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English Cumberland sausage


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#1 BazBlitz

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Posted 06 September 2011 - 07:43 PM

Hi everyone. A few years ago I took up sausage making as I missed the different types of sausage from around the world especially sausages from my home country of England. At the weekend I made a batch of Cumberland sausage which if I may say so myself is bloody lovely. Heres a pic for you all.

Posted Image

Edited by BazBlitz, 06 September 2011 - 07:50 PM.


#2 Kendog

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Posted 06 September 2011 - 08:41 PM

Nice Sausage.

#3 POTAWIE

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Posted 07 September 2011 - 03:43 AM

So what is a cumberland sausage? What is in it?
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#4 Garretts Bitch

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Posted 07 September 2011 - 04:09 AM

I would say meat Potawie.






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#5 BazBlitz

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Posted 07 September 2011 - 06:25 AM

So what is a cumberland sausage? What is in it?


Pork, Pork fat, rusk, black pepper, white pepper, salt, nutmeg, mace, marjoram, sage, cayenne and thyme.

#6 POTAWIE

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Posted 07 September 2011 - 06:37 AM

It appears that what seperates this type of sausage from most is that the pork is usually chopped, not ground for a chunky texture and the dominant spice is pepper and they come in long coils.
Pic looks great, ingredients look good but what about some type of review or description. Did you grill it, fry it, steam it, smoke it. Served as is or in buns?
Sorry for all the questions but thats what you get for teasing us with only a pic :)

Edited by POTAWIE, 07 September 2011 - 06:38 AM.

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#7 BazBlitz

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Posted 07 September 2011 - 07:07 AM

It is very hard to find accurate ingredients for the Cumberland as it is now protected. The most common way to cook an english sausages is in the frying pan. Cumberlands are great with eggs and bacon or with egg and chips (fries). I recommened everyone trying Cumberland or Lincolnshire sausages they are soooooo good and up there with Boerwoers. Maybe I should look into sending samples out sometime soon.

#8 S.S.Tupperware

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Posted 11 September 2011 - 06:11 AM

I made one too...

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lol

#9 BazBlitz

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Posted 11 September 2011 - 08:01 PM

I made one too...

Posted Image

lol


That looks like a typical american brat lol

#10 Wasatch

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Posted 18 September 2011 - 09:43 AM

Looks nice. Maybe try smoking some, it will last longer. :dance:

#11 BazBlitz

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Posted 19 September 2011 - 07:45 PM

Looks nice. Maybe try smoking some, it will last longer. :dance:



No no no you don't smoke a cumberland. :crazy: :lol:

#12 smokemaster

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Posted 23 September 2011 - 02:19 AM

Found this:

Cumberland Sausage
60% Pork Shoulder
15% Pork Belly
7.5%Rusk
15% Water
2.5%Spice Mix


SPICE MIX
72% Salt
13.5% Ground Black Pepper
4.5% Ground Nutmeg
4.5% Ground Mace
4.5% Ground Coriander

Parsley Optional

Mince all meats through 5mm plate
Take half the lean meats & mix with the spice mix & re mince through 5mm
Add remaining ingredients & Mix well
Re-mince through 5mm if required or leave for a coarser cut sausage
Fill into hog casings,
Cumberland sausage is not traditionally linked but left in the coil & sold by the inch rather that the pound.

As for the spice mix is seems rather salty to me so I would reduce the salt to 60% & add 12% corn flour to even the mix up.



English Sausages (IMH)

british, pork, sausages

2500 gm pork, lean
2100 gm pork, back fat
40 gm salt; powdered
20 gm pepper; ground
1 nutmeg; ground
4 tablespoon sage, fresh; chopped
----OPTIONAL----
3 teaspoon ground mace
5 teaspoon thyme, fresh





6

ounces

pork fat

minced



1

pound

pork shoulder

boned, skinned, minced



1

ounce

bread crumbs

stale



1/2

each

bacon slices

smoked



1

x

salt




1

x

black pepper




1

x

nutmeg




1

x

mace




Directions


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 350 degrees F until browned. Turn after 20 minutes, and raise the heat if the sausages are cooking too slowly.



* Exported from MasterCook *

CUMBERLAND SAUSAGE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork British
Light

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz Pork back fat -- minced
1 lb Shoulder of pork -- minced
1 oz Stale breadcrumbs
1/2 sl Smoked bacon -- minced
Salt
Pepper
Nutmeg
Mace

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.

from Grigson’s OBSERVER COOKBOOK


- - - - - - - - - - -
There are a lot more,GOOGLE...

http://www.cumberlan...and_breezer.htm

http://www.ask.com/f...age-Recipe.html

So with all the recipes on the net,What one is like Home Cooking?

Edited by smokemaster, 23 September 2011 - 02:23 AM.


#13 The Hot Pepper

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Posted 23 September 2011 - 02:23 AM

Enter the Oktoberfest TD!

when I have a Butt in hand its tough not wanting to smoke it


THE HOT PEPPER AWARDS 2014 now accepting entries!
==
OHH YEAHHH!




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