Citric Acid Sausage

[@OrdinarySausage]

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

[@Loosgoo]

Vegimite sausage ?

[@srgarathnor]

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!

[@Palmit_]

Make a Free Pillows Sausage.

[@stevestevenson6389]

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👍

[@PankoBreadcrumbs]

Have you learned NOTHING about chemical sausages from the menthol!? Because I'm very grateful you didn't. Thank you for this Sausage Man.

[@vividBloodsucker]

every time he added a little more I cringed so hard knowing it was going to be literally inedible

[@ninjapwnsatlyfe]

10% of that would have been too much lol

[@TurbopropPuppy]

as a general rule Mr Sausage learns nothing

[@Dylan-Frost]

Coming soon, 2026: Cyanide sausage

[@lonk2902]

I hope he at least learned to make sure the amount he puts in is bellow lethal dose.

[@-Katastrophe]

the citric acid is cooking the sausage before it's even in the casing.

[@UnrealPerson]

Pork ceviche.

[@Kojo2047]

@@UnrealPersonI just threw up in my mouth a lil bit

[@LexYeen]

​@@UnrealPersonwhy would you say it like that

[@KikinCh1kin]

​@@UnrealPersonsounds delicious, can i get some?

[@akpsyche1299]

It probably also denatured the proteins in the casing, which is why it burst so terribly.

[@N0rion]

He started with so much already, and just kept adding more. You can't keep flying this close to the chemical sausage sun.

[@Daniel_3322]

"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...

[@mikecronis]

NO ONE expects the Chemical Sausage SUN!!!! @@Daniel_3322

[@chipskylark172]

Perfect idea for candle wax sausage or “ The Icarus”

[@Diaphat]

Sausage Icarus lost his Buffalo wings!

[@That_Chemist]

Oh he can fly way closer

[@Undonebasher72]

"We don't let my health get in the way of good sausage" Health means nothing in the way of sausage science

[@DarkbaseTTV]

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

[@LexYeen]

dude's a wizard trapped in a reality without magic

[@noliebowtie1315]

He's going to go out like Marie Curie... Brave man

[@EGRJ]

Truly the Dr. Jack Barnes of the sausage frontier.

[@nightsong81]

@@EGRJ Not until he force-feeds a box jellyfish venom sausage to one of his grade-school age children.

[@danhendas6609]

That's no ordinary sausage

[@Gatlinggunman]

Never has been (points 1911 behind your back)

[@smallkidneyjoe4046]

starting to think this guy doesn't make ordinary sausages........

[@thelordelric8424]

Its advanced sausage.

[@Sigurn27]

You're not dealing with the average Sausage Warrior anymore, Freezer

[@LieseFury]

hey, that's the name of the show!

[@hellboy30098]

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

[@EdenKarnstein]

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.

[@ChesterManfred]

A rare sausage predator

[@EdenKarnstein]

@@ChesterManfredhe can’t be bargained with, he can’t be reasoned with, and he absolutely will not stop until you are in his sausage.

[@thatjuicyboi8516]

​@@EdenKarnstein you're making him sound like Makarov from COD

[@monkofdarktimes]

Reminds of an old emperor of Pontus

[@resuemannet]

Some day?

[@jamesb5863]

"I blame everyone except me" classic line.

[@Idi0tN0nS4v4nt]

Wise words to live by

[@JakeJakers]

"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.

[@LibertyMonk]

Would you ever cook for a madman that treats perfectly good food the way Mr Sausage does?

[@barb0za0]

is he originally from florida?

[@walliethewalrus11]

as someone who works with citric acid SOLUTIONS for food RnD, I screamed every time he free-poured it

[@TheMightyX]

I sympathize. It’s hard being a scientist.

[@mrbeefy604]

Explain for the idiots here like me wtf is so dangerous about it

[@freshFerdinand]

@@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.

[@SMTRodent]

@@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*.

[@MichaelGottloib]

@@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.

[@eabrams00]

Mr sausage watching a Clockwork Orange “as a child” explains a lot

[@theantithesis1]

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?

