Cumberland Recipe

Recipes for all sausages

Postby johnfb » Mon Feb 04, 2008 9:50 pm

Ian
I have copied and pasted your final blend. Is this correct?
You have Parsley in @ 1.5 grms and in the blend @ 9 grms.
Is this the way you used it?
Dying to try this blend out but really want to get it right.

John




705gms pork shoulder
195 gms fat pork belly
45 gms rusk
45 gms water
28 gms spice mix
1� gms chopped fresh parsley (= 1� tsp)

----200 gms Seasoning----
105 g Salt
2 teaspoon dextrose
4 teaspoon ground black pepper
4 teaspoon ground white pepper
1/4 teaspoon cayenne
5 teaspoon ground coriander
4 teaspoon ground nutmeg
2 teaspoon ground mace
4 tablespoon rubbed sage
1 1/2 tablespoon dried thyme
9 gms parsley; finely chopped
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Postby Ianinfrance » Tue Feb 05, 2008 10:34 pm

Hi John...

johnfb wrote:Ian
I have copied and pasted your final blend. Is this correct?
You have Parsley in @ 1.5 grms and in the blend @ 9 grms.
Is this the way you used it?

Ah... this is my fault because I recalculated Oddley's recipe and then modified it so as not to try to add fresh parsley to the dried ingredients and then try to keep them.

SO I think it's safe to assume that dried parsley is going to be of the same density as most of the other herbs, ie 1.2 gms per tsp. So if using dried parsley as Oddley intended, you would use 3 tsp in the mix. If - like me you think dried parsley tastes of nothing much, and would prefer to use it fresh, then you would need to use 9 gms (or 3 tbs) only IF you were making enought sausages to use the 200+ gms mix that I show.

I think that perhaps I should lay this out differently, showing EITHER chopped fresh parsley added separately at about 1.6% OR dried parsley ground in with the other herbs, as Oddley originally suggested.

I'm glad you came back, because it allows me to do a second report. We had another 3 patties (I lied about them being in the Freezer, SWMBO kept some back for tonight) between us, and the 24 hour aging had definitely changed the flavour profile. The pepper was slightly more forward - not so much so that I'd want to reduce the quantity, and the remaining herbs/spices had blended and calmed.

johnfb wrote:Dying to try this blend out but really want to get it right.


I'd not fret about 1� tsp of parsley one way or another when mixed with 2 lbs of meats, if I were you.

I'll go back and edit my previous post to make it clearer. Thanks for bringing this to my attention.
All the best - Ian
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Postby johnfb » Wed Feb 06, 2008 7:42 am

Thanks Ian
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Postby Botak » Wed Mar 19, 2008 4:30 pm

Ian
as I read Oddley�s recipe it calls for 10% each water & rusk of the meat weight. In the batch you made, you appear to have used 5% - meat weight being 705 + 195=900 gm so at 10%: 90 gm rusk & 90 ml water. Am I missing something?
You did say �The meat was very sticky at this stage�!
Graham.
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Postby Oddley » Thu Mar 20, 2008 3:15 am

Botak wrote:Ian
as I read Oddley’s recipe it calls for 10% each water & rusk of the meat weight. In the batch you made, you appear to have used 5% - meat weight being 705 + 195=900 gm so at 10%: 90 gm rusk & 90 ml water. Am I missing something?
You did say “The meat was very sticky at this stage”!
Graham.


In my original recipe it said 10% breadcrumbs and 10% water, this is the absobtion rate for breadcrumbs. As I understand it others are using 4.5% rusk and 4.5% water, well rusk has an absobsion rate of 1.5:1 so if 1:1 water, rusk, works for others, then I have no complaints.
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Postby aussieinor » Fri Apr 11, 2008 1:51 pm

I recently made some cumberlands and they were overly peppery. When making cumberlands, should they be made using coarse black pepper instead of finely ground black pepper.

If I used the amount for coarse black pepper and used fine, would that make a big difference?

What should be used?
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Postby sausagemaker » Fri Apr 11, 2008 3:22 pm

Coarse Black Pepper should be used, fine black would be overpowering, raw in flavour & dark in colour


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Postby aussieinor » Fri Apr 11, 2008 6:58 pm

sausagemaker wrote:Coarse Black Pepper should be used, fine black would be overpowering, raw in flavour & dark in colour


Regards
Sausagemaker


Thanks for that. It will make a huge difference as yes it was overpowering and it also made the sausage very dark in colour.

Do you recommend using the same coarse WHITE pepper or is finely ground white pepper fine here?

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Postby sausagemaker » Sat Apr 12, 2008 5:04 pm

White is finely ground

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Cumberland Recipe

Postby William2685 » Mon Apr 21, 2008 5:17 pm

Thanks for the recipe, Oddley, I'll give it a bash this weekend.

Sorry to be dim, but could I ask you to re-do the quantities in grams, please? Not sure what to base the percentages on.

A beginner's thanks.
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Postby Oddley » Mon Apr 21, 2008 7:09 pm

Polly Perkins Cumberland Style Sausage.

78.4 % - 784g Pork Shoulder
21.6 % - 216g Fat Bellys

Of Meat
10 % - 100g Iced Water
10 % - 100g Breadcrumb
0.8 % - 8g Phosphate
2.9 % - 29g Seasoning

Seasoning
52.6773 % - 15g Salt
5.2581 % - 1.5g Black Pepper
5.2581 % - 1.5g White Pepper
0.7236 % - 0.2g Cayenne
5.9817 % - 1.7g Dextrose
5.3546 % - 1.6g Ground Coriander
5.3546 % - 1.6g Nutmeg
2.7014 % - 0.8g Mace
7.9112 % - 2.3g Sage
4.3898 % - 1.3 Thyme
4.3898 % - 1.3 Parsley
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Cumberland Recipe

Postby William2685 » Tue Apr 22, 2008 8:50 am

Many thanks, let you know how it goes.
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Cumberland Sausage

Postby William2685 » Fri Apr 25, 2008 8:42 pm

Made yesterday and just had 'em for tea. Quite simply the best English banger I have ever made. Thanks so much, Oddley.

I wish I knew why these are so good. If I knew, I'd apply it to other recipes. Any ideas? Thanks again.
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Postby Oddley » Fri Apr 25, 2008 9:12 pm

I'm sure after you have been combining spices and other ingredients for a while you will be wowing us all with your recipes... :D
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Re: Cumberland Sausage

Postby saucisson » Fri Apr 25, 2008 10:54 pm

William2685 wrote:
I wish I knew why these are so good.


Because Oddley knows his stuff...

:)

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