Cumberland Recipe

Recipes for all sausages

Postby Bobbo » Thu Jun 05, 2008 11:56 am

These sausages are the muts nuts! Thanks Oddley!
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Postby Oddley » Thu Jun 05, 2008 12:08 pm

Welcome to the forum Bobbo.

I'm pleased you liked the recipe.
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Postby alesypalsy » Sat Aug 09, 2008 4:17 pm

Fantastic recipe, I wonder if not being to rude if you would mind calculating this mix for me into kilo grammes to make a 10kilo mix in 1 go, I am not so good at maths!! I am in the philippines and this will be my first recipe that am I am going to make. Looks lovely. Sorry if I am a pain.
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Postby alesypalsy » Sun Aug 10, 2008 6:22 am

Oddley wrote:
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

Sorry for being so foolish, So this is obviously for a 1 kilo mix so I X10, I dont Dextrose or phosphate so shall have to leave out. Please advise if you think this would not be a good idea.
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Postby wheels » Sun Aug 10, 2008 11:49 am

Hi
That depends what you mean't by 10Kg - 10Kg meat or 10Kg total sausage?

For 10Kg total sausage you will need:

Polly Perkins Cumberland Style Sausage.

78.4 % = 6338g Pork Shoulder
21.6 % = 1746g Fat Bellys
Total Meat = 8084g
Of Meat
10 % = 808g Iced Water
10 % = 808g Breadcrumb
0.8 % = 65g Phosphate
2.9 % - 234g Seasoning


For 10Kg meat - do as you said.

Hope this helps

Phil
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Postby alesypalsy » Sun Aug 10, 2008 12:03 pm

Thanks very much hil, you certainly were right when you said 10k of sausage mix!
thanks I shall have to invest in a set of decent scales. As I will be leaving out the phospate should i suppliment with meat?no rusk so breadcrumbs?or extra herbs? or just leave it out,
many thanks again
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Postby wheels » Sun Aug 10, 2008 12:58 pm

alesypalsy

This recipe uses breadcrumbs not rusk. Include them.
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Postby alesypalsy » Fri Aug 15, 2008 2:39 pm

Hi wheels, I have had to go with 5k of meat not mix so please let me know if you think i am wrong before I make a balls up, I x by 10 and halved it due to scales being not so good.
3920g shoulder
1080g belly
total 5kilos

500g iced water
500g breadcrumbs
134.5g of season

75g salt
7.5g black pepper
7.5g white
8g corriander
8g nutmeg
4g mace
11.5g sage
6.5g thyme
6.5g parsley

Please let me know what you think, also any idea on tea spoon amounts on the salt/pepper and herbs as i dont have scales yet!
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Postby wheels » Fri Aug 15, 2008 3:27 pm

alesypalsy

I make the seasoning 145g - 5000x2.9% = 5000/100 x 2.9 = 50 x 2.9 = 5 x 29 = 145. I think this is right?

I would just make 6 times oddleys recipe for seasoning and use 145g of this. The other amounts look OK.

I think Richard (sausagemaker) has answered your teaspoon/weight query on another thread?

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Postby alesypalsy » Fri Aug 15, 2008 6:10 pm

Thanks very much for the reply Phil, I am missing a couple of things out as I cannot get here, the phosphate,dextrose and caynne so hopefully my sums are about right, If you think I should supplement with something else please let me know. I only have the herbs in my list! Cheers
Alex
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Postby wheels » Fri Aug 15, 2008 6:27 pm

Don't worry about the phosphate but I would substitute the others to keep the ratios in the seasoning correct.
For dextrose you could use sugar. For cayenne, paprika if you have it, if not, make it up with cornflour or something similar.

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Postby captain wassname » Thu Jun 25, 2009 11:47 pm

The week before last I went to an exhibition at Cockermouth about Cumbrian food and farming.

There was a display of sausagemaking by Peter Gott (breeder of rare breeds and wild boar) and a member of the Trad Cumberland sausage group. here is the reciepe he used for his cumberland sausage.

2000 gms. pork
5 gms sage
5 gms chives
5 gms pepper
45 gms seasoning (salt and spices)
40 gms water
104 gms rusk

The spice mix was obviousley secret but he did say that sage was used in the main by those in the south of the county but not by those in the north
His take on the rusk was that it was there to absorb the far while frying(always never roasting)

Jim.
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Postby saucisson » Fri Jun 26, 2009 8:27 am

Interesting to see the chives in there Jim,

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Postby wheels » Fri Jun 26, 2009 11:47 am

It's unusual - I don't think I've seen it before.

For a definition of a Cumberland Sausage - see the draft application for EU PGI status:

http://www.defra.gov.uk/foodrin/foodnam ... ge-pgi.pdf

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Postby captain wassname » Fri Jun 26, 2009 5:01 pm

Cant say as Ive come across chives either and I found the rusk/water ratio a little unusual. But the guy sells in Borough Market just south of London Bridge which is VERRY up market so I recon they must be near the mark.Incidentall he makes a mean pie. His website is here

http://www.sillfield.co.uk/
It is probably of more interest to me as he is what round here passes as local.

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