Smoked Tabasco Sausage

I bought a smoker and don't know how to use it.
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[@theeth3242]

First the blow torch, then the dehydrator, and now a smoker? Ordinary Sausage HQ is under going some expansion and upgrades I see.

[@Beunibster]

He gains 5 XP for every sausage

[@Ray-ii2kv]

He's going down the tech tree

[@valnerothgaming8918]

Feels more like a Mid-sausage Crisis I'd say.

[@gothgoblin4202]

its amazing content

[@Skenjin]

He needs to do a video where he uses all of the above. Dehydrate, then smoke, then crisp it with the blow torch.

[@danielscholl7116]

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!!

[@mayuko7042]

He definitely has to try this sausage again with your advice. I hope he sees your comment!

[@koinkorillas1692]

The more steps the better

[@Warmachine_23]

@vacuum sealed garfield That's more than four tens, and that's terrible.

[@luisvillasana2587]

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).

[@tasteofcrazy182]

Like with ceviche!

[@bogdweller27]

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.

[@0neDoomedSpaceMarine]

@@bogdweller27 It's pretty remarkable, three year fermented Tabasco Pepper mash, salt, and vinegar. Simple, natural, flavorful, and keeps ages on the shelf.

[@shylerclark6838]

not to mention the absurdly high salt concentration in tobasco which pulls all the water from the meat

[@spec_opsgaming]

​@@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.

[@haroldprime3]

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.

[@anagoth9]

Yes. Redeem the BBQ brisket sausage.

[@soxpeewee]

Cook down or add corn starch to the Tabasco

[@michaelfinnegan3805]

That's basically what he said, Mr genius expert.

[@Drake123x2]

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

[@kitchenasmr6876]

You think maybe... There will be a Mrs. Sausage sausage episode?

[@anthonytheyelmet9636]

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

[@calvinjluther]

:(

[@rikkatheconure2395]

This is cannon now. Sausage lore will never be the same

[@chaosmuffinminecraft]

@@kitchenasmr6876 today we're out of hot dog buns, so we're gonna use some of uh, Mrs. Sausage's frozen head!

[@23jewfan]

I will not rest. Fettuccine Alfredo Sausage. The finest Italian dinner you could ever imagine.

[@user-bf6gz8ej4o]

Alfredo sauce is American

[@amultitudeofpeppers938]

@@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

[@XxThatGuyOverTherex1]

I mean he kinda did that already. kzbin.info/www/bejne/onutiH96ntOVh9k

[@no-pajamapanda8548]

@@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.

[@Beunibster]

@@user-bf6gz8ej4o So are tomatoes, check and mate

[@mierardi88]

If I outlive Mr. Sausage, I'm going to find his tombstone and put a bottle of sweet baby rays on it

[@mrman6035]

Delicious

[@calebchristiansen3065]

Bold of you to assume Mr. Sausage is mortal

[@soxpeewee]

Pour out 40 oz of sweet baby Rays BBQ for your homies

[@Slop_Dogg]

I’m going to turn him into sausage

[@ryangoodrow8829]

@@Slop_Dogg in his will he asks to be cremated, and have his remains used to season a sausage

[@AKorAUSTIN]

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.

[@0neDoomedSpaceMarine]

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.

[@batsardcat3285]

A smoker, a dehydratior, man is hitting sausage culinary levels I never expected from simple beginnings

[@chton]

I'll be honest, 'they have ballsacks' is not a sentence i expected on this show

[@somedude5064]

It was a matter of time. After all, we already had the sausage.

[@Dastardly_Duo]

Let's cut the sacks off

[@twiceineverymoment]

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]

That and I think giving them a quick sear in a pan would've made the skin a bit better.

[@i_teleported_bread7404]

@@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.

[@mistermax98show]

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.

[@Sand-Walker13]

Yeah the smoked Chipotle is much better than regular Tabasco imo

[@aaronskuse2207]

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.

[@mistermax98show]

@@aaronskuse2207 lmao. I actually had the switch version pre-ordered the second I could do so. It's on my list.

[@mistermax98show]

@@Sand-Walker13 ikr its so damn good. I cleared a bottle of that stuff in two weeks.

[@manmanderson]

Could you imagine Mrs sausage explaining her husband's job to people? "He makes sausage for a living" "is he good at it?" "No"

[@oofadoofa313]

I bet he just has a recording of Mrs. Sausage shouting "No" and he's just reusing it at this point

[@HumbleManatee]

Mrs. Sausage left and took the kids years ago

[@zingerific8209]

@@HumbleManatee Then who made the Manicotti sausage?

[@EGRJ]

No

[@lkapigian]

@@HumbleManatee LoL

[@nekomimicatears]

@@zingerific8209 me

[@Zetact_]

One of the last things you want to hear when talking about sausages: "Let's cut the sacks off."

[@PolishBigfootCircle11]

Bone Marrow Sausage would be cool to see! Maybe a dry age sausage as well? Edit: Guga and OS need to do a collab!

[@PatricHerrera]

Guga is that you?

