Beef Sausage. A, 70 year Old, Vintage Recipe.
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- čas přidán 18. 06. 2024
- A Old school sausage recipe, dating back to the 1940s/50s.
Has the way we make sausages changed in the last 70 years? have our tastes change?, has the quality gone up or down?.
There is only one way to find out. This is a genuine vintage recipe from a very old butchers handbook, i have followed it to the letter and the results were... well, see for yourself.
If you want to make theses you will need....
2.5lb of beef flank, or beef trim. 70% lean 30 % fat.
4ozs of sausage making Rusk.
1lb of water.
For the sausage seasoning blend you will need...
113 grams of salt.
15 grams of white pepper
11 grams of ground ginger
and a tbsp of dried sage.
use 50 grams of the mixed seasoning blend to your combined meat and rusk, sausage mix. - Jak na to + styl
In Britain, the economy took many years to recover after the war, and folks still had to scrimp, and save, and ‘make do’. The sausage recipe from that era likely reflected that ‘austerity’. I remember reading about Expo 58 in Brussels where at a British pavilion (showcasing the typical English Pub) the local officials would not let them serve bangers because according to Belgian food standards, it was less than 50% meat. Sausage making had sunk to such a level with all the additives, that one music hall comedian once quipped ‘what do I put on this, mustard or marmalade?’
British pride stung, sausage makers swore reform. Lawmakers got involved, and one minister, after months of investigation and research admitted in Parliament that “The sausage issue is far more complex than I had ever imagined...some very deep feelings have been aroused across the country about this...”.
I think it’s splendid that you make these recipes and give us a Frank but loving appraisal...an edible history lesson.
I like the shot of the sausages in the window because it makes me think about how people were more self sufficient years ago.
I made sausages as an apprentice butcher in the UK 50 yrs ago.
The meat is processed a lot more than twice ground. The meat is run in a buffalo chopper until its smooth.
Without rusk the beef is rubbery and crumbles. Rusk makes it tender like a panade in french pate, same thing actually.
Hallelujah. A beef sausage video. I’m nearly fifty,and have always wanted to revisit and taste the beef sausages from our local butcher,from way back in childhood. They don’t make them like they used to,that’s a cert 👍
Customer "There's a lot of rusk in these sausages."
Butcher " Yes madam, I'm having trouble to make both ends meat."
Ta-da.
Rationing caused a lot of improvisation, my mum was a dab hand at it.
Great video 👍
Look great -- much like Australian beef sausages.
When I were but a wee lad, in Sheffield. We had a Beef butcher, Pork Butcher and a Lamb & Game butcher.
The Beef butcher made beautiful beef & tomatoe sausages 1950’s all the sausages were in natural casings. Great 👍🏻
Thanks for sharing 🙏🏻
love it Scott! love these old style recipes. thanks.
Delectable torment! Thanks for sharing these great old recipes.
love your videos, over in Canada here!
Question for you Scott: I know you're an English butcher, but what are the odds of you doing a few German sausage recipes? I'd really like to see Landjäger, Bratwurst, Knackwurst and Weisswurst since they're my favorites since childhood.
From the Canadian guy with German roots watching videos of an English butcher on an American website using a Korean phone that was probably made in China.
I noticed right away that they shrunk. They went from six sausages to five.
I would like to see lots more of those old-school sausage recipes
I wonder if the carbs drop when they shrink, I guess not since it's just the water content.
In our house it would have gone to the dogs......😜
75 year old recipe puts it at the height of war time rationing, so not too surprised this recipe has a lot of rusk, and yes they do look yummy.
Well done again Scott, please make the saveloy recipe from the same era, 40's to 50's. They were delicious but can't find those original recipes. Keep up the good work.
Came here to say that Andy spot on
A lot of people forget, these recipes are pre, during, and Post War in England and Brittan, France, need I go on?? Tried your black puddin recipe. 🤪🤪🤪 Crazy good!!!!
People have never done without. You have to make it go farther and still fill you up. I have been there. We are not rich now but we do alright. We have appreciation for what we have. That is what is missing today. Appreciation and thankfulness.
Being an eldest child and born in 1950: from the age of 5 years I was regularly sent to the Local Butchers with my three year old sister in tow and an order wrapped around money. The two things I can very much remember was to do with sausages and liver. On each errand my father said tell him it's from Alec, slice the liver thinly, and for the sausages a general gripe, at home was that sausages had still too much Rusk but were nowhere near as bad as after the war. A strong memory was seeing the sausages in the pan reduce in size dramatically. Having to have a 'think it through mentality' from an early age, comments, such as 'they are all rusk' went over my head, I assumed that they must be shrinking because they were cooking too quickly. Love your, 'matter-of-fact' style in the videos;
Beautiful ❤️
More please.
Fantastic stuff a real treat to watch your clips, Thank you Scott for the effort.
Really interesting and informative.
These older recipes could do with some revisiting to
learn how it was done in "the olden days".
Thanks, Scott.
