Tongue Sausage
Vložit
- čas přidán 22. 08. 2024
- Use code SAUSAGE16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping at bit.ly/32nqc1F!
Sausage Contributors:
Mark Boxallo Art: / 1537565641657315328
Sausage Score Art: / 1537878708475682821
Sausage links:
Patreon: / ordinarysausage
Merch: www.ordinarysa...
Twitter: / ordinarysausage
Subreddit: / ordinarysausage
The first sausage that also tastes you!
dude your comment spawned bots
ah nvm.. they overtook all of em
I give this sausage a three out of five!
"I give ordinary sausage a one out of five!" - Tongue sausage
I am so frustrated about liking this comment
It cost you nothing to not point that out so why did you
Okay, after further thinking of sausage ideas and actually checking you didn't make it before this time, I thought of a charcuterie board sausage. I think this one could truly be special.
Including the board.
Oh heck yes that could be great and bizarre
All or nothing. With board
I was thinking he already did this, but I was thinking of this episode for some reason.czcams.com/video/EFei74WEpW0/video.html The charcuterie board part of this was a Nick DiGiovanni video which came out around the same time
He already did but it's only available for the patreons or something like that
Im just glad he didn't yeet the tongue into the water with the force of a thousand suns like he did in the cabbage rolls episode
He had to. That's the most important step to cabbaging the cabbage.
@Morbius time thickness
@Morbius time vid was good
“This is gonna be a therapy inducing episode”
That’s like half of the episodes, Mr Sausage.
I want a therapy couch sausage now
Well, you’re not wrong.
Funnily enough this is also one of the times that's prolly wrong. Tongue is soooo good. Also, the moment it got peeled it looked so good.
That “hey what’s for dinner? GOO!” Gets me every time.
Peeling a tongue was some new visual I didn't need. The only sausage that's made me clench...
Have you seen the brain sausage though?
@@Mirrorscape4 lets not forget the balls one
Really? Brain and bull testes didn't do that?
It seems none of you have watched the pickled pigs feet sausage...
No I 100% agree. I can handle brain, balls and feet. But this evoked a feeling that I would've rather kept dormant.
This sausage didn't "burst", it burned through the casing. In fact, a lot of these lately have burned through the casing. Not enough oil, not moving it enough, or too high heat.
EXACTLY. I'm almost confident it's not enough oil above all things. Two little spritzes out a spray bottle is relatively nothing, you should have at least a tablespoon in there.
Was looking for someone to say this. I love his videos but it pains me when half of the sausages don't get a good sear and the casing is still gummy due to his missteps. I keep hoping at the very least he could crisp up the skin in an air fryer or oven afterwards or something. He acts like once the sausage comes out of the pan there's nothing he can do, and the lack of a sear was outside his control. Still love him and these vids anyway.
why does he ALWAYS only sear 2 sides?
I've never cooked a sausage like that and it makes me so mad!
a lot of heat coming from the sausage fandom over here
@@vhdiggsd7576 it's coming from the hotplate too.
Beef tongue barbacoa tacos are one of many common dishes in Mexico. They are amazing and worth trying at least once in your life.
lengua SLAPS
I love the lengua burritos at the local taqueria in my cousin's hometown. Burrito, house salsa and a Jarritos = delicious lunch
My favorite taco. I just commented that lol
Lengua! Lengua! Lengua! 🌮 🌮 🌮
I liked lengua taste wise but consistency creeped me out and made me lose my appetite for them
Yes I love them too! Not even with barbacoa just boiled and fried 😋
I caught myself gasping at you only givng that will it blow 3 Mark Ruffaloes.
Then I realized I actually gasped at an arbitrary Mark Ruffalo based rating system result for the blowiness of sausage filling onto a cornflakes box. Suffices to say, I am invested.
I guessed a 4, but I realize Mr Sausage wants more spray.. still was a good will it blow, could've been a 4 imo.
