About this recipe:This national favourite from Cumbria is easy to make and ever so tasty. As a family we really enjoy a Cumberland sausage coil with creamy mash and seasonal vegetables and don't forget the gravy! All you need for this recipe is a meat grinder with a sausage funnel attachment.
Makes: 2 Cumberland sausage rings
900g pork shoulder
900g pork belly
1 tablespoon salt
2 tablespoons ground white pepper
110g fine breadcrumbs
2 1/2 tablespoons dried sage (optional)
2 tablespoons dried chives
1/2 teaspoon ground coriander
1 teaspoon ground nutmeg
1 1/2 teaspoons ground mace
3m to 3.5m (32mm) natural hog casings
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Method Prep:1hr › Extra time:2hr resting › Ready in:3hr
Dice the pork belly roughly then mince in a meat grinder through a 5mm mincing plate. Roughly dice the pork shoulder and also mince through the 5mm plate. Combine the pork with the seasoning, breadcrumbs, herbs, coriander and spices and leave for 2 hours to rest.
Meanwhile, soak the hog casings in cold water or as instructed on the pack.
Take the mincing blades out of the grinder and attach the sausage funnel. Slip the end of the wet hog casing over the attachment and pull the casing down the shaft so that it is bunched up at the base, this is so that you are able to make a good amount of sausages without having to stop and add more casing. Pop the meat back in to the grinder.
Tie the starting end of the casing into a knot and on the slow setting, gently support the sausage as it is piped into the casing ensuring that it does not pack too tightly and avoiding air bubbles. Gently form the sausage into a large ring 40cm to 50cm in diameter or as desired. Store in the fridge overnight before cooking.
All you need to make great homemade sausages is a meat mincer with a funnel attachment. If you are new to homemade sausage making then using natural hog casings are a good way to go initially as they are robust and result in a nice thick plump sausage. Casings are usually sold in a variety of forms depending on your preference, and can be found readily on line however it would be a great idea to speak to your local butcher for some first hand tips!