Okay, after further thinking of sausage ideas and actually checking you didn't make it before this time, I thought of a charcuterie board sausage. I think this one could truly be special.
I was thinking he already did this, but I was thinking of this episode for some reason.th-cam.com/video/EFei74WEpW0/w-d-xo.html The charcuterie board part of this was a Nick DiGiovanni video which came out around the same time
I caught myself gasping at you only givng that will it blow 3 Mark Ruffaloes. Then I realized I actually gasped at an arbitrary Mark Ruffalo based rating system result for the blowiness of sausage filling onto a cornflakes box. Suffices to say, I am invested.
@@scotty2tone makes sense I guess, it's just a giant, relatively tender muscle. Still, easy to associate it with the sliminess it has on living animals so ehhhh gonna take me a while to get over that
Beef tongue is so good, it’s like the most fatty, unctuous, tender roast beef you’ve ever had. There’s a reason they make the best tacos too, super easy to shred or cube, little cilantro, lime and pico and my gods is it so wonderful. Trust me folks, try tongue, it’s well worth it.
I just wish the price was more reflective of the cut. It shouldn't be $6/lb for tongue, especially not back when you could get a ribeye for the same price. Then again, fajita costs more these days and it's a terrible cut of meat that makes an amazing dish, IDK. I'm aware you get more ribeyes than tongues or fajitas, but...
@@markw1247 I had to go on quite the quest to find one at all in my area. Got lucky with a small farm. Also found out that the reason chicken hearts are hard to come by now is due to them being freeze dried for high end pet food. Makes me wonder if something like that is happening with tongue.
for once, I am disappointed you did not mention the Tongue Water. also, the stringy texture of the inner tongue Disturbs Me Greatly. wonderful episode, thanks. I'll see you in inevitable group therapy.
I'm from Germany and we eat every year, at the birthday from my grandma, cow tongue that was in saltwater (brine ?). She makes them as small Filets with potatoes and vegetables, and its the best Food I eat every year.
Same for us in the PH. My grandma used to boil it almost overnight with bay leaves, salt, and pepper, then cut it into fillets to be simmered in a creamy mushroom butter sauce. the taste was simply divine
For those of yall wondering, beef barbacuoa is actually an excellent cut of meat. As long as its cooked correctly, its extremely tender and lightly flavored. Like a more tender version of brisket. It goes great in tacos. It tends to be the center peice for Mexican BBQ.
Beef Barbacoa isn't a cut of meat. It's a style of cooking. This cut of meat is lengua(tongue). A popular cut of meat to make Barbacoa is cachete(cheek).
1:34 Obviously, you need special tongue tongs. Some are even infused with citrus, and add a bit of flavor to everything you handle with them. Those are called Tang Tongue Tongs.
You were actually leading me on until the last sentence. I'm so illiterate when it comes to cooking that I could very well see a tool like that existing.
"Honey I want some tongue" "How about I give you some tongue and sausage at the same?" "That sounds so good baby." [30 minutes later] "My disappointment is immeasurable, and my day is ruined."
Tongue is common in bistro style Chinese restaurants where it's usually baked with red sauce over spaghetti. It's a lot better than it sounds on paper, trust me.
I have been waiting for this episode! shame about the casing because I love cow tongue! I Work as a butcher and when I tell people tongue is my favorite cut the reactions I get are always shock and horror.
Is it the casing that needs to be changed, or is it the filling that causes the casing the get gummy and not crisp up? We've seen a lot of sausages get docked points because of the casing, anyone have thoughts?
Considering this is just a beef sausage, I'd say it's definitely the casing in this case. Not all cases though, it's definitely been the filling before.
@@Jeddostotle7 I can't blame him for that... Oil has a 300% percent inflation rate over the last 3 months and its still rising, at least where i life :) Frying turns into something only the rich can afford. Odd turn of events.
