Cumberland Sausage
Ingredients
6 ounce(s) pork back fat; minced
1 pound shoulder of pork; minced
1 ounce(s) stale breadcrumbs
1/2 slice(s) smoked bacon; minced
salt
pepper
nutmeg
mace
Cooking Instructions
The pork should be boned and skinned. Mix the shoulder and the fat. Add 8 Tbls. 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 350 until browned. Turn after 20 minutes, and raise heat if sausages are cooking too slowly.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)