Inside the Factory (2015)

Episode Overview

This episode explores a North Yorkshire factory that churns out an impressive 625,000 sausages daily, utilizing machines capable of filling 600 sausages every minute. It delves into the art of low and slow shallow frying, which achieves the perfect balance of flavor, moisture, and tenderness. Viewers learn how a minuscule piece of natural fungus can produce veggie protein. The episode reveals the ingenious 'meat sock' that allows for wrapping a Scotch Egg every three seconds. It also traces the rise of German bratwurst in America and the story of Charles Feltman, who invented the hot dog, while highlighting how Roman imports of spices like pepper and bay leaves have influenced modern sausage recipes.