1. Place the meat in the fridge for several hours before beginning to make the sausages.
2. When ready remove meat from the fridge and mince coarsely i.e. to the consistency of traditional beef mince.
3. Place the mince in a large bowl, pour in the breadcrumbs and the seasonings and mix together well.
4. In order to test how spicy (or otherwise) the mixture is, I always quickly fry a small piece and taste it and then add more spices as necessary.
5. Now rinse through your sausage skins with water. By the way, I buy my sausage skins online – just search Google for Sausage Casing – there are loads of suppliers
6. Now fill your sausage casings. If you don’t have the special tools (sausage filler) for this, simply pull the casing over the end of a plastic funnel and press the meats down into the casing through this – don’t pack the meat too tightly in the casing – just firm.
7. If you like you can make a single long traditionally shaped Cumberland sausage. If you do it this way make sure you coil it up to look authentic.
8. Rest the newly made sausages for a few hours before cooking.
9. For best results cook on a barbeque or baked in a medium oven (180 C or gas mark 4) for about 35 mins. Make sure to baste it regularly.
10. The Cumberland is best served with mash potatoes and a lovely onion gravy
Yes, one can use pretty much any bread you have around. Wholewheat or grannery is great as well and it gives the sausages a slightly nutty / seedy texture.
I tried this recipe and used brown breadcrumbes instead of white breadcrumbs and the sausages turned out really well - slightly darker in colour but I think with more flavour.
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Yes, one can use pretty much any bread you have around. Wholewheat or grannery is great as well and it gives the sausages a slightly nutty / seedy texture.
by Sausage on Tue Jun 14 2011 reply to this comment
I tried this recipe and used brown breadcrumbes instead of white breadcrumbs and the sausages turned out really well - slightly darker in colour but I think with more flavour.
by King Cook 72 on Tue Jun 14 2011 reply to this comment