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Cumberland sausage

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A classic British regional sausage, made with roughly chopped meat and lots of pepper. It is traditionally coiled (not linked) and sold by length.

There is no single definitive recipe, this is my version with lots of black pepper.

450 g boned pork shoulder, diced
450 g belly pork, rind removed and diced
50 g white breadcrumbs
2 teaspoons of salt
1 teaspoon ground black pepper
Few gratings of fresh nutmeg and mace
Pince each of marjoram, sage and cayenne pepper


Ensure that the meat is cold and mince using a course disk. You are aiming for the texture of beef mince
Mix in the breadcrumbs and the seasonings
Fry a small piece to check seasoning, adjust if necessary
Make into sausages, if you are feeling brave make a single, long sausage which you can then coil (this is best with two people)
Rest the sausage/sausage meat for at least a few hours before cooking
This looks best cooked in a coil It can be difficult to cook a coil in a frying pan or grill so it is best baked in a medium oven (180 degrees, gas mark 4) for 35 minutes, basting frequently
Serve with mash and onion gravy

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