The Cheapest Steak at LongHorns Steakhouse Sausage

[@EDT308]

Name a more iconic rivalry than Mr. Sausage and to-go orders.

[@toastdtech3597]

Mr sausage and lobster prices

[@consensualduane]

Mr Sausage and British cuisine

[@lazyquahog9385]

Mr Sausage and Bimbish

[@lincoln668]

Mr. Sausage and Water sausage

[@rd1426]

Mrs Sausage and not burning rice

[@axelcordova8262]

And now a special message from Longhorn Steakhouse corporate: "Screw your to-go orders!" This has been a special message from Longhorn Steakhouse corporate.

[@Chuckles_The_Goat_Clown]

Haha nice.

[@Funnystrongman]

nice pfp

[@BruceAlarie]

i find my steak is tenderer when flung against a wall

[@dr.trebuchet3836]

You're not stingy with Ruffalo scores, you're just a man that demands excellence from his projectile slurries.

[@skinwalker69420]

He gave a 1 ruffalo blow 2 ruffalos.

[@weebiron]

He'll give a truck stop sushi splatter a 3 or 4 when it's as 5 as you can get

[@troop22airsoft7]

@@skinwalker69420 hi

[@paegr]

The normal sausage rating is a linear scale, but the Ruffalo score is a logarithmic scale. The gap between 4 and 5 Ruffalos is a lot bigger than the difference between 1 and 2 Ruffalos

[@skullpants]

Sup paegr

[@ejaybugboythree]

Mr.Sausage should do a "class vs. crass" sausage segment where he gets the most expensive and least expensive item on a restaurants menu and see which one makes the better sausage.

[@Mikey-xz4vn]

Co-signing on this idea

[@sethdouglas5919]

Yes please

[@Eggnogdude]

Now there's an idea!

[@technerdbird]

i approve

[@BlackvvvFist]

This channel's viewers always have the best video ideas. Let's see if he notices this one

[@Toidal]

Costco sample sausage! Buy everything they're giving out samples for in a given day and grind it up! Or, everything in the Costco cafeteria including the Hot Dog

[@junietwoknees]

throw the weiner in the grinder with your churro, chicken bake, etc but then use the xl bun they provide you with to serve the abomination.

[@mehmzay3022]

Maybe samples taken home and stored in the fridge each day across a week for a fuckton of stuff. Since I think they change their samples daily... maybe, I don't go to Costco enough

[@rollanddev]

"Including the hotdog" ... So, a sausage-sausage? I'm worried this may cause infinite recursion. :D

[@Durandurio]

The fact that I'm welcomed back every video makes me feel warm and fuzzy inside.

[@anophelesnow3957]

you are welcome, I guess

[@Piemanthe3rd]

...I guess?

[@BlackvvvFist]

That's just the mesothelioma from his dusty basement, see a doctor

[@Jake19774TW]

The printer ink for the Mark Boxullo box art has to be the most expensive part of the show by far

[@GhostWolf472]

how swiftly we forget the $64 trillion dollar lobster...

[@Soloman_Gumball]

He goes to the library and prints it out in the middle of homeless people printing out copious amounts of pornography.

[@Timbobjr]

Yellow printer ink sausage when?

[@blakescovers5131]

100$ for nachos?!?!?!?!

[@rollanddev]

I'm casting my vote for a printer ink sausage.

[@jordanloux3883]

I'm shocked none of the sausages have burst from you throwing them in the toaster oven. Edit: Specifically from literally tossing it into the toaster over. Some confusion in the comments

[@InvisibleBeggar]

There has been a couple bursts from the toaster oven but he always pulls them out in time to save them.

[@cheezkid2689]

No, there have been plenty. They just don't burst as quick or as violently as the pan does because it's not as hot and lacks oil.

[@AbstractStew]

I think he means that it's amazing they don't burst from the act of throwing them...

[@Eargesplitten-Loudenboomer]

@@AbstractStew Like when he throws them in a screaming pan...

[@Spaztronomical]

Normally I love when Mr. Sausage wastes money, but $12.99 for a burger with mushrooms, rice, and broccoli made me scream.

