(whistling music)
(dog whimpering)
(dog barking)
(dog whimpering)
- [Barry] Today Mumsy,
we are going to attempt to make sausages
- [Anne] Wow.
- And not just any sausages,
these are like British style sausages
- Sounds good
- What's the worst?
Yeah?
- Yeah?
- the worst that could happen?
- I wonder what the largest sausage ever made was?
- Okay, so to help us with this, I've got some gadgets
that may or may not help us with this.
I been to the butcher's this morning.
Which might not help us
(laughing)
We'll just get on to it, okay?
But this should work.
It won't work.
(laughing)
Oh my gosh, it's like Mummy in my pocket.
It just makes me feel tall for a day.
What we have here is well,
casings (laughing).
These are like, sausage casings.
I think they go on for absolutely miles.
(high speed unravelling)
- That's quite long.
- There's still more
(unravelling)
So these are collagen ones, and when I was at the butcher's
he actually gave me
these are actual hog ones.
But with both of them we need to soak them.
- So how?
- I don't really know (laughing)
I don't really know.
- Don't you normally?
(laughing)
It just goes on and on doesn't it?
- We could make like the world's biggest sausage thing.
Alright, we're gonna put that in one bowl
(cutting plastic bag)
- We're comparing the chorizo
- Yeah
What you doin?
Just take
- How can you take one out of that?
- It's just a long string Mum
- Ugh
- Ugh!
- That's got a knot on the end.
- Ugh! That's really weird!
- We need to find the end to this.
- What the heck is that?
That looks all kinds of wrong.
- This is very slimy.
Oh no I'm getting it now, look.
- Either way we just need to soak it in warm water
so you wanna soak it for about half an hour apparently.
- It folded back on itself.
- (laughing) This is so weird!
- It's like spaghetti.
- I think what I'll do is
actually get another bowl
and soak the unravelled one as well.
Three bowls, boom, boom, and
- Oh there you go, I've got an end now.
(water trickling)
- So this is water that was boiled like,
ten minutes ago so it's still warm.
(water pouring)
But while that's soaking (laughing)
this is so weird, you got that?
- [Anne] That's the proper stuff, isn't it?
- [Barry] That's nice, yeah?
Oh no, it's definitely softened up much more.
We're just gonna come back to that.
(thud)
Right, so this, Mumsy
- A sausage maker!
- This is a sausage maker that I've ordered online
ages ago, okay?
So it's a vessel, I've given it a wash
with different tubes so you can actually wind the meat,
the filling we're gonna make through the sausage thing
into those casings.
- Wow that looks exciting.
(plastic crumpling)
- So look at that
- This is weird thing goin' on
- Yeah it came in this thing;
you unscrew the ends; you have to put a handle on.
It's a bit of a beast.
- It is! Looks a bit like a rocket goin' off.
- Bazooka.
- Yeah
- But you got these different sized nozzle ends like that
so you can get like different size and girth sausages.
And obviously the casings depend on that as well, right?
- Of course.
(laughing)
- I don't know
And that must go on there.
It's like a teet.
- Barry!
- Oh look, Madonna.
(laughing)
Look, now that's like that.
Gonna wind it through and then
this is the (laughing)
the meat's gonna come out.
There's like a handle and a thing
that we've gotta put it on, so I'll do that.
Now that is the easy bit.
Now this Mumsy,
is a stainless steel pressure surface machine
used, I think, for making noodles.
I've had it upstairs for ages.
I think I ordered it
in line with when I wanted to make sausages.
It's the only reason I've ever needed that
but I might make noodles.
Our aim is to kind of grind our meat through it.
- Really?
- As a backup my Mum went to the shop
and bought some pork mince, didn't ya?
- I did.
- The recipe I'm trying uses pork shoulder, okay?
From the butcher's.
So, I went there.
I don't know if all of you can see that.
And they want fat on it as well, but that is butch.
And I don't think it's gonna work for our grinder thing.
Alright, you kind of
- It doesn't really look that strong.
- Look, we're gonna put it in this.
(tool clanging)
Twist this, and hopefully it will push
- That's gonna take some strength to do that.
- I think it's gonna snap
(shooting noises)
- Haven't you got a proper mincer?
- No?
- When I was young,
my mother had--
- When I was young
- had this lovely mincer and it was green
- (singing) I had a mincing gun
- And that was my job to do the mincing
put it in and screw it down onto the worktop
and then turn the handle, I used to love it.
- Well we've got this (laughing)
- Yeah, exactly (laughing)
- Who needs that?
This is the pork (laughing)
the dogs are actually hovering just in case.
