Foie Gras Sausage

It's duck liver!
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[@willgibson2924]

This is almost as high-class as the 14sextillion dollar lobster sausage

[@dippyfresh1116]

It’s hella expensive but at least it didn’t have ELEVEN STEPS!!!!!!

[@wawatchdog89]

$ ♾️ lobster sausage.😊

[@DrTrilogy]

Only 14sextillion? I swore it was at least 17sextillion plus tax.

[@wowalamoiz9489]

Can we stop with this joke already, it's been 20 years

[@iamnotcake1287]

The death star cost less to build and rebuild than the sea lobster sausage

[@EndgamerAzari]

That is the fastest I've seen any food move on its own during cooking that didn't turn out to still be alive.

[@MrShotgunWaffles]

I know right? Look at it gooooooooo

[@kheartslasher1754]

I’d freak out if my food moved lol

[@virgurilla4084]

You need to try fish flakes

[@skeetsmcgrew3282]

I'm pretty disturbed by how often you are apparently cooking living creatures

[@ExtremeBirdTypography]

It even moves faster than some of the live ones!

[@tommylight1312]

Finally after financially recovering from the lobster sausage, you can afford fancy sausage ingredients again.

[@nakarilexfortaine2897]

People blame the lobster sausage, which did cost the GDP of a small nation, but what about all the therapy after going through the Million Steps Nachos? When will Guy Fieri be held responsible for the damages done to Mr. Sausage? Where's the justice?! BURIED UNDER THE FLAVORTOWN JAIL, AN INJUSTICE TO US ALL!

[@connor8292]

Now he has to financially recover from THIS one.

[@Casonjia12]

Can’t help but think that if this was mixed with some duck breast this would be a 5/5

[@BruceAlarie]

mix it with goddamned PORK its a sausage!!!!!!

[@JakeJonRoberts]

@@BruceAlarie but it’s duck fat

[@boanoah6362]

@@JakeJonRoberts To be fair, foie gras is so beyond just being fat that's it not even applicable, it liquifies at the first drop of heat, it's literally like butter and will melt in your hands. You can't mix it with anything really, it'll just melt out of the meat and what remains will be bits of oil saturated liver floating in minced flesh. You're better off using the grease to fry up duck meat sausages instead.

[@gayass6060]

​@@JakeJonRobertsfatty liver

[@ooferrell]

I agree ... that looks good

[@SubSovereign]

I think you need a special qualifier for things that cannot become sausage. DNS - Does Not Sausage.

[@KainYusanagi]

Sausages just fine if you mix it with meat. No idea why he keeps doing ingredients that need meat in the sausage, yet adds things to meat that don't need it...

[@Alberich_Prince_of_Dwarves]

@@KainYusanagi For the bit.

[@pyromaniac000000]

@@KainYusanagi I mean but it IS meat. Liver meat to be exact. So what’s your point? And seriously, why do you care how he does things? You’re the only one complaining about how he does it, don’t like it don’t watch it. We won’t miss you, and sure as hell he won’t. The rest of us will enjoy watching the videos that we all love, as great as they’ve always been.

[@epicrabid1857]

​@@pyromaniac000000 no its liver fat. Very separate from meat.

[@dokterclaw1083]

​@@epicrabid1857 that's still meat

[@Bucketus.Lord.of.Buckets]

That instant sausage curl when he threw it in the pan was satisfying

[@Andrew..J]

I didnt realize you were in an accident, presumably sausaging related, and now have a detachable thumb. I hope you have a speedy recovery Mr Sasuage!

[@dippyfresh1116]

He lost his thumb?

[@DanteToska]

@@dippyfresh1116 yeah at 2:00

[@MamadNobari]

All the sausages that were rated lower than cat food sausage ganged up on Mr Sausage like that video of spongebob and micky mouse beating up the driver.

[@dippyfresh1116]

@@DanteToska it looks like his thumb was in between his pointer finger and his middle finger

[@foks2137]

@@dippyfresh1116 no it clearly got cut off

[@knoblauchbrotbiszumtod1278]

Finally, we managed to engineer a self-turning sausage. Truly the most valuable progress in sausage technology since the sausage press

[@danielwilliams9473]

The organ sausages always get me squeamish, but everything from the sausage writhing in the pan to how badly cutting it open went truly manages to surpass the pig's feet for Most Upsetting Episode

[@1stCallipostle]

Not Gamer sausage? That one was pure, unadulterated vomit material

[@joshc5613]

​@@1stCallipostle I still thing the Aunt Myrna's Party Cheese Salad Sausage was worse

[@1stCallipostle]

@@joshc5613 I mean I wouldn't want to eat that, but merely watching it exist didn't make me gag

[@TuckyBlue]

i don’t think any of y’all were prepared for the balut sausage

[@paulosborne6517]

I almost felt cheated that there was no Foie Gras water, but the finale was beyond expectations.

