05 Jun Cumberland Sausage Ring
This national favourite from Cumbria is easy to make and so tasty.
Makes 2 sausage rings.
- 900g pork shoulder
- 900g pork belly
- 1 tablespoon salt
- 2 tablespoons ground white pepper
- 110g fine breadcrumbs
- 2 ½ tablespoons dried sage
- 2 tablespoons dried chives
- ½ teaspoon ground coriander
- 1 teaspoon ground nutmeg
- 1 ½ teaspoons ground mace
- Natural casings
- Dice the pork belly roughly then mince in a meat grinder through a 5mm mincing plate. Roughly dice the pork shoulder and also mince through the 5mm plate. Combine the pork with the seasoning, breadcrumbs, herbs, coriander and spices and leave for two hours to rest
- Meanwhile, soak the casings in cold water
- Take the mincing blades out of the grinder and attach the sausage funnel. Slip the end of the wet casing over the attachment and pull the casing down the shaft so that it is bunched up at the base, this is so that you are able to make a good amount of sausages without having to stop and add more casing. Pop the meat back in to the grinder.
- Tie the starting end of the casing into a knot and on the slow setting, gently support the sausage as it is piped into the casing ensuring that it does not pack too tightly and avoiding air bubbles. Gently form the sausage into a large ring. Store in the fridge overnight before cooking.