description About
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.
Info
- verified Status: Returning Series
- person By: Unknown
- calendar_month Release Date: 2018-07-31
- video_camera_front Companies Voltage TV
- tag Season: Season 4
- timer Episode Runtime: 59 Mins
- star Rating: 0 / 10
- visibilityViews: 2 views
-
starUser Ratings:
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image Images
groups Crew
Emma Pound
Director
Steve Tait
Music
Geraint Lewis
Sound
Simon Cross
Sound
Chris Titus-King
Director of Photography
Rhys Plume
Camera Operator
Tim O'Brien
Colorist
Jamie Home
Online Editor
Rachel Drew
Production Coordinator
Samara Friend
Production Manager
Ben Nugent
Editor
Katie Louise Clarke
Producer
Fran Jarvis
Producer
Phillip Smith
Producer
Jon Alwen
Executive Producer
Amanda Lyon
Editor
Celeste Harper Davis
Production Assistant
Alex Masters
Production Assistant
Tony Graynoth
Editor
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