Name: 英格蘭傳統的坎伯蘭香腸是如何製作的 | 地區美食 (How Traditional Cumberland Sausages Are Made In England | Regional Eats)
Uploaded: 2022-06-18T16:51:16.000Z
Duration: 11 min 32 s

Claudia Romeo: You will spot it in a crowd

克勞迪婭-羅密歐。你會在人群中發現它

轉承詞

With a coarser, juicier texture than other sausages

具有比其他香腸更粗、更多汁的質地

Cumberland sausages are a favorite in the UK.

But there are only 12 butchers in the country

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

about the traditional method to make Cumberland sausages,

關於製作坎伯蘭香腸的傳統方法。

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.

So now they use rare breeds, outdoor pigs,

所以現在他們使用稀有品種，戶外豬。

And what you find is, because they live longer,

而你發現的是，因為他們的壽命更長。

and with a little bit of spices and herbs,

which is the loin chops, and the belly pork.

這是裡脊肉，和肚皮上的豬肉。

是以，我們需要把這兩者結合起來。

you will see that the combination is the best.

你會看到，這種組合是最好的。

they've got to separate any sinew and skin.

他們必須分離任何筋骨和皮膚。

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

彼得。信不信由你，任何像這樣的皮膚。

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。

所以我們最終得到了非常好的肉。

we need as much meat from the bone as possible,

我們需要儘可能多的骨頭上的肉。

否則他就是一個非常糟糕的屠夫。

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.

Claudia: Once the meat is deboned and degristled,

克勞迪婭：一旦肉被去骨和脫脂。

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。

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。

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

是以，80塊是紅色，20塊是白色。

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。

Claudia: You still need a bit to flavor --

克勞迪婭：你仍然需要一點調味 --

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。

But with this, the sausage will stay the same.

但有了這個，香腸將保持不變。

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.

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。

我們要的是高肉質含量的香腸。

我們想要一個合適的坎伯蘭香腸

to be recognized, because it's different.

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。

字幕列表影片播放

英格蘭傳統的坎伯蘭香腸是如何製作的 | 地區美食 (How Traditional Cumberland Sausages Are Made In England | Regional Eats)

content

improve

random

combination