content for half a year when mr. sausage learns how to make sausages 😏flour, breadcrumbs, straining and boiling are your friends on the more soggy ones.
its getting hard to watch these not gonna lie...its so intriguing. but so goddamn disgusting this one looked full of hair how it strung together with its goo. oh my god i wretched XD
From watching an Adam Ragusea video on cactii and eating them, the preferred method of removing the spines is to burn them off, because there are microscopic spines that still attach to the cactii fruit (and are what likely lead to most of the bursting). Maybe trying that would help.
I love the culinary journey Mr. Sausage is on. Nopales is such an underrated ingredient. Try salting and grilling the cactus before mixing with raw pork, that should help the bursting. Some cumin and chili powder if you really want the fajitas flavor
Maybe desiccate the cactus to get rid of all of the water, I don't think he has a Rotary evaporator or a desiccation chamber but something like that could work.
Man everything about this one from the slimyness to the way it came out of the grinder to the pre burst to the burst burst was just absolutely disastrous and honestly kinda disturbing, good job!
You cook nopales like okra almost. Boil until tender, rinse a few times because they release a slime like okra. You can also fry them too. Cut them into strips, fry them in oil or lard, season with salt and pepper. Roasted Nopales and corn tacos are amazing.
For future reference if there are a couple of stubborn / small spikes you can't get to: just hold a lighter to them until they catch. They're a lot dryer than the rest of the cactus so they'll burn up and it won't affect the edible part at all.
I love the bits you and Mrs Sausage do for the sausage show. Always gets a giggle from me. If I may, try dried cactus in a sausage instead! Cactus is mostly water, so buying pre-dried cactus and grinding it up with the pork may push that sausage up a few numbers. Serve with a side of prickly pears for a full cactus sausage breakfast!
oh he literally did, you are NOT supposed to peel them like that, he 100% got like TONS of little spikes and thorns in em now, was gunna say he might legit hurt himself with this cause unless you do it right you can hurt yourself eating cactus.
I think he fucked up, I believe these kinds of cacti have a ton of tiny little thorns on their surface aside from the large ones he removed, I think people instead roast the surface on direct flame to burn them if he updates stating his mouth hurts... we know why
Your commitment to sausaging has peaked and yet you somehow keep raising the bar. Thank you mr sausage, for giving us the privilege of viewing your glory.
Grilled cactus is simply amazing, I'd eat it every day if I could. You'd probably need to dry them or something for a sausage though, since they're full of that gooey water.
Agree with everyone that this needs a redo. This has serious potential and needs to be perfected. You're onto something here and you can't stop just yet.
@@manuelsputnikThey're really not but "avocado toast", a dish that costs like a buck to make, is for some reason seen as the height of degenerate lavishness because it's popular with young people so the corpos dismiss it as unnecessary extravagance and "if you didn't spend your money on avocado toast you'd be able to save" and blah blah blah
Thank you so much. We here in SWFL at home grow thornless cactus & Chaya spinach. I told my husband I need a recipe to make sausage with nopales/Chaya & all that we are growing. I am so amazed & grateful I found your site. Thank you……God Bless….
Ah the nopal sausage, this one required the cactus to be cut in squares then boiled, once its a dark green color take it out and put it in a bowl, mix with salt and let it rest for half an hour just to remove the slime factor, that will highly help the sausage and less pork just to see if it doesn't burst again
Man, I saw the title and got super excited. So close! You cut it up about right (maybe a little smaller), but you gotta salt it and fry the nopales up until it starts to sweat, and then just saute at a lower heat until it cooks dry. Delicious.
When I used to live in Arizona my mom and I used to make prickly pear jelly with the pads, you need to take a flame thrower to it to char off the pricklys than you can boil it to take off the skin and get the better tasting part
The bursts were probably due to you still having little prickles and spikes still in there, since you gotta boil it to let the spikes release from their little sockets.
As a Mexican, I weep for this nopales mishandling. If you ever want to cook cactus, cut it into small squares, cook it with some oil and salt, then add a splash of vinegar (this removes some of the drool they have), or mix it with some canned chipotles, which will also help reduce the drool as well. Add ground or cubed beef, some pepper and garlic and onion, and you have a pretty tasty meal. Either that, or cook the cactus, then mix some eggs and chopped onions for a nice breakfast.
