w is C u Ho erland mb
sag u a S
ade? m e
Step 1
Choose Cumberland pig Traditional Cumberland Sausage is a form of sausage that originated in the ancient country of Cumberland. They are a spiral, coil shaped seasoned pork sausage. With it’s other distinctive features being it’s rough cut texture and the long length.
Where to get the sausage pork cuts from
Leg
Step 2 Shoulder
Picnic Shoulder
Remove the pork and break it
down The size of the mincing plate holes must not have less than a 4.5mm diameter, this is to ensure it’s rough cut texture characteristic
Sausage mincer
Step 3 Quantity of ingredients
80 % +
Meat content must have a minimum of 80% Must be de-rinded to remove skin and gristle Maximum of 5% water Maximum of 15% protein Maximum of 20% fat Maximum of 11% connective tissue
o pork t g n p i g
s e c ie
sea s o n
The rusk is either a wheat based dough, flaked rice, spelt or soya grit. Seasonings vary but can only include combinations of the following: White pepper Black pepper Salt Thyme Sage Nutmeg Mace Cayenne
Step
Rusk
dd rusk, wa 4a
Water
Seasonings
and ter
Step 5 Sausage machine and skinning up The mixture is transferred to the sausage filler machine which feeds the mixture into the sausage casings. The sausage casings must be made from natural pig intestines.
Make into spiral shape Once the sausage is in it’s casing the sausage is shaped into a spiral shape by hand. To keep it in this shape, a wooden skewer is usually used.
Cumberland Sausages can be as long as 21 inches
Ste p 6
Step 7 Finished Cumberland Sausage The sausages are left unlinked and are presented as a coiled sausage.
By Lean an ne d
m o i D n
ic