5.0 from 18 votes
Cumberland Sausage
This is a coarsely ground, basic English Cumberland sausage. Unless your meat and fat are free of connective tissue, you will want to grind this twice through the same die.
Prep Time
1 hr
Total Time
1 hr
Servings: 16 servings
Calories: 208 kcal
Course:
Main Course , Appetizer , Lunch
Cuisine:
British
Ingredients
- 5 pounds pork shoulder or other fatty pork (see below for options)
- 33 grams Salt, about 2 tablespoons
- 1 cup dry breadcrumbs
- 1 tablespoon minced fresh sage
- 1/2 teaspoon mace or ground nutmeg
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 3/4 cup ice water
- sausage casings, about 6 feet's worth
Instructions
- Flush the casings with warm water and keep them in a bowl of warm water.
- Cut the meat and fat into pieces that will fit into your grinder. If you have time, mix this with the salt and put in a covered container in the fridge overnight. This will help improve the bind. But you can skip this if you are in a hurry.
- Mix the meat and fat with all the remaining spices; save the breadcrumbs and water for later. Grind through a coarse die, between 5 mm and 9 mm. If the meat has silverskin and connective tissue, grind twice.
- Make sure the mixture is below 40°F, and if it's not, chill until it is. Add the breadcrumbs and ice water and mix well for about 1 to 2 minutes. You'll see the sausage bind to itself and form one cohesive ball. You'll also see little whitish streaks on the sides of container you're mixing in.
- Put the meat in a sausage stuffer and carefully fill a coil of casing. You will want to do this slowly because unlike links, coils are harder to manipulate after stuffing to remove all the air pockets -- so you want to minimize those air pockets in the first place.
- Let the sausage sit in the fridge for at least 1 hour before cooking, to give the breadcrumbs a chance to absorb moisture, which will help with the finished texture.
Cup of Yum
Notes
- If you want to use game here, split it 50-50 with very fatty pork shoulder, or go 80-20 with pure pork fatback or belly. Traditional Cumberland sausage is pork, however.
Nutrition Information
Calories
208kcal
(10%)
Carbohydrates
5g
(2%)
Protein
33g
(66%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
85mg
(28%)
Sodium
926mg
(39%)
Potassium
552mg
(16%)
Fiber
0.4g
(2%)
Sugar
0.4g
(1%)
Vitamin A
1IU
(0%)
Vitamin C
0.03mg
(0%)
Calcium
26mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 208
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 33g | 66% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 85mg | 28% |
| Sodium | 926mg | 39% |
| Potassium | 552mg | 12% |
| Fiber | 0.4g | 2% |
| Sugar | 0.4g | 1% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.