Biz Markie’s “just a friend” would make a great sausage song. “Oh sausage you, you got what I neeeed. You say it’s just a sausage, you say it’s just a sausage oh sausage youuuu”
the outer layer is very leathery and tough, even after hours of boiling. it can still be eaten, but is mostly discarded because most don't like the feeling of chewing through boiled leather
Dry the sausage for a few hours or overnight and the casing typically won't even need to be poked and will crisp up nicely. But I know the concept is to do it all at once. Lol I just made some boudin and noticed a huge difference in just letting it sit and dry out overnight.
Ok, listen Mr Sausage, you have this issue with the casing never getting crispy, this is because you need to brown the meat before grinding to remove some moisture
To fix the casings afterward try a butane torch, like for crème brulee. I haven't had it(unless it goes into hot dogs), but I have heard tongue is outstanding.
have you ever thought of turning the sausages into links before cooking them? that way if there's a burst it doesn't spread throughout the whole sausage just maybe the one will get ruined?
one of the first kitchen jobs I've ever had was as a prep guy at a buffet style restaurant and was thus the go to guy for everything tongue related. still like eating it but man those were not fun days, just boiling and peeling tongue all day lul
dude you have to lower the overall moisture ratio in each sausage. if pork shoulder gets to be an ingredient so should breadcrumbs or any other binder. also start the cooking off slower and wait until no liquid is coming out before crisping. youve been doing this too long to need these simple instructions. I still love you sausage man
0:51 Of course it's never going to boil like that lol. I won't get into to the physics too much here but you can't boil a pot of water in a pan of water. Notice how the water in the pan is boiling? Anyway, I come for the sausages not the physics and the sausages always deliver.
I love how Mrs Sausage knew exactly what was going to be in the pot, but was still caught off guard by just how... much it looked like what it was. Also, did it have a strong scent?
Dear Sausage Man, What a tasteful episode of Sausage Entertainment. You might also enjoy the taste of a cold Faygo sausage (or maybe warm, I'm not your dad). We the Juggalos would love to see it happen. Sincerely, The Juggalos. p.s. Keep it Sawsage
you can get the skin of the sausage to firm and crisp by boiling the sausage before searing it. boiling the intestine will pre-cook it so it doesnt spend its time in the pan trying to cook but rather purely crisping. boiling will somewhat paradoxically remove moisture from the sausage so it has a lesser chance of bursting in pan as well. finally, put the heat on low (3-4) and just wait longer while cooking to avoid burns. subbing the cooking oil with butter and spooning it over the sausage also works wonders. source: guy who has been eating bratwurst every day for the past 12 years.
Before the video starts, this will be an easy 5/5 because beef tongue is so unexpectedly incredibly delicious. But a burst or the casing will make it a 4/5. Edit: Close
Have you ever heard of boudain? It’s a Cajun sausage with a chewy casing filled with rice, meat, and assorted herbs as spices. It’s best served fried and people tend to fry it in the shape of a ball. However in just the sausage form it’s basically like patê but In a sausage
Mmm salchicha de lengua 😋 I've never actually had tongue but I imagine I would really like it. And this looks like a great way to try! This reminds me of my favorite cow offal: tripe. Cow stomach sausage when?
Fun fact! You can make this sausage at home! Just put boiling water in your mouth for three hours, then chew on some sausage casing! (DISCLAIMER PLEASE DO NOT DRINK BOILING WATER)
I'm the kind of guy who laughs at a One Week by the Barenaked Ladies Sausage: wasabi, sushi, Swiss Chalet dipping sauce, vanilla milkshake, chicken from a Chinese restaurant, and Snickers. Can't understand what I mean? Well you soon will.
If you haven't tried lengua, you should. Whatever you're imagining tongue to taste like just put it out of your mind. As he describes it basically just tastes like slow cooked beef, and if prepared right it's even more tender than a good pot roast.
It is a hexclad ceramic pan. Ceramics are made by sintering at 1000C+ temps. You are thinking of teflon coated pans which start to decompose around 270ish C.
Can someone explain me why Americans are so bothered by stuff like tongue, brain and other cuts of meat? With the amount of meat you guys produce and eat, one would think you'd love them.
Organ meat is historically eaten by paupers and slaves. It tends to have an off taste that turns people off. That said, i love me a good fried liver or some pig's ear.
