thanks to its circular shape.

由於其圓形的形狀。

But the reason why

但原因是

you will forever remember this sausage

你將永遠記住這根香腸

is the taste.

是味道。

With a coarser, juicier texture than other sausages

具有比其他香腸更粗、更多汁的質地

and a flavorful aroma

並散發著芬芳的香氣

from the generous amount of spices,

來自於大量的香料。

Cumberland sausages are a favorite in the UK.

坎伯蘭香腸是英國人的最愛。

But there are only 12 butchers in the country

但全國只有12名屠夫

making the original, traditional sausage

製作原始、傳統的香腸

that's been granted a protected status.

被授予受保護地位的人。

We're in Barrow-in-Furness, Cumbria, England.

我們在英格蘭坎布里亞郡的弗內斯港（Barrow-in-Furness）。

This county has been the home of Cumberland sausages

這個縣一直是坎伯蘭香腸的故鄉

for hundreds of years.

數百年來。

And today we're going to learn more

而今天，我們將瞭解更多

about the traditional method to make Cumberland sausages,

關於製作坎伯蘭香腸的傳統方法。

a method that will take us back

一個能帶我們回去的方法

to the times of the British Empire.

到大英帝國的時代。

Let's go find out more.

讓我們去了解一下。

To make traditional Cumberland sausages,

為了製作傳統的坎伯蘭香腸。

butchers would have originally used a local breed,

屠夫最初會使用當地的一個品種。

the Cumberland pig, which is now extinct.

坎伯蘭豬，現在已經滅絕了。

So now they use rare breeds, outdoor pigs,

所以現在他們使用稀有品種，戶外豬。

like today's British Lop.

像今天的英國羅普。

And what you find is, because they live longer,

而你發現的是，因為他們的壽命更長。

the flavor is in the meat,

味道就在肉裡。

and with a little bit of spices and herbs,

並加入一點香料和草藥。

the sausage is fantastic.

香腸太棒了。

So, here we have the half of the pig.

所以，這裡我們有一半的豬。

This is the shoulder,

這就是肩膀。

this is the middle, and the belly.

這是中間部分，也是腹部。

So we have the loin,

是以，我們有腰部。

which is the loin chops, and the belly pork.

這是裡脊肉，和肚皮上的豬肉。

And then we have the leg.

然後我們有了腿。

And we make a combination of the leg

而我們做的是一個組合的腿

and the shoulder together.

和肩部一起。

Because in the leg, it's lean.

因為在腿上，它是瘦的。

And if you only just use the leg,

而如果你只是用腿。

you need a little bit of fat.

你需要一點兒脂肪。

So we need to combine the both.

是以，我們需要把這兩者結合起來。

And when we cook this,

而當我們做這個菜的時候。

you will see that the combination is the best.

你會看到，這種組合是最好的。

So, the knife skills.

所以，刀法。

In taking off the meat from the bone,

在從骨頭上取下肉。

they've got to separate any sinew and skin.

他們必須分離任何筋骨和皮膚。

Claudia: OK.

克勞迪婭：好的。

Peter: Believe it or not, any skin like this,

彼得。信不信由你，任何像這樣的皮膚。

in a commercial machine,

在一個商業機器中。

could be made into a paste and could end up in the sausage.

可以被製成糊狀，並可能最終進入香腸。

We don't want that, and we haven't got the machine.

我們不希望這樣，而且我們也沒有機器。

So it's important that every little bit of sinew,

是以，重要的是，每一個小的筋骨。

bone, cartilage is removed

骨頭，軟骨被移除

so we end up with really nice meat.

所以我們最終得到了非常好的肉。

Claudia: Yeah.

克勞迪婭：是的。

And depending on profit,

而取決於利潤。

we need as much meat from the bone as possible,

我們需要儘可能多的骨頭上的肉。

otherwise he's a very bad butcher.

否則他就是一個非常糟糕的屠夫。

Claudia: [laughing] OK.

克勞迪婭：[笑]好的。

So, this one has been skinned pretty well?

那麼，這個人的皮膚已經很好了？

Peter: [laughing] Yeah, that's pretty good.

彼得：[笑]是的，這很好。

Claudia: Once the meat is deboned and degristled,

克勞迪婭：一旦肉被去骨和脫脂。

these are the chops that will later

這些都是以後的印章

be turned into Cumberland sausages.

變成坎伯蘭香腸。

Rather than going through

而不是通過

a more commercial bowl chopper and being emulsified,

一個更加商業化的碗狀切菜機，並被乳化。

the meat is thickly minced to retain solid, chunky pieces.

