Cumberland Sausage
Yield
6 servingsPrep
20 minCook
40 minReady
7 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
pork fat
minced |
|
| 1 | pound |
pork shoulder
boned, skinned, minced |
|
| 1 | ounce |
bread crumbs
stale |
|
| ½ | slice |
bacon
smoked |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
nutmeg
|
*
|
| 1 | x |
mace
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
pork fat
minced |
|
| 453.6 | g |
pork shoulder
boned, skinned, minced |
|
| 28.9 | ml/g |
bread crumbs
stale |
|
| 0.5 | slice |
bacon
smoked |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
nutmeg
|
*
|
| 1 | 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.