[@butsukete1806]

I read the book when I was 10, it was confusing because you had to look up all the words in the glossary.

[@theoddbox]

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"

[@Ozymandias2x]

@@theoddbox I don't even know where to start unpacking that one.

[@fallenstard]

*Clockwork Sausage That's what made him Sausage Man.

[@1Itry]

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]

So what you are saying he should of boiled it in a base solution like a pretzel then seared it

[@sontypohnenamen5161]

@@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.

[@IneptOrange]

@@SpikeVein Mr sausage melts his fucking wallpaper lmao

[@dweebteambuilderjones7627]

@@sontypohnenamen5161 He'd be fine if he stuck to something weakly alkaline like baking soda.

[@polarknight5376]

​​@@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.

[@loopholesloopy]

this man watched it alter and possibly chemically cook the pork right before his eyes and still put it in his mouth

[@skinwalker69420]

Dude that pork was fully cooked before it was even in the casing

[@HopefulPessimist86]

When has “we’ll add a little more” ever worked out in your favor?

[@ffwast]

Never. It never does.

[@reallifeautismsports]

With the butter powder one

[@zzskyninjazz1821]

Mr sausage please I can’t watch you die

[@ChesterManfred]

Mrs Sausages probably can

[@noturfather1106]

Buy the ticket take the ride

[@ferreira991]

​@@noturfather1106 burn the coal pay the toll.

[@megasoma_elephas]

Not to worry! He has Plot Armor!

[@janaxelblomberg7768]

Fog machine sausage

[@dr.trebuchet3836]

I haven't watched it yet, but I assume Mr. Sausage puts too much citric acid in.

[@solanceDarkMOW]

What could have possibly given you that idea?

[@lilplague4857]

Why would he possibly do that?

[@emirparkreiner7801]

You're being ridiculous and presumptive, I say having also not watched it yet.

[@sauwensvk7589]

pardon me, but how much citric acid in a sausage is considered NOT too much?

[@fabs1688]

1:28 I read the comment just as he did this

[@That_Chemist]

Yes I am and yes you should!

[@Oshamoff]

In all the videos I've watched I've never seen the casing rip itself apart in such a way, insane.

[@Mandy_Moo]

The citrus acid ate threw the casing

[@Toiletlord]

Dehydrate a steak, then rehydrate it with the juice from juiced steaks.

[@buillioncubes]

go to jail

[@johndeerdrew]

guga did it. it was bad

[@thatjuicyboi8516]

You need to be locked up for this

[@bloodbathkrieg8010]

Ok Satan chill

[@samjewell6748]

Rehydrate it with Malort

[@DarkbaseTTV]

The chemical sausages season of this show is amazing

[@GeneralCane]

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.

[@PhatsMahoney88]

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.

[@Pixel_Lad_man]

I audibly gasped when I saw how much he added

[@pookcs]

"was that joke a little premature?" absolutely.

[@l.psimer6124]

It's dual meaning

[@ballisticbrontosaurus]

Honestly I don’t get it

[@l.psimer6124]

@@ballisticbrontosaurus premature as in the joke was childish, but also premature as in "premature ejaculation"

[@rhysb7228]

Why don't we treat Mr. Sausage with a genuinely good sausage for all the entertainment he has given us?

[@EdKolis]

He'd probably just grind it up and turn it into a different sausage anyway

[@Optuhmist]

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.

[@insederec]

A pinch with some lime zest and cilantro might be pretty fire

[@Seishae]

“We don’t let my safety get in the way of good sausages.” That should be the channel mantra.

[@milesedgeworth132]

Now we need an Asafoetida sausage. It's an in between of chemicals and food.

[@OrdinarySausage]

I’ll check it out!

[@dubuyajay9964]

Asa...what?

[@lawofsirfignewton7881]

So is this what you do when you're not making a lawyer's life hell?

[@smsry]

EDGEWORTH NOOOOO!! YOU'RE A PROSECUTOR, YOU SHOULD KNOW BETTER THAN ANYONE TO NOT ATTEMPT A MURDER!

