Beet and Goat Cheese Sausage

[@JonSudano]

"Get in the cheese hole" wasn't a phrase I wanted to hear today

[@manhathaway]

It's what my bf hears every night

[@elijahh.9451]

Seeing a Jon Sudano comment here feels like spotting a celebrity at the grocery store

[@Kamarovsky_KCM]

Guess you could say that the world was gonna roll you.

[@apieceofcake2532]

Yo, this guy is in more places than you think. I’ve seen him in channels I never expected him in. He’s truly a man of the people.

[@theprotagonist1311]

"Get in the Cheese Hole Shinji"

[@Cyberbooli]

That beet colour is NEVER coming out of the grinder tube. I look forward to the next 10 sausages coming out dark pink.

[@dnoloc]

Facts😂😂😂😂

[@flyingsky1559]

Magenta moment

[@DeenHoward]

As a former produce worker, I agree unless he cleaned it IMMEDIATELY after. The wall is probably gonna have pink on it too LMAO.

[@Indianny]

yes, this comment is two years old and EVERY single sausage he's made has been pink; stained with beet juice. you are so smart and insightful. I'm so glad I read this comment. I wish I could read all your comments. youre so clever. and I can just tell by the un-patronizing tone of this masterful statement that youre the kind of person who has every aspect of life figured out. I just subbed to your channel because I can't afford to miss any more gems like this. the term "know-it-all" often gets tossed around sarcastically, but I cant believe I met an actual know-it-all, I wish I could be your student. youre so perceptive. a true leader of men.

[@AlaskanQueenInExile]

@@Indianny You seem irritable, everything ok at home? You wanna talk about it?

[@Magikarp_king]

We need a blueberry muffin sausage where you cook the batter in casing.

[@Chiefs_Fan_91]

Blueberry muffins are amazing tho!

[@afeathereddinosaur]

That sounds like a sausage that will blow up

[@evanmurphy8531]

I am confident that the POINT is to burst

[@FreeTheUyghurs]

I wonder if this could be accomplished simply by underfilling the casing to give it expansion room.

[@lasskinn474]

@@afeathereddinosaur sounds like blueberry pancakes yeah

[@obelix703]

I'm honored to have inspired this episode. You're the best, Mr. Sausage!

[@agentofashcroft]

congrats, you have made something truly horrible

[@jep9092]

I wish we knew the real recipes it sounds delicious

[@cabbage4891]

Now you gotta give us the real recipe

[@ringofasho7721]

It's a Schrute family recipe.

[@WasatchWind]

@@ringofasho7721 Mr. Poop?

[@jjjjjoejak]

I admire Mr. Sausage's total unwillingness to actually learn how to make a sausage properly after hundreds of attempts

[@Flagdread]

It's is inspiring

[@someguy9388]

Doing it the wrong way is still doing it I guess

[@zombiewarrior225]

It's part of his charm

[@wowalamoiz9489]

Honestly strange, considering his actual profession before this was being a professional sausage maker. Kinda sad, actually.

[@ananthropomorphictalkinggo6641]

Or maybe he does it on purpose to drive up engagement from everyone complaining in the comments.

[@itsmikehayden]

0:55 "Wait, was I supposed to boil these first?" Probably wash the dirt off of them, then you can worry about if it's cooked or not, Mr. Sausage...

[@horsemeatchalupa9247]

When I was a younger man I worked on a goat ranch. We put goat milk in our coffee, goat cheese on our pizza, on everything. I would make a lot of homemade sauerkraut, and I used to use shredded beets to give a purple color to my regular green cabbage kraut. I found myself at a wedding reception with strangers in Minnesota and I had brought a cooler full of goat cheese and beet-kraut. I drank all night with the groomsmen, telling stories, and at about 4 in the morning, I busted out the goods and we had goat cheese beet sauerkraut tacos. They thought I was the greatest man who had ever lived, and maybe I am.

[@rune4543]

thank you for your service, horsemeat chalupa

[@ryanrobot7975]

That was pretty cool

[@IHATENOTIFICATIONS]

Awesome

[@imtryingalright8555]

love the confidence, you probably are

[@Iluvpie6]

This is such a Minnesota story. It’s easily the most Minnesota thing I’ve ever heard.

[@crotchetybob]

I get unreasonably happy when he announces the source of the juice. It's my absolutely favorite part of the show.

[@monadoboiz9778]

"That's the ____ water"

[@redclawtheotter]

I never thought I'd see the day Mr Sausage beets his meat on camera

[@Blyndir]

No! Bad KZbin commentor! Bad! Go to your corner!