Flipping marvellous. It’s inspired me. Thanks Chris ,job well done ✅
your true to form mate my dad was an apprentice butcher in late forties and meat was still on ration but sausages were not so the had to make them go far keep it up Scott his boss was off sick and another master butcher took his place and added red dye to the sausages he said they were sold out in no time lol
Suddenly my Saturday became a lot lot better. Thank you Scott
love the vintage stuff
I'm such a big fan Scott. Really love your videos and the commentary is top quality. As always, thank you!
Extremely talented geezer, great video as always 👌.
Absolutely beautiful! This historic recipe, and it is historic, is something that everyone should remember, and make! If you forget your history, you are only doomed to repeat the mistakes of the past. This recipe was a product of rationing; we here in the States also have quite the same recipes, where shortcuts had to be taken, from 1929-30, the beginnings of The Great Depression, then to the rationing during World War II, we had the same things, the same deprivation and "making do" with the paucity of foodstuffs and raw ingredients that we had. Even after the war for a couple years, anyway, there still was a recovery period. England, all the UK, and Europe endured longer, obviously, because that was the beautiful theater that the ugliness and horrors of the War was performed, for the most part. Wonderful history lessons here, wonderful and painful memories recalled, but they need to be recalled. Thank you as always, Scott, for your thoughtful presentations.
Thanks Scott! And hello from Modesto, California. USA
Lovely....
Great job really i love it my brother really✅💯😂😅😵😓🔥🎯😮😯😛😜😦😋💥
Great video. Always my favourite when you say "slowly slowly catchy monky" and bring out the Colman's.
They look marvellous.
The sausage king returns with another banger.
Scott, awesome stuff as always!
My nan and grandad worked for Coleman's mustard people he was their herdsman she was their house keeper great video I find your videos very relaxing
If your grandparents for the mustard people you did not learn too much. It is COLMAN's Mustard not Coleman's Mustard.
'nuf sed. plamuk aka travellingchef.
will try this!!yes plz do more videos!!!
Chef Scott, your food looks amazing and your techniques are very unique and original. I enjoy watching all the delicious meals you cook. Keep up the amazing work. I personally enjoy seeing you cook rabbit, and deer! The entire process from start to finish, from the field, to the table. Delicious.
i love after you cooked the 6 and obviously ate one... you said it shrank.... lol yea shrank in your mouth. must be good loved the video keep it up
My grandfather ran his own mobile butchery business, I wish that I had his sausage and hogs pudding recipes.
Love your channel
Love you brother . I love all your videos. I have learned a lot of info from you. I am a butcher here in the U.S. Thank you my friend.
Sehr gut, dankeschön!
Hey Scott! Loving your work old chap. Any chance you could have a crack at doing Lorne square sausage sometime? Would love to see your take on Scotland's other national dish. :-)
Awesome man, looks delicious.
Great video Scott, I just recently got into sausage making with some venison Texas style “hot links” and can’t wait to try some of your recipes. Keep up the great work, I truly enjoy watching and learning from your videos.
Phew! For one minute I thought you had forgotten the mutard! Another gud un Scott. Keep them coming pal. Trying to get the govenor to sanction a workshop like yours in my BBQ pit area outside, however, its an uphill struggle. Looks like I am going to have to resort to bribery.
Love your content and that accent...well done!
Really liked this one. A little history too. I'm happy to say we here in Oklahoma USA, have Coleman mustard at the stores.
Please do more old school recipes and many thanks.
Lovely jubbly.
Thanks Scott . The job is a gooden..I got a smoker for Christmas bet it would be great to try in it.
Just bought some Coleman’s mustard here in the west side of the pond yesterday. Can’t wait to try it.
Love this guy. Even with rusk
6 went into the pan only 5 came out😀who had a sample one,another nice video
Very cool. Interesting to see the old school. And please throw a couple more of those old ones that at us. Thanks for sharing.= )
Edit; I'm definitely trying this one but I'm going to take your advice and half the Rusk and add more seasoning. = )
If you half the rusk, you may not need extra seasoning. It's always difficult to tell. That said, I trust Scott's judgement, so that would be a good starting point. Or try more seasoning but with less salt.
Regardless, those look delicious! Definitely will make them your way, however - You always know best!
6 raw sausages in the pan but only 5 cooked sausages came out of the pan. Where did the last sausage go Scott? Great video as usual fella.
Quite surprised you didn’t fry those bad boy’s off in a dollop of beef dripping Scott,hey ho,the times they are a changing!. I am however,after watching all your videos,very tempted to buy me some kit and get sausage making,nice one👍
An absolutely banger banger.
Soilent Green.
I am a 1950 baby boomer, so I grew up on this sort of nosh. Well, I'm still alive, and now I have learned why they're called bangers - thanks for the education! We lived in Wimbledon and my mum shopped at a grocer called Alans on Dundonald Road. His finger nails were so dirty that he'd be closed down in the blink of an eye today. All ham and bacon was sliced on the same machine by the main man. However, natural immunity ruled.... Yours, a retired grey and wrinkly biomedical microbiologist. [I am firmly of the belief that increased food intolerance and asthma are (at least in part) caused by excessive hygiene - inadequate challenge = inadequate immunity]. P.S. Great channel, looking forward to the next episodes.
