Time to eat this sausage and head to gym. Sausage links: Patreon: / ordinarysausage Merch: www.ordinarysa... Twitter: / ordinarysausage Subreddit: / ordinarysausage
In medieval times, 8oz was considered a mark. So if you make an 8oz sausage, consisting of Ruffles & SpaghettiOs I believe that becomes a Mark Ruffalo sausage.
“Celebrity steaks” 😃 That’s fucking amazing “Honey, let’s have some Brad Pitt strips tonight to celebrate. I can’t have ground Pauly Shore again or I’ll vomit.”
Pro tip sausage king: If that pesky sausage is sticking just let it keep cooking. Once that lovely maillard reaction takes place the sausage should release from the pan
actually its more like a chemical reaction that happens with protein if the oil that you rest it on is not hot enough....when you are say pan frying stuff with fat and protein like say a chicken leg make sure the oil is almost smoking and add you meat....itll come right off no sticking even if it isnt brown
You know you're in too deep when you can pretty accurately guess the Ruffalo score, and take into account the inverse Ruffalo score rule for the sausage rankings and can then guess the sausage score. Help
Hey Mr. Sausage, I'm going through a pretty gnarly tooth abscess right now. Watching this sausage was so revolting it helped distract me from my tooth pain! Thanks, Mr. Sausage!
There. You have now perfected your format. Thank you. I like watching you clump into a casing and sizzle. It’s not the same unless I get to see the burst close up.
1:47 “today feels like a Tuesday” Had a good laugh at this singular comment. It’s currently Friday for me, but I completely understand we’re he’s coming from. It does, in fact, feel like a Tuesday
This is the perfect new format for videos. We open up seeing Mr. Sausage's beautiful face and what we're turning into sausage, then it transitions back to the classic setup with the whole process showing all the little details.
I would argue that that is a 5 mark ruffalo blow. Granted there wasn’t any backboard but around half of the mass hit mark, and there was some very good sticking to the board
Funny because I thought it was on the 3 side just due to how much fell straight down, despite so many examples of what constitutes a successful blow it's hard to pin down
Disagree, a 5 Mark ruffalo blow usually entails a much wider spread and the entirety of the material getting distance. This was a low 4, high 3 territory. Watch the beef bourguignon episode for a shining example of a 5 Mark ruffalo.
Mr. Sausage, I just gotta say that I'm a fan of the ever-changing video style. Doing a whole-ass youtube channel is probably more work than most people would think it is, so don't let the haters make your sausages for you. Only YOU can make your own sausage, and I hope that's the message everyone takes away here.
Pre-video guess : 4/5 : I mean... in THEORY this shouldn't be too bad. We're adding protein to protein, with additional flavoring. Post Video : That "will it blow" was amazing. Oh my, that looks like a murder scene in a pan. I'm kind of surprised that it didn't turn out better. Maybe less liquids and it might have turned out palatable?
When the oil makes the weird long tear drop shapes along the edge of the pan, it means you have it too hot. Also, have you considered a nonstick pan to avoid the sticking problem ?
Ooh, ooh! Mr. Sausage, I've a few suggestions: Chorizo Sausage (Whether pre-packaged like Reynaldo's chorizo, or fresh straight from the butcher's aisle). Chicken Molé (Moh-lay) Sausage. Japanese-style Pork or Beef Curry and Rice Sausage. These are just suggestions. It's up to you if you wanna use them. Great videos as always to the point of making me crave some sausages😋😋👍👍!
Our boy's bulking, he's gonna be able to hand crank again soon
Hand cranking his sausage? Sounds dirty
Crank that hog
He'll be handgrinding the meat soon
If those hands could talk they'd say... Boy that's a lot of sausage.
@don't be surprised nah i dont care
In medieval times, 8oz was considered a mark. So if you make an 8oz sausage, consisting of Ruffles & SpaghettiOs I believe that becomes a Mark Ruffalo sausage.
@don't be surprised missed it and I regret nothing
@@russian_knight same.
@@russian_knight +1.
