Thank you Helix for sponsoring! Visit helixsleep.com/ordinarysausage to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. #helixsleep
please make a sausage containing meat, horseradish, olives, anchovies, eggplant, pickled eggs and vegemite and a splash of malort. Do it for the FLAVOR OF SUCCESS!
Menthol 151 rum citric acid spearmint habanero pepper jack cheese ground up leftover pizza expensive Iberian ham then ground pork sausage mix this all up👍
I feel like Mr Sausage is gradually building up an immunity to everything by eating all these sausage-trocities. He’s gonna be an unstoppable apex predator some day.
"This movie messed me up as a kid." Between Mrs. Sausage refusing to cook for him, Growing up watching A Clockwork Orange, and being a Florida Man at heart, I'm REALLY starting to understand how this man became the way he is.
I love the fact you tried the citric acid, a tiny bit and recoiled. Then instead of using that information on how little you need, you just douse the meat in it
For what it’s worth, acid inhibits browning in cooking. That’s why pretzels get so brown - they are bathed in a basic solution before baking. And why usually sourdough can take a bit more toasting than regular bread
@@SpikeVein That might've resulted in an intact casing because it's likely the acid denatured it and made it inflexible before even hitting the pan, but on the other hand i wouldn't wanna see Mr. Sausage hurt himself with caustic substances.
@@dweebteambuilderjones7627 Baking Soda wouldn't do much but carbonate it like a soda. If he roasted the baking soda in a pan and turned it into sodium carbonate that would still be safer than lye, and probably work better than baking soda.
I put this man up there with Marie Curie. He is probably going to die from one of these sausages, but his contributions to sausage making will immortalize him
@@mrbeefy604 It is citric acid, operative word here is acid and a lot of acid is not good for your body. If the concentration is high enough it doesn't matter too much if it's citric acid or battery acid, you shouldn't drink neither.
@@mrbeefy604 It burns skin and cooks meat, like for example your own living flesh (hence the raw pork going white and grey). It's absolutely fine in tiny amounts, dilute. It's not *that* dangerous but he was using a *lot*.
@@mrbeefy604virtually all acids-especially in concentrated form, like Mr sausage used, could be considered dangerous. That’s because acids denaturate proteins, which is very bad for you. Think of it as chemically cooking you by mere contact. (That’s why the pork turned white. Heat also denaturates proteins, which causes the color change of pink->white. ) Citric acid is a very weak acid so probably no harm was done here, it might’ve just acted as a buffer for his stomach acid so besides some acid reflux, nothing terrible.
Yesterday, I was minding my own business at work when a local radio station started talking about your recent KFC sausage and played snippets of it over the radio. The dulcet tones of Mr. Sausage's voice reverberating through my store first thing in the morning and confusing my customers; nothing better.
Helix Sleep NEVER gets the luck of the draw when it comes to the videos they're featured in.. first the balut sausage fiasco and now the chemical burns sausage crumble.
It is truly funny when you look back and Mr. Sausage was annoyed about people asking for him to make a fog sausage out of the fog created by the fog machine he was using for the Halloween event, because the fog is toxic. And yet here we are with another dangerous sausage after the menthol one.
As someone who regularly uses citric acid in cooking, i knew exactly what he would do and how this would turn out. I will use a _tiny_ pinch of pure citric acid for an entire dish I'm cooking, if I choose to use it. The fact that he kept on adding more and more was making me die inside.
That awkward moment when your sausage score art gets featured in an episode but the full sausage art doesn’t get used in the score itself and the sausage ends up DQ’ed anyway 😵💫
Wouldn't change it ultimately. I actually tried this *before* Mr Sausage did, and only used half a tablespoon in like a pound of pork, for it to start immediately cooking itself and ruining the casing (in addition to difficulty stuffing it). In the end then it tasted pretty awful. If you want to use citric acid in a sausage, it is gonna have to be combined with other ingredients to make it work properly, but I do not yet know what.
after binging a far too many of you videos, I think I found the perfect theme song for your videos. It's a song my dad taught me back in middle school. Donderbeck the butcher. There are several versions of it, but most of them have a very similar Chorus Line of "all the rats and Alley Cats are never more be seen they're off the street and grounded meat in donderbeck's machine"
For some reason, this reminds me of Vladimir Likhonos. He was a Ukrainian chemistry student who liked to dip his gum into citric acid for an extra kick. He ended himself because he dipped his gum into explosive powder he was working with by accident one time. So what I'm saying is: make explosive sausage, but don't eat it.