[@GiraffeFlavored]

Right????

[@Haruharuharuko1942]

As someone whose worked in a kitchen yes your theory about how we treated to go orders is 100% correct

[@aveleziii]

I'm still holding out for Whole Chicken in a Can sausage. we need the complete experience

[@Nepomniachtchi_Austin]

I didnt think people actually ordered these things. Defeats the purpose of going to a steakhouse

[@srgarathnor]

please make a sausage containing meat, horseradish, olives, anchovies, eggplant, pickled eggs and vegemite and a splash of malort. Do it for the meme, do it for the community, do it for the FLAVOR OF SUCCESS!

[@DanteEdward]

Have you considered getting a second rack for your toaster oven? If you put one in the oven above the first rack you can set sausages on the upper rack for better air circulation and skin crisping, then set a small sheet tray on the bottom rack to catch run-off.

[@Nick_Tank]

Bump

[@KainYusanagi]

Doesn't even need a second rack for that, tbqh; he can just simply lay a sheet tray on the bottom of the oven, since as we've seen numerous times, there is no lower element.

[@shiftylookingpyjak1989]

@@KainYusanagi There is a lower element, you can see it at 3:59.

[@_.--.--._]

That "steak" is a crime

[@iwishyouhappinnes1125]

Chop steak is poor man's steak. To charge 13 bucks, including tax, is the crime.

[@DJstarrfish]

It's country fried steak without the good parts

[@squatchjosh1131]

@@iwishyouhappinnes1125 Yeah I mean you can get something that you can actually classify as a steak for like £6 (comparable to dollars, thanks spiraling economy) at a supermarket so it's not easy to excuse that misteak. Obviously the supermarket steak isn't primo but it's something.

[@DZSCORNER]

Facts $12.99 for that atrocity is outrageous

[@Klaatew]

It’s good. But $5 good.

[@fuuzzle]

“Well I gotta tell ya, that’s one heck of a sausage” Michael Scott:

[@CharaDreemurr15243]

I swear, every time I watch these videos, I pre-guess the score of both the sausage, and the Ruffalo total. I nail it. Almost every single time. I swear me and Mr. Sausage think with the same brain wavelength, lmao.

[@Lsdreams3001]

You should take this talent on the road! I'd love to see you guessing sausage scores on stage in Vegas. Dm me if you need management

[@GuilhermeDiGiorgi]

Right before he says the score, or just by seeing the grinded meat? Because I guess right most times too when I see the results and he tells how he thinks of the sausage. With time we kind of associate certain comments and messes with scores.

[@MamadNobari]

How tf was this a 2/5 Ruffalos? It was at least a 4, maybe a 3.5/5.

[@Lsdreams3001]

@Mamad Nobari is your shoe lace untied cuh? Because you straight trippin with that score bro

[@MamadNobari]

@@Lsdreams3001 Not every blow needs to explode all over the wall that takes a week for Mr Sausage to clean up to warrant a high Ruffalo score.

[@malevolence5110]

You're not stingy, you're a connoisseur, you know what makes a good and a bad will it blow, thats what separates you from the unwashed sausageless masses.

[@BruceAlarie]

you could grow potatos behind those unwashed masses ears

[@LJGator808]

"Does anyone even know who you are, Burst Landcaster?!" - Mr. Sausage

[@Pancake_Warrior]

We're really on a streak of mushy sausages aren't we? Almost sounds like poutine sausage is imminent.

[@rollanddev]

I am from Quebec and I approve of this suggestion. 👍

[@SgtMum-xk1yr]

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

[@BruceAlarie]

YOOOOOOOOOOOU!!!!!

[@mint3465]

I like how the Sausage Rating Sausages were the Sausage Toppin from Pizza Tower

[@Kam-nc6sb]

thank you very much

[@r0nd0n39]

Anyone else get unreasonably anxious for the water to come out, and disappointed when it doesn't? No, just me? Alright then.

[@darkfangnightcrow]

Episode 2 suggesting the Dutch national dish Sausage, Raw herring, Onion and pickles.

