On Mon, 04 May 2009 11:23:17 -0500, Omelet >
wrote:

>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. :-)

Okay. Let me dig it up, and it's worth it's own thread.
--
mad