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Inside the Factory

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Factual: Food & Drink

Factual: Science & Nature: Science & Technology

A look at some of the largest factories in Britain.

Gregg Wallace and Cherry Healey hit factory floors across Britain for a snoop around their supersized production lines. What are the secrets behind our supermarket staples?

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Ruth Goodman

Cherry Healey

Gregg Wallace

Steve Tait

Geraint Lewis

Simon Cross

Chris Titus-King

Rhys Plume

Tim O'Brien

Jamie Home

Michael Wood

Celeste Harper-Davis

Alex Masters

Rachel Drew

Samara Friend

Tony Graynoth

Ben Nugent

Katie Louise Clarke

Fran Jarvis

Phillip Smith

Jon Alwen

Sanjay Singhal

Emma Pound

Amanda Lyon

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Inside the Factory: Series 4: Episode 3: Sausages

Factual: Consumer

Sausages

Episode 3

Episode 3: Sausages

Series 4

BBC Two - Inside the Factory, Series 4, Sausages

Gregg Wallace explores a factory that produces 625,000 sausages a day.

Documentary series. Gregg Wallace explores a factory that produces 625,000 sausages a day and Cherry Healey gets the scientific lowdown on getting the best banger.

Gregg Wallace explores a North Yorkshire factory that produces 625,000 sausages a day. He dons stainless steel armour to join 28 Durham butchers who prepare 2,500 pork shoulders each day and follows 20 tonnes of pork as it arrives at the sausage factory. It's a short recipe - these 97% pork premium bangers require only pork shoulder meat and seasoning. He mixes up a 150 kg batch of minced meat, loads 280 metres of skin and feeds it all into a machine which can fill 600 sausages in a minute. He also tries his hand on an old fashioned piston filler, making sausages by hand. Even the most experienced hand can only produce 1,500 sausages in an hour, while the machine filler can work 2,400% faster.
 
Cherry Healey is at the University of Chester getting the scientific lowdown on getting the best from your banger. It turns out that low and slow shallow frying delivers the best combination of flavour, moistness and succulence. But at a time when one in four people are reducing the amount of meat they eat, she heads to Middlesbrough to find out how veggie protein is created from a tiny speck of natural fungus. She also travels to Lincolnshire to find out how a 'meat sock' is the secret to wrapping a Scotch Egg every three seconds. 

Historian Ruth Goodman finds out how German bratwurst became a top dog in America, learning how German immigrant Charles Feltman originated the hot dog. She heads to St Albans to cook up a 2,000-year-old recipe for sausages. And finally she discovers what the Romans did for Britain by importing pepper, bay leaves and other spices that spike the modern sausages.

Inside the Factory: Series 4

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Gregg Wallace and Cherry Healey visit some of the biggest factories in the UK.

Gregg Wallace and Cherry Healey visit some of the UK's biggest factories to follow the relentless 24-hour production lines that produce our favourite products on an epic scale.

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Episode 3: Sausages

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