[@SamuelMartin-dv3vc]

I will never, ever skip an in video ad from one of these videos. Ad budget well spent

[@BruceAlarie]

i could pass on the genitals-shaving thang

[@TheBoredNerd]

I'd like to see an "upsetti spaghetti" sausage. The contents could be a takeout spaghetti from the worst rated Italian restaurant in the area.

[@AbstractStew]

The to go order looks like a fancy TV dinner.

[@dansmith1659]

With a few ingredients this could make a pretty good Boudin. One of my favorite sausages for its use of leftovers

[@ProblematicDaddy]

I love everyone here who watches mr sausage the moment he drops a vid, just so they can get their daily sausage fix ❤

[@anophelesnow3957]

My phone yells at me and I answer the call.

[@ProblematicDaddy]

@@anophelesnow3957 it’s the sausage signal

[@BruceAlarie]

please never say DROP A VID again

[@BlackvvvFist]

@@ProblematicDaddy can't stop the sausage signal

[@ProblematicDaddy]

@brucealaire DROP A VID

[@JoiH_Squigs]

Can't believe Mr. Sausage didn't acknowledge the wall flavoring..

[@adamsz6022]

After cooking it's look like one of polish delicacy sausage "Kaszanka". Made with liver and blood. You should try this one.

[@NocturnBear]

Obligatory suggesting of Ox Tail Sausage. Pan sear them to keep the juices in before slow cooking (or similar) them until super tender! EDIT: I’m starting to get popular with this. Help me get Mr. Sausage to notice me, please! 😁

[@null1023]

oxtail sausage would be amazing, but the prices are getting so ridiculous that it'd be more expensive than the lobster sausage :P

[@aquatictrotsky1067]

That sounds like a legit fantastic idea.

[@oroontheheels]

Oxtail is so delicious I love it! I agree! It’s a great ingredient for a sausage episode!

[@nignamedmutt7270]

No, your not popular. 40 likes isn't worth editing anything over, much less drawing attention to.

[@evrythingisayisfactzzlolll6642]

@@nignamedmutt7270 thank you for your input

[@Alargator]

You are now obligated to do the opposite: The Most Expensive Steak at LongHorns Steakhouse Sausage

[@theturdflinger]

I feel like your sausage cranking arm must be massive by now

[@saffronstuffie434]

I need to see Mr. Sausage make a sausage entirely out of broccoli

[@BruceAlarie]

too green,moist and stinky

[@saffronstuffie434]

@@BruceAlarie Exactly 💀

[@MattXShaver]

The onions look like tapeworms.

[@dumbproductions2958]

I'm not going to lie, nearly any aesthetic effort leaves my body when someone sends me a to-go order

[@manuolive]

you always post when I'm in therapy, so I've started to develop a ritual that I watch whatever you posted when I finish my session. it's like a little treat for me :)

[@lavafixer8477]

that’s so wholesome :) I always watch mr sausage’s masterpieces whenever I’m feeling down

[@BruceAlarie]

@@lavafixer8477 my life right now is a post nuclear trainwreck---mister sausage can make me smile on the way down my corridor of madness... im grateful for that

[@swimteamizzle1114]

This channel’s success is a complete rejection of the phrase “you don’t want to see how the sausage is made”

[@perochialjoe]

There's got to be some sort of Sausage Theorem that states that a sausage's rating is inversely proportional to its Mark Ruffalo score. The Ruffalo Law maybe?

[@htownand4746]

dude you need to put the sausage directly on the rack and the aluminum foil on the BOTTOM of the toaster oven. If done this way, the sausage will get way crispier because it wont baste in its own juice

[@mjquebedeaux]

the texture reminds me a lot of cajun boudin, which also has a rice base

[@g0hansmurf]

That's what I was gonna say. It's more of a boudin than a regular sausage.

[@miatafan]

I still remember my Disappointment the first and only time I ordered a Cubed "steak" the cooks in the back have to be laughing anytime that's ordered.

