Scott, another massive thank you for all these videos, and for the inspiration you've provided me. I bought a whole lamb, butchered it, made rusk, seasoned, stuffed and tied my own merguez, all thanks to you. You've been a massive help in getting my food business off the ground, you really have. If you're ever in Barbados, I owe you many, many beers

Okay here we go people!! This Butcher is outstanding!!

Merguez is the most amazing sausage. Thanks for the recipe.

Beautiful food art.

Great piece of music . Beethoven Symphony number 5... pure bliss

On my to do list. Thanks Scott. Looks great.

Lovely. One of my favourite sausages. I always put chopped mint in the mix as well.

Another awesome video! Thank you

Thank you very much for that inspiration!

I could not smell or taste a thing but I was drooling. Well done Scott dogs bollocks.

Even though i dont do stuff like this i enjoy watching your videos

Yay, Another cool video!! WOHOO.. I love your videos, all of them!! Thank you Scott XD

Great work love it .

Awesome as always looks fantastic Scott, thanks for the vids mate.

Never has two sausages in one bun looked so good

These look amazing Scott!

Love the new intro looks fresh and great

love your videos. Please please keep them coming!!

Scott thanks for the video and recipe. Cheers brother.

Brilliant Job this! you have become our "Guru" !

Scott, I have to thank you for teaching me how to make sausages. I left England when I was 21 years old. I am now an old fart of 70. I love your pork and leek sausages. I have made the Merguez sausages and in the the same as you added more Harissa sauce I found I needed to add even more. I used beef fat as per the original Merguez sausages (as muslims do not eat pork and I wanted to taste the original flavour). I also used sheep skins as painful as they are to pipe. You sir are a great teacher, Dave - ex pat in Florida USA.

Those look so good

Nice food once again Scott thank you for the video.

I have just made these sausages - the sample I fried off is absolutely delicious. Thank you

Nice one keep up the good work Scott

I like watching you tie off sausages. The knotting you're using is actually the same knotting done in crochet, using a crochet hook - just one long continuous loop-knot. Love it, can't wait to try my hand!

Great video and it looks like it tastes Awesome !!!

Been researching Merguez to use some lamb I have in the freezer and found your video late in the game. Why didn't I think of this first?! Have sheep casings on the way and then I'm ready to "give it a go"! Thanks for all you do Scott.

Never been so motivated to go out and make some sausage Great video, man ! Definitely going to make this sausage soon !

Insane Scott!! Love it mate!!!!!Cheers mate!!!

Scott, loved your video on making sausage and stuffing it.Shot my first wild hog and butchered myself, never did that before and your video's were helpful. I hadn't seen this video before so I just made sausage patties. Next time I will try stuffing. Thanks again

awesome. thanks for your time bro.

Just recently stumbled on your channel and I love it. Great video. Cheers

Another stunning recipe Scott. Still would like to see the rusk one you promised last mate.

Nice touch with the old Ludwig van! Greetings from Bonn, his birthplace. Keep up the good work!

New intro / logo looks great. Keep it up, like your vids a lot. Greetings from the Netherlands!

Our old sausage stuffer was replaced with a new one, this looks like something we'd love to make. And we will!

Guys it's Scott's take on this Merguez banger recipe, all chef's do this world wide.

made me so hungry

very nice Scott!!:)

Thanks for this one Scott. I really appreciate that you provided a spice blend recipe in this video--the blends you've shown in the other videos aren't available here in the USA as far as I can tell. I made your Caldwell style sausage using venison with pork fat and it knocked my socks off. Can't wait to make this using a mixture of venison and beef! No Coleman's on these? I'm shocked. P.S. please remember to put the recipe and link to the tying video in the description.

love to pop over sometime take a class with you on making sauage around Christmas time.

Your videos and Meshuggah tracks are just perfect for each other.

Scoff and quoff even great vid Scott

Thank you, Scott. Every time I make sausage it comes out horrible. I will try your method and recipe.