For the next NSE, Mr. Sausage should try Battery Acid Spaghetti (It’s sour candy strips that have been pulled apart and put into a bowl. Afterward, pour a can of a sour energy drink over it.)
The instant he started mixing water with the citric acid...and THAT MUCH citric acid, I knew there were only about two ways it could go. The DQ was the GOOD ending.
That amount of citric acid would last you for life. I had a small pack of it that ran me for like 5 years. It's a fun thing to cook with but quite honestly, for your standard home cook, just buy lemons and limes on a frequent basis.
We just learned about the Citric Acid Cycle in biochem last week, so this video is a blessing to me. I vote you do a whole series of “Citric Acid Cycle Sausages” where you make a sausage out of one of the Citric Acid Cycle Intermediates each week 👍
Thank you Helix for sponsoring! Visit helixsleep.com/ordinarysausage to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. #helixsleep
Vegimite sausage ?
please make a sausage containing meat, horseradish, olives, anchovies, eggplant, pickled eggs and vegemite and a splash of malort. Do it for the FLAVOR OF SUCCESS!
Make a Free Pillows Sausage.
Menthol 151 rum citric acid spearmint habanero pepper jack cheese ground up leftover pizza expensive Iberian ham then ground pork sausage mix this all up👍
Have you learned NOTHING about chemical sausages from the menthol!? Because I'm very grateful you didn't. Thank you for this Sausage Man.
every time he added a little more I cringed so hard knowing it was going to be literally inedible
10% of that would have been too much lol
as a general rule Mr Sausage learns nothing
Coming soon, 2026: Cyanide sausage
I hope he at least learned to make sure the amount he puts in is bellow lethal dose.
He started with so much already, and just kept adding more. You can't keep flying this close to the chemical sausage sun.
"You can't keep flying this close to the chemical Sausage sun"
Well this is certainly not a sentence i expected to See today... Or ever...
NO ONE expects the Chemical Sausage SUN!!!! @@Daniel_3322
Perfect idea for candle wax sausage or “ The Icarus”
Sausage Icarus lost his Buffalo wings!
Oh he can fly way closer
the citric acid is cooking the sausage before it's even in the casing.
Pork ceviche.
@@UnrealPersonI just threw up in my mouth a lil bit
@@UnrealPersonwhy would you say it like that
@@UnrealPersonsounds delicious, can i get some?
It probably also denatured the proteins in the casing, which is why it burst so terribly.
"I blame everyone except me" classic line.
Wise words to live by
I feel like Mr Sausage is gradually building up an immunity to everything by eating all these sausage-trocities. He’s gonna be an unstoppable apex predator some day.
A rare sausage predator
@@ChesterManfredhe can’t be bargained with, he can’t be reasoned with, and he absolutely will not stop until you are in his sausage.
@@EdenKarnstein you're making him sound like Makarov from COD
Reminds of an old emperor of Pontus
Some day?
"This movie messed me up as a kid."
Between Mrs. Sausage refusing to cook for him, Growing up watching A Clockwork Orange, and being a Florida Man at heart, I'm REALLY starting to understand how this man became the way he is.
Would you ever cook for a madman that treats perfectly good food the way Mr Sausage does?
I love the fact you tried the citric acid, a tiny bit and recoiled. Then instead of using that information on how little you need, you just douse the meat in it
For what it’s worth, acid inhibits browning in cooking. That’s why pretzels get so brown - they are bathed in a basic solution before baking. And why usually sourdough can take a bit more toasting than regular bread
So what you are saying he should of boiled it in a base solution like a pretzel then seared it
@@SpikeVein That might've resulted in an intact casing because it's likely the acid denatured it and made it inflexible before even hitting the pan, but on the other hand i wouldn't wanna see Mr. Sausage hurt himself with caustic substances.
@@SpikeVein Mr sausage melts his fucking wallpaper lmao
@@sontypohnenamen5161 He'd be fine if he stuck to something weakly alkaline like baking soda.
@@dweebteambuilderjones7627 Baking Soda wouldn't do much but carbonate it like a soda. If he roasted the baking soda in a pan and turned it into sodium carbonate that would still be safer than lye, and probably work better than baking soda.
