Sea Urchin Roe (Uni) Sausage

Sausage Contributors:

Sausage links:

[walter]

Good to know that Mr. Sausage has financially recovered from the lobster sausage so that he can immediately place himself back into debt with a $6 billion sea urchin sausage

[maenad]

Eating seafood when you have no idea how it’s supposed to look/smell is so brave lol

[zoesommers]

that ocean smell you describe is exactly what you want to smell when you get uni, though the smell will be a lot more delicate the higher the uni's quality. If you want to eat the stuff again, here's how you can tell bad uni from good. The color should be bright yellow or bright orange, depending on the region the uni is from. If it veers into darker browns, that can be a bit of a problem, and can indicate there's something wrong with it (unless you're specifically buying Canadian uni, which sometimes just has a more brown color naturally). The two darker ones you have are in the 'still good but probably are going to start going bad soon' category. The biggest indicator is flavor and texture, however. uni liquefies as it goes bad, and has an extremely bitter flavor. A slight bitter aftertaste is normal for lower quality uni, but once bitterness becomes a main part of the flavor profile, that means it's gone off.

From the coloration and shape, it looks like you used fairly middling quality uni. And all things considered, it looks a lot better quality than I'd expect for 20 bucks. You got a great deal. those two ounces would be closer to a hundred dollars for really good uni. Normally 20 bucks would only get you the real bottom of the barrel stuff, but it looks like you managed to net something closer to mid-tier. The main difference is that as uni gets higher quality, you get richer flavor and much butterier texture, and it has less of a briney aftertaste. That being said, even lower quality uni is pretty damn tasty.

Also, fun fact: even though people call it sea urchin roe, uni actually isn't roe - it's their gonads.

[ieatrox]

Mr. “Hey do the SNL taco town sausage” is the real community MVP.

[real_internet_egg]

Watching Mr. Sausage put the casing on today made me realize that the perfect amount of casing kid has gone on an extended vacation...

[Karvosh]

I actually would be totally willing to buy a cookbook of all the 4/5 to 5/5 sausages Mr Sausage has made, even if I could never afford to make the sausages themselves. It would be a super unique cookbook too!

[KoopySandwiches]

Taking into account that Mr. Sausage posts multiple times a week, and the fact that nearly every video is sponsored, I can only assume that he is a multimillionaire sausage artist by now.

[Shadowmech]

Out of curiosity, I went back and rewatched Lobster Sausage.
It also got a 5/5, but made two sausages for $30. So the uni is actually less economical than lobster for apparently the same flavor and texture.

[SuperZebezian]

Absolutely incredible episode. I do wonder what it would taste like when mixed with some pork, but this was a groundbreaking revelation nonetheless. And it only took $200!

[YourRandomBAD]

Oh my god, I can not believe the box artist sent in an Infestissumam reference. You got another Ghost fan in me, SnappedFingers! Highly recommend Ghost to those who don't know their music.

[EvilResidentXIII]

The boxart today goes hard, I would have never anticipated GHOST x Ordinary Sausage

[hahu]

That box must have been a murderer in a previous life, considering the punishment it is constantly subjected to

[GhostWolf]

Sausage man, if you can finally afford the Sea Urchin then it must be time...

The lobster beckons to be boiled in the beans

[maenad]

Considering this is a $60 sausage it better be a 5/5 lol

[JXLegends]

I’d be pretty interested in seeing how an all the meats sausage (beef, pork, chicken, turkey, and maybe fish) would turn out.

[leozentos]

fun seafood fact

When you mentioned the Uni smelling like ocean, that's REALLY good! it means it was very fresh!

Thus the end result leading to a fantastic sausage!

[PankoBreadcrumbs]

That may have been one of the most troubling aftermaths of a will-it-blow to date...

[dustydustydusty]

Finally a win for sea urchins world wide.

[dancingowlheadman]

hi mr sausage, have you considered adding a small amount of milk powder to mushier, wetter sausages to help them bind? i hear its an ingredient commonly used in sausagemaking so maybe it could help elevate some otherwise mushy numbers. all the best

[SadfaicMusic]

Oh man, we’re getting so close to a natto sausage boys!