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.
04:04Whoop!
04:05Whoop!
04:06Whoop!
04:07Whoop!
04:08Whoop!
04:09Whoop!
04:11Whoop!
04:23Good morning, Master Chef All-Stars.
04:25and welcome to the Fire and Rescue New South Wales
04:28State Training Centre College.
04:30Believe me, you're gonna learn a lot today at the college.
04:35And is it too early for cliches?
04:37Are you gonna set the world on fire?
04:41And how lucky are you?
04:42You get to go on a vintage fire truck
04:44from the Museum of Fire in Penrith.
04:47We wanted to go on it.
04:50Yeah, I loved it.
04:51We all love our home kitchens.
04:56Yeah, but more than half of fires in Australia start there.
05:00So I think what a lovely way to come here
05:02and give back to all those guys and girls that rescue us,
05:07that put out those fires by putting on something for them.
05:12Cooking for a bunch of firefighters
05:14sounds more than all right to me.
05:16I am actually looking forward to this one, yes.
05:22In a few hours, 100 Faris are gonna turn up here
05:26looking for lunch.
05:27Lunch that you're gonna be cooking them.
05:30Cooking the cake. Awesome.
05:31Working in teams, you are going to make them
05:34the best sausage sizzle in the world.
05:38Woo-hoo!
05:40Woo-hoo!
05:41Sausage sizzle!
05:43Now, this is a traditional sausage sizzle.
05:45No plates and knives and forks
05:46and all that la-di-da restaurant stuff.
05:48Everything's gotta be eaten by hand.
05:51What we want to see is a great sausage.
05:55What you have to do with that is give us one condiment
05:58that shows off that sausage to the max.
06:01That can be anything you want it to be.
06:03It can be a sauce, caramelized onion, a coleslaw, a chutney.
06:07The choice is yours.
06:09Okay.
06:11You have until midday to turn on the best sausage sizzle
06:16for the fireys here at the training centre.
06:19And remember, these are hungry guys and girls.
06:24They're gonna choose a sausage from each of your teams.
06:28So you have to make enough for those hundred fireys.
06:32Because they're gonna decide who the winning team is.
06:38And here's the little kicker.
06:40If you get the fireman's vote, then you get the advantage
06:43in tomorrow's mystery box challenge.
06:45And believe me, you can go the ooh-ooh-ooh.
06:49But you want it.
06:51Remember that.
06:54Blue team, we made sausages series one, didn't we?
06:57Julie, have you made sausages since?
06:59Uh, no. Skinless ones.
07:01But I've never handled a sausage skin like I did with you, Gary.
07:08Red team, anybody made sausages?
07:10No. No.
07:11No.
07:12I've minced meat.
07:14You are a mincer.
07:15Can I tell you?
07:16What you gotta remember.
07:17Minced meat is one thing.
07:19But a sausage, if it hasn't got enough fat in it,
07:21if you don't mix it properly, you don't develop that protein,
07:25it's not a good sausage.
07:26Yeah.
07:27Now the yellow team.
07:29All I remember about the Cronulla challenge was that
07:32Hayden spent half of his time walking up and down the beach
07:36looking cool, spruiking the sausages.
07:39Look at that.
07:40Perfect.
07:41Got the Cronulla sluggos.
07:42My worst memory of the last sausage chisel
07:45was seeing myself on national television in my sluggmans.
07:49You're kidding.
07:50It's not a bloody fashion parade.
07:52Get back on the barbecue.
07:53You clown.
07:55There will be no sluggos.
07:57None of that today, I can guarantee you.
08:02You need to make sausages, so you need a protein.
08:05Now there are four specific proteins in the pantry.
08:09We've got duck, lamb, beef and pork.
08:19Now you can only choose one protein.
08:22And to determine which protein you get,
08:26the captains need to pick up one of the fire extinguishers
08:29that are labelled one to three.
08:32Right, Julie, you're first.
08:34Good luck, Jules.
08:35Good luck, Jules.
08:36Ooh.
08:40Um.
08:44Ooh.
08:45What'd you get?
08:46Two.
08:47Two.
08:48Callum, Kate, step up together.
08:51Which one do you want, Kate?
08:52Ladies first.
08:53Oh, what a gentleman.
08:54Oh, what a gentleman.
08:55Oh, he's such a lovely boy.
08:56Oh, so sweet.
08:58Oh, what are you doing?
09:00Middle?
09:02Oh, yeah!
09:05Cal, don't feel bad.
09:07You're feeling bad.
09:11So, Callum, you got number one,
09:13so you get to pick the protein first.
09:16Beef, pork, lamb, duck.
09:20I reckon we might go with the duck.
09:21The duck?
09:22The pork.
09:23Wow.
09:25No, wait.
09:26No, wait.
09:27The pork.
09:28The pork.
09:29Interesting choice.
09:30Interesting.
09:31Unreal.
09:32Can't believe the other guys picked duck.
09:34That's like shooting yourself in the foot, I think.
