yes, this comment is two years old and EVERY single sausage he's made has been pink; stained with beet juice. you are so smart and insightful. I'm so glad I read this comment. I wish I could read all your comments. youre so clever. and I can just tell by the un-patronizing tone of this masterful statement that youre the kind of person who has every aspect of life figured out. I just subbed to your channel because I can't afford to miss any more gems like this. the term "know-it-all" often gets tossed around sarcastically, but I cant believe I met an actual know-it-all, I wish I could be your student. youre so perceptive. a true leader of men.
When I was a younger man I worked on a goat ranch. We put goat milk in our coffee, goat cheese on our pizza, on everything. I would make a lot of homemade sauerkraut, and I used to use shredded beets to give a purple color to my regular green cabbage kraut. I found myself at a wedding reception with strangers in Minnesota and I had brought a cooler full of goat cheese and beet-kraut. I drank all night with the groomsmen, telling stories, and at about 4 in the morning, I busted out the goods and we had goat cheese beet sauerkraut tacos. They thought I was the greatest man who had ever lived, and maybe I am.
Mr sausage: throws an ENTIRE LOG of goat cheese in the sausage Also Mr sausage: complains of goat cheese being too strong. It was literally half the sausage, what did you expect
@@lyra9223 I am not misunderstanding anything lmfao, if you put too much of something of course the flavor of it is going to be extremely overpowering. If he used less of it I’m guarantee you it wouldn’t be as an exaggerated flavor. Think about it Lmao
Hopefully Mr.sausage eventually comes back and re-does this one and uses maybe like 1/4 to 1/3 of the goat cheese. This one was sort of destined to fail from the get-go, and I think this sausage, if done right, would be an easy 5/5
Dear Mr. Sausage, I grow saddened by the increased number of bursts in recent months, and I'd like to suggest some changes that may help prevent them. 1. Dry out your mix. When adding wet ingredients (ex. beets), try to dry them out as much as you can. Water expands much more than proteins, fats, fibers, etc, and can lead an already stuffed casing to inflate with steam. Poking holes can let some water and steam escape, but if it's too much steam at once, it ends up just turning a pinhole into a tear. Imagine a balloon -- poking a hole in a slightly inflated balloon will allow air to escape, but poking a hole in a fully inflated balloon will cause it to pop. 2. Stuff the sausages less. If the sausage casing looks like a snug condom before cooking, chances are it doesn't have room for expansion. If you stuff them with a log of sausage that is thinner than the casing circumference, such that there's just a little bit of wrinkle in the skin (but don't let air in, it should be airless!), it will allow for extra expansion. This could potentially help most with wet sausages or sausages with breads or other expanding fillings. 3. Turn the heat down. You generally cook your sausages at what seems to be a fairly high heat, which is perfect for pre-cooked sausages, but leads to rapid expansion (especially when there's air or excess liquid) in raw sausages. It may help to cook your sausages at a low, non-searing temperature until the filling is cooked (and done expanding), and then turn it up and add extra oil to finish them with a sear for that crispy skin. It may also be worthwhile to try steaming your sausages beforehand, as that will introduce extra moisture to the skin to increase their elasticity while cooking -- then dry them out in a pan at low heat, and finish with high heat + oil once the skins aren't so soggy. Anyways, I hope you read this and try out these tips. I'd love to see less bursts and more complete sausages in the future. PS: Ambrosia salad sausage. You know you wanna.
Silly me. At first I read "beef" instead of "beet". I quickly realized that was too far from your version of normal so I was not surprised when I reread it to be beet. Entertaining as usual.
i just grew a whole garden of beets (they all ended up small but still) and finally made beet soup for my grandma. then a few days later, she tripped and fell and is not doing well after hip surgery. i dont think shes going to live. thanks for always making me smile when im not in the mood to man ive been watching for a long time
Guys!! Important PSA!! If you buy beets: 1) you can boil it with skin on then peel. It will be very easy. 2) you can peel them before cooking and then bake them with spices. It’s very nice AND MOST IMPORTANT 3) Don’t throw away leaves or stems!! Cut them into small pieces, add some cheese (cream cheese, goat cheese, ricotta) mix and put in puff pasty and bake. Best pie everrrrrr
"Beet and goat cheese sausage" is something that carries seriously ambiguous Old World energy. It's aggressively European, but I have no clue from what region.