I called a 3 immediately by lack of spread and distance. Would of been a 2 if the power wasn't that incredible but I can see your argument
I went to NYC when I was 15, and I had a tongue sandwich. One of the best sandwiches I've ever had.
I went to NYC and someone gave me a knuckle sandwich, 0 stars on that one wouldn't recommend
It's also really good in tacos. When prepared well, it's super tender and has a delicious beef flavor.
@Sаbеrsраrк 🅥 smart how you made an imitation checkmark on this bot acct
@@scotty2tone makes sense I guess, it's just a giant, relatively tender muscle. Still, easy to associate it with the sliminess it has on living animals so ehhhh gonna take me a while to get over that
@@northropi2027 oh yeah, I actually ordered it as a dare the first time but I really liked it
That sigh after the lid falling at 2:05 is the sound of defeat and solemn acceptance of what his life has become
I've been waiting for what feels like years for a langua sausage so happy to see this.
Hahaha I’m happy for you! 😂
My German grandma used to make tongue on sundays. It was so damn delicious. It's literally a huge muscle with no fat.
I mean yeah, that’s true
You can buy tongue in every German supermarket
NO FAT?
yeah tongue is so good if cooked right. its my favorite cut of beef. they need to start breeding cattle with two heads to bring the price down.
@@Mysteri0usChannel my local Walmart in Wisconsin has them now but they are very expensive. about $25-$30 each
Beef tongue is so good, it’s like the most fatty, unctuous, tender roast beef you’ve ever had. There’s a reason they make the best tacos too, super easy to shred or cube, little cilantro, lime and pico and my gods is it so wonderful. Trust me folks, try tongue, it’s well worth it.
Maybe no cilantro?
Love tongue, super soft.
I just wish the price was more reflective of the cut. It shouldn't be $6/lb for tongue, especially not back when you could get a ribeye for the same price. Then again, fajita costs more these days and it's a terrible cut of meat that makes an amazing dish, IDK. I'm aware you get more ribeyes than tongues or fajitas, but...
@@markw1247 I had to go on quite the quest to find one at all in my area. Got lucky with a small farm. Also found out that the reason chicken hearts are hard to come by now is due to them being freeze dried for high end pet food. Makes me wonder if something like that is happening with tongue.
You saying it's fatty while another commenter saying it's got 0 fat.
Who to believe ?
Either way I'm not eating tongues any time soon
In this episode, Mr Sausage technically French kissed a cow
I'm really concerned at how good I've become at at predicting the Will It Blow?™ score
Before or after the actual blow?
@@stdesy certainly after the blow
I'm from Germany and we eat every year, at the birthday from my grandma, cow tongue that was in saltwater (brine ?). She makes them as small Filets with potatoes and vegetables, and its the best Food I eat every year.
so machen wir auch unsere zunge keine ahnung warum leute denken das zunge nicht schmeckt
Same for us in the PH. My grandma used to boil it almost overnight with bay leaves, salt, and pepper, then cut it into fillets to be simmered in a creamy mushroom butter sauce. the taste was simply divine
I'm in the middle of this episode and I'm expecting a 5/5 or 4.5 at least.
It wasn't either of that, but the judgement was fair. The taste still won, even if the case dragged it down.
I'm glad Mr Sausage eventually learned you didn't need to heat the pans up to volcanic level.
Ordinary Sausage is just an anti-advertisement for Hexclad pans, and he's making Gordon Ramsay look like a silly man.
honestly love when the camera gets spattered with oil. feel like im in the splash zone
I’ve been eating beef tongue for most of my life and I never knew you had to peel it lmao
You don't have to.... but some people don't like seeing taste buds in their taco lol
@@johnmurray5221 Certainly offputting to see at first but once you taste it it's so damn good
the outer layer is very leathery and tough, even after hours of boiling. it can still be eaten, but is mostly discarded because most don't like the feeling of chewing through boiled leather
It's not that you have to it's just that that outer layer is super tough and sucks and tongue is way better with it removed.
