After you smoke your sausage, put them directly into an ice bath to cool. Once they're done cooling, prick the casings and grill them. Guarantee the casing will snap when you bite into it!!
Tabasco sauce is a very thin sauce, and is incredibly watery compared to thicker sauces like Sweet Baby Rays. A Sausage Regrind episode with the Sweet Baby Rays sausage while using the smoker would likely produce much better and edible results.
I’m convinced Mrs. Sausage left Mr. Sausage months ago and he’s coping and also keeping up the ruse that she’s still here by taking old recordings of her saying “no!” and putting them in the videos
Tabasco has a lot of vinegar in it, that acidity started denaturating the protein of the meat (like lime in ceviche as you said) . Thats the reason for the "weird" texture (and the sacs).
Yeah vinegar is one of the three ingredients in Tabasco. Honestly that's why I love tabasco so much. So few ingredients, 0 calories, and all the bold flavor.
@@EruditeFeline It's pretty remarkable, three year fermented Tabasco Pepper mash, salt, and vinegar. Simple, natural, flavorful, and keeps ages on the shelf.
@@0neDoomedSpaceMarinecrystal hotsauce is the same way and it's still made in louisianna to this day and their pepper mash is still aged in their original wooden aging barrels.
@@user-bf6gz8ej4o Fettuccine Alfredo or fettuccine al burro is an Italian pasta dish of fresh fettuccine tossed with butter and Parmesan cheese. - Wikipedia, The Free Encyclopedia
@@user-bf6gz8ej4o Lmao, no it is not. Google is your friend. An ITALIAN named ALFREDO made it in ROME. That is not American. It is POPULAR in America though.
The show has finally evolved enough to get a smoker. This is the best cooking show that's not a cooking show. I can already tell with the addition of the smoker we will have some 5 out of 5 sausages in the horizon.
You know, it really is nice seeing how the channel has developed over time, his approach used to be really primitive in the beginning, but he's getting pretty damn good at sausaging.
I think the mistake was hanging them vertically in the smoker, tabasco is really watery and it all ran to the bottom but if they were horizontal it may have turned out better.
@@RamenPoweredShitFactory I agree. Plus, the heat from the pan might have allowed for some expansion so that it would be less loose. Although, I'm not a sausage expert, so don't take my word for it.
I can think of two ways to improve this one, apart from poking holes to allow fat drainage. 1: Boil the sausage to tighten the skin pre-smoke 2: Marinade the pork in Tabasco before grinding. Then boil, then smoke. Alternatively, Tabasco makes a Smoked Chipotle Flavor of their sauce which is actually super good on its own. Maybe that can work as well.
It’s certainly nice to see a familiar face appreciating a good sausage. Pac-Man World on the PS1 got a multi-platform remake that just released called Pac-Man World Re-Pac, you should do a video about it. Pretty sure the average retail price is $30 new.
You always find a way to throw me for a loop. When you didn't say "This guy!" to introduce the box artist, I thought my earphones had died or something. Scared me, for a sec. lol
I've said it once and I'll say it again. I think the Mark Ruffalo scale should account for power just as much as spread. That was a beautiful shot, should've at least 3 Mark Ruffalos
Try a quick blanch for a few seconds in boiling water, then shock the links in an ice bath immediately after blanching, then smoke em. You've got the right idea smoking your sausage! I see good things coming from this!
"We already did a Sweet Baby Rays sausage". While that is true, it was just the sauce in the casing. Furthermore, that sausage was disqualified, so doing another version of it with the meat and sauce only makes sense. But what do I know? I'm not the one making the sausage around here.
When you smoke meat that has any sort of skin on it you have to smoke it at a lower temperature than normal and then sear it afterwards. Otherwise that inedible, rubbery skin happens.
Ordinary Sausage: "I bought this new thing, so I want to make a video using it!" *three minutes later* Ordinary Sausage: "Well folks, the sausage I made is terrible."
I contest the 2 mark ruffalo on the blow. The fact that the shot stayed together before and after shooting the full distance is a testament to a perfect Will It Blow. Perfect aim even.
sadly i don’t think you understand mr. sausage’s ranking system. 5 mark ruffalo will it blows are incredibly messy. not a perfect will it blow but i think it may deserve to be bumped to a 3 or 4 mark ruffalos score.