[@Daretobestupider]

In the end, it was ALL liquid

[@maesdejardin8648]

That's it's secret, it was all Foie Gras water

[@ZombieJig]

That's the animal cruelty water

[@shadowhalk225]

Animal cruelty never tasted so delicious

[@close2metvthebluesquare279]

300th like! Congrats!

[@sebastianthecat69]

Tears from the du c ks

[@sabagecabage7828]

@@sebastianthecat69imagine someone shoving a metal funnel down ur throat into your stomach. Shoving food down there. And the result it a liver disease that is excruciating to the animals... surprised it's still around

[@sebastianthecat69]

@@sabagecabage7828 don't care

[@exostretch7991]

Of all the sausages to not mix pork with, he chose the almost entirely fat one

[@qdexdaz]

yeah if this was mixed with pork or a drier meat it could be a winner

[@ChaosCron1]

Any poultry would do great, but honestly just go full duck with duck fat to pan sear with.

[@ZelRaat]

You can sear foie gras, but the more common way to eat it in France is actually to cut a small slice and put it on a piece of bread (without spreading it!), then eat it raw.

[@guib8710]

Nope, the one you are talking about (and the one in the video) is already cooked, you are not supposed to cook it again

[@etaoinshrdlu927]

French bread added to the grinder probably would have helped.

[@BruceAlarie]

savage

[@ooferrell]

​@@guib8710oh that's pretty cooked ??? I don't know where to get any in my town in sc ... I can get a whole roasted duck from my Asian market tho ...

[@worldcure7883]

Organ meat is generally safe to eat raw unless it comes from a pig, poultry, snail or a sick animal. I know because I eat it weekly and have never had any problems.

[@Joe-ez8jd]

This is gonna be the next lobster sausage

[@tanner882]

Pretty crazy Seeing how the ducks are fed 🧐

[@BigBoyJay_69]

This needs a redo with some pork to make it an actual sausage

[@41rmartin]

He says he's not a smart man, but the extent to which it started oozing after he said it would was remarkable.

[@javiersaugar376]

Ordinary Sausage, you should add a new category to your rating system: WILL IT BURST? if it does, rate it in Bimbishes! Sausage recommendation: you're in Chicago, you need to make a CHEESIE'S CHALLENGE Sausage! 🧀

[@MilesMetal]

Yes, this is a great idea!

[@sauwensvk7589]

Uhm excuse me, My name is Charles Stiles, im with the company called Mystery Diners™

[@javiersaugar376]

@@sauwensvk7589 I take it you have some Shush concerns with my suggestion?

[@Sewblon]

Why Bimbishes? Bimbish is a company that makes shirts.

[@javiersaugar376]

@@Sewblon are you new to the channel? For a while now, Ordinary Sausage has a playful rivalry with Babish from B.W.B. but he purposely calls him Bimbish, as a joke.

[@TacoBelmont]

The unmitigated chaos that ensued the second it hit the pan until Mr. Sausage took a bite, oh my god. The bravest man on KZbin

[@captainshyguy3175]

...in casing form, the sausage now looks like a legit, Duck's sausage

[@Eargesplitten-Loudenboomer]

lol

[@Streetcleanergaming]

💀

[@DarkEcho32]

Glad I'm not the only one who saw it

[@TheGoldstriker]

This is up there with one of grossest sausages. Well done.

[@ValosarX]

Those pour ducks suffered unspeakable horrors so you could melt in their liver for a KZbin video. I don't know how I feel about that but I guess it really doesn't matter 😅

[@ArrakisHeir88]

"You know what that looks like" unironically brightened my day a bit. Thanks, Mr. Sausage.

