Cumberland Sausage-Traditional

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 shoulder800 g1.76 lb
Rusk200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper4.0 g2 tsp
Thyme2.0 g1 tsp
Sage, rubbed2.0 g2 tsp
Nutmeg0.5 g1/2 tsp
Mace0.5 g1/4 tsp
Cayenne0.5 g1/4 tsp
  1. Soak rusk in water.
  2. 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.
  3. Mix meat with all ingredients.
  4. Stuff into sheep or small diameter hog casings, forming a one coiled, continuous sausage.
  5. Refrigerate.
  6. Cook before serving.

Synthetic casings cannot be used as these are not considered to be traditional. The sausages are left unlinked and sold by weight.

Fried Cumberland sausage.

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