Entree: United Kingdom – England - North – Cumberland Sausage (Traditional coiled fresh pork sausage seasoned with cracked pepper and warming spices from northern England)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 2 hrs

Total 2 hrs 45 min

Ingredients

- 2 lb (900 g) pork shoulder, coarsely ground
- 10 oz (285 g) pork back fat, coarsely ground
- 2 tsp (10 g) fine sea salt
- 1 tbsp (8 g) cracked black pepper
- 1 tsp (2 g) ground mace
- 1/2 tsp (1 g) ground nutmeg
- 1 tsp (2 g) dried thyme
- 1 tsp (2 g) dried sage
- 1 tsp (2 g) sugar
- 1/2 tsp (1 g) dried ground ginger
- 1 tsp (5 g) lemon zest, finely grated
- 1/2 cup (60 g) fresh breadcrumbs or rusk crumbs
- 1/4 cup (60 ml) ice-cold water
- Natural hog casings, soaked and rinsed
- 1 tbsp (15 ml) vegetable oil, for frying

Instructions

1. Keep meat and fat very cold. In a large bowl, combine ground pork and fat with salt, cracked black pepper, mace, nutmeg, thyme, sage, sugar, ground ginger, lemon zest, and breadcrumbs. Add ice-cold water and mix by hand or with a stand mixer on low until mixture is evenly seasoned and tacky.
2. Load mixture into a sausage stuffer and fill prepared hog casings, taking care not to overstuff. Form into a single long coil and tie ends. Refrigerate for at least 2 hours or overnight to let flavors meld. To cook, pan-fry coils over medium heat with vegetable oil, turning frequently, until evenly browned and internal temperature reaches 160°F (71°C), about 15–20 minutes; rest briefly before serving.