Contestants race to make 100 perfect sausages, battling time, technique, and chaos. A fast, energetic showdown that tests stamina, seasoning, and serious grill skills.
#MasterChef #SausageChallenge #SpeedCooking #AllStars #FoodShow #ChefBattle #KitchenPressure #CulinaryRace #BBQStyle #CineWorldHubFX
#MasterChef #SausageChallenge #SpeedCooking #AllStars #FoodShow #ChefBattle #KitchenPressure #CulinaryRace #BBQStyle #CineWorldHubFX
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00:01This is Mastership All-Stars.
00:05Is it too early for cliches? Are you going to set the world on fire?
00:08Tonight, three teams give something back to those who help us.
00:13Do them proud, do us proud. Show off a little bit.
00:16It's going to be a massive challenge.
00:18The heat is on to create the perfect sausage from scratch.
00:22And if they're not ready at our tent, they're going to go to the next one.
00:25But which All-Stars recipe will be a roaring success?
00:29This should be an interesting little finish to this, that's for sure.
00:59Oh, yeah.
01:01Back to burning up in my heart.
01:06Like a flame, like a brighter shooting star.
01:11In our souls, we all know.
01:15Our dreams make us who we are.
01:18Oh, perfect day.
01:30Today is the first Mastership All-Stars off-site challenge.
01:35And I'm excited because I love team challenges.
01:38The judges have left us with the clue.
01:42Out of the fry pan and into the fire.
01:45This could mean anything.
01:47First off-site challenge today.
01:49What was your worst?
01:51What do you mean my worst?
01:53Worst team challenge.
01:54Worst team challenge.
01:55I think probably the worst one for me, the worst team challenge was the mine.
01:59That was tough.
02:00We've got to get food in those favourites.
02:01Definitely the mine.
02:02That was so many people in a team feeding so many hundreds of miners.
02:06That was definitely my least favourite.
02:08It just went all night.
02:09And there's just those sheer quantities of food we had to churn out.
02:14It was insane.
02:15I really was never part of any great team challenge.
02:16We lost a fair few of those.
02:17That's filling us with confidence.
02:18Yeah, we lost a fair few of those.
02:19So the off-sides were never really my favourite point.
02:20The worst one would most definitely have to be the Italian restaurant challenge, you
02:37know, where we just got absolutely annihilated.
02:41Jonathan, can I see how table 22 is going?
02:44I think they've been waiting a very long time and they don't have entrees.
02:46I know.
02:47Oh my God.
02:48Oh my God.
02:49Guys, I need capuchos.
02:50I need zucchini flour.
02:51Straight up.
02:52How many zucchini flour, Shona?
02:53A lot.
02:54Just, I need a lot.
02:55We'll see how we go for this one.
02:58Okay, guys.
02:59Get your aprons.
03:00Come on.
03:01Thanks.
03:02Thanks, Jerome.
03:03Thanks, Jerome.
03:04Thanks, Jerome.
03:05Thanks, Jerome.
03:06Thanks, Jerome.
03:07Thanks, Jerome.
03:08Thanks, Kima.
03:09All right.
03:13Oh my God.
03:14Oh my God.
03:15Oh my God.
03:16When we walk out the door this morning, there's this beautiful vintage firetruck parked in
03:21the driveway.
03:22I guess that gives us a pretty big hint of who we might be cooking for today and I'm looking
03:26forward to seeing some nice firefighters.
03:28Captains all on board.
03:29Awesome.
03:30All the rest of you just follow us, please.
03:31I've got my fireman's hat on.
03:35I'm thinking of my little boy who would so love to be here.
03:40Your helmet, sir.
03:41Lovely.
03:43As captain of the red team today, I'm lucky enough to ride shotgun in the fire engine.
03:57Oh my God.
03:58Callum gets to play with the lights and the siren and actually on those old trucks, the
04:02sirens called hee-haw.