I don't know if it was done intentionally for St Patrick's day but I like the green theme of the last 4 episodes, from frogs legs, to pickle juice, to shamrock shakes and now cactus, very nice.
-use less cactus -grill the cactus before hand -boil the sausage do any combination of these three and we might have a pretty tasty sausage on our hands
I'm surprised that the flavor turned out so good. The snot-like consistency didn't seem promising. This may have been one of the most aggressively bursting sausages ever on the show, though. What could be the cause? Could it be like pineapple and some enzyme in the cactus is dissolving the casing?
It's a fun, incredibly gross, side effect of how cacti can survive in the desert. That goop that looks disturbingly like snot (called "mucilage") will absorb any water it touches and swell up. Since it was fresh from a cactus it probably had a good amount of water in it already. Heating the goop while it was mixed in the sausage made it release all that water which pretty much guaranteed it was going to burst and drown before it could ever get crispy. The best bet for a crispy cactus sausage would be to get rid of the mucilage, but that stuff is in every inch of a cactus... maybe a wash and a cold soak to dilute it?
Here in México we eat a lot of that cactus (aka 'Nopal') and since Mr Sausage was the one removing the spikes, I am confident he missed a couple of those tiny mfs bc Nopales are faaaar from acid/solvent like. He could ask someone with more experience to 'clean' them up for him if he ever tried to redo this sausage. Also all that slimy stuff is tasty as heck but can be removed as well if he 'roasts' the cactus beforehand. This recipe has quite the room for improvement.
I know you've got a lot of this comment on this episode already, but I figure the more you get, the more likely it will happen. I agree that we need a redo. I think it pre-burst because of the pressure, it looked incredibly packed, I don't know how to solve that one, but it's a thought. Definitely do a boil if you manage to avoid a pre-burst
Watching the sausage meat go from the measuring jug to the mixing bowl took several years off my life expectancy. I kept expecting it move like a liquid but it just REFUSED
Grilled cactus is amazing and it is way less slimy and more like a cooked bell pepper after it's been grilled. Maybe season the sausage mix like you would for a molcajete mixto? Some cumin and chile de arbol powder along with your garlic, salt, onion powder and pepper.
"This is the slimiest sausage, to date..." - Has there not yet been an aloe vera sausage?? How has such an obvious sausage been avoided? Was the "to date" a hint??
Now while this may not be a sausage for mr. Sausage himself I can totally see the tortoise Whisperer giving this the big Ike and Damia and all of his other tortoises.😂❤🐢
More than anything, I think this one is due for a proper re-do. There are things you can do to de-slime cactus bits, like boiling, drying, and rinsing them. You can also saute them in some oil to brown them up first, make them more sausageable, and bring out some new flavors. They're delicious when cooked properly. You want them to turn out that dark green/olive color of cooked green beans. Also, you want to trim the absolute hell out of them. Make sure every spine and knob is gone, perform surgery if you have to.
The "sitting on a toilet on a friday evening" hits different, considering that I'm actually on the toilet rn watching this and it's 9pm here in germany. Thank you, mr. Sausage
How to get this to not burst. 1) Fix you tube thingy. You're stretching the casing over the tube, causing a tighter seal that makes it night want to slide off as easily when being filled. This packs more stuffing into the relatively fragile casing and more pressure equals more bursting. Remember, the water in the sausage stuffing is going to steam and expand enough as it is. 2) Stop poking holes in it using that silly tool! You're poking several holes in a straight light which effectively causes perforations like on notebook paper. You remember how hard it was to rip a paper out of those old black and white notebooks, but then you get the ones with the perforated sides and bish bash bosh you're not tearing incredibly jagged edges like the peaks of the great Matterhorn? Perforations - bad... A couple individual holes dispersed to allow steam to escape - better. 3) Your pan sucks. You need Teflon boyyyyy. That good anti-stick shizz that burned caramel won't even stick too. Your metal pan with its ineffective oil won't help you much. A raw sausage will soak up the oil through the holes and whatever spills out, which you then remove. You don't need more oil, you need a better non-stick surface to begin with. Sell Mrs. Sausages engagement ring she's never going to wear again and instead get that high quality non-sticky-icky! You'll thank yourself later! (but don't actually sell the ring. You're smarter than that, but I won't have that on my conscience).
