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Cumberland Sausage
Cumberland Sausage is a traditional English recipe (from Cumberland and north Lancashire) for a classic pork sausage traditionally made in one piece that's flavoured with spices and herbs. The full recipe is presented here and I hope you enjoy this classic English dish of: Cumberland Sausage.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+over-night resting)
Serves:
6–8
Rating: 
Tags : Spice RecipesHerb RecipesPork RecipesBread RecipesBritish RecipesEnglish Recipes
Though originally made in the old county of Cumberland and in north Lancashire this sausage in now made throughout the UK. There is no 'standard' recipe, though all recipes tend to be of a type with quite a few herbs used.
Ingredients:
450g boned pork shoulder, diced
450g belly pork (without rind), diced
50g white breadcrumbs
2 tsp sea salt
1 tsp freshly-ground
black pepper
a few gratings of fresh
nutmeg
a few gratings of fresh
mace
generous pinch of dried
marjoram
generous pinch of dried
sage, crumbled
generous pinch of
cayenne pepper
sausage casing
Method:
Chill the meat before use then mince using a coarse disk (you are looking for something the consistency of beef mince). Mix in the breadcrumbs and the seasonings. If desired, fry a little of the mixture to check the taste and adjust accordingly.
Make into sausages by filling sausage casings. Traditionally a Cumberland sausage is made as a single, long, sausage, which is then coiled. But you can make individual sausages or thin rounds if you like.
Set the sausages aside to rest in the refrigerator over night before cooking.
If you have a large coil then it's easiest to bake in a greased pan placed in an oven pre-heated to 180°C. Cook for about 35 minutes, basting frequently. Serve with mash and onion gravy.
If you have made a thin round then these are ideal for cooking on a barbecue. Secure with a skewer inserted through the sausage before cooking.
