And now for something completely different...

[yotmon]

Thanks Yotman,

I'll add it to the rest.

I still find bizarre that the Country's best selling sausage can just disappear without a trace.

Phil

Phil, do you have any idea when the Cambridge sausage 'died out' so to speak. In 'The Book of the Meat trade by Frank Gerard' printed in 1949, it mentions rice as a filler for sausages but claims that -

"'This commodity is not readily available at the present time, but there is little doubt that it has a great deal to recommend its use in the small goods factory".

Seeing as the Cambridge used rice as its main filler, could it have been that butchers simply stopped making them as they couldn't obtain one of the main ingredients ( due to wartime rationing/import restrictions) ?

[wheels]

The sausage was one of Palethorpe's brands.

There's some company information here:

http://en.wikipedia.org/wiki/Palethorpes

These may also be of interest:

http://www.blackcountrybugle.co.uk/Spot ... story.html

http://www.blackcountrybugle.co.uk/Pale ... story.html

None give any indication as to when they stopped producing their Cambridge sausage.

Phil

[yotmon]

Yet another anomaly is this mention of Cambridge sausage, claiming that they were also known as Newmarket sausage - but these were already being produced under their own name from the middle of the 19th Century.

http://www.telegraph.co.uk/foodanddrink ... facts.html

[wheels]

Maybe 'Royal Cambridge Sausage' was just Palethorpe's brand name for what was basically a Newmarket sausage? However, one major difference seems to be the use of rice as a filler.

It begs the question: "Was there a specific Cambridge sausage (of this type) pre Palethorpes?"

Phil

[This Little Piggy]

Right, going to have to give this a try.

Was a little surprised that, for all his embracing of science, Heston continues to refer to the sausage as an "emulsion," when strictly speaking it's not. Also curious about his recommendation to have the back fat at room temperature when blending into the mix. He says it "emulsifies" better, but I can't see any reason for that and it's quite contrary to standard practice. But I also have a favorite pâté recipe that calls for poaching the back fat and then adding it to the mix while still "quite hot through to the center," so maybe there is something to it.

[quietwatersfarm]

I watched this and think its a very nice recipe, however your temperature point was noted and there is also a lot of straight 'bread' in it too so, all in all, maybe best cooked/eaten fairly soon after making.

[wheels]

Sorry, am I missing something here? What's Heston etc got to do with Cambridge sausage?

Phil

[quietwatersfarm]

original post Phil

[wheels]

Apologies, I'd completely missed that this was page 2.

Phil

[quietwatersfarm]

it did kind of take a turn overall didnt it