[@whs1pmjazz]

Ooooo good idea

[@hesselvdw_]

Thank you for bravely tasting something after it's already burnt your skin

[@PraefMace]

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.

[@bonesmcgee1250]

"Give it a little taste- Oooh it burns!" *smacks lips* *gutteral growl from the depths* I love this channel.

[@nicholastrevino6845]

"a little taste burns and was very unpleasant. Now to decide how much to put on the sausage.....hmmm......."

[@itsradnomad]

2:06 well done, I don't think I've ever gagged and then immediately laughed afterward before

[@scott91575]

oh you watched A Clockwork Orange as a child. Things are starting to make sense.

[@pianotm]

"This movie really messed me up..." Yeah, it's that kind of movie. "...As a child." ...what...

[@owonekoro]

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

[@nathanduncan2125]

My mouth is burning from just watching this! Wow!

[@ChesterManfred]

It literally kind of dissolved the pork and the casing. This sausage was no joke.

[@DarmaniLink]

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.

[@jenoc3541]

Watching Clockwork Orange as a kid? That explains so much

[@miraveta]

That's the best burst ever its PERFECTLY SYMMETRICAL!!!

[@chazbookheimer3332]

This is the first sausage to include life insurance fraud!

[@ryansainsbury7858]

idk bud I'm pretty sure this sausage could kill him twice

[@chazbookheimer3332]

@@ryansainsbury7858 I agree with you completely, but taking out an additionally policy right before consuming this sausage is 100% fraud

[@killmeister2271]

guys he's just preparing for his life insurance sausage

[@withaktv9182]

This man is genuinely a “for the culture” kind of guy and I will forever love him for it

[@damanstover2035]

3 mark ruffalos for 1/4 of the sausage hitting the box and NO STICKAGE is wild.

[@danielbickford3458]

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"

[@holidayonion]

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.

[@Liquid_Dinosaur797]

This man has gone insane and I love it

[@fallenstard]

So glad he's talking about Mrs. Sausage again. Her absence a few months ago had some of us worried.

[@CrayonDestroyer]

Funny enough, eating a tablespoon of it by itself makes water taste sweet! My tongue and teeth hurt for days

[@Bucketus.Lord.of.Buckets]

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.

[@dagthepig]

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 😵‍💫

[@kelseyjaffer]

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!

[@SteveSilverskull]

mattress shilling ends 4:10

[@AutumnRa1n]

oh man the acid cooked the pork before it ever hid the grill. this is gonna be good

[@Duvelthehobbit]

I think this one needs to be redone. But with a reasonable amount of citric acid.

[@airanuva]

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.

[@skinwalker69420]

@@airanuva Should've been more like a quarter of a TEASPOON, Jesus that's a lot of concentrated citric acid

[@whiterhino4969]

"I blame everyone but me" Glad to see you've taken my mother's approach to addressing issues.

[@Scott...]

I don’t think I’ve ever seen a sausage snap in half in the pan on this channel before

[@OomPapaMaoMao]

Oh God. I use this at work all the time. The amount he put on it is insane.

[@JustARandomMexican]

I'm pretty sure that thumbnail alone triggered my acid reflux.

[@electricshmoo]

"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.

[@lilkobold9455]

Les gooooooo, we got the citric acid sausage

[@GregPolkinghorne]

Always a good idea to descale the grinder. Good work Mr sausage.

[@thomasdevlin5825]

You know the sausage it an abomination when instead of bursting it completely de-gloves itself

[@inferno232]

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.

[@TTM1895]

I would not be surprised to see him and an obituary within the next 5 years.

[@thatjuicyboi8516]

5 days

[@SuspiciousOwlbear]

Incase you're wondering, it's turning white because the acid was in fact cooking the pork

[@eltigre0320]

A That Chemist x Ordinary Sausage collab would be 🔥

[@niallscottanimation]

Well at least he gave that sausage casing one last chance to act as part of an active, acidic digestive tract. Yummy!