next time you find yourself looking to cook with nopales (the paddles of prickly pear cactus), just take a lighter or stove burner to them! the irritating hairs that surround their larger thorns are actually the bigger problem when cooking a nopal, and its much easier and faster to hold them over a small flame with some tongs than it is to try to cut them off and then pull tiny little glochid hairs out of your fingers for a week after. burning also works on their fruit, its an excellent way to prepare them for consumption :)
If you ever come back to this, I think the main issue with this sausage (other than the pork/cactus ratio, as others mentioned) is that cacti are VERY high in moisture/water content, even in tiny cubes like that. The two workarounds I can think of are baking the larger cactus leaves before cubing or, the option most likely to yield good results, to finely mince the cactus instead of dicing. To minimize how much water is retained
SUGGESTION: Reindeer sausage or Raindeer dish sausage. We have traditional Finnish dish called Poron käristys, "fried Reindeer, yeah we are good at naming things" basiclly its Fried Reindeer in a brown sauce along with potato smash. and with a side serving of Lingonberry jam, Some recipies put a bit of beer to the brown sauce, but my family does not. ps- the Reindeer meat is Chewie and lean meat so you need to add pork fat So be a Darling sausage maker and make some reindeer sausage
You can buy jarred nopales that are already cooked and pickled with aromatics. If you used those, drained and squeezed the liquid, and added some queso fresco in the grind with the pork, I honestly think it might be quite good.
Yeah, I think either grilling, broiling, or cutting up and boiling the cactus would have been a better move. The grilling/broiling would help remove any finer needles if not the large ones as well. While also cooking the sausage. The boiling would just soften/help deal with the slime. Either way you'd probably prevent some of the expansion/burst issues that occurred once it was cased.
I heard that some cacti, specifically the prickly pear, have near-microscopic spines around their bigger, more visible spines that stick to your skin and feel like fiberglass. The next time you do this (if you ever), you may want to use fire, as I heard that burns/melts the spines so that they’re no longer a problem.
You can remove the slime from the cactus. That is normally done by cooking it. But if you have raw cactus inside a sausage casing that might trap the slime so it can't cook off. So you might want to cut the cactus into strips (rather than cubes) and pre-cook it to remove the slime, then freeze it so it's hard enough to pass through the grinder. You can look up cooking videos on TH-cam obviously that show how to cook cactus to get rid of the slime.
TH-cam comment suggestions: I want you to make what you would consider an award worthy sausage. I want you to make the best sausage you can think of. Be it exotic meats, or a bunch of spices, whatever. But I want you to make the greatest sausage you can think of, and then sell it as merch.
you can dehydrate the cactus by putting it in a towel with salt and push it through the towel so the moisture drains out and leave it over night hanging above the sink or bowl and should be good to go
Growing up i would go to the backyard. pick some prickly pear leaves/pads cut it into short slivers. cook it with onions and chorizo. throw in a few eggs to the mix and put in a tortilla. (and cant forget the habanero salsa)
Maybe try squeezing out the extra water from the cactus the same way you would if you're making potato pancakes. Put it in a kitchen towel, gather the ends, twist and squeeze that water out. Might crisp up more and solidify
Maybe try making a mulcajete mixto sausage. You get the cactus leaves, but it's usually served with beef and shrimp, along with other veggies and rice as well. The Mrs and I love it and it might make for a better sausage
I'm still wanting to see a "Salvaged by Sausage" series where Mr. Sausage fixes the recipe for bad sausages!!
Eh, it will probably eventually come as he runs out of ideas.
REVENGE SAUSAGE
That's a great idea. I like the name too.
Someone said "TH-cam Regrind" 🤣
content for half a year when mr. sausage learns how to make sausages 😏flour, breadcrumbs, straining and boiling are your friends on the more soggy ones.
