@@NigelMelanisticSmith There is always the possibility of it being the casing brand, trying the method in 4 different brands Also there will finally be an ORDINARY SAUSAGE
This was it. The benchmark Will It Blow upon which all others may be judged. We get a lot of apologists in the comments saying stuff like "but it hit the box really hard, it shouldn't have been a 4" or "but a bit of it stuck, it deserves more points", but this proves it: a truly perfect Will It Blow is something you can see from a mile away. That's because you'll be finding pieces of it a mile away.
I continue to believe that overstuffing the sausages is the reason for all the bursts. Know what might not burst, though? The One Week by the Barenaked Ladies Sausage: Wasabi, sushi, Swiss Chalet dipping sauce, vanilla milkshake, chicken from a Chinese restaurant, and Snickers.
Whilst the sausage scores were entirely predictable, aside from the tofu one getting half a point, bold move, this episode was an absolute ride, especially seeing the flame gun for the searing, hoping we'll see that one again for sausages with less disastrous results.
@@jonathanmurdock4700 Pretty much, I guess. I dunno, in hindsight it was surprising that the pork and tofu even did half as well as it did. Although the usual "ruffalo score":"Sausage score" ratios seemed to apply here.
The tofusage needed at least onion and garlic powder to amp up their flavour; ideally with some dried mushroom powder too. This helps to give the flavours expected around meat. Soy sauce while a logical pairin just added more liquid to an alrdy wet block of wet (usin a paprr towel to dry tofu exterior prior to cookin is normal practice). Also personally a little bit of cayenne and various herbs wud take this to a much tastier dish. Tofu needs to be seasoned well if ya want good tofusage.
I personally think the bursts may be from the holes being poked in. I know people say that it helps prevent bursts, but maybe you are putting too much with too much force?
I'm forever a fan boy of OS. i found this channel during the March 2020 lockdown and it did and still does bring me nothing but unbridled joy in a dark world. Just a 'thank you' post!
I really like how he made a sausage out of pure tofu and mixed with pork which i hope he does more of for future sausages as i like seeing how a more serious and less serious methods turn out.
Now, somewhere between the sacred sausage! Sacred sausage in sleeep. Sooomwheeere, between the sacred sausage in sleep! The sausaaage, the sausage. The saaauuussaaaaaaaage!
This wasn't a disaster. In one fell swoop you ruled out two reasons why the sausages were bursting. Not the pan nor just frying. That leaves: Overpacking, too much pricking, the casing itself.
Hay! Thank you for boiling it, bud. I was one of the people who reccomended it. Now I know it won't work. Won't ask again. I hope to see more of that flame gun thing. That was cool. :o
Its not the pan its the heat and water content inside the sausage, if the steam cannot escape fast enough it will burst. As a bonus if the sausage is wet inside and on the outside you will get gummy skin.
i could only imagine mrs sausage's horror hearing the loud woosh of a heatgun and mr sausage yelling "I'M GONNA GIVE THIS SAUSAGE-" coming out of the basement doorway
words cannot describe my happiness when i saw this notification. i’ve been requesting this sausage for a very long time now but gave up because i lost hope. but now it’s here. thank you, mr. sausage.
with all the bursts, at this point it might be better to just cook the sausage, and if it bursts just put it into another casing and finish it off with the heat gun
The over heated pan makes it burst, the boiling water makes it burst, the raw jet flame from your propane torch makes it burst... it's almost like, too much heat too quickly, makes it burst.
FINALLY!! BOILING BEFORE COOKING ON THE PAN. I've been saying this for awhile while watching these vids. Maybe then these damn sausages wouldn't burst so much AND be crunchy, not soggy....... . SOMEHOW you still managed to burst it. 🤣
This is one of those videos where I’m very happy where this was tried, but sad nothing really notable came out of it. I can’t say thanks enough for making all these interesting sausages, extremely interesting entertainment.
The heat is one thing that will make the sausage burst, but so will poking it so many times and having fresh casing. The casing needs time to dry out and set around the farce. Throwing it into boiling liquid or a hot pan creates too much steam on the wet casing. Leaving it to dry in the fridge uncovered overnight is the best thing to do. Or you could keep it in a low heat liquid to make sure it’s cooked through, bake it, smoke it, or sous vide it! The gentle cooking of any of those methods can help the sausage not to burst prematurely.
OMG you finally answered my question since your very first video that I asked in every video!! :"Why not BOIL the sausage?"!! My world is complete now.. -the only last question to ask here is, "Why dont you BAKE the sausage?"