They're kind of awful.
Look,
we've got so much from the butcher's
and don't worry if this doesn't work we're goin to make
some amazing puled pork out of that.
We've done an amazing pulled pork recipe before.
Oh I ain't that bothered.
- [Anne] Right.
- We're gonna try it, okay?
- Let's do this.
- How hard can it be? How hard can it be?
So actually, this is pretty good
so you get this on the end there
(metal clanging)
Put your handle on
(metal clanging)
This is winding me up
(Anne laughing loudly)
- Yeah right girlfriend, alright.
No?
Okay.
Oh yeah, yeah, okay.
Yes!
- Surface pressure
(metal clanging)
- No, that's the surface pressure
they look the same.
- This is the sausage maker.
- Yeah but the sausage,
we need to mince it first.
- Yeah it does.
(thud)
Oh my!
- There we go, wind that out.
(gears winding)
- Come on then.
Oh!
- See?
(gears winding)
- Well maybe there's an engineer out there that can do that.
(blurting laughter)
(metal clanging)
- Ah there we go.
Where's our nut gone?
That goes on the end now.
- (laughing) Now you're gettin' it.
- What a nutter.
Confidence.
While my Mum checks her phone,
this is what happens: you get your 'teet'
you put it in the cap like that;
you then push through this end,
like that, so it won't pop out;
(laughing)
strike a pose
incidentally, if anyone wants to see something funny online
search "Barryoke" "Barry Vogue"
that was me.
That was for Mrs. Barry when she was
pregnant with Phoebe just to cheer her up.
(mincer winding)
Look at this, this is futuristic.
Our sausage thing is gonna go on there
wind-y, wind-y, wind-y.
Boom.
But obviously that isn't gonna mince it, so this thing is.
Alright put that in there.
(lid spinning)
- I'll let you do it.
- So you twist the handle
- I can see it appearing.
- (scoffing playfully) push Mum, push you can see its head
(laughing)
- Oh! C'mon! (wincing)
Oh!
(laughing)
I can't turn it
- Come on, push Mum
(laughing)
(swiftly exhaling) remember the breathing exercises.
Come on! (Lamaze breathing)
- Come on now (wincing)
- Oh no!
- Argh
- Noodles were so much finer, you could do with bigger holes
(laughing)
- Look!
- It's dripping everywhere
- You need a proper mincer
- It's supposed to be for noodles,
it's not gonna do meat, is it?
- Well I don't know, I ordered it
and it said, "other people that bought this, bought this."
on Amazon.
And the other thing was a rubber duck (laughing)
Backup plan number one:
Food Processor.
You wanna shove some pork into the bowl there?
Hoping that the blade cuts it down
and then we might shove it in the mincer again.
Happy?
- I'm gonna put one more.
(mincer grinding)
(laughing)
(mincer grinding vigorously)
(startling racket)
- What was that?
(slowly grinding)
(loud grinding)
(vigorous grinding stops)
- Whoops
Wow!
It's kind of sliced it up.
(vigorous grinding)
- I think it's broken
- I'm gonna make some amazing pulled pork with that Mummy
(slaps table)
Backup plan,
"The Mince"
What are you doin?
You were like exercising there
- I was kind of - Are you doin lunges?
- I was kind of doin a bit of yoga
(laughing)
I was doing the Eagle
- Okay
Just to showcase what should've happened:
This gun thing, cause I want to use it.
A cap that's a bit smaller
because there's pork stuck in the other one.
So this is just generic pork mince
from the butcher's.
Put your lid on,
wind that into the bowl mother, here we go.
- Here we go
- It's like a pepper mill.
Yes! Keep going Mum
(excitedly laughing)
It's like spraying everywhere.
There we go.
- Oh look at it!
- So we kind of re-mincing the mince.
Oh god, it's going everywhere.
I mean, we're not really doing it anymore than it already is
but we just want to prove that it does kind of work.
Okay Mumsy, it's time to season our grind-ed meat.
- Okay, let's do this.
I'm looking forward to this, let's do it.
(tapping in tune)
- So we got one teaspoon of nutmeg.
- Right, one.
- Oh my gosh
Two teaspoons of thyme.
It's time to add thyme.
- One, and two.
- That smells good.
- Lovely and so fresh - One teaspoon of Sage
- Smells great.
- One teaspoon of ginger
there we go, one teaspoon ginger.
One teaspoon of onion powder.
Well that's a bit dried up, isn't it?
One teaspoon of onion powder that's sort of, dried up.
(laughing)
It's been in the cubbard quite while, that one.