That's no ordinary sausage
Never has been (points 1911 behind your back)
starting to think this guy doesn't make ordinary sausages........
Its advanced sausage.
You're not dealing with the average Sausage Warrior anymore, Freezer
hey, that's the name of the show!
"We don't let my health get in the way of good sausage"
Health means nothing in the way of sausage science
I put this man up there with Marie Curie. He is probably going to die from one of these sausages, but his contributions to sausage making will immortalize him
dude's a wizard trapped in a reality without magic
He's going to go out like Marie Curie... Brave man
Truly the Dr. Jack Barnes of the sausage frontier.
@@EGRJ Not until he force-feeds a box jellyfish venom sausage to one of his grade-school age children.
When has “we’ll add a little more” ever worked out in your favor?
Never. It never does.
this man watched it alter and possibly chemically cook the pork right before his eyes and still put it in his mouth
Dude that pork was fully cooked before it was even in the casing
Mr sausage watching a Clockwork Orange “as a child” explains a lot
What do you mean? I read the Mad Magazine parody of Clockwork Orange as a child, and I'm no worse for wear.
So, who wants butt spiders?
I read the book when I was 10, it was confusing because you had to look up all the words in the glossary.
Apparently my grandma rented my dad a copy of that movie when he was 9 saying she thought he'd like it because it's "sacrilegious"
@@theoddbox I don't even know where to start unpacking that one.
*Clockwork Sausage
That's what made him Sausage Man.
In all the videos I've watched I've never seen the casing rip itself apart in such a way, insane.
The citrus acid ate threw the casing
as someone who works with citric acid SOLUTIONS for food RnD, I screamed every time he free-poured it
I sympathize. It’s hard being a scientist.
Explain for the idiots here like me wtf is so dangerous about it
@@mrbeefy604 It is citric acid, operative word here is acid and a lot of acid is not good for your body. If the concentration is high enough it doesn't matter too much if it's citric acid or battery acid, you shouldn't drink neither.
@@mrbeefy604 It burns skin and cooks meat, like for example your own living flesh (hence the raw pork going white and grey). It's absolutely fine in tiny amounts, dilute. It's not *that* dangerous but he was using a *lot*.
@@mrbeefy604virtually all acids-especially in concentrated form, like Mr sausage used, could be considered dangerous.
That’s because acids denaturate proteins, which is very bad for you. Think of it as chemically cooking you by mere contact. (That’s why the pork turned white. Heat also denaturates proteins, which causes the color change of pink->white. )
Citric acid is a very weak acid so probably no harm was done here, it might’ve just acted as a buffer for his stomach acid so besides some acid reflux, nothing terrible.
Mr sausage please I can’t watch you die
Mrs Sausages probably can
Buy the ticket take the ride
@@noturfather1106 burn the coal pay the toll.
Not to worry! He has Plot Armor!
Fog machine sausage
Yes I am and yes you should!
The chemical sausages season of this show is amazing
This man really had his lips burning from the "will it blow" alone and still went on to take a bite. You're a warrior, Mr. Sausage.
I haven't watched it yet, but I assume Mr. Sausage puts too much citric acid in.
What could have possibly given you that idea?
Why would he possibly do that?
You're being ridiculous and presumptive, I say having also not watched it yet.
pardon me, but how much citric acid in a sausage is considered NOT too much?
1:28 I read the comment just as he did this
Dehydrate a steak, then rehydrate it with the juice from juiced steaks.
go to jail
guga did it. it was bad
You need to be locked up for this
Ok Satan chill
Rehydrate it with Malort
I audibly gasped when I saw how much he added
Yesterday, I was minding my own business at work when a local radio station started talking about your recent KFC sausage and played snippets of it over the radio. The dulcet tones of Mr. Sausage's voice reverberating through my store first thing in the morning and confusing my customers; nothing better.
“We don’t let my safety get in the way of good sausages.” That should be the channel mantra.
"was that joke a little premature?" absolutely.
It's dual meaning
Honestly I don’t get it
@@ballisticbrontosaurus premature as in the joke was childish, but also premature as in "premature ejaculation"
oh you watched A Clockwork Orange as a child. Things are starting to make sense.
Helix Sleep NEVER gets the luck of the draw when it comes to the videos they're featured in.. first the balut sausage fiasco and now the chemical burns sausage crumble.
