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 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.

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.

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 👍

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 🙏🏻

With the price of things, I think this recipe is smashing!

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.

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;

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

I like the shot of the sausages in the window because it makes me think about how people were more self sufficient years ago.

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.

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. :-)

love your videos, over in Canada here!

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 👍

love it Scott! love these old style recipes. thanks.

I live in the north east and during my childhood  during the 70’s and 80’s I loved beef sausage, now I can’t get them anywhere!

They have disappeared off the face of the planet.

I will definitely have a go at making them myself.👍

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 - https://www.youtube.com/watch?v=IGdgOwHVNUg

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.

You should try the Egyptian style sausage.. you will love it