Cheddar Jalapeño Sausage 

We've been having a lot of sausage casing problems recently, mainly in the crisping up department. This sounds like a time to reassess some of your sausage making resources, Mr. Sausage. It's just not good procedure to have the casing be this consistently unreliable.

I'm starting to think all these gummy sausage casing problems might be coming from the sausage casings themselves at this point

I'd recommend adding less water before cooking, and poking a lot more holes in the casing, in order to let it harden up. The moisture from inside isn't evaporating because there's too much water, and even if it could, it can't escape because there aren't enough holes to let it seep out fully. You could also dump out a lot of grease mid-cook so that everything that seeped out isn't still in contact, and can't re-enter through the casing's holes; when there's too much grease, it turns away from "frying" and more towards "boiling," which obviously is pretty bad for letting the casing harden up. TL:DR, too much water and grease prevents the casing from hardening up, I try to give ways to fix it. Edit: for any who read this, report any bots you see linking RU-vid videos. Any report type will work btw Ayo all of you are actually giving quality replies?! Thanks for the knowledge lmao :)

Earlier this month I tried some grilled sausages with pineapple bits of all things inside it and it was really good. Might turn out well- oh god he ground the stems on the penos too.

I am begging you to try again and use less water. This has 5/5 potential written all over it, but you used way too much water.

Man this casing is really letting us down these days. I would love to see more low effort sausages by Mr. Sausage, would be a fun series imo.

There’s been a lot of gummy casing results lately. Wondering if the casing you’re using is up to the quality standards of Mr. Sausage.

I truly feel this sausage needs a second attempt, with a better cheese that doesn't cause the casing to be like that. Has there been other cheese sausages that properly crisped?

Mr Sausage please buy an ice cream maker. I can only imagine the absolute gold mine of wild and crazy food you can make with one of those

Also drying the sausages overnight to let them firm up and have the casing dry out would help the skin crisp up because like everyone else is saying this has been a common problem as of late

As soon as he added water, I was like welp this sausage is doomed. Every time he adds water, the casing doesn't crisp and I'm shocked (but also not) that he hasn't picked up on this trend. Stopppp adding water to sausages, just to make it easier to come out of the tube. Many sausages that deserved 5 outta 5 got less of a score because of it.

I've heard with some of these you should let the casing chill and dry up some so it will crisp up. Maybe poke more holes. I think some of these are adverse to crispy casing but others aren't. Or change casing.

Mr Sausage always uploads exactly when I need him to. Never too soon or too late.

Suggestion: Party Cheese Salad Sausage

“The cheese has blocked the grinder” I sympathize with you grinder.

I find the best way to cook a artisanal sausage with cheese in it, is to boil it until it's all cooked, then you give it a quick sear on a very hot pan.

I never thought I'd relate to a grinder ever in my life but after I saw it get clogged by a block of cheese, here we are...

MR SAUSAGE, simmer your sausages in water to cook them first! Then sear the skin on high heat, it will fix the gummy casing problem.

I will continue to ask for pure vodka sausage. You cannot stop me, sausage man.

AAHHHHH You used my sausage!

There was zero surprise to the fact that Mr Sausage can immediately recognize and pinpoint the taste of a philly cheesesteak Hot Pocket, right off the top of his head.

Bruh, you need an indoor electric grill. This pan cooking method might be why so few of your sausages survive. It's the one common denominator ( especially when it comes to undercooked casing ).

I’m not in a good place in my life and I’m seriously thinking about ending it all but your videos get me through my day . I love you bro

Honestly I think the reason the casing is coming out so gummy is because your portable burner isn’t generating enough heat to cause a Maillard reaction. I was watching another one of your videos and saw that the burner had a difficult time boiling water, and if that’s the case it’s definitely not getting hot enough to crisp up the casing.

You're doing so so much better with your Ruffalo my dude it's just so much more generous bad also fair kudos!

I've said it before and I'll say it again. I'd love a "regular sausage" show where you make actual different types of sausages like polish, bratwurst, liverwurst, chorizo, and things like that. I don't care if it's too normal it can still be made fun

Just wanted to say thanks for finally adding spices and some actual flavors. Stopped watching your videos for about a year because I was frustrated that no effort was put into at least trying to make flavors work. The effort is appreciated and NSE is great. Hope life is good, Mr. Sausage.

