How to make traditional beef sausages. this is quite an old fashion sausage that has fallen out of favour a little, but i think its way due a revival.
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@synchro5054 жыл бұрын
Wherever that gentleman is who used to own the mixer is now smiling and enjoying the video knowing his mixer is in good hands.
@racerex3404 жыл бұрын
The guy was a subscriber, a fan, someone learning from SRP... It was destiny!
@intrepiddevildog4 жыл бұрын
Karma at work. He is at peace knowing you used his equpment.
@RobertMay2894 жыл бұрын
Was anyone else disappointed he didn't grill one up at the end. Great video.
@renierbonthuyzen97034 жыл бұрын
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.
@lkapigian4 жыл бұрын
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
@LizardKing5134 жыл бұрын
You read my mind. I wish he grilled one.
@collenmathebula64793 жыл бұрын
🤣🤣🤣🤣🤣😋
@alligatormonday63653 жыл бұрын
@@renierbonthuyzen9703 Rusk belongs in any traditional English sausage. Its just their way of doing things.
@DavidGarcia-sx8th4 жыл бұрын
FIRST OF ALL WELCOME BACK...AND YOU STILL ROCK THEM BANGGERS....FROM CHICAGO IL..
@jamesriggs19264 жыл бұрын
You’re the best pretty much see all your videos I am from Alabama you are the da best Keep that in your notebook
@seanbryant28484 жыл бұрын
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...
@intrepiddevildog4 жыл бұрын
Everyone likes to eat the sausage, but you make watching the sausage being made very interesting and informative. Thank you.🐮🐷🐑
@farmingfishingfamilyontari28147 ай бұрын
Great video
@TheTobes994 жыл бұрын
Bloody lovely story about the last bloke who owned the mixer. Do him proud Scotty.
@rowluxillusion52354 жыл бұрын
Nice I'm looking forward to this one. I've been missing beef sausages.
@m.t.pockets4483 жыл бұрын
I gotta catch up on your vids sorry, busy summer for us. Thanks for sharing with us 🙏🙏🙏❤️❤️❤️
@jrainbow834 жыл бұрын
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.
@haitolawrence59864 жыл бұрын
Always great to see a new video from you in my subscriptions Scott! All the best mate. 😎👍 🍺
@mikeplatts26036 ай бұрын
Hugely entertaining and very informative.
@jay715124 жыл бұрын
You didnt cook one again scott! Me and you are about to fall out pal lol! Great vid as always buddy!
@ricardolllv.labrador38822 жыл бұрын
Thank you ....for your recipe...take care always....keep safe
@wemcal3 жыл бұрын
Great video and information... looks delicious
@FreeCanadian764 жыл бұрын
Scream if you want to go faster!! Hahahaha love that
@m11691994 жыл бұрын
Those scales man.......cool.....reminds me of sweet shops growing up.
@ralphmelvin68144 жыл бұрын
Makes my mouth drool watching you make these. I know they taste terrific.
@jaxcarp224 жыл бұрын
This channel has grown so much over the years. I remember back in the day when there were only 47,000 subscribers
@elizabethwilliams15234 жыл бұрын
Love watching your channel. Have missed your vids. Lovely story about your new tools of the trade.
@razzagaming95224 жыл бұрын
Hey Scott love the tattoos and the channel
@kimchi27804 жыл бұрын
What an incredible story Scott!!!! Keep the good mans spirit alive every time you turn it on.
@jeremyperala8394 жыл бұрын
We'll be making a hogs worth of sausage Wednesday of this week. Looking forward to it. Thanks for the video Scott.
@DCPorter714 жыл бұрын
Love this videos. Especially like seeing the old school equipment still in use.
@tommycharker37544 жыл бұрын
Make these almost every morning in the shop👌 up in Scotland there a treasure
@bcwolters4 жыл бұрын
Love it like all of your videos. Keep safe Scott!
@BigT272954 жыл бұрын
Thank you Scott...Love that scale.
@The_IncrediSteve4 жыл бұрын
It's about time!! Welcome back! Looking forward to some new butchery videos and masterclasses!
@nadirzacaria45544 жыл бұрын
Welcome back Scott ! take care of yourself and your family, good to see you.
@codyperez65824 жыл бұрын
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
@chriscasleton16114 жыл бұрын
Good to have you back up! Cant wait to get back to some stuffin'.
@roberto338123 жыл бұрын
Excellent
@spacedoutcowboy86214 жыл бұрын
I am all new to this, so thank you, Scott....I shall continue to follow. Seattle Scott
@wirrest4 жыл бұрын
Welcome back. I missed you.
@akbsi98933 жыл бұрын
Please what is the ingredients
@Malakai_3334 жыл бұрын
brilliant...
@jrfritz47722 жыл бұрын
Absolutely awesome
@LPGexpert4 жыл бұрын
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. 👍
@macartancaughey99934 жыл бұрын
Hey Scott Where have you been bro. Missed your masterclasses. Glad you are back and living
@greenmile42334 жыл бұрын
Scott, you make it look so easy..Bloody Brilliant!!
@raynelayfield37843 жыл бұрын
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
@fishmut4 жыл бұрын
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. 👍
@instylenewyork4 жыл бұрын
welcome back , great content
@NellBelle7 ай бұрын
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.
@thomashardy63494 жыл бұрын
nice to hear you again! Thanks.
@garynipp54154 жыл бұрын
Sooo Happy you are back.
@markbyrnes77274 жыл бұрын
Mate that was awesome love watching your channel very inspiring
@davidritter95104 жыл бұрын
great to see you back .. love the videos. learned allot. I need to try and make rusk now
@brianmoffit20124 жыл бұрын
Lovely story about the new kit. Wish you would have met the old gent.