This! This is why you must properly knead and prepare your sausage filling and stuff it into the casing without any air pockets. Loose filling with space to fill is just asking for liquid based disasters.
> And you can put that on my headstone! Fast-Forward to 80 years in the future and Mr. Sausage’s headstone is surrounded by bottles of Sweet Baby Ray’s.
With the addition of the smoker, the opportunity for NSC (Non-Sausage Content) had increased tremendously! I wanna see some bananas hangin' in that bad boy
Ah, good old Tabasco. Even if you go to far with this stuff, it's not going to be nowhere close to as harsh as the Carolina Reaper Sausage, where you were basically slow-macing yourself through the entire process.
Regardless of how this turns out, I'd love to see a sequel using Tabasco's Scorpion Sauce. It brings good heat and has some really poppin' fruity overtones. But you know what'd be even more poppin' than that? A One Week by the Barenaked Ladies Sausage: wasabi, sushi, vanilla milkshake, Swiss Chalet dipping sauce, chicken from a Chinese restaurant, and Snickers. It's the finest of the flavors.
Tobasco is primarily vinegar. From the innernets: "Vinegar can change the texture of foods. It breaks down the chemical structure of protein, such as when used as a marinade to tenderize meats and fish. Vinegar can also be used to make cottage cheese by adding it to milk."
The key we've found for smoking sausages is to wrap it in a bacon weave... the fat from the bacon keeps the insides chewable. Plus bacon makes everything better.
With all these upgrades, I'm surprised he hasn't bought a salt and pepper grinder. Or at least a pepper grinder as freshly cracked pepper tastes far better than the already ground pepper.
First the blow torch, then the dehydrator, and now a smoker? Ordinary Sausage HQ is under going some expansion and upgrades I see.
He gains 5 XP for every sausage
He's going down the tech tree
Feels more like a Mid-sausage Crisis I'd say.
its amazing content
He needs to do a video where he uses all of the above. Dehydrate, then smoke, then crisp it with the blow torch.
After you smoke your sausage, put them directly into an ice bath to cool. Once they're done cooling, prick the casings and grill them. Guarantee the casing will snap when you bite into it!!
He definitely has to try this sausage again with your advice. I hope he sees your comment!
The more steps the better
@vacuum sealed garfield That's more than four tens, and that's terrible.
Tabasco sauce is a very thin sauce, and is incredibly watery compared to thicker sauces like Sweet Baby Rays. A Sausage Regrind episode with the Sweet Baby Rays sausage while using the smoker would likely produce much better and edible results.
Yes. Redeem the BBQ brisket sausage.
Cook down or add corn starch to the Tabasco
That's basically what he said, Mr genius expert.
I’m convinced Mrs. Sausage left Mr. Sausage months ago and he’s coping and also keeping up the ruse that she’s still here by taking old recordings of her saying “no!” and putting them in the videos
You think maybe... There will be a Mrs. Sausage sausage episode?
Look
That no sounded different so I don't think she left him
Besides they get hello fresh and helix sleep so she's sane
:(
This is cannon now. Sausage lore will never be the same
@@kitchenasmr6876 today we're out of hot dog buns, so we're gonna use some of uh, Mrs. Sausage's frozen head!
Tabasco has a lot of vinegar in it, that acidity started denaturating the protein of the meat (like lime in ceviche as you said) . Thats the reason for the "weird" texture (and the sacs).
Like with ceviche!
Yeah vinegar is one of the three ingredients in Tabasco. Honestly that's why I love tabasco so much. So few ingredients, 0 calories, and all the bold flavor.
@@EruditeFeline It's pretty remarkable, three year fermented Tabasco Pepper mash, salt, and vinegar. Simple, natural, flavorful, and keeps ages on the shelf.
not to mention the absurdly high salt concentration in tobasco which pulls all the water from the meat
@@0neDoomedSpaceMarinecrystal hotsauce is the same way and it's still made in louisianna to this day and their pepper mash is still aged in their original wooden aging barrels.
I will not rest. Fettuccine Alfredo Sausage. The finest Italian dinner you could ever imagine.
Alfredo sauce is American
@@user-bf6gz8ej4o Fettuccine Alfredo or fettuccine al burro is an Italian pasta dish of fresh fettuccine tossed with butter and Parmesan cheese.
