Pico de Gallo Sausage

[@kingtswasey]

I can't believe you've been making suasages for over two years already. What a beautiful, wild, sausage-y ride 🌭

[@enzymcs2992]

whats a suasage

[@Galvatron102]

@@enzymcs2992 flesh of god

[@enzymcs2992]

@@Galvatron102 🧐

[@nalgene247]

Maybe the best thing to come out of the 'rona.

[@Chase499]

I'll give you a sausagy ride papa

[@adamlanghans]

I always appreciate when a version of the sausage is made without the meat. That's the real star of the show for me.

[@danielchin4198]

He does it only if the ingredient is not gonna be a obvious fail these days, like liquids. Which is fine by me since it has given unepectedly good results.

[@GuitarSlayer136]

I mean yeah, if its like a KFC bucket meal sausage sure. I hate to be the one who tells you this, putting any 1 food into a sausage will just taste like warm that food in sausage casing.

[@danielchin4198]

@@GuitarSlayer136 worst offender is candy imo. Without meat, it is literally 100% fail rate.

[@Hearts2fap]

I love watching the meatless ones. No doubt the meat makes it a viable sausage in almost every case, but I like watching him suffer a rank sausage

[@Hearts2fap]

@@danielchin4198 but has he tried salted licorice? Very little sugar I think? Might make it viable

[@GamerGod353]

I am literally at a Mexican restaurant watching this I'm low key tempted to show this to the chef

[@vaeastra]

Do it fam, you could get a promotion and a raise. And you don’t even work there!

[@seronymus]

Did you do it?

[@serioushex3893]

do ittttt

[@Your-Least-Favorite-Stranger]

Show those chefs you know quality cooking when you see it.

[@HYRULE10]

You could inspire a whole new line of menu for that restaurant. It's your sausage duty!

[@ultimopena]

The sheer POWER that the sausage filling shot out of the tube with, and the fact it made the box tipple topple over should have made the Will It Blow at least a 3... Papa Sausage can rate it what he wants, it's his show, but I gave that a 4 Ruffalo

[@italicizedhunger4450]

I was in genuine disbelief

[@stygianskies4776]

I see the argument for a 3 what with the knock-down, but with that amount of splatter, a 4 is totally off the table

[@paintcandan5972]

i can understand how you’d come to that conclusion, but over the years i’ve learned that WIB is mostly graded on how wide it spreads, how it sticks/lands, really how big of a mess it is in general. velocity doesn’t usually come into play, but i agree it totally should. they’ve become less dynamic since he’s using pork most of the time now, but older episodes there were some wild WIB’s that really set the standard.

[@liger04]

@@paintcandan5972 Velocity can't be part of the Ruffalo rating system, that's a quality of Mr Sausage's lungs at the time and not the sausage. You're right that pork doping is becoming an issue, though. A pure pico WiB could've really won some Ruffalos today...

[@elliec5525]

@@liger04 YES

[@imtryingalright8555]

I would absolutely love if you made every successful sausage into perfect versions and made a cookbook filled with the recipes. I would buy it.

[@gusugsugus]

wtf this is a GENIUS idea

[@noahbarnhartandit2365]

I would love to hear him voice his own audio cookbook, that would be sick

[@MilhSpears]

I am unironically glad that you are taking new meassures to fight against the risl of bursting, and hearing how proud you are at the end? Its heart warming, funny sausage man.

[@lily_skye]

So happy that you're using the toaster oven for the watery sausages now. Really unlocks a whole lot of potential for using things that would otherwise burst.

[@abelq8008]

I'd still brown it in a pan afterwards, but it's a positive step.

[@galehound]

That Reanimator art is top tier, I hope this guy submits more horror movie versions of our sausage uncle

[@YMDBass]

the moment I saw Pico, I was like this sausage is gonna be off the charts. that combination had to work well and it did.

[@Shreder108]

I love how he makes a question our sanity whenever we watch a new video “welcome back, like I guess?”

[@mattc3233]

Really awesome that mr sausage is experimenting with different cooking methods to ensure sausage casing integrity

[@DeenHoward]

Would be cool to see him revisit some of the past sausages that were good but had issues with bursting or the skin just not crisping up.

[@Kenrico13]

I appreciate the fact that he's a actual chef. Underrated but never duplicated.

[@caitlyntilson]

I like the new additions for cooking the sausages, like the toaster oven and smoker. He’s really trying less ways to cause bursts and I like that. I hate it when there’s a burst and a sausage gets disqualified.