@@huuminbloodborn7570 where do byproducts end and consumable products start according to you? because tongue among other things certainly isn't a byproduct outside of USA.
i'm a big fan of lengua and my favorite way to address the general stigma around eating it is by reminding people that hot dogs are just as "gross" in theory as tongue. alas, we can now finally unite the two into the ultimate meat product -- one that separates the boys from the men. thank you, mr. sausage
Beef tounge is like the best pot roast you've ever had. First tried it at a taco truck and cook it myself every so often. I normally get bison tounge cuz I can get it cheaper per lb.
4:39 I swear you were going to say "Go to Hell!" Anyways for a sausage making channel, this is the only one that's made me squirm. Maybe cow eye sausage? I dissected one of those once.
The first sausage that also tastes you!
dude your comment spawned bots
ah nvm.. they overtook all of em
I give this sausage a three out of five!
"I give ordinary sausage a one out of five!" - Tongue sausage
I am so frustrated about liking this comment
It cost you nothing to not point that out so why did you
That “hey what’s for dinner? GOO!” Gets me every time.
Same! That guttural sound perfectly encapsulates tongue sausage!
Okay, after further thinking of sausage ideas and actually checking you didn't make it before this time, I thought of a charcuterie board sausage. I think this one could truly be special.
Including the board.
Oh heck yes that could be great and bizarre
All or nothing. With board
I was thinking he already did this, but I was thinking of this episode for some reason.th-cam.com/video/EFei74WEpW0/w-d-xo.html The charcuterie board part of this was a Nick DiGiovanni video which came out around the same time
He already did but it's only available for the patreons or something like that
“This is gonna be a therapy inducing episode”
That’s like half of the episodes, Mr Sausage.
I want a therapy couch sausage now
Well, you’re not wrong.
Funnily enough this is also one of the times that's prolly wrong. Tongue is soooo good. Also, the moment it got peeled it looked so good.
Im just glad he didn't yeet the tongue into the water with the force of a thousand suns like he did in the cabbage rolls episode
He had to. That's the most important step to cabbaging the cabbage.
@Morbius time thickness
@Morbius time vid was good
Beef tongue barbacoa tacos are one of many common dishes in Mexico. They are amazing and worth trying at least once in your life.
lengua SLAPS
I love the lengua burritos at the local taqueria in my cousin's hometown. Burrito, house salsa and a Jarritos = delicious lunch
My favorite taco. I just commented that lol
Lengua! Lengua! Lengua! 🌮 🌮 🌮
I liked lengua taste wise but consistency creeped me out and made me lose my appetite for them
Yes I love them too! Not even with barbacoa just boiled and fried 😋
I caught myself gasping at you only givng that will it blow 3 Mark Ruffaloes.
Then I realized I actually gasped at an arbitrary Mark Ruffalo based rating system result for the blowiness of sausage filling onto a cornflakes box. Suffices to say, I am invested.
I guessed a 4, but I realize Mr Sausage wants more spray.. still was a good will it blow, could've been a 4 imo.
I called a 3 immediately by lack of spread and distance. Would of been a 2 if the power wasn't that incredible but I can see your argument
Peeling a tongue was some new visual I didn't need. The only sausage that's made me clench...
Have you seen the brain sausage though?
@@Mirrorscape4 lets not forget the balls one
Really? Brain and bull testes didn't do that?
It seems none of you have watched the pickled pigs feet sausage...
No I 100% agree. I can handle brain, balls and feet. But this evoked a feeling that I would've rather kept dormant.
I went to NYC when I was 15, and I had a tongue sandwich. One of the best sandwiches I've ever had.
I went to NYC and someone gave me a knuckle sandwich, 0 stars on that one wouldn't recommend
It's also really good in tacos. When prepared well, it's super tender and has a delicious beef flavor.
