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Doctorska Sausage is an engineered meat product designed to provide maximum nourishment for the masses at low cost. Let's see how much current we can ram through it.
This experiment has a high shock risk due to exposed live electrical connections. Do not attempt to do this experiment yourself. Let me do it for you.
Here's a link to the Wikipedia article for this type of sausage.
https://en.wikipedia.org/wiki/Doctor%27s_sausage
I think this peaked at about 20.47A.
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It is a while, since i've zapped something so it's time to get my sausage out, get a pair of gloves on and stick in the electric forks of death and give the message to this circle. Mortadella doktorska drska sausage, a bit of information about this. The reason it's called dr sausage, dr sausage, is because it's basically made of mechanically reclaimed meat and stuff, and it was designed to be cheap and nutritious to keep the peasants working hard fundamentally, but that's very nice them thinking of us in that way. So let me prepare the experiment and i'll be back in one moment: okay nurse electricity, dr sassage, will see you now right, so here's the setup and this time we're gon na i'm not gon na zoom in because it got blanketed out by smoke.

Last time i have the two forks i have gloves on. If don't try this at home, let me do the dangerous things, so you don't have to do them, but i have gloves on with a slight safety violation of a finger move, so i can use the touch screen, but uh a set of ordinary gloves will will Be useful for electrical safety, it's a slight extra safety feature, not that i'm actually planning on touching anything. Sadly, when you see what happens to this sausage, that is what happens to you when you get electrocuted you're, just a big sausage. This looks like the classic mcdonald's pink slime chicken mcnuggets, not that that actually puts me off eating them right too.

I'm gon na move that down it has to beat. Oh, it's gon na go an angle. That's fine! It's a big round sausage uh! It has to beat spam, so i'm keeping my eye on the meter here and i'll. Tell you what we get up to current wise and power: uh: nine 11 amps 11., some 12 amps uh 3, kilowatts, 13, 14, amps, uh, okay! Now it's just making that parking parking noises and the power is going down.

Ah, it's also the type of smoke that burns your eyes, nice uh. The power is off. We shall try again we'll put the forks in a different position, we'll pull them out, although once the forks are kind of burnt i'll set them closer together. This time, let's see if we can go for go for gold.

So, let's put this one in here, although that burnt meaty residue isn't really actually helping much. Is it okay, doctor prepare for another blast? Oh 17, amps 20 amps wow that was pretty good uh down to four amps, now 800 watts it's burnt itself clear. Is that a new record? I think that might be a new record. Dr sausage has set a new record right.

Tell you what i'm just going to wipe all the shmoo off my finger here, i'm going to pause, i'm going to grab a knife, i'm going to eat some of this sausage. Oh that sounds so dirty right. I don't know the best way to do this, so i shall just slice into the burnt bits here. Oh, it's so synthetic uh.

The sausage is mainly warm, but it's not warm in the bottom because of lack of electrode penetration and it has kind of burned itself off they're not going to eat that bit. That's not nice! I shall eat uh a slice of this mmm nourishing peasant food for me, wow, i'm a lucky peasant. I've got bits of burnt stuff anyway, it's quite nice actually. Well, i'm such a peasant.

Let's cut into this bit yeah we get the little fork marks. It could do the better electrode uh here. It really did burn through i'm just chopping chopping meat up everywhere. I get very good burning penetration here, yeah for all the power, although it went very high and i'm not reviewed it to see what it was yet uh for all the power um it.

It's heated it up to a degree, but it's obviously it could have done with simmering for a lot longer. I think uh not using 240 volts well, 245 volts. It would be a start to sneak more of this well quite cold hot in the top coated bottom. Nice um well, firstly, yes, i could live off dr sausage, it's very gelatinous! Isn't it it's a very epitome of of yeah of a mrm meat and don't even start telling me in the comments what's in this stuff? I don't really want to know.

Is it lips tongues and eyelids and ass and stuff like that, is what you're going to be seeing? I just know it, but anyway, that is the experiment done, dr sausage. I think it's just taken the record for how much current it passed through, but you guys can. Let me know because i'll put this up with the other bernie bernie kitchen experiments and remember, don't try this at home yourself, it's an extremely dangerous experiment. Let me do the dangerous bits, so you don't have to.


14 thoughts on “Doctorska sausage doctor sausage vs 240v”
  1. Avataaar/Circle Created with python_avatars Arsehoole Huemon says:

    Okay. I did double check. "Burny Burny Kitchen Experiments" doesn't exist. You must now officially rename your playlist from, "Shocking food." to "Burny Burnie's Kitchen Kerplodies"

  2. Avataaar/Circle Created with python_avatars Laszlo Fyre says:

    A peasant. Yes. you're a dirty, dirty, peasant.
    The Doctor will see you now.
    (One swift diagnosis later………)
    'It's bad news, Mr. Clive. I'm afraid you need a three phase sausage'.