[@fathomlives]

no... please...

[@dippyfresh1116]

Beet it!

[@calamaribowl8683]

I henceforth ground you to Facebook for a week

[@firasabouzaki7805]

I hate you……but that was funny

[@TinkersKustomPaintball]

"I've never had a beat in my life" Prepare to stain every single thing it touches for life.

[@Lesbiwolf92]

Raw beetroot, an entire goats worth of cheese and pork condensed into sausage. The horror I have witnessed on this day.

[@Tyranzor64]

Mr sausage: throws an ENTIRE LOG of goat cheese in the sausage Also Mr sausage: complains of goat cheese being too strong. It was literally half the sausage, what did you expect

[@SmashMan108]

Does ghost cheese come from a goat? 🤔

[@SpikeVein]

@@SmashMan108 Yeah from a Polter-Goat

[@denis5843]

@here is the full clip full video of your parents divorce?

[@patjaoable]

@here is the full clip full video of your father leaving to get the milk?

[@ketaminelegend]

@here is the full clip full video of your nan dropping dead?

[@Jonhainey]

Utterly glorious Will It Blow. Modern art right there.

[@Kevoguy]

It deserved 6 Mark Ruffalos

[@astromeo3467]

For those who want to see its at 3:59

[@zachworr4426]

It invoked some serious riding with your wife by the Dallas Book Depository in a convertible vibes.

[@JediMasterBaiter]

"Bob, your fake-brain-gore-blown-out-of-a-tube idea is ingenious! Where'd you learn this?" -Some Director

[@BruceAlarie]

cant say i know the reference. cant say i wanna know either....i guess?

[@Jambunctious]

Mr Sausage: "I put way too much goats cheese in" Also Mr Sausage: "The goats cheese overpowers everything, it shouldn't be there at all"

[@celestialciel3774]

yeah like what kind of logic is that lmfao

[@markn.7914]

@@celestialciel3774 he's... just describing stuff?

[@celestialciel3774]

@@markn.7914 yeah, and he’s confused why it taste like too much goat cheese when he, put too much in lmao what r u talking about

[@celestialciel3774]

@@lyra9223 I am not misunderstanding anything lmfao, if you put too much of something of course the flavor of it is going to be extremely overpowering. If he used less of it I’m guarantee you it wouldn’t be as an exaggerated flavor. Think about it Lmao

[@samsizer2919]

LmFaO

[@argnator]

We need a Superfood sausage of all the most organic ingredients. It'll be more expensive than the Beef Wellington sausage and taste like nothing.

[@dippyfresh1116]

Nothing is more expensive than the $675 lobster

[@polarcaps8966]

@@dippyfresh1116 the million dollar lobster was legendary

[@kellynolen498]

@@polarcaps8966 the price goes up every time he calls back to it

[@failedabortion1894]

Two marketing buzzwords in one sentence, impressive, very nice.

[@ananthropomorphictalkinggo6641]

The guy spent 1000 dollars on lobster, I think he'd be fine with buying some insect infested produce from smelly hippies.

[@Razgar_Voxel]

3:59 That was probably the best "will it blow" I have seen yet. And the fact that it looked like kind of like brain matter made it all the better.

[@AngryAlfonse]

Dear Mr. Sausage, I grow saddened by the increased number of bursts in recent months, and I'd like to suggest some changes that may help prevent them. 1. Dry out your mix. When adding wet ingredients (ex. beets), try to dry them out as much as you can. Water expands much more than proteins, fats, fibers, etc, and can lead an already stuffed casing to inflate with steam. Poking holes can let some water and steam escape, but if it's too much steam at once, it ends up just turning a pinhole into a tear. Imagine a balloon -- poking a hole in a slightly inflated balloon will allow air to escape, but poking a hole in a fully inflated balloon will cause it to pop. 2. Stuff the sausages less. If the sausage casing looks like a snug condom before cooking, chances are it doesn't have room for expansion. If you stuff them with a log of sausage that is thinner than the casing circumference, such that there's just a little bit of wrinkle in the skin (but don't let air in, it should be airless!), it will allow for extra expansion. This could potentially help most with wet sausages or sausages with breads or other expanding fillings. 3. Turn the heat down. You generally cook your sausages at what seems to be a fairly high heat, which is perfect for pre-cooked sausages, but leads to rapid expansion (especially when there's air or excess liquid) in raw sausages. It may help to cook your sausages at a low, non-searing temperature until the filling is cooked (and done expanding), and then turn it up and add extra oil to finish them with a sear for that crispy skin. It may also be worthwhile to try steaming your sausages beforehand, as that will introduce extra moisture to the skin to increase their elasticity while cooking -- then dry them out in a pan at low heat, and finish with high heat + oil once the skins aren't so soggy. Anyways, I hope you read this and try out these tips. I'd love to see less bursts and more complete sausages in the future. PS: Ambrosia salad sausage. You know you wanna.