[@JoeAuerbach]

It seems like the thing to do would be to use some lean pork and use that stuff as the fat. Couple of good regrinds and some emulsification. That might work

[@Dilly_Dork]

For those who don’t know what foie gras is, it’s an inflated duck or goose liver. The liver is inflated by force feeding the duck 4-5 times a day by shoving a metal rod down their throat. Doing this leads to permanent damage to the esophagus as well as may result in broken beaks. These birds are effectively tortured for our benefit

[@Darkflamecrusader]

Fun fact: you don't have to force feed the birds. If you provide enough food, they will gorge themselves.

[@libbi60]

The Sausageman's hubris took a hit today, but his honesty is second to none

[@suicunesolsan]

Interesting... I think this sausage would be worth a second attempt. Mix the liquified foie gras with a filler like rye flour, similar to blood sausage preparation. Then boil, and grill.

[@philmillspaw6657]

The moment he splits it with the knife is precisely what the internet was created for. Magnificent.

[@pianotm]

That "Oh, Oh, OH!!!" in your sausage song cover was on point!

[@Get_Splooshed]

He really could’ve mixed some with pork and it would’ve been an S tier sausage

[@mrflip242]

i feel like using this as the fat aspect of an otherwise lean sausage (reindeer or moose maybe?) could be an idea to think about

[@bigredradish]

little did mr. sausage realize this wasn't the most horrifying duck-related sausage to be wrought by his hands

[@lionelschweetz4844]

I think the most horrifying part was when he tried to mop up the grease spill with a paper towel. USE BREAD TO SOAK UP THAT GODLIKE FLAVOR

[@phoxx2216]

sooo... yes they force the animal ina certains way, but this is natural, like if you leave a duck after you force fed him he will lose the weight he gain really fast, and they are not stressed about it at all

[@Ahmenthi]

You know it's gonna be good when there's no foie gras water.

[@ivy_47]

The "water" was reserved for the end.

[@TheDeviIDogg]

When I hunt I always save the edible organs and fry them up for my dog and she loves it

[@FriendlyDoctorGuy]

Fois Gras is technically a sausage, just with a more loose interpretation of "filling" and or "bursting"

[@KainYusanagi]

It's an uncased sausage. :P

[@GotInterest]

Mr. Sausage if you ever want to retry this with MAXIMUM luxury and 0 guilt you could try to get on the wait list for that guy in spain who sells the ethical fois gras. He doesn’t force feed the ducks and, in fact, just takes advantage of wild ducks migration paths and eating methods to fatten them up all while keeping them free range. But he can only butcher once per season and it’ll knock the lobster sausage out of the water in terms of expense. You’d definitely have to mix it with another meat cause I think you’d only be able to get one jar. Apparently the flavor is amazing and even better than regular fois gras.

[@key099able]

Time for an redo with pork meat

[@mrothstein24]

At first I was grossed out that you didn't soak the pieces in milk first to remove the blood, but then it got worse...

[@evanschettler5770]

These videos always get uploaded right before my lunch break. Best way to eat my lunch is with Mr. Sausage ❤

[@hughphardid]

When it started cooking it came alive like The Thing, when it got cut it died like The Thing, you can't convince me that would've tasted good otherwise.

[@SgtMum-xk1yr]

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

[@AutumnApproaches]

I guess it might work better as the fat content with some other meat as the main filling That'd be a pretty tasty sausage I bet

[@workmusic2181]

Came here to say this. I would like a redo with foie gras and duck breast/duck meat

[@TomARowly]

This is the most surprising Will It Blow ever

[@theeth3242]

I know a lot of people already comment on how Mr. Sausage sounds like Peter Griffin but the thumb bit at 1:59 genuinely feels like a joke straight out of a Family Guy episode *chef's kiss*

[@ebiooo]

Poor ducks had no idea they were force fed just to be grinded and stuffed into a sausage

[@rayquaza000]

Just to liquify and be disqualified making it all for not

[@Peacht4n]

Yeah im not vegan or anything but idk how to feel abt this video

[@MamadNobari]

@@Peacht4n 🤓

[@Peacht4n]

@@MamadNobari ?

[@GlazeonthewickeR]

For those who don’t know, foie gras isn’t always made in an inhumane way & it is generally frowned upon in the industry to use the force feeding method that has become common in peoples’ minds about how it is universally made. Not saying this didn’t come from a supplier who uses that method - just wanted to put this somewhere in here, though it’s probably already written somewhere.

[@droebie1247]

The majority is still made through force feeding and forced into small cages to keep them from exercising, the other way isn't nearly as productive, creates a lot less, and is the most expensive. Just like with any animal there are ethical and less than ethical farming practices, the issue is most farms do it the wrong way because it's cheaper and produces the most money.