100 grammes of breadcrumbs, about half of that pot.
It works out roughly one and a half slices of bread
if you want to whiz that up.
And now we need salt and pepper.
- One - One
- You're counting together
- (laughing) a teaspoon of salt.
Now, I've got my favourite Smoked Salt that I like using.
I'm just gonna pinch a bit, this is smoked.
Oh it's so good.
Of those people that have been buying it, I like it.
They didn't pay me to say this,
but Smoked Salt will change your life.
- Oh! My nose is twitching.
(laughing)
- Oops
- It is quite pungent.
- Mix it Mummy
- Okay, let's give it a stir.
Blend it all in.
It's looking good!
- [Barry] It is!
Get right in there.
I recon we're gonna get our hand all numb.
So we're seasoning
the pork (coughing)
- It is a bit isn't it?
(choking)
- The pepper
We've poisoned ourselves
(laughing)
- Are you sure that was one teaspoon?
(gasping playfully)
(coughing)
- Oh it's making me cough.
(Anne coughing)
- We have to take it on together
(water faucet running)
You want to try and get it in there
so you can't even see traces of it.
So you can see most of that powder is gone
oh my gosh, and it looks like a brain.
I made a little man, look, it's a cowboy hat.
"Hello, howdy partner"
(laughing)
Do you wanna have a go now that it's blending a bit more
or have you washed your hands?
- No, I've washed my hands.
- I'm gonna wash my hands, and then I'm gonna chill this
for about twenty minutes just to keep it nice and firm
and it's actually quite moist.
The butcher told me,
if it's too dry add a little bit of water
so it will wind easy
but I'm feelin like this is gonna be okay.
(meat plops)
Alright Mum, we've just done some thinkin'.
- We have.
- Are we excited?
- Yes!
- We've got our machine ready,
we've gone for the largest nozzle thing.
The meat is gonna go in there,
and we have chosen a casing, right?
- We have, yes.
- Why didn't we go for this one?
- Right, because we just felt this one
was just a little bit too droopy, and too much of it.
- [Barry] Yeah, I think unravelling it was a bad idea, right?
- Yeah, there's just too much of it to handle.
And this one is just (scoffs in disgust) is really slimy.
- [Barry] That's what the butchers use.
- I know, but they're used to usin it.
- [Barry] Why'd they have that ring on it?
- I think that's just where the--
- [Barry] Is that the size for that, I wonder?
- Oh it might be.
Yeah, that would be a start, wouldn't it?
- [Barry] But either way, that just feels really
(scoffs in disgust)
- It's a bit confusing, isn't it?
- [Barry] Yes.
We've kept it wet and as a tube, right?
- Yes, that's right, and we're gonna tie a knot
in one of the ends here.
And then the other end is gonna place onto the nozzle
so the mince will then go through.
That's what you felt.
And then come out through the side
and then as it gets longer we push it through.
Extends.
- [Barry] Yes!
We've got this, right?
- I don't know if he agrees.
- That looks a lot like sausage mince.
Or, sausage meat.
I don't want to get my hands dirty.
- In it goes
(laughing)
- I feel like I'm loading up a cannon or something.
(laughing)
It doesn't smell like we're just shoving mince in there
it actually smells like sausage-y.
- It certainly get your nose hairs twitching.
(laughing)
- What a lovely mother and son activity.
- It is.
- Why not make some sausages for Mother's Day next year?
This is your belated Mother's Day present, sausages.
I'm so excited right now.
Are you any good at tying knots?
- Yeah I can tie a knot.
- Alright, can you tie a knot in...
Let's go with that end.
Definitely soak these.
They're made of collagen, isn't that for your face, Mum?
- Yeah, I might use some of this and make a face mask.
- Threading this on (laughing)
there we go.
So what we'll do, is we'll wind the meat through
and then we'll pull it out if we need more,
until we run out of meat.
Are you with me, Mum?
- Well, yes.
(laughing)
- Oh it's filling it, there, look! (laughing)
It's like one of those--
- Oh it's coming out
- Alright, it is, but we need to,
Oh, the butcher told me to put a very very small hole
in the end, hang on.
- Oh it's coming out, wow!
(laughing hysterically)
- I think I'll hold it nearer.
It's gotta get through that end, doesn't it?
- No, it's going to bend it (laughing)
you can't bend your sausage
(laughing hysterically)
- I know, we'll do it another way.
I'll just keep winding it,
and you pull the bag that way
and we'll tie another knot in the end, yeah?
- No because we're out of bag.
- That's not a bad start.
That was our first attempt, we'll come back to that
but we're gonna make some more.
