Go to: Just Pork Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Cumberland Sausage

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


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.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.