@Cripplified
You created a sausage.
@CharmonicDX
You chopped bacon into tiny pieces. Added no seasoning. Fried it. Then was surprised that it tasted like small pieces of Fried bacon. Genius. 10/10
@arnegerits4822
Bro pouring the fat over into the bowl over the open flame. Thats why hes the best
@Oegyeindraws
keep the grease, add flour and milk, make sausage gravy
@Berd
you killed it..
@MitoNova583
the good ol' blended food processed blended fat clump
@scarletstarwood
A true American delicacy: The bacon shake
@Subjecttochannel
"Don't blend your bacon" Truly only a lesson mr sausage would need to learn
@thej2241
i don’t even know what the thought process behind these is anymore
@payne_suffering
0:51 Unfortunately shaped bacon patty
@semmieb3e127
"Don't blend your bacon." sounds like a saying that's similar to "Don't count your chickens before they hatch."
@KoopySandwiches
1:29 Yakko Warner makes a guest appearance
@swimmy8569
Remember this man brought us the 'sausage quest', an interesting tour around fine sausage serving establishments. But apparently the numbers were bad. So here we are, he has to think up a new thing each day, and this is what we have left. It's our fault, but he must also shoulder blame.
@TheGlacierGuy
Now turn it into ice cream Then sausage the ice cream
@AlexofZippo
So, the fat doesn’t break down in the blender like the meat does- it doesn’t have fibers the way muscle does. It mainly emulsifies into a salve, becomes creamier. The meat fibers, on the other hand, are obliterated into teeny tiny shreds that are too small to really hold together. So you have a suspension of muscle shreds in creamed pig fat. This is then fried, which liquefies the fat, which combines with the olive oil to make just an absolute ocean of liquid that instantly deep fries the meat shreds, then continues to do so because their small size means basically any heat is gonna cook em through. Simultaneously they’re mainly held together by the fat, there’s no body for the juices to settle back into so they wind up as ultra crispy bits of crud. Honestly the closest thing I can think of for comparison are those little fried flour clumps that you’ll sometimes find in the basket after frying chicken. Same deal. This prolly tasted better cause pig fat is flavor magic.
@jadsosad
When a lesser man would be cowering in fear, you can always depend on Mr. Sausage to be pushing the frontiers of food science in ways nature never intended.
@madiirose6375
0:10 i can be your new blender
@MrMoosu
The screaming of that food processor should be an indication you are a super villain
@michaelleue7594
Based on the thumbnail I thought this was headed toward bacon ice cream. Which would probably have been more successful.
@Simplebutsandy