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Cumberland Sausage
Ingredients:
- 450 Grams boned pork shoulder, diced.
- 450 Grams belly pork, rind removed and diced.
- 50 Grams white breadcrumbs.
- 2 Teaspoons of salt.
- 1 Teaspoon ground black pepper.
- Few gratings of fresh nutmeg and mace.
- Marjoram, sage and cayenne pepper.
Preparation:
- Ensure that the meat is cold and mince using a course disk. You are aiming for the texture of beef mince.
- Mix in the breadcrumbs and the seasonings.
- Fry a small piece to check seasoning, adjust if necessary.
- Make into sausages, if you are feeling brave make a single, long sausage which you can then coil (this is best with two people).
- Rest the sausage/sausage meat for at least a few hours before cooking.
- This looks best cooked in a coil, it can be difficult to cook a coil in a frying pan or grill so it is best baked in a medium oven (180 degrees, gas mark 4) for 35 minutes, basting frequently.
- Serve with mash and onion gravy.
Back to: London Recipes
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