[@XxMooImADuckxX]

I had huge hopes for this. I'm glad it worked out.

[@wackyduck3]

Everytime you do a video my store sells the item you use dude. There’s a large fan base in my town apparently. You are amazing.

[@gnollman]

Man, that's one of the best 'Will it Blow?' works we've seen yet. I want that so I can put it on a desktop. Well done, Mr Davis. Well done indeed. Figured that sausage would be good, I'd try that.

[@serioushex3893]

there was no way that was going to be anything less than a 5/5. pico de gallo is amazing.

[@byzantineroman2407]

Glad someone is finally mentioning the emotional ending of "Rocky IV". Mr. Sausage has the bravery others lack.

[@ecwfaithful]

The Spanish form of let's sausage is ¡Vamos a salchicharar!

[@chocotrueno3602]

Or "¡vamos a Salchichear!"

[@mercedezize]

I thought: ¡salchichemos! 😂

[@stevengamez6199]

@@mercedezize LMAO

[@cradiculous]

0:15 You owe Mrs. Sausage a major apology

[@SuperTrb0]

After you pull them from the toaster oven you can brown them in a skillet over medium heat. That will crisp up the skin without them bursting. I make these kind of sausages all the time. I also blend in a little chorizo and white American cheddar.

[@JKnight128]

“Holy Trinity Sausage” Onions, Celery and Bell Pepper. I’d bet this would be a 10/10

[@CptPatch]

But only if he also does an alternative where he fills a sausage casing with communion wafers and wine.

[@KainYusanagi]

Only if he also does a Mirepoix sausage (onions, celery, and carrots).

[@orangepeanut]

congrats on 700k sausage man

[@dippyfresh1116]

How does this comment only have one like?

[@hamboneneurosis995]

This channel is probably the best thing to come from COVID lockdowns

[@jacksonwright5145]

I appreciate this Mark Boxalo art so much

[@Chartreuse_Moose]

"Salchichamos!" I think that would be the word for "let's sausage!" alternatively, if you don't want to verb-alize the noun "salchicha" it could be "Vamos a hacer las salchichas!" "Let's make the sausages!" is the closest I got.

[@Sentom23]

Vamos a salchicheaaar! (Or simply "a salchichear!" so it rolls better off the tongue) Also Salchichemos is better than Salchichamos

[@rogerdavila8426]

I like A Salchichar. Sounds hilarious 😂

[@dexterne]

Hagamos chorizos! That's my vote.

[@dexterne]

Salchicha is a pretty awesome word, but it always had a hotdog connotation for me, while chorizo is a spicy sausage. I think the pico sausage is a bit more on the chorizo side of the spectrum...

[@featherstone2.0]

Wouldn't it be "salchichemos" if you're using the imperative conjugation for nosotros?

[@flex_tape_clear8849]

Loving all the new sausage machinery, not only do we see a proper sausage (Little to no sausages lost to bursting), but Mr.Sausage doesn’t have to clean up as much and gets to eat better tasting sausages. Great work man

[@TheChefCain]

I expected no less, it’s basically fancy sausage seasoning

[@bradleyallan1022]

Your knife work on that lime was scary as hell! I thought we were about to watch Mr.Sausage lose a finger and then turn it into a sausage 🤣

[@SuperSPaquet]

I'm a grown man endlessly entertained by your sausage videos. I don't know what it is, but I'm hooked! Thanks for saussaging, I guess...

[@TheZohan907]

Man I love this channel. Honestly I enjoy every video so much, it’s such a consistently entertaining video every time

[@leonicle4473]

This man just used tongs to stir like it was nothing

[@PankoBreadcrumbs]

A 5/5 sausage really does my mental health good in these trying times

[@mexicanhalloween]

you marinade that pork in adobada seasoning and you've really got something there

[@JC-bi8xn]

The shorts are so good, the sausages are getting better.

[@stormswindy3013]

this channel is something kids will be studying during history class in the future

[@Ratmilker]

I’m pretty certain in New Mexico and west Texas pico de gallo is legitimately used as a topping for sausages and hot dogs so this is genuinely just kindof a good recipe video

[@radicaledward3783]

I'm predicting that the entirely pico de Gallo sausage is gonna taste a pit like the ratatouille sausage and the one with pork is actually gonna taste quite nice.