肉被厚厚地剁碎，以保留堅實的塊狀物。

Peter: So, those are nice, chunky pieces of mince

彼得。所以，這些都是很好的、大塊的肉片。

that, in a mouth texture, would be really good.

這一點，在口中的質地，將是非常好的。

Claudia: Yeah, that's true.

克勞迪婭：是的，那是真的。

I can see the fat,

我可以看到脂肪。

but it's not as dominant as you would think.

但它並不像你想象的那樣占主導地位。

We call that 80 VL.

我們稱其為80VL。

So, 80 pieces are red, 20 pieces are white.

是以，80塊是紅色，20塊是白色。

It's called visual lean.

這就是所謂的視覺精簡。

We can see this.

我們可以看到這一點。

Claudia: Yeah, it's true, it's true,

克勞迪婭：是的，這是真的，這是真的。

'cause you never want to get rid of all the fat.

因為你永遠不想擺脫所有的脂肪。

Peter: No, no, no, no, no.

彼得。不，不，不，不，不。

Claudia: You still need a bit to flavor --

克勞迪婭：你仍然需要一點調味 --

Peter: But if you put too much fat in,

彼得。但如果你放了太多的脂肪。

then it fills up the pan, and that's no good.

那麼它就會填滿鍋，那就不好了。

And your sausage shrinks.

而且你的香腸會縮小。

But with this, the sausage will stay the same.

但有了這個，香腸將保持不變。

Claudia: It may sound obvious,

克勞迪婭：這可能聽起來很明顯。

but high meat content in a sausage is never a given.

但香腸中的高肉含量絕不是必然的。

More commercial butchers will use bread or cereal,

更多的商業屠夫會使用麵包或麥片。

which is something Peter feels pretty strongly against.

這也是彼得強烈反對的事情。

The bread or cereal will soak up some of that extra fat,

麵包或麥片會吸收一些額外的脂肪。

which will in turn alter

這將反過來改變

the structure and flavor of the sausage.

香腸的結構和味道。

We want a high-meat-content sausage.

我們要的是高肉質含量的香腸。

We want a proper Cumberland sausage

我們想要一個合適的坎伯蘭香腸

to be recognized, because it's different.

以被認可，因為它是不同的。

And so we applied to the European Union

是以，我們向歐盟申請

for protection of our regional sausage.

為保護我們的區域香腸。

Claudia: And that took?

克勞迪婭：那花了？

Peter: 10 years.

彼得：10年。

Claudia: 10 years to be approved.

克勞迪婭：10年後才會被準許。

Peter: This is what they call bureaucracy.

彼得。這就是他們所說的官僚主義。

10 years.

10年。

Claudia: Now that we're all set

克勞迪婭：現在我們都準備好了

on the importance of the meat,

關於肉的重要性。

we are ready to learn more about

我們已經準備好進一步瞭解

another distinctive feature of a Cumberland sausage,

坎伯蘭香腸的另一個明顯特徵。

its spices.

它的調料。

These are added by hand before the whole mix

這些都是在整個混合之前用手添加的

is encased in the pig's natural intestine.

被包裹在豬的天然腸道中。

So, what sort of spices go into Cumberland sausages?

那麼，坎伯蘭香腸中含有什麼樣的香料呢？

What do we have here?

我們這裡有什麼？

Peter: In here, we've got salt and pepper,

彼得。在這裡，我們有鹽和胡椒。

we've got a little bit of sage and nutmeg

我們有一點點的鼠尾草和肉豆蔻

that are finely ground,

仔細研磨。

we've got potato starch and rice flour.

我們有馬鈴薯澱粉和米粉。

Claudia: OK.

克勞迪婭：好的。

Peter: And this mix is the meat

彼得。而這種混合是肉

and the combination together.

和組合在一起。

Then we've got some herbs,

然後我們有一些草藥。

which is a little bit of sage.

其中有一點是聖人的意思。

You could use a fresh sage,

你可以使用新鮮的鼠尾草。

but with a dried sage,

但有一個乾的鼠尾草。

it gives it a little bit of better shelf life

它使它有一點更好的保質期

'cause it's nice and clean.

因為它很好，很乾淨。

And then we've got the rusk,

然後我們就有了魯斯克。

which is a pea starch.

這是一種豌豆澱粉。

Claudia: Which is not bread, right?

克勞迪婭：這不是麵包，對嗎？

Peter: Not bread, no.

彼得。不是麵包，不是。

Now it's gone a little bit dry,

現在它已經有點幹了。

so we have to have a bit of water.

所以我們必須要有一點水。

Because all that has to come out of this nozzle.