@Sаbеrsраrк 🅥 smart how you made an imitation checkmark on this bot acct
@@scotty2tone makes sense I guess, it's just a giant, relatively tender muscle. Still, easy to associate it with the sliminess it has on living animals so ehhhh gonna take me a while to get over that
@@northropi2027 oh yeah, I actually ordered it as a dare the first time but I really liked it
That sigh after the lid falling at 2:05 is the sound of defeat and solemn acceptance of what his life has become
My German grandma used to make tongue on sundays. It was so damn delicious. It's literally a huge muscle with no fat.
I mean yeah, that’s true
You can buy tongue in every German supermarket
NO FAT?
yeah tongue is so good if cooked right. its my favorite cut of beef. they need to start breeding cattle with two heads to bring the price down.
@@Mysteri0usChannel my local Walmart in Wisconsin has them now but they are very expensive. about $25-$30 each
I've been sick with food poisoning for two days and I have no idea why i thought watching this video would be a good idea
I'm glad Mr Sausage eventually learned you didn't need to heat the pans up to volcanic level.
I'm really concerned at how good I've become at at predicting the Will It Blow?™ score
Before or after the actual blow?
@@stdesy certainly after the blow
I've been waiting for what feels like years for a langua sausage so happy to see this.
Hahaha I’m happy for you! 😂
Beef tongue is so good, it’s like the most fatty, unctuous, tender roast beef you’ve ever had. There’s a reason they make the best tacos too, super easy to shred or cube, little cilantro, lime and pico and my gods is it so wonderful. Trust me folks, try tongue, it’s well worth it.
Maybe no cilantro?
Love tongue, super soft.
I just wish the price was more reflective of the cut. It shouldn't be $6/lb for tongue, especially not back when you could get a ribeye for the same price. Then again, fajita costs more these days and it's a terrible cut of meat that makes an amazing dish, IDK. I'm aware you get more ribeyes than tongues or fajitas, but...
@@markw1247 I had to go on quite the quest to find one at all in my area. Got lucky with a small farm. Also found out that the reason chicken hearts are hard to come by now is due to them being freeze dried for high end pet food. Makes me wonder if something like that is happening with tongue.
You saying it's fatty while another commenter saying it's got 0 fat.
Who to believe ?
Either way I'm not eating tongues any time soon
Ordinary Sausage is just an anti-advertisement for Hexclad pans, and he's making Gordon Ramsay look like a silly man.
for once, I am disappointed you did not mention the Tongue Water.
also, the stringy texture of the inner tongue Disturbs Me Greatly.
wonderful episode, thanks. I'll see you in inevitable group therapy.
alternate Will It Blow score: 5/5 accuracy, 3/5 for spread, distance, etc.
@@borimaster2412 ah yes a fellow person overtaken by tryphobia
I'm from Germany and we eat every year, at the birthday from my grandma, cow tongue that was in saltwater (brine ?). She makes them as small Filets with potatoes and vegetables, and its the best Food I eat every year.
so machen wir auch unsere zunge keine ahnung warum leute denken das zunge nicht schmeckt
Same for us in the PH. My grandma used to boil it almost overnight with bay leaves, salt, and pepper, then cut it into fillets to be simmered in a creamy mushroom butter sauce. the taste was simply divine
I'm in the middle of this episode and I'm expecting a 5/5 or 4.5 at least.
It wasn't either of that, but the judgement was fair. The taste still won, even if the case dragged it down.
I always find myself watching your vids at 2 in the morning. My brain so turned off that I get 100% enjoyment and engagement out of every vid.
i watch them tipsy after grueling work
For those of yall wondering, beef barbacuoa is actually an excellent cut of meat. As long as its cooked correctly, its extremely tender and lightly flavored. Like a more tender version of brisket. It goes great in tacos. It tends to be the center peice for Mexican BBQ.
Beef Barbacoa isn't a cut of meat. It's a style of cooking. This cut of meat is lengua(tongue). A popular cut of meat to make Barbacoa is cachete(cheek).
1:34 Obviously, you need special tongue tongs. Some are even infused with citrus, and add a bit of flavor to everything you handle with them. Those are called Tang Tongue Tongs.
You were actually leading me on until the last sentence. I'm so illiterate when it comes to cooking that I could very well see a tool like that existing.