Obviously the correct order is rest in the fridge/freezer, boil, then fry or sear another way if you want to prevent a burst. The heat is making it expand too fast. By freezing it first, it has the chance to expand slowly from the water turning to ice so when it gets heated it's already been stretched, like when you stretch a balloon with your hands prior to blowing it up.
I've tried to make pure tofu sausage myself and found that it doesn't really work without some other additives (even super firm). I made a really good tofu sausage by grinding together super firm tofu, garam masala, virgin coconut oil, cooked and cooled brown rice, some natural sauerkraut brine (the real fermented stuff, not the boiled in vinegar stuff...about 2 tablespoons for 20 oz of tofu), and some grilled onion (pre-cooked and cooled). I had challenged myself to make the cheapest sausage I could that at least most people in my house liked (at least 3 out of 4) that had a decent amount of protein in it. It's a really decent sausage and it came down to about $1.80 per pound when all was said and done.
Try tofu again! Prepare it the night before, make slices of it and wrap each slice (like 3 slices) into paper towel. Put into a container that's air tight and into the fridge overnight. Unwrap and prepare as normal the next day (or even two). Definitely season it with some good mixes, it takes in the flavor really well. I think it was all the moisture that made them burst. Fry only, don't boil in my opinion. Hope you bring it back and try it differently!!!
The tofu sausages could've been better with a bit of prep work. For soaked tofu you could boil it in salt water and let it dry afterwards, this will dry out the tofu; this is how you can prepare it for frying, or really any cooking method where the tofu needs to be crisp. Alternatively, use dry shelf-stable tofu.
I feel like Mr. Sausage should set up his sausage lab esentially inside of a bathtub-surround, detatchable showerhead and all. So he can just, hose everything off afterwards.
"What a mistake this whole episode was" is a very concerning thing to hear BEFORE he starts blowing fire onto the sausages
@im calling saul It's the spammerrrr sausaaaaage.
@im calling saul Saul will not help you
Spam bots sausage
@im calling saul Saul cannot help you. You have botspammed in the wrong neighborhood
@@weegeenumberone2 hey mr lugi I must ask where you acquired your blessed pfp
Youve gotta do a special scientific episode trying everyone's anti-burst suggestions
Yeah - just gotta come up with the gigaburster 5000 sausage to compare all the different methods on.
ABS
Refrigerating before cooking is what I'd put my money on.
CHANGE THE CASING
@@NigelMelanisticSmith There is always the possibility of it being the casing brand, trying the method in 4 different brands
Also there will finally be an ORDINARY SAUSAGE
if you ever redo this sausage, get the "super firm" tofu which is already dried
He could also cook the tofu and then meat the mix
Or do a proper tofu press. Never just eat firm tofu out of the box.
@@jenniferhookway2086 Every asian disagrees with that
@@monochr0m as an Asian i dont disagree
I would recommend the wildwood baked ones since some are pre-seasoned/flavored for lazy people
This episode made me realize you need to make cottage cheese sausage
Absolutely disgusting and vomit inducing idea. I totally agree! 😂
itll be a 5/5
Agreed, Mr. Sausage please make this happen
Cottage cheese and pineapple sausage 👍👍👍
That’s vile. He should do it!
This man could makes 1000's of sausages and never learns a thing its amazing, but I love it. 5/5 ordinary sausage.
Literally me
@im calling saul bots are evolving
he learned it's the casing and not the pan today
One man's mistake is another man's cheating wife I always say.
@@25cats They’re learning our weak points and exploiting them
This was it. The benchmark Will It Blow upon which all others may be judged. We get a lot of apologists in the comments saying stuff like "but it hit the box really hard, it shouldn't have been a 4" or "but a bit of it stuck, it deserves more points", but this proves it: a truly perfect Will It Blow is something you can see from a mile away. That's because you'll be finding pieces of it a mile away.
That "Will It Blow" had everything. Impact, Spread, Splatter. Just a spectacular 12-gauge tofu shot.
The System of a Down sausage song has undoubtedly made my entire week. If I could subscribe again just for that, I would. Thank you funny sausage man
sooooomewheeeeere between the sacred sausage and meeeee
*soadsage
The sausage! The sausage! The saaaaaauuuuusaaage
hearing soad mentionef in a sausage video makes me unreasonably happy
I continue to believe that overstuffing the sausages is the reason for all the bursts.