09:37Duck sausage is a bit of a risk,
09:40but we want to make something really special.
09:42We want to cook an awesome dish that's creative and inventive
09:46and that the fireys will love.
09:48Do you want lamb or pork?
09:50Lamb's pork.
09:51Lamb's pork.
09:52Right, Julie.
09:53Pork, please.
09:54Pork.
09:55Fantastic.
09:56Good choice.
09:57So, yellow team, you have a choice out of lamb and beef.
10:01I'm going to go lamb.
10:02Kate, what's it going to be?
10:04We're going to go lamb.
10:05George?
10:06Lamb.
10:07Fantastic.
10:08Lamb is a great choice of sausage because it's a really popular flavour
10:11and today the votes are going to determine who the winner is.
10:16I'm really excited by this.
10:18Remember what you're fighting for.
10:20You're fighting to put money in your charity's coffers.
10:24Do them proud.
10:25Do us proud.
10:26Show off a little bit.
10:27Remember what's at stake.
10:29You want that advantage in tomorrow's mystery box.
10:34Are you ready?
10:35Yes.
10:36You have until 12 o'clock.
10:38Sizzle away.
10:40Okay.
10:45Coming up, the battle to feed a hundred firefighters begins.
10:49Pretty much every slam sausage we've had on the show has always been sawdusty.
10:53But will the all-stars meld in the heat?
11:03Are you ready?
11:04Yes.
11:05Yeah.
11:06You have until 12 o'clock.
11:07Sizzle away.
11:08Okay.
11:13Today's challenge is to make sausages from scratch for a hundred hungry fireys.
11:18We're going to have a gigantic sausage sizzle.
11:20We've got three hours to do it.
11:22It's going to be a massive challenge.
11:24We'll get red onions.
11:25I got brown sugar, Danny.
11:26Our team is making lamb and rosemary sausages with just a simple caramelised onion condiment.
11:32We're keeping it very simple today because we figure we're feeding lots of firemen.
11:36We're guessing it's a safe option because it's all about votes today.
11:40To make the sausages we start by mincing the lamb meat and checking out how much fat we've
11:45got there.
11:46My grandfather was a butcher and used to always do 40% fat, which I think sounds like quite a lot.
11:51Yeah.
11:52I'd read 25 to 30.
11:54Getting the fat content right in the sausages is a tricky little balance.
11:57You've got to have enough to sort of make sure that it's juicy and everything binds together, but not too much so that it's just, you know, exploding everywhere and, you know, greasy.
12:06Our lamb's quite fatty anyway.
12:07That's not very fatty.
12:08Okay.
12:09And it's not.
12:10When you look at it, it's flecked.
12:11Yeah, but not enough.
12:12Okay.
12:13So we're just going to have to judge this one by sight.
12:16Well, I've got breasts now.
12:17The other one's all leg.
12:19So we're making a spice fat sausage.
12:21I think today we took a bit of a risk.
12:23I had the first pick and we could have chosen something safe like beef or lamb.
12:26Something a little bit out there and a little bit different is what can get you the votes.
12:31None of us have made sausages before, so I reckon we're at a bit of a disadvantage here.
12:36Did you add pork fat?
12:38I haven't added pork fat yet.
12:39I should add 10% or something.
12:40Yeah.
12:41I am getting the herbs and spices ready for our duck mixture.
12:46So I decided to go with allspice, dried ginger, fennel seeds and classic duck herbs like thyme and tarragon, but still keeping that duck flavour is the hero.
12:57How come I always end up with meat?
13:02You love handling meat.
13:04What's the sausage that you're making?
13:06We're going to do a pork, fennel, chilli and garlic sausage.
13:09Lovely.
13:10So a very classic combo.
13:11Yeah, we like classic.
13:12Chris, what's about your fat and salt ratio in your sausage?
13:15It's a third.
13:16Third fat to me.
13:17That's what worked for me.
13:19Alright, see you soon.
13:21Bye.
13:23Mincing is done.
13:24Woo!
13:25Here they are!
13:26It's our lunch round!
13:27Hey!
13:28Hey!
13:29Hey!
13:30Hey!
13:31Hey!
13:32Hey!
13:33You picked duck, you had the first choice.
13:36Yep.
13:37Whose idiotic idea was it to pick duck?
13:38It was a bit of a team idiotic idea, I think.
13:41We did the army challenge on our season and I think something a little bit different to me
13:45what wins you these challenges.
13:46They were picking curries, they did not want the Lancashire hot pot.
13:50They'll all be craving fresh food with a lot of vibrant tastes.
13:53Yep.
13:54You know, it's something markedly different from what they've been eating.
13:57Jimmy, you're doing the curry, yes?
13:59At the army challenge in season two, I was really surprised at how the soldiers all love
14:02the spicy dishes and the more complex flavours.
14:05I'm hoping that the fireys might be the same and like our duck sausage.
14:08Their curry and their meatballs are really good.
14:10Yeah, a lot better than ration packs and potato right now.