6:38 the tongue sosig deserves a second go with a decent pan - tongue sausage redemption.
for one of the next episodes you really need to shop for few different types of sausage casings and compare them and use the ones that crisp better!
the problem is the cooking method, letting the juices seep out into the pan and then steam the sausages you'll never get them to crisp up
What is this, some kinda cooking channel?!
honestly love when the camera gets spattered with oil. feel like im in the splash zone
This guy is the most creative guy on the youtube with the best voice and content thanks for your work man
The tongue prepping was actually really interesting to watch
"Honey I want some tongue"
"How about I give you some tongue and sausage at the same?"
"That sounds so good baby."
[30 minutes later]
"My disappointment is immeasurable, and my day is ruined."
Tongue is common in bistro style Chinese restaurants where it's usually baked with red sauce over spaghetti.
It's a lot better than it sounds on paper, trust me.
This is the most cursed episode that has ever been, and I hope ever will be. Great job, Mr. Sausage!
I have been waiting for this episode! shame about the casing because I love cow tongue! I Work as a butcher and when I tell people tongue is my favorite cut the reactions I get are always shock and horror.
Party cheese salad sausage
Never utter those words again
Are you trying to kill Mr. Sausage
Is it the casing that needs to be changed, or is it the filling that causes the casing the get gummy and not crisp up? We've seen a lot of sausages get docked points because of the casing, anyone have thoughts?
Considering this is just a beef sausage, I'd say it's definitely the casing in this case. Not all cases though, it's definitely been the filling before.
i think he just doesn't have enough oil in the pan tbh
@@Jeddostotle7 I can't blame him for that... Oil has a 300% percent inflation rate over the last 3 months and its still rising, at least where i life :) Frying turns into something only the rich can afford. Odd turn of events.
@@Klokopf52 you know you can reuse oil right? Please tell me you don't deep fry once and then throw the oil away...
The dude puts the fire up too high, slow and steady wins the race!
Biz Markie’s “just a friend” would make a great sausage song. “Oh sausage you, you got what I neeeed. You say it’s just a sausage, you say it’s just a sausage oh sausage youuuu”
Dude, tongue and cheek are the best parts of the cow.
I’ve been eating beef tongue for most of my life and I never knew you had to peel it lmao
You don't have to.... but some people don't like seeing taste buds in their taco lol
@@johnmurray5221 Certainly offputting to see at first but once you taste it it's so damn good
the outer layer is very leathery and tough, even after hours of boiling. it can still be eaten, but is mostly discarded because most don't like the feeling of chewing through boiled leather
It's not that you have to it's just that that outer layer is super tough and sucks and tongue is way better with it removed.
THREE MARK RUFFALOS? That *clearly* deserved 4.
Also cow tongue is *fantastic,* it doesn't surprise me that it made for a good sausage.
Dry the sausage for a few hours or overnight and the casing typically won't even need to be poked and will crisp up nicely. But I know the concept is to do it all at once. Lol I just made some boudin and noticed a huge difference in just letting it sit and dry out overnight.
In this episode, Mr Sausage technically French kissed a cow
Ok, listen Mr Sausage, you have this issue with the casing never getting crispy, this is because you need to brown the meat before grinding to remove some moisture
Makes sense to me. I second this despite not having any experience in cooking.
As a Mexican, I'm happy this one was made, now do Tripas my guy (Tripe for all the non-Spanish speakers)
Not gonna lie, tongue is one of my favorite cuts of beef. When made well, it's up there with ribeye for me.
I'm getting really good at guessing the Will it Blow score, which OS, of course, always gets spot on.
Mrs Sausage had the same reaction I did to this.
It's not that different from any other cut of meat
Haha, it really is worth trying though. If your a fan of brisket, then you'll definitely like barbacuoa.
To fix the casings afterward try a butane torch, like for crème brulee. I haven't had it(unless it goes into hot dogs), but I have heard tongue is outstanding.
I LOVE tongue! It’s a muscle just like any other steak but it’s amazingly tasty!
have you ever thought of turning the sausages into links before cooking them? that way if there's a burst it doesn't spread throughout the whole sausage just maybe the one will get ruined?
