Cumberland Sausagepork 6 oz pork back fat; minced 1 lb shoulder of pork; minced 1 oz stale breadcrumbs 1/2 slice smoked bacon; minced 1 salt 1 pepper 1 nutmeg 1 mace The pork should be boned and skinned. Mix the shoulder and the fat. Add 8 tablespoons hot water to the crumbs. Mix everything together (use your hands), seasoning well with pepper, and adding a generous pinch of both the spices. Fry a spoonful of the sausage to test the seasoning. Fill the sausage casings as usual. Prick in a few places and allow to sit overnight before cooking. ...These are very good baked in a buttered baking dish at 350F until browned. Turn after 20 minutes, and raise the heat if the sausages are cooking too slowly. from Grigson's OBSERVER COOKBOOK |
