Cumberland

[Ken Boy]

[img=http://img232.imageshack.us/img232/8209/pict0024cq8.th.jpg]
Hi latest Try out Sample's
Hand crank stuffer 500gms of Romany Mix from Weschenfelder's
Hand crank stuffer 500gms of Traditional mix from Weschenfelder's

[johnfb]

Ken
They look great, what's the taste like...

[Ken Boy]

Hi John
The taste of the Romany mix is a very suttle taste of herbs not to over powering (if you know what I mean !) I use 40gms of mix per kilo of meat.
The Traditional mix reminds me of what proper sausages used to taste like in the good old days when ( I Was a lad !):roll:

[johnfb]

Hi Ken

Is the Romany mix like this one from oddley...the spice mix I mean....



Gloucester Pork Sausage


Pork 80% vl
Of meat
10 % Breadcrumbs
10 % Iced Water
1.88 % Spice Mix

Spice Mix

79.7826 % Salt
5.5449 % Black Pepper
4.4359 % Nutmeg
5.5449 % Sage
3.412 % Thyme
1.2797 % Marjoram

Usage weight 18.8 g/Kg or 1.88 %

Also, I use 30 grm per Kilo of the Weschs blend in my sausages., based on the leaflet that comes with the packs...maybe this is why you found my other recipe so bland, it seems I like a weaker tasting sausage than youself....or maybe I just can't handle a full bodied banger...

[Ken Boy]

Hi John
I have made a Gloucester mix up a bit like Oddlys
But The Romany Mix is not so peppery in taste if you would like to PM with your details I will send you a sample to try out for yourself

[johnfb]

PM sent, thanks for the kind offer.
Cheers
John

[Nafe]

Hiya John,

Sorry for the late reply to your post!

I too searched for a good cumberland recipe and I used the one from Lens site - http://lpoli.50webs.com/index_files/English%20Cumberland.pdf

There was another I like but it was called a a mcdonalds mix but i cant remember who made it or where I found it!

Pork - 5kg
salt - 100g
pepper - 10g
sage - 8g
nutmeg - 7g
ginger - 3g
thyme - 4.5g
cayenne pepper - 2g
cold water - 240g

To be honest the mcdonalds mix tastes more cumberlandy than the other mix! Or so I think!


Anyway, its worth making both!


Ta


Nafe

[johnfb]

Hi NAfe
Do you think the corriander being left out of this recipe makes a big differance?

John