Australians are going to make me an honorary citizen after this video. Sausage links: Patreon: / ordinarysausage Merch: www.ordinarysausage.com Twitter: / ordinarysausage Subreddit: / ordinarysausage
@@RoeeNegbyDaHot while it didn’t go everywhere it had a major coverage, it stuck and did splatter. While you may be right i still think it was as perfect a meat based will it blow can get
Makes sense that it's good with the pork. Yeast extract I believe is filled with the same kind of glutamic acids in things like soy sauce that make foods taste meatier in small quantities
"I just can't believe that Australians wake up every single day and say 'I can't wait to eat that!'" Growing up in an Australian household, I remember how shocked I was when I went to American schools for the first time and found out that nobody ate vegemite.
I'm American and I've been mixing it into meat dishes for a little while now. Works really well. I haven't yet had the courage to try it on buttered bread yet.
Vegemite is like the liquid form of yeast extract. In powder form, it's really yummy, and adds a unique creamy cheesy flavor to things. Great on popcorn, soups, etc.
Not surprised on the slightest. Vegemite is essentially traditional soy sauce’s cousin. People think it’s bad because they are downing soy sauce by the pint.
@@TartagliaThe_11th_McDsEmployee Not just pizza but we actually have Vegemite sausages too, they usually have cheese too (Vegemite and cheese is a combination) and are good.
@@bobby_greene I'd unsubscribe if he had him on. Ruffalo said poor people should let their pets die and buy electric cars, the guy is a prick and needs to touch grass
As an Australian I’m stoked with the score. But there’s that little voice screaming in my head that we all have saying "that’s not how you eat Vegemite!"
Honestly as a fellow Aussie I can’t be too mad about it, I’ve never seen an American eat Vegemite properly without somebody giving them clear instructions and holding their hand throughout the entire process.
@@TeamLegacyFTW I’m glad you asked. Butter up some toast. Then spread a very thin layer of Vegemite on. You should be scraping a little bit on at a time (if it’s your first try) and then spreading that out THINLY and repeating until most of the bread is covered. Scraping as apposed to spreading is my best advice. No Australian would like Vegemite spread on as thick as you would peanut butter. Not a single one and we like the stuff.
As an Australian I can tell you we all know vegemite is amazing. We just feed it too you wrong for shits and giggles. The guy just went and unlocked the secret.
@@MostlyLost bad analogy, Its like drinking soy sauce out of the bottle. Btw marmite and Vegemite is edible just out of the jar, i used to eat a tiny bit every day, just don't fill your mouth with it, just a bit covering your pinky is enough. Also you can sort of change flavours on various food types with a bit of it Or you can mix it in with hot water and have yourself a drink.
Thank goodness he didn't add salt in the sausage (garlic and onion powder would probably work though), it'd probably be downgraded to a "2.5 or 3 but could be better with some changes" with how salty it might have gotten
@@epistemophobia69 Honestly? I'm fairly certain Mr. Sausage knows exactly what he's doing. Every video ive seen from him, even the goofy and ones that turn out gross, seems calculated and knowledgeable in the kitchen. His knife skills, minus the natural occasional slip up, are spot on.
i knew the score this was going to get as soon as i saw the title. trust me on this: make it again, but also add some sharp cheddar. guaranteed game-changer
Had a feeling it would be good, yeast extract and MSG, etc are pretty common flavour additives in a lot of processed foods. Unfortunately I am allergic to both and Muslim so this sausage would kill me and send me straight to hell, but well done all the same!
I never took any issue with Vegemite because the first time I heard of it, I had it over toast with melted butter, the right way lol. I wasn't at all surprised by the score
Somehow when I saw the vegemite juices spilling out of the cut sausage, I knew that it was going to be a good sausage. Which makes sense I guess, given that vegemite is boiled down beer, and beer brats are pretty good.
Honestly didn’t expect Vegemite (what I suspect to be the devil’s blood) to get a 5/5. Just goes to show that anything can happen in the world of sausage
can be pretty good if you have a small small small bit of it. toast, butter, and a smear/covering so thin you'd be surprised there would be any flavour of it
Vegemite is just like concentrated umami flavor. You're not supposed to just eat it straight. It's like if he made a salt sausage and ended up just seasoning the pork. He'd have the same disgusted reaction if he just ate a spoonful of salt, but it would end up making a good sausage.
What we've learned from both this and the mcrib sandwich is that pork with a savory sauce will produce fantastic results in both the Ruffalo and sausage scale
Funny to think that when the UK stopped importing Marmite to Austrailia, not only did they want it back, but they made their own version of it that was even stronger. I fear the Aussies XD
Never had vegimite myself, but what I've heard from Aussies is that the most common mistake people make is thinking you supposed to eat it right out of the jar. It's a condiment, it's meant to go on other foods to add flavor. Doesn't really surprise me this one turned out well.
Yeah, seeing the videos *tRYiNg vEGaMiTe fIRst TImE!!!!!111!1!* when they just eat it right out of the jar makes me mad, like put it on toast or something, don’t just fucking chug it like it’s a sofa ffs
Its also really good for getting rid of ulcers. Put a bit on a teaspoon and shove it wherever the ulcer is and spread it around. It's so salty it kills it while also tasting good.
