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Cumberland Sausage

6 oz Pork back fat -- minced
1 lb Shoulder of pork -- minced
1 oz Stale breadcrumbs
1/2 lb Smoked bacon -- minced

The pork should be boned and skinned. Mix the shoulder and the fat. Add 8 tb hot water to the crumbs. Mix everything together (use your hands), seasoning well with pepper, and adding a generous pinch of the nutmeg and mace. Fry a pinch of the sausage to test the seasoning.

Stuff casings.

Prick in a few places and allow to sit overnight before cooking.

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