
Cumberland Sausage Recipe
User Reviews
4.7
75 reviews
Excellent
-
Prep Time
45 mins
-
Total Time
45 mins
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Servings
6 lbs of sausages
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Calories
826 kcal
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Course
Main Course

Cumberland Sausage Recipe
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A traditional and very flavorful English sausage recipe that comes from the area of Cumbria.
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Ingredients
- 4 lbs pork shoulder
- 1 lb pork belly
- 8 oz breadcrumbs or rusk
- 16 oz water
- 5 Tbsp sea salt or Diamond crystal Kosher salt (less salty)
- 1 ½ Tbsp black pepper freshly ground
- 2 tsp ground nutmeg
- 2 tsp ground coriander
- 2 tsp ground mace
- sausage casing
Instructions
Grind the Meat:
- Cut the pork meat into chunks (size should be according to your meat grinder instructions).
- Once it is all cut, place into the grinder with a medium to coarse grind plate (about 5mm).
Season the Meat:
- Put half of the ground pork in a large bowl and add the salt, but be sure to use Kosher or sea salt (do not use table salt or it will be too salty). Next, add the spices.
- Mix well and run through the meat grinder a second time.
- Add the rest of the ground pork, and the rusk/breadcrumbs. Now add the water.
- Mix well, preferably with your hands, as it is easier to incorporate everything evenly. At this point, you can fry a little of the sausage to taste it. Adjust the seasonings if necessary.
- Grind once more (optional, however, we did).
Stuff the Sausage Meat into the Casings:
- Tie the end of a sausage casing. Using the sausage stuffing attachment, hold the casing over the end and start filling it with the machine.
- Hold the casing on so it doesn't slide off, and gently hold the sausage as it's made so that it has a bit of a guide.
- With a sharp, small skewer or toothpick, prick holes into the sausages.
- Now you are ready to do one of two things: cook the sausages or freeze them. Given the large amount of sausages this recipe makes, you'll probably do what we did a little of both.
Serving:
- After cooking (I like to fry a ring in a cast iron pan over low/medium heat so it cooks all the way through), just place the ring on top of the serving plate of potatoes.
- Then pour a rich gravy over the top! Add a leaf or two of parsley or pea shoots for a little green, if you like.
Notes
- Cumberland sausages are traditionally made (and sold) in long rings. They are not twisted or tied off into individual links as many other sausages are.
- Cooking a link in a large, cast iron pan is a really good option. You can also grill the sausages (in the oven or on a bbq). However, as noted above, cook it first, then cut into pieces to serve. Traditionally, Cumberland sausages are served on a bed of mashed potatoes.
Nutrition Information
Show Details
Serving
1lb
Calories
826kcal
(41%)
Carbohydrates
29g
(10%)
Protein
49g
(98%)
Fat
56g
(86%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
7g
Monounsaturated Fat
25g
Cholesterol
178mg
(59%)
Sodium
6260mg
(261%)
Potassium
878mg
(25%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
33IU
(1%)
Vitamin C
2mg
(2%)
Calcium
119mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6lbs of sausages
Amount Per Serving
Calories 826 kcal
% Daily Value*
Serving | 1lb | |
Calories | 826kcal | 41% |
Carbohydrates | 29g | 10% |
Protein | 49g | 98% |
Fat | 56g | 86% |
Saturated Fat | 20g | 100% |
Polyunsaturated Fat | 7g | 41% |
Monounsaturated Fat | 25g | 125% |
Cholesterol | 178mg | 59% |
Sodium | 6260mg | 261% |
Potassium | 878mg | 19% |
Fiber | 3g | 12% |
Sugar | 3g | 6% |
Vitamin A | 33IU | 1% |
Vitamin C | 2mg | 2% |
Calcium | 119mg | 12% |
Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
75 reviews
Excellent
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