04:04Good morning MasterChef All Stars and welcome to the Fire and Rescue New South Wales State
04:29training center college believe me you're going to learn a lot today at the college
04:35and is it too early for cliches are you going to set the world on fire
04:41and how lucky are you you get to go on a vintage fire truck from the museum of fire in penrith
04:47we wanted to go on it yeah i loved it
04:51we all love our home kitchens yeah but more than half of fires in australia start there
05:00so i think what a lovely way to come here and give back to all those guys and girls that
05:06rescue us that put out those fires by putting on something for them cooking for a bunch of
05:13firefighters sounds more than all right to me i am actually looking forward to this one yes
05:22in a few hours 100 faris are going to turn up here looking for lunch lunch that you're going to be
05:29cooking them working in teams you are going to make them the best sausage sizzle in the world
05:43now this is a traditional sausage noodle no plates and knives and forks and all that la-di-da restaurant
05:48stuff everything's got to be eaten by hand what we want to see is a great sausage what you have to
05:56do with that is give us one condiment that shows off that sausage to the max that can be anything you
06:03want it to be it can be a sauce caramelized onion a coleslaw a chutney the choice is yours okay you have
06:11until midday to turn on the best sausage sizzle for the fireys here at the training center and remember
06:19these are hungry guys and girls they're going to choose a sausage from each of your teams so you have
06:29to make enough for those hundred fireys because they're going to decide who the winning team is
06:36and here's the little kicker if you get the fireman's vote then you get the advantage in tomorrow's
06:44mystery box challenge and believe me you can go the ooh but you want it remember that
06:52blue team we made sausages series one didn't we julie have you made sausages since uh no skinless ones
07:01but i've never handled a sausage skin like i did with you gary red team anybody made sausages no no
07:12i've minced meat you are a mincer can i tell you what you got to remember mince meat is one thing but a
07:19sausage if it hasn't got enough fat in it if you don't mix it properly you don't develop that protein
07:24it's not a good sausage yeah now the yellow team all i remember about the cronulla challenge was that
07:32hayden spent half of his time walking up and down the beach looking cool spruiking the sausages look at
07:40that perfect got the cronulla sluggos my worst memory of the last sausage sizzle was seeing myself on
07:46national television in my slugmans you're kidding it's not a bloody fashion parade get back on the
07:52barbecue you clown there'll be no sluggos none of that today i can guarantee you
08:02you need to make sausages so you need a protein now there are four specific proteins in the pantry
08:10we've got duck lamb beef and pork now you can only choose one protein and to determine which protein
08:25you get the captains need to pick up one of the fire extinguishers that are labeled one to three
08:32right julie you're first good luck tools um
08:44what'd you get what'd you get two two callum kate step up together
08:51which one do you want kate ladies first oh what a gentleman oh he's such a lovely boy
08:56oh what are you doing middle oh yeah don't feel bad
09:11so callum you got number one so you get to pick the protein first beef pork lamb duck
09:18how come we might go the duck the duck wow no wait no wait the pork the pork interesting choice
09:31unreal can't believe the other guys picked duck that's like shooting yourself in the foot i think
09:37duck sausage is a bit of a risk but we want to make something really special we want to cook an
09:43awesome dish that's creative and inventive and that the fireys will love
09:52right julie pork please pork fantastic good choice so yellow team you have a choice out of lamb and beef
10:01kate what's it going to be we're going to go lamb george fantastic
10:07lamb is a great choice of sausage because it's a really popular flavor
10:11and today the votes are going to determine who the winner is
10:16i'm really excited by this remember what you're fighting for you're fighting to put money in your
10:22charity's coffers do them proud do us proud show off a little bit remember what's at stake you want
10:29that advantage in tomorrow's mystery box are you ready yes you have until 12 o'clock sizzle away
10:41oh
10:45wait
10:48now
10:49coming up the battle to feed 100 firefighters begins pretty much every slam sausage we've had on the
10:51show has always been so dusty but will the all-stars melt in the heat
10:57are you ready yeah you have until 12 o'clock sizzle away
11:08today's challenge is to make sausages from scratch for a hundred hungry fireys we're