[@PolishBigfootCircle11]

@@PatricHerrera let's doO it!

[@User-zx6tt]

Collab with gugu for the latter

[@patientnr.0409]

Bone marrow should work quite well.

[@TinyBatman]

The man's still financially recovering from his 794$ lobster sausage, cut him some slack!

[@Chris--2236]

I think the only reason he smoked these is so he could write off the smoker in his taxes

[@walter2877]

Tax Evasion Sausage

[@0neDoomedSpaceMarine]

@@walter2877 That's not tax evasion, that smoker is a genuine business expense, we're gonna see a lot of experimenting with that thing.

[@harrytodhunter5078]

So he’s got a smoker and a dehydrator now, Hes unstoppable!

[@seronymus]

Next he needs a dry ager

[@Skenjin]

And a blow torch!

[@Lilly_Belle]

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

[@willsmith3299]

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!

[@1stCallipostle]

I always tell em shrinkage is real

[@henriquerodrigues7795]

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

[@LilPistachiofr]

Fully agree. That was a knock out.

[@amonferrell4452]

Idk I think 2 points for power is more than enough. I'd like to see some splatter

[@SpectralUmbreon197]

"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.

[@crazyJman80]

Anyone else think he should try to remake some of his older sausages in the smoker? The popular ones, but in the Smoker

[@macaroni6776]

I thought I'd never see water sausage again

[@matthewgagnon9426]

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.

[@ArkThePieKing]

I love how you can always hear Mrs. Sausage smiling when she answers. She hides it so poorly, it's so endearing

[@MattXShaver]

Mrs. Sausage hasn’t been very supportive lately 😂

[@Merlontheblubb]

@Bully peter shut up bot

[@Jeansowaty]

I actually expected those smoked sausages to get pan fried too to get the fats working and the skin actually crisping up and stuff...

[@bushtail8908]

Most likely why he shouldn’t have smoked it

[@stephenpitts7691]

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.

[@ChrisTheFreedomEnjoyer]

Mr. Sausage: (understuffs the sausage and cooks it in a smoker) Also Mr. Sausage: Surly this is the Tabasco’s fault

[@0neDoomedSpaceMarine]

It's probably a little bit, because Tabasco is very vinegary and that can complicate things, but yeah, this process isn't developed enough.

[@adrianarnold4552]

I misread this as ‘Smoked Tobacco’ sausage. Subsequently, I have a recommendation for a new sausage!

[@fight5422]

I for one, am excited for the holy sausage war upon guy fieri's nachos to commence

[@SignumEternis]

I like how Mrs. Sausage just says "no!" basically every time he asks about coming to check out his sausage-ing.

[@ScyleOrnitier]

OS, your comedic timing really is genius. I enjoy your content. Thank you, it is my birthday today.

[@edgelordleon5859]

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."

[@johnnyharperscoutstable5386]

Love the Halloween pumpkins on the ruffalo count🔥

[@ignatius2400]

I want a retry. A Tabasco sausage sounds good. I believe Mr. Sausage can find a way to make it work.

[@0neDoomedSpaceMarine]

He said the flavor itself was very good, so clearly there's some real potential in a Tabasco Sausage

[@mikeswatches2480]

I was pretty sure that Mrs Sausage was going to say NO before he asked her . . .

[@jonbass6346]

My wife’s new fav human being is Mrs. Sausage, so… thanks for that Mr. Sausage

[@mickeyb8008]

Fellas you all know what this means. SMOKED WATER SAUSAGE!!!

[@MajinWaste]

Let the chaos begin

[@0neDoomedSpaceMarine]

No no, smoked OIL sausage.

[@msthecommentator2863]

As a fan of Sweet Baby Ray's, I gotta call shenanigans on comparing a BBQ sauce to a hot sauce.

[@rikmcdik6662]

Party cheese salad sausage

[@SmoothAdventureProductions]

How bout helium sausage?

[@rikmcdik6662]

@@SmoothAdventureProductions party cheese salad sausage

[@HammMann]

@u know me kzbin.info/www/bejne/gKjRlHSHqtefp80

[@Merlontheblubb]

@u know me shut up bot

[@abuvdemize6183]

You absolute fucking monster

[@zombathon3370]

I'm looking forward to the day Mrs .sausage says yes and tries one of his new and improved sausages.

[@0neDoomedSpaceMarine]

She's said yes a few times, she liked the candy cane sausage.

[@BlazinSun57]

The madman actually decided to shake the tabasco bottle to half empty instead of removing the plastic cap

[@Berd]

god i hate the 11th god damn step

[@mcstarvk]

So true berd

[@CabbagePatchsDealer]

Read this as tobacco sausage and, now that I am relieved that it isnt...I want a Tobaccoo sausage

[@0neDoomedSpaceMarine]

Tabasco is better than tobacco IMO.

[@MitoNova583]

glad to see we got box art for the nachos that took 84 steps

[@Lozoot2]

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

[@rhinohornie]

i love how supportive Ms. Sausage is

[@cand0]

The background "NO!" from Mrs. Sausage always gets me. So funny

[@FatAlbertFanClub]

A smoker and a dehydrator? the possibilities are truly endless.