[@Queefersutherland97]

Mr sausage is my favorite cooking channel on KZbin

[@MrIhavenolife94]

"I'm willing to say that it's at least going to be a 4 out of 5" Based on past reviews, he's actually saying: "I'm willing to say that this hamburger patty will be at least a little better than cat food or hair"

[@Kam-nc6sb]

Thanks for the sausage score Mr. Sausage!

[@greasyy1]

Milk steak boiled over raw, with the finest jelly beans - sausage.

[@several6589]

mr. sausage when a cold hour old to-go order isn't a five star presentation dish garnished with gold leaf. :0

[@probablyobvious1286]

Still asking for that lovely Chitlins sausage. Please.

[@Beeheeheee]

You don’t have to guess anymore mr sausage. Be CONFIDENT about welcoming us back.

[@HuffdrewPaint]

Toaster oven has put in work. Added a lot to the meta.

[@spectoestis3106]

A price to rival the Lobster Sausage, when he spent the equivalent of the entire mass of platinum and gold in the universe on lobster tail.

[@Criblo456]

Should do an end of the year sausage that combines everything of the year.

[@diabeats_]

If we're taking feedback on the ruffalo scale, I wanna propose a rubric: 1 point for leaving the tube (it blows) 2 points dedicated for velocity/flight 2 points dedicated to spread

[@Doc_MD]

In collage, whenever my roommate would cook sausage he'd boil it first and then sear it. Never once had a burst

[@kaldaer7366]

when you are worried about the sasuage not staying together, why not toss an egg or 2 in as a binder?

[@roseairmusic8521]

I think I may have finally worked out the ruffalo meter. 0 = no blow / tube throw 1 = a blow either with or without assistance where the sausage may or may not hit the box or surrounding area 2 = no force or additional help was needed in the blow but still a very lackluster blow with minimal to no splashback 3 = sausage flies far easier and creates a very standardly ok mess on the box or surrounding area 4 = the box and or surrounding wall is covered with ruffalo to a high degree 5 = absolute destruction of the box and wall with possible hits to ceiling (I think we all know that in a 5 Mr sausage also gets sweet ruffalo in his mouth too)

[@ResidentialYenta]

If the blows make it out of the tube, they're lucky to get a 1.

[@calebkopecky271]

this is the closest thing were going to get to boudain on this show i need him to try bouodain, the ultimate louisiana delicacy

[@orcendeadmore3802]

have you thought about dehydrating some of the more wet items for some sausages? just feel like some bursting issues could be solved that way

[@Oriandu]

"Everyone says I'm stingy with the Ruffalos.", proceeds to be stingy.

[@ThatBugBehindYou]

It's not just Longhorn, a lot of people test how inferior to-go orders are compared to what you get when you get a plate in the restuarant and most of the time you're getting a worse meal.

[@yamikushi9183]

This cinnamon toast crunch box will probably appear in my nightmares

[@hannakitten]

Mr Sausage should try adding just a teaspoon of cornstarch to the sausages to make them bind together.

[@junietwoknees]

Im just excited for the day we convince him he needs to buy a sous vide to cook a sausage at 170 for 30 hours.

[@MatthueLoose]

Pizza Tower works its way into your life in many subtle ways... Like not being able to see that Sausage Score Art as anything BUT a Toppin!

[@SilkieBestmoff]

Mr Sausage: *tries not to swear to keep it SFW* Also Mr Sausage: "Manscaped, the balls people!"

[@RetroHellspawn]

Idea for a side-series; use either a dehydrator or your oven and dehydrate the filling before you sausage for the sausages with higher moisture content that burst or aren't quite as solid, go through the catalog from start to finish doing this to see if it improves the situation. You could call it Re-Sausaged. 😁👌

[@byzantineroman2407]

The prediction was correct... This is truly one of the sausages of all time

[@Realbigbologna]

Mr sausage if you want flavour you can savour and the low price will never waver get yourself a squid sausage

[@highwater6945]

I miss the days of watching Mr. Sausage destroying his kitchen with will it blow.

