"the days of lips and a$$holes are gone" I love that scotty

@kicks1124

7 жыл бұрын

cjhatescomputers had to dislike cause I like eating ass.

@BeeRich33

7 жыл бұрын

Different hobby altogether

@shane5497

7 жыл бұрын

cjhatescomputers Scott cracks me up in every video. Bloody ripper 👍

@SansaStarkofWinterfell

7 жыл бұрын

Ain't that the truth BeeRich33? Shame though that they don't use the same principle.

@magicguirarman

7 жыл бұрын

You must be new here.

I don’t trust people that get all extra about other people using hands while cooking because I KNOW that those people don’t know how to properly wash their hands 😂

Old school butchery is an art. My Grandpa was a butcher and I grew up with recipes like the ones you showcase. Thank you for another awesome video Scott!

I really love every video you make! My wife and I often sit and binge-watch our way through several of you videos at a time. This particular video exemplifies your love for preparing food and your love for things like your mixing bowl! You’ve definitely inspired us to make better meals! Thank you!

Yes I did enjoy it ! Thank you. Two of My high school teachers used to make sausage in the workshop. They would use their hands and mix 30 pounds at a time with veggies they grew and equipment that looked "old as the hills". :-)

all I'm a say is I learned from my grandmother if you don't use your hands they won't taste the love keep up great work bro

@sentient_cumsock

3 жыл бұрын

Preach bro

@CLFS

4 ай бұрын

Your grandmother is a very smart woman nothing beats Nan's cooking I wish I could try her food

Last week I butchered my first hog. I have my stock reducing right now for my gammon terrine I'm making thanks to the SRP! The sausage was stellar also! Thanks for all the wonderful inspiration Scott!

Scott, as an ex pat living in Florida one of the very few things I miss about the UK are sausages. my old dad was a shop manager for Dewhurst butchers (now I believe defunct) so I grew up eating a lot of good old bangers. This week I decided to give your leek sausage recipe a go. The sausages turned out really great. My American wife who is a lover of British breakfasts gave them a two thumbs up. Thanks for your great instructive videos.

OMG! That is fabulous! The way the sausages are tied is a wonderous bit of magic.

I admit I've learned a whole lot from this channel. Scott is a magician. When I made Scott's deboned turkey, on a smoker, my guests didn't want to cut it, just wanted to take pictures 😃.

3:18 I've watched a bunch of sausage-making videos here on KZread and you are the FIRST person to point out that the fat doesn't take on the seasoning! Thank you for that. Would love to know your recipes for Cumberland and Merguez sausages.

Scott, this is by far the best video I have seen about sausage making. I’ll be watching all your videos for trade tips and guidance. Thank you for uploading.

43 years since I've done that. brings back wonderful memories PROPER BUTCHERY excellent videos.

Great video - love the final tie off.

I so appreciate you doing these videos, Scott. This one and the black pudding one - I have been trying to re-create the recipes of my grandmother based solely on descriptions from my father (no written sources). These videos have answered a lot of questions I have had in terms of technique.

WHAT A CLEAR INFORMATION , YET SIMPLE AND EASY STEPS OF FOLLOWING THE PROCESS SAUSAGE MAKING.

You bring a whole new light on sausage. Thanks Scott

Bloody brilliant channel, so beautifully presented and clearly explained, top notch Scott

Absolutely love this channel!

@Phoenix-xb1tj

3 жыл бұрын

Just to give you a reply

This video has actually really helped me this weekend as I was on some medication that makes me feel awful and one of the foods I was craving madly when I was taking them was homemade butcher sausages. I watched this video a lot of times in a day and knew so much about sausages than I did before. Hopefully when I feel better, I will be able to properly make some sausages.

Thank you! It’s been a while since I made my own sausage and I have a whole gallon bag of cheek and head meat I don’t want to waste. This was a great refresher!

"Relax! Its cool baby!" I love that

man, that takes me back to my young days working in a butchery. we had a 24 pound sausage maker and a whopping 120 pound mincer! The rest is almost 1:1 similar. You might have persuaded me to fork out some cash for some diy sausage making equipment!

I watched this 2 years ago. Enjoyed it even more this time. I have been making sausage for decades. It was good from the beginning, but wish you had been making these videos back then. You are a Superman. I am tough, but mixing the near freezing ingredients makes my hands ache. I wear cotton gloves with nitrile gloves over them. Thanks for the inspiration and tips. Kept up the good work!

Absolutely unbelievable, Scott. That finish product is a work of art.

Scott they look so good .

I just made homemade chorizo sausage this weekend! From grinding to seasoning to stuffing to cooking. They tasted amazing, the casings didn't burst but also weren't underfilled and most importantly I knew exactly what was in them. I will say I like my sausage very lean and so I didn't follow your recipes, but I followed the process you showed to make the best sausage I and my family have ever had! Thank you!! I'm now getting requests for sausages from family and friends lol.

