HOME MADE CUMBERLAND STYLE SAUSAGE

Amanda P

By
@MandaNZ

We started to get a bit technical about our sausage making .... I don't know if anyone's interested but per kg of Sausage the percentages are this:

88.4 % Pork Shoulder
21.6 % Fat Belly
(To be honest we didn't get so technical with this bit but we found that our pork mix was probably about right for this)

Of Meat
10 % Iced Water
10 % Breadcrumb (these are optional...we often don't bother to put breadcrumbs in)
0.8 % Phosphate (didn't bother with this)

Seasoning is 2.9 % of the weight of the meat.


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Rating:

Comments:

Serves:

A lot! but really depends on how big you link your sausages.

Prep:

2 Hr

Cook:

15 Min

Method:

Grill

Ingredients

2 lb
(884g) pork shoulder butt
71/2 oz
(216g) pork belly

SEASONING IS FOR 2.2LBS,(THE NUMBER IN BRACKETS IS FOR 11LBS/5KGS)

salt = 15.2g (76g)
black pepper = 1.5g (7.5g)
white pepper = 1.5g (7.5g)
cayenne = 0.2g (1g)
dextrose = 1.7g (8.5g)
ground coriander =1.55g (7.75g)
nutmeg =1.55g (7.75)
mace =0.78g (3.9)
sage =2.3g (11.5)
thyme = 1.27g (6.35g)
parsley =1.27g (6.35g)
31/2 fluid oz (1pint) - 100ml (500ml) iced water

Directions Step-By-Step

1
Before you begin make sure you have put some water to chill..it needs to be ice cold. You'll need just over 3 fluid oz / 100mls per 2.2lbs / kg
2
Mince cold meats through 8 mm plate into a bowl.
3
Add iced water and mix, add Seasoning and mix.
Sprinkle the seasoning over the meat so it's better better mixed in.

If the meat starts to get warm put it in the fridge to cool down again ...it should be really cold and by the end of it your hands should ache.
4
Put it all through the mincer again.
5
Allow to stand about 5 - 10 minutes.
6
Stuff more fully that you would normally and coil instead of link them...the picture of these though is the ones that were at the end (well I couldn't just leave them and there had to be a quality test)

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: English
Other Tags: For Kids, Heirloom