11:18going to have a gigantic sausage sizzle we've got three hours to do it it's going to be a
11:23massive challenge our team is making lamb and rosemary sausages with just a simple caramelized
11:31onion condiment we're keeping it very simple today because we figure we're feeding lots of firemen
11:35we're guessing it's a safe option because it's all about votes today to make the sausages we start
11:41by mincing the lamb meat and checking out how much fat we've got there my grandfather was a butcher
11:47and used to always do 40 percent fat which i think sounds like quite a lot i'd read 25 to 30
11:52getting the fat content right in the sausage is a tricky little balance you've got to have
11:57enough to sort of make sure that it's juicy and everything binds together but not too much so
12:02that it's just you know exploding everywhere and you know greasy our lamb's quite fatty anyway that's
12:07not very fatty and it's not when you look at it it's flecked yeah but not enough okay so we're just
12:14going to have to judge this one by sight well i've got breasts now the other one was all leg
12:18so we're making a spice duck sausage i think today we took a bit of a risk i had the first pick and
12:24we could have chosen something safe like beef or lamb something a little bit out there and a little
12:28bit different is what can get you the votes none of us have made sausages before so i reckon we're at
12:34a bit of a disadvantage here did you add pork fat i haven't added pork fat yeah i should add 10 or
12:40something yeah i am getting the herbs and spices ready for our duck mixture so i decided to go with
12:47allspice dried ginger fennel seeds and classic duck herbs like thyme and tarragon but still keeping that
12:55duck flavor is the hero
12:57i always end up with meat you love handling meat what's the sausage that you're making we're gonna
13:06do a pork fennel chili and garlic lovely so very classic combo yeah we like classic chris what's
13:13about your fat and salt ratio in your sausage it's a third third fat that's what worked for me all right
13:20see you all right see you soon thank you mincing is done
13:34you picked that you had the first choice yeah whose idiotic idea was it's bit dark it was a bit of a
13:39team idiotic idea i think we did the army challenge on our season and i think something a little bit
13:44different to me what wins you these challenges they were picking carries they did not want the
13:47like hot pot they'll all be craving fresh food with a lot of vibrant tastes yep you know something
13:54markedly different from what they've been eating jimmy you're doing the curry yes at the army challenge
13:59in season two i was really surprised at how the soldiers all love the spicy dishes and the more
14:03complex flavors i'm hoping that the fireys might be the same and like our duck sausage their curry and
14:09their meatballs are really good yeah a lot better than ration packs and cheddar right now oh beck mill
14:13that in three weeks easy i think you went really they liked it you won didn't you your team won we
14:18did yeah mary went home on that one i think that mixture looks really nice thank you it looks like
14:25there's a lot of fat in there i think the secret with that is just working it like you're doing
14:29because you want to make sure the fat is amalgamated and sticky with that meat right okay um
14:34chutney what's it going to be so i'm going to do a caramelized onion yeah and apple chutney yeah
14:39the key with the chutney is to balance out your savory and your fruit ingredients and more
14:44importantly your vinegar and your sugar you know it's got to be right i like the sound of it i think
14:49the duck sausage works apple and onion chutney absolutely delicious yeah could win the day couldn't
14:54it or could be a disaster that looks good yeah it's nice and sticky chris and poe start to make pork
15:03sausage and we're going to team that up with the tomato relish it's going to be sort of sweet and sticky
15:08and oniony and all the good things that you want with your sausage to make the tomato relish i fry
15:13off some mustard seeds oh here they go it's like popcorn and then add onion and garlic a little tiny
15:19bit of chili then i add in a whole lot of tomatoes and then we'll balance it out with the sugar well
15:24we'll cook it down for a while and cook it down yeah it's got to simmer and reduce and the flavors get
15:30really really rich can you start on onion stamps yep beautiful to make the caramelized onions i thinly
15:38slice the onions sweat them out in a pot and then add things like thyme and butter and a little bit of
15:44balsamic vinegar just to lift it right i bought my bun of choice uh where's my sausage while you're here
15:52can i ask you a question question is the proportion of salt that's needed in those sausages um well
15:58i think two percent's about right so you're going to be surprised with this how much salt it takes
