WOW! New CHEESE FRANKFURTER SAUSAGE Review

how are you all doing out there I hope you're absolutely spot on and thanks for watching the video now I've been shopping to Farm Foods come and have a look what I got seeing these were new The Sausage House cheese frankfor German Beachwood smoked pork sausages with emal cheese 400 G and there is the serving suggestion I have to say a big thanks to Julian and his father because Julian sent me a load of sausage from the sausage man as a gift and I have been munching the way through the sausage and it's been lovely cheesy sausage um beef ve chili sausages I've had three sets and I'm getting through them so thank you very much Julian for the um the gift and I seen these in Fine Foods and I thought well I have to give these a try don't I cheese sausage frankfurters German anyway let's have a look the price the price £450 so let's take a closer look at the packaging so these um the Frozen we've had a look at the front let's have a little look around the back so we've got a de sticker there cheese frankfur four German Beachwood smoke pork sausages with emal cheese they're the ingredients we've got pork 73% and we've got cheese as 10% so it contains mustard and celery and milk they're the allergens in capitals may also contain soy egg and wheat so as many ways you can cook them there they are made using EU pork best before 26th of March 25 400 G which we've covered some more nutritional information there if you're um you're on diets and you want to have a look and a little bar code however if you're on diet maybe eating sausage is maybe not the best thing but we're all adults you make your own choices so let's um let's get this open and if I do miss anything out which is of high importance I'll put it in the description of the video and you can have a look anyway let's um let's get these open and see what we have got so let's have a look if we got a tab system these will be really well sealed I would imagine we need to get some scissors on here in fact we do can't see a tab system as such so I have got some scissors and I will use them um I should have I should be getting some sauerkraut of these shouldn't I but I've got some um I'm going to have some onion and I'm going to have them in a bun with some mustard and some ketchup so let's let's have a look see what's going on here get into it cuz obviously the yeah we're ready we're ready I think yeah we are in we're getting in slowly oh I can smell the Smoky sausage there we are that's what you get pork casing it'll be a good nip on the casing as well I've noticed with German sausage so there I'm going to do two I'm going to have them in a bun well two buns with some onion and some ketchup and mustard so they're going on here they're going on here like that and then they're going to go in the oven 180 for around about well 15 to 20 minutes cuz they are cooked you're just warming them up so I've got the oven on popped them in like that I've got it in for 180° 18 minutes we're going for because I've been doing the other sausages that Julian sent me and I've sort of got it down to a fine art of the time I'm going to do some onion now I'm going to chop some onion up going to go in the pan with some butter and oil anyway I'll bring you back any I'm going to take you over there now and show you what I'm going to do so I'm going to chop an onion hopefully I'm not going to chop my hand off or My Fingers um I'm no Chef by the way as if you you might you might um know I'm no chef but um I always chop an onion like this if you've got a better way let me know I always try and keep the root on cuz I always find that the root keeps it together so I always try and take the top coating off and the one underneath it as well get get rid of that obviously not that bit so with an onion I want mine finally chopped so I'm going to I'm going to sort of cut it that way like that watch the old pinkies and that way like that so it keeps the root keeps it together and then basically I'm going to go down like that and then tucking them fingers underneath like that then you've got the root there and you can throw that away I got some butter and some oil in the pan and I'm just going to warm that up so I'm going to put my onion in I don't want to really I want to do them slowly really so I've got my oil in and butter in there and the oil will stop the butter from burning so I'm told so I'm just going to do them slowly like that and then I'm going to Salt them as well stick some salt in there and I'm going to put a little bit of pepper in there as well just like that I heard as well if you keep it on the root the onion um it doesn't make your eyes water well my eyes are not watering so I think it must work and uh if you like this video and this kind of content give it a thumbs up and uh consider subscribing to the channel That would be great if you if you could it's free thank thank you very much got me buns so what I'm going to do now I'm just going to put I've I've cut them that way I'm going to put some ketchup in the bottom like that we don't have come out quick this one put some in the other one and then I'm going to get my onions on there because the onions the the ketchup will hold it in place but Like Glue that's my plan anyway I really forgot about my mustard so I like this mustard on hot dogs I've done this in the past and I've had comments why do you use English mustard well it's just not right somewhat like this English mustard it's just not right there and now when you put your your sausage in the top obviously the onions are going to go on top of that you put your um sausage on top you don't when you bite it you don't get all ketchup and mustard everywhere amazing that is it they're done I'm going to cut I'm sort of quite big out they so what I'm going to do I'm going to cut them cut the ends off so I can get them in the in the bun look at that cheesy sausage look at that yes that looks good doesn't it oh I can't wait for this look at that bit there dripping out bit of cheese yummy M smelling really good all right let's get get them in there oh my onions let me get me onions I nearly forgot that have been a disaster so there there they are so I'm going to put one half in there oh it reminds me of the face when we used to go the fair when we were kids it used to go to the park Bar Park used to get out dogs on that then the onions there only a young lad used to love them as well probably about 10 11 12 then we used to go around the fair I like red onions as well they they don't have they don't have taste a lot better than normal one normal onions red onions I love them have a look at that now you could get your ketchup and your mustard over the top to get a you know when you bite into it get a hit of that but you know I want to I want to taste the sausage first before I taste the mustard and the ketchup right I'm going to try these look at that look at that bit of cheese there I'm going to try him first before I try them oh they are cheesy as well that's lovely l l the Smokey the well seasoned the salty you do get a nip on the actual skin the casing the pot casing it's quite quite hard it's quite um quite hard they're juicy as well juicy cheesy sausage oh look at that right I'm going to get in I'm going to get stuck in now with how you supposed to eat them or are you supposed to eat them with Sauer crap lovely very nice indeed I've had the the cheesy um sausage from the sausage man they're lovely as well I think these are on par with them these are lovely you're probably getting a smoky flavor with these as well plenty of cheese if I had one little niggle it would be the casing is quite it's quite tough that casing is quite tough I've took a bite now you can see the casing on the outside it's sort of still there when the contents have come out but it's not putting me off that's for Shue it come across no Gristle they are tasty they are tasty I dare say on the barbecue summer time cool they do different ones as well they do I think they do like um a chili beef and the normal ones as well yeah I like them and thanks Julian and your father for sending me them very very nice indeed very very very nice thank you very much so Tech care all the best hi marks these These are good they're up there I would get them again and uh I'll get back to you on the next one thanks for watching and subscribing take care