Uf...I know what you mean about it really being a 2 person job. The very first time I made sausage, I was alone, and felt like a one-armed paper hanger! Can't wait to try these.

They look delicious!! And I'm not a lamb fan! Don't mind roast lamb, but defiantly not a lamb chop fan, but these look fantastic.

Any chance you could create a playlist containing all of your sausage making master class videos? Also, I noticed on one video (I can't recall which one) you mentioned you'd be doing a "DIY Rusk" video. I've tried finding that, but cannot locate it. Any chance this is still something you're working on? Thank you for your videos! I have begun mastering the art of venison butchery, thanks to you, and am recognizing a greater yield with each harvest. You've also inspired within me a passion for butchery. Great videos! I really appreciate all that you're doing.

Great video, Scott. Have you ever made a Toulouse sausage? Can't seem to find them anywhere in the UK these days.

Very nice. My gramma use to ade rose powder, cinamon, and no cumine. That is probebly a Marocan recepie.

What Brand/Model is your mincer? I'm looking to buy one myself, but I don't know where to look. Great Video by the way. Thanks!

Great videos subscribed a week ago could you tell me if I were to make squirrel sausages what fat would I use and would it still be 70% meat 30% fat

And my Wife Anna love your "Fidgit Pie" Please share your own primitive recipes!

Also if people have a kitchenaid in the house they have a wonderful mincing and tubing attachment available.

Do you use the same plate for the second pass through the grinder, or change it out for a smaller one? p.s. Great channel, I have been inspired to set out on a new career as a butcher!

Great vid man :-D Tell me, why didn't you use any 'krust' in this one? And when do you choose to use krum?

Scott, would the result of just a single grind make sense for a courser sausage that I prefer? guess I'm asking if it would hold up in the casing or alter the taste with the fat content not being as fine? thank you for this, and I look forward to other vids about sausage making, as I'm just learning, also, a jerky video?

Happy Easter !!! Only one ask: can we dry this kind of sausages? thank you .

just one advice , we here in Tunisia traditionally use Sheep Guts to fill the meat inside , also we hang it to dry under the sun. until it's dry , and you can keep it for very long time without needing a fridge

What is the best mincer and stuffer to buy, we eat a lot of Venison !!!

I tried making these using pork shoulder and belly for fat, they turned out great! Especially considering it was my first ever time making sausage. Thanks Scott, love your channel!

@practicalshooter6517

5 жыл бұрын

Its all in the spices.

Too much heat for our family, can we cut the heat back by some, but still enjoy the flavor Scott?

Man, I gotta try that. I dearly love sausage. My friends used to freak out when I ate blood sausage. But if they had ever tried it, they would have been hooked. Thanks for the video

@hamza-trabelsi

4 жыл бұрын

this is not actually sausage it's Merguez and it's more delicious than sausage

Yeppir guys ... If you ain't tried harissa then you're wasting your taste buds. Paste form; not the powdered. A revelation when a friend brought some back from Algeria for me. No going back. On any kind of meat, veg, rice, pasta, eggs. Very much like when I found out about Sriracha twenty odd years ago. Mind-blowingly good.

Listen carefully, everyone. 3 to 4 tbsp. of harisa paste. Not what Scott wrote.

Looks a great recipe. Ingredients list at end of video state 1.5 tsp crushed black pepper, the video itself 1.5 TBSP. Which should I use ?

6:05 Stop there and just roll the rest into meat patties and have hamburgers etc. Job done, looks great and tastes greater. Ty We are done! :)

Would you still use the water if you were making patties.

i usually just cover my mince with a pair of sunglasses to make it extra cool

@christiankelley3729

8 жыл бұрын

You win the Internet. Best comment I've read in a while

@dustinspencer5582

5 жыл бұрын

A

Consider setting your mixing bowl in a larger bowl of ice water to keep a chill.

I have no idea what harrisa paste tastes like, but they look delicious.

@larrycanepa

8 жыл бұрын

+Josef Roesler It's a hot sauce/paste used in North African cuisine, made from chili peppers, paprika, and olive oil

great job , amazing skills but you put pork fat inside ?

