Real Recipes From Real Home Cooks ®

cumberland sausage

Recipe by
Lee Thayer
Nakhon Si Thammarat

This is English in origin, and is the homemade version, these can be smaller links link for breakfast (or a sandwich) or larger links for dinner. I have not made this in patties yet, just the links.

method No-Cook or Other

Ingredients For cumberland sausage

  • 900 g
    pork shoulder, (2 lb)
  • 900 g
    pork belly, (2 lb)
  • 1 Tbsp
  • 2 Tbsp
    white pepper powder
  • 110 g
    dry fine bread crumbs, (3 1/2 oz)
  • 2 1/2 Tbsp
    dried sage
  • 2 Tbsp
    dried chives
  • 1/2 tsp
    ground coriander
  • 2 tsp
    ground nutmeg
  • hog or collagen casings

How To Make cumberland sausage

  • 1
    First thing, chill the meats in the fridge, sterilize then chill the grinder parts in the fridge. Grinding meat creates heat, so you want the meat and the grinder to be a cool temp, not freezing, just chilled.
  • 2
    Cut the pork belly into cubes that will fit in your meat grinder hopper. Then do the same with the pork shoulder. Remove any tendons or stringy matter.
  • 3
    Mix together the two meats, then add everything else except the bread crumbs and casings.
  • 4
    Mix together. Place the meat in the fridge to chill for 2 hours. When ready, assemble your meat grinder with the coarse plate, typically the wagon wheel plate.
  • 5
    Grind the meat with the wagon wheel plate, or what is called a course plate for your model of grinder.
  • 6
    Then add the breadcrumbs to the coarse ground meat.
  • 7
    Mix until well combined, use your hands for this.
  • 8
    Soak the hog casings per instructions on the package or if using collagen casings, those are used dry. Stuff the casings with what ever method you prefer. I like to use a manual stuffer, I would need 4 arms to use my meat grinder for this.
  • 9
    Store the sausage in the fridge overnight. Then you are ready to cook them your referred way, or freeze for later use.

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