"Honey I want some tongue"
"How about I give you some tongue and sausage at the same?"
"That sounds so good baby."
[30 minutes later]
"My disappointment is immeasurable, and my day is ruined."
for once, I am disappointed you did not mention the Tongue Water.
also, the stringy texture of the inner tongue Disturbs Me Greatly.
wonderful episode, thanks. I'll see you in inevitable group therapy.
alternate Will It Blow score: 5/5 accuracy, 3/5 for spread, distance, etc.
@@borimaster2412 ah yes a fellow person overtaken by tryphobia
The tongue prepping was actually really interesting to watch
Party cheese salad sausage
Never utter those words again
I've been sick with food poisoning for two days and I have no idea why i thought watching this video would be a good idea
Ok, listen Mr Sausage, you have this issue with the casing never getting crispy, this is because you need to brown the meat before grinding to remove some moisture
Makes sense to me. I second this despite not having any experience in cooking.
Biz Markie’s “just a friend” would make a great sausage song. “Oh sausage you, you got what I neeeed. You say it’s just a sausage, you say it’s just a sausage oh sausage youuuu”
I always find myself watching your vids at 2 in the morning. My brain so turned off that I get 100% enjoyment and engagement out of every vid.
i watch them tipsy after grueling work
THREE MARK RUFFALOS? That *clearly* deserved 4.
Also cow tongue is *fantastic,* it doesn't surprise me that it made for a good sausage.
For those of yall wondering, beef barbacuoa is actually an excellent cut of meat. As long as its cooked correctly, its extremely tender and lightly flavored. Like a more tender version of brisket. It goes great in tacos. It tends to be the center peice for Mexican BBQ.
Beef Barbacoa isn't a cut of meat. It's a style of cooking. This cut of meat is lengua(tongue). A popular cut of meat to make Barbacoa is cachete(cheek).
This is the most cursed episode that has ever been, and I hope ever will be. Great job, Mr. Sausage!
As a Mexican, I'm happy this one was made, now do Tripas my guy (Tripe for all the non-Spanish speakers)
Dude, tongue and cheek are the best parts of the cow.
Tongue is common in bistro style Chinese restaurants where it's usually baked with red sauce over spaghetti.
It's a lot better than it sounds on paper, trust me.
for one of the next episodes you really need to shop for few different types of sausage casings and compare them and use the ones that crisp better!
the problem is the cooking method, letting the juices seep out into the pan and then steam the sausages you'll never get them to crisp up
What is this, some kinda cooking channel?!
1:34 Obviously, you need special tongue tongs. Some are even infused with citrus, and add a bit of flavor to everything you handle with them. Those are called Tang Tongue Tongs.
You were actually leading me on until the last sentence. I'm so illiterate when it comes to cooking that I could very well see a tool like that existing.
Is it the casing that needs to be changed, or is it the filling that causes the casing the get gummy and not crisp up? We've seen a lot of sausages get docked points because of the casing, anyone have thoughts?
Considering this is just a beef sausage, I'd say it's definitely the casing in this case. Not all cases though, it's definitely been the filling before.
i think he just doesn't have enough oil in the pan tbh
@@Jeddostotle7 I can't blame him for that... Oil has a 300% percent inflation rate over the last 3 months and its still rising, at least where i life :) Frying turns into something only the rich can afford. Odd turn of events.
@@Klokopf52 you know you can reuse oil right? Please tell me you don't deep fry once and then throw the oil away...
The dude puts the fire up too high, slow and steady wins the race!
This guy is the most creative guy on the youtube with the best voice and content thanks for your work man
I'm the kind of guy who laughs at a One Week by the Barenaked Ladies Sausage: wasabi, sushi, Swiss Chalet dipping sauce, vanilla milkshake, chicken from a Chinese restaurant, and Snickers. Can't understand what I mean? Well you soon will.
you can get the skin of the sausage to firm and crisp by boiling the sausage before searing it. boiling the intestine will pre-cook it so it doesnt spend its time in the pan trying to cook but rather purely crisping. boiling will somewhat paradoxically remove moisture from the sausage so it has a lesser chance of bursting in pan as well. finally, put the heat on low (3-4) and just wait longer while cooking to avoid burns. subbing the cooking oil with butter and spooning it over the sausage also works wonders.
source:
guy who has been eating bratwurst every day for the past 12 years.