The bursts are a ritual now
He used to link them, but he's had it too good for too long
one of the first kitchen jobs I've ever had was as a prep guy at a buffet style restaurant and was thus the go to guy for everything tongue related. still like eating it but man those were not fun days, just boiling and peeling tongue all day lul
There is just way too many things I love about this show!
I feel like alot of the problems with the sausages lately have been because of the casing
I was really hoping you do a tongue sausage at one point, really happy to see this
dude you have to lower the overall moisture ratio in each sausage. if pork shoulder gets to be an ingredient so should breadcrumbs or any other binder. also start the cooking off slower and wait until no liquid is coming out before crisping. youve been doing this too long to need these simple instructions. I still love you sausage man
yeah it's pretty clear these are just meme videos at this point -- what would obviously be good sausages are ruined in the pan from basic mistakes
@@PabloEdvardo nah, there is some genuine stuff in there. Obviously the meme element made it big, but he isn't grinding up Wendy's meals anymore
I always feel teased when I see something like 3:08 and don’t hear “That’s the tongue water.”
0:51 Of course it's never going to boil like that lol. I won't get into to the physics too much here but you can't boil a pot of water in a pan of water. Notice how the water in the pan is boiling? Anyway, I come for the sausages not the physics and the sausages always deliver.
Cottage cheese and pineapple tidbits.
That’s what old people eat.
I love how Mrs Sausage knew exactly what was going to be in the pot, but was still caught off guard by just how... much it looked like what it was.
Also, did it have a strong scent?
No, tounge generally doesn't smell too much when cooked.
Hi there, me and my family cook a lot of tongue and I can tell you it doesn't leave any strong scent, just your regular beef stew or soup kinda scent
It just tastes and smells like beef. Nothing different than if you made a pot roast or whatever
You always upload when I'm eating
Dear Sausage Man,
What a tasteful episode of Sausage Entertainment. You might also enjoy the taste of a cold Faygo sausage (or maybe warm, I'm not your dad). We the Juggalos would love to see it happen.
Sincerely, The Juggalos.
p.s. Keep it Sawsage
Staying a Sausage is the best Sausage Song rendition yet.
you can get the skin of the sausage to firm and crisp by boiling the sausage before searing it. boiling the intestine will pre-cook it so it doesnt spend its time in the pan trying to cook but rather purely crisping. boiling will somewhat paradoxically remove moisture from the sausage so it has a lesser chance of bursting in pan as well. finally, put the heat on low (3-4) and just wait longer while cooking to avoid burns. subbing the cooking oil with butter and spooning it over the sausage also works wonders.
source:
guy who has been eating bratwurst every day for the past 12 years.
Finally a sausage that tastes you back
This is gonna be delicious
EDIT: factual but inaccurate
Helium sausage
2 points for casing?! Unprecedented!
tongue is one of my favorite cuts of meat. more people should try it.
Your mom loves tongue
I absolutely agree.
Completely agree
based claim
Eh, don't wanna. More for you guys!
Please, someone get Mr Sausage a cast iron pan. As long as you season them right, they're the most non-stick thing out there!
Before the video starts, this will be an easy 5/5 because beef tongue is so unexpectedly incredibly delicious. But a burst or the casing will make it a 4/5.
Edit: Close
Also Langua burritos are amazing and should try
Have you ever heard of boudain? It’s a Cajun sausage with a chewy casing filled with rice, meat, and assorted herbs as spices. It’s best served fried and people tend to fry it in the shape of a ball.
However in just the sausage form it’s basically like patê but In a sausage
lengua is so underrated real talk. When made right it's soooo good.
Mmm salchicha de lengua 😋
I've never actually had tongue but I imagine I would really like it. And this looks like a great way to try! This reminds me of my favorite cow offal: tripe. Cow stomach sausage when?
You'd think that after so many episodes we wouldn't have that many bursts but no.... no not at all. I love it
Fun fact! You can make this sausage at home! Just put boiling water in your mouth for three hours, then chew on some sausage casing!