@don't be surprised no i dont :)
I like it I like it
I really thought this sausage was going to work until he added 4 times the amount of water that it needed
Yeah I think it would have been fine if he didn't make a pink puddle
It'd still taste terrible, but the massive burst was indeed avoidable
Anytime Mr Sausage adds water you know it's gonna burst.
i was weeping as he mixed powder in and then added water. Why not make a whey slurry and add that to the pork? why so much water? why strawberry????
I cringe every time he adds water
And it was just so much…
_points_ That's the instability water
There's something martyr-like every time he puts his lips to a raw pork tube just to show us the blowing properties. the mark of a true artist
>habanero and ghost pepper sausages
>I can't make a will it blow
>screams of eternal damnation
FIVE MARK RUFFALOS
when we inevitably get cloned celebrity steaks, will we get an actual mark ruffalo sausage?
The fucking man made horrors beyond comprehension sausage.
You psycho
“Celebrity steaks” 😃
That’s fucking amazing
“Honey, let’s have some Brad Pitt strips tonight to celebrate. I can’t have ground Pauly Shore again or I’ll vomit.”
@@fungdark8270 Horrifying. Openly encourage cannibalism. What fucking abomination of a person would think this is ok?
@@Raffinariwho would think cannibalism is ok... a celebrity so the situation is kinda fitting
Pro tip sausage king: If that pesky sausage is sticking just let it keep cooking. Once that lovely maillard reaction takes place the sausage should release from the pan
they say this, but half the time the browned bit releases from the meat first.
actually its more like a chemical reaction that happens with protein if the oil that you rest it on is not hot enough....when you are say pan frying stuff with fat and protein like say a chicken leg make sure the oil is almost smoking and add you meat....itll come right off no sticking even if it isnt brown
just add a splash of white wine, comes right up
@@sergeiofoz5352 cmon bruh just use water
How dare you question his methods? How dare you!?!
I’m glad you’re getting stronger. You’ll need all the strength you got to handle Aunt Myrna’s Party Cheese Salad Sausage.
NO. Absolutely not. Don't even say things like that.
Cooking with jack???? Could such a thing be possible as a sausage? Is jack that famous now?
@@JubeiKibagamiFez Infamous fits better
@@AllesZuSpaet53 Aunt Myrna's Party Cheese Salad was one of the most disgusting things I've ever seen.... But I'd love to see it as a sausage.
@@JubeiKibagamiFez Yeah me too lmao
You know you're in too deep when you can pretty accurately guess the Ruffalo score, and take into account the inverse Ruffalo score rule for the sausage rankings and can then guess the sausage score. Help
You can't be helped. This is the depths of it now and you are one of us.
You are now one of us, my child.
Me too '_'
personally thought the will it blow was a 5/5. the lack of splatter makes it stand out from other good blows
I’m glad other people understand the inverse ruffalo thing. I thought it was just a thing I thought to myself!
Mr Sausage I have to say, this format is my favorite so far. We get clear close shots of the sausage being made, and your face
Looks like you saw my previous suggestions.
Now do the *bodybuilder sosauge:*
-Milk
-Peanut butter
-Banana
-protein powder
-oats
Please xx.
You're quite the sicko, aren't you?
hopefully he sees this
Egg too
@@anotheruser9224 that's another good idea
@@inspectorjavert9868 nah, has to be steamed chicken, steamed broccoli, oats, whey and creatine
How is that not a 5/5 on the will it blow. The sounds and force definitely should bring it up to a perfect score.
Not enough splatter. If it had more splatter that'd bring it up to a 5.
@@Sabbatic i agree
The sounds alone were 5/5 worthy, I agree
yeah fr, the way it initially stuck to his face like a big pink turd was 5/5 alone
Not enough residue
"It tastes exactly like Pepto Bismol" Sounds delicious, always wanted unmedicated Pepto for the taste and texture. Its the perfect beverage.
Ok you should be arrested
Does anyone else do the “let’s sausage” hands with him or is it just me.
its tradition
I mean...if you're not doing the "let's sausage" hands with him are you really watching these videos?
