How To make Cumberland Sausage
6 oz Pork back fat
minced
1 lb Shoulder of pork :
minced
1 oz Stale breadcrumbs
1/2 sl Smoked bacon -- minced
Salt Pepper Nutmeg Mace
The pork should be boned and skinned. Mix the shoulder and the fat. Add 8 tablespoons hot water to the crumbs. Mix everything together (use your hands), seasoning well with pepper, and adding a generous pinch of both the spices. Fry a spoonful of the sausage to test the seasoning. Fill the sausage casings as usual. Prick in a few places and allow to sit overnight before cooking. ...These are very good baked in a buttered baking dish at 350F until browned. Turn after 20 minutes, and raise the heat if the
sausages are cooking too slowly.
from Grigson's OBSERVER COOKBOOK
How To make Cumberland Sausage's Videos
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Cumberland Sausage | Homemade Sausage From Scratch | Homemade Butchers Rusk
Cumberland sausage comes from the North West of England which includes the Lake District and is now the county of Cumbria. Traditional Cumberland sausage was made in coils rather than links, and your butcher would sell it to you by length or weight. Cumberland sausage has a distinctive spicy, peppery flavour. Also in this video I show you how to make butcher's rusk - an essential ingredient in British sausages.
CHAPTERS
00:00 Intro
00:40 Call to action
00:46 Ingredients for Cumberland sausage
1:22 About rusk
1:29 How to make butchers rusk
3:06 More about rusk
4:01 Make the sausage filling
4:24 Spice mix for Cumberland sausage
5:05 Cumberland sausage PGI
5:26 Mince the mixture
5:44 Assemble the sausage stuffer
6:57 Prep the hog casing
7:56 Stuff the sausage skin
8:30 Cook the Cumberland sausage
10:07 Taste Test Time!
The written recipe for Cumberland Sausage is here:
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How Traditional Cumberland Sausages Are Made In England | Regional Eats
You will spot it in a crowd thanks to its circular shape. But the reason why you will forever remember this sausage is the taste. With a coarser, juicier texture than other sausages and a flavorful aroma from the generous amount of spices, Cumberland sausages are a favorite in the UK. But the same distinctive features that have led Cumberland sausages to become one of the nation’s favorites have also endangered them, opening the way for more commercial imitations. We traveled to Barrow-in-Furness, Cumbria, and met with Peter Gott, a farmer and butcher who in the last 20 years has made it his mission to defend the traditional method of making Cumberland sausages.
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How Traditional Cumberland Sausages Are Made In England | Regional Eats
Homemade Traditional English Pork Butchers Sausage Recipe | The Great British Banger!
A “Banging” traditional British pork sausage recipe. Really straightforward and kicks the supermarket varieties into touch. Once you’ve tried these you’ll never go back!
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You will need some type of sausage stuffer machine to make this work. I have seen people attempt it with a funnel and push it in by hand (or finger)… You could give that a go… and if you do I want to see a video…
Everything should be covered here and in the video but if you have any questions just let me know in the comments.
A filler, in the case breadcrumbs, is really important in a British sausage. Without it, it just isn’t an English sausage. Legend goes… that during the war, us Brits used bread to bulk out our sausages. They were so packed full of soaked bread that when they were cooked they popped in the jot oil… hence the name “bangers”
You can use different types of fillers. Dried breadcrumbs as I do in this recipe, stale bread soaked din water and squeezed, or a rusk that has been specifically made for the job. The fillers mean we can add liquid which keeps the sausage moist and hangs on to all of that fatty goodness!
To make the recipe straightforward, and adjusting the quantities easier, I have given the percentages of the ingredients in relation to the weight of the pork.
2.5 Kilo Pork minced (50% pork belly / 50% pork shoulder)
250g (105) White dried breadcrumbs (10% by weight of pork)
500g (20%) Cold water
50g (2%) Sea salt
25g (1%) Black pepper
5g (0.2%) Dried oregano
5g (0.2%) Dried Thyme
Music:
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