Since you did this, you should make a Beer Cheese Sausage as well. As well as the Party Cheese Salad Sausage.

A little more casing input here. You have a pepper that lets a lot of moisture out when cooked, a standard cheese that melts at low heat (compared to sausage-specific hi temp cheese), and adding water to the mixture. Wetter is better in some sausage worlds, but not the kind we eat. Hang them and let them dry out a bit before throwing in the pan to tense up that casing, and evacuate excess water buildup in the pan mid cook.

Mr. Sausage, why didn't the casing crisp up on this one?

I was literally just listening to music 5 minutes ago before watching this while getting ready to sleep, and no joke the very last song i listened to before pausing it was “dont leave me this way” and then i was this and you did a sausage cover of that exact song! Never tell me the odds lmao

I watched these videos so many frickin times I officially know how to make and cook sausages with ease

Nothing I love more than taking a journey on your sausage 2-3 times weekly 🌭

"This looks like what comes out of a goose" I watched one goddamned sausage video a year and a half ago and it's comments like this that explain why I'm still here today.

Cheese & Jalapeno sausages is like the only kind of sausage I eat lmao, it's insanely delicious.

he should really start aging some of these so they dont get so gummy

I miss the old ordinary sausage. The “it’s regrind time” ordinary sausage. The “makes snot sound effects when plopping the casing on the counter” ordinary sausage.

The “bop bump bup, bap bamp” at the end is the icing on the cake, or the “casing on the sausage”

We gotta do something about all these non-crispy sausage casings. It HAS to be all the extra moisture that is being added. maybe drain the pan too if you see too much moisture or even pooling haha.

Alsmot every video of his has somewhere around 200k views, and I'm convinced its the exact same 200k every single time. We're like one big happy family

watching new videos from mr. sausage brightens my day every single time.

why is the noise so guttural during the sausage stuffer part? goosebumps

Omg, I almost laughed throughout the entire video. Good stuff man, especially the "Will it Blow" portion.

In theory this sounds delicious

You guys are all complaining when he clearly stated this would be a low effort video. I give you props for all your efforts Mr. Sausage

I have seen your channel through multiple accounts and I'm a og love you man

Dude some cheddar jalapeño brauts sound so good right now

My parents bought cheddar jalapeño popcorn yesterday. What kind of sorcery is this! What coincidence

Mr Sausage, please access the casing problems. I don't like seeing 4 or 5 sausages becoming a 1 or 2 sausage because of a non crispy skin or a burst middle. Regardly, Ruffalo, M.

The poop departed my butt at the same time as the sausadge was going into the casing, just wanted to share this

you should commit to finishing any sausage that gets 3/5 or above, and feeding Mrs. Sausage any sausage that gets 4/5 or above

You live your life like the hero’s I read about in the magazines

Ok but. How about a Poutine Sausage.

Mr sausage, the casing crisping up problem may be solved by cooking the sausage in the oven.

I’ve always appreciated that the oil spray bottle started as a gag, but ended up being a great idea.

"NOT THE WAY I'M GONNA MAKE IT!" Proceeds to make it pretty much exactly how I thought he was gonna make it.

I’ve seen all of mr sausages videos and still havent figured out how he scores the will it blows

This man unknowingly made the best kind of smokey you can buy

Surströmming Sausage - When will we see Mr Ordinary Sausage make this amazingly fine example of a sausage? Lets get excited for surströmming. In the way only Mr Sausage can.

It's always fun to guess the Ruffalo and Sausage ratings before the reveal~ good times! Keep up the awesome work

I feel like the sound the sausage makes as it leaves the tube should also be a part of the scoring system. A good “ffffthoom” makes any day better

Ngl from all the sausages you ever made, that's the one I'm craving the most 🤤

Bro start cooking the sausages in the oven. Overall nicer sear from the roasting on the casing and no fear of it splitting it open in a pan.

oh this sounds like an amazing combination.