Would lamb fat work as well?

That's it, Scott. As soon as I've got some disposable income, I'm getting a mincer and a sausage stuffer. I assume you get the runners from work, but are they easily available online? Cheers, great vid.

@TheScottReaproject

8 жыл бұрын

+Patrick Freeman easily available online Patrick, they sell them everywhere mate.even on Amazon.hope this helps. Cheers

@TheScottReaproject

8 жыл бұрын

+Patrick Freeman easily available online Patrick, they sell them everywhere mate.even on Amazon.hope this helps. Cheers

@coryknight7255

8 жыл бұрын

Man that's a great recipe. Cheers Scott you are the man my good sir.

@Gdwmartin

8 жыл бұрын

+Patrick Freeman +Scott Rea Yeah I've gotta do the same. The economy here has taken a real nose dive and the prices of food are going crazy. Knowing how to make my own sausage, butcher my own meat and smoke or preserve my own foods will be a great help

@jdlamkin6684

7 жыл бұрын

same here

Great recipe. question for you Scott. how do you tell if a butcher is good? The ones near me in Glasgow seem really awful, didn't know what a lamb breast was and also none are able to order any game in the autumn other than some venison, feel like they just aren't very good and haven't got a clue how to tell a good one from a not so good, any advice would be great fun. cheers man

@KainYusanagi

8 жыл бұрын

+Christopher Bernstein I know that many butchers around here have their own terminology that they've learnt; I've never heard it called "lamb breast", for example, but I have heard it called "lamb belly". As for game, perhaps they just don't have hunters that bring any game meat other than venison to them, and don't bother actively looking for them because it's not requested enough to make it worth it for them?

@Chrisbernstein

8 жыл бұрын

+Kain Yusanagi well I said belly too and they looked at me like I was an alien haha. In terms of game your probably right. I just get the impression they just aren't very good

@KainYusanagi

8 жыл бұрын

Christopher Bernstein That DOES seem odd that they didn't react to lamb belly, either... Unless it was the thought of you wanting lamb from them specifically that was making them boggle? I know a couple butchers who work with beef or pork exclusively, for example, and recommend customers looking for whichever it is they don't specialize in to the other butcher. They can do that here because those are basically all that we have here, animal-wise, and is basically all that ever gets ordered; alternative meats are usually prepared at specialty places set up specifically for alternative cuisine. I have to go to a halal butcher to get most cuts of lamb or goat, for example. I don't know if you could call them bad for specializing like that; narrowly focused, definitely. Still, it's getting rarer and rarer to find a butcher's shop separately run from an industrial-level abattoir around here, especially when you can just order from one of them directly.

@Chrisbernstein

8 жыл бұрын

Not entirely sure, from what I've seen in my city the butchers are getting worse and worse sadly, I noticed some get their meat from a company who already buy from the farmer and butcher a fair bit before they sell it on mostly to restaurants, I'm a chef and have used that company myself and just found it odd that the butchers weren't buying direct from farmers

@KainYusanagi

8 жыл бұрын

Christopher Bernstein So long as they have the capability to butcher well, I'd say that that doesn't indicate that they're "getting worse and worse" as a *butcher*, specifically; Only that their connections and breadth of work are becoming lesser.

Holy fucking shit that made me hungry.

Who is that one guy/gal that keeps disliking every single one of your videos?

@MatthewCaligari

8 жыл бұрын

Prob the usual KZread wanker trolls who've got 10 fake accounts.

Out of curiosity, why do the ingredients need to be kept cold when making the sausages?

@gplusgplus2286

4 жыл бұрын

Because the fat melts

I really appreciate your Butchere skills. But why add pork to the very nice lamb 🤔

So this is what Van Daan does...

There looks to be about 12 bundles of 3 sausages in total, with two leftover at the ends; that means just shy of 40 long sausages. If you're serving them with sides, count one per person, two per heavy eater, and you'll have how many you can feed with this, I'd say. (The "how many does this feed?" comment seems to have vanished, but I didn't want to lose my comment on that point!)

