Cumberland Sausage Recipe

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4.7

75 reviews
Excellent

Cumberland Sausage Recipe

A traditional and very flavorful English sausage recipe that comes from the area of Cumbria.

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Ingredients

Servings
  • 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
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Instructions

Grind the Meat:

  1. Cut the pork meat into chunks (size should be according to your meat grinder instructions).
  2. Once it is all cut, place into the grinder with a medium to coarse grind plate (about 5mm).

Season the Meat:

  1. 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.
  2. Mix well and run through the meat grinder a second time.
  3. Add the rest of the ground pork, and the rusk/breadcrumbs. Now add the water. 
  4. 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.
  5. Grind once more (optional, however, we did).

Stuff the Sausage Meat into the Casings:

  1. 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.
  2. 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.
  3. With a sharp, small skewer or toothpick, prick holes into the sausages.
  4. 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:

  1. 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.
  2. 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.

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Overall Rating

4.7

75 reviews
Excellent

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