@@wrbutler3681 exactly
Yee XD 💜
@@wrbutler3681 You're watching it either way
Hey Mr. Sausage, I'm going through a pretty gnarly tooth abscess right now. Watching this sausage was so revolting it helped distract me from my tooth pain! Thanks, Mr. Sausage!
hope you get well soon
Hope you got that taken care of and are feeling better, Boss.
There's no WHEY this is gonna be a decent sausage!
ZINGOOOOOOOOOOOOOOOOOOOOOOO
Here before this blows up
that a 3/10 on the pun, a slight jester
So true
Is the presence of porn bots how you know your comment is gaining traction, like is that the barometer we go by now
I feel like this could make a solo sausage without meat, if you add some water
I wasn't expecting that ending to bring back the death juice
You're gonna have to make a Metamucil sausage after eating this one.
I feel like a Metamucil sausage would have done better; sounds like the strawberry flavor is what threw things off.
Tf is metamucil
For å moment i confused that with Mucinex haha
There. You have now perfected your format.
Thank you.
I like watching you clump into a casing and sizzle. It’s not the same unless I get to see the burst close up.
Maybe just lemme see the bite.
I think I've predicted the score like 10 times in a row now. At this point I know more about this man's taste in sausage than i do my own...
That feeling when you are watching this on a random Tuesday 2 years after it was posted and Mr. Sausage says "It feels like a Tuesday."
As someone who's an avid gym-goer, thank you for making sure I never try to sneak more protein into my diet through a sausages...
I would really like to see an everything sausage made with "everything but the bagel" seasoning
I usually agree on your Ruffalo ratings, but that one had some quality sound, impact and spread. 5/5
I liked the addition of a peek down memory lane at the end. Very nice touch
Yes, can we get a Mallort shot at the end of every episode til the bottle is empty?
1:47 “today feels like a Tuesday”
Had a good laugh at this singular comment. It’s currently Friday for me, but I completely understand we’re he’s coming from. It does, in fact, feel like a Tuesday
MSG sausage, it'll help me deal with my childhood traumas!
im absolutely enamoured with this channel
I adore you too
Never thought Mr. Sausage himself would become the sausage casing himself. I relate so much to what feels likes a tuesday too.
That was a 5/5 Will it Blow! This is a travesty!
This is the perfect new format for videos. We open up seeing Mr. Sausage's beautiful face and what we're turning into sausage, then it transitions back to the classic setup with the whole process showing all the little details.
Remember guys, Swole is the Goal, Size is the Prize.
Body builders who enjoy ordinary sausage we happy
I would argue that that is a 5 mark ruffalo blow. Granted there wasn’t any backboard but around half of the mass hit mark, and there was some very good sticking to the board
Funny because I thought it was on the 3 side just due to how much fell straight down, despite so many examples of what constitutes a successful blow it's hard to pin down
That big ball that stuck was a 5 no doubt on top of a healthy splatter that was as good of a blow as you can get imo
Disagree, a 5 Mark ruffalo blow usually entails a much wider spread and the entirety of the material getting distance. This was a low 4, high 3 territory. Watch the beef bourguignon episode for a shining example of a 5 Mark ruffalo.
I'm really liking the multiple camera angle format you have now
Blue kool-aid powder sausage
That was definitely a 5 mark ruffalo blow
"Shouldn't you add water?"
"Ya should!"
*throws back whey protein powder*
a burst has never stopped us in the past
*flashback to the popcorn sausage*
Mr. Sausage, I just gotta say that I'm a fan of the ever-changing video style. Doing a whole-ass youtube channel is probably more work than most people would think it is, so don't let the haters make your sausages for you. Only YOU can make your own sausage, and I hope that's the message everyone takes away here.
"Today feels like a Tuesday."
Because no advertisement. I see what you did there.
I've watched all the sausage videos but I can't seem to remember a 5 mark ruffalo will it blow. It seems to be a very strict rating system.
Oh i love this this is a good blend of formats
Make a Crying Tiger sausage since Thai food does pretty well on your show :)
we all know that this is what gym bro's eat 5 times a day
The fact that I can now accurately predict the scores well before they're scored, is quite concerning.
I can't help but think done right this might actually be a really healthy snack
Excellent sound effects on this episode of will it blow
Pre-video guess : 4/5 : I mean... in THEORY this shouldn't be too bad. We're adding protein to protein, with additional flavoring.