I can't believe I still watch all of these
They are just so good
sausage is an absolute nightmare
Ahhh, i knew someone as chaotic as upisnotjumps would watch this aswell
ye
its getting hard to watch these not gonna lie...its so intriguing. but so goddamn disgusting this one looked full of hair how it strung together with its goo. oh my god i wretched XD
sausage making is an absolute nightmare
Never have I been so relieved to see him NOT throw an entire ingredient whole into the grinder
It sure says a lot about how many times he threw the whole thing in if this is top partial.
*flashbacks to the fish sausage*
Whole fish flashback not intensified
Never have I wanted to see him do it more
For science
This madlad threw an entire Subway Sub, wrapper and all, into the machine xD.
From watching an Adam Ragusea video on cactii and eating them, the preferred method of removing the spines is to burn them off, because there are microscopic spines that still attach to the cactii fruit (and are what likely lead to most of the bursting). Maybe trying that would help.
Obviously this dude is way more advanced than Adam Ragusea.
ow!
Was about to say that
with a score that high after such a disastrous execution, this ABSOLUTELY deserves a re-do! maybe an adjustment to the pork-cactus ratio would help
i'd say add an egg and some cornstarch. Also get your equipment fixed! That's half the problem!
Definitely some more pork I think
Can only concur, this has a lot of potential.
@@Chuck_Huckler Do you think he'd still have common bursting issues if he grilled the sausages? Or maybe boil/freeze before cooking?
It might have burst so much because he didn't get all the spines out.
Mrs. Sausage joining you in the “Let’s Sausage” is so endearing
ow
@@BruceAlarie ?
@@jabby906he stubbed his toe
Probably a boil will be in order for the re-do. Have we ever tried crisping the outside in an oven of some sort?
Grilling is a go-to. Squeeze some lime juice, after grilling and you got some nice toppings on a taco
witchcraft
Strain it after grinding
My very Italian wife suggested adding breadcrumbs to help it firm up!
How about smoking the sausage?
I love the culinary journey Mr. Sausage is on. Nopales is such an underrated ingredient. Try salting and grilling the cactus before mixing with raw pork, that should help the bursting. Some cumin and chili powder if you really want the fajitas flavor
i think a redo episode is in store, cactus sausage needs it’s redemption
maybe some corn starch would help out the consistency
the muselage in the cactus acts as a thickener. corn starch would turn this into an actual dough
Maybe desiccate the cactus to get rid of all of the water, I don't think he has a Rotary evaporator or a desiccation chamber but something like that could work.
Corn starch and boiling the sausage before frying it
@@zachsmcl maybe panko?
Potato flour. Corn starch is gonna make it even gummier.
The turkey gobbles are a 10/10. Kills me every time.
ow!
Nopales are delicious; it's a common dish in Mexican cuisine. Made into a sausage? Revolutionary! You should re-do this one, Mr. Sausage.
i love nopales when they are grilled they taste amazing
What do they taste like?
i think it burst due to cactus spikes still not removed
@@Juleru it’s hard to describe, but it has a very authentic and unique mexican taste
@@Juleru the texture is chewy, and the taste is something like a green bell pepper.
Man everything about this one from the slimyness to the way it came out of the grinder to the pre burst to the burst burst was just absolutely disastrous and honestly kinda disturbing, good job!
The consistency as you poured it into the bowl was peak comedy
Schloop**
ow
6:30 Hey, that's me! Glad to contribute to this nightmare of a sausage 😂
oww
Hey Mr. Sausage, using flame removes all the spiky bits effectively. I say this because we demand a redo for our cactus sausage.
There's also microscopic spines that grow next to the big ones that can only really be removed by charring it
@@BeansBroBeans exactly, I hope he’s okay lol. Those spines are horrible for the mouth and esophagus
@@BeansBroBeans Maybe that's what caused all the bursting while they were stuffing it?
ow!
0:11 owowowowowow
You cook nopales like okra almost. Boil until tender, rinse a few times because they release a slime like okra. You can also fry them too. Cut them into strips, fry them in oil or lard, season with salt and pepper. Roasted Nopales and corn tacos are amazing.
