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Recipe: Cumberland Sausage

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Ramone

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Apr 27, 1997, 3:00:00 AM4/27/97

CUMBERLAND SAUSAGE

Serving Size : 4
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz Pork back fat -- minced
1 lb Shoulder of pork -- minced
1 oz Stale breadcrumbs
1/2 lb Smoked bacon -- minced
Salt
Pepper
Nutmeg
Mace

The pork should be boned and skinned. Mix the shoulder and the fat.
Add 8 tablespoons hot water to the crumbs. Mix everything together
(use your hands), seasoning well with pepper, and adding a generous
pinch of the nutmeg and mace. Fry a pinch of the sausage to test the
seasoning.

Stuff casings.

Prick in a few places and allow to sit overnight before cooking.

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