[@GlazeonthewickeR]

@@droebie1247 Obviously.

[@1992KCWolf]

*”It looks like human flesh!”* It is time to make Soylent green sausage, Mr. Sausage.

[@gorchillatheman-gorilla438]

Hey, Mr Sausage! A little something I thought of that would help this sausage along in way of texture and not being 98% liquid; maybe if you wanna retry making this, you could mix the foie gras with duck meat for solidity and corn starch to thicken the leftover juices and prevent it from leaking all over the place.

[@Blowjay69420]

Man I really thought we were on to something it came out of the grinder so good looking so normal

[@sneezmireniggity1145]

the way the sausage getting cut open looked exactly like my cyst getting popper after being removed made my stomach churn

[@mtro27tro98]

Big sausages are a great way to start the morning

[@i.still.function3463]

@4:07 What I see on the street of San Franisco.

[@colina1330]

"You know what that looks like" got me. Also, foie gras is one of those foods that I'm a little iffy about because of the ethics surrounding it, but want to try at least once.

[@TheGhostFart]

ethical foie gras exists but its extremely expensive

[@recnepsbboc1324]

Sorta like people meat? Lol

[@colina1330]

@@TheGhostFart yeah, I've heard of that, and assumed as much. I'd try that without hesitation if I ever had the chance.

[@BruceAlarie]

like veal ive often said if i had to butcher animals myself id become a sad vegetarian

[@jexxer]

I know what you mean. I love meat, and the few times I've been able to eat duck it tasted fantastic, but foie gras is one of those dishes where the pre-slaughter treatment just makes me want nothing to do with it. In my mind, it's like the difference between veal and wagyu beef. With veal, you have delicious meat from tortured calves. With wagyu, you have delicious meat from the most pampered cattle on the planet. Guess which one I am vehemently opposed to?

[@tailsp1n]

If It were me, I would have let the sausage cool so the fat re-solidifies a bit. But that's just me

[@MrMegaManFan]

This was inevitable, and I'm happy you did it. Thanks Mr. Sausage!

[@madisonevans7950]

Thats probably the most satisfying extrusion Ive seen on this channel. Now homeboy should use foie gras as playdough now

[@oroontheheels]

You didn’t have to, but hearing you bringing up question of unethical production of foie gras was very endearing! Also that sausage spin on a pan was incredible. Gave me so much serotonin 😂

[@nashpeleuses]

How fast that shrunk, I'm impressed with.

[@rustyshackelford312]

Maybe you could try this again in the future with a very lean cut of pork and use this to replace the fat.

[@azraeldagda]

Is this a bad time to ask for a foie gras mixed with pork sausage?

[@winolaautomotive1131]

The old disappearing thumb trick brought back some good old memories

[@wevegottrouble5891]

I know you mean well but the argument "They're dead anyway" is how market practices like that continue to be to begin with. The only way to stop a consumer chain is to, as horrible as it sounds, let those duck deaths be in vain and simply not purchase them. The guilt is on the people who torture these animals and kill them, not you who doesn't buy it. Still, if you really wanna make sausages like that, I'm all up for it! I just really found that justification weird.

[@MrBaronCabron]

It is an absolutely ridiculous argument but i do think he was just being facetious for comedic effect, even though it didn't really resonate with me..the fact he's making this video means others are going to be more aware of it and try it themselves. Can't be bothered with this video honestly, turned it off half way through

[@BruceAlarie]

valid point but at the moment,lets sausage!

[@gorgnof]

Completely agree, do not like this episode at all, still love Ordinary Sausage, I just hope he doesn't do this type of sausage again :(

[@REPLICAEnt]

Of course my Ruffalo box got zero Marks, God wouldn't let it be tainted

[@vcasella1989]

Need a part 2 where you mix the Foie Gras with some pork to get a viable sausage

[@BruceAlarie]

THATS WHAT I SAID 2!!!!!!!

[@EricTheCleric93]

Thank you for having the integrity of a true sausageman and disqualifying it.

[@crabenjoyer2556]

Sometimes we need to put ethics aside when dabbling in the *SAUSAGE SCIENCES*

[@spideraba769]

Huh, this feels like the most standard Ordinary Sausage episode in a while. "Look at this. Ah? Ah? How am I doing that?" Nevermind.