[@TheRage1581]

The box art is a definite 5/5!

[@Meatloaf18]

perhaps a pecan pie sausage next? The sweet meaty embrace might just be what we need right now.

[@VinluvAntonHandesbukia]

The Reanimator "welcome back,I guess" parody/gag was top tier congrats

[@Umirua]

Mr. Sausage really is an oddly good home cook

[@swettyspaghtti]

Those thumbnails are the Apple of thumbnails. Wish my conscious was that clean .

[@FF3LockeZ]

I cannot believe, after more than 250 episodes, he finally figured out how to keep the fruit sausages from bursting. More importantly, I can't believe it took him this long.

[@GotInterest]

this is one of those ones where I knew it was gonna be good from the start. Like onion, lime, salt, pepper, jalapeño, tomato, cilantro? All sound like good flavor compliments to pork. And the fact that they are already diced finely, ensuring nice distribution amongst the meat only ensured that. I actually wonder if the sausage would be even better if you let the ground pork marinate in the pico de gallo for a few hours? That would really allow the flavors to penetrate into the meat. I'd imagine this one would also taste really good smoked.

[@Zetact_]

"It just tastes like hot pico de gallo in sausage casing" That's because that's what it is.

[@dirtbagdeluxe]

I wan Ad Read Mr Sausage to have a full episode of Ordinary Sausage. Just quick, clear, sincere communication with an encouraging tone. I want to know what that show is like.

[@Zolet_lionheart]

This sausage actually looks really good

[@DonSMDT]

doing the 'lets sausage' really gives me life force

[@badegg1262]

the best part of this video is the mattres ad. and the sausage blowing XD. ps. the word for lets sausage would be vamos a salchichar

[@MJJ1390]

Blue Kool-aid powder sausage

[@SkateboardCaes]

This maybe one of the best sausages you made I know I’ve made one before (and after)

[@NicholsRCGarage]

I've been thinking this for a few videos, but you should put weight into the target box because direct hits always send the box tipping face first. Keep up the great videos!

[@adamnobody3054]

New viewer here, instantly addicted to your sausage endeavors! Love me a 5/5! Keep Sausaging Mr. Sausage!

[@paperip1996]

I see no other comments about it, so, Mr. Sausage Man, I appreciate the subtlety of the placement of the limes and jalapeño on the cutting board in the intro

[@NOTSOSLIMJIM]

When packing the sausage (giggity), squeeze with your other hand a bit. It keeps the filling from overfilling and the case from popping.

[@rjones197]

Man, you are the Eric Andre of sausage content my dude!

[@BruceAlarie]

ooh i hate eric andre

[@rjones197]

@@BruceAlarie Bird up, I gotta smash some ranch.

[@bogard84]

Watching these videos makes me wanna start sausaging for real!

[@swettyspaghtti]

I make pico all the time because its good on everything. I put some salt on the tomatoes and let it sit in a strainer for an hour to lose all the water. Feel like my method would have helped the sausage. Have a great day everyone 😁

[@infin1ty850]

I so much hope that you continue using the toaster oven to cook the sausages. I even think you could go back and try some of your failed sausages in the roster oven and get a better result. Whenever I cook sauages I boil and then just do a quick pan fry or bake them to get them crispy.

[@ShempHoward2]

En tres, dos, uno... ¡vamos a salchicharar!

[@magenta5785]

"¡salchichemos!" sería mejor

[@ShempHoward2]

@@magenta5785 Same amount of syllables actually! 🤟

[@selfloathinggameing]

"Vamos a salchiiiichaaaa" -Salchicha Típico

[@dippyfresh1116]

thanondorf sausage

[@selfloathinggameing]

@@dippyfresh1116 bruh thanondorf is the worst he keeps sending his fans after me what did i even do

[@dippyfresh1116]

@@selfloathinggameing sausage the thanondorf

[@ThanondorfTV]

@@dippyfresh1116 thank u

[@chloe9846]

I expect this to be a very colorful sausage 😂 Well technically one of them was

[@Munn1bagshib]

I could see ordinary sausage on adult swim segments. This is gold they are missing out.

[@TK4052]

I feel like a lot of previous failed sausages would have been quite good if they'd been roasted like this instead of pan fried. Might be time for a re-do series there, bubba.

[@rainysunflower384]

Those look like they turned out great! I would have expected them to be soggy!

