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Thread: Cumberland Sausage

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    Cumberland Sausage

    Cumberland Sausage

    "The Cumberland sausage is bought by length rather than weight, and when you see it in a butchers shop, is coiled in a circle as in the photograph. It can be cooked whole, or cut into sections.
    You are unlikely to want to make it yourself, though ex-pats living in uncivilised countries that ban the import of such delicacies as the sausage, may like to try their own brand

    What goes into the Cumberland Sausage
    • Shoulder of pork - use 500 gms as the base of the sausage (say 1 pound in old money), bone, skin and cut into long strips
    • Back pork fat - use the hard stuff if you can get it, about 200 grams and also cut into strips
    • Smoked bacon - a couple of rashers, again in strips
    • Nutmeg and mace to season
    • White breadcrumbs - 30 grams soaked in warm water
    • Sausage skins to stuff it all into at the end
    To make it
    • Mince the pork, fat and bacon to a medium consistency. Mix in the spices and breadcrumbs, cover.
    • Rinse salt from the sausage skins and fill the skin eiter via a mincing machine ot by hand
    • Leave in the fridge overnight. Bake the whole sausage for 45 minutes at 180C / 350F / Gas 4."
    http://www.cumbria-calling.com/food-and-drink/cumberland-sausage.htm


    I will only allow a real Lady to cook mine.

    It must be done carefully and slowly, on the hob, served with fresh bread and a cup of tea, on a Saturday Morning.

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    Re: Cumberland Sausage

    Proper Food!

    I bet poor old raw-rice-eating Fortis in Arduis is drooling despite himself!

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