@@froggyfan I wonder what Sea urchin sausage would be like. Apparently sea urchin is Nick Digiovanni's favorite food. The texture of ground uni sounds kinda weird but the lobster sausage had a pretty weird sausage and that one got a 5
Yeah, I don't know what it is about this one in particular that made it so much more fundamentally horrifying than something like whole fish sausage, but this one got me too.
I can just imagine Mr Sausage alone on the computer late at night, running the sausage stuffing footage backwards and going "heh heh heh heh...I'm puttin' that in the video"
I suggest adding spicy spices to the snails, they help reduce that psychological barrier. Also they go very well with them, my grandma makes tomato pasta with them and it's pretty much an earthy clam pasta.
an often amount of times he will use rits crackers to soak up some of the juice, but not everytime lol probably too lazy to go get some or doesnt always have em on hand when recording.
While that would make for a better sausage, pork sausage doesn't require additions to be a good sausage and so it's reasonable to judge other things by the same standard.
@@WhereAllYourDeletedCommentsGo Yeah, it needed some added fat for sure, and spices like you say. Frog legs are very lean. So often he doesn't give the ingredients a fair chance.
The bursting is normally from thing that absorb water. Just wet things only burst if the casing wasnt perforated properly. Or if it was perforated too much
I like the change of putting the sponsorship before the sasuaging rather than the will it blow, flows a little less nicely but it's better transitioning to a sausage being sausaged than transitioning to sadists filling being sprayed everywhere
Suggestion: Hey you could make a Reindeer sausage or Poronkäristys sausage, its Fried Reindeer in a brown sauce, serverd with potato mash along with lingonberry jam. some pour some beer while making the sauce but im not sure if that gives any real flavour, but Reindeer is really lean meat so some lard or fatty pork bits are needed. and im gonna keep posting this till it ends up in your grinder @OrdinarySausages
@@ParanoidCarrot You probably shouldn't, the reindeer is classified as a vulnerable species, so it's very close to being endangered. At this point we should just let them live in the wild
@@aristotleasparaguspodcast1129 Then they will go extinct because nobody will care about them. If there's a dollar to be made, then people will protect, raise and make sure they survive. There's a reason chickens outnumber people on this planet.
omg i was thinking the same thing! hypothetically yeah that's definitely how it works. but i guess it would taste just like chicken stock if the meat tasts just like that, too
@@lacku2677 idk what frogs have you eaten because frogs taste NOTHING like chicken: they have the same texture as chicken but the taste is so different
Honestly, yes. I have had frog legs at a place in Chicago called Hugo's Frog Bar, and frog legs are pretty much the same taste wise as chicken. The only real difference is that the meat is very dense and "meaty". I highly recommend you try frog legs if you have never had them before.
I remember having frog legs at a Chinese buffet once and was shocked that I couldn't tell the difference between the Chinese frog legs and the Chinese chicken wings.
I'm the kind of guy who laughs at a One Week by the Barenaked Ladies Sausage: wasabi, sushi, vanilla milkshake, chicken from a Chinese restaurant, and Snickers. Can't understand what I mean? Well you soon will.
I've been wanting to make a knife for you like a really good damascus chef knife! How do I actually get ahold of you? No I don't have twitter.. Edit: wouldn't a little potato starch help the watery sausages? It wouldn't change the flavor or anything! Maybe try that..
When I first started watching Mr Sausage, I couldn’t stand the sight of the sausaging being spooged into the casing. Now it’s my favorite part! (Other than the moments we get to see Mr Sausage, or when Mrs Sausage makes an appearance!) But it turns out watching the sausage reverse-spooge from the casing is a nightmare! Wow! Here we go!