因為所有的東西都要從這個噴嘴裡出來。

Claudia: This specific spice blend wasn't random.

克勞迪婭：這種特定的香料混合並不是隨機的。

According to Peter, back in the 1800s,

據彼得說，早在19世紀。

German slate miners moved to Cumbria for work

德國板岩礦工遷往坎布里亞工作

and brought their sausage recipe with them.

並帶來了他們的香腸配方。

But instead of the spices they were used to,

但不是他們所習慣的香料。

they used spices they could get locally,

他們使用在當地可以得到的香料。

which weren't actually that local.

這實際上並不屬於當地。

Spices were being imported to Cumbria

香料被進口到坎布里亞

from the Caribbean thanks to the port of Whitehaven,

由於懷特海文港的存在，從加勒比海來的人。

the second-biggest port in the country at the time.

當時是該國的第二大港口。

Peter: So there was always a little bit of spice.

彼得。所以總是有一點香料。

Sometimes you might even find ginger.

有時你甚至可能找到生薑。

But predominantly nutmeg,

但主要是肉豆蔻。

mace, pepper.

梅斯，胡椒。

And these were the spices

這些是調料

that made the Cumberland sausage very different.

這使得坎伯蘭香腸非常不同。

If you were working hard in the slate mines

如果你在石板礦上努力工作

and you wanted to have a nice, strong sausage,

而你想吃一根漂亮、結實的香腸。

the local spices were fantastic.

當地的調料非常好。

Claudia: Wow.

克勞迪婭：哇。

Peter: But really, the real component was the meat.

彼得。但實際上，真正的組成部分是肉。

Claudia: Yeah, yeah.

克勞迪婭：是的，是的。

So, all together make something quite unique.

是以，所有這些都使一些相當獨特的東西。

Peter: I take the intestine of the pig that's been cleaned.

彼得。我拿的是已經清洗過的豬的腸子。

Claudia: OK, so this is the intestine, yeah?

克勞迪婭：好的，所以這是腸子，是嗎？

Peter: Yeah, this is the intestine.

彼得。是的，這是腸子。

Claudia: It's long. Peter: And, basically,

克勞迪婭：這很漫長。彼得。而且，基本上。

we put this onto the nozzle of the sausage machine.

我們把這個放在香腸機的噴頭上。

Claudia: All right.

克勞迪婭：好的。

Peter: And this is very important

彼得。這一點非常重要

that we use a natural casing, a natural intestine,

我們使用一個自然的外殼，一個自然的腸子。

as opposed to the cowhide synthetic

相對於牛皮合成的

which commercial sausage makers are now tending to use.

商業香腸製作者現在傾向於使用這種方法。

Claudia: So it just gives you

克勞迪婭：所以它只是給你

a better texture at the end

最後有一個更好的紋理

and a better taste. Peter: Well, exactly.

和更好的味道。彼得。嗯，沒錯。

When you cook it, that natural texture,

當你把它煮熟時，那種自然的紋理。

it isn't chewy or rubbery or plasticky,

它不耐嚼，沒有橡膠味，也沒有塑膠味。

like sometimes you find on some sausages.

就像有時你在一些香腸上發現的那樣。

Claudia: Yeah.

克勞迪婭：是的。

How long is that?

那是多長時間？

This is one intestine from one pig, no?

這是一隻豬的腸子，不是嗎？

'Cause it's continuous.

因為它是連續的。

Peter: In Victorian times, it was 19 yards.

彼得。在維多利亞時代，它是19碼。

Now it's 21 meters.

現在是21米。

Claudia: OK, so now I know how long that is.

克勞迪婭：好的，所以現在我知道那是多長的時間。

Peter: And that's interesting,

彼得。這很有意思。

because as we've improved

因為隨著我們的改進

the commercial viability of our pigs,

我們的豬的商業可行性。

the intestine has got longer,

腸子變長了。

and probably the ability to absorb more food.

並可能有能力吸收更多的食物。

It's just one of them things.

這只是其中的一件事。

But, yeah, there is definitely 21 yards, 21 meters.

但是，是的，肯定有21碼，21米。

Claudia: Oh, they have this --

克勞迪婭：哦，他們有這個 --

Peter: Coil.

彼得:線圈。

Claudia: Yeah, this thing, coil.

克勞迪婭：是的，這個東西，線圈。

And why is that?

這又是為什麼呢？

Peter: Don't know.

彼得。不知道。

Claudia: No?

克勞迪婭：沒有？

Peter: Probably 'cause we couldn't tie knots.

彼得。可能是因為我們不會打結。

Claudia: Really? [laughs]

克勞迪婭：真的嗎？[笑]

Peter: Maybe it came with the Germans,

彼得。也許它是和德國人一起來的。

because they make the rings of sausage.

