*  Exported from  MasterCook  *
 
                             CUMBERLAND SAUSAGE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pork                             British
                 Light
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       oz           Pork back fat -- minced
    1       lb           Shoulder of pork -- minced
    1       oz           Stale breadcrumbs
      1/2   sl           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 both the
   spices.  Fry a spoonful of the sausage to test the seasoning. Fill the
   sausage casings as usual.  Prick in a few places and allow to sit overnight
   before cooking.  ...These are very good baked in a buttered baking dish at
   350F until browned.  Turn after 20 minutes, and raise the heat if the
   sausages are cooking too slowly.
 
   from Grigson’s OBSERVER COOKBOOK
 
 
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