14:13I'll bet you all that in three weeks, easy.
14:15I think it went really, they liked it!
14:17You won, didn't you?
14:18Your team won.
14:19We did, yeah.
14:20Marion went home on that one, I think.
14:23That mixture looks really nice.
14:26There's a lot of fat in there.
14:27I 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?
14:33Okay.
14:34Chutney, what's it going to be?
14:35So I'm going to do a caramelised onion.
14:37Yeah.
14:38And apple chutney.
14:39Yeah.
14:40The key with the chutney is to balance out your savoury and your fruit ingredients,
14:44and more importantly, your vinegar and your sugar.
14:47You know, it's got to be right.
14:48I like the sound of it.
14:49I think the duck sausage works.
14:51Apple and onion chutney, absolutely delicious.
14:53Yeah.
14:54Could win the day, couldn't it?
14:55Could be a disaster.
14:56That looks good.
14:57Yeah.
14:58It's nice and sticky.
14:59Chris and Po start to make pork sausage, and we're going to team that up with a tomato
15:06relish.
15:07It's going to be sort of sweet and sticky and oniony and all the good things that you want
15:11with your sausage.
15:12To make the tomato relish, I fry off some mustard seeds.
15:15Oh, here they go.
15:16It's like popcorn.
15:17And then add onion and garlic, a little tiny bit of chilli.
15:20Then I add in a whole lot of tomatoes.
15:22And then we'll balance it out with the sugars.
15:24Well, we'll cook it down for a while.
15:25And cook it down, yeah.
15:26It's got to simmer and reduce, and the flavours get really, really rich.
15:31Can you start on onion stamps?
15:35Yeah.
15:36Beautiful.
15:37To make the caramelised onions, I thinly slice the onions, sweat them out in a pot, and
15:41then add things like thyme and butter and a little bit of balsamic vinegar just to
15:46lift it.
15:47Right.
15:48I bought my bun of choice.
15:49Where's my sausage?
15:50While you're here, can I ask you a question?
15:53The question is the proportion of salt that's needed in those sausages.
15:58Well, I think 2% is about right.
16:00So you're going to be surprised with this.
16:02How much salt it takes and how much fat it takes.
16:04And so that's why it's important to cook it in a little patty and try it because you'll
16:08be really shocked.
16:09OK.
16:10Pretty much every slam sausage we've had on the show has always been sawdusty.
16:14OK.
16:15And that's because there's just not enough fat in there.
16:16Not enough fat in there.
16:17OK.
16:18You really need to get a razzle on.
16:19Yeah, yeah.
16:20Because up till lunchtime's closing in fast.
16:21100 sausages.
16:22You remember Kumar.
16:23Last time you were making sausages, you were making averaging one a minute.
16:26We ended up making about just under 400, but it took ages.
16:29It took ages.
16:30In series three, we had to do a sausage sizzle for the little nipples and it was dreadful.
16:37We're kind of still doing prep.
16:40We just need to start the selling.
16:41What would you like?
16:42They want to support us, but we don't have any food yet.
16:44Oh.
16:45Snags coming up.
16:46We're just about to put something straight on the barbie.
16:48Give us five minutes.
16:49You can have the first one.
16:50This little girl's been waiting a good ten minutes for her sausage.
16:54It was something I'd rather forget.
16:56How much chilli guys?
16:57Quarter cup in each bat.
16:58So you don't want to overdo it, but you want to have a kick in here.
17:11Why don't we mulch it up?
17:12Let's mulch it up and do a quick taste.
17:13Throw it on the fry pan and taste it.
17:17We need to go faster guys, I reckon.
17:20We're kind of flying blind in this challenge, so we're doing test batches.
17:25Okay.
17:26Yeah, too dry.
17:31Way too dry.
17:32Too dry?
17:33Yeah.
17:34The first little sample of our sausage is just lacking any real punch of flavour.
17:39It just tastes like lamb.
17:41Way too dry.
17:42We need it to have a bigger hit.
17:44Help!
17:45Coming up, as a hundred firefighters work up a raging appetite.
17:52I'm out, I need more.
17:53Toons, I need the bread, mate.
17:55The all-star's cooking reputations are on the line.
17:58It was awful!
17:59It was awful!
18:00There's all kinds of crazy things going on at the Firemen's Training Centre.
18:12There's people climbing up ladders, pretending to rescue people from buildings.
18:18There's a few flames, but we don't have time to concentrate on that.
18:22We've just got to get the sausages done so we can feed these guys lunch.
18:26Yeah, too dry.
18:27Way too dry.
18:28Our first little taste tester of that lamb sausage filling is just lacking a real hit
18:33of flavour.
18:34I'm not enough fat.
18:35I need to touch more salt.
18:36Touch more salt.
18:37I don't think the rosemary flavour's too strong.
18:39I think you're right, actually.
18:41Okay.
18:42Yeah, we need to pump up the flavours.
18:43All the flavours pumped up.
18:44Yeah.