- Wikipedia, The Free Encyclopedia
I mean he kinda did that already.
ruclips.net/video/lJJWLDinbQw/видео.html
@@user-bf6gz8ej4o Lmao, no it is not. Google is your friend. An ITALIAN named ALFREDO made it in ROME. That is not American. It is POPULAR in America though.
@@user-bf6gz8ej4o So are tomatoes, check and mate
If I outlive Mr. Sausage, I'm going to find his tombstone and put a bottle of sweet baby rays on it
Delicious
Bold of you to assume Mr. Sausage is mortal
Pour out 40 oz of sweet baby Rays BBQ for your homies
I’m going to turn him into sausage
@@Slop_Dogg in his will he asks to be cremated, and have his remains used to season a sausage
The show has finally evolved enough to get a smoker. This is the best cooking show that's not a cooking show. I can already tell with the addition of the smoker we will have some 5 out of 5 sausages in the horizon.
You know, it really is nice seeing how the channel has developed over time, his approach used to be really primitive in the beginning, but he's getting pretty damn good at sausaging.
She knows when she’s referred to as “Mrs. Sausage” that she has no interest in listening to her husband.
I think the mistake was hanging them vertically in the smoker, tabasco is really watery and it all ran to the bottom but if they were horizontal it may have turned out better.
That and I think giving them a quick sear in a pan would've made the skin a bit better.
@@RamenPoweredShitFactory I agree. Plus, the heat from the pan might have allowed for some expansion so that it would be less loose. Although, I'm not a sausage expert, so don't take my word for it.
A smoker, a dehydratior, man is hitting sausage culinary levels I never expected from simple beginnings
I can think of two ways to improve this one, apart from poking holes to allow fat drainage.
1: Boil the sausage to tighten the skin pre-smoke
2: Marinade the pork in Tabasco before grinding. Then boil, then smoke.
Alternatively, Tabasco makes a Smoked Chipotle Flavor of their sauce which is actually super good on its own. Maybe that can work as well.
Yeah the smoked Chipotle is much better than regular Tabasco imo
It’s certainly nice to see a familiar face appreciating a good sausage.
Pac-Man World on the PS1 got a multi-platform remake that just released called Pac-Man World Re-Pac, you should do a video about it. Pretty sure the average retail price is $30 new.
@@aaronskuse2207 lmao. I actually had the switch version pre-ordered the second I could do so. It's on my list.
@@Sand-Walker13 ikr its so damn good. I cleared a bottle of that stuff in two weeks.
I'll be honest, 'they have ballsacks' is not a sentence i expected on this show
It was a matter of time. After all, we already had the sausage.
Let's cut the sacks off
Could you imagine Mrs sausage explaining her husband's job to people? "He makes sausage for a living" "is he good at it?" "No"
I bet he just has a recording of Mrs. Sausage shouting "No" and he's just reusing it at this point
Mrs. Sausage left and took the kids years ago
@@HumbleManatee Then who made the Manicotti sausage?
No
@@HumbleManatee LoL
@@zingerific8209 me
One of the last things you want to hear when talking about sausages: "Let's cut the sacks off."
Bone Marrow Sausage would be cool to see! Maybe a dry age sausage as well?
Edit: Guga and OS need to do a collab!
Guga is that you?
@@PatricHerrera let's doO it!
Collab with gugu for the latter
Bone marrow should work quite well.
The man's still financially recovering from his 794$ lobster sausage, cut him some slack!
I love how you can always hear Mrs. Sausage smiling when she answers. She hides it so poorly, it's so endearing
You always find a way to throw me for a loop. When you didn't say "This guy!" to introduce the box artist, I thought my earphones had died or something. Scared me, for a sec. lol
I guess because the username was Emily. They had a monkey as their profile picture and I'm not sure he knew how to approach it.
I've said it once and I'll say it again. I think the Mark Ruffalo scale should account for power just as much as spread. That was a beautiful shot, should've at least 3 Mark Ruffalos
Fully agree. That was a knock out.
Idk I think 2 points for power is more than enough. I'd like to see some splatter
Try a quick blanch for a few seconds in boiling water, then shock the links in an ice bath immediately after blanching, then smoke em. You've got the right idea smoking your sausage! I see good things coming from this!
I always tell em shrinkage is real
"We already did a Sweet Baby Rays sausage". While that is true, it was just the sauce in the casing. Furthermore, that sausage was disqualified, so doing another version of it with the meat and sauce only makes sense. But what do I know? I'm not the one making the sausage around here.