[@SandwichBoiYT]

Master sausage over here

[@iswearnotme]

Snug like a condom? What are you talking about? Condoms aren’t snug…

[@christianjesse8980]

@@iswearnotme right, like not ever

[@AngryAlfonse]

@@iswearnotme 👀👀👀

[@spongebitchbobface]

@@iswearnotme ₕₑₕ, ₕₑ ₕₐₛ ₛₘₒₗₗ ₚₑₑₚₑₑ

[@dumpsterfiregames4710]

Hopefully Mr.sausage eventually comes back and re-does this one and uses maybe like 1/4 to 1/3 of the goat cheese. This one was sort of destined to fail from the get-go, and I think this sausage, if done right, would be an easy 5/5

[@RoseFBN]

And actually cooks the beet first!

[@emmettbattle5728]

i just grew a whole garden of beets (they all ended up small but still) and finally made beet soup for my grandma. then a few days later, she tripped and fell and is not doing well after hip surgery. i dont think shes going to live. thanks for always making me smile when im not in the mood to man ive been watching for a long time

[@junietwoknees]

What a will it blow, truly one for the ages. looks like the parade in dallas, 1963

[@pothatuu]

Whoa, jezuz!

[@percyjamesthomasdog]

What happened.

[@lilweetabix9137]

Mr sausage your energy is that of uncle ben of the urban rescue ranch I think we all need this beautiful crossover...

[@3rdnusskern]

Dude I'm loving the homemade flame thrower, really seems like the perfect tool to bring uncrisp sausage casing to the finish line

[@lordschnitzel7961]

We need a Surströmming Sausage

[@professoroak1920]

I feel like he might die opening it

[@rikmcdik6662]

Party cheese salad sausage

[@CyberKirby]

You're an ANIMAL. An ABSOLUTELY CORRECT animal, but still an animal

[@dragons_hook]

Why do you hate this man!! The smell will never go away!! Lol

[@shards-of-glass-man]

he'd have to throw away the grinder, the pan, the board, demolish the entire kitchen and burn the house after if he tries this

[@howdyciaody]

I love the implication that beans wouldn't necessarily be uncomfortable to sleep on

[@rikmcdik6662]

Party cheese salad sausage

[@Joseph_Stalin1941]

OH GOD

[@NoVa_Dragoon]

This suggestion was the reason Sundays became NSEs. Primal fear over this one suggestion

[@therealchrishansen3084]

This

[@xspongexrironmanmode55]

Nom

[@oroontheheels]

Guys!! Important PSA!! If you buy beets: 1) you can boil it with skin on then peel. It will be very easy. 2) you can peel them before cooking and then bake them with spices. It’s very nice AND MOST IMPORTANT 3) Don’t throw away leaves or stems!! Cut them into small pieces, add some cheese (cream cheese, goat cheese, ricotta) mix and put in puff pasty and bake. Best pie everrrrrr

[@syx3s]

flash from the past! beets are great!

[@kencoleman7762]

Silly me. At first I read "beef" instead of "beet". I quickly realized that was too far from your version of normal so I was not surprised when I reread it to be beet. Entertaining as usual.

[@Autocratical]

I also read it as beef, I said hey that sounds pretty good! Then I saw the cutting board.

[@kencoleman7762]

@@Autocratical That pink color looked like some sort of rose pettle sausage mix,,,, and I wouldn't put that past him.

[@guyfieri6460]

I really look foward to the Halloween themed episodes this year

[@mr.careka365]

0:03 - Howtobasic collab foreshadowing??

[@jessicateccob5143]

2:42 It's Dead from Mayhem!

[@Jim_100]

Random butcher: *Makes weird sausages with good flavor * Mr sausage: *Finally a worthy opponent our battle will be legendary!*

[@Jim_100]

@u know me bruh

[@infantrynstuff2551]

Bake. The. Sausage. First. To. Ensure. They. Will. Never. Burst.

