If there’s one thing the Brits know, it’s sausage. They’re a favourite dish for many in the U.K. and that has led to a wide variety of delicious flavours. As you have probably already guessed, Cumberland sausage heralds from Cumberland in England. They’ve been making them since the 1500’s – plenty of time to perfect the taste!
Cumberland sausage is a favourite here at Italian Barrel. Thanks to its high pork content you get a really succulent sausage that’s the perfect stating point for BBQs or the English favourite, bangers and mash.
Traditionally, these sausages are really long (often over 20″) and are sold, laid flat, in a circular pattern.
Makes 2 lb sausage. Prep time: 30 minutes.
- 2 lb pork shoulder
- 5 oz bread crumbs
- 1 tsp black pepper
- 5 tsp salt
- ¼ tsp nutmeg
- ¼ tsp marjoram
- 1 tsp sage
- ¼ tsp mace
- pinch cayenne pepper
- sausage casings
- Remove any unwanted sinew and skin from the pork and then grind using a meat grinder with a coarse plate.
- Mix meat with all other ingredients until well combined.
- Take a small spoon of the meat and fry until cooked through. Taste test and add more seasoning if required.
- Use a sausage stuffer to stuff meat into the casings. You’ll want to create a long link of at least 20” and curl it into a spiral (see picture).
- Refrigerate until you’re ready to cook.
Did you know?
In 2011, Cumberland sausage was granted protected status by the PGI. This means it can only be commercially produced in Cumbria and there are strict rules on it’s manufacture.