(DISCLAIMER PLEASE DO NOT DRINK BOILING WATER)
really, it's better if you apply the sausage casing first directly around the tongue. kind of a pickle sausage situation
"disclaimer please don't drink boiling water" 🤓
I've had tongue tacos, before. Really good. Of course, the jokes about "liking food best when it can taste back" went around. XD
I'm the kind of guy who laughs at a One Week by the Barenaked Ladies Sausage: wasabi, sushi, Swiss Chalet dipping sauce, vanilla milkshake, chicken from a Chinese restaurant, and Snickers. Can't understand what I mean? Well you soon will.
Today's mark Ruffalo's score faces was my face during the whole video
Why not do a Hello Fresh meal sausage🤷♂️
The auto close captions on mr sausage videos are amazing
I don't blame the sausage casing, only the person that attempted to cook it.
If you haven't tried lengua, you should. Whatever you're imagining tongue to taste like just put it out of your mind. As he describes it basically just tastes like slow cooked beef, and if prepared right it's even more tender than a good pot roast.
Good grief
"this is going to be a therapy inducing episode" damn, wish I knew that BEFORE my therapy appointment today!
nonononon you've upset me, that was a 5 mark ruffalo blow
mr sausage you know you never should run nonstick pans on too high temperature, max 80% heat but rather 70%
It is a hexclad ceramic pan. Ceramics are made by sintering at 1000C+ temps. You are thinking of teflon coated pans which start to decompose around 270ish C.
Can someone explain me why Americans are so bothered by stuff like tongue, brain and other cuts of meat? With the amount of meat you guys produce and eat, one would think you'd love them.
Because most people don't eat byproducts.
Organ meat is historically eaten by paupers and slaves. It tends to have an off taste that turns people off.
That said, i love me a good fried liver or some pig's ear.
@@huuminbloodborn7570 where do byproducts end and consumable products start according to you? because tongue among other things certainly isn't a byproduct outside of USA.
Because, contrary to popular belief, we don't eat organ meat most of the time. Most of the meat we eat is just the muscle.
@@alexandercorbett1147 The tongue is a muscle.
beef tongue is actually good! i love a good lengua taco/burrito! really tempted to try this! please sell this in market
i'm a big fan of lengua and my favorite way to address the general stigma around eating it is by reminding people that hot dogs are just as "gross" in theory as tongue. alas, we can now finally unite the two into the ultimate meat product -- one that separates the boys from the men. thank you, mr. sausage
I feel bad for that innocent cow
we all know that will it blow should have been at least 4 mark ruffalos
I’ve had a tongue sandwich and a tongue burrito, they were from restaurants so I didn’t go through any of this, they were good
That is a very special will it blow, easy 5/5.
The power, the accuracy, finding the real Mark among the imposters. ඞ
Yeah this is the first time I violently, this really disagree with him. I might have to unsubscribe.
It should have at least been a 4
This looks like the kinda sausage that would do well in the new cooking implements he got.
After watching many an Ordinary Sausage video, I think this takes the cake for the most upsetting episode so far. Keep up the good work
Look up the forbidden balut sausage episode
@@jacksonhendricks3063 oh i've seen it... this comment predates that video.
@ari.jpeg1 sorry to remind you then, can't believe it is the only deleted episode though
To be perfectly fair I’m glad you’re using all of the cow :)
Definitely the wiser choice of the words you could have switched with sausage on this episodes sing song.
Life was better before I knew tongues could be peeled.
This is the closest thing I've watched to a horror movie in years
Beef tounge is like the best pot roast you've ever had. First tried it at a taco truck and cook it myself every so often. I normally get bison tounge cuz I can get it cheaper per lb.
Tounge Tacos are amazing it was the first way i ate it ive also had it has a roast it eas hella good the way too so tender
4:39 I swear you were going to say "Go to Hell!"
Anyways for a sausage making channel, this is the only one that's made me squirm. Maybe cow eye sausage? I dissected one of those once.
The things this beautiful Sausage Man will do for content.