[@DougSalad]

I knew from the title that this would be a 5/5. It's pork and pico in a bun. this was gonna kick ass no matter what

[@Realbigbologna]

Pico de gallo is actually spanish for squid sausage

[@flurgle]

Giving that Will it Blow anything under than a 4 is criminal

[@alexmayfield5622]

Will Mr. Sausage ever discover the wonder that is air fryed sausages? Specifically, Cheeto's Sausage cooked in the air fryer...

[@MrKross-tc9yy]

Where i live we call it "vinagrete", It's basically the same thing, except we use vinegar rather than lemon juice.

[@justmytw0cents]

1:58 I think Mr Sausage really loved this one? 📸

[@freddyfazbearsbigfatbearti179]

im convinced papi sausage doesnt know how to rate his own will it blows, that was CLEARLY a 3 mark ruffalos, maybe even 4

[@bluethelucario6194]

This actually looks like it would be really good.

[@nasapeepo]

there was something satisfying asbout the sound at 1:21

[@happyhippoeaters4261]

I am pretty sure "Woopsie Daisy" is already taken. Also Pin on cole Sausage! Edit:Shoot not again, I mean Pina Colada sausage!

[@brynshannon6692]

"The third numeral from zero. The second numeral from zero. The first numeral, directly adjacent to zero. Let us commence with the manufacturing of sausage."

[@FatheredPuma81]

I'd love to see a solid attempt at a Microwaved Sausage.

[@Footbags]

A Rocky IV reference 25 seconds in. Well played sir.

[@aaronsworld02]

I feel like this sausage would've paired amazing with chorizo instead of pork

[@crafterlula1328]

Your videos always make me snort-laugh

[@billycostigan1247]

the abrupt "It's great." had me laughing so hard idk why

[@omarolmosstudios7060]

I could have sworn you already did this sausage already or is it just deja Vu

[@MadMan206YT]

In my eyes he has secretly made everything into a sausage but we just haven't earned the pleasure of watching him make it yet.

[@BlurryHeart15]

You might be confusing it with the Ceviche Sausage

[@-deltajay]

I thought so too but when he got out the toaster oven it erased all doubt

[@CorporalTailsDude]

@@BlurryHeart15 Ceviche has fish though

[@seronymus]

@@CorporalTailsDude your mom is a fish

[@scunty7423]

Best box art yet!

[@An9310_]

DirtyVegas and the Mitsubishi Eclipse live together in my head. But now they have a sausage neighbor thanks to you.

[@alexanderheubel7366]

I know I'm late, but when you add salt, it pulls so much moisture from the pico de gallo. If you make this again, try letting it sit for 30 minutes and strain out the liquid before grinding it with the meat

[@glizzymcguire3311]

I’m in Mexico on vacation, this sausage couldn’t be more appropriate.

[@tiedyesuit3097]

Days go by, Dirty Vegas. Great song.

[@ValosarX]

Salchichemos!!

[@CJMcMoleman]

I think mr sausage would make a better mario than chris pratt - he's got the here we go down to a tee

[@DasNoodz]

can we just take a moment to consider what it would be like for mr sausage to our father; and its career day at school where the parents come in and talk about / demonstrate their jobs. And he just shows up and blows bbq sauce out of a sausage stuffing tube at a cereal box while grinding the meat. 5/5 would pay to see the classes/parents reactions of their first exposure to "will it blow"

[@CarltonSmith45]

Mr. Sausage's ads are always transparent and clearly marked :)

[@dinojack9000]

I think this might satisfy my craving for the "herbs and spices" sausage...

[@maikelkok8596]

I am happy and sad that you have found an new way to cook the sausages. This way there will hopefully be less bursting. But it also means the excitment is gone of the question if it will burst.

[@dodaal8069]

we finlally found a burst free method of sausage cooking...good show jolly good show

[@stefani.5737]

Tabbouleh sausage! But go light on the bulgur ( the bready bits ) for more flavour / better texture. I feel like this one could be a winner.

[@MossyBear]

The knife skills were wild in this one

[@commandercameron9189]

I feel you need more fanfare for 5/5 sausages. Like a special spotlight and edit in some fireworks or something. Have a picture of Gordon Ramsey crying with happiness and bliss. Something to separate them from the rest.

[@the_doug_digital]

The amount of jalapeno you ended up slicing in the intro is honestly so tiny it's impressive

[@SowerValler]

Piece of advice for next Mexican sausage episode, "let's sausage" in Spanish is "salchichemos"