Cumberland Sausage

Cumberland Sausage Recipe from England with Pork, Bacon, and Nutmeg

Region / culture: England | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Cumberland Sausage is a traditional British sausage that originates from the region of Cumbria in North West England. It is known for its distinctive coiled shape and flavorful blend of pork, spices, and herbs.

History

The recipe for Cumberland Sausage dates back to the 16th century and has been passed down through generations of butchers in the Cumbria region. Originally made with locally sourced pork and traditional seasonings, Cumberland Sausage has become a beloved dish in British cuisine.

Ingredients

450 g (1 lb) shoulder of pork, boned and skinned, cut into strips
175 g (6 oz) hard back pork fat, cut into strips
rasher of smoked bacon, cut into strips
1 tsp nutmeg
1 tsp mace
25 g (1 oz) white breadcrumbs, soaked in 8 tbsp hot water
sausage skins

How to prepare

Coarsely mince the pork, fat, and bacon. Then mince with a medium blade.
Add the spices and breadcrumbs to the minced mixture. Mix well and set aside, covered.
Rinse the salt from the sausage skins. Place one end of a piece of skin onto the cold tap. Gently run cold water through the skin to check for any splits or large holes.
Turn off the tap and remove the skin. Attach the skin onto the long spout of the sausage-making attachment for the mincing machine.
Securely screw the attachment with the coarse blade onto the mincing machine.
Feed the pork sausage meat through the mincing machine again. As it comes through, carefully slide the skin off the attachment and coil it on a large plate. Do not divide into links.
Leave the coiled sausage in the fridge until the next day.
Preheat the oven to 180°C / 350°F / gas 4.
Bake the whole coil of sausage for 30 – 45 minutes.

Variations

You can customize the seasoning of Cumberland Sausage by adding herbs such as sage, thyme, or rosemary. You can also experiment with different types of pork or add in additional ingredients like apples or onions.

Cooking Tips & Tricks

When making Cumberland Sausage, it is important to use a good quality cut of pork with a good ratio of fat to meat. This will ensure that the sausage is juicy and flavorful. Additionally, make sure to mix the spices and breadcrumbs thoroughly into the minced meat mixture to evenly distribute the flavors.

Serving Suggestions

Cumberland Sausage is traditionally served with mashed potatoes, onion gravy, and peas. It can also be enjoyed in a sandwich or as part of a full English breakfast.

Cooking Techniques

Cumberland Sausage is typically baked in the oven, but it can also be grilled or pan-fried.

Ingredient Substitutions

If you cannot find hard back pork fat, you can substitute with regular pork fat or bacon fat. You can also use pre-made sausage skins instead of rinsing and preparing your own.

Make Ahead Tips

You can prepare the minced meat mixture and coil the sausage the day before cooking. This will allow the flavors to meld together and make for an even tastier sausage.

Presentation Ideas

Serve Cumberland Sausage on a platter with a garnish of fresh herbs or a drizzle of gravy. You can also slice the sausage into rounds for a more elegant presentation.

Pairing Recommendations

Cumberland Sausage pairs well with a variety of side dishes such as roasted vegetables, mashed potatoes, or a fresh green salad. It also goes well with a pint of beer or a glass of red wine.

Storage and Reheating Instructions

Leftover Cumberland Sausage can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the sausage in a preheated oven at 180°C for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Cumberland Sausage contains approximately 300 calories.

Carbohydrates

Each serving of Cumberland Sausage contains approximately 2 grams of carbohydrates.

Fats

Each serving of Cumberland Sausage contains approximately 25 grams of fats.

Proteins

Each serving of Cumberland Sausage contains approximately 15 grams of proteins.

Vitamins and minerals

Cumberland Sausage is a good source of iron, zinc, and vitamin B12.

Alergens

Cumberland Sausage contains pork and may contain allergens such as wheat (breadcrumbs) and sulfites (in sausage skins).

Summary

Cumberland Sausage is a high-protein, high-fat dish that is rich in essential vitamins and minerals.

Summary

Cumberland Sausage is a classic British dish that is easy to make and full of flavor. With a few simple ingredients and some basic cooking techniques, you can enjoy this delicious sausage at home.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a cold winter day and I was visiting my dear friend Margaret in the picturesque village of Cumberland. We were sitting by the fireplace, sipping on hot tea and reminiscing about our childhood days when Margaret mentioned that she had a special recipe for Cumberland Sausage that had been passed down in her family for generations.

As soon as she mentioned it, my ears perked up. I had always been fascinated by traditional recipes and the stories behind them. Margaret's eyes sparkled as she spoke about how her grandmother used to make the sausages from scratch, using only the finest quality ingredients and a secret blend of spices. She described how the sausages were always a hit at family gatherings and how they had become a staple in their household.

I begged Margaret to teach me the recipe and after much persuasion, she finally agreed. We spent the entire afternoon in her cozy kitchen, mixing the meat, herbs, and spices together, and shaping them into the iconic sausage links. Margaret showed me how to cook them slowly over a low flame, so that they would retain their juiciness and flavor.

The aroma that wafted through the kitchen as the sausages sizzled in the pan was intoxicating. My mouth watered in anticipation as Margaret plated up the sausages with a side of creamy mashed potatoes and caramelized onions. The first bite was pure bliss - the meat was tender, the flavors were perfectly balanced, and the spices lingered on my tongue long after I had finished eating.

From that moment on, I was hooked. I made the Cumberland Sausage recipe countless times, experimenting with different variations and tweaking the ingredients to suit my taste. Each time I made it, I felt a sense of pride and accomplishment, knowing that I was carrying on a tradition that had been passed down through generations.

Over the years, I shared the recipe with friends and family, and it became a beloved dish in our household. My grandchildren would often request it for special occasions, and I would happily oblige, knowing that I was passing on a piece of our family history to the next generation.

As I look back on that cold winter day in Margaret's kitchen, I am filled with gratitude for the gift of her Cumberland Sausage recipe. It has brought me joy, comfort, and a deep connection to my roots. And as I continue to cook and share this recipe with others, I know that I am keeping alive a tradition that will be cherished for years to come.

So the next time you are in the mood for a hearty and flavorful meal, why not try your hand at making Cumberland Sausage? I promise you won't be disappointed. And who knows, maybe one day you'll pass on the recipe to someone special, just like Margaret did for me.