[@ndroidrage]

Ate the good stuff and saved the leftovers for us. I feel privileged

[@Bigfluffydragongaming]

I literally ate here last night and still have a huge steak. Can't wait to see if it sausages

[@WevvMang]

How about a sausage studio tour including what you do with leftover sausages?

[@outerthoughts30]

I got a 80’s parody for you “One on One im gonna make that Sausage tonight. Sausage on Sausage i knowwww” Ya know. Hall n Oates.

[@DEAN766]

NEW SUGGESTION!!! Broccoli Sausage 🥦

[@themini_b]

Crazy idea: A sausage sausage sausage sausage! You sausage a sausage, then sausage that sausage and then sausage that sausage.

[@Patrick.Weightman]

I've only been into a Longhorns once and they were doing a "buy one get one free" deal on _spaghetti_

[@BruceAlarie]

biiiiiig spenders,longhorn! did you get a free glass of water

[@Patrick.Weightman]

@@BruceAlarie I wasn't really calling them cheap I'm just wondering who the hell is going to Longhorns for spaghetti on a Wednesday My bud _DID_ order some ribs and they came out within 5 minutes, which was a good sign

[@Feetwos]

I like to imagine that Mr. Sausage saves up all his sausage experiments and will be feeding his kids with them as they grow up. If they're bad kids, they get low scoring sausages for dinner. A's on the report card? Break out the 5 Mark Ruffalo sausages!

[@rollanddev]

"Well Timmy, I know you tried your best but that 'C-' just isn't gonna cut it." (Turns on the faucet and reaches for some sausage casing...)

[@rayquaza000]

Anyone know what video was the first appearance of the Invasive Thoughts Sausage?

[@janopsilver]

It looks a lot like a hungarian dish called "Hurka"

[@toasterboss9147]

Never stop sausaging

[@blankblank4949]

you ever consider hot pan sear after a long low temp cook for sausages that seem like they might not turn out great texture wise?

[@magmaboyx859]

I know we got a good one a few episodes ago but we really need a good will it blow, I vote tomato soup and grilled cheese sausage

[@Skittlez976]

Would it help the bursting if you seared it first then finished it in the oven

[@BruceAlarie]

hes got The Cling i tell ya ,like me see him wrestle that manscape plastic wrap?! things stick to you like spideyman!

[@OppaMilk]

I like that he just stumbled into making a beef boudin sausage

[@OrbObserver]

Cooking it with rice in it is why it didn't hold together, there is a type of sausage in Louisiana called Boudin that has a similar texture.

[@nack287]

Have you considered getting a tiny sheet pan for your toaster oven?

[@jpawhees]

I'm curious about spice combo's to use in sausages. Like a KFC spice with chicken sausage. If your looking at doing something a bit different.

[@1993Nautilus]

Mr sausage, it has been brought to my attention that sausage flavored bubbles exist. I believe your sausage expertise is required to see what can be done with these bubbles!

[@BruceAlarie]

its sausage SCENTED,and theyre called FARTS!

[@BruceAlarie]

like THAT!

[@herzogsbuick]

lant, that's where it lant. the past tense of land is lant.

[@Revegelance]

If I may suggest - in your toaster oven, it might be better to have the foil below the grate, at the bottom, so that the grease from the sausage can drain away instead of having it pool on the sausage. Your sausage should get crispier that way.

[@Vizimech]

I feel like at this point you should just start adding an egg as a binder to all of these sausages

[@EpikNyan]

have you considered putting them in the toaster oven and then finishing with a sear in the pan?

[@brennansmith3343]

It looks like the Salisbury Steak from elementary school

[@AdrianGonzalez-wk8qb]

WHERE IS THE CERAMIC HOT DOG HOLDER MR SAUSAGE MAN?!?!?! DONT THINK I HAVNT NOTICED ITS GONE MISSING SINCE THE LATKE SAUSAGE

[@ColbyClinePenholders]

Can the court reporter please check the records and find any event of an oven cooked sausage coming out with a good skin?

[@javiersaugar376]

Given the surprise size and dimension of the hole, the fact that only a little leaked out of the casing, the sausage stayed mostly intact: I'll have to give this WILL IT BURST? : 2 Babishes!