[@rutgerkoenders6527]

Mr Sausage is the only youtuber who's ads I actually wanna watch. This man could do an actually fun to watch Raid ad

[@stormtrooper74]

That’s not blood, it’s beet juice! -Dave Chappelle

[@eggedbread]

i feel like everything we've been through together, as a sausage community, led up to this episode. i love you all

[@snvvbl]

thank you yukimaru hyouga from the inazuma eleven go anime series

[@eggedbread]

@@snvvbl no, thank YOU dog inside of a bubble!

[@biologicalhunter520]

@@lyra9223 yes. Except the ones that think he doesn't know how to use Google to learn how to make a sausage. We all know it's for content lol

[@YounesLayachi]

4:10 good luck getting the beet red off the walls 😭

[@lightningdashproductions8824]

the fact he just went from absolutely dying to a clean transition into the intro was hilarious.

[@MonoCronic]

A little fact, beet is one of the main ingridients in borsch, and when boiled, it gets sweet.

[@kilianconn5091]

"Too much goat cheese" "The goat cheese overpowers the beet flavor" I'm starting to think Mr. Sausage isn't the sharpest bulb in the sausage drawer.

[@wradford1990]

Given the profile picture of the guy who provided the box art,the results of the will it blow are quite fitting. If you know,you know.

[@danielbasey-link5178]

I highly reccomend investing in a cheap pump vice from lowes, itll hold ur sausage machine or whatever has a base for bolting still

[@stargazer3424]

Huh, I assumed 90% of the sausages were made out of spite for man in his hubris and all things decent in the world. The remaining 10% is anarchic curiosity

[@SpectralUmbreon197]

1:05 "If you think I won't throw that goat cheese down the grinder You're thinkin' like a fool 'cause it's a case of do or die Out there is a sausage waitin' to be made You think I'll let it go, you're mad. You've got another thing comin' "

[@Ashanmaril]

So he is indeed aware of the little voice in his head saying "you really shouldn't put an entire block of goat cheese in there, it'll be way too overpowering." He hears it, he just chooses not to listen.

[@Zetact_]

"Beet and goat cheese sausage" is something that carries seriously ambiguous Old World energy. It's aggressively European, but I have no clue from what region.

[@chrismanuel9768]

East Europe, around the Balkan states

[@CraftyCheshire]

That intro had all of the chaos I was craving

[@nattiedraws]

Hey now, that's my friend on the box art, hell yeah!

[@M.C.13-q4i]

I swear old man that’s a loving husband and father who looks absolutely perfect

[@DandyCabbage]

2:15 That’s the spite water

[@Krondelo]

I was able to predict the will it blow score and the sausage score… good sausage lord I’ve become a fanatic.

[@brynshannon6692]

1. TIL there's an official Ordinary Sausage Discord Server!??!?!?! 8D 2. This needs a Regrind episode. 3. THE ENERGY of this intro!! 8D

[@partysqu1d]

5:13 How funny. "Very Leaky Sausage" was my nickname in college

[@BruceAlarie]

poor thing

[@jesseertman3889]

I wonder if Mark Ruffalo has seen this masterpiece of a channel yet 🤔

[@tronalddump4124]

youll never gonna get rid of the beet coloring again my g 😢😢

[@MIRONOIR]

For me thats the best Intro so far "Well hello folks and welcome backiguess"

[@theIargedude]

"i've never had a beet in my life" what a shame. beets are fantastic.

[@Bordi88]

That will it blow was absolutely horrific

[@sebulus_prime]

"This one looks like it's happy to see you"🤨🤨🤨

[@zznap1366]

The helix website preview having the name Nunya business is a hilarious joke that I’m surprised I found.

[@LovelyLori193]

holy hell so much energy in that intro love to see it

[@CharizardPants]

This is my favorite sausage score art. I want a tattoo of it.

[@EdinMike]

I don’t mind beets (or beetroot as we call it) ate it since I was a kid, but then again same with Haggis and Black Pudding sooo…

[@solanceDarkMOW]

But I thought this episode was brought to us by SPITE. I bet SPITE is going to be upset about that Helix Sleep ad.

[@emberZemian]

Most passive-aggressive-aggressive "Well hey there, folks!" yet!

[@O12port799]

regrind was like a forbidden strawberry ice cream

[@Dom_Maretti]

If you want to integrate beet into a sausage, the best way to do it is to scrub them then bake them in foil first until soft and chill them overnight. Then, wearing regular food gloves, rub them until their skins come off and chop up the skinned cold beets. This is also the best way to integrate beets into stews such as tuh'u. Pre-baking beets improves their texture and concentrates the sweet and savory earthy notes of their flavor while minimizing the more watery and metallic-earthy notes. Beets are incredibly resilient and can be cooked for a LONG time...moreso even than potatoes, though not as absurdly resilient as mushrooms. As long as you keep beets wet while they are cooking, you can cook them for hours...so they are pretty easy to integrate into a whole lot of roles. Oh, and one more thing: cilantro, coriander seed, cumin seed, and onion are all really good friends of beets when it comes to choice of seasonings.

