea9761]

Can rabbit be used instead of deer meat

[@TheScottReaproject]

Most definitely.😎

[@_J.F_]

Mate, you must have some cheap nights on the town getting tipsy from two sips of stout 😄

[@chrishepburn5152]

I'd forget my balls if they aren't in a bag. I passed myself laughing. You're great keep it up

[@Eveseptir]

Now I need to change my pants.

[@christiankramer5376]

Hope you sent them sausages

[@cjennmom]

Is there a reason you put pork in a venison sausage?

[@patrickdurham8393]

Venison has no fat so would make a very dry and tasteless sausage on it's own. The fat carries the flavor and keeps it moist.

[@cjennmom]

@@patrickdurham8393 I had expected he would add fat, I know certain meats (and especially game) can be quite lean. I've seen him add fat to other sausage recipes for just that reason before. It was the addition of an actual other *meat that surprised me.

[@reynaldorivera7641]

I want the butchers block

[@SRJones-ss5sh]

so WHY not SCRAPE the mincer for that meat that you left behind?

[@JohnGamingFuntime]

Shaun and Liz? This Shaun on the Dead?

[@KossolaxtheForesworn]

I sure do wonder how people came up with sausages for the first time in the past, because there sure werent any modern technology to help them fill them up either. they just look at animals guts and go; "Im gonna fill that up with meat somehow."

[@troymoody116]

We don't get that mustard here

[@Lex-pw9yx]

amazon.com =)

[@joedrouin6957]

Sad to say, Weschenfelder can ship foodstuffs to Canada. Pity :(

[@woodsplitter3274]

"Get a bit more in there. And get a bit more in there." it's impossible not to identify with the cooking style. I couldn't use any kind of alcohol in cooking without sampling the goods.

[@snipper1ie]

You have to wonder why venison isn't more available. You'd think all those people who don't want fat in their meat would be looking for it. But I suppose, as peoples pallets are nowadays used to no flavour in their food, they can't handle taste in their mouth.

[@BravingTheOutDoors]

Indeed, we all like a good "head". Mmhm. Yeah. ;-)

[@Bazerkly]

MUSTARD!!!

[@markhall7646]

meaty goodness

[@mytexasseason6036]

That's quite a bit a stout for a couple pounds of sausages my brother.

[@markhall7646]

mmmmmm Black Screen of Death...

[@andybell575]

Misread this title , thought ‘no way is he chopping up a stoat!’ ;0)

[@snipper1ie]

Stoats aren't worth plucking.

[@APN34Z]

Handling all that meat like that with jewellery on wtf lol, disgusting!

[@Dallas-xo7gi]

sorry but Americans don't use rusk to make sausages.

[@Leanathan-h5o]

Take out your rings to handle food.

[@TheScottReaproject]

It's take off, not out.😎