Cumberland sausage is a traditional British pork sausage with a rich history and a distinct flavor profile. Originating from the historic county of Cumberland in northwest England, this sausage has been a beloved part of British culinary heritage for centuries. Its roots can be traced back to the late 16th century, making it one of the oldest sausage varieties in the United Kingdom.
The flavor profile of Cumberland sausage is characterized by its bold and well-seasoned taste. It is typically made from coarsely ground pork, mixed with a unique blend of herbs and spices. Key ingredients include black pepper, red pepper flakes, and a hint of sage, which contribute to its spicy and slightly peppery flavor. The meat is often encased in a natural pork casing, giving it a satisfying, juicy texture when cooked.
Cumberland sausage has gained popularity not only in the UK but also worldwide, thanks to its distinctive taste and historical significance. It is a versatile ingredient used in a variety of dishes, from traditional British breakfasts to hearty stews and casseroles. It can be grilled, pan-fried, or roasted, depending on the desired preparation. It is often served as part of a full English breakfast alongside other staples like eggs, bacon, and black pudding. In recent years, this sausage has also found its way into gourmet recipes, showcasing its adaptability and enduring appeal in the world of modern cuisine.
Cumberland sausage
Equipment
- Sausage machine/ Grinder
- Sausage grinder
Ingredients
- 10 lb pork shoulder coarsely ground
- 2 ½ lb pork fatback coarsely ground
- 5 tbsp salt
- 5 tsp freshly ground black pepper
- 5 tsp dried sage
- 5 tsp dried thyme
- 5 tsp dried rosemary
- 2 ½ tsp ground mace
- 2 ½ tsp ground nutmeg
- 2 ½ tsp cayenne pepper
- 1 tsp ground allspice
- 1 tsp ground cloves
- 1 tsp ground white pepper
- Hog casings for stuffing
Instructions
- Mix the coarsely ground pork shoulder and fatback in a large bowl.
- In a separate bowl, combine the salt, black pepper, sage, thyme, rosemary, mace, nutmeg, cayenne pepper, allspice, cloves, and white pepper to create a seasoning blend.
- Sprinkle the seasoning blend over the meat mixture and thoroughly mix it in. Cover and refrigerate for at least 24 hours to let the flavors meld.
- Soak the hog casings in warm water to soften them. Rinse them well to remove any excess salt.
- Prepare your sausage stuffer and attach the hog casings to the nozzle.
- Stuff the meat mixture into the casings, making sure to avoid air bubbles. Twist the sausages into links of your desired length.
- Once all the sausages are stuffed and linked, let them air-dry for about an hour to develop a nice, dry outer layer.
- Heat a grill or a skillet over medium-high heat. Cook the sausages for about 15-20 minutes, turning occasionally until they are cooked through and have a crisp, golden-brown exterior.
- Serve your homemade Cumberland sausages with your favorite accompaniments. Enjoy your top-quality sausages!
