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how much fat to pork is a good allaround mix for brauts and or breakfast sausages?

Hi Porkpal I normally use 25% fat in my sausages. I find this a good balance. I also sometimes use breadcrumbs at a rate of 1 1/2 oz per 2 lbs and sometimes I don't use any filler at all it's a personal choice.

I normally make my own spice mix and if I do say so myself my family, friends and I love the sausages I make.

For example the following recipe is a great Cumberland sausage. Originally posted by Fatman and modified by me hence the name.

Fatman sausage

1lb 8 oz Lean pork shoulder minced 3/8 in plate
8oz Pork back fat minced 3/8 in plate
1 tsp Salt
1/2 tsp Quatre-Epices
1 tsp Dried Sage
1 tsp Dried Tyme

Quatre-Epices

5 parts ground white Pepper
2 parts ground Nutmeg
1 part ground Cloves
1 Part ground Dried Ginger

Refer to posting "Ideal Fat Content" under Sausage Making Techniques Index

kind regards

Parson Snows

thank you all once again

This oven baking/cooking method is the traditional way to cook Cumberland sausages.

kind regards

Parson Snows

Hi Parson snows

I have got to be honest comming from cumbria & being as old as the hills I have never heard of this tradition of ovenbaking cumberland sausage.

If you think about it trying to fry/grill a long coiled sausage will typically present problems when you are try to turn it over. This problem doesn't happen when it's oven baked.

Numerous references mention this.
Jane Grigson English Food
Dorothy Hartley Food of England
www.britishbarbeque.co.uk
www.sausagelinks.co.uk
Britannia website

kind regards

Parson Snows

Hi Parson

Yes that does make sense when you think about it, but we bought it by the length not the pound, we did not necessarily cook it this way.
It would normally be cut into lengths & fried as normal.
If you were to cook it by the coil this would be about one pound in weight & we would use a fish slice to turn it over and hold it in place with a knife or other suitable impliment while performing this operation. (I'm pretty good at this balancing act now)

regards
sausagemaker

You will find numerous modern day recipes for Cumberland Sausages that state that the sausages should be linked as per a normal sausage.

kind regards

Parson Snows

Yes but this is not traditional Cumberland, although to be completly honest now that the cumberland pig is no more can we really have traditional cumberland or just a style?

Anything can become tradition, such as Fish'n Chips which were originally sold as deep fried fish and baked potatoes in the streets of London Town. I believe that the last sow of the type of pig originally used for making Cumberland Sausages died in the early 1960's though that didn't stop the production of Cumberland sausages. I can't honestly say that since then I have noticed a distinct change in the taste of these sausages. Clayton's of Ambleside and the likes are still excellent. I'm all for tradition and would never link a Cumberland sausage, just as much as I would never put a skin on a Glamorgan sausage, but that's just me.

kind regards

Parson Snows

Oddley

It certainly would make more sense if you read this as it was posted. For some reason several replies have been placed under the wrong subject. If you looked at subject "What causes a sausage to burst when cooking?" you will find the first mention of the oven method this should then be followed by the posting of Sun Dec 19 1.58 am and all postings afterwards under subject "How much Fat?" It would then make a bit more sense.

kind regards

Parson Snows

Did you know ? albeit Fish & Chips is seen as a traditional English dish, it was invented by the French and we nicked it and made it our own.

I can say it definately was not Harry Ramsden.

Regards

Fatman