www.sausagemaking.org

You could be right about the herbs, the smell coming from the first prepared seasoning could well have been mistaken for a Lincolnshire. I always believed that the Traditional Cumberland sausage was a show case for the import of spices from the far east trade, which were imported to England via the Cumbrian port of Whitehaven. New flavours such as Coriander, Mace and Nutmeg must have blown peoples taste buds away in Elizabethan times!
I think for the next batch I make may use what I have growing in the garden - at least until it dies back for winter !

I would like to contact " Odley " to ask for his recipe for CUMBERLAND Sausage, and his Chicken Sausage, but cannot see how to contact Oldley directly, can anyone help.

Welcome to the forum. I have moved your post to this topic if you don't mind. Unfortunately, Oddley has not logged on for over two years, perhaps we can help? I could not find a chicken recipe from Oddley.

Welcome
Oddley did a recipe for a commercial Cumberland sausage blend - it's the first post of this thread. I don't recall another.
Can you give any more info about the chicken one?

Phil

Hello Odley,
Mate this is a perfect recipe, make the now all the time, with slightly extra herbs ( Fresh Thyme from my Garden )
Do you have a recipe for chicken, just standard chicken, ?
Cheers
Tim

We all miss his contribution, but that doesn't solve your problem.

What type of chicken recipe are you after?

Phil

hi oddly revieiwng your recipe can you make it simple for an old man like me,

meat weight

seasoning weights

please

rusk breadcrumbs

etc

Welcome to the forum. If you give us the meat weight, we'll help you with math for the rest.

It appears Oddley could have used some help with the math as well. Adds up to 123.7%

it may appear like that, but the recipe is expressed as % of meat in the same way that bread recipes are expressed in "bakers' percentages". It can be confusing at first - hence NCPaul's offer of assistance.

HTH

Phil

Life's been getting in the way of doing things I want to for a couple of years but tonight I got stuck in & produced 12lb of Cumberland sausage to oddley's recipe.
Still learning regarding getting a good fill of the sausage skin but the sample (what was left in the stuffer/tube) tasted superb after being grilled.
(can't remember how to upload photo's here but it's just another sausage...)

Hi there. One question: the original recipe calls for breadcrumbs. I just made a batch of rusk from scratch. What changes, if any, should I make to use this rusk? Thanks in advance.

If you've made rusk (props for that) you can increase the water by 25-50 %.

Thanks. I moved from London to Miami and haven't made sausages for a very long time (or found good ones for sale here). I tried to buy rusk but you can't find it anywhere here and so made some. Only afterwards did I dig out this recipe again only to find it calls for breadcrumbs. Now I'm unsure whether to use the rusk I've just made or keep that for something else and find breadcrumbs for this recipe.

To convert the breadcrumb to rusk, calculate the breadcrumb and water amount. Divide the total by 5. Use 2 parts homemade rusk and 3 parts water.

HTH