Cumberland Sausage, Cumbria delicacy

The Cumberland sausage is bought by length rather than weight, and when you see it in a butchers shop, is coiled in a circle as in the photograph. It can be cooked whole, or cut into sections.

You are unlikely to want to make it yourself, though ex-pats living in uncivilised countries that ban the import of such delicacies as the sausage, may like to try their own brand

What goes into the Cumberland Sausage

• Shoulder of pork - use 500 gms as the base of the sausage (say 1 pound in old money), bone, skin and cut into long strips
• Back pork fat - use the hard stuff if you can get it, about 200 grams and also cut into strips
• Smoked bacon - a couple of rashers, again in strips
• Nutmeg and mace to season
• White breadcrumbs - 30 grams soaked in warm water
• Sausage skins to stuff it all into at the end

To make it

• Mince the pork, fat and bacon to a medium consistency. Mix in the spices and breadcrumbs, cover.
• Rinse salt from the sausage skins and fill the skin eiter via a mincing machine ot by hand
• Leave in the fridge overnight. Bake the whole sausage for 45 minutes at 180C / 350F / Gas 4.
  

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