The Cheapest Steak at LongHorns Steakhouse Sausage 

Name a more iconic rivalry than Mr. Sausage and to-go orders.

You're not stingy with Ruffalo scores, you're just a man that demands excellence from his projectile slurries.

And now a special message from Longhorn Steakhouse corporate: "Screw your to-go orders!" This has been a special message from Longhorn Steakhouse corporate.

The normal sausage rating is a linear scale, but the Ruffalo score is a logarithmic scale. The gap between 4 and 5 Ruffalos is a lot bigger than the difference between 1 and 2 Ruffalos

Mr.Sausage should do a "class vs. crass" sausage segment where he gets the most expensive and least expensive item on a restaurants menu and see which one makes the better sausage.

Costco sample sausage! Buy everything they're giving out samples for in a given day and grind it up! Or, everything in the Costco cafeteria including the Hot Dog

The printer ink for the Mark Boxullo box art has to be the most expensive part of the show by far

The fact that I'm welcomed back every video makes me feel warm and fuzzy inside.

I'm shocked none of the sausages have burst from you throwing them in the toaster oven. Edit: Specifically from literally tossing it into the toaster over. Some confusion in the comments

I'm still holding out for Whole Chicken in a Can sausage. we need the complete experience

That "steak" is a crime

Normally I love when Mr. Sausage wastes money, but $12.99 for a burger with mushrooms, rice, and broccoli made me scream.

Mr. sausage… guide the sausage out of tube with your hand, making sure the casing is filled consistently and fully all the way through. Linking them helps. Then don’t prick the sausage. That’s why you’re getting gummy skin, and it’s not hardening after hours of cooking. If you fill your sausages a little more patiently, making sure you’ve really got no air pockets, then cook low and slow, you won’t burst. Trust me! My dad used to own a polish deli and we’d make joke sausages all the time.

As someone whose worked in a kitchen yes your theory about how we treated to go orders is 100% correct

Have you considered getting a second rack for your toaster oven? If you put one in the oven above the first rack you can set sausages on the upper rack for better air circulation and skin crisping, then set a small sheet tray on the bottom rack to catch run-off.

I swear, every time I watch these videos, I pre-guess the score of both the sausage, and the Ruffalo total. I nail it. Almost every single time. I swear me and Mr. Sausage think with the same brain wavelength, lmao.

I'd like to see an "upsetti spaghetti" sausage. The contents could be a takeout spaghetti from the worst rated Italian restaurant in the area.

We're really on a streak of mushy sausages aren't we? Almost sounds like poutine sausage is imminent.

I like how the Sausage Rating Sausages were the Sausage Toppin from Pizza Tower

Another great episode, sir. Please do an NSE where you boil lobster in beans

You are now obligated to do the opposite: The Most Expensive Steak at LongHorns Steakhouse Sausage

Episode 2 suggesting the Dutch national dish Sausage, Raw herring, Onion and pickles.

You're not stingy, you're a connoisseur, you know what makes a good and a bad will it blow, thats what separates you from the unwashed sausageless masses.

The to go order looks like a fancy TV dinner.

With a few ingredients this could make a pretty good Boudin. One of my favorite sausages for its use of leftovers

Obligatory suggesting of Ox Tail Sausage. Pan sear them to keep the juices in before slow cooking (or similar) them until super tender! EDIT: I’m starting to get popular with this. Help me get Mr. Sausage to notice me, please! 😁

Can't believe Mr. Sausage didn't acknowledge the wall flavoring..

Anyone else get unreasonably anxious for the water to come out, and disappointed when it doesn't? No, just me? Alright then.

The onions look like tapeworms.

Can I suggest a creamed spinach sausage? It sounds rather normal but I'm pretty sure it has a 90% chance of bursting!

There's got to be some sort of Sausage Theorem that states that a sausage's rating is inversely proportional to its Mark Ruffalo score. The Ruffalo Law maybe?

I will never, ever skip an in video ad from one of these videos. Ad budget well spent

Toaster oven has put in work. Added a lot to the meta.

"Does anyone even know who you are, Burst Landcaster?!" - Mr. Sausage

“Well I gotta tell ya, that’s one heck of a sausage” Michael Scott:

"Everyone says I'm stingy with the Ruffalos.", proceeds to be stingy.

After cooking it's look like one of polish delicacy sausage "Kaszanka". Made with liver and blood. You should try this one.

I need to see Mr. Sausage make a sausage entirely out of broccoli

I feel like your sausage cranking arm must be massive by now

I still remember my Disappointment the first and only time I ordered a Cubed "steak" the cooks in the back have to be laughing anytime that's ordered.

If we're taking feedback on the ruffalo scale, I wanna propose a rubric: 1 point for leaving the tube (it blows) 2 points dedicated for velocity/flight 2 points dedicated to spread

I think I may have finally worked out the ruffalo meter. 0 = no blow / tube throw 1 = a blow either with or without assistance where the sausage may or may not hit the box or surrounding area 2 = no force or additional help was needed in the blow but still a very lackluster blow with minimal to no splashback 3 = sausage flies far easier and creates a very standardly ok mess on the box or surrounding area 4 = the box and or surrounding wall is covered with ruffalo to a high degree 5 = absolute destruction of the box and wall with possible hits to ceiling (I think we all know that in a 5 Mr sausage also gets sweet ruffalo in his mouth too)

I love everyone here who watches mr sausage the moment he drops a vid, just so they can get their daily sausage fix ❤

Mr Sausage: *tries not to swear to keep it SFW* Also Mr Sausage: "Manscaped, the balls people!"

