My wife and I have just started making our own sausages as there is a lack of any good sausages here in
Arizona. In keeping with tradition and following the guidelines for making Cumberland style sausages I used the following recipe.
7lbs pork shoulder
1.4 lbs pork belly fat
14.4 oz rusk
14 fluid oz cold water
4.2 oz seasoning mix (as listed below)
Hog casings
Seasoning:
2.75 oz salt
3 tsp black pepper
3 tsp white pepper
1/6 tsp cayenne pepper
3.75 tsp corriander
1.5 tsp mace
3 tblsp sage
3.5 tsp thyme
Please feel free to try the recipe, the flavour is awesome.