Mrs Sausage had the same reaction I did to this.
It's not that different from any other cut of meat
Haha, it really is worth trying though. If your a fan of brisket, then you'll definitely like barbacuoa.
Not gonna lie, tongue is one of my favorite cuts of beef. When made well, it's up there with ribeye for me.
Cottage cheese and pineapple tidbits.
That’s what old people eat.
Dry the sausage for a few hours or overnight and the casing typically won't even need to be poked and will crisp up nicely. But I know the concept is to do it all at once. Lol I just made some boudin and noticed a huge difference in just letting it sit and dry out overnight.
0:51 Of course it's never going to boil like that lol. I won't get into to the physics too much here but you can't boil a pot of water in a pan of water. Notice how the water in the pan is boiling? Anyway, I come for the sausages not the physics and the sausages always deliver.
one of the first kitchen jobs I've ever had was as a prep guy at a buffet style restaurant and was thus the go to guy for everything tongue related. still like eating it but man those were not fun days, just boiling and peeling tongue all day lul
I have been waiting for this episode! shame about the casing because I love cow tongue! I Work as a butcher and when I tell people tongue is my favorite cut the reactions I get are always shock and horror.
dude you have to lower the overall moisture ratio in each sausage. if pork shoulder gets to be an ingredient so should breadcrumbs or any other binder. also start the cooking off slower and wait until no liquid is coming out before crisping. youve been doing this too long to need these simple instructions. I still love you sausage man
yeah it's pretty clear these are just meme videos at this point -- what would obviously be good sausages are ruined in the pan from basic mistakes
@@PabloEdvardo nah, there is some genuine stuff in there. Obviously the meme element made it big, but he isn't grinding up Wendy's meals anymore
Hello Fresh sponsoring the cow tongue sausage was a bold move. Lol
Staying a Sausage is the best Sausage Song rendition yet.
Dear Sausage Man,
What a tasteful episode of Sausage Entertainment. You might also enjoy the taste of a cold Faygo sausage (or maybe warm, I'm not your dad). We the Juggalos would love to see it happen.
Sincerely, The Juggalos.
p.s. Keep it Sawsage
tongue is one of my favorite cuts of meat. more people should try it.
Your mom loves tongue
I absolutely agree.
Completely agree
based claim
Eh, don't wanna. More for you guys!
I don't want to meet the person who looked at a cows tongue and went "yea im finna eat dat"
I always feel teased when I see something like 3:08 and don’t hear “That’s the tongue water.”
To fix the casings afterward try a butane torch, like for crème brulee. I haven't had it(unless it goes into hot dogs), but I have heard tongue is outstanding.
have you ever thought of turning the sausages into links before cooking them? that way if there's a burst it doesn't spread throughout the whole sausage just maybe the one will get ruined?
The bursts are a ritual now
He used to link them, but he's had it too good for too long
every time I see an ad for Hello Fresh, I get scared that they're going to send me boxes I didn't order for another 2 months
Not once in my entire life did I think I'll be in a college dorm room watching a man blowing cow tongue through a plastic tube at a cereal box in his basement
Have you ever heard of boudain? It’s a Cajun sausage with a chewy casing filled with rice, meat, and assorted herbs as spices. It’s best served fried and people tend to fry it in the shape of a ball.
However in just the sausage form it’s basically like patê but In a sausage
I feel like alot of the problems with the sausages lately have been because of the casing
Finally a sausage that tastes you back
There is just way too many things I love about this show!
