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

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.

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.

Delectable torment! Thanks for sharing these great old recipes.

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

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 👍

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 🙏🏻

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

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

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

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

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

Beautiful ❤️ More please.

love the vintage stuff

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.

Extremely talented geezer, great video as always 👌.

They look marvellous.

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.

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

4 жыл бұрын

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

4 жыл бұрын

Came here to say that Andy spot on

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.

Thanks Scott! And hello from Modesto, California. USA

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

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

4 жыл бұрын

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.

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.

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 👍

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.

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

@robertspruill7357

3 жыл бұрын

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

@bengriffiths9602

3 жыл бұрын

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

@felixdzerjinsky5244

3 жыл бұрын

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

love your videos, over in Canada here!

Lovely....

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

The sausage king returns with another banger.

Love your channel

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.

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;

Scott, awesome stuff as always!

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

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

Sehr gut, dankeschön!

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

Please do more old school recipes and many thanks.

Lovely jubbly.

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

Awesome man, looks delicious.

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

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. :-)

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

Look great -- much like Australian beef sausages.

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

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

4 жыл бұрын

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.

Love this guy. Even with rusk

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👍

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

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!!!!

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.

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.

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

Awesome

@Madskills-hw2ox

2 жыл бұрын

Awesome

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

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

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

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

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

@Madskills-hw2ox

4 жыл бұрын

Agreed

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

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

Soilent Green.

An absolutely banger banger.

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.

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.

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

thanks to this channel I started using colmans mustard powder.

Regarding the weight of rusk written (4oz) and spoken (8oz). Scott states towards the end of the video that next time he would reduce the rusk by half and increase the seasoning to make the sausage more tasty. For those asking about rusk - Scotts video for how to make at home - kzread.info/dash/bejne/e3uYybGweLm0hco.html

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!

I knew grams to pound conversions wound come in helpful😎

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

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

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.

I was wondering where the Coleman’s mustard was the whole time, until you brought it out! Great video Scott Rea!!!! How much rusk did the recipe call for? How much will you be adding in next time?

Simmer any sausage in water or beer for 10 minutes. Then lightly brown them in the same simmering vessel. Boom, best sausage you will ever have.

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!

More old school recipes!

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

Good morning Scott, would it be possible to change the meat to pork for this recipe as well? Excellent video as usual. John

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

I went to a sausage making class before Christmas, it was hosted by a professional chef. He said on a butchery course they , the chefs, thought they knew better than the butchers and tried to make cooking style sausages without rusk or a filler and the results were poor, they cooked up too hard. You need the rusk to hold the fat so they remain succulent and add lightness, because the salt causes the proteins in the meat to become very sticky, so they cook hard and squeeze out all the fat. It’s the same rule for meat balls., you need a filler or they become like rubber balls. The word banger, came about during one of the world wars, apparently, to describe sausages with too much rusk, which had the tendency to explode.

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.

hard times call for sacrifice...times change!

🤤🤤

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.

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

4 жыл бұрын

How can anyone live without bacon?

@SCUBADUDESMITTY

4 жыл бұрын

@@GrizzAxxemann HEALTHIER !!

@GrizzAxxemann

4 жыл бұрын

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

@SCUBADUDESMITTY

4 жыл бұрын

@@GrizzAxxemann LEVITICUS -- my choice thank you.

@GrizzAxxemann

4 жыл бұрын

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

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

4 жыл бұрын

He used flank steak not brisket

@nicolai6161

4 жыл бұрын

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

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.

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

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

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

How long do the unused casings last and how do you store them?

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

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

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

What casing where can i get thin natural casing just like this?

Yes, some old school kielbasa.