因為他們做的是環形香腸。

Claudia: OK, yeah. Peter: So, you know,

克勞迪婭：好的，是的。彼得。所以，你知道。

maybe they were making a sausage with a ring.

也許他們在用戒指做香腸。

You know, like a ring, like the sausage

你知道，像一個環，像香腸一樣

sometimes in Germany, you have the --

有時在德國，你有 --

Claudia: Yeah.

克勞迪婭：是的。

Type of sausages.

香腸的類型。

We don't know.

我們不知道。

Claudia: And it's quite pink, no?

克勞迪婭：而且很粉嫩，不是嗎？

That's a nice, traditional Cumberland sausage.

那是一種很好的、傳統的坎伯蘭香腸。

You can see in the white bits, you can see the 80 VL,

你可以看到在白色的位子上，你可以看到80VL。

you can see a little bit of the herbs.

你可以看到一點點的藥材。

Claudia: You can see where the fat is,

克勞迪婭：你可以看到脂肪在哪裡。

which also makes you realize

這也讓你意識到

that there's not that much of it.

那就是沒有那麼多了。

Peter: Sometimes I think you see

彼得。有時候我覺得你看到

sausages in Italy like this, don't you?

意大利的香腸是這樣的，不是嗎？

Claudia: Yeah, in my region we have one

克勞迪婭：是的，在我的地區我們有一個

that's served like this that's called zampina.

像這樣的服務，叫做zampina。

Peter: Zampina?

彼得．Zampina?

Claudia: Yeah, it means little paw.

克勞迪婭：是的，這意味著小爪子。

Peter: Oh, right.

彼得。哦，對。

Claudia: But it's served in a coil like this, yeah.

克勞迪婭：但它是在這樣的一個線圈中服務的，是的。

And it's, like, the grilling sausage.

還有就是，烤肉香腸。

Once in a coil, a proper Cumberland sausage

適當的坎伯蘭香腸在線圈中出現一次

needs to be left overnight

需要放置一晚

to let the spices and herbs blend into the meat.

讓香料和草藥融入肉中。

Peter grilled some from yesterday's production

彼得從昨天的生產中烤了一些

for us to taste.

供我們品嚐。

Here, Claudia, have a taste of our sausage.

來，克勞迪婭，嚐嚐我們的香腸。

Thank you.

謝謝你。

Here you go.

給你。

Chef.

廚師。

[Claudia laughing]

[克勞迪婭笑著說]

Got to remember the cameraman,

必須記住攝像師。

then he gives me my best angle.

然後他給了我一個最好的角度。

Yeah.

是的。

[Peter and Claudia laughing]

[彼得和克勞迪婭笑]

So, the thickness is important.

所以，厚度很重要。

The coarse texture is important.

粗糙的質地很重要。

But above all else, the taste in the mouth.

但最重要的是嘴裡的味道。

Please.

請。

Cheers.

乾杯。

Peter: Mm.

彼得。嗯。

Claudia: Mm.

克勞迪婭：嗯。

That crack that you feel

你感覺到的那個裂縫

when you bite into the natural casing.

當你咬住天然的外殼時，就會發現它的味道。

Peter: Natural casing, natural intestine.

彼得。天然的外殼，天然的腸子。

You're also tasting meat.

你也在品嚐肉的味道。

Definitely.

絕對的。

That's prominent.

這很突出。

A little bit of influence with the seasoning.

對調料有一點影響。

Claudia: Pepper. Pepper most of all.

克勞迪婭：胡椒粉。最重要的是胡椒粉。

Peter: Bit of pepper there, yeah.

彼得。那裡有一點胡椒粉，是的。

Obviously, bit of nutmeg.

很明顯，有點肉豆蔻。

Can you taste it?

你能品嚐到它嗎？

Claudia: Yeah, bit of that as well.

克勞迪婭：是的，也有點這個意思。

And to be cooking this on the barbecue,

而且要在燒烤架上烹製這個。

on the grill, in the oven, fantastic.

在烤架上，在烤箱裡，太棒了。

Yeah, yeah, it's very good.

是的，是的，這非常好。

It is, yeah, you can taste the meat.

是的，是的，你可以嚐到肉的味道。

Like, it is quite meaty.

比如，它是相當有肉的。

Peter: Claudia, if you own a Rolls-Royce --

彼得。克勞迪婭，如果你擁有一輛勞斯萊斯 --

Claudia: I wish.

克勞迪婭：我希望如此。

You wouldn't put cheap oil in the engine.