- Serves: makes 1 kg
- Cook Time: 35 minutes
- Prep Time: 30 minutes plus standing time
- Effort: medium
- 900 g mixed pork meat, (see Cook's note, below)
- generous pinches each ground sage, pepper and nutmeg
- 1 very small pinches sulphur dioxide
- 35 g rusks
- pig's intestines or sausage casings
Tips and Suggestions
pork shoulder, leg and belly are best. The meat should be outdoor-raised with a visual lean of 85-90 VL. Remember, the most important ingredient is the pork.
This recipe is Sillfield's own. The sausages are 90% meat, blended with herbs and spices (with sage being traditionally the most prominent flavour) and just enough breadcrumbs in the mix to give the texture and flavour of a true Cumberland sausage. The sausages are filled out by hand into thick natural casings and are sold unlinked in the characteristic Cumberland ring. Sillfield farm uses only meat from fully matured rare breed pigs, which have lived on a natural diet and have been kept outdoors for the majority of their life. The animals are slaughtered at a nearby family-run abattoir and butchered on the farm, to ensure full traceability throughout the entire process. Peter Gott recently won the fight to give Cumberland sausage protected origin status.
1. De-sinew the pork shoulder and leg, if using. This is essential to avoid the inclusion of rind or gristle. Chop the meat quite coarsely then mice.
2. Combine the meat, seasoning, sulphur dioxide, rusk and a little water to loosen the mixture and mix thoroughly. Using a sausage machine if you have one, or working by hand, stuff the sausage mixture into the pig's intestines, to create a single long sausage which you can then coil into the characteristic Cumberland ring shape.
3. Allow the sausage to stand for 24 to 48 hours, or at least rest it for a few hours before cooking.
4. When ready to cook, preheat the oven to 180C/gas 4. Bake for 35 minutes, basting frequently.
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