Prickly pears are also pretty good too.
My grandma used to make them with eggs for breakfast. Very tasty.
makes sense, I mean, it's a slimy vegetable. fried sounds pretty good actually
Fried in lard yes....
i'm pretty sure it has the same stuff as okra
For future reference if there are a couple of stubborn / small spikes you can't get to: just hold a lighter to them until they catch. They're a lot dryer than the rest of the cactus so they'll burn up and it won't affect the edible part at all.
I'm absolutely shocked this scored as high as it did after that debacle, a real comeback story
but itonly scored 1mark ruffalo?
What a Way to spoil it for the rest of us who just clicked on it and read your comment by accident for it being the top 😂
I'm not... I eat nopales all the time, sometimes raw. I knew that's what would save it.
They had us in the first half not going to lie
@@diegodarriba Yeah, it really was going terrible before the taste test.
2:12 that straight up looks like dog vomit after they eat a bunch of grass.
I love how you introduce the garlic powder and onion powder like some wild West bandit brothers.
3:32 mrs.sausage : "how much you got in here"
Mr sausage : "i got a lot"
Mr sausage: "œeoeoeoeoeeo!!!"
Mr sausage: "its bursting all over"
ow!
greetings from tucson az we will now play this on loop 24/7 on every public tv screen. mr. sausage, you're officially one of us.
@our hero imagine
@@AutZeroOneGotBanned oww
I love the bits you and Mrs Sausage do for the sausage show. Always gets a giggle from me.
If I may, try dried cactus in a sausage instead! Cactus is mostly water, so buying pre-dried cactus and grinding it up with the pork may push that sausage up a few numbers.
Serve with a side of prickly pears for a full cactus sausage breakfast!
I really thought he was gonna put it in spikes and all, I’m so glad he didn’t LOL
You call the thorns "spikes"? Nice, I like that.
But where's the fun in that
oh he literally did, you are NOT supposed to peel them like that, he 100% got like TONS of little spikes and thorns in em now, was gunna say he might legit hurt himself with this cause unless you do it right you can hurt yourself eating cactus.
he'd literally dead from eating those thorns. Stomach holes aint pretty
I think he fucked up, I believe these kinds of cacti have a ton of tiny little thorns on their surface aside from the large ones he removed, I think people instead roast the surface on direct flame to burn them
if he updates stating his mouth hurts... we know why
Mrs. Sausage’s disgusted “ugh” at 3:11 is legendary
Petition for Mr. Sausage to redo the cactus sausage in Order to find out how great it can be if it doesn't burst and leak
1:24 now we know where Nickelodeon slime comes from
Your commitment to sausaging has peaked and yet you somehow keep raising the bar. Thank you mr sausage, for giving us the privilege of viewing your glory.
Oh god the ceiling keeps shattering!
"It looks like a lot of things..."
That's one for the Sausagebooks
This episode is proof I will watch this man grind and stuff anything
I’d watch him Grind and stuff my mom
@@HeWhoBringsTheThunder I’d watch him Grind and stuff my nan
🤨
ow
0w
Grilled cactus is simply amazing, I'd eat it every day if I could.
You'd probably need to dry them or something for a sausage though, since they're full of that gooey water.
Agree with everyone that this needs a redo. This has serious potential and needs to be perfected.
You're onto something here and you can't stop just yet.
the person below me worships hitler
true
@@ikikaera3402 tf i was trying to prevent bots
OW!
mucus
I appreaciate you for going trough the trouble of cleaning all of that mess after the filming was over.
Do an avocado sausage next. That way you can yell about how expensive it was to make!
The gasoline sausage
@@DarkWaWeeGee NFT sausage
He did guacamole sausage. Hot avocado apparently doesn't taste good.
Avocadoes are expensive in the US?
