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
Cumberland Sausage
Food producer Peter Gott demonstrates how to make Cumberland Sausage
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
Ultimate Sausage Casserole | Keep Cooking Family Favourites | Jamie Oliver
Good old sausage and mash is always a winner, but Jamie's taken this simple favourite and turned it into something epic.
Mash has been transformed in to dumplings - sausages scored for extra crispiness and baked in a rich vegetable gravy.
A hearty, fun dish you'll make again and again.
Keep Cooking Family Favourites originally aired on Channel 4. If you’re UK based stream Jamie programmes on All 4 channel4.com
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EP14 - How to make Cumberland Pork Sausage the easy way
In this episode I show you how to make a Cumberland Pork Sausage the easy way.
I show you the full recipe for Cumberland sausages and hot to make them. This Cumberland Sausage Recipe is easy to make and simple.
If you like the video hit the like button and subscribe to my channel
The Steirerbua
#cumberlandsausage #makingsausages #steirerbuaadventures
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:
Opus One by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
Sausage & Bean Casserole Recipe
Today i'm going to show you how to make my Sausage & Bean Casserole. All cooked in one pot to save on the washing up and can be made ahead too!
This Big Batch Sausage and Bean One Pot is a great dish for a family gathering that can be made ahead of time.
Full sausage and bean casserole recipe is available on our site:
Ingredients for the casserole:
2 tbsp olive oil
20-30 depending on how hungry your family are! good quality chipolata sausages (use gluten-free chipolatas if required)
1 large red onion peeled and roughly chopped
2 red peppers deseeded and roughly chopped
20 mini chorizo the bitesize ones, chopped in half
3 cloves garlic peeled and minced
2 tsp paprika
1 tsp dried thyme
120 ml (1/2 cup) red wine (optional)
2 chicken stock cubes crumbled (replace with 2 tsp vegetable bouillon for gluten free)
3 x 400g (14 oz) tins chopped tomatoes
1 x 400g (14oz) tin haricot beans, drained and rinsed
1 x 400g (14oz) tin cannellini beans, drained and rinsed
#onepot #comfortfood #sausages