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London Travel Guide

Cumberland Sausage

  • 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.
  • 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.
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