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Author Topic: Bangers anyone?  (Read 3272 times)

Offline JimBob

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Bangers anyone?
« on: 16/05/2006 03:32:34 »
That is, how do you make sausage. How is it made, what ingredients, etc.???

I want to have some with Neil's mustard.

[}:)]

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ROBERT

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Re: Bangers anyone?
« Reply #1 on: 17/05/2006 13:29:12 »
" Here is a recipe for a school sausage, given to us by a manufacturer who prefers to remain anonymous. It is for what he described as a "pork product" made "down to a price" to win a local authority contract. The sausage contents: 50% "meat", of which 30% is pork fat with a bit of jowl, and 20% mechanically recovered chicken meat, 17% water, 30% rusk and soya, soya concentrate, hydrolysed protein, modified flour, dried onion, sugar, dextrose, phosphates, preservative E221 sodium sulphite, flavour enhancer, spices, garlic flavouring, antioxidant E300 (ascorbic acid), colouring E128 (red 2G). Casings: made from collagen from cow hide. "
http://www.guardian.co.uk/food/focus/story/0,13296,951917,00.html#article_continue
[xx(]

« Last Edit: 17/05/2006 13:31:04 by ROBERT »
 

Offline neilep

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Re: Bangers anyone?
« Reply #2 on: 17/05/2006 14:25:08 »
quote:
Originally posted by ROBERT

" Here is a recipe for a school sausage, given to us by a manufacturer who prefers to remain anonymous. It is for what he described as a "pork product" made "down to a price" to win a local authority contract. The sausage contents: 50% "meat", of which 30% is pork fat with a bit of jowl, and 20% mechanically recovered chicken meat, 17% water, 30% rusk and soya, soya concentrate, hydrolysed protein, modified flour, dried onion, sugar, dextrose, phosphates, preservative E221 sodium sulphite, flavour enhancer, spices, garlic flavouring, antioxidant E300 (ascorbic acid), colouring E128 (red 2G). Casings: made from collagen from cow hide. "
http://www.guardian.co.uk/food/focus/story/0,13296,951917,00.html#article_continue
[xx(]






MMMMMMMM...yummy yummy...boy does that sound mouth wateringly delish...I'm literally soaking myself in all my drool !!!... !!!...espesh the mechanically recovered chicken meat, collagen casings and preservative !!...oh !..and what is ' Jowl ' ? *thinks he wishes he never asked that * [xx(]...........
:)




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ROBERT

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Re: Bangers anyone?
« Reply #3 on: 17/05/2006 14:30:16 »
" The jowl is the bit of the pig from the earhole to the end of the snout, which is cut off, deboned, skinned and block frozen. But while many manufacturers use jowls, some worry about including them. They contain the pituitary glands and therefore tend to be where drug residues or disease are concentrated. "Put it this way, you wouldn't knowingly fry them for breakfast," one explained. Because it has been in direct contact with the animal's food, the butchered jowl tends to have high microbiological counts and degenerates at twice the speed of the rest of the carcass."
http://www.guardian.co.uk/food/focus/story/0,13296,951917,00.html#article_continue

I think it should be parotid glands (salivary glands), not "pituitary glands".
 This extract is from the Guardian which is infamous for typos.
The parotid gland is near the "earhole", the pituitary gland is deep within the brain.
« Last Edit: 17/05/2006 14:35:01 by ROBERT »
 

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Re: Bangers anyone?
« Reply #3 on: 17/05/2006 14:30:16 »

 

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