@ARTISTCHD1

2 жыл бұрын

Gallantly going back to our Ancient Aboriginal Ancestry. My genomes and genetic type traits recovered. I am led by THE HOLY GHOST. Righteously retreating treating tissue toxins. Reversing the damages done. Unfortunately we made manyy mental misstakes. A significient number off our ancient acesters sold us out for money. While working in cahoots cooluso with foreign fighting forces inclusively islam and militarized Muslims. “The black Isralites” and “black-a-Moors”

@matthewbeckhouse3799

2 жыл бұрын

@@ARTISTCHD1 cooked

Scott, you are the real deal. An artisan at work. I love your vids. Thank you for them.

Pork and leek is one of my many favourites! I'm excited to make my first batch. Thanks for the guidance ✊

"JUST look at the size of that sausage!" Banging great Scott :)

@Phoenix-xb1tj

3 жыл бұрын

Just to give you a reply

Wow! They look awesome! You have to get your hands in there and mix it good ;) Another great video. Thanks Scott ;)

@fredfreeman1511

7 жыл бұрын

Andreas Dorn 9

@sald1965

2 жыл бұрын

Hand mixing is the best! My only suggestion would be to take all of your jewelery off before hand. That way you don't risk loosing a ring down the drain when you go to wash your hands afterward.

a true craftsman! respect from Wisconsin

Classic SRP video - learned so much. The importance of the right gear!

I needed this in my life. I love your show.

I need to try my hand at this, especially to smoke them in the TT Smoker afterwards 👍🏻

@TheScottReaproject

7 жыл бұрын

+David Hughes Ahhhh the smoker..stop it...

Great video as always. Love making my own sausages, but yours are second to none. I haven't bought a sausage in about a year & a half.

Awsome videos! I butchered my first hog not long ago and with the help of your video. You have no idea how much help the video was. Thank you very much!

That was some wizzard shit with the tying of them lol awesome

@Phoenix-xb1tj

3 жыл бұрын

Just to give you a reply

That was incredible, I'm looking for the video where you cook n eat them

love your techniques. I did my Chef's apprenticeship 35 years ago - could be I'm old school too!

You watch, I've gone for the long end, Marvelous. Thanks Scott, for the inspiration & entertainment.

Hi Scott, wonderful video as usual. Just got back from Spain and tried this wonderful chorizo from a market, went to the supermarket here and couldn't find anything like as it was all really salty etc. Would you have a recipe to make Chorizo? Thanks

Brilliant!

Great video again Scott. I never not learn something new when looking at your videos and techniques.

Your videos have taken my charcuterie to a new level, I live in south Louisiana so sausage making is common, but your videos have really upped my game! Great work.

Sausage is sacred, save the lips and assholes for hot dogs.

@i1-L22Belarus

6 жыл бұрын

Hot dogs are sacred. Save the lips for dogs and the assholes for "calamari."

This actually has me wanting to try making sausage, looks amazing.

Fantastic tutorial, we live in New Zealand and my Hubby loves british bangers! hes also allergic to the preservative in commercial sausage which is why im here learning how to make our own. Really well explained, i can finally make use of the mincer and stuffer tubes for my 60 years old Kenwood Chef thats still going strong!

Sausage done right.

I would love it if you could do a Rabbit sausage! I raise Rabbits the old school way with grass and garden clippings but I don't really like white meat and would like to disguise the flavor of the white meat with some pork fat and make some lovely sausages but I'm not creative like you are I love watching you cook you're wonderful

@TheScottReaproject

7 жыл бұрын

+nednibor kzread.info/dash/bejne/paB9pbmhn5ipk9o.html

@TheScottReaproject

7 жыл бұрын

+nednibor kzread.info/dash/bejne/k3mH19OQfqTVpNI.html

@TheScottReaproject

7 жыл бұрын

+nednibor 2 great recipes for you there Ned..

I love making sausage. I've made well over 300 pounds in the past year. but always looking for new recipes and techniques. I really really need to get better at tying the links up. thank you for you knowledge and time!

Thank you for this step by step video! Very informative and easy to follow!

I like how that minced meat got stuck on the underside of that bowl and escaped becoming sausage.

Hi Scott, Never mind the food police, sure there were not many of them about during the Victorian times and wonder how many Butchers or Cooks had high tech. equipment then. The old way still works well even though it may make the arm ache :-) Great Video and Bangers. Nice one mate.

@suzannebarley4365

4 жыл бұрын

Even the "best" supermarkets have a health warning sign for most of the sausages - this way it's all healthy - great inspiration Scott - cannot wait to make my own!

OH MY WORD!!!! THAT IS AMAZING~!!!!!!!!! ThankYou So Much!!!!

Outstanding. Love your work. A true art.

