1lb pork shoulder
1lb pork belly without the rind
2oz white breadcrumbs
1 teaspoon freshly ground black pepper
2 teaspoons salt
pinch of nutmeg
pinch of mace
pinch dried marjoram
pinch cayenne pepper
The meat should be fridge cold before you start. Chop the meat into cubes then mince or process the meat coarsely, until it has the texture of the beef mince that you buy in the shops. Don’t over-process it: you don’t want a smooth paste.
Mix in the breadcrumbs and the herbs and spices, salt and pepper.
To check you like the flavour, and don’t need more salt or pepper, take a small piece of the mixture and fry it, so that you can taste it before stuffing the sausage casings.
Stuff the meat into the sausage casings, either using a piping bag or funnel, or else a machine. It is easier if you start off with lengths of casing no longer than a metre. Gather the casing on to the nozzle of the piping bag before you start and don’t forget to tie the end of the casing! Make sure that there are no air bubbles and that the sausage is firmly but not over-stuffed. Rest the sausage for several hours before cooking to let the flavours develop. Cumberland sausage is traditionally cooked in a coil, rather than individual sausages, so you don’t need to twist it into shorter lengths unless you want to.