Cumberland sausage / from grigson's observer cookbook
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Pork back fat, minced |
| 1 | ounce | Stale breadcrumbs |
| Minced | ||
| 1 | x | Salt, pepper, nutmeg, mace |
| 1 | pounds | Shoulder of pork, minced |
| ½ | x | Slice smoked bacon, |
Directions
FROM : DIANE DUANE
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.
Submitted By SALLIE KREBS On 04-29-95