Is it possible that you could make a video on how to make your own Rusk? I would watch that, and I think I'm not alone in that. Always good videos! Cheers mate!

@danshankle

5 жыл бұрын

HERE, HERE!!! UNOBTAINABLE in the United States... ONLY way we can get Rusk is to Make it ourselves.

@jocaingles8464

4 жыл бұрын

Bread crumbs.

Lips and A$$holes...that sounds like my everyday commute to work.

Always had trouble with tying my sausages, I watched your video and it was easier then I thought . Thank you

When I was a kid, my dad would put the meat grinder in the freezer over night before making sausage. And when I was older I worked at a steak house, a our meat cutter was making some personal sausage, and he actually put ice in it. That guy was 65 years old, and the first job he ever had when he was 13 was on the kill floor at a Slaughterhouse. And all he ever did was cut meat, he knew his shit!! One of the greatest people I’ve ever known.

i remember when there were actual cooking shows like this on television. now it is just stupid cooking competition shows. i miss emeril, malto mario, paul prudhomme, aunt lucy, justin wilson, and that wok guy with the funny aprons.

@mikesaunders1051

5 жыл бұрын

Absolutely! I miss the old cooking shows also, Justin Wilson was one of my favorites, I garontee!

What is the name of the bowls you are using? Didn't quite catch the name. Also, for the folks like myself here in the states, what reputable suppliers do you recommend? If any.

@fin1740

6 жыл бұрын

To me, they are the washing bowl I used in the army. Have a look in ex military shops

I have watched many of your videos and sir you are an artist. Your plan spoken manor is a welcome breath of fresh air. You make it look easy enough for anyone to want to try. Thank you for all you do.

Love all your videos Scott- you are a true artist! All the best from us in the USA😀

Fantastic....how long will these sausages keep? I really don't understand how you only have 152k subscribers...people don't know what their missing

@TheScottReaproject

7 жыл бұрын

+Benjam Mo Hey Ben..they will keep for a week mate, but 5 days is what I prefer..But saying that they don't last that long in my house.. As for the subscribers,,it a long haul my friend. All the best.

@HMan2828

6 жыл бұрын

I don't see any reason why you couldn't wrap them in cellophane and freeze those... Then they can potentially keep for weeks/months. Although obviously there's no way they will last this long in my own freezer. One every morning with eggs means you will likely keep them AT MOST a couple of weeks.

@gloschmitz7468

3 жыл бұрын

You are amazing. I wish you were my neighbor! I'm an old school age myself. I understand completely. I'm sorry if you addressed it and I missed it...my question-> what size of blade disc for your sausage for grinding ...large or small? Those are the choices I have with my equipment. Thank you!!! Glo

A pound of water is easy to measure, no scale needed. To quote Alton Brown: “ A pint’s a pound the world around”

@tomelliott6352

4 жыл бұрын

Not quite right... in England a pint is 20 Ozs not 16 as in the USA. My English mum thought me ""a pint of water weighs a pound and a quarter".

@SuperMagnumguy

4 жыл бұрын

Slide100 A pint is a pound and a quarter in real measures.

14:18 " Relax its cool baby" Scott Rea is AWESOME

Just bought a cheap sausage maker/meat grinder. This golden knowledge will get me started like a pro.

GREAT, GREAT stuff B U T The suppliers you list DO NOT supply the US. Would love to obtain the spice mixtures you use in the US. About the ONLY way to acquire Rusk in the US is to make it yourself. I was fortunate enough, some years ago to obtain some Seasoning (Lucas) from a Local Butcher when we Visted Scotland. NOTHING even close to it in the US. IF you or a Subscriber become aware of a Supplier in the United States, PLEASE advise.

@paulwilson28

5 жыл бұрын

Rusk is the same thing as Melba Toast or Zwieback Biscuits, available in any U.S. supermarket. Just put it in your food processor. For the seasonings, make your own: salt, pepper, paprika, garlic powder, fennel seed and crushed red pepper flakes.

You didn't explain how much you have to let the bowl shrink whilst kneading....

@TheScottReaproject

7 жыл бұрын

+Carl Gurgan Ah.. Brilliant Carl

Mr.Rea, Suppose you we’re going to serve dinner for say four people and you wanted to serve roasted potatoes 🥔 steamed asparagus and sausage. What sausage would you serve? Venison and Red Wine 🍷 this leek sausage a sweet Italian sausage. After watching this post I am so hungry That I can’t even think clearly! Brilliantly done!

My master teacher from whom I learnt a lot. Thanks Scott

Best mixers are the ones God put at the ends of our arms.

@orbits2

7 жыл бұрын

keeps you out of trouble

@nicholasaja5488

7 жыл бұрын

especially good at pounding meat into sausages ( ͡° ͜ʖ ͡°),

@phyllisjorgenson8997

6 жыл бұрын

mathom31 fingers were invented first!

