Active Dry Yeast Sausage 

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My toddler niece is going to be excited for a new sausage video. The first thing she's going to ask when she wakes up from her nap is going to be, "Can we watch a sausage?"

I think you're onto something here? The yeast inflates the proteins with gas separation thereby creating a softer sausage, which is why you had the undercooked problem because pan fry cooking isn't retaining enough heat to cook the meat all the way through as it would a solid meat, so if you smoked that instead thus the air pockets would absorb more heated smoke? Fill the casing 50% of what you would normally fill it with, let it sit at room temperature to expand, then smoke it.

Mr. Sausage not saying "That's the active no-longer-dry yeast water" left me more disappointed than Disney's holiday box office.

Another microorganism added to the ever-expanding ecosystem of the will it blow box.

From the idea to the execution to the somehow good end product this episode is quickly cementing itself as a titan in the Ordinary Sausage pantheon.

The sausages were auto inflating, there was a burst, mr sausage confidently bit into undercooked pork and yet somehow we still got 4/5. Truly yeast was destined for this purpose

Videos Mr. Sausage has avoided cutting himself on the grinder guard: 2

First time I've ever seen a sausage burst before it hits the pan. Mr Sausage continues to innovate.

"leave these to do whatever yeast does" followed by "they keep... Reinflating" Absolutely fucking killed me. I had to pause and walk away to laugh. That is in fact what yeast do

I don't think a piece of meat has ever left me as viscerally disgusted as that chunk of pork, thank you

"Sounds like hamsters being run over by a truck" I laughed hard at the words, then i thought about it while listening to it, and then i was sad. A rollercoaster of emotions this video, 10/10 Mr. Sausage!

I'm more outraged at the Will It Blow score than I should be

I honestly feel like this sausage done with a different ratio of meat to yeast with some spices and fennel and such could make this a god tier sausage

If you want to improve it a crumb, dont forget to give the yeast a little honey or sugar so it has stuff to eat, and maybe a dash of flour, after this, boil and deep fry em! Youll end up with basically a meatloaf sausage! But honestly a great idea for a sausage experiment!!

You should do a second go at this one, I think it could be the perfect beer brat with better execution.

I think the amount of umami ordinary yeast can bring to any meal is vastly underrated. Maybe if you kill the yeast before sausaging, they won’t be blowin up like balloons, although that might have been the best part

Once the season is over maybe Mr. Sausage will do the wrapping paper sausage behind the will it blow box

"Sounds like hamsters being run over by a truck." Such a way with words, rolls off the tongue, just like snausage sausage! Do it, for the fans.

The billions of lives slayed for this sausage

Try it with nutritional yeast next time it’s really tasty!! Very reminiscent of cheese, so there is a lot of potential

i genuinely appreciate the calmer demeanor in this video. i watch these whenever they come out, so sometimes the really loud singing and "lets sausage" is a little too loud when i wake up lol

We need a pancake batter and pork sausages, just imagine the batter cooking into cake with pork all throughout, 5/5

Watching these sausages deflate in real time filled me with the vile disgust I love from this channel

Now I wanna see him do it again but on the grill

The every sausage sausage. Bratwurst, chorizo, hot dog, kielbasa, etc.

I think you and I, Mr Sausage, are two of a kind - because I, too just purchased Active Dry Yeast. But I don't think i will be turning it into a sausage, I think i'll be making bread

Giving a thumbs up to you finding a way to get Trichinosis and a yeast infection all at the same time. If you start feeling drunk for no reason, you may have an active yeast colony brewing your waste in your stomach or intestines.

This one is definitely worth revisiting.

You should get a flapdisc for your angle grinder to take those sharp edges down, I can see us getting a Mr. Sausage blood sausage soon.

CAUSE EVERY TIME WE TOUCH I GET THIS FEELING AND EVERY TIME WE KISS I SWEAR I CAN FLY

Untapped potential discovered in active yeast sausage video. WE NEED MORE TESTING

Yeast generally consists of about 5% glutamates which is essentially just pure MSG. So it makes sense why it tastes great!

I believe the recipe would have worked even better if you first mixed the yeast and the ground pork, then let it rest, and only then added the salt and filled it into the sausage casings. Yeast doesn't tolerate salt well so you probably killed a lot of of it off and it would have risen a lot more otherwise.

Definitely try this one again with much less water, then add the rest of the dry yeast into the sausage mix.

Justice to that will-it-blow, that was at least a 4 out of 5

Actually, unironically, on the cusp of a culinary breakthrough

It may not have been a 5 Mark Ruffalo but that Will It Blow was mighty satisfying all the same

"sounds like hamsters being run over by a truck" why do you know what that sounds like is the real question

cant believe i've been watching you for 3 years

I heard one of the sausages exhale as he poked it. That is now all my mind can process.