16:03how much fat it takes and so that's why it's important to cook it in a little patty and try it
16:08because you'll be you'll be really shocked okay pretty much every slam sausage we've had on the
16:12show has always been sawdusty and that's because there's just not enough fat in it okay you really
16:17need to get a razzle on yeah yeah because up till lunchtime's closing in fast 100 sausages you remember
16:22kumar last time when you're making sausage you're making what averaging one a minute we ended up making
16:27about just under 400 but it took ages it took ages in series three we had to do a sausage sizzle for the
16:35little nippers and it was dreadful we're kind of still doing prep we just need to start selling
16:41what would you like they want to support us but we don't have any food yet oh snags coming up
16:46we're just about to put some strain on the barbie give us five minutes you get the first one
16:50this little girl's been waiting a good 10 minutes for her sausage it was something i'd rather forget
17:05how much chili guys quarter cup in each bat so you don't want to overdo it but you want to have
17:11a kick in here why don't we mulch it up throw it on the fry pan and taste it we need to go faster
17:18guys i reckon we're kind of flying blind in this challenge so we're doing test batches okay
17:29yeah too dry way too dry
17:33yeah the first little sample of our sausage is just lacking any real
17:37punch of flavor it's just tastes like lamb way too dry we need it to have a bigger hit
17:44help
17:47coming up as a hundred firefighters work up a raging appetite i'm out i need more
17:53turns i need the bread mate the all-stars cooking reputations are on the line
18:07there's all kinds of crazy things going on at the firemen's training center there's people climbing
18:13up ladders pretending to rescue people from buildings
18:18there's a few flames but we don't have time to concentrate on that we just got to get the
18:23sausages done so we can feed these guys lunch yeah too dry way too dry our first little taste tester of
18:29that lamb sausage feeling is just lacking a real hit of flavor i'm not enough fat i need to touch more
18:35salt touch more salt i don't think the rosemary flavor is too very strong i think you're right
18:40actually okay yeah we need to pump up the flavors all the flavors pumped up yeah it might actually take
18:45us a little while to develop this recipe basically adding more fat and flavor because that's what the
18:50fire is really like fat and flavor yeah absolutely
18:56oh chili our test patty tastes really good the fennel's good and that chili is coming through it's
19:04subtle it's not over the top which is exactly the way we want it i think it tastes amazing that's quite
19:11spicy i think it's great there's remember there's a bun they're firemen they used to fire no no
19:17so what do you do just slip it on danny the trick with the whole sausage thing is filling
19:25the skins and you know you can do it by yourself but it's real skill wet the nozzle wet what nozzle
19:30this this you put it in the wrong way well no one's telling me what to do yeah we are you're not listening
19:37leave it that way put this on and start pulling the red bit out oh that way
19:43the whole skin on yeah oh something smells good and it's not coming from our tent yeah
19:56do you want me to taste that
20:02don't know that tastes so good that chutney does it yeah i really love it
20:06i think it's a really good flavor match with the sausages so stuffing the sausages is really tricky
20:12because you've got to get the right amount of pressure on the mints coming down the stuffer
20:17and you've got to try not to get any air bubbles in that skin it's taking a lot longer than i thought
20:23cow just hurry up you hurry up too you hurry up nothing's changed after all these years has it
20:32i love to boss you around and i love being bossed around by you mary
20:46and then that twists through there and now we go again kate's old man was a butcher so she's seen
20:53thousands of snags being made so kate as the captain is really leading the charge for the yellow team
20:59today you're doing a really good job here kate twist and through
21:07oh well done can you do another 95 please no worries so first of all the blue team they're doing
21:15a pork fennel chili sausage with a very simple tomato chutney i like the sound of it i mean honestly
21:20we all said what sausage should you do you'd go pork and fennel yeah pork because it's it's a
21:24for giving me fennel because the perfect combination but too much fennel and there's a fair amount of
21:29chili and you start alienating people yellow team they seem to be roaring with success up there they've
21:34made them before how many kuna i think we've got about 80. i tasted a sample of the lamb and rosemary
