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Cumberland Sausage

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Submitted by misty77

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

7 hrs

Ingredients

6 173.4
OUNCES ML/G PORK FAT
minced
1 453.6
POUND G PORK SHOULDER
boned, skinned, minced
1 28.9
OUNCE ML/G BREAD CRUMBS
stale
½ 0.5
SLICE SLICE BACON
smoked
1 1
X X SALT *
1 1
X X BLACK PEPPER *
1 1
X X NUTMEG *
1 1
X 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℉ (180℃) F until browned. Turn after 20 minutes, and raise the heat if the sausages are cooking too slowly.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

Cumberland Sausage is actually a defined and geographically protected thing, though nobody would complain about someone making their own. One of the interesting aspects is that that comes with a definition which is minimum 80% meat and maximum 20% fat. This recipe is at least 25% fat even if the pork shoulder was 100% lean... so this is a fatty sausage that doesn't deserve the name Cumberland Sausage.

 

 

Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 364 73% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 93mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 43g
Vitamin A 0% Vitamin C 1%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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