Cumberland Sausages (Mrs. Hudson's Recipe)
4 servings
120 minutes
Cumberland sausages are a traditional British dish rooted in Cumberland county. Mrs. Hudson's recipe suggests making them in the classic way: from juicy pork with added fat and smoked bacon, seasoned with nutmeg. The meat mixture is thoroughly mixed and shaped into a long spiral, then rested in the fridge to let the flavors develop. Roasted in the oven at 180°C, the sausages acquire a crispy crust while remaining tender and juicy inside. Their savory taste pairs perfectly with mashed potatoes, mustard or onions, and their rich texture makes them a true gastronomic delight. These sausages are not just food but a piece of British history on your plate.
1
First, chop the pork, fat, and bacon coarsely, then grind them using a medium-grate meat grinder. Add spices and breadcrumbs, and mix thoroughly. Set aside, covered, to prevent the meat from drying out.
- Boneless pork shoulder: 500 g
- Pork fatback: 185 g
- Smoked bacon: 1 piece
- Nutmeg: 1 teaspoon
- Breadcrumbs: 30 g
2
Rinse the sausage casing from salt. Tie one end with string, pour water inside, and check for cracks and significant holes. Small holes are not a problem.
- Sausage: 200 g
3
Place in a spiral on a large plate without bending anywhere. Put in the refrigerator for a day. Cumberland sausages should be fried whole for 30-45 minutes at 180°C.
