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
- Mix the shoulder and the fat.
- Add 8 tablespoons hot water to the crumbs.
- Mix everything together (use your hands), seasoning well with pepper, and adding a generous pinch of both the spices.
- Fry a spoonful of the sausage to test the seasoning.
- Fill the sausage casings as usual.
- Prick in a few places and allow to sit overnight before cooking.
- These are very good baked in a buttered baking dish at 350F (180C) F until browned.
- 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)