0 Members and 1 Guest are viewing this topic.
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. "...sorry, you cannot view external links. To see them, please
REGISTER or LOGIN[xx(]