Know what might not burst, though? The One Week by the Barenaked Ladies Sausage: Wasabi, sushi, Swiss Chalet dipping sauce, vanilla milkshake, chicken from a Chinese restaurant, and Snickers.
That or the excessive pricking
@@pizzalord3n Would have to agree, excessive pricking is definitely the cause of most of my bursts
ive been waiting for the Barenaked Ladies sausage for what has felt like 20 years
@@d_e_r_i_v_a_t_i_v_e I started in early November of last year, if you're wondering what the exact timeline is. So just shy of 10 months.
keep fighting the good fight my friend
Whilst the sausage scores were entirely predictable, aside from the tofu one getting half a point, bold move, this episode was an absolute ride, especially seeing the flame gun for the searing, hoping we'll see that one again for sausages with less disastrous results.
So you’re saying the sausage scores weren’t entirely predictable then
@@jonathanmurdock4700 Pretty much, I guess. I dunno, in hindsight it was surprising that the pork and tofu even did half as well as it did. Although the usual "ruffalo score":"Sausage score" ratios seemed to apply here.
looking a little much into this
Maybe pressing the tofu beforehand might remove enough moisture to help prevent bursting?
I was about to say. I don't think he has ever messed with tofu
I mean what sane person would mess with tofu anyways. Lol
@@bargen0w True
@@bargen0w bold of you to assume hes sane
@@bargen0w you just gonna do asian cuisine dirty like that?
Fancy torch, fancy pepper, a 5/5 Ruffalos blow, and an unexpected SOAD sausage song; this episode was full of surprises!
hands down one of the best will it blows in show history. that was incredibly satisfying.
Toxicity is such a banger. The whole album, actually. Love System of a Down and am hoping for more sausage-i-fied songs of theirs in the future. 10/10
"SOMEWHERE BETWEEN THE SACRED SAUSAGE, SACRED SAUSAGE AND SLEEEEP"
Pizza pizza pie any minute any second sausage sausage it!!!!
Eating sausages as a pastime activity
Sausage of a Down 😂
WAKE UP! GRAB A SAUSAGE, PUT ON A LITTLE MAKEUP.
Mr. Sausage is going the way of How to Basic and slowly devolving into madness and I am loving every second of it
I love tofu but eating straight up plain ‘raw’ tofu in a sausage? You are a brave man.
Mr.Sausage has eaten soil sausage before. He has no limits
@@leogoga5832 absolute legend.
He’s used an electric stove, a gas stove, a portable camping stove, an now a flamethrower! Sausages cooked using the suns heat next?
I hate these bots
Solar ovens are a thing.
Last thing we need is Mr. Sausage building some jank-ass magnifying lens contraption. I'm here for it though.
Solar cookers are dang cool though, and I reckon would make a fine sausage too
Camp fire sausage?
Lean Sausage. I will not elaborate any further.
That was the most accurate tofu opening. The wetness, the impossible to open container, the whole thing wanting to fall apart....
The tofusage needed at least onion and garlic powder to amp up their flavour; ideally with some dried mushroom powder too. This helps to give the flavours expected around meat.
Soy sauce while a logical pairin just added more liquid to an alrdy wet block of wet (usin a paprr towel to dry tofu exterior prior to cookin is normal practice).
Also personally a little bit of cayenne and various herbs wud take this to a much tastier dish. Tofu needs to be seasoned well if ya want good tofusage.
Or just go full MSG on its ass.
The cruel irony of grinding up tofu, only to immediately put it in a press, compacting it again
I was genuinely hoping he would have continued that with "somewhere between the sacred sausage, sacred sausage and sleep."
Wedding cake sausage
bride sausage
Groom sausage
Father in law sausage
rabbi sausage
Marble sausage
I personally think the bursts may be from the holes being poked in. I know people say that it helps prevent bursts, but maybe you are putting too much with too much force?
Holes are good for frying, bad for boiling the sausage.
I promise you, my brother in christ, it is not the holes he pokes in them.
If you don't poke holes the steam will build up and burst the casing
I think he's adding to many pokes and all along the same "side" which probably compounds the "strength" of the sausage skin.
@@the-man-who-bites-his-tongue you mean compromise? Compounding the strength would mean making it stronger.
I'm forever a fan boy of OS. i found this channel during the March 2020 lockdown and it did and still does bring me nothing but unbridled joy in a dark world. Just a 'thank you' post!
On the topic of bean based products, Try Making a Sausage with Natto (Japanese Fermented Beans)
oh you are just evil. I love you! This needs so many more upvotes!!!!
