www.sausagemaking.org

Great job. Your Aunt will be proud.

Phil

wheels wrote:Great job. Your Aunt will be proud.

Phil

Yes sir! I should also add, I left the sausage to bloom in the fridge overnight, but I had some meat remaining that I couldn't stuff so I cooked that up with some onions, made a beef gravy, some mash, my god man it was delicious! My family was all raving about the amazing taste of the sausage!

Proper Cumberland sausage

Jim

I made my first batch today and was fairly successfull I think.

Using my Kenwood with the mincer filler attachment I followed the recipe and as this was my first batch I used collagen casings. The casings were 30mm ones, they would not go over the larger filling nozzle so I used the small on (???).

Whilst th result is satisfactory I felt i had to put quite a bit of pressure on the plunger to get the casing to fill and without the pressure the casing would not fill. Am I doing something wrong?

Hi Jonnie - welcome to the forum. It can be quite difficult to fill sausage using the mincer attachment rather than a dedicated stuffer - however, having said that it is still possible and practical if you are only making small batches for your own consumption.
It probably would have been a bit easier using a hog casing with the wider nozzle. To experiment, try asking your local butcher if he can sell you a few meters of casings to see if you notice the difference in filling them. Also, there is a plate - i think its referred to as a 'kidney' plate which you use instead of the miccer plate when stuffing. It allows more meat through at a time, lowering the pressure needed to fill.

Yotmon.

I was using the "kidney" plate?

larger casings and tube will make a difference.If you dont want to go to a dedicated stuffer this is probably the way to go.

Jim

Had some for dinner last night they were fabulous!

With my increasing knowledge of Excel I have made some vary minor alterations to the Cumberland calculator that I made, nothing of any significance unless you use it for very large quantities.

The original link points at this so either link can be used.

https://www.dropbox.com/s/grkf0k766c4ap0g/Cumberland%20Calculator%20Locked.xls

Conrad

Link doesn't seem to work - unless it's me

Fixed

Oddley wrote:[color=indigo]

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.

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

Can someone help me with the maths here. Can you give me a worked example of this recipe. Can we say 1kg of pork mince and someone

Hi there - if you go to Corromant's post above dated 5th Jan. and click on his link, it will open up the recipe in excel. Then add 1000g to no 4. (weight of lean meat + fat in grammes), then click off it and it should complete the calculation for you.

All the best, Yotmon.

1000gms of pork
100 gms water
100 gms breadcrumb
29gms seasoning.
phosphate can be ignorwed
The seasoning needs to be pre mixed
Each percentage figure in gms i.e.52.6gms salt etc.

Jim

Just to add my vote of thanks for this recipe. A massive hit with all the family! Beautiful flavour, texture, colour, just perfect.