On Mon, 04 May 2009 10:52:32 -0500, Omelet >
wrote:

>In article >,
> Mack A. Damia > wrote:
>
>> On Mon, 04 May 2009 10:38:26 -0500, Omelet >
>> wrote:
>>
>> >In article >,
>> > "Sarah" > wrote:
>> >
>> >> "Omelet" > wrote in message
>> >> news >> >> > snipety snip
>> >> > http://i43.tinypic.com/9vd3du.jpg
>> >> >
>> >> > http://i39.tinypic.com/dot6xc.jpg
>> >> >
>> >> > http://i39.tinypic.com/2d164j9.jpg
>> >> >
>> >>
>> >> After 7 night shifts I could just eat your plate of eggs and sausage!
>> >
>> >I totally understand. <g> I work night shifts for a living.
>> >
>> >> Looks very tasty. I must buy a bigger freezer!
>> >>
>> >> Sarah
>> >
>> >Thanks! Big freezers are a good thing...
>>
>> It's said that there are two things you should never see made:
>> sausages and laws.
>>
>> Ever have genuine Cumberland sausage from my homeland?
>>
>> Sublime.
>
>So post a recipe. :-)
>
>I keep my kitchen and grinder CLEAN so that issue is moot. <g>

Commercial sausage making might raise an eyebrow or two.

I knew guys who worked for the 5th Avenue Candy Bar manufacturer in
Reading PA before it was sold to Hershey.

I still gag when I think of the stories he told me about the huge open
vats of chocolate and angry employees.

Back to the topic.....

Now, I'm not a sausage maker. All I can do is Google "cumberland
sausage" and copy/paste recipes. I don't have a first hand experience
of what works best or doesn't.

I can give you a good recipe for a Melton Mowbray pork pie. It's
eaten cold and contains jelly (aspic).

The mere description of it turns many off, but it is a staple food of
the British Isles. Everywhere you go you will find pork pies. Melton
Mowbray is one of the more famous ones.

It's quite a complicated recipe, and I would be wandering from the
(sausage) topic.......
--
mad