Traditional Cumberland Sausage Recipe

Ingredients

• 2 pounds (900g) pork shoulder, minced 2 pounds (900g) pork shoulder, minced
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon dried sage 1 teaspoon dried sage
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground mace 1/4 teaspoon ground mace
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1/4 teaspoon ground coriander 1/4 teaspoon ground coriander
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground paprika 1/4 teaspoon ground paprika
• 1/4 teaspoon ground white pepper 1/4 teaspoon ground white pepper
• Natural hog casings (optional) Natural hog casings (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 8g (Sugars: 1g)
• Protein: 25g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the minced pork, breadcrumbs, salt, black pepper, sage, thyme, nutmeg, cayenne pepper, cloves, mace, allspice, coriander, ginger, cinnamon, paprika, and white pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   If using natural hog casings, rinse them thoroughly and soak them in water according to the package instructions.
3. 3.
   Take a handful of the sausage mixture and shape it into a sausage link, approximately 6 inches long. If using casings, carefully stuff the mixture into the casings, twisting every 6 inches to create the traditional coiled shape.
4. 4.
   Place the sausages on a baking sheet lined with parchment paper. If not using casings, shape the mixture into patties.
5. 5.
   Preheat the oven to 180°C (350°F) and bake the sausages for 25-30 minutes, or until they are cooked through and golden brown.
6. 6.
   Remove from the oven and let the sausages rest for a few minutes before serving.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for the best flavor and texture.
• Natural hog casings — Soak the casings in water for at least 30 minutes before using to make them more pliable and easier to work with.

Tips & Tricks

• For a spicier sausage, increase the amount of cayenne pepper or add a pinch of chili flakes.
• If you prefer a milder flavor, reduce the amount of black pepper and cayenne pepper.
• Serve the sausages with caramelized onions and mashed potatoes for a classic British meal.
• Leftover sausages can be refrigerated for up to 3 days or frozen for up to 3 months.
• If you don't have access to natural hog casings, you can shape the sausage mixture into patties or cook it loose as a flavorful ground meat.

Serving advice

Serve the Traditional Cumberland Sausage hot with your favorite sides, such as mashed potatoes, peas, and caramelized onions. It also pairs well with a dollop of English mustard or a side of tangy apple sauce.

Presentation advice

Arrange the cooked sausages on a platter, showcasing their beautiful coiled shape. Garnish with fresh herbs, such as parsley or thyme, for an added touch of elegance.