Cumberland Sausage

• 6 ounces pork fat minced
• 1 pound pork shoulder boned, skinned, minced
• 1 ounce bread crumbs stale
• 1/2 slice bacon smoked
• 1 x salt
• 1 x black pepper
• 1 x nutmeg
• 1 x mace

1. Mix the shoulder and the fat.
2. Add 8 tablespoons hot water to the crumbs.
3. Mix everything together (use your hands), seasoning well with pepper, and adding a generous pinch of both the spices.
4. Fry a spoonful of the sausage to test the seasoning.
5. Fill the sausage casings as usual.
6. Prick in a few places and allow to sit overnight before cooking.
7. These are very good baked in a buttered baking dish at 350F (180C) F until browned.
8. Turn after 20 minutes, and raise the heat if the sausages are cooking too slowly.

pork, pork shoulder, bread crumbs stale, bacon, salt, black pepper, nutmeg, mace

Taken from recipeland.com/recipe/v/cumberland-sausage-34553 (may not work)