Cumberland Recipe

Recipes for all sausages

Postby Mike D » Mon Dec 21, 2009 9:00 pm

I just had to post and say how good these Cumberlands are of Oddley's - absolutely top notch. On par with the Bonza Burger Blend IMHO.

Well done Oddley, if you were closer north I'd get you several pints!
Cheers,


Mike
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Postby wheels » Tue Dec 22, 2009 1:06 am

Oddley's adaption of a Lincolnshire recipe is one of my regulars - but all his recipes are well researched and developed. Try his burger mix - it persuaded me that my 'meat, salt and pepper is enough' approach was wrong.

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Postby Mike D » Tue Dec 22, 2009 9:49 am

I still have some of Oddleys burger mix in an air tight jar. My approach was like yours, salt, pepper & a pinch of ground cumin. After doing the Bonza Burgers I will never go back - a road to Damascus moment!
Cheers,


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Postby johnfb » Sat Jan 16, 2010 11:14 am

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




Just wanted to come back to this topic after re-reading it yesterday. I have a question:
Should the phosphate be .8% of TOTAL weight as in description online


Supaphos
Phosphate cutter blend
This is a phosphate blend to be used at 0.8% of finished product i.e. 8 grammes per kilo of meat.

This is known as a cutter and aids water retention in sausage making, it helps make a moister product and also acts as an emulsifier making the sausage more ‘uniform’.


Also should the seasoning be as part of the TOTAL weight inc rusk and water or as part of the meat alone???


John
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Postby lemonD » Sat Jan 16, 2010 7:03 pm

John,
If you read Oddleys recipe the other ingredients are a % of the meat total.
i.e 1000g meat=80g phosphate
i.e 1000g meat=290g seasoning

Personally I workout the other ingredients as a % of the overall total, apart from cures.
Oddley's system is the same as bread making, based on the total of the flour used.
Six of one, Half a dozen of another.

LD
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Postby saucisson » Sun Mar 07, 2010 10:53 pm

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
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Re: Cumberland Recipe

Postby mpdkorat » Thu Mar 25, 2010 6:40 am

Oddley wrote:johnfb was asking for a Cumberland recipe, although I have made a few, none stood out, so I determined to develop one myself, staying within the guidelines in the APPLICATION TO REGISTER: ‘TRADITIONAL CUMBERLAND SAUSAGE’

The guidelines state that the Cumberland sausage should

    1: Be of a wider diameter than average.
    2: Have a high meat content (of at least 80%).
    3: The meat used must be pork.
    4: Be rough-cut, giving a coarse texture.
    5: must be encased in natural pig intestines.
    6: Be more highly seasoned that other sausages.
    7: must not contain any skin, gristle, rind, offal or any form of MRM.

The recipe below meets all these requirements. besides all that it tastes quite nice as well.

Please follow the recipe the first time you make them. If you do make them, some feedback would also be nice.


Polly Perkins Cumberland Style Sausage.

80.79 % Meat Content.

78.4 % Pork Shoulder
21.6 % Fat Bellys

Of Meat
10 % Iced Water
10 % Breadcrumb
0.8 % Phosphate
2.9 % Seasoning

Seasoning
52.6773 % Salt
5.2581 % Black Pepper
5.2581 % White Pepper
0.7236 % Cayenne
5.9817 % Dextrose
5.3546 % Ground Coriander
5.3546 % Nutmeg
2.7014 % Mace
7.9112 % Sage
4.3898 % Thyme
4.3898 % Parsley

Method
Mince cold meats through 8 mm plate into a bowl, add iced water & mix, add phosphate & Seasoning & mix, add Breadcrumb & mix. Allow to stand to re-hydrate Breadcrumb before filling - about 5 - 10 minutes. Stuff more fully that you would normally and coil instead of link.


In what form does the Dextrose come in water or crystals. I'm in Thailand and having a few difficulties at the moment.

With regards to the Phosphate what type of Phosphate are you using. Made the above with sugar and no Phosphate, not bad at all.

Thanks
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Postby saucisson » Thu Mar 25, 2010 1:17 pm

It's usually as a powder or crystals. You may find it a the Chemists or Health food shops as Glucose, it's exactly the same thing.

Dave
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Postby mpdkorat » Mon Mar 29, 2010 2:01 am

saucisson wrote:It's usually as a powder or crystals. You may find it a the Chemists or Health food shops as Glucose, it's exactly the same thing.

Dave


Thanks Dave bought the dextrose at the chemist today. Any ideas on exactly which phosphate to use.
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Postby captain wassname » Mon Mar 29, 2010 11:14 am

sausagemaking.org sells a product called superphos which is suitable

Jim
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Re: Cumberland Recipe

Postby Bigchaser » Mon Jan 10, 2011 8:07 am

[quote="Oddley"][color=indigo]johnfb was asking for a Cumberland recipe, although I have made a few, none stood out, so I determined to develop one myself, staying within the guidelines in the [i]APPLICATION TO REGISTER: ‘TRADITIONAL CUMBERLAND SAUSAGE’[/i]

The guidelines state that the Cumberland sausage should

[list]1: Be of a wider diameter than average.
2: Have a high meat content (of at least 80%).
3: The meat used must be pork.
4: Be rough-cut, giving a coarse texture.
5: must be encased in natural pig intestines.
6: Be more highly seasoned that other sausages.
7: must not contain any skin, gristle, rind, offal or any form of MRM.[/list]

The recipe below meets all these requirements. besides all that it tastes quite nice as well.

Please follow the recipe the first time you make them. If you do make them, some feedback would also be nice.[/color]

[quote]
[u][b]Polly Perkins[/b][/u] [i]Cumberland Style Sausage.[/i]

[i][b]80.79 % Meat Content.[/b][/i]

78.4 % Pork Shoulder
21.6 % Fat Bellys

[b]Of Meat[/b]
10 % Iced Water
10 % Breadcrumb
0.8 % Phosphate
2.9 % Seasoning

[b]Seasoning[/b]
52.6773 % Salt
5.2581 % Black Pepper
5.2581 % White Pepper
0.7236 % Cayenne
5.9817 % Dextrose
5.3546 % Ground Coriander
5.3546 % Nutmeg
2.7014 % Mace
7.9112 % Sage
4.3898 % Thyme
4.3898 % Parsley

[b]Method[/b]
Mince cold meats through 8 mm plate into a bowl, add iced water & mix, add phosphate & Seasoning & mix, add Breadcrumb & mix. Allow to stand to re-hydrate Breadcrumb before filling - about 5 - 10 minutes. Stuff more fully that you would normally and coil instead of link.
[/quote][/quote]


This may be a silly question, but please do excuse me as I’m new to sausage making.
Do you use fresh or dried herbs and spices, when making sausage recipe?
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Postby hedberg » Mon May 23, 2011 1:46 pm

I just made 3kg of these and they were great.. Thanks for the recipe..
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Postby johnfb » Mon May 23, 2011 2:03 pm

They are superb indeed.
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Postby Wunderdave » Wed Sep 28, 2011 2:53 pm

Just another bump to say thanks for this recipe like everyone else has said, it's delicious!

I omitted the phosphate and didn't notice any dryness or undesirable textures.
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Postby Johnh57 » Sun Oct 09, 2011 5:29 pm

I just made up some sausage using this recipe as a guideline. The first reports are good. I made a major mod - I used 8 lbs of lean wild duck as the base meat, and then used 8 lbs of a 50/50 pork/pork fat mix for the fat content. I also used maple syrup in lieu of the dextrose (the phoney kind - corn syrup base) Very nice. I believe I overground the meat a bit - next time around I may only run the duck once through the grinder.

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