So he is indeed aware of the little voice in his head saying "you really shouldn't put an entire block of goat cheese in there, it'll be way too overpowering." He hears it, he just chooses not to listen.
Huh, I assumed 90% of the sausages were made out of spite for man in his hubris and all things decent in the world. The remaining 10% is anarchic curiosity
1:05 "If you think I won't throw that goat cheese down the grinder You're thinkin' like a fool 'cause it's a case of do or die Out there is a sausage waitin' to be made You think I'll let it go, you're mad. You've got another thing comin' "
everyone stoked for oktoberfest to start in 15 days? we need an oktoberfest sausage. maybe some combo of Beer, pork knuckle, schnitzel, sauerkraut sweet and sour red cabbage potato pancakes, ect.
Beet and chevre is fantastic. Use them on a spinach salad, with chili almonds and dried cranberries. Good stuff. Edit: the strange sausage OGs are the guys from Cultmoo, and their rad show "Will It Sausage!?".
That beet colour is NEVER coming out of the grinder tube. I look forward to the next 10 sausages coming out dark pink.
Facts😂😂😂😂
Magenta moment
As a former produce worker, I agree unless he cleaned it IMMEDIATELY after. The wall is probably gonna have pink on it too LMAO.
yes, this comment is two years old and EVERY single sausage he's made has been pink; stained with beet juice. you are so smart and insightful. I'm so glad I read this comment. I wish I could read all your comments. youre so clever. and I can just tell by the un-patronizing tone of this masterful statement that youre the kind of person who has every aspect of life figured out. I just subbed to your channel because I can't afford to miss any more gems like this. the term "know-it-all" often gets tossed around sarcastically, but I cant believe I met an actual know-it-all, I wish I could be your student. youre so perceptive. a true leader of men.
@@Indianny You seem irritable, everything ok at home? You wanna talk about it?
"Get in the cheese hole" wasn't a phrase I wanted to hear today
It's what my bf hears every night
Seeing a Jon Sudano comment here feels like spotting a celebrity at the grocery store
Guess you could say that the world was gonna roll you.
Yo, this guy is in more places than you think. I’ve seen him in channels I never expected him in.
He’s truly a man of the people.
"Get in the Cheese Hole Shinji"
We need a blueberry muffin sausage where you cook the batter in casing.
Blueberry muffins are amazing tho!
That sounds like a sausage that will blow up
I am confident that the POINT is to burst
I wonder if this could be accomplished simply by underfilling the casing to give it expansion room.
@@afeathereddinosaur sounds like blueberry pancakes yeah
I'm honored to have inspired this episode. You're the best, Mr. Sausage!
congrats, you have made something truly horrible
I wish we knew the real recipes it sounds delicious
Now you gotta give us the real recipe
It's a Schrute family recipe.
@@ringofasho7721 Mr. Poop?
I get unreasonably happy when he announces the source of the juice. It's my absolutely favorite part of the show.
"That's the ____ water"
When I was a younger man I worked on a goat ranch. We put goat milk in our coffee, goat cheese on our pizza, on everything. I would make a lot of homemade sauerkraut, and I used to use shredded beets to give a purple color to my regular green cabbage kraut. I found myself at a wedding reception with strangers in Minnesota and I had brought a cooler full of goat cheese and beet-kraut. I drank all night with the groomsmen, telling stories, and at about 4 in the morning, I busted out the goods and we had goat cheese beet sauerkraut tacos. They thought I was the greatest man who had ever lived, and maybe I am.
thank you for your service, horsemeat chalupa
That was pretty cool
Awesome
love the confidence, you probably are
This is such a Minnesota story. It’s easily the most Minnesota thing I’ve ever heard.
I admire Mr. Sausage's total unwillingness to actually learn how to make a sausage properly after hundreds of attempts
It's is inspiring
Doing it the wrong way is still doing it I guess
It's part of his charm
Honestly strange, considering his actual profession before this was being a professional sausage maker.
Kinda sad, actually.
Or maybe he does it on purpose to drive up engagement from everyone complaining in the comments.
I never thought I'd see the day Mr Sausage beets his meat on camera
No! Bad UA-cam commentor! Bad! Go to your corner!
no... please...
Beet it!
I henceforth ground you to Facebook for a week
I hate you……but that was funny
Utterly glorious Will It Blow. Modern art right there.