You could use less water, cook the yeast in a small pan (basically kill the yeast), since yeast is a fungi it would be very similar to plain mushroom broth (it's exactly what yeast extract is, a sausage you've already done). You could then add that liquid with the meat and if I remember correctly that was a 5/5 sausage.

This begs the question, "Has Mr. Sausage ever done BEER sausage?"

Now do a boxalo box sausage

Haven't seen your videos in my recommended in a while, glad this is the one that made it

yes, finally, a yeasage

i like how much enthusiasm he expresses when saying "beer"

Thank you to the little yeasties who did their best to make this a spectacular collab episode 🙏

Biting into raw pork? This nearly went Cooking with Jack.

Gotta have that yeast at like 250f for a hour and it actually releases a very ummami flavor.

One of the few youtubers whos sponsors are worth watchig

Surprisingly, the yeast provided sone really plump sausages. It looks very yummy

I haven't seen that much yeast on a sausage since I was stationed in Saigon !

Maybe try fermenting them overnight first to ferment and dry a little then grill them?

Crazy nut! Merry Christmas to the family...give Mirs Clause my love ❤️

Just another crazy reason to love Mr Sausage.😊

Day 207 of asking for pizza pocket sausage. The old mr. sausage would've just straight up fried the dry yeast in a casing. It's a nice sight to old fans to finally see his taste buds healing.

Genuinely shocking result

wow a legitimate new sausaging technique to try out. I guess if you wanted to add beer to your sausage but not any additional liquid, this would really help out.

I love this guy!So fun and entertaining!

This episode had old school Mr. Sausage vibes. And I’m here for it.

The way he said "that's one gross thing we made" had me dying

I can hear the local craft breweries experimenting already

I honestly would love to see this re-sausaged in the smoker.

Mr. Sausage accidentally discovering natural MSG, while a faint "fuiiooooh!" can be heard in the distance!

I knew this sausage would be delicious. Yeast smells so good.

"It's still warm" -Yes! Yeast metabolise sugar and generate their own heat. "It kinda smells like buttered popcorn" -That's Diacetyl. The yeast can make a lot of this quite fast if it gets too eager, and it's often considered a fault when brewing. The yeast is also able to consume the diacetyl over time, but it's a lot slower. Also note, yeast is a fungi, and will provide flavours in the line of mushrooms when cooked. Lots of MSG and broth-like notes in those, so no suprises that it works well here.

I knew this day would come, but I didnt expect it to be like this.

Macho man randy sausage was the perfect closer for this one.

They are SUCH a shape

Yeast sausage. I had to go to the doctor for that once.

Should come back to this one and let it go in the smoker! That said though, I think it would be neat to have some episodes specific to coming back to good sausages and elevating them. Best spices and cooking methods n such.

This is one of those rare sausages where I have NO IDEA how it will go, taste-wise.

Rather than letting it ferment in-casing, I'd recommend letting the mix ferment prior to putting it in the casing, and even before adding salt or pepper, as the salt will inhibit the growth of the yeast. After putting it in the casing though, I'd recommend moving quickly, though I'm less certain about that part, as my degree in biotech engineering does not cover a lot of material sciences. It did seem rather watery as well though, so less water perhaps?

please redo this one on the grill and report back to us mr sausage!

This one needs a reaproach pronto. ther's so much potential in this sausage.

I'd love to see this revisited

This was a roller coaster I wasn't ready to ride

Who needs bursts in the pan when you can have pre-bursts? Order some dry active yeast and experience this for yourself today

In this episode: ordinary sausage accidentally creates nutritional yeast

It feels like a bit since we've seen a pork fat sausage, hello old friend

Mold sausage next!!

Cheers from Chile... again! Thanks for another wonderful sausage abomination

It’s gonna be fun scraping that out of the grill

great episode

will it sausage the will it blow box

Milo Sausage If it doesn't taste any good, try dunking it into a glass of milk to enhance the flavor

I want to see videos on different little debbie snackcake sausages.

Huh. I bet nutritional yeast would make a good sausage without the pre-bursting.

SUGGESTION: Makdous Sausage. Yet another delicacy sausage :)

Woo…it’s Candida time! 🥳

I just had the greatest idea I need you to make, I think I'm a patron but I don't feel like logging in to patreon for this Italian Sausage 1 part hot dogs to 1 part pepperoni/salami by weight Feel free to use whatever quality/brand of ingredients you'd like and maybe make a spicy one with jalapenos hahaha

there might be something to this. I'd really like to see a series of revisiting sausages you've made already with new strategies or techniques. Since they already got their score, it'd just be to actually TRY to make a good sausage.

You gotta do this like you do misses sausage. Round 2! But you know on the grill or whatever.

Funnily enough, I had suggested this a while back. Funny coincidence.

"Very porky, very beery, very tasty!" And when the camera stops rolling, he's going to say, "Very gassy."

This one might do good in the smoker

Ill give you some of my sourdough starter so you can make a sausage with that

I love when I can recognize the song he's singing

ILY Mr Sausage 🤩