21:40sausage and it was just a little bit dry hopefully they'll fix that that's always the risk of lamb sausage
21:48you know what i do like though is the balsamic vinegar and the caramelized onions i think it's a nice
21:51touch and i think they'll like that i'm gonna like that gary red team i thought it was a really
21:55risky proposition to make duck sausages but callum and team reckon it tastes really good and with that
22:00accompanying in their making which is the spice stuff with chutney yeah fantastic combination yeah
22:05that's what we're talking about that's the bomb for me right now my picks either on red or yellow
22:10they're the most confident one thing is for sure we are going to have 100 extremely hungry farmers
22:15you're watching around here they're doing all sorts of drills they are going to be wrapping us when they
22:19come in i hope that each of those stands have got a hundred sausages for each of those farmers
22:36nine 18 so me and sausages we go way back
22:44last time i made sausages i had this issue with them bursting out of the cases
22:50my sausages are on and i'm quite happy with the sausage this stage and then everything went wrong
22:57they both broke and then i had no sausages today i think our strategy which is poaching them first
23:05will make sure that they hold tightly
23:09we bring them gently up to cook a little bit so that they stay firm and they don't bust out of their
23:13skins on the barbecue and then you just fry them to get some color on them it might help at the end
23:20when we're trying to get this stuff out really really fast if they're pre-poached
23:22call this a sausage sizzle i can't hear any sizzling you've got 45 minutes to get it going
23:37yeah yeah put it straight on straight on a bit of oil yeah whatever we were just trying a bit of an
23:42experiment poaching one of the sausages just to see if by setting that meat we can retain a bit more of the
23:49fats inside the problem is that when we put it down on the hot plate the skins burst immediately
23:54so we've now probably going to lose some of the fat out of that hole in the skin we'll cook both options
24:00through one that's been poached and one that hasn't and we'll make a decision after that i guess
24:05which one's which you've forgotten now don't you no this is the barbecue this is the poached yeah
24:14because that's poached had the split skin you sure barbecue oh wait this is dry really from poaching
24:22it this is juicy okay great the difference yeah it's so much better oh juicy it's juicy it's really good
24:35so we'll just call that a test batch we put our first lot of sausages onto the barbecue they start
24:42sort of unraveling a little bit at the ends and the sausage meat starts just kind of slowly creeping
24:46out the sides why are they popping out the ends it's too tight we think we've got a great sausage the
24:52only problem is a lot of them are bursting and marion and callum have to keep making more and more and
24:57more so we are behind the eight ball now well i reckon we just get rid of those anyway i don't like
25:09them well can we just keep them anyway yeah keep them as backups today's challenge is to cook 100
25:15sausages for 100 fireys why are they popping out the end it's too tight even though calum and i have
25:23probably made 90 sausages the problem is they're splitting on the barbecue and we can't use them
25:29we don't want these ones just put them on a tray get rid of them it's just it's too hot that's all
25:36we figure out the grill is really hot and what we need to do is cook our sausages really slowly on
25:42a low heat so that they don't just burst out of the skins so cutting them all off like this is this
25:49a good idea well i don't know that's how i usually cook a sausage yeah but you're fine as soon as they
25:53start cooking and expanding they might pop out the end yeah in which case cooking them like that on
25:57the grill would seem to make a lot of sense and then snip them when they're cooked you know i'm sure
26:03they won't mind if their sausage is a little bit burst with 15 minutes to go we've got some sausages on
26:10the barbecue how are we going they're going well can i have a little taster of your sausage go for it
26:19i love the porkiness love the fennel flavor are you happy about the the fattiness of the
26:28so much of it's coming out
26:33i think what happens when you poach them is perhaps the fat comes all the way out to near the skins
26:38it was flying out like a volcano actually oh jules what's going on there
26:44happy that's a good i think what's happening because you're poaching them water's getting in
26:53there water and fat at the same time it needs to come out from somewhere did you try doing some
26:59fresh i haven't yet these have already poached so we've got to cook them
27:03we're nearly there came out yeah i'm saying goodness you're going well to good speed