I’m thinking that the casing being soggy is due to you not pouring out the grease while you’re cooking it. The casing is essentially being boiled. You need to keep the juices out of the pan so that the casing can stay against the metal therefore crisp your sausage

A few questions, when you get a good 4/6 - 5/5 sausage do you eat the leftovers? Have you ever revisited any good sausage ideas on your own time just to eat them again? Has any one of these works of art become dinner for the sausage family? Theres just always so much leftover and if the sausage is high tier id assume youd do something with the rest of it, especially the most expensive ones.

Da king is back baby he neva miss

this actually sounds delicious

I made this suggestion years ago so I’m gonna take credit for this masterpiece

Should start investing in the highest quality casing you can get your hands on Mr. Lord Sausage. These days it seems the quality is down bad because of the casing not crisping. At worst you can write it off on your taxes lmao

I feel like we need a skillet that allows for the juices to run off, that or a grill. I knew you had a winner but only if you crisped up the skin!

I imagine Mrs.Sausage instinctively said no because she's seen too many sausage abominations before, failing to recall that this would be a somewhat normal sausage.

Waiting for the day he sings can you feel my heart Mr sausage has such incredible pipes

"please take out the seeds, please take out the seeds, please take out the... oh" Sincerely, a guy who can enjoy spicy things but only to a point.

Woah. I've never seen a plot twist so huge before. Mark Ruffalo cooking sausages for Mr. Sausage.

I was trying to figure out what the spiderman thing you had the box on. If thats a step stool i need one for my toddler!!! Hahaha

Maybe for this sausage casing you need to braise first then sear the sausages

What’s up with the recent casings? I feel like most of the last sausages have been limp.

So much more scrumptious than I thought it would or could be.

why just why is this youtuber's videos is just making sausage yet IT SOME HOW MAKES ME LAUGH HOWWWW

Have you tried cooking low and slow or boiling the sausage before frying? That usually works for me

So, a philly hotpocket wud score at minimum a 3 out of 5 by his scorin methods as he described the sausage as exactly like such. I wud add tho that it shud probs get an extra half to a full pt bcuz a philly hot pocket doesnt have the casin takin pts off of it. So rly, we cud go as high as a 4 out of 5 for a philly hot pocket.

I love Mrs. Sausage's off-camera "NO!"

Hello Mr.Sausage you could at a certain number of sausages made put up a list of all the sausage and their respective score to really see which is better than the other nice videos love them

Turns out Ordinary Sausage making an ordinary sausage isn't such a good idea.

This was amazing

Has anyone else watched so much ordinary sausage they can guess the Will It Blow score before he actually says it just watching it like "Oh that's a 2, that's a 2 ruffalo blow for sure"

Finally it's here

Idk why but I absolutely lost it at "this tastes exactly like a philly cheesesteak hot pocket"

The will it blow when it hit the box looked like a squirrel

The most ordinary sausage in the whole collection... Wait a minute was this a pilot run for your 4th of july sausages?

If I didn't just watch the ingredients get put in I would've thought this was a broccoli cheddar soup sausage

I server these for lunch at work

I'm always happy to see cheese in these sausages. Any reason you don't twist them into links more often?

It was probably either the cheese or the water that you added that prevented the casing from crisping up. I would say probably don't add as much water, if any, or cook it at a higher temperature. The cheese probably would have allowed it to slip into the casing without the water, anyway.

I am by no means a chef, just a guy who cooks for a hobby, but I've noticed you have a lot of water in the pan when you're trying to get good browning on the sausage. Since water boils at 212 degrees F, a lot of energy is being used to evaporate the water and drawing heat away. Too much excess moisture can leave you with soggy skin. You should also poke more holes to allow the water to escape. You can also just try draining out the water and putting some more oil in the pan. Oil basically jumps up from the pan to the food when heated and allows for good browning. You need to add more oil than the couple of sprays you add. More like 1-2 TBSP per sausage. Hope it helps, a lot of the recent ones have potential, but the moisture is preventing a lot of the scores from being higher.

Great idea

Half a glass of water in the pan, lid on half way, wait until water evaporates, add oil or lard to fry and crisp it the rest of the way.

The way it just teleported into my hand

I wonder whether actively removing the juices/oil from the pan would help with the casing? Idea being there's too much liquids which severely cools down the pan, and the remaining temperature is not enough to cook the casing