A bit of moisture is critical for your sausage

USA- Philadelphia, PA Vegan recipe Scott.

@dlmoore8996

8 жыл бұрын

+PaulBodyBuilder You very well may be a moron.

@danieltaylor5542

8 жыл бұрын

+PaulBodyBuilder Why would you come to a butcher's channel to ask for a vegan recipe? Do you also go to Muslim channels and ask how to be Buddhist?

@FatCajun

8 жыл бұрын

it not made for vegan it made for meat

@faylinameir

8 жыл бұрын

+PaulBodyBuilder you could always use 25% tofu mixed with a 60% liquidey seiten (wheat gluten paste) mixed with the seasonings. You'll probably need to add some fat that is solid at room temp (like coconut oil) or better yet freeze some fat and mix in about 15% fat. Stuff full but still loosely and boil til a fork comes out clean. This is basically how they make tofurky. Granted I've NEVER done this but I'm going off my years of experience as a vegan and cooking.

@MetroDET2011

8 жыл бұрын

You people give americans a badname. I hate liberals

For those over in North America (or anywhere that you can't easily find Harissa Paste) you can substitute something like Sambal Oelek or Sriracha as it's the same basic concept- using chilies to provide flavour and colour.

@Rebekahdavignon

8 жыл бұрын

+Kain Yusanagi - there are now loads of Middle Eastern, Far Eastern, and World markets here. One in my city is absolutely huge even by American standards and is divided by region/country for ingredients. But thanks for the input.

@KainYusanagi

8 жыл бұрын

Rebekah Davignon "...my city is absolutely huge even by American standards..." Yeah, well there you go. :P

@Rebekahdavignon

8 жыл бұрын

***** Not "my city".....ONE in my city....

@KainYusanagi

8 жыл бұрын

The key notes were "my city" and "huge even by american standards".

@Rebekahdavignon

8 жыл бұрын

***** - I was talking about markets. Reread in context, not out of context.

Merguez is very popular here in Algeria (North Africa) and i think its invented here decades ago !!

Please, Dont take this in the wrong way, my name íts Ricardo, im a chef, Caracas, Venezuela. I think that your Channel íts brilliant, and i see Every vídeo you post, i lean a lot from you. Let me give you a recomendation, when you are going to manipulate ground meat, take off your rings. Keep rocking chef. @Ricardoguerreron instag

yes it's Tunisia Specialty the " Merguez " same origin country of Harissa , that's why you need harissa for Merguez hahaha

Algerian Merguaz ♥

I can not believe you ate that sausage on a bun with no COLEMAN"S. Keep up the great vids see you on the next one.

@sylvialove3516

7 жыл бұрын

I was thinking the same thing. lol.

And to think I've got an electric good meat grinder and I've never used it...

Mate were is the mustard!

This may sound like a daft question but if I don't know I ask, so, i'm asking. My missus would divorce me If I used Lamb meat, she does NOT eat "babies" so is it possible to use Pork or another meat instead ?.

@8uck739

8 жыл бұрын

Use pork meat with some beef tallow and use the same recipe, just a nice ratio between lean meat and the fats for a good sausage. Any kind of meats will work.

@crushed51

8 жыл бұрын

Thank you ost kindly George, much appreciated

Only one question bro....where the hell are my merguez sausages your pal Paul scoff and quaff

Important note: don't use three-quarters of harissa paste lol

Its weird, im from Coventry and we say Sausage batch...

You always say you are going to post the ingredients below and you never do what gives?

I miss target in grams milliliter liter etc etc. sorry but I'm from Europe. If it can be done, I would be happy .. Otherwise great recipes you make .. Thanks ..

That looks like a dessert spoon not a table spoon

Shouldn’t be pork fat. Pork is not eaten by the people in North Africa who are mostly Muslims

Obviously not using pork fat to be an authentic Merguez.