Cumberland sausage
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Pork back fat; minced |
| 1 | pounds | Shoulder of pork; minced |
| 1 | ounce | Stale breadcrumbs |
| ½ | slice | Smoked bacon; minced |
| Salt | ||
| Pepper | ||
| Nutmeg | ||
| Mace | ||
| from Grigson's OBSERVER COOKBOOK | ||
Directions
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.