[@sammich6210]

Very grateful he corrected himself on the recipient of Best Sauce

[@MJTRadio]

I am endeavoring to keep track of this one, entirely because the Mark Boxallo art is so damn good.

[@menghis7286]

All those years ago I thought I'd never see a smoker on this channel

[@CountryChristmasCripple]

I watched several of these and just noticed I’m not subscribed wtf this dude is AWESOME

[@Nightmare-fe9hr]

Adding some form of starch will help incorporate watery sauces into the sausage

[@0neDoomedSpaceMarine]

Tabasco is I think half vinegar, it's gonna cause problems when used like this anyway.

[@GrandmaHasDied]

Maybe it’s time for a sausage redemption episode where the many recent bursts get a second chance via the smoker

[@joey_dangerously]

I'm so proud of you getting a smoker

[@BamaMophi]

One of these days, Mrs. Sausage is gonna say "Yes" and he nor the audience will know what to do with that

[@andrewwagner942]

Just thinking about tobasco sauce makes my mouth water

[@regzlagrimas]

He is expanding his arsenal of sausage creation

[@0neDoomedSpaceMarine]

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.

[@parmesanzero7678]

> 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.

[@simon123222]

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.

[@jimjimsauce]

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.

[@BernStoogin]

Having grown up literally on Avery Island Rd, I couldn't be happier with this episode. Funniest one so far.

[@0neDoomedSpaceMarine]

It's a good sauce, I always put it on my tacos now.

[@ironox8480]

Tabasco smoked sausage, that, sounds like paradise.

[@joshpring1]

We love you and your firm "no's" mrs sausage.

[@giobbistar21]

The day Mrs. Sausage actually comes over to see and/or try will be a happy day

[@0neDoomedSpaceMarine]

Check out the candy cane sausage video.

[@Elgauno]

Mrs Sausage's off to the distance "No!" gets me everytime.

[@ll0103]

This man’s voice is surprisingly soothing

[@chefboyjc9439]

You better get that headstone ready because I ain't gonna accept that tabasco disrespect

[@2gyllstad]

Mister Sausage got a smoker. Huge day for Sausage fans all over the world

[@steamedyams18]

Even though it didn't get the sticky splatter, that will it blow was a straight up missile, which I can appreciate.

[@SirXer]

Loving the new upgrades and all the fun ideas that will come with it!

[@jkbricks455]

Smoked Tabasco is the stuff of legends

[@Magikarp_king]

Blue berry muffin sausage where you bake the batter in a casing. It's what the people need.

[@patientnr.0409]

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.

[@salamilid7615]

It's the vinegar!! That's the reason the ground meat took on such an odd texture pre-cooking

[@ivenstorm]

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.

[@0neDoomedSpaceMarine]

Agree. He could afford a fancy electric pepper gringer so he wouldn't have to tire out his wrists for each sausage.

[@0neDoomedSpaceMarine]

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.

[@merickbrother2122]

We've officially entered the smoked sausage arc. I'm excited for the future.

[@squatchjosh1131]

Gotta love the trademark Mrs Sausage "NO!"

[@NeonVoxel]

She knows when she’s referred to as “Mrs. Sausage” that she has no interest in listening to her husband.

[@happyhippoeaters4261]

Nice to see your wife taking an interest in your work.

[@Zero2HeroX]

Omg the smoker arc begins

[@vladbpootin3122]

Loving the new equipment

[@JediMasterBaiter]

He could've avoided smoking the sausage by instead using Smoked Chipotle Tabasco®.

[@Enclave.]

Fair score, just because it tastes good doesn't mean it sausages.

[@cradiculous]

At this point Guy Fieri is lucky he isn't the new Will It Blow scoring system

[@altoid3453]

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

[@geoffcalleeney8403]

Hot ones sausages. One sausage for each hot ones sauce, then a final dab sausage with them all mixed in.

[@rojorum2433]

I'm just waiting for Mr sausage to open a restaurant with all the 5/5 and 4/5 sausages on the menu

[@TheWowdrew]

If this man made a restaurant in my area I would go at least every two days

[@NotSoMuchSkill]

Do I smell a new series? WILL IT SMOKE?

[@BeardMan1989]

Sweet Baby Ray’s? Happy to hear you’re a fellow man of culture.

[@PsylomeAlpha]

"gotta save some of this for the kids' icecreams"

[@yourhighschoolenglishteach8405]

buying a smoker to make more meme sausages is a crazy investment

[@lemagreengreen]

We appreciate your tenacity in trying to bring Mrs Sausage into our world. One day.

[@panzerdash]

'I'm gonna save some of this for the kid's ice cream.' No lie Tabasco is awesome on chocolate ice cream.

[@accelerator5195]

the only answer he gets from his wife now is just "no"

[@juggernautwzrd]

every time mrs sausage says "no" it puts a smile on my face