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This recipe is classed as intermediate

Rating 2.69 / 5 (51 votes)

Prep time:
30 min, plus standing time
Cook time:
35 min
Serves:
makes 1 kg

Sillfield farm owner and butcher, Peter Gott, explains a few of the tricks of the trade for making one of Britain's famous sausages

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.

Ingredients

  • 900 g mixed pork meat, (see Cook’s note, below)
  • generous pinches each ground sage, pepper and nutmeg
  • 1 very small pinches sulphur dioxide
  • 35 g rusks
  • pig’s intestines or sausage casings

Tips and suggestions

pork shoulder, leg and belly are best. The meat should be outdoor-raised with a visual lean of 85-90 VL. Remember, the most important ingredient is the pork.

This recipe is Sillfield's own. The sausages are 90% meat, blended with herbs and spices (with sage being traditionally the most prominent flavour) and just enough breadcrumbs in the mix to give the texture and flavour of a true Cumberland sausage. The sausages are filled out by hand into thick natural casings and are sold unlinked in the characteristic Cumberland ring. Sillfield farm uses only meat from fully matured rare breed pigs, which have lived on a natural diet and have been kept outdoors for the majority of their life. The animals are slaughtered at a nearby family-run abattoir and butchered on the farm, to ensure full traceability throughout the entire process. Peter Gott recently won the fight to give Cumberland sausage protected origin status.

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Latest Comment

 

PGI Cumberland Sausage is required to have thyme, mace and three types of pepper, and certainly no preservatives. Peter Gott was one of several Cumberland Sausage producers involved in getting PGI status.

SteveP36346 SteveP36346  Posted 05 Jun 2014 6:54 PM
 

Breadcrumbs don't give the flavor of Cumberland sausages and these are lightly seasoned compared to the norm.

Is this a joke? Sulphur dioxide is a colourless and slightly poisonous gas sometimes used as a preservative for fruit. But it is a gas. You could only include it in sausages in an industrial process.

ChrisH81772 ChrisH81772  Posted 04 Aug 2011 11:27 PM