www.sausagemaking.org

Being new to forums in general, let me apologize ahead of time. Len Poli of Sonoma, CA. pointed me here. I must admit it is very illuminating. I remember that growing up in the U.K. the sausages we got were very basic - beef, pork breakfast and bangers. My parents coming from Scotland introduced me to Lorne, living in Northern Ireland introduced me to Vegetable Roll ( an anomaly in terms ) and my geordie friend to Cumberland for which I have an excellent recipe. I have two questions though - 1.) My recipe calls for the addition of green streaky bacon, I use pancetta, my maple cure throws the sausage off, and 2.) regarding texture I emulsify one half the course ground meat to act as a binder, it becomes less crumbly and more juicy.
Any thoughts?

Welcome to the forum. What are your questions exactly? There are lot of Cumberland fans on this site, including me (though I've only had Oddley's formulation).

Hi Mike Welcome.

Here's a link to an Adobe .pdf file giving the details of the application for registration of Cumberland Sausages with the EU:

http://www.defra.gov.uk/foodfarm/food/i ... ge-pgi.pdf

There's details of what should/should not be in the sausage, method etc.

I hope this helps

Phil

Hello Michael, you are very welcome here. I'm flattered, on behalf of the forum here, that Len Poli recommended you to come here.

Dave