27:11are they bursting at the ends it's coming out a little bit what about the ones that are joined
27:17because they can't escape at the end yeah so let's cut them cut them cut them cut them
27:23what are they doing to that car don't start while you're doing it
27:37it's now a convertible jonna what have they done to your car
27:40i told you not to park there jonna all around us this firefight is cutting the tops of cars and
27:46there's things on fire and marion and i just standing there cooking a couple of humble sausages it might
27:51feel a little bit inadequate where there are sizzling sausages there are hungry firies and you've only
27:57got five minutes to go they smell amazing don't they they smell beautiful five minutes to go the
28:06sausages are happening really well we are going to be so ready for these firefighters i just hope the
28:12hell they like it look at that
28:14we've started cooking our first batch of sausages we've made over 130 how are we going with the bread
28:23coom get in there when the fire is rock up they're going to be ready to eat straight away and if they're
28:27not ready at our tent they're going to go to the next one should i go and check what the others are
28:31doing they're still putting suffer and mince up hey the red team red team are still mincing sausages
28:38bun to chutney to sausage to dressing to out cow and marion are still making sausages which is a
28:44little concerning we're still kind of cutting the buns and getting them toasted off we're a little
28:49bit under the gun here this should be an interesting little finish to this that's for sure okay we need
28:54to start assembling these sausages guys only one snack you've only got one minute to go we'll probably
29:01have about 50 of the sausages ready to go and then we'll probably have to do a second batch with the
29:05second 50. we're on the home stretch now sauce is ready and some cheese the sausage is just being
29:09finished go go go go the buns are taking five seconds on this heat oh that's good three delicious
29:15sausages and only 10 seconds to go nine eight seven six five four three two one that's it sausage
29:31the sausages will begin
29:37lemon roast me doesn't get better than that spiced duck sausage we've got a billion ingredients in
29:42there pork sausages with chili vote vote vote vote service starts and there are firefighters everywhere
29:50lining up in masses wanting to chow down our sausages and luckily we've got our sausages ready
29:56and we're about to pump them out there's a few sausages on the barbecue but there's just
30:02black and yellow jackets coming out of everywhere i didn't think we're going to come up once
30:05well look at all the people lining up the pace of service is ridiculous post putting a sausage in a
30:12barn justine's putting the sauce on i'm putting cheese and serving these guys and it's literally bang
30:17bang bang bang bang it's crazy right now is it we need more breakfast there we go we're still stuffing
30:25sausages cooking them getting them in buns i don't know how we're going to feed all these people
30:29i'm out of sausages marion and callum well they're still making the actual sausages themselves
30:34can we wind this up and get these things going i really hope that we can pull this all together
30:39i'm out i need more the sausages taste great but nothing's going to taste great if you've got an
30:44empty bar how we doing on these thank you excellent you need more almost straight away johnny we've
30:49got a huge line here i need more sausages please service time starts it looks like a thousand people
31:04can we wind this up and get these things going and we're still making sausages i'm not entirely
31:08sure how many we've got but we definitely don't have enough so calum and i have to keep
31:12stuffing sausages as we go i'm out i need more i'm going through sausages faster than they're coming
31:19out the back so we've got to slow it down a little bit so does everyone work here are you from the
31:25local area can you dance aaron i can but it's pretty pathetic my kind of idea is i'm going to have a chat
31:33to everyone and hopefully get some food out for these guys very very quickly
31:37okay guys we have some pork sausages with chili fennel and garlic these are the most delicious
31:45sausages you'll ever taste we really want each firefighter to have one sausage sizzle each
31:52because if more people try it the more chance we have of getting more votes votes blue that's all you
31:58need to remember blue team was a little bit a little bit dry but i really did like the chili and
32:02the blue and the blue team as well the best thing about this is the homemade sauce the salsa
32:08that really brings the fennel and the flavors out from the sausage all together a really good
32:13combination the blue team's pork sausage fennel chili tomato compound on the top we all saw how
32:19much fat was drifting out of those sausages will these be dry and sort of stuff they look good love
