S4·E3 Sausages
Synopsis
How a factory in North Yorkshire produces 625,000 sausages a day, using machines that can fill 600 sausages in a minute. How low and slow shallow frying delivers the best combination of flavour, moistness and succulence. How veggie protein is created from a tiny speck of natural fungus. How a 'meat sock' is the secret to wrapping a Scotch Egg every three seconds. How German bratwurst became top dog in America, and how German immigrant Charles Feltman originated the hot dog. Cooking up a 2,000-year-old recipe for sausages. How the Romans contributed by importing pepper, bay leaves and other spices that spike modern sausages.
Rate this episode
Your rating is anonymous and can be changed later.
Be the first viewer to rate it.
Director & writers
Frequently Asked Questions
When did Season 4 Episode 3 of Inside the Factory air?
Season 4, Episode 3 ('Sausages') originally aired on July 31, 2018.
How long is Season 4 Episode 3 ('Sausages')?
The runtime for this episode is approximately 59 minutes.
What happens in Inside the Factory Season 4 Episode 3?
How a factory in North Yorkshire produces 625,000 sausages a day, using machines that can fill 600 sausages in a minute. How low and slow shallow frying delivers the best combination of flavour, moistness and succulence. How veggie protein is created from a tiny speck of natural fungus. How a 'meat ...