  3. Avataaar/Circle Created with python_avatars Junk Mail says:

    When I was young 60 years ago, a friend and I built a carbon arc furnace. Carbon rods of carbon-zinc batteries as the arcing elements. Controlled the 120-volt ac current with a salt-water bath with copper pipe as the immersed electrodes. conduction was controlled by the amount of immersion, and the table salt concentration in the bath. as kids, we thought of aluminum nails stuck in the ends of Hot-Dogs to heat them quickly. (this was before the advent of microwave ovens) but we relished being able to cook our own food, but were uncomfortable with the unknown chemistry of the aluminum electrolyzed against the meat, so we gave it up before we thought it might kill us. Surprising how smart 12-year-olds can be when required when not guided by adult supervision. Fun though.

  4. Avataaar/Circle Created with python_avatars Yorkshire Rose says:

    Does the electric current pass through the sausage? Or along the surface of the sausage? Or as some obscure electron field outside the sausage?

    If any of the the above apply, are we to assume that the heating effect is actually generated by vibration of the water molecules causing friction as they rub against each other within the fabric of the product?

    This is a very interesting area of science which deserves deeper investigation.

    On the other hand, it's also a rather fun thing to do, even if a little dangerous – Well, lethal, actually!

  5. Avataaar/Circle Created with python_avatars John Crooks says:

    It looks like you fried a big piece of rubber latex from your kinky kitchen larder, LOL. A sizzling tasty meaty treat that otherwise could be found in a Soho shopping district or Ann Summers. Hmm, I wonder how she likes her sausage, under cooked, over cooked or take it as it is raw and natural, LOL.

  6. Avataaar/Circle Created with python_avatars tren van says:

    Ive see videos on this stuff but this is the first time I have actually seen any "cooked" and eaten. I had no idea it was so insubstantial.. sliced with a butter knife 🙂 isnt this more of a pate? mousse really.

  7. Avataaar/Circle Created with python_avatars Hola! kjh789az says:

    Even as we luxuriate in its flavour and nutrition, teams of badly organized Italians are preparing to protect the honour of their prized Mortadella by slicing this imposter MRM sausage using techniques supplied by the local mafia and their nannas.

  8. Avataaar/Circle Created with python_avatars NXTk says:

    Russian government standart for "Сooked(boiled) sausages" defines Doctorskaya kolbasa ingridients as:
    Pork, beef, water, chicken eggs or powder, milk powder whole or fat free, salt, sugar, spices (nutmeg or cardamom).

    High end one made of quality meat can be quiet good and tasty on a morning toast, or fried with eggs.

    ГОСТ Р 52196-2011
    Свинина, говядина, вода, яйца куриные или меланж яичный, молоко коровье сухое цельное или обезжиренное, соль поваренная пищевая, сахар-песок, пряности (орех мускатный или кардамон)

  9. Avataaar/Circle Created with python_avatars Francois Dupont says:

    where i live we call this "Baloune" or "Baloney". i have been thru sad times and i cannot even smell this anymore. i rather just eat bread or rice then this. funny thing is i find Spam quite good! 🧐

  10. Avataaar/Circle Created with python_avatars Bobblybook says:

    The "Annual power consumption" is a great additional metric to have on the meter. It's always good to know what it will cost to run a sausage like this 365 days a year.

  11. Avataaar/Circle Created with python_avatars Betty Swallocks says:

    “Mortadela Doktorska is made out of people! They’re making our food out of failed medical students! Next thing, they’ll be breeding us like cattle for food! You’ve got to tell them!”

  12. Avataaar/Circle Created with python_avatars Darren G says:

    All I can say is the comments alone made this video absolutely hilarious, reading through them after watching Clive zap the big sausage made me howl with laughter, keep up the zapping of inoffensive meat products

  13. Avataaar/Circle Created with python_avatars Erica Cole says:

    you should also try doing this with a christmas pudding, with all the variables. alcohol v no alcohol. etc. and what about pigs in blankets? or sprouts?! I could probably come up with loads of ideas lol.

  14. Avataaar/Circle Created with python_avatars Erica Cole says:

    sausage defibrilator lol.. Your food videos always crack me up! Very descriptive too lol. have you tried doing it with metal barbecue skewers? More of these please, they rock!!!

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