Vegemite/Marmite by itself is harsh, but it works incredibly well as a seasoning in the right balance (also works very well for soups if you dissolve a bit of it in the water). Though i feel a lot of its reputation comes down to people just assuming you can eat it like nutella and getting sucker punched in the mouth by a raw full spoon of it (when you really should put it in some bread and add some cheese along it).
I wasn't surprised at all, we actually do have Vegemite sausages over here in Australia (usually with cheese as well, Vegemite and cheese is a classic combination) and they bloody good.
As an Australian I was guessing when you predicted the zero that it would go the other way. Was worried you'd put to much but well done. You don't want to eat it straight up, maybe the amount you tasted spread on toast with butter, or if you're really feeling fancy top it off with a poached egg.
This is the second time in recent sausaging that you've had the casing split while filling. Whoever your supplier is, you need to Have Words with them.
Too many people eat just concentrated Marmite/Vegemite and assume it is just awful! It works lightly spread on buttery toast, and in a lot of cooking! Great stuff uwu
I just knew this one would turn out well! The salty and savoryness of yeast extract probably goes very well with pork. Yeast is similar to mushrooms with their umami
@@Randomeaninglessword I don’t know if that characterization is correct in spite of it also being my own gut reaction. Although it’s true they are both classified as fungi, that is a kingdom level taxonomic classification much like animalia is the shared kingdom of both humans and crabs. Yet, if we were to sample both Alaskan King crab legs and roasted leg of Midwestern Triathlete we likely wouldn’t say, “The strong savory flavor these share makes sense when you consider they are both technically animals”. It makes a lot more sense to compare their high glutamic acid content and the reasons why that might be the case (and why we might have evolved to specifically detect and seek flavors associated with that compound) and use that as a comparison point.
As an Australian, I can confirm that you're supposed to use a tiny TINY amount of this with anything you put it on/in/with. It also works well as an ingredient for spaghetti bolognese sauce :D
@@RoninCatholic Yeah do it! You don't need much though... if you've never had Vegemite before it's a very potent flavour. A little goes a long ass way. If you were making the sauce with 1kg/2lbs of minced meat, I would say a teaspoon at most of vegemite.
Was very worried when he did the thing literally every Australian will tell you not to do (Eat it off the spoon) but thankfully it turned out ok in the end!
Vegemite is great in very small quantities on buttered toast. The amount you had on the tip of the spoon would be plenty for a whole slice of buttered toast. By itself, it tastes like roofing tar.
Buying pork from a man in Brussels, He was six foot four and fulla muscles. I said "Do you speak-a my language?" And, he just smiled and gave me a Vegemite sausage. And he said, "I come from a butchery down under!" "Where meat does flow and go in the grinder!"
we Australians love umami. and vegemite is pure umami. if you want to blow your mind, make this sausage again, but add small pieces of diced tasty cheese to the mix
As an Aussie, I can confirm that we do indeed put Vegemite in some of our sausages. One can find them for sale in farmers markets across the continent, especially on the west coast.
This is an excellent episode. A nice texture and a decent will it blow, coupled with the return of a character loved by the audience and an incredible plot twist at the end. 10/10.
Aussie here, just sat down to eat some grilled cheese and vegemite with onion on toast and was looking for a video to watch- and this was conveniently in my subscription feed. Thanks! yummy
3:28 They keep bursting because you keep filling them too full. There should be two people. One person slowly cranking the handle and the other person letting out the sausage casing at the same time while making sure it isn't packed totally full. When you just fill the casing so full that the bunched-up casing comes off the tube on it's own, it's too full and will likely burst when cooking. Maybe you can try cranking with one hand and pulling the casing with the other. Or maybe watch some sausage being made? Kind of a shame to keep seeing these sausages bursting.
Gday mate. I was watching a rugby game before getting this notification. "Crikey!" I yelled. I clicked on the comment section, ready to request the party cheese salad sausage, when my dingo outside kept barking. I have to drive a couple clicks to get his food. I went to pick it up, and got some fizzy on the way home. When I arrived, I was hungry, so I went to make a Vegemite sandwich. After my wonderful day, I finally got onto the video. What a bloomin' awesome day, mates.
you pommies really dont understand.. vegemite is like posh marmite - its more refined, less harsh (though that opinion varies from person to person). and therefore better.
I made it just over one hundred seconds into this video before I had to abandon it because I was crying with laughter and had such a fit of the giggles I'm fairly certain that I have a six pack now.
In the early days, he didn't poke the sausages. It was a commenter's suggestion which he was resistant to trying. He later did, and found, with surprise, that it did work.
you sure? it makes sense to me - a sausage wants to burst. with holes, it gets to alleviate its pressure and leak a small insignificant amount of sausage but importantly oil and air/pressute ; without holes the pressure builds until the skin ruptures
As an Australian, it is always funny to me to watch people try it waaaaay too concentrated. We usually have it spread very very very thin, over warm buttered toast. My favourite is when it kinda ripples, and you have it like, end up in the creases of the melted buttery bread. It makes sense that it worked with pork, I do actually sometimes use vegemite in cooking. Very sparingly, but to add a bit of umami to a sauce, like one would with a stock cube or a bit of worcestershire sauce. I have also seen it paired with meat, like, used in a marinade. I've also had it in a salad sandwich, a very thin layer + a slice of proper cheese + the veggies, it added a bit of salt and savoury to it. Vegemite can be good, it's just that a lot of people don't realise how it's supposed to be used.