This will be interesting
3:47 ImGonImgonimgonnaimgonna give that a a a a a a a
I really like how he made a sausage out of pure tofu and mixed with pork which i hope he does more of for future sausages as i like seeing how a more serious and less serious methods turn out.
the fact that he was singing my favoirte song you made my day omg, SOAD is forever and so is sausage
I'm glad someone else also noticed SOAD
Wired were the eyes of a pig on a jet pilot
One that sausaged when he flew over the bay
loving the multiple approaches to sausaging an ingredient per episode, hope to see more like this
1:13 Sausagety by Sausage Of A Down
I’m convinced that he can make any song ever made into a sausage song
This makes me want a mapo tofu sausage. It's so close already
That sounds amazing. And it already has some pork mince in it.
YOROKOBE SHOUNEN
ikr
@@xBananowyJEx What timeline am I in where someone references Fate in an Ordinary Sausage comment section?
@@Marmersfarket best one? Heh
Mr Sausage you're breaking my heart using wet tofu and not frying it, that's like eating spam out of the can
Best blow in a generation, glad I was here to see it
Now, somewhere between the sacred sausage! Sacred sausage in sleeep. Sooomwheeere, between the sacred sausage in sleep! The sausaaage, the sausage. The saaauuussaaaaaaaage!
This wasn't a disaster. In one fell swoop you ruled out two reasons why the sausages were bursting. Not the pan nor just frying. That leaves: Overpacking, too much pricking, the casing itself.
Just when you thought these episodes couldn’t get anymore chaotic
Hay!
Thank you for boiling it, bud.
I was one of the people who reccomended it.
Now I know it won't work.
Won't ask again.
I hope to see more of that flame gun thing.
That was cool.
:o
Could it be the hundred holes in the casing that makes it burst? I’ve made many a sausage and never stabbed any of them.
This episode had so much. I’m so glad it exists.
0:12 Lighting McQueen moment
1:47 beautiful
The sausage of a down was quality
I award you one toast point.
Tofuicity is my favorite Sausage of a Down album
The toxicity song reference makes it an even better episode. Sausage of a down anyone?
Its not the pan its the heat and water content inside the sausage, if the steam cannot escape fast enough it will burst.
As a bonus if the sausage is wet inside and on the outside you will get gummy skin.
Wasn't expecting SOAD today, but pleasantly surprised
Now THAT'S a Will It Blow! Been craving a good one for a while
wow. this episode really is the culmination and peak evolution of this channel. maximum moist
1:05 That's what good mac n' cheese sounds like!
The music of this episode was an absolute masterpiece!
Blue Kool-Aid Powder Sausage
Not even using subliminal messaging anymore?
This man is a menace to society but in the best way possible.
Madlad using a flame gun inside a flammable house with flammable things while having a flammable body
i could only imagine mrs sausage's horror hearing the loud woosh of a heatgun and mr sausage yelling "I'M GONNA GIVE THIS SAUSAGE-" coming out of the basement doorway
Is it necessary to poke them before boiling? Maybe try a different brand of casing.
the best system of a sausage song
Mr. Sausage, at this point I think it's the new variety of casings that you've been using lately. Using them is like playing Russian roulette.
Being mocked my Mr sausage has been the delight of my morning
Tofu is just a block of soy, so technically the title of this video should be "Soy Sausage"
Soysage, if you will.
You know Mrs. Sausage ran out the house in fear seeing his new toy today for this video.
Or she's sitting upstairs with a fire extinguisher and the phone ready to call the fire department at any given moment 😂
Party cheese salad sausage
words cannot describe my happiness when i saw this notification. i’ve been requesting this sausage for a very long time now but gave up because i lost hope. but now it’s here. thank you, mr. sausage.
Cheese cake sausage is up for review! Let's make it happen
NO! SOMEWHERE BETWEEN THE sacred sausage and sleep SOOOOOMEWHEEEERE
with all the bursts, at this point it might be better to just cook the sausage, and if it bursts just put it into another casing and finish it off with the heat gun
Brilliant title
Sending this to my vegan sister 🌱🌱
You'd need a different type of casing to make it truly vegan though.
@@MegaMicah12 true 😂
I really need you to say "Oh my goooood" like Rich Evans from red letter media
If you want crispy sausages all you need is an air fryer, It would revolutionaise the game!
i wanna try an air fryer. oven and grill get them nice n crispy, too
Air fryer users not forcing anyone to use an air fryer challenge (impossible)
The over heated pan makes it burst, the boiling water makes it burst, the raw jet flame from your propane torch makes it burst... it's almost like, too much heat too quickly, makes it burst.