18:45It might actually take us a little while to develop this recipe.
18:47Basically, adding more fat and flavour, because that's what the fire is all like.
18:51Fat and flavour.
18:52Yeah, absolutely.
18:53Ooh, chilli.
18:54Mmm.
18:55Our test patty tastes really good.
19:00The fennel's good, and that chilli is coming through.
19:04It's subtle, it's not over the top, which is exactly the way we want it.
19:08I think it tastes amazing.
19:09Amazing.
19:10It's yummy.
19:11That's quite spicy.
19:12I think it's great.
19:14Remember, there's a bun.
19:15They're firemen.
19:16They used to fire.
19:17No, no, no.
19:18So what do you do?
19:20Just slip it on, Danny.
19:22The trick with the whole sausage thing is filling the skins, and you know, you can do
19:27it by yourself, but it's real skill.
19:29Wet the nozzle.
19:30Wet what nozzle?
19:31This.
19:32You've put it in the wrong way.
19:33Well, no-one's telling me what to do.
19:35Yeah, we are.
19:36You're not listening.
19:37Leave it that way.
19:39Put this on, and start pulling the red bit out.
19:42Oh, that way.
19:46The whole skin on.
19:47Yeah.
19:48Oh.
19:49Something smells good, and it's not coming from our tent.
19:52Yeah.
19:53Do you want me to taste that?
19:57Jono, that tastes so good, that chutney.
19:58Does it?
19:59Yeah, I really love it.
20:00I think it's a really good flavour match with the sausages, so...
20:02Stuffing the sausages is really tricky, because you've got to get the right amount of pressure
20:15on the mints coming down the stuffer, and you've got to try not to get any air bubbles
20:20in that skin.
20:21It's taking a lot longer than I thought.
20:23Cal, just hurry up.
20:24You hurry up, too.
20:25You hurry up, too.
20:26You hurry up, Marion.
20:29Nothing's changed after all these years, has it?
20:32I love to boss you around.
20:33I love being bossed around by you, Marion.
20:46And then that twists through there, and now we go again.
20:51Kate's old man was a butcher, so she's seen thousands of snags being made.
20:55So, Kate, as the captain, is really leading the charge for the yellow team today.
21:00You're doing a really good job here, Kate.
21:02Twist and through.
21:04Yay!
21:05Yay!
21:06That's good!
21:07Oh, well done.
21:08Yay!
21:09Can you do another 95, please?
21:11No worries.
21:12So, first of all, the blue team, they're doing a pork, fennel, chilli sausage with a very simple tomato chutney.
21:18I like the sound of it.
21:19I mean, honestly, we all said, what sausage should you do?
21:22You'd go pork and fennel.
21:23Yeah.
21:24Pork because it's a forgiving meat.
21:25Fennel because it's the perfect combination.
21:27But, too much fennel, and there's a fair amount of chilli, and you start alienating people.
21:31Yellow team, they seem to be roaring with success up there.
21:34They've made them before.
21:35How many, Kuma?
21:36I think we've got about 80.
21:38I tasted a sample of the lamb and rosemary sausage, and it was just a little bit dry.
21:44Hopefully, they'll fix that and address that.
21:46That's always the risk of lamb sausage.
21:48You know what I do like, though, is the balsamic vinegar and the caramelised onions.
21:51I think it's a nice touch, and I think they'll like that.
21:53I'm going to like that.
21:54Gary, red team?
21:55I thought it was a really risky proposition to make duck sausages, but Callum and team
21:59reckon it tastes really good.
22:00And with that accompaniment they're making, which is the spice stuff with chutney,
22:03fantastic combination.
22:05Yeah, that's what we're talking about.
22:07That's the bomb.
22:08For me right now, my pick's either on red or yellow.
22:10They're the most confident.
22:11One thing is for sure, we are going to have 100 extremely hungry farmers.
22:16You're watching around here.
22:17They're doing all sorts of drills.
22:18They aren't going to be wrapping us when they come in.
22:20I hope that each of those stands has got 100 sausages for each of those farmers.
22:379, 18.
22:39So, me and sausages, we go way back.
22:44Last time I made sausages, I had this issue with them bursting out of the cases.
22:49My sausages are on, and I'm quite happy with the sausage this stage.
22:54And then everything went wrong.
22:56They both broke.
22:59And then I had no sausages.
23:01Today I think our strategy, which is poaching them first, will make sure that they hold tightly.
23:07We bring them gently up to cook a little bit so that they stay firm and they don't bust out of their skins on the barbecue.
23:14And then you can just fry them to get some colour on them.
23:17It might help at the end when we're trying to get this stuff out really, really fast if they're pre-posed.
23:22Call this a sausage sizzle? I can't hear any sizzling! You've got 45 minutes to get it going!
23:37Yeah, yeah, yeah, put it straight on. Straight on.
23:39A bit of oil, yeah, whatever.
23:40We were just trying a bit of an experiment, poaching one of the sausages just to see if by setting that meat we can retain a bit more of the fats inside.