[@Rebrn-bk5em]

this guy is no hauteur of sausage and certainly wouldn't process the beets beforehand 😑

[@matta344]

When you said you've never had a beet in your life, my first throught was that you needed to get you some harvard beets. Especially if you got some stray turkey lying around. Finely mince a small yellow onion, and drain two cans of sliced beets In a somewhat high walled skillet, dissolve a cup of sugar into a cup of apple cider vinegar over medium heat, then bring to a simmer. Add your minced onion and beets and reduce the heat. Let it simmer for about 20-30 minutes, stirring occasionally, then make a slurry from some of the juice and a bit of corn starch and add, letting it go to until the sauce is thickened to a gravy like consistency. (Should only need about 1-2 Tbsp of corn starch.) and boom. Now that I say that....What about a harvard beets sausage?

[@Realdagdag]

Ordinary Sausage: FIVE MARK RUFFALOS Mrs Sausage: PANIK and it's beets, that stain is never getting off that wall

[@mutes1123]

1:08 whoa 😳

[@LowryYT]

God I Love it when the will it blow just works!

[@JazzOLantern]

“And they were out of this world, but that’s MY thing. I make the weird sausages around here!” All I saw was Peter Griffin lol.

[@iNegroTv]

Why were you so excited in the intro?? You made my dog jump out of his sleep 🤣

[@MJJ1390]

Blue Kool-Aid Powder Sausage

[@CBMX_GAMING]

You'd definitely be better off roasting the beets first, the flavor would be better and there wouldn't be a lot of juice coming out

[@LefteyeL]

Agreed, roasted and peel the skin off then into the grinder.

[@nucleardino8992]

He just made a hybrid sausage

[@Bepis13]

A whole bbq sausage, pulled pork, bun, potato salad, baked beans

[@Talkimas]

That Will It Blow scored a JFK / 5

[@neubaufahrzeug_official]

ah, the perfect video to eat my breakfast to! thanks for the great timing Mr. Sausage!

[@horsemeatchalupa9247]

From the very opening line, total unhinged-ness in his voice.

[@jamarcusmudkip]

Party Cheese Salad Sausage

[@Yipper64]

ordinary sausage can really lay down the beet.

[@Neoicecreaman]

This is gonna need a regrind episode where you cook the beat and also don't murder it with goat cheese.

[@worstcaseontario12]

Imagine my surprise when I misread the title as “beef” and goat cheese and thinking, “oh, beef, that’s pretty tame”

[@joshc5613]

"I have never had a beet in my life." [throws the beets in without boiling then or even peeling them first] I don't think anyone would have noticed

[@PureZOOKS]

Idea for the sausage filling the casing clip: Cut to it all the way full, and fast-play it in reverse.

[@jeffcook3747]

I was NOT ready for that intro

[@bitter-bit]

He sneezed on the beat and the beat got sicker

[@TheAngryBare]

That beet juice is never coming off that wall.

[@TheOriginalFlowerdough]

"my only complaint is too much goat cheese" flashback to a minute ago where he's boasting about proving us wrong by putting an entire log in when we never said not to to begin with... because it probably didn't need saying

[@twobeansonecream]

I am not sure why but upon first reading I thought it was "Beef and Goose" now I demand a beef and goose sausage.

[@_Fuscous]

"I'm gonna get out the heat gun" *uses grill torch*

[@Sebboebbo]

Da king is back baby he neva miss

[@RealRaizo]

I like to think those sausages formed into a circle naturally, like a cult.

[@masonwoods649]

Bless you Mr ordinary sausage

[@GeneaVlogger]

"Time to get in the cheese hole" 😂

[@minhquang3089]

next video: Store-bought sausage Sausage

[@jllemin4]

I fear for the integrity of your cutlery

[@KringusKrang]

"I'm gonna get out the heat gun" *Gets out flamethrower"

[@Soy_Sauce_Supreme]

For the holiday season coming up we'll need a candy corn sausage

[@Neoreaver]

Beet and chevre is fantastic. Use them on a spinach salad, with chili almonds and dried cranberries. Good stuff. Edit: the strange sausage OGs are the guys from Cultmoo, and their rad show "Will It Sausage!?".