(laughing)
- Ugh, God, that's quite ribbed.
It should be quite a lot of sausage available to go in there
so, we're gonna carry it from here and knot it.
So might as well snip it here again, right Mum?
- Yeah, give it a snip.
- Oh wow, these are awesome, Mum.
Look at that.
This is hopefully useful for people abroad.
When I say, "hopefully useful"
I mean apart from making the filling,
that was a bit of a muck-up there
but these are apparently
an authentic British Sausage recipe.
- So they'll taste good anyway.
- Alright, so you wanna make sure it's right.
See how it's right in there?
No air
- It feels really weird.
(laughing hysterically)
- Stop it's getting longer
(laughing hysterically)
Don't leave me with it
(laughing hysterically)
- You're shaping it wrong.
We need some sort of stand
(laughing) I don't know what I'm doing,
I was gonna put my book
no, it's too high.
- It's flopping
- [Barry] Oh God.
(Anne screams)
- You nearly bent my sausage.
Just come on.
(laughing)
Barry!
- [Barry] I had to get my Instagram in,
Instagram Story
- What am I gonna do now?
- Just support, two hands (laughing)
Cup it there and there, that's it.
That's it, keep going on.
- It's going a bit kinky
- It's fine
- Hang on, my arms aren't that long.
- Hang on, look, we've run out of pasting.
Hey, that's good.
We're like butchers.
I'm quite proud.
- I'm really impressed.
- Oh look at this, Mum.
Apparently, as well I never knew that when you buy sausages
in the UK they've strung them together like this.
(laughing)
All they've done is twisted together
- Oh no no no.
I've just ripped my sausage.
(Barry sighs)
- So, if you've learned one thing, make your own sausages.
And this kit was like, cheap, as you can tell.
Maybe get a mincer if you wanna do it with a pork shoulder
- You could freeze them as well.
- Yeah, I bet half the ones you buy at the supermarket
are just generic pork mince anyway.
And that's rammed with flavour.
- Horay this is looking good!
- The Barry's Butchers, coming soon.
It's very therapeutic.
There we go,
off and then twist.
Hey!
- We've got a team.
- We've got a bloomin thing then!
That's a good effort.
The next step, is cooking 'em.
What are your thoughts, Mumsy?
- I'm really impressed with what we've done.
That was great fun.
- Look how much you get.
- I know, it's amazing.
- There's still some meat left, isn't it?
- Oh yeah, there's loads left.
Give it a go.
(stove lighting)
- I'm gonna fry 'em.
Little bit of oil, I just cooked two.
And then Mumsy can take the rest home with her.
See what happens,
See Boston?
You're liking them now, huh?
Oh yeah, they're getting just like a normal sausage,
they're starting to colour exactly the same way.
These guys are very excited.
- It's fantastic.
Smells good too.
- So I've just dabbed it on a kitchen towel, as you do.
Sorry.
They smell great, right?
- They do, you should be here.
(sniffs)
- I'm wafting the smell to the camera.
Bit of ketchup - Definitely
- My Mum's gonna freeze the others
and take them home with her.
Oh my gosh, hopefully to you British folk lookin
and those around the world are intrigued
going, "that's not a sausage"
That is what it looks like.
- Really good.
(chewing)
- Oh my God!
That is identical, that is absolutely identical
My Mum says it's a bit raw.
Sorry (laughing)
Sorry for making you eat raw food on camera.
I'm kind of used to that.
Breathing exercises that I did earlier, right?
That is delicious, just like the real thing.
- They're really meat-y
- So, my conclusion is if you buy the pork shoulder,
use it for pulled pork,
I've done some amazing recipes with that.
Use some good quality pork mince from your butchers
and season the heck out of it.
I'm gonna revisit this recipe,
maybe in the summer with a barbecue.
Do some pork and apple ones, some chorizo ones,
the steak sausages.
But it's really opened my mind, hasn't it for you?
- Yeah it's really good fun.
They taste so much nicer.
- And fresh.
- Yeah, that's right, they're really meat-y.
- I hope this video educated you on the pro's
and cons, gave you some laughs and hopefully inspired you
to get in the kitchen and give it a go.
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whilst making this video.
In fact, by the time this video is up you can still enter.
So check out the Twitter feed.
Let me know down below what you wana see next and
follow my Mum on Instagram if you want.
What's your handle?
- I don't know (whispers)
- What's a handle?
You mean for the mincer?
(laughing)
@annerogers
There we go, thanks Mum!
- Bye!
- No way to lie, that is insane
Do give it a go, won't you?