Cumberland Sausage Recipes

Steps:

• 1. Before you begin make sure you have put some water to chill..it needs to be ice cold. You'll need just over 3 fluid oz / 100mls per 2.2lbs / kg
• 2. Mince cold meats through 8 mm plate into a bowl.
• 3. Add iced water and mix, add Seasoning and mix. Sprinkle the seasoning over the meat so it's better better mixed in. If the meat starts to get warm put it in the fridge to cool down again ...it should be really cold and by the end of it your hands should ache.
• 4. Put it all through the mincer again.
• 5. Allow to stand about 5 - 10 minutes.
• 6. Stuff more fully that you would normally and coil instead of link them...the picture of these though is the ones that were at the end (well I couldn't just leave them and there had to be a quality test)

Steps:

• First thing, chill the meats in the fridge, sterilize then chill the grinder parts in the fridge. Grinding meat creates heat, so you want the meat and the grinder to be a cool temp, not freezing, just chilled.
• Cut the pork belly into cubes that will fit in your meat grinder hopper. Then do the same with the pork shoulder. Remove any tendons or stringy matter.
• Mix together the two meats, then add everything else except the bread crumbs and casings.
• Mix together. Place the meat in the fridge to chill for 2 hours. When ready, assemble your meat grinder with the coarse plate, typically the wagon wheel plate.
• Grind the meat with the wagon wheel plate, or what is called a course plate for your model of grinder.
• Then add the breadcrumbs to the coarse ground meat.
• Mix until well combined, use your hands for this.
• Soak the hog casings per instructions on the package or if using collagen casings, those are used dry. Stuff the casings with what ever method you prefer. I like to use a manual stuffer, I would need 4 arms to use my meat grinder for this.
• Store the sausage in the fridge overnight. Then you are ready to cook them your referred way, or freeze for later use.