Thank you for bravely tasting something after it's already burnt your skin
Back when I worked at a factory we'd use citric acid to raise the acidity in mix, it was a right of passage in the back to eat some
Watching Clockwork Orange as a kid? That explains so much
My mouth is burning from just watching this! Wow!
It literally kind of dissolved the pork and the casing. This sausage was no joke.
It is truly funny when you look back and Mr. Sausage was annoyed about people asking for him to make a fog sausage out of the fog created by the fog machine he was using for the Halloween event, because the fog is toxic. And yet here we are with another dangerous sausage after the menthol one.
3 mark ruffalos for 1/4 of the sausage hitting the box and NO STICKAGE is wild.
Now we need an Asafoetida sausage. It's an in between of chemicals and food.
I’ll check it out!
Asa...what?
So is this what you do when you're not making a lawyer's life hell?
EDGEWORTH NOOOOO!! YOU'RE A PROSECUTOR, YOU SHOULD KNOW BETTER THAN ANYONE TO NOT ATTEMPT A MURDER!
Ooooo good idea
So glad he's talking about Mrs. Sausage again. Her absence a few months ago had some of us worried.
Other spice makers don’t sell it because it’s not a spice lol. It’s used for canning so companies that sell canning products will have it.
That's the best burst ever its PERFECTLY SYMMETRICAL!!!
Why don't we treat Mr. Sausage with a genuinely good sausage for all the entertainment he has given us?
He'd probably just grind it up and turn it into a different sausage anyway
This man is genuinely a “for the culture” kind of guy and I will forever love him for it
"Give it a little taste- Oooh it burns!"
*smacks lips*
*gutteral growl from the depths*
I love this channel.
"a little taste burns and was very unpleasant. Now to decide how much to put on the sausage.....hmmm......."
"This movie really messed me up..."
Yeah, it's that kind of movie.
"...As a child."
...what...
As someone who regularly uses citric acid in cooking, i knew exactly what he would do and how this would turn out.
I will use a _tiny_ pinch of pure citric acid for an entire dish I'm cooking, if I choose to use it. The fact that he kept on adding more and more was making me die inside.
That awkward moment when your sausage score art gets featured in an episode but the full sausage art doesn’t get used in the score itself and the sausage ends up DQ’ed anyway 😵💫
tbf what an iconic episode to have your art featured in either way, though! only you can claim art cred for the citric acid sausage video!
I think this one needs to be redone. But with a reasonable amount of citric acid.
Wouldn't change it ultimately. I actually tried this *before* Mr Sausage did, and only used half a tablespoon in like a pound of pork, for it to start immediately cooking itself and ruining the casing (in addition to difficulty stuffing it). In the end then it tasted pretty awful.
If you want to use citric acid in a sausage, it is gonna have to be combined with other ingredients to make it work properly, but I do not yet know what.
@@airanuva Should've been more like a quarter of a TEASPOON, Jesus that's a lot of concentrated citric acid
A pinch with some lime zest and cilantro might be pretty fire
This man has gone insane and I love it
oh man the acid cooked the pork before it ever hid the grill. this is gonna be good
"I blame everyone but me" Glad to see you've taken my mother's approach to addressing issues.
A That Chemist x Ordinary Sausage collab would be 🔥
You know the sausage it an abomination when instead of bursting it completely de-gloves itself
Batery acid sausage is the only reasonable followup
battery acid spaghetti sausage
I was thinking gasoline sausage
@@Koisheepoh god.
Maybe Coca-Cola sausage for something a bit less deadly?
I don’t think I’ve ever seen a sausage snap in half in the pan on this channel before
Please don't give yourself metabolic acidosis, Mr. Sausage
after binging a far too many of you videos, I think I found the perfect theme song for your videos. It's a song my dad taught me back in middle school. Donderbeck the butcher. There are several versions of it, but most of them have a very similar Chorus Line of "all the rats and Alley Cats are never more be seen they're off the street and grounded meat in donderbeck's machine"
I'm pretty sure that thumbnail alone triggered my acid reflux.
I like how he says it burns before it even enters his mouth
This is the first sausage to include life insurance fraud!
idk bud I'm pretty sure this sausage could kill him twice
@@ryansainsbury7858 I agree with you completely, but taking out an additionally policy right before consuming this sausage is 100% fraud
guys he's just preparing for his life insurance sausage
Always a good idea to descale the grinder. Good work Mr sausage.
