Hi Scott, as an ex butcher myself it’s good to see someone not messing around whilst making sausage. People are trying to link them perfectly as soon as they come out the horn. Also, I do miss the smell of making sausages in the shop, a pork butcher’s has all kinds of foods. From delicious drippings to pies, faggots etc. Sadly the supermarkets have ruined the high street.
@dawnwilby8911
11 ай бұрын
I used to love the sawdust on the shop floor when I was a little girl….& all the smells were iconic
@Nttmf
11 ай бұрын
@@dawnwilby8911 those days are sadly gone but they can’t take memories away from us.
@amywas1
Жыл бұрын
I learned about five different sausage linking methods on KZitem. Yours was very good thanks . Anyway, turns out a am a natural sausage linker and managed not only to apply the five techniques in the one string of sausages, but went on to introduce to the world another half-dozen previously unknown techniques. I see you are sticking to one of the traditional methods, with all the usual results - all sausages are the same length being just one of them.
@timc3600
Жыл бұрын
Brilliant.. Just how it is. No messing, meat in, sausages out. Thanks Scott.. They look delicious.
@stevewilcox6375
Жыл бұрын
My local butcher used to make me sausages with my homemade cider. I did wonder how he did it now I know! 🐖🍎
@2tommyrad
Жыл бұрын
Looks delicious! Thanks for the chain tutorial.
@robertgibson7716
Жыл бұрын
great as always Scott
@wes6374
11 ай бұрын
I recently subscribed to your channel, currently building my own processing kitchen as a hobby for wild game & farm raising pork, really enjoy your videos, thanks for all the time you put into it, cheers from Southern Ohio............
@boldly8913
Жыл бұрын
Wow nice to know how they are made
@jeffward1106
Жыл бұрын
I'm pontificating how delicious these are going to be.❤ Great work as always SRP
@Improver12
Жыл бұрын
You are special 😊, I am following you from Iraq 🇮🇶
@tonysparapani3077
5 ай бұрын
I love that practical way which is why I like your stuff
@paulholt2758
Жыл бұрын
Could you please recomend where to buy the skins and seasonings. Regards PSH.
@beckyrobinson5672
Жыл бұрын
Thanks for video.Take care and God bless.
@aconlin
Жыл бұрын
I’d get the meat near frozen, makes a good grind. I go to weschenfelder for rusk and sausage supplies for the UK.
@obadiahperkins.eitherone2178
Жыл бұрын
I love it keep making them especially Field to fork videos
@leswilliamson1837
2 ай бұрын
nice one mate!..gonna give it a crack.
@tomm2812
Жыл бұрын
I didn't get to see the 60-80 year old sausage stuffer. Good tutorial. Best
@skeeterskoville9226
11 ай бұрын
Bro those look amazing. Good job 👏
@leedoss6905
Жыл бұрын
My Mom made stuffed peppers all summer long as long as the garden was producing them. To this day they are on the top ten list of favorite foods. That and Hungarian goulash.
@lightbox617
Жыл бұрын
Oh my goodness. Cute little beast and he was borne to be eaten. I may be going to fish only
@richardpalliser7495
Жыл бұрын
My favourite butcher 👍🏻👍🏻👍🏻
@Animal-gq3hb
11 ай бұрын
Hi Scott from over here in Canada! This might be outside the scope of what you do, but I would love to hear your thoughts on a few things in upcoming videos possibly. One is aging meat/game, lengths of time, and dry aging vs wet aging. The other is your thoughts on using vegetable nitrites to cure meat. I have no idea if you actually read these things but thought I would give it a shot. Appreciate what you do and share. Thanks.
@jdhtyler
Жыл бұрын
I need to get my attachment out for my Kenwood Chef mixer, although it is not the best for stuffing the links.
@hudsonrobert49
Жыл бұрын
you'll have to show us your sausage stuffer
@ello7222
Жыл бұрын
Hi Scott, how long has the casting to be for this amount of stuffing? Thank you
@j023909
5 ай бұрын
Hi Scott been watching you for about 4 years or more learned you butcher cause of you Was wondering I can’t find your classic banger sausage seasoning I had used your recipe and made Ann amazing sausage I hope you could share that recipe or add a link
@josephmonroe3408
10 ай бұрын
I know rusk is basically a teething biscuit I believe. Besides making it from scratch which I have, do you know a good source to purchase from across the pond?
@tomwares761
11 ай бұрын
Hi Scott,I was trying to purchase your book the merchant of venison, over here in the us but can’t seem to find one in stock , any suggestions- thanks Tom
@henryloveridge3824
Жыл бұрын
Hi so do I need the mix to be sticky before pipping
@backin80s
Жыл бұрын
Wonderfull video, quick question do you use pink curing salt ? if so what precentage do you use ?