@@manuelsputnikThey're really not but "avocado toast", a dish that costs like a buck to make, is for some reason seen as the height of degenerate lavishness because it's popular with young people so the corpos dismiss it as unnecessary extravagance and "if you didn't spend your money on avocado toast you'd be able to save" and blah blah blah
Thank you so much. We here in SWFL at home grow thornless cactus & Chaya spinach. I told my husband I need a recipe to make sausage with nopales/Chaya & all that we are growing. I am so amazed & grateful I found your site. Thank you……God Bless….
A record breaking pre-burst! Amazing
ow
1:54 what the doctor said when I was born
Ah the nopal sausage, this one required the cactus to be cut in squares then boiled, once its a dark green color take it out and put it in a bowl, mix with salt and let it rest for half an hour just to remove the slime factor, that will highly help the sausage and less pork just to see if it doesn't burst again
Man, I saw the title and got super excited. So close! You cut it up about right (maybe a little smaller), but you gotta salt it and fry the nopales up until it starts to sweat, and then just saute at a lower heat until it cooks dry. Delicious.
Bruh. You gotta boil the cactus after taking off the spines. Otherwise, it's WAY too slimy. As you saw.
When I used to live in Arizona my mom and I used to make prickly pear jelly with the pads, you need to take a flame thrower to it to char off the pricklys than you can boil it to take off the skin and get the better tasting part
I can tell already this video is going to be very interesting never heard of cactus sausage before keep up the great work hello from Slidell Louisiana
What up I'm from st Bernard !!
ow!!
a return to the old camera angles was very comforting. thank you mr sausage
Sausage man, please, they taken me hostage, they won't let me go until you make the Aunt Myrna's Party Cheese Salad Sausage
ow!
The bursts were probably due to you still having little prickles and spikes still in there, since you gotta boil it to let the spikes release from their little sockets.
As a Mexican, I weep for this nopales mishandling. If you ever want to cook cactus, cut it into small squares, cook it with some oil and salt, then add a splash of vinegar (this removes some of the drool they have), or mix it with some canned chipotles, which will also help reduce the drool as well.
Add ground or cubed beef, some pepper and garlic and onion, and you have a pretty tasty meal.
Either that, or cook the cactus, then mix some eggs and chopped onions for a nice breakfast.
That was the most timid “Let’s sausage” I’ve ever heard
ow
I don't know if it was done intentionally for St Patrick's day but I like the green theme of the last 4 episodes, from frogs legs, to pickle juice, to shamrock shakes and now cactus, very nice.
I'm here for the Mr. & Mrs sausage saying "let's sausage" in unison. What a fun episode! 🌭
ow!
These are getting out of control I love it
-use less cactus
-grill the cactus before hand
-boil the sausage
do any combination of these three and we might have a pretty tasty sausage on our hands
I'm surprised that the flavor turned out so good. The snot-like consistency didn't seem promising.
This may have been one of the most aggressively bursting sausages ever on the show, though. What could be the cause?
Could it be like pineapple and some enzyme in the cactus is dissolving the casing?
It's a fun, incredibly gross, side effect of how cacti can survive in the desert. That goop that looks disturbingly like snot (called "mucilage") will absorb any water it touches and swell up. Since it was fresh from a cactus it probably had a good amount of water in it already. Heating the goop while it was mixed in the sausage made it release all that water which pretty much guaranteed it was going to burst and drown before it could ever get crispy.
The best bet for a crispy cactus sausage would be to get rid of the mucilage, but that stuff is in every inch of a cactus... maybe a wash and a cold soak to dilute it?
Here in México we eat a lot of that cactus (aka 'Nopal') and since Mr Sausage was the one removing the spikes, I am confident he missed a couple of those tiny mfs bc Nopales are faaaar from acid/solvent like. He could ask someone with more experience to 'clean' them up for him if he ever tried to redo this sausage.
Also all that slimy stuff is tasty as heck but can be removed as well if he 'roasts' the cactus beforehand. This recipe has quite the room for improvement.
@@emmanuelsm4289 bruh thats awesome
Precooking the cactus might help. Also rinsing the cactus to remove the slime. Not necessarily in that order.
