Cumberland Sausage / From Grigsons Observer Cookbook Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
FROM : DIANE DUANE
6 ounce: Pork back fat, minced
Salt, pepper, nutmeg, mace
1 ounce: Stale breadcrumbs,
1 lbs: Shoulder of pork, minced
Minced,
Slice smoked bacon,
Directions:
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.
Submitted By SALLIE KREBS On 04-29-95
Source from luhu.jp
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.
Submitted By SALLIE KREBS On 04-29-95
Source from luhu.jp