@_J.F_
Жыл бұрын
I will almost guarantee that there is no curing salt in these sausages. If you are in doubt about using curing salts here is a great video to watch: kzitem.info/news/bejne/qIKK3q5rsJt0apg
@Dafishco
Жыл бұрын
What holds the water in before the rusk?
@matthewmiller4891
11 ай бұрын
What mincer are you using there scott?
@hudsonrobert49
Жыл бұрын
no matter what I do they always burst out, don't matter how much I put in a little or a lot they bust, I'm going to stop making them because I am totally fed up to my back teeth I am, oh and thank you for a good video and good demonstration
@Dominic.Minischetti
Жыл бұрын
My mouth started to water….
@PapaKryptoss
Жыл бұрын
I'm hungry now
@andyelliott292
Жыл бұрын
A change to the way you hydrate your rusk but outcome just the same as always. You did not show us your new pre owned stuffer! perhaps a short will remedy that.
@lightbox617
Жыл бұрын
I can buy two genres of sausage down the street at my very heavily influenced local store. I can get things like tomotios. caiso blanca and Hispanic seasoning. I can buy sausage, made in the concession or I can buy national brand (goya, and Italian made) . The national products have no trace of anything I can define as rusk. I do't know if I candefine the locally made as better or if I just like what I was borne with
@anthonyharrison8459
7 ай бұрын
Completely different method than the first sausage making method. This one is a lot easier.
@robcross9530
11 ай бұрын
I live in Bulgaria i can not get seasoning here, do you have a recipie?
@ToslisTosliauskas
Жыл бұрын
💙💛🔱👍
@bigjohn75
Жыл бұрын
No Paint of Ale scot?
@pinterestexpress8870
9 ай бұрын
what happens to the sausages if you don't use the rusk?
@Baron-Bagaten
Жыл бұрын
Hi Scott, been watching your channel for years now, and I have always wanted to raise my own Pigs and Sheep for food for my family after watching so many of your videos. My problem is, How do or Can I ... find where to get them slaughtered these days ?. I've no issues or problems with butchery afterwards as I'm a Chef with all the tools. It's just going by the rules in slaughtering stopping me. Any idea's please ?.
@MrBrookcantdance
Жыл бұрын
Scott doesn’t answer questions
@TheNinjaMonkey
Жыл бұрын
What rusk do you use please?
@bigv1682
11 ай бұрын
He did a video 6 years ago called Rusk making rusk for sausages
@chpet1655
Жыл бұрын
Awwww those pigs are so cute….and sadly for them rather tasty
@normanmartineau7133
11 ай бұрын
Wandering What Is Rosk???????
@T3t4nu5
Жыл бұрын
I'm sure the pig will enjoy the sausages 🙂
@terencelishman3219
Жыл бұрын
Ice water Scott??
@alihopley
Жыл бұрын
A tapestry of pork Scotty Boy, awesome 👌
@flatbrokefrank6482
Жыл бұрын
Scott is rusk just bread - do you buy it in or make it?
@seannicholas363
Жыл бұрын
It's yeast free and made for sausage making. I also use medium oatmeal or rice. You can use Shredded Wheat whizzed up in the blender if you haven't got anything else.
@bigv1682
11 ай бұрын
He did a video 6 years ago called Rusk making rusk for sausages
@Secret_Squirrel_Scottishgamer
Жыл бұрын
That pig looked so happy to see you.... Because he still thinks you took his brother to barbados for a holiday..😂😂
@riazbabu2441
3 ай бұрын
😨😨😨😨😨
@Sklikucs
11 ай бұрын
I have just started in the world of sausages, love your recipes. However is their any chance you can change from imperial to metric as your in the UK! Unless your over 60 we only know grams! I wouldn't know a lb of meat if it was right in front of me, all the shops and butchers only sell in kilos. I know a couple after Brexit started to go back to lbs, but generations of the UK are clueless about this less accurate way to measure.
@psychoskin3797
Жыл бұрын
Hey there Scotty! I’ll be at the game fair at Ragley next weekend. Are you going to be there? Greetings from Warwick 👍
@cominforyourpotato
11 ай бұрын
IM AN AMERICAN WHO LOVES YOUR VIDEOS. JUST A THOUGHT, SELL YOUR SAUSAGE RECIPIES ONLINE IN DO IT AT HOME FORM. ALL YOU NEED TO DO THIS. LOVE YOUR CONTENT. ROBERTS YOUR MOTHERS BROTHER, MONEY IN THE BANK.
@henrymoreland8719
Жыл бұрын
Hang for ? Days. I forget 😔
@paulmarren7970
Жыл бұрын
i think the kinda people that would care about you wearing a ring wouldnt watch this channel scotty me old son. and if anyones watching and the ring annoys you.. GOOD🐽
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