Cumberland Sausage

Sausage photo by Andy / Andrew Fogg from near Cambridge, UK,

CC BY 2.0 <https://creativecommons.org/licenses/by/2.0>, via Wikimedia Commons

 Ingredients

• 800g Pork Soulder
• 200g rusk or breadcrumbs
• 3 tsp salt
• 2tsp black pepper
• 1tsp thyme
• 2 tsp chopped sage
• 1/2 tsp nutmeg
• 1/4 tsp mace
• 1/4 tsp cayenne pepper

 Method

1. soak the rusk in water or use fresh and moist breadcrums if dry then add water
2. mince the meat
3. mix the meat well with the other ingredients
4. use the Kenwood Mixer sausage attachment to stuff the hog or lamb casings.
5. produce one long coil or twist into short sausages for individual ingredients
6. refrigerate
7. the sausages may be frozen