It deserved 6 Mark Ruffalos
For those who want to see its at 3:59
It invoked some serious riding with your wife by the Dallas Book Depository in a convertible vibes.
"Bob, your fake-brain-gore-blown-out-of-a-tube idea is ingenious! Where'd you learn this?" -Some Director
cant say i know the reference. cant say i wanna know either....i guess?
Mr sausage: throws an ENTIRE LOG of goat cheese in the sausage
Also Mr sausage: complains of goat cheese being too strong.
It was literally half the sausage, what did you expect
Does ghost cheese come from a goat? 🤔
@@SmashMan108 Yeah from a Polter-Goat
@here is the full clip full video of your parents divorce?
@here is the full clip full video of your father leaving to get the milk?
@here is the full clip full video of your nan dropping dead?
Raw beetroot, an entire goats worth of cheese and pork condensed into sausage. The horror I have witnessed on this day.
We need a Superfood sausage of all the most organic ingredients. It'll be more expensive than the Beef Wellington sausage and taste like nothing.
Nothing is more expensive than the $675 lobster
@@dippyfresh1116 the million dollar lobster was legendary
@@polarcaps8966 the price goes up every time he calls back to it
Two marketing buzzwords in one sentence, impressive, very nice.
The guy spent 1000 dollars on lobster, I think he'd be fine with buying some insect infested produce from smelly hippies.
Mr Sausage:
"I put way too much goats cheese in"
Also Mr Sausage:
"The goats cheese overpowers everything, it shouldn't be there at all"
yeah like what kind of logic is that lmfao
@@celestialciel3774 he's... just describing stuff?
@@markn.7914 yeah, and he’s confused why it taste like too much goat cheese when he, put too much in lmao what r u talking about
@@lyra9223 I am not misunderstanding anything lmfao, if you put too much of something of course the flavor of it is going to be extremely overpowering. If he used less of it I’m guarantee you it wouldn’t be as an exaggerated flavor. Think about it Lmao
LmFaO
Hopefully Mr.sausage eventually comes back and re-does this one and uses maybe like 1/4 to 1/3 of the goat cheese. This one was sort of destined to fail from the get-go, and I think this sausage, if done right, would be an easy 5/5
And actually cooks the beet first!
We need a Surströmming Sausage
I feel like he might die opening it
Party cheese salad sausage
You're an ANIMAL.
An ABSOLUTELY CORRECT animal, but still an animal
Why do you hate this man!! The smell will never go away!! Lol
he'd have to throw away the grinder, the pan, the board, demolish the entire kitchen and burn the house after if he tries this
What a will it blow, truly one for the ages. looks like the parade in dallas, 1963
Whoa, jezuz!
What happened.
"I've never had a beat in my life"
Prepare to stain every single thing it touches for life.
Dear Mr. Sausage,
I grow saddened by the increased number of bursts in recent months, and I'd like to suggest some changes that may help prevent them.
1. Dry out your mix. When adding wet ingredients (ex. beets), try to dry them out as much as you can. Water expands much more than proteins, fats, fibers, etc, and can lead an already stuffed casing to inflate with steam. Poking holes can let some water and steam escape, but if it's too much steam at once, it ends up just turning a pinhole into a tear. Imagine a balloon -- poking a hole in a slightly inflated balloon will allow air to escape, but poking a hole in a fully inflated balloon will cause it to pop.
2. Stuff the sausages less. If the sausage casing looks like a snug condom before cooking, chances are it doesn't have room for expansion. If you stuff them with a log of sausage that is thinner than the casing circumference, such that there's just a little bit of wrinkle in the skin (but don't let air in, it should be airless!), it will allow for extra expansion. This could potentially help most with wet sausages or sausages with breads or other expanding fillings.
3. Turn the heat down. You generally cook your sausages at what seems to be a fairly high heat, which is perfect for pre-cooked sausages, but leads to rapid expansion (especially when there's air or excess liquid) in raw sausages. It may help to cook your sausages at a low, non-searing temperature until the filling is cooked (and done expanding), and then turn it up and add extra oil to finish them with a sear for that crispy skin. It may also be worthwhile to try steaming your sausages beforehand, as that will introduce extra moisture to the skin to increase their elasticity while cooking -- then dry them out in a pan at low heat, and finish with high heat + oil once the skins aren't so soggy.