You don’t have to guess anymore mr sausage. Be CONFIDENT about welcoming us back.

This channel’s success is a complete rejection of the phrase “you don’t want to see how the sausage is made”

Mr sausage is my favorite cooking channel on RU-vid

In collage, whenever my roommate would cook sausage he'd boil it first and then sear it. Never once had a burst

the texture reminds me a lot of cajun boudin, which also has a rice base

Never stop sausaging

Crazy idea: A sausage sausage sausage sausage! You sausage a sausage, then sausage that sausage and then sausage that sausage.

please make a sausage containing meat, horseradish, olives, anchovies, eggplant, pickled eggs and vegemite and a splash of malort. Do it for the meme, do it for the community, do it for the FLAVOR OF SUCCESS!

lant, that's where it lant. the past tense of land is lant.

I got a 80’s parody for you “One on One im gonna make that Sausage tonight. Sausage on Sausage i knowwww” Ya know. Hall n Oates.

This cinnamon toast crunch box will probably appear in my nightmares

this is the closest thing were going to get to boudain on this show i need him to try bouodain, the ultimate louisiana delicacy

Im just excited for the day we convince him he needs to buy a sous vide to cook a sausage at 170 for 30 hours.

"I'm willing to say that it's at least going to be a 4 out of 5" Based on past reviews, he's actually saying: "I'm willing to say that this hamburger patty will be at least a little better than cat food or hair"

Milk steak boiled over raw, with the finest jelly beans - sausage.

I miss the days of watching Mr. Sausage destroying his kitchen with will it blow.

NEW SUGGESTION!!! Broccoli Sausage 🥦

Thanks for the sausage score Mr. Sausage!

That "steak" and the sides look worse than the frozen meals I eat

Mr sausage if you want flavour you can savour and the low price will never waver get yourself a squid sausage

I like that he just stumbled into making a beef boudin sausage

Mr Sausage should try adding just a teaspoon of cornstarch to the sausages to make them bind together.

Bless your sausage heart mr sausage

Cooking it with rice in it is why it didn't hold together, there is a type of sausage in Louisiana called Boudin that has a similar texture.

"Looks like cud" this is why I subscribe.

A price to rival the Lobster Sausage, when he spent the equivalent of the entire mass of platinum and gold in the universe on lobster tail.

you always post when I'm in therapy, so I've started to develop a ritual that I watch whatever you posted when I finish my session. it's like a little treat for me :)

Pizza Tower works its way into your life in many subtle ways... Like not being able to see that Sausage Score Art as anything BUT a Toppin!

It looks a lot like a hungarian dish called "Hurka"

one day, i hope you put things through the grinder but evenly mixed, so you do not see a colourful series of items sequentially erupt. just all mixed up. this would have made a nice "camo colour" sausage btw. like it wont make anything taste better but it would make me happy

Congratulations on your accurate prediction!

hes got The Cling i tell ya ,like me see him wrestle that manscape plastic wrap?! things stick to you like spideyman!

I know we got a good one a few episodes ago but we really need a good will it blow, I vote tomato soup and grilled cheese sausage

I'm not going to lie, nearly any aesthetic effort leaves my body when someone sends me a to-go order

I literally ate here last night and still have a huge steak. Can't wait to see if it sausages

Idea for a side-series; use either a dehydrator or your oven and dehydrate the filling before you sausage for the sausages with higher moisture content that burst or aren't quite as solid, go through the catalog from start to finish doing this to see if it improves the situation. You could call it Re-Sausaged. 😁👌

"It tastes like a steak." I am shocked.

The prediction was correct... This is truly one of the sausages of all time

Looks like a TV dinner

If the blows make it out of the tube, they're lucky to get a 1.

Dang I was hoping to hear "that's the longhorn water"

I LOVE THE LONGHORN CHOP STEAK DONT DISS MY BOYS LIKE THAT

And this is how humanity invented boudin

WHERE IS THE CERAMIC HOT DOG HOLDER MR SAUSAGE MAN?!?!?! DONT THINK I HAVNT NOTICED ITS GONE MISSING SINCE THE LATKE SAUSAGE

we need a pizza tower sausage peppino spaghetti

dude you need to put the sausage directly on the rack and the aluminum foil on the BOTTOM of the toaster oven. If done this way, the sausage will get way crispier because it wont baste in its own juice

Should do an end of the year sausage that combines everything of the year.

As soon as he said "Lets stop farting around" i knew he was going to get to w o r k

Looks like a tv dinner

Ordinary Sausage would lose his mind in Japan with Steak and Hamburger

Raising Cane’s sausage.

Suggestion: Fruit Cocktail sausage. It's even cool if you add pork.

It looks like the Salisbury Steak from elementary school

The Yin to Lobsage's yang

I've only been into a Longhorns once and they were doing a "buy one get one free" deal on _spaghetti_

I feel like at this point you should just start adding an egg as a binder to all of these sausages