Ingredients
5 lbs shoulder pork
1 lb belly pork, skinless
1/2 lb rashers of dry cure smoked bacon
6 oz fresh breadcrumbs (made from decent bakery bread)
4 oz dried (or kibbled) onions
1/4 pint milk
1 tsp freshly ground nutmeg
1 tsp freshly ground mace
3 tbsp salt
1 tbsp ground white pepper
about 5m 3/4 inch casings
Serves 40:
Cumberland Sausage
Method
1. Mix the milk into the breadcrumbs for half an hour. You may want to do this with an electric processor or your arm may drop off!!!
2. Mix in the remaining ingredients, adding the spices and seasoning last.
3. Refrigerate overnight.
4. Stuff the sausage mix into the casings.
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