Anyways, I hope you read this and try out these tips. I'd love to see less bursts and more complete sausages in the future.
PS: Ambrosia salad sausage. You know you wanna.
Master sausage over here
Snug like a condom? What are you talking about? Condoms aren’t snug…
@@iswearnotme right, like not ever
@@iswearnotme 👀👀👀
@@iswearnotme ₕₑₕ, ₕₑ ₕₐₛ ₛₘₒₗₗ ₚₑₑₚₑₑ
Party cheese salad sausage
OH GOD
This suggestion was the reason Sundays became NSEs. Primal fear over this one suggestion
This
Nom
Silly me. At first I read "beef" instead of "beet". I quickly realized that was too far from your version of normal so I was not surprised when I reread it to be beet. Entertaining as usual.
I also read it as beef, I said hey that sounds pretty good! Then I saw the cutting board.
@@Autocratical That pink color looked like some sort of rose pettle sausage mix,,,, and I wouldn't put that past him.
0:03 - Howtobasic collab foreshadowing??
3:59 That was probably the best "will it blow" I have seen yet. And the fact that it looked like kind of like brain matter made it all the better.
0:55 "Wait, was I supposed to boil these first?" Probably wash the dirt off of them, then you can worry about if it's cooked or not, Mr. Sausage...
i just grew a whole garden of beets (they all ended up small but still) and finally made beet soup for my grandma. then a few days later, she tripped and fell and is not doing well after hip surgery. i dont think shes going to live. thanks for always making me smile when im not in the mood to man ive been watching for a long time
Dude I'm loving the homemade flame thrower, really seems like the perfect tool to bring uncrisp sausage casing to the finish line
Mr sausage your energy is that of uncle ben of the urban rescue ranch
I think we all need this beautiful crossover...
I love the implication that beans wouldn't necessarily be uncomfortable to sleep on
I really look foward to the Halloween themed episodes this year
Guys!! Important PSA!! If you buy beets:
1) you can boil it with skin on then peel. It will be very easy.
2) you can peel them before cooking and then bake them with spices. It’s very nice
AND MOST IMPORTANT
3) Don’t throw away leaves or stems!! Cut them into small pieces, add some cheese (cream cheese, goat cheese, ricotta) mix and put in puff pasty and bake. Best pie everrrrrr
flash from the past! beets are great!
Random butcher: *Makes weird sausages with good flavor *
Mr sausage: *Finally a worthy opponent our battle will be legendary!*
@u know me bruh
Bake. The. Sausage. First. To. Ensure. They. Will. Never. Burst.
That’s not blood, it’s beet juice! -Dave Chappelle
"Beet and goat cheese sausage" is something that carries seriously ambiguous Old World energy. It's aggressively European, but I have no clue from what region.
East Europe, around the Balkan states
You'd definitely be better off roasting the beets first, the flavor would be better and there wouldn't be a lot of juice coming out
Agreed, roasted and peel the skin off then into the grinder.
So he is indeed aware of the little voice in his head saying "you really shouldn't put an entire block of goat cheese in there, it'll be way too overpowering."
He hears it, he just chooses not to listen.
the fact he just went from absolutely dying to a clean transition into the intro was hilarious.
Blue Kool-Aid Powder Sausage
4:10 good luck getting the beet red off the walls 😭
regrind was like a forbidden strawberry ice cream
5:13
How funny. "Very Leaky Sausage" was my nickname in college
poor thing
That Will It Blow scored a JFK / 5
Huh, I assumed 90% of the sausages were made out of spite for man in his hubris and all things decent in the world. The remaining 10% is anarchic curiosity
This is my favorite sausage score art. I want a tattoo of it.
Mr Sausage is the only youtuber who's ads I actually wanna watch. This man could do an actually fun to watch Raid ad
1:05 "If you think I won't throw that goat cheese down the grinder
You're thinkin' like a fool 'cause it's a case of do or die
Out there is a sausage waitin' to be made
You think I'll let it go, you're mad. You've got another thing comin' "
I highly reccomend investing in a cheap pump vice from lowes, itll hold ur sausage machine or whatever has a base for bolting still
But I thought this episode was brought to us by SPITE. I bet SPITE is going to be upset about that Helix Sleep ad.
Why were you so excited in the intro?? You made my dog jump out of his sleep 🤣
Given the profile picture of the guy who provided the box art,the results of the will it blow are quite fitting. If you know,you know.
