More Cumberland sausage

[DEERMAKER]

The recipe I posted is about 4-500 years old, and all English.

As my Dad says, youre recipe is "Banging!" lol

 

[SmokinEdge]

Looks good,,, may have to try it,,,, have you ever added Cure and smoked it??? just wondering.

No, I have not. Should be delicious though.

 

[BrianGSDTexoma]

I got this mixed up today. I had problems using my small hole plate in grinder last time and had sharpened them so I wanted to try it to see if worked now. Normally for breakfast sausage I just run once threw medium plate. I did large first than mixed seasonings in than ran through small one. Worked great. Using a kitchen Aid. I usually use the mixer to mix the seasonings in the meat. I have not done this and wonder if I should to get the texture right or you think good to go as is? Not sure protein extraction needed for making patties?

I have wanted to get into regular sausage making for a while but its just me cooking for and do not need any big batches. I might have to give it a go. What do you think a good starting one would be?

 

[indaswamp]

Yes, you need to mix it good even for pattie sasuage. Plus, you gain from the experience....

 

[BrianGSDTexoma]

Yes, you need to mix it good even for pattie sasuage. Plus, you gain from the experience....

Thanks Keith. I think I starting to get the sausage bug. Was looking at small stuffers yesterday.

 

[SmokinEdge]

I got this mixed up today. I had problems using my small hole plate in grinder last time and had sharpened them so I wanted to try it to see if worked now. Normally for breakfast sausage I just run once threw medium plate. I did large first than mixed seasonings in than ran through small one. Worked great. Using a kitchen Aid. I usually use the mixer to mix the seasonings in the meat. I have not done this and wonder if I should to get the texture right or you think good to go as is? Not sure protein extraction needed for making patties?

I have wanted to get into regular sausage making for a while but its just me cooking for and do not need any big batches. I might have to give it a go. What do you think a good starting one would be?

View attachment 694516

Did you mix up some with the Cumberland recipe Brian?

 

[BrianGSDTexoma]

I mixed it up like Keith said to than made into rolls and froze. It was good.

 

[SherryT]

After reducing the salt a bit and tweaking the sage up (using rubbed, not fresh), this hit the spot for me.

I think I've found my go-to breakfast sausage recipe! THANKS!

ETA - In case anyone is curious, I reduced the salt to 1.3%, used rubbed sage (didn't have fresh) at .4%...nothing else was changed.

My Mom, who is very, VERY picky about her breakfast sausage, loves it...high praise there, SmokinEdge!

 

[JIMSMOKES]

Did my first batch today. Linked up 3/4 of it in sheep. Making patties out of the rest.
How long should I let the casings dry before I cut them apart?

 

[SmokinEdge]

Did my first batch today. Linked up 3/4 of it in sheep. Making patties out of the rest.
How long should I let the casings dry before I cut them apart?

It’s a fresh sausage, so no time really. You can cut them right after linking. Or rest a day in fridge then cut, but really doesn’t matter on the cut.

 

[Rafter H BBQ]

Not sure how I missed this thread Eric, but I definitely will be trying this. The ingredients sound like a great flavor profile. Thanks for sharing the recipe.

 

[02ebz06]

Have not heard of Cumberland Sausage.
Will have to try.
Thanks for posting it.

 

[JIMSMOKES]

It’s a fresh sausage, so no time really. You can cut them right after linking. Or rest a day in fridge then cut, but really doesn’t matter on the cut.

Thanks didn't know if they should dry a bit so they wouldn't come open. Some parts are stuffed rather tight. LoL
My first experience with sheep casing wasn't a disaster only had one blowout.

 

[SherryT]

Have not heard of Cumberland Sausage.
Will have to try.
Thanks for posting it.

One thing the Brits do well, IMO, is sausage, especially fresh sausage. I've made bangers MANY times (tastes similar to this recipe).

 

[SmokinEdge]

Thanks didn't know if they should dry a bit so they wouldn't come open. Some parts are stuffed rather tight. LoL
My first experience with sheep casing wasn't a disaster only had one blowout.
View attachment 719685

That’s really nice work Jim. Those will be excellent sausages.

 

[SmokinEdge]

One thing the Brits do well, IMO, is sausage, especially fresh sausage. I've made bangers MANY times (tastes similar to this recipe).

Correct. I have altered the recipe with no rusk or bread crumbs. But really just chasing flavor. The recipe as I posted is just plain delicious. I hope you enjoy it.

 

[SherryT]

Correct. I have altered the recipe with no rusk or bread crumbs. But really just chasing flavor. The recipe as I posted is just plain delicious. I hope you enjoy it.

Oh, I am! I put up 5lbs today (three 1lb pkgs for my Mom/brother and four 8oz pkgs for me).

 

[SmokinEdge]

Oh, I am! I put up 5lbs today (three 1lb pkgs for my Mom/brother and four 8oz pkgs for me).

It’s definitely my always go to breakfast sausage. That’s fantastic that you all enjoy it. Really what this site is all about.

 

[DougE]

It’s definitely my always go to breakfast sausage. That’s fantastic that you all enjoy it. Really what this site is all about.

The Cumberland and the Nuremberg recipe from JC in GB I made into a breakfast sausage are my go to breakfast sausage recipes.