23:50The problem is that when we put it down on the hot plate, the skins burst immediately.
23:54So we're now probably going to lose some of the fat out of that hole in the skin.
23:59We'll cook both options through, one that's been poached and one that hasn't, and we'll make a decision after that, I guess.
24:10Which one's rich? You've forgotten now, don't you?
24:12No, this is the barbecue. This is the poached?
24:14Yeah, because that poached had the split skin.
24:16Are you sure?
24:18Barbecue?
24:19Oh wait, this is dry from poaching it. This is juicy.
24:23Okay, great.
24:24The difference.
24:25Can I have a taste?
24:26Yeah, it's so much better.
24:27It's juicy.
24:28It's juicy, it's really good.
24:29It's a really good sausage.
24:37So we'll just call that a test batch.
24:39We put our first lot of sausages onto the barbecue.
24:41They start sort of unravelling a little bit at the ends, and the sausage meat starts just kind of slowly creeping out the sides.
24:47Why are they popping out the ends?
24:48It's too tight.
24:50We think we've got a great sausage.
24:52The only problem is, a lot of them are bursting, and Marion and Callum have to keep making more and more and more.
24:57So we are behind the eight ball now.
24:59Well, I reckon we just get rid of those anyway, I don't like them.
25:09Well, can we just keep them anyway?
25:11Yeah, keep them as backups.
25:13Today's challenge is to cook 100 sausages for 100 fireys.
25:18Why are they popping out the end?
25:20It's too tight.
25:22Even though Callum and I have probably made 90 sausages, the problem is they're splitting on the barbecue and we can't use them.
25:28We don't want these ones.
25:29We don't want these ones.
25:30Just put them on a tray and get rid of them.
25:32It's just too hot.
25:33That's all.
25:34It's not low.
25:35All right, let's roll.
25:36We figure out the grill is really hot and what we need to do is cook our sausages really slowly on a low heat so that they don't just burst out of the skins.
25:47So, cutting them all off like this, is this a good idea?
25:50Well, I don't know.
25:51That's how I usually cook a sausage.
25:52Yeah, but you're fine.
25:53As soon as they start cooking and expanding, they might pop out the end.
25:55Yeah.
25:56In which case, cooking them like that on the grill would seem to make a lot of sense.
26:00And then, sniff them when they're cooked, you know?
26:02I'm sure they won't mind if their sausage is a little bit burst.
26:08With 15 minutes to go, we've got some sausages on the barbecue.
26:12How are we going?
26:13We're going well.
26:14Can I have a little taster of your sausage?
26:16Go for it.
26:22Love the porkiness, love the fennel flavour.
26:25Are you happy about the fattiness of the sausage?
26:29So 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.
26:42Oh, Jules.
26:43What's going on there?
26:46Hey?
26:47That's a good!
26:51I think what's happening, because you're poaching them, water's getting in there.
26:54Water and fat at the same time.
26:56Yeah.
26:57It needs to come out from somewhere.
26:58Did you try doing some fresh?
27:00I haven't yet.
27:01These have already poached, so we've got to cook them.
27:06We're nearly there, Keena.
27:07Yeah, yeah, I'm saying goodness that.
27:08You're going well to good speed.
27:11Are they bursting?
27:12At the ends, it's coming out a little bit.
27:14What about the ones that are joined?
27:16Because they can't escape out of the end?
27:18Yeah.
27:19So let's...
27:20Cut them, cut them, cut them, cut them, cut them.
27:23Cut them, cut them.
27:26What have they done to that car?
27:29Don't start while you're doing it.
27:30It's now a convertible.
27:31Jono, what have they done to your car?
27:32I told you not to park there, Jono.
27:33All around us, there's firefighters cutting the tops off cars and there's things on fire,
27:47and Marion and I are just standing there cooking a couple of humble sausages.
27:50It might feel a little bit inadequate.
27:53Where there are sizzling sausages, there are hungry fireys and you've only got five minutes to go.
28:02They smell amazing, don't they?
28:04They smell beautiful.
28:05Five minutes to go.
28:06The sausages are happening really well.
28:09We are going to be so ready for these firefighters.
28:12I just hope the hell they like it.
28:14Look at that!
28:15We've started cooking our first batch of sausages.
28:19We've made over 130.
28:21How are we going with the bread, Coombe?
28:23Getting there.
28:24When the fireys rock up, they're going to be ready to eat straight away,
28:27and if they're not ready at our tent, they're going to go to the next one.
28:30Should I go and check what the others are doing?
28:32They're still putting softer and mincer.
28:34Who?
28:35The red team.
28:36Red team are still mincing sausages.
28:38Bun to chutney to sausage to dressing to out.
28:42Cal and Marion are still making sausages, which is a little concerning.
28:45We're still kind of cutting the buns and getting them toasted off.
28:48We're a little bit under the gun here.
28:50This should be an interesting little finish to this, that's for sure.
28:54Okay, we need to start assembling these sausages, guys.
