LOCATION: Recipes >> Preserving Meats >> Cumberland Sausage 01
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Cumberland Sausage 01
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CUMBERLAND SAUSAGE
Yield: 4 servings
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.
Note: 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.
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