Leaf tobacco sausage.
This sausage song parody made me unbelievably happy. 11/10
I'm starting to think that it's the casings. There's just no way that every single ingredient could be wrecking the casing.
your sausage cooking technique is immaculate. it's the sausages that are the problem
FINALLY!! BOILING BEFORE COOKING ON THE PAN. I've been saying this for awhile while watching these vids. Maybe then these damn sausages wouldn't burst so much AND be crunchy, not soggy.......
.
SOMEHOW you still managed to burst it. 🤣
Im glad you were finally heard.
This was a very chaotic episode.
5/5
1:48. That “will it blow?” Was as glorious as the beet sausage.
This is one of those videos where I’m very happy where this was tried, but sad nothing really notable came out of it. I can’t say thanks enough for making all these interesting sausages, extremely interesting entertainment.
The heat is one thing that will make the sausage burst, but so will poking it so many times and having fresh casing. The casing needs time to dry out and set around the farce. Throwing it into boiling liquid or a hot pan creates too much steam on the wet casing. Leaving it to dry in the fridge uncovered overnight is the best thing to do. Or you could keep it in a low heat liquid to make sure it’s cooked through, bake it, smoke it, or sous vide it! The gentle cooking of any of those methods can help the sausage not to burst prematurely.
I love that it’s still not vegan since it went into a sausage casing
Thank you for making two sausages! Yu are truly a man of the people Mr Sausage!
Is anyone els upset with all these burst sausage? I want ordinary sausage to be a master at this point.
This is the kind of sausage that ought to cue the theme from Hereditary when it's coming through the sausage tube.
The soft plap of the sausage skin on the board is the primary reason I show up every episode
OMG you finally answered my question since your very first video that I asked in every video!! :"Why not BOIL the sausage?"!! My world is complete now.. -the only last question to ask here is, "Why dont you BAKE the sausage?"
It was a 5 Mark Ruffalos before I even finished saying yes.
I like how the closed captions keep thinking that the meat grinder is [music] and [applause].
Obviously the correct order is rest in the fridge/freezer, boil, then fry or sear another way if you want to prevent a burst. The heat is making it expand too fast. By freezing it first, it has the chance to expand slowly from the water turning to ice so when it gets heated it's already been stretched, like when you stretch a balloon with your hands prior to blowing it up.
We've had a run of more-cursed-than-usual episodes recently.
Loving it as always.
I'm just happy to see another person going through the same struggle I have of opening a package of that specific brand of tofu.
0:13 that's the tofu water
I've tried to make pure tofu sausage myself and found that it doesn't really work without some other additives (even super firm). I made a really good tofu sausage by grinding together super firm tofu, garam masala, virgin coconut oil, cooked and cooled brown rice, some natural sauerkraut brine (the real fermented stuff, not the boiled in vinegar stuff...about 2 tablespoons for 20 oz of tofu), and some grilled onion (pre-cooked and cooled). I had challenged myself to make the cheapest sausage I could that at least most people in my house liked (at least 3 out of 4) that had a decent amount of protein in it. It's a really decent sausage and it came down to about $1.80 per pound when all was said and done.
Try tofu again! Prepare it the night before, make slices of it and wrap each slice (like 3 slices) into paper towel. Put into a container that's air tight and into the fridge overnight. Unwrap and prepare as normal the next day (or even two). Definitely season it with some good mixes, it takes in the flavor really well. I think it was all the moisture that made them burst. Fry only, don't boil in my opinion. Hope you bring it back and try it differently!!!
I never thought I'd hear System of a Down with sausage lyrics!
The tofu sausages could've been better with a bit of prep work. For soaked tofu you could boil it in salt water and let it dry afterwards, this will dry out the tofu; this is how you can prepare it for frying, or really any cooking method where the tofu needs to be crisp. Alternatively, use dry shelf-stable tofu.
Been a minute since a good ruffalo score, great to see a 5 again
You didn't even need to grind the all tofu sausage, that was just to assert dominance
I feel like Mr. Sausage should set up his sausage lab esentially inside of a bathtub-surround, detatchable showerhead and all. So he can just, hose everything off afterwards.
The sausages burn because you poke way too many holes in them
I’m in tears that he finally used fresh black pepper. He’s come so far