28:57Only one snack!
28:58You've only got one minute to go!
29:00We'll probably have about 50 of the sausages ready to go,
29:03and then we'll probably have to do a second batch with the second 50.
29:06We're on the home stretch now.
29:07The sauce is ready.
29:08And some cheese.
29:09The sausages are just being finished off.
29:10Go, go, go, go, go.
29:11The buns are taking five seconds on this heap.
29:13Oh, that's good!
29:14Three delicious sausages and only ten seconds to go.
29:17Nine, eight, seven, six, five, four, three, two, one.
29:25That's it!
29:27Sausage gillage!
29:28Biggie!
29:31Let the sausages all begin.
29:37Lamb and Rojmi doesn't get better than that, does it?
29:40Spiced duck sausage, we've got a billion ingredients in there.
29:42Pork sausages with chilli.
29:44Vote Blue!
29:45Vote Blue!
29:46Service starts and there are firefighters everywhere,
29:50lining up in masses, wanting to chow down our sausages.
29:53And luckily, we've got our sausages ready,
29:56and we're about to pump them out.
29:58Wagging in here.
29:59There's a few sausages on the barbecue,
30:01but there's just black and yellow jackets coming out of everywhere.
30:04I didn't think we were going to come up once.
30:05Well, look at all the people lining up!
30:07The pace of service is ridiculous.
30:10Post putting a sausage in a barn,
30:12Justine's putting the sauce on,
30:14I'm putting cheese and serving these guys,
30:16and it's literally bang, bang, bang, bang.
30:19It's crazy right now.
30:20Is it?
30:21We need more bread, Chris.
30:22There we go.
30:23We're still stuffing sausages, cooking them,
30:26getting them in buns.
30:27I don't know how we're going to feed all these people.
30:29I'm out of sausages.
30:30Marion and Callum,
30:31well, they're still making the actual sausages themselves.
30:34Can we wind this up and get these things going?
30:36I really hope that we can pull this all together.
30:39I'm out, I need more!
30:40The sausages taste great,
30:42but nothing's going to taste great if you've got an empty bun.
30:45How are we doing on these?
30:47Excellent.
30:48We'll need more almost straight away.
30:49Johnny, we've got a huge line here.
30:53I need more sausages, please!
31:00Service time starts.
31:02It looks like a thousand people.
31:04Can we wind this up and get these things going?
31:06And we're still making sausages.
31:07I'm not entirely sure how many we've got,
31:09but we definitely don't have enough,
31:10so Callum and I have to keep stuffing sausages as we go.
31:14I'm out, I need more!
31:16I'm going through sausages faster than they're coming out the back,
31:20so we've got to slow it down a little bit.
31:22So, does everyone work here?
31:25Are you from the local area?
31:27Can you dance, Aaron?
31:28I can, but it's pretty pathetic.
31:31My kind of idea is I'm going to have a chat to everyone
31:34and hopefully get some food out for these guys very, very quickly.
31:39Okay, guys, we have some pork sausages with chilli, fennel and garlic.
31:43These are the most delicious sausages you'll ever taste.
31:47We really want each firefighter to have one sausage sizzle each.
31:51Because if more people try it, the more chance we have of getting more votes.
31:56Vote blue, that's all you need to remember.
31:58The blue team was a little bit dry,
32:01but I really did like the chilli and the blue team as well.
32:04The best thing about this is the homemade sauce, the salsa.
32:07That really brings the fennel and the flavours out from the sausage.
32:11Altogether, a really good combination.
32:13The blue team's pork sausage, fennel, chilli, tomato compound on the top.
32:18We all saw how much fat was drifting out of those sausages.
32:22Will these be dry and sourdusty?
32:23Yeah.
32:24They look good.
32:25Love cheese, love tomato chutney.
32:27Sausage looks fantastic.
32:34That tomato relish is delicious.
32:35Spot on that relish.
32:37But the sausage is just so dry.
32:39It's a tragedy because look, there's a well-made sausage, great flavours, good compote.
32:43Do you think they'll get away with it because the chutney's really good
32:45and they've got plenty of it in there and cheese?
32:47Who knows?
32:48I mean, look, at the end of the day, the fire men and women are voting.
32:52This is lamb and rosemary and caramelised onion.
32:55You're welcome.
32:56Coombs, I need the bread, mate.
32:58Yeah.
32:59Are you back for second?
33:00A few people are definitely coming back for seconds.
33:02It seems like the word's got out.
33:04You know, it's great for our chances.
33:06It increases the number of potential votes.
33:08We've only got four sausages left.
33:10You realise you're getting the drinks here?
33:12No, but it could be the best.
33:14Hayden is giving away seconds and thirds to firefighters,
33:18but the aim of the game is so that everyone can try a sausage.
33:21We've run out of sausages, yet you have reserved one for yourself.
33:27Hayden, that is one less vote.
33:30I've got the lamb and rosemary.
33:31Do you like it?
33:32It's beautiful.
33:33What do you like about it?