OS, your comedic timing really is genius. I enjoy your content. Thank you, it is my birthday today.
I think the only reason he smoked these is so he could write off the smoker in his taxes
Tax Evasion Sausage
@@walter2877 That's not tax evasion, that smoker is a genuine business expense, we're gonna see a lot of experimenting with that thing.
I actually expected those smoked sausages to get pan fried too to get the fats working and the skin actually crisping up and stuff...
Most likely why he shouldn’t have smoked it
I misread this as ‘Smoked Tobacco’ sausage. Subsequently, I have a recommendation for a new sausage!
So he’s got a smoker and a dehydrator now, Hes unstoppable!
Next he needs a dry ager
And a blow torch!
god i hate the 11th god damn step
So true berd
Anyone else think he should try to remake some of his older sausages in the smoker? The popular ones, but in the Smoker
I like how Mrs. Sausage just says "no!" basically every time he asks about coming to check out his sausage-ing.
You can pry the plastic ring-hole off the bottle with a fork to make it pour out easier. Learned that at my Chipotle job.
When you smoke meat that has any sort of skin on it you have to smoke it at a lower temperature than normal and then sear it afterwards. Otherwise that inedible, rubbery skin happens.
Mr. Sausage: (understuffs the sausage and cooks it in a smoker)
Also Mr. Sausage: Surly this is the Tabasco’s fault
It's probably a little bit, because Tabasco is very vinegary and that can complicate things, but yeah, this process isn't developed enough.
My wife’s new fav human being is Mrs. Sausage, so… thanks for that Mr. Sausage
As a fan of Sweet Baby Ray's, I gotta call shenanigans on comparing a BBQ sauce to a hot sauce.
I watched several of these and just noticed I’m not subscribed wtf this dude is AWESOME
I was pretty sure that Mrs Sausage was going to say NO before he asked her . . .
Fellas you all know what this means. SMOKED WATER SAUSAGE!!!
Let the chaos begin
No no, smoked OIL sausage.
I for one, am excited for the holy sausage war upon guy fieri's nachos to commence
Loving the new upgrades and all the fun ideas that will come with it!
Having grown up literally on Avery Island Rd, I couldn't be happier with this episode. Funniest one so far.
It's a good sauce, I always put it on my tacos now.
i love how supportive Ms. Sausage is
Ordinary Sausage: "I bought this new thing, so I want to make a video using it!"
*three minutes later*
Ordinary Sausage: "Well folks, the sausage I made is terrible."
I want a retry. A Tabasco sausage sounds good. I believe Mr. Sausage can find a way to make it work.
He said the flavor itself was very good, so clearly there's some real potential in a Tabasco Sausage
Just thinking about tobasco sauce makes my mouth water
Mrs Sausage's off to the distance "No!" gets me everytime.
I contest the 2 mark ruffalo on the blow. The fact that the shot stayed together before and after shooting the full distance is a testament to a perfect Will It Blow. Perfect aim even.
sadly i don’t think you understand mr. sausage’s ranking system. 5 mark ruffalo will it blows are incredibly messy. not a perfect will it blow but i think it may deserve to be bumped to a 3 or 4 mark ruffalos score.
Mrs. Sausage hasn’t been very supportive lately 😂
@Bully peter shut up bot
I'm so proud of you getting a smoker
I am endeavoring to keep track of this one, entirely because the Mark Boxallo art is so damn good.
I'm looking forward to the day Mrs .sausage says yes and tries one of his new and improved sausages.
She's said yes a few times, she liked the candy cane sausage.
We've officially entered the smoked sausage arc. I'm excited for the future.
glad to see we got box art for the nachos that took 84 steps
The background "NO!" from Mrs. Sausage always gets me. So funny
This! This is why you must properly knead and prepare your sausage filling and stuff it into the casing without any air pockets. Loose filling with space to fill is just asking for liquid based disasters.
A Mr. Sausage cook book featuring the best 5 out of 5s is what I need in this cold world
> And you can put that on my headstone!
Fast-Forward to 80 years in the future and Mr. Sausage’s headstone is surrounded by bottles of Sweet Baby Ray’s.