32:25cheese love tomato chutney sausage looks fantastic that tomato relish is delicious no spot on that
32:37but the sausage is just so dry it's a tragedy because look the well-made sausages great flavors
32:42good compote do you think they'll get away with it because the chutney's really good and they've got
32:45plenty of it in there and cheese who knows i mean look at the end of the day the fire men and women are
32:50voting this is lamb and rosemary and caramelized onion you're welcome coombs i need the bread mate
32:58yeah are you back for seconds a few people are definitely coming back for seconds it seems like
33:03the word's got out you know it's great for our chances it increases the number of potential votes
33:08we've only got four sausages left you realize you're getting the drinks here hey but it could be the best
33:15hayden is giving away seconds and thirds to firefighters but the aim of the game is so that
33:20everyone could try a sausage we've run out of sausages yet you have reserved one for yourself
33:27hayden that is one less vote i've got the lamb and rosemary do you like it it's beautiful what
33:33what do you what do you like about it i like the herbs and the onion on top it makes it good the lamb is
33:40very lovely caramelized onion spectacular have you tried the other team's sausages it's awful it was
33:47awful are you kidding would you like one of these we'll try ours this is the yellow teams and they've
33:52got a lamb and rosemary sausage with caramelized onion with balsamic smells good smells delicious
33:58great flavor tastes lamby tastes rosemary yeah i love those onions they are smashing the addition of
34:12balsamic it just really cuts through that lamb fat it's nice and moist sausage is well cooked so there's
34:17no dryness about it and it's got good texture too and the rosemary beautiful kick i love the sausage
34:23i love the combination it's a strange kind of after tasting the onions it doesn't have the freshness
34:28of the balsamic and it's got a little bit of a a little bit of a taint there i think what it needs
34:32is another splash of balsamic right now just to kind of pop that flavor a bit i'll tell you something
34:36though i'm kicking on with this one yeah it's great sausage try it out and tell me what you think
34:43yum we've got a spiced duck sausage with a caramelized onion apple and pear cider chuck and you've made
34:52the sausage everything's been made from scratch except for the buns but they have been toasted
34:58how are we doing on these we'll need more almost straight away johnny we've got a huge line here
35:01yep coming you've gone with the duck sausage was that a conscious decision to go duck first
35:06yes definitely because it's quite rare sausage type of sausage i thought that'd be the first to go
35:10so i wanted to get in there right and tell me how's it stacked up it's delicious yeah enjoy
35:16i think it's a great combination also there's a mixture of textures in there as well and the sweetness
35:20of the chutney it's lovely i've done an excellent job but i haven't tried the other shirt
35:27we've served all our sausages in a really quick time and i think that maybe going that safe option
35:32of lamb and rosemary has paid off 20 minutes to go the yellow team are already out of sausages
35:37red and blue keep pushing it smells good it tastes fantastic i promise you that you uh sell cards
35:43mate when you're not working i used to be a band manager yes there you go enjoy enjoy it remember
35:50vote for red well this is the red team's effort which is duck sausage with uh caramelized onions
35:55apples and cider smells great but inconsistencies in size yeah look at the size of my sausage
36:04matt's yours is the biggest you want a sausage that feels ready you're going to pick a roll that long
36:08making sausage that length you know what i do like though they've toasted the bun which i think is really
36:12nice and i love the look of this apple and onion chutney
36:21all right you see that chutney's got an acidity of freshness that's really nice the apple is really
36:26clear it's not overcooked but those big fat sultanas are a lovely juicy pop in there a bit of chew which
36:31we all love and the duck the sausage puts great flavor i don't know if it's a little bit dry it's a
36:36little bit granular but makes up for it with that wonderful chutney a little negative little negative yeah
36:41and also if you look behind us we've still got a big queue i reckon they got into a bit of trouble
36:44in terms of feeding 100 firies that that beautiful sausage so will they get the votes guys i need
36:50more sausages and buns yep coming we're coming to help you do you need some help oh we're finished
36:58100 of them 130 no thank you hope it's worth the wait how are you doing today i hope you enjoy it
