www.britishbarbecue.co.uk

 

Cumberland Sausage

 

6	ounces	Pork back fat, minced
1	pound	Shoulder of pork, minced
1	ounce	Stale breadcrumbs
1/2	slice	Smoked bacon, minced
1	pinch	salt
1	pinch	Pepper
1	pinch	Nutmeg
1	pinch	Mace

 

 

 

 

 

The pork should be boned and skinned. 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 until browned. Turn after 20 minutes, and raise the heat if the sausages are cooking too slowly.

The British Barbecue Pit: www.britishbarbecue.co.uk