The Complete Sausage Making Masterclass, Step By Step. #SRP

"the days of lips and a$$holes are gone"

I love that scotty

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!😊

Marry me.

Hi Scott, what is substitute for 8 ozs of seasoning making rusk, thanks Scott?

Awesome video. It really helped improve my sausage making and got me closer to recreating my grandfathers recipe. The addition of the leaks was also amazing the entire family loved it. Thanks for the great videos Scott

Fantastic video not an issue with you using your hands but the rings on dude? Really all manner of bacteria under them anyways good video iv learned a lot thankyou trying to go more old school with cooking rather than buying out of packets

I think you should remove rings on fingers...traps bacteria

I love it

Question: Why do you use rusk and not Phosfhate or patato/corn starch?

This is so so old a video. But Fantastic 🎉 how about a rabbit and leek sausage? 70/30 or 60/40 mix with pork fat? Which would you do Scott? Or how about a new video doing rabbit and leeks?😮

Hi Scott ,Great videos, Are there sodium nitrates in the seasoning or is it just a spice mix, and all natural,

I like to see it done manually. What happens if the grid goes down? I have purchased a manual mincer and sausage maker attachment, like when I was a child.

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!

How do u cook i

😋😘😋😘🤩

I got a kitchen aid mixer & bought the grinder/sausage stuffer attachment

Have to give these a try they look great!

Do you know of a suitable seasoning mix that is available in Canada?

relax, were makin the sausages, its cool baby

Metric measurements -

1.5 - 1.6kg pork
230g rusk
60g seasoning
455ml cold water
460g leeks

Not a complete video

What makes my casings chewy?

take your rings off at least.

Love your videos Scott !!! You are the man

Looks very good would love to throw some on the bbq

👍👍👍👍👍👍👍👍👍🙋‍♂️

I can safely say the best Pork and Leek sausages in central China just came off the production line here in Wuhan. Thank you for the resource and the instruction, onwards and upwards! 🙂

Marvelous! Always the way! Lol. I just made venison sausage last week and had that same experience. The rusk is something I was not familiar with. I’m just a stupid American. I will try that next time. Is there a good seasoning mix w the breadcrumbs? I like the fact that it increases the yield and holds in additional juices.

I'm on keto, how much flax meal should I substitute for the rusk?

masterful - Thank you very much !

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!

Hey Scott, firstly, many thanks for all your hard work on delivering VERY useful, interesting, and informative content, you’re my go-to guide for all my home cooking projects.
So, I have 2 questions that I hope you can help me with. I’m looking to buy some sausage casings from either Dalziel or Weschenfelder:
1) what size casings would you recommend for normal butcher size sausages, and chipolatas?
2) can the natural (dry salted) casings be frozen? Just thinking about the storage of them…

what the heck is rusk??

Hey, Loved the video. Quick question, what was the seasoning made up of? Thank you in advance!

Why doesn't the fat take on the seasoning? What's the reason?

good stuff!

Is there any particular reason you didn't wash out the leaks like are they grown outside of dirt the ones you have? I always thought you had to cut them in half and rinse it all the crap

Fuck bro idk how long I’ve been watching you but it keeps on entertaining me and inspiring me brother! Hello from Iowa

Great help thank you"

Great video 👍

Hopefully you can help. I've made sausages for a while but I'm still finding they aren't firm or dense enough for what I want. I'm doing all the right temps to keep the fat cells good and grinding twice semi freezing between grinds. I'm also mixing for a good amount of time after the grinds. Any tips on how I get the sausage firmer, finer and with no crumble to it. Should I try putting the mix in a food processor for a short time to get it even finer?

This is the third time that I have watched this post! I learn something new each time and I must say if were a butcher I would out right STEAL this recipe and put it out fresh

£350?! No thanks, I’ll stick to buying sausages…

Wow just a great video,I am just starting make my own sausage with my new attachment with my kitchen aid.Will definitely try the leek one, Question what is this rusk stuff,I am originally from UK the only risk I know is the ones you have to baby's, can't imagine it the same.

Looks great. Just made an order with Weschenfelder and will follow some of your recipes next week. Thanks!

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.

Romantic i had one of those and used it as a sick bowel.
Great video

Overall good video. Exception that you left your ring on while mixing with your hands, was not very sanitary. I know you said that you are the one who will be eating the sausage, but come on. If you're going to put out a quality video product. Remove all rings and remind your audience to wash your hands during breaks.

I am confused... I keep reading it must be kept cold so the fat does not melt yet you look like you mixed it by hand and melted all the fat into the mixture so which is correct?

can anyone put the link for the meat grinder?
seems very nice