I love how Mrs Sausage knew exactly what was going to be in the pot, but was still caught off guard by just how... much it looked like what it was.
Also, did it have a strong scent?
No, tounge generally doesn't smell too much when cooked.
Hi there, me and my family cook a lot of tongue and I can tell you it doesn't leave any strong scent, just your regular beef stew or soup kinda scent
It just tastes and smells like beef. Nothing different than if you made a pot roast or whatever
This is gonna be delicious
EDIT: factual but inaccurate
Helium sausage
I was really hoping you do a tongue sausage at one point, really happy to see this
That was the most accurate Will It Blow I've ever seen. Hit the target dead center.
I LOVE tongue! It’s a muscle just like any other steak but it’s amazingly tasty!
Before the video starts, this will be an easy 5/5 because beef tongue is so unexpectedly incredibly delicious. But a burst or the casing will make it a 4/5.
Edit: Close
I'm getting really good at guessing the Will it Blow score, which OS, of course, always gets spot on.
The auto close captions on mr sausage videos are amazing
Mmm salchicha de lengua 😋
I've never actually had tongue but I imagine I would really like it. And this looks like a great way to try! This reminds me of my favorite cow offal: tripe. Cow stomach sausage when?
Fun fact! You can make this sausage at home! Just put boiling water in your mouth for three hours, then chew on some sausage casing!
(DISCLAIMER PLEASE DO NOT DRINK BOILING WATER)
really, it's better if you apply the sausage casing first directly around the tongue. kind of a pickle sausage situation
"disclaimer please don't drink boiling water" 🤓
You always upload when I'm eating
Today's mark Ruffalo's score faces was my face during the whole video
I don't blame the sausage casing, only the person that attempted to cook it.
Good grief
To be perfectly fair I’m glad you’re using all of the cow :)
Please, someone get Mr Sausage a cast iron pan. As long as you season them right, they're the most non-stick thing out there!
Why not do a Hello Fresh meal sausage🤷♂️
nonononon you've upset me, that was a 5 mark ruffalo blow
6:38 the tongue sosig deserves a second go with a decent pan - tongue sausage redemption.
That is a very special will it blow, easy 5/5.
The power, the accuracy, finding the real Mark among the imposters. ඞ
Yeah this is the first time I violently, this really disagree with him. I might have to unsubscribe.
It should have at least been a 4
This looks like the kinda sausage that would do well in the new cooking implements he got.
Can someone explain me why Americans are so bothered by stuff like tongue, brain and other cuts of meat? With the amount of meat you guys produce and eat, one would think you'd love them.
Because most people don't eat byproducts.
Organ meat is historically eaten by paupers and slaves. It tends to have an off taste that turns people off.
That said, i love me a good fried liver or some pig's ear.
@@huuminbloodborn7570 where do byproducts end and consumable products start according to you? because tongue among other things certainly isn't a byproduct outside of USA.
Because, contrary to popular belief, we don't eat organ meat most of the time. Most of the meat we eat is just the muscle.
@@alexandercorbett1147 The tongue is a muscle.
That was by far the best Will it Blow in the history of blows.
Tongue and heart are two of my favorite cuts of beef
My brother in sausage, YOU stuffed the sausage. Give yourself a 3/5.
The things this beautiful Sausage Man will do for content.
Life was better before I knew tongues could be peeled.
Not me eating on my lunch break watching Mr Sausage PEEL a tongue after boiling it.
honestly seems like one of the most normal things hes made into a sausage
Anniversary sausage- a sausage made from things you’ve sausaged
god at least you prepared it correctly instead of just throwing it in the grinder
Oh god the will it blow segment is more unsettling than the tounge peeling
I can remember when i was a kid there was cow tongues at the store neatly in a row at the meat vendors desk on ice
This sausage needs justice. It’s gonna need to be boiled first
Imagine hearing across the room “LETS SAUSAGE!”
lengua is so underrated real talk. When made right it's soooo good.
this is definitely one of the more horrifying sausaging i’ve seen