[@labenvenci1584]

> Takes a small pinkie taste "Thats too much!" > Continues to dump half the can into the sausage.

[@WhiteAlakazam]

Hey Mr. Sausage. Been watching since you did the Thanksgiving video with Charlie. I just wanted to thank you for getting me into sausages. I've been making my own sausages for the past few months because of you. Not the wild weird ones you do but normal spicy ones and breakfast ones. I never would of found the joy and satisfaction of making my own sausages from scratch if I never watched your videos.

[@ShortForMertchel]

2:29 you know what's going on? I think the citric acid might actually be some kind of acid!

[@Aederex]

The acid denatures the proteins in the meat so it kind of was cooking before you started cooking it. Probably also what killed the casing.

[@lencao4515]

I like how he says it burns before it even enters his mouth

[@close2metvthebluesquare279]

5:12 Sadly, I am all too familiar with that taste

[@yognaught1001]

I love when you involve Mrs sausage it's always funny ❤

[@Mister_Clean]

Please don't give yourself metabolic acidosis, Mr. Sausage

[@carcinogeneticist378]

“Give it a little taste. Ooo it burns!” It’s acid.

[@knightofendor8384]

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.)

[@recursiveslacker7730]

Don’t try this - Everyone who tried this

[@anotherhuman1802]

As many tumblr users said. Don't do this.

[@stoobees8815]

As a chemist, this thumbnail is appreciated. Keep it up Mr. Sausage

[@TomMSTie1138]

Thank you Mr. Sausage, I was getting bored with KZbin's non-sausage based content.

[@evilpigeonsify]

bro is forcing his guardian angel to work unpaid overtime

[@manofredearth]

"As we learned from the menthol sausage, ABSOLUTELY NOTHING"

[@toolittletoolate]

2:05 never change Mr Sausage you're my spirit animal

[@calebchristiansen3065]

Mr sausage is the bravest man in the world

[@PChamileon97]

Lobster + Citric Acid

[@ChesterManfred]

4000000 bucks + 5 from the citric acid

[@thatjuicyboi8516]

Trying to make him go bankrupt

[@danielbickford3458]

Ceviche?

[@biggermoney]

Cook a steak, freeze dry it, grind it up, use it as seasoning for another steak. Repeat 3 times and eat it

[@andward1285]

Nothing better than watching mr sausage while eating a double chicken sausage sandwich

[@TK4052]

Pretty sure this is a legit bio weapon.

[@Oaisus]

Videos Mr. Sausage has avoided cutting himself on the grinder guard: 13

[@MrFeIidae]

I didn't think it was possible, but the man actually made and cooked a sausage entirely out of red flags

[@EdKolis]

Chinese flag sausage when

[@flunk_waffle8073]

Honestly, I'm tripling balls and this is the video that kept me on the up! Thank you for saving my night! Lol praise to the sausage

[@RookMeAmadeus]

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.

[@TheKayasto]

this is my favorite sausage video in a while. 11/10. you still got it 4 years running ✌️

[@richardlowery5100]

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 👍

[@misteral9045]

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.

[@Hammerdowntaskforceagency]

This has gone too far

[@DaFro3713]

I would argue we haven’t gone far enough

[@megabobio]

We will ride the sausage wagon into the ground.

[@Hammerdowntaskforceagency]

@@DaFro3713 you’re right…. I want him to try nuclear waste next😁

[@delgado290690]

For now anyway 😂

[@ashsnake0749]

Impossible

[@mitchellpatterson3044]

As long as we keep doing chemical sausages: i will keep asking for a pure Capsaicin Sausage

[@spectoestis3106]

keep making pure chemical sausages, it's not like it'll be any less harmful then anything else you've eaten

[@josieraider]

the little thing mr sausage did with his hands in the intro was really funny and i have no idea why

[@jackparsons7000]

Haven’t seen Mr. Sausage in a few years. A quick search and I’m relieved to see he’s still doing the Lords work.

[@baublegog6322]

We need a gauntlet run of all the bad sausages. Who would dare accept that challenge?