Homemade Cumberland Sausage

Ingredients

Sausage casings

5-6 feet, soaked in warm water

Pork belly

1 pound, diced

Pork shoulder

2 pounds, diced

Breadcrumbs

1 cup

Salt

1 tablespoon

Black pepper

1 teaspoon

Nutmeg

1/2 teaspoon, freshly grated

Dried sage

1 tablespoon

Dried thyme

1 tablespoon

Instructions

1. In a large mixing bowl, combine the diced pork shoulder and pork belly. This combination provides the ideal fat-to-lean ratio for juicy sausages.
2. Add the breadcrumbs, salt, black pepper, nutmeg, sage, and thyme to the meat mixture. Mix well using your hands until all ingredients are thoroughly incorporated, ensuring an even distribution of spices.
3. Rinse the sausage casings under cold running water, then soak them in a bowl of warm water to make them pliable for stuffing.
4. Using a sausage stuffer, carefully fill the casings with the meat mixture. Be careful not to overfill, leaving some space for the sausages to expand. Twist the sausages into links at regular intervals and tie off the ends securely.
5. Place the stuffed sausages in the refrigerator for at least 1 hour to firm up before cooking.
6. Preheat your grill or barbecue to medium heat.
7. Cook the sausages for 15-20 minutes, turning regularly, until they are browned and cooked through, reaching an internal temperature of 160°F (71°C).
8. Serve the Cumberland Sausages hot, alongside creamy mashed potatoes and rich gravy for a traditional English feast.