[@gorgnof]

unethical sausage :(

[@JackTheDripperr]

how in the hell did the sausage spin in the pan?! im almost certain mr sausage created new life, then immediately killed it by guillotining it 2 seconds later

[@averageperson8882]

Zero Mark Ruffalo’s on the ‘Will it blow?’ and a disqualification… This is truly a dark day for sausage shenanigans.

[@UpbeatEats]

Had to rate this weeks sausage tube slide! Wonderful Speed and Precision. Exactly what we want to see from a sausage tube slide! 5/5 Kobe’s

[@christophermccutcheon2143]

They make this stuff by force feeding the duck. They give the term for force feeding the duck for foie gras in French to soften that what they are doing is torturing the animal.

[@d0pomein]

should've gone foie gras and pork for some more substance. the foie gras would've probably still liquefied then you'd have foie gras flavored pork

[@fuzzybuns]

The way how that sausage moved reminded me of that scene in “Annihilation”. Where the rescue team finds the video tape.

[@Waeweas]

That's why you mix it into other meats/ingredients before stuffing it into a sausage skin.

[@alopexau]

The way it started rolling in the pan was unsettling.

[@el_spaghetto]

Considering that it at least tastes good, you'd probably get a heck of a result by substituting foie gras in place of whatever amount of fat you'd normally add to a regular type sausage.

[@joughnut496]

Maybe mix foie gras with duck breast to make a really flavorful duck sausage?

[@BruceAlarie]

smart

[@TescoOfficial]

In light of your "Sausage quest" series, perhaps instead of just grinding weird stuff up and putting it in sausage casing to see what happens, you could try some equally weird, fancy, or old fashioned sausage recipes. You've shown you're a competent cook in the past.

[@Buff_Helpy]

That's the first time something's been disqualified without it being because it's inedible.

[@misterezioauditore]

I knew from the start that if he didn’t mix it with normal meat it wouldn’t work. Mr sausage you need to add the foie gras to pork, or even make a duck sausage with duck meat and foie gras.

[@suparockr]

you know maybe in hindsight it makes sense that a dish that's renowned for being exceptionally fatty would just render out into grease in a hot pan.

[@TheWebbliest_Official]

"I am not a smart man." Appreciate the honesty, can relate.

[@educationalsessionsandwork4936]

"it's not a sausage" - "I'll have to give this sausage" So Mr Sausage, what is this thing, a sausage or not a sausage?

[@DarkEcho32]

Yes!

[@StrangeCreed]

Could mitigate some of that liquefaction by grinding it with duck meat. That would produce an absolute banger imo.

[@josiaharaki7310]

And this was the duck video Mr. Sausage decided was safe enough to leave up...

[@maikelkok8596]

After mixing it with salt and pepper "I'm not entirely sure if that you're supposed to do that with Foie Gras" But makes an sausage out of it like that supposed to happen with Foie Gras.

[@SkowronV]

you could probably wait until it gets cold again, so it would solidify. Yea the skin wouldn't be cooked, but at lest the sausage would be solid, I believe that this deserves another shot in a "cold sausage" form!

[@serioushex3893]

it really should have been charlie as god in that boxalo art, since he reached down and touched the channel to blast it with a million viewers.

[@TartagliaThe_11th_McDsEmployee]

I can't believe this sausage got Dairy Queen'ed. That 15 billion dollar lobster taste didn't help

[@cavalierliberty6838]

It amazes me you sing a song about things being on time, way the heck off time.

[@grit1]

The Will It Blow ironically ended up sounding like a duck

[@Sitslikeinu]

That sausage was doing the death roll in the pan, my goodness.

[@logandraper]

Ladies and gentlemen, we are one episode away from 100 consecutive episodes (excluding NSE's) of requesting Mr. Sausage grind up the Mark Boxalo box into a sausage without a shred of acknowledgment. We are on the precipice of a momentous occasion! (#99)

[@hanktank45]

At first, I was disappointed we didn't get a "that's the foie gras water" but in the end it was just foie Gras water.

[@stephanelegendre7624]

As a French i can assure you that some of our fancy sausages are made with foie gras but not only lol. Foie gras is like 5% of it.

[@LucasGoncalves-mb3xj]

4:32 I lived to see a Jojo Refefence in Ordinary Sausage

[@hankhilderbrand9929]

Do-over, but sear casing with a torch. That way the heat doesn't penetrate, and the fat doesn't render.