The madman actually decided to shake the tabasco bottle to half empty instead of removing the plastic cap
Very grateful he corrected himself on the recipient of Best Sauce
every time mrs sausage says "no" it puts a smile on my face
the only answer he gets from his wife now is just "no"
With the addition of the smoker, the opportunity for NSC (Non-Sausage Content) had increased tremendously! I wanna see some bananas hangin' in that bad boy
Can't wait for the episode where he puts some wood from the tree behind his house in the smoker to see if it adds a new flavor
We appreciate your tenacity in trying to bring Mrs Sausage into our world. One day.
Well, if the flavor was a winner, then I think it's clearly worth the time to try to make a Tabasco sausage in another way.
Even though it didn't get the sticky splatter, that will it blow was a straight up missile, which I can appreciate.
Loving the new equipment
A smoker and a dehydrator? the possibilities are truly endless.
One of these days, Mrs. Sausage is gonna say "Yes" and he nor the audience will know what to do with that
This man’s voice is surprisingly soothing
Ah, good old Tabasco. Even if you go to far with this stuff, it's not going to be nowhere close to as harsh as the Carolina Reaper Sausage, where you were basically slow-macing yourself through the entire process.
Party cheese salad sausage
How bout helium sausage?
@@SmoothAdventureProductions party cheese salad sausage
@u know me ruclips.net/video/JwncAQurlqk/видео.html
@u know me shut up bot
i'm glad ms sausage is so supportive of her husband's little hobby
At this point Guy Fieri is lucky he isn't the new Will It Blow scoring system
All those years ago I thought I'd never see a smoker on this channel
He is expanding his arsenal of sausage creation
We love you and your firm "no's" mrs sausage.
When Ms. Sausage said no, it hit really hard in the feels. Stay strong our sausage master.
Regardless of how this turns out, I'd love to see a sequel using Tabasco's Scorpion Sauce. It brings good heat and has some really poppin' fruity overtones. But you know what'd be even more poppin' than that?
A One Week by the Barenaked Ladies Sausage: wasabi, sushi, vanilla milkshake, Swiss Chalet dipping sauce, chicken from a Chinese restaurant, and Snickers. It's the finest of the flavors.
That sounds fucking *vile.*
I love it.
@@djentslayer It's so dangerous you'll have to sign a waiver
Is that a reference to a song or something
@@seronymus It's not a reference to "a" song, it's a reference to *THE* song: One Week by the Barenaked Ladies.
Tobasco is primarily vinegar. From the innernets: "Vinegar can change the texture of foods. It breaks down the chemical structure of protein, such as when used as a marinade to tenderize meats and fish. Vinegar can also be used to make cottage cheese by adding it to milk."
You better get that headstone ready because I ain't gonna accept that tabasco disrespect
Adding some form of starch will help incorporate watery sauces into the sausage
Tabasco is I think half vinegar, it's gonna cause problems when used like this anyway.
Read this as tobacco sausage and, now that I am relieved that it isnt...I want a Tobaccoo sausage
Tabasco is better than tobacco IMO.
Inevitable Divorce Sausage
The day Mrs. Sausage actually comes over to see and/or try will be a happy day
Check out the candy cane sausage video.
The key we've found for smoking sausages is to wrap it in a bacon weave... the fat from the bacon keeps the insides chewable. Plus bacon makes everything better.
Omg the smoker arc begins
you can remove the plastic cap from the bottle to more quickly pour the tabasco
With all these upgrades, I'm surprised he hasn't bought a salt and pepper grinder. Or at least a pepper grinder as freshly cracked pepper tastes far better than the already ground pepper.
Agree. He could afford a fancy electric pepper gringer so he wouldn't have to tire out his wrists for each sausage.
Hot ones sausages. One sausage for each hot ones sauce, then a final dab sausage with them all mixed in.
Mr. Sausage single-handedly is keeping the pork industry in business.
Blue berry muffin sausage where you bake the batter in a casing. It's what the people need.
Sweet Baby Ray’s? Happy to hear you’re a fellow man of culture.
Tabasco smoked sausage, that, sounds like paradise.
"save some of this for the kids ice cream"
satan: "write that down, WRITE THAT DOWN!"
You could always add breadcrumbs or some other kind of binder to keep the sauce inside the sausage.
Cool smoker Mr sausage! Love your videos one of the things to keep my goin! Sausage fuel!!
2:17 That’s a lot of Tabasco water!
Mister Sausage got a smoker. Huge day for Sausage fans all over the world
Song should have gone, "I've seen fire and I've seen rain | I've seen sausages I thought would never end."