Wherever that gentleman is who used to own the mixer is now smiling and enjoying the video knowing his mixer is in good hands.

@racerex340

4 жыл бұрын

The guy was a subscriber, a fan, someone learning from SRP... It was destiny!

@intrepiddevildog

4 жыл бұрын

Karma at work. He is at peace knowing you used his equpment.

Was anyone else disappointed he didn't grill one up at the end. Great video.

@renierbonthuyzen9703

4 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.

@lkapigian

3 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

@LizardKing513

3 жыл бұрын

You read my mind. I wish he grilled one.

@collenmathebula6479

3 жыл бұрын

🤣🤣🤣🤣🤣😋

@alligatormonday6365

3 жыл бұрын

@@renierbonthuyzen9703 Rusk belongs in any traditional English sausage. Its just their way of doing things.

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...

This channel has grown so much over the years. I remember back in the day when there were only 47,000 subscribers

Love this videos. Especially like seeing the old school equipment still in use.

Nice I'm looking forward to this one. I've been missing beef sausages.

Love watching your channel. Have missed your vids. Lovely story about your new tools of the trade.

What an incredible story Scott!!!! Keep the good mans spirit alive every time you turn it on.

Makes my mouth drool watching you make these. I know they taste terrific.

Always great to see a new video from you in my subscriptions Scott! All the best mate. 😎👍 🍺

Scott, you make it look so easy..Bloody Brilliant!!

great to see you back .. love the videos. learned allot. I need to try and make rusk now

Everyone likes to eat the sausage, but you make watching the sausage being made very interesting and informative. Thank you.🐮🐷🐑

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 🙄

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

FIRST OF ALL WELCOME BACK...AND YOU STILL ROCK THEM BANGGERS....FROM CHICAGO IL..

Mate that was awesome love watching your channel very inspiring

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!

Love it like all of your videos. Keep safe Scott!

It's about time!! Welcome back! Looking forward to some new butchery videos and masterclasses!

Welcome back Scott ! take care of yourself and your family, good to see you.

Good to have you back up! Cant wait to get back to some stuffin'.

I gotta catch up on your vids sorry, busy summer for us. Thanks for sharing with us 🙏🙏🙏❤️❤️❤️

Love your work.

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. 👍

Great video and information... looks delicious

welcome back , great content

We'll be making a hogs worth of sausage Wednesday of this week. Looking forward to it. Thanks for the video Scott.

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.

I am all new to this, so thank you, Scott....I shall continue to follow. Seattle Scott

Absolutely awesome

Thank you Scott...Love that scale.

Sooo Happy you are back.

nice to hear you again! Thanks.

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. 👍

Those scales man.......cool.....reminds me of sweet shops growing up.

Hey Scott love the tattoos and the channel

Scream if you want to go faster!! Hahahaha love that

Hugely entertaining and very informative.

Thank you ....for your recipe...take care always....keep safe

You didnt cook one again scott! Me and you are about to fall out pal lol! Great vid as always buddy!

Make these almost every morning in the shop👌 up in Scotland there a treasure

You’re the best pretty much see all your videos I am from Alabama you are the da best Keep that in your notebook

Hey Scott Where have you been bro. Missed your masterclasses. Glad you are back and living

Absolutely beautiful !!!!!

Bloody lovely story about the last bloke who owned the mixer. Do him proud Scotty.

Amazing story with the mixer. Well done mate.

Gotta love a beef sausage! Any chance of a scottish square slice recipe?? :)

Nom, these look delicious! Thanks Scott! Have you made any dried or fermented sausages like Chorizo, Salami, Kiełbasa myśliwska or Kabanosy? Would love to see you do a series/episode on some of these as well, also are there traditional British dried/fermented sausages? A quick Google search doesn't bring anything up.

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

Great video

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.

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.

Lovely story about the new kit. Wish you would have met the old gent.

brilliant...

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.

How can I make the sausage seasoning at home? Great video.. I love that knife you use.. Ordered one for myself.

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!

Great video Scott and really informative. What's the model of the grinder you using?

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.

Welcome back. I missed you.

@akbsi9893

3 жыл бұрын

Please what is the ingredients

Great vid. You should have used the paddle I guess to mix. Love the content as always

Masterclass that was!!!

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!

Nice one scott keep it up mate

Beautiful. I need to kick it into gear and make mine

Scott, as a kid in the 1960's I recall my Mum bringing home Beef & Tomato sausages but I can't seem to find a recipe online, it's like they never existed. Can you please make some in a future video?

Excellent

I had to subscribe. You did a very good vidieo. ⭐⭐⭐⭐⭐

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

#scottraeproject #srp hey brother I was wondering if you have ever used some kind of stock or broth in your sausage prep? When you mix up the rusk I always see you mix water in with it, and I'm about to try making sausage for the 1st time ever after watching a bunch of your videos. So could I use beef broth or beef stock in place of water? Would that cause an error that I'm not aware of? Hopfully I hear back from you within 3 days lol, cause this is about to go down on Saturday! Thanks in advance and the videos are all great and very helpful and informative.

Love the scales, reminds me of shopping with my mum in the 60's. The cows here are not like the ones back home.

@matty6848

4 жыл бұрын

I remember them being used back in the 80s when I was a kid.

Mate, they look amazing, would be nice to see Beef n Beetroot Sausages. On another note, I've just tried Wild Garlic thanks for the tip!! 👍 Hope you have had good results with the dehydrator 🤞

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.

SINCE I watch all your videos over and over again..... Sorry to say I didn't notice you was gone....

Now themselves some good looking bangers

That's a really nice balance. That grinder (mincer) looks almost the same as my 1 hp, #22 Cabella's commercial series

You make me want to break my grinder out and knock some links out. Looks delish!

@VickyM2362

20 күн бұрын

I know! I just did a small batch!

your old school Cumberland was top notch os I am sure this one is also... cheers.

Great video. Any chance of doing a cured sausage at some point in the near future?

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.

What watch are you wearing? Looks good

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

It's been a long time without you my friend, And I miss all of your cooking videos.

great video. can I substitute the rusk with bread crumbs or fine burglar

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)

Molto buono !!!! Yummy!!!!

Whenever I see those scales, I’m reminded of corporal Jones. “They don’t like it up ‘em”

Genius, baby !

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!!!

Just made this but with venison and game season ie just venison fat no pork works great. Scott what hole side do you have in your mincer please

Will have to get some tomorrow, love them on toast , where’s your butchers

BRILLIANT...

18:22 Just so skillful....an Art in itself!

Hello sir ,watching fm India, very much helpful thank you so much hope to see ur next vedio very soon

@sangaydomabhutia2215

3 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!!!!

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!)

I would love to see you do a chicken or turkey sausage scott

awesome video but what was that powder stuff and do we have it in americA?

New watch ei!!