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LOCATION: Recipes >> Preserving Meats >> Cumberland Sausage 02

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Cumberland Sausage

1 lb boned, skinned shoulder of pork
6 oz pork fat from the back
1/2 rasher smoked bacon
1/2 teaspoon grated nutmeg
1 oz white breadcrumbs soaked in 8 tbsp hot water
Salt, pepper

Cut the pork, fat and bacon and mince fine. Add nutmeg and crumbs
and salt and pepper. Mix well together. Ease into your skins.

(This sausage is not formed into links, but cooked whole, in a
large coil)

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