33:34I like the herbs and the onion on top.
33:38It makes it good.
33:39The lamb is very lovely.
33:41Caramalised onion, spectacular.
33:43Have you tried the other team's sausages?
33:45Yeah.
33:46I'm alright.
33:47It was awful.
33:48It was awful.
33:49Are you kidding?
33:50Do you like one of these?
33:51We'll try ours.
33:52This is the yellow team's and they've got a lamb and rosemary sausage
33:54with caramelised onion with balsamic.
33:56Smells good.
33:57Smells delicious.
34:05Great flavour.
34:06Tastes lamby, tastes rosemary.
34:08I love those onions.
34:10They are smashing.
34:12The addition of balsamic, it just really cuts through that lamb fat.
34:15It's nice and moist.
34:16Sausage is well cooked, so there's no dryness about it.
34:19And it's got good texture too.
34:20And the rosemary, beautiful kick.
34:22I love the sausage.
34:24I love the combination.
34:25It's a strange kind of aftertaste in the onions.
34:27It doesn't have the freshness of the balsamic.
34:29And it's got a little bit of a, a little bit of a taint there.
34:32I think what it needs is another splash of balsamic right now.
34:34Just to kind of pop that flavour a bit further.
34:36I'll tell you something though.
34:37I'm kicking on with this one.
34:38Yeah, it's a great sausage.
34:39Try it out and tell me what you think.
34:42Mmm, yum!
34:43Yeah!
34:44Boom!
34:45We've got a spiced duck sausage with a caramelised onion, apple and pear cider chutney.
34:51And you've made the sausages yourself.
34:53Everything's been made from scratch except for the buns, but they have been toasted.
34:56That's good.
34:57How are we doing on these?
34:58We'll need more almost straight away.
35:00Jonah, we've got a huge line here.
35:01Yep, coming.
35:02Yep, coming.
35:03You've gone with the duck sausage.
35:04Was that a conscious decision to go duck first?
35:06Yes, definitely.
35:07Because it's quite rare.
35:08Sausage type of sausage.
35:09I thought that'd be the first to go, so I wanted to get in there first.
35:12Right.
35:13And tell me, how's it stacked up?
35:14It's delicious.
35:15Yeah?
35:16Enjoy.
35:17I think it's a great combination.
35:18Also there's a mixture of textures in there as well, and the sweetness in the chutney
35:21is lovely.
35:22I've done an excellent job.
35:23But I haven't tried the others yet.
35:25We've served all our sausages in a really quick time, and I think that maybe going that
35:31safe option of lamb and rosemary has paid off.
35:3420 minutes to go.
35:35The yellow team are already out of sausages.
35:37Red and blue.
35:38Keep pushing.
35:39It smells good.
35:40It tastes fantastic.
35:41I promise you that.
35:42You sell cards, mate, when you're not working.
35:44I used to be a band manager.
35:46Did you really?
35:47Yes.
35:48There you go.
35:49Enjoy.
35:50Enjoy.
35:51Remember, vote for red.
35:52Well, this is the red team's effort, which is duck sausage with caramelised onions, apples
35:56and cider.
35:57It smells great, but inconsistencies in size.
36:00Look at the size of my sausage.
36:02You've got a tiny sausage.
36:03Matt's yours is the biggest.
36:05You want a sausage that feels red.
36:07You're going to pick a roll that long, make a sausage that length.
36:09You know what I do like, though?
36:10They've toasted the bun, which I think is really nice.
36:13And I love the look of this apple and onion chutney.
36:15Mmm.
36:16All right.
36:17You see, that chutney's got an acidity and a freshness that's really nice.
36:25The apple is really clear.
36:26It's not overcooked.
36:27Those big fat sultanas are a lovely juicy pop in there, a bit of chew, which we all love.
36:32And the duck, the sausage puts great flavour.
36:34I don't know if it's a little bit dry, it's a little bit granular, but it makes up for it
36:37with that wonderful chutney.
36:39Little negative.
36:40Little negative.
36:41Yeah.
36:42And also, if you look behind us, we've still got a big queue.
36:43I reckon they got into a bit of trouble in terms of feeding 100 firies that beautiful
36:47sausage.
36:48So, will they get the votes?
36:49Guys, I need more sausages and buns.
36:51Yep, coming.
36:52We're coming to help you.
36:53Do you need some help?
36:54Oh.
36:55We're finished.
36:56Oh!
36:57I'm not finished.
36:58A hundred of them.
36:59A hundred and thirty.
37:00No.
37:02Hope it was worth the wait.
37:03How are you doing today?
37:04How are you?
37:05Thank you very much.
37:06Lucky last sausage.
37:07That's it.
37:08Thank you very much.
37:09Thank you very much.
37:10Yay!
37:11Great job.
37:12Baris, please don't forget to vote over there in those bins for the sausage you love
37:17the best.
37:18You've had the sausage from the yellow team and from the blue team.
37:24Tell me what you like and what you don't like about that sausage.
