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Sillfield farm owner and butcher, Peter Gott, explains a few of the tricks of the trade for making one of Britain's famous sausages
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Ingredients
- 900g mixed pork meat, (see Cook’s note, below)
- generous pinches each ground sage, pepper and Nutmeg
- 1 very small pinch sulphur dioxide
- 35g rusk
- pig’s intestines or sausage casings
Method
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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