Cumberland Sausage

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Meat Mopper
Original poster
Nov 16, 2023
I decided to grind up two pork shoulders that I picked up from Costco the other day. With nearly 7kg, it turned out to be a fair amount of meat. I decided to do a few different sausages with it. The Cumberland sausage was one I wanted to try since it seems like it would be a great one for my parents. Recipe is from 2 Guys and a Cooler.

Stuffed into 29-32mm hog casings after grinding and mixing with rusk. I made sure to stuff them full!


After a short dry time in the fridge, I dropped one into a heated cast iron pan that I re-seasoned for my grandma quite some time ago now. I grabbed it after she passed. It's a plain ol' J.A. Pan co. pan, but the sentimental value is there.


After browning on one side, I flipped it and put it in the oven at 350f to cook through. A side of carrots, potatoes and gravy to finish it off. I think my parents are really going to like this one. Its rather mild and has a breakfast sausage flavor profile to it.

We love Cumberland sausage. Super simple spice profile and it just works. I don’t add the bread crumbs or rusk and do both bulk and linked sausage. It’s delicious. Yours looks great and nice work. What a delicious sausage.
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Reactions: JLeonard and nlife
Never heard of it either but does look delicious! If that was my plate that sausage would be making a turtle shell out of those taters and gravy!

Alot to be said about the sentimental value of things... especially cast iron pans!

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Reactions: nlife and JLeonard
I have my grandmothers 100+ yr old cast iron skillet....Its my go to one.
That plate with the sausage looks excellent. You cant go wrong with good ole comfort food.

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Reactions: nlife
NL,Looks great, I have never heard of Cumberland sausage,care to post a recipe?

Looks great ,
Now I am like C'moon , I have to look up Cumberland Sausage.

The whole plate looks just like I want.


It's the one posted by 2 Guys and a Cooler. The Marianski book as one as well though Marianski uses a LOT more rusk than Eric at 2 Guys. I couldn't find rusk locally, so I had to make my own. I also just used pork shoulder rather than the listed meats and fats.

2 Guys and a Cooler Recipe:



  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
  • Grind your very chilled meat on a medium plate (6-8mm)
  • Prepare all of your seasonings, rusk, and liquid and add it to your meat.
  • Mix the meat till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
  • Stuff the sausage into a 28mm casing, form your meat into a coil, and let it rest overnight in the refrigerator.
  • Freeze for later or cook till the internal temp reaches 155F. Enjoy

I had to look up Rusk and see what it actually was. I have a source online, but it's easy to make it. I used Scott Rea's recipe for making Butchers Rusk:

Rusk Recipe Ingredients
  • 1 lb (450 g) plain/all purpose flour
  • A pinch of salt (though I used 1.5 tsp)
  • 5 tsp baking powder
  • 6 ½ - 8 ¾ fl oz (185 -250 ml) water
  1. Mix dry ingredients into a bowl.
  2. Make a well and add water. Mix until it forms a pliable dough.
  3. Roll into 1/2" thickness.
  4. Bake at 450f on a cookie sheet and a lightly greased piece of parchment paper for 10 minutes.
  5. Remove and cut into 1/2" strips and place cut side up.
  6. Reduce oven to 375f and place baking sheet back into the oven for 5 minutes.
  7. After 5 minutes, flip rusk and cook for another 10 minutes.
  8. Cool and blitz in food processor to a coarse grind.
  9. Run through sifter to separate coarse and find grind. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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