Meats and Sausages
Perhaps the most famous of British sausages is the Cumberland sausage, which has been a local speciality in the County of Cumberland for more than 500 years. It is a chunky, coarse cut sausage spiced with black pepper and made in a continuous coil. The ingredients for Traditional Cumberland sausages consists of: boneless pork meat, rusk water and seasonings. The taste of Traditional Cumberland Sausage is quite spicy due to the generous amount of pepper added which is accompanied by a strong taste of herbs.
Cumberland sausage carries PGI, 2011 classification.
|Pork shoulder||800 g||1.76 lb|
|Rusk||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Pepper||4.0 g||2 tsp|
|Thyme||2.0 g||1 tsp|
|Sage, rubbed||2.0 g||2 tsp|
|Nutmeg||0.5 g||1/2 tsp|
|Mace||0.5 g||1/4 tsp|
|Cayenne||0.5 g||1/4 tsp|
- Soak rusk in water.
- Cut meat by hand or grind through a plate not smaller than 3/16” (5 mm). Discard skin, gristle and sinews. The official PGI requirements prohibit use of a bowl chopper (food processor) for this sausage as this would create an unacceptably emulsified end product.
- Mix meat with all ingredients.
- Stuff into sheep or small diameter hog casings, forming a one coiled, continuous sausage.
- Cook before serving.