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Cumberlands

Hi All
Has anyone got a good recipe for Cumberland sausage?

I tried it for the first time this weekend made fom a bought mix but would really like to have a go at making my own

thanks
John

Try here:

http://forum.sausagemaking.org/viewtopic.php?t=1846

Dave

Dave
'Cor blimey gov', that link ends up at 'Low Fat' Cumberlands. You got something against Johnfb?

Sausagemaker posted a recipe:

http://forum.sausagemaking.org/viewtopic.php?p=20338&highlight=cumberland#20338

Hope this helps
Phil

thanks guy...always full fat stuff for me...
I will give these a go
cheers
john

I had a look at the recipe. Can anyone put this into weights for me instead of %

Thanks in advance

Cumberland Sausage
60% Pork Shoulder
15% Pork Belly
7.5%Rusk
15% Water
2.5%Spice Mix


SPICE MIX
72% Salt
13.5% Ground Black Pepper
4.5% Ground Nutmeg
4.5% Ground Mace
4.5% Ground Coriander

John

Have you looked at Franco's recipe on Len Poli's site?

http://lpoli.50webs.com/index_files/English%20Cumberland.pdf

I reckon you could omit the dextrose without compromise to the sausage if you wished.


Cumberland Sausage
60% Pork Shoulder = 600 grams
15% Pork Belly =150 grams
7.5%Rusk = 75 grams
15% Water = 150 grams
2.5%Spice Mix = 25 grams

I take it you don't want a kilo of cumberland mix, so just treat the % as grams.

SPICE MIX
72% Salt = 72 grams
13.5% Ground Black Pepper = 13.5 grams
4.5% Ground Nutmeg = 4.5 grams
4.5% Ground Mace = 4.5 grams
4.5% Ground Coriander = 4.5 grams

Regards, Paul Kribs

johnfb wrote:I had a look at the recipe. Can anyone put this into weights for me instead of %

Thanks in advance

Cumberland Sausage
60lbs Pork Shoulder
15lbs Pork Belly
7.5lbsRusk
15lbs Water ( a pint is a pound the year around)
2.5lbsSpice Mix



SPICE MIX
1.8 lbs Salt
.33 lbs Ground Black Pepper
.12 Ground Nutmeg
.12 Ground Mace
.12 Ground Coriander
=2.49 lbs the extra .01 you can add some canadian wiskey for good measure

Exchange piunds for metric at same ratio. You can even 1/2 the recipe except the Canadian wiskey....

(if I wasn't Canadian I'd be 1/2 Irish or 1/2 Scottish, where did my parents get off with that mix)

wheels wrote:Dave
'Cor blimey gov', that link ends up at 'Low Fat' Cumberlands. You got something against Johnfb?
Phil

Read to the bottom of the page Phil, and you get the full fat recipe



Dave

Thanks Guys
As always, plenty of excellent help and advice.

John

Paul Kribs wrote:John

Have you looked at Franco's recipe on Len Poli's site?

http://lpoli.50webs.com/index_files/English%20Cumberland.pdf

I reckon you could omit the dextrose without compromise to the sausage if you wished.


Cumberland Sausage
60% Pork Shoulder = 600 grams
15% Pork Belly =150 grams
7.5%Rusk = 75 grams
15% Water = 150 grams
2.5%Spice Mix = 25 grams

I take it you don't want a kilo of cumberland mix, so just treat the % as grams.

SPICE MIX
72% Salt = 72 grams
13.5% Ground Black Pepper = 13.5 grams
4.5% Ground Nutmeg = 4.5 grams
4.5% Ground Mace = 4.5 grams
4.5% Ground Coriander = 4.5 grams

Regards, Paul Kribs

Hi once again (on this link)
I have just finished my "bought" blend of Cumberland and want to make the recipe you all listed here.
However, I looked at len Poli's site as suggested by PK and found that he does not use Corriander in his recipe.

Which recipe will give me the excellent flovour I am after...

I really like this blend, possibly my favourite, and want to reproduce it as near to the original as possible.

Thanks in advance...help needed....

FWIW - The application for PDO status for Cumberland Sausage giving the 'standards' for it are here (pdf file). Makes interesting reading.

Phil

Cheers Phil

I really like this blend, possibly my favourite, and want to reproduce it as near to the original as possible.

John which blend is it you like, is it Franco's?

wallie

Hi Wallie
No, I get my mixes from Weschenfelder, it's their cumberland and herb mix...really nice, not like anything I have tasted here.
I really want to make it like that one but the 2 different recipes are throwing me off.

Could you shed any light on this fdor me?

thanks

John,
Try making up a very small amount of the two spice mixes, make a couple of patties and see which one is closest to the bought in mix, then start messing about with the blend, again making small amounts and testing it in patties.

LD