37:26The relish on this is really good.
37:28Yep.
37:29Very good.
37:30I like the lamb and rosemary.
37:31I'm not so keen on the blue one, which was the pork.
37:34I gave all three a fair go.
37:36Pork a little dry.
37:37Duck nice and spicy.
37:38Again a little dry but you can't beat a lamb sausage.
37:43They were all good.
37:44My favourite was the duck.
37:45The sauce on top was very nice.
37:47Made it nice and juicy.
37:49A lot of the fireys seem to be going blue but I've been watching the bin.
37:53A lot are going yellow so I reckon it's going to be close all the way around.
37:56Right.
37:57That's it.
37:58Blue, red, yellow team.
37:59Sausage sizzle is over.
38:00The boys and girls have gone back to work.
38:03Well done.
38:04And we are going to go and count the votes.
38:07The challenge is done.
38:17All 100 firemen have cast their vote for their favourite sausage and it's time to find out
38:23who the winner is.
38:24Wow.
38:25What a challenge.
38:27And today was about giving a little something back to a group of people that may not be as
38:33recognised or as compensated as much as we think they should be.
38:37And that was about giving something back to our fireys.
38:39Those guys and girls that protect us.
38:42That keep us safe.
38:44Today was wonderful.
38:46You cracked into it and you pumped out 100 snags plus something to go with it in no time
38:52at all.
38:53Three different sausages.
38:55Three different approaches to how you prepped and cooked them.
38:59We'd normally expect three very different results.
39:03But today, it was close.
39:06Very close.
39:10So, you ready to hear the results?
39:13Yes.
39:16Team Blue, the original 2009 Masterchefs have to win this.
39:33A total of just eight votes separated the three teams.
39:37Oh!
39:38Oh!
39:39Oh!
39:40Oh!
39:41Blue team, you scored 28 votes.
39:45You came third.
39:52Great flavours in their sausage.
39:54Great flavours in their compote.
39:56The trouble was their sausage was too dry.
40:00They lost too much fat.
40:02It's the second challenge we've lost as a team.
40:05This is getting embarrassing.
40:06Next.
40:07Came red on 36 votes.
40:15Well done, guys.
40:16And if you can count, that means that yellow also got 36 votes.
40:21It's a tie!
40:23Red team, yellow team, great job.
40:24The fire is absolutely divided over whether they love that lamb and rosemary sausage or that duck sausage better.
40:37In this situation, when it's a tie, the rules clearly state that we get to make the decision of who's won.
40:42Gary, what do you like about the red team sausage?
40:45I thought duck was going to be a disaster, but in the end I thought the flavours were absolutely brilliant.
40:50Duck shone through.
40:51The spices that you use shone through.
40:53And I love that onion and apple chutney.
40:55I thought it was absolutely brilliant.
40:56It was a great sweet and sour note on top of a sausage and it needs that.
41:00Oh, and the toasted bun too.
41:02Yeah.
41:03Love that.
41:04Oh, sneaky.
41:05Negatives?
41:06Sausage should match the bun.
41:08Yeah.
41:09There's nothing worse than opening up the bun and finding, you know?
41:12Yeah.
41:13Georgie, how about the yellows?
41:15Well, Matt, I thought the lamb and rosemary sausage was absolutely delicious.
41:19Classic flavours, caramelised onions were sweet, but with that addition of balsamic,
41:25it just needed a bit more sort of agrodolce, a bit more zip and zing, just to help cut through
41:32that lamb flavour.
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, let's have
41:42that tomorrow for lunch, or maybe even for dinner?
41:47And that consideration led us to one conclusion.
41:51The top dog today is the red team.
41:56Yeah!
41:57She's so sorry you won!
42:02Nice.
42:03Good on you, Count.
42:04Good on you.
42:05Finally.
42:06The red team won a challenge, it's fantastic and I'm really looking forward to seeing all
42:10the advantages for the mystery box tomorrow.
42:12Red team, congratulations.
42:13The duck flavour in your sausage was wonderful and it tasted exclusive and it tasted high-end.
42:20Great combination of flavours.
42:22We just thought it was delicious and we were not alone today.
42:25Yellow team, it doesn't get any closer than that.
42:28A beautiful sausage, just a little bit more zip in those onions and you would have been standing
42:35where the red team are now with this massive advantage going into tomorrow's challenge.
42:40Red team, off you go.
42:41Have some champagne.
42:42Celebrate.
42:43I'll see you.
42:44Bye.
42:45See you.
42:46Bye.
42:49Next time on MasterChef All-Stars.
42:52That's right, it's an old friend, the mystery box.
42:55The All-Stars go head-to-head in their first individual challenge.
43:00I'm freaking out.
43:01Eight amazing ingredients, hand-pinked by eight amazing chefs.
43:06I really want to do something out of the ordinary.
43:08And with $10,000 up for grabs.
43:11$10,000 is a huge prize.
43:13The results will be explosive.
43:16Disaster.
43:17I can't win!
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