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

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

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...

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

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

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.

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

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

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.

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

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

Great video and information... looks delicious

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 👊👊👊

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

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

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

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

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

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

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

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

welcome back , great content

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

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!

Sooo Happy you are back.

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

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

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

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

Mate that was awesome love watching your channel very inspiring

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

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. 👍

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.

Love your work.

nice to hear you again! Thanks.

Great video

Hugely entertaining and very informative.

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

Absolutely awesome

Thank you Scott...Love that scale.

Hey Scott love the tattoos and the channel

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

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.

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

Welcome back. I missed you.

Absolutely beautiful !!!!!

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. 👍

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.

Amazing story with the mixer. Well done mate.

brilliant...

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

Nice one scott keep it up mate

Excellent

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.

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.

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.

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

Masterclass that was!!!

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

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

What is this seasoning you're talking about? Sounds like weshon fowder. I can find no reference to anything like that and would like to try it if I could only figure out what and where it is. Or what Seasoning mix goes in these pleeeeeze!

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

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

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

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

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)

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

New watch ei!!

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!

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 🤞

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

Hi Scott welcome back, have you ever thought of selling your products you make. People can actually see what goes into a real sausage. Great video again as always, keep up the good work and stay safe. 👍

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!!!

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

Great stuffing stuff mate can't wait to see the next video you stuff mate hehe yeah I know I'm very immature 🙃

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

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

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.

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!

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

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?

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.

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!)

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

Genius, baby !

What watch are you wearing? Looks good

first yay!!!

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

Molto buono !!!! Yummy!!!!

Now themselves some good looking bangers

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

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

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!!!!

BRILLIANT...

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

My favourite sausage is them spicy lamb ones from Morocco, I think they're called Megez sausage, can't say I've ever had a Beef Banger, they look real good tho 😋

Scott, you've likely a lot of experience with meat grinding. you've probably been asked many times but have you been able to recommend meat grinder machines according to budget? I've got a Kenwood chef meat grinder en route in the post and know its nowhere near as good as a dedicated machine but just wanted to hear your experience with all machines you've used. cheers

I like to make my own sausages occasionally. When I'm short of fat I sometimes add Atora suet. Is that sacrilege?