I know you've got a lot of this comment on this episode already, but I figure the more you get, the more likely it will happen. I agree that we need a redo. I think it pre-burst because of the pressure, it looked incredibly packed, I don't know how to solve that one, but it's a thought. Definitely do a boil if you manage to avoid a pre-burst
I would suggest cooking the ground cactus in a pan to release some of the water but I’ve no idea how that’d react with the muselage tbh
The only way I can describe the texture and consistency is "Meat Snot"
ow!
Watching the sausage meat go from the measuring jug to the mixing bowl took several years off my life expectancy. I kept expecting it move like a liquid but it just REFUSED
Should make juice with the leftovers. I hear it's the quenchiest!
ATLA
Grilled cactus is amazing and it is way less slimy and more like a cooked bell pepper after it's been grilled. Maybe season the sausage mix like you would for a molcajete mixto? Some cumin and chile de arbol powder along with your garlic, salt, onion powder and pepper.
"This is the slimiest sausage, to date..." - Has there not yet been an aloe vera sausage?? How has such an obvious sausage been avoided? Was the "to date" a hint??
2:40 Duuude! Use the pouring spout! 😂
YUM! Do pan scraping sausage next!
Ooh.
this is horrifying, i love it
Him putting the cooked sausage down ON THE SAME SURFACE as raw meat, including a shot with the bun touching it, is really what got me about this one
Been a while since I've laughed this hard at an episode. Especially around 5:13
This has to be the quenchiest sausage he’s made.
Now while this may not be a sausage for mr. Sausage himself I can totally see the tortoise Whisperer giving this the big Ike and Damia and all of his other tortoises.😂❤🐢
More than anything, I think this one is due for a proper re-do. There are things you can do to de-slime cactus bits, like boiling, drying, and rinsing them. You can also saute them in some oil to brown them up first, make them more sausageable, and bring out some new flavors. They're delicious when cooked properly. You want them to turn out that dark green/olive color of cooked green beans.
Also, you want to trim the absolute hell out of them. Make sure every spine and knob is gone, perform surgery if you have to.
I think that main issue mightve been the oversized nozzle, the casing couldnt handle such a large amount of sausage innards at once
That sausage was hell bent on disqualifying itself lol, great that it was still able to earn a 3.5
Reminds me of the time where GrayStillPlays got a manscaped sponsorship and shaved a cactus
The "sitting on a toilet on a friday evening" hits different, considering that I'm actually on the toilet rn watching this and it's 9pm here in germany. Thank you, mr. Sausage
Mrs. Sausage
An episode where Mrs. Sausage comes up with her own idea for a sausage and keeps it a mystery until you begin filming.
How to get this to not burst.
1) Fix you tube thingy. You're stretching the casing over the tube, causing a tighter seal that makes it night want to slide off as easily when being filled. This packs more stuffing into the relatively fragile casing and more pressure equals more bursting. Remember, the water in the sausage stuffing is going to steam and expand enough as it is.
2) Stop poking holes in it using that silly tool! You're poking several holes in a straight light which effectively causes perforations like on notebook paper. You remember how hard it was to rip a paper out of those old black and white notebooks, but then you get the ones with the perforated sides and bish bash bosh you're not tearing incredibly jagged edges like the peaks of the great Matterhorn? Perforations - bad... A couple individual holes dispersed to allow steam to escape - better.
3) Your pan sucks. You need Teflon boyyyyy. That good anti-stick shizz that burned caramel won't even stick too. Your metal pan with its ineffective oil won't help you much. A raw sausage will soak up the oil through the holes and whatever spills out, which you then remove. You don't need more oil, you need a better non-stick surface to begin with. Sell Mrs. Sausages engagement ring she's never going to wear again and instead get that high quality non-sticky-icky! You'll thank yourself later! (but don't actually sell the ring. You're smarter than that, but I won't have that on my conscience).
You should do a white claw flavored sausage, so many flavors to choose from
next time you find yourself looking to cook with nopales (the paddles of prickly pear cactus), just take a lighter or stove burner to them! the irritating hairs that surround their larger thorns are actually the bigger problem when cooking a nopal, and its much easier and faster to hold them over a small flame with some tongs than it is to try to cut them off and then pull tiny little glochid hairs out of your fingers for a week after. burning also works on their fruit, its an excellent way to prepare them for consumption :)
My man, you pretty much just made an okra sausage, but with spiky bits. This functionality makes it identical to the fabled snot sausage, I suppose.