37:04thank you very much lucky last sausage that's it thank you very much thank you very much
37:11great job barries please don't forget to vote over there in those bins for the sausage you love the
37:17best you've had the sausage from the yellow team and from the blue team tell me what you like what you
37:25don't like about that sausage the relish on this is really good yep very good i like the lamb and
37:29rosemary i'm not so keen on the blue one which was the pork i gave all three a fair go pork a little
37:37dry duck nice and spicy again a little dry but back to you can't beat a lamb sausage they were all good
37:44my favorite was the duck the sauce on top was very nice made it nice and juicy a lot of the fireys
37:50seem to be going blue but i've been watching the bin a lot of going yellow so i reckon it's going to be
37:54close all the way around right that's it blue red yellow team sausage sizzle is over the boys and
38:01girls have gone back to work well done and we are going to go and count the votes
38:16the challenge is done all 100 firemen have cast their vote for their favorite sausage and it's time
38:22to find out who the winner is wow what a challenge and today was about giving a little something back
38:30to a group of people that may not be as recognized or as compensated as much as we think they should be
38:36and that was about giving something back to our fireys those guys and girls that protect us that keep
38:42us safe today was wonderful you cracked into it and you pumped out a hundred snags plus something to
38:50go with it in no time at all three different sausages three different approaches to how you prepped
38:57and cooked them we'd normally expect three very different results but today it was close very close
39:07so you ready to hear the results yes
39:22team blue the original 2009 master chefs have to win this
39:29a total of just eight votes separated the three teams
39:37oh
39:41blue team you scored 28 votes
39:46you came third
39:47great flavors in their sausage great flavors in their compote
39:56the trouble was their sausage was too dry they lost too much fat
40:02it's the second challenge we've lost as a team this is getting embarrassing
40:06next
40:12came red on 36 votes
40:15well done guys
40:16and if you can count
40:19that means that yellow also got 36 votes it's a tie
40:22red team yellow team great job the fire is absolutely divided over whether they love that lamb and
40:34rosemary sausage or that duck sausage better in this situation when it's a tie the rules clearly state
40:40that we get to make the decision of who's won
40:44gary what do you like about the red team sausage i thought that was going to be a disaster but in the
40:48end i thought the flavors were absolutely brilliant duck shone through the spices that you use shone
40:53through and i love that onion and apple chutney i thought it was absolutely brilliant it was a great
40:57sweet and sour note on top of a sausage and it needs that oh and the toasted bun too
41:03i love that oh it's sneaky negatives
41:06sausage should match the bun yeah there's nothing worse than opening up the bun and finding you know yeah
41:14georgie how about the yellows
41:15well matt i thought the lamb and rosemary sausage was absolutely delicious classic flavors
41:21caramelized onions were sweet but with that addition of balsamic it just needed a bit more
41:27sort of agro dolce a bit more zip and zing just to help cut through that lamb flavor
41:34the question we always ask ourselves which of those sausages would we like to eat again
41:38which was the one that made us go yes let's have that tomorrow for breakfast
41:41let's have them tomorrow for lunch or maybe even for dinner
41:47and that consideration led us to one conclusion the top dog today
41:52is the red team
42:04the red team won a challenge it's fantastic and i'm really looking forward to seeing all the
42:09advantages for the mystery box tomorrow red team congratulations the duck flavor in your sausage
42:15was wonderful and it tasted exclusive and it tasted high-end great combination of flavors we just thought
42:22it was delicious and we were not alone today yellow team it doesn't get any closer than that a beautiful sausage
42:30just a little bit more
42:32zip in those onions and you would have been standing where the red team are now
42:36with this massive advantage going to tomorrow's challenge
42:39red team off you go have some champagne celebrate
42:49next time on mastership all-stars and that's right it's an old friend the mystery box the all-stars go
42:56head to head in their first individual challenge i'm freaking out eight amazing ingredients
43:03hand-picked by eight amazing chefs i really want to do something out of the ordinary and with ten
43:09thousand dollars up for grabs ten thousand dollars is a huge prize the results will be explosive disaster
43:17i can't win
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