I love the way you are a proper butcher, doing things the right way and not a bit of styrafoam in sight
I think you're pretty close on the future alternate version of this recipe Scott, I remember back in the 80's me and my late father used to buy beef sausages from the butcher's shop next to the abattoir in Aberdeen N.S.W. Australia that were very much like this recipe except having about half as much rusk. They were made with local Aberdeen Angus beef straight from the abattoir and the dripping that rendered out of them was such a bright yellow colour it almost looked like margarine when it set.
Scott's the man! Ain't ya brother?
Agreed
This is just as good as the ones from Harvey Nicholas , only it would be one fourth the price to have them made home. Thanks for the demonstration.
We in Austria use Rusk too, as you said it´s essential!
You should try the Egyptian style sausage.. you will love it
Another bloody great video! Can you do one one making a nice smoked saveloy??
Scott, I'm looking to get a good set of knifes. What's your suggestion. Thanks for the great videos. All the best to you and your family.
Too much mustard gets up your nose. Thanks for the video! Keep it up!
Definitely like your beef sausage recipe like to know if you would do a summer sausage beef if possible I’d like to know a recipe for beef summer sausage and actually how to do it from start to finish including cooking it the correct way thank you for your hard work I appreciate it you are the best
If you decrease the rusk, be careful increasing the seasonings. It could get salty really fast!
I was wondering where the Coleman’s mustard was the whole time, until you brought it out! Great video Scott Rea!!!! How much rusk did the recipe call for? How much will you be adding in next time?
Simmer any sausage in water or beer for 10 minutes. Then lightly brown them in the same simmering vessel. Boom, best sausage you will ever have.
More old school recipes!
thanks to this channel I started using colmans mustard powder.
Would be interested to see if a sausage before the war and rationing video. Still a very good video👍🏻🏴
I knew grams to pound conversions wound come in helpful😎
Awesome
Awesome
Are we not going to talk about the cooked sausage that got away? lol :D
Good morning Scott, would it be possible to change the meat to pork for this recipe as well? Excellent video as usual. John
Meat.. Pie.. Sausage.. roll, come on lads let's give it a go! These look delicious.
Can you make balloon animals with sausage?? A dachshund would be awesome!!
Is it any wonder that a recipe from just after the end of the war would be a bit heavy on filler (rusk)? You're tasting history!
Never tried rusk or any filler for that matter in my sausage. I'll have to give a batch a try.
I like the German style sausage with no rusk at all but also do British sausages with rusk in and both are good even if they are different. I do, however, never use more than max 10% (of weight of meat) rusk and often make do with just 5-6%, which seems to do the job without being noticeable in the final product. If my meat is a bit on the lean side I may go up to 10% rusk but if I get a good fat distribution of around 20-25% I find that 5% rusk is plenty to keep the sausage succulent and juicy.
How long do the unused casings last and how do you store them?
I have 6lbs of beef fat trimmed from a brisket, what lean cut of beef would you recommend to grind into the mix? I know some of the brisket fat shouldn't be used due to its consistency.
Regarding the weight of rusk written (4oz) and spoken (8oz). Scott states towards the end of the video that next time he would reduce the rusk by half and increase the seasoning to make the sausage more tasty. For those asking about rusk - Scotts video for how to make at home - czcams.com/video/IGdgOwHVNUg/video.html
Nothing wrong with a filler, brother. Hell, look around the world. Most of the world lives off of rice with small bits of flavor added here and there. The only time filler is bad is when you're trying to pull one over on customers.
I'd have no problem paying fair price for those beauties knowing what's in them. They look great.
Did rationing make any difference to the amount of filler like rusk? Have you seen any pre war sausage recipes?
13:21 how long do you hang them to dry and is it safe to leave them hang at room temp?
What casing where can i get thin natural casing just like this?
Here in Canada the cafe's usually deep fry the bangers to cook them quickly,bloody awful ....Hal
Hal Edmondson
Yes, it is gross!
Manitoba 🇨🇦
Most places I frequent do large batches in the oven. Just like the bacon. Might just be an Alberta thing, though.
You said half a pound of rusk but the notes say 4oz(?)
What happened while you were cooking them? You started with 6 but when you finished you only had 5
SR
We are trying to reduce our consumption of carbs (bread,sugar,”rusk) cuz I have type 2 diabetes. May I leave out rusk or substitute a low carb ingredient? New subscriber enjoy the vids
I don't think I can get sausage making Rusk where I live. Will finely crushed Rusk biscuits be the same?
Could I make these with an 80/20 ground vension ?
How about having a go at "isterband"? Old school sausages from sweden.
Hi Scott. New Zealand here. Would it be possible to use Penko breadcrumbs instead of rusk? Thanks.