For some reason, this reminds me of Vladimir Likhonos. He was a Ukrainian chemistry student who liked to dip his gum into citric acid for an extra kick.
He ended himself because he dipped his gum into explosive powder he was working with by accident one time.
So what I'm saying is: make explosive sausage, but don't eat it.
Oh God. I use this at work all the time. The amount he put on it is insane.
"As we learned from the menthol sausage, ABSOLUTELY NOTHING"
"I think the citric acid is chemically cooking the pork" - I had no idea such a thing was possible. Thank you sausage man, thank you.
> Takes a small pinkie taste
"Thats too much!"
> Continues to dump half the can into the sausage.
2:29 you know what's going on? I think the citric acid might actually be some kind of acid!
Thank you Mr. Sausage, I was getting bored with RUclips's non-sausage based content.
I fucking love the Helix sleep will sponsor ANYTHING he does
Les gooooooo, we got the citric acid sausage
Funny enough, eating a tablespoon of it by itself makes water taste sweet! My tongue and teeth hurt for days
Cook a steak, freeze dry it, grind it up, use it as seasoning for another steak. Repeat 3 times and eat it
For the next NSE, Mr. Sausage should try Battery Acid Spaghetti
(It’s sour candy strips that have been pulled apart and put into a bowl. Afterward, pour a can of a sour energy drink over it.)
Don’t try this
- Everyone who tried this
As many tumblr users said. Don't do this.
I would not be surprised to see him and an obituary within the next 5 years.
5 days
I like the part of the show where he makes the sausage.
Don't we all
mattress shilling ends 4:10
Well at least he gave that sausage casing one last chance to act as part of an active, acidic digestive tract. Yummy!
Mr sausage is the bravest man in the world
As a chemist, this thumbnail is appreciated. Keep it up Mr. Sausage
Lobster + Citric Acid
4000000 bucks + 5 from the citric acid
Trying to make him go bankrupt
Ceviche?
Incase you're wondering, it's turning white because the acid was in fact cooking the pork
Pretty sure this is a legit bio weapon.
Thank you Bing bong from inside out for showing me the Citric Acid Sausage
5:12 Sadly, I am all too familiar with that taste
“Give it a little taste. Ooo it burns!”
It’s acid.
I didn't think it was possible, but the man actually made and cooked a sausage entirely out of red flags
Chinese flag sausage when
The fact that his lips burned on the will it blow, but then he took a bite still.
The instant he started mixing water with the citric acid...and THAT MUCH citric acid, I knew there were only about two ways it could go.
The DQ was the GOOD ending.
That amount of citric acid would last you for life. I had a small pack of it that ran me for like 5 years. It's a fun thing to cook with but quite honestly, for your standard home cook, just buy lemons and limes on a frequent basis.
We just learned about the Citric Acid Cycle in biochem last week, so this video is a blessing to me. I vote you do a whole series of “Citric Acid Cycle Sausages” where you make a sausage out of one of the Citric Acid Cycle Intermediates each week 👍
Videos Mr. Sausage has avoided cutting himself on the grinder guard: 13
2:06 well done, I don't think I've ever gagged and then immediately laughed afterward before
keep making pure chemical sausages, it's not like it'll be any less harmful then anything else you've eaten
this is my favorite sausage video in a while. 11/10. you still got it 4 years running ✌️
This has gone too far
I would argue we haven’t gone far enough
We will ride the sausage wagon into the ground.
@@DaFro3713 you’re right…. I want him to try nuclear waste next😁
For now anyway 😂
Impossible
As long as we keep doing chemical sausages: i will keep asking for a pure Capsaicin Sausage
"I blame everyone except me!" I'm sure he especially means all those people in the comments suggesting he use less of it.
bro is forcing his guardian angel to work unpaid overtime
When you said 2 Mark Ruffalos I screamed "BULLSHIT!".... but then you fixed it. Thank you for hearing my complaint and acting accordingly.
We need a gauntlet run of all the bad sausages. Who would dare accept that challenge?
The tube water sound is exactly what I expected Mr. Sausage to do, but just like the sausage it was dry despite the presence of wet.
I would like to thank our sausage overlord for sacrificing his health and safety to satisfy our sausage needs