In article >,
Mack A. Damia > wrote:

> Commercial sausage making might raise an eyebrow or two.

I'vc read "The Jungle" by Upton Sinclair.

>
> 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.

Think about the recent Peanut butter scandal. <g>

>
> 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

But it's food, so would still be on topic! Please do share. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.