Pretty sure prickly pear cactus don’t taste like okra my gut
From distance: it’ll quench ya! -sokka
thanks for 0:11 xD
If you ever come back to this, I think the main issue with this sausage (other than the pork/cactus ratio, as others mentioned) is that cacti are VERY high in moisture/water content, even in tiny cubes like that. The two workarounds I can think of are baking the larger cactus leaves before cubing or, the option most likely to yield good results, to finely mince the cactus instead of dicing. To minimize how much water is retained
SUGGESTION: Reindeer sausage or Raindeer dish sausage. We have traditional Finnish dish called Poron käristys, "fried Reindeer, yeah we are good at naming things" basiclly its Fried Reindeer in a brown sauce along with potato smash. and with a side serving of Lingonberry jam, Some recipies put a bit of beer to the brown sauce, but my family does not.
ps- the Reindeer meat is Chewie and lean meat so you need to add pork fat
So be a Darling sausage maker and make some reindeer sausage
0:36 "Can't say from experience but I'm pretty sure spikes in the sausage would not be good."
Me: *gets flashbacks from the corn dog sausage*
You can buy jarred nopales that are already cooked and pickled with aromatics. If you used those, drained and squeezed the liquid, and added some queso fresco in the grind with the pork, I honestly think it might be quite good.
You know the box has gotten groddy if he handels it with a glove.
Yeah, I think either grilling, broiling, or cutting up and boiling the cactus would have been a better move. The grilling/broiling would help remove any finer needles if not the large ones as well. While also cooking the sausage. The boiling would just soften/help deal with the slime. Either way you'd probably prevent some of the expansion/burst issues that occurred once it was cased.
I heard that some cacti, specifically the prickly pear, have near-microscopic spines around their bigger, more visible spines that stick to your skin and feel like fiberglass. The next time you do this (if you ever), you may want to use fire, as I heard that burns/melts the spines so that they’re no longer a problem.
That turkey gobble sound when he wiggled the cactus. I lost it.
You can remove the slime from the cactus. That is normally done by cooking it. But if you have raw cactus inside a sausage casing that might trap the slime so it can't cook off. So you might want to cut the cactus into strips (rather than cubes) and pre-cook it to remove the slime, then freeze it so it's hard enough to pass through the grinder. You can look up cooking videos on TH-cam obviously that show how to cook cactus to get rid of the slime.
The trepidation throughout this whole episode was palpable, but especially the "let's sausage"
This was the most violent one yet. With that said, I'm with everyone else that this deserves a redo
TH-cam comment suggestions: I want you to make what you would consider an award worthy sausage. I want you to make the best sausage you can think of. Be it exotic meats, or a bunch of spices, whatever. But I want you to make the greatest sausage you can think of, and then sell it as merch.
you can dehydrate the cactus by putting it in a towel with salt and push it through the towel so the moisture drains out and leave it over night hanging above the sink or bowl and should be good to go
Your dedication to stretching the definition of sausage is admirable.
For watery ingredients, you may try adding salt and then letting them sit, before squeezing out the excess water
Growing up i would go to the backyard. pick some prickly pear leaves/pads cut it into short slivers. cook it with onions and chorizo. throw in a few eggs to the mix and put in a tortilla. (and cant forget the habanero salsa)
This is the most invested I've ever been in a sausage scoring highly, got to love an underdog story!
Maybe try squeezing out the extra water from the cactus
the same way you would if you're making potato pancakes. Put it in a kitchen towel, gather the ends, twist and squeeze that water out. Might crisp up more and solidify
To remove the spines - use a scrubbing sponge. Cut the sides off.
And definitely precook the cactus before grinding.
I don't think I've ever seen a sausage bust prematurely like that
Maybe try making a mulcajete mixto sausage. You get the cactus leaves, but it's usually served with beef and shrimp, along with other veggies and rice as well. The Mrs and I love it and it might make for a better sausage