Cumberland Sausage

* Exported from MasterCook *

CUMBERLAND SAUSAGE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork British
Light

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz Pork back fat -- minced
1 lb Shoulder of pork -- minced
1 oz Stale breadcrumbs
1/2 sl Smoked bacon -- minced
Salt
Pepper
Nutmeg
Mace

The pork should be boned and skinned. Mix the shoulder and the fat. Add 8
tablespoons hot water to the crumbs. Mix everything together (use your
hands), seasoning well with pepper, and adding a generous pinch of both the
spices. Fry a spoonful of the sausage to test the seasoning. Fill the
sausage casings as usual. Prick in a few places and allow to sit overnight
before cooking. ...These are very good baked in a buttered baking dish at
350F until browned. Turn after 20 minutes, and raise the heat if the
sausages are cooking too slowly.

from Grigson's OBSERVER COOKBOOK


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