No. 309932 [PM]
the video is titled “TESCO What Have You Done To This NEW Sausage?” and it comes from the channel Bald Foodie Guy (a bald Brit*sh dude who reviews supermarket food like he’s Gordon Ramsay’s broke, chaotic cousin).
It is a classic supermarket food review: the guy hits Tesco (the UK’s version of Walmart, but with more rain and tea), grabs a brand-new product and cooks it on camera so you know if it’s worth your money or pure garbage.
What the video is actually about, step by filthy step 🌭🔥
Bald Foodie Guy opens with a friendly “How is everyone there? I hope you are all doing well.”
Then he shows off his latest score: Tesco Finest Six Sausages, specifically the ones stuffed with British pork, beer-braised onions and vintage cheddar.
Six sausages, 400 grams total, gluten-free, carrying the Red Tractor seal (certified Brit*sh pork) and made with plant-based casings (no animal guts, just plant stuff).
The packaging breakdown:
•74% British pork of solid quality.
•7% beer-braised onions.
•6% vintage cheddar.
•Herbs, spices and whatever other nonsense they threw in.
•Price: £3.25 each or 2 for £5 with a Clubcard (he notes they used to be cheaper, like £2.50–£3, so Tesco quietly hiked them by 25 pence like the money-hungry bastards they are).
He flips the pack every which way, reads the ingredients, highlights the allergens in bold, points out the “use by” date of November 19, and mentions they’re freezable.
Then he cracks it open: regular-looking pork sausages, but the onion smell hits him in the face instantly.
He admits he normally hates it when companies stuff too much extra crap into sausages because he just wants pure pork flavor… but he’s still going to test these “gourmet” ones.
•Cooking process:
He throws them in the air fryer at 180°C. Lays down a liner first (a tip someone gave him in older comments). Starts with two sausages. Around the 8-minute mark the entire kitchen fills with smoke (probably the melting cheese or fat going wild), so he has to fire up the extractor fan and drain the grease.
Total cook time ends up around 10 minutes. He pulls them out, checks the internal temperature (85–86°C, safely cooked), and complains they didn’t brown as much as he likes (maybe the plant-based casing is to blame).
•The tasting (the juiciest and funniest part): He slices one open: juicy, visible herbs, slightly coarse texture. Onion smell is aggressive. Then he sits down and eats them plain.
•Verdict:
•Insanely sweet. Way too sweet for his taste.
•Herbs and onion completely dominate.
•Cheese barely registers (probably leaked out with the fat).
Beer? You’d never know it was there unless they dumped a whole pint in.
•Texture is fragile, no cartilage or hard bits (at least that’s a win).
Alone they’re not great, but with mashed potatoes and onion gravy or in a sandwich with brown sauce (that sweet-tangy British brown sauce) they might survive.
Final score: 6 out of 10. He would never buy them again. Too many extra ingredients and the sweetness overpowers the pork.
He respects that some people might enjoy sweet, herby sausages, but they’re not for him. He ends by asking for recommendations in the Community tab, reminds everyone to subscribe and like, and wishes everyone a happy weekend.
No. 309934 [PM]
>>309933did evola really say this