Create 9+ Avatar image How To Tie/Link Sausages. #SRP

Hello there, welcome back to the Scott Re project. Today a quick one, a little master class on how to tie or link sausages. It's one of the most asked questions I get when I do my sausage videos, how to link them. You know there's several ways and I know it looks difficult but once you get the hang of it, it becomes second nature. Obviously you can twist them into singles. I don't want to do too many because I don't want to ruin the link. You know, you'll be there all day. Or another way, I can undo that one, there we go, is to put the link side by side, so a length like that. Squeeze a couple and link it like that. But I'm going to show you the traditional English way to get those lovely sixes of sausage. So what I have here are some freshly piped thin pork sausages. Beautiful they are. You will find that a lot of butchers nowadays don't make things because of the extra work that goes into them. And I know there's going to be hundreds of people screaming at their screen going, well we make them Scott, fair play to you. But you'll find a lot of people just make thick sausages purely because these are lamb intestine skins. They're not so rugged. They say your pork casings, they can take a bit of battering. These will split easy so it's important you don't over stuff these, you know, and don't be too rough with them. Right, to the tie-in. I will tie a few links off and then I will slow it down for you to get the gist of it. Right, are you ready? Let's do it. The trick is to get it on the camera now. So what we're going to do, I'm going to make some quite long ones. So I pinch and twist one. I measure off another. I pinch it and twist it. So we've got two. Then I measure off another one. Pinch it and twist it. And once we've got those three, as you can see there, those three, I will just spin it round so it joins and then through. And that is the starting loop. So I've just moved the camera to the other side then you'll get a better view. So we've got our starting link. Next we're going to hold it. Bring that one up. Pinch it. Push that through. Measure them off. Twist. Pick that one up. Pinch. Through. So we're starting the two new sausages which we got there. Twist. Pinch Bring that one up. Press. That would be the last sausage. And there you have beautiful, traditional, linked pork sausage. Right, let's slow that down for you. So normally then, I would play some cheesy music over these slow down segments but I think a poem is more apt. And this is a poem by A.P. Herbert called Sausage and Mash. If there's a dish for which I wish more frequent than the rest. If there's a food on which I brood when starving or depressed. If there's a thing that life can give which makes it worth our while to live. If there's an end on which I'd spend my last remaining cash. It's a sausage friend. It's a sausage friend. It's a sausage friend and mash. When love is dead and ambition fled and pleasure lad and pash. You'll still enjoy a sausage boy. A sausage boy and mash. Oi Six! Six! Put them sausages down. Damn dog. Oh man. You got that then? Through. Two. Press. Up. Press. And that one we won't get too out of. We will just leave it as one big one. Or you can twist. There you have a fantastic, again, bunch of linked pork sausages. It's a beautiful thing. Like anything it's repetition and once you get the hang of it, trust me it will become second nature like I've already said. And you'll be twisting these bad boys. Not a problem at all. And don't they look great then? Eh? I don't think you can beat a great traditional British pork banger. Great for breakfast. So there you go my friends. That is how to tie or link sausages. And like anything it's all about repetition. The more you do it, the easier it will become. You know that muscle memory. If you watch the video, slow it down. Tie your own. Because there is something strangely hypnotic and therapeutic about tying sausages. Get some classical music on. Get tying your sausages and you will be taken to a better place. Trust me. Either that, or I've got to get out more. Anyway, if you've enjoyed what you've seen here today on the Scott Re project, and what's not to enjoy about them, please press subscribe button down there if you haven't already. Also find me on Facebook, it's Scott Re, or the Scott Re project. Like it. Share it. Share it on your forums. And then find me on Twitter at the Scott Re project. But until next time then, I'm going to hang these, let them dry. Eh? Look at that. And then I'm going to get some in the pan. But you're not going to see that. So you'll have to take my word for it. Because these are going to be awesome. See you again. Take care.