Post Video :
That "will it blow" was amazing.
Oh my, that looks like a murder scene in a pan. I'm kind of surprised that it didn't turn out better. Maybe less liquids and it might have turned out palatable?
Dude added WHEY too much water. He made a paste out of that meat
If you go for just whey protein it might be fine, the strawberry and cream protein shake mix might not be the best choice... just saying. 😁
When he said "today feels like a tuesday" i felt that
Rat sausage when?
Yes
Rats on his rats rats on his rats. we dont talk about rats
Sent this to my friend who just started going to the gym, he came back to me with muscles bigger than the Rock. Thanks mate!
Finally, a delicious sausage for gym rats like me :)
As a bodybuilder, this had me in fucking stitches. Even used the same brand I use. Cheers to the gains.
Lean sausage
I LOVE LEAN
I LOVE LEAN
It's my mum's birthday today and she's a big fan of this channel. Great sausage to mark the occasion 👍
When the oil makes the weird long tear drop shapes along the edge of the pan, it means you have it too hot.
Also, have you considered a nonstick pan to avoid the sticking problem ?
I have been silently praying to the Sausage Gods to tell him to get a better pan for a while now. 😭
@@pricklycube6146 WE NEED A GOFUNDME CAMPAIGN TO GET OUR SAUSAGE IN ARMS A NEW PAN .
The combination of the new camera angles and the classic ones is just golden
Looks like the inside of the conveyor-belt Krabby Patty
I can’t explain why, but this was the hardest sausage vid to watch yet
Mrs. Sausage handing you the Malort was a wonderful touch
That end frame is pure gold.
Somehow each sausage keeps getting more and more weird while mostly having just a couple of completely edible ingredients
sparkling water sausage
I love the Office reference with taking the shot of straight protein powder
He'd like to come and meet us, but the sausage blew his mind.
That ending was the best. Remember what it tastes like now?
Da king is back baby he neva miss
"With a pinch of salt"
Adds a full cup of salt
We need a need a will it blow compilation because that one was satisfying
This was the first sausage that I found difficult to watch
Perfect birthday gift, thanks :)
"I can't remember what it tastes like..." instant regret...
I request that you may partake in making a pepto bismal sausage for our enjoyment to witness you create and eat it.
Guilt and despair sausage
Ya know Chef JP Says water is the enemy of flavor. Seems like it's the enemy of sausage as well.
I guess since we're going in that direction, maybe a pre-workout sausage?
Never could get the hang of Tuesdays.
Perfect balance of face-time and first-person shots on this one :D
A new setup 👀
Tremendous
i like getting both camera types 10x better
Listen here Sausage man that was by far a regulation 5 out of 5. Good splatter and the the sheer intensity of it all.
oh my god the singing segments are back it's a dream come true
the way u ate that protein powder was a display of the sheer chaotic energy you possess
Mr.Sausage should do some anxiety inducing stuff with that butcher knife.
That thumbnail is a thing of beauty
Babe wake up
Sausage man posted new sausage
Haven’t seen a sos as physically revolting as this since the Octopus or Brain sausage. Well done!
it's back baby! don't lose it again please :(
0:47 David Bowie? More like David protein!
Yes!! Protein powder at last! I never thought it would come, this is better than Christmas!
Mr. Sausage needs to get those mad gains to build up the strength to handle the mighty Surstromming sausage.
Ooh, ooh! Mr. Sausage, I've a few
suggestions:
Chorizo Sausage (Whether pre-packaged like Reynaldo's chorizo,
or fresh straight from the butcher's
aisle).
Chicken Molé (Moh-lay) Sausage.
Japanese-style Pork or Beef Curry and Rice Sausage.
These are just suggestions. It's up
to you if you wanna use them. Great
videos as always to the point of
making me crave some sausages😋😋👍👍!
These sound pretty good.
“WhEY there folks, and welcome back, I guess.”
great protein, same kind i use but i like the flavored ones (double rich chocolate to be exact)
I do like the new filming style.
Now we need a pepto bismol sausage
That "will it blow" was absolutely foul