I wonder if Mark Ruffalo has seen this masterpiece of a channel yet 🤔
I was able to predict the will it blow score and the sausage score… good sausage lord I’ve become a fanatic.
For me thats the best Intro so far
"Well hello folks and welcome backiguess"
"Too much goat cheese"
"The goat cheese overpowers the beet flavor"
I'm starting to think Mr. Sausage isn't the sharpest bulb in the sausage drawer.
A little fact, beet is one of the main ingridients in borsch, and when boiled, it gets sweet.
God I Love it when the will it blow just works!
ordinary sausage can really lay down the beet.
holy hell so much energy in that intro love to see it
That will it blow was absolutely horrific
I swear old man that’s a loving husband and father who looks absolutely perfect
"This one looks like it's happy to see you"🤨🤨🤨
youll never gonna get rid of the beet coloring again my g 😢😢
For the holiday season coming up we'll need a candy corn sausage
That intro had all of the chaos I was craving
The helix website preview having the name Nunya business is a hilarious joke that I’m surprised I found.
That’s a heck of a color
2:15 That’s the spite water
Between this and the tofu sausage...
AHHH-EEEEE-OOOOOOOOOO, KILLER TOFU.
1. TIL there's an official Ordinary Sausage Discord Server!??!?!?! 8D
2. This needs a Regrind episode.
3. THE ENERGY of this intro!! 8D
He just made a hybrid sausage
Most passive-aggressive-aggressive "Well hey there, folks!" yet!
Ordinary Sausage: FIVE MARK RUFFALOS
Mrs Sausage: PANIK
and it's beets, that stain is never getting off that wall
Da king is back baby he neva miss
i feel like everything we've been through together, as a sausage community, led up to this episode. i love you all
thank you yukimaru hyouga from the inazuma eleven go anime series
@@snvvbl no, thank YOU dog inside of a bubble!
@@lyra9223 yes. Except the ones that think he doesn't know how to use Google to learn how to make a sausage. We all know it's for content lol
"i've never had a beet in my life" what a shame. beets are fantastic.
So, I have to start making the pina colada sausage myself, so be it.
I will work on getting the ingredients and do it myself.
ah, the perfect video to eat my breakfast to! thanks for the great timing Mr. Sausage!
damn, he didn't even wash the beets. they already taste like dirt even when washed.
This sounds basically edible.
Party Cheese Salad Sausage
From the very opening line, total unhinged-ness in his voice.
"I'm gonna get out the heat gun"
*uses grill torch*
Horseraddish and Beef Sausage, Its a great combo outside of a Casing so it may be pretty good
everyone stoked for oktoberfest to start in 15 days? we need an oktoberfest sausage. maybe some combo of Beer, pork knuckle, schnitzel, sauerkraut sweet and sour red cabbage potato pancakes, ect.
Many months ago, I began asking for a Beer Cheese Sausage. So I also do think he should make someone for Oktoberfest
@@alexgreen1523 pretzels and beer cheese sausage. Sounds good.
Now I don't have to imagine what a pepto bismol sausage would look like
Little did you know that would be in cards...
A whole bbq sausage, pulled pork, bun, potato salad, baked beans
"I'm gonna get out the heat gun"
*Gets out flamethrower"
Idea for the sausage filling the casing clip:
Cut to it all the way full, and fast-play it in reverse.
“And they were out of this world, but that’s MY thing. I make the weird sausages around here!”
All I saw was Peter Griffin lol.
He sneezed on the beat and the beat got sicker
If nothing else, this may be the healtiest sausage ever made.
We need a durian or a Surströmming sausage!
'The Shrinkage.' -George Costanza
Ordinary sausage coughs and my brain screams that hes how to basic.
Beet and chevre is fantastic. Use them on a spinach salad, with chili almonds and dried cranberries. Good stuff.
Edit: the strange sausage OGs are the guys from Cultmoo, and their rad show "Will It Sausage!?".
Hey now, that's my friend on the box art, hell yeah!
That beet juice is never coming off that wall.
The way you did your intro made me giggle xD
I am not sure why but upon first reading I thought it was "Beef and Goose" now I demand a beef and goose sausage.
Sausage man, you should make a bunch of juice from different veggies and fruits and make a sausage with the detritus. (The pulp after juicing)
I like to think those sausages formed into a circle naturally, like a cult.