Cumberland Sausage

Step 1

Mix the salt, sugar, herbs and spices together until well combined.

Step 2

Cut the pork into small cubes.

Step 3

Toss the pork cubes in the spice mixture until they are completely coated. (Note: If you are using pre-ground pork add it to a bowl a little at a time, sprinkling some of the spice mix between the layers before mixing together well. This ensures an even distribution of the spices throughout the sausage.) (Some people like to put the pork into the freezer on a parchment lined cookie sheet for an hour or so before grinding to ensure an even grind and to keep the mix at a constantly cold temperature)

Step 4

Coarsely grind the spiced pork cubes.

Step 5

Mix in the dry breadcrumbs and finally the water. Stuff the sausage into the casings or form into 3 to 4 ounce patties.

Step 6

I like to ket the prepared sausages sit in the fridge for a day to let the flavours blend and develop before freezing or cooking them.

Step 7

If freezing the sausage, place each patty between 2 pieces of parchment paper to more easily separate them when frozen. Stack a few at a time and wrap in plastic wrap or place in ziploc bags to freeze.

Step 8

For sausage in casings, freeze about 2 pound coils in vacuum sealed bags or Ziploc bags.

Step 9

Susage patties can be thawed and cooked in a cast iron pan for a few minutes per side until golden brown.

Step 10

I also use a lightly oiled cast iron pan to cook the coils of sausage. I brown the coil on both sides and then place the pan in a preheated 350 degree F oven for about 15 minutes or until the internal temperature of the sausage reaches at least 160 degrees F on a meat thermometer.