@SupaNami

6 жыл бұрын

@ "ends of our arms" Erm, Ok!!!

@SDOLOEPJMO

6 жыл бұрын

I don't believe in god

Scott, how long would these sausages be good for once you've made them? and could you just put them on a plate and cover in cling film to store them in the fridge?

@TheScottReaproject

7 жыл бұрын

+VileVeil Hi mate..5 to 7 days dude..and yes on a plate with lightly covered cling film would be perfect

@VileVeil

7 жыл бұрын

cheers for the reply ma dude, been tempted for a while now to make the investment in the equipment. It would be so nice to have an excuse to increase my intake of sausages as well. All the best mate!

@TheScottReaproject

7 жыл бұрын

no worries my friend..

@glennkrzeminski7539

6 жыл бұрын

I realize that this method is no longer practical but by father-in-law, an "old school" Italian, used to keep the sausage "in a barrel of fat" and dug some out, over the course of the winter, whenever they needed them. I don't know if the fat was used to seal the barrel or if some liquid fat that later solidifies (like bacon drippings) was literally poured over the batch to entomb them. I guess my point is that I heard first hand knowledge of how they used to keep them, over the NY winter, before refrigerator/freezers. Maybe someone can fill in the gaps to this method...

I dont know how anyone can dislike this video and give it a thumbs down! Its the best youtube.

Superb class!

Sorry what is rusk?

@ireneu9066

5 жыл бұрын

It is a dry, hard biscuit or a twice baked bread.

@ireneu9066

5 жыл бұрын

You can use bread crumbs as well.

If you had planned on making sausages out of a wild boar, where would you get that high quality fat?

@TheScottReaproject

7 жыл бұрын

mobstamaniac you need to get some fatty pork belly and that would work absolutely fine.

@mobstamaniac

7 жыл бұрын

Thankyou! I'll remember for when I get round to doing this for sure

@brainache555

7 жыл бұрын

Hi Scott! Do you own a smoker? I wonder how these would taste and look smoked :)

@iFROS7

7 жыл бұрын

thats just gonna affect the flavour of the wild boar tho is it not?

@daigledj

7 жыл бұрын

Depending on how fat the wild boar is you might have enough back/belly fat on the pig although personally I like keeping most of the back fat on the chops. I've also had a lot of luck getting fat from my local butcher.

I love it. Thank you Scotty.

Lindo trabalho! Obrigado por compartilhar!

Bugger your hands mate, I'm starving now.

No matter how oldschool you are, you should remove your rings before making food, especially when it's something as hands-on as this.

@70blondeboy

7 жыл бұрын

Ah, glad to see the "ring" police are still out in force. It's the tattoos that worry me though .......

@3rty7

7 жыл бұрын

yep, basic food hygiene.

@deplorableamerican9451

7 жыл бұрын

Tweeekz Well, When you make your OWN FOOD, you know whether or not it's dirty or not. I'm pretty sure Scott washes his hands, a lot.

@benoitpeeters7511

7 жыл бұрын

washing hands does not prevent bacteria to grown under the rings.... Better remove them, for sure. About tattoos... why the f*** the tattoos are an issue?

@speccysquaregolike9629

7 жыл бұрын

Andrew Wheeler What do tattoos have to do with making sausages?

Oh, Scott! Bless your heart for sharing your knowledge! I am learning so much from you. I guess you can teach an old dog new tricks…says this 66 yr old grandma!😊

absolutely awesome the old ways are the best ways

is this man wearing a ring and a watch while mixing meat by hand, SMH

@brendakabanda2181

5 жыл бұрын

Noticed that too but good recipe altogether.

As always Scott, a fantastic job. Thank you from Australia.

absolutely amazing! and as all grandparents says - always do with hands, no hands no love in food you make. Thank you for your masterclass, with love from Russia!

thanks , absolutely excellent guide to sausage making.

I make a lot of sausages and I've tried the celery skins. I definitely prefer the natural casings. and also I was lucky enough to be taught by a retired professional custom butcher whi grew up in a butcher shop. live these videos. thanks

Incredible! Thank you.

Absolutely loved it, am going to start making my own next week, thanks Scott

Amazing. I've just started my own foray into sausage making and this video was super helpful. All I gotta do now is get them in the skins!

Love your videos Scott !!! You are the man

Awesome video. Nice to see things done the old fashioned way. Going to save up for the machinery and watch this video a few more times and hopefully will be able to make pork and leek sausages.

Thoroughly enjoyed you work Scott. Beautiful end product. Looking forward to trying this. Thanks for the great video.

I absolutely love this channel. Great food I can make at home.

This looks amazing can't wait to use your technique

Poetry in motion truly a Masterclass well done sir

Wow, amazing many thanks for the walkthrough

Fantastic video keep sharing your knowledge.