@joelwuttke56734 жыл бұрын
Love your work.
@adyback7994 Жыл бұрын
18:22 Just so skillful....an Art in itself!
@hippyhebrewhomestead8593 Жыл бұрын
Beautiful. I need to kick it into gear and make mine
@luncheonmuncheonuk4 жыл бұрын
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. Жыл бұрын
His name is Scott 🙄
@0142Jason4 жыл бұрын
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.
@steveschlobohm57934 жыл бұрын
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!
@surinfarmwest66454 жыл бұрын
Love the scales, reminds me of shopping with my mum in the 60's. The cows here are not like the ones back home.
@matty68484 жыл бұрын
I remember them being used back in the 80s when I was a kid.
@kamolia3 жыл бұрын
Absolutely beautiful !!!!!
@jackthenipperbennett72134 жыл бұрын
Gotta love a beef sausage! Any chance of a scottish square slice recipe?? :)
@jesusinablackman26752 ай бұрын
BRILLIANT...
@backpackmatt3 жыл бұрын
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.
@lochlainnmacneill28704 жыл бұрын
greetings from Nigeria. Love your videos.
@tommyfelix62834 жыл бұрын
SINCE I watch all your videos over and over again..... Sorry to say I didn't notice you was gone....
@Billbobaker4 жыл бұрын
How can I make the sausage seasoning at home? Great video.. I love that knife you use.. Ordered one for myself.
@glynpowell16444 жыл бұрын
Amazing story with the mixer. Well done mate.
@misisipimike80203 жыл бұрын
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.
@peggymason74383 жыл бұрын
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!
@BartesCooking3 жыл бұрын
Molto buono !!!! Yummy!!!!
@randyhobbs674 жыл бұрын
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)
@MindbodyMedic4 жыл бұрын
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
@renierbonthuyzen97034 жыл бұрын
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.
@towarzyszbeagle68664 жыл бұрын
I have the same machine. It works very well and I have had no issues making sausage with it.
@richardwindsornomura4 жыл бұрын
I have the same grinder... its perfectly good enough.
@TheBucklessYooper4 жыл бұрын
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.
@paulballance44093 жыл бұрын
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.
@BillSikes. Жыл бұрын
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 😋
@intrepiddevildog4 жыл бұрын
I had to subscribe. You did a very good vidieo. ⭐⭐⭐⭐⭐
@sangaydomabhutia22154 жыл бұрын
Hello sir ,watching fm India, very much helpful thank you so much hope to see ur next vedio very soon
@sangaydomabhutia22154 жыл бұрын
🙏🙏🙏🌈🌷🌻🌼🥀🌹💮🏵🌸💐
@richardwindsornomura4 жыл бұрын
your old school Cumberland was top notch os I am sure this one is also... cheers.
@thegoldennugget594 жыл бұрын
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. 👍
@richpalmer92294 жыл бұрын
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...
@makelikeatree16964 жыл бұрын
Rich Palmer , I think he has one out there already.
@itsmeagain86044 жыл бұрын
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.
@woodsplitter32744 жыл бұрын
@@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.
@vmitchinson4 жыл бұрын
@@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.
@tonymorgan35262 жыл бұрын
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!!!
@mariaedwards42204 жыл бұрын
Nice one scott keep it up mate
@mannyfrias454 жыл бұрын
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 ??
@mwhite11934 жыл бұрын
Masterclass that was!!!
@The4114 жыл бұрын
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!
@hadjesti3 жыл бұрын
Great vid. You should have used the paddle I guess to mix. Love the content as always
@jnorth33413 жыл бұрын
That's a really nice balance. That grinder (mincer) looks almost the same as my 1 hp, #22 Cabella's commercial series
@fossilsfabe43044 жыл бұрын
What are rusks, are they known by different names? Can you get them overseas? Is there an acceptable substitute? Your sausages look amazing!
@toddstropicals4 жыл бұрын
You make me want to break my grinder out and knock some links out. Looks delish!
@VickyM23622 ай бұрын
I know! I just did a small batch!
@jayparker14314 жыл бұрын
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!!!!
@rickayers31504 жыл бұрын
Now themselves some good looking bangers
@rontavakoli-JD-MBA4 жыл бұрын
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_russ46333 жыл бұрын
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.
@moneerbader65894 жыл бұрын
👍🏻
@gastondeveaux37834 жыл бұрын
Genius, baby !
@jmedlock954 жыл бұрын
first yay!!!
@pkgoldopalhunting4 жыл бұрын
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
@WilliamTomFrank2 жыл бұрын
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.
@whoiamnothing3 жыл бұрын
Thanks Man
@sargefaria4 жыл бұрын
Brilliant! Looked really good. Ive got a brand new mincer/sausage maker (not the best but a good one) thats been in my cabinet for Months unused, and a ton of venison thats been chillin in the freezer waiting to be made into sausage. I even have a couple different seasonings and some casings. What am i waiting for?!!! I shall do this in the next week i suppose. Cheers
@deanmacka49754 жыл бұрын
Great stuffing stuff mate can't wait to see the next video you stuff mate hehe yeah I know I'm very immature 🙃
@ronhaynes522625 күн бұрын
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.
@lydiakabamba19332 жыл бұрын
I've been watching your video ccan you teach me how to make sausages
@blc19544 жыл бұрын
i am new to sausage making and greatly enjoy all your videos. I just made the Cumberland sausage and it is wonderful. Would you please say in your videos what mm tube you are using to stuff the casings? I would find that very useful. Again, I love your work!