Cumberland Sausage
This traditional peppery sausage is quite highly seasoned.
Ingredients:
500g belly pork
500g pork shoulder
100g breadcrumbs
100ml water
10g salt
10g black pepper
2.5g nutmeg
A dash of dried sage
A dash of mace
2m of hog casings soaked and washed inside and out.
Method:
Thoroughly mix the dry ingredients so that the salt, pepper and
herbs are completely incorporated.
Roughly mince all the pork.
Mix with the dry ingredients and the water.
Stuff into the casing but do not link. You might need a second
pair of hands to help you coil the sausages onto a tray.
Source: The Sausage Book - Paul Peacock